Pineapple Upside Down Cake

Pineapple 

Upside Down Cake

Very easy and very moist cake
Just wet ingredients mix with dry ingredients.
Sour taste from pineapple and sweet from syrup
cover whole of cake
Serve with cup of coffee or tea 

 

  Ingredients    

For 7-inch round cake pan

 Topping
Unsalted butter 40g
Brown sugar 80g
Pineapple rings 6 (canned)

Cake
All-purpose flour 130g
Baking powder 1 teaspoon
Baking Soda 1/4 teaspoon
Salt 1/4 teaspoon
Egg 2
Vegetable oil 45g
Plain yogurt 75g
Pineapple juice 30g ( from canned)
Sugar 90g 

Grease cake pan with butter

Preheat oven to 340°F/170°C

 In a saucepan over medium heat 
melt the butter and brown sugar, 
stirring until bubbling.

 Remove the pan from the heat , 
then pour this syrup into cake pan, 
and place pineapple on the syrup, 
set aside

 Sift the flour ,baking powder, baking soda  and salt together, 

and set aside

In a large bowl,

whisk the plain yogurt, vegetable oil, eggs and sugar 

all together. 

Add pineapple juice and mix well

Add flour and whisk together until combined

 Pour the cake batter into cake pan

 Bake at 170°C / 340°F for 30-35minutes
or until top and bottoms are golden brown

 Place cake on a wire rack to cool for 5-10 minutes, 

then remove cake from pan

  Serve at room temperature

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Orange Cake

Orange 

Cake

Very moist and soft cake with orange flavor
 after chilling in the fridge,
 the orange tastes more intense,
this is a very nice dessert for summer.

  Ingredients   

For 6-inch round cake pan

Cake flour 55g
Salt 1/4 teaspoon
Egg 3
Vegetable oil 40g
Plain yogurt 45g
Orange juice30g
Orange zest 15g
Sugar 60g
Lemon juice  1 teaspoon

Optional
Powdered sugar 20g 

 
 

Grease cake pan with butter, 

and line with parchment paper in the bottom 

If  using a springform pan, 

be sure to wrap the bottom and sides completely in foil paper

 to prevent any leakage

Preheat oven to 300°F/150°C

Sift the flour and salt together,

 and set aside

 In a large bowl,  

whisk the egg yolks and vegetable oil, 

then add plain yogurt 

Add orange juice and orange zest , 

mix all together.

Add sifted flour ,

and whisking until smooth,and set aside.

In another large bowl, 

beat the egg whites with a hand mixer 

When egg whites is foamy , add lemon juice

Then add sugar, 

continue to beat egg white until soft peaks

Pour about 1/3 of the meringue 

and fold it into cake batter, 

and then repeat with the remaining meringue 

until the cake batter is evenly  combined.

Pour the batter into cake pan , 

and tap the cake pan to release air bubbles.

 

 Bake with water bath at 150°C / 300°F for 15 minutes,
 and then 140°C / 3275°F for 50-55 minutes .
or until top is golden brown.

Place cake on a wire rack to cool for 5-10 minutes, 

then remove cake from pan, 

and place on a wire rack to cool completely

Sprinkle  powdered sugar over the top of cake ( Optional )

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Lemon Pound Cake

Lemon 

Pound Cake

This is a sweet,buttery and dense cake,
simple ingredients and easy to make

Ingredients
 For 23*13 loaf pan


Unsalted butter  170g  (room temperature)
Sugar  170g
Eggs  3
All-purpose flour 170g
Baking powder 1 teaspoon
Salt 1/4 teaspoon
Lemon juice 35g
Lemon zest 15g

Grease  loaf pan with butter, and dust with flour 

Preheat oven to 340°F/170°C

Sift the flour ,baking powder  and salt together,

 and set aside

In a large bowl,  

whisk the butter and sugar with hand mixer 

on the high speed for about 2-3 minutes until pale and fluffy

Add lemon zest whisk with hand mixer on medium speed 

 

 Then add egg one by one at time 

whisk with hand mixer on medium speed 

Add lemon juice 
 

Add 1/3 of sifted flour at a time,  

and whisking until the cake batter is combined 

for about one minute 

 

Pour the cake batter into cake pan,

 using a spatula smooth out 

Bake at 170°C / 340°F for 20minutes
then 150°C / 300°F for 35-45 minutes
or until top and bottoms are golden brown

 Place cake on a wire rack to cool for 10 -15 minutes, 

then remove cake from pan, 

and place on a wire rack to cool completely

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Black Sesame Castella Cake

Black Sesame 

Castella Cake

Very moist and fluffy cake 

with simple ingredients and easy to make

Ingredients
 For 20*20 cake pan

Eggs  4
Sugar  110g
Bread flour 100g
Black sesame powder 25g
Honey 45g
Hot water 20g
    

 Line with parchment paper in the bottom and the sides 

Preheat oven to 350°F/180°C

Sift the bread flour and black sesame powder 2 times, set aside

 

  In a small bowl, mix honey with hot water, 

and set aside

In a large bowl,  

whisk the eggs with hand mixer on high speed over the hot water bath ,

 then add sugar, and continue to whisking for about 5 minutes.

 

*Hot water bath- Don't use very hot water.

Temperature of water -

 A little bit higher than human body temperature, 

at least you can touch by hand.

 Add honey water ,

whisk with hand mixer on medium speed for about 1 minute.

 Add 1/3 flour and whisk on low speed for about 15 seconds

  Add another 1/3 flour 

and whisking on  low speed for about 15 seconds ,

then add last remaining  flour 

and whisking until the cake batter is combined for about one minutes or less, 

don't over mix.

Pour the cake batter into cake pan, 

using a skewer move around of cake batter to remove air bubbles

Bake at 180°C / 350°F for 10minutes
then turn 160°C / 320°F for 35 to 40 minutes
or until top is golden brown

  Remove cake from cake pan, 

and peel off parchment paper , 

quickly to wrap the cake with plastic wrap

* This step is ensure Castella Cake has moist texture.*

 Store in fridge at least 12 hours before serve

Way to cut cake 

 Soak a sharp knife with hot water, wipe dry and cut
repeat that every each cut

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