Blogging is like running – once you lose the momentum, it can be real hard to start again. I have been taking such a long break from blogging that sometimes I just don’t know how and where to start. Many a times I sit in front of my laptop wanting to type a post, but ended up doing something else… ooops!
Momentum takes time to build, so I hope you will be patient with me! Let’s first start with the overdue bakes!
This soufflé cake was meant for The Home Bakers (I still have 3 more overdue bakes to blog about!) Read more about The Home Bakers here!
This is a really simple cake with no butter (hooray to lesser fats!) But you will need an electric mixer to whisk the egg whites to stiff peaks, don’t overdo it otherwise the cake won’t taste good. I used white chocolate as I really want to finish them (they were originally planned for another baking project but it didn’t happen in the end), so I reduced the amount of sugar as white chocolate is pretty sweet on its own.
The overall cake tasted like sponge cake – light with tender crumbs. I like the texture and how light it is, but I couldn’t find the existence of the white chocolate in the cake (i.e. the cake was quite plain), so I made my 3-minute chocolate sauce to go with it. With chocolate, you can’t really go wrong, can you? (▰˘◡˘▰)
As the cake doesn’t contain much fat, the cake doesn’t keep well, so store them in the refrigerator and eat them as soon as possible!
And here are the step-by-step photos!
|1) Toast the ground almond until fragrant.
|2) Chop white chocolate into small pieces
|3) Combine ground almond and chocolate with other dry ingredients.
|4) Measure out your egg whites and add in cream of tartar and salt.
|5) Whisk until foamy.
|6) Add in a little sugar.
|7) And whisk until stiff peaks formed and set aside.
|8) Measure egg yolks and sugar in a medium bowl.
|9) Whisk until mixture is thick and ribbony.
|10) Fold in 1/2 of the almond mixture.
|11) Fold in 1/2 of the egg whites gently.
|12) Fold in the remaining almond mixture.
|13) Followed b the remaining egg whites.
|14) Scoop into small rings and bake away!
The Home Bakers is organized by Joyce of Kitchen Flavours. This recipe was chosen and hosted by Grace from Life Can Be Simple. Hop over here for all the submissions and here for the full recipe and steps!
White Chocolate Almond Souffle Cake (makes 5 to 6 mini cakes)
adapted from Coffee Cakes by Lou Seibert Pappas
Here is the list of ingredients I used to make 6 mini cakes:
100 grams ground almond, toasted
50 grams chocolate, finely chopped
3 large eggs, separated
Pinch of salt
Pinch of cream of tata
1 tbsp and 75g brown sugar
1 tsp vanilla extract
1/4 tsp almond extract
60 grams all purpose flour