Steamed Moist Chocolate Cake

(no mixer, no oven used)

Ingredients:

• 150gr Plain flour
• 70gr Cocoa powder
• 1/2 tsp Baking powder
• 1/2 tsp Baking soda
• 150gr butter
• 30gr vegetable oil
• 180-200gr castor sugar
• 200gr UHT Milk 
• 3 small Eggs,lightly beaten
• 1/2 tsp Vanilla Extract  or 1 tsp Vanilla essence

How To Do:

1. Greased a D22cm or D24cm baking pan with butter. Set a side.
2. Heat up the steamer. Cover the lid with a clean dish-towel.
3. Combine castor sugar,milk,vanilla extract or essence, butter and oil in a medium bowl.
4. Place the bowl over boiled water, stir well until sugar is dissolved and butter is melted,off fire and keep warm.(see picture).
5. Add the beaten eggs into the slightly cold milk mixture and stir well.
6. Sift the flour,cocoa powder,baking powder and baking soda into a large mixing bowl then pour the eggs mixture over the flour and stir well until well combined. (cake batter should be runny).
7. Pour the batter into prepared pan and place the pan into the steamer.
8. Steam over medium heat for 45 minutes.
9. You may decorate your cake with chocolate ganache and some colorful sprinkles on top or dust with confection sugar.  

 (Recipe is  from thelazychef.net, adapted by me!)

******************HAPPY BAKING*******************

PANDAN CHIFFON CAKE

Ingredients

1. 08 Egg whites
2. 1/2 tsp Salt
3. 150 grams sugar
4. 1/2 trsp cream of tartar
5. 180grams multipurpose flour
6. 2tsp baking powder
7. 1/4 tsp baking soda
8. Vanilla
9. 07 Egg Yolks
10. 100cc Vegetable oil
11. 150cccoconut milk + 02tsp pandan pasta

Method

1. Preheat the oven to 180 degrees C. You will need a 10 inch (24-25 cm)  ungreased tube pan. (see picture below).
   
2. Mix no.5,6,7....sift all together and put aside.
3. In a seperate bowl (bigger one) mix no.8,9,10,11 with a whisk until well combined then pour in the flour mixture per-batch, mix all well. Set the batter aside.
4. In a separate bowl, with the whisk attachment, beat the egg whites, salt and cream of tartar until soft peaks form. Gradually beat in 150 grams of sugar and beat until almost stiff peaks form. With a large rubber spatula or wire whisk, gently fold the egg whites into the batter just until blended (being careful not to deflate the batter). 
5. Pour the batter into the ungreased tube pan and bake in the preheated oven for about 50 minutes, or until a wooden skewer inserted into the center of the cake comes out clean. (When lightly pressed, the cake will spring back). Immediately upon removing the cake from the oven invert (turn upside down) the pan and place on a flat bottom cup (turned upside down) so it is suspended over the counter (see picture below). Let the cake cool completely  (about 1 1/2 hours). 
   
   
6. To remove the cake from the pan, run a long metal spatula or knife around the inside of the tube pan and center core. Invert onto a greased wire rack or cake circle. With a sharp knife cut the cake in half horizontally. 
   *************HAPPY BAKING*************

CHEESE CHIFFON CAKE

Ingredients:

1. 08 Egg whites
2. 1/2 tsp Salt
3. 150 grams sugar
4. 1/2 trsp cream of tartar
5. 180grams multipurpose flour
6. 2tsp baking powder
7. 1/4 tsp baking soda
8. Vanilla
9. 07 Egg Yolks
10. 100cc Vegetable oil
11. 150cc water
12. 01box of Shreded chedar cheese  (200grams)

