Monday, 30 July 2012

Pudding Cake, Rose or Caramel?



Continuing with my favourite flavour--caramel, I baked a 6" caramel pudding cake but I didn't take photos of it as I wasn't really satisfied by the look.
I love it very much so I baked it again in the weekend.



The roses are blooming in the garden so I also made rose petal jam.
The colour was gorgeously vibrant, just like a red jewel under the sun.
To some variations, I made some pudding cakes with rose petal jam.
Both taste fabulous after chilling, it's a yummy treat in the summer.
What is your favourite flavour? Rose or caramel?



Rose or Caramel Pudding Cake (makes 5 x 3" round or one 6" round):
Rose Petal Jam
60 g rose petals
120 g sugar
250 ml water
1/2 lemon, juice only
12 g pectin

Rinse the rose petals with water & remove the white base.
Combine sugar & water in a saucepan, bring water to boil & stir to dissolve the sugar.
Add the rose petals, simmer for 20 min.
Add lemon juice & boil for 1 min.
Add in pectin & stir until smooth.
Pour in a sterilised jar & keep refrigerated for storage.

Caramel Sauce
80 g sugar
2 tbsp hot water

Caramelise the sugar in a cooking pan over low-medium heat, carefully pour in the hot water & stir until smooth.

Vanilla Custard
2 eggs
1/4 tsp vanilla extract
25 g sugar
250 g milk

In a large bowl, combine eggs, sugar & vanilla extract, lightly whisk to mix.
Add in milk & whisk gently to mix.
Sieve through.

Sponge Cake
2 eggs, separate
15 g sunflower oil
40 ml milk
65 g all purpose flour
55 g sugar

Preheat oven to 200C & bring a kettle with water to boil.
In large bowl, beat the egg yolks with 20 g of sugar until thick & pale, then fold in the oil.
Sieve & mix the flours with the egg yolks, pour in milk & fold until smooth.
In another large bowl, whisk the egg white & remaining sugar (added in 3 portions) until stiff.
Mix a spatula of whipped egg white with the egg yolk batter.
Pour the remaining whipped egg white & fold gently until smooth.

Composition
Pour in the caramel sauce/rose petal jam & set aside to firm.
Pour in the custard filling.
Gently pipe the cake batter on top of the custard layer.
Bake at 200C in a hot water bath for 25-30 min.
Remove from the oven & cool in on the wired rack.
Refrigerate at least 2 h before serving.
To remove from the mould, place a knife around between the cake & mould, turn it upside down & carefully get the cake out on a plate.

2 comments:

  1. Love the presentation - so original and pretty!

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  2. Lovely pictures! I'd pick both. I cannot decide. They are eally awesome treats! Anyhoo, we have just recently launched a food photo submission site, http://www.yumgoggle.com/gallery/ that allows you to showcase all your great work and share it with all of our visitors. Your phenomenal photos have caught our attention. We’d be proud to have your work as part of our growing collection to continue to have a larger reach and further inspire all fellow food lovers out there! (sorry for the blatant shameless plug)!

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