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Apple Almond Tart

This tart made mainly with almond flour and covered with apple is delicious, perfect at any time of the day…

This is a super, really super easy tart recipe, mix all the ingredients for the “batter” or “crust” whatever you want to call it…pour on the pan, layer the slices of apples on the batter and bake.

– Is this a tart even it does not have a crust?

Okay, let’s call it crustless tart…

– Why is this tart is so easy to bake?

Because it is crustless…no need to fuss with pie crust… it is made with almond flour with a layer of apple, the texture is between a cake and pie. Moist and buttery.

– What the difference between this almond tart and frangipane?

Both are made with almond flour…frangipane is more of a filling, as this is more like cake batter, egg and butter.

– How easy it to make this apple almond tart?

As a matter of fact, it so easy that I already made a three times. The tart stays super fresh and moist for a couple of days or you can store in the refrigerator and bring to room temperature when serving.

Should I use vanilla or almond extract?

It is really up to you, I tried both and both are delicious, but my husband prefers the one baked with almond extract…feel free to use whatever flavor you like.

– Are you ready to try this recipe?

Ingredients:

  • 100 g unsalted butter, melted
  • 110 g almond flour
  • 70 g cake flour
  • ½ teaspoon baking powder
  • ¼ teaspoon salt
  • 100 g sugar
  • 2 whole large/jumbo eggs
  • 1 teaspoon of vanilla extract or almond extract
  • Apples of your choice
  • Powdered sugar

Method:

Pre-heat oven to 325oF.

In a medium bowl sift together almond flour with the cake flour.

Add the salt, baking powder and sugar. Mix well.

In another small bowl, gently beat the two eggs and pour into the flour mix.

Mix until all the ingredients are well combined.

Add the melted butter into the mixture and combine gently until all the butter incorporates into it.

Pour the batter into a tart pan and smooth evenly.

Slice the apples (I left the skin) and layer on the batter.

Bake for approximately 35 to 40 minutes.

Remove the tart from the oven and let it cool on a wire rack.

Sprinkle powdered sugar before serving.

– If you enjoy this simple recipe, please check these out…

Thank you for visiting Color Your Recipes…have a colorful week!




Passion Fruit Curd Layer Cake

This cake is layered with homemade passion fruit curd, super light, fluffy with a creamy rich and fragrant curd…perfect for any occasion.

I already make 3 batches of passion fruit curd…and twice this layered cake. The cake just disappears…it is true I share with friends and family, but I can guarantee that the cake will not stay long in the refrigerator.

– What is a better way to serve the fragrant passion fruit curd?

In between layers of light and fluffy vanilla chiffon cake

– Why is this cake so delicious?

Imagine a bite of super light cake loaded with fragrant, tangy and slightly sweet passion fruit curd…do I need to say more? If you believe in magic…this cake is magical…

– Did I convince you to try this cake?

Ingredients:

  • 5 jumbo/large eggs separated
  • 65 g vegetable oil
  • 65 g milk
  • 110 g cake flour, shifted
  • 1 pinch salt
  • 1 ½ teaspoons vanilla extract
  • 85 g sugar
  • 10 g vinegar
  • Homemade Passion Fruit Curd (recipe HERE)

Method:

Preheat oven at 275oF.  Line a 14 x 9 inch (36 cm x 23 cm) jelly pan with parchment paper.

In a small bowl, mix cake flour with salt, and set aside.

In a medium bowl, stir together egg yolks, milk, oil and vanilla extract.  Add the sifted mix of cake flour and salt to the egg yolk mixture. Mix well until smooth and all the flour is well incorporated, resembling a pancake mix batter.

In a large bowl of a hand-held mixer or stand mixer whisk the egg white with the vinegar until large bubbles form. Add the sugar slowly into thirds. Whisk until medium/firm peaks form. Do not over beat, the meringue should be shiny and form soft but firm peaks.

Add about ⅓ of the meringue to the egg yolk mixture and mix gently until all the egg white is incorporated to the batter.

