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Posts Tagged ‘butter cake’

Another type of cheesecake

May 10, 2013 4 comments

This cake…

I don’t even know how to title it.

It has cream cheese in it.

It has white chocolate,

It has butter.

Yet it’s not exactly a cheesecake,

nor is it a buttercake,

and definitely not a blondie.

steamed cheesecake 1

Oh, and did i mention that it was steamed, not baked?

steamed cheesecake 2

But if i were to have a go at this cake,

I would say this is a cake between a sponge and a butter cake.

It’s light and soft, yet it’s “bulky”.

It’s sweet, but not sponge-cake sweet.

Its rich, but not buttery cake rich.

Oh well, whatever the case, i think it’s a pretty good cake, considering that it’s steamed.

Which brings me to another point.

Admist rising electrical bills (Having a baby really jacks up your bills!), and a full force electrical oven which drains 2200 watts each time i fire it, I decided that i should steam more often and bake less.

steamed cheesecake

So here it is!

Steamed cheesecake with white chocolate

Taken from Cake Kukus (Sedap)

(Makes 5 cupcake size)

38 grams cream cheese (double boiled till melted)

4 egg yolks

2 egg whites

63 grams sugar

1/8 tsp salt

63 gram AP flour

10 gram milk powder

1/4 tsp baking powder

50 grams butter, melted

38 grams white chocolate (melted with butter)

Beat eggs, sugar and salt till light and fluffy. Add melted cream cheese, mix till well combined.

Fold in flour, milk powder and baking powder

Add melted butter and white chocolate slowly, and fold till evenly mixed

Pour into cupcake tins that have been lined with greased baking paper.

Steam for 30 minutes or till cooked.

Nutella Bottomed Cake

March 24, 2012 7 comments

I made a boo-boo with this one.

 

Instead of having a Nutella Swirl Cake, I ended up with a Nutella BOTTOMED cake.

Seemed like all the Nutella sank while baking.

I could only think of one reason for this. Homemade Nutella (Yes!I made Nutella from scratch!)

My homemade Nutella was probably denser  than the commercial ones as i have decided to altogether skip a “drizzle hot milk to thin” instruction on the recipe.

I guess the cake batter wasn’t able to put up with all that weight and gave way as the homemade Nutella made its royal descent to the bottom of the pan.

But waitt!! Please don’t give up on it yet!

Although this cake is not picture perfect, i didn’t say it wasn’t delicious. Because it damn well is!

The Nutella formed a very thick, fudgy texture when baked.

It’s like eating a butter cake, with fudge topping.

Just that the fudge TOPPING, happened to be fudge BOTTOMS.

Really, It’s just a matter of the order of the two layers.

No biggie!

Nutella-Swirl Pound Cake

Ingredients

  1. 1 1/2 cups all-purpose flour, plus more for dusting
  2. 4 large eggs, at room temperature
  3. 2 teaspoons pure vanilla extract
  4. 3/4 teaspoon baking powder
  5. 1/4 teaspoon salt
  6. 2 sticks unsalted butter, softened
  7. 1 1/4 cups sugar
  8. One 13-ounce jar Nutella
  1. Preheat the oven to 325°. Lightly grease and flour a 9-by-5-inch loaf pan, tapping out any excess flour. In a glass measuring cup, lightly beat the eggs with the vanilla. In a medium bowl, whisk the 1 1/2 cups of flour with the baking powder and salt.
  2. In a large bowl, using a handheld mixer, beat the butter with the sugar at medium-high speed until fluffy, about 3 minutes. With the mixer at medium-low speed, gradually beat in the egg mixture until fully incorporated. Add the flour mixture in 3 batches, beating at low speed between additions until just incorporated. Continue to beat for 30 seconds longer.
  3. Spread one-third of the batter in the prepared pan, then spread half of the Nutella on top. Repeat with another third of the batter and the remaining Nutella. Top with the remaining batter. Lightly swirl the Nutella into the batter with a butter knife. Do not overmix.
  4. Bake the cake for about 1 hour and 15 minutes, until a toothpick inserted in the center comes out clean. Let the cake cool in the pan for 15 minutes. Invert the cake onto a wire rack, turn it right side up and let cool completely, about 2 hours. Cut the cake into slices and serve.

