Yummylicious Experiments

I remember the Chai Cake that I had from The Patissier years ago. With more exposure to Chai Tea Latte recently, I start appreciating the unique taste to Chai even more, and this brought back memory of the cake I had many years ago. It's amazing how flavors can help to bring back wonderful memories, 'cause I still vaguely remember where and under what environment I had the cake.

So while I was shopping for Tea Leaves at T2 in Sydney recently, and came across Chai Tea leaves, I just felt it's something that I should try my hands on.

So I googled for Chai Tea cake and came across this interesting recipe.

1. Preheat oven to 175 degree celsius.
2. Combine (A) in a bowl. Stir well to blend.
3. Add (B). Beat with an electric mixer until smooth.
4. Beat (C) until moist peaks formed. Gradually add 3/4 cup sugar, beating until stiff and shiny peaks are formed.
5. Fold 1/3 of the egg whites into the egg yolks mixture, fold to mix and then add the rest of the egg whites. Fold gently but thoroughly.
6. Pour batter into ungreased 10" tube pan.
7. Bake for 60 mins or till a toothpick inserted in the center comes out clean.
8. Invert cake and cool completely in pan. When cool, loosen the edges and shake pan to remove cake.

(A)
225g all-purpose flour, sifted
1 tbsp baking powder
1 tsp salt
65g sugar

(B)
1/2 cup vegetable or canola oil
6 egg yolks
3/4 cup water
1 tbsp Earl Grey Tea leaves

(C)
6 egg whites
1/2 tsp cream of tartar
95g sugar

1. Preheat oven to 175 degree celsius.
2. Combine (A) in a bowl. Stir well to blend.
3. Add (B). Beat with an electric mixer until smooth.
4. Beat (C) until moist peaks formed. Gradually add 3/4 cup sugar, beating until stiff and shiny peaks are formed.
5. Fold 1/3 of the egg whites into the egg yolks mixture, fold to mix and then add the rest of the egg whites. Fold gently but thoroughly.
6. Pour batter into ungreased 10" tube pan.
7. Bake for 60 mins or til a toothpick inserted in the center comes out clean.
8. Invert cake and cool completely in pan. When cool, loosen the edges and shake pan to remove cake.

Made this cake for Annsley's birthday. It's her 2nd birthday! HAPPY BIRTHDAY ANNSLEY!

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

1. Line muffins tins with paper cases.
2. Place margarine and sugar in a large mixing bowl and beat till light and fluffy.
3. Beat in eggs, yogurt and milk until combined.
4. Sieve flour and baking soda and add to mixture. Stir until just blended.
5. Stir in hazelnuts and chocolate chips.
6. Spoon the mixture into paper case, to about 3/4 filled.
7. Bake at 190 degree celcius for 25 min.

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

1. 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.
2. In a small measuring cup mix together the milk, eggs, and vanilla extract. Set aside.
3. In a large mixing bowl, combine the flour, sugar, baking powder, and salt.
4. 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.
5. Remove 1 cup of the mixture and place in a small bowl to make a streusel topping later.
6. Gently fold in the blueberries and lemon zest.
7. 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.
8. 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.
9. 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.
10. 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.
11. Place on a wire rack to cool.
12. Makes 12 - 14 regular-sized muffins.

1. In a bowl, using hand whisk, whisk yolks and sugar till sugar dissolves.
2. Add oil and salt, whisk and add yoghurt, lemon zest and lemon juice. Stir well.
3. Fold in sifted flour, cranberries and mix well.
4. In another bowl, using an electric mixer, beat till the whites are frothy. Add in Cream of Tartar and beat till soft peaks.
5. Add in sugar gradually and beat till stiff peaks.
6. Fold in 1/3 of the whites into the yolk mixture using a rubber spatula till incorporated.
7. Pour the mixture to the remaining egg whites and fold in gently till incorporated.
8. Pour the batter into a 21cm chiffon tube pan. Bang the pan on the table to get rid of bubbles.
9. Oil a piece of aluminium foil and cover the pan loosely. Bake at 170 deg.C for 10mins.
10. 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.
11. 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.
12. Remove from the oven and invert the pan. Remove the cake from pan when it's completely cooled.

Lazy me skipped steps 9 - 11. The foil was supposed to help brown the cake evenly. My cake also flopped a little 'cause I under whisked the egg whites. So it didn't turned out that 'tall', but it still tasted soft and moist!

Here are the pretty photos!

(A)
225g all-purpose flour, sifted
1 tbp baking powder
1 tsp salt
65g sugar

(B)
1/2 cup vegetable or canola oil
6 egg yolks
3/4 cup coconut milk
1 tsp pandan paste

(C)
6 egg whites
1/2 tsp cream of tartar
95g sugar

1. Preheat oven to 175 degree celsius.
2. Combine (A) in a bowl. Stir well to blend.
3. Add (B). Beat with an electric mixer until smooth.
4. Beat (C) until moist peaks formed. Gradually add 3/4 cup sugar, beating until stiff and shiny peaks are formed.
5. Fold 1/3 of the egg whites into the egg yolks mixture, fold to mix and then add the rest of the egg whites. Fold gently but thoroughly.
6. Pour batter into ungreased 10" tube pan.
7. Bake for 60 mins or til a toothpick inserted in the center comes out clean.
8. Invert cake and cool completely in pan. When cool, loosen the edges and shake pan to remove cake.

Note:
Best kept in the refrigerator because the coconut milk will turn the cake sour if kept in room temperature after 2 days.