Pour the egg yolk mix to the remaining meringue and fold gently until all the egg white is combined to the batter.

Pour the batter into the prepared baking sheet and spread evenly. Gently tap the pan against the counter to remove excess of air bubbles. Lower the temperature to 275oC and bake for approximately 20 minutes or until a toothpick inserted in the middle of the cake comes out clean.

Remove cake from the oven and transfer it with its parchment paper onto a wire rack and let it cool.

Flip the cake to another piece of parchment paper of silicone mat.

Peel the parchment paper from the cake and cut into 3 equal sections.

Roll the cake gently, then unroll it spread a layer of lemon curd and roll it back. Wrap tightly with a plastic wrap. Repeat the same procedure with the other half piece of cake.

Place the cake roll in the refrigerator for a couple of hours before serving.

– If you like this Swiss cake roll, you might want to look at these dessert recipes…

Thank you for visiting Color Your Recipes…have a colorful week!




Lemon Cake Roll with Lemon Curd

Love Lemons? This is a perfect and simple cake roll loaded with lemon…in the cake batter and filled with homemade lemon curd…indeed perfect for lemon lovers.

All my lemon trees are packed with lemons…I already sent buckets and buckets of lemons to family and friend…besides adding slices of lemon to water and making drinks…lemon curds is another my favorite way to use up the lemons.

– What cake recipe is in this cake roll?

This cake roll is super light as I used a very similar recipe to the chiffon cake recipe and added fresh lemon zest to the cake batter.

– Why is this cake roll so delicious?

Well, filling the roll with freshly homemade lemon curd is the answer…super tangy and lemony…and bursting with lemon…so refreshing!

– Homemade Lemon Curd?

Yes and yes, it is so easy to make and so versatile…I love adding to yogurt, cakes, tarts and eat by spoon…check the recipe here.

– Are you ready to try this recipe?

This recipe can make two cake rolls.

Ingredients:

  • 5 eggs
  • 60 g vegetable oil (I used sunflower)
  • 60 g milk
  • 1 teaspoon vanilla extract
  • 100 g cake flour
  • 1 pinch salt
  • 1 ½ teaspoon lemon zest
  • 8 g white vinegar
  • 100 g sugar

Method:

Preheat oven at 350oF.  Line a 12 x 17 inch (31 cm x 43 cm) jelly pan with parchment paper.

In a small bowl, mix cake flour with salt, and set aside.

In a medium bowl, stir together egg yolks, milk, oil, vanilla extract and lemon zest.  Add the sifted mix of cake flour and salt to the egg yolk mixture. Mix well until smooth and all the flour is well incorporated, resembling a pancake mix batter.

In a large bowl of a hand-held mixer or stand mixer whisk the egg white with the vinegar until large bubbles form. Add the sugar slowly into thirds. Whisk until medium/firm peaks form. Do not over beat, the meringue should be shiny and form soft but firm peaks.

Add about ⅓ of the meringue to the egg yolk mixture and mix gently until all the egg white is incorporated to the batter.

Pour the egg yolk mix to the remaining meringue and fold gently until all the egg white is combined to the batter.

Pour the batter into the prepared baking sheet and spread evenly. Gently tap the pan against the counter to remove excess of air bubbles. Lower the temperature to 285oC and bake for approximately 20 minutes or until a toothpick inserted in the middle of the cake comes out clean.

Remove cake from the oven and transfer it with its parchment paper onto a wire rack and let it cool.

Flip the cake to another piece of parchment paper of silicone mat.

Peel the parchment paper from the cake and flip it back to the parchment paper. Cut the cake into half and then the parchment paper underneath the cake.

Roll the cake gently, then unroll it spread a layer of lemon curd and roll it back. Wrap tightly with a plastic wrap. Repeat the same procedure with the other half piece of cake.

Place the cake roll in the refrigerator for a couple of hours before serving.

