Banana - Chocolate Zebra Cake

Ingredients:

Banana Batter

2 eggs
110 g sugar
25 g milk
85 g banana (1 banana), pureed
110 g oil
150 g plain flour
1 tsp baking powder
1/4 tsp salt

Chocolate Batter

2 eggs
110 g sugar
110 g milk
110 g oil
2 tbsp coco powder
150 g plain flour
1 tsp baking powder
1/4 tsp salt

Method:

To prepare the banana batter:

In a bowl, mix together flour, baking powder and salt; set aside.

In a large bowl, whisk eggs with sugar till creamy, pale and glossy.

Pour-in banana puree, milk and oil, whisk for a short while to form homogeneous batter.

Fold-in flours mixture and stir to incorporate well, set aside.

To prepare the chocolate batter:

In a bowl, mix together flour, baking powder and salt; set aside.

In a large bowl, whisk eggs with sugar till creamy, pale and glossy.

Pour-in milk and oil, whisk for a short while to form homogeneous batter.

Stir-in coco powder, whisk for a short while to mix thoroughly.

Fold-in flours mixture and stir to incorporate well, set aside.

Preheat oven to 170 °C.

To assemble:

Gradually, scoop a ladle of banana batter into the center of the lined 22cm pan, follow by another ladle of cocoa batter onto the middle of plain batter.

Alternate the two batters topping and layering till finish.

Bake in the preheated oven for 45 minutes, or until a toothpick inserted into the middle of cake comes out clean.

Remove cake from oven, let cake cool in pan for 10 minutes.

Run a thin flexible knife or spatula around the pan to loosen the cake, transfer cake onto a plate for serving.

Lemon Gateau

Ingredients:

Crust

1 ½ cup biscuit crumbs
1/4 cup cornflakes crumbs
1/2 cup peanut crumbs
3 tbsp sugar
90 g butter

Sponge

3 egg whites
3 egg yolks
80 ml sugar
2 tbsp zest of 1 lemon
7 tbsp sugar
30 ml ground almond
45 ml fine semolina flour
45ml cake flour
25 ml lemon juice

Lemon Custard

Zest and juice of 1 lemon
2 eggs, lightly beaten
110 g sugar
60 g butter
1 tsp cornstarch

Method:

To prepare the crust:

Base a 18 cm springform cake pan with parchment paper, set aside.

In a bowl, mix together all dry crust ingredients.

Gradually, add-in butter and mix until the mixture begin to clump together.

Pat crumbs into the bottom of the prepared cake pan.

Keep covered in refrigerator while preparing cake filling.

To prepare the sponge:

Preheat oven to 180 °C.

In a large bowl, whisk egg whites till stiff peaks form; set aside.

In another large bowl, whisk egg yolk with sugar and lemon zest till pale and glossy.

Stir-in lemon juice till batter is fully incorporated.

Fold-in all the remaining dry ingredients, stir to form homogeneous batter.

Gradually and gently, fold the egg whites mixture into the egg yolks batter.

Pour batter onto the prepared crust base and bake for 30 minutes or until a toothpick inserted into the middle of cake comes out clean and golden.

Remove from oven and set aside to cool.

To prepare the lemon custard:

Mix all the custard ingredients into a small pot and heat over medium heat with stirring for 10 minutes or till sugar dissolved.

Reduce heat and let simmer to thicken the custard into a spreadable consistency.

Pour the custard all over the surface of the prepared cake and chill to set or till serve.

To serve:

With a flexible thin knife or spatula, loose gateau from side pan and release springform side.

Carefully transfer it onto a serving plate.

Marbled Butter Cake

Ingredients:

1 ⅓ cup all purpose flour
1/3 cup cornstarch
1/3 tsp baking powder
150 g (3/4 cup) butter
110 g (3/4 cup) sugar
1/3 tsp salt
1 tbsp vegetable oil
3 eggs

3 tbsp milk or (3 tbsp milk powder + 4 tbsp water)
3 tbsp Milo powder + 4 tbsp water or (10 g coco powder + 5 g icing sugar + 2 tbsp milk)

Method:

Preheat oven to 180 °C.

Lightly grease a loaf pan, dust bottom and side of pan with bread crumbs (or flour) and tapping out excess; set aside.

In a bowl, combine flour, cornstarch and baking powder; set aside.

In a large mixing bowl, cream butter together with sugar and salt till light and fluffy.

Beat-in oil and egg by egg, then continue beating till pale and fluffy.

Fold-in the dry ingredients.

Divide batter into 2 portions.

One mix with fair milk solution and the other with dark chocolate milk solution.

Spoon-in both batters alternately into the prepared loaf pan and run one bamboo screwer across the batter in zig-zag motion.

Bake batter in the preheated oven for 40 minutes, or until a toothpick inserted into the middle of cake comes out clean.

Remove cake from oven, let cake cool in pan for at least 10 minutes (allow cake to shrink from cake pan).

Run a thin flexible knife or spatula around the pan to loosen the cake.

Transfer cake onto a serving plate and slice to serve.

Peach Cake

Ingredients:

2 cup all purpose flour
1/2 tsp baking soda
1/2 tsp baking powder
1 cup butter
1 tsp salt
1 ½ cup sugar
3 eggs
2 tbsp milk
2 cup sliced peaches
1/4 cup oil

Method:

Preheat oven to 190 °C.

Lightly grease a cake pan ( 18 cm in diameter), dust bottom and side of pan with bread crumbs (or flour) and tapping out excess; set aside.

In a bowl, mix together flour, baking soda and baking powder; set aside.

In a large mixing bowl, cream butter together with salt and sugar till light and fluffy.

Stir-in eggs one by one and continue beating till pale and fluffy.

Fold-in the dry ingredients.

