Cinnamon Nut Chiffon Cake

I have to apologize for my absent as I am still trying hard to adapt myself to my new working environment. Well I guess its actually not easy for me to get used to my new working environment just yet .  LOL.... Never mind , lets get back to my chiffon cake. To be very honest , this is actually my first time baking a chiffon cake. I have never own any angel cake pan before. As such I have to actually wait for my lazy ass to move so that I can buy myself a nice angel cake pan . And finally ........ tada.......

I finally get to bake this delicious chiffon cake. Well , as usual, I finish baking this at 11.30 pm last night . By the time I woke up this morning , only 2 slices left for myself. Heehee.... good good. At least everyone seems to enjoy their breakfast . How was your father's day celebration ? I didn't manage to get snap any photos of the meals that I have prepared as everyone seems to be hungry staring and waiting .. LOL..

I simply love the soft and spongy texture of chiffon cake. Reminds me so much of my childhood , when my mom will actually take the effort to bake pandan chiffon cake for us to bring to school . Yeah , each bite of this chiffon cake brings back my childhood memories . Sweet yeah ..... yaya I know ...

Cinnamon Nut Chiffon Cake [ recipe adapted from Alex Goh recipe book Fruit Cakes ] 
Ingredients
4 egg yolks [ use large egg ]
20g      Sugar
1/4 tsp Salt
60g      Vegetable Oil
65g      Milk

90g      Superfine Flour
1tsp     Ground Cinnamon [ Original recipe calls for 1/2 tsp ]
25g      Ground Almond / Ground Hazelnut
1/2 tsp  Baking Powder

for Meringue :
4 egg whites [ use large eggs ]
65g       Sugar [ Original recipe calls for 100g ]
1/8 tsp  Cream of tartar

60g       Chopped Mix Nut of your choice [ I use almond nibs ]

Method :
1/   Pre heat oven at 170C .Using a hand whisk, mix egg yolks, sugar, salt, vegetable oil and milk in a large mixing bowl  until well blended . Add in superfine flour , baking powder, ground cinnamon and ground almond into egg mixture. Mix until well combine.
2/   In an electric mixer , beat egg whites on high speed until foamy. Add in cream of tartar and sugar . Continue beating until stiff peak form
3/   Scoop 1/4 of the meringue and mix with egg yolk mixture until well combine. Fold in the remainder meringue till well combine
4/   Add in chopped mix nuts . Mix well.
5/   Pour batter into 22 cm angel cake pan and sprinkle with some chopped nuts on top [ optional ]
6/   Bake at pre heated oven for 40 minutes at 170C
7/   Invert cake on wire rack immediately after taking out from the oven. Leave aside to cool on a rack .
8/   Unmold cake from pan after cool .

Enjoy your Chiffon Cake yeah !!!



I am linking this post to Recipe Box 1 hosted by Bizzy Bakes

Bake Along #25 : 1st Anniversary Layer Cake....

I was seriously looking forward to this event. As it marks the very 1st Anniversary of Bake Along. I am glad to be able to join my buddies , baking along with them really brings a lot of joy to my baking life. Words of encouragement and all really make a different to my baking life. I really appreciate each and every event we bake along . Happy 1st Anniversary to Bake Along!!! .... Err I am Abbygail " the blogger that dun really know how to be long winded yet " ...... but still I love blogging and baking along with my blog buddiessss.....

I have chosen to bake a layer cake which is out of my own comfort zone . A Hemisphere Peach Layer Cake with full of Love ..... A challenge which was one of my "to-do" list since last year . I wanted something special for Bake Along 1st Anniversary , instead of baking this for my bloggaversary [ if I got the word right ] lol... I have chosen to bake this round little thing with my signature piping roses for Bake Along 1st Anniversary . For the full recipe of this cake, kindly hop over to my previous post here .

Happy Anniversary to Bake Along   !!!!!!






I am linking this post to Bake Along #25 hosted by Joyce of kitchen flavour, Lena of frozen wings and Zoe of Bake for Happy Kids .

