Yummy Yema Cake

Here’s a famous Pinoy cake that you would really love to try. It would really turn your chiffon cake with mouth-watering milky/caramel sauce into a delightful experience. I got this post from Pinoy Hapag Kainan and did a slight revision to my liking and gave some additional tips to it. Thanks to my cousin, Jen Duano, for inspiring me to bake this cake.

CAKE BATTER
2 cups cake flour
3 teaspoon baking powder
1 teaspoon salt
1/2 cup vegetable or canola oil
6 egg yolks
1 cup sugar
3/4 cup whole milk or Alaska evaporated filled milk
1 teaspoon lemon extract
1/2 cup grated cheese

MERINGUE
8 Egg whites
1/2 cup sugar
1 teaspoon cream of tartar

YEMA FROSTING
1 can Alaska evaporated milk
1 can Alaska condensed milk
4 egg yolks
Options: add 2-3 tablespoon of cornstarch to thicken the sauce faster and 2 tablespoon of Anchor butter once cooked for more buttery taste

Directions :

Put cake flour, baking powder and salt in a mixing bowl, mix and sift.
In a separate bowl, put together egg yolks, sugar, milk, and lemon essence.
Beat in slow speed or mix with a wire whisk until mixture is smooth.
Combine dry and wet mixture, continue mixing until well blended. Set aside.

Merengue
On a separate bowl, mix egg whites and cream of tartar.
Gradually add in sugar and continue to beat until stiff but not dry.
Add 1/4 of the egg white mixture to flour mixture.
With spatula, fold the remaining egg white mixture make sure the bottom part is well combined.

Pour the mixture in ungreased cake pan.
Bake in a preheated oven at 325°F for 20-25 minutes.

Yema or Milk Custard frosting:
In a shallow pan or double boiler, combine the condensed milk, evaporated milk and egg yolks.
Cook the mixture at low fire, while continuously stirring until the texture becomes thick.

Cake decoration:

Slice the chiffon cake in half horizontally, to make two rectangular cake.
Spread part of Yema frosting at the top of 1st half of Chiffon cake.
Put back the half of the cake and cover the whole cake with the custard.
Garnish with grated cheese and serve with hot or cold drinks.

Cooking Tips:
Put egg whites at room temperature before whipping. Cold egg whites will not peak to foam.
Make sure that the bowl where you put your egg whites is void of any oil. Put vinegar in a tissue and wipe it clean. Any oil will make the egg whites watery.

All-purpose flour can be a substitute for cake flour, The cake will become a bit granulated.

No need to grease your pan but you can line the pan with a wax paper for easy removal of the cake.

1979883_10152419602646319_5569244306205938195_n

Mocha Yema with grated chocolate

Variation:
Put coffee or chocolate powder into the chiffon cake for other flavor and omit the lemon essence.
Instead of cheese, you can use grated chocolate, almond or coconut flakes.

10340138_10152395196201319_3652405461891225160_n

Plain Yema Cake

10710993_10152395047446319_4462041011736037007_n

Yema Cake with Grated Cheese

Red Velvet Cake

photo-3Red is the colour of love. What a fitting way to show how much you care with the colour of love  tastefully seen in your baked creation. As the Mother’s day is fast approaching, I would like to share this favourite recipe of the ever famous RED VELVET and make someone feel special today.

Ingredients for the cake batter:

2 ½ cups all-purpose flour

1 ½ cups sugar

1 teaspoon baking soda

1 teaspoon salt

2 tbsp. Hersheys cocoa powder 

1 ½ cups vegetable oil

1 cup buttermilk*, room temp.

2 large eggs, room temp.

2 tablespoons red food coloringred velvet slice

1 teaspoon white distilled vinegar

1 teaspoon vanilla extract

 

Ingredients for the Cream cheese frosting:

1 (8 oz or 237ml) package of cream cheese, softened

1/2 cup butter, softened

2 cups confectioner’s sugar

1 teaspoon vanilla

*You can substitute buttermilk with yakult or sour milk

Directions for Cake:

Preheat the oven to 350 degrees F. Line 2 (12-cup) muffin pans with cupcake papers or in two 8-inch baking pans. In a medium mixing bowl, sift together the flour, sugar, baking soda, salt and cocoa powder. In a large bowl, gently beat together the oil, buttermilk, eggs, food coloring, vinegar and vanilla with a handheld electric mixer. Add the sifted dry ingredients to the wet and mix until smooth and thoroughly combined.

