Finally found an opportunity to create a watercolour effect cake.
It’s for my girl’s birthday!
Hope the effect is close to how a watercolour cake should be.
Been awhile since someone has request to “pick-me-up”, another name for Tiramisu.
Tiramisu has always been my signature since the day I started my baking business. It was this Tiramisu which started me on my baking journey and business.
It has always been very popular among my friends who had tried. No raw eggs in the ingredient list but the liqour is very strong!
How about getting one or two cups? Mininum order is 10 cups though. 🙂
This cake is famous in Taiwan, but not so much in Singapore, until, it was brought into the Singapore market.
The 1st store was opened in Tampines and it was reported that people are queueing for hours in order to get a piece of this cake.
Personally I had not tried this cake from the store, but it was described to be a soft, bouncy and cottony cake. This has set me to start searching for the recipe.
I had chanced upon quite a few recipes but all did not yield the result I had expected from the description, except for this one:
The method and ingredient are as follows in english:
For 8″ square tin
90g cake flour
75g oil (I use corn oil)
6 egg yolks
1 tsp cream of tartar
1 tsp salt
6 egg whites
1. Prepare 4 cardboards the width of the tin. The height can be higher than the side in the tin. This is to support the cake during baking.
2. Line the square tin with baking paper including the sides. Best is to cover all sides with just 1 sheet of baking paper.
3. Place the cardboard behind the baking paper for the 4 sides.
4. Wrap the outside of the tin with aluminium foil. This is to prevemt water from seeping through during baking. It will be good if you can wrap 2-3 layers of it. I had once forgot to wrap the foil and the cake ended up wet at the bottom.
5. Prepare another bigger tin for water bath.
6. Preheat oven to 200degC and reduce it to 150 degC.
1. Warm the oil in a heatproof bowl. You can do it directly over the stove or microwave for about 30 second on high. Heat till you see streaks of line in the oil.
2. Remove oil from heat and immediately sift in the cake flour. Mix with a whisk till no lumps left.
3. Stir in the egg yolks and milk and continue to mix until the batter is smooth and shiny. Set aside.
4. Place the egg whites, cream of tartar and salt in a mixing bowl. Whisk at high speed until foamy.
5. Switch to medium speed amd add in the sugar in 2 to 3 batches. Continue whisking until it reaches soft peak.
6. Fold 1/3 of the whipped egg whites into the prepared batter. Then pour the batter into the remaining egg whites and fold in lightly.
7. Pour the mixture into the prepared tin. Use slicing strokes to cut through the batter to remove any big air bubbles and smooth the top with a scrapper.
8. Drop the tin on the table for about 3 times to remove any bubbles. (We do not want big bubbles for this cake.) Place it into another bigger tin (I use 10″ tin)
9. Pour water into the outer tin. About 3 cm high and bake for 50-60mins. It’s done when the skewer come out clean when tested.
10. Quickly remove the cardboard from the tin and the cake out of the tin.
11. Remove all the baking paper immediately.
12. Let cool for 3 mins and slice the cake to prevent it from collapsing.
13. Serve and enjoy.
Look at the bounciness of the cake:
There has been a craze on kefir grains/kefir grains/milk kefir/kombucha recently. I joined the craze….
Initial, I was more interested on how it’s effect on bread baking and how it works. However, after attending a workshop with lots of tasting of different flavour kefir, I fall in love with it for both drinking and baking.
The kefir grains were growing so rapidly that I need to start throwing them away as I don’t eat them and running out of storage!
Back to baking, I had been baing using kefir water. The wonder of using kefir water is I do not need to use any commercial yeast and yet the bread is soft and airy!
Here are all my bakes with kefir water:
As promised in my previous post, I will share the recipe for my kefir bread here:
A) Kefir starter:
250g bread flour
250g kefir water
Mix both together till well mixed and leave it at room temperature, covered, for 24hrs.
B) Main Dough:
450g bread flour
200g wholemeal flour
450g kefir water (cold)
1. Place all the ingredients (A+B) in the mixer, except the salt.
2. Set mixer at low speed and mix till the dough is form and slowly sprinkle the salt in. Continue mixing till the dough is smooth.
3. Do the window panel test. If passed, transfer teh dough to an oiled container and cover with a cloth / cling wrap. Let rest for 1 hr.
4. Do a stretch and fold after 1 hr. Repeat for another 2 time.
5. Let the dough rest for another 20 mins aft the last set of stretch and fold.
6. Divide the dough into 420g each. Roll into a ball and let rest to relax the gluten for 10 mins.
7. Shape each individual dough into desire shape (boule, batard, round etc) and place in the proofing basket /couche.
8. Leave it to proof until the dough springs back in a slowly motion.
9. Preheat oven to 230deg C, preferably with baking stone and a tray underneath for the ice.
10. Prepare the dough for baking – scoring etc
11. Transfer the dough to the oven and immediately throw in some ice to create the steam.
12. Bake for 15-20mins or to the desire tone.
As I mentioned in my previous post, I had started my kefir journey. I had been either drinking the kefir or using the kefir water to bake bread.
I love the bread make with kefir water, in fact, I think my whole family loves it.
The resulting bread is soft and the crumbs are good.
Will talk about it more in my next posting with a simple recipe.
I had been hearing this “water kefir” term alot recently. People have been fermenting it to drink and it contains lots of probiotics as per what I read.
What really interest me was the effect it has on bread making. I had seen beautiful bread made from this kefir water which make me decide to embark on this kefir journey.
Looking at the colour of the water, I have a feeling that this dtink is gonna be yucky or disgusting. But this thought has been over thrown ever since I tasted the 1st sip of it.
It was very tasty even without any flavouring. The original tasted like fizzy apple juice. While those with flavourings tasted refreshing! When I said flavourings, they are flavours from real fruits like passionfruits and strawberries etc.
This makes me even more to want to embark on this journey.
This is my 1F water. Lots of air bubbles, but I need to find a skinny neck bottles to create the fizz….
Can’t wait to try the drink… and of course, using it for my bread making…
Blackforest cake is one of my signature.
It was very last minute that my customer called me to order a cake for her nephew’s 21st birthday next day.
It was lucky that I happened to plan to visit the baking grocery store after lunch and so I can quickly grab some ingredients for the order.
Here’s what I had for her by gathering what I had on hands:
This cake comes with a “21” silver topper which I did not put on for her as it’s not meant to be put in the fridge:
Hope she likes it…