Yet to try - Apple Butter Cake using Heinz Apple Puree

30 May 2014.
This post will be my maiden post on my bookmarked recipe, which I wanted to try. After trying the recipe, I will update this post by putting a link to it. 

I got this recipe from The AirFryer Recipe Collection group that I join in Facebook, curtesy of Surene Ho.

Ingredients:
Unsalted butter 125g
Self raising flour 200g
Sugar 80g
Beaten eggs 2
Apple Purée - Heniz 1 bottle (110g)
Apple Juice 50ml
Fresh milk 50ml

Methods
1. Melted the butter in microwave.
2. Add into a mixing bowl, stir in sugar and mixed well
3. Slowly add the beaten egg.
4. Add in the apple purée, follow by apple juice and fresh milk into the mixture.
5. Sieve the flour and add bit by bit into the mixture. Continue to fold the mixture till all the flour is in and smooth texture. * if you feel the mixture is too watery, you may wan to add more flour based on your own judgement
6. Pour the mixture into the silicon mould - half filled.
7. Preheat the AF at 140c for 5mins (I using the viva type) and then bake the cake at 140c for 30mins. For cupcake size, for 20mins.
8. Use a toothpick or satay stick to check whether the cake is well cooked.
Enjoy !!!

Whipped Cream Cake

23 May 2014
Yesterday, while I was writing the post on my Buttermilk cake, I suddenly remember that I forgot to write this post. The texture of my buttermilk cake really resembles this cake.  I actually bake this whipped cream cake, on 21 Nov 2012. I called it  Delicious Whipped Cream Cake. I got the recipe from Realbakingwithrose.  
I love Rose baking website, as she will provide the ingredients measurements in both cups and in grams. 

I use my Cornell oven to bake it. 

Pre-heat 160 degree Celcius. 

Rose uses a 10-cup fluted metal tube pan, coated with baking spray with flour, but I use a 9inch round removable base cake pan

Ingredients:

Cake flour 225g

Baking powder 2 teaspoons

Salt 3/4 teaspooon

Heavy cream ( diary whipping cream), cold 348g

3 large eggs 

Pure vanilla extract 1 teaspoon

Superfine sugar 225g (I forgot how much I use, but definately less than 200g)

Instructions:

1. Cake flour + bp + salt -> mix well -> dry

2. Whipped the heavy cream until stiff

3. Eggs + vanilla -> mix well -> egg mixture

4. Egg mixture + whipped cream -> mix well

5. + sugar -> mix

6. Using a spatula, fold in the dry ingredients to the whipped cream mixture 

7. Pour into the pan and bake for around 30 minutes. 

Nigella's Buttermilk Cake

22 May 2014

Bake this Nigella's Buttermilk Cake just now, after lunch with my air-fryer. Wow..the cake smell and taste heavenly! So fragrant and moist, and fluffy.

The recipe is from Paris Loves Pastry,  and the recipe is measured in cups and tablespoons. Hence, I have converted it to grams.

Pre-heat air-fryer at 160 degree Celsius.

Butter a 6 inch square pan.

Ingredients:

- 1 ⅔ cups all-purpose-flour (160g, I use Cake flour)
- 1 ½ teaspoons baking powder
- ½ baking soda
- ¼ teaspoon salt
- ¾ cups + 2 tablespoons buttermilk (or ⅓ cup plain yogurt mixed with ½ cup low-fat milk) (211g)
- 1 ½ teaspoons vanilla extract
- ½ cups soft unsalted butter (113g)
- ¾ cup sugar (suppose to be 170g but I only use 140g and it taste just nice)
- 3 large eggs

Instructions:

1. Flour _ Baking powder + baking soda + salt → whisk to combine → dry

2. Buttermilk + vanilla → wet 

3. Butter + sugar → cream until fluffy

4. + eggs one at a time

5. + flour mixture → mix + buttermilk mixture → mix alternating, ending with flour.

