Saturday, May 7, 2016

Double Chocolate Nutella Cake




Recipe

Ingredients
Chocolate nutella ganache:
110g cooking chocolate
110g Nutella hazelnut spread
150g whipping cream

Chocolate sponge cake:
3 egg yolk
25g veg oil
1/4tsp salt
70g milk
40g cooking chocolate
10g cocoa powder
55g cake flour
1/2tsp chocolate paste

3 egg white
60g caster sugar
1/4tsp cream of tartar

Steps:
Chocolate nutella ganache:
1. Melt chocolate and whipping cream together in a double-boiler over simmering water.
2. Pour it into nutella and stir till well mix.
3. Set it aside to cool, cover and store in fridge for half and hour or till it set to a spreadable consistency.

Chocolate sponge cake:
1. Preheat oven to 160C.
2. Lined base of a 7 inches square pan and set aside.
3. Sift flour, cocoa powder and salt together and set aside.
4. With a double boiler melt chocolate and milk together, set aside.
5. Use a hand whisk, whisk egg yolk.
6. Add in oil, chocolate milk mixture and chocolate paste and whisk till combined.
7. Add in flour and stir till batter is smooth.
8. Use a cake mixer, whisk egg whites and cream of tartar till frothy.
9. Gradually add in sugar and whisk till stiff peaks.
10.Fold in 1/4 of the meringue into the chocolate batter until combined.
11.Then fold in the rest of the meringue lightly in 2 portions until well combined.
12.Pour batter into prepared pan and bake in preheated oven and bake for 30mins.
13.Remove from oven, invert cake pan and cool for 5mins.
14.Remove cake from pan and cool on wire rack.

Assemble cake:
1. Trim off edges and slice cake horizontally into two pieces.
2. Place one slice into a loose base 6 inches square pan.
3. Pour half of the ganache over it and spread it out evenly.
4. Put another slice over the ganache.
5. Pour balance ganache over it and spread it out evenly.
6. Chill cake in fridge till set.
7. Remove cake from pan, cut into serving size and serve.

Sunday, May 1, 2016

Pandan Cotton Cake with Gula Melaka Toffee Sauce





Recipe

Ingredients
Gula Melaka Toffee Sauce:
50g gula melaka (chopped)
10g butter or 1tbsp coconut oil
40g whipping cream

Sponge cake:
35g unsalted butter
50g cake flour (sift)
45g coconut milk
1/4tsp pandan paste
3 egg yolk
1 egg
1/4tsp salt
3 egg white
50g caster sugar

adequate butter cream

Steps:
Gula Melaka Toffee Sauce:
1. Cook chopped gula melaka, butter and whipping cream together until boil and thicken. (If syrup is over boil and too thick, just add 1tsp of whipping cream and stir till smooth.)
2. Set aside to cool. (Can prepare a day ahead and store in fridge. Thaw before use.)

Sponge cake:
1. Preheat oven to 160C.
2. Lined base and sides of a 9 inches square pan with grease proof paper and set aside.
3. Melt butter in a saucepan over low heat till bubbles appear on surface.
4. Remove from heat quickly add in flour.
5. Use a spatula and stir till flour is cook through and a soft dough is form.
6. Add in coconut milk and mix till well blended.
7. Beat egg yolk, egg, pandan paste and salt together.
8. Add in egg mixture a little at a time into batter, beat till smooth with a spatula.
9. In a clean bowl whisk egg whites till frothy.
10.Gradually add in sugar and whisk till soft peaks form.
11.Fold in 1/4 of meringue into egg batter till combined.
12.Fold in another 1/4 of meringue into egg batter till combined.
13.Pour cake batter into meringue and fold till just incorporated.
14.Pour cake batter into prepared pan, smooth surface and tap pan on tabletop to burst air bubbles.
15.Place cake pan on 2nd shelf of preheated oven and bake for 15-20mins.
16.Switch off oven power and leave cake pan in oven for another 5mins.
17.Remove cake pan from oven, remove cake and leave it to cool on wire rack.

