Chocolate Fudge Cake for desserts

Trio Marble Cake

Hey peeps.... im back for more baking, in fact never declared my oven closed on Hari Raya.... By the 2nd day after the open house.... I left with just a few slices of cakes.
Had to take a break for a while cos Irfan was not well..... see I told you not to take gassy drinks :(

Just like to share some recipes I got from fellow bloggers..... tested and here are my views. There are many marble cakes around but I believe many of us are still searching for the perfect recipe.... There are about 4 types marble cake making processes so when I got this recipe, the cake calls for flour batter method. I found that the cake is soft and spongy..... not so sweet just nice....however compared to creaming or sugar batter method.... it has lost its buttery taste some what due to the sponge gel chemical reactions.

Its worth to try....

You can do the marble effects this way.....

TRIO MARBLE CAKE
Source : CMG

Ingredients :
300g butter
280g flour*
1 tablespoon milk powder*
1 teaspoon baking*(sift together all ingredients marked *)
5 large eggs
1 tablespoon sponge gel (cake stabiliser)
250g castor sugar
50ml fresh milk
1 1/2 teaspoons chocolate emulco
1 teaspoon strawberry emulco
1 /2 teaspoon rose essence
a tint of pink coloring

METHOD :

1. Prepare an 8 x 8 x 3 inches cake tin. Grease the sides with shortening. Line the base with greaseproof paper.
2. Beat butter till pale in color. Add in flour, a little at a time till all flour are used and mixture is well mixed. Set aside.
3. In a mixing bowl (clean and dry), beat eggs and ovalette.
4. Add in sugar, a little at a time and continue beating on high speed till mixture is light and fluffy, like the chiffon mixture.
5. Reduce the speed and add in the butter and flour mixture, a little at a time.
6. Pour in the fresh milk and rose essence.
7. Divide the mixture into 3 equal portions. Add 1 portion with chocolate emulco. Another portion with strawberry emulco and a tint of pink coloring. Leave 1 portion plain.
8. Spoon 2 tablespoons of plain mixture onto the middle of the cake tin. Top it with 2 spoonful of pink mixture, followed by the chocolate mixture. Repeat the process until all the mixture are used up.
9. Bake in a preheated oven at 180 C for 40 to 45 minutes.

Kek Lapis Limau Purut (lime)

This recipe has been with me for a very long time....in the early days when I started doing Lapis cakes.... was taken from Jelita Magazine in the 80's.... I remembered my late boss Mr Jalil enjoyed it whenever I brought to office. This Raya.... I asked my hubby to help with the layering.... hehehe.... he is good with layering though.... thanks ya "Yang"

KEK LAPIS LIMAU PURUT (Lime)
Source : Jelita Magazine in the 80's

Ingredients
300gm butter
2 tbsp condense milk
½ tsp vanilla essense

15 egg yolks
8 egg whites
300 gm castor sugar
200 gm Hong Kong flour
½ tsp baking powder
1½ - 2 tbsp limau purut (lime zest)
1 tsp green colouring

Methods
1. Butter, vanilla and condense milk cream till light and fluffy and set aside.
2. Beat egg white till little foamy and add sugar gradually till light in colour, thick and fluffy kembang.

3.Then add egg yolk one at a time and beat it mixed well on high speed.

4. Add the butter mixture into the egg batter do not over mixed and add the flour gradually.
5. Add lime zest and mixed well. Add green colouring

6. Bake layer by layer using oven grill and bake top and bottom heat at the last layer

Yeild:
1. square pan 7"x7".
2. each layer 1 scoup laddle size.
3. Bake each layer with grill heat 200 - 210 C

Trio Marble Cake

Trio Marble cake.... this will be this week's weekend workshop. Meet with Jessie for dinner last night, thought I brought a slice or 2 for her. Hb brought the rest to office....

Fruit Pastry Cake

Lyn a friend of mine emailed me this recipe quite a while ago... she said "a must try recipe"..... so today got the urged to try this cake I studied the cake percentage of ingredients, felt that certain % of ingredient is low, furthermore I saw nice strawberries, blueberries in the supermarket, I thought I give it a try.....

My review of this recipe its a little less moist, so from original recipe of 100g butter, I think its best to increase it to 150gm and use salted butter, becos we have the sweetness from the fruits, sour... a littly salty.... walllah just nice..... a must try cake.... cubalah!!!

Ingredients

100g butter
200g caster sugar

50g sour cream

3 eggs, lightly beaten

1 tspn pure vanilla extract
1 tspn lemon or orange zest
210g plain flour
1 tspn baking powder
500g fruits (Use strawberries, blueberries, peaches, bananas, oranges, pears, apples, pineapple, or any other fruits - not too juicy either fresh or canned, to fill the top of the cake)

Method:
1) Pre heat your oven 180 degC.

2)Wash, cut or slices and drain fruits and set aside. (if using canned fruits, tap fruits with scotch towel fruits to remove the syrup

3) Grease the side of an 7" square pan or 8 round pan line the base with parchment paper. 4) cream butter, sugar and sour cream (or yogurt) till light and fluffy.

5) Add in the eggs gradually and beat till incorporated in the batter.

6)Add vanilla extract and zest. Mix well

7)Fold in seived flour and baking powder and mix till smooth.

8)Pour batter into pan and smooth out the top with a spatula.

9)Arrange fruits on top lightly into the batter (avoid pressing). Decorate the fruits as desired.

10)Bake at 180degC for 60-70 minutes.

11)Once baked, leave the cake to cool in the pan for about 5~10 mins. Unmold and transfer to wire rack to let cool completely. Dust the cake with some icing sugar (optional).

Teacher's Farewell Cake

Cake made of fondant, edible image specially for Nana's teacher on her farewell day.