Sunday, September 27, 2009

Blueberry Cake

Bought a tub of fresh blueberries which were on sale. Normally I wouldn't buy them cos they are pretty expensive and would only get them for special occasions or when there's a bargain :)

Searched for a suitable recipe to use my tub of blueberries and found this blueberry cake recipe with a nice streusel topping... I've always loved to eat blueberries in muffins etc, so I thought I'd try something different! The bite into it was very comforting, it's especially nice when u eat it a little warm, it just crumbles into ur mouth! It was a welcoming change indeed, very delicious for tea, breakfast or just anytime of the day!




Blueberry Cake Recipe

Streusel Topping:

1/3 cup (45 grams) all purpose flour
1/3 cup (65 grams) granulated white sugar
1/2 teaspoon ground cinnamon
1/4 cup (56 grams) cold unsalted butter, cut into pieces

Cake Batter:

1 cup (130 grams) all purpose flour
1 teaspoon baking powder
1/8 teaspoon salt
1/4 cup (56 grams) (4 tablespoons) unsalted butter, room temperature
1/2 cup (100 grams) granulated white sugar
1 large egg
1/2 teaspoon pure vanilla extract
1/3 cup (80 ml) milk
2 cups fresh blueberries


Method:

Preheat oven to 350 degrees F (177 degrees C).
Butter, or spray with a nonstick vegetable spray, an 8 x 8 inch (20 x 20 cm) square pan or an 8 inch (20 cm) round cake pan.

For streusel topping: In a large bowl, mix together the flour, sugar, and ground cinnamon. Cut in the butter with a pastry blender or fork until it resembles coarse crumbs. Set aside while you make the cake batter.

In a separate bowl whisk together the flour, baking powder, and salt. Set aside.

In the bowl of your electric mixer, or with a hand mixer, cream the butter.
Add the sugar and beat until light and fluffy.
Add the egg and vanilla and beat until incorporated.
Add the flour mixture, alternately with the milk, and beat only until combined.
Spread the batter onto the bottom of the prepared pan, smoothing the top with an offset spatula.
Evenly arrange the blueberries on top of the cake batter and then sprinkle with the streusel topping.

Bake for about 40 - 50 minutes or until a toothpick inserted in the center of the cake comes out clean.
Remove from oven and place on a wire rack to cool slightly.

Serve warm or at room temperature.

Tuesday, September 22, 2009

Gifts from My Oven :)


Made this chocolate muesli banana bread for my friend and sis. Loved the little loaf cases I got from Daiso, so pretty to giveaway your bakes in this!

I used the same recipe here. Just substitute with mashed bananas!

Tuesday, September 8, 2009

Pandan Chiffon Cake

I've always loved to eat Pandan chiffon cake since I was little, so fluffy, so light, so airy. In other words, you don't really feel guilty eating a couple of slices haha... Before venturing into baking this chiffon cake, I've always thought it as a daunting task. Searching for recipes is one thing, but actually baking the cake is another ball game altogether!

After baking a few chiffon cakes, I've found chiffon cakes to be the most challenging bakes of all time. You have to be so gentle when making this cake, the beating of the egg whites till stiff peaks, folding the whites into the yolks mixture, taking care not to burst the bubbles you have worked so hard in beating. Whites cannot be overbeaten, the whisks and bowl that you whisk has to be clean and grease free, otherwise you will never achieve stiff peaks.

I've had my fair share of disasters in making chiffon cakes, but this one turned out perfect. James loves to eat this too, so normally when I buy a packet of coconut milk, I can make it on 2 occasions.

Stiff peaks


Pandan Chiffon Cake recipe (18cm)

from here

Ingredients:

Batter A :

3 egg yolks

40 gm castor sugar

75 gm self raising flour, sifted

1 tbsp olive oil

100 ml coconut milk

1 tsp pandan paste


Batter B :

3 egg whites

40 gm sugar

1/2 tsp cream of tartar

Method :

1. Whisk egg yolks with sugar till creamy. Then add in olive oil, coconut milk and pandan paste. Mixed well and fold in the flour. Set aside.

2. Whisk egg white with sugar and cream of tartar till stiff.

3. Fold in egg yolks batter into the egg whites batter. Mixed well and pour into a chiffon cake pan. ( I used a 18 cm pan )

4. Bake at 180 DC for 40 minutes. Invert the cake pan over a cooling rack and let it cool completely. Once cooled use a sharp knife to separate the chiffon cake from the cake pan.