Assemble cake:
1. Cut cake into two pieces, spread butter cream on one slice.
2. Drizzle Gula Melaka Toffee Sauce over butter cream and place the other sponge over it. (Another alternatively is mixed some toffee sauce into butter cream and spread on cake.)
3. Spread butter cream on cake, chill in fridge till set.
3. Trim off edge, slices into serving size and decorate as desire.

Saturday, April 30, 2016

Vanilla Paper Sponge Cake



Recipe

Ingredients
3 egg yolk
25g veg. oil
1/4tsp salt
60g milk
65g self-raising flour
1/4tsp salt

3 egg white
50g sugar
1/4tsp cream of tartar

Steps:
1. Preheat oven to 170C.
2. Lined muffin cups with cut out grease proof paper 14cmx14cm and set aside.
3. Sift flour and salt together, set aside.
4. With a hand whisk, whisk egg yolk and oil together till blended.
5. Add in milk, whisk till blended.
6. Lastly, add in flour and stir till batter is smooth.
7. Use a cake mixer, whisk egg whites and cream of tartar till frothy.
8. Gradually add in sugar and whisk till stiff peaks form.
9. Fold in 1/3 of the meringue into egg yolk batter until blended.
10.Lastly, fold in the rest of the meringue lightly in two portions till blended.
11.Pour batter into piping bag.
12.Pipe batter into prepared cups till 70% full.
13.Tap each cup on tabletop to burst air bubbles in the cake batter.
14.Bake in preheated oven for 25-30mins.
15.Switch off oven power, allow cakes to sit in oven for 5-10mins with oven door slightly opened.
16.Remove cakes from muffin cups and cool on a wire rack.

Saturday, April 16, 2016

Mini Hazelnut Chocolate Friands



Recipe

Ingredients
80g egg white
70g icing sugar
60g unsalted butter (melted)
70g hazelnut whole (roasted)
50g cake flour
10g cocoa powder
1/2tsp instant coffee powder

Steps:
1. Preheat over to 170C.
2. Grease small muffin tray and set aside.
3. Sift icing sugar into a big mixing bowl and set aside.
4. Pour hazelnut, flour, cocoa powder and instant coffee powder into a blender and blend till well mix. (nut don't have to blend till very fine.)
5. Pour hazelnut mixture into icing sugar and mix well.
6. Pour in melted butter and mix well.
7. In a clean bowl, whisk egg white till foamy.
8. Pour whisked egg white into hazelnut batter and mix till well blended.
9. Spoon batter into greased muffin tray till 70% full.
10.Bake in preheated oven for 10-12mins or when skewer is poke into cake and come out clean.
11.Remove cake from mould and cool it on wire rack.

Saturday, April 2, 2016

Japanese Cotton Cake



Recipe source from 大厨纲 - 日本棉花蛋糕.

Recipe

Ingredients
35g unsalted butter
50g cake flour (sift)
45g condensed milk
3 egg yolk
1 egg
1/4tsp salt

3 egg white
35g caster sugar

adequate strawberry jam

Steps:

1. Preheat oven to 160C.
2. Lined base and sides of a 8 inches square pan with grease proof paper and set aside.
3. Pour egg white in a bowl, cover and store in fridge.
4. Melt butter in a saucepan over low heat till bubbles appear on surface.
5. Remove from heat quickly add in flour.
6. Use a spatula and stir till flour is cook through and a soft dough is form.
7. Add in condensed milk and mix till well blended.
8. Beat egg yolk, egg and salt together.
9. Add in egg mixture a little at a time into batter, beat till smooth with a spatula.
10.In a clean bowl whisk egg whites till frothy.
11.Gradually add in sugar and whisk till soft peaks form.
12.Fold in 1/3 of the meringue into egg batter till combined.
13.Pour cake batter into meringue and fold till just incorporated.
14.Pour cake batter into prepared pan, smooth surface and tap pan on tabletop to burst air bubbles.
15.Place cake pan on 2nd shelf of a preheated oven and bake for 15mins.
16.Shift cake pan to lower shelf and bake for another 5mins.
17.Switch off oven power and leave cake pan in oven for another 2mins.
18.Remove cake pan from oven, remove cake and leave it to cool on wire rack.
19.Cut cake into two pieces, spread jam and sandwich them together.
20.Trim off edge, slices into serving size and serve.

