All about Cakes & Cookies Baking

[Funz]

Thanks blurbee.


The whole family’s been down. Started with dd, the DH, then ds. Ds seem to be getting better when I caught the bug last week but over the weekend he developed a fever. So both of us stayed home today.

This actually gave me a chance to try out this mousse cake which I have been wanting to make since a month ago.

[jtoh]

LKVM, your cakes look really good!!!

[qms]

LKVM:

Choco cookies...


choco cake...

:drool:

[qms]

Funz:

Passion fruit mousse cake.

:drool:

[Happy Mama]

LKVM, you've been bitten by the baking bug! :celebrate:

Anyway, your cookies and cake look so yummy! :drool: :drool:
How do you find time to do so? Do you bake on weekends, or at night after work?

[Happy Mama]

Funz, your passion mousse cake looks uberlicious! :drool: :drool:

[puff]

Hi


Can anyone advise me should a muffin batter be thick (cannot be pour out need to scope it) or runny( like cake batter). Got my new combi microwave oven n first time trying to bake muffins :evil:

[Funz]

LKVM, I adapted the recipe from a mango mousse to passion fruit mousse and did not really take note of the measurements. In any case, looks and texture wise, it was ok but taste wise, I will say it fell short of my expectations.


Sponge Cake

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

Method:
1.\tSift cake flour, set aside. Line bottom and sides of an 18cm (7 inch) round pan with parchment paper, set aside. Pre-heat oven to 170degC.
2.\tWith an electric mixer, whisk eggs and sugar until the batter doubles in volume and is ribbon-like.
3.\tAdd sifted cake flour into the batter. With a spatula, gently fold in the flour until well blended. Take care not to deflate the batter.
4.\tAdd the melted butter, fold with spatula until well blended
5.\tAdd in fresh milk, vanilla extract and fold in gently with spatula.
6.\tPour the batter into the pan and bake for 30~35 mins, or until a skewer inserted in the centre out clean. Unmold and invert onto cooling rack, cool completely.
7. Slice the cake into 2 layers

Mousse
17g Gelatine Powder
60g Hot Water
350g Whipping Cream
3 Tbsp Icing Sugar
300g Mango Puree (if regrigerated, bring to room temperature)

Glaze
150g mango puree (bring to room temperature)
1 Tbsp gelatin
4-1/2 Tbsp boiling water


1) In a mixing bowl, whip whipping cream with icing sugar to mousse state. Refrigerate to chill.
2) In a small bowl, dissolve gelatine powder in hot water. When the gelatine powder is fully dissolved, add to mango puree. Mix well.
3) Add the mango mixture to whipped cream. Mix well till incorporated.
4) Use a 7 x 7 inch cake ring, place a layer of cake and pour in mango mousse. Let it slighlty set for about 10 minutes in the fridge.
5) Lay another cake layer and pour the remaining mousse. Let it set for 30 to 45 minutes in the fridge.
6) Meanwhile,dissolve gelatine in hot water for the glaze. Mix in mango puree. Wait till the mousse is set and the topping is cooled, arrange sliced fruits, if using, pour in the topping carefully. Let the cake chill for at least 3 hours before removing the cake ring.

I used passion fruit puree and it was a lot more watery then mango puree. It is also stronger in smell and is very sour so I reduced to amount used and increased the sugar. I also increased the amount of gelatine used for the mousse by about another 1 tsp, as such, to dissolve the gelatine properly, I had to use about 2 more tbsp of hot water. I halved the amount of puree used for the glaze as well.

The end result, well still too sour and I did not like the smell of the mousse as a result of the type of cream used. I used bulla thickened cream. Think will look for a milder cream next time.

[jtoh]

Fruit mousse cake looks yum Funz!

[smurf]

Have tried making pandan chiffon cake.every time, it managed to rise too much and crack. After I cool it down, it sinks, and when I flipped it over, the top part now becomes bottom and will be heavy, whereas the bottom now becomes top will be very soft and spongy (which is what I want lah). But why is it that the other side is not soft and spongy leh? :?


How to prevent chiffon cake from risen so much until it crack and then cool down, sink to the original level??