Posted by: Jonjon | April 30, 2009

Cake – Sugee Cake. 9/10 – Though I forgot to put baking powder, salt, and cake flour in


Cake – Sugee Cake. 9/10 – Though I forgot to put baking powder, salt, and cake flour in
http://preciousmoments66.blogspot.com/2007/07/two-more-days-to-go_11.html


200% semolina, 140% full cream, 30% water, 187% butter, baking powder, salt, 125% eggs, 57% sugar, 55% chopped mixed nuts, 30% raisins to cake flour
Ingredients
400 gm Semolina 100g
280 ml Full cream UHT milk 70g
60 ml water 15ml
Mix above ingredients together and stir till well mix then cover and soak for 1 hour.
375g butter 93g
285g castor sugar 72g
200g cake flour 100g
1 tsp baking powder ¼ tsp
1 tsp salt ¼ tsp
5 eggs, separate white and yolk 17.5g egg yolk, 62 egg white
115g sugar (for the eggs white) 29g
110g chopped mixed nuts (cashew and almond) 28g
60g raisins,chopped 15g

Method
Sieve flour, baking soda and salt. Set aside.
Preheat oven to 180°C , lined and greased a 10 inch square tin (I used 2 X 6” + a 9” sq tin)
Cream butter and sugar (285gm) till light and fluffy (do not over beat)
Add in egg yolks one at a time and mix well (high speed)
Add in the soaked semolina mixture and stir well (low speed or stirring speed)
Add in the sieved flours little by little (stirring speed)
Lastly add chopped nuts and raisins.
Whisk egg white and sugar (115gm) till stiff and fold them slowly with a wooden spoon or spatula into the flour mixture, stir till well combine.
Pour cake batter into prepared tin and bake for 45 – 50 minutes or till cooked.
Cool on rack.

Conclusion
Despite me having forgotten to put the cake flour, baking powder, and salt in. It tasted very nice. Puffed up only a bit. Compared to the texture of cakes using flour, semolina tasted a bit more coarse. It didn’t really taste coarse, just that the texture becomes crumblier.

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