Palm Sugar Souffle Cake

My love for Palm Sugar, Pandan and Coconut Milk will always be a motivation for me to bake any cake relate to this 3 beautiful ingredient GOD has given to people in Southeast Asia. :)

Yup I love cake that is moist and soft in texture. Come across this Palm Sugar Souffle Cake. Which has an interesting chinese name 相思海棉疍糕。The name itself indicate the cake should be soft and moist. Yup the cake is beating egg white sperate till form a soft peak and fold in the other mixture.

I got this recipe from this wonderful blog that is full of easy follow recipe and I have tried some of her recipe is easy to  follow through and result is great ->SiewHwei blog .

From now on I would also cut and paste the recipe in my blog , this is just easy for myself to retrieve all this lovely recipe I would bake again. However I will always attached the original link where this recipes I got it from. Respect those who bake and share recipe is always a must. So do browse to their blog and learn more.  This will make the food journey more interesting and fun loving in sharing :)

Method

Ingredients A:
Corn oil 65g
Palm Sugar 40g (can increase 10-15g if you prefer heavier taste) - I increase it to 55g it taste the best !
milk 80ml (combine gula melaka and milk in a small boiler, bring to a boil)
Salt 1/4t
Egg yolk  100g
Egg 1pc
Superfine flour 65g ( I used cake flour)

Ingredients B:
Egg white 200g
Castor sugar 75g
Cream of Tartar 1/2t

Method A:
1. Combine Corn oil, Gula Melaka milk, egg yolk and egg in a bowl. Whisk well till has little bubble.
2. Add in the Flour, mix well, set aside.( cover well do not let air get in )

Method B:
1. Combine egg white and Cream of tartar, beat in medium speed, slowly add in sugar, beat till soft peak form.
2. Mix A & B, pour the mixture into 7" loose base square baking pan. Steam bake ~ 150 degree, 55 minutes.
3. Inverted the cake pan, till it is cool completely.

 

The cake is so soft and moist. The Palm Sugar frangant is in each bite of the cake. I actually have the cake mostly by myself :) Keep in a an air tight container keep in the fridge , each tea time is just another sweet moment for the baker. 

 

Avocado Chiffon Cake

My heart always have a chiffon in me. :) I love fluffy moist soft texture cake. Yup out of the craziness for avocado, also I still have some avocado paste left after I bake the Avocado Milk Pound Cake. I decide to try out something I have yet to see others baking this - Avocado Chiffon Cake . Checking through chiffon cake recipe I gather some idea and bake this Avocado Chiffon Cake.

Recipe adapted and modified from Wen's Delight
Ingredients:
80g Avocado paste ( mix 1/4 tsp of lemon juice)
3 nos Egg yolks
50g Castor sugar
50ml Sunflower oil (any vegetable oil)
80g Cake flour
1/4 tsp Baking powder


4 nos Egg whites
20g Castor Sugar
1/4tsp Cream of Tartar

Method:
Preheat oven at 180 deg C. Chiffon mould - 17 cm
1. Place egg yolks, sugar, milk & oil in a mixing bowl. Whisk till well blended, add in avocado to mix well. Fold in sifted flour & baking powder, set aside.
2. Whisk egg white & sugar at max speed till stiff peak.
3. Fold in 1/3 egg yolk mixture into whisked egg white, then pour this mixture into the the balance egg white, fold till well incorporated.
4. Pour batter into chiffon mould and bake for 30 mins.
5. When baked, turn upside down to cool. Unmould when completely cool.

 

The cake has a light yellowish green color. It taste light. As avocado does not has a strong taste so is a moist light avocado lemon chiffon cake taste. Not sure will you like it or not. However am happy for the result and I have done it. Well you wont know until you try it so I knew how is an avocado chiffon cake taste like :)

 

Avocado Milk Pound Cake

Well it seem to be Avocado season now. At least I see more in the market in the shop. I never tasted avocado till my early 20. This is not a common fruit in Asia. Normally people serve with chicken salad. It cost quite a fair bit in Asia. Research said avocado is good for heart and antioxidant fruit that prevent cancer. However it is the most fatty fruit among the rest. In Australia avocado is relatively cheap when in season and it has different variety.Aussie like to spread it on toast bread for breakfast. I enjoy it lot and only consume during morning so I can utilised the fat throughout the day.

