One Number Ratio Baking Adventures – Layered Pound Cake ………

IMG_3196

This is a post with no recipe. This is Guaishushu’s baking adventures.

As mentioned in Guaishushu’s zebra pattern pound cake, Guaishushu don’t like to follow recipes and remember numbers. Therefore, Guaishushu is constantly experimenting his 1 number pound cake ratio theory, that is 1 egg : 1 butter : 1 flour : 1 sugar : 1 milk (hereinafter refer to as “One number Ratio”) and today, he applied this to the famous Indonesian Layered Cake (Kek Lapis). However, as he is in the experimenting stage, he did not care much about the details on the additions of spices, control of temperature and etc.

He assured that he will publish a full post with detailed recipe and illustrations.

IMG_3198

The origins of Indonesian layered cakes is believed to be the Baumkuchen/Tree cake, an authentic cake in Germany and Holland. However, due to the Dutch colonization of Indonesia, the Dutch had modified the traditional version by incorporation of local spices. Therefore, the Indonesian layered cake is called the lapis legit (spiced layered cake) whereby a spice mix were added to the batters.

Based on Guaishushu’s One number cake ratio pound cake as mentioned in this post, Guaishushu believed that “one number ratio” can apply to cup cakes, fruit cakes and other cakes such as layered cake. Of course, the cakes could not be called baumkuchen but it is just  a “layered pound cake” baking using total different ingredients ratio..

IMG_3195

The taste of the cake is similar with the pound cake but the texture is difference, slightly denser. Putting the legit spice mix, it will taste like the Indonesia Kek Lapis Legit.

The difference with the original texture of pound cake  is because of the differences in the method of making the layered cake though ratio is the same. The constant layering of the cakes will make it dense. In addition, the temperature used is higher to make the layered cake therefore becoming drier. With slight tuning of the oven temperature, timing of layering, the cake can be as beautiful and as delicious as with other common Indonesian layered cakes.

While most common layered cakes will required about 10-30 eggs, this cake only uses 5 eggs. In addition, some recipes uses 500g butter whereas this is the pound cake that uses 250g of butter only. That could also resulted a cake that is denser and less moist than other layered cakes.

 

  IMG_3201

Just give readers a glimpse of how to bake a layer cake, you will have to use top heat for baking. Put a few tablespoons of batter each time until the top layer turns brownish. Continue until all the batters finished.

IMG_3200

 

Well, that is Guaishushu’s experimentation with the making of layered pound cake. Do making of layered cake have  any short cut? Can the “one number ratio” applicable to a layered cake? Guaishushu believes that the answer is yes!

 

Guaishushu will continue to experiment more recipes using this “one number ratio” and this layered cake will be further modified and tested before the recipe is published.

 

Have a nice day and cheers.

 

IMG_3197

CCC – Cheesy Cassava Cake–A Modified Version of The Traditional Nonya Kuih Bengka Ubi

IMG_08801

INTRODUCTION

Tapioca or cassava is a staple root widely consumed in regions like Africa, Asia, Oceania and etc. It is easily propagated and commonly found in South East Asian countries. Thailand, Vietnam and Indonesia are the top three exporter of tapioca in the world.

Tapioca or cassava cake is a very common household cake of any races (be in Chinese, Malay, Indian or other races) in Singapore and Malaysia. However, in the Peranakan cooking, Kueh Bengka Ubi is one the most famous items in its cuisines.

IMG_08491

There are generally two methods of making cassava cake, by steaming or baking. Chinese preferred to have its cassava cake steamed, as soft as possible and served with shredded coconut (at times this is needed as the cake are so soft and smooth that it is shapeless). On the other hand, the Nonya preferred to bake the cake using charcoal stoves or ovens. Usually, the baked cassava cake have a slightly burnt crusty top and the body is yellowish in colour and texture is rather “elastic”. It is very aromatic with a mixture of fragrances from pandanus leaves, coconut milks and eggs.

 IMG_0888




CHEESEY CASSAVA CAKE

This recipe is my own without making reference to any recipes in the internet. As usual, I have prepared based on what I think is workable, memories on the cake that I have tasted before and one or two attempts a few months back.

