Orange Chiffon Cake

Ingredients: 6 large eggs separated plus 1 (30 grams) additional egg white 2 1/4 cups (225 grams) sifted cake flour 1 1/2 cups (300 grams) superfine white (castor) sugar 1 tablespoon baking powder 1/2 teaspoon salt 1/2 cup (120 ml) vegetable oil or canola oil 3/4 cup (180 ml) freshly squeezed orange juice (2 – 3 large Navel Oranges) 2 …

Strawberry Chiffon Cake

Ingredients: 1 Cup Cake Flour (120g) 1/2 + 2 tablespoons Cup Granulated Sugar Tablespoons (125g) +2 Tablespoons Granulated Sugar(25g) 5 ml Baking Powder (5g) 1/4 teaspoon Salt 1/4 cup Vegetable Oil (60ml) 4 Egg Yolks Large (72g) 6 Egg Whites Large(180g) ¼ teaspoon Cream of Tartar 1.25ml 1 teaspoon Vanille Extract 5ml 1/3 cup Strawberry Puree 80ml   food colouring …

fresh ginger and molasses bundt cake

Fresh Ginger & Molasses Bundt Cake

1 cup fresh grated ginger 3 cups (420 grams) all-purpose flour 2 teaspoons baking soda 1 teaspoon salt 1 1/2 cups (300 grams) sugar 2/3 cups unsulfured molasses 2 large eggs, room temperature 1 cup (2 sticks) butter, melted and cooled a bit 1/3 cup hot water   Preheat oven to 350 degrees. Prepare a 12-cup Bundt pan by spraying …

Scones

Scones – quick and easy teatime treat

Scones are a very quick and easy tea time treat. The ingredients are very simple, but if the correct method is not followed your scones will turn into little rock cakes. It is very important to keep mixing to an absolute minimum. makes 8 2 Cups all purpose flour 90g Butter – ice cold 20ml Baking Powder 30 ml Sugar …

Chocolate Cake

Chocolate cake – rich and moist

Once you have your basic white cake recipe you will need a great chocolate cake recipe. I have tried and tested so many recipes and this is the one for me. It is very moist, has a rich chocolate flavour and a beautiful dark brown colour. This chocolate cake can be baked well ahead of time and it will still …

Tempering chocolate using cocoa butter

Tempering or pre-crystallizing chocolate couverture using cocoa butter. Use 1% of cocoa butter to pre-crystallize or temper the chocolate couverture. For example to every 2lb 3 oz (1 kg) of chocolate couverture you will add 1 % 1/3 oz or (10 gram) cocoa butter. 1. Melt the chocolate to 115°F (46°C) over a very low simmering water bath (Bain Marie). …

Tempering chocolate – slab method

What you will need: Chocolate Spatula Marble or Granite slab Double boiler Thermometer (an instant read thermometer is the best) It is vital that chocolate must be tempered first before it is used. When chocolate is melted and then properly pre-crystallized, it will harden with a crisp snap, it will easily release from a mould and it will have a …