Fresh Fruit Cake for ME

Yes....my birthday 14th Dec 2016 ! Make myself a huge delicious Vanilla Fresh Fruit Cake.  It was so good!! The only thing wasn't perfect is the whipped cream.  Little thing that when i thought its easy, it turn to be the biggest problem among all.   I have no problem in whipping all the time, just too bad, i guess its the brand i bought whatever is that, it wasn't a good one and i won't going back for that particular brand ever again.

Back to my lovely cake, it was yummy.  A huge Basic Sponge Cake, was a good choice to bake this cake for my birthday.

FRESH FRUIT CAKE RECIPE
VANILLA SPONGE CAKE
INGREDIENTS:-
( 8" round pan )
5 large egg yolks
25g sugar
1tsp vanilla
85g water
65g oil
135 cake flour
1/2tsp double baking powder ( added )
5 large egg whites
90g sugar
1/2tsp cream of tartar

FILLING
3-4 fresh kiwi fruits
10-15 strawberries
1 canned peach

CREAM
1 1/2 cups Whipping cream
Icing sugar to taste
drop of Vanilla

METHOD:
* Beat egg whites & sugar until stiff peak set aside.
* Beat egg yolks & sugar till double volume, add vanilla and oil.  Beat a little and add in water with a mixer to blend, add in sifted flour with a mixer to blend in slow speed.
* Mix in meringue in 3 batches.
* Prepare 8" round pan, line base only, no need grease side.
* Pre-heated oven 150c.
* Bake at 150c for 25 minutes, increase temperature to 170c for 60 minutes.  ( original baking time of baking 140c for 25minutes, 160c for 40 minutes )  Its depends on your own oven temperature.
* Remove cake from oven into wire rack, wait for 15-20 minutes before remove cake from pan.  Side will shrink a little, run knife around and invert cake to wire rack to cool.
 * To assemble the cake - slice cake horizontally into 4 layers.  Place bottom layer on a serving plate, fill with whipped cream and place slices of strawberries dollop cream on fruits and layer with another cake, do the same with the rest until top layer.  Cover with whipped cream.  Top with fruits of your choice.

Coffee Mocha Old School Sliced Cake

07.06.2017 - Craving for some simple cake, so make old school sliced cake again since i have so much left over buttercream from the previous bake "Mocca Nougat Roll Cake..

I am using the same recipe from my 1st post of OSSC, only added 1tsp of Coffee Mocha Paste.  I just love decorate them! look at this batch, they are getting more and more old school style!...love it!

SPONGE CAKE RECIPE
4 egg yolks
1tsp coffee mocha paste
75ml corn oil
100ml water
150g cake flour
1tsp baking powder

4 egg whites
80g caster sugar

METHOD:-
* Line 20x20 / 8" square pan base only, side no needed to grease, set aside
* Beat egg white until peak with sugar, side aside.
* Beat egg yolks until double volume in between add in paste beat until combine.
* Add oil slowly follow by water with a mixer, fold in flour slowly with mixer until all combine.
* Add in meringue into 3 batches.
* Pour into baking pan.
* Preheated 180c, Bake for 30 minutes.
* Invert cake into wire rack to cool.
* When cake is cool, halve cake, slice cake in half horizontally, fills buttercream and sandwich together.
* Top coat a thin layer of crumbs coat, let it set and chilled for 5-10 minutes, removed from fridge continue coat the 2nd layer buttercream with a smooth top, chilled for another 10 minutes, removed from fridge, here you can either cut into pieces before pipping or vise versa.
* Delicious to consume in room temperature or chilled.

FROSTING 
SWISS MERINGUE BUTTERCREAM ( SMBC) RECIPE
150g Cold butter
2egg whites
60g sugar
1tsp Coffee Mocha Paste

* Double boil egg whites and sugar, whisk till sugar melt, removed egg whites, beat on high speed until peak and add cold butter, keep beating until it has become smooth cream, add paste to mix to combine.

This is the paste i used for this cake, so good!! 

Yummy!!

