Showing posts with label cake. Show all posts
Showing posts with label cake. Show all posts
Tuesday, April 29, 2014
Coconut pound cake
Coconut pound cake
Ingredients
- Self raising flour 150 gm
- Eggs 2
- Sugar 140 gm or 5 ½ ounce
- Vanilla essence 1 tsp
- Baking powder ½ tsp
- Salt pinch
- Milk 3 tbsp
- Unsalted butter (room temperature) 5 ½ ounce or 140 gm
- Desiccated coconut 1 tbsp heaped
- Yellow color pinch
Method
- Grease and paper lined loaf tin, sieve together self raising flour and baking powder, mix in desiccated coconut and keep aside, in a bowl add eggs, sugar, yellow color and milk, mix well with hand whisk, keep aside. In your sieved mixture add butter and beat on low speed for 5 minutes add half of liquid mixture very slowly add into batter and mix on high speed for 5 to 7 minutes, now slowly mix the remaining egg mixture and mix for 5 minutes, the batter will be very smooth, put into lined loaf pan bake for 35 to 45 minutes on 180 degrees.
Sunday, April 27, 2014
Friday Fun Find Bakerella Cake Pops Set
{Bakerellas Cake Pops Set, $19.99}
A long, long time ago, in 2008, I stumbled awkwardly upon a blog that introduced me to cake pops. Icing and cake rolled together in the shape of a cupcake and dunked in chocolate and various colored candy melts and served on a stick??? My life would never be the same. I would check this blog religiously to see what this magic blogger lady would whip up next: butterscotch cake; pumpkin pie bites; strawberry Oreo panda cupcakes!!! I just couldnt get enough. By this time, I already had a healthy obsession with cupcakes, but I knew far less about baking them. Id like to think that blog had a lot to do with initiating my interest in learning to bake them on my own, even if she does end up using boxed cake mix from time to time, but Ill let that one slide. This time.
That blog (in case you havent picked up on it) was Bakerella. I know its nearly impossible to have an original idea anymore, but dammit, I would fight to the death to uphold the legacy of Bakerella having single-handedly invented cake pops, because Im pretty sure she did. I mean, she literally wrote the book on it. Its because of her that you can know buy lollipop sticks at Safeway! Back in 2008, though, it was a different story. Bakerella had to get her supplies from specialty baking supply stores, and in some cases, just figure shit out on her own.
But just as weve done since the dawn of time, weve taken something beautiful, pure, artistic, and devoid of commercialism, and molested it beyond recognition for the purpose of mass production. What Im saying is, Bakerella sold out and now has a Cake Pop set, hitting a Toys R Us near you in September.
Bygones, you guys. I actually think this is totally effing brilliant and cant wait to get my grubby hands on one of these sets, that is ironically being marketed as a toy for kids despite the fact that many adults I know can barely manage to make cake pops on their own, let alone kids with their underdeveloped frontal lobed brains. But whatever.
The set comes with a nesting plate for the pops to hang out while the candy shell hardens, various molds (including the coveted cupcake shape), a few bowls, and a cake grater. Its pretty much the best thing since sliced bread, and despite the fact that the set doesnt hit shelves for a couple more weeks, so many of you were intrigued by the cake pops I made for the book club a couple weekends ago (a commenter even left my a link to this set--even though Id already seen it--sometimes Im a hipster, and yes, I hate myself for it), that Ive decided to make this my Friday Fun Find of the week!
Does anyone else read Bakerella? Have you tried making cake pops on your own? Do you plan on buying this set??
Friday, April 18, 2014
Caramel cake
This is my brothers favourite cake:
I plan to extract the recipe from my mother and will post it once I have.
Read More..
I plan to extract the recipe from my mother and will post it once I have.
Friday, April 4, 2014
Chocolate chips mousse cake
Chocolate chips mousse cake
Ingredients for sponge cake
- Eggs 2
- Caster sugar 2 ounce
- Flour 1 ½ ounce
- Coco powder ½ ounce
- Baking powder ½ tsp
- Vanilla essence 1 tsp
Ingredients for filling
- Eggs 3 separated
- Gelatin 2 tbsp
- Water ¼ cup
- Fresh cream whipped 2 cups
- Milk 1 cup
- Sugar 5 ounces
- Chocolate 100 gm
- Chocolate chips ½ cup
- Chocolate essence ½ tsp
Method for sponge
- Sieve together flour, cocoa powder and baking powder keep aside.Beat eggs and sugar till light and fluffy, add vanilla essence, fold in the dry ingredients very gradually.Pour in a greased 9 inch pan bake in a pre heated oven 180 degree C for 25 minutes, remove, cool and spread cake in a 8 inch loose bottom pan.
