Strawberry Shortcake II

Combined ideas from Happy Home Baking and La Fuji Mama this time round and got a perfect match. A tiny yay! to my frosting efforts. Think it looks neater this time round though not perfect.

The last minute layered cake practice was meant for boyfriend's birthday. How can I pride myself a baker if I don't bake something for my loved one's birthday? That joker is a fan of strawberries, so a classic strawberry shortcake would deem fit for his birthday cake.

Happy Birthday you crazy boy!

Strawberry Shortcake

Ingredients:

Cake:
165g cake flour
5 eggs, room temperature
150g caster sugar
35g unsalted butter, melted
3 tablespoons fresh milk
1 1/2 teaspoons vanilla extract

Syrup:
50g sugar
60ml water
1 tsp Grand Marnier

Whipped Cream:
2 tsps unflavored gelatin
8 tsps cold water
480ml cold heavy whipping cream
60g confectioners’ sugar
1/2 tsp vanilla extract

125g strawberries, sliced plus 8 whole strawberries for decoration

Method:

To make the cake:

1. Sift cake flour for 3 times, set aside. Line bottom and sides of 9"round pan with parchment paper, set aside. Pre-heat oven to 170degC. Position rack at the lower bottom of the oven.
2. With an electric mixer, whisk eggs and sugar on HIGH speed for about 5 to 7 mins, until the batter turns pale, becomes thick, double/triple in volume and is ribbon-like (the beater should leave a ribbon-like trail when the batter is lifted up). Turn to LOW speed and whisk for another 1 to 2 mins. Whisking at low speed helps to stabilise the air bubbles in the batter.
3. Sift over cake flour into the batter in 3 separate additions. With each addition, use a spatula, gently fold in the flour until well blended. Take care not to deflate the batter.
4. Add the melted butter, fold in gently with spatula until well blended
5. Add in fresh milk, vanilla extract and fold in gently with spatula until well blended.
6. Pour the batter into the prepared pan and bake for 38 mins, or until a skewer inserted in the centre comes out clean. Unmold and invert onto cooling rack, cool completely.

To make syrup:
1. In a medium saucepan combine the sugar and water. Bring the water to a boil, stirring, until sugar has dissolved. Remove from the heat and allow to cool, then stir in Grand Marnier.

To make whipped cream:
1. Put the cold water in a small saucepan. Sprinkle the gelatin over the surface of the water and let stand for 5 minutes (do not stir). Place the saucepan over low heat and stir constantly with a wooden spoon just until the gelatin dissolves. Remove the saucepan from the heat and cool to room temperature.
2. In a mixing bowl, combine the whipping cream, sugar, and vanilla and beat until slightly thickened. Then, while beating slowly, gradually pour the gelatin into the whipped cream mixture. Then whip the mixture at high speed until stiff.

To assemble the cake:
1. Place one sponge layer cut-side up on a cake board or serving plate and lightly crush the surface with the simple syrup. Spread a thin layer of whipped cream over the cake layer and arrange the strawberries over the surface. Spread an additional layer of whipped cream over the berries. Brush the cut-side of the second layer with the simple syrup and place it over the first layer. Frost the sides and top of the cake with the remaining whipped cream. Decorate as desired and garnish with the remaining berries.

Blueberry Whipped Cream Cake

A sad blueberry cake weeping (its cream) away.

Combined ideas from Aunty Yochana and La Fuji Mama, along with my own twist to assemble the cake together. Wasn't the most satisfied with the result, but bahhh...practice makes perfect.

Blueberry Whipped Cream Cake

Ingredients:

Cake:
180g cake flour
1/2 tsp baking powder
75g sugar
75g melted butter
75g corn oil
6 egg yolks
1 tsp vanilla essence

6 egg whites (240g for me)
100g caster sugar

Syrup:
50g sugar
60ml water
1 tsp Grand Marnier

Whipped Cream:
1 1/2 tsp unflavored gelatin
6 tsp cold water
360ml cold heavy whipping cream
45g confectioners’ sugar
1/2 tsp vanilla extract

300g fresh blueberries for decoration

Method:

To make the cake:
1. Sift cake flour, baking powder and 75g of sugar into a bowl and mix thoroughly.
2. Mix egg yolk, butter and cornoil together and then pour into flour mixture and stir till smooth.
3. Whisk egg whites till slightly frothy, then pour in 100g caster sugar gradually and whisk till medium peak.
4. Fold egg white with egg yolk mixture and then pour into a prepared 9" round cake tin and bake in preheated oven at 175°C for about 45 mins or till cooked.
5. Leave cake to cool on wire rack and then slice cake into 3 slices.

To make syrup:
1. In a medium saucepan combine the sugar and water. Bring the water to a boil, stirring, until sugar has dissolved. Remove from the heat and allow to cool, then stir in Grand Marnier.

To make whipped cream:
1. Put the cold water in a small saucepan. Sprinkle the gelatin over the surface of the water and let stand for 5 minutes (do not stir). Place the saucepan over low heat and stir constantly with a wooden spoon just until the gelatin dissolves. Remove the saucepan from the heat and cool to room temperature.
2. In a mixing bowl, combine the whipping cream, sugar, and vanilla and beat until slightly thickened. Then, while beating slowly, gradually pour the gelatin into the whipped cream mixture. Then whip the mixture at high speed until stiff.

To assemble the cake:
1. Place one sponge layer cut-side up on a cake board or serving plate and lightly crush the surface with the simple syrup. Spread a thin layer of whipped cream over the cake layer and arrange the blueberries over the surface. Spread an additional layer of whipped cream over the berries. Brush the cut-side of the second layer with the simple syrup and place it over the first layer. Frost the sides and top of the cake with the remaining whipped cream. Decorate as desired and garnish with the remaining berries.

Tres Leches (Three Milk Cake)

My close friends will know I like anything milkish tasting, from vanilla being my favorite ice cream flavor to savory cream pasta. Needless to say reading up about this cake caught my attention.

THREE GODLY TYPES OF MILK! Four actually, with whole milk making up part of the cake. I really like the milkiness! The bottom part of the cake was so well soaked that it almost resembles pudding like texture. Received feedback that it was too sweet, but I thought the sweetness level was just right for me.

Was kinda sad because I only had a bite of it to taste in the morning before storming out of the house to work. When I got home, there was none of it left. Mom took the whole tray to work and it was wolved down by her colleagues. Original recipe is here, for those who would like to incorporate icing and fruits.

Tres Leches (Three Milk Cake) (adapted from Emeril Lagasse's Emeril's Live)

Ingredients:

Cake:
6 large eggs, separated
400g granulated sugar (I use 350g)
280g all-purpose flour
2 teaspoons baking powder
120ml whole milk
1 teaspoon vanilla extract

Cream topping:
398ml can evaporated milk (I use 350ml)
240ml heavy cream

Method:

1. To make the cake: Preheat the oven to 180°C. Lightly grease and flour a 9 by 13-inch baking dish and set aside.
2. In the bowl of a mixer, beat the egg whites on low speed until soft peaks form. Add the sugar gradually with the mixer running and peak to stiff peaks. Add the egg yolks 1 at a time, beating well after the addition of each.
3. Sift together the flour and baking powder and add to the egg mixture, alternating with the milk. (Do this quickly so the batter does not lose volume.) Add the vanilla. Bake until golden, 25 minutes.
4. To make the cream topping: In a blender, combine the evaporated milk, condensed milk, and heavy cream and blend on high speed.
5. Remove the cake from the oven and while still warm, pour the cream mixture over it. Let sit and cool to room temperature. Cover and refrigerate until well chilled, at least 4 hours or overnight.

