How Taste Master SA and Samsung are inspiring a new season of creative chefs
When Samsung entered the kitchen in this season’s Taste Master SA the contestants were suddenly equipped with cutting-edge innovation. The question is, will the smart-tech give them an upper hand as they take each other on in this fascinating cooking contest on SABC3. The popular Friday night show has its share of drama and heated moments, which means the viewers are being served up a feast of entertainment – with a few delicious cooking tips adding to the flavour.
Now after exciting eliminations, there are just a few spaces left for the competitive chefs. Fortunately, Samsung home products have been on hand to fuel the remaining contestants’ dreams of taking the title. This includes very handy new cooking appliances such as the Samsung Gas Cooker and BESPOKE Refrigerator. Adding to their competitive edge is the multitasking power of the Galaxy S21 as well as the inspiration of the Samsung Frame TV. With added power and enhanced creativity the remaining Taste Masters are ready for the next captivating episode.
Here are the winning recipes from the first three rounds of the show. There are clearly a few tasty innovations worth trying:
Recipe by Samantha Liang
See more of Samantha’s creations: samanthaliangcakeartistry.com
5 large eggs
280g cake flour
350g granulated sugar
4 tsp baking powder
120 ml neutral tasting oil
240ml maas or buttermilk
rind and juice of 2 lemons
Cream cheese icing
115g room temp butter
115g room temp full fat cream cheese
290g gifted icing sugar
10g vanilla bean paste
350g blueberries fresh or frozen
15g lemon juice
15g granulated sugar
Mise en Place
Preheat oven to 160 degrees C
Line 2 20cm cake tins on the bottom and the sides
Sift the cake flour and baking powder into a bowl and set aside.
Add the zest and lemon juice to the buttermilk and set aside.
Roll the blueberries in a thin dusting of cake flour and set aside.
In the bowl of your stand mixer beat your eggs till VERY fluffy and pale using the whisk attachment. Slowly add the sugar while beating the eggs. Do not add the sugar too quickly as your eggs will deflate and the sugar will fall to the bottom of the bowl. Continue to mix the sugar and egg mixture till thick and voluminous.
Add your oil in a slow steady stream and stop mixing when all the oil has been incorporated.
Switch your whist attachment out for a flexi paddle. Mix VERY slowly while adding your sifted flour in a few spoons at a time. Stop when half the dry ingredients have been added.
Slowly pour half the buttermilk and lemon juice in while mixing on low and stop when half has been added.
Add the remaining dry ingredients in and continue with the wet once the flour has been fully incorporated.
NOTE: Adding the flour too quickly will result in flour clumps forming in your batter. Take care to not over mix your batter as it will deflate and if you process the flour mixture too much, gluten will begin to form and result in a tough rubbery cake which would be tragic. (we want a soft and airy crumb on this cake)
Pour your cake batter between the two cake pans and then add your blueberries on top. No need to push them into the batter. While the cake rises, the blueberries will be enveloped in the batter.
Bake for 25- 30 mins until a skewer or cake pin comes out clean from the middle. Bake longer if the time has elapsed and the cake is not cooked yet but check on it every 5 mins.
Invert your cakes from the tin onto a cooling rack and peel away the baking paper. (Baking paper is very important. It creates a barrier between the cake and the tin to ensure your cakes do not caramelize too much in the oven as well as do not stick to the pans)
Wrap your cakes in food safe and heat safe cling wrap and place in the fridge to cool. This may take anything from 1 hour to 3.
NOTE: Wrapping it in plastic before placing it in the fridge will ensure the moisture stays within the cake and protects the cake from drying out or taking on any scents from inside the fridge.
Prepare your cream cheese icing by mixing your cream cheese, butter and icing together in a bowl on low speed till all is incorporated.
Scrape the bowl down and add your vanilla.
Mix again on low till well incorporated.
Place icing in a piping bag and set aside.
