Thursday, October 29, 2009

Pepperoni Pizza (II)

Pizza again ?! It's always a problem when you have left over ingredients that have an expiry date within a short window. Poor thing! The family members will have to suffer from eating the same thing over again in a row :(

I bake this pepperoni pizza because I still have half a pack of pepperoni and crust left over from last week. This time, I tried to put more tomato so that it's juicier and tastier. Instead of using 12" pan, I go for 14" pan, I tried to spread more cheese at the bottom layer before topping the sausage and vegetable so that it looks more appetizing. Overall, the pizza tastes much better although it's less chessy.

Here is the ingredients I used for a 12-14" pizza topping. To make the crust, pls follow the BBQ Chicken recipe.
  • 3 tbsp Italian pasta sauce
  • 250g Perfect Italiano Pasta Plus Cheese
  • 1 piece onion (sliced and fried till golden)
  • 1/2- 3/4 piece red bell pepper (diced)
  • 1 1/2 piece tomato (diced)
  • 1/2 pack pepperoni (about 10-12 slices)
  • Dried oregano to taste
  • Basil leaves to taste
  • pepper to taste

Wednesday, October 28, 2009

Sour Cream Chocolate Muffins

I read a couple of good comments on this sour cream chocolate muffins recipe, therefore, I am determined to give it a shot since I've some left over sour cream in the fridge. This recipe can only make 6 cups, it's just nice for a family. If you want to bake for more friends, you might need to double it up.

With the double dose of chocolate; one from the coco powder and another one from the chocolate chips, the muffins turns up very rich and fudgy. The sour cream has given the muffins a very moist texture. My younger daughter gives me a thumps up after eating. If you are a chocolate lover, you will find this an ideal breakfast or tea time treat.
Thanks Florence for sharing this recipe.

Monday, October 26, 2009

Mango Mousse Cake

Happy Birthday, Mum! Hope you like the Mango Mousse Cake.
Yesterday, we celebrated our mum's birthday and I baked this Mango Mousse cake for her since my mum is not a chocolate and cheese lover. I did a trial previously although I was quite pleased with the end result but I still find something missing. I browsed through the blogs and cookbooks, finally managed to settle with another recipe. I adopted the mousse recipe from Florence's Mango Mousse Cake since there are many good feedback from those who tried it. For the sponge cake, I decided to use back my previous recipe (but cut down sugar slightly) since I am very pleased with the cake texture - very spongy. Since I'm not very skillful in icing, I decided to have it simple. I just decorated with some strawberry and mango fruits and iced with fresh cream. 

Although everyone was so bloated after the 10-course dinner, they still enjoyed the cake so much as it's very refreshing and tasty. I would say this mango mousse cake is indeed a perfect dessert/ treat and this recipe is really worth a try. 


Sunday, October 25, 2009

Blackout Cake

What's this blackout about? The first time I heard about this cake's name , I was very curious. In fact, it's just a chocolate cake with layers of dark chocolate and chocolate frosting . The texture is very different from other chocolate cake as it's very dense. It's rich and chocolaty without overly sweet. If you are a chocolate lover, you will find it a heaven!
I only bake half of the recipe and stack two layers for this as experimental since it's my first attempt. I am fine with the richness and think this recipe is worth a try.
Below is the full recipe. Hope to share with you.

Preparation
 - Preheat oven at 180*C for 15 mins. Baking Time: 30mins
- Baking pan: Prepare 9” square. Base lined with baking paper (Don’t grease the side).


