Topo Map Love Cake

A hot...hot...lazy afternoon, I baked this interesting cake which I had bookmarked for quite some time.



Recipe source from 'Table for 2 or more' - Topo Map Love Cake.

Black Sesame & Black Rice Mixed Instant Cereal Chiffon Cake

Recipe

Ingredients
3 egg yolk
15g sugar
1/4tsp salt
3tbsp veg. oil
1pkt black sesame & black rice mixed instant cereal (28g)
95g soya bean milk/fresh milk (warm)
70g cake flour (sifted)

3 egg white
1/4tsp cream of tartar
55g sugar

Steps:
1. Preheat oven to 175C.
2. Mix milk, oil and instant cereal together, set aside.
3. Use a hand whisk, whisk egg yolk, salt and sugar together.
4. Add in cereal mixture and flour together.
5. Whisk until well combined.
6. Use a cake mixer and whisk egg whites and cream of tartar till frothy.
7. Gradually add in the 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 3 portions until well combined.
10.Pour batter into a 20cm tube pan.
11.Put into a preheated oven and bake for 35-40mins.
12.Remove from oven, invert cake on table top until completely cool.
13.Remove from pan, slice and serve.

Earl Grey Chiffon Cupcakes

I missed baking very much. :( I had book marked quite a few recipes to test out. Unfortunately each time after I had completed most of the household chores I was really exhausted and can't bring myself to bake anything. This evening I am free :) as my hubby brought my elder son for a wedding dinner and left me with my younger sick boy. Hehehe... boy is resting so I can bake.



I am submitting this post to Aspiring Bakers #30: it's Tea time! (April 2013) hosted by Food Playground.


Recipe

Ingredients
40g egg yolk
1tbsp caster sugar
1/4tsp salt

40g veg. oil
1 earl grey teabag
60g hot water

80g cake flour
1/2tsp earl grey tea powder

135g egg white
55g caster sugar
1/4tsp cream of tartar

Steps:
1. Preheat oven to 175C.
2. Sift flour and earl grey tea powder together, set aside.
3. Put tea bags in a cup and pour hot water into cup.
4. Set it aside for 5mins, discard teabag and leave it to cool.
5. With a hand whisk, whisk egg yolk, salt and sugar together till it turn pale.
6. Add oil, tea and follow by flour into egg yolk batter.
7. Whisk until well combined.
8. Use a cake mixer, whisk egg whites and cream of tartar till frothy.
9. Gradually add in sugar and whisk till soft peaks form.
10.Fold in 1/4 of the meringue into egg yolk mixture until combined.
11.Then fold in the rest of the meringue in two portions lightly until well combined.
12.Fill piping bag with cake batter.
13.Pipe batter into cupcake cups till 3/4 full, tap cups lightly on table top.
14.Arrange cups on tray and bake in a preheated oven for 25mins.
15.Remove from oven, invert cake and leave it cool.

2 ways for cooling chiffon cupcakes on muffin tray .

White Coffee Cake

Recipe

Ingredients
110g unsalted butter (soften)
70g demerara sugar
1/4tsp salt
2 eggs (lightly beaten)
2tbsp 3-in-1 instant white coffee mix
75g whipping cream
80g self-raising flour
65g plain flour

adequate chocolate rice

Steps:
1. Preheat oven to 170C.
2. Line base of a loaf pan with greaseproof paper and set aside.
3. Sift self-raising flour and plain flour together into cake mixer bowl.
4. Add in sugar, salt, white coffee mix, soften butter, eggs and whipping cream.
5. Beat the mixture at low speed until well blended.
6. Switch to medium speed and continue to beat till smooth, about 3mins.
7. Lastly, fold in chocolate rice.
8. Pour batter into prepared pan and scatter chocolate rice on the surface.
9. Bake in preheated oven for 40mins.
10.Remove pan from oven and leave it to cool on a wire rack for 10mins.
11.Remove cake from pan and cool it on a wire rack.

