Marble Cake

Marble Cake is one of my favorite to bake Cake.  What not to love with the beautiful swirl.  Since I have leftover unsweetened cocoa powder in my pantry, and this recipe cross path with me, so this is it... ~ smile ~

Let me share how it looks like before baking...

Ingredients:

1/2 cup caster sugar

113 g. unsalted butter (room temperature)

1/2 cup oil

3 eggs (room temperature)

1 tsp. vanilla

1 cup milk

2 cups plain flour (sifted)

1 tbsp. baking powder (sifted)

2 tsp. unsweetened cocoa powder (sifted)

Methods:

1. In a mixer bowl, add sugar and butter, mix until creamy.  Add eggs, vanilla and oil; beating until smooth.
2. Pour in milk, then sift in flour and baking powder, and continue mixing until smooth.
3. Divide the mixture in half.  Add cocoa powder to one half, mixing until combined.
4. In a greased round pan, alternate spoonfuls of white and cocoa mixtures. Place the white in the center of the pan, follow by the cocoa over the top of the white and continue until both the mixtures are used up.
5. Use a wooden skewer to create a marbled effect.
6. Bake in a preheated oven of 180 degree Celsius for 35-40 minutes, or when a skewer inserted into the center of the cake comes out clean.
7. Remove cake from the oven and place on a wire rack for it to cool down.
8. Cut and serve!

This recipe is adapted from 'Mama's Yummy Recipes' with a slight adjustment on the amount of sugar to suit my baking preference.

Chocolate Marble Cake

 

Ingredients:

115 g. dark chocolate (coarsely chopped)

2 tbsp. coffee

195 g. cake flour (sifted)

2 tsp. baking powder (sifted)

1/4 tsp. salt

113 g. unsalted butter (room temperature)

1/2 cup and 2 tbsp. granulated sugar

2 large eggs

1 tsp. vanilla extract

120 ml. plain yogurt (room temperature)

Methods:

1. Butter a 9x5x3 inch loaf pan, and line the bottom of the pan with parchment paper. Set aside.
2. In a bowl, melt chocolate and coffee placed over a pot of simmering water.  Stir until melted and smooth, remove from heat and set aside to cool to room temperature.
3. In a separate bowl, add cake flour, baking powder and salt.  Stir to mix.
4. In the bowl of the stand mixer, beat butter and sugar until light and fluffy.  Beat in the vanilla extract and eggs, one at a time, until well combined.  Scrap down the sides of the bowl as needed.
5. With the mixer on low speed, alternately add the flour mixture (in three additions) and yogurt (in two additions), beginning with flour and ending with the flour.
6. Spoon a little less than half of the batter into a separate bowl, and then stir in the melted chocolate.
7. With two spoons, place spoonfuls of the two batters alternately into your loaf pan (chocolate, white, chocolate, etc).  Run (don't stir) a wooden skewer through the two batters to achieve a marbled effect.
8. Bake in a preheated oven of 180 degree Celsius for about 50-60 minutes, depending on your oven, or until a wooden skewer inserted into the centre just comes our clean.
9. Remove from oven and place on a wire rack to cool for 10 minutes before removing from the pan.  Cool completely, slice and enjoy!

I adapted this recipe from 'kitchencookbook.net' with a slight adjustment on the amount of sugar to suit my baking preference.

Amish Potato Bread

I have been wanting to try out this recipe for quite a while; which uses a combination of Bread Flour, Wholemeal Flour and mashed potato.  It's a big loaf of soft and delicious bread, so fulfilling for breakfast.

I adapted this recipe from 'Taste of Home' and to get the full recipe, click the link here.

I would love to share pictures  which I captured during the process of baking this delicious bread....

Ready for first proofing

After first proofing

For second proofing

After second proofing

In the oven!

Fried Nian Gao aka Chinese New Year Cake

I love this Nian Gao aka Chinese New Year Cake.  Since I saw this recipe online, and still having stock in the fridge, I try it out; it's delicious, crispy on the outside and chewy on the inside.

Ingredients: 

8-9 pieces Nian Gao/sticky glutinous rice cake

Batter:

20g. rice flour (sifted)

20g. plain flour (sifted)

1/4 tsp. salt

60ml. Carbonated drink (chilled)

1 tbsp. white sesame seeds

Methods:

1. In a bowl, combine all the batter ingredients until smooth.
2. In a medium heated wok add some oil for deep frying.
3. Coat the Nian Gao slices with batter and deep fry until golden brown and crisp, turning over in between frying.
4. Remove and dish onto a serving plate. Repeat until all is done.
5. Serve!

I adapted this yummylicious recipe from 'Miki's Food Archives.'