A. Chocolate Cake Ingredients
- 200g butter
- ½ tsp salt
- 300g brown sugar
- 3 extra large eggs (70g)
- 1 tsp vanilla essence
- 120g melted couverture chocolate (56%)
- 450g plain flour } sift
- 3 tsp baking powder } together
- 200ml butter milk
- 350ml boiling water

Method
1. Mixer whip butter (abt 1 min), add in salt and brown sugar continue to beat till light and fluffy (3-4 mins).
2. Beat in eggs for another 4-5 mins. ** While beating the eggs, melt the chocolate with simmering water.
3. Add in vanilla essence and warm melted chocolate. Continue to mix at lower speed for 2 mins till combined. 4. Manual fold in portion of the sifted flours (including baking powder) and alternate with a portion of the milk and mix well. Repeat the same step with the remaining portions till finish and well combined.
5. Slowly pour in boiling water and machine whip at low speed till combined.
6. Bake in preheated oven at 180*C for 30 mins.
7. After baked, leave it for 30 mins before turning out onto a rack.

B. Chocolate Ganache Ingredients
 - 300 ml dairy cream
- 375g couverture chocolate (56%)
- 15g butter

Method
 1. Cook cream in heavy duty pot till almost boils. Remove from stove and then stir in with chocolate and butter till smooth and even. Rest to cool (runny).
2. Take 1/3 of chocolate ganache to keep in freezer for 10 -20 mins until thicken.
3. To assemble the cake, slice the cake into 2 layers. Spread the 1st layer with thicker ganache.
4. Top another layer and spread with runny ganache and keep in freezer for 5 mins. Coat the 4 sides of cake with almond nips and top with chocolate shaving. Chill it for 1-2 hours before serving.

Friday, October 23, 2009

Pepperoni Pizza (I)

I took a half day leave on Friday afternoon, no special occasion just wanted to take a break plus cleared my annual leave. Since it was a last minute decision, I just wanted to wander around. I took a MRT, stopped at Seng Kang station and landed at Cold Storage in Compass Point Shopping Mall. I used to be a shopping queen, I could shop and spend a lot of money on clothing and shoes every month but since taking up baking, I tend to channel all my energy to baking stuffs. I shopped for cookbook, baking ingredients and utensils, etc. This time, I only picked up a pack of pepperoni sausage from Cold Storage since most of the things I could find them in FairPrice which is near my home.

My maid wanted to fry bee hoon for dinner as there wasn't much vegetable and meat left. I suggested pizza (pizza again?!) since I just bought a pack of pepperoni. In addition, I wanted to bake for my elder daughter as she hadn't tasted my pizza before.



My first dough didn't stand because the yeast had expired. I did the second batch with a new pack of yeast and this round, I made it! I followed the same recipe as my BBQ chicken pizza for dough but for the topping, I used the pepperoni, red bell pepper, sliced onion and diced tomato as key ingredients. Since both my daughters love cheesy pizza, I used up the 250g of cheese for a 10" pizza. With some sprinkle of black pepper, dried oregano and basil leaves, it blends so well. The pizza is very tasty and delicious, the crust is thin and it's cheesy and chewy.
All of us enjoyed the dinner so much especially both my daughters, they ate the most. Both of them finished up 3 quarters of the pizza left 1 quarter for me and my maid. Too bad, my hubby wasn't around to witness this because he had an appointment that night.

Between Pepperoni and BBQ Chicken, I still prefer the latter since it's tastier, therefore, I rate this recipe a 7.5. Here are the Ingredients for a 12-14" Pepperoni Pizza topping . Hope you enjoy!

  • 2-3 tbsp Italian pasta sauce 
  • 250g Perfect Italiano Pasta Plus Cheese    
  • 1/2 piece onion (sliced and fried till golden) 
  • 1/4 piece red bell pepper (diced) 
  • 1/2 piece tomato (diced) 
  • 1/2 pack pepperoni (about 10-12 slices) 
  • Dried oregano to taste
  • Basil leaves to taste
  • pepper to taste

