Cakes lately

No.196

 

Tuesday February 21, 2017

 

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I am baking many cakes lately.

The most recent cake is the one I baked yesterday for the cooking class. One of the participants has a birthday today and his wife sent him to my cooking class as her birthday gift. So sweet. So touching. And I was so grateful.

I baked a cake for him and we shared it after we sang a happy birthday song for him and he looked very surprised! 🙂

I love surprise birthday parties. 🙂
with good food and good friends.

 

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I would like to attend a cake/baking class in Paris to brush up my cake-baking and decoration skills this summer, the class is intended to teach semi-pros and experienced home bakers who enjoy making fancy cakes with elegant decorations for adult.  There are no such class in Oslo and I am not so far away from Paris. The class will be taught in french, of course…, and you know my french language level is not so high… but it will be fun if I can have the opportunity.

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Maybe my husband will send me to the class as his birthday gift?
I do have a birthday in summer!! 🙂

My cakes lately all had good fruits on top.
Specially I liked these Blood Oranges from Spain. Gosh, they are so good!

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There will be more photos of my cakes on this blog soon!

xxx Rie

Japanese Chiffon Cake

No.185

Tomorrow I will be teaching at a cooking class in Oslo, there will be 15 students, including 2 Norwegian men! I went and bought all the food on Friday,

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After the class there will be a time to introduce this organic Tofu which I think is a much better Tofu both in taste and quality,

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and my cooking uniform (an apron) is now washed and ironed.

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I hope everyone will have a good cooking day with me!

We will eat all what we will cook and I offered to bake cakes for dessert, Japanese Chiffon Cake.

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I baked 3 Chiffon Cakes today and have memorized each every step and the recipe which is like this :

JAPANESE CHIFFON CAKE (cake dish 20cm diameter) 

【Ingredients】 
7 egg whites
60g sugar
Cream of tartar  1/8 tea spoon 

7 egg yolks
60g sugar
60cc salad oil
80cc cold water

120g flour
1/2 tea spoon of baking powder

1. Preheat the ovent to 170℃

2. Put the egg whites and Cream of Tartar in a bowl. Using an electric mixer  whip it up to a fine meringue. Add the sugar (60g) in 3 batches. Whip until stiff peaks.

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3.  Transfer the egg whites to another bowl and put it in the fridge.

4.  Put the egg yolks in the bowl (the same bowl you used to whip up the egg whites) and whip with the electric mixer. Add the sugar in 3 batches and continue to whip until they turn like creamy mayonnaise.   Add the salad oil a little by little.  Mix well.

5.  Add the water a little by little. Mix well.

6.  Shift flour and baking powder together and add to the egg yolks. Mix with a spatula.

7.  Take out the meringue from your fridge. Add it into the egg yolks in 4 batches.

8.  Pour into the Chiffon Cake mold. Rap the pan 2-3 times (you lift the whole baking mold with the cake batter in it up 15 cm or so and let it drop on to the kitchen counter. This way big bubbles in the cake batter will disappear).

Bake in the oven 45-50 minutes.

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9.  When the cake is baked please take it out of the oven and flip it upside down on a cup. (yes, the cup is also placed upside down)

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10.  I have it upside down and let it cool for 3-4 hours.
When it is completely cold, you can insert a thin bladed knife and carefully separate the mold and the cake.

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S5使うよChiffon cake

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Enjoy this fluffy Chiffon Cake!
🙂
Rie

This recipe is from CookPad ID 254318

Blueberry Lava Pound Cake

No.183

I was on the way home from work last Friday. It was a long week of work and I was looking forward to my weekend. Somehow a picture of a pound cake with lots of blueberries in it had stuck on my mind, it was almost fair to call it an obsession, and I went to a store and bought fresh blueberries.

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If you are a baker, you may also know pound cakes are the most simple and the most complicated cake to make in winter.  The ingredients of a pound cake are not many but the room temperature in my kitchen in winter gets lower than 25 ℃ which is supposed to be the best climate temperature for baking this cake. In order to create a good climate and achieve the best result of emulsion, I have to make sure the butter and the eggs that will be mixed together are at the same temperature of about 23℃, otherwise they will separate with no exception.  I think this is the most tricky part of baking a pound cake.

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However, as long as you understand and handle these two ingredients with a little knowledge of baking science, it will always work for you. The best method is that you take out the butter and the eggs of your fridge before you go to bed to enjoy baking next morning.

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If you forgot, you will have to spend some patient hours and wait til they warm up. In Japan they use a hair dryer to warm up the metal bowl and bring the ingredient in the bowl to a higher temperature. Silly me who sometimes want to be inventive and make an instant cooking science lab professor tried out the effectiveness of an iron yesterday. Lol

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But it ended in vain as my iron had a sensor that turn off the power automatically when it stayed still for a certain period of time. Instead I incubated the bowl with butter and watched TV. Lol

After you brought the butter to room temperature or at 23℃,  place it in a large bowl and add the whole sugar and whip til it becomes light white butter cream with a lot of air in it. (The quantity of each ingredient follows at the end of this post) Eggs are cracked and mixed VERY well with a fork, at room temperature or at 23℃.

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Then put some drops of egg into the butter cream. I use a fork, even a spoon drops too much egg. It takes time and patience in this process but you will be awarded with a shiny well-cooperated batter soon!

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When all the egg went in the batter, add the flour and mix. MIX BUT NO KNEAD!  Then add the blue berries.
Pour into your baking mold and bake in the oven 175℃ 50 minutes.

When the cake is baked and cooled, mix powder sugar and lemon juice and make icing.

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Cut and serve with your favorite drink 🙂
The blueberries are runny and jelly like lava!

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【Blueberry and Lemon Pound Cake】 20cm long mold

2 eggs (96g) 

Butter 96g
Sugar 76g
Flour 96g
Fresh blueberries 120g

Icing
Powder sugar
Lemon juice

If your baking mold is bigger, use 3 eggs. Weigh the eggs and use the same weight for butter and flour. Sugar will be -25g of the amount of the butter.
For example:  If 3 eggs are 150g, butter and flour will be 150g each, sugar will be 125g.

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Take 2 eggs and butter out of your fridge before you go to bed.

Next morning cream butter with sugar in a big bowl. Do not use a small bowl as it will be more difficult to whip in much air in the butter. You need good space and room in the bowl.

Preheat your oven to 175℃
Grease your baking mold

Crack the eggs and mix very very well with a fork

Shift flour 3 times.

Add the egg into the mixture of butter and sugar drop by drop to avoid separation.

Add flour and mix. Add blueberries.

Put into a mold (20cm long) and bake for 50 min.

Make icing with powder sugar and lemon juice.
Spread the icing when the cake is baked and cooled.

Bon Appetite!
Rie