February 9th – “Start by morphing directly into the most fabulous version of yourself…

…Whether you choose to share your true self through your wardrobe, musical tastes or pocketbook, make it a celebration.”

What wonderful horoscopes I had yesterday. I think all those good vibes I sent out earlier this week are coming back to me!

What’s a great way to be fabulous and celebrate? Baking!

I have a long “baking wish list” and lemon rolls were one of them.

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The lemon gel I made was nothing like the artificial flavoring that Hong Kong bakeries often use. The fresh lemon juice gel is an entirely different experience, so it’s hard to compare the store-bought version with my homemade one. Both are delicious and go well with glass of soy milk!

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The hardest part about making this was making a tight roll without the gel oozing out on both ends. Next time, I’ll add more eggs and use a larger pan to make a thinner sponge. It came out a tad too thick.

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Lemon Gel

2 to 3 tablespoons cornstarch

100 ML water (0.42 cup)

100 ML sugar

100 ML lemon juice

Directions:

  1. In sauce pan, stir water sugar and cornstarch until incorporated.
  2. Add lemon.
  3. Bring to boil, then simmer for about 15 minutes or until thickened.
  4. Let it cool completely before using.

Lemon Roll Cake

5 eggs (separated)

100 grams flour (0.42 cup)

150 grams sugar (0.63 cup)

1 ½ tablespoon of honey

1 teaspoon vanilla

Pinch of salt

Directions:

  1. Preheat oven to 430. Add parchment paper to half sheet size baking tray.
  2. Beat 5 eggs yolks and sugar until it turns a pale yellow.
  3. Then mix in flour, honey, vanilla and salt.
  4. In a separate bowl, whip egg whites until stiff.
  5. Fold egg whites into egg yolk mixture.
  6. Pour into pan and bake for about 10 minutes or until fully cooked.
  7. Cool for few minutes, then take cake off parchment paper. Put cake on a kitchen towel and roll up the warm cake and let it cool down to almost room temperature.
  8. Roll out and add gel, then roll back up.

 

 

 

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