Marble Cake

I'd a complete baking disaster two days ago when trying to bake a marble cake for breakfast. Everything went smoothly until the cake got into the oven. I smell something burning but didn't bother as I thought the smell came from my neighbour. When the cake was done and I opened the oven, I realized that was where the smell came from. When I removed the cake from the baking pan, I reckoned the cake was not fully cooked as the base was slightly wet (although I had tested with a skewer). I had no choice quickly put it back to oven, after 5 mins, I saw a haze of smoke with a strong burning smell rose from the oven, I quickly switch the oven off and removed the cake immediately. The cake comes out an inedible mess as the burning smell has seeped into the cake and texture has become hard and dry after the rebake. Since nothing can be salvaged, I have to dump it away :<

I found out the culprit of this whole disaster thereafter, it is the baking pan I used. Because of a loose bottom, there were some leakages dropped in the oven. Fortunately, this damage is only a cake, the oven is still in good condition. I could only take this as part of the lesson learned, I must remembered if a loose bottom pan is used, I must wrap with a layer of foil to prevent another mishap happening again.
 
I persevered the determination to bake this cake despite the blunder and managed to get it right this round. The cake turned out very soft, spongy and delicious. Those who tasted commended and like it.  This is less buttery than other butter cake recipe I have, it's my preference if I'll to bake marble cake again.  

Here is the recipe.
Preparation:
  • Preheat oven at 170*C for 15 mins.
  • Line and grease a 8" square baking pan.
Ingredients:
  • A: 250g cold egg whites, 50ml cold water, 170g caster sugar, 1 1/2 tsp ovalette, 2 egg yolks, 200g superfine flour, 3/4 tsp double-action baking powder, 1 tsp vanilla essence
  • B: 170g butter (melted), 2 tbsp condensed milk
  • C: 2 tbsp coco powder
  • D: some nibbed almond
Method:
  • Whisk ingredient (A) at high speed until thick and fluffy (abt 10 mins). Fold in ingredient (B) and mix well. Take out 1/3 of the batter and fold in ingredient (C).
  • Scoop 2 scoop of plain batter into the centre of the tin. Top with 1 scoop of chocolate batter. Don't level the batter. Repeat until batter is finished. Sprinkle some nibbed almonds on the surface.
  • Bake for 40-45 mins. Cool cake well.

Monday, October 19, 2009

Mango Mille Feuille

Since taking up baking, I've the tendency of over stocking up ingredients and quite often, it becomes food waste due to spoilage. Sometimes, it really can't be helped because of the packaging size, there is no way to use up all the amount before it expires or spoils. I believe I'm not alone, many of you also landed into that situation. However, I must confess as many a times, I just develop into a habit of buying without considering whether it can be consumed. I know we should try to vanquishing waste in our lives and the best way to "use it up" is always to think of different ways to avoiding wasting.



This is how I resort to this Mango Mille Feuille dessert for the mangos which were brought a week ago as I was not sure what to do with it initially. Since I just bake a few mango cakes lately, I wanted to try something different and simple. This fantastic idea comes from my elder daughter and it turns up a light and refreshing dessert after dinner.



Here is the recipe.
Ingredients:- Two sheets of ready-made puff pastry
- Fresh mango (cut into cubes)


Ingredient for custard Cream- 2 egg yolks
- 1 tsp sugar
- 13g plain flour } mix with some milk to remove lumps
- 13g corn flour }
- 180ml milk
- 40g sugar
- 1/4 tsp salt
- 1/2 tsp vanilla essence
- 2 tbsp double cream

Method
  1. Preheat oven at 200*C (fan forced) for 15 mins.
  2. Thaw the ready-made puffy pastry sheet for 30 mins, lift off and discard the plastic wrap. Cut each puffy pastry sheet into desired size (either 3 or 6). Prick holes and place onto a baking tray lined with baking paper. Bake at 200*C for 10 -15 mins or until golden brown. Set aside to cool completely.
  3. Use a big and heavy duty pot, add egg yolk and mix well with sugar. Add in the flours into 2-3 portions. Stir till well mixed.
  4. Bring milk and sugar to boil, add in salt and stir well. Pour into egg mixture in step 3 and stir till thicken/ set. If too runny, stir over simmer till bubbling. Remove from stove.
  5. Add vanilla and mix well. Add double cream into 2 -3 portion (might not need all) and stir till well combined. Level and cover with plastic cling until completely cool.
  6. Scoop custard into piping bag. Seal opening and chill in fridge for an hour.
  7. Arrange a piece of puff pastry, pipe some custard cream on the pastry. Arrange mango cubes on top and cover with another piece of puff pastry. Repeat this procedure one more time.
  8. Dust snow powder on top of puffy pastry and garnish with fresh fruit or preserved cherry as desired.

