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Tuesday, February 26, 2013

Orange Chiffon Cakes



Orange Chiffon Cake
Ingredients :

A.
 90 gr Grade A egg yolks ( about 5 egg yolks)
 30 gr caster sugar
 60 ml orange juice + 1 tbsp orange zest
 45 ml corn oil
 75 gr superfine flour

B.
135 gr Grade A egg whites (about 4 egg whites)
 75 gr caster sugar
a pinch of orange color powder






Method :

1. Beat A till well combined, set a side.
2. Whip B till foamy, gradually add in sugar and whisk until soft peak form.
3. Mix egg white mixture and batter gradually and gently till well incorporated. Pour the batter into a 18 cm chiffon mould.
4. Bake in a preheated oven at 160 C for 40-45 minutes till baked. Remove and invert, set aside. Unmolud once the cake is cool about 2 hours.
 



Sunday, February 17, 2013

Zebra Sponge Cake





INGREDIENTS:
Makes one 8" round cake

6 small eggs (I used 5 medium eggs)
110g castor sugar ( I used 125 gr )
150g cake flour 

½ tsp baking powder
½ tbsp emulsifier (I used Sponge gel)
100g butter, melted
30g condensed milk
1 tsp vanilla essence (optional)

2 tsp cocoa powder
3-4 tbsp water
1 tsp chocolate emulco (I used chocolate paste)
Dissolve cocoa powder and chocolate emulco in water.

Almond nibs or flakes for sprinkling (I didn't use)





 

METHOD:

Preheat oven at 160C. Prepare and grease a 8 inch round cake pan.
Sift flour and baking powder. Set aside.
Beat eggs, flour mixture, castor sugar and sponge gel on high speed for 10 minutes or until batter turns light and creamy, i.e. thick ribbon state.
Pour in melted butter, condensed milk and vanilla essence (if any). Mix at slow speed.
Divide batter into 2 portions ( divide white batter more than batter for chocolate flavour). Fold in chocolate solution into one of the batter.
Using spoon,  scoop 3 of uncoloured batter into center of the greased cake pan. Then, scoop 3 of chocolate batter onto the center of the plain batter you just scooped into the pan.
Repeat until you have finished about half of the batter. Reduce to 2 scoops each now and continue layering. Reduce the amount of batter gradually until you only pour 1 scoop of each batter finally. The circles become smaller and smaller as your pour. Bake at 160C for 35-40 minutes or until the skewer insert comes out clean.
Let cake in pan for 10 minutes before turning it on to a wire rack to cool complete before we cut and serve it.


Source : Cooking Crave

Friday, February 1, 2013

Chocolate Cupcakes


Ingrdients :

125 gr unsalted butter, softened
125 gr light muscovado sugar (me :60 gr brown sugar+50 gr castor sugar)
2 medium eggs, beaten
15 gr cocoa powder
100 gr self raising flour ( me :85 gr)
100 gr plain chocolate, roughly chopped

Topping :

 150 gr buttercream
75 gr couveture chocolate, melted

Method :

1. Preheat the oven to 170C. 
2. Beat the butter and sugar together until light and fluffy. Gradually beat in the eggs. Sift the cocoa powder with the flour and fold into the creamed mixture with the chopped chocolate. Divide the mixture among the paper cases and lightly flatten the surfacewith the back of a spoon.
3. Bake for 20 minutes, then transfer to a wire rack and leave to cool completely.
4. For the topping, mixed melted chocolate with buttercream.

Source : Good Housekeeping

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