Peaches and Cream Cake

Peaches and Cream Short Cake 

For this recipe I used:

6 eggs separated
130gram Sugar
90gram cake flour

3 Cups Heavy Whipping Cream
3 Tablespoon Sugar

3 cans Sliced California Peaches.

first line 2  (two) 9" round cake pan with parchment paper
set your oven to 350F

if you have a stand up mixer this wont take long so make sure you turn on the oven before you start.

whip egg whites in a clean bowl, when it start to foam, add a little sugar maybe 1/4 of it continue to whip until stiff.  the sugar seems to help keep the egg whites  from drying out.

in a separate bowl, beat the yolks and add the remaining sugar in thirds, keep beating until it resembles mayo white and very creamy.

add the cake flour in and mix













fold in the egg whites in thirds carefully not to deflate the egg whites.

 carefully pour the batter into the lined pan bake for about 18 min in 350F oven

once done its important to let the air out of the cake by dropping the pan on to the counter top immediately!!!  take them out of the pan and cool on a wrack.  Once cool to touch you can take the paper off and wrap it in plastic wrap if you are going to use it later or immediately, decorate with whipped cream and fruits.
(whip the heavy cream and sugar until stiff, don't over do it or it'll turn into sweet butter!!)

 You can practically do this with any fruit of your choice!! or shape of your choice!!

 strawberry and Kiwi

 mixed fruits

 strawberries and blueberries

 blueberries (I was little low on blueberries)









 Happy Baking!

Can you say Chocolate?

I try my best to make a birthday cake for my basket weaving group on their birthday week because nothing is better and tastier to celebrate then to enjoy a cake with friends.  This week I made a chocolate cake with chocolate mousse filling and chocolate ganache glaze.   I wanted to make a chocolate cake with chocolate mousse filling so I Googled and found this recipe from food network.  No picture on their site so I was a bit worried what it was going to look like but I think it turned out pretty well. 
this is what the inside looks like cake uses no flour so I guess if you don't use the cookie crumbs on the outside it would be gluten free?? its not advertised as gluten free so I can't be for sure since I'm not totally sure if chocolate has gluten?? I don't know.    Only thing I changed on the recipe is changed the ganache chocolate, it said to use semisweet but I used bittersweet chocolate and semisweet chocolate mix.  It wasn't that hard to make and it was super yummy!
 

Japanese Style Cake

This is a typical "decoration cake" in Japan. 

I made 10" two layer cake so  I used

Eggs 9 Large (separated)
sugar 195gm
Cake flour 135gm

yes that's all you'll need  for this sponge! no butter, no baking powder, nothing you can't pronounce!

line 2- 10" round cake pan with parchment paper. (I'm assuming you know how to do this, if not please leave me a comment and I will take pictures next time I bake a cake and post pics)

whip the white using hand or stand mixer until stiff peak.  don't over do it but don't under do it either! , set aside, break the yolks and start whipping adding sugar in 3rds and whip until it looks like mayo.

sift the cake  flour 3 times, add flour to the yolk and beat on low until it is incorporated.

add white  to yolk mixture gently with rubber spatula or balloon whip.  make sure its incorporated but not over mix.

! I put a little of the white in first and mix it by hand real quick and well so the yolk mixture is not as stiff, then add the rest of the white and fold in gently until it is incorporated.  Don't over mix because you can deflate the whites and you won't get the beautiful fluffy soft sponge. 


Pour evenly into the 2 paper lined pan and  bake at 350F for 15-18min.  Make sure you check at 15mins. Most time it is ready, as long as its not wet or if you touch the middle of the cake and it springs back its ready.

take it out and drop it on the counter top to let the air out to stop the shrinking.
! important to do this or your cake may shrink and you'll be very sad.

while its warm, take it out of the pan and put it on the wire rack to cool.
! I always gently remove the paper from the side of the cake at this point but leave the bottom on until I'm ready to wrap it.

when its cool, I take the paper off the bottom and wrap it in plastic wrap until  ready to use. Make sure you wrap it completely not leaving any part exposed to keep it from drying out. 
!There is no reason for this other than the fact that I like to bake the cake at late at night and wrap it and then next morning put the cake together to serve.

 
Whip cream:
4 cups Heavy Whipping Cream
6-8Tbsp sugar
4packs Whip it

whip until soft/hard  peaks don't over do it! but  make sure it will hold shape.

Strawberries washed,hulled and some sliced, keep the small ones aside for topping.
blueberries washed and dried.

Decorating:

place 1 cake on plate, spread some whipped cream on top, place sliced strawberries on the cream, top cream on top of strawberries to cover them, top it with the  2nd cake.  cover the cake  with whipped cream, decorate it with extra whipped cream and top it with strawberries!

make sure you put it in the fridge!