Mocca Nougat Roll / Cake

03.06.2017 - Has anyone heard of Mocca Nougat Cake? A year ago, Indonesia igers went viral with this cake and so am I was so curious what was special about this cake that everyone wants to bake! Finally down to a year now, I manage to bake one to try myself.

Now why do you think it took me so long to bake this cake? It is because when this cake goes top of the world, not much people are kind enough to share the recipe, as a year goes by, i finally saw people posting it! im glad, since i have been searching up and down for the 1st baker recipe, i finally get it from instagram.  I did alot of comparison though from recipe to recipe.  But i will try the original recipe 1st then will go to a larger cake.

Today i am baking Mocca Nougat Roll.  Its small and easy!!   I know why people love about this cake! It is extremely aromatic! If you love coffee mocha. this is the right cake for you! The whole cake coated with crunchy sugary peanut, that is the famous part of the cake the "Nougat" It was the crunchy sugary peanut.  When mocha mix with crunchy peanuts! you know how good it taste! Its delicious!

When this cake was done, I do not know why the sponge cake wasnt as light as it suppose to be, indeed looking for a lighter sponge cake texture for this cake though....will try another recipe when time to come. However, it was delicious too, I personally love the nougats thats what they called it and the coffee mocha SMBC, i found this paste is the best among all paste!! that coffee mocha aroma just takes my breath away!! it smells good and taste so delicious!!

Look at those nougats ( crunchy sugar peanuts ), they are so yummy!

MOCCA NOUGAT ROLL / CAKE
INGREDIENTS:-
4 egg yolks
2 egg whites
60g sugar ( original 65g )
75g melted butter
50g cake flour
8g corn flour
8g milk powder
1tsp "MAGLAM" coffee mocha paste

* Line 20x20 square pan with grease paper set aside.
* Beat egg yolks and sugar till ribbon stage add in mocha paste.
* Sift in cake flour, corn flour and milk powder fold gently with a spatula ( Do not over mix ) and mix melted butter with a spatula until well combined.
* Preheated oven at 180c, bake for 20-25 mins center oven.
* When its done, removing cake from oven, wait for few minutes, removed cake from pan and carefully remove the baking sheet and roll up the while its still warm. skin side up. Let it cool on the rack.
* When it is cool, unfold cake and fill SMBC sprinkle some nougats and gently roll it back, keep in fridge and let it chill.
* Remove cake from fridge on pan/cake plate, coat cake with buttercream and finish with nougats coating all over cake.

* Served chilled or room temperature. 

Yummy!!!

This is the paste i used, so good!!

FOR NOUGAT / PEANUT CRUNCH 
INGREDIENTS:-
100g caster sugar
150g peanuts ( with / without skin )

*Roast peanuts with wok, stir fried until fragrance. set aside. ( if you used peanut with skin, pls removed skin )
* Heat clean wok, add in sugar, do not stir. let it caramelize to brown color, off fire, fold in peanuts, mix well with a wooden spoon and transfer sugar peanuts on a baking pan that has lightly grease.
* Spread sugar peanuts, let it cool, harden.
* On a baking pan, use a mortar to crush the sugar peanuts. I prefer to have some good bites of the peanuts, so i do not crush it so fine.
* Keep in a zipper bag.

BUTTER CREAM RECIPE 
( I don't used this butter cream recipe, i used SMBC for this cake )

125g Butter
70g sweeten condensed milk
1/2tsp mocca paste

* Beat butter until double volume, add in sweeten condensed milk and mocca paste, beat until all combine.


SWISS MERINGUE BUTTER CREAM RECIPE ( SMBC ) 
150g cold butter
2 egg whites
60g sugar
1/2tsp "MAGLAM" coffee mocca paste

* Double boil egg whites and sugar, whisk till sugar melt, removed egg whites, beat on high speed until peak and add cold butter, keep beating until it has become smooth cream, add in mocca paste mix well.

Old School Sliced Cake with Buttercream

15.04.2017 - Who remember these beautiful buttery cream slice cakes? I do, i remember mom love to bring me to her friend kopitiam drink lemon tea with 2 slices of these beautiful slice sponge cake with buttercream cake, i love it so much!! I was just in my primary school those days.  

