Vanilla Coffee Layered Sponge

Ever since my daughter's exam was over we've been out almost everyday. Last weekend was a super nice one which we've been shopping for 2 days, having coffee at CoffeeBean Cafe and a relax picnic that my daughter wanted so much. How I which it never ends...haha!
But we already have plans for the coming year end holidays!! YEAH!! This coming holidays we'll have lots of visitors and trips...woohoo...I've been counting down for them..:D What about you?
Do you notice that almost all shopping complexs have started their X'mas decorations? Oh I love X'mas, just can't wait!
Well, today's bakes...a light and soft Coffee Sponge Cake. I love cakes, but worry about the fats and calories in it. Since I've been craving for it, why not a lighter one to satisfy myself..:)


Not to mention about coffee..that's something I must have everyday. So I just mix and match the sponge with my desire flavour, well its nice..heehee..;p Its soft and fluffy too!


Ingredients:

Egg white batter:
6 egg whites
1/2 tsp cream of tartar
80g castor sugar

Coffee batter:
1 tbsp (good quality) instant coffee powder
30ml fresh milk
3 egg yolks
20g castor sugar
20ml cornoil
40g self raising flour

Vanilla batter:
1 tbsp vanilla powder (I used the Coffeebean's)
30ml fresh milk
3 egg yolks
15g castor sugar
20ml cornoil
40g self raising flour

Method for coffee batter:
~ Stir instant coffee powder with milk until melted.
~ Beat the egg yolks and sugar until well mix then add in coffee mixture, follow with oil and flour. Set aside.

Method for Vanilla batter:
~ Stir in vanilla powder with milk until melted.
~ Beat egg yolks with sugar then add in vanilla mixture and follow with oil and flour. Set aside.

Method for egg whites:
~ Beat egg whites and cream of tartar until mixture forms soft peaks.
~ Gradually add in sugar, beating at high speed until stiff peaks form.
~ Divide into 2 portions and fold into the coffee mixture and vanlla mixture respectively.

* Pour a layer of vanilla batter and coffee batter into ungreased pan by sequence. (Iused a tube pan)
* Bake in preheated oven at 170'C for 30 minutes.
* Remove from oven and cool completely before slicing.

Happy Baking!!

Peanut Pancake

Deepavali is around the corner, so what's your plan for the long weekend? I won't be going anywhere but just shop shop here and eat eat there around town..;p Since I'm not travelling, so maybe baking will be part of the plan too.
Alright about this post.....it was done few days ago. It was something similar to the "Ban Chien Kueh / Apam Balik" but it was more to a pancake we use to eat for breakfast. Get what I mean?...haha!
Well, have a look at it............

Ingredients:
130g plain flour
50g rice flour
20g custard powder
1/2 tsp baking powder
2 eggs
80g castor sugar
350ml water

Filling:
Some roasted groundnuts (coarsely milled)
Alittle castor sugar
Alittle salt
Some cream-style sweet corn (canned)
** measurement depends to individual

Method:
~ Mix well all flour ingredients, set aside
~ Beat eggs and castor sugar in a bowl and mix into the flour mixture.
~ Add water in a slow stream and mix until the mixture is free of lumps.
~ Cover the mixture and rest for 15 mins.
~ Heat a non-stick pan, grease alittle oil or butter. Ladle in some mixture and panfry at low heat until the top is set.
~ Sprinkle in groundnuts, sugar, salt and spoon in some sweet corn. Leave to fry well.
~ Roll up the pancake (like a swissroll) or just fold half portion over.

A nice pancake best for teatime or maybe supper. My girl love the nuts and sweet corn in it. Maybe you can replace it with some chocolate or maybe fruit jam...that will be nice too..:)

Once again, I'll like to wish all my Indian friends a very Happy Deepavali and a great great happy weekends!!

Strawberry Chiffon Cake

Seeing my friend and the other bloggers's Strawberry Chiffon made my hand itch. I wanted to try this recipe so much that I purposely drive out to the market near by to get a box of fresh strawberries..heehee! With all the other ingredients in hand, I started making immediately. Somehow, the cake was not as pink as the book one.
There are so many versions of this cake when I tried to google it, but since this will be my first time making I'll rather try the one in Chiffon cake is done by Kevin Chai.


Well the outlook of this cake was not as nice as those orange chiffons I made, but the texture was good. Soft and fluffy so it was!!

Ingredients for Egg yolk batter:

200g fresh strawberries

6 egg yolks

60ml cornoil

1 tbsp strawberry paste

120g plain flour

Ingredients for Egg white batter:

6 egg whites

1/2 tsp cream of tartar

100g caster sugar

Method:

~To make egg yolk batter, blend the strawberries until puree. Combine with egg yolks, oil, sugar and strawberry paste in a mixing bowl. Fold in flour until forms batter.

~ To make egg white foam, beat egg whites and cream of tartar until mixture forms soft peaks. Gradually add in sugar, beating at high speed until frothy and stiff peaks form.

~ Gently fold beaten egg white foam into egg yolk batter until blended.

~ Pour into ungreased 9" tube pan. Bake at preheated oven at 170'C for 35 minutes.

~ Remove from oven, invert cake until completely cooled.

There are lots of chiffons in my to-do-list. Will get them done soon..:) What about you?

At the mean time, I've took part at the "Aspiring Bakers #1 : Chiffon Cakes (Nov 2010) by Small Small Baker...;) I'm glad and excited to have the chance to join this monthly event..:)

Happy Baking!!