Method

1. Preheat the oven to 180 degrees C. You will need a 10 inch (24-25 cm)  ungreased tube pan. (see picture below).
   
2. Mix no.5,6,7....sift all together and put aside.
3. In a seperate bowl (bigger one) mix no.8,9,10,11 with a whisk until well combined then pour in the flour mixture per-batch, mix all well. Set the batter aside.
4. In a separate bowl, with the whisk attachment, beat the egg whites, salt and cream of tartar until soft peaks form. Gradually beat in 150 grams of sugar and beat until almost stiff peaks form. With a large rubber spatula or wire whisk, gently fold the egg whites into the batter just until blended (being careful not to deflate the batter).  Pour in 3/4 of the shreded chedar cheese, mix well the batter.
5. Pour the batter into the ungreased tube pan and run a metal spatula or knife through the batter to get rid of any air pockets. Smooth the top, pour the remaining shreded cheese over the top of the batter  and bake in the preheated oven for about 50 minutes, or until a wooden skewer inserted into the center of the cake comes out clean. (When lightly pressed, the cake will spring back). Immediately upon removing the cake from the oven invert (turn upside down) the pan and place on a flat bottom cup (turned upside down) so it is suspended over the counter (see picture below). Let the cake cool completely  (about 1 1/2 hours). 
   
6. To remove the cake from the pan, run a long metal spatula or knife around the inside of the tube pan and center core. Invert onto a greased wire rack or cake circle. With a sharp knife cut the cake in half horizontally. 
   
   

   
   

   
   *************HAPPY BAKING*************
   
   

English Fruit Cake

Ingredients:

250 gr butter/margarine

225 gr powdered sugar

7     eggs yolks + 4 eggs white

300 gr multipurpose flour

1     teaspoon baking powder

50   gr milk powder

500 gr mixed peel, sultana raisins and walnut ( I used "kenari" nuts)
1     teaspoon extract vanilla

pinch of salt

2      tablespoon rum

How to make:

1. Sift together the flour+baking powder+milk powder, set aside.
2. Preheat the oven to 180°C) and  line an 8¼" (20 cm) round springform pan with parchment paper.
3. In a large bowl beat the butter with the sugar and pinch of salt using an electric mixer at medium speed, until light and fluffy, add the eggs, one at a time. And add the extract vanilla.
4. Gradually add the flour mixture and mix until well-combined using a rubber spatula.
5. Stir in the fruit mixture and mix well. 
6. Pour the mixture into the baking pan and smooth the top with a spatula.  
7. Bake for at least 50 minutes into an hour until a skewer inserted in the cake comes out clean.
8. Allow to cool for at least 30 minutes before removal from the pan. 
9. Spray the cake with the rum.

***************HAPPY BAKING*******************

Ontbijtkoek

Brief information about Ontbijtkoek.(source: wikipedia)

An ontbijtkoek (literally translated breakfast cake) or peperkoek is a Dutch-Belgian spiced cake. Rye is its most important ingredient, coloring the cake a light brown. It is often spiced with cloves, cinnamon, ginger, succade and nutmeg. Several parts of the Netherlands have their own local recipe, of which the most famous is "Oudewijvenkoek" (old wives' cake) which is mostly eaten in the northern regions, and is flavored with aniseed. Ontbijtkoek is originally served at breakfast with a thick layer of butter on top, as a replacement for bread. However due to its sweet taste it is also served as a snack.

And here's the recipe (in Bahasa Indonesia)
Bahan:
Telur 06kuning+03putih
gula palem 50gram
gula jawa 100gram (saya kurangin jadi 85, tergantung level manis masing2 gula yah)
terigu 100gram
mentega/margarine 100gram , lelehkan
bumbu lapis/spekoek 1sdt
TBM 1sdt
vanili bubuk/cair 1/2 sdt
Kenari cincang 100gram
Rhum 1sdt (optional..but a must for myself :) 

Cara Membuat:

1. Kocok telur, gula, TBM, vanili sampai putih kental dan naik.
2. Masukkan campuran terigu+bumbu lapis/spekoek, aduk rata dg spatula.
3. Masukkan mentega/margarine leleh, aduk rata lagi dengan spatula.
4. Masukkan 3/4 kenari cincang kedalam adonan, aduk rata lagi
5. Tuang adonan ke dalam loyang tulban D24cm yg sudah diolesi margarin dan taburi atasnya dengan sisa kenari cincang tadi.
6. Panggang di oven panas dengan suhu 180C selama 30-40menit atau sampai kue kuning kecoklatan/matang.
7. Keluarkan dari oven, tunggu sampai kue agak dingin lalu keluarkan dari loyang.
8. PS: kalo tidak ada kenari..bisa pakai kismis atau buah kering atau jenis kacang lainnya sesuai selera masing-masing.
   
