It's a success. After so many tries ..I finally got those 'feet' and no crack tops. Yippee! This batch is with whole almond and lemon buttercream.
Sunday, March 8, 2009
Not really a success. But better oven temperature control as the top did not crack and not so much browning. Getting there..just don't know when. Again, no buttercream. Just sandwich them with peanut butter. The texture is soft and chewy. I think it's the best texture achieved so far.
Saturday, March 7, 2009
Okay..it's been a while and I wanted to lay off all kinds of sinful indulgence since my waist line has expanded in a rather alarming way. I have been watching what I eat for a while since CNY and I am starting to get a little frustrated! So, I decided to flip through my recipe books just before the weekend and went on to stock up some stuff. Well, here it is - a low sugar yoghurt choc chips cake. Here is the recipe if you want to try :
1/2 tsp salt
4 eggs (small ones)
280 self raising flour
1/4 tsp baking powder
Just enough choc chips (coz I did not measure)
- Line and grease a round baking tin.
- Sieve flour and baking powder together.
- Beat butter, sugar and salt till light and fluffy.
- Add in eggs, one at a time, making sure well beaten after each addition. I found that the mixture started to curdle by the time I added in the 4th egg. I wonder if the eggs I used were too big. Anyway, folded in the flour mixture and looked alright.
- Add in yoghurt and mix well. Lastly, pour in the choc chips.
- Transfer batter to the baking tin and bake 30-35mins @180 degree celcius.
- Let cake cool in tin for about 5mins before transfering to a wire rack.
Verdict : nice texture and not sweet