All-Occasion Downy Yellow Butter Cake with Mousseline Buttercream

I've mentioned that I'll do a layered cake before my school term starts. Mission accomplished! Ding!

Bookmarked this for the longest time. Like how the burnt sugar gave the buttercream a hint of caramel. Though the buttercream was ultra smooth and creamy, I think people around me aren't really crazy about buttercream. My mom and her auntie friends aren't fans, one of my colleagues even said buttercream tastes like 'cheap confectionery cake'. Boooo.

Maybe it was something that I did, but the cake wasn't as moist for me as Rose has described it to be. It was good for the first day, then it started to dry out quickly. By the third day, it was like shrivelled slices of stale bread. The buttercream stayed awesome though. The alcohol was overwhelming at the beginning, but it kinda "evaporated" away after sitting for a day.

Well I had fun assembling the cake and playing with the buttercream though haha.

All-Occasion Downy Yellow Butter Cake with Mousseline Buttercream (adapted from Rose Levy Beranbaum's The Cake Bible)
Makes 2 9-inch cake layers

Ingredients:

Cake:
6 large egg yolks (112g)
242g milk
2 1/4 teaspoons vanilla
300g sifted cake flour
300g cups sugar
1 tablespoon + teaspoon baking powder
3/4 teaspoon salt
170g unsalted butter (must be softened)

Method:

1. Preheat the oven to 180°C.
2. In a medium bowl lightly combine the yolks, 1/4 cup milk, and vanilla.
3. In a large mixing bowl combine the dry ingredients and mix on low speed for 30 seconds to blend. Add the butter and the remaining 3/4 cup milk. Mix on low speed until the dry ingredients are moistened. Increase to medium speed (high speed if using a hand mixer) and beat for 1 1/2 minutes to aerate and develop the cake's structure. Scrape down the sides.
4. Gradually add the egg mixture in 3 batches, beating for 20 seconds after each addition to incorporate the ingredients and strengthen the structure. Scrape down the sides.
5. Scrape the batter into the prepared pans and smooth the surface with a spatula. The pans will be about 1/2 full. Bake 25 to 35 minutes or until a tester inserted near the center comes out clean and the cake springs back when pressed lightly in the center. The cakes should start to shrink from the sides of the pans only after removal from the oven.
6. Let the cakes cool in the pan on racks for 10 minutes. Loosen the sides with a small metal spatula and invert onto greased wire racks. To prevent splitting, reinvert so that the tops are up and cool completely before wrapping airtight.

Mousseline Buttercream:
454g unsalted butter, softened but cool
200g sugar
60g water
5 large egg whites (150g)
1/2 + 1/8 tsp cream of tartar
90g liqueur such as Mandarine Napoleon, Grand Marnier, or an eau-de-vie

Method:
1. In a mixing bowl beat the butter until smooth and creamy and set aside in a cool place.
2. Have ready a heatproof glass measure near the range.
3. In a small heavy saucepan (preferably with a nonstick lining) heat 3/4 cup sugar and the 1/4 cup water, stirring constantly, until the sugar dissolves and the mixture is bubbling. Stop stirring and reduce the heat to low.
4. In another mixing bowl beat the egg whites until foamy, add the cream of tartar, and beat until soft peaks form when the beater is raised. Gradually beat in the remaining 1/4 cup sugar until stiff peaks form when the beater is raised slowly. Increase the heat and boil the syrup until the firm ball stage. Immediately transfer the syrup to the glass measure to stop the cooking.
5. If using a hand-held mixer beat the syrup into the whites in a steady stream. Don't allow the syrup to fall on the beaters or they will spin it onto the sides of the bowl. If using a stand mixer, pour a small amount of syrup over the whites with the mixer off. Immediately beat at high speed for 5 seconds. Stop the mixer and add a larger amount of syrup. Beat at high speed for 5 seconds. Continue with the remaining syrup. For the last addition, use a rubber scraper to remove the syrup clinging to the glass measure. Lower speed to medium and continue beating up to 2 minutes or until cool. If not completely cool, continue beating on lowest speed.
6. Beat in the butter at medium speed 1 tablespoon at a time. At first the mixture will seem thinner but will thicken beautifully by the time all the butter is added. If at any time the mixture looks slightly curdled, increase the speed slightly and beat until smooth before continuing to add more butter.
7. Lower the speed slightly and drizzle in the liqueur. Place in an airtight bowl. Rebeat lightly from time to time to maintain silky texture. Buttercream becomes spongy on standing.

Chocolate Fudge Cake with Light Whipped Ganache

A bitter aftertaste after knowing the results of General Elections 2011.

1. Tin Pei Ling, who cannot distinguished a chicken's head from a pig's head has been elected into the parliament.
2. Wong Kan Seng got away with letting a limping terrorist escape while a fine minister like George Yeo was voted out.
3. The death of the Potong Pasir legacy.

But I know this opens a brand new chapter...and I look forward to the future. Mr Chiam, we will uphold your spirit as the Father of Democracy. You will, always be my Chiampion! :)

Awaiting for the GE2011 results!
So we have PAP, WP, SPP, NSP supporters! Rojak fan club hahah

My facebook wall is now roaring with resentment for Tin Pei Ling's entry into the parliament. Ahh well.

And I also want to say that I'm very proud of my parents, they did the right thing and voted wisely despite they were initially afraid. My sister and I have been actively participating in rally hopping and we have a lot of dialogues on how we feel about national issues. From this general elections, I felt my family getting even more closely knitted.

I also discussed this election fever with ZY during our baking session hahah! After that day, I felt a little more confident to do layered cakes, seeing how he assembled everything together. Butbutbut I screwed up mine. It was basically falling apart with the ganache sweating in the hot weather. I managed to save it and it didn't look too bad afterall. Definitely need more practice.

The chocolate cake has an insanely fine texture yet has the right amount of chocolate, accompanied by whipped ganache that is so light that it literally disappears into your mouth like cloud. I'm really looking forward to my next bake from this book.

Am submitting this entry to Aspiring Bakers #7 - Chocolate Delight (May 2011).

