Second Chance

When I told my mother that I wanted to attempt the lemon chiffon cake again, she immediately pooh-poohed my idea. She reminded me that the last time I did it, it turned out to be a very sour lemon sponge cake instead. Blah blah blah. As if I needed any reminders of the last boo-boo. ‘Gimme a second chance! I am sure I will get it right this time.’ I protested. At least, I hoped that I will get it right this time. I revised the recipe a little, after learning from my mistakes. I added 2 lemons instead of 3, and an extra egg white.

The result was pleasing, though not perfect (arghhhh). The addition of lemon extract gave it a great perfumy scent. I wish I can get meyer lemons here though, for I am sure it will make the chiffon cake better. This cake is a nice change from the buttery cookies I have been making for the holidays. Citrusy and light, great as an afternoon snack. Let’s just forget about the 6 egg yolks in it k? :D

Lemon Chiffon Cake

6 egg yolks

7 egg whites

2 1/4 cups (225 grams) sifted cake flour

1cup & 3 tbsp castor sugar

1 tbsp baking powder

1/2 tsp salt

100 ml vegetable oil or safflower oil

Juice of 2 lemons, topping up with water up to 200ml 

2 tsp pure lemon extract

3/4 teaspoon cream of tartar

 

1. Separate the eggs and place the whites in one bowl and the yolks in another.  Cover with plastic wrap and bring them to room temperature. (It is easier to separate cold eggs)  

 

2. Preheat the oven to 175C (350F) and have ready a 10 inch (25 cm) two piece tube pan (ungreased). Place a baking mat into the oven.

 

3. In the bowl of your electric mixer, fitted with the paddle attachment, place the flour, sugar (minus 3 tablespoons), baking powder, and salt.  Beat until combined.  Make a well in the center of the flour mixture and add the egg yolks, oil, diluted lemon juice and lemon extract.  Beat about one minute or until smooth.

 

4. In a separate bowl, with the whisk attachment beat the egg whites until foamy.  Add the cream of tartar and continue to beat until soft peaks form.  Gradually beat in the remaining 3 tablespoons of sugar and beat until stiff peaks form.  With a large rubber spatula or wire whisk, gently fold the egg whites into the batter just until blended (being careful not to deflate the batter). 

 

5. Pour the batter into the ungreased tube pan and bake (on the baking mat) for about 55 to 60 minutes, or until a wooden skewer inserted into the center of the cake comes out clean.  Immediately upon removing the cake from the oven invert the pan and place on a bottle or flat surface so it is suspended over the counter.  Let the cake cool completely before removing from pan (about 1 1/2 – 2 hours).

 

Just in time…

I swear that I wanted to do this long ago. Somehow, I just didn’t get down to doing it. It’s a good thing I made it just in time (at the very last minute!) for Christmas. I soaked my raisins overnight, so they have a really nice flavour. The result was a not too boozy bread.  I didn’t add any citrus peels because I don’t really dig them. I added both black and golden raisins, as well as candied cherries. I reckon some walnuts would be good too. I will be sending this to YeastSpotting! Anyhoos, Merry Christmas again all!!

Christmas Stollen

100g raisins, soaked in rum for at least 5 hours

50g candied cherries

For the dough

40g sugar

250g bread flour

¾ tsp instant yeast

½ tsp salt

2 tbsp rum

½ tsp cinnamon

10g milk powder

65g butter, softened

60g butter, melted

Powdered sugar for topping (optional)

1.       In your mixing bowl, add instant yeast, milk and sugar. Let it sit for 15 minutes.

 2.       Next, add flour, salt, rum, cinnamon and milk powder. With dough hook attachment, mix on low speed and gradually increase to medium speed. When a sticky dough is formed, add in the butter and continue to mix on medium until the dough cleans the bowl.

3.       The dough is ready when it is very smooth and elastic. Revert to low speed and mix in the mixed fruit. Put the dough in an oiled bowl, covering with cling wrap. Let it proof for 80 minutes or until it doubles in size.

 

4.       Divide the dough into 2. Knead lightly and roll them into balls. Let them relax for 15 minutes. With a rolling pin, roll a ball into an oval shape about 9 inch long. Fold into half. Press the fold down lightly to secure. Repeat for the second dough ball.

 

5.       Let the dough proof for another 60 minutes, or until double the size. Bake in greased tray at a preheated oven for 30 minutes at 175C (350F). Brush bread with melted butter. Sprinkle powdered sugar when cooled.  

Merry Christmas!

When I was young, danish cookies were one of my favourite. The familiar round and blue tin makes me super happy. I will sneak a few pieces out every time I go pass the kitchen. The sugar coated ones are my favourite, so they are the first to go. Next are the ones with raisins, the plain ones are saved for my brother Nowadays, it seems that nobody gives these danish cookies anymore. I have not eaten them for more than 10 years! When I saw them at Orangette, I knew I have to make them.

These cookies are awfully delicate. The dough is very soft, and a little difficult to handle in humid temperatures like mine. I may add a little more flour in future to get firmer cookies. I resort to freezing them for 10 minutes after cutting them into pig shapes, so that they can be easily transferred to baking sheets. Although they spread a little, I am glad they still managed to mantain their shape pretty well. Merry Christmas to all you readers out there. Oink Oink!   

Real Danish Butter Cookies
Adapted from Orangette

 

2 cups all-purpose flour

½ tsp. baking soda
1 cup unsalted Lurpak butter, softened

½ cup granulated sugar
1 large egg, beaten
3 to 4 Tbsp. sanding or other coarse-grain sugar, such as Turbinado

1. Set racks in the upper and lower thirds of the oven, and preheat to 175C (350F). Line 2 large    baking sheets with parchment.

2. In a medium bowl, whisk together the flour and baking soda.

3. In the bowl of a stand mixer fitted with the paddle attachment, beat the butter until fluffy. Then add the sugar and beat briefly to combine. Add the flour mixture, and beat on low speed until just combined. The dough will appear crumbly, but if you squeeze a bit in your hand, it will cohere. Divide the dough in half.

4. Roll each half between large sheets of plastic wrap into a rectangle approximately 10 by 15 inches, about 1/8 inch thick. Transfer, still in plastic wrap, to a baking sheet, and refrigerate until firm, about 30 minutes. Then remove the top layer of plastic wrap and cut into desired shapes.

5. Brush the tops of the cookies very lightly with the beaten egg, and then sprinkle with sanding sugar. Bake the cookies, 2 sheets at a time, switching positions of the pans halfway through baking, until they are very pale golden, 15 – 18 minutes, depending on size. Cool on the baking sheets for 5 minutes; then carefully slide the cookies, still on the parchment, onto wire racks. Cool completely. Make more cookies with the remaining dough, baking on cooled, freshly lined baking sheets. Makes about 35 cookies.