Add-in milk, oil and then fold in peaches.

Pour batter in the prepared pan.

Bake in the preheated oven for 40 minutes, or until a toothpick inserted into the middle of cake comes out clean.

Remove cake from oven, let cake cool in pan for at least 10 minutes (allow cake to shrink from cake pan).

Run a thin flexible knife or spatula around the pan to loosen the cake.

Transfer cake onto a serving plate and ready to serve.

Asian/Tropical Tiramisu

Ingredients:

Cream Cheese Filling

150 g cream cheese
250 g whipping cream
80 g icing sugar
1/4 tsp salt
1 tbsp kahlua or any coffee flavored liqueur or instant coffee powder

Chocolate Sponge (Each Layer)

40 mL cake flour
1/2 tbsp corn flour
1/4 tsp baking powder (optional)

1 egg white
pinch of cream of tartar (optional)
3 tbsp sugar

40 mL milk/water with 2 tbsp unsweetened cocoa powder
2 ½ tbsp sugar
1/4 tsp salt

1 egg yolk
20 mL vegetable oil

Coffee Syrup

1/2 cup coffee
2 tbsp brandy or coffee flavored liqueur

Topping Option

unsweetened cocoa powder
shaved chocolate
dessicated coconut

Method:

To prepare the cheese filling

In a large bowl, whisk thoroughly cheese with sugar, salt and liqueur until homogeneous cream resulted; set aside.

In another large bowl, whisk cream till stiff.

Gradually, fold-in stiffed cream into cheese mixture and chill in fridge till use.

To prepare the chocolate sponge

Preheat oven to 170 °C.

In a bowl, combine together flours and baking powder; set aside.

In a large bowl, whisk egg white and cream of tartar till frothy; gradually add-in sugar and continue whisking till stiff peaks form (I always whisk egg white first because I use the same whisk for egg yolk mixture later without washing); set aside.

In a cup of warm milk, dissolve-in cocoa powder, sugar and salt; set aside.

In another large bowl, whisk egg yolk till pale and glossy.

Stir-in oil and chocolate solution, continue whisking till batter is fully incorporated.

Fold-in flours mixtures, stir-well to form homogeneous batter.

Gradually and gently, fold the egg white mixture into the egg yolk batter.

Pour batter into a baking paper layered cake pan (18 cm) and bake for 20 minutes or until a toothpick inserted into the middle of cake comes out clean.

Remove from oven and let cool completely before assembly.

With a flexible thin knife or spatula, loose cake from pan and invert onto a serving plate for cake assembly.

Repeat the recipe for another layer or double up the recipe volume and slice into 2 layers.

To Assembly

Brush each sponge with the mixture of coffee and brandy syrup till the mixture is used up.

Lay one layer of sponge into same size springform cake pan.

Top the base sponge with two third of the filling or fill to about 1/2 inch thick.

Lay-on another layer of sponge.

Spread on the rest of the filling or to the desired thickness.

Sprinkle-on shaved chocolate and chill in fridge overnight till serve.

Right before serving, sift-on a thin layer of cocoa powder.

Streusel Coffee Cake

Ingredients:

Streusel:

1 cup finely grounded cornflakes
3/4 cup brown sugar
3/4 cup r0asted salted peanut, grounded
1/2 cup (90 g) butter, mellted

Cake batter:

2 cup cake flour
1 cup sugar
4 tbsp instant coffee powder
2 tsp baking powder
1/2 tsp salt
1/2 cup butter
2 eggs
1 cup milk

Method:

Preheat oven to 180 °C.

Lightly grease a cake pan ( 18 cm in diameter), dust bottom and side of pan with bread crumbs (or flour) and tapping out excess; set aside.

To prepare the streusel topping:

In a bowl, combine grounded cornflakes, sugar, peanuts and butter.

Stir to mix and form crumbs; set aside.

To prepare cake batter:

In a large mixing bowl, combine flour, sugar, coffee powder, baking powder and salt, stir to mix.

Add-in butter, eggs and milk, whisk until the mixture is smooth and glossy (about 2 minutes).

To assembly:

Pour half of the batter into the prepared cake pan.

Sprinkle with half of the streusel crumbs.

Pour-in the remaining batter over the streusel layer.

And sprinkle-on the remaining streusel onto the batter layer.

Bake in the preheated oven for 50 minutes, or until a toothpick inserted into the middle of cake comes out clean.

Remove cake from oven, let cake cool in pan for at least 10 minutes (allow cake to shrink from cake pan).

Run a thin flexible knife or spatula around the pan to loosen the cake.

Transfer cake onto a serving plate and ready to serve.

Chocolate-Coffee Gateau with Favored Ricotta Cream Frosting

Ingredients:

Chocolate Sponge

40 mL cake flour
1/2 tbsp corn flour
1/4 tsp baking powder (optional)

1 egg white
pinch of cream of tartar (optional)
3 tbsp sugar

40 mL milk/water with 2 tbsp unsweetened cocoa powder
2 ½ tbsp sugar
pinch of salt

1 egg yolk
20 mL vegetable oil

Coffee Sponge

40 mL cake flour
1/2 tbsp corn flour
1/4 tsp baking powder (optional)

1 egg white
pinch of cream of tartar (optional)
3 tbsp sugar

40 mL milk/water with 2 tbsp instant coffee powder
2 ½ tbsp sugar
pinch of salt

1 egg yolk
20 mL vegetable oil

Nutella-Coffee Butter Sponge (Base Layers)

125 g butter
1 cup sugar
2 eggs
1 tbsp Instant coffee powder
1 tbsp nutella
4 tbsp milk
2 tbsp unsweetened cocoa powder
1 ⅓ cup cake flour
2 tbsp corn flour
3/4 tsp baking powder

Method:

Chocolate Sponge

Preheat oven to 170 °C.

