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