Weekend Mishaps and Confessions

So over the weekend I had been planning on going on a chiffon cake recipe marathon.  I was going to try baking 5-7 different chiffon cakes.  But then I got a call from my mother, who told me that I was commissioned to bake a large celebration cake for my church's event.  I also knew I was supposed to bake something for my mother's dinner guests the coming Monday.  So I ended up cancelling my long-awaited chiffon marathon, and moved on to planning the cakes.

I ended up baking a chocolate/vanilla layered cake for the church celebration. I used my chocolate cake and vanilla cake recipe to do this, along with my buttercream icing recipe.  

I baked 2 chocolate cakes and 4 vanilla cakes in order to make this downright huge cake.  It took me a total of 6 hours to finish this cake.  I brushed a sugar water coating on all layers to keep them moist, then added a thin layer of frosting.  

I had no idea how I wanted to decorate this cake, and later I found out that the cake height was just a little too tall for the cake box I bought.  So I decided on a simple chocolate curls topping.  The cake fit well, and was delivered successfully. I had a few mistakes here and there, including cracks in the cake, but nothing frosting can't fix.

Then on Sunday evening I finished baking a tiramisu cake for my mother's guests.  Its the same tiramisu cake I baked last week.  There were only two differences in this tiramisu and the one from last week.  First is that I ran out of chocolate when I used it all up for the celebration cake.  Second, is that I really disliked the recipe the book gives for the cake part of the tiramisu.  The cake part, after being in the fridge overnight, was slightly hard and stiff, even after hours of being left out of the fridge.  

So this time I used a basic chiffon recipe for the cake (that I will post later), that way the cake would keep moist and soft.  The tiramisu cake I made this time was much better in flavour and texture than the last.

Red Rose Chiffon Cake

I made another cake right after I finished making my green tea chiffon cake.  The original recipe calls for Earl Grey tea, but I only had Red Rose on hand.  The instructions were clear and was really easy to follow.  The cake came out beautifully.  It was light and fluffy and the height of the cake didn't shrink drastically.


Red Rose Chiffon Cake:
Adapted from Honey Bee Sweets
Makes one 20-cm tube cake

• 5 egg yolks
• 30g caster sugar
• 1/2 tsp salt
• 80mL vegetable oil
• 30g Red Rose tea leaves or 3 sachets
• 2 sachets of tea
• 180mL water
• 120g cake flour
• 2/3 tsp baking powder
• 5 egg whites
• 90g caster sugar

1. In a small saucepan, pour the water and place the leaves/sachets.  Heat until it boils, then turn the heat off and leave the tea to soak for 5-10 minutes.
2. Preheat the oven to 170C or 338F.
3. In a medium-large bowl, beat the egg yolks and sugar (30g) together until slightly thick and pale.
4. Slowly drizzle the oil and mix.
5. Pour 100mL of the tea (cooled) and mix until smooth.  Add in the tea grains of two more sachets and mix.
6. Sift in the cake flour, salt and baking powder.  Mix until there's no more lumps.
7. In a mixing bowl, beat the egg whites on medium-high speed until frothy and foamy.  Then gradually add in the sugar (90g).  Beat on high speed until stiff peaks form.
8. Put a large dollap of the egg whites into the yolk mixture, and fold together quickly and neatly.  Add this mixture to the rest of the egg whites, and fold gently and carefully.
9. Pour into a tube pan and spread out evenly.  Tap against a counter to remove air bubbles.
10. Bake for 30-40 minutes or until a toothpick comes out cleanly.
11. Garnish with fruits and sifted caster sugar if wanted.  Serve immediately.  Cake should be soft and fluffy.

Green Tea Chiffon Cake

Today I finally received my new digital kitchen scale and two piece tube pan in the mail.  Of course, I have to check if they're faulty or not, right?  So I went and baked a green tea chiffon cake.  The pan was absolutely amazing.  Its a non-stick aluminum heavy-duty pan (to prevent dents).  The cake came out cleanly and smoothly.  It was a bit small since the recipe was for an 18-cm pan whereas mine is 22cm.

