Friday, September 10, 2010
A few weeks ago, I made cute little chinese sponge cakes. My sponge cakes tasted great, just like the ones at chinese bakeries, except they didn't rise very high. After some tips, I decided to try making them again and bringing them home for my family this past Labor Day weekend.
I made sure to whip my eggs for about 10 minutes, I also poured more batter into each cupcake liner. This time the cakes rose much higher. They were high, fluffy, spongy and just subtly sweet. I love how few ingredients are used in these cakes. It makes me think these are healthier and lighter than most desserts.
Mini sponge cakes (adapted from The Little Teochew)
- 3 egg yolks
- 1 whole egg
- 50g corn oil
- 50g cake flour
- 3 egg whites
- 50g castor sugar
- Dash of salt
1) Beat (A) till well mixed with an egg beater, about 10 minutes.
2) Sift in (B), mix well.
3) Whisk (C) till frothy, add (D) and beat till stiff peaks.
Fold in the egg white mixture to egg yolk mixture in 3 additions, mix
till well combined. Scoop the batter into paper cups till 80% full.
5) Bake in preheated oven at 300F for about 18-20mins.
Thursday, September 9, 2010
Pike Place Chowder
1530 Post Alley
Seattle, WA 98101
After sampling the seafood bisque from Pike Place Chowder during our Tasting Tour, I knew I wanted to stop in for a full meal. The original plan was to eat it for dinner the same day of our Tasting Tour, since we weren't that hungry.
Unfortunately, the place was closed by the time we stopped by, which was around 5:45. Apparently, Pike Place Chowder closes around 5. The next day, it was rainy and cold, so chowder sounded like a perfect lunch spot.
We were lucky enough to get a seat indoors, as sitting outside would not have been fun.
The chowder at Pike Place is pretty famous, with their clam chowder and seafood bisque winning awards.
There is a big sign outside of Pike Place stating that they are home to the original Dungeness Crab Roll, so of course we had to order it. We also decided to try the four chowder sampler, allowing us to try four of the different chowders they offer.
We chose the seafood bisque, smoked salmon chowder, seared scallop chowder, and the market chowder. I loved the seafood bisque as much as I loved it the previous day. I also really enjoyed the market chowder, which had a sweeter taste, and had a bunch of different ingredients like corn and sausages.
The chowders here are so popular that they ship them as well as pack them for you so you can take them on your flight home.
The dungeness crab roll was served on a thick roll, with a bed of shredded lettuce and a mound of shredded crab. It was served cold. It didn't have much flavor to it as it was literally just shredded crab on a roll. I love crab, so I liked eating large quantities of crab, but the sandwich didn't stand out much.
The chowders were definitely the highlight. It was some of the best chowders I've ever tasted.
Wednesday, September 8, 2010
I went home for Labor Day Weekend to visit my parents, and my grandmother who is visiting from Taiwan. My mom requested that I make a chiffon cake. I had made a pandan chiffon cake on my last visit home and they really enjoyed it.
My grandma is a bit picky about her food, so I didn't think she would like the pandan cake, especially with its green color. I thought of making a vanilla bean one but I didn't know how she would feel about the vanilla bean flecks.
I ended up deciding on vanilla. To my relief, it came out great. It was
soft, spongy, just sweet enough. This was probably my best attempt at a
chiffon cake. Luckily, my best chiffon cake came at just the right time.
Vanilla Chiffon Cake (adapted from Little Corner of Mine)
1 3/4 cup all-purpose flour, sifted
1 Tbp. baking powder
1 tsp. salt
1/2 cup sugar
1/2 cup vegetable or canola oil
6 egg yolks
3/4 cup milk
2 tsp. vanilla extract
6 egg whites
1/2 tsp. cream of tartar
3/4 cup sugar
1. Preheat oven to 350'F (175'C).
2. Combine (A) in a bowl. Stir well to blend. Add (B). Beat with an electric mixer until smooth. (The batter will be very, very thick.) To help deal with the thickness, I kept my handmixer near the top of the batter so that the batter did not get stuck in the mixer. I also did a lot of hand stirring.
3. Beat (C) (egg whites and cream of tartar) in a separate bowl until moist peaks
formed. Gradually add 3/4 cup sugar, beating until stiff and shiny
peaks are formed. Fold 1/3 of the egg whites into the egg yolks
mixture, fold to mix and then add the rest of the egg whites. Fold
gently but thoroughly until no white streaks remain. Pour batter into ungreased 10" tube pan.
4. Bake for 60 mins or until a
toothpick inserted in the center comes out clean. Invert cake and cool
completely in pan. When cool, loosen the edges and shake pan to remove