Monday, November 14, 2011


I was waiting for a long time to try this cake. It looked soooo.. good and the reviews were great. When SSB announced this month's theme, the first thing that came to my mind was this cake. It yielded a whole dozen of cupcakes. The cake was soft, moist and tasty, but....the eggy smell was overriding everything else. Though i added two sachets of sucre vanille, it still was there, Otherwise the cake was a superhit. Very healthy and tasty for evening tea. The next time i am thinking  of adding lemon zest or orange zest to suppress the eggy smell or does anybody know anyother means to get rid of it ...?

Here is the original recipe. I gave my tweaking fingers some rest and followed the original recipe to a T.

Chiffon CupCakes:
yields 8 large cupcakes (I got 12 medium ones)

Yolk mixture:
40 grams milk
50 grams oil
70 grams egg yolk (about 4 large)
30 grams sugar
70 grams flour
10 grams cornstarch
1/4 tsp baking powder
pinch of salt
1/2 tsp vanilla extract

Egg White mixture:
160 grams egg whites (about 5 large)
1/2 tsp cream of tartar (i used lime juice)
80 grams sugar

1. beat egg whites with cream of tartar until it forms soft peaks. Add sugar gradually and peak to stiff peaks
2. Combine all yolk ingredients and mix until smooth
3. add 1/3 of egg whites to yolk mixture, and whisk to combine. Dump and yolk mixture back into the rest of the egg whites and fold gently until smooth and there are no more white streaks.
4. bake at 340F for 20 minutes.

I am submitting this post to Aspiring Bakers #13: Enjoy Cupcakes! (November 2011) hosted by Min of Min's Blog.

Saturday, November 5, 2011


This is the same cake as this. Only difference is, i substituted lindt 99% dark chocolate with cocoa powder in the original recipe. Everything looked so well done (or so i thought).When i placed the cake in the fridge to set, fate grinned at me. Power played spoil sport; the refridgerator started to defrost thereby water droplets started to drip on the cake. That is why one end of the cake is so untidy. The frosting was vanilla buttercream covered with chocolate gananche and the borders were malt flavoured buttercream.

Now that i have gained some confidence in frosting a cake, the next time, i should try something with freshcream. Baking fairy...are you listening.....?

Tuesday, November 1, 2011


Ladoo... This is what i call my nephew G in bombay. He is such a cute boy that this sweet reminds me of him. The staple of any south indian weddings, this is as versatile as the badusha and the mysorepak. This is another of my own recipe. Handed down from my grandmother, i made some changes. My gm makes the traditional south indian ladoos which are yellow in color and has a sugar basted look and feel in it. I always make this north indian version ladoo which has tiny boondis and is much softer and tastes great, but i have my own doubts about the shelf life (The SI ladoo stays fresh for 10 days in the fridge) .

 OK, now for the verdict, the ladoo tasted great, had the same texture and look, but......, i went wrong with the color and aroma. Out of curiosity, i added a bit more of the orange color (that is why the ladoo has a deeeeeeeeeeeeep color); i should have added pure saffron, i went for the essence instead; The usual elaichi and nutmeg combo gave this dish a nice aroma but the "shree mithai" aroma was lacking. Should do some research to acquire that aroma. Nevertheless the dish was superhit.


Besan Flour - 500 gms
water           - 3 cups
orange color - a pinch

Sugar          -  1000 gms
oil               -   to deep fry
ghee           -   to deep fry
cucumber seeds - to garnish
elaichi, nutmeg - 1 tsp
saffrom essence - 1 tsp

Make a runny batter with the besan flour, water and color. Leave it for 10 mts. Heat a kadai with oil and ghee in equal proportions. Seive the batter through a fine boondi strainer. Make boondis with all the batter.

Prepare sugar syrup of less than one strand (1/2 string) consistency. Put in all the boondis. Simmer the mixture with the lid closed for 10 mts. The boondis should absorb all the syrup and they should not be sticking to each other. Let them cool down until they are warm.Mix in the elaichi/nutmeg powder/essence/  cucumber seeds and shape into ladoos. Enjoy

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