6. Pour into the cake pan and bake.

Verdict: Taste very yummy, soft, and fluffy. Similar to Wipped cream cake I make last time.

Banana Chocolate Cake

18 May 2014

During the quest of searching for the easiest and delicious cake for my Kit Yi birthday celebration at school, I came across this recipe. After my trail baking at home, I decided to bake it later today, for her kindy celebration tomorrow morning.

The pictures below are taken that day, during my trail baking. I have re-downloaded it from my Facebook account for this post.

I modify a little bit the recipe is from Joyofbaking

Below ingredients and my steps:

Preheat air-fryer for at least 3 minutes, at 180 degree.

1 cup (200 grams) granulated white sugar ( I use only 160g)
1 cup (130 grams) all-purpose flour
1/3 cup (35 grams) unsweetened cocoa powder (regular or Dutch-processed) (I use Dutch-processed Van-Houten)
3/4 teaspoons baking powder (12 Oct 2014: 3g, refer to this site.)
3/4 teaspoon baking soda (12 Oct 2014: 5.5g, refer to this site.)
1/4 teaspoon salt
1 large egg
1/2 cup mashed ripe bananas (about 1 medium sized banana) (I weigh my banana flesh, and it is 170g)
1/2 cup (120 ml) warm water
1/4 cup (60 ml) milk
1/4 cup (60 ml) canola, corn, or vegetable oil
3/4 teaspoon pure vanilla extract


Steps:

1. Mix all the dry ingredients in a large bowl, and whisk it to combine.
2. Mix all the wet ingredients into a food processer, and process it until all the banana are blend in.
3. Mix the 2 above, until just combine.
4. Using a ice cream scoop, scoop the batter and pour into a cupcake/muffin case.
5. Bake for 12 minutes.
Done

Purple Sweet Potato Chiffon Cake

I left a small piece of purple sweet potato, which I bought to make porridge for my 8mo girl. Hence, I decided to make Purple Sweet Potato Chiffon Cake. I modified the recipe from Sherie . This is my 3rd time making this chiffon, but it is the 1st time using purple sweet potato. Other times I was using the normal orange sweet potato.


Ingredients:

A:
135g purple sweet potato (weight without  skin)

20g coconut milk  (can be replace with milk or water)

B:
4 egg yolk (I use A grade egg)
27g brown sugar (can use normal fine sugar)
pinch of salt
55g canola/corn oil
60g coconut milk (can be replace with milk or water)
114g cake flour/superfine flour.

C:
4 egg white

1/4 teaspoon cream of tar tar
67g fine sugar

18 cm tube pan, 160 degree Celsius preheat oven.

 



Method:
1. From ingredients A, cut or finely grate purple sweet potato, and add the coconut milk. Steam it  until the potato are soft, the mashed it. 

Note: Do not have to puree the potato. Just mashed it using a fork or spoon.

2. From B, using a whisk or a spatula, whisk the yolk + brown sugar -> dissolved.

3. + salt + oil + coconut milk -> well combined.

4. Sift in the flour ->well combined.

5. + mashed potato -> yolk batter.

6. Using a mixer, beat egg white until frothy + tar2 + fine sugar -> stiff -> meringue. 

7. Take 1/3 of the meringue and fold into yolk batter 

8. Pour yolk batter into the meringue and fold until uniform. 

9. Bake for 50 minutes. 

10. Cool the cake upside down. 

 

Verdict:
The taste of this cake is rather sweet. But still acceptable. Reason being, purple sweet potato is definitely sweeter comparing with other types of potato.

Red Bean Coconut Milk Chiffon Cake

I bake this cake on 16 Jan 2013 using the recipe from Happy Flour. 

The cake turns out to be extremely delicious and fragrant. My husband and I finish half of the cake after I un-mold it. 