In a bowl, combine together flours and baking powder; set aside.

In a large bowl, whisk egg white and cream of tartar till frothy; gradually add-in sugar and continue whisking till stiff peaks form (I always whisk egg white first because I use the same whisk for egg yolk mixture later without washing); set aside.

In a cup of warm milk, dissolve-in cocoa powder, sugar and salt; set aside.

In another large bowl, whisk egg yolk till pale and glossy.

Stir-in oil and chocolate solution, continue whisking till batter is fully incorporated.

Fold-in flours mixtures, stir-well to form homogeneous batter.

Gradually and gently, fold the egg white mixture into the egg yolk batter.

Pour batter into a baking paper layered cake pan (18 cm) and bake for 20 minutes or until a toothpick inserted into the middle of cake comes out clean.

Remove from oven and let cool completely before assembly.

With a flexible thin knife or spatula, loose cake from pan and invert onto a serving plate for layered cake assembly.

Coffe Sponge

Preheat oven to 170 °C.

In a bowl, combine together flours and baking powder; set aside.

In a large bowl, whisk egg white and cream of tartar till frothy; gradually add-in sugar and continue whisking till stiff peaks form (I always whisk egg white first because I use the same whisk for egg yolk mixture later without washing); set aside.

In a cup of warm milk, dissolve-in coffee powder, sugar and salt; set aside.

In another large bowl, whisk egg yolk till pale and glossy.

Stir-in oil and chocolate solution, continue whisking till batter is fully incorporated.

Fold-in flours mixtures, stir-well to form homogeneous batter.

Gradually and gently, fold the egg white mixture into the egg yolk batter.

Pour batter into a baking paper layered cake pan (18 cm) and bake for 20 minutes or until a toothpick inserted into the middle of cake comes out clean.

Remove from oven and let cool completely before assembly.

With a flexible thin knife or spatula, loose cake from pan and invert onto a serving plate for layered cake assembly.

Nutella-Coffee Butter Sponge

Preheat oven to 180 °C.

Lightly grease a cake pan ( 18 cm), dust bottom and side of pan with bread crumbs (or flour) and tapping out excess; set aside.

In a large bowl, whisk butter and sugar till pale, thick and glossy.

Add eggs, one at a time and whisk until homogeneous batter forms.

Add-in coffee powder, nutella, milk and cocoa powder, whisk to fully incorporated.

Add-in flours and baking powder, whisk thoroughly.

Bake in the preheated oven for 45 minutes, or until a toothpick inserted into the middle of cake comes out clean.

Remove cake from oven, let cake cool in pan for at least 10 minutes (allow cake to shrink from cake pan).

Run a thin flexible knife or spatula around the pan to loosen the cake, invert cake onto a plate and assembly as desired.

Ricotta Cream Frosting

250 g ricotta cheese
125 g icing sugar

Whisk thoroughly cheese with sugar until homogeneous cream resulted.

3 tbsp cream and fresh fruits / 3 tbsp cream and 1 tbsp fruits jam / 3 tbsp cream and 1 tsp instant coffee with 2 tbsp sultanas / 3 tbsp cream and 2 tsp cocoa powder

Coffee-Nutella Marbled Hot Milk Cake

Ingredients:

110 g butter
1 cup milk
4 eggs
2 cups sugar
2 cups cake flour
2 tbsp corn flour
1 tsp salt
2 tsp baking powder

4 tbsp instant or soluble coffee powder (I used soluble orzo)
2 tbsp nutella jam

Method:

Preheat oven to 180 °C.

Lightly grease a chiffon cake pan ( 6 inches in diameter), dust bottom and side of pan with bread crumbs (or flour) and tapping out excess; set aside.

Add butter to milk and heat to boil, remove from heat and set aside.

In a large bowl, whisk egg and sugar till pale, thick and glossy.

Add-in flours, salt and baking powder, whisk thoroughly.

Pour-in the warm milk and stir to incorporate fully.

Divide batter into 2 portions.

Combine 1 portion with coffee powder and nutella.

Alternate the two batters topping and layering till finish.

Bake in the preheated oven for 50 minutes, or until a toothpick inserted into the middle of cake comes out clean.

Remove cake from oven, let cake cool in pan for at least 10 minutes (allow cake to shrink from cake pan).

Run a thin flexible knife or spatula around the pan to loosen the cake, invert cake onto a plate.

Dust with powdered sugar (optional) and serve.

Curry Chickpeas-Coconut Birthday Cake with Jam Butter Cream Frosting

Ingredients:

Cake:

2 ½ cups cake flour
2 tsp baking powder
1 ½ tsp sambhar masala (mild curry powder)
1/2 tsp cinnamon powder
3/4 cup toasted coconut flakes (bake in oven at 180 °C for about 10 minutes, stir occasionally)

2 large egg
1 ½ cup sugar
1 cup blended/mashed canned chickpeas
1 cup coconut milk
1/2 cup vegetable oil

Jam Butter Cream Frosting:

125 g butter
125 g icing sugar
2 tbsp cherry jam (I take the advantage of it color, may use any other preferential jam)
1/2 tbsp milk

Sides Topping:

1/2 cup toasted coconut flakes (bake in oven at 180 °C for about 10 minutes, stir occasionally)
1/4 cup powdered brown sugar

Method:

To prepare the cake:

Preheat oven to 180 °C.

Lightly grease a springform cake pan (18 cm in diameter), dust bottom and side of pan with bread crumbs and tapping out excess; set aside.

In a bowl, mix together flour, baking powder, curry powder, cinnamon powder and coconut flakes; set aside.

In another bowl, combine blended chickpeas, coconut milk and oil; set aside.

