Wednesday, 10 April 2013

Assorted Cakes For Tea

It is the month of April again, and by the end of this month Cuisine Paradise will be celebrating it's 8 years old Birthday. Day after days it's has being more than 2,800 days since our 1st post till now which shows how fast time past. From a blog that shares simple homecook dishes and parenting journey till what we had today, I sincerely appreciate each and everyone for your kind comments and support. Although I could not update the blog as often with a daily / weekly post like what most bloggers do but I hope to try my very best to maintain it as often as I could too.

Here I have 3 different Tea Cake recipes which I would like to share with you and I hope you would find them useful or even add them into your cake recipes collection.


BLUEBERRY CREAM CHEESE BUTTER CAKE


If you are looking for a quick tea cake, I would like to recommend this moist and melt-in your mouth Cream Cheese Butter Cake which you could add in different types of berries according to your preference or using seasonal fruits. Even though it named as a butter cake but to us it taste slightly more with a creamier and cheesy texture as compared to the usual butter cake.  Love it when it's cold and just taken out from the fridge :)


Adapted from Maameemoomoo's Mixed Berries Cream Cheese Butter Cake here.

(Make: 20cm square cake tin | Preparation: 10 minutes | Cooking: 50 minutes)

Ingredients:
250g PHILADELPHIA Cream Cheese, softened
250g Self Raising Flour
250g Unsalted Butter, softened
200g Caster Sugar
70ml Fresh Milk
3 Eggs (55g each)
1 Teaspoon Vanilla Extract
1/4 Teaspoon of Salt, optional
250g Fresh Blueberries


Method:-
1. Preheat the oven to 160°C (degree Celsius), grease and line cake tin with baking paper. Or for easy serving, bake them in individual cupcake case.

2. Beat butter, sugar and vanilla using an electric mixer until light and fluffy. Beat in eggs one at a time until well mixed. Lastly add in cream cheese and milk and beat until smooth.

3. Next add in flour, beat briefly until mixed. Fold in the blueberries (set aside some for toppings) carefully using a spatula and spoon the cake batter into the square tin or cupcake cases.

4. Bake the square pan in the preheated oven for approximately 50 minutes until a skewer in the middle comes out clean. For cupcake size, bake for approximately 20 - 25 minutes.

5. When the cake(s) are cooled, dust with icing sugar and serve.



MATCHA AUZUKI BEAN POUND CAKE


I am a matcha fans and since I am craving for some Matcha Pound Cake, I made this cake using whatever ingredients that I could find in my pantry. Although the texture of the cake is good but I still think I didn't managed to get it right somewhere as the beans tends to sink down. Perhaps I shall try it with another recipe(s) or get a different type of sweeten auzuki beans.


Adapted from my Orange Pound Cake With Dried Fruits here.

(Serves: 2 Loaf Tins | Preparation: 10 minutes | Cooking: 35 minutes)

Ingredients:
120g Cake Flour
40g Cornflour
2 Teaspoons Matcha Powder
150g Unsalted Butter, melted and cool
140g Caster Sugar
4 Eggs (55g each)
80g Sweeten Cooked Auzuki Bean
Some Almond Flakes, optional


Method:-
1. Preheat oven to 180°C (degree Celsius). Sift cake flour, cornflour and matcha powder together and set aside.

2. Using an electric beater, beat eggs and sugar over a pot of hot water (about 80 degree) until thick and creamy.

3. With a balloon whisk, stir in sieved flours into the egg mixture until well combined.

4. Add in melted butter and stir till combined before tossing in the auzuki beans.


5. Give the mixture a quick stir, divide it into baking tin, top with some almond flakes and bake for 30 - 35 minutes or when a skewer insert in the center and comes out clean.



SOYMILK BUTTER CAKE


Remember that "BLACK" Soymilk Butter Cake (recipe) which I made some time back? My family really love that cake because of it's moist and sweet fragrance taste from the Okara and soymilk used. But this round since I have run out of bamboo charcoal powder, I omitted it and enhance it with some pure vanilla bean seeds. I am said the end result is amazing, the fragrance from the okara and vanilla seeds match perfectly!