Chocolate Fudge Cake (adapted from Rose Levy Beranbaum's Cake Bible)

Ingredients:
85 unsweetened cocoa (Dutch-processed)
354g boiling water
3 large eggs
1 1/2 tsp vanilla
300g sifted cake flour
434g light brown sugar
2 1/4 tsp baking powder
3/4 tsp baking soda
3/4 tsp salt
227g unsalted butter

Method:
1. Grease two 9 x 1.5" cake pans, line the bottoms with parchment or wax paper, and then regrease and flour. (If you only have 2"-high pans, either do 2/3 the recipe for 1 layer or 1 1/3 the recipe for 2 layers.)
2. Preheat the oven to 175°C.
3. In a medium bowl, whisk together the cocoa and boiling water until smooth. Cool to room temperature.
4. In another bowl, lightly combine the eggs, 1/4 of the cocoa mixture, and vanilla.
5. In a large mixing bowl, combine the remaining dry ingredients and mix on low speed for 30 seconds. Add the butter and remaining cocoa mixture. Mix on low speed until the dry ingredients are moistened. Increase to medium speed (high speed if using a hand mixer) and beat for 1 1/2 minutes to aerate and develop the cake's structure. Gradually add the egg mixture in three batches, beating for 20 seconds after each addition to incorporate the ingredients and strengthen the structure. Scrape down the sides.
6. Scrape the batter into the prepared pans and smooth the surface with a spatula. The pans will be about 1/2 full. Bake 20-30 minutes or until a tester inserted near the center comes out clean and the cake springs back when pressed lightly in the center. The cakes should start to shrink from the sides of the pans only after removal from the oven.
7. Let the cakes cool in the pans on racks for 10 minutes. Loosen the sides with a small metal spatula and invert onto greased wire racks. To prevent splitting, reinvert so that tops are up and cool completely before wrapping airtight.

Light Whipped Ganache Filling and Frosting (adapted from Rose Levy Beranbaum's Cake Bible)

Ingredients:
227g bittersweet chocolate (I use 138g 55% & 89g 70% Valrhona chocolate)
464g heavy cream
1/2 tsp vanilla

Method:
1. Break the chocolate into pieces and process in a food processor until very fine.Heat cream to the boiling point and with the motor running, pour it through the feed tube in a steady stream. Process a few seconds until smooth.
2. Transfer to a large bowl of electric mixer refrigerate until cold, stirring once or twice. Do not allow the mixture to get too cold or it will be too stiff to incorporate air.
3. Add the vanilla and beat the mixture just until very soft peaks form when the beater is raised. It will continue to thicken after a few minutes at room temperature. If the mixture gets overbeaten and grainy, it can be restored by remelting, chilling, and rebeating.

Karmel Cake

Today has been dramatic with all the hoohas for Nomination Day. Pretty excited about what's going to come for the nation.

Today is also the day I decided to move on. Boyfriend and I - our relationship has been rocky for the past few months. It was stressful and depressing hanging onto a relationship like that. It must been so for him as well. The breakup is for the better. Everything happens for a reason. We learn a lot and will emerge stronger and better.

Bookmarked this in my book for a while now. Been procrastinating enough, so there you go. I was half expecting the cake to turn stale the next day, but nope. Rose Beranbaum's cakes never fail to impress. The cake remains soft and fresh the next day, and the caramel developed further to delight our tastebuds.

Karmel Cake (adapted from Rose Levy Beranbaum's Rose's Heavenly Cakes)

Ingredients:

Caramel:
217g light brown sugar, preferably Muscovado
302g milk, divided
28g unsalted butter, room temperature

Cake:
2 large eggs, at room temperature
1 1/4 tsp pure vanilla extract
200g cake flour or bleached all-purpose flour, sifted into measuring cup
3 tsp baking powder
1/2 tsp salt
85g unsalted butter

Method:

1. Set oven rack in lower third of oven. Preheat oven to 175°C.
2. Butter and flour the inside of a 9 by 2-inch round cake pan. You also could line the bottom with parchment paper that also has been coated with baking spray and flour.
3. To make the caramel, have ready a 2-cup or larger heatproof glass measure, coated with nonstick cooking spray. In a medium heavy saucepan, with a silicone spatula, stir together the brown sugar, 181g of milk and the butter. Bring the mixture to a boil over medium-low heat, stirring constantly. Stop stirring and boil until an instant-read thermometer registers 114°C, the soft ball stage. Tilt the pan to get enough depth for an accurate reading. It will take about 10 mins or more to reach this stage, and the mixture will look slightly curdled. (To make burnt caramel, continue past this stage, till mixture looks dark brown. When dropped into a glass of cold water, the caramel should become a hard bead). When the sugar reaches temperature, immediately remove the pan from the heat and pour the mixture into a prepared glass measure to stop the cooking. You should have 1 cup. If less, add hot cream or boiling water to equal 1 cup.
4. Scrape the mixture into a medium bowl and gently whisk in the remaining milk. Don't worry if some of the liquid crystalizes on the bottom, it will dissolve during baking. Place the bowl on a wire rack and allow the mixture to cool until is is no longer warm to the touch. It will take about an hour, but to speed cooling, it's fine to set the glass measure in a bowl of ice water. If desired, stir the mixture a few times while cooling in order to equalize the temperature.
5. To make the batter: In a medium bowl, whisk the eggs and vanilla until just lightly combined.
6. In the bowl of a standing mixer fitted with the flat beater, mix the flour, baking powder and salt on low speed for 30 seconds. Add the butter and cooled caramel. Mix on low speed until the dry ingredients are moistened. Raise the speed to medium and beat for 1 1/2 minutes. Scrape down the sides of the bowl.
7. Starting on medium-low speed, gradually add the egg mixture in two parts, beating on medium speed for 30 seconds after each addition to incorporate the ingredients and strengthen the structure. Using a silicone spatula, scrape the batter into the prepared pan, and smooth surface evenly with a small offset spatula.
8. Bake for 25 to 35 mins or until a wire cake tester inserted in the center comes out clean and the cake springs back when pressed lightly in the center. The cake should start to shrink from the sides of the pan only after removal from the oven.
9. Let the cake cool on a wire rack for 10 mins. Run a small metal spatula between the sides of the pan and the cake, pressing firmly against the pan, and invert the cake onto a wire rack that has been coated lightly with nonstick cooking spray. To prevent splitting, reinvert the cake so the top side is up. Cool completely.

Rum-Drenched Lemon Vanilla Cake

Chinese New Year has been a blast for me so far. Also love the long break which comes along with it as it means I can bake! Other than baking some CNY cookies which I've already made before, I've also made a loaf cake with the extra lemons I was left with from previous bakes.

These cakes carry rich vanilla flavors and zesty lemon brings the flavor up to the next level. The lemon rum syrup which the cake is soaked in adds an extra tangy oomph to these moist slices. And rum is awesome for the oh-so-alcoholic me. You can use good quality pure vanilla extract if you do not have vanilla beans at home. Think I've overmixed them a little though, they are not as fine crumbed as they can be in my opinion. The flavors develop overnight, so you can prepare them a day ahead if you wish to serve them to your guests. For me, it doesn't matter, I just dig into them the moment they're done.

