Posts Tagged oil

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 (6)

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.

Comments (2)

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.

 

Comments (3)

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)

Banana Gula Melaka Sponge Cake II

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IMG_9240Banana Gula Melaka Sponge Cake II

Ingredients:

150g cake flour
1/2 tsp baking soda
180g banana (mashed)
70g gula melaka syrup – {boil 50g of gula melaka with 50g of water and reduce to about 70g}
70g corn oil
6 yolks (from eggs with average weight of 67g with shell)
1/2 salt

6 whites
1/2 tsp cream of tartar
100g caster sugar

Instructions:-

Line bottom and grease sides of a 8″ square pan. You can also use an 9″ round pan, if you so wish. Preheat oven to 160C.

Mash banana with a fork until very fine and add oil, yolks, salt, gula melaka syrup and using a hand whisk, mix the ingredients until even.

Mix the baking 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 firm peak.

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 90 minutes at 160C. Tent it if top is browning too fast.

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Comments (7)

Gula Melaka Sponge Cake

17426183_10154671017770000_7344100801362077958_nGula Melaka Sponge cake

6 eggs yolks – (65g eggs)
50g corn oil + 20g coconut oil
100g cake flour
1/4 tsp salt
70g milk
50g gula melaka syrup (I chopped up 50g gula melaka and boil with some water to make a thick syrup)

6 eggs whites
60g sugar

Line the base of an 8″ round pan.

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Method:

1. Put oil, yolk, gula melaka syrup, milk and salt in a large bowl and stir until all blended. Add the flour and stir again with a whisk until smooth. Set aside.
2. Beat the egg whites until foamy then gradually add sugar to beat until firm peaks form.
3. Add 1/3 of the meringue into the yolk batter and using the hand whisk to mix until combined. Add the next 1/3 portion and whisk again. Finally, add the last portion, whisk briefly before switching to spatula to scoop the batter from bottom and fold up on to the batter to make sure all are combined and no more yolk batter can be seen.
4. Pour into prepared pan and bake in water bath at 160C for 70-80 minutes or until the cake bounces back when you lightly press the top and not squishing.
5. Remove from oven and leave it for a couple of minutes before unmoulding.
Allow to cool completely before slicing.

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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.

Comments (16)

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