Ingredients
A:

3 egg yolk ( I use A grade)
20g caster sugar ( I use fine sugar)
2 tbsp cooking oil (30g)  ( I use Canola oil)
1/8tsp salt ( I just add a pinch)
75g cake flour
65g red bean paste
70g thick coconut milk (I use Ayam Brand UHT Trim Coconut Milk) 

B:
3 egg white
1/4tsp cream of tartar
60g caster sugar

18 cm tube pan, 160 degree Celsius preheat oven.

Method:

1.  Mix all the ing. from A until well combine following below sequence.

2. Yolk + Sugar -> hand whisk until sugar dissolve

3. + Oil + Salt + Red bean 

4. Sift in flour -> Yolk batter

5. From B, egg white + tar2 + sugar -> electric mixer -> stiff -> meringue

6. Take 1/3 of the meringue and fold into yolk batter 

7. Pour yolk batter into the meringue and fold until uniform. 

8. Bake for 50 minutes. 

9. Cool the cake upside down. 

Verdict:
Definitely the best chiffon cake so far.

Cream Cheese Chiffon Cake

I found this recipe from Baking Wonderland烘培乐缘 group that I join in Facebook. I have modified it slightly to fit my 18 cm tube mold. Original recipe was using 5 eggs, which fits 21cm mold. I bake it on 14 Jan 2013.

Ingredients:

A:

3 egg yolk

Self raising flour 60g (I use cake flour)

Fine sugar 12g

Milk 3g

Oil 36g ( I use canola oil)

Cream cheese 72g

B:

3 Egg white

Cream of tar tar 1/4 teaspoon

Fine sugar 36g

18 cm tube pan, 160 degree Celsius

Method:

1. Soften cream cheese using double boil method with oil. -> cool.

2. From A, Yolk + sugar -> dissolved.

3. + Milk + Cream cheese -> well combined.

4. Sift in flour into the batter -> egg yolk batter.

5. Egg white + tar2 + sugar from B -> stiff -> meringue.

6. Take around 1/3 of the meringue, fold into egg yolk batter.

7. Fold the egg yolk batter into meringue -> combined.

8. Bake for 45 minutes.

9. Cool upside down, ensuring lots of air below the cake. 

Verdict: 

The cake turns out to be very soft, but I think it is a bit tasteless. Reason might be cause by the sugar content or the cream cheese, as I think it is too little.

I will challenge this cake again next time, using more sugar and more cream cheese. 

This is my 1st Blog - I bake Pandan Chiffon Cake!

Hi!
This is a blog that I create as a diary of my baking and cooking life. I created this blog so that I can keep all my recipes for my own reference in the future. My method of writing recipes are very simple and straight forward. This blog is created just for my reference. Hence I might be using lots of abbreviations or short form.
Today, 19 Jan 2013, I just finish baking Pandan Chiffon Cake. I just took the cake out from the oven a few minutes ago. The cake is now cooling in the kitchen. Hopefully, my cake turns out to be a success and it will not shrink. Reason is that I am using a new recipe for this cake, from a fellow blogger Jane Chew.

Here is the recipe.
Ingredients:
A:
30g coconut milk (I use Ayam Brand UHT Trim Coconut Milk)
50g canola oil
20g concentrated pandan juice or few drops pandan paste
3 egg yolks ( I use A grade eggs)
70g low protein flour ( I use Nona's Superfine, Superwhite flour)

B:
3 egg whites (120g) ( I use A grade eggs)
70g fine sugar
18cm tube pan , 160 degree Celsius, preheat ( I normally preheat at least 15 minutes)

Method:
1. Yolk + A bit of sugar -> beat still sugar dissolved.
2. + Pandan juice + oil + coconut milk -> mix well
3. + Sift in flour -> egg yolk batter
4. Egg white + tar2 + sugar -> stiff -> meringue
5. Take a bit of the meringue fold into egg yolk batter
6. Pour the mix batter into the meringue and fold -> combine
7. Bake for 45 minutes
8. Cool the cake upside down ensuring there is plenty of room below the cake.

Note: The cake turns out to be very soft and light. However, there are a few air pockets or holes around the cake. I forgot to take a chopstick and run it across the batter before baking.