Thursday 23 June 2005

American Chocolate Cake

Yesterday I finally had some spare time to try out  this tempting American Chocolate Cake recipe that I put on list. Perhaps due to the Chocolate Ganache Cream the tase of the cake is quite similar to MUD CAKE with a slight dense texture. But overall it still rated good for us with its chocolatey after taste. Thanks for the recipe from one of the Mummy from Mum's Website.

Ingredients for Cake: 

125g Unsalted Butter
175g Brown Sugar
½ Teaspoon Vanilla essence
2 Eggs
35g Cocoa Powder
130ml Warm Water
140g Self-Raising Flour

Ingredients for Chocolate Ganache:
100ml Dairy Whipping Cream
125g Dark Chocolate

Methods on Cake: 

1. Mix in cocoa powder and water. Beat butter and sugar until light and fluffy.
2. Add in eggs, one at a time. Add in vanilla essence, beating well after each addition until well combine.
3. Then add in a bit of cocoa mixture and flour slowly until finish.
4. Spoon batter into a 10”x14”x1” cake tin. Bake in preheated oven at 180 degree for 15-20 minutes.

Methods for Chocolate Ganache:
1. Heat whipping cream until it comes to just under the boil, remove from heat and add in dark chocolate and mix well.
2. Slice cake into 3 layers. Spread ganache over first layer, cover with another layer. Repeat twice. Cover the top with ganache. Posted by Hello

Saturday 11 June 2005

Steam Egg White Rainbow Cake

Got this recipe from one of the mum's Zur (click on link for her recipe) from the M4M website. It's a very interesting cake with colourful layers that definitely caught everyone's attention. The cake itself is very soft with a fluffy and good texture for steamed cake. Other than the colours this can be consider as s health cake since the main ingredients are Egg Whites instead of whole egg plus only small amount of sugar is used.

Overall it took about 1/2 hrs to prepare the cake and 30 minutes to steam. Posted by Hello

Saturday 4 June 2005

Peach Marshmallow Cake

Made this Peach Marshmallow Cake from a recipe that I saw from Mum's website. The recipe is quite easy to follow and it is a non-baked cake too. All you need to do is boil the Marshmallow and Jelly Layer then chill it in the fridge to let it set.

As you can see my first attempt was not very successful because some of the Jelly Layer had sunk into the Marshmallow Layer. And this might because I did not wait long enough for the Marshmallow Layer to be harden before I pour in the jelly mixture. Besides that the overall taste was good with smooth marshmallow layer plus springy jelly on top.

Tuesday 24 May 2005

Pandan Kaya Cake

Made this Pandan Kaya Cake on Monday and the steps are rather easy to follow but it requires a lot of ingredients which might not be worth making if you have a small family.  As you can see from the above, my cutting skill to divide the layers of the cake is still not good enough with uneven layers.

Although I follow the recipe to dot but but I think the taste of the kaya was rather light as compared to those sold in the bakery. Perhaps I should have reduce the amount of water and increase the coconut milk for a more creamy taste. But overall this is still a "pass".

Ingredients For Cake:
250g Sponge Mix Flour
4 eggs
1 Teaspoon Ovalette
50ml Coconut Milk/Water
80g Melted Butter
1.5 Teaspoon Pandan Essence

Methods On Cake:
1. Whisk Flour, ovalette and eggs till creamy and thick
2. Slowly pour in the coconut milk or water then whip the batter till light and fluffy.
3. Next stir in the melted butter and pour into a 9" round mould.
4. Bake at 180 degree for 30 minutes or when a skewer inserted in the centre and comes out clean.
5. When cake is cooled, slice cake horizontally into two or three layer and sandwich it with kaya jam.

Notes: You can obmit the ovalette if you don't have.

Ingredients For Kaya: (Use for 9” cake tin)
1000ml Water
400g Sugar
100g Butter (to make the texture more smooth)
300ml Water
500ml Coconut Milk
160g Hoon Kueh/Green Bean powder
1 Tablespoon Agar Agar Powder
1.5 Tablespoon Pandan Essence

1. Bring 1000ml water, sugar and butter to boil.
2. Mix coconut milk with water (300ml), hoon kueh powder, instant jelly and coloring together and add into No.1 and cook till thick. MUST BE BOILED. (If you find that it is not thick enough, you can use a bit more hoon hueh to mix with some water and add in)
3. Surround the cake with a cake 9 inch cake ring and put a layer of cake in then follow by kaya, then cake, then kaya, depend how many layer u want. Top must be kaya. (If you are using cake tin, then kaya first and then cake then kaya and last layer is cake)
4.Chill in fridge for at least an hour or when the kaya is firm before cutting.
5. Using a knife to go around the tin to loosen the cake, cut into slices and serve.