Mango Passion fruit Chiffon Cake

MANGO PASSION FRUIT CHIFFON CAKE - 
PREHEAT OVEN 350 DEGREES F OR 180 DEGREES C 

INGREDIENTS
 
6 large Egg Yolks room temperature 
1/2 cup Vegetable Oil 4 fl oz 
3/4 cup Mango Passion fruit  (180g)
1/2 tsp Vanilla Extract 
2 cups Cake Flour  (260g)
1 cup Sugar  (200g)
1 tbsp Baking Powder(15g)
1/2 tsp Salt  (3g)
6 large Egg Whites
1/4 cup Sugar  (50g)
1/4 tsp Cream Of Tartar 

MIX METHOD:

1. SEPARATE THE EGG YOLK FROM EGG WHITE
2. COMBINED FLOUR, SUGAR,SALT, AND BAKING POWDER
3. MAKE A WHEEL ADD THE EGG YOLK, VEGETABLE OIL, VANILLA EXTRACT AND MANGO PASSION FRUIT PUREE IN YOUR DRY THEN COMBINED UNTIL INCORPORATED.
4. WHIPPED THE EGG WHITE IN LOW SPEED ADD THE SUGAR, CREAM OF TARTAR THEN TURN UP INTO HIGH SPEED.
5. LET THE EGG WHITE MIXTURE WHIPPED FOR 5 MINS UNTIL THEY BECOME MEDIUM STIFF PEAKS.
6. CUT AND FOLD THE MERINGUE INTO YOUR BATTER MIXTURE UNTIL ITS INCORPORATED.
7. POUR YOUR BATTER INTO 3PCS - 8" PAN SIZED 
8. BAKE FOR ABOUT 35 - 40 MINUTES UNTIL ITS DONE

 BUILD YOUR RECIPE:
MANGO PASSION FRUIT SPONGE CAKE
MANGO SLICES
WHIPPED CREAM 
MANGO PASSION FRUIT BUTTERCREAM
PIPE YOUR CAKE INTO A BASKET PIPING TIP DECORATOR.
COLOR YOUR BUTTERCREAM INTO YELLOW
DECORATE SOME SPRINKLES ON TOP AND YOUR MANGO SLICES FOR PRESENTATION.
 

RED VELVET CUPCAKE

RED VELVET CAKE /CUPCAKE

Preheat your oven to 350 Degrees F or 180 Degrees C while you prepare your recipe.

Ingredients:
2 1/2 cups (324g) Plain Flour
1 1/2 cup ( 300g) Sugar
1 tsp (5g) Baking soda
1tsp (6g) Salt
2 Tbsp (12g) Cocoa Powder
6fl oz Veg Oil
1cup (8fl oz ) Buttermilk 242g
2 Large Eggs
1 Tbsp Red Food Coloring
1 tsp Vinegar
1 tsp Vanilla Extract

Mix Method:
In a large bowl place the sifted Flour, Sugar,Baking Soda,SAlt and Cocoa Powder together and whisk to combine.
In another bowl, add the red color and the vinegar to the vegetable oil and then add the buttermilk, egg and vanilla extract.
Pour your liquid ingredients to your dry ingredients then mixed to combine until they incorporated.
DO NOT OVER MIX IT WILL LEAD YOU TO A TOUGH CAKE.

Divide the batter into your prepared cupcakes paper into the tin and bake immediately.
Bake for about 30-35 mins or until its done!
Make 18 cupcakes

Raspberry Muffin

INGREDIENTS:
1 LARGE EGG, LIGHTLY BEATEN
1 CUP (240ML) PLAIN YOGURT ( FULL FAT OR LOW)
1/3 CUP (80ML) VEGETABLE OIL,CANOLA,SAFFLOWER, OR CORN OIL
1 TSP PURE VANILLA EXTRACT
2 CUPS (260G) PLAIN FLOUR
1/2 CUP (100G) GRANULATED WHITE OR CASTER SUGAR
1 1/4 TSP BAKING POWDER
1/2 TSP BAKING SODA
1/4 TSP SALT
1/4 CUP RASPBERRY JA,
12 PCS OF RASPBERRY FRUIT

MIX METHOD:
PREHEAT YOUR OVEN TO 375 degrees F or 190 degrees C. Position the rack in center of oven. Butter or Line 12 muffin cups with paper liners.
In a bowl whisk together the lightly beaten egg,yogurt,oil,and vanilla extract.
In another large bowl whisk the flour with sugar, baking p0wder,baking soda and salt. Mixed both dry and liquid ingredients. Scoop the muffin cups half of the batter then spoon each muffin cups with raspberry jam. Then add the other half of the batter to cover and place your raspberry fruit on each muffin cups. Bake for about 15-20 mins or until its done!!! Transfer to a wire rack and let cool for about 10 minutes before removing from pan.
Makes 12 muffins :)

