Marble Chiffon Cake (6.5")

I'm in mood of baking chiffon cakes lately....especially when you have your dearest lil ones asking to bake more....All my chiffon cakes I baked yesterday had gone into their stomach, especially Ally ate most of my Pandan chiffon cake & both gals bring to school this morning. So, I bake another different chiffon cake called Chocolate Marble Chiffon but this one instead of using cream of tartar for egg whites, it calls for cornflour....mmmm...something new for me to learn each day when you bake....I'm curious...anyone know the reason why?

Ingredients:
(A) 50g Cake flour
      1/2 tsp baking powder
      1/16 tsp salt

(B) 2 egg yolks
      15g castor sugar
      25g corn oil
      25g milk/water
      5g cocoa powder

(C) 2 egg whites
      50g castor sugar
      5g cornflour

Directions:

1. Beat ingredients (B) then add ingredients (A).  Mix well until a smooth batter.
2. Beat egg whites with bubble whisk until slightly foamy, add cornflour & beat until frosty.  Add sugar tbsp by tbsp & beat until stiff peak foam & mixture does not slide out of mixing bowl when upturned.
3. Add in 1/3 of the beaten egg whites into the yolk mixture & fold in gently to prevent the batter from deflating.  Do not overfold.
4. Pour batter into the mold.  Run a spatula through the batter to eliminate large bubbles in the batter.
5. Bake at the preheated oven 165 deg C for about 40-45 mins.

Pandan Chiffon Cake (6.5" mould)

Using 6.5" mould

My 2nd batch for today but it's Pandan Chiffon Cake for Allison. She came home from school & asked what I bake & told her Banana Chiffon Cake

Ingredients:

Group (A)

50g Cake flour

1/16 tsp salt

1/2 tsp baking powder

Group (B)

2 egg yolks

50g castor sugar

25g corn oil/vegetable oil

50g coconut milk

1 tbsp Pandan juice (3/4 tsp Pandan paste)

1/4 tsp Pandan essence

Group (C)

2 egg whites

50g castor sugar

1/4 tsp cream of tartar

Directions:

1. Pre-heat oven to 160C.  Beat egg yolk & sugar until light & lemon-colored.  Add in the oil, coconut cream, pandan juice, pandan & vanilla essence.  Sift dry ingredients over the mixture.  Mix well until smooth.
2. Beat egg whites slightly foamy, add cream of tartar & beat until soft peak.  Add sugar tablespoon by tablespoon & beat until stiff peak foam & mixture does not slide out of mixing bowl when upturned.
3. Fold 1/3 of the egg whites into the egg yolks mixture and continue to do so until egg whites is finish. Remember to fold in gently until well mixed.
4. Pour batter into the mold.  Run a spatula through the batter to eliminate large bubbles in the batter.  Bake for about 45-50 mins or test it by an inserted needle coming out clean.  Remove from oven & immediately revert the cake mould upside down on a wire rack.  Let it cool completely.  Carefully remove from the cake mould.

Banana Chiffon Cake

Using 6.5" mould

Ashley has been asking me to bake her Banana Chiffon Cake & happen to be, I've 1 banana left in the fruit bowl. And also gives me an opportunity to try my new 6.5" cake mould I bought from Penang. I modified alot on the ingredients for 6.5" mould and surprise to see this.....I'm so happy with the end result!

Group (A)
70g Cake flour

1/16 tsp of salt

Group (B)
2 egg yolks

14g castor sugar

25g vegetable oil

35g milk

1 ripe banana (mashed)

Group (C)
2 egg whites

40g castor sugar

¼ tsp cream of tartar

Directions:

1. Pre-heat oven to 160C.  Sieve the entire (A) ingredient in a mixing bowl until well combined.
2. Mix ingredient (B) until well blended and then add in ingredient (A) and mix until smooth. Set it aside.
3. Beat ingredient (C) in mixer on high speed until stiff peak. It should not fall out when you turn the mixing bowl over. Fold 1/3 of the egg whites into the egg yolks mixture and continue to do so until egg whites is finish. Remember to fold in gently until well mixed.
4. Pour batter into ungreased 6.5” tube pan and bake for an hour or used a bamboo skewer to test the cake. Just insert the skewer into the center of the cake and it should come out clean.
5. Invert cake and let it cool complete in the pan. When is cool, loosen the edge of the pan and remove cake.

Hainanese Chili Sauce

Ingredients:
8-10 fresh red chilies

3-4 bird’s eyes

1½” ginger

5 cloves garlic

¼ cup rice vinegar

1 tbsp lime juice

2 tsp salt

1 tsp sugar

1 tbsp sesame oil

4-5 tbsp chicken broth

Directions:

1. Place all the ingredients above in a food processor & blitz to a vivid, red sauce, with no chunky bits.
2. Add sesame oil & whizz again.  Add the chicken broth & whizz.  The final result should be hot but not overpowering, tangy & gingery.
3. Steam a clean jam jar to sterilize it & bottle the sauce.
4. Should keep in the fridge for a couple of weeks.