Bake Along #23 : Honey Walnut Cake

I was kind of  curious to try out this recipe. Honestly , this is my first time eating a honey cake. The results:   a very yummy cake. This cake has a very soft and moist texture. We really love this cake to the max. Again, I am always the last one to post for any blog event. For this round of Free & Easy Bake Along #23 , we are baking Honey Walnut Cake .

I was pretty concern about grinding the toasted walnut. After reading a few post about the ground walnut being lumpy after grinding it for too long, I was pretty stressed when I was about to press the 'pulse' button on my food processor . LOL.... yaya ... I know I am no more gutsy girl like I used to be . I am "aging".... OMG... Guess I gotta admit this yeah ... Heehee.. well I am pretty happy and proud to be a mother of three , so no regrets for not being a 'gutsy girl' anymore.

 

Lets get back to the cake. I actually plan to bake this cake again tonight as I really love this cake . We simply love the chewy and fluffy mouthfeel of this cake . If you don't mind having honey in your bake, feel free to try this cake. 

Honey Walnut Cake from Cake Keeper Cakes by Lauren Chattman

Ingredients

1 1/2cups Walnut
1/3cup    Sugar
1cup      Unbleached All Purpose Flour ( I use cake flour )
1 1/2tsp  Baking Powder
1/4tsp    Salt
3/4cup    Unsalted Butter (softened)
6tbsp     Honey
3large    Eggs
1tsp      Lemon Zest (I use grated lemon zest from 1 lemon)
1/2tsp    Vanilla Extract
confectioners' sugar ( for dusting )

Method

1.Preheat the oven at 176C. Grease and line the bottom of the pan with parchment paper. Grease the parchment , dust the sides of the pan and parchment with flour.
2.Spread walnuts in a single layer on a baking sheet and toast until fragrant in the pre heated oven, for 8-10 minutes. Let cool completely.
3.Combine walnuts and 1 tbsp of sugar in the bowl of food processor and pulse a few times until the nuts are fine. Add flour, baking powder, salt and pulse  few times to combine.
4.In a large mixing bowl, add butter, honey and remaining sugar and beat on medium high speed until smooth, about 2 minutes. Make sure to scrap the sides of the bowl . Beat in the eggs, one at a time, scraping down the sides of the bowl after each addition.
5.Beat in the lemon zest and vanilla. Add the nut flour mixture, 1/2 cup at a time, mix until just incorporated.
6.Scrap the batter into the prepared pan and smooth with a spatula. Bake in pre heated oven at lower third rack until a toothpick inserted into the center of the cake comes out dry, about 35 to 40 minutes ( mine actually took extra 15 minutes to bake ) . If the cake starts to brown too much around the edges, loosely tent with foil after 25 minutes.
7.Let the cake cool in pan for 10 minutes, invert it onto a wire rack and then turn it right side up again to cool completely. Dust heavily with confectioners' sugar and serve.

Enjoy your cake yeah !!!

THB #2 : Apricot Pistachio Lemon Coffee Cake

Without me realising , its time for our THB event again . I am joining The Home Bakers, a new blog event organise by Joyce from Kitchen Flavours. We are baking recipes taken from COFFEE CAKES by Lou Seibert Pappas. This round , Chris of Yummy Bakes has chosen the recipe to bake. Good idea for me to use up the dried apricot that has been sitting in my fridge for months since I miss the Free a& Easy Bake Along #15 . I have nearly forgotten about the dried apricot , Heehee... what a waste if I dun get to use it yeah ...

I didn't half the recipe this time, as I was curious to know how big it will turn out to be. Tada.... its just nice to fit my whole bundt pan. I did reduce the sugar from 1 3/4 cup to 3/4 cup of sugar , and add 1 tbsp of lemon juice to it. This cake turn out to be just the right mouthfeel of sweetness and a faint hint of lemon . Lovely cake to enjoy with a cup of fresh brew coffee , errrr.......   maybe not coffee for me , LOL. I'll just enjoy this with a cup of hot steaming Viet Lotus tea , yummy , while the others sipping away cups of fresh brew hot black coffee..