Rum-Drenched Lemon Vanilla Cake (adapted from Dorie Greenspan's Baking: From My Home to Yours)

Ingredients:

For the Cakes:
373g all-purpose flour
2 1/2 tsp baking powder
Pinch of salt
466g of sugar
2 lemons' grated zest
1/2 plump, moist vanilla bean, split lengthwise, seeds scraped out and reserved, or 3/4 tbsp pure vanilla extract
6 large eggs, preferably at room temperature
160ml heavy cream
2 1/2 tbsp dark rum
212g unsalted butter, melted and cooled

For the Syrup:
80ml water
50g sugar
60ml dark rum (I use 40ml lemon juice & 20ml dark rum)

Method:

1. Center a rack in the oven and preheat the oven to 180°C. Butter two 8 1/2-x-4 1/2-x-2 1/2 -inch loaf pans, dust the insides with flour and tap out the excess. (Even if the pans are nonstick, it’s a good idea to butter and flour them.) Place the pans on an insulated baking sheet or on two regular sheets stacked one on top of the other.
2. Sift the flour, baking powder and salt together.
3. Put the sugar, lemon zest and the pulp from the vanilla beans , if using them, in a large bowl and, working with your fingers, rub them together until the sugar is moist and thoroughly imbued with the fragrance of vanilla.
4. Add the eggs and whisk them into the sugar, beating until they are thoroughly incorporated.
5. Whisk in the extract, if you are using it, then whisk in the cream, followed by the rum.
6. Continuing with the whisk or switching to a large rubber spatula, gently stir in the dry ingredients in 3 or 4 additions; the batter will be smooth and thick.
7. Finish by folding in the melted butter in 2 or 3 additions. Pour the batter into the pans, smoothing the tops with a rubber spatula.
8. Bake for 55 to 60 mins, or until a knife inserted into the center of the cakes comes out clean. (As soon as the cakes go into the oven, make the syrup.) After about 30 mins in the oven, check the cakes for color–if they are browning too quickly, cover them lightly with foil tents.
8. Meanwhile, make the syrup: Stir the water and sugar together in a medium saucepan over medium heat until the sugar melts, then bring to a boil.
9. Remove the pan from the heat and stir in the rum. Pour the syrup into a heatproof bowl and let cool.
10. When the cakes test done, transfer them to a wire rack to cool for 5 mins before unmolding them and turning them right side up on the rack. Place the rack over a baking sheet lined with wax paper and, using a thin skewer, cake tester or thin-blade sharp knife, poke holes all over the cakes.
11. Brush the cakes all over with the syrup, working slowly so that the cakes sop it up. Leave the cakes on the rack to cool to room temperature.

Strawberry Shortcake

Given the current massive influx of strawberries in our local supermarkets, I'm gonna include them in this week's bake. Most american recipes calls for strawberries and cream sandwiched between 2 sweet biscuits, which is not too similar to the local version of a Strawberry Shortcake - sponge cake smeared with generous serving of whipped cream and strawberries. And Tish Boyle's take of this lovely cake happens to what I'm looking for.

This is the biggest baking flop I've ever had. The cream was bleeding itself to death. It was too runny and honestly in my opinion, 720ml (unwhipped, to boot) is a lot of cream to have on a cake. My cake was threatening to collapse any moment with the cream sweating all over the place. I ended up cutting it and storing it as if it was a trifle.

Kinda pissed off as I spent a good amount of time and money on this. Bleah. Tastes good though! It's like the Ugly Betty of all strawberry shortcakes. The strawberries plus moderate amount of zesty orange cream, accompanied by fluffy génoise is awesome.

Strawberry Shortcake (adapted from Tish Boyle's The Cake Book)

Ingredients:

Classic Génoise (baked in a 9" springform pan):
100g cake flour, sifted
1/2 tsp salt
6 large eggs
150g granulated sugar
1/2 tsp finely grated lemon zest (I omitted this)
1 1/2 tsp vanilla extract
85 unsalted butter, melted and cooled

Method:

1. Position the rack to the center of the oven and preheat to 180°C. Grease the bottom and sides of one 9x3-inch springform pan or two 9x2 round cake pans. Dust the pan(s) with flour and set aside.

2. Sift together the flour and salt in a medium bowl. Whisk to combine, and set aside.
3. In the bowl of an electric mixer, whisk together the eggs and sugar by hand. Set the bowl over a saucepan of simmering water, making sure that the water does not touch the bottom of the mixing bowl. Constantly stir the mixture and heat until the eggs are warm. Transfer to the bowl to the electric mixer and, using the whisk attachment, beat on high speed until the mixture has tripled in volume, about 8 minutes. Reduce the speed to low and beat in lemon zest and vanilla extract.
4. Sift 1/3 of the flour mixture over the egg mixture and gently fold it in with a rubber spatula. Repeat sifting and folding in flour two more times.
5. Transfer about 3/4 cup of the batter into the melted butter. Stir until blended. Return to batter and fold in. Transfer batter to the prepared pan(s).
6. If using 9-inch springform pan, bake for 25 to 30 mins and if using two 9-inch cake pans, bake for 12 to 15 mins, until the tops spring back when lightly touched and cake tester inserted into center comes out clean.
7. Cool the cake(s) in the pan(s) on a wire rack for 15 minutes.
8. Invert cake(s) onto the wire rack and cool completely.

Strawberry Filling:
680g fresh strawberries, washed and hulled (total amt needed)
2 tbsp granulated sugar

Strawberry Syrup:
66g granulated sugar
80ml water
165g sliced reserved strawberries (from above)

Whipped Cream Filling and Frosting:
57g confectioners' sugar
2 1/2 tsp cornstarch
720ml heavy cream, divided
1 tsp vanilla extract
1 tsp finely grated orange zest
1 tbsp Grand Marnier or Cointreau

Method:

1. Choose 8 of the nicest looking strawberries and reserve them for the top of the cake. Slice the remaining strawberries 1/8" thick. Measure out 165g of the slice stawberries and reserve them for the syrup.

2. In a medium bowl, toss the remaining sliced strawberries with the sugar. Cover the bowl and set the strawberries aside to macerate for 2 hours or until they have released their juices.
3. In a small saucepan, combine the sugar and water and bring to a boil over medium-high heat, stirring to dissolve the sugar. Remove the pan from the heat.
4. Place the 165g sliced strawberries in the bowl of a food processor or a blender, add the sugar syrup, and process until smooth. Let the syrup cool completely.
5. In a small saucepan, whisk together the confectioners' sugar, cornstarch and 120ml heavy cream until smooth. Place the pan over medium-high heat and, whisking constantly, bring to a boil. Allow to boil for abt 15 secs. Remove the pan from the heat and let cool completely.
6. In the bowl of an electric mixer, using the whisk attachment, beat the remaining heavy cream with the vanilla extract, orange zest, and Grand Marnier at medium high speed until cream just begins to thicken and the whisk leaves a trail in the cream. Add the cooled cornstarch mixture and beat until the cream forms stiff peaks.
7. Using a long serrated knife, slice the génoise horizontally into 2 layers. Place one of the layers cut side up on a cardboard cake round or serving plate. Brush half of the strawberry syrup. Spoon the macerated strawberries, with all their juices, on top of the layer. Spread 2 cups of whipped cream over the berries in an even layer. Top with the other cake layer, cut side up. Brush the layer with the remaining syrup. Frost the top of the sides of the cake with the remaining whipped cream.
8. Garnish the top of the cake with reserved whole strawberries. Serve the cake immediately or refrigerate until ready to serve.