Mini Orange Chocolate Chip / Chunk Cake ~ Barefoot Contessa

Source: Barefoot Contessa

Ingredients:
113g unsalted butter (SCS)
1 cup sugar
2 eggs
2 tbsp grated orange zest
1½ cup AP flour
¼ tsp baking powder
¼ tsp baking soda
¼ tsp salt
¼ cup freshly squeezed orange juice
1/3 cup or 3oz butter milk
1 tsp vanilla extract
1 cup semi-sweet chocolate chips / chunks

Syrup:
¼ cup sugar
¼ cup fresh orange juice

Chocolate Ganache:
¼ cup semi-sweet chocolate chips
¼ cup heavy cream
½ tsp instant coffee granules

Directions:

1. Preheat the oven to 180 deg C.   Spray non-stick canola oil on muffins pan.
2. Cream the butter & sugar in the bowl of an electric mixed fitted with the paddle attachment for about 5 mins or until light & fluffy.   Add the eggs one at a time, then the orange zest.
3. Sift all the dry ingredients in a large bowl.  In another bowl, combine the wet ingredients.   Add the flour & buttermilk mixtures alternately in 3rd to the creamed butter, begining & ending with flour.   Toss the chocolate chucks / chips with 1 tbsp flour & add to the batter.
4. Pour into the muffins pan, smooth the tops & bake for 30 mins until a cake tester comes out clean.   Let the cakes cool in molds on a wire rack for 10 mins.

Making Syrup ~ In a small saucepan over medium-low heat, cook the sugar with the orange juice until the sugar dissolves.   Remove the cake from the pan, put them on a rack over a tray & scoop the orange syrup over the cakes.   Allow the cakes to cool completely.

Make Ganache ~ Melt the chocolate, heavy cream & coffee in the top of a double boiler over simmering water until smooth & warm, stirring occasionally.   Drizzel or dip over the top of the cakes.

Carousel Birthday Cake

Ingredients:
2 boxes Betty Crocker (Yellow Cake) ~ follow the instruction on the box

Vanilla Buttercream (2 Layer 9" cake / 2 dozen cupcakes)
227g unsalted butter ~ softened
6-8 cups confectioners' sugar
1/2 cup milk
2 tsp vanilla extract

Directions:

1. Place the butter in a large mixing bowl.   Add in 4 cups ugar, then the milk & vanilla.
2. On medium speed of an electric mixer, beat about 3-5 mins or until smooth & creamy.
3. Gradually add the remaining sugar, 1 cup a time, beating well (about 2 mins) after each addition, until icing is thick enough for good spreading consitency. (May not need all the sugar)
4. If desidered, add a few drops of food coloring & mix thoroughly.   Use & store the icing at room temperature because icing will set if chilled.   The icing can be stored in an air tight container for up to 3 day.

My lil Lauren 2 yrs old celebrates @ Elfa ChildCare Centre (Simei)
March 19, 2012

Note: Making 3-layer cake, use the following proportions:

• 1-1/2 cups unsalted butter,
• 8-10 cups confectioner's sugar
• 3/4 cup milk
• 1 tbsp vanilla extract

Orange Chiffon Cake

Just finish baking Orange Chiffon Cake....I've so many oranges, not sure what to do with it since the kids do not eat any fruits on the counter. Before baking Orange Chiffon Cake, I baked another Whoopie Pies - Orange Whoopie Pies for tomorrow breakfast. Ashley love whoopie pies that she asked me to bake again for her. I still have 4 oranges left....maybe I'll try to bake meringue kisses next week.

Group (A)
1¾ Self Rising Flour

1/8 tsp of salt

Group (B)
6 egg yolks

½ cup of sugar

¾ cup Orange juice

1 orange zest

¼ cup canola oil

Group (C)
¾ cup of sugar

6 egg whites

1 tsp cream of tartar

Directions:

1. Pre-heat oven to 325 degree F.  Sieve the entire (A) ingredient in a mixing bowl until well combined.
2. Mix ingredient (B) until well blended and then add in ingredient (A) and mix until smooth. Set it aside.
3. Beat ingredient (C) in mixer on high speed until stiff peak. It should not fall out when you turn the mixing bowl over. Fold 1/3 of the egg whites into the egg yolks mixture and continue to do so until egg whites is finish. Remember to fold in gently until well mixed.
4. Pour batter into ungreased 10" tube pan and bake for an hour or used a bamboo skewer to test the cake. Just insert the skewer into the center of the cake and it should come out clean.
5. Invert cake and let it cool complete in the pan. When is cool, loosen the edge of the pan and remove cake.

Bergedil Kentang aka Potato Patties

Daddy asked my son what he wants for dinner tonight & Colin requested for "yellow" rice (mean briyani rice). Looked into the fridge & found a couple of baked potatoes leftover last night. Since the whole families are going for a vacation (5 days), I've to be sure no leftover food. Kids not so vote on baked potatoes, so I decided to make "bergedil" or mini potato patties.