– If you like this Swiss cake roll, you might want to look at these dessert recipes…

Did you know that adding lemon to your drinking water is much healthier than juices and sodas? Lemon contains a lot of vitamin C which will enhance your immune system, lower your risk of stroke, lower your blood pressure, and even increase the absorption of iron from your diet. Moreover, deficiency in vitamin C although not common in US it can cause scurvy.

Thank you for visiting Color Your Recipes…have a colorful week!




Taiwanese Honey Castella Cake with Bee K’onscious

This cake is lightly sweetened with Bee K’onscious raw honey…it is very delicate, soft and it melts in your mouth.  Great as it is or served with a dollop of fresh whipped cream.

Before I continue…I need to disclose the following…I received a sample of Organic Raw Bee K’onscious honey for review purpose and I was not financially compensated for this post, all the opinions are completely mine own based on my experience.

I saw and heard of raw honey but never had the chance to try, so when the company contacted me, I thought that it was a good opportunity to give a try…so here I am writing this post…and I am glad I did…as a matter of fact, I already baked this cake twice and ready for the third time…

– What is raw honey?

Raw honey is processed differently as compared to the regular honey. Apparently ray honey contains more minerals, vitamins and bioactive plants compounds. Moreover, raw honey contains bee pollen with are not found in regular honey due to processing.

– How the Taiwanese Castella cake tastes with Organic Brazilian Raw Honey?

Well, the raw honey is not as sweet as the regular ones, giving the cake a light and delicate flavor of honey, not overwhelming…indeed a great addition to the already refined cake. I hope you are not “tired” of Taiwanese Castella Cakes…

– Are you ready to check the recipe?

Ingredients:

  • 6 large eggs (total weight of approximately 300g) separated, (make sure the bowl with egg white does not contain any trace of grease)
  • 70 g vegetable oil (I used sunflower)
  • 60 g organic raw honey
  • 60 ml milk
  • 1 teaspoon vanilla extract
  • 100 g cake flour
  • 1 pinch salt
  • 10 g white vinegar
  • 60 g white sugar (depending on your taste)

Method:

Preheat oven at 300oF

In a small pan, add the vegetable oil and place in a low heat until small bubbles appear on the side of the pan.

Pour the warm/hot oil into a heat resistant bowl and add the sifted cake flour, mix well to form a thick paste. Add the raw honey and then the milk.

Add the egg yolks 3 at the time, mixing well into the batter each time.

Add the vanilla extract, the batter will be somehow. Mix until well combined, at this point the mixture will resemble a thin pancake batter.

In a large bowl of a hand-held mixer or stand mixer whisk the egg white with the vinegar until large bubbles form.

Add the sugar slowly into thirds. Whisk until soft peaks form (very important that the egg whites are SOFT PEAKS). Do not over beat, the meringue should be shiny and form soft peaks.

Add about ⅓ of the meringue to the peanut butter/egg yolk mixture and mix gently until all the egg white is incorporated to the batter.

Pour the peanut butter/egg yolk mix to the remaining meringue and fold gently until all the egg white is combined to the batter. Do not over mix.

Pour the batter into 2 loaf pans (20 cm x 7 cm or 7 ¾ x 2 ¾ inch) lined with parchment paper.  Tap gently the pan to remove excess of air bubbles.

Place the pan into a tray and fill with approximately 2 cm or ¾ inch of hot water and place into the oven.

Bake for approximately 45 minutes, then decrease the temperature to 285oF and bake for another 10 minutes or until a wooden stick inserted in the middle of the cake comes out clean.

Remove the pans from the oven and the cake from the pans. Let is sit on a wire rack.

Gently remove the parchment paper and let it cool completely on the wire rack.

Serve at room temperature or cold.

Keep the cake in the refrigerator for up to 7 days, although it will be all gone by then.

– Would like to see more light cakes recipe?  Check these out…

Thank you for visiting Color Your Recipes…have a colorful week!




Taiwanese Peanut Butter Castella Cake

I know, you probably have never heard of peanut butter cake…once you try this cake, I can guarantee that you will be in love with it…

Being in the kitchen take my mind away from the surreal reality and for a few hours I forget the circumstances that we are all living now, therefore I have been coming up with many different recipes using what I have available in the kitchen.