Divide the batter evenly among the cupcake tins about 2/3 filled. Bake in oven for about 20 to 22 minutes, turning the pans once, half way through. Test the cupcakes with a toothpick if done. Remove from oven and cool before frosting.

Directions for Frosting:

In a medium bowl, cream the butter then add the cream cheese until well incorporated. Mix the vanilla then gradually add the confectioner’s sugar until light and fluffy. Then pipe it with your choice of icing tip and spread on top of your cupcake.

Adapted from:

http://www.foodnetwork.com/recipes/paula-deen/red-velvet-cupcakes-with-cream-cheese-frosting-recipe.html

What’s the difference of natural cocoa from the Dutch-processed cocoa powder?

natural cocoa vs. Dutch-processed cocoa powder

natural cocoa vs. Dutch-processed cocoa powder

Now that I have been using different brands and types of cocoa powder, I felt that I have to research what’s best type to use when it comes to baking sweet treats. So I stumble upon a lot of articles and reasons for using which kind of cocoa that would fit your recipe.

Natural cocoa powder is made from cocoa beans that are simply roasted, then pulverized into a fine powder. It is used in recipes that require baking soda (alkali). Known brands are Hershey’s or Ghirardelli. To bring the full flavor, you can combine it with a small amount of boiling water.

The Dutch-processed or alkalized cocoa powder is treated with alkali to neutralize its acids.  It goes well with recipes that require baking powder. Popular brands like Callebaut and Bensdorp are just some examples. It is mild in flavor, darker chocolate shade or somewhat reddish and easy to dissolve in liquids. It is ideal in baking cakes and pastries.

It is highly recommended to best use the type of specified in the recipe as the leavening agent used is dependent on the type of cocoa powder. Some prefer Dutch-processed cocoa than using natural cocoa and baking soda in cakes. While others prefer the natural cocoa powder in brownies and cookies.

If you are in a baking store, if you are unfamiliar of a particular brand, it is always good to inquire whether the cocoa powder that you are getting is natural or alkalized to make sure you will be using the right one. You have an option to use the imported brands or the local ones depending on the quality, money’s worth and taste of course.

I hope this is of great help to you. May you be enlightened by what I have researched and hopefully help you with your baking.

Sources: joyofbaking.com, yummy.ph

Cream or Melt the Butter? This is my question.

Cream or Melt Butter? This my question. I often wondered what is the best way on how to mix it in baking. I am glad there are good and technical answers to choose from. So if you are planning to bake a cake or a brownie, choose what’s best for you in reference to the explanation I found.

I got this from America’s Test Kitchen Website. Here’s an explanation worth reading.   http://www.americastestkitchenfeed.com/test-kitchen-community/2012/01/reader-question-how-does-creaming-butter-change-brownie-texture/

“When you cream fat (i.e., butter, shortening) and sugar, you do so to create tiny, uniform, and evenly distributed air cells and produce a baked good with a feather-light texture. The fat holds these air cells best when it is somewhat malleable. This is why recipes call for butter that is soft enough to give slightly when a finger is pressed into it, but not so soft that it’s collapsing or liquid. While the creaming method is often used in American butter cakes (as opposed to, say, sponge cakes, which rely on eggs for aeration) and many types of cookies, you can even use it for something like muffins if you wish to achieve an airy, more cupcake-like texture. So what about brownies and blondies? We know that brownies lovers are often divided into three camps: cakey, chewy, and fudgy. The proportion of fat to flour used, the type of flour used, and the use of a leavener will influence brownie texture, but certainly creaming the butter (as opposed to melting it) is one step in the right direction of producing a more cake-like brownie. Beyond fat, there are other factors that influence brownie texture. For instance, the number of eggs included can boost the cake-like qualities of your brownie. The moisture in the eggs converts to steam in the oven, which is a powerful leavener that will lighten your brownie. When you think of cake brownies, you also think of brownies that hold their structure better than their denser, fudgy counterparts. By providing additional aeration and structure, eggs contribute to this characteristic. And now that I’ve talked about brownies exhaustively, my stomach says it is time for me to bake some!