Friday, May 30, 2008

Highlights for successful buttercake

Use cake flour that does not already contain leavening agent.
Use superfine sugar
Use unsalted butter
Use fresh baking powder
Measure and weigh ingredients accurately
If using a hand held mixer, beat at high speed.
Use correct pan size.
Monitor oven temperature.
Use correct baking time, do not overbake.
Wrap cake layers well or frost them when cool

Guilt-free chocolate chiffon cake recipe

50 grams unsweetened cocoa powder
177 grams boiling water
175 grams sifted cake flour
350 ounces sugar
10 grams baking powder
3.5 grams salt
80.5 grams walnut oil
27 grams safflower oil
6 large eggs, separated
4 additional whites
8 grams Vanilla
4 grams Cream of tartar

Preheat the oven to 325°F
In a medium bowl combine the cocoa and boiling water and whisk until smooth. Cool.
In a large mixing bowl combine the flow, all but 2 tablespoons of the sugar, baking powder, and salt and beat 1 minute to mix. Make a well in the center. Add the oils, egg yolks, chocolate mixture, and vanilla and beat 1 minute or until smooth.
In another large mixing bowl beat the egg whites until frothy, add the cream of tartar, and beat until soft peaks form when the beater is raised. Beat in the remaining 2 tablespoons of sugar and beat until stiff peaks form when the beater is raised slowly. Fold 1 heaping cup of egg whites into the chocolate mixture with a large balloon wire whisk, slotted skimmer, or angel food cake folder. Gently fold in the remaining egg whites until just blended.
Pour into the tube pan (the batter will come to 1 3/4 inches from the top), run a small metal spatula or knife through the batter to prevent air pockets.
Bake for 60 minutes or until a cake tester inserted in the center comes out clean and the cake springs back when lightly pressed in the center.
Invert the pan, placing the tube opening over the neck of a soda to suspend it well above the counter.
Allowl the cake to cool completely in the pan.
Loosen sides with a long metal spatula and remove the center core of the pan.
Dislodge the bottom and center core with a metal spatula or thin, sharp knife.
Invert onto a greased wire rack and reinvert onto a serving plate.
Wrap airtight.

Thursday, May 29, 2008

Silky-smooth Butter cake recipe

Butter cake which originated in England is commonly known as pound cake. When the French adopted it, they traditionally prepare the cake by using one-fourth flour, one-fourth butter, one-fourth eggs and one-fourth sugar, hence they called it quatre-quarts.
Americans often thought of the pound cake as as the "mother" cake from which all other butter cakes evolved. The American version of butter cake contains 6-12% solid butter or other shortening, 18-36% liquid, which is usually milk or water, 27% flour, 27-40% sugar, and leavening such as baking powder and baking soda.

The butter cake is well-loved by many Englishmen and Americans because of its light texture which is due to the air bubbles produced by creaming the sugar and fat by the leavening agent.

The traditional method of preparing butter cake involves the creaming of butter and sugar before other ingredients are added.

I will be introducing a more easy and faster way of making butter cake which would practically eliminate the possibility of toughening due to overbeating. Creaming is still done but in a different method: All DRY INGREDIENTS are first combined with the butter and a minimum amount of liquid, which coats the flour before adding the remaining liquid ingredients.

The recipe of butter cake which I will be introducing is soft, light in texture, moist, flavorful yet not overly sweet, and strong enough to stand on its own to accommodate any kinds of frostings .

45 grams Milk
3 pcs (150 grams) Eggs
6 grams Vanilla
150 grams Sifted Cake Flour
150 grams Sugar
3.7 grams Baking powder
1/4 tsp
184 grams Unsalted butter (must be softened)

Preheat oven to 350°F
In a medium bowl lightly combine the milk, eggs, and vanilla
In a large mixing bowl combine the dry ingredients and mix on low speed for 30 seconds to blend. Add the butter and half the egg mixture. Mix on low speed until the dry ingredients are moistened. Increase to medium speed and beat for 1 minuter to aerate and develop the cake's structure.
Gradually add the remaining egg mixture in 2 batches, beating for 20 seconds after each addition to incorporate the ingredients and strengthen the structure. Scrape down the sides.
Scrape the batter into the prepared pan and smooth the surface with a spatula. The batter will be almost 1/2 inch from the top of the 4-cup loaf pan. Bakke 55-65 minutes or until a wooden toothpick inserted in the center comes out clean.

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