Archive for June, 2009|Monthly archive page

Chiffon Cake with Coffee Buttercream

In Cake on June 29, 2009 at 9:05 pm

This cake is really really good…yea

i’ve never been into buttercream before, but i recently started trying it out for cakes, and it’s delicious. It works especially well with light chiffon cakes.

coffee cake

I used a plain chiffon (actually, i tried flavoring it with hazelnut coffee creamer, but i didn’t add enough so it tasted like plain cake) and topped it with a coffee swiss meringue buttercream.

I suck at cake decorating and i don’t have any special equipment (i don’t even have an off-set spatula)

Chiffon Cake

Yields 1 8×8 cake


3 egg whites

1/2 tsp cream of tartar

40 grams sugar


3 egg yolks

20 grams sugar

60 grams milk ( i used half water and half liquid coffee creamer)

60 grams oil ( i used canola oil)

1/2 tsp vanilla extract

1/2 tsp baking powder

70 grams cake flour

1. Preheat oven to 340 F

2. Combine all egg yolk ingredients and mix until smooth

3. Beat egg whites with cream of tartar until soft peaks. Add sugar gradually and beat until firm peaks form

3. stir 1/3 of egg whites into yolk mixture and mix well. Dump all the yolk mixture back into the remaining egg whites and fold until evenly distributed.

4. Pour into ungreased 8×8 pan and bake for 30 minutes

5. After removing from the oven, turn the cake upside down onto cooling rack for the chiffon doesn’t deflate too much. Cool completely before removing cake from the pan

6. I cut the cake into 4 squares to form the layers. Spread liberally with buttercream!

Coffee Cake1

Coffee Buttercream:

1/2 cup sugar

2 egg whites

1/2 tsp vanilla extract

1 1/2 sticks softened butter

1 heaping tsp instant coffee mixed with 1 T hot water

1. Heat egg whites and sugar in a bowl over simmering water while stirring constantly until sugar has melted. about 5 minutes to reach a white smooth liquid

2. Take off the heat and beat with mixture until the fluffy like marshmallow cream. about 5 minutes

3. Add butter 1 T at a time. Beat until it goes from liquidy to a thick smooth buttercream. Add vanilla and coffee mixture and mix until combined.

coffee cake2


Strawberry Jam Oat Bars

In Baking, Bars, Oatmeal, Cookies on June 29, 2009 at 3:43 pm

lots of oatmeal+jam+butter= something really yummy

tastes even better then it looks

tastes even better then it looks

I adapted this recipe from

Jam Oatmeal Bars

1/2 cup light brown sugar, packed

1 cup flour

1/4 tsp baking soda

pinch of salt ( i used salted butter and skipped the salt)

1 cup rolled oats ( i used instant oats)

1 stick butter

3/4 cup jam ( I used strawberry preserve)

1. mix together flour, sugar, oats, baking soda, salt. Cut in butter (i did this in a food processor)

2. Pat 2 cups of the mixture into a 8×8 baking pan. Spread jam leaving 1/2 inch border. Crumble the rest of the oat mixture on top, and press into jam gently

3. bake at 350F for 35-40 minutes. Cool before cutting (or eat with a spoon like i did cuz i was too impatient to wait for it to cool)jam bar1

PB Cookies

In Cookies on June 28, 2009 at 3:21 am

There’s rarely peanut butter in my house… no one really eats it. i know, it’s crazy…but we’re asian

The other day, i finally convinced myself to try out a PB cookie recipe (cuz they’re yummy) I found a really appealing recipe on smitten kitchen website/blog

Yummy pretty cookies

Yummy pretty cookies

They were a little too sweet for my taste (probably due to the sugar coating) but they were still really good. Give it a try!

A Crown of Bread

In Bread on June 25, 2009 at 5:28 pm

I made my weekly bread for breakfast. After going through many different sweet bread recipes, this one’s the best. If i remember correctly, i think it was a Challah recipe from cooks illustrated. I get bored with the same recipe, so i tend to play around with the fillings, toppings, etc

This week, i was too lazy for filling, so i just mixed in some dried blueberries and raisins. I love the crumble topping, so i highly recommend adding it on.