 

 

 

Categories: Cakes Tags: , , , ,

Apple Cherry Butter Cake

July 4, 2011 12 comments

You can put a cherry on pretty much everything.

On a sundae,

on a milkshake,

in your cocktail,

in your cookies,

or for this instance, on a cake.

Don’t they just prettify ?

I have apple juice in this cake. And cherries both ON the cake and IN the cake.

Well, at least that was the intention. To have bits of cherries throughout the cake. But it seems like the Maraschinos had other plans. They all decided to go south to the bottom of the cake.

I patted the cherries dry before folding it into the batter. I sprinkled them with flour too. But neither seemed to work. I guess it must have been the batter which wasnt thick enough.

Anyways no point beating yourself about for sunken cherries. It just means you gotta dig deeper to get the good stuffs.

Or you can distract people by cutting the cake into fancy shapes, and of course, top it off with yet another cherry!

Lemon Cherry Cake

200 gr butter

125 gr caster sugar

4 eggs

200 gr AP flour

30 gr cornflour

15 gr milk powder

2 tsp baking powder

75 ml apple juice

100 gr maraschino cherries

1. Sift the AP, cornflour, milk powder and baking powder into a bowl.

2. Beat butter and sugar till light and fluffy. Add the eggs gradually, making sure that each is incorporated before adding the next one.

3. Add the flour mixture alternately with the apple juice.

4. Fold in the diced cherries.

5. Pour into a pregreased and prelined 22 x 22 x4 cm baking tin.

6. Bake at 180 degree celcius for 30 minutes or till it gets cooked.

Brown Sugar Pound Cake

October 20, 2010 9 comments

I almost didnt want to post this up. Let’s face it, this isnt exactly the most interesting looking cake. It is brown, plain and dull. In fact it is looking kinda ugly.

And no matter which angle i took it from, the pics just refused to come out right. I bent over my back, trying to capture it from an angle that would make it look somewhat prettier, but it didnt work. I gave up, but still uploaded it to the computer anyway, out of habit.

I took a bite of the cake. It was good. Moist, dense, and very flavourful.

I am a sucker for brown sugar, and was absolutely loving the aroma it brought to the cake.

I placed the cake in a cake stand, and left it around for the other family members to eat it. They did, each silently helping him/herself to the slice.

No one commented though, and that’s pretty common, cause i bake almost everyday, and it is quite needless for them to be commenting everyday. And i let it at that, no bothering to ask for opinions as well.

The next morning i cut myself another slice from the now much smaller cake.

The day old cake really impressed me this time. The brown sugar left DEEP marks within the cake and gave the cake such a strong personality. , and boy, that was when i decided that this post HAS to go up.

I am for that  “not all that glitter is gold” thing today. For this definitely didnt glitter, but it still shone!

Recipe from nosh with me

(who adapted from L.A Times) Thanks for sharing!!

*note:  I omitted the glaze as i thought the cake was sweet enough as it is

Cake Ingredients
3 cups flour
1/2 teaspoon baking powder
1/4 teaspoon salt
1 cup milk
1 teaspoon vanilla
1 1/2 cups (3 sticks) butter, softened, plus additional for greasing the pan
1 (1-pound) box dark brown sugar
1/2 cup white sugar
5 eggs

Cake Preparation

  1. Heat the oven to 325 degrees. Grease and flour a 10-inch tube pan.
  2. In a mixing bowl, combine the flour, baking powder and salt and stir with a fork; set aside. Into a small bowl, pour the milk and add the vanilla; set aside.
  3. With a mixer, beat the butter at high speed until light and fluffy. Add the brown sugar in three batches, then add all of the white sugar, beating after each addition. Add the eggs one by one, beating well after each addition.
  4. Reduce the speed to low and add half of the flour mixture and then half the milk, beating until the flour or milk has disappeared into the batter. Add the rest of the flour and the rest of the milk in the same way. Quickly scrape the batter into the tube pan and bake until the cake is nicely browned at the edges, springs back when lightly touched at the center and a wooden skewer inserted into the center comes out clean, about 1 hour and 10 minutes.
  5. Remove the pan from the oven and leave it on a wire rack for 20 to 30 minutes. Loosen the cake from the pan with a table knife and turn it out onto a wire rack or plate, then leave it to cool completely. When cool, glaze with caramel glaze.

