Monthly Archives: February 2015

Chocolate Chiffon Cake

A very easy and quick recipe to enjoy your favorite Chocolate cake at home….. Perfect for Valentines’ Day, Birthdays and special dinners…..

Ayesha's Kitchen

Ayesha’s Kitchen

Ingredients:

  • 3 large eggs
  • 1 large egg white
  • 1 cup granulated white sugar, divided
  • 2/3 cup all purpose flour
  • 1/3 cup unsweetened cocoa powder (preferably Dutch processed)
  • 1 1/4 teaspoons baking powder
  • 1/2 teaspoon baking soda
  • 1/4 teaspoon salt
  • 1/2 cup (120 ml) canola oil
  • 1/3 cup (80 ml) water or coffee, at room temperature
  • 1 ½ teaspoons pure vanilla extract
  • 1/4 teaspoon cream of tartar

 

FOR CHOCOLATE WHIPPED CREAM

  • 1/2 cup (120 ml) cold heavy whipping cream
  • 1/4 teaspoon pure vanilla extract
  • 2 tablespoons granulated white sugar
  • 1 tablespoon unsweetened cocoa powder

 

FOR GANACHE

  • 230 grams semisweet or bittersweet chocolate, finely chopped
  • 3/4 cup (180 ml) heavy whipping cream
  • 2 tablespoons unsalted butter, diced

 

Procedure:

FOR CAKE

-Preheat your oven to 180 degrees C .Butter and flour an 9-inch cake pan.

-Separate the eggs, placing the whites in one bowl and the yolks in another. To the whites, add the additional egg white and then cover both bowls with plastic wrap.

-Meanwhile whisk or sift together the flour, cocoa powder, baking powder, baking soda, and salt.

-In a liquid measuring cup, whisk together the oil, coffee or water, and vanilla extract.

-In the bowl of your electric mixer (or with a hand mixer or wire whisk) beat the egg yolks with 2/3 cup (135 grams) of the sugar. Turn the mixer on low speed and slowly pour the oil mixture into the egg yolks and beat until well combined. Gradually add the flour mixture and beat until well incorporated.

-In a separate mixing bowl, fitted with the whisk attachment (or with a hand mixer), beat the egg whites and cream of tartar until soft peaks form. Gradually beat in the remaining 1/3 cup (65 grams) of sugar and beat until stiff peaks form. With a rubber spatula or wire whisk, gently fold the egg whites into the batter (in three stages) just until blended (being careful not to deflate the batter).

-Pour the batter into the prepared pan and bake for about 35 – 40 minutes, or until a wooden skewer inserted into the center of the cake comes out clean. (When lightly pressed the cake will spring back). Cool on a wire rack for about 15 minutes. To remove the cake from the pan, run a spatula around the inside of the pan to loosen the cake. Invert onto a wire rack.

FOR WHIPPED CREAM

– In a large mixing bowl combine all the ingredients. Then beat the mixture until stiff peaks form.

TO ASSEMBLE THE CAKE

-Once the cake has cooled completely, place on a flat surface and, using a sharp knife, cut the cake, horizontally, into two layers. Turn over the top layer of the cake (so the top of the cake becomes the bottom) and spread with the chocolate whipped cream.  Place the second layer of cake, cut-side down, on top of the chocolate cream, gently pressing to compact. Cover with plastic wrap and place the cake in the refrigerator for several hours, or even overnight, before covering with the ganache.

FOR GANACHE

-Place the finely chopped chocolate in a medium sized heatproof bowl. Heat the cream and butter in a small saucepan over medium heat. Bring just to a boil. Then immediately pour the boiling cream over the chocolate and allow to stand for a few minutes so the chocolate melts.  Gently stir until smooth. Add the liqueur, if using, and let cool for about 10 minutes.

 

-Remove the cake from the refrigerator, take off the plastic wrap, and place the cake on a wire rack. Put the wire rack onto a baking sheet to catch any drips. Pour the ganache over the top of the cake and, with a large spatula, push (spread) the ganache over the sides of the cake, to create an even coating of ganache. If there are any bare spots on sides of the cake, cover with some of the ganache that has accumulated on the baking sheet. (If there is leftover ganache you can use it to make chocolate truffles. Strain the ganache to remove any crumbs, chill until firm, form into small rounds, and roll in cocoa powder.)

-Let the cake set a little on the wire rack and then gently transfer the cake to your serving platter and place the cake in the refrigerator until serving time. This cake can be made a day or two before serving. You can decorate the top of the cake with the chocolate truffles or fresh raspberries or strawberries, if desired.

Strawberry & Mango Shortcake

Something you can do for birthdays, anniversaries and valentines day or any other day when you feel like having strawberries and mangoes with cream and cake…… I love this cake, people can call me old fashioned, etc. but these cakes can never be beaten by mud cakes and chocolate cakes……..

