Sunday, June 26, 2016

Chocolate Buttermilk Chiffon Cake [26 Jun 2016]

Finally after a good one month of school holidays, it's time for the kids to get back to school today.

I had been enjoying myself for the past four weeks, with late sleepovers, no cooking, no marketing and not much of baking was done as well. 

What about yourself?


And since it's the first day of school day tomorrow, I had bake a Chocolate Buttermilk Chiffon Cake for the kids' school snack.


I loved using buttermilk in my chiffon cakes as it gave the chiffon cake a little extra soft texture as it did in the usual cakes.


This Chocolate Buttermilk was absolutely so soft and fluffy.

 
We are so lovin' this Chocolate Buttermilk Chiffon Cake.

Plus, this is a good thing because buttermilk is never wasted in any way...


Chocolate Buttermilk Chiffon Cake

Ingredients
5 egg yolk
100ml buttermilk
35ml canola oil
Pinch of salt
70g cake flour
20g cocoa powder

5 egg whites
1/2 tsp cream of tar tar
85g caster sugar

Chocolate chips, optional

Method
1. In a mixing bowl, add in the egg yolks, buttermilk & oil (use hand whisk) and mix well.
2. Fold in the sieved flour, cocoa powder & salt and mix well. Set aside.
3. In another clean mixing bowl, beat the egg whites with cream of tar tar until frothy. Gradually add in the sugar and continue to beat until stiff peak.
4.Take 1/3 of the egg white meringue and mix into the egg yolk batter, mix well. Pour the egg yolk batter back into the remaining egg white meringue and mix until well combined.
5. Pour the batter into an ungreased 21-cm chiffon tube pan and baked in a preheated oven of 160°C for about 60~70 minutes. Remove from the oven and invert to cool completely before removing the chiffon cake from the tube pan.

Do link back to MiMi Bakery House if you have used any information as published in this blog.

Tuesday, June 21, 2016

Black Sesame Cake [21 Jun 2016]

There wasn't any intention to bake a cake for Father's Day. 
 
 
But since I had extra eggs to clear...why not...???
 
Since that 6-inch 3 layered cake I did last week for my 2nd one, we reckoned that that size cake was too big for us.
 
 
So this time round I decided that our "dressed-up" cake would just be a 10-cm sized cake. This size would definitely be the GREAT cake size for my family.
 
 
And for a change, I am going to use black sesame chiffon cake as the cake base, though highly chances that "some" kids might not like this flavor. This cake was also infused with black sesame buttercream.
 
 
The Black Sesame Chiffon was so soft, and the Black Sesame Buttercream was delicious too.
 
All I could tell you was that this Black Sesame Cake was awfully awesome!!!
 
 
But somehow, Nat and I still preferred whipped cream-filled cakes. :p
 
 
Black Sesame Cake
 
Black Sesame Chiffon Cake
 Ingredients
3 egg yolks
50ml Hokkaido Fresh Milk
20ml canola oil
30g cake flour
30g black sesame powder
1/8 tsp sea salt
2 tsp black sesame paste

3 egg whites
1/4 tsp cream of tar tar
35g caster sugar

Method
1. In a mixing bowl, add in the egg yolks, black sesame paste, milk & oil (use hand whisk) and mix well.
2. Fold in the sieved flour, black sesame powder & salt and mix well. Set aside.
3. In another clean mixing bowl, beat the egg whites yolk batter, mix well. Pour the egg yolk batter into the remaining egg white meringue and mix until with cream of tar tar until frothy. Gradually add in the sugar and continue to beat until stiff peaks.
4.Take 1/3 of the egg white meringue and mix into the egg well combined.
5. Pour the batter into 3 ungreased 10-cm cake pan and baked in a preheated oven of 160°C for about 40~50 minutes. Remove from the oven and let the cake rest in the cake tin for a few minutes before inverting it to cool completely.
 
 
Black Sesame Buttercream
100g unsalted butter
60g shortening
50g icing sugar
2 tsp black sesame paste

Method
1. Cream the butter until light and fluffy.
2. Add in the shortening and continue to cream till well blended.
3. Add in the icing sugar and black sesame paste and mix until well blended.
 
 
Assemble the cake
1. Place 1 layer of the cake on the bottom.
2. Spread an even layer of buttercream onto the cake and then sandwiched with the 2nd layer. Repeat the process to the 3rd layer of cake.
3. Spread cream onto the sides of the cake and cream evenly.
4. Decorate as desired.
 
Do link back to MiMi Bakery House if you have used any information as published in this blog.