The cake itself was extremely soft and fluffy.  The only thing I disliked about the cake was that the green tea powder I have on hand is really strong, and I didn't take that fact in when I measured the ingredients.  The flavour was a bit strong and sharp, instead of tasting light and refreshing.  I'll be cutting the amount of green tea powder I use next time I bake this.  Though if you own a natural, high-quality green tea powder, following the recipe the way it is, is fine.


Green Tea Chiffon Cake:
Adapted from Green Cilantro
Makes one 18-cm tube cake

• 3 egg yolks
• 40g caster sugar
• 100g cake flour
• 1 tsp baking powder
• 1/8 tsp salt (or a pinch)
• 2 tbsp green tea matcha powder
• 50mL vegetable oil
• 75mL water
• 3 egg whites
• 40g caster sugar

1. Sift the cake flour, baking powder, salt and green tea powder together; set aside.  
   
2. Place egg yolks in a medium-large bowl and add the sugar (40g).  Whisk until it becomes pale and sticky.
3. Drizzle in the oil, whisking until fully incorporated.  Do the same with the water.
4. Add in the flour mixture and mix until fully wet.
5. In a mixing bowl, beat the egg whites on medium-high speed until it becomes frothy and foamy.  Gradually beat in the sugar (40g), then beat on high speed until stiff peaks form.
1. TIP: Egg whites are stiff when you can hold the howl upside down.  
   
6. Add in a large dollap of the egg whites into the yolk mixture.  Fold together quickly and gently.  Then add the mixture to the rest of the egg whites and fold together gently and carefully.
7. Pour the batter into an ungreased 18-cm tube pan.  Spread the batter evenly, then tap the pan against the counter to rid of air bubbles.  
   
8. Bake in the oven for 35-45 minutes or until you poke a cake with a toothpick and it comes out cleanly.
9. After you remove it from the oven, invert the pan and place the center of the pan on a can or cup.  Leave until the pan is cool to the touch.  Take a blunt knife and run it along the sides of the pan.  If the pan is a two-piece, take the bottom out then run the knife again along the bottom, then carefully slide the cake out upside-down.
10. Garnish with fruits and sifted caster sugar if wanted.  Serve right away.
1. TIP: You will know if the cake came out correctly if you press the cake and it springs back.  Should be fluffy and light.

Yogurt & Berries

This is a wonderful breakfast snack when you're in a hurry and need to prepare something quick.  It's healthy and has a refreshing taste.  A perfect snack before morning jogs and for early risers.

While I used frozen fruits, fresh berries are more ideal.  You can find frozen berries in your local grocery store in the frozen food section.

Yogurt & Berries:
1 serving

• 1 C yogurt of your choice (plain or vanilla is recommended)
• 3-4 heaping tbsps of frozen or fresh berries

Tiramisu Cake

Last night I made this tiramisu cake for my church's Easter potluck.  I wanted to make something fancy only the adults would eat, since the children usually has dibs on the dessert table.  So I made this tiramisu cake with rum, so only adults could eat it.

I got this recipe from the dessert cookbook my friend got me for my 18th birthday.  It's a cookbook by Williams Sonoma, and all the recipes comes with fully coloured photos.

The only thing with this recipe, and I'm not too sure if it's because I did something wrong along the way, but the recipe this book gives for the cake part of the tiramisu (ladyfingers aren't used for this), the cake is really spongey when it first comes out of the oven, but when I tasted the cake the next morning, the cake was a little hard.  Next time I'll be using my own recipe for the cake.

The tiramisu came out extremely smooth and creamy, and it was rich in taste.  Though this book doesn't particularly indicate what type of mixer/beater to use, I highly recommend using a stand mixer instead of a hand-held one.  Some parts of this recipe requires beating for amounts of time that would be tiring if done by hand.  In fact, when I first made the cake part of this recipe, I used a hand-held mixer, and the cake came out hard and flat.  The second time I used my stand mixer, and it came out just like the instructions indicated.