Making a perfect sponge cake has always been a challenge for me, but after finding this recipe I think now its not a big headache. Its easy, you don’t have to use 6 – 8 eggs, you don’t have to separate the eggs and then incorporate with light hand etc. Its no fuss and everything turns out great!

Ayesha's Kitchen

Ayesha’s Kitchen

Ingredients

FOR SPONGE CAKE

  • 20 g butter
  • 1 Tbsp milk
  • 90 g cake flour
  • 3 eggs
  • 90 g sugar
  • 1 tsp vanilla extract

FRUITS

  • 2 cups strawberries (half cut into dices and rest for decoration)
  • 2 mangoes peeled and cut into dices

FOR WHIPPED CREAM

  • 2 C (480ml) heavy cream
  • 1/4 C (50g) sugar
  • 1/2 tsp vanilla extract

FOR SYRUP

  • 50ml water
  • 50gms sugar

Procedure:

FOR SPONGE CAKE

-Preheat the oven to 350 F (180 C) at least 20 minutes before. Line two 9″ cake pan with parchment paper (bottom and side). Put butter and milk In a small bowl and microwave until the butter melts. In another bowl, sift the cake flour 2 times. Set aside.

-In a bowl of a stand mixer, add eggs and sugar. Over a double boiler (placing the bowl over a pot with simmering water on low heat), whisk the egg mixture until it becomes lukewarm (until the sugar dissolves). Then set the bowl on the stand mixer, and whip the egg mixture until very thick and pale. Add vanilla and mix.

-Add sifted cake flour in 3 parts. Fold in the first one-third of the flour by hand with a spatula (not with the mixer). After the flour is incorporated, add the next part of flour and again fold in with the spatula. Repeat. Next, add the mixture of melted butter and milk and fold in with the spatula.

-Divide the batter equally into the prepared pans and bake for 15 mins or until the toothpick comes out clean.

-Take the cake out from the oven and leave for 15 minutes. Finally, remove the cake from the cake pan and allow it to cool. Start frosting when the cake is completely cool. To speed up the process, refrigerate the cakes for 1 hour.

-Now comes the fun part. (Frosting and decoration)

-When you put your cake in the ridge or meanwhile you cake is cooling somewhere, put the whisk attachments of your mixer and the bowl you are going to whip the cream in into the freezer. This will help you whipping the cream firmly.

-To make syrup, put water and sugar in a pot and let it boil for a minute until the sugar completely dissolves. Let it cool.

-In a bowl (we put in the freezer) of a stand mixer, add heavy cream. Set it in the mixer, and start whipping at medium speed, adding sugar in 2-3 parts until medium peaks form. Mix in vanilla.

-After getting all the components ready, assemble the cake. Brush the syrup on the cake well, spread on about 1/5 of the whipped cream, and put 1/2 of the fruit fillings on the cream. Add the second layer of the cake, push down lightly, and brush the syrup on. Coat cake with a very small amount of cream, and refrigerate for 30 minutes. Put another 1/5 of the whipped cream in a piping bag with a piping tip (any kinds) and set aside. Frost the whole cake with the rest of the whipped cream. Pipe 8 rosettes with the piping bag and top with the strawberries.

-Refrigerate or 6 hours until the cake is set and then serve.

Ayesha's Kitchen

Ayesha’s Kitchen

Crispy Chicken Strips

One of my favorites………

Ayesha's Kitchen

Ayesha’s Kitchen

Ingredients:

  • Oil for deep frying

FOR CHICKEN

  • 2 large chicken breasts (cut into strips)
  • 2 eggs
  • 2 tbspns hot sauce (tabasco/ chilli/ frank)
  • 2 tbspns vinegar/ lemon juice
  • 2 tbspns soy sauce
  • Salt and pepper to taste
  • A sprinkle of chicken salt
  • ½ tspn white pepper
  • 8 tbspns corn flour
  • 1 tspn garlic paste

FOR COATING

  • A sprinkle of mix Italian herbs
  • 1 cup bread crumbs (panko/ fresh/ fine crushed)
  • ½ cup self-rising flour
  • Some red chilli flakes
  • Some salt/ chicken salt

Procedure:

-Take a large mixing bowl and place everything (except coating ingredients) along with chicken in it. Mix and keep aside for 30 mins in the fridge.

-Mix all the ingredients given for coating in a coating plate (shallow plate).

-Now coat each marinated chicken strip in the coating mix place them one layered on a tray lined with butter paper.

-When done with all the strips, refrigerate for 15 minutes. Meanwhile heat your deep fryer to 180 degrees Celsius.

-Fry the coated chicken strips until they are golden brown and crispy.

-Serve hot with fries and ranch sauce.