Pandan Ogura Cake

 

I've been itch to try pandan ogura cake since I saw some fellow blogger post about this cake.  Pandan Ogura cake is kind of similar to chiffon cake which the cake texture is kind of airy , the different is baking method - as we called water bath method, which there is steam needed to help cake baked.  And also add a natural food color, from pandan extract.   You will find the pandan leaves very easy , mostly at Asian market. 

 

My husband like this cake, even thou he prefer butter cake which is more 'stiff' than 'airy' type of cake.  And my daughter ? she was not impress by this cake  Hahahaha... I think because she not fan of the color thou, she said,  she will like if I using chocolate powder instead ...

 

I combine several recipe that I found through online, and this is recipe that I already fix here and there for my taste and work well for me.  Let's give a try

 

 

 

 

Pandan Ogura Cake

5 eggs (seperated while is cold)

1 whole egg

1/4 salt

 

80 gr castor sugar

60 gr vegetable oil

70gr pandan juice - you can use pandan extract as much as 1 tsp

20gr coconut milk

75gr all purpose flour

1/4 tsp cream of tar tar or subtitute with 1 tsp lemon juice

 

Directions :

Prepare 8" square or round pan - grease the pan, dusting with a little flour and cover with parchment paper .

Another square pan quite bigger than 8" for water bath method.

Is important to check your oven correctly, I set my oven 300F for bake this cake.

Beat 5 egg yolk, 1 whole egg, salt , vegetable oil , pandan juice and coconut milk with hand whisker until fluffy. Shift in flour, then mix it until well combine. Set aside

Beat egg white and lemon juice or cream of tar tar with mixer about 2 minute, add castor sugar little by little , continuesly mix until firm peak form, with rubber spatula add this white meringue to the yolk batter, fold the batter until nice smooth batter is created.

Pour the mixture into prepared pan, tap 2 times so the air will pops up .

Put the pan into the larger pan , slide to the oven and carefully filled the outside pan with hot water, about 1/3 batter pan. Bake for aboout 50minute.

Once baked, remove from the pan immediately, to avoid cake become shrink . inverted on a rack .. take the parchment paper , cool completely before slicing

Chocolate Confetti Chiffon Cake with Almond Crunch'

Is December, this momma turn 47 young yesterday , nothing fancy happen since I don't like to celebrate birthday especially my own but I baked cake for sure, not because of birthday's girl need cake but I have 2 cookies monsters at home who keep looking what under cake dome .. any time !!! I said any time, I am not joking ..  

Anyway, I visited a local library the other day and found this recipe from book I borrow (ssst.. I tell you secret, I love flip all cooking books - I always amazed by pretty pictures under tag 'food'  hahaha ..  are you with me ?) 

The recipe called 'Chocolate Confetti Chiffon Cake with Almond Crunch' .. whoaaa... that is a long title for the cake, so I baked this cake on my birthday and surprise (or not surprise) this two cookie monsters love the crunch topping on the cake and off course the chocolate confetti inside the cake

So here is the recipe I slightly copy so I won't forget and will make another time for sure

Chocolate Confetti Chiffon Cake with Almond Crunch

from : Fine Cooking Book - 100 Best-ever Recipe

For the topping

1 large white egg

1 1/2 cup sliced almonds

2 tbsp granulated sugar

For the cake

1 1/2 cup miniature semi sweet chocolate chips

2 1/4 cup cake flour (all purpose flour, will work too - just shifted 2times)

1 1/2 cup granulated sugar

1 tsp baking powder

1/2 tsp salt

1/2 cup corn or canola oil (vegetable oil, work as well)

7 large eggs, separated

2/3 cup waters

1 tsp vanila extract

1 tsp almond extract (skip if you don't have)

1/4 tsp cream of tar tar (fresh lemon juice can be used as substitute 

For Glaze

1 1/2 cup confectioners sugar

3 - 4 tbsp milk

1/2 tsp almond extract

Prepare the Topping

Heat the oven 325F . Have ready un greased non stick baking sheet

In a medium bowl, whisk the eggs white with fork until foamy, about 30 second. Stir in the nuts until they're evenly coated. Sprinkle sugar over the nuts.  Spread the nuts with wooden spoon onto the baking sheet.  Bake for 5 minute, stir the nuts and bake again for another 5 -8 minutes.  Remove the nuts, immediately stir them .  The nuts will become crispas the cool. Set a side

Make the Cake

Heat the oven to 325 F    Have ready 10inch un greased chiffon pan

In food processor , pulse the chocolate until some of them are finely grated and the rest have formed small crumbs

In a large bowl, shift together flour, 1 cup of sugar, baking powder, salt. Male a well in the center and put in the oil, egg yolks, water, vanila, almond extract. Beat the mixture until smooth and thick.  Fold in the reserved chocolate chips. Set a side