NOTE: Do not mix this too fast as you want to avoid creating big air pockets in your mixture.
Prepare your blueberry sauce by adding all the ingredients in a heavy bottom saucepan and cooking on a low heat. Stir occasionally to avoid any scorching.
Remove from heat once the mixture is thick and shiny. This can be jarred and stored in the fridge for 1 week. For a smoother sauce, pulse in a food processor and strain before placing it in a jar to cool.
Remove the cakes from the fridge and carefully remove the brown caramelization on the top and bottom of the cake with a serrated knife.
Place one player on your presentation board and pipe your icing in dollops around the outer ring of the cake layer and then pipe an even layer of icing to cover the top of the cake.
Spoon your blueberry sauce as desired and place your last cake layer on top and press slightly to secure it in place.
Pipe your dolops of icing around the outer ring of the cake layer and fill the cake top with more icing and spoon the blueberry sauce as desired and garnish with flowers and glass lemons.
Keep your cake moist by eating it all right away or place in an airtight container at room temp for 2 days or in the fridge for up to 4.
8 Large Eggs
4 cups Sugar
5 cups Cake Flour
2 cups Buttermilk
1,5 cups Oil
4 tsp Royal Baking Powder
1 tsp Ground Cardamom
1 tsp Ground Ginger
1 tsp Ground Cinnamon
2 tsp Aniseed, whole*
Preheat oven to 180 ˚C.
Grease and line 4 20cm cake tins with grease proof paper.
In the bowl of a stand mixer, add eggs and sugar and whisk until light and fluffy.
Add buttermilk and oil to the bowl, mix in gently.
Sift the dry ingredients into the bowl and add the aniseed.
Gently fold into the batter making sure to not overwork the batter.
Divide batter between the cake tins and bake for +-40 Minutes.
Test cakes by inserting a skewer into the middle and if it comes out clean, they are done.
Remove tins from the oven and allow to cool for 10 minutes.
Remove cakes from the tins and allow to cool on a wire rack.
Cream Cheese Buttercream:
100g Unsalted butter
250g Cream Cheese
300g Icing Sugar
1,5 cups Coconut Cream
Cream Cheese Buttercream Method:
In a stand mixer, beat the butter until light and fluffy.
Add cream cheese and beat until well combined and smooth.
Add icing sugar, a little at a time, and beat to a smooth consistency after each addition.
Add coconut cream and mix until incorporated.
Refrigerate until needed.
3 Large eggs
3g Large egg yolks
170g Castor Sugar
1 Lemon, juice and zest
2 Naartjies, juice and zest
90 g Butter
2 Tbls Corn Flour
Naartjie Curd Method:
I use the microwave method for my curd because it is quick and easy.
Add all ingredients into a microwave safe bowl.
Whisk together until the mixture is well incorporated.
Place bowl in the microwave and heat up in 30 second blasts.
Be sure to whisk after every 30 seconds.
Continue this until the mixture has thickened.**
Pass through a sieve into a clean bowl to ensure the end result is luscious and smooth.
Place a piece of cling film directly onto the surface of the curd.
Refrigerate until cold.
1 cup Water
1 cup Castor sugar
1 tsp Star anise pod
1 Tbsp Cinnamon Stick
4 can Cardamon pods
Koesister Syrup Method:
Place all ingredients into a small pot and gently heat on the stove to dissolve the sugar.
Bring pot to a gentle simmer until it is slightly thickened and syrupy.
Turn off the heat and allow the syrup to infuse with all the spicy goodness.
100g Castor Sugar
Dehydrated Naartjies Method:
Preheat oven to 90˚C
Thinly slice naartjies and arrange on baking sheets lined with baking paper.
Lightly sprinkle a bit of castor sugar over the naarjies.
Place the trays into the over.
Allow to dehydrate for 4-6 hours and be sure to flip them over every now and then
3 cups Desiccated coconut
First thing to do is to trim the tops off of the cakes and make sure they are level.
