Traditional Marble Cake

My plan suppose to bake banana chiffon cake but the banana turn brown and it has a kind of weird smell so I change my plan to bake marble cake. It has been on my baking list but just didn't find time to bake it.

This recipe required 8 eggs and to be separated the yolks and whites, but there are two egg which the yolk break where I have to quarantine and keep aside for other used.

There are no marble effect at all, one glance at it. A big mistake which I made it, the step should be pour the yellow batter, follow by cocoa batter, than yellow batter and lastly cocoa batter and using the skewer to swirl around the batter to make the marble effect.

BUT I pour all the yellow batter and follow by the cocoa batter and swirl. In the end the cocoa batter all gather in the center. -_-" 

Recipe from http://www.thelittleteochew.com/2012/04/old-fashioned-marble-cake.html

Ingredient: 

• 8 large eggs, separated
• 255g castor sugar
• 340g unsalted butter, softened
• 255g all purpose flour
• 1 ½ tsps baking powder
• 1 ½ tsps pure vanilla extract
• 2 tbsps good quality cocoa powder
• ¼ tsp salt

Method:

1. Preheat oven at 160°C with a wire rack in the middle. Line an 8-inch round cake tin with parchment, butter and flour. Sift flour, baking powder and salt in a bowl. Set aside.
2. Cream butter in the bowl of a stand mixer fitted with the paddle attachment till light and fluffy. In a separate bowl, whisk the egg yolks with the sugar till light. Gradually add this into the butter and beat on medium speed till just incorporated.
3. In a separate bowl, whisk the egg whites till stiff peaks form. With a spatula, fold in the meringue into the egg yolk mixture in 3-4 batches. Add in the dry ingredients gradually until just incorporated.
4. Scoop out 1/4* of the batter in a separate bowl. Sieve cocoa powder over it and fold to mix well. Pour batters into tin, alternating between the two mixtures. Start with the yellow batter and end with the cocoa mixture. Rap pan on counter several times to eliminate air bubbles. With a long skewer, swirl (sparingly) around the batter to create the marble effect.
5. Bake for 40-55 minutes or until a tester inserted into the middle of the cake comes out clean.
6. Cool on wire rack completely before serving. Cake keeps at room temperature up to 3 days and can be frozen up to 3 month.

Cranberry Shortcake Cookies

It has been a hot trend recently at my office as two of my colleague hooked up in baking. And we are the lucky ones who get the cookies, cake and pastry to try.
One of my colleague who just started attract to baking is getting progress on making the cookies, I love the cookies that she bake. So yummy..  
I bought a box of dried cranberry few month ago and didn't know what to do with it as I can't finish so I decided to made into cookies.

Ingredient:

1 cup berry (chop or blend into small pieces)

113g butter

50g sugar

2 Egg Yolks

188gm flour

Pinch of salt

½ tbsp of milk

Method:

1. Beat together the butter and sugar until pare and creamy
2. Add the egg yolk one at a time, beating well after each addition
3. Add the flour, salt and dried cranberry and the milk, beat until the ingredient are just started to come together
4. Stop the mixer and finish mixing the dough with hands on a work surface.
5. Divid the dough into two potion and flatten into a disk (circle) shape and cover with cling wrap, refrigerate for at least 2 hour or overnight
6. Cut out cookies with your desired cookies dough cutter and bake at 170°C for 10-12 minute or until just golden brown around the edges