In a large , clean bowl stand mixer, whisk white eggs, cream of tar tar until foamy, add little by little remaining granulated sugar, Beat until soft peaks form

Stir about 1/3 white eggs mixture into yolk batter, gently fold .  Do it until all the mixture comes nicely together .   Bake for about 1hour 15 minutes, depend on your oven (make sure you check with clean skewer)

Invert the pan onto a bottle with narrow neck and cool thoroughly about 1 hour  than remove the cake , slide onto a serving plate

Make the Glaze :

In a small bowl, stir sugar, mil and extract, adding enough milk to make a smooth glaze, set a side 2 tbsp.   Spread the remaining glazed over the top of the cake, you might not used all of it.  Cover the top of cake with prepared almond crunch , drizzle the reserved glazed.  Enjoy

Matcha Green Tea Chiffon Cake

We love chiffon cake, an easy light cake for middle of the week. With this recipe you can always modify the flavor of cake, this time I just feel like to play with matcha powder.  I purchased matcha powder long ago when I transit to Japan on the way back home after long vacation.  :)  - visit Japan is in my bucket list, someday somehow ... I will visit that country but for now, let's just try matcha chiffon cake ^_^  

Matcha Green Tea Chiffon Cake

Ingredients :

200gr all purpose flour

1 tsp baking powder

2 tbsp matcha green tea

7 yolks

50 ml vegetable oil

200 ml milk / water or coconut milk

7 white eggs

1/2 tsp salt

200 gr granulate sugar

1/2 tsp cream of tar tar

Directions :

Pre-heat oven 350 F

In medium bowl whisk flour, baking powder, yolks, vegetable oil, coconut milk ,to combine, set aside.

In the bowl of a stand mixer fitted with a whisk attachment, Place egg whites in the bowl and whisk on high speed until soft peaks form (they should droop over like soft-serve ice cream), about 30 seconds. Gradually add sugar and continue whisking until stiff peaks form (they should stand straight up), about 1 minute more. Using a rubber spatula, fold a quarter of the egg whites into the batter until evenly incorporated; gently fold in the remaining egg whites until just combined and no large white streaks remain.

1. Pour the batter into the chiffon pan (no need to coating the pan). Bake until the surface of the cake is golden brown and springs back when pressed and a toothpick or cake tester inserted into the center comes out clean, about 55 minutes. Place on a wire rack , turn the pan upside down to cool slightly, about 15 minutes. Carefully run a knife around the perimeter and turn the cake onto the rack to cool completely.

Tiramisu Roulade

Kid already going to school, I am back to my routine .. something missing , ah yes .. her voice !! Home is so empty, I am not back to work at workshop since we are moving our company to a new locations .. the guys working on it while I get extra hours at home .  Lets , bake and make some noise. I already bake this cake 2 times in row, in 10 days for sure .. is simple cake yet delicious for afternoon tea.  My husband likes mascarpone filling while kid loves the buttercream one,  I wrote 2 of them so you have a choice :)

Tiramisu Roulade

Ingredients :

1/4 cup water

2 tbsp coffee-flavored liqueur (you can use non-alcohol)

2 tbsp superfine sugar

1 tbsp instant coffee granules

1 tbsp boiling water

4 eggs (separated)

65 gr granulated sugar 

50 gr all purpose flour

50 gr vegetable oil

2 tbsp flaked almonds

coffee liqueur cream for filling

1 cup  mascarpone cheese

1/2 cup heavy cream

2 tbsp sugar

2 tbsp coffee-flavored liqueur

or if you feel like, make a butter cream for filling 

1 cup (2 stick) of butter 

2 cup of powder sugar

3 tbsp milk

Directions :

Pre-heat oven to 350 F  - Grease 10 inch x 16 inch swiss roll pan, line base and side with baking paper

Bring the water, liqueur and sugar to boil in small saucepan.  Reduce heat, simmer, uncovered without stirring, about 5 minutes or until syrup thickens.  Remove from heat, stir in half of coffee , reserves syrup

Dissolves remaining coffee in the boiling water

Whisk  yolks with 15 gr of sugar and vegetable oil, until mix together add coffee mixture and last is add the flour, make sure all flour mix well and no lump

Beat white eggs until medium peak, add the rest of sugar little by little until finish, fold in yolks mixture. 

Spread the batter mixture into pan, sprinkle with nuts.

Bake for about 15 minutes. let it cool off about 5 minute

Meanwhile, place a piece of parchment paper cut the same size as swiss roll pan on the bench, turn the cake onto paper, peel away lining paper. Use serrated knife to cut crisp edges from all sides of cake. Roll cake from long side using paper as guide. cool.