Marie-Hélène’s Apple Cake

Following my little resolution to try to make seasonal bakes, I went on an apple (apple varieties are actually in abundance now if you check out the supermarkets) hunt to bake this cake. Had to locate 4 different kinds of baking apples from various supermarkets. It's kinda nerdy, but I actually enjoyed the process of researching on good baking apples. Was kinda disappointed that I didn't manage to find Honeycrisp and had to replace it with Braeburn, but nevertheless I was thrilled when I completed my set of 4. It also garnered curiosity from friends and boyfriend, "What cake is it? Why do you need so many apples?" So ladies and gentlemen, presenting Marie-Hélène’s Apple Cake!

On a side note, I HAVEEE to mention this. The cake was rising in a centre for a fair bit in the oven and I was like, woops, forgotten to encircle a cake strip around the pan and felt a bit deflated for a while. When I took the cake out and inserted a knife to check if it comes out clean, the cake went pffffffffffttt like a balloon, sank down and levelled itself out. WOW.

I ripped this recipe off one of my favorite bakers' book. True enough Ms Greenspan's recipes never fail to impress. It's uber moist and rich, yet refreshing with tarty apple chunks with each bite. The caramel under note of dark rum goes perfectly with apples. You can also eat it warm with a scoop of vanilla ice cream, yumm!
Marie-Hélène’s Apple Cake (adapted from Dorie Greenspan's Around My French Table)

Ingredients:
105g all-purpose flour
3/4 teaspoon baking powder
Pinch of salt
4 large apples (use 4 different kinds-I used Braeburn, Golden Delicious, Granny Smith, and Pink Lady)
2 large eggs
150g sugar
3 tbsp dark rum
1/2 tsp pure vanilla extract
113g unsalted butter, melted and cooled

Method:
1. Preheat the oven to 180°C and center a rack in the oven. Butter an 8 inch springform pan. Line a baking sheet with a silicone baking mat or parchment paper and put the springform pan on it. Set aside.
2. Whisk the flour, baking powder, and salt together in a small bowl.
3. Peel the apples, cut them in half, and remove the cores. Cut the apples into 1 to 2 inch chunks.
4. In a medium bowl, beat the eggs with a whisk until foamy. Pour in the sugar and whisk until smooth. Whisk in the rum and vanilla. Whisk in half of the flour mixture, when it’s incorporated, add half of the melted butter, followed by the remaining flour mixture and butter. Mix in between additions so you have a smooth, thick batter.
5. Fold in the apples with a rubber spatula. Pour batter into prepared pan. Spread with spatula so the batter is somewhat even.
6. Slide the pan in the oven and bake 50-60 mins, or until the top of the cake is golden brown and a knife inserted in the center comes out clean. Transfer to a cooling rack and cool for five minutes.
7. Run a knife around the edges of the cake and remove from the pan. Cool cake until slightly warm or at room temperature. If you want to remove the cake from the pan, wait until the cake is completely cooled. Slide a long spatula between the cake and pan, cover the top of the cake with a piece of parchment or wax paper, and invert it onto a rack. Carefully remove the bottom of the pan and turn the cake over onto a serving platter.

Chocolate Banana Studded Cake

When I first started baking, I casually mentioned that I couldn't attempt certain recipes because they call for a food processor and I don't have one at home to my boyfriend. And that silly boy went to purchase a hugeass food processor soon after. And because of my tight schedule and I very soon forgotten about where those food-processor-recipes I wanted to make went to, so the brand new machine was left at the corner of my table for the longest time. He nagged at reminded me on and off that I should start utilising the processor...and so I did!!...for his special day.

Happy Birthday to the world's greatest bf :)

/burp

The recipe is written as per Rose Levy Beranbaum's book, but I made the ganache the night before so that it has enough time to set for frosting consistency. It was still kind of thin for my liking, but nevertheless taste great, how can ganache go wrong anyway. I have quite a good amount of leftover ganache, so you might want to reduce the ganache recipe if you are only planning to smear a thin layer on the cake like mine.

Was kinda messy with the ganache and the studding. Hand picking the mini chocolate chips one by one and meticulously (well, not that much as you can see from the pictures) placing them on the frosted cake took me about half an hour or so. Think I ought to place strips of parchment paper underneath the cake the next time I do frosting as the dripping wet ganache makes my cake look like it's wearing an evening gown.

The cake tastes awesome. The fruity banana flavor really makes this cake special from the typical chocolate cake. I also like how the cake is so velvety and fine crumb-ed. Somehow, everything I've made from this book turns out amazing. And the chocolate chips on top provides an extra bite to the cake.

Chocolate Banana Studded Cake (adapted from Rose Levy Beranbaum's Rose's Heavenly Cakes)

Ingredients:

Batter:
42g unsweetened (alkalized) cocoa powder
88g boiling water
112g ripe banana, peeled and lightly mashed
90g sour cream
2 large eggs, room temperature
3/4 tsp pure vanilla extract
156g cake flour
200g superfine sugar
1 tsp baking soda
3/4 tsp baking powder
1/4 tsp salt
142g unsalted butter, room temperature

Method:

1. Preheat oven to 175°C. Prepare a 9" round cake pan, encircled with a cake strip, bottom coated with shortening, topped with a parchment round, then coated with baking spray with flour
2. In a medium bowl, whisk the cocoa and boiling water until smooth. Cover with plastic wrap to prevent evaporation and cool to room temperature, about 30 mins. To speed cooling, place it in a refrigerator. Bring it to room temperature before proceeding.
3. In a food processor, process the banana and sour cream until smooth. Pulse in the cocoa mixture, eggs, and vanilla and process briefly just to blend.
4. In a bowl of a stand mixer fitted with the flat beater, mix the flour, sugar, baking soda, baking powder, and salt on low speed for 30 secs.
5. Add butter and half the banana-cocoa mixture. Mix on low speed until the dry ingredients are moistened. Raise the speed to medium and beat for 1 1/2 mins. Scrape down sides of the bowl.
6. Starting on medium low speed, add the remaining banana-cocoa mixture in 2 pats, beating on medium speed for 30 secs after each addition to incorporate the ingredients and strengthen the structure. The batter will be light but creamy.
7. Using a silicone spatula, scrape the batter into the prepared pan and smooth the surface evenly with a small offset spatula.
8. Bake for 35 to 45 mins, or until a wire cake tester inserted in the center comes out clean and the cake springs back when pressed lightly in the centre. The cake should start to shrink from the sides of the pan only after removal from the oven.
9. Let the cake cool in the pan on a wire rack for 10mins. Run a small metal spatula between the sides of the pan and the cake, pressing firmly against the pan, and invert the cake onto a wire rack that has been coated lightly with a nonstick cooking spray. To prevent splitting, reinvert the cake so that the top side is up. Cool completely.

