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I can't help but impulse buy when I saw something that I don’t already have. I got to have it, I said. I would need it in the very near future and who knows it might not be available then, I debated. I would be wishing that I brought it in the first place and I would be full of regrets forever, I reasoned.\u003Cbr \/\u003E\n\u003Cbr \/\u003E\nSo it's no surprise that I got a kugelhopf\/ bundt tin. To be fair, I have every intention of making kugelhopf. But when I saw this interesting peach and cream syrup cake recipe, my kugelhopf tin was screaming to me. I could visualise the beautiful pattern imprinted on the cake. It would be beautiful with nothing else.\u003Cbr \/\u003E\n\u003Cbr \/\u003E\nThis peach and cream syrup cake has a wonderful tender crumb, almost fudgy even. With the peach syrup that absorbs into the cake, you know it's going to be good. You might think that it will be too sweet like most syrup cakes, but it's not. And the cream! Please whatever you do, don't skip the cream. The cream adds a wonderful lightness and creamy component to the cake. And it's a peach and cream cake afterall.\u003Cbr \/\u003E\n\u003Cbr \/\u003E\n\u003Cimg border=\"0\" height=\"450\" src=\"https:\/\/1.bp.blogspot.com\/-Fryf3rHuzxE\/V-ieckqd98I\/AAAAAAAAEEg\/lpoAND-Nbjw67jDEApjyHi06T-Ueg2LIACLcB\/s1600\/peachcream01.jpg\" \/\u003E\u003Cimg border=\"0\" height=\"450\" src=\"https:\/\/1.bp.blogspot.com\/-hh6kUkVxOO8\/V-iedmuCfBI\/AAAAAAAAEEk\/KmP2LBAYN7c42n7mYEoQehQMy7pqNVrkgCLcB\/s1600\/peachcream02.jpg\" \/\u003E\u003Cbr \/\u003E\n\u003Cbr \/\u003E\n\u003Cb\u003EPeach and Cream Syrup Cake\u003C\/b\u003E\u003Cbr \/\u003E\n(Adapted from \u003Ca href=\"http:\/\/www.delicious.com.au\/\"\u003EDelicious Magazine Australia October 2016\u003C\/a\u003E)\u003Cbr \/\u003E\n\u003Cbr \/\u003E\n\u003Cu\u003EPeach Cake\u003C\/u\u003E\u003Cbr \/\u003E\n700 grams canned peaches in syrup (400 gram drained weight)\u003Cbr \/\u003E\n200 grams unsalted butter, room temperature, softened\u003Cbr \/\u003E\n200 grams caster sugar\u003Cbr \/\u003E\n1 teaspoon vanilla bean paste\u003Cbr \/\u003E\n4 eggs\u003Cbr \/\u003E\n200 grams almond meal\u003Cbr \/\u003E\n225 grams plain flour\u003Cbr \/\u003E\n1 1\/2 teaspoon baking powder\u003Cbr \/\u003E\n1\/2 teaspoon bicarbonate of soda\u003Cbr \/\u003E\n250 ml buttermilk\u003Cbr \/\u003E\nAdditional melted butter and flour for greasing\u003Cbr \/\u003E\n\u003Cbr \/\u003E\n\u003Cu\u003EPeach Syrup\u003C\/u\u003E\u003Cbr \/\u003E\n300 grams reserved peach juices\/syrup from cans\u003Cbr \/\u003E\n50 grams caster sugar\u003Cbr \/\u003E\n1 teaspoon vanilla bean paste\u003Cbr \/\u003E\n\u003Cbr \/\u003E\n\u003Cu\u003EVanilla Cream\u003C\/u\u003E\u003Cbr \/\u003E\n300 grams thickened cream\u003Cbr \/\u003E\n1 teaspoon vanilla bean paste\u003Cbr \/\u003E\n\u003Cbr \/\u003E\n\u003Cb\u003ETo make peach cake:\u003C\/b\u003E\u003Cbr \/\u003E\nPreheat oven to 180C conventional (or 160C fan forced).\u003Cbr \/\u003E\n\u003Cbr \/\u003E\nBrush 26cm bundt pan generously with melted butter, dust buttered pan with flour, shake and tap the pan over the sink to remove excess flour. (Note: Don't be tempted to skip this step even if you have a non-stick bundt cake pan.)\u003Cbr \/\u003E\n\u003Cbr \/\u003E\nDrain peaches, reserving syrup. Whiz the peaches in a food processor to a smooth puree. Set aside.\u003Cbr \/\u003E\n\u003Cbr \/\u003E\nUsing a stand mixer, beat butter, sugar and vanilla until thick and pale. Add eggs, 1 at a time, beating well after each addition. Combine the almond meal, flour, baking powder and bicarbonate of soda in a bowl. With the motor running on low speed, add dry ingredients and buttermilk in 2 batches until just combined. Stir through peach puree until well combined. Spoon mixture into the prepared pan, smoothing the surface with a spoon. Bake for 1 hour 15 minutes or until a skewer inserted into the centre comes out clean. \u003Cbr \/\u003E\n\u003Cbr \/\u003E\nWhile the cake is still hot, poke a few holes in the cake with a toothpick, and pour two third of the hot peach syrup over the cake (see steps below on how to make the peach syrup). With the cake still in the pan, set aside to allow the syrup to absorb completely, about 10 minutes. Invert cake onto a wire rack set over a baking tray, drizzle remainder of the peach syrup over cake, and allow cake to cool completely.\u003Cbr \/\u003E\n\u003Cbr \/\u003E\n\u003Cb\u003ETo make peach syrup:\u003C\/b\u003E\u003Cbr \/\u003E\nCombine reserve peach juices\/syrup, sugar and vanilla in a small saucepan over medium heat, stirring until sugar dissolves. Simmer for 5 minutes or until slightly thickened.\u003Cbr \/\u003E\n\u003Cbr \/\u003E\n\u003Cb\u003ETo make vanilla cream:\u003C\/b\u003E\u003Cbr \/\u003E\nWhip cream and vanilla until soft peak.\u003Cbr \/\u003E\n\u003Cbr \/\u003E\nServe cake with vanilla cream and a couple of peach slices."},"link":[{"rel":"replies","type":"application/atom+xml","href":"http:\/\/cakeletsanddoilies.blogspot.com\/feeds\/771209466827893231\/comments\/default","title":"Post Comments"},{"rel":"replies","type":"text/html","href":"http:\/\/cakeletsanddoilies.blogspot.com\/2016\/09\/peach-and-cream-syrup-cake.html#comment-form","title":"2 Comments"},{"rel":"edit","type":"application/atom+xml","href":"http:\/\/www.blogger.com\/feeds\/9046264922348760987\/posts\/default\/771209466827893231"},{"rel":"self","type":"application/atom+xml","href":"http:\/\/www.blogger.com\/feeds\/9046264922348760987\/posts\/default\/771209466827893231"},{"rel":"alternate","type":"text/html","href":"http:\/\/cakeletsanddoilies.blogspot.com\/2016\/09\/peach-and-cream-syrup-cake.html","title":"Peach and Cream Syrup Cake"}],"author":[{"name":{"$t":"Cakeletsanddoilies"},"uri":{"$t":"http:\/\/www.blogger.com\/profile\/07007606216338235625"},"email":{"$t":"noreply@blogger.com"},"gd$image":{"rel":"http://schemas.google.com/g/2005#thumbnail","width":"16","height":"16","src":"https:\/\/img1.blogblog.com\/img\/b16-rounded.gif"}}],"media$thumbnail":{"xmlns$media":"http://search.yahoo.com/mrss/","url":"https:\/\/2.bp.blogspot.com\/-3XX3Oem-E9M\/V-ieKFmmUSI\/AAAAAAAAEEc\/QcjaDsaOQMYmEVKvR7gCEwEWID0myOajACLcB\/s72-c\/peachcream04.jpg","height":"72","width":"72"},"thr$total":{"$t":"2"}},{"id":{"$t":"tag:blogger.com,1999:blog-9046264922348760987.post-2650904790928010752"},"published":{"$t":"2015-07-18T10:52:00.001+08:00"},"updated":{"$t":"2019-01-08T11:41:46.922+08:00"},"category":[{"scheme":"http://www.blogger.com/atom/ns#","term":"Cakes"}],"title":{"type":"text","$t":"Raspberry, Lychee and Vanilla Cake"},"content":{"type":"html","$t":"\u003Cimg border=\"0\" width=\"320\" src=\"http:\/\/1.bp.blogspot.com\/-fKM4ZNR3bxA\/Vam-kISLkPI\/AAAAAAAAD4Y\/P5dFyGseNI0\/s1600\/raspberrylychee01.JPG\" \/\u003E\u003Cimg border=\"0\" width=\"320\" src=\"http:\/\/4.bp.blogspot.com\/-iqRwHzLHJSM\/Vam-mmbK2uI\/AAAAAAAAD4g\/iQE1vRJGGW4\/s1600\/raspberrylychee06.JPG\" \/\u003E\u003Cbr \/\u003E\n\u003Ca href=\"\/\/gb.pinterest.com\/pin\/create\/button\/?url=http%3A%2F%2Fcakeletsanddoilies.blogspot.com.au%2F2015%2F07%2Fraspberry-lychee-and-vanilla-cake.html\u0026media=http%3A%2F%2F1.bp.blogspot.com%2F-fKM4ZNR3bxA%2FVam-kISLkPI%2FAAAAAAAAD4Y%2FP5dFyGseNI0%2Fs1600%2Fraspberrylychee01.JPG\u0026description=Raspberry%2C%20Lychee%20and%20Vanilla%20Cake\" data-pin-do=\"buttonPin\" data-pin-config=\"none\"\u003E\u003Cimg src=\"\/\/assets.pinterest.com\/images\/pidgets\/pinit_fg_en_rect_gray_20.png\" \/\u003E\u003C\/a\u003E\u003Cbr \/\u003E\n\u003Cbr \/\u003E\nWho knew raspberry and lychee can be so good together! They certainly don't sound all that impressive on paper. But OMG! I had an OMG moment when I tried it the first time. Like OMG, why didn't I try this earlier? In a way, I think, I love these flavours together because they reminiscent of spring, and romance, and girly tea parties. And maybe also for the simple reason that I love raspberry and lychee.\u003Cbr \/\u003E\n\u003Cbr \/\u003E\nI want to make a delicate cake to go with these flavours. A chiffon-like cake that is light and fluffy, but sturdy enough to be baked in a standard cake pan. And billowy swiss meringue buttercream two ways; raspberry buttercream for the filling, and vanilla buttercream to dress the cake like a dream. And of course plenty of lychee in the raspberry buttercream filling, and lychee sugar syrup to amp up the flavour. To make this cake extra special, I decorate it with pink macarons on the side to give it a wow factor, and pile on a generous amount of raspberries on top of the cake that sit so enticingly like red rubies.\u003Cbr \/\u003E\n\u003Cbr \/\u003E\nI have to say. This is the prettiest cake I have made to-date. And I am so excited to share it here on this blog.\u003Cbr \/\u003E\n\u003Cbr \/\u003E\n\u003Cimg border=\"0\" width=\"320\" src=\"http:\/\/4.bp.blogspot.com\/-zRoG2aAdNkw\/Vam-_hhIFII\/AAAAAAAAD4w\/Dopa0VKnpk4\/s1600\/raspberrylychee03.JPG\" \/\u003E\u003Cimg border=\"0\" width=\"320\" src=\"http:\/\/4.bp.blogspot.com\/-HcY_ApvosLM\/Vam-_R_LWhI\/AAAAAAAAD4o\/WrGLqn7e4VM\/s1600\/raspberrylychee04.JPG\" \/\u003E\u003Cbr \/\u003E\n\u003Cimg border=\"0\" width=\"320\" src=\"http:\/\/2.bp.blogspot.com\/-A-A2iihwt5E\/Vam_MPYP1BI\/AAAAAAAAD44\/rIAdA1sRbo0\/s1600\/raspberrylychee02.JPG\" \/\u003E\u003Cimg border=\"0\" width=\"320\" src=\"http:\/\/1.bp.blogspot.com\/-gPLG1LxLsXw\/Vam_MbWqZDI\/AAAAAAAAD48\/U0xDKQTFWdM\/s1600\/raspberrylychee05.JPG\" \/\u003E\u003Cbr \/\u003E\n\u003Cbr \/\u003E\n\u003Cb\u003ERaspberry, Lychee and Vanilla Cake\u003C\/b\u003E\u003Cbr \/\u003E\n\u003Cbr \/\u003E\n\u003Ci\u003EMakes an 8\" cake\u003C\/i\u003E\u003Cbr \/\u003E\n\u003Cbr \/\u003E\n\u003Cu\u003ESponge\u003C\/u\u003E\u003Cbr \/\u003E\n4 egg yolks, room temperature\u003Cbr \/\u003E\n40 grams caster sugar\u003Cbr \/\u003E\n80ml milk, room temperature\u003Cbr \/\u003E\n60ml neutral flavoured oil (I used rice bran oil. You can also use veg oil, corn oil, etc.)\u003Cbr \/\u003E\n1 teaspoon vanilla extract\u003Cbr \/\u003E\n135 grams cake flour (Or plain flour. But cake flour gives a softer texture cake.)\u003Cbr \/\u003E\n1 teaspoon baking powder\u003Cbr \/\u003E\n6 egg whites, room temperature\u003Cbr \/\u003E\n40 grams caster sugar\u003Cbr \/\u003E\n\u003Cbr \/\u003E\n\u003Cu\u003ELychee Sugar Syrup\u003C\/u\u003E\u003Cbr \/\u003E\n1 can (560 grams) lychee in syrup\u003Cbr \/\u003E\n50 grams caster sugar\u003Cbr \/\u003E\n\u003Cbr \/\u003E\n\u003Cu\u003ERaspberry and Vanilla Buttercream\u003C\/u\u003E\u003Cbr \/\u003E\n250 grams fresh or frozen raspberries\u003Cbr \/\u003E\n2 tablepoons caster sugar\u003Cbr \/\u003E\n4 large egg whites (about 80 grams)\u003Cbr \/\u003E\n200 grams caster sugar (I used vanilla caster sugar)\u003Cbr \/\u003E\n350 grams unsalted butter, soften, cut into small cubes\u003Cbr \/\u003E\n120ml milk, room temperature\u003Cbr \/\u003E\n1 teaspoon vanilla extract\u003Cbr \/\u003E\n\u003Cbr \/\u003E\nYou will also need 250 grams fresh raspberries and macarons to decorate. \u003Ca href=\"http:\/\/cakeletsanddoilies.blogspot.com.au\/2013\/04\/peanut-butter-and-raspberry-jam-macarons.html\"\u003ERecipe for macarons here\u003C\/a\u003E.\u003Cbr \/\u003E\n\u003Cbr \/\u003E\n\u003Cb\u003ETo make sponge:\u003C\/b\u003E\u003Cbr \/\u003E\nPreheat oven to 180 degrees celcius conventional (or 160 degrees celcius fan-forced).\u003Cbr \/\u003E\n\u003Cbr \/\u003E\nUsing an electric stand mixer, whisk egg yolks with 40 grams sugar until very pale and creamy.\u003Cbr \/\u003E\n\u003Cbr \/\u003E\nCombine milk, oil and vanilla extract in a bowl, with mixer at low speed, add to egg yolk mixture until combines. \u003Cbr \/\u003E\n\u003Cbr \/\u003E\nCombine cake flour and baking powder in a bowl, with mixer still at low speed, add to egg yolk mixture until combines. Set aside.\u003Cbr \/\u003E\n\u003Cbr \/\u003E\nUsing an electric stand mixer, with a separate clean dry bowl and whisk, whisk egg whites until foamy. Gradually add in the remaining 40 grams sugar and whisk until stiff peaks form.\u003Cbr \/\u003E\n\u003Cbr \/\u003E\nUsing a spatula, take 1\/3 of the stiff egg whites and fold into the yolk batter. Fold in the rest of the whites.\u003Cbr \/\u003E\n\u003Cbr \/\u003E\nDivide batter into 2 x 8\" cake pans. (Note: I didn't grease or line the cake pans. However, I did use non-stick cake pans with removable base. Line your cake pans if you wish, especially if your cake pans do not have a removable base.)\u003Cbr \/\u003E\n\u003Cbr \/\u003E\nBake in the preheated oven for 25 minutes or until an inserted skewer comes out clean. Remove from oven, turn cake pans upside down on a cooling rack and allow cakes to cool completely in pans. \u003Cbr \/\u003E\n\u003Cbr \/\u003E\nOnce cakes are completely cool, trim cakes to your preference.\u003Cbr \/\u003E\n\u003Cbr \/\u003E\n\u003Cb\u003ETo make lychee sugar syrup:\u003C\/b\u003E\u003Cbr \/\u003E\nStrained syrup from a can of lychee. Reserve lychees for the filling.\u003Cbr \/\u003E\n\u003Cbr \/\u003E\nCombine 125ml lychee syrup and sugar in saucepan, stir, over medium heat until sugar dissolves. Allow to boil for 5 seconds. Set aside to cool completely.\u003Cbr \/\u003E\n\u003Cbr \/\u003E\n\u003Cb\u003ETo make raspberry and vanilla buttercream:\u003C\/b\u003E\u003Cbr \/\u003E\nCombine raspberries and 2 tablespoons sugar in a saucepan, cook over medium heat until raspberries break down and release its juice. Continue to cook, stirring constainly, until juice thickens slightly and coats the back of a spoon.\u003Cbr \/\u003E\n\u003Cbr \/\u003E\nStrain the raspberry mixture through a sieve into a bowl, pressing down with the back of a spoon and discarding the solids. Allow the raspberry mixture to cool completely before incoporating into buttercream.\u003Cbr \/\u003E\n\u003Cbr \/\u003E\nMeanwhile, combine the egg whites and caster sugar in a heatproof bowl set over a pan of barely simmering water and whisk continuously by hand until the egg white mixture reaches 70°C on a sugar thermometer. (You can make this icing without a sugar thermometer. Simply whisk until the sugar is dissolved (about 8-10 minutes). Test by rubbing a small amount between your fingertips; it should feel completely smooth, without sugar grains.)\u003Cbr \/\u003E\n\u003Cbr \/\u003E\nWhen the sugar has dissolved and the syrup is warm to the touch, remove the bowl from the pan. Using an electric mixer, whisk for about 10 minutes until stiff peaks form and the mixture has cooled (checked by touching the bottom of the bowl). The meringue needs to be completely cooled before you add the butter.\u003Cbr \/\u003E\n\u003Cbr \/\u003E\nStart adding small lumps of the softened butter a little at a time, whisking well after each addition and scraping down the bowl from time to time. The icing may appear to curdle and split as you add the butter, but keep going and it will come back together again. Gradually add the milk and vanilla extract until everything is well incorporated, and the vanilla buttercream is smooth.\u003Cbr \/\u003E\n\u003Cbr \/\u003E\nTo make raspberry buttercream, scoop out 1\/3 of the vanilla buttercream in a seperate bowl. Add cooled raspberry mixture into the 1\/3 buttercream and whisk until everything is well incorporated.\u003Cbr \/\u003E\n\u003Cbr \/\u003E\n\u003Cb\u003ETo assemble:\u003C\/b\u003E\u003Cbr \/\u003E\nBrush lychee sugar syrup on one side of a cake layer. Pipe over raspberry buttercream, then top generously with lychees. Brush lychee sugar syrup over second cake layer. Place cake layer, syrup side down, on top of buttercream. Brush lychee sugar syrup on top of cake layer. Cover cake with the vanilla buttercream. Decorate with macarons and raspberry. Note: To ensure that the macarons stick to the side of the cake, pipe or spread some buttercream on the macarons and press it gently onto the cake.\u003Cbr \/\u003E\n\u003Cbr \/\u003E\nThis cake is best served at room temperature. Take the cake out of the fridge for 10 minutes before serving on a hot day, or 20 minutes on a cold day to allow the buttercream to soften."},"link":[{"rel":"replies","type":"application/atom+xml","href":"http:\/\/cakeletsanddoilies.blogspot.com\/feeds\/2650904790928010752\/comments\/default","title":"Post Comments"},{"rel":"replies","type":"text/html","href":"http:\/\/cakeletsanddoilies.blogspot.com\/2015\/07\/raspberry-lychee-and-vanilla-cake.html#comment-form","title":"4 Comments"},{"rel":"edit","type":"application/atom+xml","href":"http:\/\/www.blogger.com\/feeds\/9046264922348760987\/posts\/default\/2650904790928010752"},{"rel":"self","type":"application/atom+xml","href":"http:\/\/www.blogger.com\/feeds\/9046264922348760987\/posts\/default\/2650904790928010752"},{"rel":"alternate","type":"text/html","href":"http:\/\/cakeletsanddoilies.blogspot.com\/2015\/07\/raspberry-lychee-and-vanilla-cake.html","title":"Raspberry, Lychee and Vanilla Cake"}],"author":[{"name":{"$t":"Cakeletsanddoilies"},"uri":{"$t":"http:\/\/www.blogger.com\/profile\/07007606216338235625"},"email":{"$t":"noreply@blogger.com"},"gd$image":{"rel":"http://schemas.google.com/g/2005#thumbnail","width":"16","height":"16","src":"https:\/\/img1.blogblog.com\/img\/b16-rounded.gif"}}],"media$thumbnail":{"xmlns$media":"http://search.yahoo.com/mrss/","url":"http:\/\/1.bp.blogspot.com\/-fKM4ZNR3bxA\/Vam-kISLkPI\/AAAAAAAAD4Y\/P5dFyGseNI0\/s72-c\/raspberrylychee01.JPG","height":"72","width":"72"},"thr$total":{"$t":"4"}},{"id":{"$t":"tag:blogger.com,1999:blog-9046264922348760987.post-1850892569206596645"},"published":{"$t":"2014-11-02T22:24:00.000+08:00"},"updated":{"$t":"2019-01-08T11:41:46.877+08:00"},"category":[{"scheme":"http://www.blogger.com/atom/ns#","term":"Cakes"}],"title":{"type":"text","$t":"Very Good Carrot Cake"},"content":{"type":"html","$t":"\u003Cimg border=\"0\" height=\"640\" src=\"http:\/\/3.bp.blogspot.com\/-h3JKdT2qpTY\/VFd761mPKNI\/AAAAAAAAD2A\/51Ohg4UJVdY\/s1600\/verygoodcarrotcake1.JPG\" \/\u003E\u003Cbr \/\u003E\n\u003Ca href=\"\/\/gb.pinterest.com\/pin\/create\/button\/?url=http%3A%2F%2Fcakeletsanddoilies.blogspot.com.au%2F2014%2F11%2Fvery-good-carrot-cake.html\u0026media=http%3A%2F%2F3.bp.blogspot.com%2F-h3JKdT2qpTY%2FVFd761mPKNI%2FAAAAAAAAD2A%2F51Ohg4UJVdY%2Fs1600%2Fverygoodcarrotcake1.JPG\u0026description=Very%20Good%20Carrot%20Cake\" data-pin-do=\"buttonPin\" data-pin-config=\"above\" data-pin-color=\"white\"\u003E\u003Cimg src=\"\/\/assets.pinterest.com\/images\/pidgets\/pinit_fg_en_rect_white_20.png\" \/\u003E\u003C\/a\u003E\u003Cbr \/\u003E\n\u003Cbr \/\u003E\nI have not abandoned this blog… if anyone was wondering. \u003Cbr \/\u003E\n\u003Cbr \/\u003E\nIt’s quiet here because I’m suffering from blogger’s block; zero inspiration, and unsuccessful and equally un-photogenic bakes. In another words, I was baking uninspiring crap that looked shit which I blame it on a poor excuse that I made up.\u003Cbr \/\u003E\n\u003Cbr \/\u003E\nThe other reason is I got myself a full-time job. Yay for me. Not so yay for this blog. I do hope, however, I will be able to start baking more often once I get into a routine. For now though, I’m feeling too tired after work to do anything, let alone bake.\u003Cbr \/\u003E\n\u003Cbr \/\u003E\nAnyway, when I do get around posting something here on this blog, I promise it will be good. You know, like they say, quality not quantity. Like this very good carrot cake.\u003Cbr \/\u003E\n\u003Cbr \/\u003E\nThere are many recipes and variations out there for the ever popular carrot cake. I tested many many recipes (yes, a double “many”, grammar check), including most of the popular ones online and some of the promising ones in cookbooks and food blogs.\u003Cbr \/\u003E\n\u003Cbr \/\u003E\nI decided that I like my carrot cake old-fashion. No coconut please, and definitely no pineapple. I’m almost tempted to say I prefer it without walnuts and sultanas. But on second thought, the crunch from the walnuts (if roughly chopped to the right size) and the occasional burst of sweetness from the sultanas add interest to the cake which I quite enjoy. I like my carrot cake moist (of course) but not soggy, with just a hint of cinnamon, and a gentle note of orange.\u003Cbr \/\u003E\n\u003Cbr \/\u003E\nI can’t say that this is the ultimate carrot cake because I’m sure many will disagree.  This is, however, my favourite one of all the carrot cakes that I made. It’s a very good carrot cake which I’m sure won’t disappoint. It’s an easy cake to make too. Mix the ingredients for this cake like you would with muffins- the trick is not to over mix.\u003Cbr \/\u003E\n\u003Cbr \/\u003E\n\u003Cimg border=\"0\" width=\"320\" src=\"http:\/\/3.bp.blogspot.com\/-su6b6DuHOio\/VFd76mhE8CI\/AAAAAAAAD18\/S1PGFvylY9M\/s1600\/verygoodcarrotcake2.JPG\" \/\u003E\u003Cimg border=\"0\" width=\"320\" src=\"http:\/\/2.bp.blogspot.com\/-dC5nDA0UDL8\/VFW52YCMsYI\/AAAAAAAAD1s\/Nk7IYTwRPeg\/s1600\/carrotcake3.JPG\" \/\u003E\u003Cbr \/\u003E\n\u003Cbr \/\u003E\n\u003Cb\u003EVery Good Carrot Cake\u003C\/b\u003E\u003Cbr \/\u003E\n(Adapted from \u003Ca href=\"http:\/\/www.bestrecipes.com.au\/recipe\/carrot-cake3-L2942.html\"\u003EBest Recipes\u003C\/a\u003E)\u003Cbr \/\u003E\n\u003Cbr \/\u003E\n\u003Ci\u003EMakes 8 mini loafs (or a 20cm diameter cake)\u003C\/i\u003E\u003Cbr \/\u003E\n\u003Cbr \/\u003E\n\u003Cu\u003ECarrot Cake\u003C\/u\u003E\u003Cbr \/\u003E\n1 cup self-raising flour\u003Cbr \/\u003E\n1\/2 cup plain flour\u003Cbr \/\u003E\n1 teaspoon bicarbonate of soda\u003Cbr \/\u003E\n1\/2 teaspoon ground cinnamon\u003Cbr \/\u003E\n1\/2 cup brown sugar\u003Cbr \/\u003E\n3\/4 cup vegetable oil\u003Cbr \/\u003E\n1\/2 cup golden syrup\u003Cbr \/\u003E\n3 eggs\u003Cbr \/\u003E\n1 teaspoon vanilla essence\u003Cbr \/\u003E\n1 tablespoon orange liqueur, e.g. cointreau (optional, but highly recommend for a hint of orange)\u003Cbr \/\u003E\n2 medium carrots, grated\u003Cbr \/\u003E\n3\/4 cup sultanas\u003Cbr \/\u003E\n3\/4 cup chopped walnuts\u003Cbr \/\u003E\n\u003Cbr \/\u003E\n\u003Cu\u003ECream Cheese Frosting\u003C\/u\u003E\u003Cbr \/\u003E\n120 grams light cream cheese, softened and at room temperature\u003Cbr \/\u003E\n60 grams butter, softened and at room temperature\u003Cbr \/\u003E\n1 1\/2 cup icing sugar\u003Cbr \/\u003E\nzest of an orange\u003Cbr \/\u003E\n\u003Cbr \/\u003E\n\u003Cb\u003ETo make carrot cake:\u003C\/b\u003E\u003Cbr \/\u003E\nPreheat oven to 170C (or 150C fan-forced).\u003Cbr \/\u003E\n\u003Cbr \/\u003E\nLine and grease mini loaf pan (I used Baker's Secret 8 cup petite loaf pan) or 20cm round cake pan.\u003Cbr \/\u003E\n\u003Cbr \/\u003E\nCombine flours, bicarbonate of soda and cinnamon into a large bowl. Set aside.\u003Cbr \/\u003E\n\u003Cbr \/\u003E\nIn a seperate bowl, whisk together sugar, oil, golden syrup, eggs, vanilla and liqueur until well combined. Add to flour mixture. Using a spatula, gently fold mixture together until just combined. (Tip: This should take only about 10 folds, making sure to scrap the bottom of the bowl with each fold. There should still be big pockets of flour in the mixture. That is okay because we will get to that when we fold in the rest of the ingredient.)