QUOTE(siksa @ Jul 17 2012, 01:28 PM)
Haha thanks!This post has been edited by ItsMyUsername: Jul 17 2012, 02:05 PM
Cooking, For those who cook
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Jul 17 2012, 02:00 PM
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#21
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456 posts Joined: Apr 2009 From: Ipoh |
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Jul 17 2012, 02:24 PM
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#22
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456 posts Joined: Apr 2009 From: Ipoh |
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Jul 23 2012, 02:12 PM
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#23
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456 posts Joined: Apr 2009 From: Ipoh |
Orange Moist Cake Adapted from simplysweetnsavory
What you need Cake 1 1/4 cups plain flour (sifted with baking powder) 2 tsp. baking powder 113.5g butter, softened 3/4 cup castor sugar 2 eggs 1/2 tsp. vanilla essence 1/3 cup fresh orange juice 1 tsp. orange zest Orange Syrup 1/4 cup castor sugar 1/3 cup fresh orange juice 1. Preheat oven to 180°C. 2. Prepare the ingredients. » Click to show Spoiler - click again to hide... « 3. Beat butter and sugar until fluffy. » Click to show Spoiler - click again to hide... « 4. Add eggs one at a time. Beat well. » Click to show Spoiler - click again to hide... « 5. Add vanilla essence and mix well. » Click to show Spoiler - click again to hide... « 6. Add sifted flour alternately with orange juice, mixing until well blended. » Click to show Spoiler - click again to hide... « 7. Add orange zest and mix. » Click to show Spoiler - click again to hide... « 8. Pour into a baking pan and bake for 30 minutes. » Click to show Spoiler - click again to hide... « 9. Prepare ingredients for the orange syrup. » Click to show Spoiler - click again to hide... « 10. Cook orange and sugar until the sugar dissolves. » Click to show Spoiler - click again to hide... « 11. Use fork to make a few holes on the cake and pour the syrup over it and tadaa! » Click to show Spoiler - click again to hide... « I think it tastes nicer if it's chilled This post has been edited by ItsMyUsername: Jul 23 2012, 02:12 PM |
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Jul 23 2012, 10:34 PM
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#24
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456 posts Joined: Apr 2009 From: Ipoh |
QUOTE(leo-chan @ Jul 23 2012, 04:07 PM) Your cake looks fabulous! Leaving it overnight in room temperature to develop flavours after soaking with the orange juice would make it taste better. Thanks! A generous drizzle of Cointreau or Grand Marnier would give it some kick too! =) I do a lemon and poppyseed pound cake in a similar manner (although I do not use the traditional creaming technique). Will make it one of these days and put it up. Once again, great job! Thanks for the tips too! Make sure you put the recipe along. I would love to make it This post has been edited by ItsMyUsername: Jul 23 2012, 10:35 PM |
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Jul 31 2012, 12:06 PM
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#25
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456 posts Joined: Apr 2009 From: Ipoh |
Why don't you all post how to make the dishes as well instead of just the pictures?
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