Red Velvet Cake with Cream Cheese Frosting ( 1 )

03.01.2017 - Happy New Year to all!! I hope the Rooster year 2017 bring me luck, fortune, love and health all the way until the end and all the way until i die!!  *smile

This is my 1st cake in 2017. :) Has no intention to make red velvet cake actually, but this is my siblings fault *lol..... I was so dying to eat red velvet cake after one of my sister show me her red velvet cake and so i decided to make one all for myself *greedy mode *lol

I was always wanted to bake a Red Velvet whole cake as i did long ago with little cupcakes but i didn't really like the taste perhaps i wasnt good in baking that time.  However, im glad i decided to bake this again and happy that the cake turn out to be perfected.  It was totally taste as good as the one i ate long ago at a cafe.  This cake was super soft, delicious and delicate.  Im glad to pick Jeannietay's Blog recipe, She has an amazing skill and baking recipes, love her blog and all her recipes sharing.   Here is link  red-velvet-cake/

For the frosting, i used Munira Frosting.  ( This blog forgotten to post until today, so sorry if you happen to see 2 red velvet cake post at the same time! :::) :) and this is my 1st Red Velvet Cake

Red Velvet Cake with Creamcheese Frosting ( 2 )

02.04.2017 - Batam.  Who haven't try baking this luxury beautiful spongy and delicious "Red Velvet Cake", its time to get yourself to bake one! This is an easy peasy bake.  I guaranteed will satisfy your craving! Recipe by https://jeannietay.wordpress.com/2015/12/12/red-velvet-cake/  Do adjust the baking temperature.

This is my 2nd Bake, the 2nd was as good as the 1st bake.  ITs all always better and if you see my 1st bake, the decoration and cream is so much different, this definitely looks more neat and clean.  Its also due to the frosting that using more creamcheese instead of whipped cream.

This is a perfect cake for birthday, wedding or served in any occasion. Not only the color so attractive, every bite is magical!

RED VELVET CAKE 

Ingredients;-

80g Cake Flour
10g Dark Coco Powder
12g Corn Flour
1/4 tsp Baking Soda
1/4 tsp Salt

6 Egg Yolks
1tsp Vanilla
1tsp Vinegar
2tsp Red Colouring
70g Corn Oil
100g Fresh Milk

6 Egg Whites
1/4tsp Cream Of Tartar
100g Caster Sugar

JEANNIE TAY FROSTING:-
226g Cream Cheese
80g Icing Sugar
1 1/2cup Rich Bettercreme Cream ( i used Errylady SHINE Road Brand* non-dairy topping whipping cream, the topping already sweeten, so i reduce the amount of icing sugar to the cream ) 
1tsp Vanila

MUNIRA FROSTING:-
70g Cream Cheese
1/4cup Icing Sugar
240ml Rich Bettercreme
Few Drops vanilla

* Beat creamcheese, sugar and vanilla until creamy.  In another mixing bowl, whip whipping cream till thick and mix cheese to combine. I have tried both Frosting, if u like more cream cheese you can pick Jeannie Tay Frosting, if you like less cheese more cream, you can pick Munira Frosting. 

Method:-
* Grease and line bottom 8" round pan ( new pan ), side grease and dusk with flour.
* Pre-heat oven 170c with waterbath.
* Sift 1st 5 dried ingredients and set aside.
* Beat egg whites, sugar and cream of tartar until firm peak and set in the fridge for later use.
* Beat egg yolks until double volumn, Lower speed hand mixer no.1 add in oil slowly and follow with milk, vanilla, vinegar and red colouring, mix to combine.  Add in sifted flour mix well with a hand whisk,
* Add in egg whites separates into 3 batches, 1st fold in 1/3 portion with hand whisk until all combine, 2nd fold in 1/3 portion mix gently and is ok if u see some meringue not totally mix through but continue add in the last remaining portion, fold with a spatula gently until all combine.  
* Pour into baking pan, Bake at 150c 70-80mins until cake is done.  ( i bake at 170c for 1 hour wtih waterbath center oven.  Removed waterbath continue bake lower rack for another 30mins ) Its perfectly cooked.  
* after removing cake from oven, wait for few minutes until cake pull away from pan to unmould.
* allow cake to cool completely before slicing into 3 layers.  Reserved top crust layer for decoration.

