Two Tones Fudge Brownies


When I saw Crustabakes's post on these brownies, I was really admire and drooling over her beautiful brownies. Finally, I tried it and YES ...  how can you resist with the combination of both brownies & blondies. Although it turned out totally different between before and after baking (see below pictures), however, I was quite satisfy with the two tones look when it was cut into pieces. :)


Source : Brownies, Fudges and Toppings (by Periplus Mini Cookbooks Series) via Crustabakes

Chocolate Mixture:
60 gr Butter
90 gr Dark chocolate, roughly chopped
125 gr Caster sugar
1 tsp Vanilla
1 Egg, lightly beaten
60 gr Plain flour

White Chocolate Mixture:
60 gr Butter
90 gr White chocolate buttons
125 gr Caster sugar ( I used only 100 gr )
1 tsp Vanilla essence
1 Egg, lightly beaten
60 gr Plain flour

Method:
- Preheat the oven to moderate 180C.
- To make chocolate mixture:
Stir the butter and chocolate in a small heatproof bowl, over a pan of simmering water until just melted. Using a wooden spoon, beat the sugar, vanilla essence and egg in a medium bowl until combined. Stir in the chocolate mixture, add the flour, stirring until just combined. Do not overbeat.
- To make white chocolate mixture:
Stir the butter and the white chocolate in a small heatproof bowl, over a pan of simmering water, until just melted. Using a wooden spoon, beat the caster sugar, vanilla essence and beaten egg in a medium bowl until combined. Stir in the white chocolate mixture. Add the sifted flour, stirring until just combined. Do not overbeat.
- Drop large spoonful of the mixtures alternately and evenly, next to one another in a single layer in the 8 inch square tin. Gently smooth the surface without combining the mixtures.
- Bake for 35 minutes, or until firm. Allow to cool in the tin before cutting into small pieces.



Pumpkin Chiffon Cake



Source : Chiffon cake is done – Bake with Kevin Chai

Ingredients:
Egg York Batter:
6 Egg yolks
50 gr Sugar
60 gr Oil
150 ml Coconut milk
110 gr Cooked pumpkin (mashed)
¼ tsp Salt
140 gr Plain four (I used Cake Flour)

Egg White Batter:
6 Egg whites
¼ tsp Cream of tartar
100 gr sugar (I reduced to 70gr)

Method:
- Preheat oven to 170C.
-To make egg yolk batter: Combine egg yolks, sugar, oil, coconut milk, salt and mashed pumpkin in a mixing bowl. Fold in flour until forms batter.
- To make egg white foam: Beat egg whites and cream of tartar until foamy, gradually add in sugar, beat at high speed until frothy and stiff peaks form.
- Gently fold1/3 egg white batter  into egg yolk batter separately, then pour this into the rest of the egg white and mixed well.
- Pour each of colour batter mixture into ungreased 23cm tube pan by sequence.
- Bake in for 45-60 minutes or until cooked.
- Remove from oven, invert cake onto table until completely cooled.





Steamed Moist Chocolate Cake



Ingredients:
Chocolate Cake:
 (A)
180 gr Butter
60 gr Caster sugar
60 gr Light brown sugar
200 gr Full cream evaporated milk
½ tsp Vanilla extract
1 tbsp of Rum (optional)

(B)
2 eggs, slightly beaten with fork

(C)
100 gr All-purpose flour
50 gr cocoa powder
1 tsp Baking powder
½ tsp Baking soda

Method:
- Prepare a steamer.
- Put all (A) ingredients into a saucepan and stir over low heat until sugar has dissolved and butter has melted. Remove from heat and allow to cold completely.
- Add beaten eggs into (A) and stir till well mix.
- Sift dry ingredients from (C) into a mixing bowl. Pour in batter mixture and whisk to combine.
- Pour batter into a greased and lined 8 inch square baking pan and cover the pan loosely with a piece of aluminium foil (to avoid the water drip to the cake while steaming).
- Place the pan into the steamer and steam over medium heat for about 45 minutes.
- Cool cake in pan before turning out for decoration.

Chocolate Ganache Topping :
200gr Dark chocolate
170gr Whipping cream
20 gr Butter

Method:
Heat up whipping cream until hot (but not boil) over double boiler method. Pour in the chocolate and stir until chocolate melt, then add in the butter. Stir till smooth and let it set or easily spreading.

To assemble the cake:
Slice the chocolate cake into 2 layers. Spread ganache on the layer cake and cream the whole and decorate as desire.






Baked this quite sometimes ago but no chance to post it yet.


Marble Butter Cake

 
I really love this cake …. and definitely will be making this again and again ….. Just like Wen, it is now also become one of my favourite butter cake recipe :)


 

Recipe adapted from:  Cooking Crave via Wen’s Delight

Ingredients:
250 gr Butter - Soft
85 gr Caster sugar (I used 100 gr)
1 tsp Vanilla extract
1/8 tsp salt (if prefers less salty just a pinch will do)
4 Egg yolks
1 tbsp Milk
200 gr Plain flour
1 tsp Baking powder

4 Egg whites
85 gr Caster sugar (I used 80 gr) 

1 tbsp Chocolate Powder (optional)
3 tbsp Water (optional)

Method:
- Preheat oven at 160C. Line a 8" Square tin.
- Cream butter, sugar, vanilla and salt until light and fluffy.
- Add in egg yolks one at a time and beat till creamy. Add in milk and mix well.
- Sift in flour and baking powder and mix well. Set aside.
- Whisk egg white and sugar till soft peak in another bowl.
- Fold 1/3 of egg white mixture into butter mixture. Mix well and fold in the rest.
- To make marble look: Mix chocolate powder with water until dillute, add 1-2 Big spoon of butter mixture, mix until incorporated.
- Pour batter into lined baking pan, spread the chocolate batter to make marble look and bake for 40-45 mins or until cooked.