Chocolate Intensity

Although I'm not a chocolate lover, I decided to bake this chocolate cake because Blonde rated this recipe a 10. It appealed to me that the recipe was a "must try" item. While trying to gather all the ingredients, I realized it's a flourless cake. I hesitated a while, I wasn't sure whether or not to follow a full recipe as the cake has very high content of butter and chocolate. I expected it to be very rich and fatty. At the end, I still succumbed to the temptation and decided to go for a "full". I guessed since I had tried Blonde's recipe before, I trusted her taste and had confident in her.



Since it's unfair for me to rate this recipe , I asked my daughters to fill in this blank. Based on their feedback, the average rating is 8.
I cut down the butter by 10% as I really worried the calories intake, on the flip side, the cake turned out a bit low (less than 1 1/2" height) in height. To remedy this, I inserted two layers of chocolate sponge cake to improve the appearance before ganache. As the cake has to be chilled for a night, I baked the sponge cake and did the glazing on the next day. As what Blonde commented, the cake is so rich, so creamy and denser than a cheesecake. If you're a chocolate lover, I believe you will find it a pleasure. To a non-chocolate lover like me, it's hard for me to accept the richness and therefore, I could not appreciate.

P.S. My hubby brought this to his office for his colleague, surprisingly, the feedback is very positive. They like this cake very much, no one complained about its richness and some even commended at hotel standard.

Saturday, October 17, 2009

BBQ Chicken Pizza

Pizza is awesome specially to the kids. For long time, I'd had been trying to bake it for my daughters but I wasn't confident to try. I signed up a pizza baking class last week and realized it was not as difficult as what I thought. The step is easy to pick up.

I was excited and look forward to the weekend so that I could share another new dish with my family. I baked two BBQ Chicken pizzas this round, I blind baked the crust to achieve the crispness before adding the topping as my family prefers this way. In the past, I avoided BBQ sauce as I didn't like the sweetness but somehow, it blends so well with the chicken, crust and all these cheeses. The pizza turned up very appetising, delicious, juicy and tasty. My mum was someone who detested cheesy food and never like to eat but to my surprise, she likes this pizza. My younger daughter is so satisfied with it and wanted me to bake again:)
Definitely, I will as it's really excellent and yummy! This recipe is worth a keeper and I rate it a 9.

Here is the recipe to make Two 12-14" pizza:

Preparation:
Preheat oven at 210*C (fan forced) for 15 mins.
Crust Ingredients
- 350g bread flour
- 1/2 tsp bicarbonate of soda
- 2 tbsp sugar
- 2 tsp yeast } stir until
- 2 tbsp water } dissolved
- 185ml warm water
- 2 tbsp olive oil
More olive oil for coating

Method
1. In a mixing bowl, stir bread flour, bicarbonate of soda and sugar together.
2. Make a well and stir in dissolved yeast, water and olive oil.
3. Beat at low speed for about 10 mins till the dough looks very smooth and leaves sides of the bowls clean. (if it's too sticky, add in a bit of flour)
4. Divide the dough into 2 and shape into rounds.
5. Grease each mixing bowls with olive oil and place each dough into each bowl. Turn over once to coat the top of the dough. Cover with cling wrap and leave to stand for 30 mins.
6. Roll each dough into a 12-14" round on a floured surface. Transfer to a pizza pan (use black pan) that's greased with olive oil and proof for 15 mins . (You could freeze it for use).
7. Prick a few hole and bake at 210*C for 5 mins. Remove and add topping (refer to below for steps) and bake for another 10 mins.

