A relatively easy to bake recipe to follow. No need cake beater or anything~ its good! But need to find really good strawberries, which is a feat in Singapore. =( Or substitute with other berries, the original recipe called for Blueberries.
Made this for Yong's birthday~ Happened to be his favourite Mango and Almond. =P Got the sponge cake recipe from Yochana's site. But my filling was just non-dairy whipped cream and mangoes.
Baked this for Mom's birthday cum Belated Fathers' Day Celebration.
Black Forest Cake
Ingredients
4 eggs
80g flour
20g cocoa powder
100g castor sugar
12g ovalette
25g milk
90 melted butter
Ingredients
350ml whipped cream
1/2 cup chocolate shavings
1 can of pitted cherries
Black Forest Cake
Ingredients
4 eggs
80g flour
20g cocoa powder
100g castor sugar
12g ovalette
25g milk
90 melted butter
- Put all ingredients except melted butter in bowl.
- Beat in high speed until ribbon stage
- Add in melted butter & mix thoroughly.
- Bake at 190 degree celcius for 20 min, with 8" tray.
- Allow cake to cool before decorating.
Ingredients
350ml whipped cream
1/2 cup chocolate shavings
1 can of pitted cherries
- Slice cake into 2 or 3.
- Spread whipped cream on layer 1, add pitted cherries to cream.
- Top with layer 2 and spread with cream and cherries.
- Top with later 3 and spread cream to cover the entire cake.
- Decorate with chocolate shavings and halved pitted cherries.
I learned how to frost the cake from youtube. The videos teaches you how to frost, and it's really good! Except that the lady took only a minute to frost the cake, but I took like 10 min! =P Here's the video from ExpertVillage: http://www.youtube.com/watch?v=4o9n2uva4fw
It's been a week of swiss roll craze! I still have lotsa cream left... and I'm thinking of making Mango Swiss Roll!
So for now, it's Chocolate Swiss Roll and Black Forest Swiss Roll! Recipe taken from Aunty Yochana's site!
So for now, it's Chocolate Swiss Roll and Black Forest Swiss Roll! Recipe taken from Aunty Yochana's site!
Chocolate Swiss Roll
Black Forest Swiss Roll
I got this recipe from Alex Goh's Baking Code. After umpteen times of failed swiss rolls, I finally managed to get one right and looking nice!
Zebra Swiss Roll
Ingredients A
5 eggs
150g sugar
Ingredients B
130g plain flour
Ingredients C
100g corn oil
Ingredients D
1 egg yolk
1 tsp chocolate emulco
Strawberry jam to spread
Ingredients A
5 eggs
150g sugar
Ingredients B
130g plain flour
Ingredients C
100g corn oil
Ingredients D
1 egg yolk
1 tsp chocolate emulco
Strawberry jam to spread
- Whip ingredients A till light and fluffy. Fold in ingredients B, mix till well-blended.
- Add in ingredients C, mix till well incorporated.
- Pour mixture into greased and lined 10" x 12" x 1" rectangle tin and level it.
- Mix ingredients D till well-combined. Place it into piping bag, pipe it on top of the batter and swirl to make marble effects.
- Bake at 190 degree celcius, in the middle shelve of the oven for 20 min.
- Remove it immediately from the tin when baked.
- Allow to cool, spread jam at the bottom of the cake and roll it up.
It was supposed to be a weekend of Pineapple Tarts! But my Pineapple Tarts didn't look appealing, the pineapple jam turned out too dry. So I've decided to leave out the pictures until I have perfected them. On the other hand, I had lots of dough left from my Pineapple Tart, so I topped them up with strawberry jam and marmalade jam instead! Some pretty colors I had!
It's buns, buns and more buns again! Pei wanted to learn how to make buns for her mum 'cause her mum who doesn't like bread... LOVES the buns! So here is Pei's buns with her favorite filling! While she was making, my parents kept asking why no Tuna. LOL!
Hmmm... I don't know if it's because I didn't proof the dough enough, the bread turned out rather flatten. But it was soft to eat anyway!
The original recipe was from myrecipe.org, but it was meant for breadmaker machine. So kwf from Kitchen Capers re-wrote the recipe for bakers without breadmaker.
