Archive for the ‘Cake’ Category

Cupcakes (chiffon style)

In Cake on July 12, 2009 at 6:48 pm


I got this recipe from a chinese cake baking book. They sell this type of “cupcake” in chinese bakeries. It’s very fluffy and airy and smells like eggs ( in a good way)

This is just the plain cake, flavored with a little bit of vanilla. I’m sure you can add whatever flavorings you want.

Here’s the Recipe

Chiffon CupCakes:

yields 8 large cupcakes

Yolk mixture:

40 grams milk

50 grams oil

70 grams egg yolk (about 4 large)

30 grams sugar

70 grams flour

10 grams cornstarch

1/4 tsp baking powder

pinch of salt

1/2 tsp vanilla extract

Egg White mixture:

160 grams egg whites (about 5 large)

1/2 tsp cream of tartar (i used lime juice)

80 grams sugar

1. beat egg whites with cream of tartar until it forms soft peaks. Add sugar gradually and peak to stiff peaks

2. Combine all yolk ingredients and mix until smooth

3. add 1/3 of egg whites to yolk mixture, and whisk to combine. Dump and yolk mixture back into the rest of the egg whites and fold gently until smooth and there are no more white streaks.

4. bake at 340F for 20 minutes in lines large muffin tins. I used creme brulee cups lined with foil



I’m thinking this would be nice topped with a whipped cream frosting…totally an asian cupcake


Mango Cakes (mini version)

In Cake on July 10, 2009 at 6:58 pm

mini4more cakes…yum

I’ve been wanting to make a fruit flavor, so here we go. I made a coconut milk chiffon (which i really couldn’t taste the coconut…so i brushed the cakes with more coconut milk+sugar before frosting) topped with mango buttercream.

mini2Mango Buttercream:

2 egg whites

1/2 cup sugar

1 1/2 sticked butter, room temperature

5 tbsp mango puree ( i used frozen mango, defrosted, then pureed, and strained)

1. Puree mango and strain out bad bits

2. heat sugar and egg whites over simmering water bath. Whisk constantly until sugar is dissolved and reaches 140 degrees.

3. take sugar/egg mixture off head and beat until fluffy and like marshmallow cream

4. add butter a bit at a time, and beat until firm and spreadable. Add mango puree and beat until well combined.

This was enough to cover 6 mini cakes

For the chiffon: i used my usual recipe, but just replaced milk with coconut milk

I baked them in individual creme brulee baking cups for about 20 minutes


Caking for fun

In Cake on July 6, 2009 at 7:46 pm

Part of my current cake decorating practice: i made a cake for my mom (just an excuse to do some baking) I made a plain chiffon again and the coffee buttercream. I just got some piping tips from the store and tried to make flowers and leaves…

I also tried out a whipped ganache. Except that once the ganache was whipped, it was really stiff and hard to pipe. I sandwiched some in between the layers and managed to pipe some through a really large star tip.

any suggestions on future cakes?

the flowers turned out better then i expected

the flowers turned out better then i expected

flower2I had some buttercream left over so i started going crazy with the leaves…

Here’s a slice: flowerslice

Matcha Layer cake

In Cake on July 4, 2009 at 4:40 pm

SScake2Instead of coffee buttercream and plain chiffon like last time, I made this layer cake with Matcha buttercream and matcha chiffon cake. The filling is buttercream mixed with red bean…i can’t show you cuz these cakes ( i made two identical ones) are for a party tomorrow.

I used the same recipe as the coffee chiffon cake, except added 1 tsp of matcha powder to the cake batter. the buttercream is also the same recipe, with matcha added.

SS cake1

the cakes are three layers, 8 inch in diameter and decorated with chocolate covered strawberries. This is my first attempt at completely decorating a cake…

i think it’s pretty ^^


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