Brownies Kukus Putih Telur ala Ny. Liem

 

 

Brownies Kukus Putih Telur
(Source: Ny. Liem)

 

Ingredients:

I :

  • 750 ml white eggs
  • 375 gr sugar
  • 20 gr cake emulsifier

 

II :

  • 275 gr plain flour
  • 75 gr chocolate powder
  • 1 tsp Baking Powder
  • ½ tsp vanilli extract

 

III (melted):

  • 200 gr Dark Cooking Chocolate
  • 250 ml canola oil

 

IV (melted)

150 gr Dark Cooking Chocolate (or you can use meises)

 

Methods :

  1. Prepare steamer and baking pan.
  2. Using electronic mixer, mix egg whites until the bubble come out then add sugar and cake emulsifier. Continue mixing until hard peak form.
  3. Add ingredient II gradually. Then add ingredient III, mix slowly using spatula.
  4. Pour half batter into baking pan.
  5. Steam for about 20 minutes then add ingredient IV, flatten then pour remaining batter on the top and steam again for about 25-30minutes.
  6. Using skewer test to check whether it’s already cook or not. Try to put the skewer into the cake and it finished when the skewer come out clean.
  7. Set aside and let it cool.
  8. Cut into pieces and ready to serve.

 

 

Classic Marble Cake

https://www.flickr.com/photos/lunaexploration/22304983075/sizes/l/

Classic Marble Cake

Ingredients:

  • 5 eggs
  • 125 gr sugar
  • 1 tsp emulsifier
  • 1 tsp vanilla
  • 150 gr plain flour
  • 15 gr maizena/corn flour
  • 15 gr milk powder
  • 100 gr margarine, melted
  • 50 gr vegetable/canola oil
  • 1-2 tsp mocha paste

Methods:

  1. Preheat oven 180’C. Prepare round pan with 20cm diameter, bast with margarine and flour. Set aside.
  2. Mix plain flour, corn flour and milk powder.
  3. Using electric mixer, mix egg, sugar, vanilla extract and flour mixture until thick (all in one method).
  4. Mix melted margarine and canola oil then pour into batter gradually. Stir until all mixed well and homogeneous.
  5. Take 100ml batter and add mocha paste. Mixed well.
  6. Pour batter into pan, then pour mocha batter on the top.
  7. Make marble pattern using fork/satay skewer/toothpick.
  8. Oven for about 30-45 minutes.
  9. Take out from the pan as soon as possible so the cake not shrink.

https://www.flickr.com/photos/lunaexploration/22278993926/sizes/l/

 

Green Tea Chiffon Cake

Green Tea Chiffon Cake

 

 

For all green tea lover, this cake would

Ingredients:

part A:

7 egg yolks

100 ml canola oil

100 ml fresh milk

75 gr plain flour

25 gr matcha green tea

1/4 tsp baking powder

1/2 tsp soda kue

Part B:

7 white eggs

159 gr sugar

1/4 tsp cream of tar-tar

How to Make:

1. Preheat the oven 160?. Sifter the flour, matcha green tea, baking powder and soda kue. Add canola oil and fresh milk. Mix well then add egg yolk one by one. Mix again until becoming a paste.

2. Using the electric mixer, mix together white eggs, sugar and cream of tar-tar until it stiff.

3. Pour part B into part A and mix well slowly using the spatula.

4. Pour the batter into the chiffon pan. Then bake in the oven for about 1 hr.

5. After it done, try to put the skewer into the cake and it finished when the skewer come out clean. Put the cake upside down and let it cool.

 

Green Tea Chiffon Cake

 

Orange Angel Cake

 

 

It was a lazy morning when i came to the kitchen and found out that i had a glass full of white eggs. Think about what  i should made that morning and at that time, i was craving for something sweet. Browsing on internet and found my favourite kind of cake “chiffon cake”.  Let’s just try it out!

Orange Angel Cake

Source : Tabloid NOVA

Ingredients:
180 gr plain flour
20 gr corn flour
100 gr canola/sunflower oil
100 ml orange juice
1 tsp orange essence
450 gr white eggs
130 gr sugar
1 tsp cream of tar-tar

 

Methods:
1. Preheat oven 160’C. Mixed well plain flour, corn flour, canola oil, orange juice and orange essence until it formed a paste. Set aside.
2. Using electric mixer, mixed white egss and cream of tar-tar until the foam come out. Add sugar gradually and mixed it until soft peak.
3. Pour white eggs batter into paste batter gradually. Mixed well.
4. Pour the batter into chiffon pan. Bake for about 1 hour. Let it cool completely. Ready to serve.

 

And for me it was worth to try. The taste was so good. With orange inside makes taste of the cake like it’s not made from just white eggs. And the sponge texture was just perfect. It might be because it has corn flour in the ingredients. It’s really suitable for afternoon tea time. The cake was so light and spongy, one would never enough.

