This was my first attempt at making a jelly roll and I was not really feeling confident because the last time I tried a sponge cake, it deflated. Oh heartbreak. But that was partly because I didn't have a complete recipe to follow. My manager makes fabulous cakes and she roughly gave me the recipe. I figured I was actually making a sponge cake after researching what cake does not use butter.
It's kind of the same right now.. I don't know which recipe to follow because everything I looked at were all different. On top of that, I also only had medium sized eggs. So, it means I once again do not have a complete recipe. I tweaked here and there to get this one done. I guess this is how you learn.
It's not as pretty as I'd like it to be but it looks like a jelly roll.. diba?
In the end, it was a success. Jake liked it. I liked it. Next time I make this, I'll use only 4 egg yolks, actual cake flour minus the baking powder... we'll see.
Sifting.
This does NOT look like batter at all. I started worrying.
Whip the whites. Added to the crumbly "batter" and it started to look better. Whew!
Now this is batter!
Bake in the oven, sprinkle some powder love.
Roll that cake!
Ahh, too many pics. Here's a video for the rest of it.
For the cake:
Directions
For the filling:
Combine everything except the peach. Whip until stiff peaks form. Add peach bits. Whip again to incorporate the flavor. (YUMMY!)
It's kind of the same right now.. I don't know which recipe to follow because everything I looked at were all different. On top of that, I also only had medium sized eggs. So, it means I once again do not have a complete recipe. I tweaked here and there to get this one done. I guess this is how you learn.
In the end, it was a success. Jake liked it. I liked it. Next time I make this, I'll use only 4 egg yolks, actual cake flour minus the baking powder... we'll see.
Egg yolks. Sugar.
Adding sugar. I love my new stainless measuring cups.
Ahh, too many pics. Here's a video for the rest of it.
Peach Jelly Roll
For the cake:
- 6 medium egg whites
- 1 cup flour
- 1 teaspoon baking powder
- 1/8 teaspoon salt
- 5 medium egg yolks
- 3/4 cup sugar
- 1/2 teaspoon vanilla extract
- 2 tablespoons confectioners' sugar, divided (optional)
Directions
- Let egg whites stand at room temperature for 30 minutes.
- Sift flour and salt; set aside.
- Coat a 15-in. x 10-in. x 1-in. baking pan with nonstick cooking spray; line with waxed paper and coat the paper with nonstick cooking spray.
- In a mixing bowl, beat yolks until slightly thickened. Gradually add sugar, beating until thick and lemon-colored.
- Add sifted flour mixture; mix well (batter will be thick).
- In another mixing bowl, beat egg whites on high speed until soft peaks form; fold into batter.
- Spread into prepared pan. Bake at 350 degrees F for 16 minutes or until cake springs back when lightly touched in center.
- Let stand for about a minute then dust with powdered sugar.
- Place a towel over the pan and turn. Cake should drop out.
- Gently peel off waxed paper. Dust again with powdered sugar.
- Roll up cake in the towel jelly-roll style, starting with a short side.
- Cool completely on a wire rack.
- Unroll cake; spread desired filling evenly over cake. Roll up again.
- Cover and refrigerate for 1 hour. Sprinkle with remaining confectioners' sugar.
For the filling:
- 1 cup heavy cream, chilled
- 1/2 cup sour cream
- 1/2 cup confectioner's sugar
- 1 teaspoon vanilla extract (but I totally forgot to add this)
- 1 peach, peeled and minced
Combine everything except the peach. Whip until stiff peaks form. Add peach bits. Whip again to incorporate the flavor. (YUMMY!)
I found some random shots I took of Jake. He's not camera shy at all (probably because he thinks I delete them afterwards...) so it's easy to take anytime pics of him. I remember this one- he cuddled up to me while I was browsing the internet and he fell asleep. When I came back, I wrapped him under the covers, pushed back a little to show him sleeping but as I took pictures, he woke up. LOL!
Anyway, today is our 4th year together. We'll celebrate next weekend due to work schedule.
Got the set!
Sooo shiiii-ny! I really hope they last. Okay, you're no All-Clad, but please please perform well.
I recently purchased a new set of budget knives. Of course I wanted the expensive ones but I don't think I really need them right now since we are not everyday cookers. I figured the basic kitchen knives would do because we're not of gourmet level just yet. Hehe!
This Ginsu Chikara has excellent reviews on Amazon.com so I bit. They were also running a 10% off promo when I bought it.. yay! It came with a Chef knife, Santoku knife, 4 steak knives, Utility knife, Serrated Utility knife, Paring knife, shears and a sharpening rod. (No bread knife...)
They are sharp and has a weight to it thanks to a full tang. I love how it's forged. No crannies in between the blade and handle; that's where rusting usually starts because of trapped water. The handles have a nice buttery feel to it.
