I absolutely love this chocolate cookie. Treat them like a sugar cookie, roll out the dough and cut out your favourite shapes. They can be decorated with royal icing, butter cream or fondant.
1 cup of unsalted butter (room temperature)
2/3 cup granulated white sugar
1/2 cup brown sugar
1 large egg (room temperature)
2 tablespoons strong coffee or a coffee liqueur (coffee can be made with 1 teaspoon of instant espresso powder with 2 tablespoons of hot water, and cooled)
1 teaspoon vanilla extract
1/2 cup cocoa powder
3 cups all-purpose flour
1/2 teaspoon baking soda
1/4 teaspoon fine salt
METHOD
1.Sift the flour, cocoa powder, baking powder and salt.Set aside.
2.In a large mixing bowl beat together the white sugar, brown sugar and the butter. Beat until
light in colour, about 3 minutes.
3. Add the egg and beat well. Add the coffee or liqueur and beat until incorporated.
4. Add the flour mixture, 1 cup at a time and mix until all the flour is incorporated.
5. Divide the dough in half, form into 2 disc shapes and wrap in plastic wrap.
6. Chill the dough in the fridge for at least 1-2 hours.
7. Roll out the dough to desired thickness on a floured surface and cut out your favourite shapes.
8. Place the cookies onto a parchment or Silpat lined cookie sheet, 1 inch apart.
9. Bake at 350 degrees Fahrenheit (180 Celsius) for 6-8 minutes. The size of your cookies will determine if they need more or less time.
10.Once cookies are baked transfer them to a cooling rack to let them cool.
11.Cookies can be stored for a week at room temperature and they freeze well for 3 months. Make
sure they are well covered in a container.
TIPS FOR BAKING CUT OUT COOKIES
- To ensure even thickness of the dough, use dowels (desired thickness of your cookie) on either side of the dough while rolling. This will also ensure that your cookies bake evenly and at the same time.
- To ensure that your dough doesn't spread while baking refrigerate the cut out cookies on the baking sheet for at least 10 minutes before baking. You can also put them in the freezer for 5 minutes if you are in a hurry.
- To make sure your cookie dough doesn't stick to the cookie cutter, dip the cutter in flour in between
cutting out shapes.
Monday, March 19, 2012
Saturday, March 17, 2012
CAKE TIPS
CAKE FLOUR VS. ALL-PURPOSE FLOUR
For best results when baking cakes, cake flour does produce a more fine, soft texture. Cake flour is a finely milled and typically bleached variety of flour.It also has a lower content of gluten-producing protein. The bleaching process in flour also raises the acidity of the batter, which allows the starch in the flour to absorb more moisture, further enhancing the cakes tenderness. If you can't find cake flour you can substitute 3/4 cup all-purpose flour mixed with 2 tablespoons of cornstarch for each cup of cake flour called for in a recipe.
TEMPERATURE: EGGS, MILK & BUTTER
For a smooth batter you want to make sure that the eggs, milk and butter are at room temperature when mixing them into a cake batter. Cold eggs and milk can harden butter when mixed in. This can result in a curdled appearance. You can heat up butter and milk in the microwave but this is not ideal as overheating can occur. The eggs you can put them in a bowl of warm tap water to bring them to room temperature. Once you put the eggs into warm water the cold eggs will bring the water temperature down so drain the first lot of water and then refill with more warm water from the tap. This should bring the eggs to room temperature after about 5 minutes. Ideally you want to let the butter, milk and eggs come to room temperature on there own but if you have not planned ahead use these techniques.
OVER BEATING BATTER
We have all learned that over beating a batter can cause the cake to become tough due to over working the gluten.. This is the case when you use all-purpose flour as it contains more gluten than cake flour. When using cake flour (very low gluten content) beating it for a short period of time actually helps smooth and aerate the batter. Once the batter is mixed, beat it on high speed for five seconds and you will notice it immediately transforms into a smooth emulsion, ensuring that the ingredients are evenly dispersed.