Greentea Chiffon Cake

20.09.2014 - Nongsa, Batam.. Just after 2 days a Pandan Chiffon Cake and my hand is itchy to make another chiffon cake.  I guess success doesn't mean good.  the more i achieved the more i make, and the more i make, the more i eat!!  Ok, i will take it slow after this one...

This time im making a Greentea Chiffon Cake, was so interested to make this greentea flavour a long time ago! This recipe was adapted from christine's recipe - Greentea Chiffon Cake.  It was real good. i can say.  The texture was extremely airy, spongy so spongy....and soft as cotton.  That kind of cottony is definitely different from Pandan Chiffon Cake i made earlier.

This recipe definitely i can use for other flavours in the future! yeah... guess i will stick to this one basic chiffon ingredients..and i love it because it is not overly sweet, just perfect.


With small 22cm tube pan, i managed to make extra 3 cupcakes with the batter.

Ingredients
Batter:

80 gm cake flour
5 egg yolks
30 gm caster sugar
35 gm vegetable oil
1/2 tsp baking powder
1/8 tsp salt ( omit )
3 Tbsp green tea powder (Matcha powder), or to taste
120 ml hot water (or hot milk) ( i used water )

Egg whites:
6 egg whites
50 gm caster sugar
1/2 tsp cream of tartar

Method:
Preheat oven to 170C (338F).

Dissolve green tea powder in hot water (or hot milk). Let cool down.  Combine cake flour, baking powder and salt well. ( i combine all flour form, sieve flour, greentea powder and baking powder set aside and sieve one more time before mix to the egg yolks batter )

Mix green tea powder in hot water/hot milk well.

Whisk egg yolks, stir in 30 grams of caster sugar until completely dissolved. Add vegetable oil, green tea mixture, and sift in cake flour mixture in sequence. Make sure to combine and stir well between adding each ingredient. That’s the batter you need. Set aside.

Use an electric mixer to beat egg whites until bubbles form. Add cream of tartar. Blend thoroughly, then add one third of sugar at a time. Combine well between the adds, until stiff peaks form. (Please refer to this video, showing how to beat egg whites, on my youtube channel.) Here’s a simple test whether your egg whites are ready or not. The egg whites won’t slip or fall down even if you turn your bowl upside down.

Fold in 1/3 of egg whites into the batter. Gently incorporate all ingredients with a rubber spatula. Repeat this procedure with the rest of the egg whites. Don’t beat or stir too hard, just combine well.
Transfer mixture to cake mould. Bake in preheated oven for 35 to 40 minutes. Test the cake with a needle. If it comes out clean, it’s cooked. Remove from oven and invert the mould immediately. Let the cake cool completely. Use a knife to run around the edges of mould and take out the cake carefully. ( preheat at 190c, bake at 180c 50mins + 3 cupcakes at lower rack oven.  I invert cake upside down successfully this time.  Cake was so soft, airy and fluffy )

Add caster sugar in fresh whipping cream and beat with an electric mixer until soft peaks form. You might like to sit the bowl on some ice cubes to beat whipping cream in warm weather. I skipped this step when the weather is cold. Most importantly, chill the mixer and bowl in fridge before beating, that would help you to get better results. Chill the beaten cream in fridge for 30 minutes.
Cut the cake into halves and spread cream evenly as picture shown. Done.

Pandan Chiffon Cake & Cupcakes

18.09.2014 - Nongsa, Batam   I thought i wont be baking any chiffon cake for a longtime, but here i am doing it again, feels like ages didn't bake a good pandan chiffon cake and im like dying for one and searching for good pandan chiffon recipe to try out.