– Have you ever heard of peanut butter castella cake?

Well, there is always the first time for everything right? It was for me and my husband…and yes, this one of the products of the lock down…

– How come peanut butter castella cake?

Here at home my husband is peanut butter fanatic…and I am more like an almond butter, and we both like the chunky ones…

We got the peanut butter at Costco and just realized that it was creamy…as you know everything at Costco is humongous…he finished one jar and gave up on the second one as we went back to his chunky peanut butter…

After starring at the jar for a while I had one of those “AHA” moments…how about cake? I will use in the same way I used to bake the Taiwanese Cream Cheese Castella Cake, by substituting the cream cheese for the peanut butter…so this is how I came up with this cake.

– How the peanut butter castella cake taste?

Well, I must admit, my husband loved it…the cake has a very delicate texture, light, soft, almost melting in your mouth, and yes, tasted like peanut butter, nutty and almost creamy…with cake texture…

– Peanut butter in the cake batter?

Yes…yes, you read it right…there is peanut butter in the cake batter…

– Should we explore the recipe?

Ingredients:

  • 6 large eggs, separated
  • 120 g organic creamy peanut butter
  • 50 g vegetable oil
  • 150 g milk
  • 1 teaspoon vanilla extract
  • 90 g cake flour, sifted
  • 110 to 120 g sugar
  • 10 g vinegar
  • 75 g water

Method:

Preheat oven at 285oF

In a small pan, mix together the peanut butter, oil, and milk.  Place in a low heat until small bubbles appear on the side of the pan. Remove and add the sifted cake flour, mix well to form a thick paste.

Add the egg yolks 3 at the time, mixing well into the batter each time.

Add the vanilla extract, the batter will be very thick, add the water to the mixture. Mix until well combined, at this point the mixture will resemble a pancake batter.

In a large bowl of a hand-held mixer or stand mixer whisk the egg white with the vinegar until large bubbles form.

Add the sugar slowly into thirds. Whisk until soft peaks form (very important that the egg whites are SOFT PEAKS). Do not over beat, the meringue should be shiny and form soft peaks.

Add about ⅓ of the meringue to the peanut butter/egg yolk mixture and mix gently until all the egg white is incorporated to the batter.

Pour the peanut butter/egg yolk mix to the remaining meringue and fold gently until all the egg white is combined to the batter. Do not over mix.

Pour the batter into 2 loaf pans (20 cm x 7 cm or 7 ¾ x 2 ¾ inch) lined with parchment paper.  Tap gently the pan to remove excess of air bubbles.

Place the pan into a tray and fill with approximately 2 cm or ¾ inch of room temperature water and place into the oven.

Bake for approximately 60 minutes or until a wooden stick inserted in the middle of the cake comes out clean. Increase the temperature to 300oF and bake for another 5 minutes, to brown the top of the cake.

Remove the pans from the oven and the cake from the pans. Let is sit on a wire rack.

Gently remove the parchment paper and let it cool completely on the wire rack.

Serve at room temperature or cold.

Keep the cake in the refrigerator for up to 7 days, but I guarantee you that it will be gone way before the 3 days.

– More cake recipes? Check these out…

Did you know that peanut is a legume? Peanut butter contains saturated fat and unsaturated fat, with similar ratio to olive oil.  Studies have been shown that consumption of nuts or peanut butter are healthy and lower the development of heart disease and type 2 diabetes. Due to its high fat and caloric content nuts should be consumed in moderation.

Thank you for visiting Color Your Recipes…have a colorful week!




Indonesian Vanilla Chiffon Cupcake

These chiffon cupcakes are soft, moist and loaded with vanilla flavor…they melt in your mouth…and yes, perfect for any occasion.

I was approached by Nilsen-Massey to review one of their latest products, Ugandan Pure Vanilla Extract or Indonesian Pure Vanilla Extract…I decided on the Indonesian Vanilla as it was described “as perfect for high-heat applications and for its strong flavor with woody, smoky notes”.

