Tuesday, November 25, 2014

strawberry short cake...


For sponge cake:
4 large eggs, white and yolks separated
4.2 ounces (120 grams, 9.5 tablespoons) granulated sugar, sifted once
3 tablespoons milk, at room temperature
1/2 teaspoon vanilla extract
4.2 ounces (120 grams, 13.5 tablespoons or around 1 cup) cake flour or superfine flour, sifted 3 times
½ teaspoon of baking powder
1.2 ounces (22 grams, 3 tablespoons) butter, melted

For the stabilized whipped cream frosting:
1 teaspoon unflavored gelatin
4 teaspoons cold water
1 to 1 ½ cup cold heavy whipping cream
1/4 cup confectioners’ sugar
1/2 teaspoon vanilla extract

For the simple syrup:
1/4 cup granulated sugar
1/4 cup water
8 – 10 ounces fresh strawberries


To make sponge Cake:
1. Preheat the oven to 350 degrees Fahrenheit (170 to 180 degrees Celsius).  Line a 7 (18cm) or 8-inch circular cake pan with parchment paper, or grease the cake pan with butter, then lightly coat the pan with flour.
2. Add the sugar to the egg whites, and beat the egg whites until they are stiff and glossy.
3. Add the egg yolks to the egg white mixture, and gently whisk until the yolks are incorporated.
4. Add the milk, vanilla extract, and flour + baking powder shifted together (in that order) to the batter and gently fold them into the batter with a spatula. Add the flour a spoonful at a time.
5. Fold in the melted butter until it is well combined. Try to maintain the fluffiness of the beaten eggs.
6. Pour the cake batter into the prepared cake pan, and get rid of any air bubbles in the batter by dropping the pan on a counter once or twice.  Bake the cake for 25 to 30 minutes.  The cake is done when it is golden brown and springs back when pressed lightly.  Let the cake cool completely on a wire rack. Run a blade around the inside of the pan to loosen the cake, and remove.
To make the Stabilized Whipped Cream Frosting:
1. Put the cold water in a small saucepan.  Sprinkle the gelatin over the surface of the water and let stand for 5 minutes (do not stir).  Place the saucepan over low heat and stir constantly with a wooden spoon just until the gelatin dissolves.  Remove the saucepan from the heat and cool to room temperature. Do not let to cool for too long or it will solidify.
2. In a mixing bowl, combine the whipping cream, sugar, and vanilla and beat until slightly thickened.  Then, while beating slowly, gradually pour the gelatin into the whipped cream mixture.  Then whip the mixture at high speed until stiff.
To make the Simple Syrup:

1. In a medium saucepan combine the sugar and water.  Bring the water to a boil, stirring, until sugar has dissolved.  Remove from the heat and allow to cool. I add a little orange juice if you prefer it.

To assemble the cake:
1. Reserve 6 to 1o strawberries for decorating the cake.  Slice the remaining strawberries into thin slices (about 4 slices per strawberry).
2. Slice the sponge cake horizontally into 2 layers.
3. Place one sponge layer cut-side up on a cake board or serving plate and lightly crush the surface with the simple syrup.  Spread a thin layer of whipped cream over the cake layer and arrange the strawberry slices over the surface.  Spread an additional layer of whipped cream over the strawberries.  Brush the cut-side of the second layer with the simple syrup and place it over the first layer.  Frost the sides and top of the cake with the remaining whipped cream.  Decorate as desired and garnish with the reserved strawberries. put some syrup on the strawberry for a glossy finish and for it to last a bit longer (before finishes into your tummy)

Tuesday, November 18, 2014

donut... ( 0 )

Its been a while now, and i have always wanted to try this...

  1. ½ cup warm water
  2. ½ ounce active dry yeast
  3. 1 teaspoon of white sugar
  4. ¾ cup of lukewarm milk
  5. 1/3 cup of butter
  6. ¼ cup of white sugar
  7. 1 teaspoon of salt
  8. 2 eggs
  9. 4 ½ cup shifted flour
  10. Oil for frying

  1. Pour 1 in a bowl, stir in 2 and 3 , allow to froth (5-10 mins).
  2. Place 4 and 5 in a small saucepan over med heat – until 5 melted and 4 have tiny bubbles. Remove from heat
  3. Place 6 and 7 in a large mixer. Pour in milk, mix until dissolve. Let cool until warm.
  4. Beat in yeast, 8, and 9 (a cup at a time) in low speed until smooth.
  5. Take out the dough, kneed until smooth and elastic. (estimated 5 mins)
  6. Form a ball in a bowl, grease top of dough, cover, put in a warm place, and leave for 1 ½ hour.
  7. Punch the dough, roll out to ½ inch thick, cut, and let rise (around 30 mins)
  8. Fry until golden.
  9. You may coat with plain icing sugar, or with a twist of cinnamon. Or you may even melt some chocolate and glaze the doughnut. The possibility are endless.   

you can also do button-hole donut.. trust me-kids will love this.. they are so cute..


Thursday, November 13, 2014

not your average tomato sauce pasta

an idea that I got from watching cooking shows.. good for those who somewhat refuse to eat their greens.


- a can of tomato puree
- a bunch of spinach
- mince meat
- mushroom
- salt to taste
- 2 onion, diced
- oil for saute


- in a pot, saute 1 onion until fragrant
- add in the tomato puree, cook until darken, stir occasionally
- add in the leaves of the spinach, cook until soften
- if you have an immersion blender, this would be a good time to use it, if not, use a regular blender, put aside
- saute  2nd onion until fragrant
- add in the mince meat, cook until crumbly
- add in the mushroom, cook until soften a bit
- add in your tomato/spinach sauce
- add salt to taste.
- pour onto the pasta of your choice, you may even add some cheese onto it to give a tang to it.