This cake is different in its texture and its taste. Besides the normal fragrance of the traditional cassava cake, the  cake have a rich and cheesy fragrance. In addition, as you can infer from the pictures above, the texture is moist but not soggy or sticky. In fact, you can cut it into any shape that you want.

IMG_08501

The incorporation of cream cheese had made the cassava cake smoother and creamier. It helps to heighten the flavour of the eggs, coconut milk, butter and the cassava original flavour.

I have used small sago balls to enhance the texture. Grated cassava, under high heat can turn very sticky and subsequently become very chewy. The additions of sago balls somehow will help to sooth the texture making it even smoother.

IMG_08651



WHAT IS REQUIRED

IMG_0830

  • 100 g of sago balls – soaked in water (Volume of water should be about 2 times of the sago ball and note that the balls will expand)
  • 150 g of butter
  • 200 g of cream cheese
  • 250 g of granulated sugar

IMG_0829

  • 4 eggs
  • 200 ml of thick coconut milks
  • 1 kg of finely grated tapioca or cassava. You can buy in the market and grate it yourself. If you want to grate it yourself, you will have to use the food processor to chop it as finely as possible, and then you can proceed to use  a blender (instead of an cake mixer) to perform the following steps. You will need to put in your chopped cassavas, eggs, coconut milks and blend it to as smooth as possible).
  • Red and green (pandanus) colouring (optional) – I have resorted to the use of red and green colouring this illustration as I find that the traditional cake are rather dull in colour and I want my cake to look more colourful and appetizing.

IMG_08731



STEPS OF PREPARATION

IMG_0875

  • Pre-heat your oven to 180 degree Celsius.
  • Get ready a 8 inch x 8 inch baking tin. Slightly grease the tin with either butter or cooking oil. Dust some wheat flour if necessary.
  • In the mixing bowl, beat your butter, cream cheese and sugar using medium speed until evenly mixed. Note that the purpose of this step is not to let you have a fluffy cake like other cake recipes. The beating here is mainly a mixing step, a step to ensure that the butter and cream cheese are evenly mixed.

IMG_0876

  • Once well mixed, add in your eggs one at a time and followed by the coconut milk. You should only use low speed for this simple mixing purpose. Scrap out the bottom and sides of the mixing bowl to ensure that there are not cheeses sticking to the bowl.
  • At this stage, you will notice that the mixture become more and more watery which is normal and hence SPEED SHOULD BE LOW as long as mixing can be performed.

IMG_0877

  • Add in the grated cassava and soaked sago balls. “Beat” at the lowest speed possible. You will see that after 1-2 minutes of slow mixing, the liquid start to disappear as it was further absorbed by the sago balls.
  • Separate into approximately 4 equal portions. One portion with red colouring, one portion with green colouring and the other two portions maintain the original colour.

IMG_0878

  • Pour the uncoloured portion of the batter to the tin, followed by green and red portion. It is entirely up to readers as to what design you want your cake to cook like. For me , I have opted to have some simple big stripes design. As the batter is not very watery, it is rather easy for you to design your pattern.
  • Baked using 190 degree Celsius for about 30-45 minutes or until set. Until set means when you push the baking tin, the centre of the cake does not “vibrate”. Another test is that you insert a skewer in the centre of the cake, the skewer come out clean. However, as this is a cassava cake, cassava when hot can be slightly slimy and as long as you taste it is not raw, the cake is consider as cooked.
  • Leave the cake in the tin for about 10 minutes before turning out onto a wire rack to cool completely.
  • Cutting of cake is  best done 3-4 hours after baking to ensure that centre of the cake is completely cool. As long as when you cut the cake, there are some cake stick to the knife, your cake is considered as not cool completely.