One of my friend have tried to bake an avocado pound cake . It make me curious how it taste like. Not too sure how a pound cake should taste like. Am not a fan of heavy cake taste , I love fluffy soft moist cake. Looking that my avocado is going to spoil soon if I did not consume on time. I decided to give this recipe a try and bake this lovely cake.

The recipe is by a lovely lady which is from Malaysia. In searching for receipe I found her blog , I would say she is talented and I have been trying some of her recipe , is easy to follow and the result is great . so enjoy baking and try this out ->Table for 2 or more.The taste is yum given the amount of flour in . However the cake is moist and now I have another recipe for avocado as not only spreading on the toast.

Ok am still trying to improve my SLR picture taking skill . Is a bit of fail especially using potrait lens. Well I believe I will get there soon .

Peanut Butter Light Cheesecake

I love peanut cake and cookies. Is not always a like of others. Especially nuts can cause allergy and it can be a deadly thing.

I intend to bake a round whole Peanut Butter Light Cheesecake but since my hubby is not a peanut lover I probably will end up having it most by my own , so I decided to half the recipe and bake a rectangle shape Peanut Butter Light Cheesecake. Is a steambake cheesecake. Again is always my love to have cake that is light soft texture and you will not feel full no matter how many pieces you have eaten. So below is the recipe of this cheesecake .

Sponge Cake base :

Ingredients :

2 egg
48g caster sugar
44g sifted cake flour
16g vegetable oil

Method :

1.Base the rectangle mould with baking paper. Preheat oven to 170 degree Celcius
2.Beat the egg with the sugar till pale and thick .
3.Fold gently the sifted cake flour into egg mixture. Add in vegetable oil at last.
4. Pour the mixture into the cake mould and bake for 15min until cooked
5. Remove cake from the mould and leave to cool.

Peanut Butter Light Cheesecake

Ingredients :

1 slice of sponge cake from above

Cream Cheese Mixture :

125g fresh milk
75g creamy peanut butter
125 cream chesse
25 plain flour , sifted

3 egg yolks

3 egg white
50 g caster sugar

Method :

1.Preheat ove to 180 degree C , line the rectangle baking tin with grease proof paper and put in the slice of sponge cake baked from above.
2. Double boil fresh milk, peanut butter and cream cheese until cream cheese has melted completely. Add plain flour , stir and cook until the mixture has thickened, Remove and leave to cool. Add 3 eggs yolk and stir well.
3.Whisk egg white and caster sugar at high speed until soft peak is formed. Slowly mix into the cream cheese mixture.
4. Strain the mixture onto sponge cake.
5. Steam bake the cheesecake in the preheated oven at 180 degree for 20 min. Reduce to 140 degree and bake for another 1hr 45min or until cooked.
6. Leave cake to cool in the oven with the door ajar 1 hour. Chill the cake in the fridge at least 4 hours . Remove cake from the tin and cut into pieces and serve.

If you want to make a 8" round cake double the measurement of the ingredients. This recipe is adapted from a baking book with the title - The Ultimate Indulgence Cheesecake by Chef Alan Kok.

The fragance of the peanut is really nice if you like cheese this will be a creamy new taste .

Peanut Butter Light Cheesecake

Never fail Sweet - Creme Caramel

Was quite relax till this month work started and all get a little bit of crazy. Still remember those good old days when I only have to wake up and think of what to cook and enjoy the afternoon breeze with GOD , look forward for the return of hubby after work at night.

Often when I think of sweet simply dessert at night. Creme Caramel is the one will never fail and easy to prepare. It can be a warm sweet dessert at winter night or it can be a chill sweet at summer night. I have this sweet prepare the other night before my work life started again and I have no such relax mood to do dessert or bake almost every forth nightly. It is quite scary to keep baking and eat so much of sweet at night. Thank GOD before me and hubby turn into a "fat" happy couple my work get me back to the track. Still baking but not as often as I should not :p.