Adapted from my Okara Black Butter Cake here.

(Serves: 2 tins (17cm x 8cm x 6cm) | Preparation: 10 minutes | Cooking: 40 minutes)

Ingredients:
200g Self Raising Flour
200g Unsalted Butter, soften
180g Caster Sugar
4 Eggs (55g each)
150g Okara
50ml Homemade Soymilk
1 Vanilla Pod, scrap out the seeds

Method:-
1. Preheat oven to 170°C (degree Celsius).

2. Cream butter, sugar and vanilla bean seeds together until light and fluffy (beating with an electric mixer for about 4 - 5 minutes on medium speed).

3. Add in 1 egg at a time, beating well in between each additions.

4. Beat in Okara till combined (a few seconds). Using a rubber spatula, fold in half the sifted flour (careful not to over-stir or beat the mixture) and follow by soymilk and remaining flour.

5. Divide the batter into the prepared casing, bake the cake in preheated oven for 40 - 45 minutes or until a skewer insert in the middle and come out clean.

6. When done remove cake from the oven, allow it to cool completely on a wire rack before cutting.



Till then have a great week ahead and stay tune for more upcoming recipes soon. Just to give you a preview on what's coming up next. Since it's Cherry Blossom season, I would like to share this new recipe on Matcha Cherry Blossom Chiffon Cake in the next post!

15 comments:

  1. Beautiful spread. How do you maintain your slim figure?

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  2. wow! how to choose? all makes me drooling :)

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  3. Wow. 8 years. It is a long journey. Happy birthday and many more to come

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  4. so many choices, I have difficulty to choose which one for tea break, all looks so yum!

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  5. So many recipes to try! May I know is your Auzuki Bean from daiso? I can't find it. Btw, can support this month's AB with your matcha pound cake and chiffon? ;)

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  6. Ellena, what a yummy assortment of cakes! I am particularly taken by the Blueberry Cream Cheese Butter Cake. It is gorgeous!

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  7. Thanks for sharing such wonderful butter cake. Love it! Happy Birthday to Cuisine Paradise!

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  8. Hi Ellena,
    This is my first time visiting your blog.
    I love these three types tea cakes of yours.
    Thanks for sharing:)
    mui

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  9. Oh yum, all your cakes look so delicious! I especially love the sound of the blueberry and cream cheese one!

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  10. hi
    i'm so motivated to learn baking after viewing your cake photos. pls let me know if you're using a professional oven & cake mixer for your baking. i wonder if a $80 mixer & $200 oven can output such good cake.
    Appreciate to hear your advice. Good Day - Janet

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  11. Crazy good tea cakes. I would love a slice of each along my tea cups.Definitely trying your recipes. :)

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  12. 8 years of blogging is definitely a great achievement!! Keep it up!

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  13. Hi Ellena,
    Love your blog, and happy birthday to Cuisine Paradise. I am taken in by the Blueberry Cream Cheese Butter Cake. Will be trying it out today, but substituting the blueberry with frozen strawberries. Hope it works out fine for me :). Thanks for sharing these great recipes!
    Susan

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  14. Hi Elena

    I baked the cream cheese butter cake with my two kids as our weekend baking project. I have substituted the blueberries with strawberries as I couldn't get any blueberries from the supermarket. It turned out great!! The cake is so gorgeous, super soft and delicious!! I have only one question, why it wasn't mention in the recipe that lemon juice was used but it was captured in the photo?

    Thanks for sharing and keep up your awesome energy in everything you do!!

    Happy Birthday to Cuisine Paradise...

    June

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  15. I took a good look at the soymilk cake, the top of the cake has split.
    Do you know how to prevent this ?
    Thanks.

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Dear All,

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Regards
Ellena (Cuisine Paradise)

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