Category Archives: Cakes

Christmas Bake: Cherry Vanilla Pound

I know in Singapore it’s already Boxing Day today. Hope everyone had a fun time. Anyway it’s still Christmas here in Idaho. A tad boring for us since we have some travel restrictions and are still in the midst of settling down (so we’re kind of stuck in here at home).

Cherry Vanilla Pound Cake

Cherry Vanilla Pound Cake

This is my FIRST bake since I’ve arrived. I can no longer wait for my boxes. I have to start using the Kitchenaid that my hubby got for me as an early Christmas present. I just need to bake something………….

Early Christmas Pressie from Hubby :)

Early Christmas Pressie from Hubby 🙂

So I bought some disposable aluminium loaf-pan foil. Can’t imagine that I got so excited about it and was already wide awake at 5.30am.

CVP-2

Servings: 8 slices

Ingredients:

  • 150g Cake Flour (Sifted twice)
  • 150g Unsalted Butter (Room Temperature)
  • 100g Caster Sugar
  • 3 Egg Yolks
  • 1/8 tsp Baking Powder
  • 1/4 tsp Salt
  • 1 tsp Vanilla Extract
  • 120g Frozen Dark Sweet Cherries
  • French Meringue: 3 Egg Whites & 30g Caster Sugar

Preparation:

  • Sift the flour and baking powder.
  • Prepare 8″ x 3 3/4″ x 2 1/2″ Aluminium Loaf-Pan
  • Preheat oven to 170°C/335°F

Method (with step-by-step photo) 

  1. Cream the butter to incorporate air till pale yellow.
  2. Add sugar and salt, whisk till light and fluffy(mayo-like texture).
  3. Whisk in egg yolk one at a time.
  4. Mix in the vanilla extract.
  5. Prepare french meringue in a clean mixing bowl (To read up on how to whisked up meringue, click here).
  6. Fold in 1/3 meringue into butter mixture.
  7. Fold in the sifted flour & baking powder quickly till it just disappear into the butter mixture. DO NOT OVERMIX as you will end up with a tough & dense sponge.
  8. Fold in remaining meringue quickly.
  9. Mix in the frozen dark sweet cherries.
  10. Fill up the loaf-pan 3/4 full.
  11. Bake at 170°C/335°F for 60mins or when skewer comes out clean.
  12. Cool down before serving.

CVP-5

Oh and did I mention that I love baking in this winter because cakes and cookies can get so quickly cooled down just by opening a slight bit of the window. 🙂 A total natural cooler!!

Getting a blast of Cold Air

Verdict: Strong hint of vanilla (which I totally love) and the tanginess of the dark cherries balances out the sweetness of the cake. As usual the body of the cake moist and tender. 

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Chocolate Chip Cookie-Top JUMBO Muffins

I always always have a soft spot for for huge top muffins or what my hubby calls it as ‘mushroom-top’ muffins because of its overflowing crown which resembles a mushroom.

Look @ the arrows pointing to the muffin caps. Don't they look like mushroom top?

Look @ the arrows pointing to the muffin caps. Don’t they look like mushroom top?

I mean seriously who can resist these delicious looking things, calling for us to bite into them.You must be wondering why I name it cookie top muffins. This is because the bird’s eye view of these muffins really do look like chocolate chip cookies. Also with those crusted crown, it does indeed really taste like a soft cookie, crispy at the edge. With the egg-separation method the body of the muffin is tenderly moist and soft (even till the next day).

Doesn't the top look just like chocolate chip cookies?

Doesn’t the top look just like chocolate chip cookies?

These cookie-top muffins were so seriously good that my boys actually made me bake them for 3 consecutive days. So…. I have decided to place this under our Family’s Signature.

Here is how to make these lovely munchies. Totally AWESOME with a glass of cold milk or a cup of hot flora white tea. 🙂

CCJumboMuff-4

Servings: 6 Jumbo Muffins

Ingredients

  • 150g Top Flour
  • 150g Unsalted Butter (Room Temperature)
  • 100g Caster Sugar
  • 3 Egg Yolks
  • 1/8 tsp Baking Powder
  • 1/4 tsp Salt ( I use my favourite pink salt)
  • 1 tsp Vanilla Extract
  • 120g Chocolate Chip (put aside 3 tsp for the muffin topping)
  • French Meringue: 3 Egg Whites & 30g Caster Sugar

Preparations:

  • Line the muffin tin.
  • Preheat oven to 170°C.

Method (with step-by-step photo) 

  1. Cream the butter to incorporate air till pale yellow.
  2. Add sugar and salt, whisk till light and fluffy(mayo-like texture).
  3. Whisk in egg yolk one at a time.
  4. Mix in the vanilla extract.
  5. Prepare french meringue in a clean mixing bowl (To read up on how to whisked up meringue, click here).
  6. Sift in flour and baking powder.
  7. Fold in the flour quickly till it just disappear into the butter mixture. DO NOT OVERMIX as you will end up with a tough & dense sponge.
  8. Add in chocolate chips.
  9. Fold in 1/3 of the meringue. Fold in the remaining meringue quickly.
  10. Fill lined muffin tin with batter to the brim. This will give you a beautifully crusted crown.
  11. Top off the batter with 1/2 tsp of chocolate chips on each muffin.
  12. Bake at 170°C for 35mins or when skewer comes out clean.
  13. Cool on cooling rack.

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Verdict by Clemens (my eldest boy with a picky tongue):

  • Best eaten after it has cooled off from the oven immediately because that’s when the crown is the crustiest and the body- warm, soft and moist. Totally deliciously.
  • Great on the day itself because the top still feels like eating cookie with a moist and soft body.
  • Second day- Still good but abit nah……… because the crown is no longer as crusty as the 1st day. but the body is till moist and yummy.

If there is anything I love to bake these muffins, it’s also the baking process. Watching the batter rise to have a glory crown is indeed truly fascinating. Watch the magic unfold:

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The box of muffins Clemens had requested me to make for a special lady and a little girl. 🙂