Chocolate Marble Chiffon Cake & Red Bean Marble Chiffon Cake

After so many attempts and through trial and error, I must say, I've finally unfolded the secret to Chiffon cake. In fact, I'm beginning to enjoy making this cake now that I've succeeded. Somehow, it overwhelm me when I see it rising and the look and taste of the texture turns out just perfect. It's really satisfying.

The Red Bean Marble Chiffon is a mix and match thing. After trying out the recipe from Happy Flour's blog, I thought I'll give it a bit of design, infact, I've wanted it to be in layers but it didn't turn out that way....oh well, the end result wasn't that bad and it's yummy that's all that matters.

Pandan Kaya Layer Cake

Finally, I managed to come out with a nice layer. This is my second attempt on the cake. I suppose, it must be the cake ring which I purchased specially for this cake. It takes some patience but it's well worth it, after completion.






















Here's the recipe:
Cake
200gm sponge mix flour
4 eggs
3 Tbsp pandan juice
(substitue Pandan essence add a tsp of green colouring)
3 Tbsp of coconut milk mixed with
1 Tbsp corn oil
 Method:
1. Beat sponge mix flour and eggs till light.
2. Add pandan juice and continue to beat till fluffy.  (Add green colouring if necessary) Mix in coconut milk and corn oil till well combined.
3. Pour into a lined and greased 20cm/8" round cake tin and bake in preheat oven at 180 centigrade for 35-40mins.till cooked and brown.
4. Remove the cake from oven and leave to cool. Slice cake horizontally to 3 pieces.

Pandan Kaya( coconut custard)
8 Tbsp green peas  flour
1 Tbsp instant jelly powder (plain)
800ml coconut milk/cream
170gm ( reduce to your liking)
1/2tsp salt
a little green colouring                                                                       
Decoration: 50gm dessicated coconut
 Method:
1. Put all ingredients into a pot and mix well.
2. Using medium heat, stir and cook till mixture has thickened.
3. Keep mixture hot by putting pot in a pan of hot water to preventy it from setting to quickly.
To Assemble:
1. Place a 20cm/8" cake ring (can get it at cake utensils shop) on a cake board. put 1 slice of cake into the cake ring, making sure there is space all around for the pandan kaya.
2. Scoop some pandan kaya to cover cake and sides. Repeat the same till the last layer is covered with pandan kaya.
3. Leave aside to cool and set before chilling in the fridge for at least 4 hrs, best overnight before removing the cake ring.
4. Decorate the whole cake with dessicate coconut.

My Swiss Roll Affair

After browsing through the lovely swiss rolls by the bloggers, I just had to try my hand on the swiss rolls. It doesn't look so difficult and the ingredients are very simple.... or so I thought! Well, one have to try out before making the judgement. My first attempt was a real disaster....could not managed to roll up, it practically disintegrated before my eyes. The second attempt was not any better, the cake was too hard. Either I messed up with the rolling up or the texture of the cake is not exactly the same as those nice picture posted in the blog. So determined to conquer this quest, I tried out a few more times (phew!!! don't know how many eggs I've wasted). Finally....this is the best result I could come up with. Judge for yourself...how do you rate this?? Made a few selection...coffee penaut butter swiss roll, pandan kaya swiss roll, whipped cream mango swiss roll. Haven't tried out the butter cream yet.

All in all, Swiss Roll may sound easy but it really need some skill and technique. Still not satisfied with my swiss roll. Guess, have to waste some more eggs.......

Dolly's Bake

My first attempt on Pau. Not quite up to my expectation....still need alot of practise on the pleating part ...It's really not easy. Need a sifu.

Made the Cinnamon Roll with the left-over Tang Zhong from my Sandwich Loaf. I think it has over risen..shouldn't it be flat. Anyway, the texture is very soft and it taste yummy.

Made Rice Fatt Koh again, but added some grated coconut in it this time. Not particularly fancy this fatt koh, it's just the joy of of seeing it open when the cover is lifted.

Sandwich Loaf Tang Zhong method

After reading so much about this method of bread making from the blogger, I just had to try it out myself. My first attempt did not yield the result as the one I've view in other blogger's blog. Although it was very soft in texture but it did not rise as it should, the proofing time was way too long, it did not rise up 90 percent of the bread tin even by the time I started to put in the oven.

Not satisfied with the turn out, I set out to give it another try...so finally, I got this. I guess, this is how it should look. True indeed, the softness of this bread is beyond doubt. It is best eaten as it is, cos' toasting will not do justice to this bread.

Japanese Black Pearl

It was after dinner around eightish in the evening, and since I'll be alone for a couple of hours until my other half come back from a meeting, I set out to try out this recipe which I came across from Aunty Yochana's blog. I have all the required ingredients at hand and also I wanted to use up the balance of the chocolate in my fridge. It did not take me long to make this cake approx. an hour or so and"ta...da..my cake is done. Instead of using the chiffon tube pan as in the recipe I use this tube pan which I've just bought. It's delicious.....very chocolaty yet not extremely rich cos' it uses corn oil instead of butter. Recipe below :

Ingredients

Cocoa Batter

150gm chocolate - chopped
90ml water
100gm corn oil
25gm cocoa powder
65gm cake flour
1/2tsp bicarbonate of soda
115gm egg yolks (5 egg yolk approx)

Egg white batter

225gm egg white (5 egg white approx)
100gm castor sugar
pinch of salt
1/8tsp cream of tatar

some icing sugar for dusting

Method

1. Melt chocolate and stir till smooth. Add in corn oil slowly stirring all the time till smooth. Fold in the rest of ingredients from (A) and stir thoroughly.

2. Whisk egg white from (B) with cream of tatar till frothy, then pour in sugar gradually then add in sugar gradually and salt. Whisk till soft peaks is formed.

3. Fold egg white mixture into egg yolk mixture. Pour into 23" to 25" round chiffon tube pan.

4. Bake at 175 degree centigrade for 45 mins.

5. Invert cake and leave to cool completely before turning out.

Bake Marble Cheesecake

Since I have some leftover cream cheese in the fridge and not wanting it to go to waste as the expiry date is drawing near, I went through all my receipes and found something quick and easy to make so......here it is Bake Marble Cheesecake. I must say it myself , it is very yummy.