The recipe for this Creme Caramel is as below , I used Donna Hay recipe from one of her cookbook - Modern Classic book 2 is an easy follow recipe and again the result is fabulous ..

Ingredients :

2/3 cup caster sugar
1/3 cup water

Custard
2/3 cup milk
3/4 single or pouring cream
2 egg
4 egg yolks extra
1/3 cup caster sugar
1 1/2 tps vanilla extract

Method:
1. Preheat oven to 150 C degree. Place the 2/3 cup sugar and the water in a saucepan over low heat and stir untill the sugar is dissolved. Brush the side of the pan with a little water to remove any eat sugar crystals.
2. Increase the heat and boil for 8-10 min until the syrup is in a deep golden colour. Pour into 4 x 3/4 cup capacity ramekins, Set aside for 5 min allow the caramel to set.
3. Prepare custard by placing the milk and cream in a saucepan over  low heat and heat until warm.
4. Place the egg, extra egg yolks, sugar and vanilla in a bowl and whisk until well combined. Slowly pour over the milk mixture while whisking well to combine.
5. Strain and pour the custard over the caramel ramekins.Place the ramekins in a baking tray fill with hot water that is about three quarter of the way up the sides of ramekins.
6. Bake for 35 minutes or until the custard is set. Remove from the tray and refrigerate until cold.

7. To serve dip the base of each ramekin into hot water for 10sc , invert the creme caramel onto a plate and serve immediately. If you like it warm simply heat it up in mircowave for 10-20sc. Enjoy !

Note :
To have different favour of Creme Caramel -

• Orange creme caramel , Omit the vanilla extract and add 1tbsp orange liqueur such as Grand Marnier to the custard mixture in step 4
• Espresso creme caramel - Omit the vanilla extract and add 2 tbsp strong expresso coffee liguid or 1tbsp instant coffee granules or powder dissolved in 1 tbsp boiling water to the custard mixture in step 4 above.

I am submitting this post to ->Aspiring Bakers #24 (October 2012) : Jellies & Puddings hosted by Charmaine of MiMi Bakery House 
 

Malaysia HoneyComb Cake or Ant's Nest Cake

We were invited by a newly wed couple to their place for dinner last Monday. It was such a pleasant to see these young couple come together in marriage after overcoming all the hurdle in their relationship journey.
The husband is a Malaysia who are so blessed to marry a beautiful Korean lady. She often curious about my cooking and would ask me is this Malaysia cuisine or is Chinese . When they invited us over for dinner I promise to bring a dessert , I started to wonder what can I bring that will have Malaysia identity in it. As I have make a Pandan Chiffon cake for her before I wanted to try out something totally different.

I almost forget about this cake and as a matter of fact I do not know what this cake was call. It take me awhile to google it and find out the recipe I would love to try on. Not many recipes seem to be the right one I am looking for , however after spending some time of searching I found one that I think should be the right one and get started to bake this cake. Yup I bake the cake, I knew originally this cake was more likely a steam cake. So I modify my baking method and steam bake this cake. The result was fabulous. The cake remind the "chewy" texture yet more moist and soft .

So if you remember this cake and would like to give it a try here is the recipe link ->HoneyComb - Kueh Sarang Semut. Just be caution when adding water to the hot caramel sugar. The recipe is by far the most safer one I would say. The result is great and not only the Korean love it , it also rekindle my hubby memory of this cake as well .

