Here is the secret to making a super soft and light chocolate sponge cake, great result every time, truly delicious and when you bite into it, it actually has a super fluffy taste and feel to it. you can serve it plain or drizzled with rich chocolate ganache or fill with fresh whipped or butter cream for a birthday cake.
(B)
• 3 egg whites, cold
• 1/2 tsp lime / lemon juice or 1/4 tsp cream of tartar
• 45g, 41/2 tbsp sugar
(C)
• softened butter - for greasing the cake pan Prepare 6-inch cake pan and using paper rub a little butter and cut a round piece of parchment paper that fit to your pan, Take a small handful of flour and sprinkling it evenly around the inside of the greased pan and remove excess.
Method: Pre-heat oven, always bake with both top and bottom heat with fan assisted.
1) In a bowl, Add (A) egg yolks, sugar, corn oil, milk and vanilla extract sift in the cocoa powder and cake flour, mix by hand until just combined. do not over mix!
2) In a separate bowl, Whisk (B) egg whites until foamy then squeezing a little lime or lemon juice and add sugar a little bit at a time, beating until to a thick and stiff peak stage, about 3-5 minutes.
3) Using a whisker, and turn the small amount of egg whites into the batter, then turn back the batter into the whites, and the most important part here is not to stirring and carefully folding is gentle mixing technique until just incorporated!
4) To prepare a water bath. Pour enough cold water in a larger pan. water level comes 3cm / 1 inch to reach halfway up the side of the pan. Bake in preheated oven 150°c for 60 minutes or until the cake is set in the center. If your cake had cracks on top, this is absolutely normal, because the cake rise rapidly in high temperature.
If you want the perfect cake without cracking on top, baked at lower temperature 100°c - 120°c for 80 minutes. To make sure your cake to succeed even better. It is best to use an oven thermometer and you'll always have the exact temperature of your oven in mind.
5) Once cooked, leave to cool at least 10 minutes, until the oven temperature reached 50ºc.
6) Dropping the cake pan from high once to prevent the cake to shrink too much during cooling. Make sure cakes are properly cooled before cutting them.
Helpful Tips: 1) For guaranteed results it's important to follow exactly this recipe and baking at the right temperature is important. It's recommended to use an oven thermometer. 2) Do not bake the cake quickly at a high temperature and don't remove hot cake out of a baking pan. otherwise the cake could fall apart and crack on top. Baking cake at a lower temperature will help the cake rise much higher and bake more evenly. 3) Please understand that everyone's oven work differently. You should also check the temperature of your oven. if not, your cake won't rise well. 4) You can test the cake by poking it with a skewer, if it's cooked the skewer will come out clean. if not pop it back in the oven and bake until it's ready. 5) Folding egg whites into a cake batter. Do not stir and never use an electric mixer. 6) Use a clean, dry bowl, free of yolk and any other oil or grease while beating egg whites. Do not over or under-beat the egg whites.
Here is the secret to making a super soft and light chocolate sponge cake, great result every time, truly delicious and when you bite into it, it actually has a super fluffy taste and feel to it. you can serve it plain or drizzled with rich chocolate ganache or fill with fresh whipped or butter cream for a birthday cake.
(B)
• 3 egg whites, cold
• 1/2 tsp lime / lemon juice or 1/4 tsp cream of tartar
• 45g, 41/2 tbsp sugar
(C)
• softened butter - for greasing the cake pan Prepare 6-inch cake pan and using paper rub a little butter and cut a round piece of parchment paper that fit to your pan, Take a small handful of flour and sprinkling it evenly around the inside of the greased pan and remove excess.
Method: Pre-heat oven, always bake with both top and bottom heat with fan assisted.
1) In a bowl, Add (A) egg yolks, sugar, corn oil, milk and vanilla extract sift in the cocoa powder and cake flour, mix by hand until just combined. do not over mix!
2) In a separate bowl, Whisk (B) egg whites until foamy then squeezing a little lemon juice and add sugar a little bit at a time until to a thick and stiff peak stage, about 3-5 minutes.
3) Using a whisker, and turn the small amount of egg whites into the batter, then turn back the batter into the whites, and the most important part here is not to stirring and carefully folding is gentle mixing technique until just incorporated.
4) To prepare a water bath. Pour enough cold water in a larger pan. water level comes 3cm / 1 inch to reach halfway up the side of the pan. Bake in preheated oven 130°c - 150°c for 60 minutes or until the cake is set in the centre. If your cake had cracks on top, this is absolutely normal, because the cake rise rapidly in high temperature.
