Whey or milk plasma is the liquid remaining after milk has been curdled and strained. It is a by-product of the manufacture of cheese or casein.

• 110 g German #405 flour
• 1 pacakge / 12 g Dr. Oetker strawberry icing powder
  ©angiesrecipes
• 3 g Baking powder
• 90 ml Whey
• 90 ml Corn oil
• 5 Eggs
• Pinch of salt
• 1/3 tsp Lemon juice
• 90 g White sugar
• Some whipped cream

1. Sift the flour and baking powder together in a mixing bowl. Line a 30x40-cm baking tray with parchment paper. Preheat oven to 175C/350F.
2. In another bowl, place together the whey, strawberry icing powder and corn oil. Whisk until the mixture is emulsified. Sift in flour mixture and blend until just combined. Add in egg yolks and fold until smooth.
3. Beat egg whites with salt and lemon juice over low speed until frothy and foamy. Gradually add in sugar, increase speed and beat until stiff but not dry. Carefully fold 1/3 of egg white mixture into flour mixture to lighten it and then carefully fold in remaining whites.
4. Pour the cake batter into the prepared baking tray and spread the surface even. Bake for 15 minutes. Remove, cool briefly, and invert the cake onto a new parchment paper. Carefully peel off the the paper liner and then invert again the baked side-up to cool on a wire rack. Trim the edges of cake. Spread the surface with whipped cream and roll it up. Chill for about 1 hour and slice.

Last, but not the least, I want to thank SHAHANA@ME N MY APRON sharing all these beautiful awards with me.
Whey Strawberry Rolls

There are four primary polyphenols in green tea and they are often collectively referred to as catechins. Powerful antioxidants, catechins have been shown in recent studies to fight viruses, slow aging, and have a beneficial effect on health. Clinical tests have shown that catechins destroy free radicals and have far-reaching positive effects on the entire body. Free radicals are highly reactive molecules and fragments of molecules that can damage the body at the cellular level leaving the body susceptible to cancer, heart disease and other degenerative diseases.

1. To prepare the bread dough. Sift together the flour, tea powder, sugar, salt and instant dry yeast in a mixing bowl. Add in egg, honey, milk and the starter. Mix with dough hook at slow speed for 1 minute. Increase the speed to the medium and continue to knead until a dough forms. Adjust the speed to slow and cut in butter. Stir until all incorporated. Increase the speed to medium again and knead until the gluten has developed, i. e. elastic, smooth, non-sticky and leave from sides of mixing bowl. Prove the dough in a lightly greased plastic bag for 1 hour, leave in a warm place until dough doubles in volume.
2. Punch the dough down to release gases produced in the fermenting process. Divide them into 4 portions and round up. Rest, covered, for 15 minutes at the room temperature.
3. To prepare the chiffon cake. Beat the egg yolk with sugar until the sugar completely dissolved. In another bowl, stir together the milk, oil, and vanilla extract. Warm the mixture to 35C/95F. Add into the egg yolk mixture. Sift the cake flour and baking powder into the liquid mixture.
4. Whip the egg whites on high speed until foamy. Add the white vinegar and continue beating until soft peaks form. Beat in the sugar and beat until stiff peaks form. Gently fold 1/3 of the whites into the batter to lighten it, and then fold in the rest of the whites. Pour the batter into 2 Swiss roll pan each lined with a baking sheet, spreading the cake batter with an offset spatula. Bake in a preheated oven 165C/340F for 10-12 minutes until gold brown. A toothpick inserted in the center will come out clean and the cake, when lightly pressed, will spring back.
5. Immediately upon removing the cake from the oven carefully remove the parchment paper. If the baking paper sticks to the cake, lightly brush the back of the paper with a little warm water, allow to stand for a few moments, then peel the paper from the cake. Each cut into half and set aside. Roll the each bread dough out with a rolling pin to about 15 x 12 cm.
6. Set the cake atop the dough and roll up from a short side. Place them on the baking pan lined with a baking sheet. Cover with a wet towel and leave to rise for about 1 hour until doubled in bulk. Preheat oven to 175C/350F and bake the bread for 20-25 minutes.

Matcha Bread Chiffon Roll

This strawberry tea chiffon cake has the flavor of refreshing fruit tea and is moist, tender, and light with a fluffy texture. I also used matcha tea powder for this chiffon cake as I wanted to clear up the cupboard. You can use the cake flour instead for the recipe if you have no green tea on hand.