\u003Cbr \/\u003E\n\u003Cbr \/\u003E\nIn a seperate bowl, combine grated carrots, sultanas, and roughly chopped walnuts. Add to mixture above. Using the spatula, gently fold all the ingredient together until just combined. (Tip: The trick is to mix as little as you can get away with, without leaving pockets of flour in the batter. The batter should still be slightly lumpy.)\u003Cbr \/\u003E\n\u003Cbr \/\u003E\nSpoon our pour mixture into prepared pan. If you are using the petite loaf pan, bake for 20-30minutes or until golden and a skewer inserted into centre of cake comes out clean. For 20cm round cake pan, bake for 1 hour.\u003Cbr \/\u003E\n\u003Cbr \/\u003E\nStand in pan for 10 minutes. Turn, top-side up onto a wire rack. Cool completely.\u003Cbr \/\u003E\n\u003Cbr \/\u003E\n\u003Cb\u003ETo make cream cheese frosting:\u003C\/b\u003E\u003Cbr \/\u003E\nUsing an electric mixer, whisk together cream cheese, butter, icing sugar, and orange zest until pale, light and fluffy. Allow frosting to firm up in the fridge for at least 2 hours.\u003Cbr \/\u003E\n\u003Cbr \/\u003E\nPipe or spread frosting over top of cake. Decorate with grated carrot."},"link":[{"rel":"replies","type":"application/atom+xml","href":"http:\/\/cakeletsanddoilies.blogspot.com\/feeds\/1850892569206596645\/comments\/default","title":"Post Comments"},{"rel":"replies","type":"text/html","href":"http:\/\/cakeletsanddoilies.blogspot.com\/2014\/11\/very-good-carrot-cake.html#comment-form","title":"1 Comments"},{"rel":"edit","type":"application/atom+xml","href":"http:\/\/www.blogger.com\/feeds\/9046264922348760987\/posts\/default\/1850892569206596645"},{"rel":"self","type":"application/atom+xml","href":"http:\/\/www.blogger.com\/feeds\/9046264922348760987\/posts\/default\/1850892569206596645"},{"rel":"alternate","type":"text/html","href":"http:\/\/cakeletsanddoilies.blogspot.com\/2014\/11\/very-good-carrot-cake.html","title":"Very Good Carrot Cake"}],"author":[{"name":{"$t":"Cakeletsanddoilies"},"uri":{"$t":"http:\/\/www.blogger.com\/profile\/07007606216338235625"},"email":{"$t":"noreply@blogger.com"},"gd$image":{"rel":"http://schemas.google.com/g/2005#thumbnail","width":"16","height":"16","src":"https:\/\/img1.blogblog.com\/img\/b16-rounded.gif"}}],"media$thumbnail":{"xmlns$media":"http://search.yahoo.com/mrss/","url":"http:\/\/3.bp.blogspot.com\/-h3JKdT2qpTY\/VFd761mPKNI\/AAAAAAAAD2A\/51Ohg4UJVdY\/s72-c\/verygoodcarrotcake1.JPG","height":"72","width":"72"},"thr$total":{"$t":"1"}},{"id":{"$t":"tag:blogger.com,1999:blog-9046264922348760987.post-3936712770906601037"},"published":{"$t":"2014-08-28T13:31:00.001+08:00"},"updated":{"$t":"2019-01-08T12:00:36.365+08:00"},"category":[{"scheme":"http://www.blogger.com/atom/ns#","term":"Cakes"},{"scheme":"http://www.blogger.com/atom/ns#","term":"Flourless"}],"title":{"type":"text","$t":"Flourless Orange and Almond Cake"},"content":{"type":"html","$t":"\u003Cimg border=\"0\" src=\"http:\/\/1.bp.blogspot.com\/-Wxb8HzV6kts\/U_1_0yO8LeI\/AAAAAAAADuA\/Eu1DxfCwLzg\/s1600\/orangecake1.JPG\" width=\"320\" \/\u003E\u003Cimg border=\"0\" src=\"http:\/\/2.bp.blogspot.com\/-NPnzhwPGrH0\/U_1_1JNI6sI\/AAAAAAAADuE\/asRZ9_BpnUc\/s1600\/orangecake2.JPG\" width=\"320\" \/\u003E\u003Cbr \/\u003E\n\u003Ca href=\"\/\/gb.pinterest.com\/pin\/create\/button\/?url=http%3A%2F%2Fcakeletsanddoilies.blogspot.com.au%2F2014%2F08%2Fflourless-orange-and-almond-cake.html\u0026media=http%3A%2F%2F1.bp.blogspot.com%2F-Wxb8HzV6kts%2FU_1_0yO8LeI%2FAAAAAAAADuA%2FEu1DxfCwLzg%2Fs1600%2Forangecake1.JPG\u0026description=Flourless%20Orange%20and%20Almond%20Cake\" data-pin-do=\"buttonPin\" data-pin-config=\"none\"\u003E\u003Cimg src=\"\/\/assets.pinterest.com\/images\/pidgets\/pinit_fg_en_rect_gray_20.png\" \/\u003E\u003C\/a\u003E\u003Cbr \/\u003E\n\u003Cbr \/\u003E\nI have this recipe for many years, way before gluten-free is “trendy” and few knew what coeliac disease is.\u003Cbr \/\u003E\n\u003Cbr \/\u003E\nThis flourless orange and almond cake remains one of my favourites all these years. It’s wonderfully light and refreshing, and simply melts-in-your-mouth. It doesn’t require many ingredients which is always a bonus. And it’s so easy to make that I’m almost tempted to say that it’s fail-proof. The only downside to this recipe is that it’s time-consuming because you need to simmer the oranges for at least an hour.\u003Cbr \/\u003E\n\u003Cbr \/\u003E\nSometimes, I would add a tablespoon of orange liqueur (e.g. Cointreau) to make this cake just that little bit special. For those who like frosting on their cakes, cream cheese frosting with finely grated orange zest will go well with this cake. Today though, I opt for a light brush of warmed orange marmalade over the top of the cake and decorate it with candied orange slices. Of course, this cake will just be as good on its own. Oh, this can be made into cupcakes too, just so you know.\u003Cbr \/\u003E\n\u003Cbr \/\u003E\nThis cake is best serve chilled and a day after it’s made. The flavour and texture of this cake will be so much better after a day or two of rest.\u003Cbr \/\u003E\n\u003Cbr \/\u003E\n\u003Cimg border=\"0\" src=\"http:\/\/1.bp.blogspot.com\/-gb3YUM_E52Y\/U_2AHV6GdnI\/AAAAAAAADuQ\/AxKKAsRr1Vw\/s1600\/orangecake3.JPG\" width=\"320\" \/\u003E\u003Cimg border=\"0\" src=\"http:\/\/1.bp.blogspot.com\/-qKTb7OGZjhQ\/U_2AHoSIXdI\/AAAAAAAADuU\/pa6wv4qAG30\/s1600\/orangecake4.JPG\" width=\"320\" \/\u003E\u003Cbr \/\u003E\n\u003Cbr \/\u003E\n\u003Cb\u003EFlourless Orange and Almond Cake\u003C\/b\u003E\u003Cbr \/\u003E\n\u003Cbr \/\u003E\n\u003Ci\u003EMakes 22cm diameter cake\u003C\/i\u003E\u003Cbr \/\u003E\n\u003Cbr \/\u003E\n\u003Cu\u003EFlourless Orange and Almond Cake\u003C\/u\u003E\u003Cbr \/\u003E\n2 medium size oranges (about 240g each), unpeeled\u003Cbr \/\u003E\n6 eggs\u003Cbr \/\u003E\n180 grams (1 cup) caster sugar\u003Cbr \/\u003E\n250 grams (2 1\/2 cups) almond meal\u003Cbr \/\u003E\n1 teaspoon baking powder\u003Cbr \/\u003E\n2 tablespoons orange marmalade (optional)\u003Cbr \/\u003E\n\u003Cbr \/\u003E\n\u003Cb\u003ETo make cake:\u003C\/b\u003E\u003Cbr \/\u003E\nPlace whole unpeeled oranges in saucepan, cover with cold water, and bring to the boil. Once the water starts to boil, drain water, cover oranges with fresh water, bring to the boil, then reduce heat and simmer for 1 hour or until the oranges are soft. Remove oranges and allow to cool. Discard cooking liquid.\u003Cbr \/\u003E\n\u003Cbr \/\u003E\nOnce the oranges are completely cooled, preheat oven to 180C conventional (or 160C fan-forced). Line base and side of a 22cm diameter round cake tin with baking paper.\u003Cbr \/\u003E\n\u003Cbr \/\u003E\nTrim and discard ends from oranges, quarter the oranges, then remove any seeds. Process oranges in a food processor until smooth.\u003Cbr \/\u003E\n\u003Cbr \/\u003E\nWhisk eggs and sugar in bowl of electric mixer, on high speed, until thick and pale in colour. Reduce speed of mixer, gradually add orange puree, pouring it down the side of the bowl so not to deflate the eggs mixture, until just combined.  Add mixture of almond meal and baking powder in 3 batches, along the side of the bowl, whisk until well combined. Pour mixture into prepared tin.\u003Cbr \/\u003E\n\u003Cbr \/\u003E\nBake for 1 hour or until a skewer inserted into centre comes out clean. Allow cake to cool completely in cake tin, then refrigerate, preferably overnight. Before serving, warm orange marmalade in the microwave for one minute, brush marmalade over cake. Top with candied orange slices.\u003Cbr \/\u003E\n\u003Cbr \/\u003E\n\u003Cu\u003ECandied Orange Slices\u003C\/u\u003E\u003Cbr \/\u003E\n1 medium size orange, thinly sliced\u003Cbr \/\u003E\n250 grams caster sugar\u003Cbr \/\u003E\n300ml water\u003Cbr \/\u003E\n\u003Cbr \/\u003E\n\u003Cb\u003ETo make candied orange slices:\u003C\/b\u003E\u003Cbr \/\u003E\nPlace orange slices in a small saucepan, cover with cold water, and bring to the boil. Once the water starts to boil, drain and discard liquid. \u003Cbr \/\u003E\n\u003Cbr \/\u003E\nCombine sugar and 300ml water in a saucepan, bring to boil. Once the sugar is completely dissolve and the syrup starts to boil, reduce heat to the lowest possible heat with just barely a bubble breaking the surface. Return the drained orange slices to the barely simmering sugar syrup, cook for about 1 hour or until the zest is transparent and glossy. Cool in the syrup before using, or refrigerate (with the orange slices still in the syrup) until ready to use."},"link":[{"rel":"replies","type":"application/atom+xml","href":"http:\/\/cakeletsanddoilies.blogspot.com\/feeds\/3936712770906601037\/comments\/default","title":"Post Comments"},{"rel":"replies","type":"text/html","href":"http:\/\/cakeletsanddoilies.blogspot.com\/2014\/08\/flourless-orange-and-almond-cake.html#comment-form","title":"6 Comments"},{"rel":"edit","type":"application/atom+xml","href":"http:\/\/www.blogger.com\/feeds\/9046264922348760987\/posts\/default\/3936712770906601037"},{"rel":"self","type":"application/atom+xml","href":"http:\/\/www.blogger.com\/feeds\/9046264922348760987\/posts\/default\/3936712770906601037"},{"rel":"alternate","type":"text/html","href":"http:\/\/cakeletsanddoilies.blogspot.com\/2014\/08\/flourless-orange-and-almond-cake.html","title":"Flourless Orange and Almond Cake"}],"author":[{"name":{"$t":"Cakeletsanddoilies"},"uri":{"$t":"http:\/\/www.blogger.com\/profile\/07007606216338235625"},"email":{"$t":"noreply@blogger.com"},"gd$image":{"rel":"http://schemas.google.com/g/2005#thumbnail","width":"16","height":"16","src":"https:\/\/img1.blogblog.com\/img\/b16-rounded.gif"}}],"media$thumbnail":{"xmlns$media":"http://search.yahoo.com/mrss/","url":"http:\/\/1.bp.blogspot.com\/-Wxb8HzV6kts\/U_1_0yO8LeI\/AAAAAAAADuA\/Eu1DxfCwLzg\/s72-c\/orangecake1.JPG","height":"72","width":"72"},"thr$total":{"$t":"6"}},{"id":{"$t":"tag:blogger.com,1999:blog-9046264922348760987.post-651482690255621557"},"published":{"$t":"2014-06-30T21:45:00.000+08:00"},"updated":{"$t":"2019-01-08T11:41:47.085+08:00"},"category":[{"scheme":"http://www.blogger.com/atom/ns#","term":"Cakes"}],"title":{"type":"text","$t":"Birthday Cake (Japanese-style Strawberry Ombre Shortcake)"},"content":{"type":"html","$t":"\u003Cimg border=\"0\" height=\"640\" src=\"http:\/\/1.bp.blogspot.com\/-Xfu1HjAbmLw\/U7Fme_x6gZI\/AAAAAAAADmk\/yjV-NtuM4r4\/s1600\/2014bdaycake1.JPG\" \/\u003E\u003Cbr \/\u003E\n\u003Ca href=\"\/\/www.pinterest.com\/pin\/create\/button\/?url=http%3A%2F%2Fcakeletsanddoilies.blogspot.com.au%2F2014%2F06%2Fbirthday-cake-japanese-style-strawberry.html\u0026media=http%3A%2F%2F1.bp.blogspot.com%2F-Xfu1HjAbmLw%2FU7Fme_x6gZI%2FAAAAAAAADmk%2FyjV-NtuM4r4%2Fs1600%2F2014bdaycake1.JPG\u0026description=Japanese-style%20Strawberry%20Ombre%20Shortcake\" data-pin-do=\"buttonPin\" data-pin-config=\"none\"\u003E\u003Cimg src=\"\/\/assets.pinterest.com\/images\/pidgets\/pinit_fg_en_rect_gray_20.png\" \/\u003E\u003C\/a\u003E\u003Cbr \/\u003E\n\u003Cbr \/\u003E\nIt’s my birthday today. If you know me, you probably know how I feel about birthdays. If not, the candles will give you a clue.\u003Cbr \/\u003E\n\u003Cbr \/\u003E\nI baked myself a birthday cake. Like I did the last couple of years. And just like every year, I made a strawberry cake because it's my favourite. This year, it's a Japanese-style strawberry shortcake (the best one yet).\u003Cbr \/\u003E\n\u003Cbr \/\u003E\nIt’s a simple cake of chiffon-like sponge layers that are so light and soft and melts away in your mouth like candy floss, and mascarpone cream that is light-as-cloud with specks of vanilla seeds. Of course, it can’t be strawberry cake without fresh strawberries. And homemade strawberry jam added too for good measure. To make this extra special, because it’s my birthday cake afterall, I made the sponge layers in different shade of pink.\u003Cbr \/\u003E\n\u003Cbr \/\u003E\nI have done several variation of strawberry cakes on this blog; the \u003Ca href=\"http:\/\/cakeletsanddoilies.blogspot.com.au\/2012\/07\/japanese-style-strawberry-cake.html\"\u003EJapanese-style strawberry  shortcake (version 1)\u003C\/a\u003E, the \u003Ca href=\"http:\/\/cakeletsanddoilies.blogspot.com.au\/2013\/06\/birthday-and-cake.html\"\u003Estrawberry and cream genoise cake\u003C\/a\u003E, and the \u003Ca href=\"http:\/\/cakeletsanddoilies.blogspot.com.au\/2013\/08\/strawberry-cloud-cake.html\"\u003Estrawberry cloud cake\u003C\/a\u003E. All delicious and different in their own way.  However this one, I dare say, is the best one yet. (Did I say that already?)\u003Cbr \/\u003E\n\u003Cbr \/\u003E\n\u003Cimg border=\"0\" width=\"640\" src=\"http:\/\/3.bp.blogspot.com\/-7rq9gV7shqk\/U7FmtLfB9WI\/AAAAAAAADms\/8e5AQbE2XJ4\/s1600\/2014bdaycake2.JPG\" \/\u003E\u003Cbr \/\u003E\n\u003Cimg border=\"0\" width=\"320\" src=\"http:\/\/3.bp.blogspot.com\/-on-Bvs1aoag\/U7Fm2qOlaWI\/AAAAAAAADm0\/FW9Xmy68Smo\/s1600\/2014bdaycake3.JPG\" \/\u003E\u003Cimg border=\"0\" width=\"320\" src=\"http:\/\/2.bp.blogspot.com\/-hofu6Og-ea0\/U7Fm2o250KI\/AAAAAAAADm4\/1eJbfxTU87Y\/s1600\/2014bdaycake4.JPG\" \/\u003E\u003Cbr \/\u003E\n\u003Cimg border=\"0\" width=\"320\" src=\"http:\/\/1.bp.blogspot.com\/-rO6y0q2s2aM\/U7FnEfaam2I\/AAAAAAAADnE\/SHIJCbjjnVQ\/s1600\/2014bdaycake5.JPG\" \/\u003E\u003Cimg border=\"0\" width=\"320\" src=\"http:\/\/2.bp.blogspot.com\/-UIXrVnLkl6A\/U7FrAksuoYI\/AAAAAAAADnY\/czHupuK4wWU\/s1600\/2014bdaycake6.JPG\" \/\u003E\u003Cbr \/\u003E\n\u003Cbr \/\u003E\n\u003Cb\u003EJapanese-style Strawberry Ombre Shortcake\u003C\/b\u003E\u003Cbr \/\u003E\n\u003Cbr \/\u003E\n\u003Ci\u003EMakes one 12cm diameter cake\u003C\/i\u003E\u003Cbr \/\u003E\n\u003Cbr \/\u003E\n\u003Cu\u003ESponge cake\u003C\/u\u003E\u003Cbr \/\u003E\n\u003Ci\u003ENote: Recipe for the sponge cake makes only 1 number of 28cm x 28cm square sponge layer. Repeat 2 more times to achieve a 3 layer cake. I find that it’s easier to bake each layer separately. To get a neater finish, I bake the cake in a 28cm x 28cm square cake tin, and then cut rounds with a cookie cutter. The biggest cookie cutter that I have around the house is a 12cm diameter round cutter, hence a 12cm cake. You can obviously make a bigger cake if you have a bigger cookie cutter.\u003C\/i\u003E\u003Cbr \/\u003E\n\u003Cbr \/\u003E\n3 egg whites\u003Cbr \/\u003E\n30 grams caster sugar\u003Cbr \/\u003E\n1 teaspoon cornstarch\u003Cbr \/\u003E\n3 egg yolks\u003Cbr \/\u003E\n30 grams caster sugar\u003Cbr \/\u003E\n60ml milk\u003Cbr \/\u003E\n1 teaspoon vanilla extract\u003Cbr \/\u003E\n40ml vegetable oil\u003Cbr \/\u003E\n80 grams cake flour\u003Cbr \/\u003E\npink food colouring\u003Cbr \/\u003E\n\u003Cbr \/\u003E\n\u003Cb\u003ETo make sponge layer:\u003C\/b\u003E\u003Cbr \/\u003E\nPreheat the oven to 170 degrees celsius (or 150 degrees celsius fan-forced). Grease and line a 28cm x 28cm flat square cake pan with baking paper.\u003Cbr \/\u003E\n\u003Cbr \/\u003E\nUsing an electric mixer, whisk egg whites, 30 grams caster sugar and cornstarch until egg whites are glossy and stiff peaks form.\u003Cbr \/\u003E\n\u003Cbr \/\u003E\nIn a separate bowl, whisk egg yolks and 30 grams sugar until pale and thick. Combine milk, vanilla extract and oil in a small bowl, add to beaten egg yolk mixture, whisk at low speed until combined. Sift flour over egg mixture, and whisk at low speed until smooth and well-combined. Stir in pink food colouring until you get the desired shade.\u003Cbr \/\u003E\n\u003Cbr \/\u003E\nAdd one-third of meringue into egg yolk mixture and fold in lightly using a spatula. Add remaining meringue and gently fold to incorporate completely.\u003Cbr \/\u003E\n\u003Cbr \/\u003E\nPour batter into the prepared tin, bake for 20-25minutes, or until the cake has risen and feels springy to the touch. Remove from oven. Turn sponge straight from oven onto a sheet of baking paper. Peel off baking paper from the bottom of the sponge. Cover with baking paper, then a tea towel. Set aside to cool completely.\u003Cbr \/\u003E\n\u003Cbr \/\u003E\nCut round from the cake sponge using a 12cm diameter cookie cutter, or the biggest cutter that you got around the house.\u003Cbr \/\u003E\n\u003Cbr \/\u003E\nRepeat all of above 2 more times to get a 3 layer cake.\u003Cbr \/\u003E\n\u003Cbr \/\u003E\n\u003Cu\u003EStrawberry Jam\u003C\/u\u003E\u003Cbr \/\u003E\n200 grams strawberries\u003Cbr \/\u003E\n100 grams caster sugar\u003Cbr \/\u003E\n1 tablespoon lemon juice\u003Cbr \/\u003E\n\u003Cbr \/\u003E\n\u003Cb\u003ETo make strawberry jam:\u003C\/b\u003E\u003Cbr \/\u003E\nPuree strawberries in a food processor. Add strawberry puree, sugar and lemon juice in a small saucepan, bring to boil and reduce to a simmer for 5 minutes. Strain the jam through a sieve into a bowl, pressing down with the back of a spoon and discarding the solids. Refrigerate until ready to use.\u003Cbr \/\u003E\n\u003Cbr \/\u003E\n\u003Cu\u003ESugar Syrup\u003C\/u\u003E\u003Cbr \/\u003E\n150ml water\u003Cbr \/\u003E\n100 grams caster sugar\u003Cbr \/\u003E\n2 tablespoons of orange liqueur (cointreau)\u003Cbr \/\u003E\n\u003Cbr \/\u003E\n\u003Cb\u003ETo make sugar syrup:\u003C\/b\u003E\u003Cbr \/\u003E\nCombine water and sugar in saucepan, stir, over medium heat until sugar dissolves. Allow to boil for 5 seconds. Cool completely before adding orange liqueur.\u003Cbr \/\u003E\n\u003Cbr \/\u003E\n\u003Cu\u003EVanilla Mascarpone Cream\u003C\/u\u003E\u003Cbr \/\u003E\n300 grams mascarpone, cold\u003Cbr \/\u003E\n300 grams thickened cream, cold\u003Cbr \/\u003E\n30 grams  icing sugar\u003Cbr \/\u003E\nseeds scraped from 1 vanilla pod\u003Cbr \/\u003E\n\u003Cbr \/\u003E\n\u003Cb\u003ETo make vanilla mascarpone cream:\u003C\/b\u003E\u003Cbr \/\u003E\nUsing an electric mixer, whisk mascarpone, cream, icing sugar and vanilla seeds until stiff peaks form but cream is still smooth. Take care not to overwhip the cream.\u003Cbr \/\u003E\n\u003Cbr \/\u003E\n\u003Cb\u003ETo assemble:\u003C\/b\u003E\u003Cbr \/\u003E\nYou will also need about fresh strawberries, sliced.\u003Cbr \/\u003E\n\u003Cbr \/\u003E\nBrush first cake round with sugar syrup, then generously with strawberry jam, top with sliced strawberries, and spread or pipe mascarpone cream over cake. Brush second cake round with sugar syrup and strawberry jam on both sides, lightly press second cake round over, top with sliced strawberries, then spread or pipe mascarpone cream over cake. Brush last cake round with sugar syrup and strawberry jam on one side, lightly press cake with sugar syrup and jam side down. Cover cake with mascarpone cream. Refridgerate for at least 2 hours before serving. "},"link":[{"rel":"replies","type":"application/atom+xml","href":"http:\/\/cakeletsanddoilies.blogspot.com\/feeds\/651482690255621557\/comments\/default","title":"Post Comments"},{"rel":"replies","type":"text/html","href":"http:\/\/cakeletsanddoilies.blogspot.com\/2014\/06\/birthday-cake-japanese-style-strawberry.html#comment-form","title":"4 Comments"},{"rel":"edit","type":"application/atom+xml","href":"http:\/\/www.blogger.com\/feeds\/9046264922348760987\/posts\/default\/651482690255621557"},{"rel":"self","type":"application/atom+xml","href":"http:\/\/www.blogger.com\/feeds\/9046264922348760987\/posts\/default\/651482690255621557"},{"rel":"alternate","type":"text/html","href":"http:\/\/cakeletsanddoilies.blogspot.com\/2014\/06\/birthday-cake-japanese-style-strawberry.html","title":"Birthday Cake (Japanese-style Strawberry Ombre Shortcake)"}],"author":[{"name":{"$t":"Cakeletsanddoilies"},"uri":{"$t":"http:\/\/www.blogger.com\/profile\/07007606216338235625"},"email":{"$t":"noreply@blogger.com"},"gd$image":{"rel":"http://schemas.google.com/g/2005#thumbnail","width":"16","height":"16","src":"https:\/\/img1.blogblog.com\/img\/b16-rounded.gif"}}],"media$thumbnail":{"xmlns$media":"http://search.yahoo.com/mrss/","url":"http:\/\/1.bp.blogspot.com\/-Xfu1HjAbmLw\/U7Fme_x6gZI\/AAAAAAAADmk\/yjV-NtuM4r4\/s72-c\/2014bdaycake1.JPG","height":"72","width":"72"},"thr$total":{"$t":"4"}},{"id":{"$t":"tag:blogger.com,1999:blog-9046264922348760987.post-6392941270218489602"},"published":{"$t":"2014-05-14T11:25:00.000+08:00"},"updated":{"$t":"2019-01-08T11:41:47.075+08:00"},"category":[{"scheme":"http://www.blogger.com/atom/ns#","term":"Cakes"}],"title":{"type":"text","$t":"Baileys Tiramisu Cake"},"content":{"type":"html","$t":"\u003Cimg border=\"0\" height=\"640\" src=\"http:\/\/1.bp.blogspot.com\/-YtYbSr3mfTI\/U2yDlJw0luI\/AAAAAAAADfc\/Av_QWXagSxI\/s1600\/tiramisucake.JPG\" \/\u003E\u003Cbr \/\u003E\n\u003Ca href=\"\/\/www.pinterest.com\/pin\/create\/button\/?url=http%3A%2F%2Fcakeletsanddoilies.blogspot.com.au%2F2014%2F05%2Fbaileys-tiramisu-cake.html\u0026media=http%3A%2F%2F1.bp.blogspot.com%2F-YtYbSr3mfTI%2FU2yDlJw0luI%2FAAAAAAAADfc%2FAv_QWXagSxI%2Fs1600%2Ftiramisucake.JPG\u0026description=Baileys%20Tiramisu%20Cake\" data-pin-do=\"buttonPin\" data-pin-config=\"none\"\u003E\u003Cimg src=\"\/\/assets.pinterest.com\/images\/pidgets\/pinit_fg_en_rect_gray_20.png\" \/\u003E\u003C\/a\u003E\u003Cbr \/\u003E\n\u003Cbr \/\u003E\nEverybody needs a pick-me-up every now and then. And nothing says pick-me-up like tiramisu because that is what it means literally.\u003Cbr \/\u003E\n\u003Cbr \/\u003E\nI’m fussy when comes to making the perfect tiramisu. I never use instant coffee. That is a big no-no in my books although I’ll still be your friend if you do. I always use baileys in my tiramisu, simply because I like baileys better than marsala. I always finely grate chocolate over my tiramisu instead of using cocoa powder because I find that cocoa powder has a dusty taste to it. I always try to avoid raw eggs, using either the eggless version in this case for the mascarpone filling or the \u003Ca href=\"http:\/\/cakeletsanddoilies.blogspot.com.au\/2013\/03\/baileys-espresso-tiramisu.html\"\u003Ezabaglione version which I have done previously\u003C\/a\u003E.\u003Cbr \/\u003E\n\u003Cbr \/\u003E\nI use genoise for this tiramisu cake which is perfect for the job in my opinion. For those who are not familiar with genoise, it is similar to victoria sponge cake. However for the genoise, the eggs and sugar are whisk over simmering water until the sugar has dissolves and the mixture reaches between 40C to 45C. This additional step gives a tighter (smaller air pockets) and springy cell structure in the finish sponge. The genoise is meant to be a dry type of cake, much like the victoria sponge cake, made to be moistened and flavoured by soaking syrup.