Cream Cheese Bread
Ingredients
160g water
250g bread flour
50g cream cheese
10g powder milk
15g sugar
3g salt
20g butter
3g dry yeast (original recipe calls for 2.5g)
Ingredients
160g water
250g bread flour
50g cream cheese
10g powder milk
15g sugar
3g salt
20g butter
3g dry yeast (original recipe calls for 2.5g)
- Mix all dry ingredients in a large bowl until well blended.
- Add in the wet ingredients to form a dough.
- Knead dough until dough is elastic and smooth.
- Place it in a large greased bowl. Cover the bowl with a damp cloth or cling-wrap and leave it to proof in a warm place till double in size (about 1 hr).
- When proofing is completed, punch down the bread dough to release the air.
- Roll out the dough into a large rectangle with the shorter end to be the same length as the length of the loaf pan. Starting with the shorter end, roll up the dough swiss roll style and place it into the loaf pan to proof until double its size again (about 30-45 minutes).
- Bake in preheated oven at 170C for 30 minutes.
- Remove bread from loaf pan to cool completely.
I got this recipe off Kichen Capers Forum, but the actual source was from 'The World of Bread' by Alex Goh. Its easy to make (with the help of Kenwood Patissier of course!). Baking bun takes couple of hours, but most of the time is spent waiting for the dough to proof. Every step after handling the dough, you need to proof before moving to the next step.
But the wait was rewarding! Soft and sweet bun! I've tried stuffing with Tuna, Chicken Curry and bacons. Bacon Bun was the best! YUM!
BASIC SWEET BUN DOUGH
Ingredients
(A)
Bread flour 480 gm
Plain flour 120 gm
Caster sugar 110 gm
Milk powder 20 gm
Dry yeast 4 tsp
Bread Improver 1 tsp (optional)
(B)
Egg 1 no
Cold water 300 ml
(C)
Unsalted butter 60 gm
Salt 10 gm
For Tuna filling:
2.5 cans of Mayonnaise Tuna
Ingredients
(A)
Bread flour 480 gm
Plain flour 120 gm
Caster sugar 110 gm
Milk powder 20 gm
Dry yeast 4 tsp
Bread Improver 1 tsp (optional)
(B)
Egg 1 no
Cold water 300 ml
(C)
Unsalted butter 60 gm
Salt 10 gm
For Tuna filling:
2.5 cans of Mayonnaise Tuna
- Mix (A) till well blended (just use a spoon to stir to mix well). Add (B) to form a dough. Add in (C) and knead until dough is elastic and smooth.
- Gather dough to form a ball and cover dough with cling wrap and let it rest for abt 50-60 mins or double in size.
- Divide dough into portions of 50 or 60 gm each. Shape into balls and leave it to rest for abt 10 mins.
- Roll out dough and wrap with tuna fillings. Shape as required and let it proof on lined or greased baking tray for another 50-60 mins or until dough is double in size.
- Egg wash dough. Bake dough at 180-190C for abt 12 mins
On AL's numerous bugging and request, I've finally fulfilled her wishes of a Lemon Meringue Pie. This Digestive Biscuit as the base this time, everything was baked from scratch, including the crust. =D
Took this recipe from a book, "Chocolate and Baking", that I bought years ago. =P
Hazelnut Chocolate Chip Muffin
Ingredients
100g soft margarine
225 castor sugar
2 large eggs
150ml natural yogurt
5 tbsp milk
275g flour
1 tsp baking soda
100g hazelnuts, toasted and chopped
75g chocolate chips
Hazelnut Chocolate Chip Muffin
Ingredients
100g soft margarine
225 castor sugar
2 large eggs
150ml natural yogurt
5 tbsp milk
275g flour
1 tsp baking soda
100g hazelnuts, toasted and chopped
75g chocolate chips
- Line muffins tins with paper cases.
- Place margarine and sugar in a large mixing bowl and beat till light and fluffy.
- Beat in eggs, yogurt and milk until combined.
- Sieve flour and baking soda and add to mixture. Stir until just blended.
- Stir in hazelnuts and chocolate chips.
- Spoon the mixture into paper case, to about 3/4 filled.
- Bake at 190 degree celcius for 25 min.
Another recipe taken from Joyofbaking.com. The muffins turned out pretty but it wasn't yummy. Partly due to the fact that NTUC didn't really sell sweet and delicious fresh blueberries. When baked, there's no strong blueberry flavor at all and the blueberry taste a tit bit sour.