In a large bowl, whisk egg with sugar till creamy, pale and glossy.

Alternately, stir-in wet mixture and dry mixture, whisk to smooth batter.

Pour batter into the prepared pan and bake in the preheated oven for 55 minutes, or until a toothpick inserted into the middle of cake comes out clean.

Remove cake from oven, let cake cool in pan for 10 minutes.

Run a thin flexible knife or spatula around the pan to loosen the cake, transfer cake onto a plate and set aside to allows it to cool completely.

To prepare the frosting:

In a large bowl, cream butter with sugar till creamy, pale and glossy.

Add-in Jam and milk and continue whisk till smooth and spread consistency.

Frost the cooled cake (may slice the cake into half, fill cake with 1/3 of the frosting and arrange-on some thin slices fresh/canned fruits like pineapple, peach, kiwi or apricot; to yield a layer cake).

Egg Whites Butter Cake

Ingredients:

3 egg whites
2/3 cup sugar
3/4 cup cake flour
1/2 tbsp corn flour
1/2 tsp baking powder
50 g butter, melted

Method:

Preheat oven to 180 °C.

Lightly grease a 11 x 25 cm loaf tin, dust bottom and side of pan with bread crumbs and tapping out excess; set aside.

In a deep bowl, whisk egg whites with 2 tbsp of sugar till pale, thick and foamy; set aside.

In another bowl, combine flour, corn flour, baking powder and the remaining sugar.

Fold flour mixture into egg whites mixture, gently stir to incorporate.

Gradually, pour-in butter and stir to homogeneous batter.

Pour batter into the prepared tin.

Bake in the preheated for 40 minutes or till a toothpick inserted into the middle of cake comes out clean.

Remove cake from oven, let cake cool in tin for 10 minutes.

Run a thin flexible knife or spatula around the tin to loosen the cake, transfer cake onto a plate to cool completely.

Eggless Chocolate Cake with White Chocolate Yogurt Mousse Topping

Ingredients:

White Chocolate Yogurt Mousses:

500 g plain yogurt, drained on cheesecloth for at least 12 hours
50 g white chocolate
3 egg whites
3 tbsp sugar

Cake:

1 cup all purpose flour
1 tbsp cornflour
2/3 cup sugar
1/3 cup unsweetened cocoa powder
1 tsp baking soda
1/3 cup vegetable oil
125 g plain yogurt
juice of 1 large lemon

Method:

To prepare the white chocolate yogurt mousse:

In a heat resistance deep bowl, whisk 3 egg whites together with sugar over double boiler till soft peak form; set aside.

In another heat resistance bowl, melt chocolate over double boiler.

Add-in drained yogurt residue, stir to incorporate fully.

Fold-in egg whites mixture till homogeneous mixture and chill in refrigerator for at least 3 hours or till use.

To prepare the cake:

Preheat oven to 180 °C.

Lightly grease a springform cake pan (18 cm in diameter) or 11 x 25 cm loaf tin, dust bottom and side of pan with bread crumbs and tapping out excess; set aside.

In a large bowl, mix-well all cake ingredients.

Pour cake batter into the prepared pan.

Bake in the preheated oven for 40 minutes, or until a toothpick inserted into the middle of cake comes out clean.

Remove cake from oven, let cake cool in pan for 10 minutes.

Run a thin flexible knife or spatula around the pan to loosen the cake, transfer cake onto a plate to cool completely.

Frost-on the prepared yogurt mousse all over cooled cake.

Decorate accordingly and chill in refrigerator till serve.

Coconut Cake with Cherry Pudding Topping

Ingredients:

Cake:

2 cups cake flour
1 ⅓ tsp baking powder
1/2 tsp salt

1/3 cup (60 g) butter
1 ⅓ cup sugar
3 eggs
1/3 cup vegetable oil
1 cup coconut milk
1 cup freshly shredded coconut or dessicated coconut

Cherry Pudding Topping:

3 cups water
2 tsp sugar
2 tbsp cherry jam (I take advantage of it color, may use any other preferential jam)
3/4 cup pudding powder (I use mango flavored pudding powder)
1/4 tsp fruit sugar (enclosed together with pudding powder)

Method:

To prepare the cake:

Preheat oven to 180 °C.

Lightly grease a springform cake pan (18 cm in diameter), dust bottom and side of pan with bread crumbs and tapping out excess; set aside.

In a bowl, mix together flour, baking powder and salt; set aside.

In a large bowl, cream butter with sugar till creamy, pale and glossy.

Add-in eggs and oil, whisk till homogeneous batter forms.

Alternately, stir-in flour mixture and coconut milk, whisk to smooth batter.

Add-in dessicated coconut, stir to disperse out evenly.

Pour batter into the prepared pan and bake in the preheated oven for 50 minutes, or until a toothpick inserted into the middle of cake comes out clean.

Remove cake from oven, let cake cool in pan for 10 minutes.

Run a thin flexible knife or spatula around the pan to loosen the cake, transfer cake onto a plate, protect cake side with the rim of the springform (for pudding topping purpose); set aside to allows it to cool completely.

To prepare the pudding topping:

In a pot, bring water to boil.

Add-in sugar and jam, stir to dissolve.

Remove from heat and immediately stir-in pudding powder, keep stirring for 5 minutes to dissolve the powder.

Add-in fruit sugar, continue stirring for another 1 minute or till pudding solution starting to gel slightly on cold side walls and on stirring ladle/spoon.

Pour pudding solution onto the cooled cake, tilt cake to spread out pudding topping if necessary.

chill cake in refrigerator for at least 2 hours or till set.

Carefully run a thin flexible knife or spatula around the pan again to loosen the outer pudding frosting layer of cake.

Remove the rim of the springform, decorate cake and coat cake side accordingly if desire.