Meanwhile make coffee liqueur cream or butter cream as you wish, by beat all the ingredients is small bowl with electric mixer until firm peaks form.

Unroll cake, brush with coffee syrup. Spread the cream, then re-roll cake. Cover with plastic wrap, refrigerated about 30 minutes before serving

Hello April ..

April already ? time fly so quick, right ? ..  spring is in the air, we have so many rainy days , we try to organize our small garden, but with rains come and go make it hard to finish planting everything ..

Is only couple months until my daughter has summer break, we don't plan to do vacations this year yet since we have big vacations last year .. any how, how are you guys are doing ? thank you to still coming by here, even thou I don't do much of updating .

 

I've been craving of black forest cake for almost a week, and if you know me, I am so determine , when I want something I must to do it ^_^   so, today is Friday, I have a day off  is mean I am busy in the kitchen , cooking , baking , and do some chores before beloved people comes home ..  It has been awhile not doing serious baking, so you can see how messy my cake is ha..ha..ha..

 

 

 

Black Forest Cake

Recipe adapted from : William Sonoma Cake Book

Ingredients:

For the cake:

1/2 cup cake flour

1/2 cup Dutch-process cocoa powder

6 eggs, at room temperature

1 tsp. vanilla extract

3/4 cup granulated sugar

8 Tbs. (1 stick) unsalted butter, melted and cooled to room temperature

 

 

For the sugar syrup:

1/4 cup granulated sugar

1/4 cup water

 

 

For the filling and frosting:

 

2 1/2 cups heavy cream

2 Tbs. confectioners' sugar

1 tsp. kirsch - I using black forest extract

Poached cherries (I bought can one since there is no single black cherry in the market yet)

Semisweet (plain) chocolate curls

 

 

 

 

 

Directions:

Preheat an oven to 350°F. Line the bottom of a 9-by-3-inch round cake pan with parchment paper.

 

To make the cake, sift together the flour and cocoa powder onto a sheet of waxed paper; set aside.

 

In the bowl of an electric mixer fitted with the whisk attachment, beat the eggs, vanilla and granulated sugar on high speed until tripled in volume, about 5 minutes. Remove the bowl from the mixer. Sift the flour mixture over the egg mixture in 2 additions and carefully fold in with a large rubber spatula. Fold a large dollop into the melted butter, then fold back into the egg mixture.

 

Pour the batter into the prepared pan and smooth the top. Bake until the cake is puffed, 30 to 35 minutes. Transfer the pan to a wire rack and let cool completely.

 

To make the sugar syrup, in a small saucepan over medium heat, combine the granulated sugar and water. Bring to a boil, stirring occasionally until the sugar dissolves. Remove from the heat and let cool to room temperature.

 

To make the filling and frosting, in the bowl of an electric mixer fitted with the whisk attachment, beat the cream and confectioners' sugar until medium-stiff peaks form. In a small bowl, combine the kirsch and the sugar syrup.

 

Run a table knife around the edge of the pan and unmold the cake onto a work surface. Turn the cake right side up, leaving the parchment paper in place. Cut the cake horizontally into 3 equal layers. Put the top layer, cut side up, on a serving plate. Brush with some of the syrup, then spread with about one-fourth of the whipped cream. Strew the cherries over the cream (reserve 1 cherry for garnish), leaving a 1/2-inch border of cream around the edge. Position the middle cake layer on the cream. Brush with some of the syrup and spread with another one-fourth of the cream. Position the third cake layer, cut side down, on the cream and peel off the parchment paper. Brush with the remaining syrup. Spread the remaining whipped cream on the top and sides of the cake.

 

Press the chocolate curls onto the top of the cake. Put the reserved cherry in the middle. Refrigerate until ready to serve. Serves 8 to 10.

 

Zebra Chocolate Chiffon Cake

I heard someone open the cake dome after dinner, last night, than ...

 

wife yelled from the basement : 'don't touch'.  

husband : 'why not' ?

wife : 'because I need to take a picture for my blog first'

husband + kid : 'daaaaa .....

 

Hahahah, let be honest, did you do the same like I do ? why we care so much to take a picture before eat ? I don't know what your reason is, but care, because I want to share the recipes with you guys ... *wink*

 

 

 

 

 

Zebra Chocolate Chiffon Cake

Recipe courtesy : Primarasa Magazine

 

Ingredients :

200 gr all purpose flour

1 tsp baking powder

1/2 tsp vanili

7 yolks

50 ml cooking oil

200 ml coconut milk

2 tbsp. chocolate powder + 1 dash of coffee extract

7 white eggs

1/2 tsp salt

200 gr granulate sugar

1/2 tsp cream of  tartar

 

Directions :

Pre-heat oven 350F  -  1 chiffon pan, do not grease with butter

 

In the medium bowl , mix together flour, baking powder, vanili, make a hole in the middle add yolks, mix well , add oil and coconut milk.  Mixing the ingredients with spatula until no more lump.