Method for filling
- Mix egg yolks, milk, 2 ounces sugar, grated chocolate and cook until the mixture thickens,Cool slightly then add in dissolved gelatin, chocolate essence and keep aside.
- Beat 3 egg whites stiff with 3 ounces of caster sugar, fold in the cooled custard along with the whipped cream and chocolate chips.
- Pour mixture over the cake and set in freezer for 2 hours. Take out decorate with swirls of fresh cream and chocolate chips.
Wednesday, April 2, 2014
Marble Loaf Cake with Nutella
Recently I had the pleasure of making a new friend on Bakespace. Her name is Dajana and she lives in Italy. She posted a picture of a beautiful marble cake that she made and she swapped out the cocoa powder and used Nutella in its place. Just seeing her photo and the word Nutella together convinced me that this non baker (that would be me) needs to bake this cake. I definitely panicked a bit because I had to convert the metric measurements to American Standard. I had some help from this lovely lady and some of my other wonderful Bakespace friends, like Shane of Culinary Alchemy. So, equipped with my conversions, Nutella and a couple of glasses of wine, I was ready to go. Im going to blame it on the wine because I did not read the directions clearly and didnt whip the egg whites just sort of scrambled them. The result was a cake that sunk in the middle. It still tasted great but it was not perfect. Two days later, sans alcohol, I made this cake again. Well, this time it worked! Hooray! I am so proud of myself when I have baking success because, well, its rare, but I dont mind!
Heres the recipe the way it was given to me originally and next to it I are the American Standard Conversions.
Ingredients:
250 g flour (2 cups)
150-200 g butter (14 Tbsp)
200 g sugar (1 cup minus 1 1/2 TBSP)
4 eggs, whites separated from the yolks
1 teaspoon vanilla essence
3 teaspoons baking powder
1/8 teaspoon salt
2 tablespoons cocoa powder / or Nutella
Directions:
1. Whisk the egg whites with a little salt until firm, and set aside.
2. Beat the yolks with sugar, add butter, vanilla and mix well.
3. In a separate bowl, mix the flour with baking powder.
4. Add flour and egg whites to to the batter (alternating - a couple of spoons of flour, then a couple of spoons of egg whites). Mix everything well, and then divide the batter in two. Leave one half yellow, and add cocoa powder or Nutella to the other half.
5. In a bread pan, (greased and floured) alternate yellow and brown mixture. Bake for 40-50 mins at 180°C (350 F), or until a toothpick comes out clean.
Sunday, March 16, 2014
New York style cheese cake
New York style cheese cake
Ingredients for base
- Marie biscuits crushed 3 cups
- Butter 4 ounces
- Caster sugar 1 ounce
- Method for base
- Crush biscuit mix with butter and sugar, spread in a 9 inch loose bottom pan, chill for 15 minute.
Ingredients for filling
- Cream cheese 400 gm
- Vanilla essence 1 tsp
- Icing sugar 1 cup
- Whipped cream 1 packet
- Eggs 3
- Beat cream cheese, icing sugar, essence till mixture smooth, gradually add in the eggs, fold the mixture in the whipped cream, pour this mixture over the biscuit base and steam bake for 35 minutes till cake is firm and set.
Tuesday, March 4, 2014
Loh Baahk Gou Turnip Cake
Turnip Cake (Loh Baahk Gou)
Loh Baahk Gou, or Turnip cake, is a classic of Dim Sum and will be found in virtually every Dim Sum restaurant in the world. (I usually translate names into pinyin, now the standard form of Romanization. However, Dim Sum is so well known by its southern Chinese nomenclature, deriving from the Cantonese dialect, that I use the Yale system when translating Dim Sum recipes and notes). Perhaps the greatest attraction of this dish, as with many Chinese offerings, is texture. When steamed properly, and lightly fried, Loh Baahk Gou is slightly crisp on the surface, while moist and meltingly tender within, punctuated by small morsels of savory sausage, bacon, dried shrimp and mushroom. The main ingredient, actually Chinese white radish, is nearly identical to Japanese Daikon, the latter being a perfectly usable substitute in the US. Loh Baahk Gou cannot be frozen, but it will keep in the refrigerator, wrapped in plastic wrap, for a week.
Note: the rice flour/liquid slurry will seem too thin to solidify the cake, and you may fear that it will “separate” while it sits in the steamer. However, the weight of the non-liquid ingredients displace the slurry perfectly, and the cake will be surprisingly homogenous and firm in the end.
