Tuesday, March 29, 2011

Easy Nutella Butter Cake

I couldn't believe this simple and easy cake can be so good!  What you need to do is to dump all the ingredients into a mixing bowl, whisk them together, drop in some Nutella and then put it into the oven.  How amazing! Isn't it?  

 
The first time I came across this recipe from one of my cookbooks, it didn't entice me at all because  I wasn't convinced such recipe can produce such a delicious cake.   The method appeared so brainless to me, anyone without any baking skill can definitely do it and therefore,  I thought the turn out would be just ordinary. 

Until lately, I happened to see it again from Hearty Bake's blog.  I decided to give it a try after reading her post.  I realized that the cake after overnight tastes so much better than just out from oven.  It's soft and buttery but not oily.  It's definitely a great item to serve as breakfast.

Want something quick and fast for tomorrow breakfast?  Here you go ..an easy and fast Nutella Butter Cake recipe adopted from Hearty Bake with slight modification.  Cheer! 

Preparation:
-  Prepare one 6" round and one 7" round tin or one 9" round tin.  Base greased and lined with baking paper.
- Preheat oven at 175*C for min. 15 mins. 

Ingredients (A):
-  230g butter 
-  185g soft brown sugar 
-  4 eggs (lightly beaten) 
-  300g cake flour (sifted)
-  3 tsp baking powder (sifted) 
-  5tbsp milk
- 1 tsp rum 

Other Ingredients: 
- 6-8 tbsp or more Nutella chocolate hazelnut spread 
- 50g walnuts (chopped coarsely)


Method:
  • Put all the ingredients in (A) into a mixing bowl and beat until light and fluffy(I beat the butter and sugar for 5 mins before adding the remaining ingredients as the butter was still hard when I used it)The whole process is about 12-15 mins.
  • Pour 2/3 portion of the batter into the baking tin/s and spread evenly to level. 
  • Spoon the Nutella chocolate hazelnut spread in 6-8 blobs
  • Top with the remaining 1/3 portion of batter, swirl a few times with a skewer, smooth the top. 
  •  Sprinkle coarsely chopped walnuts on top of batter and bake in a preheated oven at 175*C for about 55-60 mins or until cooked and golden brown.   Do remember to cover a piece of aluminum foil at last 15 mins to prevent the top from charring. 
  •   Remove and leave to cool before cutting into slices to serve.

Friday, March 25, 2011

Mango Light Cheesecake

I can't believe how fast time flies, again, another weekend is coming!  Although I welcome the weekend, I am feared with the speed the time passes, it's so scary!! Thank god for Friday, enough for all the con-calls, how exhausted I am,  my head is spinning.  I need a break,  I want an escape!!   Hope I can have a peaceful and relaxing weekend!

Lately, mango was on sales.  Since there were still a few in the fridge and no taker, I decided to use it for baking.   I modified a recipe of passion fruit cheesecake into this.  I regret of setting the oven temperature per recipe, I should have known well of my oven behavior.  If you look at the photo here, you can image how black my face was :(

Luckily, the cake still tastes good but the mango fragrant is very mild despite double dose of mango puree was added.  In addition, I think this cake is slightly damp.  If I will to bake again, I will cut down the water and replace more mango puree.  Anyway, it's a good try!

Ingredient (One 6" Round and One 7" springform or loss base tins)
-          200g creamcheese 
-          180g mango puree
-          80g water                 } premix
-          80g cake flour          }
-          5 egg yolks
-          5 egg whites
-          90g caster sugar

Method:
  1. Double boil creamcheese and stir till smooth.  
  2. Add in mango puree and mix well. 
  3. In another bowl, premix water and flour till even and then stir into cheese mixture (step 2).
  4. When mixture thickens, remove from fire and continue to stir till mixture is smooth and its temperature comes down.
  5. Add in egg yolk, one at a time and mix well after each addition.  Put aside.
  6. Whisk egg whites at medium speed, add sugar into few times and beat till 70% stiff.
  7. Fold 1/3 of the egg whites into the cheese mixture (step 5), gentlely mix well. Repeat the same for remaining egg whites.
  8. Pour into the prepared pan and bake in water bath in a preheated oven at 160*C for 60 -90 mins. ( I use 180*C for 15 mins and 160*C for 70 mins)
  9. Leave the cake to cool.  Remove the cake from pan and chill in fridge for 4-5 hours before serving.   

Sunday, March 20, 2011

Traditional Butter Cake (Lurpak)

Yes!  I finally made it!  I was so glad with the turnout of this butter cake.  It really makes my day!   
 
