Chef Viloria’s Holiday Desserts

Sam Choy
By Sam Choy
Wednesday - December 23, 2009
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This week Ron Viloria, Sam Choy’s BLC pastry chef, visits the show to prepare the following delec-table holiday desserts.

This show aired originally in December 2008.


* 1 cup butter, softened
* 1 1/2 cups powdered sugar
* 1 teaspoon vanilla extract
* zest of 1/2 lemon Cream the ingredients above in a mixing bowl.
* 2 egg yolks Add the egg yolks one at a time and keep mixing.
* 2 cups flour
* 1 1/2 cups finely ground almonds
* 1 tablespoon cinnamon
* 1/2 teaspoon ground cloves
* raspberry or strawberry jam, for filling


Mix in the dry ingredients until the batter is uniform. Line a cookie sheet with parchment paper or a silicon mat. Using a 1 ounce disher, scoop the cookie dough and place 3-4 inches apart (dough will expand a little during baking). Form a well in the center of the cookie with your thumb and fill the well with raspberry or strawberry jam. Bake at 350 degrees for about 12 minutes. Turn the pan halfway during baking to ensure even baking.

Cool and dust with powdered sugar. Enjoy!


* 5 egg yolks
* 4 egg whites
* 1/2 cup sugar
* 1/3 cup flour
* 2 tablespoons plus 2 teaspoons butter, melted
* fresh strawberries

Oil a 10-by-10-by-2 cake pan and line the inside with parchment paper.

Add half of the sugar to the egg yolks and whip until light and frothy. Whip up the egg whites to a soft peak. Add the other half of the sugar to the egg whites. Whip to stiff peaks. Fold the egg yolk mixture into the egg whites. Fold in the flour. Mix a small portion of the batter with the melted butter and fold in the butter. Pour the batter into the prepared pan and spread the batter evenly with a spatula. Bake in a 350 degree for 10-12 minutes until nicely browned on the top. Turn the pan halfway during baking to ensure even baking. Remove from the pan once it comes out of the oven and place on a cooking rack. Allow to cool.

For Filling:

* 1 1/2 cups heavy whipping cream
* 3 tablespoons sugar Mix the above ingredients and whip to medium stiff peaks.

To Roll:

Place a parchment sheet on your work table and dust with granulated sugar. Invert the cake onto the paper and remove the bottom sheet. Spread a 1/4-inch-thick layer of the whipped cream on the cake. Line the edge closest to you with fresh strawberries, trimmed. Using the parchment paper to assist you, lift the paper and roll starting from the edge closest to you. As you come near the end of the roll, remove any excess whipped cream with your spatula. Wrap with the paper that you used to roll the cake and refrigerate for 30 minutes. Cut 1/2 inch off the ends to expose the strawberries. Dust with powdered sugar, then cut and serve. Enjoy!

(Watch “Sam Choy’s Kitchen” Saturdays at 6:30 p.m. on KHNL News 8.)

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