 

using electronic mixer , mix together white eggs , salt, cream of tartar - add little by little sugar , mixing together until glossy (between hard and soft peak).

 

Add the white eggs mixture into the flour batter with wooden spatula , make sure they mix well , don't over do.   Take some (about 1 generous cup of batter) and with chocolate powder and coffee extract.

 

How to make zebra pattern : put about 5 tbps. plain batter in one side of chiffon pan, add about 3 tbsp. chocolate batter right on the top of plain batter, put carefully don't try to adjust or tap the baking pan, let the batter flow by itself , it will create nice pattern when it done.  Repeat this step until the batter is finish.

 

Bake about 50 - 60 minute, depend on your oven.  Take a test with the tooth pick, to see if your cake is done or not. Turn the pan up side down.  Let it cool off about 30 minute.

Coffee Angel Food Cake with a Chocolate Drizzle

 

If life gives you tons of white eggs, what should we do than ? right !! bake an angel cake .  I have tons of white eggs sitting in the refrigerator for quite sometime after bake a thousand layer cake, worry that white eggs will getting bad, I made a quick decision last night to bake angel food cake for the first time.  To make a bit special, since everybody at our house hold loves coffee I add a coffee extract I brought from my country.

 

I bake after dinner, and the next day there is only 2 slices left . I even don't know how to cut those cake properly, is not easy to cut this cake nicely since the cake is way too soft , but I think that it doesn't matter anymore since everyone like it.

 

 

Angel Food Cake with a chocolate drizzle

Ingredients :

 

2 cups sifted superfine sugar

 

1 1/3 cups sifted cake flour or if you don't have just use regular flour

 

1 1/2 cups egg whites at room temperature

 

3/4 teaspoon  salt

 

1 1/2 teaspoons cream of tartar

 

2 teaspoon coffee extract

 

 

For the glaze:

 

200 gr semisweet chocolate chips

 

3/4 cup heavy cream

 

Directions :

 

Preheat the oven to 350 degrees F.

 

Combine 1/2 cup of the sugar with the flour and sift them together  Set aside.

 

Place the egg whites, salt, and cream of tartar in the bowl of an electric mixer, beat on high speed until the eggs form medium-firm peaks, about 1 minute. Add the remaining 1 1/2 cups of sugar by sprinkling it over the beaten egg whites. Beat on high speed for a few minutes until thick and shiny. Add the coffee extract and continue to whisk until very thick, about 1 more minute. Scrape the beaten egg whites into a large bowl. Sift 1/4 of the flour mixture over the egg whites and fold it very carefully into the batter with a spatula. Continue adding the flour in 3 equal additions, sifting and folding until it's all incorporated.

 

Pour the  batter into an ungreased 10-inch tube pan, smooth the top, and bake it for 45 minutes, until it springs back to the touch. Remove the cake from the oven and put up side down. When cool, run a thin, flexible knife around the cake to remove it from the pan.

 

For the glaze : place the chocolate chips and the heavy cream in a heat-proof bowl over a pan of simmering water and stir until the chocolate melts. Pour the chocolate over the top of the cooled cake to cover the top completely and allow it to drizzle down the sides.

Chocolate Banana Bread

It's Friday , banana bread is just come out from the oven , need to be wrap and sending out for my lovely friend I haven't seen in awhile . It always nice to having friend that you can share your life with , but life can be so busy , between summer school , swimming lesson, painting lesson , works .. but as you know that I love to keep in touch with nice friend around me.. even just 30 minute, I will be glad to see them ..

 

 

Chocolate banana bread is always become an easy treats to bring but delicious too ..

Happy Friday everyone, enjoy your time and call your best friend or sister or mom .. whoever care about you :)

 

Chocolate Banana Bread

50 grams walnut
250 grams flour
30 grams coco powder
200 grams granulated sugar
1 teaspoon baking powder
¼ teaspoon baking soda
salt
80 grams chocolate chip
2 eggs
115 grams margarine (unsalted) melted
3 ripe bananas, peeled and mashed
vanilla extract

Direction

Preheat the oven 350F

In a big bowl mix together flour, coco powder, baking soda, baking powder and salt. Put it a side.

In a separated bowl, use the whisk to stir together the mashed bananas, eggs, margarine and vanila extract. Then slowly add mixture flour. Lastly add walnut and chocolate chips.

Bake for 45 – 1 hours or insert the skewer into the center of the bread. It should come out clean.

