Archive for cakes

Hurricane Swissroll

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Hurricane Swissroll
Recipe adapted from EnneTy’s Pandan Swissroll

Ingredients:

4 yolks
75g Cake flour
40g vegetable oil
35g sugar
60g milk

4 egg whites
35g sugar
1/4 tsp cream of tartar

1 tablespoon of Valrhona Cocoa powder

For Lavendar version, omit the cocoa powder and add 2-3 drops of color gel into 1/3 portion of the final batter

Pan: 9″x 11″

Method:

Preheat oven to 170C. Use middle rack. Line pan with baking paper.

1. Heat oil to 70C then pour in the flour all at once. Stir until smooth then add the milk followed by egg yolks and sugar. set aside

2. Whip meringue to very firm peak then fold into the egg yolk batter in 3 portions. Remove about 3 tablespoons of the batter and sift in the cocoa powder to mix until smooth (this is to lighten up the batter before adding more). Add until about 1/3 more of the batter and fold gently to mix until even.

3. Pour the original batter into the pan and smoothen the top. Gently scoop the cocoa batter on the top of the original batter and make sure the surface is covered evenly.

4. Using the end of spatula (the handle part), draw very close lines horizontally from one end to the other, to and fro, without lifting the spatula. Repeat the actions vertically. When completed, give the pan a few taps to remove bubbles.

5. Bake in preheated oven for 20 minutes then rotate inside out and continue baking another 3-5 minutes.

6. Slide the cooked cake on to a rack then cover with a clean piece of grease proof paper and invert on to the still warm inverted pan. Roll up the cake while still hot and transfer to cooling rack.

7. Prepare your filling. Slowly unroll the cake as much as you can. Do not force it to flatten completely or it will break. Re-roll the swissroll back and chill for a few hours before slicing.

Enjoy!

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Banana Loaf Cake

IMG_1772Banana Loaf Cake

200g self-raising flour (sifted)
1/8 tsp baking soda
85g unsalted butter, bring room temperature
120g caster sugar
2 eggs
165g sour cream
165g mashed over-ripe banana
1/2 tsp salt
2-3 tablespoons of nutella

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Method:

Line and grease a 20cm x 10cm x 10cm loaf pan. Sift flour with salt and baking soda. Preheat oven to 160C.

1. Cream butter with sugar until creamy and light. Add eggs one at a time, beating well after each addition.
2. Add sour cream and using low speed, mix it in.
3. Add 1/2 of the sifted flour/baking soda/salt. Mix well with a spatula.
4. Pour in the mashed bananas and mix thoroughly.
5. Finally add the balance of the flour and stir well to combine.
6. Pour into prepared pan and level it even.
7. Drop small dollops of nutella on the top of the batter and try to swirl as best you can to create some resemblance of a marble effect.
8. Bake in preheated oven for 1 hour or so, until golden brown and skewer comes out clean when inserted into the centre of the cake.
9. Remove from oven and allow to cool for 10 minutes before attempting to unfold.
10. Slice and serve.

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Cheddar Cheese Chiffon Cake

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Cheddar Cheese Chiffon Cake

Ingredients for Egg Yolk Mixture:
80 gm superfine flour – sifted
1/4 tsp salt
6 egg yolks
60 ml melted butter (omit the salt if using salted butter)
3 slices of cheddar cheese
20g sugar
60 ml milk

6 egg whites
1/4 tsp cream of tartar
60 gm castor sugar Read the rest of this entry »

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Butter Sponge Cake

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BUTTER SPONGE by Enne Ty

Ingredients
Baked in 7″ or 8″ square pan (I baked in an 8″ round with enough batter for 3 more cuppies)

(A)
6 yolks (60g eggs with shell)
40g castor sugar
200g Butter, melted n cooled
2 tbsp Vanilla Extract

(B)
6 egg whites
120g castor sugar
1/4tsp cream of tar tar

(C)
160g SRF
1/4tsp salt
– sift together Read the rest of this entry »

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Orange Lemon Sponge Cake

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Orange Lemon Sponge Cake

Ingredients:

70g plain flour
10g corn flour
20g caster sugar
1/4 tsp salt
6 egg yolks
50g Corn oil
70g  orange/lemon juice – juiced from 1 large orange and 1/2 a lemon (mix and measure out 70g)
zest of one orange and lemon

6 egg whites
1/4 tsp cream of tartar (you may omit or replace with 1 tsp of lemon juice or vinegar)
60g caster sugar Read the rest of this entry »

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Mandarin Orange/Lemon Chiffon

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Mandarin Orange/Lemon Chiffon

Chiffon Cake

Ingredients:

100g plain flour
10g corn flour
20g caster sugar
1/4 tsp salt
5 egg yolks
60g Corn oil
100g mandarin orange/lemon juice – juiced from 2 mandarin orange and 1/2 a lemon (mix and measure out 100g)
zest of one mandarin orange and lemon

6 egg whites
1/4 tsp cream of tartar (you may omit or replace with 1 tsp of lemon juice or vinegar)
60g caster sugar

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Method:-

1. Sift flour and salt together. Set aside.
2. Mix together oil, zest and juice until well blended. Add the yolks once other ingredients are prepared. Mix well before sifting in flour mixture and mix until combined. Set aside.
3. Beat egg whites until frothy, add in cream of tartar and beat until soft peaks form. Gradually add in sugar and beat to firm peaks.
4. Lighten the batter with 1/3 portion of the meringue using a hand whisk. Then add another 1/3 portion of the meringue and gently fold. Repeat with the remaining portion until fully incorporated.
5. Pour batter into an 8″ tube pan.
6. Bang the cake pan on the kitchen bench to remove large air bubbles. Place the cake pan into a shallow non leaking pan and place these into a bigger pan. Pour hot water into the largest pan to about 1 cm in height.
7. Bake the cake on the lowest rack at 160C for 80-90 minutes or until cake is done. Tent the cake if it gets too brown. After removing cake from the oven, immediately invert to cool completely before unmoulding.

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Orange Chiffon Cake


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Orange Chiffon Cake

Ingredients:

110g plain flour
20g caster sugar
1/4 tsp salt
5 egg yolks
70g Corn oil
100g orange juice (add more sugar if your orange is sour)
zest of one oranges

6 egg whites
1/4 tsp cream of tartar (you may omit or replace with 1 tsp of lemon juice or vinegar)
60g caster sugar
Method:-

1. Sift flour and salt together. Set aside.
2. Mix together oil, zest and orange juice until well blended. Add the yolks once other ingredients are prepared. Mix well before sifting in flour mixture and mix until combined. Set aside.
3. Beat egg whites until frothy, add in cream of tartar and beat until soft peaks form. Gradually add in sugar and beat to firm peaks.
4. Lighten the batter with 1/3 portion of the meringue using a hand whisk. Then add another 1/3 portion of the meringue and gently fold. Repeat with the remaining portion until fully incorporated.
5. Pour batter into an 8″ tube pan. You can use a 9″ pan if you have it as I have some leftover batter.
6. Bang the cake pan on the kitchen bench to remove large air bubbles. Place the cake pan into a shallow non leaking pan and place these into a bigger pan. Pour hot water into the largest pan to about 1 cm in height.
7. Bake the cake on the lowest rack at 160C for 80-90 minutes or until cake is done. Tent the cake if it gets too brown. After removing cake from the oven, immediately invert to cool completely before unmoulding.
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Comments (4)

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