Ube Cake

UBE CAKE

Ingredients:

For the chiffon cake:

{A}
2 1/4 cups cake flour
3 teaspoons baking powder
3/4 cup sugar
1 teaspoon salt



{B}
7 egg yolks (from large eggs)
1/2 cup vegetable/canola oil
1/2 cup milk
1/2 cup (about 100g) grated ube (purple yam)
1 teaspoon ube flavouring
1/2 teaspoon violet food powder or violet gel paste

{C}
7 egg whites
1/2 teaspoon cream of tartar

{D}
3/4 cup sugar

For the frosting:

2 cups whipping or thickened cream
1 250g package of cream cheese
1/2 cup white sugar (edit: added on 21/8)
1 teaspoon vanilla extract
1 12 oz jar of macapuno (preserved coconut sport)

Procedure:

Cake

1. Preheat oven to 170 degrees Celsius. Prepare two 9" round, 2 1/2" high pans by lining bottoms with baking paper. Do not grease.

2. In a large bowl, sift together {A} and combine well. Add in {B}. Beat with electric mixer or by hand just until smooth and well blended.

3. In a separate bowl, beat {C} on high speed until frothy. Gradually add in {D} and beat until stiff peaks are formed. Gradually and gently fold in egg whites into flour mixture until very well combined. Divide batter equally into prepared pans.

4. Bake for about 45 minutes or until a skewer inserted into the center of the cake comes out clean. Invert pans into wire rack immediately and cool completely.

5. Carefully run a thin knife around sides of pans to release cakes. Using a serrated knife, half each cake horizontally. Set aside one of the top halves for use later.

Frosting

Combine the cream cheese, sugar, and vanilla extract in a large mixing bowl or the bowl of a stand mixer. Fit the mixer with the whisk attachment and mix on medium speed until smooth. While the mixture is still whipping, slowly pour in the heavy cream. Continue whipping until the cream can hold a stiff peak. 

To assemble:

1. Drain some of the syrup from the macapuno. I do this for fear that the cake will absorb the syrup and get soggy and also to prevent the cake from becoming too sweet.

2. Place one of the cake layers (bottom half of one of the cakes), cut side up on your serving plate or cake board. Spread and level some whipped cream onto the cake layer until it is about 1/4" thick. Scatter half of the macapuno on top of the whipped cream.

3. Place second cake layer, cut side down on top of bottom cake layer. Spread whipped cream and remaining macapuno on top of second layer in the same manner as above. 

4. Top the cake with the third layer (cut side down). Spread frosting to cover top and sides of cake. (You don't have to put a lot, just enough for the cake crumbs to stick to it). Remember to leave some frosting for your borders.

5. Crumble the last cake half. (You actually only need to crumble about 3/4 of this cake piece. My suggestion is to leave the quarter for you to snack on!). If you do this with a food processor, you will get very fine crumbs which will look really neat on the cake. You can, however, crumble it by hand. Gently stick the crumbs to the cake top and sides until it is fully covered.

6. Using the remaining frosting, pipe out big rosettes around the cake's top edge. 

RECIPE FROM:  http://pinoyinoz.blogspot.com.au/2010/08/ube-macapuno-cake-recipe.html


NOTE: Whipped cream frosting

Some found the whipped cream frosting too soft for piping.  While the recipe generally worked for me, this same thing has happened to me a few times too, prompting me to change the method with which I made my frosting. 

Firstly, be sure your whipping cream as well as your mixing bowl and beaters are all well chilled.  And the cream cheese shouldn't be too soft.  In this other method, you will be beating the cream cheese and the whipping cream separately.

In a small bowl, beat the cream cheese until smooth.  Set aside.

In your chilled bowl and using clean beaters, beat the whipping cream, sugar and vanilla until the mixture is stiff.  Gently fold in the cream cheese then beat again at high speed for a few seconds or just until everything is well combined.  Be careful not to overbeat.

Your frosting should be firm and perfect for piping those rosettes.

MAMON ( GOLDILOCKS) and flavors

1 tsp flavoring for every batter mix:

UBE: 1 tsp ube flavour + add drop by drop purple coloring or toothpick by toothpick 


depends on how purplish you want it to be..


COFFEE: 1/2 tsp to 1 tsp instant coffee( depends on how much you wanted it to be


makape( if you have GOLD nescafe instant coffee,so far the best brand for 


baking)


BUKO PANDAAN: 1 tsp same with ube (then add green coloring same process with ube)


CHOCO MARBLE: add choco fudge strips on top then swirl...


MOCHA: add 1 tsp to the cake batter... etc...


MANGO & W/ STRAWBERRY; add 1 tbsp blended fresh mango & strawberry the


gradual addition of " egg yellow coloring for mango and red coloring for strawberry. 


