- Matcha Macaron - a French classic flavoured with Japanese green tea filled with buttercream
- Black Sesame Ice Cream - a simple recipe using black sesame paste
- Dark Brown Sugar Swiss Roll - a very soft sponge with whipped cream & chestnuts
- Soy Bean Chiffon Cake - Japanese-style soy bean sponge covered with red bean whipped cream
- Black/White Sesame Cookies
Chef Keiko's method of making macaron differs slightly from Joycelyn's but yielded perfect results all the same. (I'm still hesitant about making macaron. Perhaps till I manage to get hold of the 1/2 size Silpat mat and other essential equipment.)
Making ice-cream seems easy! That is, with the help of an Ice-Cream Machine. The black sesame ice cream tasted delicate and full of black sesame richness. Alas, my kitchen is just not ready to accommodate another piece of equipment.
I love the swiss roll, spongy and light and complemented perfectly by the whipped cream and chestnut. This should be manageable at home. Can't wait to find time and try this!
Having attended Chef Christopher's Chiffon Cake 101 class previously and successfully baked many chiffon cakes using his recipe, I was quite curious when I saw Chef Keiko's recipe does not require baking powder nor cream of tartar (corn flour is used instead). The chiffon cake turns out to be equally light and fluffy!
The sesame cookies are crunchy and savoury due to the black and white sesame seeds used. I must try this too since sesame is rich in Vitamin E :)
At the end of the class, we tasted the Black Sesame Ice Cream and Dark Brown Sugar Swiss Roll and each participant brought home a lovely slice of Soy Bean Chiffon Cake with red bean whipped cream, 2 slices of Black/White Sesame Cookies and 1 piece of Matcha Macaron. Yet another weekend afternoon well spent and looking forward to the next class!