1+ oz (35g) (Lop Yok) Chinese Bacon
1 +oz (35g) Lop Cheong Chinese Sausage (about 1 link)
2 med Shitake dried mushrooms
6 g dried shrimp
2 small green onions, chopped roughly, include greens.
1 lbs (450g) Daikon (after peeled and topped)
1-2 tsp Shaoshing wine or dry sherry
3 level tsp sugar
1 cup (130 g) Thai rice flour
1 level tsp salt
1/2 quart (16 oz) water
White pepper
Peanut oil
Submerge mushroom in one cup hot water and soak 30 min. to an hour. Add 1 cup boiling water to dried shrimp, soak 30 min. to an hour.
Cut bacon into 1 or 2 or pcs and place in a small heatproof bowl. Steam in steamer for 20 minutes, until bacon softens. 10 minutes into the steaming of the bacon, put sausage in bowl and steam on another rack for ten minutes. Reserve any juices which collect in the bottom of the bowl. When cool enough to handle, trim the rind, if any (the tough outer layer), off the bacon and dice 1/8” to 3/16th” and dice the sausage in the same way.
Drain shrimp, reserving liquid, and chop 1/4” minus. Squeeze water from mushrooms, reserving liquid, cut away stems and dice, 1/4”. The combined soaking liquids from the shrimp and mushroom should be at least 1 cup.
Shred the daikon radish and place in a 3 qt sauce pan. Compact the vegetable gently, add 1/2 quart cold water and bring to a boil. Reduce heat, cover and simmer for about 30 minutes until very tender. In the meantime, heat a wok to med-high, add 1 or 2 tablespoons peanut oil, and stir fry sausage and bacon for 2 or 3 minutes just until meat browns slightly. Be careful not to brown this very much—the sausage and bacon will become tough. Add mushrooms, shrimp and scallions, and stir-fry another 2 or 3 minutes; toss in wine, sugar, a dash of ground white pepper and reserved bacon juices. Toss to combine and set aside.
While reserving the liquid, drain the shredded radish and combine it in a large bowl with the meat and scallion mixture—including residual oils—and the salt. Into a mixing bowl, measure the rice flour; pour in the 1/2 cup combined shrimp and mushroom water, then 1-1/4 cup hot turnip water, and combine with whisk until smooth. Add this slurry to the turnip mixture and combine thoroughly. It will be something like a rice pudding in texture.
Pour mixture into a well-greased (or parchment lined) small loaf pan appx. 8X4X2-1/4” deep, and place in steamer without touching sides or lid of steamer. (A Chinese cook will often use a covered wok as a steamer, since it is large, in conjunction with a wire rack which supports the pan above the water.) Gently pat the mixture down to consolidate and distribute slurry. Steam 45 minutes until firm. Remove and allow to cool for an hour, then refrigerate for 2 or 3 more hours.
When ready to serve, run a butter knife or spatula along sides of pan; turn over on plate or cutting board; cover for a couple of minutes with a hot towel, then rap the loaf pan to release the cake. With a sharp knife, cut 1/2 inch pieces crosswise, like bread; cut each of these in half, to create servings of approx 2-1/2 x 3” and a half inch thick. Fry the pieces in a flat pan with peanut oil til golden brown and warmed through. Serve with soy dipping or oyster sauce.
Friday, February 28, 2014
Karinas Wildly Rich Chocolate Truffle Cake
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| Truffle Cake is a flourless chocolate cake worthy of Spring. |
The intricate lace of bare oak branches reaching to the piece of schoolyard sky framed by my kitchen window is softening, filling in with bursts of tender green leaves so young and sweet you miss them at first glance. Spring has arrived. The oaks say so.
To celebrate the season of reawakening, I say we bake a cake.
Yes, another cake. I know, I know. I baked a luxurious Coconut Layer Cake for you just last week. But. It was a cake with flour (albeit gluten-free flours). And what do I feel like baking this week? A flourless cake. A cake so rich it tastes like a truffle. Not the infamous pig snuffled treasure. No, Darling. The chocolate truffle. That heavenly impostor, hiding in the guise of that woodsy French piggery fungi. Spoonfuls of deep, dark ganache rolled in cocoa powder (to look like dirt, of course).
And I didn't want just a chocolate cake topped with ganache, either. I wanted to bake the ganache itself. I wanted the cake to taste like a sweet and satiny truffle- I wanted the cake to live up to its name. Truffle Cake inspires expectations. So I fiddled around with my Flourless Chocolate Cake recipe and rustled up a divine and creamy chocolate cake so special you'll want to share it with company. It's simply too good to keep to yourself. Try it. It's shockingly easy to make. Just give yourself time to make it ahead. It is at its best chilled overnight.
