Kulinarya Cooking Club January 2011 : Pandan Chiffon Cake with Macapuno Cream

Kulinarya was started by a group of Filipino foodies living in Sydney, who are passionate about the Filipino culture and it's colourful cuisine.  Each month we will showcase a new dish along with their family recipes.  By sharing these recipes we hope you find the same passion and love for Filipino food as we do.

This month's theme is "What Filipino dish (savoury or sweet) would you like to have on your birthday?"

There was no doubt in my mind what I wanted to do for this challenge.  For every birthday, there has to be a birthday cake.  My cake of choice is Pandan Chiffon Cake.  I love all things pandan and so this is my ultimate cake.  I don't like frosting on my pandan cake so just a dollop of macapuno cream goes perfectly to make it that little extra luxurious.

• 8 egg whites
• 6 egg yolks
• 1/2 tsp cream of tartar
• 1 cup self raising flour, sieved 3 times
• 3/4 cup sugar
• 1/3 cup vegetable oil
• 1 cup coconut milk
• Pandan extract (green)

1. Beat egg whites with cream of tartar until stiff and then gradually add 1/2 of the sugar.
2. Mix flour, half of the sugar, oil, coconut milk, egg yolks, and a few drops of the Pandan extract.
3. Mix egg whites and flour mixture together.
4. Pour mixture into an angel food tin.
5. Bake in moderate oven (180C/375F) for 35 minutes
6. When cooked, take the pan and turn upside down and leave to cool completely.

 To make the macapuno cream simple add macapuno from a jar to a bowl of whipped cream.

Check out what the other members of the Kulinarya Cooking Club made for this month's theme.

I've also entered this post in Sweets for a Saturday on Sweet as sugar cookies Blog.

Australia Day Green and Gold Lamingtons

Happy Australia Day to all my fellow Australians.  

We like to spend Australia Day having an Aussie Barbie in the backyard and like to end the day by going into the city to see the huge Melbourne fireworks.  This year we'll be having lunch at my mother in laws' and so I decided to make my green and gold lamingtons to bring along.

If you don't know what to make for your own celebrations, these lamingtons are very easy to make and delcious to eat.

6 eggs

150g caster sugar

50g cornflour

75g plain flour, sifted

50g self raising flour, sifted

160g desiccated coconut

1 pkt 85g lime jelly

1 pkt 85g mango jelly

1.  Preheat oven 180degC.  Grease a lamingtom pan (20cmx30cm)

2.  Beat eggs in a bowl with electric mixture for about 10 minutes or until thick and creamy.  Gradually beat in the sugar making sure it's well dissolved in between each addition. Fold in the flours and then spread the mixture into the baking pan

3.  Bake for about 30mins.  Turn cake onto baking paper covered wire rack to cool.

4.  While cake is cooling, make the jellies according to packet instructions.  Place in the fridge to set a little.

5.  When the jelly has set a little, cut the cake into 20 pieces.  Dip into the jelly then cover with the coconut.  Place on wire racks to set.

Bon Appetite,

Cherrie

Hot Dog Cakes. An International Incident.

So this is our first International Incident Party for 2011 and I'm pretty excited.  This month's theme is Hot dog. Penny from Jeroxie Blog, is again hosting this great monthly event.  If you would like to join, please visit our forum.

I've had this vision to create a cake that looks like a hot dog after making my hamburger cupcakes.  I thought that this was the perfect opportunity.  This also ticks off another challenge I set myself that I will conquer all dishes that have intimidated me.  I have always been afraid of making choux pastries.  I love to eat it, Yes.  But to make it, I have been too afraid to just think about it.  I don't know why I was so afraid of it.  I was quite easy, actually.

Devil's Food Cake
(I only used one of the cakes.  I froze the other one for use another time)
185g softened butter
1 3/4 cup caster sugar
3 eggs
1 1/2 cups self raising flour, sifted
1/2 cup plain flour, sifted
1/2 tsp bicarb of soda
2/3 cup cocoa powder
3 tsp instant coffee granules
1/2 tsp red food colouring
1/2 cup water
1/2 cup milk

1.  Preheat oven to 180degC (160 fan forced).  Grease and line two deep 18cm round cake pans.
2.  Beat the butter and sugar until light and fluffy.  Beat in eggs, one at a time.  Fold in sifted flours, soda, cocoa and coffee.  Combine the colouring, water and milk and pour into dry ingredients.
3. Bake about 25-30mins.  Turn cakes out onto racks to cool completely.