BBQ Chicken Topping Ingredient (for 2 pizza portion) 
- 40g Butter }
- 1 onion - cut into cubes or slices } Pre-cook together
- 500g chicken breast - diced }
- 4 tbsp BBQ sauce }
- 4 tbsp Italian pasta sauce
- 200g button mushroom - sliced and saute
- 1/4 green pepper - cut into cubes
- Oregano leaves
- Basil leaves

Method
1. In a frying plan, heat up butter and stir fry onion till fragrant before adding chicken.
2. Add in BBQ sauce to cook with chicken. Let it dry out or till sauce thicken.
3. Scoop up the BBQ chicken and set aside.
4. Scoop 2 tbsp of pasta sauce and spread over onto each pizza crust evenly.
5. Sprinkle with the cheese, top with BBQ chicken, mushroom and green pepper. Sprinkle some Oregano and Basil leaves and then drizzle with a bit of BBQ sauce. Last, sprinkle remaining cheese on top.
6. Bake at 210*C for 10 mins or till cheese turns golden.

Wednesday, October 14, 2009

Cream Cheese Chiffon Cupcake

I wanted to bake something for tomorrrow breakfast but had no idea what to bake this round. Something simple and not elaborate since it's a weekday, the night is short. I did muffin before but not cupcake, hence, I think I should give it a try this round. I adopted the recipe from one of the cook book I bought from Hong Kong but made a slight modification, hope to enhance the cake taste.

The cake turned up very light, fluffy, soft and a lot of moist. The cheese favour is quite mild, it's suitable for those who dislike strong cheese taste.  If you like soft and fluffy cake, this is your choice.


Here is the recipe to make 12 cupcakes.

Preparation: Preheat oven at 170*C for min. 15 mins. 

Ingredients:
- 30g caster sugar
- 3 eggs
- 1 tbsp condensed milk
- 90g milk
- 70g cream cheese
- 15 oil
- 45g cake flour
- 1g baking powder
- 3 egg whites
- 20g caster sugar
- pinch of cream of tartar
- 1 tbsp of coca (mix with some water)

Method: 
1. Combine 30g caster sugar, egg yolks and condensed milk with a manual whisk
2. Heat cream cheese and milk together. Stir to mix well. Let it cool down. Pour into egg yolk batter in step 1 together with oil.
3. Add sifted flour and baking powder into egg yolk batter in step 2. Mix well.
4. Whisk egg whites until foamy and then add in 20g caster sugar and cream of tartar. Whisk till stiff. Scrape out 1/3 egg white with a spatula and combine with egg yolk batter in step 3.
5. Pour egg yolk batter into whisked egg whites in 2 or 3 smaller portion. Mix swiftly with spatula (Don't over mix).
6. Scoop 1 spoonful of batter into cupcake cases, drizzle with some coca and cover with another spoonful of batter till 80% full.
7. Bake in oven at 170*C for 25-30 mins.
8. Remove from oven and rest to cool.

Saturday, October 10, 2009

Walnut Butter Cake

The other cake I baked for the charity is the Walnut Butter Cake. The recipe is same as the Banana Walnut Butter Cake except replacing 240g of banana with 60ml of milk. I realized that the cut down of butter to 200g seems affecting the texture and taste for the butter walnut cake. It's not as moist and buttery as I expected. Apart from that, I think I could cut down the sugar a bit as I prefer less sweet. Other than that, the cake is prefect and yummy.

If you would like to give it a try, I would recommend the following ingredient amount:
- 225g butter (chilled but a bit soft at surface)
- 2 tbsp condensed milk (chilled)
- 1 tsp vanilla essence
- 1 tbsp rum (optional)
- 4 (65g each) eggs (cold)
- 140g sugar
- 170g self-raising flour
- ¼ tsp bicarbonate of soda
- ¼ tsp salt
- 60ml fresh milk
- 100g finely chopped walnut

For the method, please follow the banana walnut butter cake recipe.

