Archive for May, 2017

Old school butter cream cakes

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Basic Swissroll for the cake:

5 egg yolks
1tsp vanilla extract
30g Oil
50g milk
80g Self raising flour
20g castor sugar

5 Egg whites
60g Castor Sugar

.Method:

Preheat oven to 160C.   Fully line a 11 x 11 inches pan. Grease lightly.

Mix egg yolks, oil, sugar and milk together and whisk until blended. Set aside. Sift flour and and salt together. Set aside.

Beat the egg whites till foamy, add in sugar gradually and beat till firm peak.

Add flour into the yolk mixture, stir with a handwhisk, when it gets too thick, add 1/3 of meringue and continue until the batter is smooth.

Fold in another 1/3 portion of meringue into the yolk batter and then add the final portion then switch to spatula to fold gently until batter is smooth and no streaks can be seen. Pour into prepared pan and smooth out the top by shaking the pan from side to side. Bake in preheated oven on the rack above the centre rack, at 160 for 25-30 mins or until golden brown.

Remove the cake and immediately invert on a rack lined with a clean piece of parchment paper. Peel off paper lining and leave to cool completely before decorating.

SMBC

3 egg whites (from 65g eggs with shell)
170g castor sugar
1 tsp vanilla extract
250g salted butter, soften slightly (still cold but leaves an indentation when pressed) – cut into cubes of about 1 inch.

Method:
1.In the stand mixer bowl whisk together egg whites and sugar over a double boiler until the sugar has completely dissolved. Keep whisking to avoid cooking the eggwhites!
2. Remove from heat once the sugar has completely melted (temperature should reach 70C) and whisk the egg whites for 4-5 mins on high speed or until stiff peaks forms and meringue is about room temperature.
3. Start adding the butter, 2 pieces at a time and continue to whisk till it holds stiff peaks. This may take about 10 mins.
4. Add vanilla extract and continue to beat until just combined. Use a spatula to scrap the bowl until evenly mixed.
5. Transfer the SMBC into a bowl, divide and mix in your flavoring then put into a piping bag with a nozzle attached and frost your cakes as desired.

Note 1: for green color, I added matcha powder; chocolate color, add cocoa powder and for pink I added strawberry paste.

Note 2: I just use store bought piping jelly and add coloring for the cherries and dots.

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Meringue Kisses

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Mocha Meringue Kisses (recipe by Linda Ang – FB group member)
Ingredients:
100 g eggwhites, room temperature
200 g caster sugar
1tsp vanilla extract
2 tsp espresso powder (I used coffee powder)
1tsp valrhona cocoa powder

Totally optional: Mix 1 tsp coffee powder and 1tsp cocoa powder with a little water to form a paste and use this to draw lines on the inside of the piping bag to create lines on the meringue kisses when piped.

Method:
Preheat oven to 200C. Middle rack.
Spread caster sugar in the baking tray thinly.
Put egg whites in the bowl of your stand mixer.
The moment your oven temperature reaches 200C, place your sugar in the oven and set timer for 7 minutes. Start beating the egg whites, using the lowest speed and gradually increasing. Once you reach soft peaks, beat at full speed. By the 7 minutes mark, you’ll get stiff peaks. Remove the sugar from the oven and lower the oven temperature to 93C (I set mine at 90C) and start spooning one tablespoon at a time into the meringue  until complete. Add vanilla extract and continue to beat for 1 more minute, using full speed. Meringue should be smooth by now. If still feels gritty from undissolved sugar, continue to beat for 1 more minutes.

Sift in coffee and cocoa powder and mix gently with a spatula until fully incorporated. Transfer meringue into prepared piping bag and pipe meringue kisses on to lined trays.

Bake your meringue 93C (90C for me) for 1.5 to 2 hours. I baked mine for 2 hours and managed to get crunchy meringue kisses. If you prefer soft centred kisses, bake for only 1 hr. However, I would not advice on this as in our humid weather, the kisses are likely to turn sticky pretty quick if not entirely dry.

Remove the meringue kisses from oven and immediately peel it off the trays and into air tight containers. Do not allow the kisses to sit too long in humid weather or they will turn sticky.

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Cheese & Fruits Pastry Cake

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Cheese & Fruits Pastry Cake

Cream cheese mixture:
125gm cream cheese
2 Tbsp sugar
1 tsp lemon juice

Cake batter:
120gm butter
120gm soft brown sugar
2 large eggs (65g with shell)
½ tsp vanilla extract
140gm all purpose flour (can use cake flour)
1/ 2 tsp baking powder
Blueberries, canned apricots and fresh plums – as much as you like

Method:
1. Rinse the blueberries and cut the plums into small cubes/thin slices and set aside to air dry. Do the same for the canned apricots. Pat dry with paper towel before slicing.
2. Grease a 9″ removable base pie pan.
3. Preheat oven to 160(fan)/180C.
4. Sift flour with baking powder, set aside.
5. Beat cream cheese, lemon juice and sugar until smooth and creamy. I use hand whisk to do this. Set aside.
6. Cream butter and brown sugar until light and fluffy.
7. Add in eggs one by one, beating well after each addition. Beat in vanilla extract.
8. Put in half of sifted flour and beat until combined before adding the balance of flour.
9. Put about a third portion of the batter into the lined pan and spread it to cover the bottom and sides of the pan.
10. Spoon dollops of half portion the cream cheese on top of the batter randomly.
11. Arrange half the fruits over the batter.
12. Dollop remaining batter over fruits.
13. Spoon in the balance of cream cheese and arrange the balance of fruits over it.
14. Bake for 35 minutes or until golden and an inserted skewer comes out clean.

Recipe adapted from here.

