Mango Mousse Cake

15.05.2017 - Mousse, sounds yummy already! am i right. Lets get into the recipe :)

SPONGE CAKE RECIPE 
( recipe by mandybakingjourney i modified a little bit here and there )

3 eggs ( medium )
90g flour
1/2tsp baking powder ( added )
pinch of salt
35g oil
30g water
1/2tsp vanilla
90g sugar ( i reduce to 50g sugar )

* Grease 6" pan line base, grease side with butter.
* whisk water, oil and vanilla in a small bowl set aside.
* beat eggs until ribbon stage, sift in flour 3 batches, fold in very gently with a balloon whisk do not over mix and deflate the mixture ( or else the sponge won't rise and lost it fluffiness), add ( water+oil+vanilla ) slowly fold until combine with a spatula.
* Bake 180c for 30 minutes center rack.
* Done, removed from oven, wait for few 10 minutes in the pan, let cake pull away from pan and invert cake to the wire rack and set aside for later used.
* When cake is cool, cut into 2 layers.

MANGO MOUSSE RECIPE
( recipe by allthatmatters )

You will need about 4-5 large sweet Mangoes
( for mousse, mango cubes for mousse filling in between the cake layers, topping and decoration. )

300g Mango ( peeled ) + 3tbsp power sugar
17g gelatin powder + 60g hot water
220g cubes Mango ( for fillings in the mousse )

* Puree Mango with 3tbsp power sugar.
* Dissolve gelatin with hot water, once it is in room temperature.  Mix in mango puree set aside.
* Beat whip cream until stiff peak, fold in mango puree gently with a whisk and change to spatula until all combine and set in the fridge for later use.

MANGO TOPPING RECIPE
150g Mango Puree
1tbsp gelatin powder + 4 1/2tbsp hot water

* Dissolve gelatin powder into hot water. set aside
* puree mango and mix in gelatin water.
* Pour Mango Topping into mousse cake, let it chill for 2 hours.

MANGO MOUSSE CAKE ASSEMBLY 
* Ready 8" Spring Pan, Place a layer of cake in the center of the spring pan.
* seperates mousse into equal portion.  Pour the 1st portion mouse about half amount to cover the cake and add in mango cubes.  Cover the cubes with the remaining mousse.
* Repeat, put another layer of cake in the center, make sure you lightly press the cake down a little.
* Pour the remaining 2nd portion of mousse all the way to the top of the pan.
* use a rubber scrap to smooth the top and chilled for 45 minutes to 1 hour.
* Add in Mango Topping let it chilled for 4 hours or overnight is the best
* i have extra mousse, due to a smaller pan used, so i make another 2 cups of mousse cake.
* To remove the cake from ring, blow with a hair dyer for few second not too long and remove ring and serve chilled.

Happy Baking!!

This is really so so delicious!! Aaahh.........hmmmm

Durian Swiss Roll

13.06.2014 - Nongsa Batam.  Durian is my favourite fruit!! i am dying of making durian swiss roll. Finally get some durian and make myself one!! It was heavenly!! As i expected, it was so good, soft and delicious!! Durians in the air!! Yummm....

Durian Filling
197g Durian flesh ( if you love to add more is up to your desire )
1 cup whipping cream
2tbsp confectioner's sugar ( your desire to add more or less or omit )

* shieve durian flesh in to paste.  Whip up 1 cup of whipping cream and confectioner's sugar mixed in smooth durian paste and mixed well.  Keep in side the fridge.

Sponge Cake Ingredients:
3 eggs ( large )
1/3 cup or 65g sugar
80g cake flour 2/3 cup
20g unsalted butter, melted
2~3 drops vanilla extract
1tsp baking powder

Method:
Sift cake flour and baking powder, set aside.

Line grease paper on 8.5" x 11" rectangle baking pan. Pre-heat oven to 180c.

With an electric mixer, whisk eggs and sugar on HIGH speed for about 5 to 7 mins, until the batter double in volume and is ribbon-like (the batter should leave a ribbon-like texture when the beater is lifted up). Turn to LOW speed and whisk for another 1 to 2 mins. Whisking at low speed helps to stabilise the air bubbles in the batter.

Add sifted cake flour into the batter in 3 separate addition. With each addition, use a spatula, gently fold in the flour until well blended. Take care not to deflate the batter.

Add the melted butter and vanilla extract, fold with spatula until well blended.

Pour the batter into baking tray. Spread and smooth out the batter evenly.

Bake in middle rack for 25-30 mins*, until the surface turns golden browned or until a skewer inserted in the centre comes out clean.

Remove tray from oven. Remove sponge layer from tray (with parchment paper still in tack), place a new parchment paper on top of the sponge cake and turnover, roll up immediately while the cake is still warm.  and leave it set to cool.

Remove the parchment paper, and turn the sponge layer with the 'skin' side down on a sheet of clean parchment paper. Spread the durian filling and roll up the sponge layer. Let it set in the fridge for another 1 hour before served.