Guess my buddies all waiting for my post to be up .LOL...... known to be the last one to post , cos I am always late ... Overall, I kind of love this cake in terms of taste and texture . Will definitely bake this again . For the full recipe of this cake please hop over to Chris's blog Yummy Bakes.

I am linking this to " The Home Bakers " organise by Joyce from kitchen flavours. Please hop over to The Home Bakers page to view all other entries .

                                            

AB #18: Tiramisu ........ and an Award

Tiramisu.... Guess everyone is familiar with this cake. Out of the blue, I just feel like baking this , since mom really fancy coffee dishes and bakes. To warn those that can't take caffeine , avoid eating this cake after 8.00 pm at night... Of course there is always a reason for this.

This is one of my fail photography session. Guess I was really too tired with my brain ain't working right at that time . I just couldn't think of a way to make the cake looks good. So I have to settle with just these few shots that I think is 'ok' , compare to the others. This is actually an early Mother's Day Cake for mom as I assume I will be busy delivering cake orders on the actual day .

I actually can't wait to taste my very first Tiramisu. So after the photography and playing around with my Tiramisu cake, I immediately cut a slice and pamper myself with this piece of Tiramisu. Delicious, delicious, delicious and deliciously yummmy .......... I finish the whole slice whithout realising the after effect of caffeine . The result of eating Tiramisu cake late at night : I don't feel sleepy at all for the next 3 days... Gosh .. I can't believe this myself, but this is really what happen to me. Wee wee wee wee wee........... Yeah , guess most of my blog buddy will be laughing at me yeah.. Heehee . I couldn't help it tho. LOL

 I actually stack 3 layers of sponge into this compact Tiramisu cake brush with coffe + baileys syrup on top of the oreo base . Yum.. I have always love oreo base crumb.  

Recipe adapted from Kuali.com

Tiramisu
3 layers of vanilla sponge cake [ for recipe click here ]
Tiramisu Filling
    500g   Mascarpone Cheese
    125g   Icing Sugar
    500g   Whipping Cream
    1tbsp  Vanilla Extract
    2tbsp  Sherry (optional/ I omitted this )
    20g    Gelatine
    80g    Cold Water
Coffee Syrup
    4tbsp  Instant Coffee Powder ( I use Nescafe )
    150g   Hot Boiling Water
    4tbsp  Castor Sugar
    3tbsp  Kahlua (Optional/ I use Baileys as that is the only option I have )
Oreo Base
    250g  Oreo cookies crumb
    60g    Melted Butter

Tiramisu Layer
1/  Whisk mascarpone & icing sugar till smooth.
2/  Sprinkle gelatine on cold water,and allow gelatine to stand for 5 minutes. Place gelatine mixture in a double boiler method, heating until gelatine is dissolved. Cover and set aside for later use
3/  Using an electric mixerbeat whipping cream and vanilla until soft peak.
4/  Fold whipped cream into cheese mixture, add in sherry and melted gelatine lastly.
Coffee Syrup
1/  Dissolve instant coffee powder with sugar and hot water. Cool it and add in kahlua/baileys . Set aside for later use

Oreo Base
1/  Blend oreo cookies in a blender till fine . Mix in melted butter . Press oreo cookies mixture firmly on the base of an 8" loose base round pan . Chill in the fridge for 1 hour before assembling the cake.

To assemble Tiramisu Cake
1/  Place a layer of sponge cake on the oreo base. Brush 1/3 cup of the coffe mixture on the sponge cake. 
2/  Spread one portion of the cheese mixture on the cake.
3/  Place second layer of sponge cake on the cheese mixture.Brush with another 1/3 cup of the coffee mixture.
4/  Spread the second portion of the cheese mixture on the cake and place the last layer of sponge cake onto the cheese mixture , brush with the remainder 1/3 cup of coffee mixture
5/  Lastly, spread the remaining cheese mixture onto the cake and refrigerate for at least 6 hours or overnight to allow the tiramisu to set firm.

