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Archive for May, 2016

Honey Sponge cake

May 28, 2016 at 11:55 am · Filed under Anything about food, cakes, chiffon/sponge ·Tagged Bake, cakes, castor sugar, chiffon/sponge, chocolate, milk

Honey Sponge Cake

Ingredients:-

6 eggs yolks – I used grade B eggs which is about 60g
70g corn oil
100g plain flour
Pinch of salt
50g milk
50g honey

6 eggs whites
1/4 tsp cream of tartar (may replace with 1 tsp lemon juice or vinegar)
50g sugar

Line the base of an 8″ round pan and grease the sides

Method:
1. Put oil in a saucepan and heat on low fire until just simmering. If you have a thermometer it should read 70C. Remove and immediately add the flour and stir with a whisk until a smooth paste is obtained.
2. Add in honey and milk and stir to combine. At this stage the batter will becomes thick and lumpy.
3. Add in egg yolks and whisk with hand whisk until batter is smooth and runny again. Set aside.
4. Beat the egg whites until foamy then gradually add sugar to beat until firm peaks form.
5. Add 1/3 of the meringue into the yolk batter and using the hand whisk to mix until combined. Add the next 1/3 portion and whisk again. Finally, add the last portion, whisk briefly before switching to spatula to scoop the batter from bottom and fold up on to the batter to make sure all are combined and no more yolk batter can be seen.
6. Pour into prepared pan and bake in water bath at 160C for 70 mins. Remove water bath and continue to bake at 100C for another 10 minutes.
7. Remove from oven and leave it for a couple of minutes before unmoulding.
8. Cool completely before you proceed to frost the cake.

Whipped cream frosting:

150g whipping cream
30g icing sugar (sifted)
1 tablespoon cocoa powder (sifted)

Place all ingredients in the mixer bowl and whip until stiff (make sure you place your bowl and whisk in the chiller for a few minutes) and use it to frost the cake. Keep chilled while you prepare the ganache.

Ganache:

50g semi sweet dark chocolate chips
65g whipping cream
5g corn syrup

Nuke whipping cream for 20 seconds, stir and repeat. Pour over chocolate chips and add corn syrup. Stir until smooth and cooled before using.

Light Coffee Cheese Cake

May 26, 2016 at 5:51 am · Filed under Anything about food, cakes, cheese, chiffon/sponge ·Tagged Bake, butter, cakes, castor sugar, cheese, coffee, egg, milk

Light Coffee Cheese cake

Recipe adapted from Happy Home Baking
Ingredients:
(makes one 8″ cake)

125g cream cheese, cut into cubes
60g unsalted butter, cut into cubes
5 egg yolks (55g eggs)
125g milk
1 teaspoon vanilla extract
1/4 tsp salt
75g cake flour
30g corn flour
1 tablespoon coffee powder

5 egg whites
130g caster sugar
1/2 tsp cream of tartar

Method:
1. Line the base and sides of a 8″x3″ round cake pan with parchment paper.
2. Sieve together cake flour and corn flour and set aside.
3. Melt cream cheese, salt and butter in a double boiler, stirring until mixture is lump free. Remove from heat and add the milk to temper.
4. Add the egg yolks and whisk to combine.
5. Add vanilla extract and whisk again.
6. Finally add the sifted flours, whisk the batter gently until fully incorporated. Set aside.
7. In a clean, dry mixing bowl, beat egg whites until frothy and foamy, add cream of tartar and continue to beat until foamy before gradually add sugar and beat to soft peaks.
8. Add the beaten egg whites to the cream cheese mixture in 3 separate additions until the batter is even and no streaks of white is visible.
9. Remove about 1/4 of batter and fold in the coffee powder.
10. Pour balf the original batter into the prepared cake pan. I pour it from a height slowly to help remove big air bubbles. Next add half of the coffee batter and lightly run a chopstick or skewer around the batter to prevent it from sinking. Then gently add the remaining original batter and finally the coffee batter on the top. Use a skewer to draw swirls. Shake the pan lightly from side to side to level up the top.
11. Place cake pan in a baking tray filled with hot water and bake on lowest rack at 150C for 60-70 minutes. Remove the water pan, reduce the temperature to 100C and continue to bake for another 10 minutes.
11. Unmould the cake immediately and peel off the parchment paper on the side of the cake. Then invert the cake and peel of the base liner and reinvert back on to a rack to cool completely. Leave the cake to chill in the fridge for about 2 to 3 hours, best overnight, before serving.