Strawberry Cream Roll



Strawberry and Cream Roll Cake



6 Large Eggs (separated)

130gm Sugar

90 gm Cake Flour (sift 3x)

10-1/2" X 15-1/2" Jelly Roll Pan (or similar size is ok)

1-1/2 cup heavy cream

strawberries washed, hulled, dried and cut

1 recipe custard cream (optional)

pre-heat oven at 350F

beat eggs
if you don't have a stand mixer, hand mixer works fine too, just takes a little longer and your hand might hurt.

 looking good

stiff peak!

since I only have 1 Kitchen aid bowl, I put my whipped whites in another bowl while I work with my yolks

don't worry about washing the bowl because yolk is not bothered by the whites but if you where whipping the whites after the yolks make sure you wash it well becasue whites  will not get stiff if there is any fat in there and yolk is fatty!

add sugar in thirds while whipping

keep whipping



allmost there

Ribbon state reached! the yolk and the sugar really becomes off white and creamy

add sifted flour all at once and mix on low until combined.

 (oops I forgot to take pic with the plain cake so here is a pic when I made the chocolate roll which will be posted later)

add a little of the whipped egg whites and mix it up well.

add rest of the whites and fold it in gently but make sure it is incorporated well.

should looklike this but not chocolaty

 Pour in paper lined Jelly roll pan and use a plastic scraper if you have one to even out the batter

ready for the oven! bake at 350F oven for 15min.  If you plan on using the custard cream as part of the filling you need to  make the custard while the cake bakes so you can use it as  soon as the cake  cools.

take it out of the pan and cool on wire rack.  Once cooled flip it (I like to use plastic wrap or sheet of parchment paper.

 filling choice! you can keep it all whipped cream or use custard cream and whipped cream, today I did custard and whipped.  if you decide on custard and whipped here is the quick recipe for microwave custard cream. 









2 egg  yolks             combine yolks and sugar well,  mix in the flour and make sure there are no lumps.
40gm sugar              slowly add milk and mix so they are smooth.  Microwave uncovered for 1 1/2 min.
20gm flour               mix well and put back in microwave and heat for  1 min more. If its still loose
180ml milk              heat for additional 30sec.  add the vanilla and butter mix well, cover with wrap
1/2tsp vanilla           you need to put the wrap directly on the custard like the pic to prevent skin from
1tbsp butter              forming.  use once its cool so you want to make this when you bake the cake.

peel off the paper and the golden brown skin of the cake should peel off so flip it so the the peeled side will be outside of the roll

you need to either spread the custard cream or whipped cream on the cake

mmm yummy












add strawberry or any other fruit that are not watery like pineapple (pineapple  would be ok on top of cakes but not inside)

 cover the strawberries with whipped cream

ready to roll.  I made this the long way, use the paper parchment to help you lift the cake up to roll it away from you, keeping it tight. Make sure you don't roll the paper in the cake (if you have problem rolling send me a comment and I will make a video tutorial on rolling the cake) 

(sorry no yellow cake pic of rolled cake)
keep it in paper, fold the ends of the paper if they are long, wrap it in plastic and put it in the fridge and chill until you are ready to serve. 

unroll the paper, cake should stay rolled up, isn't it beautiful??  slice with sharp knife, wiping the knife each time you cut so you have clean cut cake instead of cream smeared cake. 
!!! if you roll short side you'll get a giant roll and would also be fun to eat! I will make it next and and post a pic!

Best Bread Ever!

I found a recipe for bread using heavy cream (I had leftover and wanted to use it) and tweaked it a bit and the result was wonderful so I'm sharing this recipe with you all.  I hope you will try it because It is simply the best bread ever.

you will need a scale to make this bread because like I said before, baking is science and if you don't have the right ratio things just won't turn out perfect all the time. 

depending on your bread machine's size you can double it to make 4 little loaves but here is a recipe for 2 little loaves.  I use Chicago Metallic mini loaf pan (5.75"x3.25"x2.2") which will make a nice little demi loaf.  I'm sure you can put the whole recipe into a traditional pan and get similar results but I can't be sure since I have not yet attempted in making the larger size. 

300gm High Gluten flour (I think its better then bread flour)
25gm granulated sugar
4.5 gm salt
4.5 gm yeast
15 gm unsalted butter
100gm heavy cream
150gm milk

make the dough in your bread machine in dough cycle.  My machine calls for liquid first and dry ending with yeast and butter on top.

once dough is made, put it out on the board cut it into 2 then each dough ball into 3 balls (total of 6 balls)  my dough balls came out to apx 99-100gm each  (299 gm each loaf)

 place 3 balls in the  mini pan.

cover with damp paper towel and let it rise in warm area. 

once it has risen higher than the pan, (I waited too long for this one so its super risen) brush with beaten egg and bake in preheated 350F degree oven for 18-20min until golden brown. 










cool for about 5 min on wire rack then take it out of the pan and cool completely on the rack. (you will be tempted to eat it while its hot, and if you give in and do, it may seem little gummy but it will be perfect soft, fluffy yet chewy once it cools completely. 

enjoy!