 

 

 

Cake Zebra Putih Telur ala Rina Rinso

 

 

 

Cake Zebra Putih Telur ala rina rinso

Source Dapurnya Rina

Ingredients:

  • 400 ml  White eggs
  • 200 gr  sugar
  • 1 tsp   TBM/SP
  • 200 gr  butter, melted
  • 175 gr  plain flour
  • 25 gr    corn flour
  • 1 tbs cocoa powder

 

Methods:

1. Heat the oven 180′. Mixed white eggs and SP using electronic mixer until foamy.

2. Add sugar bit by bit and mixed it until light and fluffy.

3. Pour plain flour bit by bit and mixed well.

4. Add melted butter, mixed well again.

5. Divide the batter into two parts. Add cocoa powder into one part. 

6. Pour the batter alternately between the white part and the chocolate one. Do it until all the batter done. 

7. Put the batter in the cake pan. Oven for about 20 minutes. 

 

Rainbow Cake

I made this rainbow cake for my son birthday. Dzaky turn 3 this year. And I don’t know what cake that i would make until last minute i decided to make rainbow cake using martha stewart recipe. I had to make it using two recipe. The first one only could fit 4 cake pan, so first day i just make 4 layers. So the next day i made one recipe which i divide into 3 layers. It’s better to divide into 3 layers than 4 layers. Then here we go with the rainbow cake, that i never thought that i would make it because in my mind it’s too complicated but with my strong will for my  beloved son, yes…here it’s my first rainbow cake 🙂

Rainbow Cake

Source: Martha Stewart

Ingredients

  • 3 cups all-purpose flour
  • 4 teaspoons baking powder
  • 1/2 teaspoon salt
  • 2 sticks (1 cup) unsalted butter, room temperature
  • 2 cups sugar
  • 5 large egg whites, room temperature
  • 2 teaspoons pure vanilla extract
  • 1 1/2 cups milk, room temperature
  • Pink, orange, yellow, green, blue, and purple gel food coloring

Methods :

  1. Preheat oven to 350 degrees. Brush with canola oil spray, cake pan as much as you have (same size cake pan). I used 4 square cake pan in 20cmx20cm size.  Line bottom of each cake pan with parchment paper and set aside.
  2. In a large bowl, whisk together flour, baking powder and salt; set aside. In the bowl of an electric mixer, cream together butter and sugar. Slowly add egg whites and mix until well combined. Add vanilla and mix until fully incorporated. Add flour mixture and milk in two alternating additions, beginning with the flour and ending with the milk. Mix until well combined.
  3. Divide batter evenly between four medium bowls. Add enough of each color of food coloring to each bowl, whisking, until desired shade is reached. Transfer each color to an individual cake pan. Transfer to oven and bake until a cake tester inserted into the center of each cake comes out clean, about 20 minutes (working in batches if necessary).
  4. Remove cakes from oven and transfer to a wire rack; let cool for 10 minutes. Invert cakes onto a wire rack; re-invert and let cool completely.
  5. Using a serrated knife, trim tops of cakes to make level. Place four strips of parchment paper around perimeter of a serving plate or lazy Susan. Place the purple layer on the cake plate. Spread a scant 1 cup buttercream filling over the first layer with a small offset spatula so it extends just beyond edges. Repeat process with blue, green, pink,  yellow, and orange layers.
  6. Place the remaining cake layer on top, bottom-side up. Gently sweep away any loose crumbs with a pastry brush. Using an offset spatula, cover the top and sides with a thin layer of buttercream (also use any of the excess buttercream visible between the layers). Refrigerate until set, about 30 minutes.
  7. Using an offset spatula, cover cake again with remaining buttercream in any shape that you like.

Chiffon Cake Ketan Hitam

It’s another variation of chiffon cake. I love all kind of chiffon cake, it’s so moist and tender. When you eat the first bit, then you can’t stop until it’s gone 🙂

 

Ingredients:

part A:

7 egg yolks

75 ml canola oil

150 ml coconut milk

50 gr plain flour

100 gr black glutinous flour

1/4 tsp baking powder

1/2 tsp soda kue

Part B:

7 white eggs

200 gr sugar

1/4 tsp cream of tar-tar

How to Make:

1. Preheat the oven 160′. Sifter the flour, black glutinous flour, baking powder and soda kue. Add canola oil and coconut milk. Mix well then add egg yolk one by one. Mix again until becoming a paste.

2. Using the electric mixer, mix together white eggs, sugar and cream of tar-tar until it stiff.

3. Pour part B into part A and mix well slowly using the spatula.

4. Pour the batter into the chiffon pan. Then bake in the oven for about 1 hr.

5. After it done, try to put the skewer into the cake and it finished when the skewer come out clean. Put the cake upside down and let it cool.

 

 

Chocolate Chiffon Cake

Chiffon Cake was really my own favorite cake. This time I took the recipe from Sedap Sekejap magazine (Sedap Sekejap Edisi 3/III/2002). I brought this magazine from my country 🙂 Actually I grabbed some of my mother’s magazines 🙂 Actually i took the recipe of Chiffon Cake Polos but i modified a bit with chocolate paste, then it would taste a bit of chocolate that’s why i called it chocolate chiffon cake.

Ingredients:

part A:

8 egg yolks

125 ml canola oil

125 ml water

200 gr plain flour

1/4 tsp baking powder

1/2 tsp soda kue

chocolate paste

Part B:

8 white eggs

250 ml sugar

1/4 tsp cream of tar-tar

How to Make:

1. Preheat the oven 160′. Sifter the flour, baking powder and soda kue. Add canola oil and water. Mix well then add egg yolk one by one. Mix again until becoming a paste.

2. Using the electric mixer, mix together white eggs, sugar and cream of tar-tar until it stiff.

3. Pour part B into part A and mix well slowly using the spatula. Then add a bit of chocolate paste into the batter.

4. Pour the batter into the chiffon pan. Then bake in the oven for about 1 hr.

5. After it done, try to put the skewer into the cake and it finished when the skewer come out clean. Put the cake upside down and let it cool.