Lemon Cake

I'm glad I have a day off for 2 days in row , which mean I can do some chores around home like baking , oh how I miss my baking activity this day.  Well, I still do baking but pretty much simple like this recipe below, I found this recipe when I do blog walking .  Don't ask me if I have left over cake on the next day .. no way, my hubby love it so much...  he said.. "this is the kind of cake I like" ooh, really ? how come he said that every time I bake a new cake ?? LOL - ooh , man ..  either he does really love the cake or he actually cake eater ? :)))

 

I do love the texture of the cake, at the end of the day I make note to my self, I need add more lemon juice into the batter .. it will be perfect !!

Lemon cake with Greek  Honey glaze and pistachios
slightly adapted from : mylittleexpatkitchen.blogspot.com

Ingredients
for the cake
115 g unsalted butter, at room temperature, cut into pieces, plus extra for greasing the pan
250 g caster sugar
Zest of 2 lemons, grated
1 tsp lemon extract
4 large eggs
220 g all-purpose flour
2 tsp baking powder
125 g sour cream (or full-fat Greek yoghurt)

for the glaze
160 g icing sugar
75 ml heavy cream
1 Tbsp Greek honey
Pinch of salt

A handful of shelled, unsalted pistachios, chopped


Preparation

for the cake
Butter the bottom and sides of your loaf pan with butter and line it with baking paper.
Preheat your oven to 180°C.

In the bowl of your stand mixer (or in a large bowl), add the softened butter, the sugar, the lemon zest and lemon extract, and using the paddle attachment (or your hand-held mixer), beat on medium-high speed until light and fluffy, for about 5 minutes.
Add the eggs into a jug and beat them lightly with a fork. Add the beaten eggs to the bowl in four additions, beating well after each addition to fully combine them.

Take the cooled cake, remove the baking paper from the bottom and place it on the wire rack. Using a spoon or a spatula, glaze the cake and top with the chopped pistachios.

You can keep it at room temperature, covered, for 4-5 days.









 

French Apple Cake

 

Rain is pouring hard today, some has hail too.. typical of April , I think. But when I said, much .. mean too much ... come and go, wind blew 2 of my umbrella this morning... and I was soaked wet when I drop my daughter to school .. oh my, what a funny was as soon as I enter the car with wet cloth, the rain is stop ..  and again the same in the afternoon.

 

Now is time to bake, so I will have delicious cake waiting for 2 people to come home this afternoon.  I saw this recipe a week ago, my finger was busy change the TV channel too many time, until I saw the chef who ate the cake give a 'funny' expression ... like "eeemm" ,"yuuum" , "aaah"  LOL - indeed, those expression really 'get' me .  And I searching through internet for recipe, aah.. what an easy recipe no mixer require at all... and yes, it is so delicious ... by adding flour for top batter, really make this cake is different than regular apple pie.. ooh, should I said this is apple pie ? well.. anyway, let's try...

 

French Apple Cake

Source : America Test Kitchen

Ingredients

1 1/2 pounds Granny Smith apples, peeled, cored, cut into 8 wedges, and sliced 1/8 inch thick crosswise

1 tablespoon Calvados or apple brandy or white rum (I skip this) 

1 teaspoon lemon juice (I use 1 tbsp. since I skip the calvados) 

1 cup (5 ounces) plus 2 tablespoons all purpose flour

1 cup (7 ounces) plus 1 tablespoon granulated sugar

2 teaspoons baking powder

1/2 teaspoon salt

1 large egg plus 2 large yolks

1 cup vegetable oil

1 cup whole milk

1 teaspoon vanilla extract

Confectioners' sugar 

 

Instructions

 

1. Adjust oven rack to lower-middle position and heat oven to 325 degrees. Spray 9-inch springform pan with vegetable oil spray. Place prepared pan on rimmed baking sheet lined with aluminum foil. Place apple slices into microwave-safe pie plate, cover, and microwave until apples are pliable and slightly translucent, about 3 minutes. Toss apple slices with Calvados and lemon juice and let cool for 15 minutes.
   
   
2. Whisk 1 cup flour, 1 cup granulated sugar, baking powder, and salt together in bowl. Whisk egg, oil, milk, and vanilla together in second bowl until smooth. Add dry ingredients to wet ingredients and whisk until just combined. Transfer 1 cup batter to separate bowl and set aside.
3. Add egg yolks to remaining batter and whisk to combine. Using spatula, gently fold in cooled apples. Transfer batter to prepared pan; using offset spatula, spread batter evenly to pan edges, gently pressing on apples to create even, compact layer, and smooth surface.
4. Whisk remaining 2 tablespoons flour into reserved batter. Pour over batter in pan and spread batter evenly to pan edges and smooth surface. Sprinkle remaining 1 tablespoon granulated sugar evenly over cake.
5. Bake until center of cake is set, toothpick inserted in center comes out clean, and top is golden brown, about 1¼ hours. Transfer pan to wire rack; let cool for 5 minutes. Run paring knife around sides of pan and let cool completely, 2 to 3 hours. Dust lightly with confectioners’ sugar, cut into wedges, and serve.