If you want the perfect cake without cracking on top, baked at lower temperature 100°c - 120°c for 80 minutes. To make sure your cake to succeed even better. It is best to use an oven thermometer and you'll always have the exact temperature of your oven in mind.
5) Once cooked, leave to cool at least 10 minutes, until the oven temperature reached 50ºc.
6) Dropping the cake pan from high once to prevent the cake to shrink too much during cooling. Make sure cakes are properly cooled before cutting them.
Helpful Tips: 1) For guaranteed results it's important to follow exactly this recipe and baking at the right temperature is important. It's recommended to use an oven thermometer. 2) Do not bake the cake quickly at a high temperature and don't remove hot cake out of a baking pan. otherwise the cake could fall apart and crack on top. Baking cake at a lower temperature will help the cake rise much higher and bake more evenly. 3) Please understand that everyone's oven work differently. You should also check the temperature of your oven. if not, your cake won't rise well. 4) You can test the cake by poking it with a skewer, if it's cooked the skewer will come out clean. if not pop it back in the oven and bake until it's ready. 5) Folding egg whites into a cake batter. Do not stir and never use an electric mixer. 6) Use a clean, dry bowl, free of yolk and any other oil or grease while beating egg whites. Do not over or under-beat the egg whites.
My husband and I have enjoyed this dessert many times which everyone will love. by far, my favourite treat! Each country has its own version of names also known as custard pudding, creme caramel, caramel custard or leche flan. Here you will be able to achieve a very smooth and creamy texture. Follow my secret recipe and easy steps below and you are sure to wow and impress everyone.
Ingredients
(A)
• 58g, 1/4 cup sugar
• 250g, 1 cup fresh milk
(B)
• 58g, 1/4 cup sugar
• 3 tbsp water
(C)
• 3 eggs
• 1 tsp vanilla extract
(D)
• softened butter - for greasing the ramekins
Method:
1) In a saucepan, heat sugar and milk over medium-low heat until the sugar is completely melted. Let cool completely.
2) For making caramel, In another saucepan, add the sugar and water, cook until it is dissolved with no stirring and keep an eye on it, as the sugar begins to a syrup ranging in colour from golden to dark brown. Remove immediately from the heat to make sure it doesn't burn.
3) Brush the ramekins with softened butter and quickly and carefully pour hot caramel syrup into the ramekins and turning evenly coat the bottom and sides. Set aside.
4) In a medium bowl, combine eggs, vanilla extract, milk mixture and gently whisk until combined.
5) Set a strainer over a saucepan and put the egg mixture through the strainer, repeated twice and transfer your mixture back through the sieve, then pour into a prepared ramekins and cover with aluminium foil.
6) To prepare a water bath. Pour enough boiling-hot water in a larger pan. water level comes 3cm / 1 inch to reach halfway up the side of the ramekins. Bake in preheated oven 150°c for 45 minutes or until the flan is set in the centre.
7) Serve immediately! To unmold, run a knife around the edge of each ramekin and turn flan over on a serving plate, ending with caramel on top. Helpful Tips: 1) Baking at the right temperature is important. It's recommended to use an oven thermometer to control the set oven temperature. I used - (Westmark Oven Thermometer) - 150°c for baking this recipe. If you use the oven same as me - Beko OIM22300X Electric Single Oven - Preheated the oven to 100°c for 60 minutes. 2) High temperatures and direct heat can easily make the flan with a load of bubbles in it, or tiny holes all over and the texture wasn't smooth. 3) To steam - Simply arrange all the baking ramekins in a steamer and steam on low heat for about 35 minutes or until the flan is set in the centre. 4) By sieving the mixture, you will remove a lot of the bubbles and also no lumps from beaten eggs. This is the important part which will give you to achieving the smoothest flan. 5) Remove burnt sugar from a saucepan? I boiled with a water, soaking and a good dish brush, it came absolutely clean.
Recipe Source: JosephineRecipes.Com
My husband and I have enjoyed this dessert many times which everyone will love. by far, my favourite treat! Each country has its own version of names also known as custard pudding, creme caramel, caramel custard or leche flan. Here you will be able to achieve a very smooth and creamy texture. Follow my secret recipe and easy steps below and you are sure to wow and impress everyone.
Ingredients
(A)
• 58g, 1/4 cup sugar
• 250g, 1 cup fresh milk
(B)
• 58g, 1/4 cup sugar
• 3 tbsp water
(C)
• 3 eggs
• 1 tsp vanilla extract
(D)
• softened butter - for greasing the ramekins
Method:
1) In a saucepan, heat sugar and milk over medium-low heat until the sugar is completely melted. Let cool completely.