Searching high and low for a simple recipe and finally i was attracted to this Pandan Chiffon Cake  from Aunty Yochana's Cake Delight blog.  She has so many wonderful recipes on her blog, please do feel free to check her out!!

I have no regrets to pick her Pandan Chiffon Cake recipe because it turn out so perfectly good!! im so lucky to get the right recipe to bake for precious time of preparation and ingredients used...however, i did some adjustment on the sugar amount used, i only used 130g of sugar in total instead of 180g.  im so glad i did the reduction of the sugar amount, with 130g sugar, the cake has a perfect sweetness, not overly sweet.  It could be too sweet for me if i use 180g.

Anyway, back to the result, my cake was turn out so perfectly good, the height was perfect and texture was soft, spongy, airy but the only thing is that i can't invert my cake after bake.  As im trying to invert it upside down, the cake was eventually dropped out from the pan...lol..so i quickly safe the cake from the table and move it to the wire rack.  lucky the cake still stay light and height wasn't affected with the cooling method i used like normal cake.  By the way, i have this not a regular chiffon pan but has a tall and deep, but mine is very short and i managed to get another 4 cupcakes size chiffon.


Ingredients 
for egg yolk mixture:

6 egg yolks
2 Tbsp. Pandan juice
150 gm/ml coconut milk
1/4 tsp. salt ( omit )
4 tbsp. Corn oil
1 tsp. Pandan Paste
1/4 tsp. Green colouring ( omit )
80 gm. caster sugar ( total sugar used in this recipe only 130g for both whites n yolk, if u like sweeter, you may stick to the original recipe that calls for 180g in total )
140 gm. Cake flour
added 1tsp baking powder

Egg White Mixture:
6 egg white
1/4 tsp. Cream of Tartar
100 gm. caster sugar ( i separate half sugar from a total of 130g for whites )

Method:
(1) Mix all the egg yolk ingredients together and stir till smooth.  ( i beat egg white first keep in the fridge, beat egg yolks & sugar till ribbon stage, add in oil with a whisk and follow by coconut milk with a whisk and pandan juice, green pandan paste whisk for a second till combined and add in flour 3 batches with a whisk till combined. )

(2) Whisk egg white with cream of tartar and gradually pour in the sugar. Whisk at high speed until frothy and stiff peak forms.

(3) Gently fold egg yolk mixture with egg white mixture until blended. ( fold in egg white with a whisk 1st and 2nd batch and last with a spatula to mix well )

(4) Pour into a 9" (23 cm) tube pan. Bake at 170C for about 40 to 45 min.s or until cooked.  I used 22cm tube pan, Preheat at 190c and bake at 180c for 55mins +  extra 4 cupcakes, bake at lower rack.  Another 12 mins before finish, i lower down temperature to 170c b cos the cake rise high with just 2 very small cracks.  ( adjust your own oven to the right temperature ). 

(5) Remove from oven, invert cake onto cooling rack until completely cooled before removing from the pan.  No need to invert upside down, the cake would drop, so just cool it on the rack.  the cake is very delicious soft and not too much shrinkage.  perfect and sorry to say it is better than Kitchen tigeress recipe. i will use this for future pandan cake or cupcake. 

(6) Slice and serve.

Orange Chiffon Cake

I love orange, bought some big and sweet Sunkist oranges, so waste no time, i want to make something with oranges and here comes the Orange Chiffon Cake choice! :)

I have this chiffon pan not the regular chiffon pan that you might have in your kitchen.  I bought this pan made in Indonesia, has a lower height and smaller size and shape. that is why i don't get a brown side and bottom of my cake like the regular chiffon in the picture.  But anyway, still can bake a good looking chiffon cake looks no burn at all bottom and side...haaa...haaa..

My chiffon cake turn out great and no cracks, thanks god, the result pleases me that day! however, i might less down the amount of orange zest next time even thought i love zest but i find it slightly bitter in my cake, everything was perfectly good.