\u003Cbr \/\u003E\n\u003Cbr \/\u003E\nThe genoise is typically made out of 2 parts eggs, 1 part plain flour and 1 part caster sugar by weight, and usually a few grams of butter are added as well. For a thicker sponge like this one, I like to throw in a splash of milk and a few drops of vanilla essence for flavour. I also use cake flour instead of plain flour because it gives the cake a slightly softer texture. But plain flour is perfectly fine. I’m still trying to perfect my technique for genoise. I think genoise is one of those baking fundamentals that is good to master. Anyway, I have written the recipe below, with some tips and notes, the way it has worked for me. \u003Cbr \/\u003E\n\u003Cbr \/\u003E\n\u003Cimg border=\"0\" width=\"320\" src=\"http:\/\/4.bp.blogspot.com\/-bUONuohaJu8\/U2yDvZCteCI\/AAAAAAAADfk\/5XwAXatCu0Y\/s1600\/tiramisucake1.JPG\" \/\u003E\u003Cimg border=\"0\" width=\"320\" src=\"http:\/\/2.bp.blogspot.com\/-I8t_LS0XPNY\/U2yD0_wX3lI\/AAAAAAAADfs\/XUlqQRT4m1A\/s1600\/tiramisucake2.JPG\" \/\u003E\u003Cbr \/\u003E\n\u003Cbr \/\u003E\n\u003Cb\u003EBaileys Tiramisu Cake\u003C\/b\u003E\u003Cbr \/\u003E\n\u003Cbr \/\u003E\n\u003Ci\u003EMakes one 18cm cake\u003C\/i\u003E\u003Cbr \/\u003E\n\u003Cbr \/\u003E\n\u003Cu\u003EGenoise\u003C\/u\u003E\u003Cbr \/\u003E\n15 grams unsalted butter, cut into 4 pieces\u003Cbr \/\u003E\n30 grams milk\u003Cbr \/\u003E\n15 grams vegetable oil\u003Cbr \/\u003E\n1 teaspoon vanilla extract\u003Cbr \/\u003E\n180 grams eggs (about 3 large eggs)\u003Cbr \/\u003E\n100 grams caster sugar\u003Cbr \/\u003E\n100 grams cake flour, sifted (note: you can use plain flour)\u003Cbr \/\u003E\n\u003Cbr \/\u003E\n\u003Cu\u003ECoffee and Baileys Mixture\u003C\/u\u003E\u003Cbr \/\u003E\n125ml cup fresh espresso\u003Cbr \/\u003E\n60ml baileys\u003Cbr \/\u003E\n\u003Cbr \/\u003E\n\u003Cu\u003EMascarpone Filling\u003C\/u\u003E\u003Cbr \/\u003E\n150ml thickened cream, cold\u003Cbr \/\u003E\n500 grams mascarpone cheese\u003Cbr \/\u003E\n60 grams icing sugar\u003Cbr \/\u003E\n60ml coffee and baileys mixture\u003Cbr \/\u003E\n\u003Cbr \/\u003E\nYou will also need a block of chocolate for grating\u003Cbr \/\u003E\n\u003Cbr \/\u003E\n\u003Cb\u003ETo make genoise:\u003C\/b\u003E\u003Cbr \/\u003E\nPreheat the oven to 170C (or 150C fan-forced). Line a 15cm diameter round cake pan with a removable base with baking paper.\u003Cbr \/\u003E\n\u003Cbr \/\u003E\nWarm milk and butter in a small saucepan over medium heat until all the butter has melted and the mixture is warm through (around 50C). Add vegetable oil and vanilla extract, whisk to combine. Set aside.\u003Cbr \/\u003E\n\u003Cbr \/\u003E\nCombine the eggs and sugar in a bowl set over a saucepan of barely simmering water, whisk continously by hand until the egg mixture reaches between 40C to 45C and the sugar is dissolved. (Note: Test by rubbing a small amount between your finger tips. It should feel completely smooth without sugar grains. The egg mixture at this stage does not need to pale and creamy or increase in volume.) \u003Cbr \/\u003E\n\u003Cbr \/\u003E\nTransfer egg mixture to the bowl of a stand mixer. Whisk at high speed until the egg mixture has cooled and triple in volume. This will take between 5 to 7 minutes. Reduce speed of mixer to low and continue to whisk for 1 minute to breakup large bubbles and smooth the texture.\u003Cbr \/\u003E\n\u003Cbr \/\u003E\nAdd flour around the edge of the bowl, a third at a time, fold until uniform and smooth, taking care not to deflate the mixture too much. (Note: I find that by adding the flour around the edge of the bowl, it does not deflate the mixture as much as sifting the flour directly over the egg mixture.)\u003Cbr \/\u003E\n\u003Cbr \/\u003E\nAdd roughly about a cup of the batter into the butter and milk mixture, and mix well. Then add the mixture back into the batter and fold gently until combine. \u003Cbr \/\u003E\n\u003Cbr \/\u003E\nPour batter into prepared baking pan and bake for about 30 minutes. The cake is done when the top is golden brown and springy to the touch.\u003Cbr \/\u003E\n\u003Cbr \/\u003E\nImmediately turn the cake out of its tin onto a cooling rack. Place a plastic container over the cake. (Note: This helps the cake to retain the moisture). When cake is cooled completely, slice cake horiontally to get 2 layers.\u003Cbr \/\u003E\n\u003Cbr \/\u003E\n\u003Cb\u003ETo make coffee and baileys mixture:\u003C\/b\u003E\u003Cbr \/\u003E\nCombine espresso and baileys in a bowl. Set aside.\u003Cbr \/\u003E\n\u003Cbr \/\u003E\n\u003Cb\u003ETo make mascarpone filling:\u003C\/b\u003E\u003Cbr \/\u003E\nWhisk cream and sifted icing sugar in a bowl with electric mixer until soft peaks form. Add mascarpone and 60ml espresso and baileys mixture, and whisk until combine. Taking care not to overwhip the cream.\u003Cbr \/\u003E\n\u003Cbr \/\u003E\n\u003Cb\u003ETo assemble:\u003C\/b\u003E\u003Cbr \/\u003E\nLine a 18cm cake pan with baking paper, getting the baking paper as smooth to the side as possible. Centre a cake layer in the prepared cake pan. Brush cake generously with coffee and baileys mixture. Pour about 2\/3 of the mascarpone filling over the cake, making sure to spread the filling over the side of the cake. Finely grate chocolate over mascarpone filling. Top with the second cake layer. Brush cake generously with coffee and baileys mixture. Pour remaining mascarpone filling over the cake, and smooth surface. Finely grate chocolate over cake. Refrigerate overnight."},"link":[{"rel":"replies","type":"application/atom+xml","href":"http:\/\/cakeletsanddoilies.blogspot.com\/feeds\/6392941270218489602\/comments\/default","title":"Post Comments"},{"rel":"replies","type":"text/html","href":"http:\/\/cakeletsanddoilies.blogspot.com\/2014\/05\/baileys-tiramisu-cake.html#comment-form","title":"6 Comments"},{"rel":"edit","type":"application/atom+xml","href":"http:\/\/www.blogger.com\/feeds\/9046264922348760987\/posts\/default\/6392941270218489602"},{"rel":"self","type":"application/atom+xml","href":"http:\/\/www.blogger.com\/feeds\/9046264922348760987\/posts\/default\/6392941270218489602"},{"rel":"alternate","type":"text/html","href":"http:\/\/cakeletsanddoilies.blogspot.com\/2014\/05\/baileys-tiramisu-cake.html","title":"Baileys Tiramisu Cake"}],"author":[{"name":{"$t":"Cakeletsanddoilies"},"uri":{"$t":"http:\/\/www.blogger.com\/profile\/07007606216338235625"},"email":{"$t":"noreply@blogger.com"},"gd$image":{"rel":"http://schemas.google.com/g/2005#thumbnail","width":"16","height":"16","src":"https:\/\/img1.blogblog.com\/img\/b16-rounded.gif"}}],"media$thumbnail":{"xmlns$media":"http://search.yahoo.com/mrss/","url":"http:\/\/1.bp.blogspot.com\/-YtYbSr3mfTI\/U2yDlJw0luI\/AAAAAAAADfc\/Av_QWXagSxI\/s72-c\/tiramisucake.JPG","height":"72","width":"72"},"thr$total":{"$t":"6"}},{"id":{"$t":"tag:blogger.com,1999:blog-9046264922348760987.post-1417025778496926722"},"published":{"$t":"2013-10-23T23:32:00.000+08:00"},"updated":{"$t":"2019-01-08T11:41:46.863+08:00"},"category":[{"scheme":"http://www.blogger.com/atom/ns#","term":"Cakes"}],"title":{"type":"text","$t":"Chocolate Loaf Cake"},"content":{"type":"html","$t":"\u003Cimg border=\"0\" src=\"http:\/\/1.bp.blogspot.com\/-NpTMOEZzx_c\/UjljFWiDJGI\/AAAAAAAADSA\/0fHGHpWGh_0\/s640\/chocolateloaf1.JPG\" \/\u003E\u003Cbr \/\u003E\n\u003Ca href=\"\/\/www.pinterest.com\/pin\/create\/button\/?url=http%3A%2F%2Fcakeletsanddoilies.blogspot.com.au%2F2013%2F10%2Fchocolate-loaf-cake.html\u0026media=http%3A%2F%2F1.bp.blogspot.com%2F-NpTMOEZzx_c%2FUjljFWiDJGI%2FAAAAAAAADSA%2F0fHGHpWGh_0%2Fs640%2Fchocolateloaf1.JPG\u0026description=Chocolate%20Loaf%20Cake\" data-pin-do=\"buttonPin\" data-pin-config=\"none\"\u003E\u003Cimg src=\"\/\/assets.pinterest.com\/images\/pidgets\/pin_it_button.png\" \/\u003E\u003C\/a\u003E\u003Cbr \/\u003E\n\u003Cbr \/\u003E\nThis chocolate loaf cake is like a cross between chocolate cake and chocolate brownies. It’s not as fussy as a chocolate cake, or as rich as chocolate brownies. It has just the right amount of chocolate and only slightly sweet to make it an everyday cake, perfect for afternoon tea or even mid-morning snack, with a serve of whipped cream or ice-cream.\u003Cbr \/\u003E\n\u003Cbr \/\u003E\nI like to bake this cake just slightly on the \"undercook\" side like how I would with brownies. It helps to keep the cake moist. Check after 35 minutes with a skewer (or similar) insert into the centre of the cake. If the skewer comes out wet, then bake it for 5-10 minutes longer. I took the cake out of the oven when there was still some moist crumbs stuck to the skewer.\u003Cbr \/\u003E\n\u003Cbr \/\u003E\n\u003Cimg border=\"0\" width=\"320\" src=\"http:\/\/1.bp.blogspot.com\/-7uI8-wEjryE\/UjljNfLyajI\/AAAAAAAADSI\/dK75msQ9QQA\/s640\/chocolateloaf2.JPG\" \/\u003E\u003Cimg border=\"0\" width=\"320\" src=\"http:\/\/3.bp.blogspot.com\/-svl8oROmHC4\/UjljNqBgv4I\/AAAAAAAADSM\/OQnlr8-5EOM\/s640\/chocolateloaf3.JPG\" \/\u003E\u003Cbr \/\u003E\n\u003Cbr \/\u003E\n\u003Cb\u003EChocolate Loaf Cake\u003C\/b\u003E\u003Cbr \/\u003E\n\u003Cbr \/\u003E\n\u003Ci\u003EThis makes a very small 14x7.5cm loaf. Double quantity for standard size.\u003C\/i\u003E\u003Cbr \/\u003E\n\u003Cbr \/\u003E\n90 grams cake flour\u003Cbr \/\u003E\n20 grams almond meal\u003Cbr \/\u003E\n10 grams unsweetened cocoa powder\u003Cbr \/\u003E\n2 grams baking powder\u003Cbr \/\u003E\nPinch of salt\u003Cbr \/\u003E\n120 grams unsalted butter, softened\u003Cbr \/\u003E\n100 grams caster sugar\u003Cbr \/\u003E\n2 large eggs, at room temperature\u003Cbr \/\u003E\n50 grams 70% dark chocolate, chopped, melted and slightly cooled\u003Cbr \/\u003E\n\u003Cbr \/\u003E\nPreheat oven to 180 degrees celsius (or 160 degrees celsius fan-forced). Line a loaf pan with baking paper.\u003Cbr \/\u003E\n\u003Cbr \/\u003E\nCombine cake flour, almond meal, cocoa powder, baking powder and salt in a bowl, sift and set aside.\u003Cbr \/\u003E\n\u003Cbr \/\u003E\nBeat butter and sugar with an electric mixer on high speed until pale and fluffy. Gradually add in eggs, one at a time, on medium speed until fully combined. Add melted chocolate and beat until combined. Using a spatula, fold in the dry ingredients until just combined, taking care not to overmix.\u003Cbr \/\u003E\n\u003Cbr \/\u003E\nPour the mixture into the prepared loaf pan, smooth the top with a palette knife, and bake for 40-45 minutes. (Check after 30 minutes with a skewer (or similar) insert into the centre of the cake. If the skewer comes out wet, then bake it for 5 minutes longer. The cake is done if there is some moist crumbs stuck to the skewer.) Allow to cool completely in the cake tin."},"link":[{"rel":"replies","type":"application/atom+xml","href":"http:\/\/cakeletsanddoilies.blogspot.com\/feeds\/1417025778496926722\/comments\/default","title":"Post Comments"},{"rel":"replies","type":"text/html","href":"http:\/\/cakeletsanddoilies.blogspot.com\/2013\/10\/chocolate-loaf-cake.html#comment-form","title":"3 Comments"},{"rel":"edit","type":"application/atom+xml","href":"http:\/\/www.blogger.com\/feeds\/9046264922348760987\/posts\/default\/1417025778496926722"},{"rel":"self","type":"application/atom+xml","href":"http:\/\/www.blogger.com\/feeds\/9046264922348760987\/posts\/default\/1417025778496926722"},{"rel":"alternate","type":"text/html","href":"http:\/\/cakeletsanddoilies.blogspot.com\/2013\/10\/chocolate-loaf-cake.html","title":"Chocolate Loaf Cake"}],"author":[{"name":{"$t":"Cakeletsanddoilies"},"uri":{"$t":"http:\/\/www.blogger.com\/profile\/07007606216338235625"},"email":{"$t":"noreply@blogger.com"},"gd$image":{"rel":"http://schemas.google.com/g/2005#thumbnail","width":"16","height":"16","src":"https:\/\/img1.blogblog.com\/img\/b16-rounded.gif"}}],"media$thumbnail":{"xmlns$media":"http://search.yahoo.com/mrss/","url":"http:\/\/1.bp.blogspot.com\/-NpTMOEZzx_c\/UjljFWiDJGI\/AAAAAAAADSA\/0fHGHpWGh_0\/s72-c\/chocolateloaf1.JPG","height":"72","width":"72"},"thr$total":{"$t":"3"}},{"id":{"$t":"tag:blogger.com,1999:blog-9046264922348760987.post-7293246802691935026"},"published":{"$t":"2013-10-16T10:23:00.001+08:00"},"updated":{"$t":"2019-01-08T12:00:36.375+08:00"},"category":[{"scheme":"http://www.blogger.com/atom/ns#","term":"Cakes"},{"scheme":"http://www.blogger.com/atom/ns#","term":"Flourless"}],"title":{"type":"text","$t":"Lime-Lemon Syrup Coconut Cake with Toasted Meringue Frosting (Gluten Free)"},"content":{"type":"html","$t":"\u003Ctable border=\"0\" cellpadding=\"0\" cellspacing=\"0\"\u003E\u003Ctbody\u003E\n\u003Ctr\u003E\u003Ctd valign=\"top\"\u003E\u003Cimg border=\"0\" width=\"320\" src=\"http:\/\/2.bp.blogspot.com\/-1G_bg9vfV3o\/Uld-Mn8cXmI\/AAAAAAAADVI\/4nhrSim15ww\/s640\/limecoconut1.JPG\" \/\u003E\u003C\/td\u003E\u003Ctd valign=\"top\"\u003E\u003Cimg border=\"0\" width=\"320\" src=\"http:\/\/3.bp.blogspot.com\/-M9mB7yb8U-E\/Uld-MVVIiZI\/AAAAAAAADVE\/dPnZpDwg-Sk\/s640\/limecoconut2.JPG\" \/\u003E\u003C\/td\u003E\u003C\/tr\u003E\n\u003C\/tbody\u003E\u003C\/table\u003E\u003Ca href=\"\/\/www.pinterest.com\/pin\/create\/button\/?url=http%3A%2F%2Fcakeletsanddoilies.blogspot.com.au%2F2013%2F10%2Flime-lemon-syrup-coconut-cake-with.html\u0026media=http%3A%2F%2F3.bp.blogspot.com%2F-M9mB7yb8U-E%2FUld-MVVIiZI%2FAAAAAAAADVE%2FdPnZpDwg-Sk%2Fs640%2Flimecoconut2.JPG\u0026description=Lime-Lemon%20Syrup%20Coconut%20Cake%20with%20Toasted%20Meringue%20Frosting%20(Gluten%20Free)%20\" data-pin-do=\"buttonPin\" data-pin-config=\"none\"\u003E\u003Cimg src=\"\/\/assets.pinterest.com\/images\/pidgets\/pin_it_button.png\" \/\u003E\u003C\/a\u003E\u003Cbr \/\u003E\n\u003Cbr \/\u003E\nImagine this; a coconut cake soaked in lime-lemon syrup and covered in a blanket of fluffy meringue frosting. It's coconut-y and sharply refreshing. Flavours that I find instantly evoke summer.\u003Cbr \/\u003E\n\u003Cbr \/\u003E\nThis is a gorgeous cake. It’s dense (in a good way), moist, and the desiccated coconut gives the cake a nice texture.\u003Cbr \/\u003E\n\u003Cbr \/\u003E\nThe cake is gluten free too, if you use gluten free baking powder which you can find in any supermarket these days. The coconut flour might be a little tricky to find though. I got mine from the health food store.\u003Cbr \/\u003E\n\u003Cbr \/\u003E\nThe meringue frosting is optional. The cake will taste just as good without. Having said that, the toasted meringue frosting plays the perfect accompaniment to the cake. It dresses up the cake and the toasted marshmallow-like meringue frosting is delicious. There are several different methods to making meringue frosting. I like the Italian meringue method which requires pouring hot sugar syrup while beating the egg whites to stiff peak. This method lightly cooks the egg whites. If you are not squeamish about raw eggs, then skip this step, and beat the egg whites with the sugar until stiff peak.\u003Cbr \/\u003E\n\u003Cbr \/\u003E\nMake the cake the day before to allow time for the cake to soak in the syrup, and make the meringue frosting just before serving. This cake is best serve cold and keeps well in the fridge for several days.\u003Cbr \/\u003E\n\u003Cbr \/\u003E\n\u003Ctable border=\"0\" cellpadding=\"0\" cellspacing=\"0\"\u003E\u003Ctbody\u003E\n\u003Ctr\u003E\u003Ctd valign=\"top\"\u003E\u003Cimg border=\"0\" width=\"320\" src=\"http:\/\/4.bp.blogspot.com\/-Int8SgVv27o\/UkprpatpCeI\/AAAAAAAADUU\/cJ57oU6U9CQ\/s640\/limecoconutcake3.JPG\" \/\u003E\u003C\/td\u003E\u003Ctd valign=\"top\"\u003E\u003Cimg border=\"0\" width=\"320\" src=\"http:\/\/4.bp.blogspot.com\/-ZRsfhRXiNG4\/UleCBlI5pZI\/AAAAAAAADVg\/b7mAEk1ERRc\/s640\/limecoconut3.JPG\" \/\u003E\u003C\/td\u003E\u003C\/tr\u003E\n\u003Ctr\u003E\u003Ctd valign=\"top\"\u003E\u003Cimg border=\"0\" width=\"320\" src=\"http:\/\/3.bp.blogspot.com\/-N-etUjRnPy4\/UleCBhzs_cI\/AAAAAAAADVY\/-1hOA3IxiZ0\/s640\/limecoconut4.JPG\" \/\u003E\u003C\/td\u003E\u003Ctd valign=\"top\"\u003E\u003Cimg border=\"0\" width=\"320\" src=\"http:\/\/4.bp.blogspot.com\/-rp_szmWAPQY\/UleCBhRoUrI\/AAAAAAAADVc\/iWzNq6FEno0\/s640\/limecoconut5.JPG\" \/\u003E\u003C\/td\u003E\u003C\/tr\u003E\n\u003C\/tbody\u003E\u003C\/table\u003E\u003Cbr \/\u003E\nLime-Lemon Syrup Coconut Cake with Toasted Meringue Frosting (Gluten Free)\u003Cbr \/\u003E\n(Adapted from \u003Ca href=\"http:\/\/www.everydaygourmet.tv\/recipes\/387-lime-and-coconut-island-cake\"\u003EEveryday Gourmet\u003C\/a\u003E)\u003Cbr \/\u003E\n\u003Cbr \/\u003E\n\u003Ci\u003EMakes 20cm diameter cake\u003C\/i\u003E\u003Cbr \/\u003E\n\u003Cbr \/\u003E\nNote: Measuring cups and spoons for this recipe are based on Australian measurements; 1 teaspoon equals 5 ml; 1 tablespoon equals 20 ml; 1 cup equals 250 ml. I have not tested this recipe using volume measurement (i.e. cups and spoons). Therefore if there is any error in the conversion, please let me know.\u003Cbr \/\u003E\n\u003Cbr \/\u003E\n\u003Cu\u003ECoconut Cake\u003C\/u\u003E\u003Cbr \/\u003E\n150 grams unsalted butter, chopped and softened\u003Cbr \/\u003E\n150 grams (3\/4 cup) caster sugar\u003Cbr \/\u003E\n5 eggs,  room temperature\u003Cbr \/\u003E\n140 grams (1 1\/4 cups) coconut flour\u003Cbr \/\u003E\n1 1\/2 teaspoons gluten-free baking powder\u003Cbr \/\u003E\n150 grams (1 3\/4 cups) desiccated coconut\u003Cbr \/\u003E\n430ml (1 3\/4 cups) buttermilk, room temperature\u003Cbr \/\u003E\n\u003Cbr \/\u003E\n\u003Cu\u003ELime-Lemon Syrup\u003C\/u\u003E\u003Cbr \/\u003E\n200 grams (1 cup) caster sugar\u003Cbr \/\u003E\nZest and juice of 1 lemon\u003Cbr \/\u003E\nZest and juice of 1 lime\u003Cbr \/\u003E\n125ml (1\/2 cup) water\u003Cbr \/\u003E\n\u003Cbr \/\u003E\n\u003Cu\u003EMeringue Frosting\u003C\/u\u003E\u003Cbr \/\u003E\n100 grams (1\/2 cup) caster sugar\u003Cbr \/\u003E\n40ml (2 tablespoons) water\u003Cbr \/\u003E\n2 egg whites\u003Cbr \/\u003E\nPinch of salt\u003Cbr \/\u003E\n\u003Cbr \/\u003E\n\u003Cb\u003ETo make coconut cake:\u003C\/b\u003E\u003Cbr \/\u003E\nPreheat the oven to 175 degree celcius (or 160 degree celcius fan-forced). Grease and line a 20cm springform cake tin.\u003Cbr \/\u003E\n\u003Cbr \/\u003E\nCream the butter and sugar in a large bowl with electric beaters until pale and fluffy (the sugar needs to dissolve and the mixture should be very creamy). Add the eggs, one at a time, beating well after each addition.  \u003Cbr \/\u003E\n\u003Cbr \/\u003E\nSift the coconut flour and baking powder into a separate bowl and mix in the desiccated coconut with a whisk. Fold the coconut mixture and the buttermilk into the egg mixture. Pour the batter into the prepared tin and bake for 1 hour, or until firm on top. Cool in the tin on a wire rack while you make the lime-lemon syrup.\u003Cbr \/\u003E\n\u003Cbr \/\u003E\n\u003Cb\u003ETo make lime-lemon syrup:\u003C\/b\u003E\u003Cbr \/\u003E\nPlace all the ingredients in a medium saucepan and bring to the boil, stirring, until the sugar is dissolved. Reduce the heat to medium–low and simmer for 10–15 minutes without stirring. \u003Cbr \/\u003E\n\u003Cbr \/\u003E\nPour one third of the syrup over the cake in the tin. After 5 minutes pour over another third of the syrup. If your cake still needs more liquid, after a further 5 minutes, pour over the remaining syrup being careful not to add more than it can absorb. Set the cake aside, refrigerated, for at least 3 hours or overnight.\u003Cbr \/\u003E\n\u003Cbr \/\u003E\n\u003Cb\u003ETo make toasted meringue frosting:\u003C\/b\u003E\u003Cbr \/\u003E\nPut the sugar into a pan with water and place on a high heat. Bring to the soft-ball stage (115 degree celcius on a sugar thermometer) which will take about 10 minutes.\u003Cbr \/\u003E\n\u003Cbr \/\u003E\nWhile waiting for the sugar syrup, start whisking the egg whites with pinch of salt in an electric stand mixer. Whisk until a light froth forms, stopping before any soft peaks can be formed. Once the sugar syrup has reached the soft-ball stage, beat the egg whites at the same time on high speed while pouring the syrup onto them in a thin stream. (Don’t pour the syrup over the whisk, but down the side of the bowl.) Continue to whisk for 10 minutes or until the egg whites are glossy and stiff.\u003Cbr \/\u003E\n\u003Cbr \/\u003E\nUsing a palette knife or spoon, spread the frosting over the cake to create peaks all over the top. Use blowtorch to brown. (Or place under a very hot grill for a couple of minutes. However you won't get the same effect as blowtorch.)"},"link":[{"rel":"replies","type":"application/atom+xml","href":"http:\/\/cakeletsanddoilies.blogspot.com\/feeds\/7293246802691935026\/comments\/default","title":"Post Comments"},{"rel":"replies","type":"text/html","href":"http:\/\/cakeletsanddoilies.blogspot.com\/2013\/10\/lime-lemon-syrup-coconut-cake-with.html#comment-form","title":"1 Comments"},{"rel":"edit","type":"application/atom+xml","href":"http:\/\/www.blogger.com\/feeds\/9046264922348760987\/posts\/default\/7293246802691935026"},{"rel":"self","type":"application/atom+xml","href":"http:\/\/www.blogger.com\/feeds\/9046264922348760987\/posts\/default\/7293246802691935026"},{"rel":"alternate","type":"text/html","href":"http:\/\/cakeletsanddoilies.blogspot.com\/2013\/10\/lime-lemon-syrup-coconut-cake-with.html","title":"Lime-Lemon Syrup Coconut Cake with Toasted Meringue Frosting (Gluten Free)"}],"author":[{"name":{"$t":"Cakeletsanddoilies"},"uri":{"$t":"http:\/\/www.blogger.com\/profile\/07007606216338235625"},"email":{"$t":"noreply@blogger.com"},"gd$image":{"rel":"http://schemas.google.com/g/2005#thumbnail","width":"16","height":"16","src":"https:\/\/img1.blogblog.com\/img\/b16-rounded.gif"}}],"media$thumbnail":{"xmlns$media":"http://search.yahoo.com/mrss/","url":"http:\/\/2.bp.blogspot.com\/-1G_bg9vfV3o\/Uld-Mn8cXmI\/AAAAAAAADVI\/4nhrSim15ww\/s72-c\/limecoconut1.JPG","height":"72","width":"72"},"thr$total":{"$t":"1"}},{"id":{"$t":"tag:blogger.com,1999:blog-9046264922348760987.post-698373950203947819"},"published":{"$t":"2013-08-27T10:18:00.000+08:00"},"updated":{"$t":"2019-01-08T11:41:47.121+08:00"},"category":[{"scheme":"http://www.blogger.com/atom/ns#","term":"Cakes"}],"title":{"type":"text","$t":"Gâteau de crêpes aux fraises (Strawberry Crepe Cake)"},"content":{"type":"html","$t":"\u003Cimg border=\"0\" width=\"320\" src=\"http:\/\/4.bp.blogspot.com\/-JCGdFmpG7kQ\/UhtGg3itWkI\/AAAAAAAADQ0\/GBwAztq3CBA\/s640\/strawberrycrepecake1.JPG\" \/\u003E\u003Cimg border=\"0\" width=\"320\" src=\"http:\/\/3.bp.blogspot.com\/-Z1PoFak8CZM\/UhtGhGhhroI\/AAAAAAAADQ8\/VNiXBK3SdOM\/s640\/strawberrycrepecake2.JPG\" \/\u003E\u003Cbr \/\u003E\n\u003Ca href=\"\/\/pinterest.com\/pin\/create\/button\/?url=http%3A%2F%2Fcakeletsanddoilies.blogspot.com.au%2F2013%2F08%2Fgateau-de-crepes-aux-fraises-strawberry.html\u0026media=http%3A%2F%2F3.bp.blogspot.com%2F-Z1PoFak8CZM%2FUhtGhGhhroI%2FAAAAAAAADQ8%2FVNiXBK3SdOM%2Fs640%2Fstrawberrycrepecake2.JPG\u0026description=G%C3%A2teau%20de%20cr%C3%AApes%20aux%20fraises%20(Strawberry%20Crepe%20Cake)%20\" data-pin-do=\"buttonPin\" data-pin-config=\"none\"\u003E\u003Cimg src=\"\/\/assets.pinterest.com\/images\/pidgets\/pin_it_button.png\" \/\u003E\u003C\/a\u003E\u003Cbr \/\u003E\n\u003Cbr \/\u003E\n*SIGH*\u003Cbr \/\u003E\n\u003Cbr \/\u003E\nMy oven is down. And I don't mean that it's depressed. It's broken down, again, the third time in three years. I think this will be my last time trying to fix the stupid oven before I replace it with a new one. Based on the last repairs, I reckon it's going to take about a month and several hundred dollars to have the oven fixed. Such is life in Western Australia where it costs an arm and a leg to get a professional to fix anything if you can actually get anyone to come at all. Argh!\u003Cbr \/\u003E\n\u003Cbr \/\u003E\nJust as well, since I’ve been thinking about taking a short break from butter, sugar and blogging. So this will be my last post until October (or until the oven is fixed).\u003Cbr \/\u003E\n\u003Cbr \/\u003E\nAnyway, for this post before I disappear for a while, I thought I will revisit my favourite no-bake cake, Gâteau de Crêpes (aka Mille Crêpe). This cake is still as good as I remembered it. This time, I added thinly sliced strawberries between every fifth layers. I’m always a little surprise by how a few slices of strawberries can impart so much strawberry flavour in a cake.