rainbow cake

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Rainbow cake!. Most kids will screamed with delight when they got one.
the recipe below only yield one colour, for home baking the best way is doing one colour at a time. bake 6 consecutive times to achieve  the complete rainbow colour

175 ml egg white
1/2 tsp cream of tartar, sifted
100 g icing sugar

Dry ingredients:
25 g milk powder
65 all purpose flour + 10 g corn starch, sifted 
Wet ingredients:
75 g butter
1 tbsp condense sweeten milk

food grade jell paste colouring, red,orange,yellow,green, blue and purple
Prepare a 22 X 22 X 4 cm baking pan, grease the inner surface with butter evenly,line the bottom with porchment.  powder with thin all purpose flour.

method :

Preheat the oven to 180C/356F

1. Combine milk powder with all purpose flour and corn starch, sprinkle with a table spoon of icing sugar.
2. In a electric mixer beat butter for 1 minutes, add in  condense sweeten milk , continue beating until the mixture become light and fluffy (about 6-8 minutes), set aside to be use later
3. Pour in the egg white into a stainless steel/ glass mixing bowl,beat slowly for seconds, sprinkle the cream of tartar, (omit the cream of tartar if you are using a cooper bowl), add the gel paste colouring at this stage, beat a few seconds till you get your desired shades. Lower the icing sugar spoon by spoon (while electric mixer keep running), increase the speed to high and beat the egg white until soft peak.
4. fold in 1/2 part of dry ingredient, fold  1/2 cup of the batter into the wet ingredient, fold the mixture back into the batter, continue fold in the other 1/2 part of dry ingredients.
5. Spread batter into prepared baking pan, bake for about 10-12 minutes, or insert a knife into the centre of cake, it should come out clean. leave to cool on a wire rack.
6. continue with the 5 colours left

To assemble the cake, apply Swiss Meringue buttercream in between each layers, refrigerate for 1 hours. Decorate as desired.

swiss meringue buttercream

175 g coarse sugar
1/2 tsp cream of tartar
125 ml egg white
150 g unsalted butter, at room temperature
  75 g Crisco shortening
1 tsp vanilla extract

Using a Bain Marie method, in a mixing bowl combine the sugar with cream of tartar, stir in the egg white (the water bath about 60C). stir the mixture continuously until the mixture reach 50-55C . Remove from the water bath, using a electric mixer, beat on high speed for 5 minutes, lower the speed beat for another 5 minutes, until room temperature and stiff.

In another mixing bowl, cream the butter at medium-low speed, add in the Crisco shortening and vanilla extract until light and fluffy. fold in 1/4 of the meringue into the butter mixture, continue fold in  the rest of the meringue.
 

 

Anchovies, olive fried rice

Try this awesome fried rice for the first time was at my friend's son wedding, one of my friend  teach me how to home cook it.

Ingredients:

1 cup of rice , 3/4  cooked (at the same day)

3 shallots, finely chopped
1 garlic, finely chopped
1 + 2 tbsp cooking oil
1 salted egg, chop the yolk
1 egg
1 tbsp fried ikan bilis  (silver anchovies)
1/2 tsp light soya sauce
 pinch of white pepper powder
1 tbsp Olive vegetable    

silver anchovies / ikan bilis/ikan teri

Method :
1. in a wok, heat the oil (stove on high temperature).
2. using a fork , mix the egg with salted egg, pour into the hot wok, stirring vigorously until it cooked, set aside.
3. Using the same wok, on high heat, add additional 2 tbsp of cooking oil, stir fried shallots and garlic until fragrant, lower the 3/4 cooked rice, stir for about 2 minutes, Add light soya sauce, white pepper, stir for another minute.
4. add Olive vegetable, stir for another 2 minutes, add fried ikan bilis, do some quick stir , pour into serving plate, serve hot.