 
 

I am linking this post to Bake Along "Marble Butter Cake" event hosted by Zoe of Bake for Happy Kids, Joyce of Kitchen Flavours and Lena of Frozen Wings.
 
 

Rainbow Swissroll



Ingredients:
2 Egg yolks
4 Eggs
100 gr Sugar
1 tsp Sponge gel / Emulsifier
pinch of salt

100 gr Cake flour
1 Tsp Vanilla essence

40 gr Butter, melted combine with
40 gr Oil


Colour paste : purple, blue, green, yellow, orange, red


Method:
- Preheat oven 190C.
- Beat egg, sugar, sponge gel and salt with medium speed until incorporated.
- Add the flour and vanilla starting the mixer with low speed until incorporated, then increase to high speed … beat until batter thick or ribbon stage.
- Then add in butter and oil and mix well until batter is shiny.
- Divide the batter into two, one portion remains plain, and the other portion divide by 6. Add in different colour paste separately, mix until well blended.
- Pipe out the vertical line in alternately rainbow colour batter into half of the line tray (12”x12’x1”), finish up the rest of the tray with the plain batter and bake for 10-15 mins.
- Leave to cool on the wire rack.




Cream Cheese Frosting:
50 gr Cream cheese
50 gr Unsalted butter
20 gr Icing sugar
50 gr White Chocolate, melted
80 gr Whipping cream frosting
Method:
Whisk cream cheese, butter and icing sugar until light and smooth. Beat in the melted white chocolate until smooth, then add whipping frosting, cream it until well incorporated using high speed.

Assembly:
Spread the cake once it cool with cream cheese frosting, then roll it with the help of the greaseproof paper.
Refrigerate it before slicing the cake





Rainbow Cake


This post dedicated to my friend Ching, as she was sharing with me about Cocos frosting, which combination of Lindt Cocos white chocolate with cream cheese. It’s very kind of her to send me the chocolate from overseas and thanks to her that my family have a chance to try and enjoy it :) It’s super fragrant and delicious.
I’ve been wanted to try on Rainbow cake, searching around for easy recipe. Thanks to Rieke for sharing this soft and delicious recipe. Actually, the original recipe is actually for 9 inch square tin, however, I modified the recipe to serve smaller cake (5.5 inch).



 

Ingredients:
4 Egg yolks
5 Eggs
120 gr Sugar
10 gr Sponge gel / Emulsifier
pinch of salt

100 gr Cake flour
10 gr Milk powder
1 Tsp Vanilla essence

60 gr Butter, melted combine with
40 gr Oil

Colour paste : purple, blue, green, yellow, orange, red

Method:
- Preheat oven 190C.
- Beat egg, sugar, sponge gel and salt with medium speed until incorporated.
- Add the flour, milk powder and vanilla starting the mixer with low speed until incorporated, then increase to high speed … beat until batter thick or ribbon stage.
- Then add in butter and oil and mix well until batter is shiny.
- Divide into the batter by 6 and add in different colour separately, mix until well blended.
- Pour the batter into the line 14 cm pans and bake for 10-15 mins.
- Leave to cool on the wire rack.


Cream Cheese Frosting:
125 gr Cream cheese
125 gr Unsalted butter
40 gr Icing sugar
100 gr White Chocolate, melted
80 gr Whipping cream frosting

Method:
Whisk cream cheese, butter and icing sugar until light and smooth. Beat in the melted white chocolate until smooth, then add whipping frosting, cream it until well incorporated using high speed.


Assembly:
Simply put the cream cheese frosting in between each layers and cover the whole cake with the remaining frosting





Mandarin Orange Chiffon Cake

 
Ingredients :
6 Egg yolks
50 gr Sugar
60 gr Oil
60 gr Mandarin orange Juice
2 nos Mandarin orange zest
10 gr Grand Marnier (optional)
Pinch of salt
Few drops orange colouring (optional)
110 gr Cake Flour + ½ tsp Baking Powder

6 Egg whites
¼ tsp Cream of tartar
50 gr Sugar

Method:
- Preheat oven to 170C.
- Combine egg yolks, sugar, oil, orange juice, orange zest, Grand Marnier and colouring in a mixing bowl. Fold in flour until forms batter. Set aside.
- Beat egg whites and cream of tartar until foamy, gradually add in sugar, beat at high speed until frothy and medium peaks form.
- Fold gently 1/3 whites with egg yolk batter mixture, then fold it back to balance of whites.
- Pour the batter mixture into ungreased 23cm tube pan.
- Bake for 30-40 minutes or until cooked
- Remove from oven, invert the cake with the tube pan until completely cooled.