Date Nut Cake

 

Somebody get bored with a regular cereal breakfast !! Need something fast and still healthy, no time for pancake or waffle since this is still weekday .. everybody.. rush..rush at my home in the morning .. yelled at husband who forget his lunch box, called my daughter to get ready .. date nut loaf is one of the solution - made night before, wrapped with film plastic , in fact this way cake will stay good for 5 days at room temperature

Date-Nut Loaf
Recipe : Dorie Greenspan - Baking from my home to yours

Ingredients :
2 cups all-purpose flour
2 tsp baking powder
1/4 tsp salt
2 sticks (8 ounces) un-salted butter, room temperature
3 ounces of cream cheese, at room temperature
3/4 cup light brown sugar
4 large eggs
1 tsp vanilla extract
1 cup soft pitted dates, chop
1 cup of pistachio

Directions :
Preheat the oven for 325F - butter 9x5 loaf pan, dust the inside with flour - tap out the excess
Whisk together the flour, baking powder, salt
With stand mixer, beat the butter and cream cheese on medium speed until very smooth. Add the sugar until the mixture become light and fluffy.
Add the egg, one at the time, eating for 1 minute after each addition, then beat the extract.
Reduce the mixer speed, to low and mix the dry ingredients, mixing only until they are incorporated. Using a rubber spatula, fold in the dates and nut. Turn the batter into the pan.
Bake for 40 minute, cover the top of the cake loosely with a foil tent and bake fr another 40 minute or so, until the top is honey brown, bumpy and cracked and a thin knife inserted into the center of the cake comes out clean.
Transfer the cake to a rack and cool about 10 minute before unmolding.

Playing around :
if you want to change the dried fruits or the kinds of nuts, go ahead. Prune, Apricots or walnut will work as well as the recipe above.

 

PS : I being naughty this morning, spread figs jam on the top of cake .. aah heaven .. !!

Hazelnut Butter Cake

 

I need a simple cake to bake ; I choose Hazelnut butter cake ; so simple but still please every one especially my little one - according to her, this cake deserve 5 stars .. oh, wow ... what a nice compliment from 7yo girl .

I bake in the afternoon , by next morning just a half pan of cake is gone ..

One tips from me for this recipe is using a very best butter you can afford to buy ... trust me ; you won't be disappointed .

Hazelnut Butter Cake
Ingredients :

2 stick of good quality salted butter (250gr), room temperature.
8 medium eggs (separated while cold) ; using just 4 white eggs only
220 gr sugar
200g all purpose flour, sifted
1 tsp. baking powder
60ml white milk
2 tbsp. hazelnut coffee - I using Maxwell Brand

Method
1. Pre-heat oven at 320 F.

2. Prepare a 8 x 8 x 3 inch square pan. Line the base, grease the sides.

3. Separate egg whites and yolk. Beat 4 egg whites until soft peaks, gradually add 50g sugar and beat until medium stiff. Set a side

4. Cream butter and the rest of sugar until pale and fluffy. Add in egg yolks one at a time.

5. Add flour and milk , in 2 additions mix until well incorporated.

6. By using spatula fold the meringue into the yolk mixture than add the hazelnut coffee powder at the end of the mixing.

7. Pour batter into pan and level by tap the pan several time to make the air bubble out.

8. Bake for 45minutes or until skewer comes out clean.

Another zebra cake

 

ooh, how easy life with an Instagram app. is ; I can take a picture and update my cooking blog right away. No need carry a heavy camera. Well, for now I probably just keep a heavy camera at home and enjoy the IG :)  * thank you for my hubby who bought me an early anniversary present *wink*

Here another thing too - my family never get bored with zebra cake. I'm so sorry you might see me bake this a lot but that is because the cake is so delicious.

The recipe is almost same with marble chiffon cake I ever posted , the different is the way I create the layer of zebra pattern on it.

Zebra Cake (a.k.a Marble Chiffon Cake)

Ingredients and Directions :

A. Mix together :
30 gr chocolate powder
60 ml hot boiling water
3 tbsp. sugar
2 tbsp. vegetable oil

B. Mix and shifted :
280 gr all purpose flour
10 gr baking powder
6 gr salt
300 gr sugar

C. in medium bowl mix together using spatula or hand mixer
7 yolks + 180 ml water + 120 ml vegetable oil
make sure you mix the ingredients (c) very well, than add the B-mixture into it.