Ingredients:
3 Potatoes ~ sliced & deep fried

3 cloves garlic ~ thinly sliced

1 large onion (Red) ~ thinly sliced

1 tsp white pepper

1 spring onion ~ minced

1 large egg

Salt to taste

Oil for frying

Directions:

1. Peel the potatoes & cut wedges.  Wash & set aside.
2. Heat oil in a pan, fry the potatoes wedges till brownish or cook.  Drained fried potatoes on paper towel & set aside.  Then fried the garlic & red onion till brown & drained on paper towel.  Set aside.
3. Used mortar to pound all the fried potatoes till smooth mashed.  Scoop & put it in a big bowl.  Pound the fried onions & mix together with the mashed potatoes.  Add minced spring onion, white pepper & salt.  Corporate altogether. 
4. Scoop the mixture with a tablespoon, make a ball shape & patted slightly & set aside.
5. Heat oil in a pan, dip the patties into the beaten egg then into the hot oil & cook for 1-2 mins for both sides.  Drained on paper towel.

Deep Fried Stuffed Olive With Cheese

Lunch time.....lunch time.....What's for lunch? I decided to look into the fridge to find anything that I can do for my lunch for today. So, I found couple of ingredients in it & decided to make some snack called for Fried Olives stuffed with cheese....here is the result of my snacks!

Ingredients:
1 jar (21 oz) stuffed Olives
2oz Mozarella cheese ~ cut cube/bite size
1 cup cheese curly ~ crush finely
1 large egg ~ beaten
1/2 cup All purpose flour
Oil for deep frying.

Directions:

1. Drain the olives & rinse under cold running water.  Carefully stuff a cube/bite size of cheese into each olives.
2. In separate bowls, crushed cheese curly, egg beaten & flour.  Coated the olives oil in the flour, transfer to egg beaten & coat all over.  Then transfer the coated olives into the crushed cheese curly to coat completely.
3. Please a medium saucepan over medium high heat & add enough oil to reach halfway up.  Heat the oil to 350 deg.  Fry the breaded olives for 2 mins, or until golden brown.
4. Transfer them to paper towel to drain.  Serve.

Banoffee Cake

Source: Salwah Omar (Wedding by Salwah)

Y'day I tried to bake Banoffee Cake. It's my 2nd attempt as I'm so determined how this Banoffee Cake turn out with my own baking. 1st attempted was last week which I've failed bcos I'd mis-read the content which is my weakest subject (Malay). 1st mistake was I weight cocoa 200g instead of 20g, 2nd mistake I made over beated the batter bcos my cake shrunk half the size after cooling on the rack, 3rd mistake I made the caramel cream, I left on the stove for a second b4 stirring & becames clogged on the bottom and 4th mistake was the whipping cream bcos the whipped was separated when I whipped.

So, the whole batch I had to throw down the bin shoot & was disappointed with my failure I'd made. So, here is my 2nd attempt of MY Banoffee Cake, it looks more like lopsided cake instead (LOL)...Salwah Omar, I promise to make it better next time.

Ingredients:

(A) 5 egg whites ~ 60g ea

      70g castor sugar

      ¼ tsp cream of tartar

(B) 5 egg yolks

      30g brown sugar

      40g Canola oil

      40g fresh milk

      200g bananas ~ mashed

(C) ½ tsp baking powder

      100g HK flour/Cake flour

      20g cocoa powder

      ½ tsp vanilla essence

      Pinch of salt

Dulce de Leche Cream:

5 egg yolks

80g muscovado sugar

60g Corn flour

500g fresh milk

¼ tsp vanilla essence

120g Caramel (Brand: Seriously Butter Caramel Dipping Sauce)

250g Whipping Cream ~ whisk firm peak

Chocolate Ganache:

200g Dark Couverture (Valrhona)

180g Dairy Cream (Greenfield)

Direction:

1. Preheat the oven to 170 deg.  Line 3 7" round cake pan with paper liners.
2. In a large bowl, use a balloon whisk to thoroughly combine ingredients (A) till firm peaks.
3. In the bowl of an electric mixer fitted with the paddle attachment, cream the egg yolks & sugar.  Then add in the wet ingredient (B) & mix until combined.
4. Using a spatula fold in (A) gently into (B) mixture is incorporated.
5. Divide into 3 equal 7" round cake pan (weight abt 200g ea) & bake for about 15-20 mins until a toothpick inserted in the centers comes out clean.  Cool completely in the pans.
6. Place one layer, flat side up on a flat plate.  With a knife or offset spatula, spread the top with frosting & arrange cut banana.  Place the second & third layer on top (rounded side up) & spread the frosting evenly on the top & sides of the cakes.   Set the frosting cake in fridge before pour the chocolate Ganache & decorate as you wish.
   
   To make the cream ~ Whisk egg yolks muscovado sugar, corn flour & ¼ cup fresh milk till combined & set aside.  Heat the balance of the fresh milk & pour into the yolks batter & mixture is incorporated.  On the stove, keep stirring the mixture until thicken & removed.  Then add caramel sauce & set aside to completely cool before add in the whipping cream.
   To make the Ganache ~ Heat the dairy cream & pour into the chopped chocolate & mix until all melted.