Wednesday, March 21, 2012
Sweetness & light, "Ladies bring a plate ".
21/3 cups (350g) self raising flour
100g good-quality dark chocolate, chopped
220g unsalted butter, softened, plus extra to grease
350g light brown sugar
1 large (about 160g) potato, peeled, boiled, mashed, cooled
1/2 cup (125ml) milk
3/4 cup (240g) apricot jam
300ml thick cream
Cocoa powder, to dust
1. Preheat the oven to 190C. Grease and line two 20cm round springform cake pans with baking paper. Sift flour into a large bowl with a pinch of salt. Set aside.
2. Place chocolate in a heatproof bowl, set over a pan of simmering water (don't let the bowl touch the water). Stir until melted. Remove from heat and cool slightly.
3. Beat the butter and sugar in an electric mixer until thick and pale. Add melted chocolate and mashed potato and beat until smooth. Add the eggs, one at a time, adding a little of flour each time, beating well after each addition. Fold in the remaining flour, then stir in the milk until well combined.
4. Divided mixture between the 2 pans and bake for 25-3- minutes or until a skewer inserted in the centre comes out clean.
5. Cool for 5 minutes in the pan, then turn out onto a wire rack to cool completely.
6. Once cool, use a serrated knife ti slice each cake in half horizontally to give 4 equal layers. ( Me, only make 3 layers..Why?..You will know if you have a hungry kids in the house..hahaha)..
7. Place 1 cake layer on a serving plate and spread with one-third of the jam, then top with one-quarter of the cream. Repeat layering twice more, then top with the remaining cake layer. Spread remaining cream over the cake, dust with cocoa powder and serve.
at 2:17 PM
Sunday, March 18, 2012
500ml coconut cream
200gm plain flour
180gm caster sugar
1/2 tsp salt
1 tsp vanilla extract
450gm pumpkin, peeled, coarsely chopped, steam until cook and mash while hot with potato masher.
Sesame seed, optional
1. Preheat the oven to 200C. Grease and line 20cm square cake pan with baking paper.
2. In a large bowl, mix all ingredients except pumpkin. Mix well, then sift the mixture to remove any lumps.
3. Add in the pumpkin into the mixture. Stir well to combined.
4. Pour the mixture into the prepared tin, sprinkle with sesame seed and bake for 40-45 minutes or until the cake is golden brown.
5. Removed from oven and let it completely cool in the pan.
6. Slice and serve.
at 5:48 PM
This is the second times I practised to make this Sponge cake. I love the classic combination of homemade jam and cream. It just perfect.
1/2 cup (75g) plain flour
1/2 cup (75g) cornflour
1/2 tsp cream of tartar
1/4 tsp bicarbonate of soda
4 eggs, separated
3/4 cup (165g) caster sugar
1/2 tsp vanilla extract
200ml thickened cream, whipped to soft peaks
Icing sugar, to dust
1. Preheat oven to 180C. Grease two 20cm round cake pans.
2. Sift the plain flour, cornflour, cream of tartar and bicarbonate of soda into a large bowl. Sift twice more, then set aside.
3. In a clean, dry bowl, whisk the egg whites with electric beaters until soft peaks form. Gradually add the caster sugar, whisking constantly, until you have stiff peaks. Add the yolks, one at a time, and whisk until thick and pale.
4. Using a large metal spoon, fold in the vanilla extract. In 3 batches, gently fold in the dry ingredients until just combined.
5. Divide the mixture between the cake pans, then bake for 20-25 minutes or until the top spring back when lightly touched. Removed from the oven and cool in the pan for 5 minutes, then turn out onto a wire rack to cool completely.
6. Once cool, thickly spread the jam on top of one of the cakes, then top with whipped cream. Sandwich with the remaining cake, then dust with icing sugar and serve.
at 5:25 PM