The cake earn its name - Ant's Nest cake by having hole on the texture and do not worry it is not as sweet as it is even the sugar contain is relatively high. The cake is best go with a cup of coffee or tea in the afternoon. I simply love the texture and the chewiness of it . Is a bliss to manage to get the right recipe and enjoy the result at a lazy afternoon :)

So just in case I lost the link one day I would love to share the recipe as below which is from the link ->

For the recipe: (make a 9" cake)

250g sugar
250 ml of water

100g butter
250g plain flour
160 - 180g condensed milk
6 large eggs (beaten)
1-1/2 tsp bicarb. or baking soda

Method:

1. Tin size: 9" or 23- 24 cm round tin. If you use a spring form or loose bottom tin, line the whole tin with paper, please refer to the slide show. Don't just line the bottom the mixture will leak. If you use a cake tin without a loose bottom you can line just the bottom with paper.
2. In a small saucepan, add in sugar and heat at medium heat till the sugar begin to melt. Stir once or twice with one single chopstick (don't use wooden spoon, too much area for the sugar to cool and crystallise), once the melted sugar has turned golden yellow, turn the heat to very low and continue heating till the sugar turns golden brown like dark tea, ( see slide show in the link). Heat off and let it cool for 30 seconds. Then add one tbsp of water at a time, stand back the hot sugar will spit. Continue adding water one tbsp at a time till it stops sizzle, then pour in the rest of water. Turn heat on for about 1 minute, stir and scrape the side to release any unmelted sugar. Heat off and add the butter stir till melted.
3. In a large mixing bowl add in the plain flour, pour in about 1/2 the liquid and mix with a electric beater till smooth, continue adding the liquid till all combine in. Let the mixture stand for about 10 - 15 minutes.
4. Add in the egg, condensed milk and sieve in the bicarb, mix till all combined.
5. Pour the mixture into the tin. Leave it to stand in the cold oven for about 30 - 40 minutes.
6. Turn the oven to 150 deg C and bake the cake from cold for 1 hour or till it is cooked by sticking a  stick in the centre and it comes out clean.

Hazelnut Chocolate Layered Cake

Is always good to bake for the birthday people and see a smile on their face. I baked this cake at end of February for all the February babes in our group.This is my first attempt on baking a square layered cake and decorating it. Err I would say nope not as professional as those who has bake for few years.For a 1st timer I would give myself a pat on my shoulder. The birthday gal love it so nobody should complain about it :)

The cake has 3 layered and I also make a Hazelnut chocolate ganache cream to combine the cake and a chocolate cream to pour on top. The taste is yum and the texture is soft which is why most of my friends love it. I used dark chocolate for this whole cake it just make the cake taste just nice and not too sweet.

As this is a recipe I got it from a magazine I can not link it to any website , I would just share the recipe as below :

Hazelnut Chocolate layer Cake 
Ingredients A:

5 eggs yolks
40g caster sugar( it can be reduced)
60ml milk
100g cake flour
20g ground almond ( I do not have ground almond I used ground hazelnut)
80g melted butter

Ingredients B :
5 egg white
70g sugar
1/4 tsp cream of tartar

Method :
1. Combine ingredient A and mix well
2. Put ingredient B into a mixing bowl and whisk until still. Slowly add in mixture in step 1 and mix well. Pour the mixture into a lined 8" square mould.
3. Bake in a preheated oven at 180 C for 23-25 min till cooked. Remove from oven . Unmould the cake and leave to cool. Cut the cake into 3 layers

Hazelnut chocolate ganache :

100g cream cheese
50g ground hazelnuts
200g whipped cream (whipped pouring cream or any cream)
200g cooking chocolate melted ( melt on top of hot water)
1 tbsp rum ( optional)

Decoration :
80ml pouring cream
50g cooking chocolate , cut into small chunks

Method:
1. Combine cream cheese and ground hazelnuts mix until well . Slowly mix in whipped cream and lastly add in melted chocolate and rum . This is the cream to combine the layer of the cake.
2. Heat the pouring cream in a double boiler. Add in cooking chocolate and stir until melted. This can be prepared only when the cake has set and pour onto as chocolate cream.

To assemble :
1. Place a slice of cake onto the cake board. Apply hazelnut chocolate ganache onto the cake
2. Repeat the same way till the last layer is covered with the chocolate ganache .
3. Put in the fridge to allow it to set firm .

4. Lastly pour the chocolate mix over the cake for decoration. Chill in the fridge at least an hour before decorate and serving.

  

This is how the layer looks like :)

 

Maybe you would like to try out as well. It does require some time but it quite an easy step to follow and get the "impressive" result :)