Chilled well till serve.

Chocolate-Lemon Zebra Yogurt Cake with Chocolate Mousses Topping

Ingredients:

3 cups all purpose flour
2 tsp baking powder
1/2 tsp salt

200 g butter
3 cups sugar
4 egg
250 g plain yogurt
4 tsp zest of lemon

3 tbsp unsweetened cocoa powder
1 ½ tbsp lemon juice

Lemon Syrup:

1 cup lemon juice
1/2 cup sugar
4 tsp zest of lemon

Dark Chocolate Mousse:

200 g bittersweet dark chocolate
50 g butter
40 mL espresso coffee
200 mL whipped cream
2 eggs, separated
1 tbsp icing sugar

White Chocolate Mousses:

100 g white chocolate
25 g butter
20 mL whiskey
100 mL whipped cream
1 egg, separated
1/2 tbsp icing sugar

Method:

To prepare the cake:

Preheat oven to 180 °C.

Lightly grease a springform cake pan (26 cm in diameter), dust bottom and side of pan with bread crumbs and tapping out excess; set aside.

In a bowl, mix together flour, baking powder and salt; set aside.

In a large bowl, cream butter with sugar till creamy, pale and glossy.

Add-in eggs, yogurt and lemon zest, whisk till homogeneous batter forms, divide batter into 2 portions; set aside.

Add cocoa powder and lemon juice into one portion, whisk to smooth batter; set aside.

Gradually, scoop a ladle of plain batter into the center of the prepared pan, follow by another ladle of cocoa batter onto the middle of plain batter.

Alternate the two batters topping and layering till finish (do slowly to allow batters to spread by it own).

Bake in the preheated oven for 45 minutes, or until a toothpick inserted into the middle of cake comes out clean.

Meanwhile to prepare the syrup, mix all the syrup ingredients in a pan, cook till sugar dissolves; set aside.

Remove cake from oven, let cake cool in pan for 10 minutes.

Run a thin flexible knife or spatula around the pan to loosen the cake, transfer cake onto a plate and pour the prepared syrup all over the warm cake; set aside to allows it to soak till cool completely.

To prepare the chocolate mousses:

In a deep bowl, whisk 300 mL whip cream until stiff, divide into 3 portions and keep in refrigerator.

In another deep bowl, whisk 3 egg whites with 1 ½ tbsp icing sugar over double boiler till soft peak form; divide into 3 portions; set aside.

Dark Mousse: Over a double boiler, melt dark chocolate and butter; pour-in espresso, stir to incorporate; remove from heat; add-in egg yolks to the chocolate mixture one at a time, beat to mix; gently stir-in 2 portions of whipped cream to the chocolate mixture; gradually fold-in 2 portions of egg whites, stir to incorporate well; set aside.

White Mousse: Over a double boiler, melt white chocolate and butter; remove from heat and pour-in whiskey, stir to incorporate; add-in egg yolk to the chocolate mixture, beat to mix; gently stir-in 1 portion of whipped cream to the chocolate mixture; gradually fold-in the remaining 1 portion of egg whites, stir to incorporate well; set aside.

To assemble:

Spoon half of the dark mousse onto the cooled cake and spread out mousse evenly.

Spoon-on the white mousse and gently spread out evenly.

Spoon-on the remaining dark mousse onto the white mousse and gently spread out evenly (spread down some of the final layer of dark mousse all over the sides of cake for sides-frosting.

Coat cake sides accordingly and chilled well before serving.

Fast and Simple Jam-Yogurt Marble Cake

Ingredients:

1 ½ cups cake flour (tipo oo)
1 tsp baking powder

1/2 cup vegetable oil
1 ¼ cups sugar
125 g yogurt (plain or flavored)
2 eggs

2 tbsp jam of choice (I use cherry jam)

Method:

Preheat oven to 180 °C.

Lightly grease a springform cake pan (18 cm in diameter) or 11 x 25 cm loaf tin, dust bottom and side of pan with bread crumbs (or flour) and tapping out excess; set aside.

In a large bowl, whisk all the cake ingredients together till yield homogeneous batter and divide batter into two portions.

Add jam into one portion, stir well to incorporate.

With ladles or big spoons, drop plain and jam batters alternatively into the prepared pan (do like a chess board for two layer).

Run a fork from one side of batters to the other side once in zig-zag motion (not to over mix the batters).

Bake in the preheated oven for 45 minutes, or until a toothpick inserted into the middle of cake comes out clean.

Remove cake from oven, let cake cool in pan for at least 10 minutes (allow cake to shrink from cake pan).

Run a thin flexible knife or spatula around the pan to loosen the cake, transfer cake onto a plate.

Decorate accordingly (optional) and serve chill or at room temperature.

Cinnamon Yule Log (Buche de Noel) with Besan Chocolate Paste Filling

Ingredients:

Chickpeas Chocolate Paste Filling:

1/3 cup sugar
1/4 cup water
1/2 cup besan/gram/chickpeas flour
1 cup ghee or butter

1/2 cup whipping cream
80 g bittersweet chocolate
25 g butter
20 ml milk
1 egg, separated
1 tbsp sugar

Genoise Cake:

2 eggs and 4 egg yolks (or use 3 eggs in total)
3/4 cup sugar
1/4 tsp salt
1 tsp cinnamon powder
1/2 cup cake flour
1/4 cup cornstarch

Chocolate Buttercream Frosting:

1/2 cup unsweetened cocoa powder
1/3 cup (55 g) butter
1 ½ cups icing sugar
4 tbsp milk

Method:

To prepare the chickpeas chocolate paste filling:

In a deep bowl, whisk whip cream until stiff; set aside.

Over a double boiler, melt chocolate and butter.

Remove from heat, pour-in milk, stir to incorporate.

