Cream Cheese Cheddar Pound Cupcake

It seems like my baking has slowed down in the recent weeks. Some of the ingredients were half used since the last bake. So I decided to use up those remaining ingredients. This was what I made with the remaining ingredients - Double Cheese-Cream & Cheddar Pound (Cup)Cake. The cupcake was dense but moist and fluffy.
Recipe for Double Cheese Pound Cake, modified from Joy of Baking.
(Makes 32 regular cupcakes)

Ingredients:
260g Plain flour
2/3 tsp Baking powder
1/4 tsp Baking soda
226g Salted butter, room temperature
150g Cream cheese, room temperature
250g Caster sugar
120g Sour cream (optional)
4 Whole eggs
1 tbsp Vanilla Extract
150g Mixed shredded cheddar cheese (optional)

Method:
1. Preheat oven to 180C.
2. In a large bowl, sift together the flour, baking powder and baking soda. 
3. In a large mixing bowl with k-beater, beat the butter, cream cheese and sugar until light and fluffy.
4. Add vanilla extract and sour cream, beat until incorporated.
5. Add the beaten eggs, one at a time and mix well. Scrap down the sides of the bowl after each addition.
6. Add the flour mixture in three additions. Mix till just incorporated.
7. Finally, using your spatula, fold in the shredded cheese and mix till just incorporated.
8. Scoop the batter into the prepared muffin tin with cupcake papers.
 
9. Bake for 18-19mins or until browned.
10. Remove from the oven and let it cool before serving.

Strawberry Swiss Roll

It's been a long time since I had the motivation to bake a 'frosted cake' in the evening. Since I came back from my Australia trip after our National Day, I had been busy with the usual bakes and watching Korean Dramas. >v<

However, last evening, there was a sudden urge to want to eat swiss roll, so I decided to bake one myself. I had wanted to have pandan swiss roll, but I've used up my pandan extract. So ended up, I made a Strawberry Swiss Roll. The swiss roll was really soft and fluffy with the nice chantilly cream. I was satisfied.

Recipe for Strawberry Swiss Roll.
(Makes a regular roll)

Swiss roll cake sheet
Ingredients: 

4 Eggs (weigh 50g with shell each)

70g Caster sugar

40g Cake flour

25g Butter, melted

20g Milk, warm

1 tsp Strawberry extract

A few drops of red colouring

Method:

1. Preheat the oven to 160°C.
2. Line the base of 30x30cm cake tray with baking paper.
3. Warm butter and milk till butter has melted. Set aside.
4. Using hand mixer, beat the egg white with sugar (add the sugar gradually) until stiff peaks form.
5. Pour the egg yolks into the egg white, beat with low speed for 1 minute.
6. Sift the flour into the bowl and fold to combine.
7. Add the strawberry extract and red colouring into the butter mixture and mix well.
8. Scoop 1/4 of the egg batter into the melted butter and stir well to combine.
9. Then pour the mixture back into the remaining egg batter. Using a spatula, fold to combine well.
10. Spread it evenly into the prepared cake tray.
11. Bake for 12 minutes. Remove from the oven.
12. Remove the cake sheet and let it cool on a wire totally.

Fillings

120g Whipping cream

15g Sugar

8-10pcs Medium Strawberries halved.

Method:

1. In a clean mixing bowl, add whipping cream and sugar.
2. Beat on high speed until thickened and spreadable.
3. On the cake sheet, spread out the whipping cream evenly, leaving 1 inch each at the front and end.
4. Arrange the strawberries on the cream.

5. Roll it out evenly.
6. Chill and slice it before serving. Enjoy!