Posts Tagged ‘oven’

KitchenAid, The Ultimate Kitchen Appliance.

February 13, 2008

Besides wanting a larger oven, I secretly dream of owning a Kitchen Aid (red in colour). It is gorgeous, it looks somewhat antique and it is very functional. You can also buy endless add-ons to enable a KitchenAid to do more for you in the kitchen. However there’s just one tiny problem, it costs S$1099.00 for the basic set. I will must get it one day. I have faith. 😀 The KitchenAid brand is currently owned by Whirlpool Corporation.

Here is a video for you to learn more about this beauty.

Extremely Rich & Moist Chocolate Cake Recipe.

February 8, 2008

Warning: This recipe is not for any chocolate lover, it is only for those who would die without the existence of chocolate and its goodness.

This is one of my favourite chocolate recipes, I hope you will enjoy it as much as I do. Here is the recipe for this luscious cake. I will be posting the icing recipe and display the finished cake, so do look out for it.

Extremely Rich & Moist Chocolate Cake (Serves 6)

Ingredients
1/2 cup unsalted butter
1 cup white sugar (You may reduce this if you prefer it not to be too sweet)
2 small eggs
3/4 tsp vanilla extract
3/4 cup milk
1 & 1/4 cup all-purpose flour
3 tbsp unsweetened cocoa powder
3/4 tsp baking soda
A pinch of salt

Directions
1. Preheat oven at 175°C, grease and flour 2 cake tins with cocoa powder.
2. Sift flour, cocoa, baking soda and salt into one bowl.
3. Cream butter and sugar with electronic mixer, until light and fluffy. Beat eggs in very slowly, one by one. Stir in vanilla extract.
4. Combine in flour mixture alternatively with milk, mixing until incorporated. Pour into the 2 cake tins.
5. Bake for 20 to 25 minutes, or when a skewer comes out clean when poked into the middle of the cake.
6. Allow the cake to cool in the cake tin for 10 minutes before removing it to cool completely on a cooling rack.

Please note that the oven temperature and baking timing varies across ovens. Results for this cake will depend on the relationship you have with your oven. Here are some photos to guide you along.

The cake mixture waiting to be placed into my oven.

One layer of the cake cooling off on the cooling rack.

The 2 layers waiting to be iced.

Watch out for the rest of this post, for the icing recipe and finished cake.

Electrical versus Convection Ovens.

February 1, 2008

In Singapore, it is not typical for every household to own a convection oven such as this one (shown below) from GE Appliances. In my opinion, Singaporeans in general do not have a culture of baking or cooking using such an oven. It may even be considered as a liability in a home, unless there is a member of the family who loves to bake since she was 14!

I sulked for 9 years without any oven at all, and could only bake when I attended my Food & Nutrition classes in Secondary School – until it was my 23rd birthday! I got this (tiny) electrical oven as a gift.

 

Although this oven cannot bake large cakes or portions at one go, it has served me well. However, I would still want to upgrade to a convection oven when I move to another place in the middle of this year. If there is anyone out there who is willing to share with me their woes (or satisfaction) with an electrical oven, I’m here to listen.

 p/s: Any suggestion for a particular brand of convection oven I should look out for (that isn’t too expensive)?