Strawberry Yoghurt Chiffon Cake

I have never tried yoghurt chiffon cake before, this is rather healthy and interesting, of course also yummy! This recipe is nice and easy.

INGREDIENT

(A)

4 egg yolks

20g sugar

40g vegetable oil

1/4 cream of tart

100g strawberry yogurt

(B)

80g self raising flour

(C)

4 egg whites

50g sugar

METHODS

1. Pour egg yolks and sugar in a bowl. Whisk till sugar dissolves.

2. Add in the rest of ingredients (A) and stir to combine.
3. Fold in sifted flour. Mix till smooth.
4. In another bowl, whisk the egg whites till frothy. Add sugar gradually and beat until stiff. Fold in 1/3 of the whites into the yolk mixture till well incorporate. Pour in the remaining egg whites and fold gently till well combine.
5. Pour into 20 cm chiffon mould. Bake at 160C for 40 minutes.
6. Immediately invert it after removal from oven. Leave to cool. When cake is cold, remove from mould.
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Marble butter cake

This buttericious marble is is my all time favourite childhood memories, also one of my mum’s signature cake. Love it!

INGREDIENT

250g butter (salted), softened

50g + 100g sugar (150g in total)

4 large eggs

200g self raising flour, sifted.

60ml milk

1 teaspoon vanilla extract

10g cocoa powder + 2 tablespoons hot water

 

METHOD

1. Preheat oven at 170C. Prepare a 8 inch square pan. Line the base and grease the sides (greasing helps the cake’s sides to rise well)

*Adjust your oven temperature accordingly.

2. Separate the eggs, and place the whites into a medium sized bowl (6 cup capacity). Beat egg whites until soft peaks, gradually add 50g sugar and beat until stiff. Set aside.

3. Cream butter and 100g sugar until pale and fluffy. Put in vanilla extract and beat for a while. Put in egg yolks one by one and beat well after each addition.

4. Put in half the flour and mix on low speed until incorporated. Put in milk in 2 additions and mix until well incorporated. Mix in balance of flour.

5. Put half the egg whites in and fold. Pour the balance of egg whites in and fold till combined.

6. Scoop about 3 dollops of batter into cocoa mixture. Mix well and this will be the cocoa batter.

7. Pour about 1/3 plain batter into prepared pan. Scatter half the cocoa batter throughout the top. Repeat the process till finish all the batter. Using a stick twirl the batter together using a figure-eight motion to mix batter up to get marble design.

8. Bake for 45 minutes or until skewer comes out clean.

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Simnel Cake

What did you do this Easter, I baked an ‘imcomplete’ simnel cake. Why was it imcomplete? Because I only baked the cake but didn’t get round for the icing aka marzipan decoration.

INGREDIENT

110g (4oz) unsalted butter, plus extra for greasing the cake tray

110g (4oz) muscovado sugar

3 medium eggs

150g (5oz) plain flour, sifted

A pinch of salt

2 tsps mixed spice

300g (10½oz) mixed currants, sultanas and raisins

1 coarsely graded apple

1 tbsp orange zest

1 tbsp lemon zest

 

METHODS

1. Preheat the oven to 180°C/170°C fan/350°F/gas 4.

2. Cream together the butter and sugar until pale and creamy. Add the eggs, one by one, and mix to incorporate them. Add the flour, salt, mixed spice, fruit, apple and zests then give everything a good mix.

3. Lightly grease a mini cake tray with loose bottoms and fill the holes to just below the top, forming a slight dip in the centre to allow for rising. Bake for 35-40 minutes or until a skewer comes out clean.

Red Velvet Cupcake

This is the ‘trendy’ cake at the moment, so I decided to give it a go. Coping recipe from http://www.redonline.co.uk/food/recipes/hummingbird-bakery-s-red-velvet-cupcakes

It came out really well, moist yet fluffy. The best cupcake I have made to date.

INGREDIENT

60g unsalted butter at room temperature
150g caster sugar
1 egg
20g cocoa powder
40ml red food colouring
½ tsp vanilla extract
120ml milk
150g plain flour
½ tsp bicarbonate of soda
1½ tsp white vinegar
1 x 12-hole cupcake tray, lined with paper cases

For the frosting:
300g icing sugar, sifted
50g unsalted butter, at room temperature
125g cream cheese, cold