AIR BUBBLES IN BATTER
Large air bubbles in a cake can be pretty unsightly in a beautiful slice of cake. You can avoid this by dropping the pan onto your countertop to burst any bubbles. Once you have filled your pan with batter and smoothed the top with a spatula drop it from about 3-4 inches above the countertop. The impact will force large air bubbles out and settle the batter in the pan, producing a more even shape. Only do this for cakes leavened with baking powder and baking soda. Egg foam cakes like the Genoise need the air bubbles to rise.
For best results when baking cakes, cake flour does produce a more fine, soft texture. Cake flour is a finely milled and typically bleached variety of flour.It also has a lower content of gluten-producing protein. The bleaching process in flour also raises the acidity of the batter, which allows the starch in the flour to absorb more moisture, further enhancing the cakes tenderness. If you can't find cake flour you can substitute 3/4 cup all-purpose flour mixed with 2 tablespoons of cornstarch for each cup of cake flour called for in a recipe.
TEMPERATURE: EGGS, MILK & BUTTER
For a smooth batter you want to make sure that the eggs, milk and butter are at room temperature when mixing them into a cake batter. Cold eggs and milk can harden butter when mixed in. This can result in a curdled appearance. You can heat up butter and milk in the microwave but this is not ideal as overheating can occur. The eggs you can put them in a bowl of warm tap water to bring them to room temperature. Once you put the eggs into warm water the cold eggs will bring the water temperature down so drain the first lot of water and then refill with more warm water from the tap. This should bring the eggs to room temperature after about 5 minutes. Ideally you want to let the butter, milk and eggs come to room temperature on there own but if you have not planned ahead use these techniques.
OVER BEATING BATTER
We have all learned that over beating a batter can cause the cake to become tough due to over working the gluten.. This is the case when you use all-purpose flour as it contains more gluten than cake flour. When using cake flour (very low gluten content) beating it for a short period of time actually helps smooth and aerate the batter. Once the batter is mixed, beat it on high speed for five seconds and you will notice it immediately transforms into a smooth emulsion, ensuring that the ingredients are evenly dispersed.
AIR BUBBLES IN BATTER
Large air bubbles in a cake can be pretty unsightly in a beautiful slice of cake. You can avoid this by dropping the pan onto your countertop to burst any bubbles. Once you have filled your pan with batter and smoothed the top with a spatula drop it from about 3-4 inches above the countertop. The impact will force large air bubbles out and settle the batter in the pan, producing a more even shape. Only do this for cakes leavened with baking powder and baking soda. Egg foam cakes like the Genoise need the air bubbles to rise.
Friday, February 10, 2012
VANILLA CUPCAKES
I have wanted to put some cupcake recipes on my Blog for a while now. However with teaching and 2 kids, a dog and a house to maintain there seems so little time in the day. Got my cuppa tea and I am ready to to do it!! Here are 3 recipes that I love. I do find though when making cakes or cupcakes for that matter, when you have oil in the batter the cake or cupcake tends to stay moister for longer.
1. THE ULTIMATE VANILLA CUPCAKE
Yield : 16 cupcakes
*1 cup granulated sugar
*1 vanilla bean (slit the bean in half lenghtwise and scrape out the beans)
*1 3/4 cups (175g) cake flour (not self raising)
*1 1/2 teaspoons baking powder
*1/2 teaspoon baking soda
*1/2 teaspoon salt
*1/4 cup (57 grams) unsalted butter, room temperature
*2 large eggs at room temperature
*1/3 cup (75 grams) full-fat sour cream
*1/4 cup (60 ml) canola or vegetable oil
*1 tablespoon PURE Vanilla extract (don't use imitation)
*2/3 cup (160 ml) whole milk
METHOD
1. Preheat your oven to 350 F (180 C). Make sure the oven shelf is in the middle of your oven.
2. In a small bowl, combine sugar and vanilla seeds. (To get the seeds from the vanilla bean, with a sharp
knife slit the bean in half lengthwise and scrape out the seeds with a spoon) Break the seeds up into the
sugar with the back of a spoon to better infuse the vanilla into the sugar.
3. In a medium bowl (stand mixer bowl) mix the cake flour, baking powder, baking soda, and salt.
4. Add the sugar infused with the vanilla seeds to the flour mixture and mix well.
5. Add the butter to the flour mixture and using the paddle beater mix on a medium-low speed for 3
minutes. Because there is not a lot of butter your mixture will resemble fine bread crumbs.