Ganache Studded with Chocolate Chips:
227g dark chocolate, 60% to 62% cocoa, chopped (I use 55% Valrhona)
232g heavy cream
2 tsp pure vanilla extract
2 tbsp liqueur of your choice or extra cream (I use Baileys)
325g chocolate chips (I used only about 100g)

Method:

1. In a food processor, process the dark chocolate until very fine.
2. In a 2-cup or larger microwavable cup with a spout (or medium saucepan over medium heat, stirring often), scald the cream (heat it to the boiling point; small bubbles will form around the periphery).
3. With the motor of the food processor running, pour the cream through the feed tube in a steady stream. Process for a few seconds until smooth. Pulse in the vanilla and liqueur or cream, if using.
4. Scrape the ganache into a glass bowl and let it sit for 1h. Cover with plastic wrap and allow it to cool at room temperature for several hours, until the mixture reaches frosting consistency. The ganache keeps for 3 days at room temperature, for 3 weeks refrigerated, and 6 months frozen.
5. When the cake is completely cool, spread a little ganache onto the 9-inch cardboard round or serving plate and set it on top. If using the plate, slide a few wide strips of wax paper or parchment under the cake to keep the rim of the plate clean. Frost the top and sides of the cake with ganache.
6. Stud the cake all over with chocolate chips, pointed ends in. It will take about 45mins to place chips close together. Fewer chips more widely spaced also are very attractive. Or, if desired, form a design with a combination of dark and milk chocolate or peanut butter chips. If using the paper strips, slowly slide them out from under the cake before serving.

Apple Upside-Down Cake

Was recommended this cake recipe by Bakertan. He raved about how good this cake is, so upon chancing on some rare Golden Delicious apples at NTUC, I decided to give it a shot. This is my first upside down cake. Have been seeing these cake recipes in my baking books but didn't have the courage to try them. But guess I gotta break off the cookie-brownie-muffin baking stint and progress further. Also pretty excited to announce that I open ceremony-ed my expensive $26 silicone spatula for this recipe!! /sword fights with spatula

Think I underbaked the cake a little, could use a few more minutes in the oven. But nevertheless, the cake was superb in texture - moist yet light, giving the melt-in-your-mouth sensation upon hitting your tongue. The undertone sweetness of warm brown sugar caramel marries tartiness of Golden Delicious apples, blending well with the moist cake crumbs. This is definitely not going to be the last upside down cake I'm baking.

A little caramel bleeding at the crime scene

Apple Upside-Down Cake (adapted from Rose Levy Beranbaum's Rose's Heavenly Cakes)

Ingredients

Apple & Walnut Topping:
454g apples, peeled, cored and sliced 1/4" thick
1 tsp lemon juice, freshly squeezed
72g light brown sugar, preferably Muscovado
57g unsalted butter
66g walnut halves

Method:
1. Preheat oven to 175°C. Prepare a 9" cake pan, encircled with a cake strip, bottom coated with shortening, topped with a parchment round
2. In a medium bowl, toss together the apples, lemon juice, and 2 tbsp of brown sugar. Allow mixture to sit for at least 30 mins or up to 1 1/2h. Drain the apples, reserving their liquid
3. In a small saucepan, preferably nonstick, melt the butter. Use abt 1 tbsp to coat the parchment-lined bottom and sides of the cake pan
4. Add remaining brown sugar and reserved liquid that has drained from apples to the butter remaining in the saucepan
5. Bring to boil, stirring constantly with a light-colored silicone spatula, then stop stirring, but leave the spatula in place to judge the color, and simmer for abt 3 mins, until bubbling thickly and deep amber in color
6. Pour this mixture (do not scrape) into the prepared cake pan, tilting to coat the entire bottom. Don't worry if the mixture hardens; it will melt during baking
7. Place apple slices, overlapping slightly, on the bottom and around the sides of the pan. Set aside
8. Spread walnuts evenly on a baking sheet and bake for abt 7 mins to enhance their flavor. Stir once or twice to ensure even toasting and avoid over browning. Cool completely. Chop coarsely and set aside

Batter:
56g egg yolks, room temperature (abt 3)
121g sour cream
1 1/4 tsp pure vanilla extract
150g cake flour, sifted
150g superfine sugar
3/4 tsp baking powder
1/4 tsp baking soda
1/4 tsp salt
128g unsalted butter, room temperature

Method:

1. In a medium bowl, whisk the yolks, 2 tbsp of sour cream and vanilla until just combined
2. In the bowl of a stand mixer fitted with the flat beater, mix the flour, sugar, baking powder, baking soda and salt on low speed for 30 secs
3. Add the butter and remaining sour cream, mix on low speed until dry ingredients are moistened
4. Raise speed to medium and beat for 1 1/2 mins. Scrape down sides of the bowl
5. Starting on medium-low speed, gradually add egg mixture to the batter in 2 parts, beating on medium speed for 30 secs after each addition to incorporate the ingredients and strengthen the structure. Scrape down sides of bowl
6. Using a silicone spatula, drop batter in big blobs on top of apples. Then smooth the surface evenly with a small offset spatula while keeping the apples in an attractive pattern
7. Place pan in oven. Bake for 35 to 45 mins or until golden brown, a wire cake tester inserted in the centre comes out clean, and the cake springs back when pressed lightly in the centre
8. Run a small metal spatula between the sides of the pan and the cake, pressing firmly against the pan, and invert the cake at once onto a serving plate. Leave the pan in place for 1 to 2 mins before lifting it off. If any apple slices have stuck to the pan, use a small metal spatula to place them back on the cake
9. Scatter the toasted walnuts on top. Serve warm or room temperature

Japanese Chocolate Cake

Happy Birthday to me! Time files, a year older doesn't necessarily mean a year wiser, at least for me! LOL Sometimes find my maturity pretty much the same since school days. This year has been fun. Appreciate how the people around me celebrated this day for me, planning surprises and all, making me feel special and all. /touched Even papa and mama both dropped me missed calls at the same time, wanting to wish me Happy Birthday.

my team staged an act and told me this is my birthday cake

The actual birthday cake. Don't trust the candles on the cake, I'm 21, really!

little baking bear birthday card which colleagues got me :P

A baker's birthday is a big deal when it comes to the cake, so might as well bake one for myself in celebration of the two folks who worked the hardest 27 21 years ago...my mama and the gynea my papa! Some sinful chocolate cake!

Packed with a deep chocolatey depth from using cocoa powder and melted chocolate. Dense and rich with a crusty baked top. Dark chocolate fans will adore it. It's the kind of chocolate cake which you would want to serve it warm with a scoop of vanilla ice cream or some freshly whipped cream. The only qualm I have of this cake is, it's like Ugly Betty, absolutely fantastic on the inside but not so appealing on the outlook. And the cake is supposed to look like this because the picture in the baking book looks like this too hahahhah

..............and after all that celebration and birthday cakes, it's time for a diet.