\u003Cbr \/\u003E\n\u003Cbr \/\u003E\nI contemplated for a while how I should decorate this cake. In the end, I decided to go with rustic. I covered the cake with whipped cream and used the back of a tablespoon to create messy random swirls. I like the element of surprise when slice into what seems like a typical cake to reveal the layers and layers of crepes.\u003Cbr \/\u003E\n\u003Cbr \/\u003E\nSince I have posted the recipe for the Gâteau de Crêpes once before, I will not repost it. \u003Ca href=\"http:\/\/cakeletsanddoilies.blogspot.com.au\/2012\/05\/gateau-de-crepes.html\"\u003EHere’s the link to the recipe if you want to try it out.\u003C\/a\u003E"},"link":[{"rel":"replies","type":"application/atom+xml","href":"http:\/\/cakeletsanddoilies.blogspot.com\/feeds\/698373950203947819\/comments\/default","title":"Post Comments"},{"rel":"replies","type":"text/html","href":"http:\/\/cakeletsanddoilies.blogspot.com\/2013\/08\/gateau-de-crepes-aux-fraises-strawberry.html#comment-form","title":"4 Comments"},{"rel":"edit","type":"application/atom+xml","href":"http:\/\/www.blogger.com\/feeds\/9046264922348760987\/posts\/default\/698373950203947819"},{"rel":"self","type":"application/atom+xml","href":"http:\/\/www.blogger.com\/feeds\/9046264922348760987\/posts\/default\/698373950203947819"},{"rel":"alternate","type":"text/html","href":"http:\/\/cakeletsanddoilies.blogspot.com\/2013\/08\/gateau-de-crepes-aux-fraises-strawberry.html","title":"Gâteau de crêpes aux fraises (Strawberry Crepe Cake)"}],"author":[{"name":{"$t":"Cakeletsanddoilies"},"uri":{"$t":"http:\/\/www.blogger.com\/profile\/07007606216338235625"},"email":{"$t":"noreply@blogger.com"},"gd$image":{"rel":"http://schemas.google.com/g/2005#thumbnail","width":"16","height":"16","src":"https:\/\/img1.blogblog.com\/img\/b16-rounded.gif"}}],"media$thumbnail":{"xmlns$media":"http://search.yahoo.com/mrss/","url":"http:\/\/4.bp.blogspot.com\/-JCGdFmpG7kQ\/UhtGg3itWkI\/AAAAAAAADQ0\/GBwAztq3CBA\/s72-c\/strawberrycrepecake1.JPG","height":"72","width":"72"},"thr$total":{"$t":"4"}},{"id":{"$t":"tag:blogger.com,1999:blog-9046264922348760987.post-6065230106130582872"},"published":{"$t":"2013-08-13T09:27:00.000+08:00"},"updated":{"$t":"2019-01-08T11:41:47.054+08:00"},"category":[{"scheme":"http://www.blogger.com/atom/ns#","term":"Cakes"}],"title":{"type":"text","$t":"Strawberry Cloud Cake"},"content":{"type":"html","$t":"\u003Cimg border=\"0\" width=\"320\" src=\"http:\/\/1.bp.blogspot.com\/-BrdkLPhf7NA\/UgIbsM4qcYI\/AAAAAAAADOM\/z3u-Gmfp4d4\/s640\/strawberrycloud1.JPG\" \/\u003E\u003Cimg border=\"0\" width=\"320\" src=\"http:\/\/4.bp.blogspot.com\/-3AS-Y40o5UI\/UgIbsHhkwfI\/AAAAAAAADOI\/akNVnYpCAWI\/s640\/strawberrycloud2.JPG\" \/\u003E\u003Cbr \/\u003E\n\u003Ca href=\"\/\/pinterest.com\/pin\/create\/button\/?url=http%3A%2F%2Fcakeletsanddoilies.blogspot.com.au%2F2013%2F08%2Fstrawberry-cloud-cake.html\u0026media=http%3A%2F%2F4.bp.blogspot.com%2F-3AS-Y40o5UI%2FUgIbsHhkwfI%2FAAAAAAAADOI%2FakNVnYpCAWI%2Fs640%2Fstrawberrycloud2.JPG\u0026description=Strawberry%20Cloud%20Cake\" data-pin-do=\"buttonPin\" data-pin-config=\"none\"\u003E\u003Cimg src=\"\/\/assets.pinterest.com\/images\/pidgets\/pin_it_button.png\" \/\u003E\u003C\/a\u003E\u003Cbr \/\u003E\n\u003Cbr \/\u003E\nOkay… I know the word “cloud” is a little bit overused in this food blog of mine. But how else do you describe a cake that is so incredibly light, airy, fluffy and soft.\u003Cbr \/\u003E\n\u003Cbr \/\u003E\nStrawberries are in season at the moment, and I’m not quite sure how I ended up with more than one kilogram of strawberries last weekend. I think I must have got a bit carried away\u003Cbr \/\u003E\n\u003Cbr \/\u003E\nAnyway, I thought I will make a strawberry chiffon cake to celebrate the start of the strawberry season. \u003Ca href=\"http:\/\/cakeletsanddoilies.blogspot.com.au\/2013\/05\/chocolate-cloud-cake.html\"\u003EAs mentioned here before\u003C\/a\u003E, and to give a quick recap on tips to make a successful chiffon cake, it is important that you use a non non-stick tube cake pan (aka angel cake pan). Do not line or butter\/grease your cake pan. And cool the cake completely, while still in the cake pan, upside down. \u003Ca href=\"http:\/\/cakeletsanddoilies.blogspot.com.au\/2013\/05\/chocolate-cloud-cake.html\"\u003EMore details on this blog post\u003C\/a\u003E.\u003Cbr \/\u003E\n\u003Cbr \/\u003E\nThis is one of my favourite cakes. The strawberry chiffon cake is cottony soft and light, as chiffon cakes should be, with a hint of strawberry flavour. The cake is good on its own. But to boost the strawberry flavour in this cake, I have made it into a two-layer cake, brushed the cake layer generously with the leftover strawberry puree, added slices of fresh strawberries between the layers, and covered the cake with strawberry chantilly cream. This is my idea of strawberry cloud.\u003Cbr \/\u003E\n\u003Cbr \/\u003E\n\u003Cimg border=\"0\" width=\"320\" src=\"http:\/\/1.bp.blogspot.com\/-5rCPK73bTXM\/UgIejRxUwAI\/AAAAAAAADOo\/acu5CBW_pOE\/s640\/strawberrycloud4.JPG\" \/\u003E\u003Cimg border=\"0\" width=\"320\" src=\"http:\/\/3.bp.blogspot.com\/-B0mqTKbPrtA\/UgIcbznkyjI\/AAAAAAAADOY\/gLjTKoc2du0\/s640\/strawberrycloud5.JPG\" \/\u003E\u003Cbr \/\u003E\n\u003Cbr \/\u003E\n\u003Cb\u003EStrawberry Cloud Cake\u003C\/b\u003E\u003Cbr \/\u003E\n(Strawberry chiffon cake adapted from \u003Ca href=\"http:\/\/cookpad.com\/recipe\/707767\"\u003Ecookpad\u003C\/a\u003E.)\u003Cbr \/\u003E\n\u003Cbr \/\u003E\n\u003Ci\u003EMakes 17cm cake\u003C\/i\u003E\u003Cbr \/\u003E\n\u003Cbr \/\u003E\n\u003Cu\u003EFor the strawberry puree\u003C\/u\u003E\u003Cbr \/\u003E\n500 grams fresh strawberries\u003Cbr \/\u003E\n2 tablespoons caster sugar\u003Cbr \/\u003E\n\u003Cbr \/\u003E\n\u003Cu\u003EFor the strawberry chiffon cake\u003C\/u\u003E\u003Cbr \/\u003E\n4 egg yolks\u003Cbr \/\u003E\n45 grams caster sugar\u003Cbr \/\u003E\n30ml vegetable oil\u003Cbr \/\u003E\n70ml strawberry puree\u003Cbr \/\u003E\n1 teaspoon vanilla extract\u003Cbr \/\u003E\nred\/pink food colouring (optional)\u003Cbr \/\u003E\n100 grams cake flour, sifted\u003Cbr \/\u003E\n5 egg whites\u003Cbr \/\u003E\n45 grams caster sugar\u003Cbr \/\u003E\n\u003Cbr \/\u003E\n\u003Cu\u003EFor the strawberry chantilly cream\u003C\/u\u003E\u003Cbr \/\u003E\n500 ml thickened cream (35 percent fat), cold\u003Cbr \/\u003E\n40 grams caster sugar\u003Cbr \/\u003E\n2 tablespoons strawberry puree, cold\u003Cbr \/\u003E\n\u003Cbr \/\u003E\n\u003Cb\u003ETo make strawberry puree:\u003C\/b\u003E\u003Cbr \/\u003E\nStir together strawberries and sugar. Let stand at room temperature for 30 minutes. Puree the strawberries with the juices in a blender or food processor. Strain the strawberry mixture through a sieve into a bowl, pressing down with the back of a spoon and discarding the solids. Refrigerate until ready to use.\u003Cbr \/\u003E\n\u003Cbr \/\u003E\n\u003Cb\u003ETo make strawberry chiffon cake:\u003C\/b\u003E\u003Cbr \/\u003E\nPreheat oven to 170 degrees celsius (or 150 degrees celsius fan-forced).\u003Cbr \/\u003E\n\u003Cbr \/\u003E\nWhisk egg yolks and 45 grams sugar until pale and creamy. Add oil, strawberry puree, vanilla extract and food colouring and whisk to incorporate. Add flour and whisk until smooth. Set aside.\u003Cbr \/\u003E\n\u003Cbr \/\u003E\nIn a clean bowl with a clean and dry whisk (or an electric stand mixer), whisk egg whites until foamy.  Add half the remaining sugar and continue beating for a few minutes. Add remaining sugar and beat until egg whites are glossy and stiff peaks form.\u003Cbr \/\u003E\n\u003Cbr \/\u003E\nAdd one-third of meringue into egg yolk mixture and fold in lightly using a spatula. Add remaining meringue and fold to incorporate completely. \u003Cbr \/\u003E\n\u003Cbr \/\u003E\nPour batter into tube cake pan and bake for 40-50 minutes. When cake is done, remove from oven and turn it over, leaving it to cool. Once cake has cooled completely, carefully run spatula around the sides of the cake to loosen it before inverting onto a wire rack.\u003Cbr \/\u003E\n\u003Cbr \/\u003E\n\u003Cb\u003ETo make strawberry chantilly cream:\u003C\/b\u003E\u003Cbr \/\u003E\nCombine cream, sugar and strawberry puree in a clean bowl. Using an electric mixer, whip cream at medium speed until stiff peaks form but cream is still smooth\u003Cbr \/\u003E\n\u003Cbr \/\u003E\n\u003Cb\u003ETo assemble:\u003C\/b\u003E\u003Cbr \/\u003E\nSplit cake into two layers. Brush strawberry puree on one side of cake layers. Spread strawberry chantilly cream onto cake, then top with sliced strawberries. Press second layer of cake over and press down lightly. Cover cake with strawberry chantilly cream. Refridgerate for at least 2 hours before serving."},"link":[{"rel":"replies","type":"application/atom+xml","href":"http:\/\/cakeletsanddoilies.blogspot.com\/feeds\/6065230106130582872\/comments\/default","title":"Post Comments"},{"rel":"replies","type":"text/html","href":"http:\/\/cakeletsanddoilies.blogspot.com\/2013\/08\/strawberry-cloud-cake.html#comment-form","title":"6 Comments"},{"rel":"edit","type":"application/atom+xml","href":"http:\/\/www.blogger.com\/feeds\/9046264922348760987\/posts\/default\/6065230106130582872"},{"rel":"self","type":"application/atom+xml","href":"http:\/\/www.blogger.com\/feeds\/9046264922348760987\/posts\/default\/6065230106130582872"},{"rel":"alternate","type":"text/html","href":"http:\/\/cakeletsanddoilies.blogspot.com\/2013\/08\/strawberry-cloud-cake.html","title":"Strawberry Cloud Cake"}],"author":[{"name":{"$t":"Cakeletsanddoilies"},"uri":{"$t":"http:\/\/www.blogger.com\/profile\/07007606216338235625"},"email":{"$t":"noreply@blogger.com"},"gd$image":{"rel":"http://schemas.google.com/g/2005#thumbnail","width":"16","height":"16","src":"https:\/\/img1.blogblog.com\/img\/b16-rounded.gif"}}],"media$thumbnail":{"xmlns$media":"http://search.yahoo.com/mrss/","url":"http:\/\/1.bp.blogspot.com\/-BrdkLPhf7NA\/UgIbsM4qcYI\/AAAAAAAADOM\/z3u-Gmfp4d4\/s72-c\/strawberrycloud1.JPG","height":"72","width":"72"},"thr$total":{"$t":"6"}},{"id":{"$t":"tag:blogger.com,1999:blog-9046264922348760987.post-7960328142174989741"},"published":{"$t":"2013-07-09T11:48:00.001+08:00"},"updated":{"$t":"2019-01-08T12:00:36.379+08:00"},"category":[{"scheme":"http://www.blogger.com/atom/ns#","term":"Cakes"},{"scheme":"http://www.blogger.com/atom/ns#","term":"Flourless"}],"title":{"type":"text","$t":"Lemon, Ricotta and Almond Flourless Cake"},"content":{"type":"html","$t":"\u003Cimg border=\"0\" src=\"http:\/\/4.bp.blogspot.com\/-OCKqPkF-MG0\/UdpYOjAtSbI\/AAAAAAAADMo\/zjsU5wehmtk\/s640\/flourlesslemon1.JPG\" \/\u003E\u003Cbr \/\u003E\n\u003Ca href=\"\/\/pinterest.com\/pin\/create\/button\/?url=http%3A%2F%2Fcakeletsanddoilies.blogspot.com.au%2F2013%2F07%2Flemon-ricotta-and-almond-flourless-cake.html\u0026media=http%3A%2F%2F4.bp.blogspot.com%2F-OCKqPkF-MG0%2FUdpYOjAtSbI%2FAAAAAAAADMo%2FzjsU5wehmtk%2Fs640%2Fflourlesslemon1.JPG\u0026description=Lemon%20Ricotta%20and%20Almond%20Flourless%20Cake\" data-pin-do=\"buttonPin\" data-pin-config=\"none\"\u003E\u003Cimg src=\"\/\/assets.pinterest.com\/images\/pidgets\/pin_it_button.png\" \/\u003E\u003C\/a\u003E\u003Cbr \/\u003E\n\u003Cbr \/\u003E\nThis is a light lemony flourless cake that will be perfect on a beautiful summer\/spring afternoon (although it’s winter in Australia now). The cake reminds me a little bit like friands; moist and almondy. I like this cake the next day, after it’s completely chilled, and the flavour and texture seems to get better with time.\u003Cbr \/\u003E\n\u003Cbr \/\u003E\nThis cake is on the sweet side, so I would recommend reducing the sugar (probably down to 200 grams) if you don’t like your cake overly sweet.\u003Cbr \/\u003E\n\u003Cbr \/\u003E\n\u003Cimg border=\"0\" src=\"http:\/\/3.bp.blogspot.com\/-b3-d3sX_CcA\/UdpYTd43kqI\/AAAAAAAADMw\/51nu6-tlI4Y\/s640\/flourlesslemon2.JPG\" \/\u003E\u003Cbr \/\u003E\n\u003Cbr \/\u003E\n\u003Ci\u003EUpdate:\u003C\/i\u003E I’ve received several requests to provide a volume measurement for this recipe. I’ve been reluctant to do so because I’m one of those bakers who like to methodically measure out each ingredient by weight. I feel that it’s the only reliable way to get a consistent result. But hey, that’s just me. Anyway, I have updated the recipe with volume measurement as requested.  I understand that Australian measuring cups and spoons may vary slightly from American. So, just a note that I have provided American cups conversion here.  Please let me know if there is any mistake in the conversion.\u003Cbr \/\u003E\n\u003Cbr \/\u003E\n\u003Cb\u003ELemon, Ricotta and Almond Flourless Cake\u003C\/b\u003E\u003Cbr \/\u003E\n(Adapted from \u003Ca href=\"http:\/\/www.donnahay.com.au\/\"\u003EDonna Hay Magazine Winter June-July 2013\u003C\/a\u003E)\u003Cbr \/\u003E\n\u003Cbr \/\u003E\n120 grams (1 stick) unsalted butter, softened\u003Cbr \/\u003E\n275 grams (1 1\/3 cups) caster sugar\u003Cbr \/\u003E\n1 vanilla bean, split and seeds scraped\u003Cbr \/\u003E\n1\/4 cup lemon zest\u003Cbr \/\u003E\n4 eggs, separated and at room temperature\u003Cbr \/\u003E\n240 grams (2 1\/2 cups) almond meal\u003Cbr \/\u003E\n300 grams (10 1\/2 oz) ricotta\u003Cbr \/\u003E\nFlaked almonds, to decorated\u003Cbr \/\u003E\nIcing sugar, for dusting\u003Cbr \/\u003E\n\u003Cbr \/\u003E\nHeat oven to 160 degree celcius fan-force (325 degree fahrenheit fan-forced). Line the base and sides of a 20cm round cake tin with baking paper and set aside.\u003Cbr \/\u003E\n\u003Cbr \/\u003E\nPlace the butter, 165 grams caster sugar, vanilla seeds and lemon zest in an electric mixer and beat for 8-10 minutes or until pale and creamy. Scrap down the sides of the bowl, then gradually add the egg yolks, one at a time, continuing to beat until fully combined. Add the almond meal and beat to combine. Fold ricotta through the almond meal mixture. \u003Cbr \/\u003E\n\u003Cbr \/\u003E\nBeat the egg whites in a clean bowl with a hand-held electric mixer until soft peaks form. Gradually add the remaining sugar to the egg whites mixture and whisk until stiff peaks form. Gently fold a third of the egg whites into the cake mixture. Repeat with the rest of the egg whites.\u003Cbr \/\u003E\n\u003Cbr \/\u003E\nPour the mixture into the prepared cake tin, smooth the tops with a palette knife, decorate the cake with almond flakes, and bake for 40-45 minutes or until cooked and firm to touch. Allow to cool completely in the cake tin. Dust with icing sugar to serve."},"link":[{"rel":"replies","type":"application/atom+xml","href":"http:\/\/cakeletsanddoilies.blogspot.com\/feeds\/7960328142174989741\/comments\/default","title":"Post Comments"},{"rel":"replies","type":"text/html","href":"http:\/\/cakeletsanddoilies.blogspot.com\/2013\/07\/lemon-ricotta-and-almond-flourless-cake.html#comment-form","title":"123 Comments"},{"rel":"edit","type":"application/atom+xml","href":"http:\/\/www.blogger.com\/feeds\/9046264922348760987\/posts\/default\/7960328142174989741"},{"rel":"self","type":"application/atom+xml","href":"http:\/\/www.blogger.com\/feeds\/9046264922348760987\/posts\/default\/7960328142174989741"},{"rel":"alternate","type":"text/html","href":"http:\/\/cakeletsanddoilies.blogspot.com\/2013\/07\/lemon-ricotta-and-almond-flourless-cake.html","title":"Lemon, Ricotta and Almond Flourless Cake"}],"author":[{"name":{"$t":"Cakeletsanddoilies"},"uri":{"$t":"http:\/\/www.blogger.com\/profile\/07007606216338235625"},"email":{"$t":"noreply@blogger.com"},"gd$image":{"rel":"http://schemas.google.com/g/2005#thumbnail","width":"16","height":"16","src":"https:\/\/img1.blogblog.com\/img\/b16-rounded.gif"}}],"media$thumbnail":{"xmlns$media":"http://search.yahoo.com/mrss/","url":"http:\/\/4.bp.blogspot.com\/-OCKqPkF-MG0\/UdpYOjAtSbI\/AAAAAAAADMo\/zjsU5wehmtk\/s72-c\/flourlesslemon1.JPG","height":"72","width":"72"},"thr$total":{"$t":"123"}},{"id":{"$t":"tag:blogger.com,1999:blog-9046264922348760987.post-6919266571283737782"},"published":{"$t":"2013-06-30T21:04:00.000+08:00"},"updated":{"$t":"2019-01-08T11:41:47.118+08:00"},"category":[{"scheme":"http://www.blogger.com/atom/ns#","term":"Cakes"}],"title":{"type":"text","$t":"Birthday and a cake"},"content":{"type":"html","$t":"\u003Cimg border=\"0\" src=\"http:\/\/3.bp.blogspot.com\/-dPrVhItr-00\/UcrHXFR6IzI\/AAAAAAAADLo\/lbGfhhLgGGA\/s640\/ombrecake1.JPG\"\/\u003E\u003Cbr \/\u003E\n\u003Ca href=\"\/\/pinterest.com\/pin\/create\/button\/?url=http%3A%2F%2Fcakeletsanddoilies.blogspot.com.au%2F2013%2F06%2Fbirthday-and-cake.html\u0026media=http%3A%2F%2F3.bp.blogspot.com%2F-dPrVhItr-00%2FUcrHXFR6IzI%2FAAAAAAAADLo%2FlbGfhhLgGGA%2Fs640%2Fombrecake1.JPG\u0026description=Ombre%20Cake%20(Strawberry%20and%20Cream%20Genoise%20Cake)\" data-pin-do=\"buttonPin\" data-pin-config=\"none\"\u003E\u003Cimg src=\"\/\/assets.pinterest.com\/images\/pidgets\/pin_it_button.png\" \/\u003E\u003C\/a\u003E\u003Cbr \/\u003E\n\u003Cbr \/\u003E\nIt's my birthday today. Like last year, and like so many years before, I always feel slightly down on this day. Long gone are the days where I look forward to my birthday with a naive anticipation. If only I can get some of that back. Now, birthday is just a timely reminder that my dreams and goals in life are slipping by, further and further away, and especially this year, I feel lost and disorientated. I wonder if I will be able to get myself out of this downhill spin.\u003Cbr \/\u003E\n\u003Cbr \/\u003E\nOn that depressing note, I baked myself a cake. A genoise cake, with simple strawberry and cream filling, dressed up in pink ombre and accessorised with a pink flower. A girly cake for the girl who used to believe birthday wishes will come true.\u003Cbr \/\u003E\n\u003Cbr \/\u003E\n\u003Cimg border=\"0\" src=\"http:\/\/4.bp.blogspot.com\/-9AJSHGYtD8k\/UcrHW05SICI\/AAAAAAAADLg\/J9_VRuleeIw\/s640\/ombrecake3.JPG\" width=\"320\"\/\u003E\u003Cimg border=\"0\" src=\"http:\/\/4.bp.blogspot.com\/-W8cDlWLpclQ\/UcrHXDWQCiI\/AAAAAAAADLk\/XoRqolXoZ34\/s640\/ombrecake4.JPG\" width=\"320\"\/\u003E\u003Cbr \/\u003E\n\u003Cimg border=\"0\" src=\"http:\/\/4.bp.blogspot.com\/-s_WKWAoSoMg\/UcrHX3gp_zI\/AAAAAAAADL8\/449pldUUiQc\/s640\/ombrecake5.JPG\" width=\"320\"\/\u003E\u003Cimg border=\"0\" src=\"http:\/\/4.bp.blogspot.com\/-sjwwkzI3Eeg\/UcrHX7rDZfI\/AAAAAAAADL4\/IPltSN-Xhyg\/s640\/ombrecake6.JPG\" width=\"320\"\/\u003E\u003Cbr \/\u003E\n\u003Cbr \/\u003E\nYum. ♥\u003Cbr \/\u003E\n\u003Cbr \/\u003E\n\u003Cimg border=\"0\" src=\"http:\/\/4.bp.blogspot.com\/-YoiG7s4ejBg\/UcwJhdEkJvI\/AAAAAAAADMQ\/aFLctEOT_8Q\/s640\/ombrecake7.JPG\" width=\"320\"\/\u003E\u003Cimg border=\"0\" src=\"http:\/\/2.bp.blogspot.com\/-AUYCjhw2YZ4\/UcwJhVb86BI\/AAAAAAAADMU\/85wkWm6ADBA\/s640\/ombrecake8.JPG\" width=\"320\"\/\u003E\u003Cbr \/\u003E\n\u003Cbr \/\u003E\n\u003Cb\u003EOmbre Cake (Strawberry and Cream Genoise Cake)\u003C\/b\u003E\u003Cbr \/\u003E\n(Genoise adapted from \u003Ca href=\"http:\/\/cookpad.com\/recipe\/1262020\"\u003ECookpad\u003C\/a\u003E)\u003Cbr \/\u003E\n\u003Cbr \/\u003E\n\u003Ci\u003EMakes one 15cm diameter cake\u003C\/i\u003E\u003Cbr \/\u003E\n\u003Cbr \/\u003E\n\u003Cu\u003EGenoise\u003C\/u\u003E\u003Cbr \/\u003E\n(Note: I have baked two cakes to make a taller cake with 4 layers. The quantity below for the genoise is only for 1 cake.)\u003Cbr \/\u003E\n3 eggs\u003Cbr \/\u003E\n120 grams caster sugar\u003Cbr \/\u003E\n105 grams cake flour\u003Cbr \/\u003E\n15 grams unsalted butter\u003Cbr \/\u003E\n15 grams vegetable oil\u003Cbr \/\u003E\n38 grams milk\u003Cbr \/\u003E\n1 teaspoon vanilla extract\u003Cbr \/\u003E\n\u003Cbr \/\u003E\n\u003Cu\u003ESugar Syrup\u003C\/u\u003E\u003Cbr \/\u003E\n40 ml hot water\u003Cbr \/\u003E\n20 grams caster sugar\u003Cbr \/\u003E\n\u003Cbr \/\u003E\n\u003Cu\u003ECream for filling\u003C\/u\u003E\u003Cbr \/\u003E\n200 ml thickened cream (35 percent fat), cold\u003Cbr \/\u003E\n15 grams caster sugar\u003Cbr \/\u003E\n1 teaspoon vanilla extract\u003Cbr \/\u003E\n250 grams strawberries, thinly sliced\u003Cbr \/\u003E\n\u003Cbr \/\u003E\n\u003Cu\u003EOmbre icing\u003C\/u\u003E\u003Cbr \/\u003E\n300 ml thickened cream (35 percent fat), cold\u003Cbr \/\u003E\n15 grams caster sugar \u003Cbr \/\u003E\npink food colouring\u003Cbr \/\u003E\n\u003Cbr \/\u003E\n\u003Cb\u003ETo make Genoise:\u003C\/b\u003E\u003Cbr \/\u003E\nPreheat the oven to 170C (or 150C fan-forced). Line a 15cm diameter round cake pan with a removable base with baking paper.\u003Cbr \/\u003E\n\u003Cbr \/\u003E\nWarm milk and butter in a small saucepan over medium heat until all the butter has melted and the mixture is warm through (around 50C). Add vegetable oil and vanilla extract, whisk to combine. Set aside.\u003Cbr \/\u003E\n\u003Cbr \/\u003E\nCombine the eggs and sugar in a bowl set over a saucepan of barely simmering water, whisk continously by hand until the egg mixture reaches between 40C to 45C and the sugar is dissolved. (Note: Test by rubbing a small amount between your finger tips. It should feel completely smooth without sugar grains. The egg mixture at this stage does not need to pale and creamy or increase in volume.) \u003Cbr \/\u003E\n\u003Cbr \/\u003E\nTransfer egg mixture to the bowl of a stand mixer. Whisk at high speed until the egg mixture has cooled and triple in volume. This will take between 5 to 7 minutes. Reduce speed of mixer to low and continue to whisk for 1 minute to breakup large bubbles and smooth the texture.\u003Cbr \/\u003E\n\u003Cbr \/\u003E\nAdd flour around the edge of the bowl, a third at a time, fold until uniform and smooth, taking care not to deflate the mixture too much. (Note: I find that by adding the flour around the edge of the bowl, it does not deflate the mixture as much as sifting the flour directly over the egg mixture.)\u003Cbr \/\u003E\n\u003Cbr \/\u003E\nAdd roughly about a cup of the batter into the butter and milk mixture, and mix well. Then add the mixture back into the batter and fold gently until combine. \u003Cbr \/\u003E\n\u003Cbr \/\u003E\nPour batter into prepared baking pan and bake for about 30 minutes. The cake is done when the top is golden brown and springy to the touch.\u003Cbr \/\u003E\n\u003Cbr \/\u003E\nImmediately turn the cake out of its tin onto a cooling rack. Place a plastic container over the cake. (Note: This helps the cake to retain the moisture). When cake is cooled completely, slice cake horiontally to get 2 layers.\u003Cbr \/\u003E\n\u003Cbr \/\u003E\n\u003Cb\u003ETo make sugar syrup:\u003C\/b\u003E\u003Cbr \/\u003E\nDissolve sugar in hot water. Set aside to cool.\u003Cbr \/\u003E\n\u003Cbr \/\u003E\n\u003Cb\u003ETo make cream for filling:\u003C\/b\u003E\u003Cbr \/\u003E\nCombine cream, sugar and vanilla extract in a clean bowl. Using an electric mixer, whip cream at medium speed until stiff peaks form but cream is still smooth.\u003Cbr \/\u003E\n\u003Cbr \/\u003E\n\u003Cb\u003ETo assemble:\u003C\/b\u003E\u003Cbr \/\u003E\nBrush sugar syrup on one side of cake layers. Spread cream filling onto cake, then top with sliced strawberries. Press second layer of cake over and press down lightly. Cover cake with a very thin layer of whipped cream. Refridgerate for at least 2 hours before applying ombre icing.