INGREDIENTS:-

60 g egg yolks
50 g castor sugar
80 g corn oil
65 g orange juice
100 g cake flour
¾ tsp baking powder
sift with cake flour
¼ tsp salt
15 g finely grated orange zest

180 g egg whites
⅓ tsp cream of tartar
50 g castor sugar

Measure and prep ingredients as detailed above. Preheat oven to 200°C.

Whisk egg yolks and 50 g castor sugar till thick and pale. Add corn oil. Whisk till thick again, like mayonnaise. Add orange juice. Whisk till evenly mixed. Re-sift sifted cake flour and baking powder into bowl. Add salt and orange zest. Mix till just even. Set aside. Thoroughly wash whisk.

Whisk egg whites till very frothy. Add cream of tartar. Keep whisking till egg whites are thick. Gradually add 50 g castor sugar whilst continuing to whisk. Keep whisking till egg whites reach firm peak stage. Add to yolk mixture in 3 batches. Mix with whisk till almost even after each  addition. Scrape down thoroughly with spatula. Fold till just evenly mixed. Bang bowl against  worktop 2-3 times to remove big air bubbles in batter.

Pour batter into 21 cm  loose-bottomed chiffon pan that's not non-stick, slowly so that  big air bubbles burst as they flow out of bowl. Level batter with  spatula. Run chopstick around sides of pan and knock pan 2-3 times against worktop to get rid of more big air bubbles.

Place cake in lower oven. Reduce temperature to 180°C. Bake till cake is level with pan and slightly golden brown, about 20 minutes. Place baking tray in top of oven to block heat from top of oven. Continue baking till cake is brown and slightly springy when pressed, another 20-25 minutes, rotating as necessary so that cake browns evenly.
.
Remove cake from oven. Invert and rest cake elevated from worktop. Leave till cool.  Un-mould by cutting cake out of pan. Slice and serve.

Pandan Chiffon Cake

15.03.2014 - Batam, Nongsa.  I love Chiffon Cake, have wanted to try making a common Pandan Chiffon Cake for a very long time.  Finally i can make now since ive got my Cream of Tartar stock from my recent trip back to Malaysia, How nice!! Or else i could only dream of making one!!  My pandan chiffon cake smells super pandan and delicious!! Love it! simply soft and airy.

This recipe was adapted from Kitchen Tigress.  (Recipe for one 21 cm pan ) I used 22cm chiffon cake pan.

INGREDIENTS:-

100 g pandan leaves, use only soft and moist young leaves
buy 250 g and use only 100 g of the innermost, light green leaves
70 g freshly squeezed coconut milk, undiluted

180 g egg whites ( around 6-7 eggs small-medium size ) 
½ tsp cream of tartar
50 g sugar

60 g egg yolks
50 g sugar
60 g vegetable oil
¼ tsp salt ( i omit salt )
100 g cake flour, sifted with baking powder
1 tsp baking powder

Image Don't use old, dark green pandan leaves. Not only do these not have any juice, they actually absorb liquid because they're very dry. If you blend old and young leaves together, the juice of the young ones would be absorbed by the old leaves.

Preheat oven to 180°C (355°F). ( I preheated my oven to 190c )

Wash and roughly chop pandan leaves. Blend with coconut milk and 1 tbsp water. Strain, pressing leaves hard. Discard pulp. Set aside green liquid, which should weigh 95 g.  ( blend young cutted pandan leaf, add 1tbsp water and coconut milk to get the juice.  use a spoon to squeeze out juice and with hand.  my blended pandan juice only reach 65g, so i added more coconut milk to reach 95g.  i added a tiny drop of pandan paste to the mixture.  Since the result cake wasn't that green, perhaps next time could add 1tsp of pandan paste for a better color or add more fresh pandan leaves, up to your choice ) 

Whisk egg whites with sugar and cream of tartar till just reaching stiff peaks. Set aside. ( beat until really stiff peak )

