Because of sudden sinful cravings and at midnight to make it worse- I had to search the net for a recipe for cinnamon rolls without yeast. Damn yeast just can’t be found and time was running out on me and craving was at the highest level lol… anyway, I did find a recipe for that and I must say it was money- the cinnamon rolls came out good- they may not be as puffed but they’re soft nonetheless and with just the right amount of sweetness and the toasted pecans- I was fully sated. I used this recipe with the addition of toasted chopped pecan topping
Now if you think that’s the end of it- you have another think coming! I also made taisan with cheese topping. Taisan is buttery, fluffy yet tender sponge cake rolled in sugar or topped with grated cheese- whatever pleases you and I always love it with grated cheese. I just used two round pans to make it quicker… ahhhhh heaven! It is way better just out of the oven when it’s warm and just melts in your mouth. That must be gazillion calories for both but I’m happy! -:)Recipe follows...
Taisan with cheese
10 egg yolks
2 whole eggs
1 cup sugar
1 cup plus 2 tbsp cake flour
1½ cups unsalted butter, at room temperature
Grated cheddar cheese
Preheat oven to 325F.
Beat the egg yolks and whole eggs until light and creamy.
Slowly sprinkle in the sugar while beating until well incorporated and batter is light and and lemony-colored, with the whisk leaving beater marks when you lift it up, and the batter forming thick ribbons.
Fold in the cake flour just until completely blended in. Pour into well-buttered loaf pan (I used round pans) and bake for 25 minutes, or until lightly golden brown and toothpick inserted comes out clean.
Let cool five minutes and carefully remove from the pans, using a thin sharp knife edge and lifting with a spatula.
Spread softened butter mixed with a little granulated sugar while still warm. Sprinkle grated cheese on top