\u003Cbr \/\u003E\n\u003Cbr \/\u003E\n\u003Cb\u003ETo create ombre icing:\u003C\/b\u003E\u003Cbr \/\u003E\n(\u003Ca href=\"http:\/\/www.taste.com.au\/how+to\/how+to+video+series\/articles\/6201\/how+to+create+ombre+icing\"\u003EVideo on creating ombre icing here\u003C\/a\u003E)\u003Cbr \/\u003E\n\u003Cbr \/\u003E\nSeparate the cream and sugar into 3 bowls and tint with food colouring to create 3 different shades of the same colour. Using a electric mixer, whip cream at medium speed until stiff peaks form but cream is still smooth.\u003Cbr \/\u003E\n\u003Cbr \/\u003E\nPlace the cake on an elevated turntable. Make sure it’s chilled with a very thin layer of icing known as a crumb coat.\u003Cbr \/\u003E\n\u003Cbr \/\u003E\nUsing an off-set palette knife, apply a generous amount of the palest icing to the surface of the cake. Smooth out the surface by rotating the turntable and let a small amount of icing creep over the edge. Remember to clean the palette knife by dipping in warm water and wiping clean with a tea towel.\u003Cbr \/\u003E\n\u003Cbr \/\u003E\nUsing a flat palette knife, apply the darkest coloured icing to the side of the cake, taking care to only go a third of the way up. Apply a generous amount as some of this icing will be scraped off later.\u003Cbr \/\u003E\n\u003Cbr \/\u003E\nAdd the final shade of icing between the pale and dark shades.\u003Cbr \/\u003E\n\u003Cbr \/\u003E\nTo create the ombre effect, use the same flat palette knife (taking care to clean it between each application) and line it up with the side of the cake. Tilt the knife at a 45 degree angle and start rotating the turntable. Clean off any excess icing as you go. It’s important to not over-work the icing as it will mix too much and you will lose the three distinct shades."},"link":[{"rel":"replies","type":"application/atom+xml","href":"http:\/\/cakeletsanddoilies.blogspot.com\/feeds\/6919266571283737782\/comments\/default","title":"Post Comments"},{"rel":"replies","type":"text/html","href":"http:\/\/cakeletsanddoilies.blogspot.com\/2013\/06\/birthday-and-cake.html#comment-form","title":"17 Comments"},{"rel":"edit","type":"application/atom+xml","href":"http:\/\/www.blogger.com\/feeds\/9046264922348760987\/posts\/default\/6919266571283737782"},{"rel":"self","type":"application/atom+xml","href":"http:\/\/www.blogger.com\/feeds\/9046264922348760987\/posts\/default\/6919266571283737782"},{"rel":"alternate","type":"text/html","href":"http:\/\/cakeletsanddoilies.blogspot.com\/2013\/06\/birthday-and-cake.html","title":"Birthday and a cake"}],"author":[{"name":{"$t":"Cakeletsanddoilies"},"uri":{"$t":"http:\/\/www.blogger.com\/profile\/07007606216338235625"},"email":{"$t":"noreply@blogger.com"},"gd$image":{"rel":"http://schemas.google.com/g/2005#thumbnail","width":"16","height":"16","src":"https:\/\/img1.blogblog.com\/img\/b16-rounded.gif"}}],"media$thumbnail":{"xmlns$media":"http://search.yahoo.com/mrss/","url":"http:\/\/3.bp.blogspot.com\/-dPrVhItr-00\/UcrHXFR6IzI\/AAAAAAAADLo\/lbGfhhLgGGA\/s72-c\/ombrecake1.JPG","height":"72","width":"72"},"thr$total":{"$t":"17"}},{"id":{"$t":"tag:blogger.com,1999:blog-9046264922348760987.post-3578851587589168567"},"published":{"$t":"2013-06-25T11:21:00.000+08:00"},"updated":{"$t":"2019-01-08T11:41:46.953+08:00"},"category":[{"scheme":"http://www.blogger.com/atom/ns#","term":"Cakes"}],"title":{"type":"text","$t":"Lite Cheesecake with Longan Jelly Glaze"},"content":{"type":"html","$t":"\u003Cimg border=\"0\" src=\"http:\/\/3.bp.blogspot.com\/-l101jUT9OLg\/UcQUlvD1I-I\/AAAAAAAADK4\/xrfcJonwvDI\/s640\/tofucheesecake1.JPG\" width=\"320\"\/\u003E\u003Cimg border=\"0\" src=\"http:\/\/1.bp.blogspot.com\/-QSw-PzCBg7s\/UcQUllzAovI\/AAAAAAAADK8\/4wEiD0cNMX8\/s640\/tofucheesecake2.JPG\" width=\"320\"\/\u003E\u003Cbr \/\u003E\n\u003Ca href=\"\/\/pinterest.com\/pin\/create\/button\/?url=http%3A%2F%2Fcakeletsanddoilies.blogspot.com.au%2F2013%2F06%2Flite-cheesecake-with-longan-jelly-glaze.html\u0026media=http%3A%2F%2F1.bp.blogspot.com%2F-ARi_G0g-Bkw%2FUcQUlqNzOtI%2FAAAAAAAADLA%2FWnVhSCmySTU%2Fs640%2Ftofucheesecake3.JPG\u0026description=Lite%20Cheesecake%20with%20Longan%20Jelly%20Glaze\" data-pin-do=\"buttonPin\" data-pin-config=\"none\"\u003E\u003Cimg src=\"\/\/assets.pinterest.com\/images\/pidgets\/pin_it_button.png\" \/\u003E\u003C\/a\u003E\u003Cbr \/\u003E\n\u003Cbr \/\u003E\nThis cheesecake boasts a light texture with significant less fat than the original, thanks to the lighter version cream cheese and a surprise ingredient that is healthy too. Great for those who are watching their waistline, and will probably win a smile on cheesecake-haters who find cheesecakes too heavy, too rich and\/or too sweet.\u003Cbr \/\u003E\n\u003Cbr \/\u003E\nI am reluctant to reveal the surprise ingredient that lends the wonderful lightness to this cheesecake, knowing that I might raise some eyebrows and provoke a few gag reflexes. If only I can offer a piece of this cheesecake before revealing what’s in it, which is exactly what I did to J, and his response was, “Wow! It’s very light. Can I have another piece?” Success!\u003Cbr \/\u003E\n\u003Cbr \/\u003E\nThe ingredient is tofu. There, I've said it. Tofu in cheesecake sounds so wrong, but it’s so very right. It's not uncommon to find tofu used in Asian desserts. Tofu by itself is bland, almost tasteless. However, the magic happens when it takes on the flavour of whatever it’s cooked in. In this case, the tofu provides a mousse-like quality to the cheesecake, while keeping the flavour of the cream cheese that we love in a cheesecake.\u003Cbr \/\u003E\n\u003Cbr \/\u003E\nI have added a layer of longan jelly on the cheesecake. The idea is inspired by one of my favourite desserts, Longan Almond Jelly, that you can often find in Chinese restaurant. You can get canned longan from any Asian grocer. However if you can’t find longan, lychee is a good alternative.\u003Cbr \/\u003E\n\u003Cbr \/\u003E\n\u003Cimg border=\"0\" src=\"http:\/\/1.bp.blogspot.com\/-ARi_G0g-Bkw\/UcQUlqNzOtI\/AAAAAAAADLA\/WnVhSCmySTU\/s640\/tofucheesecake3.JPG\" width=\"320\" \/\u003E\u003Cimg border=\"0\" src=\"http:\/\/3.bp.blogspot.com\/-IgoUUzjh9FA\/UcQUmI9QxCI\/AAAAAAAADLQ\/4H1eYtMOuJY\/s640\/tofucheesecake4.JPG\" width=\"320\"\/\u003E\u003Cbr \/\u003E\n\u003Cbr \/\u003E\n\u003Cb\u003ELite Cheesecake with Longan Jelly Glaze\u003C\/b\u003E\u003Cbr \/\u003E\n(Adapted from \u003Ca href=\"http:\/\/www.amazon.com\/Okashi-Treats-Sweet-Made-With\/dp\/9812617809\"\u003EOkashi\u003C\/a\u003E)\u003Cbr \/\u003E\n\u003Cbr \/\u003E\n\u003Ci\u003EMakes one 20cm diameter cheesecake\u003C\/i\u003E\u003Cbr \/\u003E\n\u003Cbr \/\u003E\n\u003Cu\u003ESponge Cake\u003C\/u\u003E\u003Cbr \/\u003E\n90 grams egg whites\u003Cbr \/\u003E\n80 grams caster sugar\u003Cbr \/\u003E\n80 grams egg yolks\u003Cbr \/\u003E\n40 grams plain flour\u003Cbr \/\u003E\n20 grams corn flour\u003Cbr \/\u003E\n35 grams unsalted butter, melted\u003Cbr \/\u003E\nlongan syrup (from a can of longan)\u003Cbr \/\u003E\n\u003Cbr \/\u003E\n\u003Cu\u003ETofu Cream Cheese\u003C\/u\u003E\u003Cbr \/\u003E\n230 grams low fat cream cheese\u003Cbr \/\u003E\n230 grams soft silken tofu\u003Cbr \/\u003E\n10 grams light brown sugar\u003Cbr \/\u003E\n70 grams caster sugar\u003Cbr \/\u003E\n50 grams double (heavy) cream (full fat)\u003Cbr \/\u003E\n50 grams sour cream (full fat)\u003Cbr \/\u003E\n100 grams unsweetened soy milk\u003Cbr \/\u003E\n6 grams gelatin sheets\u003Cbr \/\u003E\n\u003Cbr \/\u003E\n\u003Cu\u003ELongan Jelly\u003C\/u\u003E\u003Cbr \/\u003E\n250ml longan syrup (from a can of longan. Reserve longans for garnish.)\u003Cbr \/\u003E\n9 grams gelatin sheets\u003Cbr \/\u003E\n\u003Cbr \/\u003E\n\u003Cb\u003ETo make sponge cake:\u003C\/b\u003E\u003Cbr \/\u003E\nPreheat the oven to 200 degree celcius (or 180 degree celcius fan-forced). Line 28x28cm square cake pan with baking paper.\u003Cbr \/\u003E\n\u003Cbr \/\u003E\nWhisk egg white until foamy. Add one quarter of the sugar and whisk for a while. Then add remaining sugar and beat until stiff peaks form and egg whites are glossy. Add egg yolks and mix well.\u003Cbr \/\u003E\n\u003Cbr \/\u003E\nShift both flours into the bowl and fold using a spactula. Pour melted butter into the batter and fold well.\u003Cbr \/\u003E\n\u003Cbr \/\u003E\nPour batter into the prepared pan, spread evenly with a scraper and bake for 15 minutes or until when a toothpick is inserted in the center comes out clean.\u003Cbr \/\u003E\n\u003Cbr \/\u003E\nWhen cake is cool, trim cake to fit in a cake pan with removable base (in my case, a 20cm diameter cake pan). Brush cake generously with longan syrup. Set aside.\u003Cbr \/\u003E\n\u003Cbr \/\u003E\n\u003Cb\u003ETo make tofu cream cheese:\u003C\/b\u003E\u003Cbr \/\u003E\nMake sure all ingredients for the tofu cream cheese are at room temperature.\u003Cbr \/\u003E\n\u003Cbr \/\u003E\nPlace cream cheese, brown sugar and caster sugar in a food processor and blend until creamy. Add tofu, double cream, sour cream and soy milk and blend thoroughly. Strain the mixture through a sieve into a bowl, pressing down with the back of a spoon, to remove any lumps.\u003Cbr \/\u003E\n\u003Cbr \/\u003E\nSoak gelatine sheets in a bowl of iced water to soften them, about 5-10 minutes. Squeeze out excess water from gelatine sheets. Place gelatine in a small bowl and melt over a pot of simmering water. Allow to cool until melted gelatine is about the same temperature as the cream cheese mixture, about 2 minutes. Whisk into cream cheese mixture until well combined. \u003Cbr \/\u003E\n\u003Cbr \/\u003E\nPour mixture into cake pan over sponge. Shake cake pan gently to smooth out the mixture. Leave refrigerated until set, about 4 hours, before pouring longan jelly over mixture.\u003Cbr \/\u003E\n\u003Cbr \/\u003E\n\u003Cb\u003ETo make longan jelly:\u003C\/b\u003E\u003Cbr \/\u003E\nSoak gelatine sheets in a bowl of iced water to soften them, about 5-10 minutes. \u003Cbr \/\u003E\n\u003Cbr \/\u003E\nMeanwhile, heat longan syrup in a saucepan until just below boiling point. Remove saucepan from heat. Squeeze out excess water from gelatine sheets and add sheets to the hot syrup, stirring until dissolved. Allow to cool for 10 minutes. Carefully, pour over tofu cream cheese. Leave refrigerated until completely set, for at least 8 hours.\u003Cbr \/\u003E\n\u003Cbr \/\u003E\nGarnish with longans."},"link":[{"rel":"replies","type":"application/atom+xml","href":"http:\/\/cakeletsanddoilies.blogspot.com\/feeds\/3578851587589168567\/comments\/default","title":"Post Comments"},{"rel":"replies","type":"text/html","href":"http:\/\/cakeletsanddoilies.blogspot.com\/2013\/06\/lite-cheesecake-with-longan-jelly-glaze.html#comment-form","title":"1 Comments"},{"rel":"edit","type":"application/atom+xml","href":"http:\/\/www.blogger.com\/feeds\/9046264922348760987\/posts\/default\/3578851587589168567"},{"rel":"self","type":"application/atom+xml","href":"http:\/\/www.blogger.com\/feeds\/9046264922348760987\/posts\/default\/3578851587589168567"},{"rel":"alternate","type":"text/html","href":"http:\/\/cakeletsanddoilies.blogspot.com\/2013\/06\/lite-cheesecake-with-longan-jelly-glaze.html","title":"Lite Cheesecake with Longan Jelly Glaze"}],"author":[{"name":{"$t":"Cakeletsanddoilies"},"uri":{"$t":"http:\/\/www.blogger.com\/profile\/07007606216338235625"},"email":{"$t":"noreply@blogger.com"},"gd$image":{"rel":"http://schemas.google.com/g/2005#thumbnail","width":"16","height":"16","src":"https:\/\/img1.blogblog.com\/img\/b16-rounded.gif"}}],"media$thumbnail":{"xmlns$media":"http://search.yahoo.com/mrss/","url":"http:\/\/3.bp.blogspot.com\/-l101jUT9OLg\/UcQUlvD1I-I\/AAAAAAAADK4\/xrfcJonwvDI\/s72-c\/tofucheesecake1.JPG","height":"72","width":"72"},"thr$total":{"$t":"1"}},{"id":{"$t":"tag:blogger.com,1999:blog-9046264922348760987.post-1970183201865709462"},"published":{"$t":"2013-06-05T14:28:00.000+08:00"},"updated":{"$t":"2019-01-08T12:14:36.503+08:00"},"category":[{"scheme":"http://www.blogger.com/atom/ns#","term":"Cakes"}],"title":{"type":"text","$t":"Purple Sweet Potato Cake"},"content":{"type":"html","$t":"\u003Cimg border=\"0\" src=\"http:\/\/1.bp.blogspot.com\/-MLIJGlp5iJM\/Ua7OgEKmRPI\/AAAAAAAADIU\/hdTdHgvakQM\/s640\/sweetpotatocake01.JPG\" width=\"320\" \/\u003E\u003Cimg border=\"0\" src=\"http:\/\/4.bp.blogspot.com\/-hxGi03xmoKc\/Ua7Of53ccJI\/AAAAAAAADIQ\/ae21mKFVAw0\/s640\/sweetpotatocake02.JPG\" width=\"320\" \/\u003E\u003Cbr \/\u003E\n\u003Ca data-pin-config=\"none\" data-pin-do=\"buttonPin\" href=\"http:\/\/pinterest.com\/pin\/create\/button\/?url=http%3A%2F%2Fcakeletsanddoilies.blogspot.com.au%2F2013%2F06%2Fpurple-sweet-potato-cake.html\u0026amp;media=http%3A%2F%2F1.bp.blogspot.com%2F-MLIJGlp5iJM%2FUa7OgEKmRPI%2FAAAAAAAADIU%2FhdTdHgvakQM%2Fs640%2Fsweetpotatocake01.JPG\u0026amp;description=Purple%20Sweet%20Potato%20Cake.%20By%20Cakelets%20and%20Doilies.\"\u003E\u003Cimg src=\"\/\/assets.pinterest.com\/images\/pidgets\/pin_it_button.png\" \/\u003E\u003C\/a\u003E\u003Cbr \/\u003E\n\u003Cbr \/\u003E\nThis sweet potato cake is inspired by a similar cake from a Korean cookbook that I recently purchased.  The concept of sweet potato cake sounds quirky to me, and of course, I couldn’t resist giving it a go. The sweet potato cake, known as Goguma cake, is apparently very popular in Korea. It is an Asian style soft sponge cake with sweet potato paste filling, covered in whipped cream and sponge cake crumbs.\u003Cbr \/\u003E\n\u003Cbr \/\u003E\nI could have used the recipe from the book, but on closer inspection at the photo, it was obvious that they have missed out a couple of ingredients (and failed to mention a few steps). \u003Cbr \/\u003E\n\u003Cbr \/\u003E\nMy take on the Goguma cake is a Japanese style shortcake topped with a Mont Blanc inspired puree sweet potato cream. The sweet potato used in the Goguma cake is typically the yellow flesh type. However, I used purple sweet potato because I think that we can do with more purple food in our life. No, not really. It just so happened that there were purple sweet potatoes in the market, and making a purple cake seems like a good idea.\u003Cbr \/\u003E\n\u003Cbr \/\u003E\nI’m pleased with how good the cake is. The sweet potato is not at all overpowering as I thought. It gives the cake a subtle flavour and sweetness. And with about one medium size sweet potato in this cake, it makes this a healthy cake enriched with antioxidant, vitamins, minerals and dietary fiber. That's what I'm telling myself anyway...\u003Cbr \/\u003E\n\u003Cbr \/\u003E\n\u003Cimg border=\"0\" src=\"http:\/\/4.bp.blogspot.com\/-mNHutcGLjho\/Ua7OgLjp-6I\/AAAAAAAADIg\/bHfti94rDyg\/s640\/sweetpotatocake03.JPG\" width=\"320\" \/\u003E\u003Cimg border=\"0\" src=\"http:\/\/1.bp.blogspot.com\/-A8ZU3ojXBMQ\/Ua7OgynVTAI\/AAAAAAAADIo\/3q05VuEsemk\/s640\/sweetpotatocake04.JPG\" width=\"320\" \/\u003E\u003Cbr \/\u003E\n\u003Cimg border=\"0\" src=\"http:\/\/2.bp.blogspot.com\/-wqU8hG4D2xA\/Ua_eRgbP_tI\/AAAAAAAADJY\/eKmDize9iKo\/s640\/sweetpotato08.JPG\" width=\"320\" \/\u003E\u003Cimg border=\"0\" src=\"http:\/\/4.bp.blogspot.com\/-cwBIG-zs4FA\/Ua7Qpd20b8I\/AAAAAAAADJI\/LlDhESf71k8\/s640\/sweetpotatocake07.JPG\" width=\"320\" \/\u003E\u003Cbr \/\u003E\n\u003Cbr \/\u003E\n\u003Cb\u003EPurple Sweet Potato Cake\u003C\/b\u003E\u003Cbr \/\u003E\n\u003Cbr \/\u003E\n\u003Ci\u003EMakes 14cm x 28cm cake, serves 4\u003C\/i\u003E\u003Cbr \/\u003E\n\u003Cbr \/\u003E\n\u003Cu\u003EFor the sweet potato topping:\u003C\/u\u003E\u003Cbr \/\u003E\n1 medium size purple sweet potato\u003Cbr \/\u003E\n30 grams milk\u003Cbr \/\u003E\n\u003Cbr \/\u003E\n\u003Cu\u003EFor the sponge\u003C\/u\u003E\u003Cbr \/\u003E\n\u003Ci\u003EPart A- egg yolk mixture:\u003C\/i\u003E\u003Cbr \/\u003E\n3 egg yolks\u003Cbr \/\u003E\n30 grams caster sugar\u003Cbr \/\u003E\n60ml milk\u003Cbr \/\u003E\n1 teaspoon vanilla extract\u003Cbr \/\u003E\n40ml vegetable oil\u003Cbr \/\u003E\n80 grams cake flour\u003Cbr \/\u003E\n\u003Ci\u003EPart B- meringue:\u003C\/i\u003E\u003Cbr \/\u003E\n3 egg whites\u003Cbr \/\u003E\n30 grams caster sugar\u003Cbr \/\u003E\n1 teaspoon cornstarch\u003Cbr \/\u003E\n\u003Cbr \/\u003E\n\u003Cu\u003EFor the sugar syrup\u003C\/u\u003E\u003Cbr \/\u003E\n10 grams caster sugar\u003Cbr \/\u003E\n20ml hot water\u003Cbr \/\u003E\n\u003Cbr \/\u003E\n\u003Cu\u003EFor the filling\u003C\/u\u003E\u003Cbr \/\u003E\n200 grams heavy (double) cream, chilled (Note: do not use low fat cream.)\u003Cbr \/\u003E\n20 grams caster sugar\u003Cbr \/\u003E\n1 teaspoon vanilla extract\u003Cbr \/\u003E\n\u003Cbr \/\u003E\n\u003Cb\u003ETo make sweet potato topping:\u003C\/b\u003E\u003Cbr \/\u003E\nSteam or boil sweet potato until very tender. Peel skin and cut sweet potato into smallish pieces. Weigh out 200 grams of the cooked sweet potato, and reserve the rest for the filling and decoration. In a food processor, puree the 200 grams sweet potato and milk until smooth. Set aside to cool completely.\u003Cbr \/\u003E\n\u003Cbr \/\u003E\n\u003Cb\u003ETo make Part A- egg yolk mixture:\u003C\/b\u003E\u003Cbr \/\u003E\nPreheat the oven to 170 degrees celsius (or 150 degrees celsius fan-forced). Line a 28cm x 28cm flat square cake pan with baking paper.\u003Cbr \/\u003E\n\u003Cbr \/\u003E\nUsing an electric mixer, beat egg yolks and sugar on medium-high speed until pale and creamy.\u003Cbr \/\u003E\n\u003Cbr \/\u003E\nCombine milk, vanilla extract and oil in a small bowl. Add to beaten egg yolk mixture and whisk at low speed until just combined. Sift flour over egg mixture, and whisk at low speed until smooth and well-combined.\u003Cbr \/\u003E\n\u003Cbr \/\u003E\n\u003Cb\u003ETo make Part B- meringue:\u003C\/b\u003E\u003Cbr \/\u003E\nCombine sugar and cornstarch. \u003Cbr \/\u003E\n\u003Cbr \/\u003E\nClean and dry the whisk thoroughly, and in a clean bowl, whisk the egg whites until foamy. Add half the sugar-cornstarch mixture and continue beating for a few minutes, then add remaining sugar-cornstarch mixture and beat until egg whites are glossy and stiff peak form.\u003Cbr \/\u003E\n\u003Cbr \/\u003E\nAdd one-third of meringue into egg yolk mixture from Part A. Fold in lightly with a spatula to loosen the mixture a little. Then add the rest of the meringue and fold to incorporate completely.\u003Cbr \/\u003E\n\u003Cbr \/\u003E\nPour batter into the prepared pan, spreading the mixture evenly and smoothing the top with a spatula. Lightly tap the bottom of the tray on the work surface.\u003Cbr \/\u003E\n\u003Cbr \/\u003E\nBake for 14 minutes until the cake has risen slightly and feels springy to the touch. Remove from oven. Turn sponge straight from oven onto a sheet of baking paper. Peel off baking paper from the bottom of the sponge. Cover with baking paper, then a tea towel. Set aside to cool completely.\u003Cbr \/\u003E\n\u003Cbr \/\u003E\n\u003Cb\u003ETo make sugar syrup\u003C\/b\u003E\u003Cbr \/\u003E\nDissolve sugar in hot water. Set aside to cool.\u003Cbr \/\u003E\n\u003Cbr \/\u003E\n\u003Cb\u003ETo make filling:\u003C\/b\u003E\u003Cbr \/\u003E\nCombine cream, sugar and vanilla extract in a clean bowl. Using an electric mixer, whip cream at medium speed until stiff peaks form but cream is still smooth.\u003Cbr \/\u003E\n\u003Cbr \/\u003E\nWeigh out 30 grams of whipped cream and whisk into cooled sweet potato topping.\u003Cbr \/\u003E\n\u003Cbr \/\u003E\n\u003Cb\u003ETo assemble:\u003C\/b\u003E\u003Cbr \/\u003E\nWhen the cake is completely cool, cut cake in half so that you get 2 pieces of 14cm x 28cm cake (if you are using 28cm x 28cm cake tin).\u003Cbr \/\u003E\n\u003Cbr \/\u003E\nBrush sugar syrup on one side of cake layers. Spread cream filling onto cake, then topped with sweet potato pieces. Place second layer of cake over and press down lightly. Pipe sweet potato filling over cake. I used a plain nozzle with a smallish hole and piped filling diagonally over cake. Decorate with parsley and a piece of sweet potato. Refrigerate for at least 2 hours before serving."},"link":[{"rel":"replies","type":"application/atom+xml","href":"http:\/\/cakeletsanddoilies.blogspot.com\/feeds\/1970183201865709462\/comments\/default","title":"Post Comments"},{"rel":"replies","type":"text/html","href":"http:\/\/cakeletsanddoilies.blogspot.com\/2013\/06\/purple-sweet-potato-cake.html#comment-form","title":"3 Comments"},{"rel":"edit","type":"application/atom+xml","href":"http:\/\/www.blogger.com\/feeds\/9046264922348760987\/posts\/default\/1970183201865709462"},{"rel":"self","type":"application/atom+xml","href":"http:\/\/www.blogger.com\/feeds\/9046264922348760987\/posts\/default\/1970183201865709462"},{"rel":"alternate","type":"text/html","href":"http:\/\/cakeletsanddoilies.blogspot.com\/2013\/06\/purple-sweet-potato-cake.html","title":"Purple Sweet Potato Cake"}],"author":[{"name":{"$t":"Cakeletsanddoilies"},"uri":{"$t":"http:\/\/www.blogger.com\/profile\/07007606216338235625"},"email":{"$t":"noreply@blogger.com"},"gd$image":{"rel":"http://schemas.google.com/g/2005#thumbnail","width":"16","height":"16","src":"https:\/\/img1.blogblog.com\/img\/b16-rounded.gif"}}],"media$thumbnail":{"xmlns$media":"http://search.yahoo.com/mrss/","url":"http:\/\/1.bp.blogspot.com\/-MLIJGlp5iJM\/Ua7OgEKmRPI\/AAAAAAAADIU\/hdTdHgvakQM\/s72-c\/sweetpotatocake01.JPG","height":"72","width":"72"},"thr$total":{"$t":"3"}},{"id":{"$t":"tag:blogger.com,1999:blog-9046264922348760987.post-419080095804226994"},"published":{"$t":"2013-05-21T10:52:00.002+08:00"},"updated":{"$t":"2019-01-08T11:41:46.975+08:00"},"category":[{"scheme":"http://www.blogger.com/atom/ns#","term":"Cakes"}],"title":{"type":"text","$t":"Chocolate Cloud Cake"},"content":{"type":"html","$t":"\u003Cimg border=\"0\" src=\"http:\/\/4.bp.blogspot.com\/-70eavyZkGME\/UZHTirx1yoI\/AAAAAAAAC_s\/fVEYAGbu0po\/s640\/chocolatecloud01.JPG\" width=\"320\" \/\u003E\u003Cimg border=\"0\" src=\"http:\/\/4.bp.blogspot.com\/-edubR2bg2EU\/UZHTkGJO3nI\/AAAAAAAAC_0\/E-VCEEw9FLc\/s640\/chocolatecloud02.JPG\" width=\"320\" \/\u003E\u003Cbr \/\u003E\n\u003Ca href=\"\/\/pinterest.com\/pin\/create\/button\/?url=http%3A%2F%2Fcakeletsanddoilies.blogspot.com.au%2F2013%2F05%2Fchocolate-cloud-cake.html\u0026media=http%3A%2F%2F4.bp.blogspot.com%2F-edubR2bg2EU%2FUZHTkGJO3nI%2FAAAAAAAAC_0%2FE-VCEEw9FLc%2Fs640%2Fchocolatecloud02.JPG\u0026description=Chocolate%20Cloud%20Cake.%20By%20Cakelets%20and%20Doilies.\" data-pin-do=\"buttonPin\" data-pin-config=\"none\"\u003E\u003Cimg src=\"\/\/assets.pinterest.com\/images\/pidgets\/pin_it_button.png\" \/\u003E\u003C\/a\u003E\u003Cbr \/\u003E\n\u003Cbr \/\u003E\nI adore chiffon cakes. In fact, it was the third thing that I made it a mission to master as soon as I got my first proper oven. The first was swiss roll and the second was sponge cake. I had suffered many failures making chiffon cakes before I finally got it right. Oh...about 10-15 times. But I soldiered on. I have immense patience when comes to making things I love.