As a young adult, I had very little money on me, even after I started working. This is because my parents’ business was falling apart and I had to put myself through the university, and still brought home cash for the family as I felt really sad seeing my mother so troubled with the finances.
Despite that, I would always invest in myself. It was in my late teens and early twenties that I picked up all kinds of skills by attending all sorts of classes: languages, cooking, baking, sewing, dancing, aerobicss, lifesaving. I became proficient in many, many things, including becoming a qualified lifeguard, a certified aerobics and personal trainer, I can sew my own work clothes, evening gowns and swimming costumes, I can bake and cook pretty much anything I wanted to, and I speak seven languages.
In 1988 and 1989, I attended baking classes three times a week. It was rare for people to attend baking classes then, and even rarer for a young woman to do so. I could only afford non-branded classes in the neighbourhood. But I learned a lot. There were good teachers that made me proficient. I learned everything they could teach and attended every course available. The first cake the school I attended, Cooking Art, taught was cake rolls. Really easy to make.
Here is their recipe:
This recipe is fail-proof in that it uses a one-bowl method and ovalette. Ovalette is an emulsifier and cake stabiliser that is used predominantly in the baking sponge cakes or steam cakes. It gives the cakes a super fine texture.
My mother also wanted to learn how to bake, so I developed a recipe for her using a Tablespoon, since she is illiterate. That was 30 years ago. However, my mother now has dementia, and is not able to memorize the recipe anymore. So I now draw the recipe for her in the little note book.
Here is my mother.. Now if she at 83 can bake the cake, then don’t give any more excuses. I have shown you how.
Cooking Art’s Roll
Cooking Art's Roll (16 x 16 pan)
- 10 egg yolks - cold
- 6 egg whites - cold
- 150 g caster sugar
- 100 g plain flour
- 100 g melted butter
- 1 tsp baking powder
- 1 tbsp ovalett
- 1 tsp cold water
- 30 g corn flour
My no wastage version for 13x 13 inches pan
- 6 eggs
- 6 Tbsp sugar
- 6 Tbsp plain flour
- 1 Tbsp corn flour
- 1 tsp baking powder
- 1 Tbsp cold water
- 1 tsp ovalette
- 6 Tbsp corn oil or butter
- Preheat oven at 375F or 190C
- Mix flour, cornflour and baking powder together.
- Melt butter, set aside to cool.
- Beat egg whites, egg yolks, dry ingredients, suugar, ovalett, cold water together at medium speed until stiff.
- Fold in melted butter (or oil)
- Spread mixture onto a well greased swiss roll tin (check sizes above) tray lined with grease proof paper.
- Bake for 15 minutes.
- When cooled, spread evenly with jam or creanm then roll up the cake lightly.
- Cut into desired width.