6. In a small mixing bowl, whisk together the eggs, sour cream,oil, and vanilla extract until well mixed.
7. Add the egg mixture to the flour mixture and beat on medium speed until just combined.
8. Slowly add the milk and mix on low speed until just combined. (The mixture is quite liquid- perfect!)
9. Fill cupcake liners just over 1/2 full.
10. Bake for 14 minutes and test to see if they are done by inserting a toothpick into the centre If it comes
out clean it's done. If they are not done then leave them in the oven for a further 2 minutes. If they are
still not done bake for a further 2 minutes until done. The cupcakes should be light in colour, not golden
brown.
11. When cupcakes are done, remove them from the tin and cool on a wire rack.
Tip: Filling cupcake liners- Because all batters rise differently,some rise alot and some don't, bake a test cupcake with the batter and you can then see how much batter to put in your cupcake liner.
This way you will have perfectly sized cupcakes and you get to eat the test cupcake too!!
2. GOLDEN CUPCAKES (Recipe adapted from Nick Malgieri - "The Modern Baker")
Yield: 18 cupcakes
*2 3/4 cups all-purpose flour
*2 1/2 teaspoons baking powder
*1/4 teaspoon salt
*12 tablespoons (1 1/2 sticks) unsalted butter, room temprature
*1 1/2 cups sugar
*2 teaspoons vanilla extract
*1 teaspoon finely grated lemon zest
*6 large egg yolks
*1 (8-ounce/225 gram) container sour cream
METHOD
1. Set the rack in the middle of the oven and preheat your oven to 350 F (180 C)
2. In a medium bowl combine flour, baking powder, salt and mix well to combine.
3. In a mixing bowl combine butter, sugar, vanilla and lemon zest. Beat well with the paddle atachment
on medium speed until lightened in colour, about 3-4 minutes.
4. Beat in the egg yolks 1 at a time, beating well after each addition.
5. Decrease the speed to lowest setting and add half of the flour mixture, mix until just combined. Stop the
mixer and scrape down the bowl.
6. Beat in the sour cream on low setting and then add the rest of the flour. Once mixed stop the mixer and
scrape down the bowl. Increase the speed to medium and mix the batter for 3 minutes.
7. Scoop the batter into your cupcake liners and bake till golden brown and cooked, about 20 minutes.
8. Cool the cupcakes in the pan on a wire rack for about 5 minutes. Take the cupcakes out and place
them on the wire rack to cool completely.
9. Frost cupcakes with you favourite frosting and enjoy.
3. YELLOW CUPCAKES (Recipe adapted from King Arthur Flour)
Yield: 18 cupcakes
*3/4 cup (6 ounces) unsalted butter
*1 1/2 cups (10.5 ounces) granulated white sugar
*3 large eggs, beaten lightly
*1 teaspoon baking powder
*1 teaspoon baking soda
*3/4 teaspoon salt
*2 1/2 cups (10.5 ounces) unbleached all-purpose flour
*1 cup (8 ounces)yogurt, regular of low fat, plain or vanilla
*2 teaspoons vanilla extract
METHOD
1. Preheat your oven to 350 F. Line cupcake pans with 18 paper or silicone liners.
2. Beat butter and sugar in a large mixing bowl until they are well combined. Add eggs 1 at a time,
beating well after each addition. Once all the eggs are added, beat the batter at high speed with
your electric mixer for 5 minutes, till it's light and fluffy. Stop halfway through and scrape down
the bowl.
3. Add the baking powder, soda and salt to the batter, beating briefly till well combined.
4. Gently stir in flour alternately with yogurt. Now add the vanilla extract and mix.
5. Scoop batter into cupcake liners, about 1/4 cup.
6. Bake cupcakes for 22 minutes until done. Test cupcakes with a toothpick in the centre.
7. Remove cupcakes from the oven and place on cooling rack. Remove them from pan after about 10
minutes.
