BASIC SPONGE CAKE RECIPE

Ha..ha...am back again...missing in action again ha....anyway things changed and I can't gave such commitment as I used to....too many things to look into. Anyway I was telling frez..in my FB that if you are secret recipe's lover you will realised that the cakes there mostly are merely sponge cakes with several variations.. The tricks was to get a good sponge cake recipe and start creating your creativity. I've found the recipe that helps me so much..it's easy and less fuss...so here's the recipe - HAPPY TRYING

SPONGE CAKE

5 eggs / 5 bii telur

125 g caster sugar / 125 g gula caster

125 g flour / 125 g tepung

15 g ovelette / 15 g ovelette

1 tbsp baking powder / 1 sdb baking powder

40 ml water / 40 ml air

70 g melted butter / 70 g mentega cair

1 tsp vanilla essence / 1 sdt esen vanilla

Heat up oven at 180 C / Panaskan ketuhar pada 180 C

Whisk all ingredients except melted butter till light and fluffy. Batter should be thick / Pukul semua bahan kecuali mentega cair sehingga putih dan gebu.

Add in melted butter and vanilla / Masukkan mentega cair dan esen vanilla

·     For the same recipe you can used for chocolate sponge cake. Reduce flour to 100 plus 20 g cocoa powder  / Untuk mendapatkan kek sponge koko kurangkan tepung kepada 100 dan tambahkan 20 g serbuk koko.

VANILLA CHOCOLATE MILLES CREPES CAKE

Am back...and am gonna make a quick run...after been missing in action for quite a while, I've posted this Mille Crepes Cake in my Facebook and ever since then I have been getting a  lot of request from friends on the recipe. So not to let my friends down...here's the recipe. I took the recipe from AROMA MAGAZINE and I believe the recipe was from Azita, Masam Manis. I just made a few tweak to fit what ever I have in my stock.

Yeah you don't have to drive all the way to Malacca to get our Nadeje fix as you can make a perfect and as good as Nadeje....ha..ha...this was simply oozing homemade custard vanilla cream that was light and not too sweet. The many layers that form the mille crepe are thin, allowing the cream to linger as it melt in your mouth. ....AWESOME  !!!

The Sponge Cake

5 eggs / 5 biji telur

125 g castor sugar / 125 g gula castor

1 tsp vanilla essence / 1 sdt esen vanilla

15 g ovelette / 15 g ovellette (or cake stabilizer)

40 ml water / 40 ml air

100 g flour / 100 g tepung gandum

20 g cocoa powder / 20 g serbuk koko

1 tsp baking powder / 1 sdt baking powder

70 g melted butter / 70 g mentega cair.

Heat oven to 350 degrees. Butter a 8-inch-square baking pan. Line pan with parchment paper, and butter again. Flour the pan, and set aside. Beat all the ingredients  except melted till light and fluffy and finally add  in the melt butter Transfer the batter to prepared pan, and smooth the top with an offset spatula. Bake until a cake tester inserted into middle comes out clean, 35 to 40 minutes. Transfer pan to a wire rack to cool; turn out cake, and wrap it in plastic wrap until ready to use. / Panaskan ketuhar pada 350 F. Sapukan butter pada acuan 8" dan letak sebelah. Pukul semua bahan kecuali mentega cair sehingga gebu dan ringan akhir sekali masukkan mentega cair. kaup-kaupkan dan tuang dalam acuan dan bakar selama 30-45 minit atau sehingga masak. Sejukkan dan bahagi kepad dua bahagian.

For The Chocolate Crepes

90 g melted butter/ 90 g mentega cair

720 ml evaporated milk / 720 ml susu cair

6 eggs / 6 biji telur

1 1/2 cup cake flour / 1 1/2 cawan tepung cake (saya guna tepung rose)

45 g caster sugar / 45 g gula caster

pinch of salts / secubit garam 

1 tsp vanilla essence / 1 sdt esen vanilla

1 tbsp chocolate emulco / 1 sdb chocolate emulco

In a blender, combine all of the ingredients and pulse for 10 seconds. Place the crepe batter in the refrigerator for 1 hour. This allows the bubbles to subside so the crepes will be less likely to tear during cooking. The batter will keep for up to 48 hours.

