Pineapple Flower Sponge Cake

It's a very challenging task baking with this newly bought flower cake ring from "Taobao", I bake it without base and cake ring material it's a bit too thick. Sweat.... Lucky still turned out quite ok.. But I dun think I will use it for baking anymore... 

*** I would advised follow this recipe using a normal cake pan. 

Pineapple Sponge Cake 

For 8 inch cake pan

Ingredients: 

A) Egg Batter

Egg yolk 4 (Large eggs)

Sugar 20g

Oil 90g

Cake flour 110g

Baking powder 3/4 teaspoon 

Pineapple can syrup 80g

Vanilla extract 1/2 tsp

Salt 2 pinches

(B) Meringue

Egg white 5 (Large Eggs)

Cream of tar tar 1/4 tsp

Sugar 20g

Pineapple Cubes / slices 1 can

Steps:

- Drained the syrup from pineapple can. 

- Measured 80g of pineapple syrup set aside. 

- Cut the pineapple into small cubes.

- Beat the egg yolks for 5mins , add sugar gradually.

- Beat the egg yolks and sugar till the mixture is incorporated.

- Add in oil, pineapple syrup and vanilla extract 1 at a time while beating. Let it beat for around 15 mins till mixture turn pale and thick .

- Pour batter into big mixing bowl, sieved cake flour with baking powder and salt together into 3-4 additions.

- I'm using a hand whisk for folding every additions of flour.

Now next (B) Meringue...

- Wash your mixer bowl and whisk toughly clean without any oil and clean off the excess water with dry cloth. 

- Beat the eggs whites till foam / bubbles formed. Add in cream of tar tar. 

- Add in sugar gradually, beat the meringue to stiff / soft peak . 

(Mine is stiff peak stage)

- Add in 1/3 of meringue to egg batter, using a hand whisk to fold in. 

- Add in another 1/3 meringue fold in 1 at a time. And continue the rest.

The consistency of the batter should be like this.

- I'm using a spatula to do the last folding. (Remember please do not over-fold it)

- Line your base with parchment paper on your cake pan .  

( Mine no base cake ring, I wrapped with aluminium foil on the base)

- Spread the pineapple cubes on the batter. 

- Cover the rest of the batter over the pineapple cubes. Using spatula to level the batter. 

- Tap on worktop a few times to burst the air bubbles before baking. 

- Bake with water bath method. Cake pan emerge into a pan of hot water while baking. 

(Baking tempt and duration is for a 8 inch cake pan not for this flower mould...)

 ** Rowenta oven user**

- Bake @ 160 degree for 30min on lowest rack. After 10 mins, place a tray on the TOP rack / cover your cake with aluminium foil to block the TOP heat from over-burning the cake during baking.

- After 30 mins, REDUCED the tempt to 140 degree bake for another 10 mins. 

- Insert a skewer make sure it comes out clean and dry. 

- Unmould and Inverted the cake on wire rack , leave it cooled. 

Because the cake ring is very thick , my sides its wet ... I covered the TOP with aluminium foil place back to oven bake for another 5mins. 

*** I would not advise to use this mould for baking. It's very troublesome..

Time for simple decoration...

Thank you for browsing this Pineapple Sponge Cake recipe... 

Have GREAT BAKIE day...!!!!!!

                  ~ Surelicious Bakie~

Pineapple Mini Sponge Cake

These mini bitesize pineapple sponge cake taste so juicy with pineapple pieces bake on the base , without any dried up of real pineapple natural juices...

Combine with light pineapple fragrance sponge cake that's simply "PERFECT" !!! Gusto... 

Inspiration happened on a lonely night... when I wanted to eat a can of pineapple slices but I can't finished it alone then inspire myself to bake mini pineapple sponge cake for my staffs in shop and my parents who loves pineapples a lot!!! Despite all reasons to bake... Actually 

I never bake pineapple cake before la... Hahahaha!!! 

Must thinking out of the BOX!!!

Let's try it together...

Here's the recipe..

Pineapple Mini Sponge Cake 

(Total bake 36 mini sponge cakes)

Ingredients:

(A) Egg batter

Egg yolk 4 (Large eggs)

Sugar 20g

Oil 90g

Cake flour 110g

Baking powder 3/4 teaspoon 

Pineapple can syrup 80g

Vanilla extract 1/2 tsp

Salt 2 pinches

(B) Meringue

Egg white 5 (Large eggs)

Cream of tar tar 1/4 tsp

Sugar 40g

Pineapples slice 1 can

(Cut into triangles pieces)

Here's the steps...

-Drained the syrup from the can of pineapple slices.

-Measured 80g of pineapple syrup and set aside. 

-Cut the pineapples into small triangle cubes.

- I'm using 12 mini removal base pan bought from online "Taobao". Place the triangle pineapple cubes into every mini holes. 

(A) Egg batter

-Beat the egg yolks for 5 mins then add 20g of sugar gradually till incorporated.

-  Add in oil , pineapple syrup , and vanilla extract 1 at a time while beating in the mixer till the egg batter turn pale and thick. (Consistency as like pic..)