The only bad thing is that the chef knife has a tiny chip on it already. I'm not sure if it's because from us trying out the steeler the wrong way or it came like that. Oh well, it will still cut no matter what.
Next, we're off to Bed Bath and Beyond to get a new cookware set. I'm eyeing the Cuisinart Stainless Steel that are on clearance right now. Double Yay. Off to downtown Seattle...
I'm going to try to do orange on my other hand. Or purple. We'll see. I'm experimenting on how to gradient...
Ah yes, orange it is.
Brunch for today is tacos... minus the shells. 
Mmm yummy! This shot is taken using my phone. As long as it gets lots of light, pictures come out great! I tweaked the levels to brighten up the picture more.
Here's my E-PL1 with an M42 lens - Asahi Super Takumar 1:1.8/55mm. I am testing a new iPhone app called Snapbucket... and yes, it's from Photobucket. So far so good. It lets you edit pictures and upload via Photobucket and then posts it on your Twitter or Facebook. You can also email if if you want. I like it.
This is a super late post. I don't feel like doing a full-on review so this will be short. The Skin79 Super+ has a stronger scent compared to their Oriental version. This one is also a wee thicker but I find it easier to blend. It did not cover up as good as the Oriental though.
The thing I hated about this is the gray cast it gives when you take pictures. It looks normal in person but a whole different story when you upload those pics, OMG embarrassing!! Why is my face white/gray?? EW!I got tanned a bit so the shade seems off on my hand but this BB cream is a passable-okay match to my facial skin tone... too bad it's not the case once cameras start clicking, particularly when the flash fires. YUCK.
I got some sun from visiting Auntie B last weekend. My cousins and I walked around the beach and did a little bit of clam digging. Yay! Tin even caught a gooey duck. Haha!! (Don't worry, we returned everything we caught.) When we got home, Jake and I decided to swim because it was such a nice day! So there, I got some fresh melanin on my skin. I don't know how long my skin will even out. There was this time when I had tan lines on my back for almost a year. YIKES!PS. You know what's worse? I had flip-flop tan lines on my feet that took months to go away. So gross!
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| Sweet little flowers |
xoxo, Sarah
Yesterday, I went to Goodwill to get some pots and base but did not find any that I wanted. So off to other aisles to explore and I ended up buying plates. This one I love:
Gold rimmed salad plates, and it's from Pottery Barn! I hope they're good quality. I actually purchased another set - blue rimmed with blue green design on the bottom - but I don't have a pic of it. Next time.
Anyway... I baked a cake 2 weeks ago and it's still not done. I don't eat a lot of cake but I like the process of baking so Jake ends up with a whole cake for himself.
It's a chocolate cake with this mousse-like frosting. It's good but the cake is a little too airy.
Oh, and I have new lens on my camera! Whoop-whoop! It's a Super Takumar 55mm with 1.8 aperture. I am really liking it so far. It's so much better than my 35mm. I don't know a lot about lenses but I know the 35mm is wider and supposedly good for group shots. As for the 55mm, I like how I don't have to stand a few feet back to focus on things in front of me, i.e. food. I also adore the bokeh I get from this lens. Hay!! The downside is that because it's an older M42 type lens, my modern camera can't set settings for me, so I have to take a few extra shots to get the right exposure. That means, no candid snap shooting.
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| Eeeyuck! Sorry for the bad lighting. |
Anyway... I baked a cake 2 weeks ago and it's still not done. I don't eat a lot of cake but I like the process of baking so Jake ends up with a whole cake for himself.
It's a chocolate cake with this mousse-like frosting. It's good but the cake is a little too airy.
Oh, and I have new lens on my camera! Whoop-whoop! It's a Super Takumar 55mm with 1.8 aperture. I am really liking it so far. It's so much better than my 35mm. I don't know a lot about lenses but I know the 35mm is wider and supposedly good for group shots. As for the 55mm, I like how I don't have to stand a few feet back to focus on things in front of me, i.e. food. I also adore the bokeh I get from this lens. Hay!! The downside is that because it's an older M42 type lens, my modern camera can't set settings for me, so I have to take a few extra shots to get the right exposure. That means, no candid snap shooting.
This is my Dianthus plant called Raspberry Surprise. It's VERY fragrant! I love it! I wish it has more blooms. I repotted it and I have a feeling I didn't do a very good job.
Another shot. My, we have bright summer sun in Seattle today!
And here we have my baby cilantro. Now, I am not a serious gardener so I'm not sure which season best to plant this.
A flowering and fuzzy succulent. I love touching this!
I believe this is a Southern Maidenhair fern.
We got it because of the black wiry stems. So delicate looking!
Sporadically updates this blog. Cheers!