Heat a small non-stick pan. Add melted butter to batter. Pour 1 ounce of batter into the center of the pan and swirl to spread evenly. Cook for 30 seconds and flip. Cook for another 10 seconds and remove to the cutting board. Lay them out flat so they can cool. Continue until all batter is gone. After they have cooled you can stack them and store in sealable plastic bags in the refrigerator for several days or in the freezer for up to two months. When using frozen crepes, thaw on a rack before gently peeling apart./ Blend semua bahan kecuali mentega cair, tapis dan sejukkan selebih kurang sejam dalam fridge. Panaskan kuali dan leser dengan butter. Sebelum melenggangkan dadar masukkan mentega cair ke dalam adunan kacau dan lenggangkan dadar sehingga habis. Boleh disimpan semalam.

For the Custard and The Whipped Cream

500 ml whipped cream / 500 g krim putar ( I used Rich)

450 ml fresh milk / 450 g susu segar

1 1/2 2 tbsp cornflour /  1 1/2 sdb tepung jagung

2 tbsp flour / 2 sdb tepung gandum

85 g caster sugar / 85 g gula caster

4 eggs / 4 biji telur

2 tbsp butter/ 2 sdb mentega

1 tsp vanilla/ 1 sdt vanilla

Beat the whipped cream and set aside / Pukul krim putar sehingga gebu dan letak sebelah.

Combine all ingredients in a small saucepan. Place over medium heat. Cook, stirring constantly, until thickens. remove saupan from heat and add in vanilla./ Satukan semua bahan dan masak atas api kecil sehingga pekat dan masak. Angkat dan masukkan vanilla. Kacau rata.

When the custard is cool, mix the custard with whipped cream. Slowly fold in the whipped cream/ Bila custard sudah sejuk perlahan-lahan kaupkan whip cream dalam custard. Bahan sudah siap untuk di sapu di atas kek.

To Assemble the Cake....refer to the picture.....HAPPY TRYING...

Lama tak bersiaran....entah sejak dua menak ni agak malas hendak menaip....pinggang dah tak tahan. Banyak lagi resipi yang menunggu waktu siaranya. Anyway Mille Crepes Cake ini saya ambil dari majalah AROMA resipi dari Azita Masam Manis....bagus juga ideanya meletakkan kek di lapisan bawah kemudian crepes dilapiskan....jadi kek nampak tinggi dan menarik...kalau yang gemar oreo bolehlahlah susun oreo di lapisan kek. Apa pun kek ini memang lemak dan sedap. Hendakkan lebih mantap..pastikan anda sejukkan kek ini semalaman....insyallah lagi umpphmmmm

TRIPLE CHOCOLATE MINI CUPCAKES

Look at that dont you think it looks sweet and tiny.I made these into mini cupcakes.  Let me tell you, filling them with the ganache was challenging but oh so worth it!  I made them for a niece wedding reception.  They were a hit.  The frosting was delicious and the cake was very chocolaty. I am going to be keeping this recipe in my favorites for sure.  

TRIPLE CHOCOLATE MINI CUPCAKES

3/4 cup butter or margarine

4 oz unsweetened baking chocolate

2 cups sugar

1 1/2 all-purpose flour

1/2 cup baking cocoa

2 teaspoons baking powder

1/2 teaspoon salt

4 eggs

1 1/2 cups semisweet chocolate chips

6 dozen Betty Crocker® Candied Fruit wHershey®’s Kisses® Brand milk chocolates -OPTONAL)

1 Heat oven to 350°F. Place mini paper baking cups in mini muffin pan cups OR use mini foil muffin cups if you don’t have mini muffin pans.

2 In 2-quart saucepan, melt butter and chocolate over low heat 6 to 10 minutes, stirring occasionally, until smooth; cool 20 minutes. In large bowl, beat melted chocolate mixture, sugar, 1 cup of the flour, the cocoa, baking powder, salt and eggs with electric mixer on medium speed about 2 minutes, scraping bowl occasionally, until well blended. Stir in remaining 1/2 cup flour and the chocolate chips. Drop dough by rounded teaspoons into mini cups.

3 Bake 15 to 17 minutes or until edges are slightly firm (center will be slightly soft). Immediately top each with cherry, pecan half or chocolate, pressing slightly. Cool completely, about 1 hour.

Next Post - Russian Black and White Cake

LEMON CURB TARTS

Some may like it but some don't..Tangy, classic lemon curd. Whether you know it as lemon spread or lemon butter, it's still perfect with scones, pie and tartlet This is an old family recipe that we also call “Lemon Cheese”.  We generally make it during the holidays but I like to make it a few times a year to give away as special treats to my friends es especially after a plate of "briyani"...good to cut the excess fat away,I like to spread it on a crispy english muffin but it’s also super delish on any type of toast. 

And it’s ultra super delish as a pie, tart or cookie filling.  I’ll even admit that there’s been a time or two when I’ve eaten lemon curd right out of a spoon. There are only 4 ingredients and it’s also relatively inexpensive to make, especially if you have a lemon tree or find lemons on sale. 