Creamcheese Layered Cake

My hubby's company organized a food fair to raise fund for the needy school children last Friday, I took a half day off to bake some cakes for this. I am glad that I could make use of my baking skill to turn into some cash and contribute the money to the charity. Although it's just a token, hope I could make a little difference to them.

I donated a creamcheese layer cake and two butter walnut cakes. For the layer cake, I had made it a couple of times, it's one of my daughter's favourite as well as me. This recipe is modified from one of the baking lessons, it's just a simple sponge cake with 3 layers of cream cheese. There is no baking powder or baking soda in this recipe. The cake texture is similar to Chinese egg sponge cake (雞蛋糕), it's light and fluffy. The combination of cream cheese and egg sponge cake goes very well, it's definitely a nice treat during the tea time.

 Here is the recipe.
Preparation 
- Preheat oven at 175*C for 15 mins.
- Prepare a 10" round pan or 9" square, grease base and line with baking paper. 

Ingredients 
Egg Yolk Mixture
- 6 egg yolks (large)
- 90g sugar
- 1tbsp water
- 40g milk
- 1tbsp melted butter
- 150g top flour or cake flour
- ½ tsp vanilla essenceEgg

White Mixture:
- 6 egg whites (large)
- 90g sugar
- ½ tsp cream of tartar

Filling and Topping:
- 250g Philadephia cream cheese
- 70g butter
- 20g sugar
- 1 tsp lemon juice
- 60g toasted almond flake

Method 
1. Whisk egg yolk and sugar at high speed until light and thick (abt 4-5 mins).
2. Stir in water and milk and then melted butter. Mix well.
3. Change to low speed and stir in flour. Add vanilla essence to combine.
4. In another mixing bowl, beat egg whites and then add in sugar and tartar. Beat untill stiff.
5. Fold egg white mixture (step 4) into step 3 using spatula. Mix well (don’t overmix).
6. Bake at 175*C for 30-35 mins. Remove from oven and rest to cool.
7. Cream cheese, sugar and butter together until light and creamy. Add in lemon juice and blend well.
8. Slice cake horizontally into 3 layers. Spread 1/3 of the cream cheese over the bottom (1st layer) of cake. Sprinkle some almond flakes (crushed) and press down a bit.
9. Repeat the same for 2nd and 3rd (top) layer of cake but don’t crush the almond flakes for the 3rd layer.
10. Leave the 4 slides clean and chill in fridge for 1-2 hours before serving.

Mango Crystal Mousse Cake

I bought a couple of cookbooks during my recent trip in Hong Kong. Some of the recipes are very simple and interesting. I picked this recipe, i.e. Mango Crystal Mousse Cake from the "Hand-made Cake" cook book because I like mango sago type of dessert. I thought the combination of mango, sago plus whipping cream should blend very well, it should give a chewy and refreshing effect. I was excited and looked forward to the cake to set but was a bit disappointed after tasting. First, I believe I have overcooked the sago, the chewy effect has no longer exist. Secondary, the mousse is too thick, it becomes too milky and rich, and has covered the mango favour. My hubby has the same comment as well. If there will be 2 to 3 layers of sponge cakes lay in between the mousse, I believe the creamy taste can be cut down, it could enhance the cake texture and favour as well. However, I guess it's all up to individual preference.