   
   
   
   
   ******HAPPY BAKING******

Blackforest Cake Pudding

Love this cake pudding

some of my cakes order

RAINBOW CAKE

Ingredients

• Vegetable shortening (I use margarine)
  
• 3 cups all-purpose flour
• 4 teaspoons baking powder
• 1/2 teaspoon salt
• 2 sticks (1 cup) unsalted butter, room temperature
• 2 1/3 cups sugar
• 5 large egg whites, room temperature
• 2 teaspoons pure vanilla extract
• 1 1/2 cups milk, room temperature
• Red, orange, yellow, green, blue, and purple gel food coloring
• Cheese Butter Cream for frosting
  

Directions

1. Preheat oven to 350 degrees. Brush six 9-inch-square cake pans (or as many 9-inch cake pans as you have, reusing them as necessary) with shortening/margarine. Line bottom of each cake pan with parchment paper; brush again and set aside.
2. In a large bowl, whisk together flour, baking powder and salt; set aside. In the bowl of an electric mixer fitted with the paddle attachment, cream together butter and sugar. Slowly add egg whites and mix until well combined. Add vanilla and mix until fully incorporated. Add flour mixture and milk in two alternating additions, beginning with the flour and ending with the milk. Mix until well combined.
3. Divide batter evenly between six medium bowls. Add enough of each color of food coloring to each bowl, whisking, until desired shade is reached. Transfer each color to an individual cake pan. Transfer to oven and bake until a cake tester inserted into the center of each cake comes out clean, about 15 minutes (working in batches if necessary).
4. Remove cakes from oven and transfer to a wire rack; let cool for 10 minutes. Invert cakes onto a wire rack; re-invert and let cool completely.
5. Using a serrated knife, trim tops of cakes to make level. Place four strips of parchment paper around perimeter of a serving plate or lazy Susan. Place the purple layer on the cake plate. Spread a scant 1 cup buttercream filling over the first layer with a small offset spatula so it extends just beyond edges. Repeat process with blue, green, yellow, and orange layers.
6. Place the remaining red layer on top, bottom-side up. Gently sweep away any loose crumbs with a pastry brush. Using an offset spatula, cover the top and sides with a thin layer of frosting (also use any of the excess frosting visible between the layers). Refrigerate until set, about 30 minutes.
7. Using an offset spatula, cover cake again with remaining frosting.

TIPS:

• You may use yogurt or vinegar to pop out the color so no need to use tons of food coloring. Just add about 1/3cup or 2table spoons yogurt into the batter.
  

Source: Martha Steward recipe

***HAPPY BAKING***

Red Velvet Cupcake

Ingredients

• 2 1/2 cups all -purpose flour
• 1 1/2 cups sugar
• 1 teaspoon baking soda
• 1 teaspoon baking powder
  
• 1 teaspoon salt
• 1 teaspoon cocoa powder
• 1 1/2 cups vegetable oil/butter
• 2 large eggs, room temperature
• 2 tablespoons red food coloring
  
• 1 teaspoon white distilled vinegar
• 1 teaspoon vanilla extract

How to do

Preheat the oven to 350 degrees F. Line 2 (12-cup) muffin pans with cupcake papers.

In a medium mixing bowl, sift together the flour, sugar, baking soda, baking powder, salt, and cocoa powder a large bowl gently beat together the oil/ butter, eggs, food coloring, vinegar, and vanilla with a handheld electric mixer. Add the sifted dry ingredients to the wet and mix until smooth and thoroughly combined.

Divide the batter evenly among the cupcake tins about 2/3 filled. Bake in oven for about 20 to 22 minutes, turning the pans once, half way through. Test the cupcakes with a toothpick for doneness. Remove from oven and cool completely.

***ENJOY***

Hello Kitty Cake

ARIELLE 6TH BIRTHDAY CAKE
LOVE IT!