Those days, these cakes are so simple, delicious and no complication...lol*  I always pick the rectangle 2 layers slice cake with piping gel and little flowers on top, the other of my favourite are in round shape, sometimes i love to pick with coated peanuts top with piping gel or round cake coated with coconut and top with piping gel, simply yummy!

Every time i crave for it, i started searching recipes, looking at old school cakes pictures....ahaah....just couldn't resist those temptation. What keeps me being lazy to make are basically i imagine too much work with this tiny cakes, need to bake a cake, make buttercream and piping gel, this and that.....but finally i decided to make them anyway.

This recipe from Lucindafamilykitchen blog. I choose to make all vanilla flavour this time, i hope when i am not lazy and crave for it next time, i will try coffee and strawberry sponge cake with vanilla!!  

I still find my sliced cakes very uneven, messy and not so beautiful.  Anyway, i am happy with the outcome at least finally i got to taste it my very own old school sliced cakes!!! Horey!!..bite to my childhood memories. I will make more beautiful next time. 

BASIC SPONGE CAKE 
4 egg yolks
75ml corn oil
100ml water
150g self raising flour ( i dont have SRF, so i use cake flour + 1tsp BP )
4 egg whites
100g caster sugar ( i reduce to 80g )
* for coffee cake, add 1sp coffee paste

METHOD
* Line 20x20 / 8" square pan base only, side no needed to grease, set aside
* Beat egg white until peak with sugar, side aside.
* Beat egg yolks until double volume in between add in paste beat until combine.
* Add oil slowly follow by water with a mixer, fold in flour slowly with mixer until all combine.
* Add in meringue into 3 batches.
* Pour into baking pan.
* Preheated 180c, Bake for 30 minutes.
* Invert cake into wire rack to cool.
* When cake is cool, halve the cake, slice sponge cake into 2 layers and fill with butter cream.  Top with your own decoration desire.
* Delicious to consume in room temperature.

FROSTING 
SWISS MERINGUE BUTTERCREAM ( SMBC) RECIPE
150g Cold butter
2egg whites
60g sugar

* Double boil egg whites and sugar, whisk till sugar melt, removed egg whites, beat on high speed until peak and add cold butter, keep beating until it has become smooth cream.

Banana Sponge Cake

This is a present for my friend birthday! :P She loves my Banana Cake.

This is such a lovely cake that i haven't got the chance to share for years, i have been baking this repeatedly like 5 times last year. I found this recipe from happy home baking .

When comes to baking involve with fruits,  i prefer to use brown sugar which the whole cake won't overly sweet when blend in the fruits.  For this recipe, the original recipe called for 150g of sugar, happy home baking had reduce to 100g with her recipe, however i still find it sweet, so i use brown sugar instead of caster sugar.  Did little extra banana decoration on top. :)

BANANA SPONGE CAKE
( For this time i used 6" round pan, the rest of my baking with this recipe i used 8" pan )

(A)
3 large eggs
100g brown sugar
250-300g Banana ( about 3 large medium ripped banana )
* mix everything in a mixing bowl.

(B) sift
150g cake flour
1/2tsp baking powder
1/4tsp baking soda
* sift 3 ingredients and set aside.

(C)
80ml oil
20g milk
1tsp vanila
* mix everything in a bowl, set aside.

DECORATION
Keep 1 or 2 bananas for decoration

METHOD:-
* 6" or 8" round pan. Lightly grease side and bottom, line grease paper bottom, dust flour side pan.
* In a mixing bowl. Mix ingredient (A) beat with a electrical mixer until ribbon stage, takes about 7-8 minutes.
* fold ingredients (B) in 3 separate addition with a spatula gently till all mix well, do not over mix.
* take 1/3 batter, mix in to ingredient (C) mix well with a balloon whisk and pour back into the rest of the batter and mix well until combine with a spatula.
* Pour batter into baking pan slowly, slice fresh banana thinly and decoration with your own desire.
* Preheat oven 170c, for 1 hour and 30 minutes.
* When it is done, remove cake from oven, invert cake on a wire rack to cool.

Happy Baking!!