Sunday, March 31, 2013

Lemon Cheese Chiffon Cake

Happy Easter!
Thanks god for the long weekend!  I had more time for baking and therefore, I decided to explore a new recipe.   

I was glad that this cake turned out very refreshing, I brought to my mum's place last night and everyone liked it. It's a good recipe and will keep!   I am too tired tonight, I will post the recipe when I have the time.  Stay tunned!
Last but not least (hope it's not too late), Happy Easter to everyone!


Lemon Cheese Chiffon Cake Recipe (posted on Apr 14)
Ingredients:

-  60g butter
-  125g cream cheese (room temperature)
-  80g caster sugar

-  5 egg yolks
-  40g cake flour + 40g top flour (sifted)
-  100g fresh milk, mixed with 4 tbsp corn flour
-  3tsp vanilla essence
-  1tbsp lemon juice
-  1 tsp lemon zest (abt 1 lemon)

-  6 egg whites
-  80g caster sugar
-  pinch of cream of tartar

Method:
  1. Preheat oven to 170*C.  Prepare 23 cm tube pan.
  2. Beat butter, cream cheese and sugar at medium speed for 2 mins till smooth.
  3. Add in egg yolk one at a time, hand whisk well with each addition.  
  4. Add in flour, milk mixture, vanilla essence, lemon juice and zest, stir till smooth. Set aside.
  5. Use a cake mixer,  whisk the egg whites till frothy (abt 3-3.5 mins), gradually add in the sugar and cream of tartar, whisk till 80% peak form.
  6. Fold in 1/3 of the meringue into the egg yolk mixture until combined.
  7. Repeat the same, fold in the rest of the meringue lightly in 2 portions until well combined.
  8. Pour batter into a 23cm (9") tube pan .
  9. Bake in a preheated oven at 170*C for 15 mins and lower temperature to 160*C for another 35-40 mins. 
  10. Remove from oven, invert cake onto table till it cool down (at least 4 hrs).  Turn over if can't hold.  
  11. Remove cake from pan and serve.

Cream Cheese Chiffon Cake with Choc Chip

My daughter was craving about this cream cheese chiffon cake with choc chip last weekend, she requested me to bake for her classmates and I definitely more than happy to do so.

To ease her for distributing the cake to her schoolmates, I decided to bake into cupcake form, however, I overlooked that the 6-egg recipe could make more than 12 cupcakes, it actually overloaded my oven.  I must remind myself, I should cut down the recipe to 4-egg next time so that it's just nice to fit in 12 cupcakes.

Luckily, my oven is big, after loading the 12-cupcake tray, I could still squeeze in one 6" tube pan and another 4" tube pan.    The cupcakes only took 25-30 mins to cook, the tub pan took another 10 -15 mins.



Ingredients (cut down to 4-egg proportionally if baking cupcake)
- 135g milk
- 125g cream cheese
- 90g butter (I cut down to 75g for this bake and I prefer)  
- 150g  top flour - sifted
- pinch of salt
- 120g egg yolk (abt 6 big egg yolks)
- 265g egg white (abt 7 big egg whites)
- 120g caster sugar
- 100g chocolate chips (I increased to 120g)

Method:

  1. Preheat oven to 165C.
  2. Cook butter, cream cheese and milk together over double-boiler until thicken and let it cool.
  3. Add in flour and salt, stir till smooth.
  4. Add in egg yolk one at a time, whisk well with each addition.  
  5. Use a cake mixer,  whisk the egg whites till frothy, gradually add in the sugar and whisk till 80% peak form.
  6. Fold in 1/3 of the meringue into the egg yolk mixture until combined.
  7. Repeat the same, fold in the rest of the meringue lightly in 2 portions until well combined.
  8. Pour batter into a 24cm (9") tube pan and swirl in the chocolate chips.
  9. Bake in a preheated oven for 50-55mins.  (Cupcake 0nly takes 25-30 mins, 4" tube pan takes about 40-45 mins)
  10. Remove from oven, invert cake onto table till it cool down.  Turn over if can't hold.  
  11. Remove cake from pan and serve.

Japanese Strawberry Shortcake


I love Korean Strawberry as it's very sweet as compare to Austalia or US brands.  Since it's on an offer lately, it's a good time to make Strawberry Shortcake.    I made this for own consumption only, therefore, I didn't care too much of the cosmetic.  Don't judge the book by its cover, the cake still tasted good.

I used the same recipe as my last bake.  If you would like to make one, pls click here. 