Friday, March 25, 2016

Castella Cake




This post is linked to the event Little Thumbs Up (March 2015 Event: Honey) organized by Zoe (Bake for Happy Kids) and Doreen (My Little Favourite DIY) and hosted by Joyce (joycescapade.com).

Recipe

Ingredients
4 egg (240g)
2 egg yolk
75g raw sugar
100g bread flour
30g cake flour
2tbsp honey
2tbsp milk
1tbsp mirin (sweet cooking rice wine)
2tbsp veg. oil

Steps:
1. Double lined wooden mould with excess grease proof paper dangling over it and place it in a baking tray.
2. Preheat oven to 170C.
3. Sift both flours twice and set aside.
4. Mix honey, mirin, milk and oil together and set aside.
5. With a hand whisk, whisk eggs, yolks and sugar in a mixing bowl over a pot of simmer hot water. (Base of mixing bowl not touching water.)
6. Keep whisking till the egg mixture reach about 40C. (warm to touch)
7. Remove from simmering water, pour egg into cake mixer bowl.
8. Whisk at high speed for 5mins till it increase in volume and pale yellow.
9. Reduce speed to medium-low and continue to whisk till it light and fluffy where only few tiny air bubbles can be seen, it take about 10-15mins or slightly longer.
10.Reduce speed to low and continue to whisk for another 5 minute.
11.Sift flour in 3 batches into egg batter and fold in till well blended.
12.Warm up liquid mixture. (I warmed up liquid mixture in microwave oven for 10sec and mix well.)
13.Pour liquid mixture into cake batter and mix till no trace of oil is seen.
14.Pour batter into prepared pan.
15.Tap tray on tabletop or run a spatula through cake batter few times to burst any air bubbles.
16.Use a pastry scraper to smooth surface of cake batter.
17.Bake in preheated oven for 15mins till surface is browned.
18.Put a baking tin on wooden mould, act as tent preventing burned crust.
19.Then lower temperature to 150C and bake for another 35-40mins.
20.Once it out from the oven, fold in grease proof paper which is dangling over the pan to cover cake.
21.Flip it over resting cake up-side-down on a flat hard board.
22.Wrap it up with plastic wrap and rest in fridge overnight.
23.Slice cake with sharp knife and serve.

Sunday, March 20, 2016

Sponge Cupcakes


I had bookmarked this recipe few months back. It from the Chinese website, refer here. The ingredients used is very basic and steps are simple chiffon cake method.


It claimed that no winkles and shrinkage during cooling which make me curious to try it out, it was baked from a low temperature and slowly increased. The result was good it yield a very soft and fluffy cake. Thumbs up :)


Recipe

Ingredients
38g egg
45g egg yolk
2tsp caster sugar
35g veg. oil
pinch of salt
few drops of vanilla paste
40g cake flour (sifted)

75g egg white
28g caster sugar

Steps:
1. Preheat oven to 110C.
2. Lined muffins tray with paper casing and set aside.
3. With a hand whisk, mix egg, egg yolk, sugar and salt together until well blended.
4. Add in oil and few drops of vanilla paste, whisk till combined.
5. Add in flour and stir till batter is smooth.
6. With a cake mixer, whisk egg whites till frothy.
7. Gradually add in sugar and whisk till stiff peaks form.
8. Fold in 1/4 of the meringue into the egg yolk batter until combined.
9. Then fold in the rest of the meringue lightly in two portions until well combined.
10.Spoon batter into paper casing till 80% full, tap tray on tabletop to burst air bubbles.
11.Bake in a preheated oven for 20mins, increase temperature to 130C and bake for another 15mins.
12.Increase the temperature to 150C and bake for another 10mins to brown the crust.
13.Switch off oven power and leave cupcakes inside oven for 5mins.
14.Remove cupcakes and leave it to cool on wire rack.