Using the syrup, brush as much over the cakes ensuring to focus of the sides.
Place the first cake down and dollop some cream cheese frosting on top.
Spread it evenly on the cake and drizzle some of the naartjies curd on top.
Place the second layer and repeat the frosting steps.
Repeat this for all the cake layers.
Invert the last layer of cake at the top so the the bottom of the layer faces upwards.
Brush more syrup around the cake.
Now for the coconut. Sprinkle as much or as little ass you’d like around the cake.***
Lastly, adorn your cake with the dehydrated naartjies to your heart s content and enjoy!
1 egg + 2 egg whites separated
250g cake flour
15g baking powder
pinch of salt
180g unsalted butter
300g castor sugar
15ml vanilla extract
Slice five strawberries and blend until a purée, then chop the remaining strawberries into little cubes.
Whisk 3 egg whites until soft peaks 2-3min.
Soft flour cornstarch baking powder and salt together.
Cream butter and sugar until light and fluffy.
Add egg yolks and vanilla until combine.
Add dry ingredients alternating between the dry ingredients and milk, beginning and ending with the dry ingredients.
Be careful not to over mix.
Fold egg whites ,purée and chop strawberries into your mixture.
Bake at 180°C for 20-24 minutes. You will know when the cupcakes are ready when a cake tester or knife comes out clean.
Creme Pat Filling
3 egg yolks
65g castor sugar
15g cake flour
dash vanilla extract
Whisk egg yolks and sugar until pale yellow.
Whisk in cornflour and cake flour then set aside.
Heat up milk and vanilla,gradually pour some milk over the eggs to temper then pour the rest and mix to smooth.
Add the mix to a saucepan and cook until it becomes thick.
Swiss Meringue Buttercream
6 egg whites 230g
10ml vanilla extract
pinch of salt
Whisk sugar into the egg whites, then set the bowl over a saucepan filled with a little water.
Whisk until the sugar has dissolved ,this will take about four minutes. While the mix is still warm beat meringue to stiff glossy peaks and it’s no longer warm to touch.
Add butter 1 tbsp at a time then add vanilla and salt.
1/2cup Cake flour
80ml Cocoa powder
1/2cup Castor sugar
1 tsp Baking powder
4 Eggs (separated)
1tbsp Instant coffee (preferably strong great coffee)
45ml Canola oil
Pinch of salt
Preheat oven to 180 degrees.
Sieve all dry ingredients (except the coffee) into one medium mixing bowl and mix till combined
In a separate bowl mix all the wet ingredients (except milk) into the egg yolks. Warm up the milk and add the instant coffee into the milk and and the mixture into the egg yolk mixture.
Add dry ingredients into the wet ingredients. Whisk egg whites till stiff peak and fold into the batter.
Line baking paper onto a Swiss roll tray and spray with cook n spray.
Gently pour the batter onto the tray and spread it out evenly. Bake for 12mins and leave it out for 12mins before rolling it. (Roll the sponge with the baking paper on and allow it to hold shape)
Cream Cheese Oreo Frosting
250ml Cream cheese
40ml Icing sugar
6 Finely crushed Oreo biscuits
5ml Vanilla essence
Sieve icing sugar into the cream cheese and whisk together until combined then add in your cream and whisk till smooth.
Your finely crushed Oreos into the mixture and whisk till everything is combined.
120g Dark chocolate
Melt your chocolate using the double boil method and remove once melted then stir in the cream into the chocolate till combined.
Assembly of your Swiss Roll:
Unroll your sponge cake but still keep the sponge on the baking paper so that it helps with the final rolling.
Evenly spread out the filling onto the sponge from the one end to another leaving a small amount at the edge unfrosted .
Roll your sponge using the baking paper to support your rolling
Spread a thin layer of the filling onto the log then pour chocolate ganache all over the log and garnish with strawberries.