LEMON: add 1/2 tbsp of fresh lemon juice and lemon zest....

https://www.facebook.com/photo.php?

fbid=10150977325153466&set=o.260598663975382&type=3&theater

Cheesecake Brownies

One 9-inch (23cm) or 8-inch (20cm) square pan

Adapted from Ready for Dessert (Ten Speed)

For those of you who like higher brownies, use an 8-inch pan.

6 tablespoons (85g) unsalted butter, cut into pieces
4 ounces (115g) bittersweet or semisweet chocolate, chopped
2/3 cup (130g) sugar
2 large eggs, at room temperature
1/2 cup (70g) flour
1 tablespoon unsweetened cocoa powder
1/8 teaspoon salt
1 teaspoon vanilla extract
1/2 cup (80g) chocolate chips

8 ounces (200g) cream cheese, at room temperature
1 large egg yolk
5 tablespoons (75g) sugar
1/8 teaspoon vanilla extract

1. Line a 9-inch (23cm) or 8-inch (20cm) square pan with foil, making sure it goes up all four sides. Use two sheets if necessary. Mist with non-stick spray or grease lightly.

2. Preheat oven to 350 degrees (180C).

3. In a medium saucepan, melt the butter and chocolate over low heat, stirring until smooth. Remove from heat and beat in the 2/3 cup (130g) sugar, then the eggs.

4. Mix in the flour, cocoa powder and salt, then the vanilla and chocolate chips. Spread evenly in the prepared pan.

5. In a separate bowl, beat together the cream cheese, the yolk, 5 tablespoons (75g) of sugar, and vanilla until smooth.

6. Distribute the cream cheese mixture in eight dollops across the top of the brownie mixture, then take a dull knife or spatula and swirl the cream cheese mixture with the chocolate batter.

From:http://www.davidlebovitz.com

BEST BROWNIES as per RJS

Blackbottom cheesecake cupcakes

Black Bottom Cupcakes
Cream Cheese Filling
16-oz cream cheese, room temperature
1/2 cup sugar
1/4 tsp salt
2 large egg whites, room temperature
2 tbsp sour cream, room temperature
1/3 cup miniature chocolate chips (not full size*)

Cake
1 1/2 cups all-purpose flour
1/2 cup Dutch-processed cocoa powder
1 1/4 cups sugar
1/2 tsp salt
1 1/4 tsp baking soda
3/4 cup sour cream
1 1/3 cups water
1/2 cup butter, melted and slightly cooled
1 tsp vanilla extract

Preheat oven to 350F. Line two 12-cup muffin tins with paper liners.
In a medium bowl, make filling. Beat together cream cheese, sugar and salt until smooth. Beat in egg whites and sour cream. Stir in chocolate chips and set aside.
In a large bowl, whisk together sugar, salt, flour, cocoa powder and baking soda. Make a well in the center and add in sour cream, water, butter and vanilla. Stir together until just combined and no streaks of flour remain.
Divide cake batter evenly among 24 cupcake liners. Top each portion of batter with 1 rounded tablespoon cream cheese mixture (It is ok to have a little left over).
Bake for 20-25 minutes. A toothpick inserted into the side (cake only part) should come out with a few moist crumbs on it. Rotate pans halfway through baking if you are using two racks.
Cool in pans for 5 minutes. Cream cheese filling should sink slightly in this time. Remove to wire racks to cool completely.

Makes 24 cupcakes.

*Full-sized chocolate chips will sink to the bottom of the cupcakes, while miniature chips will remain suspended in the cream cheese center.

NOTE: Tried and Tested the cream cheese filling December 12, 2010

Chocolate Fudge Brownies

Ingredients

3 eggs
3/4 c. of all-purpose flour
1-1/2 c. of white sugar
3/4 c. of butter
3/4 c. of cocoa
1/4 c. of pancake syrup
3 tbsp. of corn oil
1/2 c. of sliced almonds
1/2 to 3/4 c. of chocolate morsels

Bake the chocolate fudge brownies

Preheat the oven to 350^oF. Grease a 9″x6″ cake pan.

In a large bowl, beat the eggs until light in color. Add the flour and sugar and mix until blended.

Over low heat, melt the butter then stir in the cocoa, pancake syrup and corn oil. Cool for a few minutes. Stir into the flour mixture until well blended. Fold in the sliced almonds. Pour into the greased pan, top with chocolate morsels and bake for 25 to 30 minutes or just until a toothpick inserted at the center comes out clean.

DO NOT OVERBAKE. Cool before cutting. For best results, cool to room temperature then chill in the fridge for a couple of hours before slicing. If you’re patient and wait until the thing has chilled, the brownies will have smooth rather than frayed edges. And the texture is much better too after chilling because you get to experience the fudgy-ness in all its decadent glory.

