All about Cakes & Cookies Baking

[corneyAmber]

jtoh:

Cannot! No space in kitchen.

Aiyo, it does not take up much space. The waffle maker is so 'flat'.

[jtoh]

25hourmaid:

Aiyo, it does not take up much space. The waffle maker is so 'flat'.

Flat also no space,

[corneyAmber]

jtoh:

Flat also no space,

Then no choice lor!

[jtoh]

25hourmaid:

Then no choice lor!

That's why. So just go patronise waffle shops.

[Funz]

Augmum:

Funz,

yr fruit cake looks very delicious and the cake (i presume is a sponge cake) looks very soft. :love:

how long have u beat for the mixture??
or what are the crucial steps in order to get a soft spongy cake ??
do u add cream of the tartar ??

Actually, it is like a cross between a sponge cake and a pound cake. The recipe can be found here http://happyhomebaking.blogspot.com/2010/04/fruit-pastry-cake.html
And you can also see that my result is a far cry from hers.

I ran out of vanilla essence and could not resist the smell of the orange zest so I added more then called for. haha. Still nice. More zesty.

For my normal sponge cakes, I like to use Top flour or super fine flour instead of normal cake flour.

[BlurBee]

Funz:

http://i1131.photobucket.com/albums/m560/cylsfun/P1020888.jpg\"> What it looks like inside

:drool:
The texture is so good. Unlike mine, tried twice still unable to get this type of texture.

[Augmum]

Funz:

Augmum:

Funz,

yr fruit cake looks very delicious and the cake (i presume is a sponge cake) looks very soft. :love:

how long have u beat for the mixture??
or what are the crucial steps in order to get a soft spongy cake ??
do u add cream of the tartar ??

Actually, it is like a cross between a sponge cake and a pound cake. The recipe can be found here http://happyhomebaking.blogspot.com/2010/04/fruit-pastry-cake.html
And you can also see that my result is a far cry from hers.

I ran out of vanilla essence and could not resist the smell of the orange zest so I added more then called for. haha. Still nice. More zesty.

For my normal sponge cakes, I like to use Top flour or super fine flour instead of normal cake flour.

thanks for yr link.
i think the texture of yr cake looks better than hers.

[Augmum]

BlurBee:

The texture is so good. Unlike mine, tried twice still unable to get this type of texture.

ya, the texture looks good.
i ever tried sponge cake or chiffon cake,
maybe i omitted the cream of tartar, and also suspect the speed of my mixer,
could not get the texture i want.

[Funz]

Thank you for the compliments ladies.


I find cakes with fruits very attractive so could not resist trying it.

Augmum, I don’t use any cream of tartar in my sponge cake. Chiffon yes but not sponge. This the basic sponge cake recipe that I have been using

100g cake flour
3 eggs, room temperature
90g caster sugar
20g unsalted butter, melted
2 tablespoons fresh milk
1 teaspoon vanilla extract

Method:

1. Sift flour and set aside. Line a 7 inch tray with parchment paper. Preheat oven about 170 deg

2. Beat the eggs with the sugar at high speed until the batter doubles in volume and turns pale yellow. The whisk should leave ribbon like patterns when you lift it up. Continue whisking at low speed for a while more, 1-2mins.

3. Add the flour to the batter in 3 portions and fold it in gently

4. Add the melted butter and fold in until well blended

5. Add the vanilla essence and milk and fold in gently

6. Pour batter into pan (at this point I bang the pan lightly on the table to release any large airbubbles in the batter) Bake for 30-35mins

Like I mentioned earlier, I use super fine flour for my cakes. For baking, I buy large eggs those about 50g/egg. At times, I will replace the butter with corn oil.

[Augmum]

thanks Funz, noted the sponge cake recipe.

hmm...i also use Top flour, (can feel that is super fine type) and also large eggs.