Posts Tagged egg

Marble Butter Cake

 

Marble Butter Cake
Recipe adapted from Barry Apek’s Batik Butter Cake

Ingredients:

230 gm salted butter
100 gm caster sugar
200 gm self raising flour (sifted)
4 egg yolks

4 whites
70g caster sugar
½ tsp salt
¼ tsp cream of tartar

liquid:
45 gm milk for vanilla batter
45 gm cocoa liquid (dissolve 10gm of cocoa powder in 35gm of warm water)

Instructions:

1. Beat butter and the 100gm of sugar until light & fluffy. Add in egg yolks, one at a time, beating well until incorporated before adding the next one. Add vanilla extract. Add sifted flour in 3 additions, mix until fully incorporated.
2. Divide the batter in (1) into 2 equal portions.
3. Add the 2 liquids into each of the 2 batters; mix well until combined. Set aside.
4. Whisk the egg white until frothy before adding the cream of tartar. Continue to whisk and gradually adding the sugar, to firm peaks. Divide equally into the two prepared butter batter and gently fold in using a spatula.
5. Spoon the batters randomly into the prepared baking pan.
6. Bake in preheated oven at 165C for 55-60 minutes or until golden brown. I wrap the cake pan with several strips of baking paper wrapped with foil to achieve an even and crackless top.

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Carrot Cake

Carrot Cake

240g cake flour
1/2 tsp baking soda
1/2 tsp baking powder
1/2 tsp salt
1 tsp cinnamon powder
160g fine sugar
120g corn oil
2 eggs
160g blended canned pineapples
200g shredded carrots (can replace with bananas to make it a hummingbird cake)

50-60g of roasted chopped walnuts for decoration

Method:

1. Preheat oven to 170°C middle rack. Grease and line 2 x 8 inch round pans.
2. Combine all dry ingredients in a bowl and use a hand whisk to stir until combined. Set aside.
3. In another bowl add corn oil, eggs, blended pineapple and mix till well combine. Finally using a spatula, fold in the shredded carrots until combined.
4. Divide the batter into the 2 pans and bake for 30 minutes. Turn the pans half way through the baking to achieve even browning.
5. Remove and cool on wire rack for a few minutes before unmoulding to cool completely. Frost your cake if desired.

For frosting:

250g Cream Cheese, softened
100g non-dairy topping cream
40g Icing Sugar
1 tsp lemon juice

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Method:

1. Whip the cream cheese with the icing sugar until soft, add the lemon juice then set aside.
2. In another bowl, whip the topping cream to soft peak then add the prepared cream cheese and continue to whisk until smooth and creamy before use. I did the open layer frosting and have some left over cream.

 

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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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Bluepea Coconut Sponge Cake

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Bluepea Coconut Sponge Cake

Ingredients:

6 large egg yolks
70g oil
70g Bluepea flower juice (cook a bunch of flowers with water and reduce to 70g-you need a lot of flowers to get the deep blue of this cake)
20g coconut milk
95g self raising flour
1/4 tsp salt

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, oil, salt, coconut milk and the bluepea juice together until combined.
4. Stir in the flour 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. Mix 1/3 of meringue with yolk batter with a hand whisk. Add another 1/3 portion and fold gently with the whisk. Then pour in balance of meringue. Fold gently using a spatula until no more streaks of meringue can be seen.
7. Pour batter into prepared pan and tap pan lightly to remove air bubbles.
8. Bake with a water bath at 160C for 80-90 minutes or until cooked. (Time 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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Peach and Blueberries Cake

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Peach and Blueberries Cake
Ingredients:-

145gm all purpose flour
½ tsp baking powder
100gm sugar
140gm butter
2 eggs
2 tablespoons yoghurt
3-4 canned peach halves, sliced thinly into wedges
Some frozen blueberries

Utensil: 9″ removal tart pan, greased

Preheat oven to 165C

Method:

1. Whisk the flour, baking powder, and salt together in a bowl. With a mixer, cream the sugar and butter together on medium-high speed for 3 to 5 minutes, until light and fluffy. Add the eggs one by one, beating well to combine.
2. Add half of the flour mixture followed by yoghurt and then the remaining flour, mix till a smooth batter forms.
3. Spread batter into the pan. Arrange the peach slices over the dough. Scatter frozen blueberries in between the slices.
4. Bake for 45-50 minutes or until lightly golden and firm.
5. Cool completely, dust with some icing sugar before slicing to serve.

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Light Chocolate cotton cheese cake

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Light Chocolate Cotton Cheese Cake

Ingredients:
125g cream cheese
50g Chocolate either semi sweet or dark
40g butter (salted)
60g milk
30g corn flour (sifted)
20g castor sugar
3 eggs (separate yolks and whites)
1tsp lemon juice
50g castor sugar

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Method:

1. First preheat oven at 150 degree C and line bottom of an 7″ round cake pan. Grease the sides.
2. Melt cheese with 20g sugar, chocolate and butter in a double boiler, whisking until u get a smooth batter. Remove from heat. Add in cold milk and whisk until smooth.
3. Whisk in the egg yolks. Add corn flour and whisk again until well combined.
4. Next beat up egg whites on high speed and add lemon juice and spoonfuls of the 50g castor sugar until u get firm peaks meringue.
5. Add 1/3 of the meringue into the cheese mixture and gently fold until combined. Repeat with another 1/3 until all is used up.
6. Transfer batter into prepared pan.
7. Bake the cakes in water bath for 70-80 minutes or until cooked.
8. Remove from oven, leave to cool a few minutes before unmoulding. Chill well before cutting with serrated knife to get neat slices.

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Banana Pandan Chiffon

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Banana Pandan Chiffon

Ingredients:

150g cake flour
1 tsp baking powder
1/2 tsp baking soda
120g banana
70g pandan juice
100g corn oil
5 yolks
1/2 salt

6 whites
1/2 tsp cream of tartar
120g caster sugar

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Instructions:-

Line bottom and grease sides of a 7″ square pan. You can also use an 8″ round pan, if you so wish. Preheat oven to 160C.

Blend banana with pandan juice and then measure out 150g.

In a large bowl put in corn oil, yolks, banana/pandan mixture and using a hand whisk, mix the ingredients until even.

Mix the baking powder and soda to the flour and sift this into the yolk mixture and mix until well combined. Do not over-mix. Set aside.

In mixing bowl of your stand mixer, beat the egg white until foamy. Add in the cream tartar. Continue beating on medium speed while gradually adding the caster sugar. Continue beating until soft peak. The meringue is ready when ribbon forms and remains on top.

Gently fold the meringue into the flour mixture in 2 to 3 portions until even. Pour into the prepared pan at a height. Give the pan a gentle tap on the work top to get rid of big bubbles.

Place in a water bath and bake for 80 minutes at 160C. Tent it if it’s browning too fast.

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