8. Once cupcakes are cool decorate as you please.
1. THE ULTIMATE VANILLA CUPCAKE
Yield : 16 cupcakes
*1 cup granulated sugar
*1 vanilla bean (slit the bean in half lenghtwise and scrape out the beans)
*1 3/4 cups (175g) cake flour (not self raising)
*1 1/2 teaspoons baking powder
*1/2 teaspoon baking soda
*1/2 teaspoon salt
*1/4 cup (57 grams) unsalted butter, room temperature
*2 large eggs at room temperature
*1/3 cup (75 grams) full-fat sour cream
*1/4 cup (60 ml) canola or vegetable oil
*1 tablespoon PURE Vanilla extract (don't use imitation)
*2/3 cup (160 ml) whole milk
METHOD
1. Preheat your oven to 350 F (180 C). Make sure the oven shelf is in the middle of your oven.
2. In a small bowl, combine sugar and vanilla seeds. (To get the seeds from the vanilla bean, with a sharp
knife slit the bean in half lengthwise and scrape out the seeds with a spoon) Break the seeds up into the
sugar with the back of a spoon to better infuse the vanilla into the sugar.
3. In a medium bowl (stand mixer bowl) mix the cake flour, baking powder, baking soda, and salt.
4. Add the sugar infused with the vanilla seeds to the flour mixture and mix well.
5. Add the butter to the flour mixture and using the paddle beater mix on a medium-low speed for 3
minutes. Because there is not a lot of butter your mixture will resemble fine bread crumbs.
6. In a small mixing bowl, whisk together the eggs, sour cream,oil, and vanilla extract until well mixed.
7. Add the egg mixture to the flour mixture and beat on medium speed until just combined.
8. Slowly add the milk and mix on low speed until just combined. (The mixture is quite liquid- perfect!)
9. Fill cupcake liners just over 1/2 full.
10. Bake for 14 minutes and test to see if they are done by inserting a toothpick into the centre If it comes
out clean it's done. If they are not done then leave them in the oven for a further 2 minutes. If they are
still not done bake for a further 2 minutes until done. The cupcakes should be light in colour, not golden
brown.
11. When cupcakes are done, remove them from the tin and cool on a wire rack.
Tip: Filling cupcake liners- Because all batters rise differently,some rise alot and some don't, bake a test cupcake with the batter and you can then see how much batter to put in your cupcake liner.
This way you will have perfectly sized cupcakes and you get to eat the test cupcake too!!
2. GOLDEN CUPCAKES (Recipe adapted from Nick Malgieri - "The Modern Baker")
Yield: 18 cupcakes
*2 3/4 cups all-purpose flour
*2 1/2 teaspoons baking powder
*1/4 teaspoon salt
*12 tablespoons (1 1/2 sticks) unsalted butter, room temprature
*1 1/2 cups sugar
*2 teaspoons vanilla extract
*1 teaspoon finely grated lemon zest
*6 large egg yolks
*1 (8-ounce/225 gram) container sour cream
METHOD
1. Set the rack in the middle of the oven and preheat your oven to 350 F (180 C)
2. In a medium bowl combine flour, baking powder, salt and mix well to combine.
3. In a mixing bowl combine butter, sugar, vanilla and lemon zest. Beat well with the paddle atachment
on medium speed until lightened in colour, about 3-4 minutes.
4. Beat in the egg yolks 1 at a time, beating well after each addition.
5. Decrease the speed to lowest setting and add half of the flour mixture, mix until just combined. Stop the
mixer and scrape down the bowl.
6. Beat in the sour cream on low setting and then add the rest of the flour. Once mixed stop the mixer and
scrape down the bowl. Increase the speed to medium and mix the batter for 3 minutes.
7. Scoop the batter into your cupcake liners and bake till golden brown and cooked, about 20 minutes.
8. Cool the cupcakes in the pan on a wire rack for about 5 minutes. Take the cupcakes out and place
them on the wire rack to cool completely.
9. Frost cupcakes with you favourite frosting and enjoy.
3. YELLOW CUPCAKES (Recipe adapted from King Arthur Flour)
Yield: 18 cupcakes
*3/4 cup (6 ounces) unsalted butter
*1 1/2 cups (10.5 ounces) granulated white sugar
*3 large eggs, beaten lightly
*1 teaspoon baking powder
*1 teaspoon baking soda
*3/4 teaspoon salt
*2 1/2 cups (10.5 ounces) unbleached all-purpose flour
*1 cup (8 ounces)yogurt, regular of low fat, plain or vanilla
*2 teaspoons vanilla extract
METHOD
1. Preheat your oven to 350 F. Line cupcake pans with 18 paper or silicone liners.
2. Beat butter and sugar in a large mixing bowl until they are well combined. Add eggs 1 at a time,
beating well after each addition. Once all the eggs are added, beat the batter at high speed with
your electric mixer for 5 minutes, till it's light and fluffy. Stop halfway through and scrape down
the bowl.