Let’s check out the ingredients:Lemon curd

1 egg

1 egg yolk

1/3 cup caster sugar

1 teaspoon finely grated lemon rind

2 tablespoons lemon juice

50g butter, chopped

finely grated lemon rind, to serve

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Method

Step 1

Make lemon curd: Place egg, egg yolk, sugar, lemon rind and lemon juice in a heavy-based saucepan. Whisk to combine. Add butter. Place over medium heat. Cook, whisking, for 7 to 8 minutes or until mixture coats the back of a spoon. Remove from heat. Stand for 5 minutes. Pour into a small bowl. Cover surface with plastic wrap. Set aside to cool completely.

Step 2

Meanwhile, lightly grease a 12-hole, 1 1/2 tablespoon-capacity mini muffin pan. Using a 6.5cm cutter, cut 12 rounds from pastry. Press pastry rounds into prepared pan. Pierce bases with a fork. Freeze for 10 to 15 minutes or until firm.

Step 3

Preheat oven to 180°C/160°C fan-forced. Bake pastry cases for 15 to 16 minutes or until light golden. Cool in pan for 10 minutes. Transfer to a wire rack to cool completely.

Step 4

Spoon 2 1/2 teaspoons lemon curd in each pastry case. Top with lemon rind. Serve.

Note : Use can also use this lemon curb for macaroon filling it's a!! awesome !!!

For Cakes Filling

For Macaroon Filling

HEAVENLY CAPPUCINO CARAMEL CAKE

Here's my own recipe, based on a dozen old-fashioned ones given me by my friends over the years.  This is my favorite caramel cake.  It has a sturdy texture to the cake itself, almost a sponge-cake texture, and the frosting is rich and thick.   CARAMEL CAKE WITH CARAMELIZED  FROSTING 1 packet sponge  mix / 1 bungkus kek span mix 8 eggs / 8 biji telur 175 ml water / 175 ml air 175 ml corn oil /175 minyak jagung 1 cup caramel / 1 cawan caramel Preheat oven to 160 C  160 C / Panaskan ketuhar 160 C Put all ingredients in a bowl except oil and whisk till light and fluffy then add in oil whisk again / Masukkan semua bahan kecil minyak dan pukul sehingga kental Finally add in about a cup of caramel and combine well. / Akhir sekali masukkan minyak dan gaul rata. kemudan masukkan 1/2 cawan karamel yang disejukkan  Divide cake into 2 portion.Place cake pan on cookie sheet or 1/2 sheet pan. Set first timer for 30 minutes, rotate pan and set timer for another 15-20 minutes. Your own oven will set the pace. Bake until sides pull away from the pan and skewer inserted in middle comes out clean. Cool cake completely before icing it. / Bahagi adunan kepada dua bahagian dan bakar selama 30 minute setiap satu atau sehingga masak. Sejukkan CARAMEL SYRUP 300 g brown sugar/ 200 g gula perang 300 g fresh milk / 300 g susu segar 45 g butter / 45 g mentega 150 g fresh milk / 150 susu segar Shimmer sugar till thick (soft ball stage)  remove from heat and add in 150 g fresh milk combine well./ Masak gula sehinnga perak dan seperti soft ball stage. Angkat dari api kacau2 dan masukkan 150 g susu segar PEANUT BUTTER FROSTING 230 g peanut butter / 230 g peanut butter 180 g cream cheese / 180 g cream cheese 100 g butter / 100 g mentega 60 g icing sugar / 60 g ising sugar 400 g whipped cream / 400 g krim putar  - whisk till soft peak Whisk ingredient A till soft and fluffy then add in the whipped cream Note: Caramelized butter frosting will keep in fridge for up to a month. To smooth out from cold, microwave a bit, then mix with paddle attachment until smooth and light To assemble the Cake Slice each cake into 2 so you will get 4 pieces of cake if you like you can add in some caramel in you frosting/ Potong kek kepada dua..menjadikan 4 keping. Place a cake on the cake board and spread the frosting..then layered with another cake continue process until cake complete and finally frost the cake with the balance frosting and decorate./ potong setiap kek kepada dua menjadikan semua empat keping kek. Letakkan kek atas kek board dan sapukan frosting yang telah di siap. Jika anda suka perasa karamel boleh dimasukkan sedikit karamel kedalam frosting gaul hingga sebati. Ulangi proses sehingga habis dan baki frosting boleh digunakan untuk menghiaskan kek.

Next Post - Russian Black and White Cake