uBe (YaM) CaKe

To be honest this cake was just an accident .. initially I wanted to bake Ube Cake or Yam cake, just like the one sold at Red Ribbon bakeshop in Manila which, for me, is insanely yummy... With the purple yam crusts and light mousse frosting... it's heaven.

Problem was, I couldn't find a purple yam here in Singapore (sad). I scouted most of the supermarkets and grocery stores, even neighboorhood wet markets..but unfortunately couldn't find it...

So as my brother suggested, I used an yam essence (I know it's not so recommended as it is not natural) found on baking section of most supermarkets... but surprisingly... the cake turns out really good!!! Then I added some cherry M&Ms (yes, you read it right!). I guess it would have been better if I topped it with real cherries (next time I will).

 

For the cake: For Ube Chiffon cake, we need to prepare two separate batter mixture, then combine later on.

Batter 1: Cake mixture
2 1/4 cups cake flour
3 tsp baking powder
1 tsp salt
2/3 cup canola oil (or olive oil)
7 egg yolks
1/4 cup sugar
3/4 cup water

1 tsp vanilla

1/2 tsp yam essence

Batter 2: Merengue
7 eggwhites
1 cup sugar
1 tsp cream of tartar

• In a bowl, sift flour, baking powder, and salt.
• In a separate bowl, combine eggyolks, sugar, water, oil, and cocoa powder. Beat until frothy.
• Combine flour mixture with eggyolk mixture, and continue mixing until well blended. Texture is a gooey batter. Set aside.
• On a separate bowl and using an electric mixer, mixegg whites and cream of tartar. Then gradually add the sugar. Whipped at maximum speed until the egg white becomes merengue in texture (like a white foam).
• Combine batter 1 and batter 2 and fold using a rubber spatula. DO NOT MIX, but only carefully stir so not to deflate the eggwhites foam.
• Pour the mixture in a 10 inch round cake pan or any cake pan available, lined with waxpaper, or mists with oil.
• Place the cake pan in 175C pre heated oven for 40 minutes.

Whipped cream frosting:
2 cups whipped cream
2 cup powdered sugar (or confectioner's sugar)

• On a bowl, beat whipped cream until peaks.
• Gradually fold the powdered sugar.

Cake decoration:

• Divide the chiffon cake in three. So you have three round chiffon cake of equal size.
• Spread part of whipped cream frosting at the top of 1st half of Chiffon cake, and cover with the remaining 2 layer of Chiffon cake. So we have a three layered cake.
• Spread the remaining whipped cream frosting on top and sides.
• Garnish with cherries!

Enjoy!

key tip:
- keep the temperature of beaten cream at 1C to 5C temp.
- use oil instead of butter for a super moisted cake

PiNeaPPLe BReaD PuDDiNG

When my mom arrived from a week visit to Manila, she got me a present - my requested local breakfast buns --- Pugon Pandesal in wheat... it is a bun baked in a brick oven and served hot with favorite cuppa latte.

i was delighted until i opened the brown paper bag and saw that the buns were all somewhat rubbery. Mom admits that she bought those buns a day ago. Because i don't want to throw them away, I immediately turn this golden buns into a bread pudding!

As a twist to a traditional bread pudding, I added a can of sliced pineapple and it became a big hit to my family ;) *wink

For Bread Pudding:

8 bread buns (Pandesal), day old
1 stick melted unsalted butter
1/2 cup sugar
3 eggs
1 can condensed milk
1 can evaporated milk
3 tsp cinnamon powder
1 tsp salt
1 can sliced pineapple in chunks

• Mix together butter, sugar, eggs, condensed milk, evaporated milk, cinnamon powder, and salt.
• Cut the bread buns in smaller pieces and soaked to the milk mixture until becomes soggy and almost melted. Whisked until well blended
• Add the pineapples.
• Baked in a pre-heated oven for 45 minutes at 350F or 175C

Enjoy!

Tips:

• if using salted batter, do skip the use of salt
• can replace pineapple with either peaches or fruit cocktail.

oaTMeaL aND RaiSin CooKies

The oatmeal cookies may seem like a common cookie recipe but, i'll tell you, this is a fantastic version for a health buff like me.