  • Serving suggestions – you can serve with shredded coconut with white sugar and hot tea or coffee.
IMG_08791


CONCLUSIONS

  • This is a modified recipe by incorporating cream cheese and sago balls to the traditional cassava cake. The main aim is to smoothen the cake texture and make the cake creamier along with the fragrance of eggs, coconut milk and cassava.
  • Resulting from the modification, this will be totally different from the traditional cassava cake that you may have tried. It is soft, slightly springy and with cheesy coconut fragrance.  The shredded sugar coconut with heighten the palate and reach another higher dimensions.
IMG_08821
  • It is easy to cut into your desired sizes and looks presentable in tea party as a snack items.
  • If you think that you are a professional Nonya cake baker, you should try and tell me what is your opinion. If you are new to pastry making, this is one item that will not ruin your confidence.

Hope you LIKE it and have a nice day. Cheers

IMG_0889

 

 

 

IMG_08811

 

For more recipes, you can refer to my RECIPE INDEX here and you can follow me at PINTEREST or visit this blog’s FACEBOOK PAGE .

group-board-picture72222222222222222[2]

 

If you are a Pinterest user and you are interested to have more recipes, you can join or follow this Pinterest Board set up by me  where there are more than 400 recipes worldwide and pinned by various bloggers: FOOD BLOGGERS AND FOODIES UNITED PINTEREST BOAR

Microwaved Mug Cakes, Another Quick Alternative to Baked and Steamed Cakes…

IMG_8967

Updated Post on 16-10-2014

Last night, wife was asking what is for breakfast today? I told her I do not know and worst came to the worst, some biscuits.. Ha-ha. This morning, while I was cracking  my head what to prepare  muffins and scones that are fast and easy… It suddenly come across my mind to prepare some microwave butter cakes. It is very easy and moist and it took me about 15 minutes to prepare a 2 eggs cake- 10 minutes preparation and 5 minutes microwaving… I save my electricity, dishing, energy and time…

IMG_8969

The texture of microwave cake is always very moist and like the preparation of muffins, I gather the wet ingredients and dry ingredients, stir until well mixed and microwave…Happy trying.

IMG_8971


IMG_0395


IMG_8963

INTRODUCTION

This is another post in my simple pastry making series, a cup cake or mug, a cake baked in a cup. It is baked in a cup or a mug cake in the microwave oven. It is fast, utilizing about 5 minutes. No electrical beaters, just mix using your choice of utensils and you will be able to get a cake like above. Scale down all the ingredients, putting in a microwavable cup, you can even prepare one for your kids breakfast. This post will share with you a one man breakfast chocolate cake, a coffee log cake and a cheesy buttery log cake.


WHAT IS REQUIRED

Chocolate Cake
(1 man serving)
Coffee Log Cake
(6 inches log)
Cheesy Butter Cake
(6 inches log)
Container 1 microwavable cup of about 250 ml 1 microwavable cup of 600 ml 1 microwavable cup of 600 ml
Sugar 2 tbsp 80 g 80 g
Butter (melted) 2 tbsp 80 g 80 g
Cream cheese (room temperature) 80 g
Fresh milk 2-3 tbsp 80 g 120 g
Coffee liquid 80 g
Eggs 1 egg 80 g 80 g
Self raising flours 2 tbsp 160 g 160 g
Cocoa powder 2 tbsp
Sodium Bicarbonate (optional) 1/2 tsp 1/2 tsp
Microwavable time 3 minutes 5 minutes 5 minutes

IMG_8959


STEPS OF PREPARTION

The steps of preparation is the same be it for a small cup or a 3 inches diameter cup. The illustration below is for a small cup one man personal chocolate cake.

Chocolate cake (serving for one)

IMG_0391

  • In a 250ml microwavable cup (one normal coffee cup), put sugar, self raising flour and slightly stir it until well mixed.
  • Add fresh milk, melted butters and eggs and use a spoon stir it until well mixed or when colour is even and there are no lumps.
  • This step is rather important and make sure any flour stick in the bottom will be scraped up and mixed and there are no air in the mixture. Lightly tap your cup in the table to see if there is any air trapped in the mixture.

