Purple Yam (Ubee) Chiffon Cake

Chiffon cake get more attention between Indonesian Baking Club member "KBB - Klub Berani Baking" during this month. This group belong Indonesian friends, similar with Daring Baker etc. the moderator challenge members of group to make Chiffon Cake. So, just imagine .. almost every members posted the picture of chiffon cake on Face Book .. how can you just quite , do nothing ? Hahahahha... kidding . Well, I'm not member of KBB Group .. But I would like to try the recipe with a little bit modification :)

I found the purple yam powder from Asians store and wonder what the taste it's gonna be if i add into my chiffon cake ? The result was great , and I love the texture and especially since the color of chiffon transform become 'purple' it wasn't hard to offer a slice of cake to my daughter, oh yeaah.. she loves purple color so dearly ! :D

Purple Yam (Ubee) Chiffon Cake

7 egg yolks (approx. 100 gr)
50 gr sugar
100 ml vegetable cooking oil
100 ml milk or substitutes with 100 ml lite coconut oil
115 gr purple yam powder - easy to find at Asian Store - check out at Philippine or Thailand Aile
60 gr all-purpose flour
1 tsp Baking Powder
7 white eggs
1/2 tsp cream of tar tar
125 gr sugar

Method :

Prepare chiffon pan - do not grease the pan -

In the medium bowl, mix together egg yolks, sugar, milk, vegetable cooking oil, the flour . Stir well, to mix thoroughly.

Mean while, cream together white eggs, cream of tar tar until soft peak. Add in to flour mixture, mix well with a spatula.

Bake the chiffon in a preheated oven 350 F for 1 hour or until golden brown.

Put the pan up side down (some using bottle neck) , let cool.

Zucchini Cupcake

My daughter turn 4yo! I can't believe it.. times pass so quick, she is grow so big, tall and talk a lot *just wonder, is that come from me or her's dad ? ^grin^.

She loves cupcake, it doesn't matter birthday or not , when i bake cupcake she always want me to put candle on. And than she will start to make a wish. Here is what she wished this time :

"I wish.. i wish with all my heart daddy will stop smoking"

Hahahahah.. I couldn't stop laughing ! She loves her's dad so much.

Back to the recipe *as always ! this is cooking site .. right ? :D I bake zucchini cupcake with peanut butter topping. The cake is perfect, so moist and delicious. Well, if you are not eat much of green veggie why don't you try to make it too. So, you still can say that you are eat veggie ! *LOL ... cheater ! *

I took a picture days ahead ! just because I still want to keep in touch with you guys while I'm on vacation.

Don't STEAL the Images!

Choco-Zucchini Cupcake

Ingredients
Nonstick cooking spray (optional)
2 cups shredded zucchini (about 8 oz.)
3 eggs
2 cups granulated sugar
3/4 cup cooking oil
2 tsp. vanilla
2 cups all-purpose flour
2/3 cup unsweetened cocoa powder or Nesquick will work too
1/2 tsp. baking soda
1 tsp. salt
1/2 tsp. baking powder
3/4 cup milk chocolate pieces (optional)
1 recipe Peanut Butter Frosting

Directions
Preheat oven to 325 degrees F. Line twenty-four 2-1/2-inch muffin cups with double or single layer of paper bake cups or lightly coat with nonstick cooking spray; set aside.

In a large bowl stir together zucchini, eggs, granulated sugar, oil, and vanilla. Add flour, cocoa powder, baking soda, salt, baking powder, and, if desired, chocolate pieces; stir until combined. Spoon batter into prepared pans, filling cups about half full.

Bake about 25 minutes or until a wooden toothpick inserted near centers comes out clean. Cool in pan on wire racks for 5 minutes. Remove from cups. Cool completely on racks. Frost with Peanut Butter Frosting. Makes: 24 cupcakes

Peanut Butter Frosting: In a medium mixing bowl beat 1/2 cup peanut butter, 1/3 cup softened butter, 1 tablespoon milk, and 1/2 teaspoon vanilla with an electric mixer on medium speed until smooth. Gradually add 1-1/2 cups powdered sugar, beating until combined. If necessary, stir in 1 to 2 teaspoons additional milk until frosting reaches desired consistency. Makes about 1-1/2cups.

Potato & Raisin Muffins

The weather is so great ! warm, light wind, this is the perfect weather for jogging around the lake. And since I (though) need to lose my weight LOL - I try not to bake 'creamy' cake ! but just simple snack like Potato Muffins ! Well, I know I cheating (sometime ^_^) to skip dinner and please don't follow :D this is just my way to cut 'fat' around my belly - but really, 1 potato muffin before afternoon jogging is the best way (for me) to skip dinner hahahahha..

Potato & Raisin Muffins

175 gr mealy potatoes, diced

125 gr self-rising flour, plus extra for dusting

2 tbsp brown sugar

1 tsp baking powder

175 gr raisin

4 large eggs, separated

Method :

Lightly grease and flour a 12 cups of muffin pan. Cook the dice potatoes in a pan of boiling water, for 10 minutes, or until tender. Drain well, and mash until smooth. Transfer to a mixing bowl and add the flour, sugar, baking powder, raisin and egg yolks. Stir well, to mix thoroughly

In a clean grease free bowl, whisk the eggs whites until the are standing in peaks. Using a metal spoon, gently fold them into the potato mixture until fully incorporated.

Divide the batter evenly among the 12 cups in the muffin pan. Bake the muffins in a preheated oven 350 F for 20 minutes or until the muffin risen (use tooth pick method to check your muffin)


Remove the muffins from the oven and serve warm, buttered if you like.

Don't STEAL the Images