Add-in egg yolk to the chocolate mixture one at a time, beat to mix.

In another deep bowl over a double boiler, whisk egg white with sugar till stiff, set aside.

Gently stir-in one-third of whipped cream to the chocolate mixture, fold-in half of egg white, stir to just incorporate, fold-in the remaining white then whipped cream and stir to incorporate well, leave in refrigerator for at least 3o minutes.

In a nonstick pan, boil sugar in water till becomes a thick syrup.

Gradually, stir-in chickpeas flour.

Add-in 1/2 cup ghee, keep stirring the mixture till thicken and dry.

Scramble the paste into powder form.

Add-in the remaining ghee, continue toasting till fragrant and golden brown.

Remove from heat and set aside to cool completely.

Stir-in this fragrant chickpeas powder into the chocolate paste to incorporate fully; set aside in refrigerator if not use shortly.

To prepare the chocolate buttercream frosting:

In a large bowl, cream cocoa and butter over double boiler.

Add-in sugar and continue whisking till fully incorporated.

Add-in milk, whisk till frosting is smooth and spreadable.

Remove from heat and set aside.

To prepare the cake:

Preheat oven to 200 °C.

Line a 10 x 10 inch pan (or also 10 x 15 inch for thinner cake) with parchment paper and grease the paper surface with butter; set aside.

In a bowl, mix together flours; set aside.

In a large bowl, mix together eggs, egg yolks, sugar, salt and cinnamon powder, whisk the mixture over double boiler till pale, creamy and glossy (about 5 minutes).

Remove from double boiler and continue whisking till cool completely (about another 2 minutes).

Gradually, fold-in flours mixture and stir well till homogeneous batter.

Pour the batter into the prepared pan and smooth the surface with spoon or spatula.

Bake in the preheated oven for 12 minutes, or until a toothpick inserted into the middle of cake comes out clean (do the check by 1o minutes).

Remove from oven and let cool completely on wire rack together with parchment paper.

Run a spatula or knife all around the edges and bottom of the cake.

Inverse cake on to a large plastic wrapper (upside down) and peel off the parchment paper.

Spread-on chickpeas chocolate paste and roll cake up by the help of the plastic support into tight cylinder.

Wrap up properly with the plastic support and keep in refrigerator till set (several hours).

Carefully, unwrap the cake.

Trim both ends and cut one end out diagonally with the size about 2 inches as the branch.

Join two pieces of cakes together on a cake plate to form yule log and frost the prepared chocolate buttercream all over the surface.

Streak the surface with fork to resemble bark and decorate accordingly with meringue mushrooms.

DONE !

Quick and Easy Lemon Yogurt Cake with Cherry Jam Filling

Ingredients:

100 g butter
1 ½ cup sugar (reduce to 1 cup sugar if using sweetened yogurt)
2 egg
125 g plain yogurt
2 tsp zest of lemon

1 ⅓ cup all purpose flour
1 tsp baking powder
1/4 tsp salt

1 ½ tbsp cherry jam

Syrup:

1/2 cup lemon juice
1/3 cup sugar
2 tsp zest of lemon

Method:

Preheat oven to 180 °C.

Lightly grease a springform cake pan (18 cm in diameter) or 11 x 25 cm loaf tin, dust bottom and side of pan with bread crumbs and tapping out excess; set aside.

In a large bowl, whisk all the cake ingredients together till yield homogeneous batter.

Pour half of the batter into the prepared pan, fill-in a layer of cherry jam in middle and pour-in the remaining batter.

Bake in the preheated oven for 45 minutes, or until a toothpick inserted into the middle of cake comes out clean.

Meanwhile to prepare the syrup, mix all the syrup ingredients in a pan, cook till sugar dissolves; set aside.

Remove cake from oven, let cake cool in pan for 10 minutes.

Run a thin flexible knife or spatula around the pan to loosen the cake, transfer cake onto a plate and pour the prepared syrup all over the warm cake; set aside to allows it to soak till cool completely.

Serve chill or at room temperature.

Sweet Potato-Coconut Cake with Whipped Cream Frosting

Ingredients:

3 eggs, separated
1 cup sugar
2/3 cup brown cane sugar
1 1/2 cups cake flour
3 tbsp corn flour
2 tsp baking powder
1 tsp cinnamon
1 1/2 cups shredded sweet potato (about 1 medium)
3/4 cup vegetable oil
1/2 cup thick coconut milk

Whipped Cream Frosting:

200mL whip cream
1/4 cup icing sugar
1 tsp vanilla extract


Method:

Grease a cake pan (18 cm in diameter), dust bottom and side of pan with bread crumbs and tapping out the excess; set aside.

Preheat oven to 180 °C.

In a bowl, combine flours, baking powder and cinnamon; set aside

In a large bowl, whisk egg whites till stiff peaks; set aside.

In another large bowl, whisk yolk and sugars till pale and fluffy.

Add-in oil and milk, beat till well blended.

Stir-in sweet potato.

Gradually, fold-in the dry mixture.

Gently, fold-in the stiffed egg whites.

Pour batter into the prepared pan.

Bake in the preheated oven for 45 minutes, or until a toothpick inserted into the middle of cake comes out clean.

Let cool in pan for 10 minutes, then turn out onto a wire rack and cool thoroughly.

To Make Whipped Cream Frosting:

Begin with thoroughly chilled cream and beater.

Whip the cream on medium speed until slightly thickens.

Add-in sugar and vanilla extract or any flavoring and continue whipping the cream until soft peaks formed (The peak should bend over at the top of the whisk).

Prepare in advance, keep in refrigerator and frost the cooled cake later.