Tiramisu Cake:
Makes one 9-inch cake

Cake:

• 1 C all-purpose flour
• 3/4 tsp baking powder
• 1/4 tsp salt
• 4 eggs at room temperature
• 2/3 C sugar
• 1 1/4 tsp vanilla extract

Syrup:

• 1/2 C water
• 1/3 C sugar
• 2 tbsp dark rum or coffee liqueur
• 2 tsp instant espresso or coffee powder

Filling:

• 6 egg yolks
• 1/3 C sugar
• 1/4 C dark rum or coffee liqueur
• 1 tbsp instant espresso or coffee powder
• 1/2 C heavy (double) cream
• 1 1/2 C (375g) mascarpone cheese
• 1 1/2 tsp vanilla extract

Garnish:

• Chocolate curls
• Unsweetened cocoa powder

1. Preheat the oven to 350 degrees Fahrenheit.  Lightly grease the bottom of a 9-in round cake pan and line it with parchment paper.  Lightly grease he paper and sides of the pan and then dust with flour.
2. To make the cake, in a bowl, whisk together the flour, baking powder, and salt until blended.  In a large bowl, using a mixer on medium-high speed beat the eggs until pale and thick, about 3 minutes.  Add the sugar and vanilla and continue beating until very thick and tripled in volume, about 3 minutes.  Sprinkle the dry ingredients over the wet ingredients and, using a rubber spatula, fold gently until blended.
3. Pour into the pan and spread evenly.  Bake the cake until it springs back when lightly touched, about 30 minutes.  Let cool for 15 minutes.   Run a small knife around the inside of the pan to loosen the cake.  Invert onto a cooling rack and lift off the pan.  Let the cake cool completely.
4. To make the syrup, combine the water and the sugar in a small saucepan and cook over medium heat, stirring frequently, until the sugar dissolves.  Bring to a boil and remove from the heat.  Stir in the coffee liqueur and espresso powder.  Set aside and cool to room temperature.
5. To make the filling, in the top of a double boiler, whisk together the egg yolks, sugar, coffee liqueur, and espresso powder.  Set over barely simmering water and beat with the mixer set on medium speed until very thick, about 6 minutes.  Remove the top of the double boiler from the heat and set aside to cool, stirring frequently.
6. Meanwhile, in a bowl, using the mixer on medium-high speed, beat the cream until stiff peaks form when the beaters are lifted.
7. When the yolk mixture is cooled to room temp, add the mascarpone and vanilla.  Beat until smooth and well blended.  Using the rubber spatula, fold in the whipped cream.

To Assemble:

1. Cut the cake horizontally into 2 or 3 equal layers.  Remove the bottom of a 9-inch springform pan, or use a cake mould, and set on a serving plate.
2. Place 1 cake layer in the ring.  Generously brush and sprinkle with some of the syrup. Scoop about 1 3/4 C of the filling onto the layer and spread evenly.
3. Repeat step 2 until you placed all the cake layers and filling into the ring.
4. Holding the ring and plate together, gently tap against the counter to settle the ingredients.  Cover with plastic wrap and refrigerate for at least 6 hours or overnight.
5. To serve, run a thin knife around the inside of the ring to loosen the cake.  Remove the ring by unclasping the pan, or by slowly pulling the ring up.  Garnish with chocolate curls, then sift a dusting of cocoa over the top.

Green Tea Mousse Cake

Last weekend I finally bought the ingredients for this matcha green tea mousse cake.  I couldn't find the match green tea powder in any of the local grocery stores, so I stopped by the Chinese supermarket, T&T for it.  This was my first time using green tea powder in a recipe, and I was thrilled by how great this came out.  Now I'm trying to explore different green tea desserts.  I've made green tea iced lattes and shakes, and I plan on baking a green tea chiffon cake later this month.

