Carrot Raisin Loaf

Posted by vivien | Recipe | Friday 20 February 2009 12:42 pm
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11,502 Total Views

This recipe taken from Culinary Concoctions by Peabody, moist cake with chokeful of juicy raisins. Above is all dry ingredients measured: flour, sugar, cinamon powder, ginger powder, grated nutmeg, salt etc.
grated carrot and a pack of raisin
best to use canola oil, as specified in recipe, as it has mild smell and taste, and would not interfere with flavourings of the cake.
wet ingredients: egg + oil

sift the dry ingredients, grated the nutmeg too coarsely, therefore the brown patch above is nutmeg which could not be sifted. (i sift 3 times)
mix in dry ingredient(sifted flour mixture) into egg mixture
mix in carrot and raisins
suppose to put into loaf tin, but doesn’t have any, so will do a flat carrot cake instead 🙂
moist cake, somehow the raisins taste juicy in the cake. yummy
baking times: approx 50 mins
the hardest part in baking or cooking is the purchase of ingredients, nudging yourself to get it going, it is hardest to start, but once you get the ingredients ready, the actual process of mixing is quite easy.

 

Carrot Cake

Posted by vivien | Recipe | Sunday 15 February 2009 11:59 am
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11,373 Total Views

I like carrot like and wanted the make one, so i chose one of the recipe, which is from Imbi & Itchy which looks simple enough. Above are eggs, oil and sugar
unbaked
baked

cross section
it taste awful, oily, dense, and i tried a bit, keep in fridge from few days, then threw it away.
it is most probably due to the recipe not specifying amount specifically, and half way thru, saw the recipe didn’t specify the oven temperature, urgh, probably this recipe is not a complete one, and their is a comment saying the cake turn out awful and i am already half way making it… oh well, it is always fun to play and throw food sometimes 🙂

 

Pavlova (meringue based cake by Nigella Lawson)

Posted by vivien | Recipe | Saturday 17 January 2009 12:25 pm
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10,002 Total Views

i am making this pavlova basing on Nigella Lawson’s recipe. It was for my colleague birthday and also an opportunity to make them my guinea pig… haha… anyway, this is my first time making a meringue based cake. Above shown is 6 egg whites ready for beating.
beat until the egg white is stiff, and when held upside down it will not drip down, fantastic isn’t it… 😛
spread the egg white on a baking sheet, make it a round disc shape.
bake it in oven of 150Celcius, but preheated to 180C initially. This is the part where i got nervous, the egg white seems to spread over the whole tray and look so flat… anyway, it is browning nicely.
finished product
take the meringue out of baking tray and let it cool completely.
Whipping cream which i am using – Arla’s , one of these (200ml) cost RM6.70, cheapest whipping cream i can find, i am using 2 packs for this cake.
whip the cream
continue whipping, it will become creamier
finished whipping, it should look thick and able to mounted on top of cake without being runny.
halves strawberry, and shaves some baking chocolate on top. Here i am shaving some cadbury milk chocolate on top.
tada, finished product. look nice right?
taste is not bad, could be better. I wish the meringue base in higher. meringue taste crispy outside and mashmallowy inside. Yeah success! 🙂

 

Sweet Potato Chiffon Cake

Posted by vivien | Recipe | Wednesday 3 December 2008 11:08 am
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11,159 Total Views
Mum borrow a recipe book from National library which is all about Chiffon Cake: sweet potato chiffon, yam chiffon, cheese chiffon, orange chiffon etc. Finally tried this sweet potato version, there is also an online blog detailing purple sweet potato chiffon – Do What I Like.

100g of sweet potato needed, here steamed.
Mashed sweet potato, oil, sugar, coconut milk mixed together. Fluffed up with some meringue which i have beat up.
The rest of the meringue, to be fold into sweet potato mixture
Before baked
Baked and cooled, slightly pulled away from side of mould. Baking time 30-49mins at 170 Celcius.
I don’t recommend this recipe, as this chiffon is slightly denser than usual chiffon, and sweet potato taste, unique, could just give it a try using taro, with beautiful purple color. 🙂

 

Six Minutes Chocolate Cake

Posted by vivien | Recipe | Thursday 23 October 2008 9:50 am
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8,670 Total Views

Am for a sucker for such recipe, quirky names or unique ways of cooking/baking… So what this so called “Six Minutes Chocolate Cake”? I got it from Chow Times, said to be prepared in six minutes, not inclusive of baking time of course.
Ingredients used: Fine Grain sugar(must be fine grain, else you won’t be able to sieve it thru), vanilla, soda bicarbonate(although recipe specified baking soda, i have none specified as such, only have baking powder and soda bicarbonate, chose to use soda bicarbonate…)Van Houten cocoa powder and white vinegar
There is just this lazy sunday where i am browsing online, wanting to make something, something simple, and end up choosing this, wavering on whether to go ahead making it cos i don’t have sugar and white vinegar, turn up mum store the sugar in freezer, and white vinegar is actually used for chinese cooking sometimes.
Sieving all the dried ingredients: flour, sugar, soda bicarbonate… siever too small, i give up.
Don’t have a weighing scale, so this is what i used to measure all the ingredients, one big spoon (1TBSP is 15ml, about 15g), actually 1 TBSP of flour(dried ingredient) and 1 TBSP of oil(liquid) has not the same weight… anyway, i baked this recipe without rigid measurement. As i am going to make cup cake and not cake, thus halving the amount for each ingredients except cocoa powder, this is going to be super chocolatey… 😉
The liquid: oil, vanilla…
Put it into oven, still looking flat
Done, doesn’t it look so pretty.
Take it out for cooling, look so pretty aint it? But it doesn’t taste awesome. Mixed reviews: some say ok, some say sweet (though i already put less sugar than specified in recipe), some say dry(though i think it is moist, just that it is sticky, kinda stick to your teeth kind of cup cake, maybe cos i didn’t halve the cocoa powder)
If you interested, can go Chow Time for recipe, it takes only 10 minutes baking time for the kind of cup cake size which i making this time.
I got this cupcake mould few months back in Tesco for about RM15-20, finally put it to use. This is a shallow cup cake mould, not deep dish type.

 

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