It was one afternoon when i craved to eat a cookie but i couldn't (sadly) because i am conscious with calories (yeah i'm pathetic...) so i was browsing my best ever reliable baking cookbook (Fantastics Food's Chocolate & Baking) and found this oatmeal recipe, and then I substituted the regular sugar with Splenda.

The ingredients are so simple, you'll me amazed how yummy the cookies are without adding extra pounds!

1 stick unsalted butter (= 1/2 cup or 210g)
11 packets Splenda (replacing 1/2 cup sugar)
1 egg
1/2 cup flour
1/2 tsp baking powder
1/2 tsp salt


2 cups oatmeal
3/4 cup raisins
2 tbsp sesame seeds (optional but makes a difference!)

• Mix butter and sugar until blended. Use electric mixer or just whipped by hand
• Add the egg
• Add the sifted flour, baking powder, and salt and continue to mix
• Add oatmeal, raisins and sesame seeds
• Scooped cookie size of the mixed batter in a baking tray with parchment or wax paper.
• Baked in a pre-heated oven for 15 minutes at 350F or 175C
• Enjoy!

Key tips:

• use butter at room temperature
• if using salted batter, do skip the use of salt
• use the rolled oatmeal and not the instant oatmeal

CHoCo DReaM CaKe

During Eon's 2nd month birth day, I have decided to bake a chocolate cake... this occasion happened to be the same day that my mom arrived back in Singapore from USA., therefore I was so inspired to create this chocolate y temptation. In addition, I know Enzo would definitely loved a chocolate cake.

Another inspiration of this cake is the food network channel, which has been my companion these days. I've watched from a couple of baking/cooking show, from the food channel, that a dash of coffee granules in a choco batter would bring out the chocolatey goodness much better of a batter... and so I was motivated to try this... and i was never disappointed!

For this recipe, I've used a chiffon cake as my base, and concocted a chocolate whipped cream frosting. and unbelievable the taste totally rocks! truly yummy! 

For Chocolate Chiffon cake, we need to prepare two separate batter mixture, then combine later on.

Batter 1: Cake mixture
2 cups cake flour
1/2 cup cocoa powder
3 tsp baking powder
1 tsp salt
2/3 cup canola oil (or olive oil)
7 eggyolks
1/4 cup sugar
3/4 cup water

Batter 2: Merengue
7 eggwhites
1 cup sugar
1 tsp cream of tartar

• In a bowl, sift flour, baking powder, and salt.
• In a separate bowl, combine eggyolks, sugar, water, oil, and cocoa powder. Beat until frothy.
• Combine flour mixture with eggyolk mixture, and continue mixing until well blended. Texture is a gooey batter. Set aside.
• On a separate bowl and using an electric mixer, mixegg whites and cream of tartar. Then gradually add the sugar. Whipped at maximum speed until the egg white becomes merengue in texture (like a white foam).
• Combine batter 1 and batter 2 and fold using a rubber spatula. DO NOT MIX, but only carefully stir so not to deflate the eggwhites foam.
• Pour the mixture in a 10 inch round cake pan or any cake pan available, lined with waxpaper, or mists with oil.
• Place the cake pan in 175C pre heated oven for 40 minutes.

Choco Cream frosting:
2 cups whipped cream
1 cup semi-sweet chocolate
2 tbsp butter
1 cup powdered sugar

• On a bowl, beat whipped cream until peaks. Be careful not to over beat the whipped cream or it may liquify.
• On a separate bowl, melt the semi-sweet chocolate in a double boiler. Add 2 tbsp butter. Once melted, turn off the heat and set-aside. Combine powedered sugar with melted chocolate mix.
• Combine whipped cream and melted chocolate mixture. Fold over.

Cake decoration:

• Divide the chiffon cake in three. So you have three round chiffon cake of equal size.
• Spread part of choc cream frosting at the top of 1st half of Chiffon cake, and cover with the remaining 2 layer of Chiffon cake. So we have a three layered cake.
• Spread the remaining choco cream frosting on top and sides.
• You may garnish with chocolate bits, chocolate pieces, crushed oreo cookies! or just simply cream frosting!

Enjoy!

key tip:
- keep the temperature of beaten cream at 1C to 5C temp.
- use oil instead of butter for moisted cake