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BISCUITS_AUX_AMANDES  GENOISESTWINKIES
 

 CHIFFON_CAKE

 CHIFFON CAKE PANDAN

 DOBOSH_CAKE

 GENOISE_VARIATIONS

 - Simple

 - Moelleuse

 - Roulade

 LADY_FINGERS

 MOHN_TORTE

 CHOCOLATE_SIMPLE

 DEVIL'S FOOD

 MAYONNAISE_CAKE 

 

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 CHIFFON CAKE CLASSIC
- 12 yolks
- 160 grs sugar
- 1 pinch of salt
- 280 grs AP flour
- 1 ½ tsp BP
- 5 pieces bananas (pureed)
- 2 lemon juices
- 160 grs oil
- 160 grs water
- 12 egg whites
- 100 grs sugar

 
 GATEAUX/cake_chiffon_orange.jpg

 Mix yolks and 160 grs sugar+ salt until mixture become lemon color
 Add banana and water, then oil little by little.
 Sift flour and BP into the mixture and mix well
 Beat egg whites with 100 grs sugar until firm
 Add 1/3 of meringue into mixture and mix very well with whisk
 Add remaining meringue and mix roughly using a spatula. Don’t over mix
 Put the batter into a chiffon cake mold.(don’t grease the pan)
 Chase air out of mixture by dropping the molded cake onto kitchen counter
 Bake 40 to 50 min at 340ºF
 When baked remove cake from mold right away upside down on a cooling rack.
 This will prevent the cake from collapsing.
 
CHIFFON CAKE  PANDAN
 

-170ml thick coconut milk

-125ml corn oil

-2 tbsp pandan juice

-a little green coloring

-8 egg yolks

-9 egg whites

-300g caster sugar

-225g softasilk flour

-2 tsp baking powder

-1/2 tsp salt

-1 tsp cream of tartar

GATEAUX/cake_chiffon_pandan.jpg 

1.  Blend 12 pandan leaves with a little water and extract the pandan juice.

2.  Sift flour, salt and baking powder together.

3.  Cream egg yolks with 150g sugar, add in the coconut milk, corn oil, pandan juice and green colouring.  Add in the sifted flour and mix well until smooth.

4. Beat egg whites with cream of tartar until soft peaks form.  Gradually add in the remaining 150g of sugar and beat until stiff.

5.  Pour egg yolk mixture slowly into the stiffly beaten egg whites and mix lightly till well mixed.

6.  Pour mixture into an ungreased 25cm x 10cm chiffon cake tin.  Bake in  a preheated oven at 180 deg C for 45-50 minutes.  Cake is done when an inserted skewer comes out clean.

7.  Invert cake onto a wire rack and leave to cool in the tin before turning out.

 
  DOBOSH CAKE
1 _ 1 Kg 200 butter
1 _ 240 grs 10 X
  Salt/Lemon zest
2 _ 40 egg yolks
3 _ 40 egg whites
3 _ 800 grs sugar
4 _ 800 grs flour
 GATEAUX/cake_dobos_kuchen.jpg
This recipe makes 15 half sheet pans
Bake at 340ºF for 8 min
 
GATEAUX/cake_dobos_torte.jpg
  

 GENOISES VARIATIONS

 SIMPLE RECIPE
- 32 eggs 
- 800 grs sugar
- 750 grs flour                                                      
- 50 grs corn starch        
- vanilla /flower waters Coffee extract...etc...
     MOELLEUSE  
- 565 gm 10X Sugar
- 450 gm Egg Yolks
-  1 kg 100 Egg Whites
- 340 gm Sugar
- 300 gm Flour
- 125 gm Corn Starch
- 2 tbsp Baking Powder
- 2 1/4 cup Oil (Grapeseed or Soy)
                      
ROULADE
- 15 eggs
- 12 yolks
- 325 grs sugar
- 325 grs flour
Or 275 grs flour + 50 grs cornstarch
 GATEAUX/cake_genoise.jpg
   

 MOHN TORTE or POPPY SEED CAKE

 
1 _ 900 gm  butter
1 _ 36 egg yolks
2 _ 36 egg whites
2 _ 900 gm sugar
3 _ 1050 gm poppy seeds
3 _ 300 gm almond flour
3 _ 225 gm bread crumbs
3 _ 225 gm flour

 
 This recipe makes 4 cakes. Bake at 325ºF for 40 min
  

CHOCOLATE SIMPLE

- 32 eggs
- 800 gm sugar
- 600 gm flour
- 50 gm corn starch

- 130 gm cocoa powder

 

 
   
 DEVIL'S FOOD CAKE  
- 550 gm yolks
- 500 gm water
- 650 gm canola oil
--550 gm flour
--850 gm 10 X
-- 300 gm cocoa powder
-- 25 gm BP
-- 5 gm BS
--- 1 kg 250 egg whites
---425 gm sugar

 
GATEAUX/cake_DevilsFoodCake.jpg
 Make 2 large sheet trays and at 325º for 12 to 15 min
   

 MAYONNAISE CAKE

 
- 28 gm cocoa powder
- 235 gm boiling water
- 1 tsp vanilla
- 160 gm mayonnaise
- 200 gm cake flour
- 200 gm sugar
- 10 gm BS
- ½ tsp salt

 
GATEAUX/cake_mayonnaise_chocolate.jpg
 Very moist sponge cake

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