- Pour egg batter into a big mixing bowl, cake flour add with salt and baking powder sieved together onto batter divided into 3-4 additions. 

- I'm using a hand whisk. Fold in the flour after every addition. ( Please do not over-fold /mixed)

This is the pic of the consistency after the 3rd addition of flour. 

Next... (B) Meringue 

- Make sure u washed your mixer bowl toughly clean with no oil stained and clean off the excess water with towel tissue or cloth before start beating meringue. 

- Add in egg whites, beat in high speed for 10sec till foam / bubbles formed. Add in cream of tar tar. 

- Add in sugar gradually, beat meringue to stiff peak as like pic above.

(Which meringue can hold very firmly on the whisk)

- Add in 1/3 of meringue into the egg batter. 

- Using hand whisk to fold it. 

- Add in 3rd and last meringue into batter, and continue fold in. 

-Lastly I'm using a spatula to do the final foldings. (Careful...Please do not over-fold)

- Using a piping bag filled with cake batter. Pipe slowly filling up the holes in between the pineapples cubes. 

(NO NEED GREASE) 

- Tap on worktop 3-4 times, this is to burst the big air bubbles inside. 

***For Rowenta oven user 

-Bake @ 180 degree for 8 mins on middle rack. 

Hmmm... Smell so good!!! 

Nicely baked!!! Let it cooled down.. 

Unmoulded with bare fingers.. Like unmoulding chiffon cake. 

-After unmoulding, overturn it use a small spoon give a slight tap, tap down the mini cakes from the pan. 

Hahaha... Knock knock all dropped down easily ...

Not bad huh..??? Feeling Satisfication at my Super late night Bakie .. Lol!! 

-Unmoulding the base by hands. Actually in UK this is called Up-side down cake!! 

My pineapple mini sponge cake it's DONE!!! So cute right..???

The mini sponge cake texture were so soft and sponging like chiffon cake. 

So small that u can simply put 1 whole piece in your mouth, munch it and the pineapple natural juice will burst in your mouth!!!!!!!!!!!! 

Hope you'll like this delicate Pineapple Mini Sponge Cake recipe... 

Have a great Bakie day everyone...

                   ~Surelicious Bakie~

Kuih Bahulu (鸡蛋糕）

This is my most irresistible bake as ever... bake 1 tray and I ate 1/2 a tray!! Gosh..!!

It's so cute, fluffy, soft and slight crispy at the outer... 

Recipe kindly shared by 

Nasi Lemak Lover~Sonia 

Kuih Bahulu Recipe

(Total bake 46 Kuih Bahulu)

**(Slight edited in oven's tempt and baking duration suitable for Rowenta Oven user)

Simple Indregients :

Plain flour /all purpose flour 170g

(Or cake flour if u want finer cake texture)

Large eggs 5 (cold from fridge)

Sugar 150g

Soda Water 3 tbsp 

Salt 2 pinch

Oil (to grease the pan)

Methods:

-Beat the cold eggs in mixer. Add salt.

- Pour the sugar into a oven-proof bowl, place into preheated oven bake for 2 mins @180 degree. 

-Add in the HOT sugar from oven, add in gradually into the egg mixture using high speed (KA speed 8) beat for 20mins till very light fluffiness. 

-Almost done after 20min, then lower down speed (KA speed 3) for 3 mins.

- Place the plain flour onto a baking tray line with parchment paper. Heat the flour on a preheated oven @180 degree for 2 mins. (Sorry forgotten to take pic..)

After heating up the flour, set aside leave it cooled. 

The egg batter is ready, its very thick and fluffy!!!

-Pour the egg batter into a mixing bowl, add 3 tbsp of soda water. Slight folding it in. 

-Sieve the flour into the egg batter. 

- I'm using a hand whisk to fold in the flour after each additions.  

(Please do not over-mixed)

-Lastly using a spatula , do the last foldings till mixture is incorporated. 

Very pretty mould bought from Taobao !!!!

-Remember to grease a bit more (but also not too much) in order not to stick the Kuih Bahulu onto the pan after bake.

-Place the pan onto a preheated oven, heat for 4 mins @ 180 degree. 

- I'm using a measure cup pour in the batter into the HOT mould and using a spoon to stop the drip. 

Hehehe... DONE!!! Time to BAKE!!!

-Baking @ 180 degree for 12 mins. 

(Only Rowenta oven user, other brand oven please refer to Nasi lemak lover baking @ 200 degree for 14mins.)

Hmmmm... Smell so AWESOME!!! 

My freshly bake fishy!!!!

The texture it's so soft in the inner and light crispy at the outer. 

Now it's hello kitty turn.. The exterior turn crispy brown. 

Waiting to cool down on a wired rack... 

I'm using Choc ganache to draw out the linings to bring out the 3D effect. 

Hello Kitty

Smiley Fishy

Light crispy bottom, that's the most important part of Kuih Bahulu!!! 

My Daughter love it so much... 

Thanks for browsing this "Kuih Bahulu" recipe ... 

 

                   ~Surelicious Bakie~