Gateau Africani

(source: For The Love Of Baking)

Sponge cake:
100 g sifted cake flour
30 g cornstarch
30 g cocoa powder
8 egg yolks
5 egg whites
175 gr powdered sugar
75 g unsalted butter, melted

Rhum syrup:
100 g castor sugar
80 ml water
4 Tbs rhum

Custard:
8 egg yolks
90 g cornstarch
700 ml milk
150 g castor sugar
4 tsp rhum
2 cans (@ 312 g) mandarin oranges, drained

Cocoa powder for garnish

Special tools:
1 round cake pan 22 cm for baking
1 round springform pan 20 cm for assembling

Instruction:

1. Butter 22-cm round cake pan. Line the bottom of the pan with parchment paper. Heat the oven at 180 degree Celcius.
2. Sift flour, cornstarch and cocoa powder twice. Set aside.
3. Beat eggs on high speed until it rises. Beat in sugar gradually while beating until thick and pale, and if you drop the batter with spoon, it leaves a trail that won’t dissapear for awhile. Turn off the mixer.
4. Sift flour mixture into the batter, fold well.
5. Fold in a little batter to the melted butter to thicken it. Fold the butter-mixture back into the egg batter gradually. Fold well.
6. Pour batter into cake pan, bake for about 30 minutes. Remove from oven, cool on rack. After 5 minutes, turn cake into rack and let cool.
7. When the cake is cool, tort/slice the cake horizontally into three layers. Put one layer into smaller cake pan (20 cm). Push a little so the layer fits perfectly in the pan. Wet the layer surface with rhum syrup. Set aside.
8. Rhum Syrup: Mix sugar and water, boil the mixture until the sugar dissolves (doesn’t have to reach boiling point). Let cool. Stir in rhum.
9. Custard: Beat eggs with fork, mix with cornstarch and a little bit of milk. Set aside. Boil milk and sugar, stir until it reaches boiling point. Remove from heat. Mix in a little bit of hot milk to the egg mixture, stir quickly to avoid lumps (we call this technique “fishing”). Pour back the egg mixture (now it’s warm) into the hot milk, stir. Put it back on heat, keep stirring until it thickens. Remove from heat, let it warm slightly (no vaporization anymore), stir in rhum and oranges.
10. Assembling:
    When the custard is still warm, pour 1/2 of it onto the cake layer in the pan, spread it quickly before it gets cooled. Put the second layer on custard, push a little so the cake stick well on custard. Wet the second layer surface with rhum syrup. Pour all custard onto the second layer, spread evenly. Put the third layer on custard, push a little bit to perfect its shape. Let it all cool in the pan.
11. Remove cake from pan, transfer to a plate. Garnish with cocoa powder.
12. Eat it already!!

Note:

• Generally, Gateau Africain is simply a chocolate sponge cake layered with custard. So feel free to use your favorite chocolate sponge cake recipe and custard , you get yourself a gateau (it’s better be sponge cake, though. Not butter type cake). But to its perfection, you’ve got to add oranges in the custard!

*photo and recipe by "For The Love Of Baking"

Sus Isi Vla

Bahan :

Kulit Sus :
200 ml air
125 g margarin
1 sdm gula pasir
150 gr tepung terigu
4 butir ( 200 g ) telur ayam

Isi :
2 kuning telur
50 g tepung maizena
500 ml susu cair
75 gr gula pasir
1 sdm rum (untuk menghilangkan bau amis dari telur)

Taburan :
50 gr gula bubuk

Cara membuat :
Kulit Sus : Didihkan air, masukkan margarin dan gula pasir.Masak di atas
api kecil hingga margarin meleleh.Masukkan tepung terigu sambil
aduk-aduk hingga adonan matang dan kalis.biarkan uapnya hilang.
masukkan setiap 2 butir telur ke dalam adonan kulit sus,aduk cepat
dan rata hingga menjadi adonan yang lembut ( pake mixer)
Masukka adonan kulit sus ke dalam plastik segitiga yang dihubungkan
dengan spuit,semprotkan adonan di atas loyang datar bersemir margarin
beri jarak, panggang selama 30 menit dengan suhu 200/c.