IMG_0392

 

  • Place your cup in the microwave oven and heat it for 3 minutes under high power.
  • You will start to see the cake start to rise after 1 1/2 minutes and by the sides will start to contract. If your cup is smaller, you may see the batter started to rise even higher and possibly 1-2 cm above the cup level. That is ok since the cooked batter (now becoming cakes) are able to withstand the weight any uncooked batter that subsequently rise to the top.
  • Wait for 1-2 minutes before you take it out from the cup. Theoretically, it should not stick to  the sides or bottom of the cup if your batter are mixed thoroughly with no lumps of unmixed flour.
  • Be careful when you handle the cakes as it can be quite hot especially the inside of the cake.
  • If you can’t finish your cake and on your next serving, just heat up your cakes for 10-15 seconds and your cake will become soft again.

For the coffee log cake and cheesy butter cake, the steps of preparation is the same except the measurements as mentioned above and the incorporation of cheese in the above batter. The follow steps will apply for both cakes.

Coffee Log Cakes and Cheesy Butter Cakes

IMG_0394

  • In a 600ml microwavable cup, put sugar, sifted self raising flour, sodium bicarbonate and slightly stir it until well mixed. You can also melt the butter in the microwave using the same cup for about 1 minute.
  • For coffee log cake, have 80 g of hot water and add 2-3 table spoons of instant coffee powder until it is fully dissolved. You can also use hot milk instead. Add melted butters, coffee liquids, butters and eggs and use a spoon to sir it until well mixed or when colour is even and there are no more lumps. This is the batter of coffee log cake.
  • For cheesy butter cake, after you melted the butter, put the cream cheese into the hot melted butter and stir until almost well mixed. Add fresh milks and eggs and use a spoon to stir it until well mixed or when colour is even and there are no more lumps. This the batter mixture of the cheesy butter cake.
  • Again, this step is rather important and make sure to scrap any flours on the sides and bottom of the microwavable cup, mixed and ensure that there are no air in the mixture. Lightly tap your cup on the table to see if there is any air trapped in the mixture.

 

  • Place your cup in the microwave oven and heat it for 5 minutes under high power.
  • You will start to see the cake start to rise after 3 minutes and by the sides will start to contract. If your cup is smaller, you may see the batter started to rise even higher and possibly a few cm above the cup level (as in the picture). That is ok since the cooked batter (now becoming cakes) are able to withstand the weight of any uncooked batter that subsequently rise to the top.
  • Wait for 1-2 minutes before you take it out from the cup. Theoretically, it should not stick to  the sides or bottom of the cup if your batter are mixed thoroughly with no lumps of unmixed flour.

IMG_8957

IMG_0400  Cheesy Butter Cake

 IMG_0404Coffee Log Cake

Serving suggestions

  • Best served when hot with glass of tea or coffee.
  • Reheat in microwave for 10-15 seconds if necessary.
  • Add some cream cheese or fresh cream if desired.

IMG_8961


CONCLUSIONS

  • This post introduced the use of microwave to prepare a cake, if you do not want be your cake in the cup or mug size, you can used other microwavable kitchen utensils of your liking.  Most microwaves nowadays have a detail function for each cooking methods, select baking functions if available. Otherwise, use the high power function.
  • The use of microwave in the “baking” of a cake have cut short its preparation time considerably. Making a cake within 5 minutes were unthinkable in the olden times. It is obviously a good alternative to the traditional baking and steaming of preparing a cake,
  • The texture of the cake is unique as it is soft and moist. That make the cake easy to cut into any sizes desired.
  • It is an good alternative as a traditional tea cake but offer advantages of quick and fast preparation as compared to traditional tea cakes.
  • There are many possibility of using this simple preparation methods to “invent” cakes that you want.. Try to explore, may be banana cakes, carrot cakes, blueberry muffins…… and the list is never ending. The point to note is that you can use the traditional recipes but the batter must be well mixed and make sure no air is trapped in your batter!

 

Lastly, take a cup and a spoon, walk towards the kitchen, put in 2 tbsp of flours, chocolate powder (milo/horlicks), sugar, melted butter (cooking oil acceptable), fresh milks and 1 egg, Stir well, put it in the microwave and tell me what it look like.

Hope you LIKE it and have a nice day.

IMG_0397

IMG_8965


  • For more recipes, you can refer to my RECIPE INDEX (updated as at 15 October 2014)  here and you can follow me at PINTEREST or visit the blog’s FACEBOOK PAGE to keep abreast of my future posts.  

IMG_8973