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 .

Happy Mother's Day

Happy mother's day to all lovely mothers around the world... I didn't get the chance to celebrate with my mom as I was really busy arranging and delivering cake orders ... Well I know that mom will understand yeah .. heehee... I am glad that I was given the privilege to bake for lovely mothers around ...

I appreciate beautiful food goodies as well as beautiful people in life. They are special with a good heart , makes my life better and beautiful . I seriously would like to take this opportunity to thank my beloved friend, babe , whatever you call it, LOL... Tracy Taw, a person with beautiful and kind heart. Without her , there won't  be Abbygail's Kitchen in blogspot.com. Muackkkksssssssssss  ............... To all mother's around the world, I would to wish everyone a very Happy Mother's Day and may your wish come true one day ;) ... Cheers !!!

Well, it was really a hectic weekend for me . No matter tiring, I still manage to bake a lovely cake for mom at 8.30 pm... yay.. I actually made it to bake for mom too... Mom I love you yeah ....

HAPPY MOTHER'S DAY !!!!!!!!!!      

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 !!!

Pecan Sticky Bun ...

When I first saw Wendy posting this , I immediately fell in love with it . I have always love caramel and nuts , not to mention cinnamon rolls .. LOL ... The only problem I have is , I don't own any bread machine , which make the process of kneading a bit tough for me as I have to either use my pair of hand or the mixer to do the job ... Poor mixer ... LOL... Since I have to send my mixer back for warranty claim , which means I won't be able to bake any bread or buns for the time being until my mixer is back. All simply because I am lousy when it comes to kneading sticky bread dough...

I love the taste of this bun . This is definitely a keeper. I did reduce the amount of honey and golden syrup to half of the original recipe.  It turns out to be superb. No words can actually describe this yummy buns. You have to try it yourself to know it ... LOL ... I have to thanks Wendy for sharing this great recipe .

Please hop over to Wendy's blog Table for 2 ..... or More  for the recipe . I am glad to visit all my favourite blog during my free time. Browsing thru their post makes me wanna try all of it ... LOL... then my "to-do-list" is growing yeah .... Enjoy your Pecan Sticky Bun yeah

Stir Fry Butter Squids with Ginger and Garlic .... and not one but 2 Awards

I seldom post about my cooking, not because I don't cook often, but its because everyone seems hungry and can't wait to sink their spoons and fork into the dish before I can even lift up my DSLR.. LOL.. Since I reach home early yesterday , I actually have some extra time to prepare dinner earlier and take a few shots of the dish.

This is actually a very simple yet tasty dish . It took me less than 20 minutes to get it ready to be serve on the dining table . Simply irresistible dish . Try it yourself and you'll know what I mean . I remember getting this recipe from one of my very old recipe book , but I can't quite remember which book .I am so used to preparing this dish , I can't quite remember the exact amount of sauces and ingredients needed . 

Stir Fry Butter Squids with Ginger and Garlic 

Ingredients 

300g   Squid [ own preference ] 

3cm    Ginger [ chop coarsely ] 

5pips  Garlic [ peel and chop coarsely ]  

Some chili padi [ optional ] 

Sauce

1tbsp  Light Soy Sauce

1tbsp  Oyster Sauce 

2tbps  Water 

1/2tsp Sugar 

Method 

1/   Clean the squid and cut into bite sizes . Blanch squid in boiling water , strain and set aside .

2/   In a medium bowl , mix all ingredients for sauce and stir well to mix.

3/   Heat up 2 tbsp butter / margerine in a non-stick pan. Add in chopped ginger, garlic and chili padi. Stir fry at medium heat till fragarant. Add in squid and stir fry for further 5 minutes 

4/   Add in the sauce and stir fry till well mix and simmer at medium low fire for another 3 minutes stirring constantly . Dish up and serve with rice . 

Enjoy your Stir Fry Butter Squid with Ginger and Garlic !!!!

The happiest moment for a new blogger like me is when we actually receive award from our blog buddies. I am so happy today to learn about the award . I am so happy and glad to receive this two award from Anuja of Simple Baking. It really brightens up my day . 

                                                                

                                                 

Rules for both the awards are :

1. Thank the person who nominated you for this Award and link them back.

2. Say some 5 random facts about you.

3. Spread the  joy by nominating other bloggers.

4. Convey the blogger about the nomination. 

Random facts about me :

1. I am always independent , thats me yay ;) 

2. I am a fussy person, as in I like to see my kitchen clean and neat . No one dares to mess with it ;) 

3. I am glad to be a mother of three 

4. I love books fiction, non-fiction, recipe books... u name it all 

5. I love to watch CSI , oh yeah very very much in love with that . 

I would like to share this award with my beloved blogger : 

1. Joyce of kitchen flavours

2. lena of frozen wings

3. Zoe of Bake for happy kids

4. Min of Min's Blog 

I enjoy and love reading all their post . Wish everyone a wonderful day ahead !!!