Remeber Good Old Cakes

At last, my hubby got his wish, butter cakes, for a long time, he has been waiting and hoping that I will bake this for him.

Just feel like baking and wanna made some simple cakes and I surf the net and came across this website and was tempted to bake marble butter cake. I follow the recipe and the cake was good, he tasted and he liked it and ate a huge chunk. I have noticed that most guys they loved butter cake more than other cakes

Below is the recipe from the website cut and paste. Have a try

Marble Cake
makes 1 tall 8 inch square cake – mine is 3 inches high- do not attempt to make this in an 8 inch round pan – you were warned.

330g (about 3 sticks) unsalted butter, slightly softened

240g granulated sugar (less 10 gms)

1 tsp baking powder

1 tsp salt

1 tsp vanilla

300g cake flour

6 large eggs

2 tbsp milk (I use condensed molk)

1 tbsp cocoa powder

2 tbsp hot water

Preheat oven to 180 degrees Celsius or 350 degrees Fahrenheit.

In a medium bowl, dissolve cocoa powder with hot water. Set aside.

In the bowl of a stand mixer, on medium speed, cream butter and half of the sugar till pale and fluffy. Using a large rubber spatula, scrape bottom and sides of bowl, add rest of sugar and vanilla and beat until fully incorporated and all sugar has dissolved.

On low speed, add eggs one at a time, making sure mixture is smooth before adding the next one. After all the eggs have been incorporated, increase speed to medium and beat for 10 seconds.

Remove bowl from mixer, sift flour, baking powder and salt into bowl, and fold by hand with a large rubber spatula until almost fully incorporated. Add milk and fold until just smooth.

Add half of batter to lined cake pan, gently smoothing to the sides. Add half of remaining batter to cocoa bowl and mix gently. Add dollops of chocolate batter to pan, alternating with remaining white batter. Swirl gently in pan to create marbling effect.

Bake for 80-90 minutes, checking at the 70 minute mark with a toothpick or skewer, which, when inserted, should come out clean.

Cool in pan for 5 minutes before removing cake. Cool completely on rack.

Xmas

First a Merry Christmas and a Happy New Year to everyone and may the spirit oif christmas brings you adundance of Joy, Peace and love and the most imnportant is in the pink of good health.



Last few days ago, I have baked 4 loaves of fruitcake, given one to my mom, neighbour, cousin and I leave one for myself. This time round, the fruitcake, I have used Grand Marnier liquor to soak and dab a layer of liquor after baking.
The 3 fruitcakes given away, I only dab it's once, only for my fruitcake, I have dabbed it twice and I have tasted, I found that it's too strong a liquor taste, but this time round, I liked the look of the fruitcake than my previous one, most probably it's the amount of fruits that is put inside.



Yesterday, I bake a chiffon lemon roll and assemble into a logcake to be given to my cousin. I always appreciate my oousin and his wife for showing so much love and concern my parents, it just my small thought to show my appreciation to them. It may be not in my best of art and this is my first time making logcake and glad that using the fork to scrap the lines and actually hide alot of flaws.. hee! hee! Hope they like it.

Lemon ...vitamin C

Try out this recipe, lemon rollcake, intend to do this as a Christmas Logcake for my sister-in-law where she invited us to her house.

I feel that some sourness will be quite refreshing after all the food we ate.

I rolled with some cream cheese filling where I put some lemon zest and lemon juice, I tasted the roll and I quite like it, my husband was saying too sour, asked me next time put in some salt to ease the sourness, my "adviser" leh....

Follower

Trying to bake Cake Lapis again with my oven, never did I get a perfect lapis... chez... this time round, the lapis is cooked but the bottom layer is dry.. Any tips for me? The other time, my lapis is wet and oily.

I am always a follover of eggplant10's blog and I loved all goodies she baked and they are beautiful.

This time round I pick her Kek Lapis pandan to try, even though I weigh the batter for each layer, I still have uneven layers, dunno why.. .

Morning, bring to office, collegues tasted and like the taste of it even though the cake is a bit dry. I will try again. Thanks 茄子 :)

PANDAN CAKE LAPIS (http://eggplant10.blogspot.com)

Butter Egg Yolk Batter Baking Tin: 8” x 8” square

450 Gm Unsalted Butter (room temp)
180 Gm Fine Sugar
21 Nos Egg Yolks
4 Tbsp Condensed Milk
4 Tbsp Cocomut Milk Powder (Kara)
270 Gm Flour
½ Tsp Baking Powder
1 Tsp Vanilla Essence
Some Salt
2 Tsp Pandan Essence (to be added when batter is divided)

Egg White Batter

10 Nos Egg Whites
140 Gm Fine Sugar
½ Tsp Cream of Tartar

1. Sieve flour, baking powder, coconut milk powder together.
2. Use “K” beater and beat butter,condensed milk & sugar till creamy and fluffy. Halfway through add in some salt and vanilla essence.
3. Add in egg yolks one by one at a time.
4. At slow speed mix in the sieved flour mixture.
5. In a plastic bag, mix in the cream of tartar and sugar together.
6. In another mixing bowl, use whisk to whisked the egg white till frothy.
7. Add in 1/3 of sugar mixture and whisk till almost soft peak, add in another 1/3.
8. Add in the last 1/3 sugar when soft peak and whisk till it’s is stiff and smooth.
9. Fold in 1/3 whisked egg white into the butter egg yolk mixture. (this part can use hand whisk)
10. Use spatula and fold in 2/3 of whisked egg white. Divide into 2 portions. Fold in pandan essence into one of the portion.
11. Grease tin and line greaseproof paper at the bottom only.
12. Bake first layer at 180ºC with top and bottom fire till cooked. Once it’s cooked, switch oven temp to Grill mode and let the top brown before putting 2nd layer. Each layer takes at 4-6 mins ( I use 1/3 level up in oven)
13. For last layer bake at 180ºC for 15 mins. (Grill to get top colour)

Pandan Paste

Today went of Bakery Mart at macpherson to buy some things, enquire whether do they have pandan paste, indeed they have and they sell at 1 kg bottle form.

I use ieatihootipost's recipe to bake pandan chiffon cake without using pandan leave, I use this paste instead. I still have half packet of coconut milk in the fridge and short of some amount, I just add water. For me the most important is the pandan paste itself, so that if it is fragant, I will not have a hassle of blending pandan leaves.

Overall, hubby and collegues love it, especially the texture, soft.

Big n Small...

Long ago, wanted to do Charlotte Fruit Roll, I was not confidence enough to pipe the batter into strips, for fear of batter get soft/melt halfway through piping.

Did the first tray, cut too big a hole ar the end of the piping bag and the batter was not enough to cover the whole tray, I cut out a small rectangular and roll a small charlotte fruit roll.

Try again, this time round cut a smaller hole and it was enough to cover the whole tray but full of holes, did some covering up with the balance of some batter.

Beat up some yogurt cream and roll with cut strawberries and kiwi. Although it's not so perfect, I was quite satisfied.