Ingredients: -
 
BAKING TIME: 12-14 MINUTES @ 180 DEGREE CELSIUS
PREPARATION TIME: 30 MINUTES

CAKE BASE

1. EGG WHITE         ---------------------> 3 EGGS (A / B grade is ok)
2. EGG YOLK            ---------------------> 2 EGGS
3. CAKE FLOUR       ---------------------> 40 G
4. GRANULATED SUGAR -------------> 50 G
5. FRUITS (can be strawberry / raspberry to create the outer prints)
6. WET MIXTURE

• UNSALTED BUTTER  20 G
• VANILLA ESSENCE    ½ TSP
• MILK                                              10 CC

FILLINGS – STRAWBERRY CREAM

1. CONDENSED MILK ------------------> 20G
2. FRESH CREAM   ---------------------> 140 G
3. VANILLA ESSENCE-------------------> ½ TSP
4. FRUITS (any fruit that you like)

COATING SYRUP

1. SYRUP                   ---------------------> 15 CC

(to make the cake more moist and sweet but I skip this part since im making for Morris to eat)
​
STEPS.
STEP 1: SEPARATE THE EGG WHITE AND YOLK

STEP 2: BEAT THE EGGWHITE while splitting the sugar into 2 portions to add in. Start adding 1st portion when the egg whites are beaten up like beer foams. Continue to beat till soft peak before adding in 2nd portion of the sugar and beat till stiff peak.

STEP 3: ADD THE EGG YOLKS in one by one while mixing them on low speed. Upon completely mix (do not overmix), sift in the flour and start doing “J fold”
 
STEP 4: MIX MELTED BUTTER, VANILLA ESSENCE AND MILK TOGETHER before adding to the mixture. Add any fruit mixture inside that you like. (Do not overfold).   

STEP 5: POUR THE BATTER INTO CAKE PAN (at 1 go – to minimize air bubble), and spread the batter across 4 corners first before spreading it evenly across. Tap a couple times to remove air bubble before we can send it in to bake. 
 
STEP 6: TAKE OUT THE CAKE, cool it on cooling rack and can cling wrap to prevent moisture loss. Upon cool down, slice about 1 cm of the cake edge (diagonally across) to facilitate nice closure for the roll up.

​STEP 7: MAKE THE FILLINGS by adding the condensed milk, cream, vanilla essence and beat till texture (about 70-80% stage) before we take 25% of the cream out and put in a piping bag for later décor while spreading the balance 75% of the cream on the cake. Add your favorite fruits - Strawberry / raspberry/ kiwi / peach/ lychee and scatter them on the cake.
 
STEP 8: PROCEED TO ROLL IT UP, use baking sheet to curl it up to ensure tightness of the roll before sending in to chill for 15 minutes.
 

Come across one of these recipe online and decided to pen it down in the blog for easier reference. :) This recipe says that we are able to complete the chocolate cake in a mug within 5 minutes. Was thinking that we can actually improvise the recipe a little to boost breast milk supply by:

• Adding in a bit of brewer's yeast
• Change the milk to oats milk
•  Use VCO instead of oil

INGREDIENTS:

• 4 tablespoons flour - make sure you measure it right - or the cake is a lie!
• 4 tablespoons sugar
• 1 tablespoon unsweetened cocoa
• 2 tablespoons whisked egg - 1 egg is too much, 1 egg white is too eggy, 1 yolk is too dense, but 2 tblsp is just right!
• 3 tablespoons milk
• 3 tablespoons oil
• 3 tablespoons chocolate chips
• splash vanilla or other flavoring - try peppermint or cinnamon

*For a fudgier version, omit egg.