Cream Cheese Frosting

45g cream cheese

45g butter, softened

1/2 cup icing sugar

Beat the cream cheese and butter in a small bowl until as white as possible.  Gradually beat in sifted icing sugar.

To make the sausages, crumb one of the cakes and add the cream cheese frosting.  Mix thorough till well combined.  Take about 1 heaped tablespoon and shape like a sausage.  Let it sit in refrigerator for an hour to set.

Choux Pastry Buns
80g butter
1 cup water
1 cup plain flour
3 eggs

1.  Preheat oven to 220degC (200 Fan forced).  Prepare two oven trays.
2.  Combine butter with the water in a saucepan and bring to the boil.  Add flour and beat with a wooden spoon over the heat until the mixture comes away from the sides of pan and forms a ball.  Transfer to a small bowl and the beat in the egg with a electric mixer until it becomes glossy.
3.  Spoon the mixture into a piping bag fitted with 1cm plain tube.  Pipe 10cm lengths of the mixture 3cm apart on to the trays.  Bake for 12 mins.  Reduce the temperature to 180degC (160 fan forced) and bake another 10 mins or until they are browned lightly and crisp.  Carefully cut the "buns" in half and remove any soft center.  Bake for another 5 mins or until eclairs are dried out.  Leave to cool.

Pastry Creme Recipe
2 cup milk
1 vanilla bean, split
4 egg yolks
1/2 cup caster sugar
4 tablespoons cornflour

1. Bring milk & vanilla bean to the boil in small saucepan.
2. Discard vanilla.
3. Meanwhile, beat egg yolks, sugar & cornflour in small bowl with electric mixer until thick.
4. With motor operating, gradually bet in hot milk mixture.
5. Return custard mixture to saucepan; stir over heat until mixture boils & thickens.

 To assemble the hot dog, pipe the pastry cream into both halves of the choux pastry.  Take the sausage and sandwich in between the choux pastry buns.  For the ketchup and mustard, I used red and yellow writing gel.

Bon Appetite,
Cherrie

Please check out what everyone else brought to the Hot dog party

My Christmas Cake 2010

It is now tradition that I make Christmas cake every year, even though I actually don't eat fruit cake.  Basically, I make this solely for Hubby and my mother in law.  

I usually use Delia's classic Christmas cake recipe but I thought I'd change it up a bit.  This year I used Bourke street bakery's recipe.  This is the first recipe I used from this book and I think it's a good one so it may be the one I make every year from now on.  It's dense, rich, moist and full of flavour.  The good thing about fruit cakes is that you can use any combination of fruit you like and you can use any alcohol of your choice.  Just make sure you have the same total quantity of fruit in the recipe.  The original recipe makes two 12.5 cm cakes but I decided to make one bigger one.  I just cooked it a bit longer on a lower heat.  Make sure to line the tin with double the amount of baking paper to avoid the sides burning.

It should be made 12 to 15 weeks before Christmas.    The fruit needs to be soaked for 5 weeks and then the cake needs to be fed for 8 to 10 weeks.  Unfortunately, I started the cake a little late.  I started it 10 weeks before hand but Hubby still liked it and preferred it to last year's cake.

Recipe:
Fruit soak (make it 5 weeks in advance)
55g caster sugar
55ml water
160 brandy ( I used port)
90g sultanas
80g currants
80g chopped pitted prunes
80g chopped pitted dates
150g raisins
55g mixed peel
135g chopped dried figs

Cake:
100g plain flour
1/2 tsp mixed spice
15g ground almonds
110g unsalted butter
100g soft brown sugar
2 tsp honey
2 tbl treacle
1 tsp honey
1tsp marmalade
3 eggs lightly beaten
150ml brandy for feeding (Hubby chose Pimms)