Chocolate Cake (adapted from Keiko Ishida's Okashi)

Ingredients:
35g pastry flour
50g cocoa powder (I use Valrhona)
100g sweet chocolate 55% cocoa (I use Valrhona Equatoriale 55%)
80g unsalted butter, cut into small cubes
50g superfine sugar
4 egg yolks
50g whipping cream (I use 33.5% fat)
4 egg whites
110g superfine sugar

Method:

1. Preheat oven to 170°C. Line 7" cake pan with parchment paper
2. Sift flour and cocoa powder twice
3. Melt chocolate and butter in a heatproof bowl over a double boiler
4. Once chocolate and butter have melted, add sugar, egg yolks and cream and mix well using a whisk. Set aside
5. Make meringue. Beat egg whites until foamy. Add half of sugar and continue beating for a few minutes, then add remaining sugar and beat until egg whites are glossy and stiff peaks form
6. Add one third of meringue to chocolate mixture and fold with a whisk
7. Add flour and cocoa powder and fold in thoroughly
8. Add remaining meringue and fold until just incorporated
9. Pour batter into prepared cake pan and bake for about 50mins (56mins for me). When cake is done, remove from pan and leave to cool on a wire rack

White Chocolate & Coffee Marbled Loaf Cake

Reached out for my favorite baking book out of the lot I looted from Amazon.com. I love how Dorie Greenspan writes her books. Her instructions are always so detailed and clear, providing extra information on how the mix will turn out to be, so we can keep check of whether we're on the right track. I've come across recipes where they always call for that one particular queer ingredient, either too rare or way out of the budget, and you have to skip the whole page as you don't wanna buy a whole bag of it just to make that one recipe. But nope, not in Dorie Greenspan's recipes, her ingredients are easily available everywhere. Already bookmarked numerous pages in her book, so you'll be seeing more of her recipes coming up in my future bakes heehee

So for the September monthly zadankai, I took on the challenge of making my first marbled cake...and I think I'm addicted to marbling! So funnn!!! hahahah I like how the marbling is so unpredictable and volatile. And how the flavorings is entirely up to your imagination, so as long as the color contrast is there.

While I like the flavors very much, I thought the cake could be less dense than this. I figured that I must have probably overmixed the batter a little, resulting in a less soft texture. Nevertheless it would not stop me from the next marbled cake attempt. Thinking of all the possible combination makes me excited heehee

White Chocolate & Coffee Marbled Loaf Cake (adapted from Dorie Greenspan's Baking From My Home to Yours)

Ingredients:
280g plus 2 tbsp all purpose flour (I measured mine to be 293g)
1 1/4 tsp baking powder
1/2 tsp salt
169g unsalted butter, room temperature
200g granulated sugar
4 eggs
1/2 tsp vanilla extract
120ml whole milk

Flavorings:
85g white chocolate, melted
1 1/4 tsp instant coffee powder dissolved in 1 tbsp of water

Method:
1. Preheat oven to 160°C (150°C if you're using a dark pan like me) and grease a 8.5" x 4.5" loaf pan, dust the inside with flour and tap out the excess
2. Whisk together flour, baking powder and salt
3. In a separate bowl, beat butter until smooth on medium speed
4. Add sugar and beat for another 2 to 3 mins
5. Add eggs one at a time, beating well after each addition. Don't be concerned if the batter curdles and stays curdled
6. Beat in vanilla extract
7. Reduce mixer speed to low and alternately add flour mixture in 3 additions and milk in 2, mixing only until each addition is incorporated
8. Divide batter into half
9. Stir white chocolate into one portion and coffee into the other portion
10. Spoon white chocolate and coffee batter out in alternating rows and plunge a table knife into batter and zigzag through the batter in about 6-8 zigs and zags (I did only 4)
11. Bake for 1h 20 to 30 mins. If the cake looks as if it's getting too brown, cover it loosely with a foil tent
12. Transfer cake to cooling rack and let it rest for abt 15mins before unmolding, then cool the cake to room temperature right side up on the rack

Green Tea Pound Cake

I don't know why I always get myself into fixes like competing against expiry dates of my ingredients. So there I have this can of good quality matcha powder expiring in a week's time, so I had to make something out of it. You see how my bakes are mainly due to practical reasons instead of inspirations. /snorts

I knew Nick Malgeiri because I'm a fame snob by surfing online for pastry chefs. Am currently awaiting for reviews on his new book Bake! Essential Techniques for Perfect Baking before I can call myself a proud owner of his baking books. His previous books are good, but I guess I would want something newer, on the assumption that bakers improvise on their old recipes?

The pound cake tastes pleasant with just the right amount of sweetness and floral blend fragrance from the matcha powder. However, the texture is relatively dry, instead of the ideal melt-in-your-mouth kind of pound cake and I know why...because I was nosey enough to open the oven door halfway, letting cool air rushed into the oven and my oven temperature took a drastic plunge. In attempt to save the cake, I turned the oven high and it went too high hahahahhahh!! Faiiilllllll Lesson learnt. :(

Green Tea Pound Cake (adapted from Nick Malgeiri's Perfect Cakes)

Ingredients:
280g all purpose flour
2 tbsp matcha powder
2 tsp baking powder
226g unsalted butter
230g icing sugar
5 large eggs, separated
pinch of salt

Method:

1. Preheat oven to 160°C and prepare a 9" x 5" loaf pan
2. Combine flour, matcha powder and baking powder and stir well
3. In a separate bowl, cream butter and sugar until light in color
4. Beat in yolks one at a time until well combined
5. Fold in flour mixture into yolk mixture and set aside
6. In a separate bowl, combine salt and egg whites and beat until soft peak
7. Add the meringue into batter mixture and fold in lightly until no more whites can be seen
8. Pour the batter into pan, smoothen the top and let it bake for 45 mins
9. Let the pan cool on rack for 10 mins before un-molding the cake and let it cool completely

Cranberry Yogurt Chiffon Cake

Pardon my recent chiffon craze, baking it is pretty addictive haha! Have a tub of yogurt threatening to expire, so had to make good use of it. This recipe carries more egg whites and almost twice the amount of cake flour than my usual one, so hesitated making it initially. But I guess baking is about trial and errors...

As it has much flour, the cake is denser. Though moist enough because of the yogurt, I still prefer my chiffon cake less than airy. I'm not sure how that big air pocket came about and my cranberries all sank to the bottom of the pan. Think I'll just sprinkle them on top of the batter the next time, hopefully the latter has enough time to cook so that the cranberries can scatter more evenly in the batter. The lemon fragrance didn't come out as much either. Booooooooo... I'm sticking to my old chiffon recipe.

Cranberry Yogurt Chiffon Cake (modified from Junko Fukuda's Chiffon Cake Book)

Ingredients:
5 egg yolks
40g caster sugar
61g canola oil
2 tsp fresh lemon juice
130g plain yogurt
130g cake flour, sifted twice

6 egg whites (weighed mine to be 258g)
90g caster sugar

95g dried cranberries, coated in plain flour

Method:
1. Preheat oven to 180°C
2. Whisk together yolks, caster sugar and canola oil until sugar is completed dissolved and mixture is pale yellow and sticky
3. Add lemon juice and yogurt into yolk mixture and mix well
4. Add flour and combine well. Set aside for later use.
5. Beat egg whites until frothy and gradually add in sugar and whip till stiff peaks
8. Add one third of the meringue into yolk mixture and fold in lightly
9. Pour in rest of the yolk mixture and fold until well combined
10. Add in flour coated cranberries into batter and gently fold until berries are just evenly scattered throughout the batter
11. Pour the batter into a 20-cm chiffon tin and bake for 40 mins
12. Invert the chiffon tin on a wire rack and let it cool for 2h before releasing the cake for serving

Suzy's Cake

My baking bug bit me and I just have to make something! Bf's family gave me a new oven, how can I not use it hahah. His sister moved into an apartment where the previous owner, left in her ownership, a cool full sized oven and nobody has space to give that baby a home...so I did! huahuahua

Was googling for something simple to make - yet hopefully delicious - came across this recipe. Heard many raves for Pierre Hermes' macaroons and his exquisite desserts, and have never tried them before since they are not available locally, why not try making them? This is recipe is also awfully simple to make, only makes uses of 5 ingredients. I've halved the recipe to make a 6" cake, though his original recipe makes a 9" one.