Please note that I received the sample of the product free of charge for review purpose and I was not financially compensated for this post, all the opinions are completely mine own based on my experience.

In this recipe I separated egg whites from the yolks, therefore, I thought it was a great opportunity to share “How to Separate Eggs and Whisk” with you, as this video is part of the, “Better Your Bake” campaign.

Nielsen-Massey extracts are my favorite. I have been using them sinceI  was introduced to it years ago…and yes, they have a variety of extracts that can accommodate all your baking needs.

– Why should you make these Indonesian Vanilla cupcakes?

Not only these cupcakes are perfect for any occasion, most importantly you can eat them plain or dress them anyway your heart desire…

– How these cupcakes taste?

They are light, super soft and melt in you mouth, and yes, they can be store in the refrigerator for days  in airtight containers without loosing its texture.

– Can I use different size?

Absolutely, you can use the conventional cupcakes liner, any size, just make sure to adjust the baking time.

– Ready for the recipe?

Ingredients:

  • 5 large eggs (total weight of approximately 300g) separated, (make sure the bowl with egg white does not contain any trace of grease)
  • 60 g vegetable oil (I used sunflower)
  • 55 g milk
  • 1 teaspoon Indonesian Vanilla Extract
  • 80 g cake flour
  • 1 pinch salt
  • 10 g white vinegar
  • 85 g sugar

Method:

Preheat oven at 325oF.

Place the vegetable oil in a small pan, heat (low) the oil until approximately 70oC (simmering). Remove the pan from the heat and add the sifted flour in the oil, mix well to form a thick paste.

Add the milk to the flour mixture and stir, then add the egg yolks one at a time, mixing well into the batter.

Add the vanilla extract and the salt, the mixture will resemble a pancake batter.

In a large bowl of a hand-held mixer or stand mixer whisk the egg white with the vinegar until large bubbles form. Add the sugar slowly into thirds. Whisk until medium/firm peaks form. Do not over beat, the meringue should be shiny and form soft but firm peaks.

Add about ⅓ of the meringue to the egg yolk mixture and mix gently until all the egg white is incorporated to the batter.

Pour the egg yolk mix to the remaining meringue and fold gently until all the egg white is combined to the batter. Do not over mix.

Scoop the batter into paper lined cups about ⅔ way full.  Tap gently the cups (or tray) to remove air bubbles.

Lower the temperature to 300oF and bake in water bath for 35 to 45 minutes or until the cake is cooked throughout.

Remove pan from the oven and carefully place the cupcakes on a wire rack to cool completely.

Frost the cooled cupcakes as desired. Best to keep them in the refrigerator until time to serve.

– More cake recipes? Check these out…

Did you know that vanilla is derived from a species of orchid? According to Wikipedia, vanilla is the second most expensive spice after saffron. There are three major species of vanilla, Madagascar and Indonesia produce two thirds of the world’s supply of vanilla.

Thank you for visiting Color Your Recipes…have a colorful week!




Mocha Chiffon Cake

Light and airy cake made with chocolate and a hint of coffee…perfect for the afternoon tea or make it elegant by decorating as you like.

I have been baking lots of cake lately and chiffon cake still one of my favorites…it is so easy and stays fresh and moist for days…depending on my mood I serve the cake with fresh fruit, some confectionary sugar or when needed I dress the cake with fresh whipped cream or layers of ganache.

The combination of flavors is unlimited, chocolate, coffee, orange, lemon, strawberry, vanilla… just to give some examples.

– What is chiffon cake?

Chiffon cake is very light, airy and fluffy cake made mainly with vegetable oil, eggs, sugar, cake flour and any liquid from milk to juices.

– What is the method used for chiffon cake?

Chiffon cake does not use any baking agent or butter, only vegetable oil and egg whites beaten into meringue as a leavening agent.

– Why should you make chiffon cake?