Blueberry Chocolate Cheesecake

Lately, I was addicted to iphone apps, I downloaded/ purchased many apps and like to play with it to create different effect to enhance my photo.  

All these apps give extra touch to the photo and make the photo very interesteting.  These are some of the pictures I used a few apps to create.   Look good?


I find it's hard to find time to blog these days and therefore, I would like to keep my post short.  This is a cold set cheesecake.  I made this for one of my colleague's birthday two weeks ago, all my colleagues like it so much and few of them asked me for recipe.  :)

Wow! Time flies..   the last time I made this was in 2009,  I was surprised that it was so far back.  

If you're interested in giving this cake a try, here you go...


Blueberry Chocolate Cheesecake
Cheesecake Base:
-50g digestive biscuit crumbs combines with 50g Oreo biscuit crumbs
-50g melted butter

Method:
1. Mix all the above ingredients and press into a 6" prepared pan lined with foil. Chill in fridge for at least 30 mins.

Cheese Filling:
A. 250g cream cheese, 5g vanilla essence, 2 tbsp lemon juice
B. 25g milk, 95g white chocolate coins, 50g sugar
C. 11g gelatin, dissolve with 2 tbsp hot water or double boil
D. 200g whipping cream (whipped)
E. 110g blueberry pie filling

Method:
1. Whip cream cheese and then add in vanilla essence and lemon juice. Beat till smooth (abt 3-5 mins)
2. Double boil milk, white chocolate and sugar. Still and boil till chocolate melts over low heat.
3. Add dissolved gelatine into above chocolate mixture, stir till combine.
4. Pour above chocolate mixture slowly into cream cheese mixture in step 1, beat on slow speed till well combined. Pour whipped cream into the above mixture and mix well.
5. Divide the above mixture into 1/3 and 2/3 portions. Add blueberry pie filing into 1/3 mixture, stir till combine.
6. Pour half of the 2/3 plain mixture into the prepared pan and let it set in the fridge (about 15 mins in freezer)
7. Pour the blueberry mixture on top of the plain mixture and let it set in the fridge (about 15 mins in freezer)
8. Pour the remaining plain mixture on top and let it chill the fridge for at least 3 hours till it completely sets.
9. Decorate with extra blueberry filling if desired.

Crispy Coffee Cake (Coffee Batter)

This was the second bake of Crispy Coffee Cake within the week of Mar 15 as I was trying to get rid of the remaining yogurt.  This time round, I added the coffee into the batter instead of the crumb.  My daughter said it tasated better, however, I prefer the previous bake as it tasted more like butter cake without crumb.



Crispy Coffee Cake (coffee batter) Recipe
- Preheat oven at 175*C for min. 15 mins. Baking Time: 50 mins.
- Baking pan: 8" square baking pan. Base lined with baking paper (Don’t grease the side). 

Ingredient A:
- 100g plain flour   } sift
- 70g brown sugar 
- 1/4 tsp cinnamon powder
- 70g butter (cold)

Ingredient B:
- 200 butter (original recipe asks for 220g)
- 175g caster sugar
- 3 eggs  (beaten slightly) - 60g each
- 1/2 tsp vanilla essence

Ingredient C:
- 250g plain flour         }sift 
- 2 tsp baking powder  }  
- 130ml yogurt 
- 2 tsp Nestle instance coffee powder (should mix this with a tsp of water)
-  80g chopped walnut (optional)


Method:
  1. Mix plain flour, brown sugar, cinnamon powder of Ingredient A together, mix well.  Cut butter into cute and rub into flour mixture to form dough.  Keep it into fridge till firmed.
  2. Beat butter and sugar from ingredient B till pale and fluffy (about 4-5 mins).  Add eggs, one portion at a time, mix well.  Add essence and mix well. 
  3. Alternately pour in yogurt, flours and instance coffee from Ingredient C with a spatula, mix well. 
  4. Pour the batter into 8" square mould based with paper.
  5. Remove dough from fridge, grate it, mix with walnut and sprinkle over the batter.
  6. Bake in preheated oven at 175*C for 50-55 mins.

Friday, March 15, 2013

Crispy Coffee Cake


Enjoy the little things in life, happiness doesn't need to have a lot of money, it's all in your mind!  I guess as long as you live within your means, always look at things at the bright side, appreciate individual differences and don't set too high expectation, you will be able to appreciate what you have and live a happy life.

My daughter had been craving for Coffee Cake since returning from her university exchange program and finally, I managed to find a time and baked this for her last week.   It had been a while since the last time I baked for this.