METHODS

1. Preheat the oven to 170°C.
2. Mix the butter and the sugar beat on medium speed until light and fluffy and well mixed. Turn the mixer up to high speed, slowly add the egg and beat until everything is well incorporated.
3. In a separate bowl, mix together the cocoa powder, red food colouring and vanilla extract to make a very thick, dark paste. Add to the butter mixture and mix thoroughly until evenly combined and coloured. Turn the mixer down to slow speed and slowly pour in half the buttermilk.
4. Beat until well mixed, then add half the flour and beat until everything is well incorporated. Repeat this process until all the buttermilk and flour have been added. Scrape down the side of the bowl again. Turn the mixer up to high speed and beat until you have a smooth, even mixture. Turn the mixer down to low speed and add the bicarbonate of soda and vinegar. Beat until well mixed, then turn up the speed again and beat for a couple more minutes.
5. Meanwhile, make the frosting by beating the icing sugar the remaining 20g of the unsalted butter together in a freestanding electric mixer with a paddle attachment (or use a handheld electric whisk) on medium-slow speed until the mixture comes together and is well mixed. Add the cream cheese in one go and beat it until it is completely incorporated. Turn the mixer up to medium-high speed. Continue beating until the frosting is light and fluffy, at least five minutes. Do not overbeat, as it can quickly become runny.
6. Spoon the mixture into the paper cases until two-thirds full and bake in the preheated oven for 20 to 25 minutes, or until the sponge bounces back when touched. A skewer inserted in the centre should come out clean. Leave the cupcakes to cool slightly in the tray before turning out onto a wire cooling rack to cool completely. When the cupcakes are cold, spoon the cream cheese frosting on top.

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Chocolate Fondant

This is an choco-lata heavently tasted recipe, just need more attention to the baking time, then you will result a tasty dessert, would certainly impressed your guests if you serve this on your dinner party.

INGREDIENT

125g 75% dark chocolate

125g butter

125g sugar

2 Tbsp all purpose flour

2 whole eggs

2 egg yolks

pinch of cocoa powder

 

METHODS

1. Preheat oven at 170C

2. Grease four mini pudding moulds with butter, then dust the inside of each mould with cocoa powder.

3. Set the bowl over a pan of simmering water and melt chocolate and butter gently, stirring. Remove from the pan and leave for about 5 minutes to cool slightly.

4. On another bowl, whisk eggs, eggs yolks and sugar until light and pale yellow colour. Add in chocolate mixture in 3.

5. Mix in flour.

6. Divide the chocolate mixture among the moulds and set them on a baking tray.

7. Bake for 12-15 minutes, or until the top is just set. Keep an eye on the oven!

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Green Tea and Hazelnut Swiss roll

Green tea swiss roll is ever popular. This is similar and with a twist, I added some hazelnut and healthy version filling.

INGREDIENT

100g flour

10g green tea

1tps baking powder

5 medium eggs

60g cooking oil

100g sugar

75g fresh milk

METHOD

1. Line baking paper on a cookie pan. Shift flour and green tea powder. Separate the egg yolks and whites. Preheat the oven to 375F/190C.

2. Whisk the egg whites lightly. Add sugar to the egg whites. Whisk constantly all the time until stiff peaks form.

3. On a separate bowl. Mix egg yolk bowl and whisk until pale and fluffy like a mayonnaise-like consistency.

4. Drizzle vegetable oil into the Step 3 egg yolk mixture bowl and stir well. Add milkr and stir well. Mix in the shifted dry ingredients.

5. Fold egg whites and mixture in step 4. Combine well.

6. Pour in the batter to the cookie pan and remove excess air by hitting the pan from the bottom several times. Bake in the oven at 375F/190C for 15-17 minutes until a skewer inserted in the middle comes out clean.

7. After baking, transfer the chiffon sponge with baking paper onto a cooling rack. After it cools down, cover with cling film to prevent drying (when you peel off the cling film you can remove the soggy surface stuck to the cling film at the same time).

8. For the filling, cream is the common choice.  But I opted for natural yogurt with small pieces of pineapple. ( You can put whatever combination you like.)

9. When cool, roll the sponge by lifting up by the baking paper.
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Chocolate and cinnamon cup cake

This chocolate cupcake I added pinch of cinnamon, and banana for more flavor, and few almond flakes for a bit of crunchy texture.

INGREDIENT

100g flour

50g cocoa powder

2tsp ground cinnamon

1tsp baking powder

1/2tsp bicarbonate of soda

50g melted butter

2 medium eggs

120g sugar

100ml milk

1 banana

handful of almond flakes (optional)

 

METHOD

1. Beat eggs with sugar until light yellow colour, slowly add in melted butter, bit by bit, and mix until all combine.

2. Sieve and mix in flour, baking powder, bicarbonate of soda and cocoa power.

3. Mix in milk, mix well.

4.transfer the mixture into cupcake paper cases.

5.Chopped banana into about 5-7mm thick, insert one into the cupcake, see picture.
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6.Add almond flakes on top.

7. Bake in preheated oven 160C for 20-25 mins.