January 5, 2014

Honey Madeleines (French Butter Cakes) recipe

Honey Madeleines (French Butter Cakes) recipe

Butter 100g, Egg 2(100g), Plain flour 70g, Baking powder 3g, Almond powder 40g
Sugar 80g, Clear honey 20g, Lemon juice 1Ts

1. Mix and sift flour with baking powder and almond powder a couple times.
2. Preheat oven to 350 °F (180 °C)


   STEP 1 :
   In a medium bowl over low heat, melt butter until the butter will be brown.
   And let cool to room temperature.

   STEP 2 :
   In a small mixing bowl, beat eggs and sugar at high speed until light.

   STEP 3 :
   Beating constantly, gradually add lemon juice and honey.

   STEP 4 :
   Insert the flour, baking powder and almond powder into the egg mixture and whisk them.

   STEP 5 :
   Pour melted butter around edge of batter. And Quickly but gently whisk butter into batter.

   STEP 6 :
   Cover with plastic wrap and refrigerate 1 hour.

   STEP 7 :
   Generously grease standard madeleine pan, dust with flour.

   STEP 8 :
   Spoon the cold batter into the molds, Filling 90% full.

   STEP 9 :
   Bake them at 180°C (350°F) for 15 minutes or until the edges are golden
   and the tops spring back.

**, English is my second language.
     If you find poor grammar or using the wrong words in my blog,
     Please point it out to me by comment or e-mail(noohoon@gmail.com).

December 15, 2013

Tiramisu Cake

Tiramisu Cake Recipe.


Sponge cake layer 2pcs (thickness 1cm)
cream cheese 180g
gelatine leaves 4pcs
Egg yolks 2(40g)
Whipped Cream 240g
syrup (water 150g + castor sugar 50g)
Coffee syrup
(water 150g + castor sugar 60g + Ground coffee(Use instant coffee powder) or Coffee extract 1ts + Kahlua 1ts)


1. Soften the gelatin in a little cold water.
2. Soften cream cheese at room temperature.
3. Make the syrup beforehand.
3. (Bring to a boil until sugar is dissolved and let cool.)
4. Make the sponge cake and slice 1cm thick.
4. Here is method of making the sponge cake, refer the following link.

STEP 1 : [ For coffee syrup ]
Place water, castor sugar, Ground coffee or Coffee extract and Kahlua in the pot.
Bring to a boil until material is dissolved and let cool.
STEP 2 : [ For mousse #1 ]
Beat egg yolks with cooled syrup[preparation 3].
STEP 3 : [ For mousse #2 ]
If the egg mixture[step 2] has the bubbles, scoop it with strainer.
STEP 4 : [ For mousse #3 ]
Melt the gelatine leaves in a double boiler over hot water.
STEP 5 : [ For mousse #4 ]
Whip the fresh cream until it holds soft peaks.
STEP 6 : [ For mousse #5 ]
On medium speed, beat cream cheese[preparation 2] until smooth about 3 minutes.
STEP 7 : [ For mousse #6 ]
Add the melted gelatine[step 4] in the cream cheese[step 6] and beat it.
STEP 8 : [ For mousse #7 ]
Add egg mixture[step 3] in the cream cheese mixture[step 7] and beat lightly, 2 or 3 times.
STEP 9 : [ For mousse #8 ]
Add whipped cream [step 5] in the cream cheese mixture[step 8] and beat lightly, 2 or 3 times.
STEP 10 :
Place one cake layer, wrap an acetate sheet around the cake layer on serving plate.
STEP 11 :
Brush the coffee syrup[step 1] generously over the top of cake layer.
STEP 12 :
Pour the half cheese mousse[step 9] on the top of cake layer, spread it evenly all over.
STEP 13 :
Place the other cake layer on the [step 12] and brush the coffee syrup generously.
STEP 14 :
Pour remaining cheese mousse[step 9] on the [step 13], spread it evenly all over.
Chill in the refrigerator for at least 3 hours for the gelatine to set.
STEP 15 :
Sieve cocoa powder on top of the cake.
STEP 16 :
Decorate with chocolate or something like that as desired.

December 7, 2013

Sponge Cake Genoise

  Sponge Cake Genoise Recipe (7-inch Cake)


Cake Flour 130g (4.6 oz)
Egg 4
Sugar 95g (3.4 oz)
Baking powder 3g (0.1 oz)
Butter 20g (0.7 oz)
Vanilla oil 1 tsp


- Put parchment paper cut to fit the pan in it.
- Melt butter on the double boiler over medium-low or medium heat.
- Mix and sift Cake Flour with baking powder a couple times.
- Preheat oven to 350 °F (180 °C)

Step 1.
Place the eggs in a large bowl and whisk until simply.
Step 2.
Insert sugar into eggs and whip them in a warm water bath until thick and pale.

Step 3.
Whisk constantly until the mixture forms a ribbon when you lift the whisk, about 6 or 10 minutes.
The mixture should look shiny and fall in a ribbon when you lift the mixer.
Keep in mind that these times are just for reference.

Step 4.
Sift the flour mixture into the ③ egg mixture and fold together as gently as you can.Be careful not to deflate the foam.

Step 5.
Take out small part of ④ batter and whip with the melted butter gently.This method makes it easier to mix the butter in, and prevent batter lose the foam.

Step 6.
Add the vanilla oil into the ⑤ butter and whip together.

Step 7.
Add the ⑥ butter mixture into the ④ batter and fold gently until mixed.

Step 8.
Pour the batter into the center of the pan.

Step 9.
Lift the pan and drop it gently onto the surface one or two times to break any large bubbles.

Step 10.
Bake at 180°C (350°F) for 25-30 minutes.

Step 11.
Here is finished Sponge Cake Genoise.
Let the genoise cool for a minute after removing from the oven.
Remove the cake from the pan without the parchment paper. Cover the cake or wrap it in a plastic bag to keep it from drying.(Remove the parchment paper when you’re ready to use it.)