Unmold the cake, dust with a layer of cocoa powder or any frosting of your choice . You are ready to serve your Tiramisu cake. 

I am submitting this post to Aspiring Bakers #18: Layers of Love (April 2012) hosted by Sam of Sweet Samsations


I gotta really apologise for my being MIA , I was unable to make it for Free & Easy Bake Along #22, that is really a sad one. Much to my surprise , I have got an award again . This time I gotta share 26 things about myself which starts from A-Z ... Gosh ...
                                           
Here we go :

 To be continue as I am really tied up with work .... Till then ... Tata .........

AB # 18 : Vertically............... Blueberry Layer Cake

I wanted to bake something special for Mother's Day Celebration . So as usual, I did some research about Layer Cakes. To my surprise, there are so many types of layer cakes created . So beautifully done. I told myself , I need to bake something real stunning and special this time. Guess what I did , I bake a combination of horizontal layer cake with vertical  layer in the middle . I first got this idea from 'I am Baker' .

I simply love all her bakes. Stunning and gorgeous...... you just can't stop looking at them . Drop by " I am Baker" to see it for yourself. I was lazy to drive out to buy Whip Topping since I was out of it on weekend , I ended up layering this cake with blueberry filling without the Whip Topping. Honestly , if I were to bake this cake again, I will definitely layer it with whip topping .

I simply love the way I decorated this cake. This cake brings joy and happiness to everyone around me .  Makes life simpler and happier in a way . When mom saw this she went like " wah , why decorate till so pretty ?" ... I smile at her and say " Yeah , I decorated this for your Mother's Day " and she went like rolling her eyes cos she was thinking " Can't be waiting to eat this on Mother's Day. Its still few weeks away.. " LOL......

I did a different of version of Vertical Layer Cake on this . The Vertical Layer is only on the middle part which makes this whole cake looks stunning ... Heehee ... At least that is what I think ... Well, to be honest , I won't try to be different this time. I won't drag myself to write more than what I can say and write ... I am so boring, I think . LOL ... Lets just get back to the recipe ..

Vertical Layer Cake : Blueberry Layer Cake 
I have adapted the cake recipe from Chef Alex Goh's recipe book Fruity Cake with some minor changes
Vanilla Sponge Cake
Ingredients 
6          Large Eggs
100g    Caster Sugar [ Original recipe calls for 180g ]
2tsp     Pure Vanilla Extract [ Original recipe calls for 1/2 tsp ]
165g    All Purpose Flour [ I used Cake Flour ]
100g    Melted Butter
250g    Blueberry Filling

250g    Non Dairy Whip Topping ( Whip till stiff )

Method
1.   Pre heat oven to 180C . Grease and line one 2 7" round pan with parchment paper
2.   Mix eggs, sugar and vanilla extract in a mixing bowl. Beat at medium high speed until light and fluffy
3.  Fold in flour gently until all well combine . Pour in melted butter and mix well
4.  Pour batter into 2 prepared pan and bake at 180C for 35 minutes . Remove from oven and take out to  cool on wire rack immediately.

To assemble 
1.   Cut 1 cake horizontally into 2 layer . Place one layer of cake at the base on the cake board . Cut the other cake vertically into 3 layer . Please refer to " I am Baker "
2.   Spread 1/3 cup of whip topping on the cake . Scoop 2 tbsp blueberry evenly on the cake. Top with another 1/3 cup of whip topping .
3.   Top with another vertical layer of cake and repeat the above process until all vertical layer cake is finish. Spread 1/3 cup of whip topping on the cake after all vertical layer is finish . Scoop 2 tbsp blueberry filling on the cake and spread evenly. Top with another 1/3 cup of whip topping .Place another horizontal cake layer on the cake . Chill cake in the fridge for 2 hours before frosting with buttercream or any other frosting of your choice
Enjoy this yummy Vertical Layer Cake yeah  !!!!