The high oil and egg content creates a very moist cake, and as oil is liquid even at cooler temperatures, chiffon cakes do not tend to harden or dry out as traditional butter cakes might. This makes them better-suited than many cakes to filling or frosting with ingredients that need to be refrigerated or frozen, such as pastry cream or ice cream. Chiffon cakes tend to be lower in saturated fat than butter cakes, potentially making them healthier than their butter-heavy counterparts. The lack of butter, however, means that chiffon cakes lack much of the rich flavor of butter cakes, and hence they are typically served accompanied with flavorful sauces or other accompaniments, such as chocolate or fruit fillings. Wikipedia

1. Sift flour, matcha tea powder and baking powder together in a mixing bowl. Beat together 20 grams of sugar and strawberry-scented tea until blended and sugar has completely dissolved. Whisk in the salad oil until emulsified. Add in sifted flour mixture and mix until just blended. Add in one whole egg and egg yolks. Combine all the ingredients until you obtain a smooth batter.
2. Beat egg whites with salt and lemon juice over low speed until frothy and foamy. Gradually add in sugar in 3 portions, increase speed and beat until stiff but not dry. Carefully fold 1/3 of egg white mixture into flour mixture to lighten it and then another one third, finally fold the mixture with the remaining whites. Make sure no white streaks remain.
3. Pour into a 26-cm ungreased tube pan and spread evenly. Bake for about 75 minutes until done in the center of 155C/310F oven. Remove pan from oven and immediately turn upside down on the neck of a glass bottle to cool for at least 1 hour. Unmold after it's thoroughly cool.

This cake is inspired by Pei-Lin@Dodol Mochi. Thanks, Pei-Lin!

1. Preheat the oven to 165C/330F. Coat the dried cranberries with cornstarch in a small bowl. Set aside. Place the corn oil, sweetened condensed milk and sour cream in a mixing bowl. Whisk until the mixture fully blended and emulsified. Sift in the flour and baking powder, mixing roughly. Add in egg yolks and vanilla extract. Gently mix until combined.
2. Beat the egg whites with salt until fluffy, drizzling in the lemon juice, continue to beat until the soft peaks appear. Add in sugar in 3 additions, and beat until meringue glossy and stiff. Gently fold 1/3 of the meringue into the yolk batter and then carefully fold in the remaining whites until well combined. Finally add in the dried cranberries.
3. Pour the cake batter into a 24 cm springform pan. Bake the cake in the lower rack of the hot oven for 65 minutes. Remove and invert it onto a wire rack. Allow it to cool to the room temperature.

This Swiss roll consists of a tray of pumpkin chiffon, which is rolled up and spread with Nutella. You can't really go wrong with Nutella. Nutella is like peanut butter, except better. It is a chocolate-hazelnut spread great for bread, fruit, crackers, and or Anything!
It was first created in 1940 by the Ferrero company, now famous for their Ferrero Rocher chocolates. The hazelnuts were used originally as a filler because during Nutella’s first production, cocoa was difficult to come by. Nutella was first manufactured in loaves, which then could be sliced and spread on bread to make sandwiches. The spread was first called “Supecrema gianduja,” but then it was named Nutella in 1964.

1. Line a 30x40-cm baking tray with parchment paper. Preheat oven to 190C/375F. Sift flour, ground almond and baking powder together in a mixing bowl. In another bowl, whip together the caramelized sugar syrup, milk, and safflower oil until the mixture is emulsified Add in pumpkin puree and flour mixture, and mix until just combined. Add in egg yolks and fold until smooth.
   
2. Beat egg whites with salt and lemon juice over low speed until frothy and foamy. Gradually add in sugar, increase speed and beat until stiff but not dry. Carefully fold 1/3 of egg white mixture into flour mixture to lighten it and then carefully fold in remaining whites.
   
3. Pour the cake batter into the prepared baking tray and spread the surface even. Bake for 15 minutes. Remove, cool briefly, and invert the cake onto a new parchment paper. Carefully peel off the baking paper and trim the edges of cake. Spread the surface with nutella and roll it up. Chill for about 1 hour and slice.