\u003Cbr \/\u003E\n\u003Cbr \/\u003E\nNow, if I do say so myself, I’m pretty good at making chiffon cake. Modest much? The most important thing about making chiffon cake is getting the right bakeware. You will need a tube cake pan (aka angel cake pan). \u003Cb\u003E\u003Cu\u003EDO NOT\u003C\/u\u003E\u003C\/b\u003E get the non-stick type. The cake needs to \"cling\" to all sides of the pan to get the height, which is also the reason for the tube center. \u003Ca href=\"http:\/\/www.amazon.com\/Wilton-Angel-Food-Pan-Inch\/dp\/B0000VMGTW\"\u003EThe one with aluminium construction, removable core sleeve and cooling legs\u003C\/a\u003E is the best for the job. People are always complaining to me that their chiffon cake won't rise. And 99 percent of the time, they used either non-stick cake pan or cake pan without the tube center. Or worst still, a non-stick cake pan without the tube centre.\u003Cbr \/\u003E\n\u003Cbr \/\u003E\nAnother tip on making a chiffon cake is never line or butter your cake pan. The same reason as above that the cake needs all the help it can to cling to the sides of the pan. Now, I know what you are thinking, how are we going to get the cake out of the pan afterwards? Just carefully run a spatula around the sides (including the tube center) to loosen the cake. If your cake pan doesn’t have a removable core sleeve (aka removable tube center and base), then you will need to line the bottom of your cake pan. But that is it, only the bottom and not the sides.\u003Cbr \/\u003E\n\u003Cbr \/\u003E\nThe danger is not over after your chiffon cake has risen to a considerable height in your non-buttered, unlined, non-stick aluminium tube cake pan. Once the cake is done, and still in the cake pan, immediately turn it over to cool completely. That is when the cooling legs come in handy and also another reason why non-stick pan is important. If the chiffon cake is cooled the right side up, it will collapse, shrivel and sink like a soufflé.\u003Cbr \/\u003E\n\u003Cbr \/\u003E\nIf you got everything right (which I promise is not as hard as it sounds), you will be rewarded with the softest and lightest cake you ever have. It is so airy that you are forgiven for thinking it’s healthy enough to eat the whole cake, in one sitting, by yourself.\u003Cbr \/\u003E\n\u003Cbr \/\u003E\nA chiffon cake doesn’t need icing. However, I want to make this chocolate chiffon cake a little bit special, and decided to pair it with an equally fluffy chocolate frosting that I love. This chocolate frosting is dangerously like chocolate mousse that I can eat by the spoonfuls straight from the mixing bowl. Due to the amount of butter in this frosting, it needs to be at room temperature before serving. The chiffon cake will taste better too at room temperature.\u003Cbr \/\u003E\n\u003Cbr \/\u003E\nA soft light airy chocolate cake with a fluffy mousse-like chocolate frosting… don’t tell me it’s not like chocolate cloud.\u003Cbr \/\u003E\n\u003Cbr \/\u003E\n\u003Cimg border=\"0\" src=\"http:\/\/2.bp.blogspot.com\/-YgEDyZQEapo\/UZHT-qBlwhI\/AAAAAAAADAA\/_9cWWVjPyMw\/s640\/chocolatecloud03.JPG\" width=\"320\" \/\u003E\u003Cimg border=\"0\" src=\"http:\/\/4.bp.blogspot.com\/-FvDG-me-is8\/UZHUAILLJzI\/AAAAAAAAC_8\/23GOBLPXHa0\/s640\/chocolatecloud04.JPG\" width=\"320\" \/\u003E\u003Cbr \/\u003E\n\u003Cbr \/\u003E\n\u003Cb\u003EChocolate Cloud Cake\u003C\/b\u003E\u003Cbr \/\u003E\n(Chocolate chiffon cake adapted from \u003Ca href=\"http:\/\/cookpad.com\/recipe\/498613\"\u003Ecookpad\u003C\/a\u003E. Chocolate frosting adapted from \u003Ca href=\"http:\/\/www.epicurious.com\/recipes\/food\/views\/Mile-High-Chocolate-Cake-241216\"\u003Eepicurious\u003C\/a\u003E.)\u003Cbr \/\u003E\n\u003Cbr \/\u003E\n\u003Ci\u003EMakes 17cm cake\u003C\/i\u003E\u003Cbr \/\u003E\n\u003Cbr \/\u003E\n\u003Cu\u003EFor the chocolate chiffon cake\u003C\/u\u003E\u003Cbr \/\u003E\n65 grams cake flour\u003Cbr \/\u003E\n20 grams cocoa powder\u003Cbr \/\u003E\n1\/2 teaspoon baking powder\u003Cbr \/\u003E\n3 egg yolks\u003Cbr \/\u003E\n35 grams caster sugar\u003Cbr \/\u003E\n50ml vegetable oil\u003Cbr \/\u003E\n90ml milk, room temperature\u003Cbr \/\u003E\n4 egg whites\u003Cbr \/\u003E\n40 grams caster sugar\u003Cbr \/\u003E\n5 grams corn flour\u003Cbr \/\u003E\n\u003Cbr \/\u003E\n\u003Cu\u003EFor the chocolate frosting\u003C\/u\u003E\u003Cbr \/\u003E\n100 grams caster sugar\u003Cbr \/\u003E\n25 grams plain flour\u003Cbr \/\u003E\n16 grams cocoa powder (not dutch-process)\u003Cbr \/\u003E\npinch of salt\u003Cbr \/\u003E\n150ml milk\u003Cbr \/\u003E\n60 grams dark chocolate, finely chopped\u003Cbr \/\u003E\n1 teaspoon vanilla extract\u003Cbr \/\u003E\n340 grams unsalted butter, at room temperature\u003Cbr \/\u003E\n\u003Cbr \/\u003E\n\u003Cb\u003ETo make chocolate chiffon cake:\u003C\/b\u003E\u003Cbr \/\u003E\nPreheat oven to 170 degrees celsius (or 150 degrees celsius fan-forced). \u003Cbr \/\u003E\n\u003Cbr \/\u003E\nMix cake flour, cocoa powder and baking powder together in a bowl. Sift flour mixture and set aside.\u003Cbr \/\u003E\n\u003Cbr \/\u003E\nWhisk egg yolks and 35 grams sugar until pale and creamy. Add oil and milk and whisk to incorporate. Add flour mixture and whisk until smooth. Set aside.\u003Cbr \/\u003E\n\u003Cbr \/\u003E\nIn a seperate small bowl, combine remaining 40 grams sugar and corn flour.\u003Cbr \/\u003E\n\u003Cbr \/\u003E\nIn a clean bowl with a clean and dry whisk (or an electric stand mixer), whisk egg whites until foamy.  Add half the sugar and corn flour mixture and continue beating for a few minutes. Add remaining sugar and corn flour mixture and beat until egg whites are glossy and stiff peaks form.\u003Cbr \/\u003E\n\u003Cbr \/\u003E\nAdd one-third of meringue into egg yolk mixture and fold in lightly using a spatula. Add remaining meringue and fold to incorporate completely. \u003Cbr \/\u003E\n\u003Cbr \/\u003E\nPour batter into tube cake pan and bake for 40-50 minutes. When cake is done, remove from oven and turn it over, leaving it to cool. Once cake has cooled completely, carefully run spatula around the sides of the cake to loosen it before inverting onto a wire rack.\u003Cbr \/\u003E\n\u003Cbr \/\u003E\n\u003Cb\u003ETo make chocolate frosting:\u003C\/b\u003E\u003Cbr \/\u003E\nWhisk together sugar, flour, cocoa powder, and a pinch of salt in a small heavy saucepan over medium heat, then add milk and cook, whisking constantly, until mixture boils and is smooth and thick, 3 to 5 minutes. Remove from heat and whisk in chocolate and vanilla until smooth. Transfer to a bowl to cool to room temperature, covering surface with parchment paper to prevent a skin from forming.\u003Cbr \/\u003E\n\u003Cbr \/\u003E\nBeat butter with an electric mixer until creamy, then add cooled chocolate mixture a little at a time, beating until frosting is fluffy and spreadable."},"link":[{"rel":"replies","type":"application/atom+xml","href":"http:\/\/cakeletsanddoilies.blogspot.com\/feeds\/419080095804226994\/comments\/default","title":"Post Comments"},{"rel":"replies","type":"text/html","href":"http:\/\/cakeletsanddoilies.blogspot.com\/2013\/05\/chocolate-cloud-cake.html#comment-form","title":"6 Comments"},{"rel":"edit","type":"application/atom+xml","href":"http:\/\/www.blogger.com\/feeds\/9046264922348760987\/posts\/default\/419080095804226994"},{"rel":"self","type":"application/atom+xml","href":"http:\/\/www.blogger.com\/feeds\/9046264922348760987\/posts\/default\/419080095804226994"},{"rel":"alternate","type":"text/html","href":"http:\/\/cakeletsanddoilies.blogspot.com\/2013\/05\/chocolate-cloud-cake.html","title":"Chocolate Cloud Cake"}],"author":[{"name":{"$t":"Cakeletsanddoilies"},"uri":{"$t":"http:\/\/www.blogger.com\/profile\/07007606216338235625"},"email":{"$t":"noreply@blogger.com"},"gd$image":{"rel":"http://schemas.google.com/g/2005#thumbnail","width":"16","height":"16","src":"https:\/\/img1.blogblog.com\/img\/b16-rounded.gif"}}],"media$thumbnail":{"xmlns$media":"http://search.yahoo.com/mrss/","url":"http:\/\/4.bp.blogspot.com\/-70eavyZkGME\/UZHTirx1yoI\/AAAAAAAAC_s\/fVEYAGbu0po\/s72-c\/chocolatecloud01.JPG","height":"72","width":"72"},"thr$total":{"$t":"6"}},{"id":{"$t":"tag:blogger.com,1999:blog-9046264922348760987.post-1222408267397237104"},"published":{"$t":"2012-11-07T12:29:00.001+08:00"},"updated":{"$t":"2019-01-08T11:41:46.855+08:00"},"category":[{"scheme":"http://www.blogger.com/atom/ns#","term":"Cakes"}],"title":{"type":"text","$t":"Lego Princess Cake"},"content":{"type":"html","$t":"\u003Cimg border=\"0\" height=\"640\" src=\"http:\/\/4.bp.blogspot.com\/-QJ3LtmIEIso\/UJnfF3flBUI\/AAAAAAAACQU\/J6nYX-3RTcQ\/s640\/IMG_2948.JPG\" width=\"427\" \/\u003E\u003Cbr \/\u003E\n\u003Ca data-pin-config=\"none\" href=\"\/\/pinterest.com\/pin\/create\/button\/?url=http%3A%2F%2Fcakeletsanddoilies.blogspot.com.au%2F2012%2F11%2Flego-princess-cake.html\u0026media=http%3A%2F%2F4.bp.blogspot.com%2F-QJ3LtmIEIso%2FUJnfF3flBUI%2FAAAAAAAACQU%2FJ6nYX-3RTcQ%2Fs640%2FIMG_2948.JPG\u0026description=Lego%20Princess%20Cake.%20By%20Cakelets%20and%20Doilies.\" data-pin-do=\"buttonPin\" \u003E\u003Cimg src=\"\/\/assets.pinterest.com\/images\/pidgets\/pin_it_button.png\" \/\u003E\u003C\/a\u003E\u003Cbr \/\u003E\n\u003Cbr \/\u003E\nThis is not how I envisage my Lego cake to look. In my mind, I was visualising a picture perfect Lego cake with straight perpendicular sides and a smooth matte blue marzipan surface. And under the boyish Lego exterior will be a cake with a contrasting girlish name, Princess Cake (aka Prinsesstårta).\u003Cbr \/\u003E\n\u003Cbr \/\u003E\nI admit that the problem started when I was rolling out the marzipan. I realised that the 250gram packet of marzipan is not going to be enough to cover the whole cake. But I didn’t want to buy another pack. So I thought I could get away with it if I roll the marzipan really thin. And oh boy, I was really stretching it. Holes started appearing near the edges. It did occur to me at one stage that I should perhaps re-roll the marzipan. But in my head, I was thinking that I can patch up the holes later with the scrap bits. I had a vision that the patches will somewhat miraculously blend in flawlessly into the marzipan, and it will be like the holes were never there before.\u003Cbr \/\u003E\n\u003Cbr \/\u003E\nI’m delusional like that. Or should I say optimistic? Right now, I’m thinking maybe with some serious food styling and great photography, you will not even notice the holes and patches, and that the cake is not at all curve around the edges. And it is not going to be mistaken for just a blue rectangular block with six lumps.\u003Cbr \/\u003E\n\u003Cbr \/\u003E\nI surprised J (the birthday man and my food critic) with the cake. He took a while to admire my handiwork, and then asked why there is yellow liquid leaking through the small holes and gaps that I didn’t bother to patch up. Sound gross, but it’s actually vanilla custard. Maybe this is a cake for the Halloween instead.\u003Cbr \/\u003E\n\u003Cbr \/\u003E\nWe laughed and ate the cake. Well, at least it tastes good.\u003Cbr \/\u003E\n\u003Cbr \/\u003E\n\u003Cimg border=\"0\" height=\"427\" src=\"http:\/\/1.bp.blogspot.com\/-ii8mI9KYCkU\/UJnfPBcxkSI\/AAAAAAAACQg\/rKnq-QE8r6I\/s640\/IMG_2927.JPG\" width=\"640\" \/\u003E\u003Cbr \/\u003E\n\u003Cimg border=\"0\" height=\"427\" src=\"http:\/\/3.bp.blogspot.com\/-ov0b529nd4A\/UJnjeMF39-I\/AAAAAAAACRc\/-kormRQqiUY\/s640\/IMG_3115.JPG\" width=\"640\" \/\u003E\u003Cbr \/\u003E\n\u003Cbr \/\u003E\n\u003Cb\u003ELego Princess Cake\u003C\/b\u003E\u003Cbr \/\u003E\n\u003Cbr \/\u003E\n\u003Cu\u003ETo make princess cake:\u003C\/u\u003E\u003Cbr \/\u003E\nI got the recipe for the \u003Ca href=\"http:\/\/semiswede.com\/2011\/09\/21\/princess-cake-demystified-prinsesstarta\/\"\u003Eprincess cake from semiswede\u003C\/a\u003E. If you are thinking of making princess cake, I highly recommend to try this out. It's really good.\u003Cbr \/\u003E\n\u003Cbr \/\u003E\n\u003Cu\u003ETo assemble:\u003C\/u\u003E\u003Cbr \/\u003E\nThe recipe above is enough to make 2 numbers of thin 30cm x 19cm sponge layers. Cut out 3 numbers of 19cm x 12cm rectangles, and 12 numbers of  3.5cm diameter circles.\u003Cbr \/\u003E\n\u003Cbr \/\u003E\nTo assemble, reserve a cup of vanilla custard and set aside. Spread a layer of jam over the bottom rectangle sponge layer and spread over half the vanilla custard on top of the jam. Add the next sponge layer, then spread rest of the vanilla custard on the sponge layer and cover with whipped cream. Add last rectangle sponge layer. Cover with marzipan.\u003Cbr \/\u003E\n\u003Cbr \/\u003E\nSpread a layer of jam over the bottom of a circle sponge layer. Spread over a tablespoon of vanilla custard over the jam and top with another circle sponge layer. Cover with marzipan. Brush bottom of cake with jam and place on top of assembled rectangle cake. Repeat 5 more times."},"link":[{"rel":"replies","type":"application/atom+xml","href":"http:\/\/cakeletsanddoilies.blogspot.com\/feeds\/1222408267397237104\/comments\/default","title":"Post Comments"},{"rel":"replies","type":"text/html","href":"http:\/\/cakeletsanddoilies.blogspot.com\/2012\/11\/lego-princess-cake.html#comment-form","title":"1 Comments"},{"rel":"edit","type":"application/atom+xml","href":"http:\/\/www.blogger.com\/feeds\/9046264922348760987\/posts\/default\/1222408267397237104"},{"rel":"self","type":"application/atom+xml","href":"http:\/\/www.blogger.com\/feeds\/9046264922348760987\/posts\/default\/1222408267397237104"},{"rel":"alternate","type":"text/html","href":"http:\/\/cakeletsanddoilies.blogspot.com\/2012\/11\/lego-princess-cake.html","title":"Lego Princess Cake"}],"author":[{"name":{"$t":"Cakeletsanddoilies"},"uri":{"$t":"http:\/\/www.blogger.com\/profile\/07007606216338235625"},"email":{"$t":"noreply@blogger.com"},"gd$image":{"rel":"http://schemas.google.com/g/2005#thumbnail","width":"16","height":"16","src":"https:\/\/img1.blogblog.com\/img\/b16-rounded.gif"}}],"media$thumbnail":{"xmlns$media":"http://search.yahoo.com/mrss/","url":"http:\/\/4.bp.blogspot.com\/-QJ3LtmIEIso\/UJnfF3flBUI\/AAAAAAAACQU\/J6nYX-3RTcQ\/s72-c\/IMG_2948.JPG","height":"72","width":"72"},"thr$total":{"$t":"1"}},{"id":{"$t":"tag:blogger.com,1999:blog-9046264922348760987.post-5555405366724848987"},"published":{"$t":"2012-10-02T08:00:00.000+08:00"},"updated":{"$t":"2019-01-08T12:20:17.916+08:00"},"category":[{"scheme":"http://www.blogger.com/atom/ns#","term":"Cakes"}],"title":{"type":"text","$t":"Perfect Chocolate Cake"},"content":{"type":"html","$t":"\u003Cimg border=\"0\" height=\"427\" src=\"http:\/\/2.bp.blogspot.com\/-aS5YKAO3Txc\/UGQSE7AcvII\/AAAAAAAAB-g\/WjteizyJYgE\/s640\/IMG_2082.JPG\" width=\"640\" \/\u003E\u003Cbr \/\u003E\n\u003Ca data-pin-config=\"none\" href=\"\/\/pinterest.com\/pin\/create\/button\/?url=http%3A%2F%2Fcakeletsanddoilies.blogspot.com.au%2F2012%2F10%2Fperfect-chocolate-cake.html\u0026media=http%3A%2F%2F2.bp.blogspot.com%2F-aS5YKAO3Txc%2FUGQSE7AcvII%2FAAAAAAAAB-g%2FWjteizyJYgE%2Fs640%2FIMG_2082.JPG\u0026description=Perfect%20Chocolate%20Cake.%20By%20Cakelets%20and%20Doilies.\" data-pin-do=\"buttonPin\" \u003E\u003Cimg src=\"\/\/assets.pinterest.com\/images\/pidgets\/pin_it_button.png\" \/\u003E\u003C\/a\u003E\u003Cbr \/\u003E\n\u003Cbr \/\u003E\nFor months, I have been testing out many chocolate cake recipes in search for the perfect chocolate cake. Just as I was about to give up the search and question if there is such a thing at all as the perfect chocolate cake, I stumbled upon this recipe that caught my attention. I tested it almost immediately, and WOW, what can I say?\u003Cbr \/\u003E\n\u003Cbr \/\u003E\nThis is, in my opinion, the perfect chocolate cake.\u003Cbr \/\u003E\n\u003Cbr \/\u003E\nThis chocolaty chocolate cake is not only delicious simply on its own, but also versatile enough as a base cake for any creation.\u003Cbr \/\u003E\n\u003Cbr \/\u003E\nIt’s a breeze to prepare. There is no whisking or folding. You don't even need an electric stand mixer. Just a few bowls, a couple of stirs, and you are good to go.\u003Cbr \/\u003E\n\u003Cbr \/\u003E\nWhat I love most about this cake is that it slices beautifully. It does not fall apart or break into crumbs. You can get neat clean layers without having to clean up those annoying loose cake crumbs covering the kitchen bench, on the floor, in your hair… \u003Cbr \/\u003E\n\u003Cbr \/\u003E\nNow, there is a secret to this wonderful chocolate cake which might also be good news for some. This is in fact a steamed chocolate cake, which means you don’t need an oven but a steamer.\u003Cbr \/\u003E\n\u003Cbr \/\u003E\nYou are probably wondering if the steamed chocolate cake is anything like the baked chocolate cake. Yes, it is exactly like the baked version and better. The steamed chocolate cake is soft and moist, and stays moist for days. And because of the cooking technique, it cooks the cake more evenly without drying\/overcooking the outside by the time the middle is done. There is no such thing as a dry steamed cake, right?\u003Cbr \/\u003E\n\u003Cbr \/\u003E\nFor the steamer, I used a large stockpot that has a lid, and is big enough to accommodate the cake tin and a small metal rack. The metal rack is for lifting the cake pan above the water level. If you don’t have a metal rack, you can use a metal colander, ramekins, bowls, or empty food cans.\u003Cbr \/\u003E\n\u003Cbr \/\u003E\nLeave enough space between the water level and the bottom of the cake pan so that when the water boils, it doesn’t touch the bottom of the pan.  Check the water level about half way through the steaming process, and topping with more boiling water if required. \u003Cbr \/\u003E\n\u003Cbr \/\u003E\nThis is a popular recipe that has been blogged and reblogged, and always with raving reviews. This is now my go-to chocolate cake.\u003Cbr \/\u003E\n\u003Cbr \/\u003E\nDo you have an ultimate chocolate recipe? I would like to hear from you. :)\u003Cbr \/\u003E\n\u003Cimg border=\"0\" height=\"403\" src=\"http:\/\/1.bp.blogspot.com\/-nXbkEeRaIKc\/UGQSc2Fb_2I\/AAAAAAAAB-s\/Gdaj-a159Kw\/s640\/IMG_1878.JPG\" width=\"640\" \/\u003E\u003Cbr \/\u003E\n\u003Cimg border=\"0\" height=\"427\" src=\"http:\/\/1.bp.blogspot.com\/-Nuo58HA4cnk\/UGQSkuSAqGI\/AAAAAAAAB-4\/ngyk4B2TkEY\/s640\/IMG_1879.JPG\" width=\"640\" \/\u003E\u003Cbr \/\u003E\n\u003Cimg border=\"0\" height=\"427\" src=\"http:\/\/1.bp.blogspot.com\/-5HpSD0J9Usc\/UGQSpom4V4I\/AAAAAAAAB_E\/0GHx7_BIjt8\/s640\/IMG_1883.JPG\" width=\"640\" \/\u003E\u003Cbr \/\u003E\n\u003Cbr \/\u003E\n\u003Cb\u003EPerfect Chocolate Cake (Steamed)\u003C\/b\u003E\u003Cbr \/\u003E\n(Original source of this recipe is unknown. It was first shared by \u003Ca href=\"http:\/\/forum.kitchencapers.net\/phpbb\/login.php?redirect=viewtopic.php\u0026amp;t=3717\"\u003EDralion from Kitchencapers.\u003C\/a\u003E)\u003Cbr \/\u003E\n\u003Cbr \/\u003E\n\u003Ci\u003EMakes one 8\" (20cm) cake but I used a 6\" (15cm) cake pan for a smaller and higher cake.\u003C\/i\u003E\u003Cbr \/\u003E\n\u003Cbr \/\u003E\n180 grams unsalted butter, cut into small cubes\u003Cbr \/\u003E\n180 grams caster sugar\u003Cbr \/\u003E\n200 grams full cream evaporated milk\u003Cbr \/\u003E\n1\/2 teaspoon vanilla extract\u003Cbr \/\u003E\n2 eggs, slightly beaten with fork\u003Cbr \/\u003E\n100 grams cake flour (you can also use plain flour)\u003Cbr \/\u003E\n50 grams unsweeten cocoa powder\u003Cbr \/\u003E\n1\/2 teaspoon baking powder\u003Cbr \/\u003E\n1\/2 teaspoon baking soda\u003Cbr \/\u003E\n\u003Cbr \/\u003E\nLine cake pan with baking paper and set aside. Heat up the steamer.\u003Cbr \/\u003E\n\u003Cbr \/\u003E\nIn a small saucepan, heat the butter, caster sugar, evaporated milk and vanilla extract over low heat until the butter is melted and sugar is dissolved. Remove from the heat.\u003Cbr \/\u003E\n\u003Cbr \/\u003E\nSift and mix the flour, cocoa powder, baking powder and baking soda into a large mixing bowl.\u003Cbr \/\u003E\n\u003Cbr \/\u003E\nAdd the beaten eggs into the slightly cooled evaporated milk mixture and stir until fully combined.\u003Cbr \/\u003E\n\u003Cbr \/\u003E\nPour the egg mixture over the flour mixture and stir until fully combined. The cake batter should be runny.\u003Cbr \/\u003E\n\u003Cbr \/\u003E\nPour the batter into the lined pan and cover the pan loosely with a piece of aluminium foil (This step is important. You want a moist cake, not a soggy cake!). Place the cake pan on the rack into the steamer and cover the steamer with a lid. Steam over low to medium heat on a gentle boil for 45 minutes, until when a toothpick is inserted in the center comes out clean."},"link":[{"rel":"replies","type":"application/atom+xml","href":"http:\/\/cakeletsanddoilies.blogspot.com\/feeds\/5555405366724848987\/comments\/default","title":"Post Comments"},{"rel":"replies","type":"text/html","href":"http:\/\/cakeletsanddoilies.blogspot.com\/2012\/10\/perfect-chocolate-cake.html#comment-form","title":"3 Comments"},{"rel":"edit","type":"application/atom+xml","href":"http:\/\/www.blogger.com\/feeds\/9046264922348760987\/posts\/default\/5555405366724848987"},{"rel":"self","type":"application/atom+xml","href":"http:\/\/www.blogger.com\/feeds\/9046264922348760987\/posts\/default\/5555405366724848987"},{"rel":"alternate","type":"text/html","href":"http:\/\/cakeletsanddoilies.blogspot.com\/2012\/10\/perfect-chocolate-cake.html","title":"Perfect Chocolate Cake"}],"author":[{"name":{"$t":"Cakeletsanddoilies"},"uri":{"$t":"http:\/\/www.blogger.com\/profile\/07007606216338235625"},"email":{"$t":"noreply@blogger.com"},"gd$image":{"rel":"http://schemas.google.com/g/2005#thumbnail","width":"16","height":"16","src":"https:\/\/img1.blogblog.com\/img\/b16-rounded.gif"}}],"media$thumbnail":{"xmlns$media":"http://search.yahoo.com/mrss/","url":"http:\/\/2.bp.blogspot.com\/-aS5YKAO3Txc\/UGQSE7AcvII\/AAAAAAAAB-g\/WjteizyJYgE\/s72-c\/IMG_2082.JPG","height":"72","width":"72"},"thr$total":{"$t":"3"}},{"id":{"$t":"tag:blogger.com,1999:blog-9046264922348760987.post-646786587254689041"},"published":{"$t":"2012-08-07T21:24:00.000+08:00"},"updated":{"$t":"2019-01-08T11:41:47.082+08:00"},"category":[{"scheme":"http://www.blogger.com/atom/ns#","term":"Cakes"}],"title":{"type":"text","$t":"Orange Yogurt Cake"},"content":{"type":"html","$t":"\u003Cimg border=\"0\" height=\"640\" src=\"http:\/\/3.bp.blogspot.com\/-vGzy1aakEag\/UCESiYWYGhI\/AAAAAAAABmw\/tFgRpDFo9uw\/s640\/orange+yogurt+cake.JPG\" width=\"426\" \/\u003E\u003Cbr \/\u003E\n\u003Ca data-pin-config=\"none\" href=\"\/\/pinterest.com\/pin\/create\/button\/?url=http%3A%2F%2Fcakeletsanddoilies.blogspot.com.au%2F2012%2F08%2Forange-yogurt-cake.html\u0026media=http%3A%2F%2F3.bp.blogspot.com%2F-vGzy1aakEag%2FUCESiYWYGhI%2FAAAAAAAABmw%2FtFgRpDFo9uw%2Fs640%2Forange%2Byogurt%2Bcake.JPG\u0026description=Orange%20Yogurt%20Cake.%20By%20Cakelets%20and%20Doilies.\" data-pin-do=\"buttonPin\" \u003E\u003Cimg src=\"\/\/assets.pinterest.com\/images\/pidgets\/pin_it_button.png\" \/\u003E\u003C\/a\u003E\u003Cbr \/\u003E\n\u003Cbr \/\u003E\nThe first time I had orange cake was during my holiday at Paris several years ago. We were at the Musée du Louvre, and after hours of exploring the museum, we decided to take a quick break at a cafeteria in the museum. The sweets and cakes selection was small that day. I chose an orange cake to go with my café au lait.