So try this recipe if you really get very nice blueberries. =D
So try this recipe if you really get very nice blueberries. =D
Blueberry Struesel Muffins
Ingredients
240ml milk
2 large eggs, lightly beaten
1 tsp vanilla extract
420g flour
200g castor sugar
1 tbsp baking powder
1/2 tsp salt
113g unsalted butter
260g fresh or frozen blueberries
1/2 tbsp grated lemon zest
2tbsp unsalted butter, melted
- Preheat oven to 350 degrees F (177 degrees C). Place rack in middle of oven. Line muffin pans with paper liners or spray with a vegetable spray.
- In a small measuring cup mix together the milk, eggs, and vanilla extract. Set aside.
- In a large mixing bowl, combine the flour, sugar, baking powder, and salt.
- Cut the butter into small pieces and blend into the flour mixture with a pastry blender or two knives. The mixture should look like coarse crumbs.
- Remove 1 cup of the mixture and place in a small bowl to make a streusel topping later.
- Gently fold in the blueberries and lemon zest.
- Add the milk and egg mixture to the flour mixture. Stir until just combined. Do not over mix this mixture or the muffins will be tough when baked.
- Fill each muffin cup almost full with the batter, using two spoons or an ice cream scoop. Fill any unused muffins cups with water to prevent the pan from warping.
- For streusel topping: Melt the remaining 2 tablespoons (28 grams) butter and drizzle over the reserved 1 cup of streusel topping. Mix together with a fork until it is crumbly and looks like coarse meal.
- Sprinkle a couple of teaspoons of the streusel over the top of each muffin. Place in the oven and bake until very lightly browned and firm to the touch and a toothpick inserted in the center comes out clean, about 18 - 20 minutes.
- Place on a wire rack to cool.
- Makes 12 - 14 regular-sized muffins.
Took this recipe from JoyofBaking.com. Great website! The authors gives lots of tips on what to look out for! The steps are simple and easy to follow!
Like the photo on the website, the cake turned out soft and springy! The toasted walnuts enhanced the taste and makes the cake very fragrant! The cake was supposed to be frosted with cream cheese frosting, but I skipped that step as I wanted a light cake. Mom loves the cake and request to bake only this cake in future... FAINTZ!
Carrot Cake
Ingredients
100g walnuts, toasted and coarsely chopped
340g raw carrots, finely grated
280g all-purpose flour
1 tsp baking soda
1 1/2 tsp baking powder
1/2 salt
1 1/2 ground cinnamon
4 large eggs
300g granulated white sugar
240 ml safflower, vegetable or canola oil
2 tsp pure vanilla extract
Note: For a moister carrot cake, add 1/2 cup of crushed pineapple (well drained) or applesauce to the batter when you add the oil and vanilla extract. You may have to bake the cake a few minutes longer.
Cream Cheese Frosting
Ingredients
57g unsalted butter, room temperature
227g cream cheese, room temperature
230g icing sugar, sifted
1 tsp vanilla extract
finely grated lemon zest of one lemon
Garnish: (Optional)
100g toasted and finely chopped walnuts or pecans
Marzipan Carrots
Frosting
In bowl of electric mixer (or with a hand mixer), beat the cream cheese and butter, on low speed, just until blended with no lumps. Gradually add the sifted powdered sugar and beat, on low speed, until fully incorporated and smooth. Beat in the vanilla extract, and lemon zest.
Like the photo on the website, the cake turned out soft and springy! The toasted walnuts enhanced the taste and makes the cake very fragrant! The cake was supposed to be frosted with cream cheese frosting, but I skipped that step as I wanted a light cake. Mom loves the cake and request to bake only this cake in future... FAINTZ!
Carrot Cake
Ingredients
100g walnuts, toasted and coarsely chopped
340g raw carrots, finely grated
280g all-purpose flour
1 tsp baking soda
1 1/2 tsp baking powder
1/2 salt
1 1/2 ground cinnamon
4 large eggs
300g granulated white sugar
240 ml safflower, vegetable or canola oil
2 tsp pure vanilla extract
Note: For a moister carrot cake, add 1/2 cup of crushed pineapple (well drained) or applesauce to the batter when you add the oil and vanilla extract. You may have to bake the cake a few minutes longer.