Red Bean Cake

Ingredients:

2 cups dried red bean, soaked overnight in water
4 cups water
4 eggs
1 1/2 cups sugar
2/3 cup brown cane sugar
1 cup vegetable oil
1 cup cake flour (tipo 00)
2 tbsp corn flour
3 tsp baking powder

Method:

Boil soaked red bean with 4 cups water till soft and cooked thoroughly (I used rice cooker till almost dry but yet burn), allow to cool to handle-able temperature, mash; set aside.

Grease a cake pan (26 cm in diameter), dust bottom and side of pan with bread crumbs and tapping out the excess; set aside.

Preheat oven to 180 °C.

In a bowl, combine mashed red bean and sugars, beat to incorporate fully.

Add-in eggs and oil, beat till well blended.

In another bowl, combine flours and baking powder.

Add dry ingredients into the red bean batter, mix well.

Pour batter into prepared pan.

Bake in the preheated oven for 45 minutes, or until a toothpick inserted into the middle of cake comes out clean.

Let cool in pan for 10 minutes, then turn out onto a wire rack and cool thoroughly.

LOYYAL Cake

What is LOYYAL CAKE?

LOYYAL CAKE is both an appreciation and affirmation of LOVE. The cake begins with a spice cake and alternated firmly with layers of sourish cheesecake. The final hits of cake with bittersweet, rich chocolate-coffee mousse and all surrounded by unique favor of shredded coconut, makes the cake for a beautiful presentation, so special and delicately suitable to express love in any occasion.


The Name:

Thanks to parents, the name “LOYYAL” is derived from the first alphabets name of two best friends (L-YY and O-AL) from Asia, who know each other in Europe. Their friendship developed through foods and cooking, left wonderful foot prints into each others’ life. The leading nature of L-YY while in the reverse of O-AL resulted to this newborn of LOYYAL. The sincerity of intentions, patience need of multilayer assemblies, complete trust of flavors incorporation and faithful of product outcome, lead to the suitability use of LOYYAL to well-reflex this LAYERS cake and LOYAL courage.


The Newborn Date:

The LOYYAL CAKE was investigated on 8^th August 2008 for a forthcoming birthday party, while conveys miss for an absence of best friend, who was on vacation to East. In addition to deliver best wishes for an approaching leave of the best friend to the East for good. The sole date of 08-08-08, in conjunction with Olympic event at China, wholly right represents this unique friendship and stories behind the West and the East.


The Shape:

The LOYYAL CAKE is made to be ROUND in shape. Generally symbolizes the cyclical nature of life, most specifically, is derived from the shape of earth, sun and moon. In the other words, the round shape is traditionally implied to symbolize REUNION of separation and being PROTECT, as how the round shape has been sketched. And so, the cake is fabricated in such a way, formerly to bless for the best, to any unavoidable separation among friends, lovers, families and so forth, for an upcoming reunion; and later to transmit unconditional embraced of harmony, friendship and love.


The Assemblies:

The LOYYAL CAKE is a work in 4 acts. There are four layers of spice cake; alternated firmly with another four layers of sourish cheesecake; a final topping layer of bittersweet, rich chocolate-coffee mousse; and all-surrounded by unique favor of shredded coconut. To express BEST WISHES throughout FOUR SEASONS of the WEST (represented by cheesecake) and even throughout FOUR SEASONS of the EAST (represented by spice layers cake). The friendship is highly APPRECIATED and unconditionally EMBRACED either in EUROPE (represented by mousse cover layer) or in HOMETOWN (represented by coconut protective layer). The cake is FIRMLY stacked up to NINE layers high with care and patience to signify EVERLASTING friendship, besides to emphasis the important of every step and every stage of friendship, relationship and even life, without seeking shortcut or big jump in achieving grand and stable final successes.


The Ingredients:

The LOYYAL CAKE composed of 12 ingredients. Namely eggs, sugar, butter, plain flour, corn flour, spice, cream cheese, haw pieces, bittersweet chocolate, espresso coffee, whipped cream and shredded coconut. In which, might be a symbolize product of West (cream cheese) and/or East (haw pieces) or tropical (coconut) and/or non-tropical (whipped cream) countries. To drive BEST REGARDS and bless for HUGE HARVESTS all over twelve months a year, all around the WORLD.


The Favors:

The LOYYAL CAKE is a concoction of 4 main favors. There are SOUR from cheesecake; SWEET on the whole, BITTER from mousse and SPICE from spice layers cake. Stress-on the role of success in every friendship, relationship and even life by overcoming every aspects of living; the UP and DOWN, the GOOD and BAD as well as the BRIGHTNESS and DARKNESS sides of life, wherein are impossible to avoid all through the journey of two; in order to achieve and maintain the overall SWEETNESS and HAPPINESS. Thus, it is important for the cake to be SWEET on the whole as BLESSING


The Colors:

Another important part of LOYYAL CAKE is the art of colors integration. The cake is designed to be major with BRIGHT color rather than DARK one, neither by surface area (370 cm² of bright shredded coconut and 250 cm² of dark mousse) nor volume (1000 cm³ of bright layers cake and 500 cm³ of dark mousse). To bring GOOD LUCKS to every friendship, relationship and even life with BEST WISHES for enriching positive aspects of life, despite the fact that the negative aspects of life somehow are inevitable. The topping layer of the cake has to be darker in color (dark mousse layer) while in the reverse for internal section (bright layers cake). Formerly to illustrate the personality of the best friend, and later to highlights the beauties of oneself should not be judged base on appearance, but by means of deep communication and well understanding.