NOTE: Tried and tested December 15,2010

FUDGY BROWNIES with FROSTING

8 squares (8 oz) unsweetened baking chocolate
1 cup butter
5 eggs
3 cups white sugar
1 tablespoon vanilla extract
1 1/2 cups all-purpose flour
2 cups chopped walnuts

1 1/4 cups white sugar
1 cup heavy cream
5 squares (5 oz) unsweetened baking chocolate
1/2 cup butter, softened
1 teaspoon vanilla extract

1. Preheat oven to 375 degrees F (190 degrees C). Line 2 7x11x2 rectangular pan with foil or wax paper.
2. Place 8 ounces of baking chocolate with 1 cup of butter in a saucepan and on medium heat, melt the butter and chocolate together. Stir to mix.
3. Place the eggs, 3 cups of sugar, and 1 tablespoon of vanilla extract in a large bowl, and beat with an electric mixer on high for about 2 minutes. Reduce the mixer speed to low, and beat in the melted butter-chocolate mixture.
4. Beat in the flour until just combined (do not overmix), and stir in the chopped walnuts. Spread the batter in the prepared pan.
5. Bake in the preheated oven until a toothpick inserted into the center comes out with fudgy crumbs, about 30 minutes. To test doneness, insert a stick (toothpick, if you wish but I always use a barbeque stick) and make sure there are still a few crumbs on the stick. Do not wait for the "tester-comes-out-clean" stage. I believe you will have a dry brownies if you do so. Cool in the pan before frosting.

To make frosting:

1. combine 1 1/4 cup of sugar with the heavy cream in a saucepan over medium heat, and stir until the sugar dissolves and the mixture begins to simmer, about 3 minutes.
2. Reduce the heat to low, and let the mixture simmer for 7 minutes without stirring.
3. Remove the cream mixture from the heat, and stir in 5 ounces of baking chocolate and 1/2 cup butter, stirring to melt and blend the chocolate.
4. Add 1 teaspoon vanilla extract; whisk until smooth.
5. As opposed to letting the frosting cool down, I divided the frosting in half and immediately spread the hot frosting on the brownie pan, allowed it to cool and refrigerated it for an hour before cutting it into bars.
6. You can add sprinkles to decorate it.

NOTE: from http://mybakingmomma.blogspot.com/

MOIST CHOCOLATE CAKE

INGREDIENTS:

• 4 cups all purpose flour
• 3 cups sugar
• 9 tbsp cocoa powder
• 1 tbsp instant coffee
• 1 tbsp baking soda
• 1 1/4 tsp salt

• 1 1/4 cups vegetable oil (can use canola oil)
• 3 cups water
• 4 tbsp white vinegar
• vanilla (I usually omit this)

or if you're making just a small cake, you can use just half of this recipe:

• 2 cups all purpose flour
• 1 1/2 cups sugar
• 4 1/2 tbsp cocoa powder
• 1/2 tbsp instant coffee
• 1/2 tbsp baking soda
• 1/2 + 1/8 tsp salt

• 1/2 + 1/8 cup vegetable oil (can use canola oil)
• 1 1/2 cups water
• 2 tbsp white vinegar
• vanilla

PROCEDURES:

1. Preheat oven to 180 degrees Celcius or 350deg.
2. Don't forget to lower temperature by 10degC or 25degF if baking on a dark or non-stick pan.
   
3. Grease a 10x14 rectangular or two (2) 10x2 round pans or line muffin pans with baking cups. If using the half recipe, use two (2) 8x2 round pans. One recipe will make about 40 3-oz cupcakes.
4. Mix all the dry ingredients thoroughly and make a well in the center.
5. Add the liquid ingredients and mix until free of lumps. You can use a stand or hand mixer for this. If using a mixer, there is no need to make a well in the center.
   
6. Pour into baking pan/s and bake for 40-60 minutes or until toothpick/cake tester comes out clean when inserted.
7. For cupcakes, bake for 25-30 minutes.
8. Transfer to wire rack and cool before frosting.

*****

CHOCOLATE FUDGE FROSTING

(this one's very yummy)

Mix the following and cook over double boiler until thick.

• 1 cup cocoa powder
• 2 cups sugar
• 3 cups milk (I use evaporated filled milk)
• 1/2 cup flour
• 1/2 cup butter, softened
  

1. Stir occasionally to remove lumps and when mixture starts to thicken, stir more often. This may take longer to cook but it's worth the time.
2. Cook until thick enough to spread on cake. Do not attempt to cook this directly on fire,
3. Allow the icing to cool down a bit before frosting the cake.

NOTE: from http://mybakingmomma.blogspot.com/