St Patrick Day !

my little seng seng boy surprised me with this picture! I am very happy with how he 'drew' me! I always like to see children's drawing, because that reveals what is their thinking, and what is their 'inside' world. Like this picture, luckily he drew me with a 'smiling' face!!!! ha ha ha, it shown, even I m quite fierce with him sometimes, I m still very sayang to him most times!

so in the picture, he drew a table with table lamp! ha ha ha, that is my bedroom dressing table with lamp attached.

and! the above photo was taken from my backyard ! my mum has Shamrock (alike) plant!!!! we have three-leaved plant in the house!! Happy St Patrick Day!

Newspaper Baking Method !

This is Buttercake filled with CreamCheese. I finally found a method to prevent my cake from charcoal burnt on top, cracked on top . I lay some very wet newspaper on the most top of my oven, then bake. I can bake this cake for 1 hour 20 mins without single crack + burnt !

The original recipe is from this blog. I discard the crumbly topping. I opt for egg-white separate method, and it turn out so soft & moist ! The only thing is, the cream cheese in middle, looks curdle. was it from overbeaten ? but it still taste creamy smooth.

Here's my version.

cake

225 g salted butter ( 1 block)

1 cup sugar ( I reduced to 1/2 cup, & I used brown sugar)

2 eggs (separated)

1/4 cup sour cream ( I replaced with 1/4cup yogurt + 1/4 tsp baking soda)

200g cake flour

1 tsp baking powder

1 lemon's zest

1tsp cream of tartar

Filling

500g cream cheese

1 eggyolk

1 cup sugar ( I reduced to 1/2 cup, & I used brown sugar)

1 tsp vanilla

2 lemon's zest

a. Preheat the oven to 175C. Prepare the wet newspaper in a tray 1st. Put in the tray when you put in the cake. Sift the flour with baking powder, set aside. Grease the 18cm removable round tin.

b. Beat the "filling" 1st. Cream the cream cheese with sugar( HALF of 1/2, as the other half is used for eggwhite) , yolk, vanilla and zest, put aside.

c. Beat the butter & Sugar until fluffy, add in Yolks & sour cream, continue beat until smooth, add in flour. When add in the flour, the batter will be quite thick, but slowly, until just incorporated , do not over mix or else the cake will be very 'hard'.

d. In a separate bowl, beat the eggwhites with cream of tartar, then stir in the other 1/2 of the sugar until soft peak.

e. Mix in the eggyolk butter batter into the eggwhite, fold well.

f. Pour half butter batter into the base, middle filled with all cream cheese, then finish with the remaining butter batter. Bake for 1 hour 20 mins ( for 18cm round tin).. or until set.

yogurt after put in baking soda. That's how I replaced my sour cream.

Lemon zest

The "Filling" . Beated Cream Cheese.

The butter yolk batter before add-in egg white. I always like to see my yolk batter in 'thick' form, as this will tell that my cake will turn out soft soon! I dunno, I hate when my batter in very dilute form! bcuz the texture of the cake will surely taste like " steamed kuih!"

HA! Wet Newspaper on the baking tray. When I m baking with this tray of newspaper, I constantly fill in lots of water to prevent the newspaper from getting burnt, as the tray is on the most top of the oven.

Newspaper tray in oven.

After baked.

Purple Sweet Potato Chiffon Cake

I have not baked a cake for the past 5 months! I was having doubt if I still remember the egg-white 'folding' method. Arh well, luckily the result proven that I still can manage the beating eggwhite + folding technique. Same goes to my Swimming lesson!! I still wonder If I m thrown to a pool, whether I know how to start moving my hands n legs or not! I've not in a pool for 6 years already, ever since I left my uni. not even had the chance to swim after 6 years, the reason behind, u see the pool here in kk, my godness , i probably want to blindfold myself when i put my head down the pool! dont want to see the dirty pool.

Ah Back to my cake, I like kokotaru's Purple sweet potato chiffon cake. I was quite amazed with the moisture and softness of the cake texture in her picture. I still find mine slightly overbaked if compare to hers! even I only baked at 20 mins! and again my oven always much 'hotter' than the others, I have switched to 160C , instead of 170C per recipe.


recipe: Click here .
I substitute 3tbs milk with 4 tsb cream + 1tsb water! , now I m thinking, actually if we to add coconut milk also nice!!
One thing about the chiffon here is, the eggwhite must be beat until soft peak only, to maintain the moisture...

This is a keeper.!