Because the texture is super soft, light and moist and almost melts in your mouth. Moreover, you can make it with all kind of flavors and serve plain or with any kind of frosting you desire.

– Why you should not be intimidated by chiffon cake?

There is really no secret…just mix the egg yolk portion with all the liquids and flour, set aside and beat the egg white to meringue until the soft-stiff peaks forms…fold gently and bake…

In my opinion the trick is to beat the meringue to the right stage and fold correctly…other than these two steps, there is really nothing scary about the baking the perfect chiffon cake or any kind of foam cake.

– Should we look at the recipe?

Ingredients:

  • 4 large eggs separated (make sure the bowl with egg white does not contain any trace of grease)
  • 60 g vegetable oil (I used sunflower)
  • 60 g milk
  • 1 teaspoon instant coffee
  • ½ teaspoon vanilla extract
  • 65 g cake flour
  • 15 g cocoa powder
  • 1 pinch salt
  • 6 g white vinegar
  • 80 g sugar

Method:

Place a tray with water in the oven and preheat oven at 325oF.

In a small bowl, mix cake flour, cocoa powder and salt, set aside.

Add the instant coffee into the milk, stir until all the coffee granules are dissolved.

In a medium bowl, stir together egg yolks, oil, milk with coffee, vanilla extract. Add the sift the mix of cake flour, cocoa and salt to the egg yolk mixture. Mix well until smooth and all the flour is well incorporated, resembling a pancake mix batter.

In a large bowl of a hand-held mixer or stand mixer whisk the egg white with the vinegar until large bubbles form. Add the sugar slowly into thirds. Whisk until medium/firm peaks form. Do not over beat, the meringue should be shiny and form soft but firm peaks.

Add about ⅓ of the meringue to the egg yolk mixture and mix gently until all the egg white is incorporated to the batter.

Pour the egg yolk mix to the remaining meringue and fold gently until all the egg white is combined to the batter.

Pour the batter into a 7 x 4 ½ inch angel cake pan and spread evenly. Gently tap the pan against the counter to remove excess of air bubbles. Bake at 325oF for 30 minutes and lower the temperature to 300oF and bake for another 15 minutes.

Remove cake from the oven and invert the pan (turn the cake upside down) and place on a cup or any surface so the cake is suspended. Let it cool completely before removing the cake from the pan.

Remove the cake by gently running a thin spatula around the pan releasing the cake. Run the spatula along the base to remove the cake completely from the pan.

Decorate as desired.

– Looking for more cake recipe? Please check the recipes below…

Did you know that chiffon cake is a kind of foam cake? Foam cakes are basically made with eggs, sugar flour and very little oil. These cakes are light and airy due to the egg whites which are beaten separated from the egg yolks.

Thank you for visiting Color Your Recipes…have a colorful week!




Guava Swiss Roll

This soft and delicate chiffon base cake rolled with a layer of guava jam is super delicious, an exotic fusion between Latin and Asian…all in one bite.

– Why this guava swiss roll is different?

The recipe is a mix of Asian inspired chiffon cake filled with the very popular Latin American guava jam/paste., and the combination is a sweet and distinct guava jam in between a super soft and moist chiffon cake.

– Guava paste/jam?

Well, back in Brazil we used to have all sort of desserts with guava paste (goiabada) in cakes, pies, cookies, donuts you named it, and it could be by itself or with cheese, yes, you read it right, cheese…which it’s called Romeo and Juliet…the combination of the sweet guava paste and the saltiness of the cheese is amazing…it really wakes your palate…with all this said, when I saw the guava jam in my refrigerator I got the inspiration to use as a filling for the cake roll.

– Can I make this roll is advance?

Absolutely, you can make a couple of days in advance, store in the refrigerator and remove two hours before serving and let it reach room temperature or serve it cold. The cake is delicious accompanied by a cup of tea of coffee.

