Toffee Square Cakes

This post is linked to the event Little Thumbs Up ~ August 2015 Event Theme : Brown Sugar and Molassses organised by Zoe of Bake for Happy Kids and Doreen of My Little Favourite DIY and hosted by Jess of Bakericious.

Recipe

Ingredients
Toffee syrup:
45g molasses sugar/brown sugar
15g butter
40g whipping cream/milk

Cake batter:
2 large egg
35g caster sugar

60g unsalted butter
30g toffee syrup
1/4tsp vanilla paste

85g cake flour
1/4tsp baking powder
1/4tsp salt
2tbsp ground almond

adequate roasted diced almond

Steps:
Toffee syrup:
1. Pour everything into a small saucepan, cook over low fire.
2. Boil until syrup just thicken.
3. Remove from fire and set aside to cool.

Cake batter:
1. Preheat oven to 180C.
2. Grease baking tray and set aside.
3. Sift cake flour, salt, baking powder and ground almond together.
4. Melt butter and stir in toffee syrup and vanilla paste till well mix.
5. With a cake mixer, whisk eggs and sugar together till thick and fluffy.
6. Fold in flour in 3 portions till well blended.
7. Spoon some egg batter into butter mixture and stir till well mix.
8. Pour butter batter into egg batter and mix well.
9. Spoon batter into baking tray about half filled and scatter some diced almond on it.
10.Lightly tap baking tray on counter top to burst air bubbles.
11.Bake for 15-20mins till golden brown.
12.Remove cake and cool on wire rack.

Molasses Sugar Chiffon Cupcakes

This post is linked to the event Little Thumbs Up ~ August 2015 Event Theme : Brown Sugar and Molassses organised by Zoe of Bake for Happy Kids and Doreen of My Little Favourite DIY and hosted by Jess of Bakericious.

Recipe

Ingredients
40g egg yolk
2tbsp molasses sugar/brown sugar

30g veg. oil
55g milk

70g cake flour
1/4tsp salt

135g egg white
30g caster sugar
1/4tsp cream of tartar

adequate vanilla butter cream

Steps:
1. Preheat oven to 175C.
2. Sift flour and salt together, set aside.
3. With a hand whisk, whisk egg yolk till pale and whisk in molasses sugar.
4. Add oil and milk, whisk till well blended.
5. Add in flour into egg yolk batter and whisk till well blended.
6. Use a cake mixer, whisk egg whites and cream of tartar till frothy.
7. Gradually add in sugar and whisk till soft peaks form.
8. Fold in 1/4 of the meringue into egg yolk mixture until combined.
9. Then fold in the rest of the meringue in two portions lightly until well combined.
10.Fill piping bag with cake batter.
11.Pipe batter into cupcake cups till 3/4 full, tap cups lightly on table top.
12.Tap cupcake on table top to burst air bubbles.
13.Arrange cups on tray and bake in a preheated oven for 25mins.
14.Remove from oven, invert cake and leave it cool.
15.Pipe butter cream into cupcakes, chill and serve.

Toffee Roll

This post is linked to the event Little Thumbs Up ~ August 2015 Event Theme : Brown Sugar and Molassses organised by Zoe of Bake for Happy Kids and Doreen of My Little Favourite DIY and hosted by Jess of Bakericious.

Recipe

Ingredients
Toffee syrup:
45g molasses sugar/brown sugar
15g butter
40g whipping cream/milk

Sponge:
3 egg white
2tbsp castor sugar
45g molasses sugar (sift sugar first to get the fine grain then weigh the amount require for the recipe)
4 egg yolk
40g cake flour
15g corn flour
1/4tsp salt
40g butter (melted)

adequate buttercream

Steps:
Toffee syrup:
1. Pour everything into a small saucepan, cook over low fire.
2. Boil until syrup just thicken.
3. Remove from fire and set aside to cool.

Sponge:
1. Preheat oven to 200C.
2. Lined and greased a 10" by 13" tray, set aside.
3. Sift cake flour, corn flour and salt together, set aside.
4. Use a cake mixer and whisk the egg whites until foamy.
5. Add in castor sugar first then gradually add in molasses sugar and whisk till stiff peaks form.
6. Switch mixer speed to medium and slowly add in egg yolks and whisk for another minute till well blended.
7. Fold flour into meringue lightly in 3 portions until well blended.
8. Lastly fold melted butter into batter until well blended.
9. Pour batter into prepared tray, spread out batter and smooth surface.
10.Bake in a preheated oven for 10mins.
11.Remove sponge from tray, peel off paper and cool it on a wire rack.

Assemble the sponge:
1. Carefully transfer sponge onto a greaseproof paper with the skin facing up.
2. Spread buttercream onto sponge.
3. Pour toffee syrup into piping bag and pipe stripe of syrup along sponge.
3. Gently roll sponge by using paper to lift the cake and guide roll.
4. Rest the roll in the fridge to stabilize it shape.
5. Remove, slice and serve.