42 posts tagged “cake”
Second attempt at steaming this cake. Outcome was better than the first cake. Thought of making something healthier for Chris since he'll pop by later & can reserve the cake for tomorrow's dinner meet up at Angie's :)
Bought 3 punnets of Korean strawberries from NTUC. $2.65 for a punnet of 250g. Erin ate 3/4 of a punnet before I could finish baking the cupcakes. It must have been really sweet :) I didn't taste any as I'm not a big fan of any kind of berries.
I used butter in instead of margarine. Had a tub of low-fat yoghurt in the fridge so substitute milk with 140 ml yoghurt & top up the strawberries to 250 g (1 punnet).
Gave 4 to our Unit 335 neighbour & 3 to Angie.
Recipe is from 500 Cupcakes & Muffins by Fergal Connolly (Page One).
For
Cupcakes :
115g
margarine (soften)
225g
caster sugar
2
lightly beaten eggs
1t
vanilla essence
115ml
fat-free milk
255g
self-raising flour
1t
baking powder
150g
fresh sliced strawberries
1T
grated lime zest
For
the glaze :
115g
caster sugar
2T
grated lime zest
3T
lime juice
2T
boiling water
Preheat
the oven to 175ºC. Place 18 baking
cases in muffin tins. Combine the
margarine & sugar with an electric whisk until soft & creamy. Add the eggs slowly & mix well. Beat in the vanilla & mix. Sieve the flour & baking powder &
stir into the batter until just combined.
Fold in the strawberries & lime zest. Spoon the mixture into the cases. Bake for 20 mins. Remove tins from the oven & cool for 5
minutes.
Then
remove the cupcakes & cool on a rack.
To make the glaze, mix the sugar, lime zest, lime juice & boiling
water in a small saucepan. Bring to a
gentle simmer over a medium heat, stirring to dissolve the sugar. Simmer uncovered for 5 minutes. Remove from the heat, cool slightly the spoon
over the cool cupcakes. Store in an
airtight container for up to 3 days, or unglazed in the freezer for up to 3
months
Wanted to test the Spar mixer SP-800's performance on whisking egg whites. Had a little coconut milk & some gula Melaka in the fridge hence baked this early in the morning before Erin woke up.
Yielded 4 mini chiffon pans. Gave one to Poh-Poh at Unit 335 & another one to Angie.
Leonard liked it as he said this is his first time eating Gula Melaka Chiffon & it's unique :)
Baked this in the afternoon as I've pistachios sitting in the fridge nearing its expiry date. Yes, managed to use my new Spar mixer at last :)
A healthy choice of light spongy & moist cupcake, if you replace melted butter with sunflower oil. Pistachio are packed with nutrients & fibre. It is a good source of vitamin B-6, thiamine, phosphorus, magnesium & copper. This nut is cholesterol-free & contains mostly monounsaturated fat.
Ingredients :
75g self-raising flour
½ t baking powder
60g unsalted pistachios
3 large eggs – 70 g each (separated)
110g castor sugar (divided into 2 equal portions)
90ml yoghurt
60g butter (melted & cooled)
A pinch of salt
20g pistachios (coarsely chopped for topping)
Icing sugar (for dusting)
Method :
(1) Line muffin pans with paper cases
(2) Place pistachios in a pepper grinder or small food processor & grind until fine
(3) Sift self-raising flour & baking powder together
(4) Put egg yolks in a small bowl with half of the sugar & whisk with a hand-held electric whisk until pale & very thick
(5) Mix in yoghurt & melted better. Fold in pistachios, sifted ingredients & salt
(6) In a separate bowl, whisk the egg whites until soft peaks form. Beat in remaining sugar & continue beating again until just stiff
(7) Gently fold in the egg mixture, 1/3 at a time into the pistachio mixture
(8) Use a large ice-cream scoop to fill the paper cases evenly with the mixture up to 2/3 full & level surfaces with the back of a teaspoon. Sprinkle with chopped pistachios
(9) Bake in preheated oven at 175ºC for 23 – 25 minutes or until top is golden brown
(10) Remove & cool cupcakes in the pan. Dust with icing sugar, if preferred)
Haven't been baking since we moved to AMK. Read so many good reviews on how moist this cake is so decided to "open ceremony" my new Brandt oven (FX642XF1) & new Spar mixer (SP-800) on the first day of CNY. All set to bake this cake then I realised it's a steam cake & only requires the folding method. Anyway, it's a super easy cake & am very glad with the results.
Lai Hoong & her family loved it, especially her girls :)
Very busy in preparation for the move on 20 Dec 08. Hence, haven't been cooking & baking much :( Moreover, Leonard sprained his ankle while playing basketball yesterday evening so I've another baby to take care. He was on MC today so I took the opportunity to bake something simple.
Recipe from The Australian Women's Weekly titled "Cooking Class Cakes Step-by-Step to the Perfect Cake".
250g butter (softened)
275g caster sugar
3 eggs
335g self-raising flour
180ml milk
Pink food colouring
2T cocoa powder
1T milk (extra)
Pink Butter Frosting :
90g butter
160g icing sugar
1T milk
Pink food colouring
Method :
(1) Position oven shelves; pre-heat oven to 180ºC. Grease deep 22cm round pan; line base with baking paper
(2) Beat butter, essence & sugar in medium bowl with electric mixer until light & fluffy. Add eggs, one at a time, beating until combined. Using wooden spoon, stir in flour & milk in two batches
(3) Divide mixture evenly among three bowls; tint mixture in one bowl pink by stirring through a few drops of colouring with a wooden spoon
(4) Using a teaspoon, blend sifted cocoa powder with extra milk in cup; stir into the second bowl mixture
(5) Drop alternate spoonfuls of the three coloured mixtures into prepared pan
(6) Pull a skewer backwards & forwards through cake mixture several times for a marbled effect; smooth surface with metal spatula
(7) Bake cake at 180ºC for about 1hr 15min. Stand cake 5 min then turn onto wire rack; turn cake top-side up to cool
Pink Butter Frosting :
Beat butter in small bowl with electric mixer until light & fluffy; beat in icing sugar & milk, in two batches. Using wooden spoon, beat in a few drops of colouring to tint pink frosting pink
Since last attempt was a failure, I used Phoon Huat’s recipe for the cake as stated at the back packet of the 1kg Super Sponge Cake Mix. Did some modification to the original recipe & viola, it turned out well :)
250g sponge cake mix
5 eggs (medium size) - I used 3 large eggs
50g unsalted butter
50g water
Method :
(1) Mix sponge cake mix, egg & water together
(2) Whisk at high speed for 10 mins. Reduce to medium speed for 3 – 5 mins
(3) Fold in melted butter
The rest I followed Agnes recipe.
My Mother-in-Law was in town so I baked 4 mini Orange Chiffon Cake for her to bring back to PJ for Leonard's Poh Poh.
Recipe's from Florence's blog.
Modified this recipe a little. Did not weigh the eggs. Did a calculation & I would require approximately 5 whites & 4 yolks. Darn, I've only 4 eggs in the fridge !!!! Anyway, it turned out ok.
Recipe courtesy of Aunty Yochana.
Lee Lee MSN-ed asking me to try this recipe. I was curious how it would turned out as the weight of all ingredients needed were so little. Baked it this morning & yes, it was soft & fluffy as mentioned by Lee Lee, "Japanese Cotton Cake". The recipe only yielded 3 12cm mini chiffon tins.