Glaze Ingredients
2 tablespoons butter
4 tablespoons half and half (I used whole milk)
1/2 cup packed brown sugar
1 cup powdered sugar
1/2 teaspoon vanilla extract

Glaze Preparation

  1. In a saucepan over medium heat, melt the butter.
  2. Add milk and brown sugar, stir to combine.
  3. Boil vigorously for 1 minute.
  4. Remove from heat and beat in 1/2 cup powdered sugar.
  5. Cool slightly then beat in the vanilla and remaining powdered sugar, adding more milk if necessary.
  6. Quickly spoon over cake before glaze sets.
Categories: Cakes Tags: , , , ,

Sponge Cake with Fermented Cassava

August 5, 2010 Leave a comment

This is not your average sponge cake.. No sire, this cake has a lil extra ingredient, the fermented cassava, or better known as “tape”.

Tape is commonly served as a dessert here in Indonesia. It  is characterised by a unique distinctive sweet – sour taste, and a slight alcoholic aroma. To me, it tastes like something that has gone rather rancid.

Fortunately, the peeps in my office are so exposed to the tape that they took no second thought sinking their teeth into the cake. And fortunately, the tape didn’t impart too much of it’s flavour into the cake. In fact, it was so mild that it was almost missable. 😉

I guess the point of using the tape is to keep the cake moist and soft. Just like bananas in a banana cake. The further along the ripening process in the fruit, or in this case, the tuber (is cassava even a tuber?) the better it is for the cake.

The cake that looks like a giant Donut

July 21, 2010 1 comment

U can’t see the insides of this cake. But it’s marbled, and i was too lazy to take another shot of the interior of the cake.

This recipe came from Rose Levy Beranbaum’s latest book, Heavenly Cakes, titled "Marble Velvet Cake" .

This cake did deliver what the book promises, a velvety, rich and moist butter cake that is part chocolate and part vanilla.

To top all that goodness, i drizzled a generous coating of the optional, but super yumm-eh, chocolate ganache over it.

This chocolate ganache totally won me over. Its glossy appearance turns matte when the chocolate has cooled and dried up. (YES! this chocolate ganache actually dries up in the tropical and humid climate i am in!)

Cool and dry chocolate ganache are a dream come true for me. Cakes with cool and dry chocolate ganache are travel friendly can be delivered messy- free to unsuspecting recipients, which in turn, gives me more room to bake. ^^

Recipe:

85 gr dark chocolate

112 gr egg yolks ( about 6)

242 gr sour cream (1 cup)

2 tsp vanilla extract

300 gr cake flour

300 gr superfine sugar

1 tsp baking powder

3/4 tsp baking soda

1/2 tsp salt

255 gr unsalted butter

1. Double boil or using the microwave, melt the dark chocolate

2. In a medium bowl, whisk together the yolks, 1/4 c of the sour cream, and vanilla till just combined

3. In a bowl of a stand mixer fitted with the paddle attachment, mix the flour, sugar, baking powder, baking soda and salt on low for 30 secs. Add butter and the remaining sour cream. Mix on low until ingredients are moistened. Raise the speed to medium and beat for 1.5 minutes. Scrape down the sides of the bowl.

4. Starting on medium low speed, gradually add the egg mixture in three parts. Beat on medium for 20 seconds after each additions to incorporate the ingredients and strengthen the structure. Scrape down the sides of the bowl.

5. Remove 1/3 of the batter (354 gr) to a bowl and stir in melted chocolate until uniform in colour. Scoop 1/3 of remaining batter onto prepared pan. Top with dollops of half the chocolate batter. Spread gently, but evenly. Top with another 1/3 of the plain batter, then dollops of the remaining chocolate batter. Spread evenly and top with remaining 1/3 of the plain batter, spreading it evenly over the top. Use a regular spoon to marbelize the batter lightly. Dip the tablespoon without touching the bottom or sides and lift up and over in a folding motion, 6 to 8 times, going all around the pan. Smooth the surface evenly.

6. Bake the cake for 50-60 minutes, or  until a wire cake tester inserted between the tube and the side comes out clean, and the cake lightly springs back when lightly touched. The cake should start to shrink from the pan after removal from oven. During baking, it will rise above the centre tube, but on cooling, it will level from center tube.

7. Let cool in wire rack for 10 minutes before unmoulding.