Monday, June 17, 2013

Moist Chocolate Chiffon Cake

Finally back to work, the 3 days leaves were very fruitful, spent all of times with my children, tired but happy lol. Just told my colleagues that I dun feel like coming back to work, nearly wanted to quit and stay at home :P

Posted this up quickly before I started to "sink" myself into the workflow, a lot of stuff to clear..... Hopefully I am able to pay your blog a visit soon.

 I saw many bloggers baked this cake and all of them were singing praises on it, I was so tempting to try it out. However, I have phobia on baking chiffon cake, my success rate is not 100% probably due to my sucking folding skill lol. Thus this was shelving aside until Joceline posted it up, that was my final draw hahaha....

I was greedy, I wanted the cake to be more chocolaty so I decided to add in some chocolate chips which causing so many holes, the cake looked so ugly lol. 

Recipe adapted from Butter, Flour & me.
Egg Yolk Batter :
4 eggs  (80g)
30g brown sugar
1/4 tsp fine salt
50g vegetable oil
50g milk
1 tsp vanilla extract (I used 1/2 tsp vanilla powder)
30g cocoa powder } cocoa powder mixed well with hot water
100g hot water}
100g cake flour
1/2 tsp baking powder

White Egg Meringue :
4 egg white (165g)
60g caster sugar
Egg Yolk Batter :
1. Add egg yolk, brown sugar and salt, mix well using a hand whisk.
2. Add in oil, whisk in clockwise and mix well. Add in milk, mix well.
3. Add in vanilla extract and chocolate paste, mix well.
4. Sift in flour and baking powder and mix well.

Egg White Meringue :

1. Place egg whites in another clean bowl, beat with high speed until you can see big bubbles. 
2. Gradually add in sugar and beat until soft peak.

** You can add in a few drops of lemon juice or white vinegar and beat until can see big bubbles then gradually add in sugar and beat till soft peak.

Mix Batter :
1. Fold 1/3 of the egg whites meringue into egg yolk batter, gently fold with a rubber spatula until just blended. 
2. Then pour the batter back to the balance 2/3 of egg whites meringue and fold until mixture is well blended.
3. Pour the batter evenly into the chiffon cake pan. Gently bang the pan on the table top to release air bubbles.
4. Bake in pre-heated oven at 165C for 45 mins.
5. Invert cake onto a cooling rack until completely cooled. Remove cake from pan and serve.

The cake is soft and moist, very chocolaty. At this moment, I am not regret for adding in the chocolate chips, although the cake might dun look pretty but taste really yummy.

Wednesday, June 12, 2013

Oat Butter Cake

Finally taking a short break from work, must make use of these 3 days to have quality times spend with children :D.

I have shared before that my family and myself likes butter cake, so beside the normal butter cake, I am keen to try out different kind of butter cake. When I saw this oat butter cake, I know I need to try it out cos with oats, sound more healthier lol. This cake was baked more than 6 months ago, I still have quite a few of old bakes that still pending to post. I didn't practice 1st in 1st out, I am just jumping here and there sometimes to cut queue posting the latest bakes or cook lol.

Recipe from Precious Moment and originated from VM 

Ingredients :
100ml water
1 tbsp condensed milk
50g quick cooking oats

200g butter
100g sugar
4 eggs
170g cake flour
2 tps baking powder
1 tsp vanilla

1. Greased and lined a 9" round pan.
2. In a pot, bring water, condensed milk and oats to a boil. Stirring constantly and once oats soften. Set
aside to cool.
3. Cream butter and sugar until fluffy.
4. Add in eggs one at a time and beat till it incorporated.
5. Add vanilla.
6. Add oat mixture and mixed till combined.
7. Sift cake flour and baking powder into the butter/oat mixture and fold till combined.
8. Pour into pan and bake for 160 deg for 40 - 45 mins. 

This cake is moist, soft with milky taste, no one know there are oats added since hardly can taste it.

Monday, June 10, 2013

Nutella Banana Muffins

When I 1st saw this Nutella Banana Muffins at Phong Hong's blog, I knew that I gonna bake it, the generous of Nutella whirls are calling me lol. Of course the look of my muffins didn't give justice to the taste, dunno why my nutella became harden that I had difficulty to do the whirling. Do take a look at PH's bakes, you will sure be hooked by the look lol.

These muffins are one of the giveaway to dear daughter's classmate, her mum is a kind lady that always offer help to chauffeur dear daughter to classes, that's really relief me a lot especially when the classes are during office hours.Y, thank you very much!

 Recipe adapted from Phong Hong Bakes.

Ingredients :
230 grams self raisng flour
1/2 cup brown sugar
1/2 teaspoon ground cinammon
2 large eggs, lightly beaten
1/2 cup grapeseed oil (or any neutral tasting vegetable oil)
135ml plain yogurt
3 medium sized ripe bananas, mashed
1 teaspoon vanilla extract
12 generous teaspoons of Nutella

Method :
1. Preheat oven to 160C
2. Line muffin pans with paper liners
3. In a mixing bowl add sugar, ground cinnamon, eggs, grapeseed oil, yogurt, mashed bananas and vanilla extract. Stir to mix.
4. In another mixing bowl, sift flour and make a well in the centre.
5. Pour the wet ingredients into the flour and lightly fold until just combined. Do not overmix.
6. Scoop batter into lined muffins pans and top each muffin with a generous teaspoon of Nutella.
7. Using a butter knife, swirl the nutella in the batter.
8. Bake for 20 to 25 minutes.

The muffins are soft and fluffy, full of banana aroma, the addition of nutella definitely enhance the taste. I only like muffins when is serving warm or hot, same for this muffin, it tasted so delicious with the melted nutella!


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