Tuesday, 16 April 2019

Berries Butter Sponge Cake (Cooked Dough)

A soft and moist butter sponge cake that sent sweet berries aroma throughout the pre-baking and after-baking process. Not using any artificial berries essence, but only using the conveniently packed all natural organic berries teabag 😍
I love to have the cake chilled and serve cold on a hot day 🍰

The caffein-free organic berries tea blend comprises of strawberry, blue berry and raspberry. Although the tea produced an attractive red colour, it could not sustain the colour till the end of the baking. So a natural food dye - red rice yeast powder was added to give the cake a nicer orangy-pink.

Yield: one 6" round cake
Pan size: 6x3" round pan
Baking temperature: Preheated oven at 170℃ with upper heating for 40 minutes, 150℃ with both upper and lower heating for 20 minutes, lowest rack.
You can also bake the cake at 160℃ with upper and lower heating for 60 minute. 

Ingredients

All ingredients in room temperature
Using 55g Omega 3&6 egg

40g unsalted butter
20g berries tea #

55g top flour/cake flour
4g red rice yeast powder (natural food dye)*

25g berries tea (may reduce to 20g to test in next baking)
5g condensed milk/golden syrup/honey

3 egg yolks

3 egg whites
pinch of salt
40g caster sugar

about 2g of berries tea residue

# I bought the organic English Tea Shop Super Berries Teabag from Fairprice Finest Supermarket.
* I bought the red rice yeast powder from Kitchen Capers near KentRidge MRT station


Directions

1. Line an 6" round cake pan with parchment paper at the base, without greasing the sides. Place a grid iron in a 20cm square pan to serve as water-bath later. Set aside.
The grid iron can be bought from Daiso.

2. Steep the super berries teabag in 50g of hot water for about 5 minutes.

Collect 45g of berries tea for later use.
Squeeze dry the teabag and keep the berries residue.

Add 20g of berries tea to the softened butter,
and add 5g of condensed milk to the remaining 25g of berries tea. Set aside.


3. Mix top flour with red rice yeast powder in a bowl and set aside.

4. Heat butter with 20g berries tea at low temperature till reaching about 65~70℃. Stir the content occasionally to prevent the melted butter from splattering.
Start to preheat the oven to 170℃ with only the upper heating element, at the same time.


5. Pour the flour mixture from Step 3 to the warm butter mixture. Remove from the heat, and mix the content into a paste using a silicone spatula.


6. Combine the berries tea-condensed milk mixture from Step 2 to the butter dough.


7. Add in the yolks, one at a time, and mix well into a smooth paste. Set aside.


8. Beat egg whites in a dry, clean and grease-free mixing bowl till foamy. Add in a pinch of salt and about 1/4 of the caster sugar. Continue to beat at high speed using an electric hand mixer, and gradually add in the remaining sugar, till reaching almost firm peak stage. Lower the mixer speed when the egg whites starts to harden.



9. Take about 1/4 of the meringue to mix with the butter batter from Step 7, into a smooth paste.


Pour the latter back to combine with the remaining meringue. Mix into a smooth batter.


Finally, add the berries tea residue from Step 2 to the batter.


10. Pour the batter into the prepared cake pan.

Tap the pan against the worktop to remove any trapped air bubbles.

Pour about 1cm of hot water into the 20cm square pan lined with a grid iron.
Place the cake pan into the water-bath.


11.  Bake at 170℃ with upper heating for 40 minutes, reduce to 150℃ with both upper and lower heating for 20 minutes, at lowest rack of the oven.
You can also bake the cake at 160℃ with upper and lower heating for 60 minute at lower rack. 



12. Transfer the cake out of the oven, and close the oven door to keep the heat for drying the cake later.

Drop the cake with the pan thrice to a kitchen towel from a height of about 10 cm. This is to prevent the cake from over shrinking during cooling down.
Let the cake rest in the pan for about 20 minutes, or till the cake pulls away from the wall of the pan.

Jiggle the pan to loosen the cake. Remove the pan and let the cake cool down over a wire rack.


You may want to dry the surface of the cake in the warm oven for about 15 minutes. This step is optional.

13. Cut the cake when the cake has completely cool down. Enjoy 😋





Coffee Butter Cake with Semolina


Semolina flour can be used in cake instead of the usual pasta, pizza and bread making. The unique coarse grain flour gave the cake a distinctive texture - the swelled grains were like tiny, smooth, springy beads hiding in the soft texture of the cake.

Besides coffee granules, I also added palm sugar granules to enhance the flavour of the coffee. It was really a very aromatic coffee butter cake 😍😋


Yield: one loaf of cake
Pan size: 21.5x11.5x5.5 cm
Baking temperature: 160°C at second upper rack for 30 minutes, shift to middle rack and continue at the same temperature for 10 minutes, or till the cake cooked through.

Ingredients

All ingredients in room temperature
Using 55g Omega 3&6 eggs


110g unsalted butter, softened
Pinch of salt
95g caster sugar

3 eggs

60g top/cake flour
50g semolina flour
10g milk powder, optional
2g baking powder

20g milk
4g instant coffee granules/powder
10g palm sugar granules

Toppings
5g chopped almond


Semolina flour is a coarse grain high protein flour derived from durum wheat

Directions

1. Grease the cake pan with butter. Set aside.

2. Mix top flour, semolina flour, milk powder, and baking powder in a bowl. Set aside.

3. Combine milk, instant coffee granules, and palm sugar granules in a heat-resistant cup.

Heat over low temperature till the coffee and palm sugar granules dissolved. Set aside to cool down.

4. Cream softened butter, pinch of salt, and caster sugar till light and fluffy.




5. Add in eggs, one at a time, to the butter cream, and beat using an electric hand blender/mixer.



6. Fold in the sieved flour mixture from Step 2.

7. Mix in the coffee mixture from Step 3. Mix the batter till smooth.



Finally, use a spatula to give a more thorough mix.

8. Pour the batter into the cake pan pre-coated with butter.

Lightly bang the pan against the work top to level the batter, as well as to get rid of trapped air bubbles.


Sprinkle 5g of chopped almond over the top. Lightly tap the chopped almond using the back of a spoon. This is to ensure most of the chopped almonds are in contact with the batter.


9. Bake at the second upper rack of a preheated oven set at 160℃ for 30 minutes,


bring down to the middle rack, and continue to bake for another 10 minutes, or till golden.




10. Transfer the cake to a cooling rack to cool down for about 5 minutes, or till the sides of the cake shrink away from the wall of the baking pan.

Transfer the cake out of the pan.

Wrap a layer of food wrap over the cake to seal the moisture in. Let the cake cool down to room temperature.

11. Cut and serve warm 😋