I am submitting this post to Aspiring Bakers #18: Layers of Love (April 2012) hosted by Sam of Sweet Samsations

AB #18 : Drooling Lemon Layer Cake with Homemade Lemon Curd

What's more salivating , drooling and .............. than having a piece of chilled Lemon Layer Cake made from homemade Lemon Curd ? For those who follow my blog frequently will know that I actually can't resist Lemon. I love lemon from the head to the very tiny roundy toe ... if there is such word. LOL. The lemon scent is simply yummy .

I made the lemon curd a day ahead and chilled it in the fridge overnight. I actually leave it to reach roo,m temperature before using it for this layer cake. I am so happy with the results.. Stunningly Yummy Lemony Lemon Layer Cake ..

I was plain lazy to search for layer cake recipe online , as all I wanted was just a simple lemon layer cake. So I am actually trying to be creative. Seems that this is the easiest layer cake ever. I simply love this cake. Hmmm... Now that I realise I dun talk or brag a lot yeah ..LOL... Well I can't help it , born to be so ... LOL

Lemon Layer Cake 
I have adapted the cake recipe from Chef Alex Goh's recipe book Fruity Cake with some minor changes
Vanilla Sponge Cake
Ingredients 
6          Large Eggs
100g    Caster Sugar [ Original recipe calls for 180g ]
2tsp     Pure Vanilla Extract [ Original recipe calls for 1/2 tsp ]
165g    All Purpose Flour [ I used Cake Flour ]
100g    Melted Butter
Lemon Curd [ get the recipe here ]
Lemon Buttercream / any frosting of your choice

Method
1.   Pre heat oven to 180C . Grease and line one 2 7" round pan with parchment paper
2.   Mix eggs, sugar and vanilla extract in a mixing bowl. Beat at medium high speed until light and fluffy
3.  Fold in flour gently until all well combine . Pour in melted butter and mix well
4.  Pour batter into 2 prepared pan and bake at 180C for 35 minutes . Remove from oven and take out to  cool on wire rack immediately.

To assemble 
1.   Cut each cake into 2 layer . Place one payer of cake at the base on the cake board .
2.   Spread 1/3 cup of lemon curd evenly on the cake.
3.   Top with another layer of cake and repeat the above process until all cake is finish. Chill cake in the fridge for 2 hours before frosting with lemon buttercream or any other frosting of your choice
Enjoy this yummy Lemon Layer Cake yeah  !!!!

I am submitting this post to Aspiring Bakers #18: Layers of Love (April 2012) hosted by Sam of Sweet Samsations

AB #18 : Blueberry Torte

I have always love challenges especially baking . When I first saw the recipe for Blueberry Torte in one of the cookbook i bought months ago, I was thinking, I should really try this recipe with my own modification . I have never like to bake chocolate sponge cake . No idea why I hate it, so I have change the cake to Super Moist Chocolate Cake that I used to bake all this time.

I have to apologise for my poor photography this time as I am using a different camera this time. I am actually having had time trying to figure out the settings and all. But then its still not the perfect picture that I used to have... LOL... I have been in doubt , as I couldn't make up my mind whether I should post this photos or not. I seriously thinks that the colour is a bit dull. Since I am not good at photos editing, there is not much that I can do to edit all this photos .

This cake turns out to be tasty . Just the right combination . Maybe the next time I'll use vanilla sponge cake instead as this heavy moist chocolate cake really makes it difficult to stack the cake up high as the weight does matter... LOL... if you know what I mean.

BLUEBERRY TORTE
For the Super Moist Chocolate Cake 
Ingredients 
120g           Butter
1 cup          Flour
1/2 cups      Sugar ( Original recipe calls for 1 cup of sugar )
1/2 cup        Cocoa Powder
1 tsp            Baking Soda
1/2 tsp         Baking powder
1                 Eggs
1/2cup        Buttermilk ( I used milk )
1 tsp           Chocolate Emulco ( Original recipe calls for Vanilla Extract )
1/2 cup       Boiling Water