Isi : Aduk rata kuning telur,tepung maizena,dan 50 ml susu,sisihkan.
Disihkan sisa susu dan gula pasir sambil di aduk-aduk di atas api
kecil hingga gula larut.Tuang larutan telur -maizena sambil aduk
cepat dan rata hingga menjadi adonan yang kental dan mengkilap.
Tambahkan rum,aduk rata.

Penyelesaian : Belah sertiap kue sus atau gunting,tidak sampe putus beri 1 sdm
adonan isi.Taburi bagian atas kue sus dengan gula bubuk,sajikan.

Black Forest Cake

I made this cake as Lydia's order for her future father in-law.
Thanks Lydia :)

Javanese Almond Layer Cake/ Kue Balapis Kenari

Ingredients

10 pandanus leaves*, sliced
20 suji leaves*, sliced
100ml water
500g multi purpose flour
445g granulated sugar
1/2tsp salt
1700ml coconut-milk
50g cocoa powder
200g Javanese almond, minced well
vegetable oil for spreading

How To Make

1. Put pandanus leaves and suji leaves into a blender and blend them until delicate, then squeeze and strain the water. Take about 120ml or so. Keep a side.
2. Mix multi-purpose flour+granulated sugar+salt in a medium bowl, then pour in 1600ml coconut-milk little by little while keep mixing them until they become soft. Dissolve cocoa powder with remaining coconut-milk, mix it well.
3. Split the dough into two part. Pour pandanus-suji water mix into one part and mix them well until it turns in to green color. Pour cocoa powder mix into the other part, mix well until it becomes chocolate color.
4. Pour about 200ml of green dough, leave it for about 5minutes then pour another 200ml of chocolate dough above the green dough, spread Javanese-almond on top of the chocolate dough, leave it about 5 minutes. Repeat the above process until the dough mix are over.
5. steam again the whole cake for about 30minutes.
6. Take it out of steamer, let it cool on the baking pan itself, then cut it into slices and serve it nicely. Make sure the cake is cold before u cut.

*could be substituted with green coloring food paste.

Our Christmas Cakes

All are chocolate cakes with difference decoration.

Sun Flower Cupcakes

Made these cupcakes for my friend mba Trini :-) Thank you so much for trusting me to make you these cupcakes for your birthday. Love you sooo much :-)

Birthday Cupcakes

I made these cupcakes ( total 30cupcakes) as Ima's order for her lovely nephew-Denzel's 8th birthday. Hope you guys love it. Exactly, I have birthday candles for each cupcake, just I didn't use them on these pictures.

The recipe for the cupcakes is using Blueberry Cup Creamy Brownie.

My Birthday Cake :-)

Its...chocolate classic tart...filling with chocolate paste...I will show the slice once the cake is cut...but not now...not yet :-))
hmmmmm...here is the slice.....

Raisin Butter Cake

Today I bumped into one blog for butter cake. Since I had all the ingredients in my kitchen, spontaneous I made the cake. The result ..the cake was extremely buttery and lil bit sweet, but taste yummy especially if there is a cup of coffee/ warm tea then you will enjoy it more and more :-). So I modified the recipe for my blogger reader(s) . Give the recipe a try! :-)

Ingredients:

250g unsalted butter, at room temperature
200g plain flour/all purpose flour
1 tsp baking powder
170g-180g castor sugar
4 eggs
½ tsp salt
3 tablespoons fresh milk
1 teaspoon vanilla essence
1/4 cup raisin

How To Make:

1. Preheat oven to 375°F.
2. Grease the pan with some butter.
3. Mix the flour and the baking powder together and sieve. Add in salt and mix well. Set aside.
4. Use an electronic cake-mixer to mix butter and sugar until well combined, about 3-5minutes. (Note: Sugar has not dissolved yet).
5. Add in the first egg. Beat well after each addition of egg until creamy. (about 3-4minutes).
6. Add in vanilla essence and mix well.
7. Fold in the flour into the mixture and mix well.
8. Finally, add in the milk and fold in the raisins. Mix well.
9. Pour the mixture into the greased baking pan.
10. Bake about 40-45 minutes until golden brown.
11. Remove it from the oven and let cool on the wire rack for another 5 minutes. Enjoy the cake now!