D. with stand mixer or hand mixer , whisk :
7 white eggs + 2 gr cream of tar tar - whisk for about 5 minutes until shinny and medium peak.
With a spatula , add the white egg mixture into yolks mixture (C)

Divide the batter into the equal amount, add one batter with the chocolate mixture (A)

Add lemon / vanilla essence or orange zest to the rest of white batter.

Now, is the fun part : How to bring Zebra strip effect

Now pour 1/4 cup of plain batter in side of baking pan if you using chiffon pan like mine - but if you use round pan, put the batter in the center of pan.

Then pour 1/4 cup of cocoa batter on top of the vanilla batter in the center

Do not disturb or try to shake it or wait for it to spread or tilt the pan for it to spread. It will spread by itself. Keep on pouring both the batter alternatively until all the batter is over.

Bake into the oven (350 F) for about 45 - 50 minute or until skewer comes clean.

Note :
This recipe for using chiffon pan ; so you don't grease your pan.

Turn pan up side down as soon as you take the pan from the oven. And keep it cool for a while.

Rainbow Chiffon Cake

 

I love chiffon cake - I bake too many times ; in fact I can eat almost half of pan by myself  Lol -  I don't know , maybe the texture make me fall in love with this cake .  The ingredient contains coconut milk ; I believe that make any different . Please don't compare chiffon cake with angel cake ... it's so so wrong :O

 

Ok here is the recipe , I hope you will like as I do :

 

The Ingredients

8 medium size eggs (seperate while cold)

170 grm sugar (divide into 50 gr + 120 gr)

20 grm milk powder

20 grm cornflour

150 grm cake flour

1 tsp baking powder

½ tsp salt

100 ml vegetable oil

100 ml coconut milk

1 tsp cream of tartar

Rainbow Color

A drop of green color paste (i using Wilton Product - which is safe food colors)

A drop of pink coloring

A drop of chocolate paste

A drop of yellow coloring

 

 

Directions :

 

Pre-heat the oven for 350 F

Shift cake flour, corn flour, milk powder, salt and baking powder. Set it aside. Combined the coconut milk and oil together.

In a mixing bowl mix the egg yolk and 50 grm of sugar until well combined. Add in the coconut milk and oil mixture. Mix well. Add in the flour mixture. Mix until the mixture is smooth. Set aside

In a mixer whisk white eggs + 120 gr sugar + 1 tsp cream of tartar high speed until soft peak. Add into yolk mixture, fold with spatulla .

Divide the mixture into four equal portions. Add the colors in every bowl.

Pour each of the batter mixture into an ungreased tube pan and bake for 50 minutes or until golden brown and tested the skewer comes out clean.

Remove the cake from the oven and immediately turn the cake (in the tin) upside-down, using the tin's feet (if you have a chiffon cake with feet). Otherwise, use a strong bottle, to hold the cake by sliding the bottle into the tin hole in the middle. Leave it to cool.

When it is already cool, remove the cake from the tin by using a long thin knife, loosening from the sides and bottom of the tin. Serve as is, sliced.

Ambitious friday baking ..

 

Alright, I call this is SO AMBITIOUS baking project that I've been thinking for awhile . I found the  recipe from the book that I borrowed from library. Like a little kid want to get test at school, I read the recipe so patiently more than 3 times .. aah.. tough is kind of hard , than I just closed the book. But the cake picture on that book are so awesome, call me all the time ... :p

Today, in a hectic day, I have no idea what is on my mind .. I just grab the ingredients from pantry and start baking. Which is so so so .... wrong !!! because I want to finish everything in a half day, excuse me ... look at those cake.. so messy ... I should bake the cake day a head, so I have enough time to décor without pressure to make my kitchen top clean again .. *sigh*

But ... after all, I am happy ... just can't wait until my cookies (cake) monsters come back home and start to eat them ...


CHOCOLATE COFFEE CAKE with dark chocolate ganache
Ingredients :
For the classic chocolate cake
3/4 cup dark unsweetened chocoa powder
2/3 cup sour-cream or regular plain yoghurt
2 2/3 cups all purpose flour
2 teaspoon baking powder
1 tsp baking soda
1/2 tsp salt
3/4 (1 1/2 sticks) unsalted butter, cut into small cubes
1/2 cup vegetable shortening
1 1/2 cup granulated sugar
1 cup firmly dark brown sugar
3 large eggs, at room temperature
1 tbsp pure vanilla extract

For The Coffee Butercream
1 1/2 cups granulated sugar
1/3 cup all purpose flour
1 1/2 cups whole milk
1/3 cup heavy cream
1 1/2 cup (3 sticks) unsalted butter, soft but cool, cut into small pieces
1 tsp vanilla extract
3 tbsp coffee extract

For The Chocolate Glaze
8 ounces good - quality dark chocolate, coarsely chopped
3/4 cup (1 1/2 stick) unsalted butter, softened
1 tbsp light corn syrup

MAKE THE CAKE
Preheat the oven to 325 F. Butter 3 8-inch round cake pans, line them with parchment paper and butter the paper. Dust the parchment with flour and knock out the excess flour

In a medium bowl, mix the cocoa powder and sour cream with 1 1/4 cups hot water and set aside to cool.