2) For making caramel, In another saucepan, add the sugar and water, cook until it is dissolved with no stirring and keep an eye on it, as the sugar begins to a syrup ranging in colour from golden to dark brown. Remove immediately from the heat to make sure it doesn't burn.
3) Brush the ramekins with softened butter and quickly and carefully pour hot caramel syrup into the ramekins and turning evenly coat the bottom and sides. Set aside.
4) In a medium bowl, combine eggs, vanilla extract, milk mixture and gently whisk until combined.
5) Set a strainer over a saucepan and put the egg mixture through the strainer, repeated twice and transfer your mixture back through the sieve, then pour into a prepared ramekins and cover with aluminium foil.
6) To prepare a water bath. Pour enough boiling-hot water in a larger pan. water level comes 3cm / 1 inch to reach halfway up the side of the ramekins. Bake in preheated oven 150°c for 45 minutes or until the flan is set in the centre.
7) Serve immediately! To unmold, run a knife around the edge of each ramekin and turn flan over on a serving plate, ending with caramel on top. Helpful Tips: 1) Baking at the right temperature is important. It's recommended to use an oven thermometer to control the set oven temperature. I used - (Westmark Oven Thermometer) - 150°c for baking this recipe. If you use the oven same as me - Beko OIM22300X Electric Single Oven - Preheated the oven to 100°c for 60 minutes. 2) High temperatures and direct heat can easily make the flan with a load of bubbles in it, or tiny holes all over and the texture wasn't smooth. 3) To steam - Simply arrange all the baking ramekins in a steamer and steam on low heat for about 35 minutes or until the flan is set in the centre. 4) By sieving the mixture, you will remove a lot of the bubbles and also no lumps from beaten eggs. This is the important part which will give you to achieving the smoothest flan. 5) Remove burnt sugar from a saucepan? I boiled with a water, soaking and a good dish brush, it came absolutely clean.
Recipe Source: JosephineRecipes.Com
These are the best cocktail buns I've tasted and the house smell like a bakery. I knead the dough by hand, but recently I have a neck pain and I can't always stand at the counter and knead the bread, so the bread machine is a life saver. This is my own and the quick way when you only need bread, It's soft and fluffy and it keeps the shape nicely. The coconut filling is not as hard to make as you might think. They are so yummy!
Mix all ingredients together in a bowl, cover and refrigerate until ready to use. (D) For the toppings • 40g soften butter • 20g sugar • 35g cake flour • sesame seeds for sprinkling on top To make the topping, mix all the ingredients together until a soft paste is formed. Spoon the paste into a piping bag and snip off one corner. (E) For the glaze:
• egg wash ( 1 whole egg beaten with 1 tbsp cold water)
Mix well and ready to use Method: 1) Place the (A) ingredients, bread flour, cake flour, yeast, cold milk and sugar into the bread pan. close the lid gently. 2) Press the MENU button until desired program ''raw dough'' is selected. so that the machine does all the mixing and kneading. Once the process has been completed ''stir 1'', open the lid, add 1 tbsp olive oil to the bread pan, and continue ''stir 2'' until beeps will signal. 3) Press the MENU button until you reach ''ferment''. The bread maker will allow your dough to rise for 30 minutes giving the dough more depth flavor or until beep to signal and then you take it out of the machine. 4) Turn the dough out onto a floured surface, punch down the dough. Cut each piece 35g, into 18 pieces total. Scoop a teaspoon of filling onto the centre. Pull and pinch the edges of the dough together. Repeat with the remaining dough and place on the baking tray. 5) Rise in the oven with boiled water on the underneath for 30 minutes to 1 hour until double or triple in sized.
6) Lightly brush the buns with beaten egg. To make the topping, mix all the ingredients together until a soft paste is formed. Spoon the paste into a piping bag and snip off one corner and pipe two lines and sprinkle some sesame seeds.
7) Baked in pre-heated oven at 150°c for about 25 minutes or until golden brown. (Baking time depends on the size and shape of the bread being baked).
Helpful Tips: 1) It's recommended to use an oven thermometer. 2) Store a bread in an airtight bag or airtight container and keep fresh for 2 days or kept in a freezer for 1 month. To reheating and serve, After defrost the bread, It can be wrapped in aluminum foil in the preheated oven for 20 minutes. 3) Yeast is best stored in the refrigerator, as the fungud in it will be killed at high temperatures. Before using yeast check the production date and storage life of your yeast. Refrigerate it as soon as possible after each use. The main cause of bread failling to rise is bad yeast. 4) You still can use the same recipe and knead by hand or stand mixer instead.