Cream Cheese Frosting
Ingredients
57g unsalted butter, room temperature
227g cream cheese, room temperature
230g icing sugar, sifted
1 tsp vanilla extract
finely grated lemon zest of one lemon
Garnish: (Optional)
100g toasted and finely chopped walnuts or pecans
Marzipan Carrots
- Preheat oven to 180 degrees C and place rack in center of oven. Butter or spray two - 9 x 2 inch (23 x 5 cm) cake pans and line the bottoms of the pans with a circle of parchment paper.
- Toast the walnuts for about 8 minutes or until lightly browned and fragrant. Let cool and then chop coarsely.
- In a separate bowl whisk together the flour, baking soda, baking powder, salt, and ground cinnamon. Set aside.
- In bowl of electric mixer, beat the eggs until frothy (about 1 minute). Gradually add the sugar and beat until the batter is thick and light colored (about 3 - 4 minutes).
- Add the oil in a steady stream and then beat in the vanilla extract.
- Add the flour mixture and beat just until incorporated. With a large rubber spatula fold in the grated carrots and chopped nuts.
- Evenly divide the batter between the two prepared pans and bake 25 to 30 minutes or until a toothpick inserted in the center comes out clean.
- Remove from oven and let cool on a wire rack. After about 5 -10 minutes invert the cakes onto the wire rack, remove the pans and parchment paper, and then cool completely before frosting.
- To assemble: place one cake layer, top side down, onto your serving plate. Spread with about one third of the frosting. Gently place the other cake, top of cake facing down, onto the frosting, and spread the rest of the frosting over the top and sides of the cake. If desired, press toasted and finely chopped nuts on the sides of the cake and decorate the top of the cake with marzipan carrots (see below). Cover and refrigerate any leftovers.
Frosting
In bowl of electric mixer (or with a hand mixer), beat the cream cheese and butter, on low speed, just until blended with no lumps. Gradually add the sifted powdered sugar and beat, on low speed, until fully incorporated and smooth. Beat in the vanilla extract, and lemon zest.
Yet another Chiffon Cake this weekend. That's because I kept all my other tins in carton, ready to move over to my parents new place. I'm now looking for another Chiffon Cake recipe. =P
Got this recipe Kitchen Caper, posted by Reirei. I forgot to take pictures of the cake until almost everything was gone, so I only have photos of a slice of it. Hehehe...
Got this recipe Kitchen Caper, posted by Reirei. I forgot to take pictures of the cake until almost everything was gone, so I only have photos of a slice of it. Hehehe...
Lemon Yoghurt Cranberries Chiffon Cake
Ingredients A
4 egg yolks
40g castor sugar
1/4 tsp salt
40g corn oil
120g plain yoghurt
2 tbsp lemon juice
80g dried cranberries (I used Craisins, Ocean Spray)
zest of 1 lemon
Ingredients B
120g Cake flour
1/2 tbsp Baking powder
*Sift 2x
Ingredients C
5 egg whites
50g castor sugar
1/2 tsp Cream of Tartar
- In a bowl, using hand whisk, whisk yolks and sugar till sugar dissolves.
- Add oil and salt, whisk and add yoghurt, lemon zest and lemon juice. Stir well.
- Fold in sifted flour, cranberries and mix well.
- In another bowl, using an electric mixer, beat till the whites are frothy. Add in Cream of Tartar and beat till soft peaks.
- Add in sugar gradually and beat till stiff peaks.
- Fold in 1/3 of the whites into the yolk mixture using a rubber spatula till incorporated.
- Pour the mixture to the remaining egg whites and fold in gently till incorporated.
- Pour the batter into a 21cm chiffon tube pan. Bang the pan on the table to get rid of bubbles.
- Oil a piece of aluminium foil and cover the pan loosely. Bake at 170 deg.C for 10mins.
- Turn down the temperature to 160 deg.C and bake for 10mins. Lift up the foil to check the surface of cake, bake for another 10mins.
- Insert a skewer to check if cake is done. Remove the foil and reduce the temperature to 150 deg.C and bake for a further 5 to 10mins to brown the surface.
- Remove from the oven and invert the pan. Remove the cake from pan when it's completely cooled.