How to make a SWISS STYLE MERINGUE BUTTERCREAM

INGREDIENTS:

 6 Large Fresh  Egg Whites
300g (1 1/2cups)White Sugar
240g (2cups) -Confectioners Sugar
170g (3/4cups)Shortening
454g (2cups) - Butter
I Tbsp -  Vanilla Extract


Yield 6cups

 (enough to ice 30 cupcakes, or fill and ice 1- 8″cake)
**Yield may differ in results from person to person due to the volume of the meringue, whether you weighed your ingredients or use volume measure, so this yield is approximate

METHOD:
 

Over a double boiler, in a large metal bowl whisk together the granulated sugar and the egg whites stirring constantly until the mixture reaches approximately 115 degrees F and the sugar grains have dissolved and are not longer gritty to the touch.
Pour this mixture into the metal bowl of your Kitchen Aid Mixer with the WHISK attachment and whip on high speed until it is thick, glossy and white in color.  The peaks should be as firm as firm can be.
In the meantime you can sift your confectioners sugar, and once you have achieved STIFF peaks meringue, add the confectioners sugar all at once with the mixer on very low speed to avoid having a snow shower of sugar all over your kitchen!
Once all of the sugar has been incorporated you can turn the mixer speed to med-high until it is all nicely mixed in.
Be sure your butter and shortening are at room temperature and they are the same consistency. Add it in about 2-3 additions, but FAST Additions.  1-2-3 fast fast!
Turn the speed up to high and let it mix smooth. Add the vanilla extract at the end, and you are DONE!  Best Buttercream EVER!
***THIS RECIPE CAN BE STORED 4 days room temp, 2 weeks fridge, 2 months freezer

NOTE: MANGO CHIFFON CAKE RECIPE WILL BE POSTED IN DIFFERENT PAGE :)

 

Have you ever had experience disaster in your baking???

Have you ever had experience why does your cake did not turn out good???      Based on my experience was like when I was starting baking a giant cupcake... There I go the ingredients into my stand mixers. I don't know what I did but I have no idea why my giant cupcake did not turn out into perfection but a disaster. When I pop in my batter into my giant cupcake pan and start baking... I saw all my batter will crumbling and boiling like a lava into the pan inside in my oven. i turn it off straight away. Chuck them into the bin...That was my first disaster of baking a cake. 
I went for a study in the internet and look for the answer. I just realized you have to do a tricks and tips on baking. I learn that to followed the correct recipes and method will turn out your cake into perfections.
Eggs and Sugar - Ribbon stage
Eggs should be on room temperature
Wholemilk or skim milk are best than fresh milk
Liason method
Alternation method liquid and dry
Increments on melting chocolate
Baking chocolate not eating chocolate
Dark Chocolate not Milk
Substitutes of Corn syrup is Glucose syrup
Variations of chocolates
There are still more, your oven how old it is... depends on the weather temperature, warm or cold.
How long will it takes to bake but there is always a saying UNTIL ITS DONE!!!
 Here are some ideas on what went wrong on your baking ;

Over-anxiety It is always tempting to take a peep in the oven to see how your creation is getting on. As I mentioned before, impatient cooks are inviting disaster.

Curdling If you are using a creaming method, it can sometimes happen that the beaten eggs are added to the sugar-and-fat mixture too quickly, causing the whole mixture to separate. This ‘breaking up’ means that some of the air incorporated at the creaming stage will escape and the finished cake will be slightly heavier. For beginners the way to avoid this is to add the beaten eggs just a teaspoonful at a time, whisking preferably with an electric hand whisk. If it does curdle, don’t worry: the cake won’t be as light but it’s not a disaster.

Fruit sinking This is usually a fault in the recipe. It means the mixture is too slack (too liquid) to hold the fruit. Fruit cakes need a larger proportion of flour in order to hold the fruit evenly. Glace cherries and other sugar-coated fruit should be rinsed and dried (and chopped if large) before adding to a cake mixture. Both the size of the fruit and sugar coating can cause sinking.

Over-browning Sometimes the top of a cake becomes brown before the centre is cooked. To prevent this, check the cake three-quarters of the way through the cooking time and, if necessary, fit a protective circle of double greaseproof paper (with a hole about the size of a 50p piece in the centre) over the top of the cake.
But above all, don’t be daunted. Always remember the good things that go into a home-made cake, and even if the finished product does happen to have sunk a bit, it will still taste delicious.