1.  To make the fruit soak, put the sugar and water in a saucepan over a high heat and bring to boil.  Remove from heat when sugar has dissolved.
2.  In an air tight container, add all the fruit, the sugar syrup and port.  Mix well to coat.  Keep at room temperature for 5 weeks, feeding it with the alcohol of your choice every 3-4 days.
3.  To make the cake, preheat oven 160degC and grease 20cm round cake tin and line with baking paper.
4.  Sift the flour, mixed spice and ground almonds together in a large bowl.  In a mixer bowl, using the paddle attachment cream the butter, sugar, honey, treacle and marmalade until pale.
5.  Add the eggs a little at a time, making sure it's incorporated before adding more.
6.  As soon as all the egg is combined, add 900g of the fruit soak and fold in.
7.  Pour mixture into prepare tin and place on an oven tray and bake in the oven for 2 to 2 1/2 hours, turning the tin half way through.  If the top starts to brown too much, cover with foil.  Remove from oven and leave in the tin to cool.
8.  Make about 20 - 30 holes in the cake with a skewer.  I left my cake in the tin though the recipe says to place the cake on a layer of foil and baking paper and scrunching it up to the top of the cake to prevent leakage when feeding it.  I just found it easier to leave it in the tin.
9.  To feed the cake, brush over about 1 tsp ( or a capful) of your alcohol of choice.  Repeat every 3 - 4 days for 8 - 10 weeks.  Make sure the cake is well covered to stop evaporation, which will lead the cake to be dry.  Keep the cake in an air tight container and keep in a cool dark place.

To decorate,

1.  Turn cake out of the tin and trim the top to make it level.

2.  Turn the cake upside down.

3.  Plug any holes made by the fruit with marzipan or almond paste.

4.  Brush some apricot preserve all over the cake.  This will help the icing to stick to the cake

5.  Roll out marizpan or almond paste to about 1 cm thick and cover the cake.  Make sure to cover it completely and smooth it out as much as you can.

6.  Roll out fondant or white icing to the same thickness and cover the marzipan icing.

7.  Decorate as you please. 

I think this will be the Christmas Cake I will make every year.

Bon Appetite,
Cherrie

CSR Bake a Difference

CSR Bake a difference encourages people to bake their Christmas presents this year instead of  buying them and donate the money they would've spent to Mission Australia.  CSR sugar will match each donation dollar for dollar up to $100,000.  You can make your donations here.  Mission Australia transforms thousands of disadvantaged Australians through employment, housing, family and youth and community services. 

Penny from Jeroxie. Addictive and Consuming Blog is hosting a very special blogging event.  Bloggers are to bake or cook a dish using CSR Sugar, and I decided to use brown sugar to make brown sugar sponge.

I've made this before and I love this cake, and so does the rest of the fmily.  It's easy to make and it's so light and fluffy.  I layered the two sponges with whipped cream.  For variety, you can mix  different spices or fruit into the cream.  Hubby suggested cinnamon.  I think I will take up his idea next time I make it.

I found this recipe in the AWW Cakes, biscuits and slices.  While baking I also noticed the exact same recipe is on the CSR brown sugar packet.

4 eggs
3/4 cup firmly packed brown sugar (the recipe called for dark brown sugar, but I only had the normal one on hand)
1 cup cornflour
1 tsp cream of tartar
1/2 tsp bicarb of soda
300ml thickened cream

1.  Preheat oven to 180degC (160 fan-forced) and prepare two 22cm round baking tins
2.  In a large bowl, beat eggs and brown sugar with electric mixer for about 10 mins or until thick and creamy.
3.  Sift cornflour, cream of tartar and bicarb of soda twice.  Sift a third time into the egg and sugar mixture then gently fold.
4.  Divide the mixture between the two cake tins.
5.  Bake for 15-18 minutes.  Turn out sponges onto baking paper covered wire racks to cool.
6.  Beat cream until soft peaks form.
7.  When cake is completely cool, spread half of the cream on top of one cake and lay the other cake on top.  Spread the remaining cream on top.

Will you be baking a difference this year?

Cherrie

Chocolate Mug Cake with Salted Dulce de Leche. An International Incident

Here we are again at another International Incident Party, always happily hosted by Penny of Jeroxie blog.  This month's theme is Salt.  Salt is so versatile.  It can be used in savoury as well as sweet dishes.  Since salt is an everyday ingredient found in all dishes, it can easily be overlooked as a main ingredient so I'm happy to see that salt is featured as this month's theme.  I'm looking forward to read other party goers take on the theme.

