Thursday, November 24, 2011

Caramel Cake

*Photos has been deleted

Its been awhile ... 
I am so exhausted.  Its been 10 days and Oyin still in hospital.  My lil bro (not so little anymore next year he's going to be 18 but still... ) Anyway since I did not visit him last night I decided to bake a cake for him.  Actually ... I just want to try the recipe that I got from my aunt LOL!

The cake turned out ok.  Esa said it needs a little bit more sugar.  Hee Hee ... I actually cut down on the sugar by half ... so in future I will just follow the recipe lah.  All in all ok lah nice try.

*Photos removed

Caramel Cake
Caramelized Sugar 
2 tbsp Sugar

  Using 8 inch cake pan 
  Pour 2tbsp sugar in the cake pan with low heat
  Let the sugar dissolve and turn light brown
  Even the caramelized sugar by tilting the cake pan to the left and right 
  Let it cool. (there will be a cracking sound don't be alarm)
  Put it aside

1/2 tin evaporated milk 
70g castor sugar
1/2 tsp vanilla essence
3 egg yoke

  Stir the milk and sugar til the sugar dissolve
  Add and mix the egg yoke and vanilla essence
  Combine the milk and egg mixture together and mix well

  Use a strainer to pour the mixture on to the caramelized sugar
  Put it aside
  To get a thicker caramel, add more (pls measure) milk and egg yoke
  (Don't have to bake this mixture first. Will bake the whole cake at one go)

Cake Mixture 1
70g castor sugar
3 egg yoke
135ml water 

45ml oil

  Beat egg yoke, oil and water til fluffy and whitish colour
  Add in sugar and beat til its double in size

Cake Mixture 2
140 gm plain flour
1 tsp baking powder

  Off  mixer add sifted plain flour and baking powder
  Add a bit by bit and mix well
  Put it aside

6 egg whites (make sure no egg yokes gets into the white)
70g castor sugar
1 tsp cream of tar tar

  Make sure all equipment are dry
  Beat egg white til bubbly
  Add sugar and cream of tar tar.  Increase the mixer to high, beat the meringue until it is stiff. (turn it upside   down over you head it should not drip on to you ... its that kind of stiffness u need ... )
  Add in 1/3 of meringue in the batter mixture
  Mix well
  Add the rest mix well.  Mix slowly so that the air you put into you meringue wont escape hee hee

Divide the batter into 3 bowls.
Add your preferred colours

Pour the batter onto the caramel mixture
Its all up to u how u want to mix the colours. (e.g stripes, polka dots ...)
Preheat oven at 170C.  Once u put in the cake lower the heat to 160C.
Use only heat from below

Steam Bath 
Add hot water to a roast pan (bigger than the cake pan).
Put the cake pan in the roast pan that is filled with hot boiling water
Put the pan on the lower shelf of the oven
Bake the cake for 1hr at 160C or until the cake is bake well.
** Do not open the oven for the first 30mins
Once its baked leave the cake in the oven and off the heat.  The cake will shrink a bit and it sides will loosen
Turn it upside down onto a flat plate.
Cut the cake when its already cool down
Fridge it.
Serve it chill.
Source: Masam Manis 

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