Making Cakes, Tips I’ve Learned

1. At first, make sure the ingredients are all ready to use, all are not passing the expired date, and all are in good shape which mean in good conditions.

2. Making cake, we always use egsg. So we have to take more attention about eggs we use, and how we handle them. Never use eggs direct from refrigerator. We have to set them aside in room temperature before crack and whisk them.

3. Do not whisk the egg too long or too short in time. The longer, our cake more crumby. The shorter, our cake wouldn’t expand well. It will be deflated as immediately as we take them out from the oven. Practices make perfect, we’ll find a perfect time to stop whisk it. I did it.

4. When you need to stir the batter with spatula, stir it in one direction. Don’t be too long, it will make it down. Mix others ingredients first before pour them to the batter/whisked egg.

5. Never leave the batter too long. Bake it immediately after you finish prepare the batter.

6. Set in the middle rack of your oven to avoid over heating in the bottom or in the top rack.

(A healthier) Cheese Cake ala Diana Novita

Ingredients:

5 Egg yolks (from Organic eggs/ low cholesterol eggs)
3 Egg whites (from Organic eggs/ low cholesterol eggs)
½ cups sugar
½ tablespoon cake emulsifier (I used VX)
⅓ cups wheat flour (medium protein/all purposes flour)
20 ml low fat liquid milk
50 ml canola oil
Cheddar, grated, as necessary
Butter cream instant, as necessary
Raisins, as necessary

Instructions:

Beat sugar, egg yolks, egg whites, VX with high speed for about 10 minutes or until it well improved
Add wheat flour, stir it with spatula
Add low fat liquid milk, stir
Add canola oil, stir
Pour the batter into non-sticky cake pan, so you don’t need butter to cover it with
Place the pan in the the middle rack. Bake in 185°C for 40 minutes or until it is baked well, risen and firm. Take it out from the oven
Mean while, prepare the butter cream, whisk or mix it for about 20 minutes or until it doubles its volume
Cool the cake in a room temperature, and then unmold it
Cut into 10-14 slices
Beautify the cake with butter cream, grated cheddar, and raisins

Related Posting:

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A Classic Steamed Brownies

Brownies is a dark brown sweet and sticky cake. People usually bake the batter. However, people in Bandung, West Java, Indonesia, popularize the brand new brownies, Steamed Brownies. This recipe below adapted from Ny. Liem’s recipe book. To reduce its calory I have made some modifications.

Ingredients:

3 large organic eggs
110 g granulated sugar
½ teaspoon Vanillin powder
¼ teaspoon cake emulsifier (I used VX)
65 g wheat flour (medium protein)
25 g chocolate powder
6 tablespoon canola oil
1 teaspoon maizena flour
50 ml low fat liquid milk, thickened (add maizena flour, simmer and stir well, when it is thickening, cool it down)
50 g dark cooking chocolate, melted, mix with canola oil

Instructions:

Set the brownies pan (4 x 10 x 15) cm, cover it with cake paper (silicon paper is necessary and long term reusable)
Set the steamer. Assure the water is boil and has enough steam before put the brownies in
Whisk eggs with hand mixer in low speed
Add sugar. Mix until the granulated sugar is well dissolved
Add VX , continue to mix it until well improved
Add wheat flour and chocolate powder, stir with spatula gently and slowly

Pour the mix of melted dark cooking chocolate and canola oil to the batter. Stir with spatula gently and slowly
Pour ⅓ part of the batter to different bowl. Add thickened liquid milk to it. Stir well with spatula (let’s call it batter A)
Pour another ⅓ part of the batter into brownies pan. Steam this first layer for about 7 minutes on medium heat
Pour batter A onto first steamed layer for about 7 minutes.
Finally, pour the left batter you have onto those two steamed layer. Steam it for about 15 minutes or until it well risen and firm
Turn off the heat. Take it out. Cool it in room temperature then unmold it

Slice it and ready to serve

Caution:

If you can’t use glass steamer cover, you need to wrap the cover with a clean napkin to prevent water flecks drop onto your brownies surface. The flecks will cause your brownies surface become billowy.

Related posting:

Common Indonesian Flour Used For Daily Cooking and Baking

Bad Result While Following Instruction of Recipe, How Could Be?

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