For this theme, I've decided to make salted dulce de leche.  I know that salt goes well with caramel so why not with dulce de leche? I've always made my own dulce de leche as it's very easy and satisfying.  When you do make your own, please do be careful and always keep your eyes on it.  There can be certain disasters when left unchecked. (i.e explosions in the kitchen!).  As it keeps for months, I make it in bulk and keep it in the pantry ready for use anytime.

I loved the combination of the chocolate cake, sweet dulce de leche and the sea salt.  It definitely made a difference to the flavour and also the texture of the dish.

To make the dulce de leche, you can get the recipe here.  This has to be made the day before as it takes at least 3 hours to make and has to be totally cooled before using.

Make the 5 minute Chocolate Mug Cake:

4 tbl  flour

4 tbl sugar

2 tbl cocoa

1 egg

3 tbl milk

3 tbl oil

vanilla extract

1.  Add the dry ingredients to large mug and mix well.

2.  Add the egg and mix thoroughly

3.  Pour in milk and oil and mix well

4.  Add the vanilla extract

5.  Cook for 3 minutes in the microwave (1000watts)

Once the cake is cooled, carefully remove from the mug and cut into 3 slices.  On top of each layer, spread a little of the dulce de leched and add a sprinkle of sea salt.  Lay each slice on top of each other.

Other people enjoying the salt party.  Will you join us for the next party?

Olive Oil Cake - LiveStrong 2010 with a Taste Of Yellow.

I found out that @winosandfoodies was hosting Livestrong with a  taste of Yellow Event to create awareness of Cancer Issues.  If you want to learn more or would like to help create awareness, you can click here.

There are many people who have been touched by cancer and this is my little contribution to honour those who have lived with cancer or knows someone that has.  My family has lost a loved one to cancer.  I dedicate this post to my uncle.  He will forever live in our memories.

For this blog Event, we are to create a yellow dish including a heart.  I have chosen to bake an olive oil cake.

2 large eggs

200g caster sugar

80ml extra virgin olive oil

100ml good white wine (I chose a Chardonnay)

200g self raising flour

1.  Beat together the eggs and caster sugar until pale and creamy.

2.  Add olive oil and the white wine and mix together gently.

3.  Sift the self raising flour into the mixture and fold.

4.  Pour into a prepared loaf tin.

5.  Bake in preheated oven (160deg  fanforced) for 30minutes or until cake is cooked

6.  Cool in the tin on a rack for 5 minutes before turning out.

7.  Serve with jam and a dollop of cream.

Bon Appetite,
Cherrie

Ube Chiffon Cake

I've made a few chiffon cakes in my time but this one takes the cake.  I love ube and all things ube.  Ube (pronounded "oobe") in English is purple yam.

In Philippines, ube is used in sweets, mostly in cakes.  Ube cake is a very popular cake eaten by Filipinos during parties and celebrations.

This week, mum and I decided to take the challenge and make an ube cake complete with the traditional filling and butter frosting.

We used fresh ube that we bought from the local Asian grocery store.  In order to use it in the cake, we first peeled, chopped and steamed for about 1 hour until it was soft and cooked through.

When the ube is cooled we put is through a potato ricer and mashed it until it was smooth.  Then it was ready for use.  If you don't have the time to steam the fresh ube, you can buy frozen grated ube in a packet.  It does, however require some cooking.  You can do this by placing it in a pan and carefully cook over low heat, stiring to ensure not to burn.

Cake:

2 cups self raising flour

1 tbl baking powder

1 tsp salt

1/2 cup sugar

1 tsp vanilla extract

3/4 cup milk

1 cup boiled and mashed ube

1/2 cup corn syrup

7 egg yolks, slightly beaten

1/2 cup oil

1 cup egg whites (about 5-6 eggs)

1 tsp cream of tartar

1/2 cup sugar

few drops of purple food colouring

Ube Filling:

1 cup coconut milk

1 kg boiled and mashed ube

3/4 cup sugar

1 tsp salt

1 tsp vanilla extract

1/2 evaporated milk

1/2 cup butter

1/2 can condensed milk

Ube frosting:

1 cup butter, softened

1 1/2 cups icing sugar

1/2 tsp purple food  colouring

1. Preheat oven to 180deg

2. Prepare 2 x 20cm round pans.

3.  Sift the baking powder, salt and sugar into a bowl and set aside.

4. Mix together vanilla, milk and ube until smoother, Add the syrup, egg yolks and oil.  Stir until well blended.           Add this mixture to the sifter ingredients. Mix until smooth.

