Home Recipe Bake Indonesia Layer Cake with Cranberries Recipe

 

Kettle Corn | Pop Corn

Thinking about pop corn, thinking about cinema. Thinking about cinema, thinking about pop corn. A box of pop corn with a cup of coca-cola, seem to be a cinema meal. Nowadays, 2 person watching movie with a set of cinema meal require around RM30++ or more. To me, this is consider expensive. So, we choose to pop our own corn at home while watching for movie. This way of entertainment save a lot of cost and at the same time, you will enjoy your movie with your love one. To do this, what you need are unpopped popcorn kernels, sugar, oil and a big pot with cover. Quantity of ingredients depend on you and of course, the pot size. You can follow the proportion of 2:1:1 (unpopped popcorn kernels : sugar : oil).

 

Banana Muffin | Homemade Muffin

I do not bake for a period of time due to no oven with me in Japan. I mentioned that I miss my smart oven in Penang from the post of Peach Cheesecake. Well, after few months of stay in my apartment, I do not realize that actually I have an oven in my apartment. It is conventional oven where it can be used to toast, grill, bake and also act as microwave oven. A friend of mine discovered this and told me that I can bake, huuray! If not, I think I won't realize that I have an oven with me. Haha.. 

 

Matcha (Green Tea) Chiffon Cake Recipe

If you have read our post on "How Chiffon Cake Works? The More You Want to Know About Chiffon Cake", I am sure you have very clear idea on this cake. How it works, what causing the cake rise, to what extend should your egg whites form, how to prepare the pan, oven setting so more. Among all my chiffon cakes (exclude those failed one), I would like to share on Matcha (green tea) chiffon cake recipe first. It was my first (so-called) successful chiffon cake after my hard pray to God. It was my big motivation after failure that caused big dissapoinment on last black sesame chiffon cake. It gave me courage to bake more chiffon cakes after "pass this difficult test".

 

Ke Ren Lai Restaurant | Gurney, Penang

After 3 years, I am now back to Japan again. This time will stay here for only 3 weeks, it is good for me to enjoy the food here. I miss the food in Japan, from sandwich to bread to cake to dessert to ramen to bento to coffee to izakaya food to sashimi to ... many more. Opsss...this post is not about Japanese food yet. Let's back to my last dinner before I came to Japan.
Indonesia Layer Cake with Cranberries Recipe PDF Print E-mail
Written by Administrator   
Wednesday, 16 July 2014 14:40
AddThis Social Bookmark Button
CranLC_1When I looked back my post on Hawflakes Layer Cake, I just realised that it has been more than one year since I last baked my Indonesia layer cake. I bought a can of butter for baking layer cake and kept until it was expired. I quickly grab it to bake for my next Indonesia Layer Cake with Cranberry.

This time, I follow exactly the recipe in my blog too, with slight modification, I change the filling to cranberries. For my hawflakes and prune layer cake, I managed to bake a total of 8 layers cake but for this one, I get only 7 layers. It was still very delicious and as good as last two cakes! I spent less than 3 hours for this cake. You can substitude cranberries with raisins too if you like as the taste of cranberries in this cake taste very similar to raisins.

CranLC_2

Recipe here: (more picture can refer here)

Ingredients:
340g tinned butter
180g icing sugar (sifted)
1tbsp sweet condensed milk

12 egg yolk
1/2tsp vanilla essense
1tbsp brandy (optional)

100g plain flour (sifted together with mixed spice)
1.5tsp mixed spice

4 egg white

Some cranberry and red colouring

Method:

1. Cream butter and icing sugar with mixer (using k-beater) at medium speed until fluffy. Add in sweet condensed milk and continue cream until well combined.
2. In separate bowl, beat egg yolks, brandy and vanilla essense with handwhisk until pale.
3. Continue mixer at medium speed (step 1), slowly pour egg yolks into butter mixture and cream until well combined.
4. Switch mixer to low speed, add in sifted flour and mixed spice, beat until well combined.
5. In separate big bowl, beat egg white until very hard.
6. Scoop 3~5 tbsp of mixture (4) into beaten egg white, stir with spoon until combined.
7. Add (6) into remaining (4) mixture and mix at low speed until well combined.

To bake:
1. Preheat oven at 200C (TOP & BOTTOM fire).
2. Line square cake tin bottom layer with baking paper. Oil the paper to hold it well with cake tin.
3. Pour one cup of mixture into cake tin, make the layer even with spatula.
4. Bake at oven until top layer is brown. (about 6~8 minutes depend on oven)
5. When done for first layer, take out from oven, switch oven to TOP fire only. Poke cake's bubble with toothpick (if any).
6. Pour another cup of mixture to make second layer.
7. Repeat step (3) ~ (4) until second last layer, switch oven to TOP & BOTTOM fire, 180C.
8. Continue to bake last layer until brown.
9. Remove cake from oven and cool it at wire rack.

*Note1: Arrange cranberries at 3rd & 6th layer. Press lightly with toothpick after pour 3rd and 6th layer mixture.

CranLC

*Note2: Take out 2 cups of mixture and add a few drops of red colouring, mix well. Pour 1 cup of red mixture on 2nd and 6th layer of cake.

CranLC_3

CranLC_1


Powered by Web Agency
relatedArticles
 
Google
Web
MnYfoodtalk

Most Read

Latest Articles

Chiang Mai, Thailand Travel

CM


Hong Kong & China Travel

JingZi


Latest Comments