The cake is rich, dense, creamy and sinfully fudgy. The silky chocolate literally melts in your mouth. I'm sure part of the reason is due to the block of Valrhona chocolate I've just opened ceremony. I could tell the difference in the quality of the chocolate versus supermarket brands like Cadbury, or even Lindt, when I sliced the chocolate block...so creamy and smooth! I'm a total Valrhona convert now! Remember to serve it at room temperature though. Bf and I couldn't wait for the cake to come to room temperature after taking it out from the fridge, and it tasted like fudgy brownies hurhur.

Suzy's Cake (modified from Pierre Herme's Chocolate Desserts)

makes 6" cake

Ingredients:
125g dark chocolate
125g butter
100g sugar
2 eggs, room temperature
35g all purpose flour

Method:

1. Preheat oven to 180°C
2. Melt chocolate over double boil, leave it aside to cool
3. Cream butter and sugar on medium speed for about 4 mins
4. Beat in egg one at a time for 1 min
5. Reduce speed to low, pour in melted chocolate and mix until incorporated
6. Add in flour and use a spatula to fold in until just combined (Recipe says you can use a hand mixer for this step at low speed, but I prefer to do it manually in case of over mixing)
7. Pour batter into greased and sprinkled flour cake tin to bake for 26-29 mins
8. Cool cake on wire rack before transferring to fridge for 1-2h
9. Unmold cake and proffffiitttt! Serve it in room temperature.

Molten Chocolate Cakes

Mom and bf both expressed interest in eating molten chocolate cakes so I really wanna try this recipe out! After watching a couple of Nigella Lawson's videos and reading up her recipes, I have to conclude that she's not exactly the most health conscious cook around, but her recipes are so easy to make.

...After making this recipe and spooning a mouthful of the chocolate cake into my mouth, I know where she got her awesome breasts from. HAHAAH! I once read a random comment online that she has to maintain her humongous assets by adding extra fat and sugar into her recipes. And I have to agree -_-

The chocolate is so sinfully rich. I've reduced some sugar from the recipe, knowing her style, but 70% cocoa chocolate is too dense for my family's tastebuds. Think I'll opt for milk chocolate the next time.

Molten Chocolate Cakes (modified from Nigella Lawson's Molten Chocolate Babycakes)
makes 4 cakes

Ingredients:
175g dark chocolate
60g caster sugar
25g unsalted butter
2 large eggs, beaten with pinch of salt
1/2 tsp vanilla extract
25g all purpose flour
Icing sugar for sprinkling

Method:
1. Preheat oven to 200°C
2. Grease muffin tins and cut out baking parchment paper in round shapes, placing them on the muffin trays
3. Melt chocolate over double boil
4. Cream butter and sugar
5. Gradually beat in eggs
6. Add in vanilla extract and mix well
7. Add in flour and blend until smooth
8. Pour batter into muffin tins and bake for 10 mins
9. Tip them over as soon as you take them out of the oven...sprinkle some icing sugar and noommmmsssss

Blueberry Buckle

It's the season of blueberries!!! They are going for $3.99 for 2 boxes at NTUC. The auntie spirit in me told myself that I shouldn't give up this great deal. Looted 4 boxes from the supermarket. Was thinking hard what I can make with them. Blueberry muffins sounds good but I don't wanna be making muffins again since I've made them recently. Googled for some inspiration and found Anna Olson's recipe. Since she is one of my favorite chefs, I must try the recipe!

Honestly I've never eaten a Blueberry Buckle before so I don't know what to expect. It tastes like blueberries sandwiched between vanilla cake and crispy streusel bits. Kinda like the cakes you would eat with your Starbucks latte. Pretty good stuff to make for a picnic as you do not need the fridge to keep the cake intact.

Blueberry Buckle (modified from Anna Olson's Blueberry Buckle)

Ingredients:
Cake -
280g all purpose flour
115g butter
100g sugar
1 egg
1 tsp vanilla extract
2 1/2 tsp baking powder
1/4 tsp salt
250g blueberries

Streusel Topping -
65g sugar
45g all purpose flour
40g butter, cold
1/2 tsp cinnamon powder

Method:
1. Preheat oven to 175°C
2. Sift together flour, baking powder and salt in a bowl
3. Cream butter and sugar with a hand mixer, until pale yellow and creamy
4. Add in vanilla, follow by egg and mix well
5. Add in flour mixture, alternate with milk until incorporated
6. Pour batter onto 8" cake tin and start preparing your streusel topping
7. Mix sugar, flour and cinnamon powder in a separate bowl
8. Rub cold butter into the mixture until crumbly
9. Sprinkle blueberries, followed by streusel topping on cake batter
10. Bake for 45-50 mins and transfer to wire rack to cool

Banana Walnut Cake

Gonna make lotsa noms for my sister's zadankais in the weekend. First up is banana cake! Tried one of David Lebovitz's recipe from my newly bought cookbook, Ready for Dessert. Original recipe is here. I lowered the fat and sugar content as there will be old folks at the zadankai. Last thing I want is one of them to get a heart attack after eating my cake =S

Cake is moist and soft. I guess it must be the magic of sour cream. Cinnamon and banana go really well together as well. The kitchen smelt lovely with the blend of banana and cinnamon while the cake was baking. Had trouble chasing my dog away as she smelt it from the bedroom and think it's her food. I skipped the coffee powder simply because I don't have coffee powder at home hahahahh!! But I think it'll taste great if you followed the recipe to add a tablespoon of it.

Banana Walnut Cake (modified from David Lebovitz's Banana Cake with Mocha Frosting and Candied Peanuts)

Ingredients:

350 g all purpose flour

1.5 tsp ground cinnamon

1/2 tsp baking powder

3/4 tsp baking soda

1/2 tsp salt

200g unsalted butter

200g sugar

1 tsp vanilla extract

2 eggs

6 tbsp lite sour cream

450g bananas, mashed

120g walnuts, coarsely chopped & toasted

Method:
1. Preheat oven to 175°C & prepare a 9"x9" square baking tin
2. Combine flour, cinnamon, baking powder, baking soda & salt in a bowl
3. Cream butter & sugar in a separate bowl with a mixer on medium speed until light & fluffy
4. Add in vanilla, then eggs one at a time into butter & sugar mixture
5. Stir in half of flour mixture into creamed mixture
6. Add in bananas and sour cream and stir
7. Pour in the remaining flour mixture and mix till just combined
8. Bake for 50mins or until the centre is set