"Dorayaki" is a popular tea snack or dessert in Japan, which consists of two spongecake-like pancakes sandwiched typically with a red bean filling. You may also use other beans, or nutella, jam, cheese as a filling.

1. Whisk together flour, baking powder and baking soda. Sift and set aside. Whip the whole eggs and sugar until creamy and lemon white in colour. Sift the flour mixture into the whipped eggs. Fold to combine. Mix in milk and caramel syrup. Cover it with plastic wrap and let rest for 30 minutes.
   
   
2. Set a nonstick frying pan over medium heat and swab on some vegetable oil with a paper towel. Drop in about 1-2 tablespoons of the batter. Cook over the low heat until brown and the tiny bubbles appear on the pancake. Flip and cook another side for about 30 seconds. Transfer to a serving plate. Continue the same with the rest of batter.
3. Spread some bean paste onto a pancake and top with another pancake. Serve with a cup of hot tea.

Before starting the recipe, I want to address my appreciation to Heather aka girlichef for giving me this special award. Thank you! Heather, for your support, your hard work and your friendship! (p.s. the drawings on the stamp means "Thank You" in Chinese.)
A Biscuit Roulade, or Jelly Roll, is a type of form cake, which baked in a sheet pan and then rolled around a filling, like whipped cream, jam, peanut butter, nutella, or ganache.

1. Line a 40 x 30 cm rectangular baking tray with baking paper and lightly butter the paper. In the large bowl of the standing mixer, whip the egg whites and water at medium speed until frothy. Add the white vinegar, increase the speed to high, and continue beating until the whites form soft peaks. Add sugar, 1 tablespoon at a time, whip until they form stiff peaks.
2. Fold in egg yolks, one by one, until blended. Gradually sift in the cake flour, cornstarch, baking powder and vanilla powder. Quickly but gently fold to combine. Pour into the prepared pan and bake at 200C /400F for about 14 minutes until golden on top.
   
   
3. Let the cake rest in the tray for 1 minute. Flip it out onto a clean tea towel that was sprinkled with powdered sugar. Brush the paper lining with water and let soak 1 minute before peeling it off the cake. Trim dry edges from the cake if needed. Roll the cake up tightly with the towel, rolling away from you and cool on a rack 30 minutes or more.
4. Carefully unroll the cake and spread it with a thin layer of black currant jam and tightly re-roll the cake and chill for at least 1 hour or up to 2 hours before slicing. With a wire cake leveler, gently slice the cake roll and serve.

A light, moist, and tender angel cake roll is a wonderful treat at any time! The blueberry jam filling, which was supposed to provide a contrast to the white cake, makes the cake a bit messy. It tastes great by itself and definitely worth trying!

1. Whisk together flour, starch and vanilla powder and sift. Prepare a 11x13-inch or two 9x7-inch baking trays lined with parchment paper. Evenly sprinkle raisins or poppy seeds over if using. Preheat the oven to 175C/350F.
2. Beat egg whites, salt and vinegar in the mixing bowl of a table mixer until foamy. Add in sugar and beat until soft peaks form. Gradually sift the flour mixture into the whipped egg whites and fold until the batter is well-combined. Pour the batter into the prepared pans and bake for 15 minutes or so.
3. Immediately invert the cake to cool for about 5 minutes on a rack and peel off the baking paper. Place the cake on a parchment paper or plastic film, with the baked side up and raisin side down, and spread cake with jam to within 1 inch of edges. From the narrow side roll the cake up tightly. Chill the cake roll for 1 hour and slice to serve.

I bake foam cakes very often, as I prefer the fluffy, light chiffon cake to other baked goods. Whenever I baked a chiffon cake, I would reserve one or two layers well-wrapped in the freezer just in case I don't feel like to bake, but happen to have an itch to eat something light and sweet. So this is the result of cleaning up all the saved foam cakes.

1. Remove the cake layers from the freezer and defrost them at room temperature, about 1 hour. Slice the peeled bananas and figs and have a round cake board ready.
   
   
   
2. Place the matcha chiffon cake layer on the prepared cake board, spread a thin layer nutella on the cake, and then top with babana slices. Arrange another two layers of cake in the same way. (There’s still some nutella left after placing the 3rd layer of cake, so I decided to top the cake with last layer of matcha chiffon cake, which resulted in a mismatched colour appearance to the cut.)
   