I had 3 different recipes for Coffee Cake, I choose this  as based on my memory, this was the best among the rest of all.  For this recipe, the coffee powder was added to the crumb and not to the batter.  My daughter prefer stronger coffee taste, this method seemed to weaken the favour. 

I do agree with my daughter,  it tastes more like butter cake than coffee's but overall, this recipe is still a keeper.  I just need to add coffee powder to the batter instead.  A word to share : please try to get a good quality cinnamon powder and for the coffee powder, I find the Nestle instant coffee is a better choice.


If you would like to join the fun, here you go.. 


Crispy Coffee Cake Recipe
- Preheat oven at 175*C for min. 15 mins. Baking Time: 50 mins.
- Baking pan: 8" square baking pan. Base lined with baking paper (Don’t grease the side). 

Ingredient A:
- 100g plain flour   } sift
- 70g brown sugar 
- 1/4 tsp cinnamon powder 
- 2 tsp Nestle 
instance coffee powder (should mix this with a tsp of water and add to the batter)
- 70g butter (cold)

Ingredient B:
- 200 butter (original recipe asks for 220g)
- 175g caster sugar
- 3 eggs  (beaten slightly) - 60g each
- 1/2 tsp vanilla essence

Ingredient C:
- 250g plain flour         }sift 
- 2 tsp baking powder  }  
- 130ml yogurt 
-  80g chopped walnut (optional)


Method:
  1. Mix plain flour, brown sugar, cinnamon powder and instance coffee of Ingredient A together, mix well.  Cut butter into cute and rub into flour mixture to form dough.  Keep it into fridge till firmed.
  2. Beat butter and sugar from ingredient B till pale and fluffy (about 4-5 mins).  Add eggs, one portion at a time, mix well.  Add essence and mix well. 
  3. Alternately pour in yogurt and flours from Ingredient C with a spatula, mix well. 
  4. Pour the batter into 8" square mould based with paper.
  5. Remove dough from fridge, grate it, mix with walnut and sprinkle over the batter.
  6. Bake in preheated oven at 175*C for 50-55 mins.


Sunday, March 3, 2013

Chocolate Swirl Cheese Cupcakes

 I had been wanting to post this recipe since Chinese New Year but somehow, I couldn't find a time.   Life seems getting busier ... or probably my priority has changed ...

Chinese New Year and Valentine's day had passed, time flied!  We had entered into March now and very soon, one quarter of the year will be gone soon...

What did I do during the Chinese New Year?  Looking back, what I could recall is about eat and eat.. nothing unique and really special as compare to other years.

I managed to meet up with my old classmates which I really treasured and enjoyed. I didn't notice much change from them except all our kids had grown up, either serving NS or studying in University.  Time really flies.. I believe another few years down the road, we probably will be chatting about their wedding and then grandchildren ....

Not to disappoint them, I purposely baked this cake as they mentioned a couple of time wanting to try my bake.  It had been a wonderful time with them and glad that they liked this cake. 

This is not a new recipe, I baked it a couple of times but this time round, it was in cupcake form.


Ingredients:
Cheese Mixture
-    300g cream cheese      } beat
-    50g caster sugar          } together
-    1 egg
-    1 tsp lemon juice

Butter Batter
-    375g butter, softened
-    240g sugar
-    6 eggs
-    6 tbsp cocoa powder            }
-    240g cake flour               }sifted
-    2 tsp baking powder           } together
-    1/2  tsp baking soda               }
-    3.75 tbsp milk


Preparation:
-    Preheat oven at  170-175*C for 15 mins.  Baking Time:  20-23  mins
-    Prepare about 24 cup cases
-    Sift coca powder, flour,  baking power and baking soda together.  Mix till even.

Method:
1. Beat cream cheese with sugar until light and fluffy (abt 3mins).   Add in egg and mix till well incorporated. Set aside.
2. In another mixing blow, beat butter and sugar at medium speed till light and fluffy (about 5 mins).
3. Add in eggs, one at a time  and mix at low speed till well incorporated.
4. Fold in flour mixture (coca powder, flour, baking powder and baking soda) with a spatula, alternate with milk into egg mixture (from step 3) gently till finish.
5.  Scoop 25g of butter batter into cupcase 
(from step 4), pipe in 20g of cheesemixture (from step 1) and then top with another 25g of butter batter (only up to 70% of cup).  Repeat the same till finish all batter.
6.  Bake in preheat oven at 170C for 20-23 mins or until skewer comes out clean.
** Recommend you to top it with some chocolate ganache as it makes this cake really perfect.

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