Monday, August 29, 2016

Mocha Pound Cake

 

Recipe adapted from here

Ingredients:
(A)
110 unsalted butter, softened
75g caster sugar

(B) Sift together:
110g self-raising flour
15g milk powder
1g salt

(C) Beat lightly:
3 eggs (55g each)

(D) Mix into a paste:
15g hot milk
10g cocoa powder
1 tsp coffee powder
20g honey
1 tsp vanilla extract
  • Preheat oven to 170°C. Grease and line a 8" x 4" loaf pan.
  • In a medium mixing bowl, cream butter and sugar until light and fluffy.
  • Gradually add in eggs, beat well to combine.
  • Fold in flour mixture in three batches, taking care not to over mix.
  • Add in the mocha paste and mix to combine.
  • Pour batter into the prepared pan.
  • Bake 50 minutes or until cooked.
  • Let the cake cool in the pan for 15 minutes before removing from the pan. Cool the cake on a wire rack.




Wednesday, August 24, 2016

Cheddar Cheese Cake



Recipe source: Nasi Lemak Lover

(A)
6 slices cheddar cheese (120g), tear into pieces
100g butter, softened
100g milk

(B)
6 egg yolks (about 59g each)
85g plain flour
15g rice flour

(C)
6 egg whites
80g caster sugar

(D)
cocoa powder

  • Preheat oven to 150° degrees C.  Grease and line a 7" square pan.
  • Put about 1" of water to a saucepan and bring to a very gentle simmer. Place a bowl on top of the saucepan so that the bottom of the bowl does not touch the water.  Add the cheddar cheese and butter to the bowl and stir occasionally with a spatula until melted and smooth.  Add in milk and stir to combine.  Set aside to cool.
  • In another mixing bowl lightly beat egg yolks. Add one third of the cheese mixture into the egg yolks and mix well. Then add in the rest and mix to combine.
  • Sift flours into the egg mixture and mix to combine.
  • In a clean and dry bowl, beat egg whites until frothy.  Gradually add in sugar and beat until stiff peaks form.
  • Mix one third of the meringue into the cheese mixture and mix with a balloon whisk to lighten the batter.
  • Gently fold in the rest of the meringue in two batches.  Mix well.
  • Pour a layer of the batter into the prepared pan and sift cocoa powder over it.  Gently pour another layer of batter over the cocoa powder (you don't have to level it).  Then sift cocoa powder over the batter.  Repeat the process.
  • Place the cake on the lower rack of the oven and steam bake (place a bowl of hot water on the floor of the oven) for 1 hour 20 min or until cooked.
  • Turn off the oven and let the cake sit in the oven with the oven door ajar for 5 minutes.
  • Remove the cake from the oven and immediately unmould the cake and let it cool on a wire rack.

Tuesday, August 16, 2016

Cheddar Cheese Cotton Cake




Recipe adapted from Baking TaiTai's Yoga Cotton Cake


(A)
2 slices (42g) cheddar cheese
30g natural yogurt

(B)
55g oil
60g plain flour
15g rice flour
(C)
6 egg yolks (57g each, with shell)
1 whole egg
1/4 tsp salt
1/2 tbsp vanilla extract

(D)
5 egg whites
1/4 tsp cream of tartar
55g caster sugar

  1. Line a 7" square pan.  Preheat oven to 150°C.
  2. Place cheese and yogurt in a bowl over a pot of simmering water.  Stir until the cheese is melted. Remove from heat and set aside to cool.
  3. In a small saucepan, heat oil over low fire until lines appeared.  Turn off fire and immediately add in sifted flours and mix well to combine.  Set aside.
  4. In a mixing bowl, whisk egg yolks, whole egg and salt together.  Then whisk in melted cheese mixture and vanilla extract, followed by the cooked dough (in step 3).
  5. In a clean mixing bowl, beat egg whites until frothy.  Add in cream of tartar and beat until soft peaks formed.  Gradually add in sugar and continue to beat until stiff peaks formed.
  6. Add 1/3 of the meringue into the egg yolk mixture (in step 4) and mix well to combine. Then pour the mixture into the meringue and fold gently.
  7. Pour the batter into the prepared pan and drop the pan onto the benchtop or use a chopstick to swirl around the batter to eliminate any large air bubbles.  
  8. Steam bake the cake for 80 minutes or until golden brown. 
Note:  To steam bake, I place 3 small bowls of hot water on the oven floor to keep the air inside the oven moist.


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