In a large bowl, sift the flour, baking soda, baking powder and salt together.

Using a standing mixer, beat the butter and shortening together on medium speed until light and fluffy, about 5 minute. Add the sugar and beat for 5 more minute, than add the eggs one at a time, mixing until eggs is incorporated into the mixture. Turn the mixer to low, add the vanilla.

Beginning with the dry ingredients, add the dry mixture and the cocoa mixture to the mixer bowl in three alternating parts, ending with dry.

Divide the batter among the prepared pans. bake for 35 - 40 minutes.

MAKE THE COFFEE BUTTERCREAM
In a medium, heavy-bottomed saucepan, whisk the sugar and flour together. Add the milx and cream and cook over medium heat, whisking occasionally. Until the mixture comes to boil and has thickened, about 10 to 15 minutes.

Transfer the mixture to the bowl of a standing mixer fitted with the paddle attachment. Beat on high speed until cool (about 9 minutes). Reduce the speed to low, add the butter, mix until throughly incorporate.

Add the vanilla and coffee extract.

TO ASSAMBLE CAKE
Place one cake layer on aserving platter. Trim the top to create a flat surface , and evenly spread about 1 1/4 cups frosting on top. Add next layer, trim and frost it, then add the third layer. Spread a very thin layer of frosting over the side of the cake and put in the refrigerator for 15 minutes. (This is known as crumb coating and will help to keep loose cake crumbs under control when you frost the outside of cake)
Spread the sides and top of the cake with the remaining frosting. Refrigerated it for 15 minutes to it firm up.

MAKE THE CHOCOLATE GLAZE
Place the chocolate, butter and corn syrup in the top of a double boiler. Stir the mixture until melted and smooth.

Remove from the heat. Drizle glaze over the cake. Refrigerated, the cake for about 15 minutes to set the glazes before serving.

GLAZE THE CAKE
Line a rimmed baking sheet with parchment paper. Place your cake on a wire rack over the baking sheet. Slowly pour about 3/4 cup of the glaze over the cake.
Use a small offset spatula to smooth it out to the edges. Place the cake in the refrigerator for 5 minutes to set the glaze.
Remove from the refrigerator, and slowly pour the rest of the glaze over the cake, it should run down the edges in thick stream. You should be able to control the size and length of the stream by the pour. Feel free to experiment , and have no fear in playing around. This is a fun part, and there is no right or wrong way.
Garnish with chocolate beans , i used Ferrerro Rocher.

Something Classic ..

I really need to baking something quick - since 2 beloved people will come home soon , while my other hand still busy with another domestic chore.  My husband, like to have a cup of coffee and little snack when he come back home from work, and also my little one - while we walking home from school, she always asking 'what are you baking today, bunda ?'  :))  She is a nice little one, I tell you ..  she always appreciate home made dish.   That's why, no matter how busy I am, I always try to bake something little for them. 

 

Well, something quick, something classic like marble cake is never failed to impress them - in fact, I baked one batch of marble cake for our last day summer picnic on last Sunday too.  Glad that every friends who came to picnic like my cake.

 

Indonesian Classic Marble Cake

 

Ingredients :

300 gr butter (you even can mix between butter and margarine too ; but yes, using butter is make much different)

300 gr castor sugar

350 gr all purpose flour

1 tsp. vanilla

5 medium eggs, room temperature

1 tsp. baking powder

1/2 tsp. baking soda

2 tbsp. cocoa powder, dissolved in 2 tbsp. hot water

1 tbsp. coffee essence

1 tbsp. white milk

2 tbsp. almond powder (**optional)

 

Directions :

Preheat oven 350 F ; Prepare and grease 8inch bund baking pan ; set aside.

Shift all dry ingredient : flour, baking powder, baking soda, almond powder. Set aside

Bear butter, sugar, vanilla until smooth - add egg one at a time, whisk until white .

Add flour mixture, stir with spatula only.

Take about 5 tbsp. batter, add with cocoa mixture, white milk, Mix well.

Pour half of white batter to the preparing bun, add cocoa mixture batter, add the rest of white batter on the top. Create marble motif with toothpick.

Bake for about 40minute or until toothpick comes clean.