Silky satin chocolate cake with a dusting of dirt- I mean- organic cacao powder with a secret ingredient. Raw maca powder.
Throw in a little superfood magic. Why not?
Read more + get the recipe >>
Friday, January 31, 2014
A memory test and the ultimate carrot cake
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| Carrot cake |
My favourite passtime is getting into a bookstore like Crossword or Landmark and spending hours browsing around. No marks for guessing which my favourite section is. Nowadays bookstore chains in India encourage to you to browse, sit down, relax, read as much as you want, without anyone bugging you. The Oxford bookstore at Churchgate (downtown Bombay) has a Cha Bar in the store, where you can order from an impressive variety of teas and the all time favourite potato wedges or fries (they serve fries as rings). They dont even mind you taking their books to your table and eating over a good read as most of us like to do at home. How they manage the greasy situations in the event of ketchup or chai or just oil getting on their pages is something I havent figured out.
Last week, I was loafing around at the Crossword bookstore. This big fat book of low-fat baking (what an irony!) by Linda Fraser, caught my eye. Linda Fraser has this other very popular book on Vegetarian cooking.
Coming to this book, the size of it prohibited me from buying as cooking from a really huge book can be pretty cumbersome. One either has to copy out the recipe on the page or occupy half your counter space. While flipping through the pages, I saw this must-try carrot cake recipe. Memorising the ingredients and process seemed to be a good way to give my memory some exercise.After reaching home, I tried to pull out the list of ingredients from my memory. The result of the memory test would be out only after we had tasted the cake. With my moms help, all the necessaries were laid out, assembled and baked into a truly yummy carrot cake. The only effort was in using my rusted memorising skills and ofcourse beating the eggwhites into stiff peaks. The rest of it was a breeze to make and delicious to eat. As Anupama put it, it is a homely kind of cake. Oh, and i did pass the test.
Low Fat Carrot CakePreparation time: 20 minutes
Baking time: 45 minutes
Makes 16 slices
Category: Cake, Low fat, Healthy baking
Recipe source: Low Fat Baking by Linda Fraser
1 cup all-purpose flour
1 cup whole wheat flour
3 tsp baking powder (it is 3 tsp, no mistake here)
1 tsp cinnamon powder
1 tsp all - spice powder (Optional, but if you have it, use it)
2 medium carrots - grated (to make roughly 2 cups)
Handful of raisins
4 tbsp cooking oil
4 tbsp milk
4 tbsp orange juice ( I used 8 tbsp milk as I didnt have orange juice)
3/4 cup sugar or more depending on sweetness of carrots
2 eggs - separated
Pinch of salt
Directions
Preheat oven to 180 C. Grease a 9" round pan with oil.
Microwave the grated carrot for 2 minutes and cool. (Optional)
Sift the two flours with the baking powder, salt and spice powders.
In a large bowl, beat the sugar with the yolks, oil, milk and orange juice until well blended.
Mix in the grated carrots and raisins. Gently mix in the dry ingredients. Do not overmix.
Whisk the egg whites with a tiny pinch of salt for 4-5 minutes, until you get stiff peaks.
With a rubber spatula, fold the egg whites gently into the flour mixture, such that all the air in the egg whites is incorporated into the cake. If you dont fold with a light hand, you will let all the air out, and the cake may not be as soft as it can be.
Empty the mixture into the greased cake tin, smoothen with the spatula and bake for around 40 minutes or until a skewer comes out clean.
Cool for atleast 15 minutes. Unmould and cut into slices of desired thickness. Serve warm with a glass of milk!
This is not a very fluffy cake. The carrots and raisins do make it dense but the baking powder and egg whites give it the springy texture. The spices balance out the bland sweetness of the carrots. I would recommend using orange juice for that slight tart taste.
Technorati tags: Carrot cake, healthy baking, low fat cake
Monday, January 20, 2014
Fudge ice cream cake
Fudge ice cream cake
Ingredients for base
- Biscuits crushed 200 gm
- Melted butter 4 ounces
- Walnuts finely chopped ½ cup
- Vanilla ice cream 1 liter
- Fresh cream 1 cup whipped
- Ingredients for fudge sauce
- Chocolate 3 ounce
- Icing sugar 4 ounce
- Coco powder 1 tbsp
- Cream ½ cup
- Butter 1 tsp
Ingredients for cake
- Crush the biscuits and mix with butter and walnuts, spread in a greased 9 inch spring foam tin, press well.Soften the ice-cream and evenly spread onto crust, freeze until firm about 6 hours, pour fudge sauce over ice cream , let it set till firm.Beat cream till stiff and spread cream over cake with a pallet knife, decorate with chocolate curls.
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