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Orange Chiffon

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Orange Chiffon

3 large eggs yolk
60g cake/superfine flour
1/8 tsp salt
orange zest from 1 small orange
50g vegetable oil
20g caster sugar
50 g fresh orange juice (1 small orange is sufficient)

4 large eggs white
50g caster sugar
1/4 teaspoon cream of tartar

30g finely chopped dried cranberries

Instructions:

1. Zest the oranges and squeeze out juice. Measure out 50g juice and set aside.

2. Sift flour.

3. In a large mixing bowl, place the yolks, oil, salt, 20g sugar, orange juice and zest and mix with a hand whisk until all ingredients are incorporated.

4. Next add the flour and whisk quickly to incorporate. Set aside.

5. Beat the egg whites until frothy before adding cream of tartar. Continue beating until fine foams then gradually add in the 50g of sugar. Beat to firm peaks.

6. Add 1/3 of meringue into the yolk batter and mix well with a hand whisk to lighten the batter. Add another 1/3 and mix till combined. Lastly add the final portion and whisk briefly to combine before switching to spatula to scoop batter from bottom and fold up until no more streaks of yolk batter can be seen. Add the chopped cranberries and gently fold to incorporate into the batter evenly.

7. Pour into an 18cm tube pan and tap on the table top to remove bubbles and also to even out the batter.

8. Steam bake at 160C for 80 minutes. Remove from oven and invert immediately to cool.

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Pandan/Bluepea/Vanilla Sponge Cake

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Pandan/bluepea/vanilla Sponge Cake

Ingredients:

6 large egg yolks
70g oil
30g Bluepea flower juice
30g Pandan Juice
30g Milk
100g cake flour + 1/4 tsp salt (divide this into 3 portions)

6 egg whites
90g sugar
1/4 tsp cream of tartar

Method:

1. Line the bottom an 8″ round pan. Grease the sides for easier unmoulding. Preheat oven to 160C.
2. Sift flour and salt together.
3. Beat egg yolks and oil together and then divide equally into 3 portions. Add one portion into the respective juices and stir to combine.
4. Next add a portion of flour into each flavour and mix until smooth. Set aside.
5. Beat egg whites until frothy before adding cream of tartar. Continue beating while gradually adding the sugar. Beat till firm peaks but not stiff.
6. Divide the meringue equally into 3 portions and fold in gently into each yolks batter until combined.
7. Scoop 2 tablespoons of each batter on top of one another until complete.
8. Bake in a water bath in preheated oven for 90 minutes or until cooked. Timing and temperature is indicative only)
9. Remove from oven, wait until cake has pulled away from the sides before inverting on to a smooth non stick pan. Remove paper lining and re-invert on to a rack.
10. Place cake in the oven (do not turn it on) to dry, using the remaining heat, if the cake is still damp.

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Chocolate Swiss Roll

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Chocolate Swiss roll

4 Egg yolks (I used 65g eggs)
35g corn oil
40g full cream milk
1 tsp Vanilla Extract
60g Cake Flour
10g Cocoa powder

4 Egg Whites
70g Castor Sugar

Whipped non dairy cream for filling

Method:

Preheat oven 160C. (Smeg oven, middle rack)

1. In a large mixing bowl, using a hand whisk, whisk together egg yolk, oil, milk and vanilla extract. Sift in flour and cocoa powder and blend until smooth. Set aside.
2. Place egg white into the stand mixer bowl, beat until foamy before adding in sugar gradually and beat until firm and glossy.
3. Fold 1/3 of the meringue into the yolk mixture and mix until incorporated before adding another portion.
4. Pour the batter onto a lined and lightly greased baking tray (28cm square) Smooth the top with a spatula and rap the tray a few times on the worktop to remove bubbles and also even out the top.
5. Bake in a preheated oven for 30 minutes or until golden brown and cake springs back when lightly pressed. Please adjust according to your oven time and temperature.
6. Once cooked, remove from oven and invert on another piece of grease proof parchment paper and peel off the paper lining. Roll the still warm cake together with a clean piece of grease proof parchment paper and allow to cool completely before unrolling the cake and apply your filling and re-roll up. Chill a couple of hours before slicing.

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Thai Milk Tea Swiss Rolls

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Thai Milk Tea Swiss Rolls

4 Egg yolks (I used 65g eggs)
35g corn oil
40g  Thai Milk Tea
70g Cake Flour + 1 teabag milktea (2.5g)

4 Egg Whites
70g Castor Sugar

Thai Milk Tea preparation ~ you only need 40g:-
50ml hot water
2 Thai Tea Bags
2 tsp condensed milk

Whipped non dairy cream for filling

Method:

Steep the teabags in hot water for a few minutes. Remove the bags and add the condensed milk and stir. Cool before use. Measure out 40g for the recipe.

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Preheat oven 160C. (Smeg oven, middle rack)

1. In a large mixing bowl, using a hand whisk, whisk together egg yolk, oil and milk tea. Sift in flour and blend until smooth. Set aside.
2. Place egg white into the stand mixer bowl, beat until foamy before adding in sugar gradually and beat until firm and glossy.
3. Fold in 1/3 of the meringue into the yolk mixture and mix until incorporated before adding another portion until complete.
4. Pour the batter onto a lined and lightly greased baking tray (28cm square). Smooth the top with a spatula and rap the tray a few times on the worktop to remove bubbles and also even out the top.
5. Bake in a preheated oven for 30 minutes or until golden brown and cake springs back when lightly pressed. Please adjust according to your oven time and temperature.
6. Once cooked, remove from oven and invert on another piece of grease proof parchment paper and peel off the paper lining. Roll the still warm cake together with a clean piece of grease proof parchment paper and allow to cool completely before unrolling the cake and apply your filling and re-roll up. Chill a couple of hours before slicing.

 

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