NOTE:
*Do not over bake the sponge layer, otherwise it will turn dry and may crack upon rolling.
** The reason for doing so is to keep the sponge layer moist for easy rolling.

Cherry Muffins & Egg Surprise Milk Chocolate Muffins

28.12.2013 - Batam.  Im so overwhelmed with those lovely small and red little cuteness of fresh cherries from my hubby which was given by a friend flew from Western Australia.  It was freshly picked in the morning according to him. The cherries are super delicious and sweet, Love it.  

As i have so much cherries, I found a muffin recipe that is super simple, however i did some changes.  Very fast to prepare and bake for breakfast, and i have a container collected milk chocolate pieces from my son egg surprise toy.  I used 1 recipe split into half for cherries and half for milk chocolate.   The muffins are so delicious and soft!! love it.

Cherry is super expensive here and its not always be found.  Well i guess i understand that it is a seasonal fruit and cherries season only last for 100 days! and perhaps that is why it is expensive. 

Egg Surprise Milk Chocolate Muffins

Cherry Muffins

INGREDIENTS:-

2 1/2 cups all purpose flour ( added 2 tsp + 2 1/4 tsp  baking powder )

1 cup milk 

1 egg, lightly beaten

1/2 cup vegetable oil

3/4 cup caster sugar ( or use brown sugar )

1 teaspoon vanilla extract

1/2 cup fresh Cherries 

1/2 cup egg surprise milk chocolate chunks, i bring the egg shape chocolate into chunks  

Method:-

Preheat oven to 200c bake. 

Combine the flour, baking powder and caster sugar in a bowl, mix well with a whisk. Make a well in centre.

Add milk, egg, oil and vanilla. Mix until just combined. Separate the batter into half in a separate bowl, fold in half cherries and chocolate, give a 3 fold each, do not over mixed the batter or the muffins will become very tough. 

Spoon mixture evenly between paper cases. 

Bake for 30 minutes or until golden and just firm to touch. 

Stand in pan for 5 minutes. Transfer to a wire rack to cool

7 Cherry Muffins & 5 Egg Surprise Milk Chocolate Muffins

Egg Surprise Milk Chocolate Muffins

Cherry Muffins

Simply Delicious

Yummy Cherries!

Strawberry Swiss Roll

21.11.2013 - Batam.  I have plenty of strawberries, so i decided to make strawberry swiss roll, its simple and easy.  I use whole strawberry in the filling with whipping cream.  i want the whole strawberry effect when cut. You can also cut strawberry into little cubes.

My first and 2nd attempt of baking swiss roll has been easy and either this one.  I have no problem at all with the cake baking part.  The only thing is that i don't have parchment paper to do the rolling in an appropriate way.  So whoever out there has the same problem and now reading this blog, you are not along! :) hehe.. But don't worry.  I have found a way! I have did my job! my experiment with the 1st and 2nd attempt of using aluminium foil and failed to keep the beautiful brown skin on the cake.

On my 3rd attempt, this time I managed to keep the skin on the cake!! Yeah!! When the cake was out from the oven, immediately line cling wrap on the skin side, then follow with aluminium foil.  As cling wrap is very soft, so i used aluminium foil as a supporting material to roll up the cake.  So far so good. My beautiful lovely brown skin nicely stick on the cake! im so happy!

Ingredients:
3 eggs, @ room temperature
65g / 1/3cup granulated sugar
80g / 2/3 cup all purpose flour / cake flour
20g unsalted butter, melted
2~3 drops vanilla extract
1tsp baking powder

Filling:-
Chocolate Whipping Cream for filling - 1 cup whipping cream, 2tbsp confectioner's sugar, Beat till stiff peak.
Fresh Strawberries


Method:
Melt butter set aside and  in a clean bowl, sift flour & baking powder set aside.

Line a 22 x 22cm tray with parchment paper, set aside. Pre-heat oven to 180c. I used kitchen towel as i do not have parchment paper, absolutely no problem with my cake and the baking process.

With hand mixer, whisk eggs and sugar on high speed until batter double volume in ribbon stage (the batter should leave a ribbon-like texture when the beater is lifted up). In low speed whisk for a min to reduce big air bubbles in the batter.

Add in sifted flour into batter in 3 batch. with a spatula, gently fold in the flour mix well and lastly add the melted butter and vanilla extract, fold in with spatula until well combined.

Transfer batter into the tray. Spread and smooth batter and tap a few times to release air bubbles.

Bake in the middle rack/ center rack, for 25 mins till golden brown  (Do not over bake the sponge layer, otherwise it will turn dry and may crack upon rolling)

Bake until the surface turns golden browned or until a skewer inserted in the centre comes out clean.
Remove tray from oven. Give a few tap again on the table.  Sponge cake should be easily removed from the tray from the tin.