3. Add the baking powder, soda and salt to the batter, beating briefly till well combined.
4. Gently stir in flour alternately with yogurt. Now add the vanilla extract and mix.
5. Scoop batter into cupcake liners, about 1/4 cup.
6. Bake cupcakes for 22 minutes until done. Test cupcakes with a toothpick in the centre.
7. Remove cupcakes from the oven and place on cooling rack. Remove them from pan after about 10
minutes.
8. Once cupcakes are cool decorate as you please.
Tuesday, November 22, 2011
CHOCOLATE CHIP COOKIES
I have tried many chocolate chip cookie recipes and these were definately one of the best. My favourite cookie of all time is a oatmeal raisin so adding the nuts to this chocolate chip cookie is the way I prefer it. This recipe is adapted from Cooks Illustrated along with tips for making a good cookie.
According to Cook's Illustrated adding melted butter adds a chewiness to the cookie. In this recipe they brown the butter for a lovely flavour but remember when browning butter, use a light coloured pan to see how brown the butter is getting.
Using brown sugar in the recipe gives the cookie a toffee flavour. Make sure the brown sugar you are using is soft and moist because using dry brown sugar will dry out your cookie.
Recipe:
1 3/4cups (8 3/4ounces) unbleached all-purpose flour
1/2 teaspoon baking soda
14 tablespoons unsalted butter
1/2 cup (3 1/2 ounces) granulated sugar
3/4 cups (5 1/4 ounces) packed dark brown sugar
1 teaspoon table salt
According to Cook's Illustrated adding melted butter adds a chewiness to the cookie. In this recipe they brown the butter for a lovely flavour but remember when browning butter, use a light coloured pan to see how brown the butter is getting.
Using brown sugar in the recipe gives the cookie a toffee flavour. Make sure the brown sugar you are using is soft and moist because using dry brown sugar will dry out your cookie.
Recipe:
1 3/4cups (8 3/4ounces) unbleached all-purpose flour
1/2 teaspoon baking soda
14 tablespoons unsalted butter
1/2 cup (3 1/2 ounces) granulated sugar
3/4 cups (5 1/4 ounces) packed dark brown sugar
1 teaspoon table salt
2 teaspoons vanilla extract
1 large egg
1 large egg yolk
1 1/4 cups semisweet chocolate chips or chunks
3/4 cup chopped pecans or walnuts, toasted
Method:
1. Adjust oven rack to middle position and heat oven to 375 degrees. Line 2 large (18- by 12-inch) baking sheets with parchment paper. Whisk flour and baking soda together in medium bowl; set aside.
2. Heat 10 tablespoons butter in 10-inch skillet over medium-high heat until melted, about 2 minutes. Continue cooking, swirling pan constantly until butter is dark golden brown and has nutty aroma, 1 to 3 minutes. Remove skillet from heat and, using heatproof spatula, transfer browned butter to large heatproof bowl. Stir remaining 4 tablespoons butter into hot butter until completely melted.
3. Add both sugars, salt, and vanilla to bowl with butter and whisk until fully incorporated. Add egg and yolk and whisk until mixture is smooth with no sugar lumps remaining, about 30 seconds. Let mixture stand 3 minutes, then whisk for 30 seconds. Repeat process of resting and whisking 2 more times until mixture is thick, smooth, and shiny. Using rubber spatula or wooden spoon, stir in flour mixture until just combined, about 1 minute. Stir in chocolate chips and nuts (if using), giving dough final stir to ensure no flour pockets remain.
4. Divide dough into 16 portions, each about 3 tablespoons (or use #24 cookie scoop). Arrange 2 inches apart on prepared baking sheets, 8 dough balls per sheet.
