Palette in Bloom
Cake Lesson | 1 whole, 16cm length
INGREDIENTS
Cake Batter (for Sakura Drawing) Chantilly Cream
Egg white ････････････････････ 10g Whipping cream ･･････････････ 120g
Caster sugar ･････････････････ 1½tsp Caster sugar ･････････････････ 2tsp
Cake flour ･･･････････････････ 10g Finishing
Unsalted butter (melted) ･･･････ 10g Raspberry preserves ･･････････ 40g
Pink food colouring ･･･････････ As needed
White chocolate compound ････ 5 - 10g
Matcha Chiffon Sponge
Fresh strawberry ･････････････ 1nos
Vegetable oil ･････････････････ 30g
Matcha powder ･･････････････ 2tsp PREPARATION
Preheat oven to 170°C.
Water ･･･････････････････････ 30cc
Line a 23cm x 23cm square tray with
Cake flour ･･･････････････････ 40g parchment paper.
Egg yolk ･････････････････････ 3nos Keep 120g of whipping cream chilled
in the fridge until ready to use.
Egg white ････････････････････ 3nos
Prepare a double-boiler.
Caster sugar ･････････････････ 40g
Partners
Superheated Steam Hand Mixer Induction Cooker
Microwave Oven Brand: Smeg Brand: Phillips
Brand: Hitachi Model: HMF01RDUK Model: HD4911/62
Model: MRO-W1000YS
PRIME+ Edition Caster Sugar Raspberry Preserves Matcha Powder
Refrigerator Brand: SIS Types: Bonne Maman Brand: IYEMON
Model: Panasonic Types: Caster Sugar 800g Raspberry Preserves 370g Types: Uji-matcha
NR-WY720ZMMS
No preservatives are added in ABC Cooking Studio recipe.
Please consume the finished goods as soon as possible.
Publication of original or adaption of recipe is prohibited.
Copyright 2024 ABC Cooking Studio Singapore Pte Ltd. All Rights Reserved.
Palette in Bloom
Cake Lesson | 1 whole, 16cm length
INSTRUCTIONS
Cake Batter (for Sakura Drawing) 3 Add in water, then hand whisk until combined.
1 Using a hand-held mixer, whip egg whites and
4 Sift cake flour into the bowl then add egg
sugar at medium high speed until medium peaks
yolks. Whisk until everything is well
form. Stabilise the meringue by whipping at low
combined. Cling wrap and set aside.
speed for 1min.
5 In a separate large bowl, whip egg whites
2 Sift in cake flour, and mix using low speed until
using medium-high speed until a beer foam
well combined.
stage is reached. Add in half of the sugar and
continue mixing until soft peaks form, then
3 Pour in melted unsalted butter and pink food
add the remaining sugar and whip until
colouring, then mix well with a spatula.
medium peaks form.
4 Transfer cake batter to a small piping bag.
6 Add 1/3 of the meringue into the matcha
batter and mix it with a hand whisk until
5 Cut the piping tip to around 2 - 3mm, pipe 3 to 4
partially combined.
flowers with 5 petals on the centre of parchment
paper. Using a toothpick, draw 2 lines from each
7 Transfer the matcha batter to the remaining
petal to resemble Sakura flowers.
meringue and continue folding using a
spatula until well combined.
6 Pipe excess batter into a few round shapes.
Using a toothpick again, draw 2 lines out to
8 Transfer the chiffon batter to the parchment
resemble loose Sakura petals. Set aside until
paper with the Sakura drawing and flatten it
ready to use.
using a scraper. Avoid tapping the tray to
prevent air from deflating.
Matcha Chiffon Sponge
1 Pour vegetable oil into a small bowl and 9 Bake at 170°C for 16 - 18mins.
warm it with double boiler.
10 Once done, remove the sponge from the
2 Add matcha powder and mix well with a oven. Cover a layer of cling wrap over the
hand whisk. surface to prevent drying, flip the sponge over,
and remove the parchment paper. Finally,
replace it with a new, clean parchment paper.
No preservatives are added in ABC Cooking Studio recipe.
Please consume the finished goods as soon as possible.
Publication of original or adaption of recipe is prohibited.
Copyright 2024 ABC Cooking Studio Singapore Pte Ltd. All Rights Reserved.
Palette in Bloom
Cake Lesson | 1 whole, 16cm length
INSTRUCTIONS
Chantilly Cream Assembly
1 Using a hand-held mixer, whip the whipping 1 Trim both ends diagonally about 1cm using
cream and sugar at medium speed until a serrated knife.
stiff peaks form.
2 Apply raspberry preserves evenly on the
2 Transfer the cream into a large piping bag chiffon sponge.
and keep it chilled until ready to use.
3 Pipe half of the Chantilly cream in the
Finishing middle of the sponge, then arrange the
diced strawberry onto the cream.
1 Cut the strawberry into 4 - 5mm dice.
4 Cover the diced strawberry by piping the
2 Melt white chocolate compound and transfer remaining Chantilly cream, then smoothen
it into a paper cone. it using a spatula.
5 Roll up the cake from any of the cutting
edges. Firmly tighten the roll.
6 Adjust the shape with seam side facing
down and transfer to a baking tray. Keep it
chilled in chiller or freezer for 3 - 5mins.
7 Cut off about 1cm from both ends.
Transfer roll cake onto a cake board.
8 Lastly, pipe the white chocolate compound
to decorate the cake.
No preservatives are added in ABC Cooking Studio recipe.
Please consume the finished goods as soon as possible.
Publication of original or adaption of recipe is prohibited.
Copyright 2024 ABC Cooking Studio Singapore Pte Ltd. All Rights Reserved.