3. Arrange the fourth layer of cake on the top and spread the nutella. Arrange the sliced figs and bananas in a decorative pattern on top and the chocolate praline in the center. Spread the strips with whipped cream and surround the sides of the cake. Use a mousse ring or a ribbon to stabilize the strips.

Bright red, remarkably juicy and flavourful strawberries are truly a delight to both the eyes and the taste buds. When selecting fresh strawberries, look for firm, glossy, red fruit with a fresh-looking green hull and no visible bruises. Do not wash strawberries until ready to use.

1. Dissolve the gelatin in cold water and set aside for about 5 minutes until soft. Stir over a bowl of simmering water until the gelatin is dissolved. Mix the strawberries, sugar, lemon juice and gelatin mixture in a food processor and puree. Transfer to a large bowl and chill until it just beings to thicken.
2. Whip the cream until it drops from the whisk when it is lifted. Add in powdered sugar along the sides of the bowl, and continue to beat until the cream holds soft peaks. Remove the mousse from the fridge and fold the whipped cream into the strawberry mixture until smooth.
   
3. Place a layer of chiffon cake on a serving plate and surround with the mousse ring. Pour one thirds of the mousse onto the cake, and scatter the cubed berries on top. Arrange the waffle wedges, round side down, along the side of the ring. Cover the diced strawberries with second thirds of mousse and gently top with anther layer of chiffon cake, being careful not to press down firmly. Pour the rest of the mousse mixture over. Cover and chill for at least 4 hours until firm.
   
4. Prepare the sauce. Stir together jelly and cachaca in a bowl. Gently mix in the halved strawberries and set aside at a cool are for 2 hours. Remove the mousse cake from the fridge. Spoon the sauce on the center top and arrange the halved strawberries between two waffles. If desired, sprinkle the lightly roasted almond slices (or coconut shreds) over the strawberry sauce and then the sugar pearls.

Kasutera is a traditional Japanese sponge cake, usually flavored with honey. There are now many kinds of kasutera, made with various ingredients. For example, there are kasuteras made with powdered green tea, cocoa, and also brown sugar.

1. Preheat the oven to 170C/340F. Line two 28x10cm loaf pans with parchment paper. Sift the flour and salt and set aside.
   
2. Place the egg yolks, honey, 200 grams of sugar and vanilla in a bowl. Set the bowl over a pot of simmering water and beat at high speed until the mixture is thick and pale. Fold in the sifted flour in two additions.
3. Beat egg whites electric mixer on a low speed one minute, and then add in lemon juice. Increase speed to medium-high and continue to beat until foamy. Sprinkle in 20 grams of sugar and beat until stiff but not dry. With a rubber spatula, fold the egg whites in thirds. Pour batter into two prepared pans. Bake the cake in the center of hot oven for 35-45 minutes.

Matcha is a variety of fine, powdered green tea used particularly in the chanoyu (Japanese tea ceremony), as well as to flavour food. As matcha comes from the leaves of tea plants, unlike other green teas, therefore it contains higher concentrations of catechins and vitamins.
The jam roll is fun to make and came out really tender, soft and delicious!

1. Sift all-purpose flour, starch and baking powder together in a mixing bowl. Line a 30x40-cm baking tray with parchment paper. Preheat oven to 170C/340F.
   
   
2. Beat sugar and water until sugar is dissolved and well-combined. Whisk in the salad oil until emulsified. Add in sifted flour mixture and blend until just combined. Add in egg yolks and fold until smooth.
   
3. Beat egg whites with salt and lemon juice over low speed until frothy and foamy. Gradually add in sugar, increase speed and beat until stiff but not dry. Carefully fold 1/3 of egg white mixture into flour mixture to lighten it and then carefully fold in remaining whites. Sift tea powder into the half cake batter and fold until well-combined. Make sure no white streaks remain.
4. Place two batters
   angiesrecipes into different pastry bags (a Ziploc ok too; I used the spoon though). Pipe them on the prepared tray, alternately white and green, creating double angled stripes. Bake for 15 minutes. Cool the cake briefly and invert onto a baking paper, or clean kitchen towel. Carefully peel off the baking paper and spread jams to within 1 inch of edges. Starting from narrow end, roll up the cake. Chill for about 1 hour and slice.