\u003Cbr \/\u003E\n\u003Cbr \/\u003E\nThe café au lait was instant coffee (Nescafe, I believe) with above boiling temperature water served in a styrofoam cup and came with a plastic stirrer. The “lait” part of the café was a sachet of powder milk creamer.  The coffee was a disappointment- sad, bad and undrinkable. I didn’t know that they would serve that sort of coffee in Paris. Did I also taste a little bitterness there?\u0026nbsp; Sorry, I digress...\u003Cbr \/\u003E\n\u003Cbr \/\u003E\nAfter a sip of the coffee flavoured water and burning my tongue in the process, I wasn’t expecting much from the orange cake. It was a petite size loaf shaped pound-like cake with a sticky sweet glaze. It was very plain and nothing out of the ordinary. But I fell in love with the cake the moment I took a bite. I guess there is always something to fall in love with in Paris, and for me, it is this orange cake.\u003Cbr \/\u003E\n\u003Cbr \/\u003E\nBack in Perth, it is not easy to find a simple orange cake like the one I had at Musée du Louvre. There is the orange and poppy seed muffin, the flourless orange cake, and the orange and almond cake. But they are just not quite the same. And then I found this Orange Yogurt Cake recipe. The orange cake came out moist, fluffy but not light, not overly sweet and had the perfect balance of orange flavour. It's almost like the orange cake I fell in love with in Paris. \u003Cbr \/\u003E\n\u003Cbr \/\u003E\nSince oranges are in season at the moment in Australia, this is the perfect time to make the orange yogurt cake. So on Sunday, we took an hour and a half drive to the \u003Ca href=\"http:\/\/www.goldengroveorchard.com.au\/\"\u003EOrange Grove Orchard\u003C\/a\u003E at Chittering to get some fresh oranges. I got some rosy red and acid free oranges that we couldn't get from the major supermarkets. The Orange Grove Orchard is the only place that I know of that sells them.\u003Cbr \/\u003E\n\u003Cimg border=\"0\" height=\"640\" src=\"http:\/\/1.bp.blogspot.com\/--JZK3KNsCwk\/UCETZPulABI\/AAAAAAAABm8\/LlLJ7d-hVMc\/s640\/IMG_1334.JPG\" width=\"427\" \/\u003E\u003Cbr \/\u003E\n\u003Cimg border=\"0\" height=\"427\" src=\"http:\/\/2.bp.blogspot.com\/-FFnqAK9LBfU\/UCETfqrIO1I\/AAAAAAAABnI\/fX9fwJq_bXo\/s640\/IMG_1341.JPG\" width=\"640\" \/\u003E\u003Cbr \/\u003E\n\u003Cimg border=\"0\" height=\"427\" src=\"http:\/\/4.bp.blogspot.com\/-0Q3eonGgY4I\/UCETlZcTYSI\/AAAAAAAABnU\/ZgmlqpmKFkU\/s640\/IMG_1331.JPG\" width=\"640\" \/\u003E\u003Cbr \/\u003E\n\u003Cbr \/\u003E\nI also brought a dozen of their very limited edition free range eggs. The orange farm has a little area that is home to their pet chickens and ducks. You can often see the chickens just wandering off everywhere doing what chickens do, which is pecking the ground and crossing the road. I figured, happy stress free chickens equals lovely eggs equals amazing cake.\u003Cbr \/\u003E\n\u003Cimg border=\"0\" height=\"427\" src=\"http:\/\/2.bp.blogspot.com\/-zG3MBjdhzko\/UCETrBkOQ-I\/AAAAAAAABng\/aCaq3C9PmVo\/s640\/IMG_1325.JPG\" width=\"640\" \/\u003E\u003Cbr \/\u003E\n\u003Cbr \/\u003E\nNow back to this amazing orange yogurt cake that I was raving about before. I like this cake chilled. The cake will taste better the next day as the orange flavour intensifies and the cake becomes firmer.\u003Cbr \/\u003E\n\u003Cbr \/\u003E\nThis cake needs icing or it will be boring and sad. You can adjust the consistency of the icing by adding more or less orange juice. If you prefer a runny glaze type icing, I recommend poking a few small holes in the cake. This way when you pour the icing over, the cake will be able to absorb some of the icing making the cake even more awesome.\u003Cbr \/\u003E\n\u003Cbr \/\u003E\n\u003Cb\u003EOrange Yogurt Cake\u003C\/b\u003E\u003Cbr \/\u003E\n(Adapted from Women's Weekly Baked, via \u003Ca href=\"http:\/\/www.offthespork.com\/2010\/10\/orange-yoghurt-cake\/\"\u003EOff the Spork\u003C\/a\u003E)\u003Cbr \/\u003E\n\u003Cbr \/\u003E\n\u003Cu\u003EOrange Yogurt Cake\u003C\/u\u003E\u003Cbr \/\u003E\n125 grams butter, softened\u003Cbr \/\u003E\n1 tablespoon finely grated orange rind\u003Cbr \/\u003E\n220 grams caster sugar\u003Cbr \/\u003E\n3 large eggs, separated\u003Cbr \/\u003E\n300 grams self raising flour\u003Cbr \/\u003E\n1\/4 cup (60ml) orange juice\u003Cbr \/\u003E\n250 grams yoghurt\u003Cbr \/\u003E\n\u003Cbr \/\u003E\n\u003Cu\u003EOrange Icing\u003C\/u\u003E\u003Cbr \/\u003E\n240 gram icing sugar\u003Cbr \/\u003E\n30g butter, very soft\u003Cbr \/\u003E\n2 tablespoons orange juice (more or less to your preference)\u003Cbr \/\u003E\n\u003Cbr \/\u003E\nPreheat oven to 160 degree celcius fan force. Line a 14cm x 21cm loaf pan with baking paper.\u003Cbr \/\u003E\n\u003Cbr \/\u003E\nIn an electric mixer, beat the butter on high speed until pale. Add the sugar and orange rind, and beat on high speed until pale and fluffy. Gradually add in the egg yolks, one at a time, on medium speed. Continue to beat until fully combined.\u003Cbr \/\u003E\n\u003Cbr \/\u003E\nMix in the sifted flour on low speed until just combined. Add combined juice and yogurt on low speed until just combined.\u003Cbr \/\u003E\n\u003Cbr \/\u003E\nBeat the egg whites in a small clean bowl with an electric mixer until soft peaks form. Gently fold a third of the egg whites into the cake mixture. Repeat with the rest of the egg whites.\u003Cbr \/\u003E\n\u003Cbr \/\u003E\nPour the mixture into the prepared loaf pan and bake for 1 hour, or until a skewer inserted into centre comes out clean. \u003Cbr \/\u003E\n\u003Cbr \/\u003E\nWhen cool, spread the orange icing over the cake.\u003Cbr \/\u003E\n\u003Cbr \/\u003E\nOrange icing: Stir or whisk the sifted icing sugar and butter in a small bowl. Warm the orange juice in the microwave (about 15 secs on high), and stir in enough juice to make the icing spreadable."},"link":[{"rel":"replies","type":"application/atom+xml","href":"http:\/\/cakeletsanddoilies.blogspot.com\/feeds\/646786587254689041\/comments\/default","title":"Post Comments"},{"rel":"replies","type":"text/html","href":"http:\/\/cakeletsanddoilies.blogspot.com\/2012\/08\/orange-yogurt-cake.html#comment-form","title":"5 Comments"},{"rel":"edit","type":"application/atom+xml","href":"http:\/\/www.blogger.com\/feeds\/9046264922348760987\/posts\/default\/646786587254689041"},{"rel":"self","type":"application/atom+xml","href":"http:\/\/www.blogger.com\/feeds\/9046264922348760987\/posts\/default\/646786587254689041"},{"rel":"alternate","type":"text/html","href":"http:\/\/cakeletsanddoilies.blogspot.com\/2012\/08\/orange-yogurt-cake.html","title":"Orange Yogurt Cake"}],"author":[{"name":{"$t":"Cakeletsanddoilies"},"uri":{"$t":"http:\/\/www.blogger.com\/profile\/07007606216338235625"},"email":{"$t":"noreply@blogger.com"},"gd$image":{"rel":"http://schemas.google.com/g/2005#thumbnail","width":"16","height":"16","src":"https:\/\/img1.blogblog.com\/img\/b16-rounded.gif"}}],"media$thumbnail":{"xmlns$media":"http://search.yahoo.com/mrss/","url":"http:\/\/3.bp.blogspot.com\/-vGzy1aakEag\/UCESiYWYGhI\/AAAAAAAABmw\/tFgRpDFo9uw\/s72-c\/orange+yogurt+cake.JPG","height":"72","width":"72"},"thr$total":{"$t":"5"}},{"id":{"$t":"tag:blogger.com,1999:blog-9046264922348760987.post-218803574927175669"},"published":{"$t":"2012-07-31T20:59:00.000+08:00"},"updated":{"$t":"2019-01-08T11:41:46.902+08:00"},"category":[{"scheme":"http://www.blogger.com/atom/ns#","term":"Cakes"}],"title":{"type":"text","$t":"Apple Streusel Cake"},"content":{"type":"html","$t":"\u003Cimg border=\"0\" height=\"427\" src=\"http:\/\/4.bp.blogspot.com\/-FAn981DtvoU\/UBZNQ_PwfmI\/AAAAAAAABj8\/2grkfb-15x4\/s640\/IMG_1284.JPG\" width=\"640\" \/\u003E\u003Cbr \/\u003E\nThis apple streusel cake is the best apple cake that I have made so far. It's very light, not too sweet, and absolutely delicious. The pecan topping adds a lovely crunchy texture to the cake, and tasted almost like peanut butter crumble.\u003Cbr \/\u003E\n\u003Cbr \/\u003E\nI made a few changes to the \u003Ca href=\"http:\/\/www.bbcgoodfood.com\/recipes\/1974665\/apple-streusel-cake\"\u003Eoriginal recipe\u003C\/a\u003E. I replaced the mixed spice with cinnamon because I love the combination of apple and cinnamon. For me, nothing beats that. I also used soft dark brown sugar for the cake instead of light brown muscovado sugar, and it works fine.\u003Cbr \/\u003E\n\u003Cbr \/\u003E\nThe recipe calls for 500 grams of apples. I weighed the apples before I peeled and diced them.\u003Cbr \/\u003E\n\u003Cbr \/\u003E\nIf you like apple cake, you will need to try this...\u003Cbr \/\u003E\n\u003Cbr \/\u003E\n\u003Cb\u003EApple Streusel Cake\u003C\/b\u003E\u003Cbr \/\u003E\n(Adapted from \u003Ca href=\"http:\/\/www.bbcgoodfood.com\/recipes\/1974665\/apple-streusel-cake\"\u003EGoodFood\u003C\/a\u003E)\u003Cbr \/\u003E\n\u003Cbr \/\u003E\n\u003Cu\u003EPecan Topping\u003C\/u\u003E\u003Cbr \/\u003E\n50 grams pecans\u003Cbr \/\u003E\n50 grams plain flour\u003Cbr \/\u003E\n25 grams of soft dark brown sugar\u003Cbr \/\u003E\n25 grams of butter, diced\u003Cbr \/\u003E\n\u003Cbr \/\u003E\n\u003Cu\u003ECake\u003C\/u\u003E\u003Cbr \/\u003E\n140 grams unsalted butter, soften\u003Cbr \/\u003E\n150 grams firmly packed soft dark brown sugar\u003Cbr \/\u003E\n2 eggs\u003Cbr \/\u003E\n225 grams self-raising flour\u003Cbr \/\u003E\n1 teaspoon baking powder\u003Cbr \/\u003E\n1 teaspoon cinnamon\u003Cbr \/\u003E\n2 tablespoon milk\u003Cbr \/\u003E\n500 grams granny smith apples (about 2-3 apples), peeled, cored, diced.\u003Cbr \/\u003E\n\u003Cbr \/\u003E\nHeat oven to 160 degree celcius fan force. Line a 20cm round cake tin with baking paper, leaving a 1in collar above the tin (I skipped this step because I used a non-stick tin with removable base).\u003Cbr \/\u003E\n\u003Cbr \/\u003E\nPlace the topping ingredients in a small food processor and blitz to a crumbly texture. Transfer to a bowl and set aside.\u003Cbr \/\u003E\n\u003Cbr \/\u003E\nTo make the cake, beat the butter and sugar with an electric whisk until light and fluffy, then gradually add the eggs, one at a time, continuing to beat until fully combined.\u003Cbr \/\u003E\n\u003Cbr \/\u003E\nSift in the flour, baking powder and cinnamon. Add the milk and apples, then fold everything together. Spoon the mixture into the prepared pan and smooth surface. Sprinkle over the topping.\u003Cbr \/\u003E\n\u003Cbr \/\u003E\nBake for 1 hr 10 mins, until a skewer inserted into centre comes out clean. Take out of the oven and cool in the tin for 10 mins, then transfer to a wire rack to cool completely.\u003Cbr \/\u003E\n\u003Cbr \/\u003E\n\u003Cimg border=\"0\" height=\"427\" src=\"http:\/\/1.bp.blogspot.com\/-8DrhXRr9hNo\/UBZNgeIritI\/AAAAAAAABkI\/HlG54moBmZw\/s640\/IMG_1238.JPG\" width=\"640\" \/\u003E\u003Cbr \/\u003E\n\u003Cimg border=\"0\" height=\"427\" src=\"http:\/\/4.bp.blogspot.com\/-qrtN4UREuSM\/UBZNlPxf11I\/AAAAAAAABkU\/YiOWAl8k1Xc\/s640\/IMG_1242.JPG\" width=\"640\" \/\u003E\u003Cbr \/\u003E\n\u003Cimg border=\"0\" height=\"427\" src=\"http:\/\/2.bp.blogspot.com\/-RERuMXjI8WU\/UBZNqPCNiiI\/AAAAAAAABkg\/QcxcJk6ZGzI\/s640\/IMG_1271.JPG\" width=\"640\" \/\u003E"},"link":[{"rel":"replies","type":"application/atom+xml","href":"http:\/\/cakeletsanddoilies.blogspot.com\/feeds\/218803574927175669\/comments\/default","title":"Post Comments"},{"rel":"replies","type":"text/html","href":"http:\/\/cakeletsanddoilies.blogspot.com\/2012\/07\/apple-streusel-cake.html#comment-form","title":"2 Comments"},{"rel":"edit","type":"application/atom+xml","href":"http:\/\/www.blogger.com\/feeds\/9046264922348760987\/posts\/default\/218803574927175669"},{"rel":"self","type":"application/atom+xml","href":"http:\/\/www.blogger.com\/feeds\/9046264922348760987\/posts\/default\/218803574927175669"},{"rel":"alternate","type":"text/html","href":"http:\/\/cakeletsanddoilies.blogspot.com\/2012\/07\/apple-streusel-cake.html","title":"Apple Streusel Cake"}],"author":[{"name":{"$t":"Cakeletsanddoilies"},"uri":{"$t":"http:\/\/www.blogger.com\/profile\/07007606216338235625"},"email":{"$t":"noreply@blogger.com"},"gd$image":{"rel":"http://schemas.google.com/g/2005#thumbnail","width":"16","height":"16","src":"https:\/\/img1.blogblog.com\/img\/b16-rounded.gif"}}],"media$thumbnail":{"xmlns$media":"http://search.yahoo.com/mrss/","url":"http:\/\/4.bp.blogspot.com\/-FAn981DtvoU\/UBZNQ_PwfmI\/AAAAAAAABj8\/2grkfb-15x4\/s72-c\/IMG_1284.JPG","height":"72","width":"72"},"thr$total":{"$t":"2"}},{"id":{"$t":"tag:blogger.com,1999:blog-9046264922348760987.post-6103549066701895988"},"published":{"$t":"2012-07-03T11:21:00.000+08:00"},"updated":{"$t":"2019-01-08T11:41:47.059+08:00"},"category":[{"scheme":"http://www.blogger.com/atom/ns#","term":"Cakes"}],"title":{"type":"text","$t":"Japanese Style Strawberry Cake"},"content":{"type":"html","$t":"\u003Cimg border=\"0\" height=\"640\" src=\"http:\/\/2.bp.blogspot.com\/-xbctXSrOQgE\/T_JkvMGxydI\/AAAAAAAABfk\/TrrUDCh5WrY\/s640\/IMG_0775.JPG\" width=\"427\" \/\u003E\u003Cbr \/\u003E\nThe Japanese style strawberry cake has always been my favourite. It is often referred to as strawberry shortcake, but it is nothing like the American shortcake, and instead more like the Victoria sponge cake.\u003Cbr \/\u003E\n\u003Cbr \/\u003E\nThe Japanese style strawberry cake is a simple sponge cake, with fresh strawberries and whipped cream between the sponge layers, and the cake is frosted with more whipped cream. In comparison to the Victoria sponge cake, the sponge for the Japanese style strawberry cake is a lot softer and has a marshmallow like texture that is so light and just melts in your mouth. When I was a kid, I always imagined that this was what strawberry flavoured cloud would taste like.\u003Cbr \/\u003E\n\u003Cbr \/\u003E\nI’m still searching for the perfect strawberry cake recipe. I have tested many sponge cake recipes, but they were often dry with a coarse texture. The one recipe that came pretty close to what I’m after is from one of my favourite cookbooks, \u003Ca href=\"http:\/\/www.amazon.com\/Okashi-Treats-Sweet-Made-With\/dp\/9812617809\"\u003EOkashi\u003C\/a\u003E. In the book, the genoise sponge was recommended for the strawberry cake. However I used the special biscuit sponge recipe for my cake, because I like the texture of this sponge a lot better than the genoise sponge.\u003Cbr \/\u003E\n\u003Cbr \/\u003E\nIt is important to use the right type of flour because it will affect the cake's texture.  For this recipe, use pastry flour or top flour which contains 8-10 percent protein.\u003Cbr \/\u003E\n\u003Cbr \/\u003E\nWith that, I leave you with a quote from \u003Ca href=\"http:\/\/www.youtube.com\/watch?v=QhFK0FBBy7g\"\u003EPaul Foot at the 2011 Melbourne Comedy Festival\u003C\/a\u003E- \"Why is it, that whenever we received a slice of homemade cake from someone, we always have to say that it's moist? When you get a slice of cake, all you want to do really, is to eat it quietly with your own thoughts- which is generally that it is slightly on the dry side.\"\u003Cbr \/\u003E\n\u003Cbr \/\u003E\n\u003Cb\u003EJapanese Style Strawberry Cake\u003C\/b\u003E\u003Cbr \/\u003E\n(Adapted from \u003Ca href=\"http:\/\/www.amazon.com\/Okashi-Treats-Sweet-Made-With\/dp\/9812617809\"\u003EOkashi\u003C\/a\u003E) \u003Cbr \/\u003E\nMakes one 6inch (15cm) round cake\u003Cbr \/\u003E\n\u003Cbr \/\u003E\n\u003Cu\u003ESpecial biscuit sponge\u003C\/u\u003E \u003Cbr \/\u003E\n40 gram pastry flour\u003Cbr \/\u003E\n20 gram corn flour\u003Cbr \/\u003E\n35 gram unsalted butter, melted\u003Cbr \/\u003E\n90 gram egg whites (about 3 egg whites)\u003Cbr \/\u003E\n80 gram castor sugar\u003Cbr \/\u003E\n80 gram egg yolks (about 4 egg yolks)\u003Cbr \/\u003E\n\u003Cbr \/\u003E\n\u003Cu\u003EVanilla cream\u003C\/u\u003E\u003Cbr \/\u003E\n150 gram whipping cream (35 percent fat)\u003Cbr \/\u003E\n20 gram fresh whole milk\u003Cbr \/\u003E\n15 gram castor sugar\u003Cbr \/\u003E\n1 teaspoon vanilla extract\u003Cbr \/\u003E\n4 gram gelatin sheets, soaked in iced water to softed\u003Cbr \/\u003E\n\u003Cbr \/\u003E\n\u003Cu\u003EWhipped cream for frosting\u003C\/u\u003E\u003Cbr \/\u003E\n200 gram whipped cream (35 percent fat)\u003Cbr \/\u003E\n15 gram caster sugar\u003Cbr \/\u003E\n1 teaspoon vanilla extract\u003Cbr \/\u003E\n\u003Cbr \/\u003E\nYou will also need 5 tablespoons of strawberry jam, 500 gram fresh strawberries and 5 tablespoons coarsely chopped pistachios.\u003Cbr \/\u003E\n\u003Cbr \/\u003E\n\u003Cb\u003ETo make special biscuit sponge:\u003C\/b\u003E\u003Cbr \/\u003E\nPreheat oven to 200 degree celcius. Line 2 x 15cm round cake pans with baking paper.\u003Cbr \/\u003E\n\u003Cbr \/\u003E\nWhisk egg white  until foarmy. Add one quarter of the sugar and whisk for a while. Then add remaining sugar and beat until stiff peaks form and egg whites are glossy. Add egg yolks and mix well.\u003Cbr \/\u003E\n\u003Cbr \/\u003E\nShift both flours into the bowl and fold using a spactula. Pour melted butter into the batter and fold well.\u003Cbr \/\u003E\n\u003Cbr \/\u003E\nPour batter into the prepared pans, spread evenly with a scraper and bake for 15 minutes or until until when a toothpick is inserted in the center comes out clean. When cake is done, remove from pan and place in a big plastic bag to cool. (Cooling the sponge in a plastic bag will help it to retain its moisture.)\u003Cbr \/\u003E\n\u003Cbr \/\u003E\n\u003Cb\u003ETo make vanilla cream:\u003C\/b\u003E\u003Cbr \/\u003E\nWhip cream in a chilled bowl until stiff peaks form. Set aside. Place milk, sugar and vanilla in a small saucepan and bring to boil. Add softened gelatin sheets and mix well. Let milk mixture cool to about 30 degree celcius, than add to whipped cream and fold until just incorporated.\u003Cbr \/\u003E\n\u003Cbr \/\u003E\n\u003Cb\u003ETo make whipped cream for frosting:\u003C\/b\u003E\u003Cbr \/\u003E\nCombine ingredients in a clean bowl. Whip cream at medium speed until stiff peaks form but cream is still smooth. \u003Cbr \/\u003E\n\u003Cbr \/\u003E\n\u003Cb\u003ETo assemble:\u003C\/b\u003E\u003Cbr \/\u003E\nWarm strawberry jam in microwave for 30 seconds.\u0026nbsp; Brush jam on one side of cake layers. Spread vanilla cream onto cake, then top with sliced strawberries. Press second layer of cake over and press down lightly. Refridgerate for a few minutes to set. Cover chilled cake with whipped cream. Garnish with chopped pistachios and strawberries. Refridgerate for at least 2 hours before serving.\u003Cbr \/\u003E\n\u003Cbr \/\u003E\n\u003Cimg border=\"0\" height=\"426\" src=\"http:\/\/1.bp.blogspot.com\/-Iy3jwaOAhOQ\/T_Jf19bjYAI\/AAAAAAAABe0\/TmrTq0tsU2c\/s640\/IMG_0719.JPG\" width=\"640\" \/\u003E\u003Cbr \/\u003E\n\u003Cimg border=\"0\" height=\"434\" src=\"http:\/\/1.bp.blogspot.com\/-Ly994xYwyRY\/T_Jf3FML61I\/AAAAAAAABe8\/ZXVuOIvxojI\/s640\/IMG_0726.JPG\" width=\"640\" \/\u003E\u003Cbr \/\u003E\n\u003Cimg border=\"0\" height=\"426\" src=\"http:\/\/1.bp.blogspot.com\/-3FyfQW3_cfs\/T_Jf4LUkndI\/AAAAAAAABfE\/hldr5MyI_48\/s640\/IMG_0738.JPG\" width=\"640\" \/\u003E\u003Cbr \/\u003E\n\u003Cimg border=\"0\" height=\"430\" src=\"http:\/\/3.bp.blogspot.com\/-U32hu5PLSfQ\/T_Jf50iu9jI\/AAAAAAAABfU\/mV4O5nvpgGw\/s640\/IMG_0808.JPG\" width=\"640\" \/\u003E"},"link":[{"rel":"replies","type":"application/atom+xml","href":"http:\/\/cakeletsanddoilies.blogspot.com\/feeds\/6103549066701895988\/comments\/default","title":"Post Comments"},{"rel":"replies","type":"text/html","href":"http:\/\/cakeletsanddoilies.blogspot.com\/2012\/07\/japanese-style-strawberry-cake.html#comment-form","title":"3 Comments"},{"rel":"edit","type":"application/atom+xml","href":"http:\/\/www.blogger.com\/feeds\/9046264922348760987\/posts\/default\/6103549066701895988"},{"rel":"self","type":"application/atom+xml","href":"http:\/\/www.blogger.com\/feeds\/9046264922348760987\/posts\/default\/6103549066701895988"},{"rel":"alternate","type":"text/html","href":"http:\/\/cakeletsanddoilies.blogspot.com\/2012\/07\/japanese-style-strawberry-cake.html","title":"Japanese Style Strawberry Cake"}],"author":[{"name":{"$t":"Cakeletsanddoilies"},"uri":{"$t":"http:\/\/www.blogger.com\/profile\/07007606216338235625"},"email":{"$t":"noreply@blogger.com"},"gd$image":{"rel":"http://schemas.google.com/g/2005#thumbnail","width":"16","height":"16","src":"https:\/\/img1.blogblog.com\/img\/b16-rounded.gif"}}],"media$thumbnail":{"xmlns$media":"http://search.yahoo.com/mrss/","url":"http:\/\/2.bp.blogspot.com\/-xbctXSrOQgE\/T_JkvMGxydI\/AAAAAAAABfk\/TrrUDCh5WrY\/s72-c\/IMG_0775.JPG","height":"72","width":"72"},"thr$total":{"$t":"3"}},{"id":{"$t":"tag:blogger.com,1999:blog-9046264922348760987.post-6092793852256350258"},"published":{"$t":"2012-05-02T10:28:00.000+08:00"},"updated":{"$t":"2019-01-08T11:41:47.056+08:00"},"category":[{"scheme":"http://www.blogger.com/atom/ns#","term":"Cakes"}],"title":{"type":"text","$t":"Gâteau de Crêpes"},"content":{"type":"html","$t":"\u003Cimg border=\"0\" height=\"640\" src=\"http:\/\/1.bp.blogspot.com\/-3YgOD90ppBc\/T6CbqrBUhrI\/AAAAAAAABbk\/AL9u5QGlNjA\/s640\/IMG_9863.JPG\" width=\"435\" \/\u003E\u003Cbr \/\u003E\nThere are a couple of names to this deliciousness- Mille Crêpe (aka A Thousand Crêpes) or Gâteau de Crêpes (aka Crêpes Cake). Like the names have suggested, it is a cake made up of seemingly endless layers of crêpes (or 20 layers to be exact) with light custardy pastry cream between each layers. I suspect that this cake is made for the crêpe lovers, where one crêpe is just too disappointing and unsatisfying, and only a tower high layer of crêpes will do.\u003Cbr \/\u003E\n\u003Cbr \/\u003E\nI followed the \u003Ca href=\"http:\/\/www.nytimes.com\/2005\/05\/15\/magazine\/15FOOD.html?_r=3\u0026amp;pagewanted=1\u0026amp;ei=5088\u0026amp;en=6a3214a2c87faab0\u0026amp;ex=1273809600\u0026amp;adxnnl=1\u0026amp;partner=rssnyt\u0026amp;emc=rss\u0026amp;adxnnlx=1182088887-MBQgjVoRMOhnHHzuzNjXyQ\"\u003ENew York Times Gâteau de Crêpes recipe\u003C\/a\u003E exactly as is, except that I didn’t caramelised the top crêpe because I don’t have one of those fancy blowtorch. (Did I just sound bitter there?)\u003Cbr \/\u003E\n\u003Cbr \/\u003E\nNo baking is required for the Gâteau de Crêpes. But it will require at least 25 minutes in front of the hot stove to cook all 20 layers of crêpes and some spares. The crêpe batter makes about 25 numbers of 20cm crêpes. Don’t panic if your first few crêpes is a disaster. You will get a hang of it soon enough. And if you are like me who got too carried away and put way too much batter in the pan, swirl the batter to cover the surface of the pan, and pour the excess in a separate bowl to be used for the next crêpe.\u003Cbr \/\u003E\n\u003Cbr \/\u003E\nWhen I layered the crêpes, the cake did not want to sit tall and proud, but slip and slid to one direction. So I had to deconstruct the cake, and re-layered the crêpes in a 20cm cake tin with a removable base. Once the cake is in the fridge for two hours, the pastry cream will firm up and the cake will be tall, proud and beautiful.\u003Cbr \/\u003E\n\u003Cbr \/\u003E\n\u003Cb\u003EGâteau de Crêpes\u003C\/b\u003E (Recipe from \u003Ca href=\"http:\/\/www.nytimes.com\/2005\/05\/15\/magazine\/15FOOD.html?