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Recipe: Vanilla Swiss Roll Cake

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 This is a recipe I've always found a bit intimidating. It looks like so many things could go wrong. So, it took me a while to want to make it. But, here we go. Vanilla Swiss Roll Cake: 1 recipe frosting Jam or chocolate sauce 5 eggs 2/3 cup (135g) sugar 1/4 tsp salt 1 cup (125g) flour 1/2 tsp baking powder 2 tbsp milk 3 tbsp oil 1 tsp vinegar 1 tsp vanilla extract or 1 tbsp vanilla sugar  Line a cookie sheet or jelly roll pan with parchment paper.  Beat eggs for several minutes until frothy and voluminous.  Slowly add sugar and beat for 5-8 minutes until tripled in volume.  Mix in salt. Slowly pour in milk, oil, vinegar and vanilla. Sift baking powder and flour and slowly beat into batter.  Evenly spread batter into prepared baking sheet.  Bake at 350°F or 180°C for about 12 minutes, depending on the thickness of the cake. Gently touch the cake to check for doneness, which will spring back when done.  Allow to cool briefly until you can handle th...
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Recipe: Chocolate Sandwich Cookies

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These are soft sandwich cookies with frosting filling. Chocolate Sandwich Cookies: 1 recipe of your favorite frosting.  1 cup (200g) sugar 1/3 cup (75g) butter 1 egg 1 tsp vanilla extract or 1 tbsp vanilla sugar 1/2 cup (115mL) buttermilk 2 cups (250g) flour 1/2 cup (50g) cocoa powder 1/2 cup (115mL) hot, boiling water Preheat oven to 450°F or 235°C. In a large mixing bowl, cream butter and sugar together.  Beat in egg and vanilla.  Slowly beat in buttermilk.  Add cocoa powder and flour.  Stir in hot water until batter is thin like cake batter.  Spoon or pipe onto lined baking sheet. Try to use an equal amount of batter so each cookie is about the same size.  Bake in preheated oven for 5-6 minutes.  Allow to cool completely. Pipe your favorite frosting on the bottom side of one cookie and top with a second. These cookies are soft and flavorful. I kept them in the fridge to keep the filling thick enough to keep it from squishing out the side. ...
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Recipe: Ermine Frosting

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 This is a different kind of frosting. Light and fluffy without being overly sweet.  Ermine Frosting: 1 cup (200g) sugar 5 tbsp (40g) flour dash salt 1 cup (225mL) milk 1 cup (250g) butter 1 tsp vanilla extract or 1 tbsp vanilla sugar Whisk sugar, flour and salt in a saucepan.  Whisk in milk and heat over medium heat stirring constantly until mixture is thick like pudding and the whisk leaves streaks in the mixture.  Remove from heat and cover with plastic wrap and allow to cool to room temperature.  In a separate bowl, cream the butter.  Slowly beat in spoonfuls of the flour mixture. Stir in vanilla and beat until the frosting is light and fluffy. This frosting is soft and not too sweet.  It's perfect to fill sandwich cookies or a Swiss roll cake. Something that is already sweet. However, this can be a bit too soft. So, I can recommend chilling in the fridge for about an hour and beat again to get buttercream consistency. Watch me make this recipe on ...
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