Recipe
Awfully Peppermint Choc Cake
Dark Cocoa Cotton Cake
(Cooked Dough Method)
Corn oil 40g
Sifted cake flour 45g
Dark cocoa powder 15g
Milk/water 60g
Large egg yolk 3
Egg white 145g
Sugar 60g
7" inch pan
170 degree/ 25min
(10min cover top)
140 degree / 45min
Method
Warm the oil on a pan but not too hot. Remove from heat and stir in cake flour + cocoa powder and mix well immediately.
Add milk and mix well followed by 3 egg yolks. Set aside.
Whisk egg white, add in sugar in 3 batches and beat until stiff peak.
Fold the meringue into the batter into 3-4 batches till evenly fold and mixed.
Line the pan with baking paper, pour batter into cake pan , Gently tap the cake pan on the worktop to get rid of big air bubbles.
Bake at lower rack using water bath method bake @ 170 degree for 25 min ( if ur oven have heat element on top @1st 10 min, I suggest using a oven tray block the heat in order not to overburn ur cake.)
Lower to 140 degree for 45 mins.
Invert and let cool.
Peppermint Whip Cream
Heavy cream 1 cup
Gelatine 1 teaspoon
Cold water 4 teaspoons
Icing sugar (Sifted) 1/4 cup
Peppermint Essence 3-4 teaspoons
(Taste it b4 add in 1 more teaspoon)
Steps:
Add in cold water into the gelatine stir and let it set down for 5mins till thick.
Double boliled the gelatine mixture on a bowl under heat till it fully melts and well mixed.
Remove the gelatine mixture from heat and put aside leave it cool.
Beat the heavy cream, add icing sugar gradually till slightly thick.
While slowly beating, add in gelatine mixture and peppermint Essence beat it in high speed into whipping cream.
Place it in fridge for 10-20min if the whipping cream turns creamy/slightly melted b4 frosting your the cake.
((( Keep CALM & Happy Bakie!!! )))
Sure~licious Bakie
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