Orange Swiss Roll with Rich Chocolate Cream & A bundle Joy

It's already the beginning of May and loads of things seems to be going on in this month. First is the Singapore Election that will be held this Saturday. Everyone is talking about it; on newspapers, radio shows, blogs and also FaceBook. Very happening now with rallies to attend and hearing the views from the nominated candidates. Also reviewing what Singapore's potential future leaders need to embark on and how it will directly affect us. I just sincerely hope whatever the result may be, it'll be for the best, be it for the people or the country.

Going on as well is the mid term exams with the kids. It is stress time both for parents and children. But looking on the bright side, there seems to be a continuous string of long weekends for the children to do their revision. :) Anyway, I wish everyone best of luck for their papers!

On the lighter side of things, yesterday I manage to bake a Swiss roll cake for a friend. I believe most of you knows who she is, its Grace from Kitchen Corner. She has been pretty busy lately and couldn't be with us much in the blog sphere. Why? Hope over to her blog and you'll know. :) Grace and I have been talking about meeting up for the past month. But since we were rather busy with our own stuff, we had to postpone the meet up until today. Wanted to bake more but only managed to churn out a simple Orange Swiss Roll with Rich Chocolate Cream cake for her.

The initial plan was to make a much nicer pattern then just simple chocolate hearts on the Swiss roll. But since I had to prep for dinner, I just went with the easy way. *sorry Grace* Hopefully she & her hubby will enjoy this simple desert. Interested in the recipe? Here it is:

Ingredients for Orange Chiffon Cake (makes a 10" by 14" tray):

Egg yolk mixture:

4 egg yolks

30g sugar

1/2 tsp orange essence (optional)

75ml freshly squeezed orange juice

80ml water

Zest of 1 naval orange

60g cake flour

60g plain flour

80ml vegetable oil

Egg white mixture:

4 egg whites

94g caster sugar

1/4 tsp cream of tartar

Decorations:

50g semisweet chocolate (I used Valrohna with 65% cocoa), melted and cooled

Filing:
80g semisweet chocolate, chopped small

50g salted butter

120ml non dairy whipping cream

Melt the chocolate and butter in double boiler and let cool slightly. Then as the whipping cream is being whipped in the mixer and almost reaching stiff peaks, gradually pour the chocolate butter mixture in. Continue to whip till mixture is well combined. Chill it till needed.

For detail steps on the Swiss roll method, please refer to my previous post on Pikachu Mango Swiss Roll. Thanks!

I was a little disappointed with the chocolate hearts as it looks kind of messy on the roll. :P But luckily the cake still taste pretty nice, soft orange flavored cake with rich chocolaty cream. Yummy combo. :)

While I was at Grace's place, I got to meet the new addition of her family. Believe me when I say I am totally charmed by him! He is such a beautiful little baby. He has such big bright eyes with cute little dimples on his cheeks and always generous with his smiles. :) He is really a bundle of joy! I'm so sure he's gonna be a girl-magnet next time, lol! Think I will pay Grace a visit again soon...see what I mean?! Lol!

I am submitting this to Aspiring Bakers #7 - Chocolate Delight (May 2011) hosted by DG from Tested and Tasted. Thanks for hosting this month Doris!

Hopefully I will have time to post up a tart recipe that I've been "dying" to try soon.

Okay, hope you all have a nice week. Cheerio!