5. Bake cookies 1 tray at a time until cookies are golden brown and still puffy, and edges have begun to set but centers are still soft, 10 to 14 minutes, rotating baking sheet halfway through baking. Transfer baking sheet to wire rack; cool cookies completely before serving.
Get some milk and enjoy!!!
Monday, November 21, 2011
ICING COLOUR CHART
I am asked by students how to blend certain colours if they don't have the colour they need. Here is a colour chart that may help. Remember, always start with small amounts of colour. Start with the base colour (always the first colour mentioned) and then add small amounts of secondary colours.
ANTIQUE GOLD Add just an extremely small touch of Leaf Green to Golden Yellow
AQUA Sky Blue and Leaf Green
AVOCADO Use Moss Green color
BLACK Our paste color or Royal Blue, Christmas Red, Orange and Lemon
CHARTREUSE 9 parts Lemon Yellow, 1 part Leaf Green
CORAL Creamy peach and a touch of pink or orange and a touch of pink.
FLESH Add just an extremely small touch of Copper to white icing. Ivory can also be used. Light pink with a small amount of brown.
GRAY Add just a touch of Black to white icing.
HUNTER GREEN Kelly Green and a touch of Black
JADE Leaf green, Royal Blue and a touch of Black
LAVENDER Pink and Violet
MARIGOLD Lemon Yellow and Orange
MAROON Burgundy and Red Red
MAUVE Touch of Burgundy with very little Black.
MISTY GREEN Leaf Green, Royal Blue and a touch of Black
MOSS GREEN Our paste color or Violet and Lemon Yellow
MULBERRY Mix Rose with a touch of Royal Blue.
NAVY BLUE Royal Blue and Black
PERIWINKLE Royal Blue and Violet
PLUM Use violet with a touch of Christmas red.
RASPBERRY Pink and Red Red
RUST Orange, Red Red and Brown
SILVER We do not advise attempting to simulate silver color in icing. Instead, add silver leaves or other silver accessories to the cake.
TEAL Use teal paste color or Lemon Yellow and Sky Blue
TURQUOISE Sky Blue and Lemon Yellow
WARM GOLD Use Golden Yellow with just a touch of brown.
This colour chart is using the Wilton Gel colours.
Remember to mix enough icing colour to complete your design as it is very difficult to replicate the same colour twice.
Have fun!!!
ANTIQUE GOLD Add just an extremely small touch of Leaf Green to Golden Yellow
AQUA Sky Blue and Leaf Green
AVOCADO Use Moss Green color
BLACK Our paste color or Royal Blue, Christmas Red, Orange and Lemon
CHARTREUSE 9 parts Lemon Yellow, 1 part Leaf Green
CORAL Creamy peach and a touch of pink or orange and a touch of pink.
FLESH Add just an extremely small touch of Copper to white icing. Ivory can also be used. Light pink with a small amount of brown.
GRAY Add just a touch of Black to white icing.
HUNTER GREEN Kelly Green and a touch of Black
JADE Leaf green, Royal Blue and a touch of Black
LAVENDER Pink and Violet
MARIGOLD Lemon Yellow and Orange
MAROON Burgundy and Red Red
MAUVE Touch of Burgundy with very little Black.
MISTY GREEN Leaf Green, Royal Blue and a touch of Black
MOSS GREEN Our paste color or Violet and Lemon Yellow
MULBERRY Mix Rose with a touch of Royal Blue.
NAVY BLUE Royal Blue and Black
PERIWINKLE Royal Blue and Violet
PLUM Use violet with a touch of Christmas red.
RASPBERRY Pink and Red Red
RUST Orange, Red Red and Brown
SILVER We do not advise attempting to simulate silver color in icing. Instead, add silver leaves or other silver accessories to the cake.
TEAL Use teal paste color or Lemon Yellow and Sky Blue
TURQUOISE Sky Blue and Lemon Yellow
WARM GOLD Use Golden Yellow with just a touch of brown.
This colour chart is using the Wilton Gel colours.
Remember to mix enough icing colour to complete your design as it is very difficult to replicate the same colour twice.
Have fun!!!
RED VELVET CAKE
I have tried a few Red Velvet cakes and this one by Elisa Strauss is my favourite. This cake yields three 9-inch rounds, 1 half sheet (13x18 inch), or 24 cupcakes.
