Monday, July 21, 2014

Mixed Berries Yogurt Cake


Looks who's posting here!! Yeah...I'm back on the track!
When was my last post? A year ago? Oh my.....;p
First in 2014...haha! A simple and yummy cake, Mixed Berries Yogurt Sponge.


Ingredients for the sponge:
6 egg yolks
20g sugar
60g fresh milk
45g cornoil
100g low gluten flour / cake flour
15g corn flour

6 egg whites
70g sugar
 Ingredients for the yogurt cream:
50g fresh rapsberries
50g fresh blackberries
100g plain yogurt
300g fresh cream (whipped)

Method:
~ Beat egg yolks together with sugar until well mix.
~ Add in fresh milk, cornoil and stir well. Then followed by cake flour and corn flour. Mix well and set aside.
~ Beat egg whites with sugar until stiff.
~ Mix egg whites into egg yolk batter and mix well slowly.
~ Pour into two 6" round pan and bake at 180'C for 25-30 mins.
~ Cool the sponge and split into 2 layers for each sponge.
~ Blend the berries together with yogurt and mix into whipped cream.
~ Spread yogurt cream on sponges and sandwiched them.
~ Cover the cake with plain whipped cream if you prefer and decorate with your own desire.


Chill before serving. The taste was good and the cream was like ice-cream. It didn't stay long in my fridge, guess this is a good recipe that adores by my family.
I'll try to bake more!!

Monday, July 29, 2013

Lemon Cupcakes with Coffee Cream


It has been quite a long time since last post, huh?! Yup...getting lazier and lazier with anything creative but at least I do bake all the old recipes again and again. Well, time flies and its the end of July, school holiday will starts soon and I'm going to enjoy this coming holiday to the fullest...:)
Here, a simple recipe that I've got from  the 200 cupcakes by Joanne Farrow. I modified the recipe to suit my taste.


Ingredients:
125g butter
120g sugar
2 eggs
2 tbsps lemon juice
1 tbsp lemon rind
150g self raising flour
1/2 tsp baking powder
50g almond flakes

Cream:
2 tbsps Coffee paste
100g cream
50g sugar
1 egg yolk




Method:
~ Cream butter and sugar till fluffy then add in eggs and stir well.
~ Add in lemon rind and lemon juice and mix well.
~ Add in flour and baking powder and mix well.
~ Spoon into prepared cups and sprinkle the almond flakes on top of the cupcakes. Bake in the preheated oven at 180'C for 20 minutes.
~ Meanwhile melt the sugar, cream and coffee paste in a bowl (double boil), add in egg yolk and off the heat. Stir well and beat the mixture to a snooth texture, shown below.
~ Transfer the smooth cream into a piping bag then slowly pump the cream into the cool cupcakes from the center.
~ Chill the cake before serving.


Try this simple recipe for your light tea break, I'm sure you'll like it.
The texture is so soft with the zest of lemon taste. You can always ignore the coffee cream if you like, the cupcakes are as tasty as they look.


CHEERS!

Monday, June 24, 2013

Butter Banana Cake

Hey there, how are everyone doing? We are facing a seriously hazy weather in Malaysia. Hope everyone is alright and take care, especially the young kids, old folks and expected mothers. Drink more water, take more fruits and vegetables and stay indoors as you can.
Bake some simple yummy cakes for tea or breakfast like what I just did.....^^



Ingredients:
250g butter
180g sugar
3 eggs
300g bananas (mashed)
1tbsp lime juice
300g self raising flour
4 tbsps milk powder


Method:
- Mix the flour and milk powder together.
- Beat butter and sugar till light and pale.
- Add in eges one at a time.
- Add in masged bananas , mix well.
- Add in lime juice follow by the flour mixture at low speed.
- Pour mixture into a 9" ring pan and bake at 160'C for 45 minutes.
 Texture was very good, it stays soft up to 3 days. I like this so much compare to those with cornoil.
My family loves this recipe and they even ask me to bake again!!


From the pictures above you can see the texture clearly, soft and fluffy right?
Oh...the side was crispy too, of course getting softer another day but it still good!
Hope you all like this too!!


Cheers!!

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