This round, I adopted the recipe from A Daily Obsession with a slight modification.  Because of the last disappointment, for this bake, I was very cautious of baking time and therefore, I left it in the oven till full 55 mins. To prevent excessive charring ,  I covered with a sheet of aluminum foil over during the last 10 mins.  Overall, the cake texture is great, it's soft, moist, not oily and tasty.  However, despite of removing the condense milk, I still find Lurpak butter cake more milky and not as buttery as Golden Churn's.  From my view, I still prefer Golden Churn aroma.  

If you like Lurpak butter, I believe you'll enjoy this cake.   Enjoy baking! 

Ingredients:
-     200g chilled Lurpak butter
-     30g caster sugar
-     5 egg yolks
-     2 tbsp (35g) milk 
-     1 tsp vanilla essence
-     1 tsp rum (optional)
-     180g cake flour (sifted)
-     1.5 tsp baking powder (sifted)
-     5 egg white
-     120g caster sugar

Method:
Prep: lightly grease the base of Two 3.5*" 7" loaf cake tin and line bottom with baking paper. Oven at 165*C.

1. In a bowl, beat butter and sugar by machine until light and fluffy (3-4 mins).
2. Add the yolks one by one, beat well after each addition (don't overbeat)and then add the milk, vanilla essence and rum.
3. Fold sifted flour and baking powder into 2 to 3 batches and mix even.  Put aside.
4. Whisk egg whites, and then add in sugar into 2 to 3 times and beat till 70% stiff.
5. Use a big spatula, take 1/3 of the whites and gentle fold into the batter (from step 3), continue the remaining till well blended.  Don't over-do it or else, the whites will deflate.
6. Pour batter into prepared cake tin and bake at 165*C for 55-60 minutes until wooden skewer plunged into middle of cake comes out clean.   (if the top is over charred, cover with a foil)

Wednesday, March 16, 2011

Traditional Butter Cake

This is the first time I used Lurpak butter for cake baking.  Normally, I will use Golden Churn brand because I like its buttery fragrant.   One of my colleague raved about cake being made by Lurpak butter many times and recommend me to try out.   This excited me and during one of the weekend, I went ahead to buy 3 blocks of Lurpak butter because it was on an offer. 

However, after buying, my mood changed and no longer excited to bake butter cake anymore.  Probably it was due to Chinese New Year festival plus travel and demanding workload.  The butters ended up landed in the fridge for more than 2 months.   Today, I finally convinced myself to use this Lurpak butter for cake baking.  I used the same recipe I baked previously and really eager to know whether it tastes better than Golden Churn's.  

It wasn't my day, the cake was underbake, I could see the wet bottom.  Sigh ...I was so disappointing!  Lurpak butter supposed to has a delicate subtle lactic taste but somehow, this recipe doesn't work well with it.    From my perspective, this cake is too milky, probably, this recipe itself contains too much condense milk.  I am not convinced it can loose out to Golden Churn's.  I will definitely give this butter another shot and next week I bake, I will adopt the recipe from A Daily Obsession. 

Stay tuned!

Friday, March 11, 2011

No-bake Mango Cheesecake

I really look forward to weekend as I need a break!  These days, I  felt very stressful and tired during the weekdays as it was calls after calls.  I really wish I could go for a holiday to rejuvenate and recharge myself !!           

I hadn't been in office since back from Beijing, I reckoned I should go in to catch up with my colleagues as well as meet up for lunch.   Since hadn't been seeing them for a while, I decided to make a mango cheesecake and let them try.   It's a refreshing dessert per their feedback.  They liked it so much and urged me to share recipe.  Here you go..
 
Recipe modified from Do What I Like.

No-Bake Mango Cheesecake
Ingredients: (Two 6” loose round pan)
Base:
-          100g digestive biscuit crumbs
-          50g melted butter

Filling:
-          250g cream cheese
-          2  tsp lemon juice
-          75g sugar
-          2 tsp rum
-          250g mango puree
-          1 ½ tbsp gelatin
-          3 tbsp boiling water
-          200ml whipping cream (whipped)
-          2 tbsp caster sugar
-          1 mango (cubed)

Mango puree topping:
-          100g mango puree
-          2 tsp gelatin
-          3 tbsp boiling water