The mousse came out really smooth and creamy, and the jelly coating added a nice touch to the texture of this cake.  I actually had to redo this recipes twice since it is originally written in grams, and I don't own a scale.  So it took me some time to convert the measurements to cups and tablespoons, and the inexact measuring caused me to mess up quite often.  I was able to dig up enough money to buy a proper digital kitchen scale (a Soehnle), and it's supposed to come in next week, so I'm really excited.  With a scale, I'll be able to try out more foreign recipes, especially European desserts.

You don't have to garnish this cake.  You can just leave it as it is, and maybe sprinkle some extra green tea powder or even icing sugar.  I had extra whipped cream and fruits, so I just went ahead and decorated mine.


Green Tea Mousse Cake:
Adapted from kikaching888 Link

Chiffon Cake: (12 cm cake tin)

• 1 egg
• 20 g caster sugar
• 25g cake flour
• 15 mL oil (vegetable or canola)
• 20 mL water
• 1 tsp vanilla extract

Mousse:

• 100 mL whipped cream
• 100 mL milk (at least 2%)
• 100 g yogurt (try getting thicker yogurt, like Greek yogurt)
• 35 g honey
• 1 tbsp matcha green tea powder
• 1 tbsp gelatin
• 2 tbsp hot water

Jelly Topping:

• 1/2 tsp gelatin
• 2 tbsp hot water
• 1 tsp match green tea powder

1. Separate the egg yolk and the egg white into separate bowls.  Beat the egg white until it becomes foamy (about 2 min.), then add in 10g of the caster sugar.  Beat until the mixture forms stiff peaks.
1. TIP: You will know when the mixture is stiff if you can hold the bowl upside down and nothing falls out.
2. In the bowl with the egg yolk, add in the rest of the caster sugar (10g), water, oil, and the vanilla extract.  Sift in the cake flour.  Whisk all the ingredients together until you get a smooth, watery mixture.
3. Add the egg white mixture into the batter, and fold together gently until fully incorporated.  Pour the batter into the cake tin lined with parchment paper and tap the tin a few times against the counter.  Bake in a 350 degree Fahrenheit oven for approximately 25 minutes.  After it's done baking, let it cool upside down on a cooling rack.
4. In a saucepan under low heat, whisk together the milk, honey and green tea powder until fully dissolved.  Then pour it through a strainer into a medium-large bowl.  This will get rid of the lumps.  Place in the fridge to cool.
5. In another bowl, whisk the whipped cream until it forms medium-soft peaks.  Then carefully fold in the yogurt.
6. Add the whipped cream mixture into the cooled green tea mixture, and fold them together gently to make a smooth, creamy mixture.
7. Pour the gelatin in a small bowl, then add the hot water.  Mix until the gelatin fully dissolves.  Add this to the mousse mixture, and fold in gently.
8. Take your cake and cut it in half.  Then place one layer at the bottom of your moulding tin.  Add in half of the mousse mixture, and smooth it out evenly.  Then add in the second layer, and pat it gently on top.  Add in the rest of your mousse, and smooth it out evenly.
1. TIP: If your moulding tin has a bottom, tap the whole tin against the counter.
9. Wrap the tin in plastic wrap and place it in the fridge for at least 4 hours, or overnight.
10. After you take the cake out, pour the gelatin in a small bowl and add the hot water.  Then add in the green tea powder.  Mix until fully dissolved.  Pour this on top of your cake, then rewrap it and leave it in the fridge for another hour.
11. If your moulding tin has a bottom, place the tin on top of the pan and push the sides of the mould downwards.  Your cake should come out cleanly.  If your mould does not have a bottom and you used a plate or cake board, simply slide the tin upwards, doing it slowly and gently so it won't break the mousse.
12. You can garnish your cake with whipped cream and fruits, or you can just sprinkle it with green tea powder or caster sugar.  Serve fresh.