Right out of the oven

Right out of the oven

Here’s are the recipes:

Challah bread dough:

420 grams bread flour (I like to use 350 grams bread flour, and the rest all purpose)

1/2 cup warm milk

2 tsp dry yeast

1/4 cup sugar

1 tsp salt

2 eggs plus 1 egg yolk (save white for eggwash)

4 tbsp butter, softened

Stir-ins: dried fruit, citrus zest (i’ve tried orange and lime, they both work great) i used lime zest in the photo above

1. proof yeast in warm milk for few minutes.

2. sift together flour, sugar, salt. Add in eggs and milk mixture. Mix until forms a dough ball. Knead in butter and dried fruit.

3. turn out onto floured surface and knead until smooth, adding as much as 1/4 cup more flour to achieve a elastic smooth dough

4. let rise for 1-2 hours until doubled in size. Divide dough into 10 pieces, forming them into balls. Let rise in the selected baking pan for another 20 minutes

5. preheat oven to 350 F, brush with egg white and sprinkle on crumble topping (recipe below) and bake on lower rack for 30-35 minutes.

Me likes good texture...

Me likes good texture...

Crumble Topping:

70 grams flour

30 grams sugar

45 grams butter, cold

optional: zest on 1/2 lime, lemon, or orange

I used a food processor to make the topping, but you can do it by hand

Matcha Chiffon Roll with Black Sesame Buttercream

In Uncategorized on June 23, 2009 at 4:52 pm

I love making chiffon cakes. I guess cuz there’s all these extra steps that normal recipes don’t have. Esp in the summer, with all the free time, i’m always looking for something time consuming to cook up. (or bake up)

This particular chiffon doesn’t look to puffy, because the bubbles probably fell after I took it out to the oven. But the texture is great and the flavor is very matcha-y. Normally i would have included a whipped cream filling, but i didn’t have any whipped cream, so i made a buttercream instead. I like the black sesame flavor with the green tea, but you can use any flavor you like, or just use jam!

Pre-filling, just chillin'

Pre-filling, just chillin'

I kinda destroyed it in the rolling process, but it's still tasty

I kinda destroyed it in the rolling process, but it's still tasty

Matcha Chiffon Cake

For the Yolks:

4 egg yolks

15 grams sugar

60 grams milk

60 grams oil ( i used canola oil)

1 tsp vanilla extract

10 grams matcha powder

75 grams all purpose flour

10 grams cornstarch


4 egg whites

60 grams sugar

1/2 tsp cream of tartar ( i ran out, so i used some lime juice)

1. Beat egg whites until soft peaks, then add the sugar gradually and beat until firm peaks form

2. Whisk together all the yolk ingredients until well blended.

3. Add 1/3 of the whites into the yolk mixture, and stir to blend

4. Dump all the yolk mixture back into the remaining egg whites, and fold to incorporate.

5. Pour into an ungreased large rectangular pan ( 9×12 i think)

6. bake at 300F for 40 minutes

black sesame buttercream

black sesame buttercream


1/4 cup sugar

1 egg white

6 tbsp butter, room temperature

2 tbsp black sesame powder (optional)

1/2 tsp vanilla extract

1. Put egg white and sugar in a bowl over simmering water. Whisk to dissolve sugar for about 3 minutes. the whites should be marshmallow fluff colored

2. take off heat, beat with mixture until meringue like in texture. Add butter 1 tbsp at a time, and beat until light and fluffy

3. add the sesame powder and vanilla, beat to incorporate.

Doughnut and chinese doughnuts! omg fried goodness

In Bread on June 17, 2009 at 5:02 pm

I made doughnuts (filled with strawberry jam) yesterday. And today, I felt like making the chinese version of this fried goodness. I have to say, I prefer the chinese version better. It’s chewy, not too sweet and very pretty

The american doughnut recipe i used came from cook and eat blog (which came from some magazine that i can’t remember)

Jam filled glazed doughnut

Jam filled glazed doughnut

Golden and delicious

Golden and delicious

the chinese doughnut recipe is as follows:

275 grams bread flour

1 egg

1/2 cup milk, warm

1 tsp active dry yeast

1/2 tsp salt

3 tbsp sugar

1 tbsp oil

more oil for frying

1. Proof yeast in warm milk for a few minutes. Mix dough by dumping everything together. Knead until smooth

2. Let rise in a warm spot for 1-2 hours until doubled.

3. Roll dough into a rectangle about 1/2 inch thick. Cut into 6 portions

4. Roll each portion into a long rope, twist and rope, then twist it around it self, and then do that again. Let then rest for 20 minutes.

5. Fry in oil for 1 minute on each side and you’re good to go!