If you like creamy and milky cake, you can have this recipe.
Ingredients:

- 60g digestive biscuit (crushed)
- 35g melted unsalted butter
- 200g mango puree
- 3 pieces leaf gelatine (for filling)
- 40g sugar
- 200g whipping cream
- some mango cubes (for filling)
- 50g sago (for filling)
- some mango cubes (for decoration)
- some sago (for decoration)

Method:1. Soak leaf gelatine in cold water until tender. Drain and put into small bowl. Melt gelatine over a pan of hot water. Set aside.
2. Combine crushed biscuit and melted butter. Flatten mixture in cake ring. Chill in fridge for 30 mins until cake base hardens.
3. Whisk whipping cream and sugar to soft cream texture. Add mango puree and gelatine solution. Mix well.
4. Pour mousse onto cake base half filing the ring. Add an even layer of sago and mango cubes.
5. Add remaining mousse until ring is 90% full. Chill in fridge until set. Add decorations.
6. Remove from fridge. Heat cake ring with hair dryer. Gently remove the ring.

Friday, October 9, 2009

Temptation Oreo (II)

I wasn't convinced by the failure in my previous Oreo Cheesecake attempt, I decided to go for another try. Finally, I found a recipe from BakingBlonde's Weblog, what attracted me is the recipe using the condensed milk instead of whipping cream. Since this is different from other cheesecake plus there is a lot of good comments from those who have tried, I decided to adopt this recipe but cut down the portion to 1/3 since it's my first attempt.

Without disappointment, the cheesecake is very creamy, silky and smooth in texture as described by Bonde in her blog. I rated this recipe a 9.5! And it tastes like those selling at the cafe.

Many thanks to Blonde who is so generous and kind in sharing this wonderful recipe.  So why wait? Hurry up and you will enjoy a delicious treat!

Sunday, October 4, 2009

Almond Apricot Cake

I always look forward to weekend as I could have more time in the kitchen experimenting my baking. I have many "must try" items in my list but time is limited, I could only bake a max. of two each time. I expected the cake to be spongy-like but it turned out to be a bit dense. I guess I must have over-mixed the batter. If you don't have sweet tooth, you can cut down the apricot jam as I personally find it a bit too sweet. This cake tastes a lot much better after chilled.

Preparation - Preheat oven at 180*C for 15 mins.
- Prepare a 8" square pan, grease base and lined with baking paper.


Base- 100g self-raising flour }sifted
- 100g flour } together
- 130g chilled butter (cut into cubes)
- 50g fine or icing sugar
- 1 tbsp milk } premix together
- 1 tsp vanilla essence }
- 100g apricot jam


Method1. Sift flours and rub in butter till resemble crumbs. Add in sugar and mix well.
2. Add milk and vanilla essence one at a time into step (1) and knead into dough.
3. Roll out the dough into 3mm thickness, take 2/3 portion to lay onto baking tray and chill for 30 mins. Chill the other 1/3 portion to use for topping.

Topping- 3 egg yolks (extra large)
- 60g caster sugar
- 1 tsp vanilla
- 1 tbsp warm water
- 2 tbsp corn flour } Dry Ingredients:

- 2 tbsp self-raising flour } sifted together
- 100g ground almonds }
- 3 egg white (extra large)
- 10g sugar
- 70g melted butter

Method5. Whisk egg yolks and sugar at medium speed till creamy (about 3 mins)
6. Add in vanilla and mix well. Add in water and mix well.
7. Fold in dry ingredients (i.e. sifted flours and ground almonds) with a spatula and put aside.
8. In another mixing bowl, whisk egg white and sugar at high speed till stiff. Fold egg white into egg yolk mixture (step 7).
9. Fold in melted butter till well incorporated (Don’t over mix).



Assembly10. Remove pastry (i.e. base) from fridge and spread over with apricot jam.
11. Pour the topping onto the base and spread evenly.
12. Cut the remaining 1/3 pastry into strips. Place over top of filling.
13. Bake at 180*C for 30-40 mins. Rest to cool before cutting into pieces.

Friday, October 2, 2009

Banana Butter Cake


Here is another version of banana cake. This was baked before I tried the Banana Walnut Butter Cake . I followed the original recipe, the butter amount remained as 225g and without adding walnut. You have a stronger butter taste bud, I believe you will like this. 

LinkWithin

Related Posts with Thumbnails