Method 

1. Preheat oven to 150C . Grease and flour two 5" round cake tin 
2. Place all the above ingredients except for boiling water into the mixer bowl. Beat at medium high speed for 1 minute
3. Add boiling water into the mixture and continue beating until smooth and well combine 
4. Pour batter evenly into 2 cake tin 
5. Bake at preheated oven for 1hour or until skewer inserted into the middle comes out clean
6. Remove from oven and leave to cool before frosting 

Recipe adapted from LOVE2COOK

To assemble : 
250g    Blueberry Filling
250g    Non Dairy Whip Topping ( Whip till stiff )

Method 

1. Slice each cake into 2 horizontally to get 4 portion of cake . Place one cake on a cake board and spread 1/3cup of whip topping evenly on the cake. 
2. Scoop 2tbsp of blueberry filling on the cream and spread evenly . Cover the filling with another 1/3 cup of whip topping and spread evenly . Top with another cake. 
3. Repeat the above step till the 4th cake . Spread the whole cake evenly with Whip Topping and decorate . Chill in the fridge for 2 hours or over-night before serving  .

Enjoy your Bluberry Torte !!!

Recipe ideas from Y3K CookBooks " Delicious Cake "

I am submitting this post to Aspiring Bakers #18: Layers of Love (April 2012) hosted by Sam of Sweet Samsations

AB # 18 : Peach Layer Cake ........

Guess its really been a while since I bake for Aspiring Bakers. Guilty and ................ you know how it feels anyway. I was having a very tight schedule with work and orders , its like almost impossible for me to include too many "to-do-list" into my daily task .

I was excited to bake this layer cake as this is my first time stacking a small cake to this height. I bake this in a 5 inch round pan. I have always love peach layer cake. I remember back then , I used to admire the bakery shops that sells fruit layer cake. Heehee.... just re-flashing back those time when baking and icing a cake seems impossible to achieve.

I love the look of this cake. Clean and elegant. My niece was very eager to try her hand on baking. So I have agree to let her bake this cake with my guidance. The cake turns out to be perfect . Guess I can be "si fu " now. I was not keen to let her do the frosting . So I did the frosting for this cake myself and let her scribble her name on the surface of this cake.

My piece of advice : It is not easy to to frosting and stacking small cake. Really takes time and requires some patience . The next time I were to bake this cake, I will include a sweet pastry base. Can't wait to try this cake with sweet pastry base.

I have adapted the cake recipe from Chef Alex Goh's recipe book Fruity Cakes

Basic Sponge Cake
Ingredients 
4        Large Eggs
70g    Caster Sugar [ Original recipe calls for 120g ]
1tsp    Pure Vanilla Extract [ Original recipe calls for 1/2 tsp ]
110g  All Purpose Flour [ I used Cake Flour ]
70g    Melted Butter
Non-Dairy Whip Topping ( whip till stiff )
1 can  Peach ( slice/cut into desired bite sizes )

Method
1.   Pre heat oven to 180C . Grease and line one 2 5" round pan with parchment paper
2.   Mix eggs, sugar and vanilla extract in a mixing bowl. Beat at medium high speed until light and fluffy
3.  Fold in flour gently until all well combine . Pour in melted butter and mix well
4.  Pour batter into 2 prepared pan and bake at 180C for 30 minutes . Remove from oven and take out to  cool on wire rack immediately.

To assemble 
1.   Cut each cake into 2 layer . Place one payer of cake at the base on the cake board .
2.   Spread 1/4 cup of whip topping evenly on the cake. Arrange the sliced peach evenly and spread with another 1/4 cup of whip topping to cover the peach.
3.  Top with another layer of cake and repeat the above process until all cake is finish. Chill cake in the fridge for 2 hours before frosting with whip topping or any other frosting of your choice
Enjoy your lovely Peach layer cake !!!!

I bake this cake at the same time for my best friend, Tracy's dad , as he will be celebrating his birthday today. I would like to wish Uncle Taw a very Happy Birthday . I really wish he love this cake too .... Keeping my finger cross now... LOL

I am submitting this post to Aspiring Bakers #18: Layers of Love (April 2012) hosted by Sam of Sweet Samsations