The Textures:

The LOYYAL CAKE is investigated to foremost with SMOOTH texture instead of rough part. Drive for very smooth journey of friendship, relationship and even life. Although, it may be practically hard to achieve by manifestation (370 cm² of rough protective shredded coconut and 250 cm² of smooth dark mousse), but somehow please do not give up; believe and wish for the best with sincerity, patience and care, it will works by time from unconditional hard-works and continue self-development (500 cm³ of smooth cheesecake and 500 cm³ of smooth mousse while 500 cm³ of rough supportive spice cake). “WHAT YOU GIVE, YOU GET BACK…”


Occasions Suitability:

Many peoples enjoy celebrations, whether it is a birthday, valentine’s day, wedding, mother’s day, father’s day, anniversary or any other special occasion. A carefully chosen cake can add a final, personal, finishing touch to any celebration and may be remembered for years to come. The patience, care and loyal spirit of LOYYAL CAKE preparation, for it unique incorporation of favors, for it beautiful presentation and for it sincere intentions; make the cake so special and absolutely suitable to express love in ANY OCCASION.


Is my pleasure to share out this recipe...

Best Wishes with LOVE,
Ai Lien



Ingredients:

Spice Cake:

4 egg yolks
1 cups sugar
80 g butter
1/2 cup plain flour
1 1/2 tsp cornflour
1 tsp cinnamon spice (any spice or mixed spice)
4 egg whites

Cheesecake:

500 g cream cheese
4 egg yolks
4 egg whites
1 cup icing sugar
1 1/2 cup haw pieces (any sourish dried snack from East), finely chopped
2 tsp cornflour

Chocolate-Coffee Mousse (double up recipe for thicker topping):

100 g bittersweet chocolate
25 g butter
20 ml brewed espresso coffee
100 ml whipped cream
1 egg yolk
1 egg white
1 tbsp icing sugar

Protective Layer:

1/2 cup freshly shredded coconut or dessicated coconut

Method:

Lightly grease a springform cake pan (18 cm in diameter), dust bottom and side of pan with bread crumbs and tapping out excess; set aside.

Preheat oven to 180 °C.

Spice Cake:

In a large bowl, whisk egg whites till stiff, set aside.

In another bowl, whisk egg yolks with sugar till pale and creamy, beat in butter, stir-in flour and spice.

Pour egg yolks mixture into egg whites and fold gently, divide into four portions; set aside.

Cheese Cake:

In a large bowl, whisk egg whites till almost stiff, add half amount of sugar and continue whipping till stiff peak formed; set aside.

In another bowl, whisk egg yolks with the remaining sugar till it has a smooth consistency.

Mix-in cream cheese, fold the stiffed egg whites mixture into cream cheese mixture and mix carefully still fully incorporated.

Stir-in haw pieces, divide into four portions; set aside.

Assemblies:

Set oven to broiler mode, pour first portion of spice cake batter into prepared cake pan.

Spread batter evenly by tilting pan, and bake under broiler for 5 minutes, or till the surface is golden brown.

Remove cake pan from oven, pour-in first portion of cheese cake batter, spread batter evenly again by tilting pan.

Return to oven and bake under broiler for another 12 minutes, or till the surface is golden yellow.

Repeat alternately until both batters are used up.

Remove from oven, let cake cool in pan for 10 minutes.

Run a thin flexible knife or spatula around the pan to loosen the cake, set aside to cool completely.

Chocolate-Coffee Mousse:

In a deep bowl, beat whip cream until stiff and keep in refrigerator.

Over a double boiler, melt chocolate and butter.

Remove from heat, pour-in espresso, stir to incorporate.

In another deep bowl, whisk egg whites till almost stiff, add-in sugar and beat till soft peak form.

Add-in egg yolks to the chocolate mixture one at a time, beat to mix.

Gently stir-in one-third of whipped cream to the chocolate mixture, fold-in half of egg whites, stir to just incorporate, fold-in the remaining whites then whipped cream and stir to incorporate well.

Spoon mousse onto cooled cake, tilt cake pan to evenly spread out mousse and chill cake in refrigerator for at least 5 hours or overnight till set.

Carefullly run a thin flexible knife or spatula around the pan again to loosen the outer mousse layer of cake.

Remove rim of the springform and coat cake side with shredded coconut.

Decorate cake accordingly and chilled well before serving.

Steamed Banana-Chocolate Cake with Espresso Coffee Whipped Cream Frosting

Ingredients:

3/4 cup unsweetened cocoa powder
1 cup sugar
1/2 cup milk
3/4 cup vegetable oil
1 cup mashed banana (2 ripe banana)
1 1/4 cups cake flour (Tipo OO)
1 1/2 tsp baking powder
1/2 tsp baking soda
3 eggs

Espresso Coffee Whipped Cream Frosting:

200 mL whipping cream
1/4 cup brown sugar
1 tsp espresso powder/2 tbsp white instant coffee mix/2 tbsp instant coffee powder

Method:

Grease a 18 cm cake pan.

Combine cocoa powder, sugar, milk and oil in a non-stick pan and cook over low heat until cocoa powder and sugar are fully dissolved.

Remove from heat and leave aside to cool.

In a separate bowl, sift to mix the flour, baking powder and baking soda.

In another bowl, beat eggs until light and fluffy then fold into the cooled cocoa mixture and mix well.

Stir-in banana, beat well to incorporate.

Stir-in flour mixture and mix well to form homogeneous batter.

Pour batter into prepared pan.

Steam over high heat for about 1 hour with a cover that wrapped with kitchen towel to avoid water vapor droplets, or until a toothpick inserted into the center of the cake comes out clean.

Let cool in pan for at least 10 minutes and turn out onto a plate and cool completely.

To Make Espresso Coffee Whipped Cream Frosting:

Begin with thoroughly chilled cream and beater.

In a large bowl, combine all the ingredients.

Whip the cream mixture on medium speed until soft peaks formed (The peak should bend over at the top of the whisk).

Prepare in advance, keep in refrigerator and frost the cooled cake later.