Napoleon

need a quick dessert to impress your dinner guest? all you need is frozen puff pastry sheet, some berries, quick custard, and some whipped cream. 

first take your frozen puff pastry sheet out of the freezer and thaw on your counter.

make quick custard:

2 egg  yolks
40gm sugar
20gm flour
180ml milk
1/2tsp vanilla
1tbsp butter

In a microwaveable bowl whisk the yolks and sugar together, add flour and continue to whisk until combined and no lumps.  add milk little at a time and whisk until the milk is all incorporated and there is no lumps.

microwave uncovered for a min and a half on high, take it out and mix well, put it back in the microwave uncovered for another min.  take it out and mix, check the custard and if its still too soft, microwave for another 30 sec.   Take it out and mix again then add butter and vanilla, mix well. put the plastic on top of the custard to keep the custard from forming skin. set aside to cool.

take the thawed puss pastry, open it up and cut it in three strips.  bake in oven 400F for 15mins or until golden brown.   Take it out and cool.  split the sheet into half. 

wash and slice strawberries

whip 1-2 cups of heavy whipping cream with some sugar (to your taste) and whip it if you want to keep your whipped cream stable. (1pack per  1 cup of cream)

you can either make the napoleon in long strips or cut to size before putting it together.  I cut mine because I wanted to serve right away. 

either way you take the bottom layer of puff pastry, spread some custard on it, put another  layer of pastry on the custard, put some whipped cream on there, then strawberry then little more whipped cream to keep the  strawberries from moving, then top it off with the top layer, sprinkle some powdered sugar and  serve to you family and guest.  Quick and easy and tasty!

Okinawan Purple Sweet Potato Cake

I made this cake for two ladies who comes to my basket group to celebrate their birthday.  I'm not sure how Purple Sweet Potatoes are available in your area but in Indianapolis, you can find them most of the time at Asia Mart near Castleton Mall.   You can also use Asian Sweet Potatoes but I'm not too sure about the yams or the stuff America calls sweet potato.   Yams are way too watery and squishy in my opinion.  

I bake the sponge first:

Base recipe: 1 egg, 30gm sugar, 30gm cake flour, 10gm butter, 10ml milk, drop of vanilla extract.    Multiply the base recipe to make enough batter for the size of cake pan you plan  on using.               7" round uses 3 eggs, 8" uses 5eggs,  9" use 7 eggs. prepare your pan by cutting parchment paper to fit and line the pan.

preheat oven to 335F

beat eggs and sugar













whip like crazy until it turns thick and white

sift cake flour 2 X and set a side.
melt butter set aside

add the sifted flour and mix gently making sure you didn't leave any flour unincorporated, add butter.  Pour the cake batter into prepared pan, and bake in 335F oven for 20mins.  touch the cake and and if it springs back, its done, take it out of the oven and drop it on  your counter from about 6-8inch above the counter top. (this keeps the cake from shrinking)

cool on wire rack for about 5 min then take it out of the pan, peel off the parchment paper and cool until easy to handle.



While the cake bakes make the sweet potato cream.  boil the potatoes whole to keep the color from bleeding out. once soft  peel while its hot, puree in food processor, adding 3tbsp butter and add some heavy cream maybe 2 tbsp? all depends on how your thick your potato paste is.  if its too thick add more cream.  You don't want to add too much! it should be pasty but not runny.

once completely cool, slice and half  

Make quick custard cream while cake cools
2 egg yolks
40 gm sugar
20gm flour
180ml milk
drop of vanilla
1 tsp butter

mix egg and sugar well in a microwaveable bowl, add flour and mix until smooth.  add milk little at a time while mixing with a whisk until all milk in incorporated and liquid  is smooth.  microwave uncovered  for 1 min, take it out of the microwave, mix well, microwave again for 30sec-1min.   custard should be thick and smooth, add butter and vanilla mix until butter  melts and vanilla is incorporated. put plastic wrap on the custard  to keep it from forming skin.

when cake and custard are cool, gently place bottom slice of cake on a plate of your choice, spread or pipe custard on top of the cake, place top slice of cake on top of custard.







cover the cake with whipped cream.



*2 cups Heavy cream, sugar to taste and 2 packages of Whip it and whip it until hard peaks! don't over do it or you'll end up with butter!!

I use this piping tip to decorate the cake.  its like a giant grass tip

decorate it with purple sweet potato cream

Happy Birthday!