Ingredients:

  • 3 large eggs separated (make sure the bowl with egg white does not contain any trace of grease)
  • 45 g vegetable oil (I used sunflower)
  • 45 g milk
  • ½ teaspoon vanilla extract
  • 60 g cake flour
  • 1 pinch salt
  • 6 g white vinegar
  • 60 g sugar

Method:

Preheat oven at 275oF.  Line a 9 x 13 inch (23 x 33 cm) jelly pan with parchment paper.

In a small bowl, mix cake flour with salt., and set aside.

In a medium bowl, stir together egg yolks, oil, milk, vanilla extract. Add the sifted mix of cake flour and salt to the egg yolk mixture. Mix well until smooth and all the flour is well incorporated, resembling a pancake mix batter.

In a large bowl of a hand-held mixer or stand mixer whisk the egg white with the vinegar until large bubbles form. Add the sugar slowly into thirds. Whisk until medium/firm peaks form. Do not over beat, the meringue should be shiny and form soft but firm peaks.

Add about ⅓ of the meringue to the egg yolk mixture and mix gently until all the egg white is incorporated to the batter.

Pour the egg yolk mix to the remaining meringue and fold gently until all the egg white is combined to the batter.

Pour the batter into the prepared baking sheet and spread evenly. Gently tap the pan against the counter to remove excess of air bubbles. Bake at for 20 minutes or until a toothpick inserted in the middle of the cake comes out clean. Remove cake from the oven and transfer it with its parchment paper onto a wire rack and let it cool.

In the meantime, add a little water to the guava jam, and cook until smooth. Let it cool.

Assembly

To peel off the parchment paper, place another piece of parchment paper or silicone mat on the cake with a pan, flip the cake and remove the parchment paper from the cake.  Place the parchment paper again on the cake and flip the cake one more time. Remove the silicone mat of the parchment paper.

Roll the cake from the short end and let it settle for 10 minutes. Unroll the cake and spread a layer of guava jam (or any of your preference), gently re-roll the cake back while peeling the parchment paper off. Cut the edges from both sides.

Transfer to a serving plate. Serve at room temperature or chilled.

– If you enjoy this recipe, you might want to take a look at these…

Did you know that guava is rich in vitamin C and dietary fiber? Because guava contains high amount of pectin it is commonly used to make jams, paste, preserve.




Double Coconut Cake

If coconut is your thing, you will love this recipe of double coconut cake.  It is coconut in every layer of this cake. Creamy coconut cream in between moist coconut cake.

I love coconut, but somehow I do not bake often with it…cannot explain…well…I just put an end to it with this double coconut cake. Double?  Yes, there is coconut milk in the white cake and coconut milk as well as shredded coconut in the filling.

This cake was adapted from Desserts Magazine, Issue 13, I halved the recipe and instead of using round pans, I used a jelly pan, cut into three and layered making a rectangular cake. The original recipe has a third layer of frosting, I decided to skip and just covered with more coconut pastry cream and coat with toasted coconut to give some crunchiness.

The size of this cake is just perfect for a small gathering or for an intimate dinner. By not covering the whole cake, exposing the layers, make this cake very…very…I don’t have the word for it…but somehow elegant and rustic at the same time.

 

Ingredients:

Coconut Cake

  • 1 cup sifted cake flour
  • 1 teaspoon baking powder
  • ½ teaspoon salt
  • ¼ cup unsalted butter, room temperature
  • ⅔cup granulated sugar
  • 1 teaspoon vanilla extract
  • ½ cup coconut milk
  • 2 large egg whites, room temperate
  • 1 pinch cream of tartar

 

Coconut Pastry Cream

  • ½ cup milk (I used non-fat)
  • ½ cup coconut milk
  • 2 tablespoons granulated sugar
  • 2 large egg yolks
  • 1 tablespoon corn starch
  • ½ tablespoon all-purpose flour
  • ½ tablespoon unsalted butter
  • ½ teaspoon vanilla extract
  • 1 cup sweetened shredded coconut

Method:

Coconut Cake

Preheat oven to 350F and prepared a 10 x 15 inch size jelly pan.

Sift the flour in a small bowl and add baking powder and salt.

