April 20, 2010

Classic Cake-Pineapple Upside Down

I definitely gonna make this cake again.
Its easy and yummy..perfect for tea time.
This is my first attempt to make Pineapple Upside Down Cake.
A year ago,one of my neighbor asked me to make this cake, as she knows I love baking.
But, as I am not so pineapple lover, her request has to postpone until today:)
and her request inspired me to made her another cake which is the main ingredients is pineapple juice, and dropped some marascino cherries. That was a vegetarian cake,which I sent to her and some good friends to celebrate Divali Day last year.
If you want to try that recipe, please click this one.

My daughter with her favorite bee frock, I could see her tummy so big if she is full, and while typing this post, she´s enjoying my pineapple cake :)

Its so perfect to have this with a cup of tea..

ANd here is the recipe

Source: BBC good food.
I used 18cm round cake tin


50 gr softened butter
50 gr light brown sugar
7 pineapples rings in syrup, drained syrup and cherry


100GR Softened butter - I used 50gr, my mistake I thought 50 gr:) but the cake still fantastic
100 gr golden caster sugar
100 gr self raising flour - I used all purpose flour
1 tsp baking powder
1 tsp vanila extract
2 eggs


Heat oven 180C
For topping:
Beat butter and sugar until creamy. Spread over the base & a quarter of the way up the sides of a 20-21cm round cake tin.
Arrange pineapple rings on top, then place cherry in the centre of the ring.

Place cake ingredients in a bowl along with 2 tbsp pineapple syrup
Using mixer, beat to a soft consistency. Spoon into a tin on top of pineapple & smooth it out so its level.

Bake 35 minutes. Leave to cool for 5 minutes to turn out into plate.
Serve warm with ice cream

I did not use the pineapple in a can. So, what I did was, I used the normal pineapple, and core the middle side of pineapple to make a space for cherries.
And while making the cake, I did not put any additional sugar to replace the pineapple syrup.

I keep in a fridge,and before serve just keep it outside for awhile to make it softer...


April 8, 2010

Lemon Chiffon Cake

I Love Chiffon Cake..
My mom has a special name for Chiffon Cake, she always called it as a Kue Jepang/Japanese Cake. She usually make Pandan Chiffon Cake which is always super soft, a very sweet treat for snack time or breakfast with a cup of tea.

For this month Daring Baking task,we have to bake a Chiffon Cake which we can choose the source of recipe.And to complete the task,I had to bake for 3 times, 1st for the Pandan Chiffon which the result is unsatisfying. And frankly, many times before the task, I did bake this chiffon but only get 1 time success happy result, and the rest... the cake sank down,:).
So I tried to browse to other recipe from internet, and found Lemon Chiffon Cake. Did try, and still not a success one, but with this recipe, I knew that I made a mistake while whisking the egg white.

And finally, the 3rd one, the one that I submitted to complete my KBB task.
THis Lemon Chiffon Cake I got from Martha Steward website, and the result no doubt.
Try this one.

Source: Martha Stewart

For tube mold diameter 7 inch. - I used diameter 19cm

3/4 cup cake flour- I used 1 cup all purpose flour
1/4 tsp baking soda
1/4 tsp salt
3/4 cup + 1 tbsp sugar
3 eggs, separated
1/4 cup vegetable oil
1/3 cup water
2 tbsp freshly grated lemon zest
1 tbsp lemon juice
1/2 tsp vanila extract
1/4 tsp cream tar-tar
Confectioner´s sugar for dusting..( I skip this one)


1. heat oven 325F, ungreased 7inch tube pan
2. In a medium bowl,sift flour, baking soda & salt, and 3/4 cup granulated sugar. Set aside
3. In a large bowl, whisk egg yolk, vegetable oil, 1/3 cup water, lemon juice, zest & vanilla extract. Add reserved dry ingredients, beat until smooth.
4.In the other bowl, beat egg white on medium speed until foamy. Add cream tar-tar , beat on high speed until soft peak form for 1 minute.
Gradually, add remaining 1tbsp of granulated sugar. Beat on high speed until stiff peak for 2 minutes.
5.Pour batter into pan. Using an offset spatula, smooth the top. Bake until a cake tester inserted in the middle comes out clean and the cake is golden, about 45 minutes

6.Remove cake from oven; invert the pan over a glass soda bottle for 2 hours to cool. Turn cake right-side up. Run a table knife all the way down between cake and pan; invert again, and remove cake. Dust cake with confectioners’ sugar before serving.


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