5.  Beat the egg whites with cream of tartar until soft peaks, then add sugar gradually, beating continually until stiff .  Fold in the ube mixture and food colour.

6. Pour into the prepared pans

7.  Bake in oven for 30-40 minutes.

8.  Invert cakes on wire racks to cool.

9.  Prepare ube filling by combining all the ingredients but not including the coconut milk.  Mix well then pass through a sieve

10.  Boil the coconut milk, then add the ube mixture.  Continue cooking over low heat until thick for about 1 - 1 1/2 hours.

11.  Prepare the ube frosting by creaming the butter until soft and fluffy.  Add the sugar alternately with milk and beat continuously until smooth.  Blend in the food colouring

12.  Slice both cakes in half and top each layer with the ube filling.  Place each layer on top of each other

13. Frost  the top and sides of the cake with the ube frosting.

But that's not all, I just recently bought myself a Madeleine pan and I was so excited to try it out, so I put some of the cake batter in the tray and baked for 12-15mins.

It turned out great but I will try to make a ube cake batter especially for the madeleine tray.  Watch this space!

Bon Appetite,
Cherrie

My mum's Mocha Roll

 

Ahhh... Cake.   What cures a bad day? What makes all problems go away?  Cake.

Mocha roll is one of my mum's "go to" cakes when we are in need of something sweet

2 cups self raising flour
2 cups sugar
12 eggs, separated
1 tsp vanilla extract
1/2 tsp salt
3 tbs coffee mixed with 3 tbs hot water

1. Preheat oven 180deg.
2. In a large bowl, sift the flour, half of the sugar and salt.
3. Add the coffee mixture, vanilla extract and egg yolks.  Mix.
4. In a mixer, beat the egg whites till soft peaks.  While beating, slowly drizzle in the rest of the sugar.
5. Add a third of the batter into the beaten egg whites and fold.
6. Once incorporated, add the rest of the egg whites and carefully fold.  (My mum used an electric beater on low to combine)
7. Pour batter into a 30cm X 40cm tray that has been lined with baking paper.   Even out, making sure the batter goes all the way into the corners.
8. Bake in the oven for 30-35mins.

When the cake comes out the oven, transfer out of the try and onto a clean paper towel.  While the cake is still warm, roll using the baking paper for assistance.  Roll from one of the short sides.  Cover loosely and let cool completely before icing.

Butter Icing:

100g butter

3/4 cup coffee

2 tsp hot water

2 tbs milk

Crushed unsalted cashews

Place all the ingredients into a bowl and beat with a mixer till light and fluffy.

When the cake is cool, cover the cake

Sprinkle the cake with cashews 

I can see a Rainbow... Cake

I made this cake for my daughter.  As all girls do, she loves pretty colours and anything that has pink in it.  I was going to make a plain butter cake with butter cream frosting but I ended up with this instead.  A rainbow cake.

Recipe for Sponge Cake :

4 eggs, separated

pinch of salt

3/4 cup castor sugar

1 tsp vanilla extract

3/4 cup cornflour

1 tsp cream of tartar

1 large tbl custard powder

1/2 tsp bicarb soda

Whipped cream and rainbow choc chips to decorate

Method:

Preheat the oven to 175deg (155deg fanforced).

Beat egg whites with a small pinch of salt until soft peaks form, and gradually beat in castor sugar.

Beat well until stiff peaks form and very thick, then gently fold in egg youlks and vanilla.

Add twice sifted dry ingredients and gently fold through egg mixture until all combined.

Divide into 3 equal portions and add a few drops of different food colouring in each.

Pour into 2 well greased round tins, letting the colours swirl..

Bake in the middle of the oven for about 20-25 minutes or until the sides of the cake have shrunk a little from the sides of the time. Turn out to cool.

Sandwich the two cakes with a layer of half of the whipped cream in the middle

Spread the reaming whipped cream on top and sprinkle the rainbow choc chips.

Enjoy the cake with family and friends.

Bon Appetite,

Cherrie