A last minute decision to attend an ice cream workshop was well rewarded with a new friendship. Really had to thank my hubby for being able to baby sit the kids on that weekend.
I wasn’t seated near LT during the class but after class, as the teacher was selling some chocolate on promotion. L agreed to share her purchase with me as it was the last packet.
As we were departing, she invited me to bake along with her some day. Things just go on so naturally after. She helped me to purchase some yuzu juice and I, for coral jelly and things just started rolling from there.
Since I have completed my toppers for tomorrow’s cupcake order, I readily agreed to have a bake along session with her today.
I ask L whether she will be interested to test out Lana Esque Chocolate Cake that DP shared with me. Unfortunately due to a blunder, I forwarded and printed the wrong recipe. Also there isn't any sugar indicated on that recipe. Luckily all is not lost when I phone DP to clarify.
The cake turned out cottony soft but we didn’t have enough time to frost it. She was really kind to give me half the cake. So I came home to complete the second part of this cake.
Verdict: It is still not close to Lana's standard. Next I will try DP's modified version. Overall, my girl likes it but my son finds that it is not sweet.
L also demonstrated how to bake Madeleines that has a hump. In my memory, I think I only attempted it once and it was not a very successful experiment. She really make it looks really easy and not to mention delicious as well. My daughter loves it.
Most importantly, I see that signature humps that madeleine is supposed to have.
I really enjoyed myself so much. Not only we had fun baking together, it also enables me to get to know L better.
I admire her strong faith and I felt so honoured that she shared a miracle that happened in her life.
Her sharing helps me to renew my faith.
Thanks so much L!
Lana Esqu Chocolate Cake
What you need:
202g plain flour
79g cocoa powder
1 tbsp baking powder
1 tsp salt
½ cup vegetable oil
200g castor sugar
7 eggs yolk
192g boiling water
2 tsp vanilla extract
7 egg white
½ tsp cream of tartar
50g castor sugar
Preheat oven to 165ºC and line the bottom of 2 round 9" baking pans with baking paper. Do not line the sides or brush with oil/butter as the chiffon cake needs to be able to "cling" to this to rise.
Beat egg whites, part of the sugar and cream of tartar till stiff.
Combine cocoa powder and boiling water to form a paste.
In a separate bowl, combine dry ingredients (sift first), egg yolks, cocoa paste, oil, sugar and vanilla and mix well.
Fold egg whites into the egg yolk mixture.
Bake for about 40 minutes or until a skewer inserted into the middle of the cake comes out clean.
Let cakes cool in pan.
3 cups water
1/2 teaspoon salt
90g cocoa powder
1 cup water
Combine cocoa powder and cornstarch and mix with 1 cup water to make a smooth paste.
Bring other ingredients to a boil.
Take off the heat and add in the cocoa paste.
Return to heat and stir till thickened. I used a balloon whisk for this.
Keep stirring/whisking while it cools to avoid a skin forming on top of the custard.
Split the cakes into half horizontally.
Brush with a little milk, slap on the custard, put on another layer etc. Cover cake with custard.
Refrigerate for several hours before serving. The cake really tastes a LOT better so resist the temptation to eat it straight away!