Coconut Cake

This puffy cake is very lovely, I think because of the white on white effect that the icing and flaked coconut created. This cake is a good way of using all egg white that has left from other recipes too, and it’s delicious (and you don’t need to have left egg white to make this one, just make them and keep egg yolks instead). Seven minutes icing is easy to make and when paring with fresh coconut this cake is heavenly. I reduce the amount of the sugar on the icing a little bit but if you love sweetness you can use the original amount. With a cup of hot tea, this cake is a real treat.

Note on May 2010: I reduce the sugar amount from 760g to 620g after I tried to make the cake less sweet 

Coconut Cake

Serves 12

3 ½ cups  cake flour, sifted twice
4 tsp.  baking powder
½ tsp. salt
16 Tbs. (2 sticks) unsalted butter
660 g. sugar (400g/260g)
1 cup  milk
2 tsp. vanilla extract
½ tsp. coconut extract
10 egg whites
5 Tbs. cold water
½ tsp. cream of tartar
1 ½ tsp. light corn syrup
2 cups flaked coconut, fresh or dried

Preheat to 350ºF.
Butter and flour two 9-inch round cake pans. In a large bowl, sift together the flour, baking powder and salt. In the bowl of an electric mixer, beat the butter on high speed until creamy, 4 to 5 minutes. Gradually 400 g. of the sugar and continue beating, scraping down the sides of the bowl, until light and fluffy, 4 to 5 minutes more. Reduce speed to low. Fold the flour mixture into the butter in three parts, alternating with the milk, until smooth. Fold in 1 tsp. of the vanilla and the coconut extract.

In a large, clean bowl, beat 8 of the egg whites with a whisk to stiff peaks. Fold 1/2 cup whites into the batter until blended, then fold in the remaining whites. Divide the batter among the prepared pans. Bake until golden and a toothpick inserted into the centers comes out clean, 30 to 35 minutes. Cool to room temperature.

In a heatproof bowl, combine the remaining 2 egg whites, the remaining 220g. sugar, the water, cream of tartar and corn syrup. In a bowl set over a pan of simmering water but not touching the water, beat the mixture until thick, shiny and double in volume, about 7 minutes. Remove from heat; add the remaining 1 tsp. vanilla and beat until the icing is thick enough to spread, 2 to 3 minutes more.

In a small bowl, combine 1 cup icing and 1 1/2 cups of the coconut; stir to mix. Set 1 cake on a plate, spread the icing evenly over the top and set the other cake on top. Working from top to bottom, spread on the remaining plain icing. Pat the remaining coconut evenly onto the sides and top.

Adaptation from: Williams-Sonoma Website

If you want the original recipe, just click here

CINNAMON SPRITZ COOKIES

I just got a  ................ then I think that I have to try something up to date this time(as I always make some recipes that I have a chance to read them again when it’s about 2 years past). These cookies seen to be very easy for me, and after my long day of work I really want to bake something that not take so much time (I addicted to bake I must say, it’s relax for me and plus I will have delicious things to eat and to give), with a cookie press, making them take a little time. Because cookies are great for giving, making a lot of them is never be too much (my cookies are gone now, after I taste some buttery and cinnamon little pieces, now only half dozen left).

CINNAMON SPRITZ COOKIES

MAKES ABOUT 5 DOZEN

3½ cups	all-purpose flour
1 teaspoon	salt
1 teaspoon	ground cinnamon
2	vanilla beans, halved lengthwise
1 cup	granulated sugar
3 sticks (12 ounces)	unsalted butter, room temperature
2	large egg yolks
2 teaspoons	ground cinnamon mixed with 4 teaspoons granulated sugar

Preheat oven to 350°F.

Whisk together flour; salt, and cinnamon.

Scrape vanilla seeds into a large bowl, and discard pods. Add sugar, and beat with a mixer on medium speed for 3 minutes. Add butter, and beat until pale and fluffy. Beat in egg yolks. Add flour mixture, and beat until just combined.

Attach a wreath disk to a cookie press. Divide dough into 3 portions. Fill press with dough.

Press cookies onto baking sheets, spacing them 2 inches apart.

Bake until barely golden, 9 to 12 minutes. Immediately sprinkle cookies with cinnamon sugar. Let cool slightly, then transfer to wire racks to cool completely. Repeat with remaining dough. Cookies can be stored for up to 1 week.

From: Martha Stewart Living magazine

Issue: December 2007

Chocolate Mousse

I know not all people love chocolate, but for me, having a little cup of chocolate mousse always brighten up my heart. I always use a plastic cup when making chocolate mousse, because it’s easy to store in the fridge, but you can use a nice and lovely cup if you use it for a party. The cocoa mass is the key to give you deep and satisfied chocolate flavor mousse, but if it too much it will lose its gentle touch of the mousse and feel bitter instead. This recipe is very easy, and you can omit rum if you make them for children, it’s still delicious.

Chocolate Mousse

Serve 4

Dark Chocolate (50% cocoa mass) chopped 100 g

Dark Chocolate (70% cocoa mass) chopped 60 g

Sugar 40 g

Eggs 145 g

Cream (43% fat content) 175 ml

Dark rum 2 tsp

A dash of salt

Put the chocolate in a heatproof bowl. Half fill a saucepan with water and bring to the boil. Remove from the heat and place the bowl over the pan, making sure it is not touching the water. Stir occasionally until the chocolate has melted. Leave to cool.

Using electric beaters, beat the eggs and sugar in a bowl for 5 minutes, or until the mixture is thick, pale and increased in volume. Transfer to a large bowl.

Using a metal spoon, fold in the melted chocolate with the rum, leave the mixture to cool, then gently fold in the lightly whipped cream until just combined.

Spoon into four 250 ml (1 cup) ramekins or dessert glasses. Refrigerate for 2 hours, or until set. Serve with extra whipped cream and garnish with grated chocolate.

Ps: I use plastic cup with a lid.