Salam to all,
The last 2 groceries shopping, I've been buying 500ml bottle pure cream. I don't even know why I bought it. The bottle from the last groceries shopping was dumped into the bin bcos it has expired. This other one that I have in the fridge, expires tomorrow. Next grocery shopping, I'll make sure that my hands won't grab any more cream. Hmmmzzz maybe I should grab the 200ml one instead, just in case I need it ahaakkksss.
Last night, I googled for recipes that requires heavy cream/pure cream as one of the ingredients. I am glad that I stumbled upon this recipe. It was an easy peasy recipe to follow and doesn't require much ingrdedients either. In an attempt to finish whats left of the cream & also for the cake to finish quickly, I drizzled chocolate ganache on it. The cake on its own tastes ordinary but with the dark chocolate ganache, it taste extra ordinary....ohhhh yummmzzz. I can't stop eating it hellllpppppp!!!!
Ok nothing else to blog about. I am gonna prepare my sambal for my nasi lemak. Gonna have nasi lemak with sambal, grilled chicken, fried anchovies, peanuts and omelette on banana leaves for dinner tonight. Oooppsss I have to do the dishes first, Jannah can help me dry them now....finally I have a helper ;)
Source : Angie Tee @ Sea Salt With Food
225 g (8oz/2 Cups) Cake Flour, sifted - I used all purpose flour
2 tsp Baking Powder
¾ tsp Sea Salt - I used table salt
348 g (12.3 oz/1 ½ Cups) Cold Heavy Cream - I used Anchor Pure Cream
3 Large Eggs, at room temperature
1 tsp Vanilla Extract
225 g (8oz/ 1 Cup plus 2 Tbsp) Superfine Sugar
Preheat the oven to 375˚F/190˚C. Coat a 10-cup fluted metal tube pan with baking spray and flour. Shake off the excess flour.
In a medium bowl, whisk together the cake flour, baking powder, and sea salt.
Using a stand mixer fitted with the whisk batter, whip the cream, starting on low speed, gradually raising the speed to medium-high as it thickens, until stiff peaks form.
In another bowl, whisk the eggs and vanilla until just combined.
On medium-high speed, gradually beat the egg mixture into the whipped cream. The mixture will thicken into mayonnaise consistency. Gradually beat in the sugar. It should take about 30 seconds to incorporate it.
Then add half the flour mixture into the cream and, with a large spatula, stir and fold in the flour until most of it disappears. Add the rest of the flour and continue folding and mixing until all traces of flour have disappeared. Scrape the batter into the prepared pan. Run a small metal spatula through the batter to prevent large air bubbles, avoiding the bottom of the pan. Smooth the surface evenly.
Bake the cake for about 30 to 35 minutes, or until a wooden toothpick inserted between the tube and the side comes out clean. Let the cake cool in the pan on a wire rack for 10 minutes. With a small metal spatula, loosen the top edges of the cake and invert the cake onto a wire rack that has been coated lightly with nonstick cooking spray. Cool completely. Lightly dust the cake with icing sugar, if desired.
Chocolate Ganache (Optional)
125 ml cream
150g dark chocolate, chopped
Place the cream and chocolate in a small saucepan over low heat and stir until melted and smooth. Set aside and allow to cool to room temperature.
Spread ganache over the cooled cake to serve.
Pssttt....Jannah had the cake with a fork and a knife. Hmmmzzz macam-macam lah this little girl. Enjoy the rest of ur Sunday peeps ;) TTFN....