3 ½ cups (14 oz.) cake flour
½ cup unsweetened cocoa powder
1 ½ tsp. salt
2 cups (16 oz.) canola oil
2 ¼ cups plus 1 tbsp. (16 oz.) granulated sugar
3 large eggs
1/3 cup (3 ounces) red food coloring (I like to use the small jar of Wilton "no taste red" gel colour)
1 ½ teaspoons pure vanilla extract
1 ¼ cup (10 oz.) buttermilk
2 tsp. baking soda
2 ½ tsp. white vinegar
2. In a large bowl, sift together the cake flour, cocoa powder, and salt. Set aside.
3. In the bowl of a standing mixer fitted with a paddle attachment, combine the oil and sugar and beat on medium speed until incorporated.
4. Set the mixer to low speed and add the eggs, one at a time, scraping thoroughly between each addition.
5. Add the red food coloring and vanilla and beat until incorporated.
6. Alternately add the flour mixture and buttermilk in two batches, starting with the flour. Scrape down the bowl between each addition until thoroughly combined.
7. In a small bowl, whisk together the baking soda and vinegar. Set the mixer to medium speed. Immediately add the baking soda mixture and beat for 10 seconds.
8. Divide the batter evenly between the cake pans or muffin tins. For 9-inch cake pans, bake 1 hour or until a toothpick comes out clean; for half-sheet pans, bake 45 minutes or until a toothpick comes out clean; for cupcakes, bake 20 to 25 minutes, or until they spring back after being touched.
9. Allow the cake to cool for 20 minutes on a wire rack. Once the cake is cool, turn cakes out onto rack. Remember to turn cakes right side up.
Tip: Cakes can be stored in the freezer for up to five days, tightly wrapped in at least two layers of plastic wrap.
3 ½ cups (14 oz.) cake flour
½ cup unsweetened cocoa powder
1 ½ tsp. salt
2 cups (16 oz.) canola oil
2 ¼ cups plus 1 tbsp. (16 oz.) granulated sugar
3 large eggs
1/3 cup (3 ounces) red food coloring (I like to use the small jar of Wilton "no taste red" gel colour)
1 ½ teaspoons pure vanilla extract
1 ¼ cup (10 oz.) buttermilk
2 tsp. baking soda
2 ½ tsp. white vinegar
PREPARATION:
1. Preheat the oven to 350°F. Brush the bottoms and sides of the pans with shortening and line the bottoms with parchment paper.2. In a large bowl, sift together the cake flour, cocoa powder, and salt. Set aside.
3. In the bowl of a standing mixer fitted with a paddle attachment, combine the oil and sugar and beat on medium speed until incorporated.
4. Set the mixer to low speed and add the eggs, one at a time, scraping thoroughly between each addition.
5. Add the red food coloring and vanilla and beat until incorporated.
6. Alternately add the flour mixture and buttermilk in two batches, starting with the flour. Scrape down the bowl between each addition until thoroughly combined.
7. In a small bowl, whisk together the baking soda and vinegar. Set the mixer to medium speed. Immediately add the baking soda mixture and beat for 10 seconds.
8. Divide the batter evenly between the cake pans or muffin tins. For 9-inch cake pans, bake 1 hour or until a toothpick comes out clean; for half-sheet pans, bake 45 minutes or until a toothpick comes out clean; for cupcakes, bake 20 to 25 minutes, or until they spring back after being touched.
9. Allow the cake to cool for 20 minutes on a wire rack. Once the cake is cool, turn cakes out onto rack. Remember to turn cakes right side up.
Tip: Cakes can be stored in the freezer for up to five days, tightly wrapped in at least two layers of plastic wrap.
Monday, October 10, 2011
YELLOW DOWNY BUTTER CAKE
This cake is one of the best butter cakes I have tried, from baker extraordinaire Rose Levy Beranbaum. I have made cupcakes with this batter and it works perfectly.
Using all egg yolks instead of whole eggs this cake has a rich yellow colour, a soft, fine texture and delicious flavour.
INGREDIENTS
METHOD
Using all egg yolks instead of whole eggs this cake has a rich yellow colour, a soft, fine texture and delicious flavour.
INGREDIENTS
METHOD
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