As i dont have parchment paper ( to prevent the beautiful brown skin from removing ) Skin side up, place a cling wrap on top and follow by an aluminium foil on top.  Get a flat plate to turn the cake skin side down.  and remove the paper on the cake.  Let it cool for 30mins.

cutting slits along the length of the sponge layer will help to prevent cracks when rolling.  Spread a layer of whipping cream on the cake and line strawberries just about the edge, hold firmly and roll up. Place the rolled cake seam side down.

Refrigerate for an hour and served chill.

 When the cake was out from the oven, immediately line cling wrap on the skin side

then follow with aluminium foil.  As cling wrap is very soft, so i used aluminium foil as a supporting material to roll up the cake.

 Turn the cake skin side down, remove paper

After paper remove, the cake will remain this position to cool for 30mins

Clean and cut strawberries and beat whipping cream till peak, set aside

After 30 mins cooling, apply whipping cream on top 

Line the strawberries almost near to the edge

Gently roll up with the support of aluminium foil

Foil the aluminium on the cake and let it set in the refrigerator for few hours

After few hours, cling wrap can be removed, remove it slowly so as it won't damage the brown skin and it is ready to cut and eat! 

Soft & Spongy Banana Cake

11.10.2013 - Batam.  I still have 4 ripped bananas in my fridge from yesterday Banana Raisin Muffin making.  Oh well, i think i just make another banana cake again with the balance banana.

I've got this recipe from Wen's Delight, never have i made a banana cake before, so this will be my very first time.  I had Google so many banana cake recipes.  But i decided to make this one because it looks kind of light and spongy instead of the heavy version of moist and dense banana pound cake.

She has 2 soft & spongy recipes, one with less ingredients amount and one with full ingredients. so i picked the full ingredients recipe and make a big one instead the smaller one, because i have 4 bananas, that would be just right with full ingredients recipe.  The recipe indeed super easy. I made it and turn out a super airy and great banana sponge cake! I love it.

I read several comments from her Blog with regards to her recipe, some saying that the cake didn't rise, not airy and dense.  The important step is the beating eggs, sugar & banana to a ribbon stage i guess.  Ribbon stage is important in cake baking. so be patience a beat away for 10-13mins follow the recipe.  I have been very patience lately in baking!! LOL...and yes i beat until a ribbon stage, so beautifully thick and you can feel that the cake gonna be so light!! well it is worth the beating. and you will get a successful and lovely cake later on.

I bake this cake at 160c in the beginning follow the recipe for 45mins but turn out the cake still under cook, and so i bake another 30mins 160c, placed cake on lower rack oven not center.  so a total of 1 hour 15 minutes. When the baking time was over, i was so excited and removed the cake from oven, the burn on top was not really as brown, when i insert a skewer to check came out clean.  When i tried to remove from the baking pan, gently run around with the knife, i find that the cake still sticky..Rggggrrr....( a little lost patience...), so i dump in the oven again bake for another 10mins and increase the oven temperature to 200c. Maybe we just need to know our OVEN well!! My oven is not a high tech or expensive one, so i think that is why i always get problem with baking time and temperature. a lousy oven!! and.........hold my breath, patiently waiting for the cake to be cooked, Well after another 10mins 200c, the banana cake was cooked Perfectly!! The banana cake SMELLs awesome!!!!! i removed the cake from pan and on wire rack to cool.

Seriously this banana cake really is so spongy and soft, most of all it is Extremely Delicious!!!! i love it love it so much!! is really worth the effort to bake this cake.

Perhaps next time i need to increase the temperature to 180-200c bake for 50-60mins and to place the cake in the center when baking.  Anyway, this is my experience, will see yours!! maybe yours will turn out just fine follow the recipe temperature and baking time!! :) so be happy and check out her blog for more recipes.

For Frosting, I would highly recommend to use Cream Cheese Frosting! It would be so delicious.

INGREDIENTS:-

5 Eggs (large size, 65-70g w/shell)
250g sugar ( I reduce sugar amount to 200g )
350-400g Banana ( I used a hand blender blend banana into paste )
300g Cake flour
1 tsp Baking powder
1/2 tsp Baking soda
200g Sunflower oil (or any vegetable oil except olive oil)


METHOD:-
Preheat oven at 160 degree C. ( its all depends on your oven ).
Grease & line a 2 x 8" round tin (or 1 x 10" square tin) base with baking paper is a most.
1. Sieve flour, baking powder & soda together. Sieve twice & set aside.
2. Whisk eggs, sugar & sliced banana at max. speed till stiff/ribbon stage. (For Kenwood Chef - approx 10-13mins)
3. Fold in sifted flour & mix well. (Can use spatular or hand to mix)
4. Add in oil & mix well till batter is shiny & flowing.
5. Pour into baking tin & bake for 40 - 45mins. ( you can increase baking time if your cake not well cooked )

Good luck and Happy Baking!!

This gonna be so delicious with Cream Cheese Frosting!!