Mini Oreo Cheesecake

Recipe source from 'Happy Home Baking' - Mini Oreo Cheesecake.

This recipe is indeed a keeper. Just like what 'Happy Home Baking' had mentioned, not only the ingredients are simple, the preparation was rather fuss free, quick and simple too. And most of all it delicious too. ;p

Blueberry Yoghurt Mousse Cake

This is my last post for the year. I am sending out my early greeting to all my dearest readers. Wishing everyone out there A Merry Christmas and A Happy New Year! ^-^

Recipe

Ingredients
Sponge cake:
4 egg (separated)
65g sugar
70g cake flour
1/4tsp baking powder
1/4tsp salt
1/4tsp vanilla paste
55g butter (melted)

Mousse:
(A)
80g blueberry jam/blueberry pie filling
50g water
1tbsp sugar

(B)
1 1/2tbsp gelatine
50g water

(C)
200g whipping cream (whipped)
100g blueberry yoghurt

Steps:
Sponge cake:
1. Preheat oven to 200C.
2. Lined and greased a 10" by 13" tray and set aside.
3. Sift cake flour, salt and baking powder together, set aside.
4. Use a cake mixer, whisk the egg whites till frothy.
5. Gradually add in sugar and whisk till stiff peaks form.
6. Switch speed to medium and gradually add in egg yolks and vanilla paste,
whisk for another minute until well combined.
7. Fold flour into the meringue lightly in 3 portions until well blended.
8. Lastly fold in melted butter into batter until well combined.
9. Pour batter in the prepared tray and smooth the surface.
10.Bake in a preheated oven for 10mins.
11.Remove cake from oven.
12.Place a piece of greaseproof paper on cake, press it against the crust so that the crust can be peel off easily.
13.Flip cake onto cooling rack with the cake base facing up.
14.Peel off paper and set aside to cool.

Mousse:
1. Boil (A) together until sugar dissolved.
2. Double boiler (B) together until gelatine dissolved.
3. Mix (A) and (B) together and set aside to cool.
4. Fold yoghurt into whipped cream.
5. Use a hand whisk and stir blueberry mixture into step no.4 till well blended.

Assemble cake:
1. Flip cake onto a greaseproof paper and peel off paper.
2. Cut out two 7" square sponge cakes and place one at the bottom of a 7" spring form square tin. (You will only get one 7" square sponge. For the other one, you have to join two sponges together.)
3. Slowly pour half of the mousse over sponge.
4. Place another sponge over the mousse and pour in the rest of the mousse.
5. Smooth the surface and chill till set.

Blueberry Jam Chiffon Cake

Few month back, I bought a bottle of organic blueberry jam. Unfortunately, my boys don't like it at all as the whole bottle is full of small pearl of blueberries. They preferred the smooth jelly likes jam. It a waste to throw it away so I had to use it for baking. Luckily, they do accept the taste of the blueberry jam when I used it for baking.

 
Recipe

Ingredients
3 egg yolk
1tbsp caster sugar
35g veg. oil
1/4tsp salt
80g blueberry jam } mix
30g hot water } together
75g cake flour (sifted)

3 egg white
45g sugar
1/4tsp cream of tartar

Steps:
1. Preheat oven to 175C.
2. With a hand whisk mix egg yolk, salt and sugar together.
3. Add in oil and blueberry mixture, whisk till combined.
4. Add in flour and stir until batter is smooth.
5. Use a cake mixer, whisk egg whites and cream of tartar till frothy.
6. Gradually add in sugar and whisk till stiff peaks form.
7. Fold in 1/4 of meringue into egg yolk batter until blended.
8. Then fold in the rest of the meringue lightly in 3 portions until well combined.
9. Pour batter into a 20cm tube pan.
10.Put into a preheated oven and bake for 35-40mins.
11.Remove from oven, invert cake pan and let it cool.
12.Remove cake from pan and serve.