In another bowl beat the butter with half of the sugar until light and fluffy.  Add the vanilla extract and the coconut milk, continue mixing under low speed. Add the flour mix and mix gently with a spatula, just until the flour mix is combined.

In a clean bowl, beat the egg white until foamy.  Add the cream of tartar and continue beat on medium high until soft peak forms. Turn the speed to high and slowly add the remaining sugar until firm, and glossy peaks form.

Gently fold a third of the meringue into the cake batter until combined, then fold in the remaining of the meringue until well combined. Do not over mix.

Spread the cake batter on the prepared jelly pan, smoothing with the spatula.  Bake for approximately 15 minutes or until a wooden stick inserted in the center comes out clean.

Remove the cake from the oven and invert on a wire rack. If parchment paper was used, peel off the paper and let the cake cool completely.

 

Coconut Pastry Cream

While the cake is cooling, in a small bowl whisk together egg yolks, corn starch and flour until a smooth. Set aside.

In a small saucepan combined the two milks, sugar and salt.  Cook until the mixture comes to simmer. Pour slowly into the egg mixture by whisking constantly.  Pour the egg yolk mixture back to the pan and cook over medium heat, whisking constantly until it thickens and comes to a boil. Remove from the heat.

Add vanilla extract and butter, mix gently until the butter melts. Add the shredded coconut and mix until well combined. Place the cream in a bowl and cover with a plastic wrap, press it onto the surface to prevent a “skin” top form. Let it cool and refrigerate until chilled, at least 2 hours.

 

Assembly

Divide the coconut pastry cream into approximately 3 portions. Cut the cake into 3 identical size and spread one portion of the cream into the first layer of cake, alternate with the cream and cake layer and finish with a layer of cream.

Sprinkle toasted coconut onto the cream layer. Refrigerate for at least 1 hour.  Serve cold.

If you enjoy this delicious double coconut cake you might want to try An Asian inspired dessert for Pandan Infused Coconut Milk with Sticky Rice.

Thank you for visiting Color Your Recipes…have a colorful week !




Sponge Cupcake

The recipe calls for cake flour and corn flour therefore these sponge cupcakes are super light and soft. They can be serve plain or with a dollop of cream, jam or even yogurt.

Lately I have been craving for sweets, not the really sweet sweets, something light and yet sweet. After searching on the internet for a while I saw a few recipes for sponge cupcakes and decided to adapt the recipe from here.

This recipe is very simple and easy, and the cupcakes are really light.  You can always add some whipped cream and fresh fruit on top of it, color it as your palate desire.

 

Ingredients:

  • 2 eggs
  • 4 tablespoons sugar
  • 2 tablespoons honey
  • 40 g cake flour
  • 20 g corn flour
  • 1 tablespoon milk
  • 1 tablespoon butter
  • ½ teaspoon vanilla extract
  • 1 pinch tartar

Method:

Pre-heat oven to 350F

Separate the egg yolk from the egg white.

In a medium bowl, sift together cake flour, corn flour and salt.

Beat the egg white until foaming, add tartar, beat a little more and slowly add 2 tablespoons of sugar until soft peaks form. Set aside.

Beat the egg yolk with 2 tablespoons of sugar, honey and vanilla extract until reach a pale yellow.

Mix approximately 1/3 portion of the egg white into egg yolk mixture, mix well gently with a spatula, add in approximately ½ portion of flour mix, always gently, add another 1/3 portion of the egg white into the batter and the flour mix. Finally add the last 1/3 portion of the egg white to the batter.

Add the milk and the melted butter to the batter, always gently to not deflate the egg white.

Pour the batter into paper cups (8 medium muffin’s size). Bake at 350F for approximately 15 to 20 minutes

Remove the cupcakes from the oven. Cool on the rack and serve.

If you enjoy this easy and simple recipe for sponge cupcakes, you might want to take a look at Black Forest Swiss Roll recipe.

Thanks for visiting Color Your Recipes…have a colorful week!