_r=2\u0026amp;pagewanted=1\u0026amp;ei=5088\u0026amp;en=6a3214a2c87faab0\u0026amp;ex=1273809600\u0026amp;adxnnl=1\u0026amp;partner=rssnyt\u0026amp;emc=rss\u0026amp;adxnnlx=1182088887-MBQgjVoRMOhnHHzuzNjXyQ\"\u003ENY Times\u003C\/a\u003E)\u003Cbr \/\u003E\n\u003Cbr \/\u003E\n\u003Cu\u003EFor the crêpe batter\u003C\/u\u003E\u003Cbr \/\u003E\n6 tablespoons butter\u003Cbr \/\u003E\n3 cups milk\u003Cbr \/\u003E\n6 eggs\u003Cbr \/\u003E\n1 1\/2 cups flour\u003Cbr \/\u003E\n7 tablespoons sugar\u003Cbr \/\u003E\nPinch salt\u003Cbr \/\u003E\n\u003Cbr \/\u003E\n\u003Cu\u003EFor the vanilla pastry cream\u003C\/u\u003E\u003Cbr \/\u003E\n2 cups milk\u003Cbr \/\u003E\n1 vanilla bean, halved and scraped\u003Cbr \/\u003E\n6 egg yolks\u003Cbr \/\u003E\n1\/2 cup sugar\u003Cbr \/\u003E\n1\/3 cup cornstarch, sifted\u003Cbr \/\u003E\n3 1\/2 tablespoons butter\u003Cbr \/\u003E\n\u003Cbr \/\u003E\n\u003Cu\u003EFor the assembly\u003C\/u\u003E\u003Cbr \/\u003E\nCorn oil\u003Cbr \/\u003E\n2 cups heavy cream\u003Cbr \/\u003E\n1 tablespoon sugar\u003Cbr \/\u003E\n3 tablespoons Kirsch\u003Cbr \/\u003E\nConfectioners' sugar.\u003Cbr \/\u003E\n\u003Cbr \/\u003E\n\u003Cb\u003EThe day before, make the crepe batter and the pastry cream.\u003C\/b\u003E\u003Cbr \/\u003E\n\u003Cbr \/\u003E\nBatter: In a small pan, cook the butter until brown like hazelnuts. Set aside. In another small pan, heat the milk until steaming; allow to cool for 10 minutes. In a mixer on medium-low speed, beat together the eggs, flour, sugar and salt. Slowly add the hot milk and browned butter. Pour into a container with a spout, cover and refrigerate overnight.\u003Cbr \/\u003E\n\u003Cimg border=\"0\" height=\"427\" src=\"http:\/\/1.bp.blogspot.com\/-WoeueiARuKo\/T5-ov-JoN2I\/AAAAAAAABaM\/nAU5FSqZdog\/s640\/IMG_9776.JPG\" width=\"640\" \/\u003E\u003Cbr \/\u003E\n\u003Cimg border=\"0\" height=\"432\" src=\"http:\/\/2.bp.blogspot.com\/-QWNaQuEcQlI\/T5-owPNkt1I\/AAAAAAAABaY\/cVlHxhIq9d0\/s640\/IMG_9783.JPG\" width=\"640\" \/\u003E\u003Cbr \/\u003E\n\u003Cbr \/\u003E\nPastry cream: Bring the milk with the vanilla bean (and scrapings) to a boil, then set aside for 10 minutes; remove bean. Fill a large bowl with ice and set aside a small bowl that can hold the finished pastry cream and be placed in this ice bath.\u003Cbr \/\u003E\n\u003Cbr \/\u003E\nIn a medium heavy-bottomed pan, whisk together the egg yolks, sugar and cornstarch. Gradually whisk in the hot milk, then place pan over high heat and bring to a boil, whisking vigorously for 1 to 2 minutes. Press the pastry cream through a fine-meshed sieve into the small bowl. Set the bowl in the ice bath and stir until the temperature reaches 140 degrees on an instant-read thermometer. Stir in the butter. When completely cool, cover and refrigerate.\u003Cbr \/\u003E\n\u003Cimg border=\"0\" height=\"427\" src=\"http:\/\/3.bp.blogspot.com\/-D6OzFoucUyE\/T5-pW3S6dVI\/AAAAAAAABak\/l_Qi674w64c\/s640\/IMG_9802.JPG\" width=\"640\" \/\u003E\u003Cbr \/\u003E\n\u003Cbr \/\u003E\n\u003Cb\u003EAssemble the cake the next day.\u003C\/b\u003E\u003Cbr \/\u003E\n\u003Cbr \/\u003E\nBring the batter to room temperature. Place a nonstick or seasoned 9-inch crepe pan over medium heat. Swab the surface with the oil, then add about 3 tablespoons batter and swirl to cover the surface. Cook until the bottom just begins to brown, about 1 minute, then carefully lift an edge and flip the crepe with your fingers. Cook on the other side for no longer than 5 seconds. Flip the crepe onto a baking sheet lined with parchment. Repeat until you have 20 perfect crepes.\u003Cbr \/\u003E\n\u003Cimg border=\"0\" height=\"433\" src=\"http:\/\/4.bp.blogspot.com\/-BlMrIMhsuoM\/T5-px9hvSrI\/AAAAAAAABaw\/pN6davcMUMI\/s640\/IMG_9785.JPG\" width=\"640\" \/\u003E\u003Cbr \/\u003E\n\u003Cimg border=\"0\" height=\"433\" src=\"http:\/\/1.bp.blogspot.com\/-XBikJ-RoIYQ\/T5-pyHnDQnI\/AAAAAAAABa8\/kYZqDc7Snx4\/s640\/IMG_9789.JPG\" width=\"640\" \/\u003E\u003Cbr \/\u003E\n\u003Cimg border=\"0\" height=\"433\" src=\"http:\/\/2.bp.blogspot.com\/-Y9HIFAmXP5w\/T5-pyXGTKXI\/AAAAAAAABbI\/e8fkCY-eL8c\/s640\/IMG_9793.JPG\" width=\"640\" \/\u003E\u003Cbr \/\u003E\n\u003Cbr \/\u003E\nPass the pastry cream through a sieve once more. Whip the heavy cream with the tablespoon sugar and the Kirsch. It won't hold peaks. Fold it into the pastry cream.\u003Cbr \/\u003E\n\u003Cimg border=\"0\" height=\"427\" src=\"http:\/\/2.bp.blogspot.com\/-nyJX5Ufwhu4\/T5-qMpm2w6I\/AAAAAAAABbU\/OwrCp63QwSs\/s640\/IMG_9807.JPG\" width=\"640\" \/\u003E\u003Cbr \/\u003E\n\u003Cbr \/\u003E\nLay 1 crepe on a cake plate. Using an icing spatula, completely cover with a thin layer of pastry cream (about 1\/4 cup). Cover with a crepe and repeat to make a stack of 20, with the best-looking crepe on top. Chill for at least 2 hours. Set out for 30 minutes before serving. If you have a blowtorch for creme brulee, sprinkle the top crepe with 2 tablespoons sugar and caramelize with the torch; otherwise, dust with confectioners' sugar. Slice like a cake."},"link":[{"rel":"replies","type":"application/atom+xml","href":"http:\/\/cakeletsanddoilies.blogspot.com\/feeds\/6092793852256350258\/comments\/default","title":"Post Comments"},{"rel":"replies","type":"text/html","href":"http:\/\/cakeletsanddoilies.blogspot.com\/2012\/05\/gateau-de-crepes.html#comment-form","title":"0 Comments"},{"rel":"edit","type":"application/atom+xml","href":"http:\/\/www.blogger.com\/feeds\/9046264922348760987\/posts\/default\/6092793852256350258"},{"rel":"self","type":"application/atom+xml","href":"http:\/\/www.blogger.com\/feeds\/9046264922348760987\/posts\/default\/6092793852256350258"},{"rel":"alternate","type":"text/html","href":"http:\/\/cakeletsanddoilies.blogspot.com\/2012\/05\/gateau-de-crepes.html","title":"Gâteau de Crêpes"}],"author":[{"name":{"$t":"Cakeletsanddoilies"},"uri":{"$t":"http:\/\/www.blogger.com\/profile\/07007606216338235625"},"email":{"$t":"noreply@blogger.com"},"gd$image":{"rel":"http://schemas.google.com/g/2005#thumbnail","width":"16","height":"16","src":"https:\/\/img1.blogblog.com\/img\/b16-rounded.gif"}}],"media$thumbnail":{"xmlns$media":"http://search.yahoo.com/mrss/","url":"http:\/\/1.bp.blogspot.com\/-3YgOD90ppBc\/T6CbqrBUhrI\/AAAAAAAABbk\/AL9u5QGlNjA\/s72-c\/IMG_9863.JPG","height":"72","width":"72"},"thr$total":{"$t":"0"}},{"id":{"$t":"tag:blogger.com,1999:blog-9046264922348760987.post-6196981681402548510"},"published":{"$t":"2012-03-12T10:42:00.001+08:00"},"updated":{"$t":"2019-01-08T11:41:47.063+08:00"},"category":[{"scheme":"http://www.blogger.com/atom/ns#","term":"Cakes"}],"title":{"type":"text","$t":"Pistachio \u0026 Almond Cake"},"content":{"type":"html","$t":"\u003Cimg border=\"0\" height=\"426\" src=\"http:\/\/1.bp.blogspot.com\/-5gYNqu_sh9I\/T11UwYpFyXI\/AAAAAAAABV8\/aw3dc4vyVMc\/s640\/pistachiocake.JPG\" width=\"640\" \/\u003E\u003Cbr \/\u003E\nWhen I saw this Pistachio and Almond Cake from the \u003Ca href=\"http:\/\/au.phaidon.com\/store\/food-cook\/breakfast-lunch-tea-9780714844657\/\"\u003EBreakfast, Lunch, Tea cookbook by Rose Bakery\u003C\/a\u003E, I knew I got to make it. \u003Cbr \/\u003E\n\u003Cbr \/\u003E\nIt is a buttery and moist cake, perfect for afternoon tea. It is also relatively easy and quick to make.\u003Cbr \/\u003E\n\u003Cbr \/\u003E\nI have skipped the pistachio topping for the cake in the original recipe. I think it is not required as the cake tastes good on its own. I have also reduced the amount of sugar in the recipe (by 25g). The recipe calls for either rosewater or vanilla essence. I think rosewater taste\/smell like potpourri, so I opted for vanilla essence. I find that the lemon zest seems to overwhelm the flavour of the cake which I will probably skip the lemon zest next time I make it. The cake seems to brown too quickly, so I used aluminium foil to loosely cover the cake when it starts to brown on the top.\u003Cbr \/\u003E\n\u003Cbr \/\u003E\n\u003Cb\u003EPistachio \u0026amp; Almond Cake\u003C\/b\u003E\u003Cbr \/\u003E\n\u003Ci\u003E(recipe adapted from \u003Ca href=\"http:\/\/au.phaidon.com\/store\/food-cook\/breakfast-lunch-tea-9780714844657\/\"\u003EBreakfast, Lunch, Tea\u003C\/a\u003E)\u003C\/i\u003E\u003Cbr \/\u003E\n\u003Cbr \/\u003E\n\u003Cu\u003EIngredient\u003C\/u\u003E\u003Cbr \/\u003E\n250g unsalted butter\u003Cbr \/\u003E\n200g caster sugar\u003Cbr \/\u003E\ngrated zest of 1 lemon\u003Cbr \/\u003E\n1\/2 teaspoon vanilla essence\u003Cbr \/\u003E\n4 eggs\u003Cbr \/\u003E\n100g ground almonds\u003Cbr \/\u003E\n100g ground pistachios\u003Cbr \/\u003E\n50g plain flour, sifted\u003Cbr \/\u003E\n1 teaspoon baking powder\u003Cbr \/\u003E\npinch of salt\u003Cbr \/\u003E\n\u003Cbr \/\u003E\n1. Preheat oven to 180C.\u003Cbr \/\u003E\n\u003Cbr \/\u003E\n2. Line 28x13cm loaf tin with baking paper.\u003Cbr \/\u003E\n\u003Cbr \/\u003E\n3. Beat butter and sugar with an electric mixer until light and creamy.\u003Cbr \/\u003E\n\u003Cbr \/\u003E\n4. Beat in lemon zest and vanilla essence.\u003Cbr \/\u003E\n\u003Cimg border=\"0\" height=\"426\" src=\"http:\/\/2.bp.blogspot.com\/-05QWEMO1xgs\/T11hKhtmUHI\/AAAAAAAABWE\/IziNXamSGxw\/s640\/IMG_8932.JPG\" width=\"640\" \/\u003E\u003Cbr \/\u003E\n\u003Cbr \/\u003E\n5. Add the eggs one at a time, mixing well after each addition.\u003Cbr \/\u003E\n\u003Cbr \/\u003E\n6. Fold ground almonds, ground pistachios, plain flour, baking powder and salt into mixture.\u003Cbr \/\u003E\n\u003Cimg border=\"0\" height=\"426\" src=\"http:\/\/1.bp.blogspot.com\/-hw3wqwHU3Rs\/T11hYn887GI\/AAAAAAAABWM\/b2xAH53zhtY\/s640\/IMG_8928.JPG\" width=\"640\" \/\u003E\u003Cbr \/\u003E\n\u003Cimg border=\"0\" height=\"426\" src=\"http:\/\/4.bp.blogspot.com\/-c7glsew36dI\/T11hdXB_qiI\/AAAAAAAABWU\/1R3y88VD5yc\/s640\/IMG_8947.JPG\" width=\"640\" \/\u003E\u003Cbr \/\u003E\n\u003Cimg border=\"0\" height=\"426\" src=\"http:\/\/2.bp.blogspot.com\/-Lvu0N-oqlzk\/T11hjckewsI\/AAAAAAAABWc\/Dv7VoTa2r8w\/s640\/IMG_8952.JPG\" width=\"640\" \/\u003E\u003Cbr \/\u003E\n\u003Cimg border=\"0\" height=\"426\" src=\"http:\/\/4.bp.blogspot.com\/-WvMrPl-sbfE\/T11hqH50IaI\/AAAAAAAABWk\/G1nQzY78daU\/s640\/IMG_8962.JPG\" width=\"640\" \/\u003E\u003Cbr \/\u003E\n\u003Cbr \/\u003E\n7. Bake for 40-50 minutes or until cake is golden brown and when a toothpick is inserted in the center comes out clean."},"link":[{"rel":"replies","type":"application/atom+xml","href":"http:\/\/cakeletsanddoilies.blogspot.com\/feeds\/6196981681402548510\/comments\/default","title":"Post Comments"},{"rel":"replies","type":"text/html","href":"http:\/\/cakeletsanddoilies.blogspot.com\/2012\/03\/pistachio-almond-cake.html#comment-form","title":"1 Comments"},{"rel":"edit","type":"application/atom+xml","href":"http:\/\/www.blogger.com\/feeds\/9046264922348760987\/posts\/default\/6196981681402548510"},{"rel":"self","type":"application/atom+xml","href":"http:\/\/www.blogger.com\/feeds\/9046264922348760987\/posts\/default\/6196981681402548510"},{"rel":"alternate","type":"text/html","href":"http:\/\/cakeletsanddoilies.blogspot.com\/2012\/03\/pistachio-almond-cake.html","title":"Pistachio \u0026 Almond Cake"}],"author":[{"name":{"$t":"Cakeletsanddoilies"},"uri":{"$t":"http:\/\/www.blogger.com\/profile\/07007606216338235625"},"email":{"$t":"noreply@blogger.com"},"gd$image":{"rel":"http://schemas.google.com/g/2005#thumbnail","width":"16","height":"16","src":"https:\/\/img1.blogblog.com\/img\/b16-rounded.gif"}}],"media$thumbnail":{"xmlns$media":"http://search.yahoo.com/mrss/","url":"http:\/\/1.bp.blogspot.com\/-5gYNqu_sh9I\/T11UwYpFyXI\/AAAAAAAABV8\/aw3dc4vyVMc\/s72-c\/pistachiocake.JPG","height":"72","width":"72"},"thr$total":{"$t":"1"}},{"id":{"$t":"tag:blogger.com,1999:blog-9046264922348760987.post-2445045496714790860"},"published":{"$t":"2012-02-29T20:07:00.004+08:00"},"updated":{"$t":"2012-04-25T12:50:29.029+08:00"},"category":[{"scheme":"http://www.blogger.com/atom/ns#","term":"Cakes"}],"title":{"type":"text","$t":"Moist Apple Cake"},"content":{"type":"html","$t":"\u003Cimg border=\"0\" height=\"427\" src=\"http:\/\/1.bp.blogspot.com\/-9dEEQ0uPl08\/T0uKtpYpk0I\/AAAAAAAABUs\/KsBDeLUvZfU\/s640\/IMG_8846.JPG\" width=\"640\" \/\u003E\u003Cbr \/\u003E\n\u003Cbr \/\u003E\nI can't remember the last time I had apple cake and I think I can probably count with one hand the number of times I actually had apple cake. Then out of the blue last week, I thought to myself, I really could do with a piece of apple cake.\u003Cbr \/\u003E\n\u003Cbr \/\u003E\nThis lovely and simple apple cake is adapted from the \u003Ca href=\"http:\/\/cook-eat-love.com\/2010\/01\/moistest-apple-cake\/\"\u003Eapple cake recipe\u003C\/a\u003E from the \u003Ca href=\"http:\/\/cook-eat-love.com\/\"\u003ECook Eat Love\u003C\/a\u003E blog. The cake is very moist and smells AMAZING!\u003Cbr \/\u003E\n\u003Cbr \/\u003E\n\u003Cb\u003EMoist Apple Cake\u003C\/b\u003E\u003Cbr \/\u003E\n\u003Ci\u003E(recipe adapted from \u003Ca href=\"http:\/\/cook-eat-love.com\/2010\/01\/moistest-apple-cake\/\"\u003ECook Eat Love\u003C\/a\u003E)\u003C\/i\u003E\u003Cbr \/\u003E\n\u003Cbr \/\u003E\n\u003Cu\u003EIngredient\u003C\/u\u003E\u003Cbr \/\u003E\n1 cup caster sugar (plus 1\/4 cup for coating the apples)\u003Cbr \/\u003E\n125g unsalted butter, soft\u003Cbr \/\u003E\n1 teaspoon vanilla essence\u003Cbr \/\u003E\n170g block low fat cream cheese\u003Cbr \/\u003E\n2 large eggs\u003Cbr \/\u003E\n1 1\/2 cup plain flour\u003Cbr \/\u003E\n1 1\/2 tsp baking powder\u003Cbr \/\u003E\n1\/4 tsp salt\u003Cbr \/\u003E\n2 tsp cinnamon\u003Cbr \/\u003E\n3 granny smith apples, peeled and chopped\u003Cbr \/\u003E\n1 granny smith apples, peeled and sliced\u003Cbr \/\u003E\nA squeeze of lemon \u003Cbr \/\u003E\n\u003Cbr \/\u003E\n1. Preheat oven to 180C.\u003Cbr \/\u003E\n\u003Cbr \/\u003E\n2. Line 18cm cake tin with baking paper. (I skipped this step because I used a non-stick tin with removable base)\u003Cbr \/\u003E\n\u003Cbr \/\u003E\n3. Beat 1 cup sugar, butter, vanilla essence and cream cheese with an electric mixer until well combine.\u003Cbr \/\u003E\n\u003Cimg border=\"0\" height=\"427\" src=\"http:\/\/1.bp.blogspot.com\/-GmfENa9SQoY\/T0uLHxeQkoI\/AAAAAAAABU4\/ouuWf2vj3_A\/s640\/IMG_8770.JPG\" width=\"640\" \/\u003E\u003Cbr \/\u003E\n\u003Cbr \/\u003E\n4. Add the eggs one at a time, mixing well after each addition.\u003Cbr \/\u003E\n\u003Cimg border=\"0\" height=\"427\" src=\"http:\/\/3.bp.blogspot.com\/-iPszhxnLp1k\/T0uLUdyk2GI\/AAAAAAAABVE\/t0MQhuTil2s\/s640\/IMG_8771.JPG\" width=\"640\" \/\u003E\u003Cbr \/\u003E\n\u003Cbr \/\u003E\n5. Sift flour, baking powder and salt into the mixture and mix with hand whisk or spatula until well incorporated. \u003Cbr \/\u003E\n\u003Cbr \/\u003E\n6. Combine 1\/4 cup sugar and cinnamon in a bowl. Coat chopped apple with 2 tablespoon of the sugar and cinnamon mixture.\u003Cbr \/\u003E\n\u003Cbr \/\u003E\n7. Stir chopped apple mixture into batter. \u003Cbr \/\u003E\n\u003Cimg border=\"0\" height=\"427\" src=\"http:\/\/1.bp.blogspot.com\/-8f00YHn2r64\/T0uLfKCT8lI\/AAAAAAAABVQ\/VCOlf1efK9A\/s640\/IMG_8774.JPG\" width=\"640\" \/\u003E\u003Cbr \/\u003E\n\u003Cbr \/\u003E\n8. Pour batter into cake tin.\u003Cbr \/\u003E\n\u003Cimg border=\"0\" height=\"427\" src=\"http:\/\/1.bp.blogspot.com\/-wLUbexFBGCw\/T0uLrDBP2qI\/AAAAAAAABVc\/Ie8Qrc61DDQ\/s640\/IMG_8776.JPG\" width=\"640\" \/\u003E\u003Cbr \/\u003E\n\u003Cbr \/\u003E\n9. Coat sliced apple with 1 tablespoon of sugar and cinnamon mixture.\u003Cbr \/\u003E\n\u003Cbr \/\u003E\n10. Arrange the slice apples on top of the cake. And sprinkle remaining sugar and cinnamon mixture over cake.\u003Cbr \/\u003E\n\u003Cimg border=\"0\" height=\"427\" src=\"http:\/\/1.bp.blogspot.com\/-Kej4NrGZLQA\/T0uMi5iwJ2I\/AAAAAAAABV0\/Y-4zmeDIofc\/s640\/IMG_8784.JPG\" width=\"640\" \/\u003E\u003Cbr \/\u003E\n\u003Cbr \/\u003E\n11. Baked for about 1 hour 15 minutes, or until cake is golden brown and when a toothpick is inserted in the center comes out clean.\u003Cbr \/\u003E\n\u003Cimg border=\"0\" height=\"427\" src=\"http:\/\/3.bp.blogspot.com\/-OjVIbxIDOwo\/T0uL0l7fhhI\/AAAAAAAABVo\/0XoOa1u-Yr0\/s640\/IMG_8787.JPG\" width=\"640\" \/\u003E"},"link":[{"rel":"replies","type":"application/atom+xml","href":"http:\/\/cakeletsanddoilies.blogspot.com\/feeds\/2445045496714790860\/comments\/default","title":"Post Comments"},{"rel":"replies","type":"text/html","href":"http:\/\/cakeletsanddoilies.blogspot.com\/2012\/02\/moist-apple-cake.html#comment-form","title":"1 Comments"},{"rel":"edit","type":"application/atom+xml","href":"http:\/\/www.blogger.com\/feeds\/9046264922348760987\/posts\/default\/2445045496714790860"},{"rel":"self","type":"application/atom+xml","href":"http:\/\/www.blogger.com\/feeds\/9046264922348760987\/posts\/default\/2445045496714790860"},{"rel":"alternate","type":"text/html","href":"http:\/\/cakeletsanddoilies.blogspot.com\/2012\/02\/moist-apple-cake.html","title":"Moist Apple Cake"}],"author":[{"name":{"$t":"Cakeletsanddoilies"},"uri":{"$t":"http:\/\/www.blogger.com\/profile\/07007606216338235625"},"email":{"$t":"noreply@blogger.com"},"gd$image":{"rel":"http://schemas.google.com/g/2005#thumbnail","width":"16","height":"16","src":"https:\/\/img1.blogblog.com\/img\/b16-rounded.gif"}}],"media$thumbnail":{"xmlns$media":"http://search.yahoo.com/mrss/","url":"http:\/\/1.bp.blogspot.com\/-9dEEQ0uPl08\/T0uKtpYpk0I\/AAAAAAAABUs\/KsBDeLUvZfU\/s72-c\/IMG_8846.JPG","height":"72","width":"72"},"thr$total":{"$t":"1"}},{"id":{"$t":"tag:blogger.com,1999:blog-9046264922348760987.post-8970181754955853824"},"published":{"$t":"2012-02-15T19:58:00.001+08:00"},"updated":{"$t":"2019-01-08T12:22:19.957+08:00"},"category":[{"scheme":"http://www.blogger.com/atom/ns#","term":"Cakes"}],"title":{"type":"text","$t":"Pineapple Yoghurt Cheesecake"},"content":{"type":"html","$t":"\u003Cimg border=\"0\" height=\"640\" src=\"http:\/\/3.bp.blogspot.com\/-QOUbZ8w_FLg\/TzuYDwmSDxI\/AAAAAAAABS0\/0FMMLGl4i4Q\/s640\/IMG_8683.JPG\" width=\"435\" \/\u003E\u003Cbr \/\u003E\nThe pineapple yogurt cheesecake has been on my to-bake list for a very long time. So for this Valentine’s Day, I decided to give it a go. It is pretty awesome. The yogurt and pineapple makes this cheesecake lighter than the usual baked cheesecake. I love the biscuit sponge, which is like a thin sponge cake base. So good I can eat it by itself.\u003Cbr \/\u003E\n\u003Cbr \/\u003E\n\u003Cb\u003EPineapple Yoghurt Cheesecake\u003C\/b\u003E\u003Cbr \/\u003E\n\u003Ci\u003E(recipe adapted from \u003Ca href=\"http:\/\/www.amazon.com\/Okashi-Treats-Sweet-Made-Love\/dp\/9812617809\"\u003EOkashi by Keiko Ishida\u003C\/a\u003E)\u003C\/i\u003E\u003Cbr \/\u003E\n\u003Cbr \/\u003E\n\u003Cu\u003ESpecial Biscuit Sponge\u003C\/u\u003E\u003Cbr \/\u003E\n40g pastry flour\u003Cbr \/\u003E\n20g corn flour\u003Cbr \/\u003E\n35g unsalted butter, melted\u003Cbr \/\u003E\n90g egg whites\u003Cbr \/\u003E\n80g caster sugar\u003Cbr \/\u003E\n80g egg yolks\u003Cbr \/\u003E\n\u003Cbr \/\u003E\n\u003Cu\u003EPineapple Yogurt Cream Cheese\u003C\/u\u003E\u003Cbr \/\u003E\n130g canned pineapple, cut into small cubes\u003Cbr \/\u003E\n200g cream cheese\u003Cbr \/\u003E\n80g castor sugar\u003Cbr \/\u003E\n300g natural yogurt (Sugar Free Plain Yogurt)\u003Cbr \/\u003E\n100g whipping cream\u003Cbr \/\u003E\nzest of 1 lemon\u003Cbr \/\u003E\n5g gelatin sheets \u003Cbr \/\u003E\n\u003Cbr \/\u003E\nTo make special biscuit sponge:\u003Cbr \/\u003E\n\u003Cimg border=\"0\" height=\"426\" src=\"http:\/\/3.bp.blogspot.com\/-D3tBUh6_fq8\/TzpdPgq3fVI\/AAAAAAAABSQ\/uLZG1W5h1l4\/s640\/Yogurt+Cheesecake+1+%28Large%29.jpg\" width=\"640\" \/\u003E\u003Cbr \/\u003E\n1. Preheat oven to 200C.\u003Cbr \/\u003E\n2. Line 28x28cm square cake pan with baking paper.\u003Cbr \/\u003E\n3. Sift pastry flour and corn flour.\u003Cbr \/\u003E\n4. Beat egg whites with an electric mixer until foamy.\u003Cbr \/\u003E\n5. Add sugar to egg whites and beat until stiff peaks form.\u003Cbr \/\u003E\n6. Add egg yolks and beat until combine.\u003Cbr \/\u003E\n7. Fold flours into egg mixture with spatula.\u003Cbr \/\u003E\n8. Pour melted butter into batter and fold well.\u003Cbr \/\u003E\n9. Pour batter into cake pan and spread evenly with a scraper.\u003Cbr \/\u003E\n10. Bake for 10-15 mins.\u003Cbr \/\u003E\n\u003Ci\u003EOptional- Peel off brown skin from the top of sponge.\u003C\/i\u003E\u003Cbr \/\u003E\n\u003Cbr \/\u003E\nTo make pineapple yogurt cream cheese:\u003Cbr \/\u003E\n\u003Cimg border=\"0\" height=\"427\" src=\"http:\/\/4.bp.blogspot.com\/-RYICvNIch2w\/Tzpdj_lIaPI\/AAAAAAAABSc\/IqK23mABm_c\/s640\/Yogurt%2BCheesecake2%2B%2528Large%2529.jpg\" width=\"640\" \/\u003E\u003Cbr \/\u003E\n1. Soaked gelatin sheets in iced water to soften.\u003Cbr \/\u003E\n2. Beat cream cheese and castor sugar with an electric mixture until creamy.\u003Cbr \/\u003E\n2. Add yogurt, cream and zest and beat until combine.\u003Cbr \/\u003E\n3. Place softened gelatin sheets in double boiler over simmering water until melted.\u003Cbr \/\u003E\n4. Add cream cheese mixture into melted gelatin and mix until incorporated.\u003Cbr \/\u003E\n5. Transfer half yogurt cream cheese into another bowl.\u003Cbr \/\u003E\n6. Add pineapple to half the yogurt cream cheese and fold together.\u003Cbr \/\u003E\n\u003Cbr \/\u003E\nTo assemble:\u003Cbr \/\u003E\n\u003Cimg border=\"0\" height=\"427\" src=\"http:\/\/3.bp.blogspot.com\/-BF0AaFintGc\/TzpdzMXmyAI\/AAAAAAAABSo\/WiVV8jk6zFw\/s640\/IMG_8636.JPG\" width=\"640\" \/\u003E\u003Cbr \/\u003E\n1. Using an 18x18cm square cake pan, cut out 18cm square from biscuit sponge.\u003Cbr \/\u003E\n2. Line cake pan with baking paper (optional if you have a cake pan with removable base).\u003Cbr \/\u003E\n3. Place biscuit sponge in cake pan.\u003Cbr \/\u003E\n4. Pour pineapple yogurt cream cheese mixture over biscuit sponge.\u003Cbr \/\u003E\n5. Level evenly with a scraper.\u003Cbr \/\u003E\n6. Pour remaining yogurt cream cheese over and level evenly again\u003Cbr \/\u003E\n7. Refrigerate overnight to set."},"link":[{"rel":"replies","type":"application/atom+xml","href":"http:\/\/cakeletsanddoilies.blogspot.com\/feeds\/8970181754955853824\/comments\/default","title":"Post Comments"},{"rel":"replies","type":"text/html","href":"http:\/\/cakeletsanddoilies.blogspot.com\/2012\/02\/pineapple-yoghurt-cheesecake.html#comment-form","title":"0 Comments"},{"rel":"edit","type":"application/atom+xml","href":"http:\/\/www.blogger.com\/feeds\/9046264922348760987\/posts\/default\/8970181754955853824"},{"rel":"self","type":"application/atom+xml","href":"http:\/\/www.blogger.com\/feeds\/9046264922348760987\/posts\/default\/8970181754955853824"},{"rel":"alternate","type":"text/html","href":"http:\/\/cakeletsanddoilies.blogspot.com\/2012\/02\/pineapple-yoghurt-cheesecake.html","title":"Pineapple Yoghurt Cheesecake"}],"author":[{"name":{"$t":"Cakeletsanddoilies"},"uri":{"$t":"http:\/\/www.blogger.com\/profile\/07007606216338235625"},"email":{"$t":"noreply@blogger.com"},"gd$image":{"rel":"http://schemas.google.com/g/2005#thumbnail","width":"16","height":"16","src":"https:\/\/img1.blogblog.com\/img\/b16-rounded.gif"}}],"media$thumbnail":{"xmlns$media":"http://search.yahoo.com/mrss/","url":"http:\/\/3.bp.blogspot.com\/-QOUbZ8w_FLg\/TzuYDwmSDxI\/AAAAAAAABS0\/0FMMLGl4i4Q\/s72-c\/IMG_8683.JPG","height":"72","width":"72"},"thr$total":{"$t":"0"}}]}});