Method:
1.  Crush the digestive biscuit using roller pin.  Microwave butter for 20 sec and then stir to combine.  Press onto bottom of the pan.  Freeze for 30 mins.   Put aside.
2. Cream cheese, sugar, lemon juice together till smooth and creamy.  Add in rum and mango puree and mix well.
3. Mix gelatin powder with water and microwave for 20 sec or double boil till resolved.  Keep warm but not hot for use later.
4. Whip whipping cream with 2 tbsp sugar till about 70% stiff or mousse state.
5.  Stir into mango cheese mixture, add in gelatin solution from step 3 and mix till combined. 
6.  Last, stir in the cubed mango pieces and mix well.
7. Pour cheese mixture onto biscuit base and chill for at least an hour. 
8. For the topping, mix gelatin powder with water and microwave for 20 sec. Stir this into mango puree.
9. Pour topping gently onto chilled cheesecake. Chill for at least 3 hours before serving.

Notes:
To obtain a smooth mirror like mango puree topping, please strain the mango puree mixture.

Sunday, March 6, 2011

Chocolate Chiffon Cupcake

 
I have been long wanting to see cherry blossom in Japan and have been persuading my hubby to go  for a short holiday to Nagoya in this coming April, however, he is very reluctant and give me so much excuses of work commitment.   I was so glad when I came to know about my daughter's availability after end April, however, the cherry blossom season will be over by then except Hokkiado.  I don't wish to visit Hokkiado as I visited there two years ago.  I rather utilize my money elsewhere.  Because of this, I have been very depressed lately :( 

Felt bored this weekend!  Since my daughter craved for chocolate cake and requested for it, I went ahead to bake without hesitation.   My daughter complained about the texture being wetter this round, in fact, I only cut down 3 mins as compare to last time.   If this really makes such a difference, I will keep the baking time for 45 mins moving forward.

For recipe, pls refer to this link ..Chocolate Chiffon Cupcake

Saturday, March 5, 2011

Strawberry Chiffon Cake

I couldn't resist myself from buying another two packs of strawberry because it was on offer.  In fact, I wasn't intent to bake as since returning from Beijing, work seemed to continue to pile up.

With the two packs of strawberry, I actually could make a strawberry shortcake but somehow, beside the demanding work, I felt my energy level had deteriorated.   Strawberry spoils so quickly, by then I realized, I had to throw away more than half a pack.  Since it couldn't be kept any longer, I decided to bake into a chiffon cake as it didn't take up too much of my time.  
How was its turnout?  The texture was fine - soft and moist but  the strawberry didn't seem to bring up its taste.  If I will to bake again, I will add some strawberry essence as I believe the taste will be better enhanced. 

If you don't have a strong taste bud, you may like this cake.   Recipe here you go..

Strawberry Chiffon Cake 
Ingredients:
-          5 eggs yolk
-          90g strawberry puree
-          1 tbsp water
-          ½ tbsp lemon juice
-          1 tsp vanilla essence
-          55g cooking oil
-          Few drop of red food colouring (optional)
-          110g top four (sifted)
-          6 eggs white
-          95g sugar
-          A drop of red food colouring, optional
-          4-5 pieces of strawberry cut into chunks

Method:
1.  Mix egg yolks, strawberry puree, water, lemon juice and vanilla essence together. 
2.  Microwave oil for 20 mins and pour into above egg yolk mixture and drop in few drop of red food colouring.  Mix well.
3. Add in flour and whisk till well combined.
4. Beat eggs white till foamy, add sugar in 3 times into mixture and continue beating until soft peak.
5. Take 1/3 portion of egg white mixture and mix into egg yolk mixture with a hand whisk.  
6. Slowly fold remaining of the egg white mixture, combine well.
8. Add in strawberry chunks, mix well. Pour batter into a chiffon pan.
9. Bake at preheated oven at 160c for 50-55 minutes. Upside down the pan and wait till completely cool, then unmould it.

Double Tree by Hilton Bejing

I had been back from Beijing trip for a week but continued to feel tired and lazy ... In fact, this trip wasn't as hectic as other previous trips because I stayed in the same hotel as the meeting place, I didn't need to spend time on the road.   This is very important as Beijing traffic  is such a hassle, I really don't enjoy commute within Beijing  :( 

Bejing was still cold when I stepped in last week.  The temperature ranged between 0*C to 5*C.  I booked into Double Tree by Hilton because the meeting being held there.  It was my first attempt staying there although overall experience cannot compete with JW Marriott, I have no complaint. 

What impressed me about Double Tree by Hilton is their customer service and cookies.  Each customer will be presented a warm chocolate chip cookie when they book into their room.  The cookie is really crunchy and delicious... Hmm.. it's really Yummy!

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