PANCAKES

So I found this awesome pancake recipe one morning.  I usually dislike pancakes and prefer waffles, but this recipe is so amazing.  :)

Pancakes:

- 3/4 C milk
- 2 tbp white vinegar (I use white wine vinegar)
- 1 C flour
- 2 tbp white sugar
- 1 tsp baking powder
- 1/2 tsp baking soda
- 1/2 tsp salt
- 1 egg
- 2 tbp butter, melted
- 1 tsp vanilla (optional)
- fruits of your choice (I use sliced bananas.  This is optional)

1. Combine milk with vinegar in a medium bowl and set aside for 5 minutes to "sour".
2. Combine flour, sugar, baking powder, baking soda, and salt in a large mixing bowl. Whisk egg and butter into "soured" milk. Pour the flour mixture into the wet ingredients, do not over mix.  Add fruits and/or toppings to the batter.
3. Heat a large skillet over medium heat, and coat with cooking spray. Pour 1/4 cupfuls of batter onto the skillet, and cook until bubbles appear on the surface. Flip with a spatula, and cook until browned on the other side.

Tips:
- As it said in the instructions, do not over whisk.  The lumps make the pancakes fluffy.
- Do not be afraid to use vinegar.  I guarantee it does not make your pancakes smell or taste sour.
- Soured milk is the substitute for buttermilk.  You can use either.


Original Link: http://allrecipes.com/recipe/fluffy-pancakes-2/detail.aspx?event8=1&prop24=SR_Title&e11=pancakes&e8=Quick%20Search&event10=1&e7=Home%20Page

GERMAN CHOCOLATE CAKE FROSTING

Hey guys!  I know its been a completely long time, but I do have a few new recipes to put up!  With my new imac (that I got in just yesterday), I can finally start typing again (my laptop broke 6 months ago).  I'll be starting off with this German chocolate cake frosting recipe.  It's so delicious, that its a must.  Enjoy! :)

German Chocolate Cake Frosting:

1 C evaporated milk
1 C white sugar
3 egg yolk, beaten with 1 tsp water
1/2 C margarine
1 tsp vanilla extract
1 C chopped pecans (can be substituted with sliced pecans or chopped walnuts)
1 C flaked coconut (if you want to leave this out, its okay, the frosting still comes out great!)


In a large saucepan combine evaporated milk, sugar, egg yolks, margarine and vanilla.  Cook over low heat, stirring constantly, until thick.  Remove from heat and stir in pecans and coconut.  Spread on cake while still warm.


Tips:
- For better flavour, you can toast your pecans and coconut flakes in the oven for 5 minutes at 350 F, or in a mini toaster oven.

- For those having trouble with the thickening of the frosting, add 1 tbp of cornstarch.

- You can also raise the heat up and stir vigorously if you do not want to add cornstarch.


Original Link:
http://allrecipes.com/recipe/german-chocolate-cake-frosting-ii/detail.aspx?event8=1&prop24=SR_Title&e11=german%20chocolate%20cake&e8=Quick%20Search&event10=1&e7=Recipe

CHOCOLATE FROSTING

CHOCOLATE FROSTING:

1/2 cup (1 stick) butter or margarine
2/3 cup HERSHEY'S Cocoa
3 cups powdered sugar
1/3 cup milk
1 teaspoon vanilla extract


Melt butter. Stir in cocoa. Alternately add powdered sugar and milk, beating to spreading consistency. Add small amount additional milk, if needed. Stir in vanilla. About 2 cups frosting.

BUTTERCREAM ICING

VANILLA FROSTING:

-1/2 cup unsalted butter, softened (I used margarine)
-1 1/2 teaspoons vanilla extract
-2 cups confectioners' sugar, sifted
-2 tablespoons milk
-4 drops food coloring, or as needed (optional)


1. Cream room temperature butter with a hand mixer, the paddle attachment of a stand mixer, or a wooden spoon until smooth and fluffy. Gradually beat in confectioners' sugar until fully incorporated. Beat in vanilla extract.

2. Pour in milk and beat for an additional 3-4 minutes. Add food coloring, if using, and beat for thirty seconds until smooth or until desired color is reached.

Tips:
-If you prefer to use just frosting to cover the cake instead of whip cream, add more milk so the frosting is more smooth and easier to spread.

-If you make the frosting more firm (less milk), decorations will also be more firm after it's chilled and less prone to being ruined by touch.