MOCHA CAKE AKA GOLDILOCKS

INGREDIENTS
For the Cake:
6 large egg yolks, at room temp
1 cup sugar
1tsp coffee/espresso granules ( Nescafe instant coffee recommended )
1tsp cocoa powder
1tsp vanilla
1tsp water
1/2 cup canola oil
1 cup cake flour
1tsp baking powder
6 egg whites at room temp
1 tsp cream of tartar

For the Mocha Buttercream
1 cup sugar
4 large egg whites at room temp
3 sticks (12oz) unsalted butter, soft, room temp
1tsp coffee/espresso granules
1tsp cocoa powder
5tsp water
1tsp vanilla extract
5tsp amaretto

METHOD:

1. Preheat oven to 375 F or 185 C use 2 - 8'round cake pan - pan greased or cooking spray lined with parchment paper.
2. Whisk together yolks and sugar in a large bowl using your stand mixer over low then medium speed, until creamy and light yellow in color.
3. Combined coffee, cocoa powder, vanilla in water stirring to get rid the lumps. Pour into the egg-sugar mixture, along with canola oil, and beat until well combined.
4.  Remove large bowl from stand mixer and sift your cake flour and baking powder over it. Stir with a wooden spoon until its incorporated.
5. Whisk egg whites and cream of tartar until stiff peaks then fold into the mocha batter in 3 additional mixture to liquefy the thick batter.
6. Divide the batter into 2 cake pan and bake it for 20-25 minutes Until its Done!
7. Cool on a wire rack for 10 mins, then carefully turn over on the wire rack, right side up. Cool completely before  icing.
8. For the buttercream: In your double boiler heat your egg whites and sugar using your heatproof bowl place over the top with simmering water. Make sure it is on average of 115 degrees heat then removed from the pot.
9. Beat for 5 minutes with your stand mixer in medium speed using your whisk attachment until the meringue become stiff and glossy.
10. Add your butter and beat with your paddle attachment until smooth. Scrape the side and give it a quick stir then beat again on med-high for another 6-10 mins.
11. add your liquid ingredients - coffee, cocoa, vanilla, amamretto and water. Beat for 2 mins.

Assemble the cake:
 Place the first layer of cake in your cake stand with buttercream underneath to keep not moving while frosting. Filled with mocha buttercream in the middle then place the second layer. Crumb Ice your cake them cool it for 5 minutes in the fridge. Decorate it with your remaining buttercream on your desired piping tip. I use star tip and basket tip to designed my cake. I make a rose for the middle decoration and writing tip for lettering on the cake.You can also use a cake comb to create ridges on the side of the cake and on the top. ENJOY!!!

                  

ORANGE CHIFFON CAKE - Posh Cakes from VINTAGE CAKES

FOR THE CAKE:
6 eggs, separated, plus 2 egg whites
230g plain flour
10g baking powder
1 teaspoon salt
200g white caster sugar9 in two 150g batches0
125ml light, mild vegetable oil 9 such as sunflower or light olive oil) 
Finely grated orange zest 
150ml squeezed orange juice.
1 teaspoon cream of tartar
1 teaspoon vanilla extract.

FOR THE GLAZE:
600g icing sugar
75g butter, melted
Orange juice 2-3 

YOU WILL NEED:
a24cm two-piece Angel Food Cake tin ( also called a " tube tin") Or a 24 cm round deep cake tin, Ungreased.   
Makes 1 very large cake ( serves 16-20 )

1. Preheat the oven to 160 C
2. Put the 6 egg yolks into a small bowl, and 8 egg whites into a bowl large enough for whisking. Sift the flour, baking powder and salt into a large mixing bowl. Add half the caster sugar and mix well to combine. make a well in the centre bowl and add the oil, egg yolks, orange zest and orange juice. Beat well with an electric mixer or wooden spoon for 1 minute until completely smooth.  
3. Whisk the egg whites until gentle peaks form. Gradually add the remaining caster sugar, the cream of tartar and the vanilla extract, whisking until the mixture is smooth, glossy and softly peaking. Spoon half the whisked egg whites into the sponge batter and fold in gently with a large metal spoon. And the remaining egg whites and continue to fold in until combined. Pour the very light batter into the prepared tin and gently smooth the top with a spoon or spatula.
4. Bake in the preheated oven for 50-55 minutes, by which time the cake should have risen enormously. It should be golden brown on top and is done when a metal skewer or sharp knife inserted into the centre of the cake comes out clean. Make sure you have a wire rack ready and waiting when you take the cake out  of the  oven.
5. When cake is done, take them out from the oven and immediately invert the tin into a wire rack. Leave it for 1-2 hours to cool it down.When the cake is cool run a palette knife round the edge of the cake to loosen and gently ease the cake out of the tin . Handle with care as the sponge is very light and fluffy.

 
To make the glaze -   

• Sift the icing sugar
• add the melted butter
• Mix well
• gradually add your orange juice.
• Until you have smooth and lightly runny glaze.
• Pour and spread with your spatula.
• Let it run down the sides and let it set for 30 minutes.

STORAGE: CAKE CAN BE MADE A DAY IN ADVANCE AS IT SPONGY DAMPNESS ENSURES IT KEEPS WELL. STORE IT IN CAKE CONTAINER IT WILL BE FINE FOR 2 DAYS AFTER MAKING OR 1 WEEK IN FRIDGE.