Saturday, October 30, 2010

Blackforest Cake dressed in White

This is specially baked for my cousin Jennifer's baby Bernice full month celebration. Since it's for kids, I omitted the liqueur in the chocolate sponge and chocolate mousse layer. If it's for adults, the sponge cake and mousse layer will be drenced with liqueur. It can be kirsch, rum or brandy. Sounds intoxicating?I took the sponge cake recipe and kirsh-flavoured whipped cream recipe from The Cake Bible by Rose Levy Beranbaum. The chocolate whipped cream recipe is from Chocolate Desserts by Pierre Herme.

Cup Sponge Cake

Soft and moist sponge cake baked in a cup. It's very light. Good enough for breakfast and tea. What do you think?
This recipe is taken from Florence in Do What I like blog.

Saturday, October 23, 2010

Chocolate Muffin

Have been experimenting with the different ingredients and proportions to make yummy and moist chocolate muffins. This muffin uses corn or canola oil. It is therefore healthier than those made with butter and still taste as good.

Added some chocolate frostings to make it even more chocolatey.

Tuesday, October 19, 2010

Pandan Chiffon Cake

I would say I have finally perfected baking the pandan chiffon cake after many tries. At least this is the verdict given by family and friends who have tried it. Pandan chiffon cake, anyone?

Egg yolk mixture:

6 egg yolks
3 tbsp Pandan juice
120g coconut milk
1/4 tsp salt
40g corn oil
½ tsp Pandan Paste
60g castor sugar

Egg White Mixture:
6 egg white
1/4 tsp Cream of Tartar
80g castor sugar

115g cake flour
¾ tsp baking powder

(1) Mix all the egg yolk ingredients together and stir till smooth.
(2) Sift the cake flour and baking powder over the egg yolk mixture and fold gently.
(3) Whisk egg white using medium speed till foamy stage. Add in cream of tartar. Increase speed to medium high until soft peak stage and gradually pour in the sugar. Whisk at high speed until stiff peak forms.
(4) Take 1/3 of egg white mixture and fold gently into the egg yolk mixture. Pour this mixture into the egg white mixture and fold gently until well blended. Use a large balloon whisk or rubber spatula to fold.
(5) Pour into a 9" (23 cm) tube pan.
(6) Bake at 190°C for first 10 minutes followed by 180°C for about 20 to 25 min or until a tester inserted into the centre of the cake comes out clean.
(7) Remove from oven, invert cake onto cooling rack until completely cooled before removing from the pan.
(8) Slice and serve.

Monday, October 4, 2010

Blackforest Cake

This blackforest cake is specially baked for my sister's birthday. It's her favourite cake. I used the chocolate genoise and whipped cream recipe from Rose Levy Beranbaum Cake Bible book and the chocoate whipped cream from Pierre Herme Chocolate Desserts book. The cake is simply delicious (though the decoration needs more work and skill) and everybody liked it. I'm so happy.

The only problem I find is that fresh whipped cream cannot withstand the Singapore heat. The cream will tend to melt while creaming the cake. It's better to use the non-dairy whipping cream; but will not taste as good as fresh heavy cream though.

You might also like this:

Related Posts Plugin for WordPress, Blogger...