Posts Tagged cakes

Corn Custard Chiffon

Corn Custard Chiffon

Ingredients:

100g Cake flour
2 tsps custard powder
80g corn oil
30g castor sugar
110g corn puree (80g cream corn blend with 40g coconut milk)
5 large egg yolks (65g egg)
1/2 tsp salt

6 egg whites
1/2 tsp cream of tartar
80g castor sugar

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Method:

1. Preheat oven to 160C.
2. Sieve flour/custard powder together.
3. In a mixing bowl add oil, corn puree, 30g sugar, salt and yolks and whisk until combined then add the sifted flour.  Continue to mix until batter is smooth. Set aside.
4. To make the meringue, place the egg whites in a clean dry bowl of the mixer and beat until foamy. Add Cream of tartar and continue to beat while adding the sugar and continue beating until the egg whites are glossy but at soft peaks.
5. Add 1/3 of the meringue to the batter and fold lightly to mix before adding the next 1/3 portion, fold in until just incorporated and then adding the final 1/3 portion and fold until no streaks of meringue can be seen. Gently pour into prepared pan, and bake in a water bath (check the picture to see how I did it) for 90 minutes or until golden brown. Remove the water at the last 10 minutes of baking. This is to dry the sides of the cake. Follow your own oven temperature and time please.
6. Remove baked cake from oven and immediately invert to cool. If cake still feels damp after unmoulding, return to oven to dry in a low temperature for 5 minutes.

Note: this cake is baked using Smeg oven with above stated temperature.

 

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Taiwan Old Fashion Sponge Cake wannabe

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Replace the milk with Orange juice, zest and 1 tablespoon of Sunquick..yum!

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Was expecting the cheese to sink a bit, but it didn’t!

Taiwan Old Fashion Sponge Cake wannabe

Line bottom and the sides of 7″ square pan

Ingredient A:

50g Corn oil
5 Egg yolks n whole egg 1- (65g)
70g Cake flour
70ml Fresh milk
1 tsp vanilla extract

Ingredient B:

Egg white 5
80g Castor sugar
1/4 tsp Cream of Tartar OR 1/2 lemon juice

Optional: 4 pieces cheese slices and some shredded cheddar cheese

METHOD:

Preheat oven to 170C, second lowest rack.

1. In a large mixing bowl, hand whisk egg yolks, oil, milk, whole egg until pale and well combined then sift in the flour and mix until smooth. Cover n Set aside.
2. In another clean dry bowl(make sure it’s oil free too!) use an electric whisk (or stand mixer if you have one) whisk the egg white until foamy before adding cream of tartar. Continue whisking until thick foams before slowly adding sugar and continue whisking until stiff peaks form or if you can be gentle, just until soft peaks is fine. I find mixing soft peaks meringue into the yolk batter is easier than stiff peaks.
3. Fold meringue into egg yolks batter gently, 1/3 portion at a time until you get a nice creamy batter that can be poured into your cake pan easily. You can use a hand whisk to fold in the meringue and at the end, switch to a spatula to scrap the bottom of the batter and fold up gently to ensure even mixing of the meringue into yolk batter.
4. Pour half the cake batter into the pan, then place the cheese slices gently on top; add some shredded cheddar if you wish. Top up with remaining half batter and lastly add shredded cheddar cheese on the top. Bake in a water bath for 20 minutes at 170C before reducing the temperature to 150C and continue to bake for another hour. Please take note that temperature and timing is only indicative here.
5. Remove from oven and drop the pan from a height a couple of times to minimize shrinkage. Remove from mould by holding the paper lining and lifting up on to a cooling rack. Peel the paper from the sides and allow to cool before slicing.

Note to self: Smeg oven with the above temperature and timing

Comments (18)

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.

Comments (6)

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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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.

Comments (6)

Thai Milk Tea Chiffon

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Thai Milk Tea Chiffon

Ingredients:
80g cake flour
1/4tsp baking powder
1 tsp Thai tea leaves
4 egg yolks
20g caster sugar
50g corn oil
80g Thai Milk Tea
pinch of salt

5 egg whites
50g caster sugar
1/4 tsp cream of tartar

Thai Milk Tea preparation ~ you only need 80g:-
200ml hot water
4 Thai Tea Bags
2 tbsp condensed milk

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Method:

Steep the teabags in hot water for a few minutes. Remove the bags and add the condensed milk.  Cool before use. Measure out 80g for the recipe and enjoy the balance.

Preheat oven to 160C.

1. Sift flour, baking powder and salt together.  Add the tea leaves too. Set aside.
2. Mix egg yolks together with oil, cooled tea and 20g sugar and stir until well blended. Add in flour mixture and mix until combined.
3. Beat egg whites until frothy, add in cream of tartar and beat until soft peaks form. Gradually add in the 50g 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. Gently pour the batter in a circular motion into an 8″ tube pan until complete.
6. Bang the cake pan on the kitchen bench to remove large air bubbles.
Steam bake the cake at 160C for 70-80 minutes or until cake is done. After removing cake from the oven, immediately invert to cool complete before unmoulding.

Comments (1)

Blue Pea and Pandan Swiss Rolls

Blue Pea Flavor

4 Egg yolks (I used 65g eggs)
35g corn oil
20g coconut milk
20g Concentrated Bluepea juice
1 tsp Vanilla Extract
70g Cake Flour

4 Egg Whites
70g Castor Sugar

Whipped non dairy cream for filling

Variation: replace 20g bluepea juice with pandan juice.

Method:

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

1. In a large mixing bowl, using a hand whisk, whisk together egg yolk, oil, bluepea juice, coconut milk and vanilla extract. 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 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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This pic has been edited as I love the stronger blue hue !

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