In a separate bowl, whisk egg yolks and sugar till pale, thick and creamy (ribbon stage). Add green coconut milk, then vegetable oil, whisking till evenly mixed. Gradually add flour mixture, along with salt, again whisking till just evenly mixed. Add egg whites in 3 batches, whisking gently by hand in electric whisk's direction. Scrape down with spatula before mixing last batch of egg whites. ( beat egg yolk & sugar to ribbon stage, add in oil mix with baloon whisk or egg beater whisk and add in coconut mixture mix just combined.  add sifted flour 3 batch, whisk until even.  Whisk in egg white in to 3 batch and 2nd mix whisk again and last part with a spatula mix till well combine. )  

Bang mixing bowl against worktop 2-3 times to remove air bubbles. Pour batter into 21 cm 2-piece chiffon tin that's not non-stick, slowly so that air bubbles still trapped in the batter are released. Run a chopstick round side of tin to remove more air bubbles. Level and smooth top. ( i did not bang my batter , but i pour in my batter slowly to reduce air bubbles. pour batter into a non grease pan.  until almost the same height and smooth the top.  i did not run a chopstick around the tin. ) 

Bake cake in bottom of oven till risen and almost level with top of tin, about 15 minutes. Cake should now be very slightly brown and not cracked. Place baking tray in top of oven to block top heat. Continue baking till inserted skewer comes out clean, 20 minutes or so. Cake should now be slightly cracked. Remove tray from top of oven. Continue baking till top of cake is dry and medium-brown, another 5-10 minutes. ( i preheat oven at 190c, bake at 180c lower oven for 40 mins until finished without using baking tray to cover the cake )

Remove cake from oven. Invert onto a bottle. Leave till cool, an hour or so. Cut cake out of tin. ( i invert into a small coloring bottle upside town and leave to cool.  Remove cake after 1 hour cooling by using a knife run around the side of the tin when my cake, it shrink just a little at the side and shrink helps to remove cake easily. )

Coffee Chiffon Cake

26.10.2013 - Batam.  I bought 5 new aluminium pans including a W: 22cm & H: 2.5" chiffon pan.  I am so ready to test baking a chiffon cake.

So today i decided to make a simple chiffon cake. All i have is coffee.  So a small Coffee Chiffon Cake recipe to test my very first chiffon cake baking.   Reading so many failed attempt from people, but i am not afraid to try though.   So i have got this recipe from Small Small Baker.

My chiffon cake turn out great, texture is soft and light.  but its not a high chiffon cake and not as high as it rose like Small Small Baker chiffon cake.  it is probably my pan is wide not high.  My pan only 2.5" high and it is better to use a 6" pan sure looks better.

I whisk the egg white first instead of the egg yolks, for me is about the same because i work quick with the egg yolks mixing.  and i don't have the risk to failed on my egg white whisking with grease and all that stuff later on.

I missed look of the amount of sugar.  Instead of a total of 70g, i used only 20g..LOL...i was wondering since the beginning why this recipe only used so little sugar and so afraid the cake might turn out bitter when i only saw the recipe used 20g for yolks, is my fault, didn't read the recipe properly.  Lucky the whole cake turn out well without the bitterness of the coffee.

Very soft and tender

Ingredients (6-inch chiffon tin) ( i used my chiffon pan size as mentioned above )

2 egg yolks
20g caster sugar
1 tbsp instant coffee powder
20ml milk
20ml cooking oil
40g self-raising flour

2 egg whites
1/4 tsp cream of tartar
50g caster sugar

Method
1. Whisk egg yolks and sugar. Stir instant coffee powder with milk until the coffee powder dissolves.
2. Add the coffee mixture and oil into the egg yolk batter. Fold in the flour.
3. Beat egg whites and cream of tartar until mixture is foamy. Gradually add in sugar and beat until stiff peak form. (Important!)
4. Gently fold beaten egg white into egg yolk batter (in step 2) until blended in 3 batches.
5. Pour batter into ungreased (recommended 6-inch chiffon tin) i used H: 2.5" pan & W:22cm . Bake in pre-heated oven at 180 deg C for 30 mins.
6. Remove from oven and invert cake immediately until it is completely cool. ( cake rise beautifully but its too small in size )