When I heard that Bulla Dairy Foods
thickened cream have added vanilla and chocolate flavours to their product line, I was excited to try, especially the chocolate flavoured cream. However, when I went to the supermarket, the vanilla one was the only flavour available. That was ok, I wanted to try this one too.
I decided to make Shangri-La Hotel Sydney’s Pastry Chef, Anna Polyviou’s recipe for a pavlova roulade. The recipe is available online but I’ve included it below for your convenience. The original recipe didn’t state the measurements of the baking tray and I chose one too small ( around 23cm x 30cm) which made the pavlova too small and thick. For better results use a bigger tray so the pavlova is thin and easier to roll.
I also didn’t have some of the toppings on hand, like the popping mango, so I used fresh mango pieces instead. I guess you can top your pavlova roulade with any topping you desire.
Toasted Pavlova Roulade with Bulla Vanilla Flavoured Cream, Popping Mango and Tropical Fruit Compote Creation courtesy of Anna Polyviou, Executive Pastry Chef, Shangri-La Hotel Sydney Serves 10-12
- 8 free range eggs (whites only)
- 270g caster sugar
- 10g cornflour
- 10ml white vinegar
- 5ml vanilla essence
- 200ml Bulla Vanilla Flavoured cream
- 5 passionfruits (de-seeded)
- 1 pineapple (diced)
- 100g popping mango pearls
- 1 punnet baby basil
- 3 passionfruit
- Pre-heat the oven to 160degC. Line a baking tray with baking paper. Combine 250g caster sugar and cornflour in a bowl.
- Using the whisk attachment of your electric beaters (or Kitchen Aid), whisk egg whites on medium speed until soft peaks are formed; then reduce to a low speed, gradually adding in the caster sugar and cornflour mixture. Once mixture is glossy and firm peaks have formed, add in the vanilla essence along with the vinegar.
- Spread the meringue evenly onto the baking paper, taking it to the edges. Bake for 12-15 minutes or until slightly golden in colour.
- Lay a sheet of fresh baking paper on the bench and sprinkle 20g of the caster sugar over it. Once meringue is cooked, turn out onto the sugar dusted paper – gently peeling the baking paper away and allowing to cool.
- Pour the Bulla Vanilla Flavoured Cream into a clean bowl and whisk with an electric whisk/beater until it’s semi-whipped. Remove and fold in the seeded passionfruit. Spread the Bulla Vanilla Flavoured Cream evenly onto the meringue sheet.
- Gently roll the meringue into a tight roulade.
- To serve: Place the roulade onto a rectangle dish then place the pineapple, passionfruit, popping mango pearls and baby basil on top to finish.
Bulla Vanilla Flavoured thickened cream and ingredients courtesy of Bulla and Mkt. Communications.
I love baking for my family and friends be it for an occasion or for the joy of baking for them. This time, it was my mother in law’s birthday. We went out for dinner but came home for a slice of this delicious carrot and pistachio birthday cake.
It looks simple but elegant. It’s a celebration cake because it’s luxurious in flavour and texture. It’s moist and most importantly, damn delicious. For a family that does not like eating carrots, I had them eating this cake to the very last crumb.
Thanks to Fleishman Hillard PR co, I had a bag of Wonderful Pistachios in the pantry and I was dying to bake with it. I came across a carrot cake recipe and I thought to add the pistachios to it. It was a great idea! It gave the cake a little character. I love eating pistachios on it’s own so you can imagine how difficult it was for me to shell them without scoffing them all down. LOL
- 275g plain flour
- 2 tsp baking powder
- 1 tsp bicarb soda
- 1 tsp salt
- 2 tsp ground cinnamon
- 200g soft dark brown sugar
- 100g caster sugar
- 4 eggs, beaten
- 250ml vegetable oil
- 1 tbs vanilla paste/extract
- 450g carrots, peeled and grated
- 400g can crushed pineapple, well drained
- 125g Wonderful roasted unsalted pistachios, shelled and chopped
- 1/4 shredded coconut, toasted
- Preheat oven to 180degC (160degC fanforced)
- Oil and line 2 x 18cm round baking tins
- Combine all the dry ingredients into a large bowl and stir well.
- In another bowl, add the eggs, oil and vanilla extract together and then add to the dry ingredients.
- Using an electric whisk, blend until all ingredients are well combined.
- Stir in the carrot, pineapple and chopped pistachios.
- Divide evenly between the two baking tins and bake for 35 to 40 minutes or until a skewer inserted in the middle comes our clean.
- Remove from the oven and leave to cool before removing from the tin.
- When cool, divide the frosting (recipe below) between the two cakes and layer one cake on top of the other.
- Sprinkle the top with the toasted coconut.
- 175g softened cream cheese
- 50g softened butter
- 1 tsp vanilla paste/extract
- 200g icing sugar, sifted
- 1-2 tbs milk (if needed
- Beat the cream cheese, butter and vanilla paste together until smooth, then gradually beat in the icing sugar until the frosting is smooth.
- Add a little milk if it needs loosening it a little.