#300_My Sisters' Cakes

For my 300th post on this blog,

I'm putting together on this page pictures of cakes my sisters

had made for family and friends over the past couple of years

(that is, if I can find all of the pictures).

Cheryl on her 20th birthday

All of my sisters' cakes on this page are decorated
with fresh flowers
such as roses and orchids
except of course the one with fresh strawberries.

Mother dear on her 83rd birthday

I know my 2 sisters in NZ love to cook,
but I never knew they were into baking cakes like these until
Melinda's daughter, Cheryl,
started to send me pictures of the cakes they made.

....but looking at these pictures,
I do know that both of them are very talented and creative.

Don't these look like wafer cookies around the cake?
Whatever they are, they look so yummy.
I don't do this kind of cakes, I only make cupcakes!

"Kiwis" must love chocolate cakes, aye?!!

#299_Ginataang Kamoteng Kahoy (Cassava in Coconut Milk

Cassava cooked in coconut milk and sugar

3-4 lbs. Cassava or Yuca Root
1/2 tsp. salt
1 can coconut milk or coconut cream
1/2 cup white sugar

1) Peel, then rinse Cassava with cold water.

2) Cut Cassava into pieces and put them in a pot.
3) Cover Cassava with cold water and add the salt. Cook over medium high heat and bring to a boil, then turn down heat to medium low and simmer until the cassava are almost tender.
4) Stir in the coconut milk and sugar (lightly stir). Continue to cook until almost dry and the cassava are fork tender.

ENJOY!!

How to Peel Fresh Cassava, please go to post #298, click here.

#298_How to Peel Fesh Cassava, Yuca or Kamoteng Kahoy

Kamoteng Kahoy or Yuca Root

The cassava available here in North America are usually imported
from South America and are covered with wax to prolong freshness.

Cassava have 2 layers of skins. The brown bark-like outer skin which is thin while the second layer is thick and pinkish white in color. These skins must be removed before cooking.

There are 2 ways to peel Cassava that I know: Cut off both ends of the cassava first,
then take a knife and cut through the skins in a spiral fashion.

Slide in your knife between the cassava flesh and the second skin then wiggle the knife through and the skins will amazingly peel off. Cut the peeled cassava as desired.

Another way is to cut the Cassava into about 2-3 inch pieces.

Make a vertical cut on the cassava skins, then do the same thing
as the first method, sliding a knife into the second s

in and peel it away.

Ginataang Kamoteng Kahoy ( Boiled Cassava in coconut milk and sugar)
For recipe go to post #299, click here.

#297_Japanese CheeseCake, a.k.a. Cream Cheese Chiffon Cake

Cream Cheese Chiffon Cake
drizzled with home made strawberry sauce

This recipe was given to me by one of my sisters for me to test. She got the recipe from a friend of her friend, and that friend got it from a friend of a sister's friend....wow! that's how recipes get to go around these days. In a way that's what's cooking is all about, sharing recipes!

Anyway this recipe has been on my "recipes to try" list. I'm glad I finally got to try making it the other day, I only wish though that I had not procrastinated because I love it. I know you'll love it too!! This is more flavorful and denser than a regular chiffon cake.

This is a very simple cake and easy to make, it is in fact very similar to chiffon cake. You'll see what I mean. Compare with Chiffon Cake recipe #210, click here. Without further ado, here's the recipe.....

(A) Cream Cheese Mixture
1/2 stick butter
1 pkg. (8oz) Cream cheese
1/2 cup fresh whole milk
Melt cream cheese and butter together with milk
in a double boiler, an improvised one okay.
Let cool and set aside.


(B) Egg Yolk Mixture
1/2 cup cake flour
3 tbsp cornstarch
1 tsp salt
6 egg yolks
1 Tbsp lemon juice
zest of 1 lemon

In a bowl, whisk the flour, salt and cornstarch together.
Beat in the egg yolks, then stir in lemon juice and lemon zest.
Combine this mixture with (A) Cream Cheese Mixture.
( mixture A + mixture B)

(C) Meringue
6 egg white
1/2 tsp cream of tartar
1/2 cup sugar

Using a stand mixer with the wire whip attachment, whip egg whites until foamy.
Add the cream of tartar and continue to beat until soft peaks form,
then gradually add in the sugar. Continue to whip until it resembles shaving cream.

Mixture A+Mixture B+Mixture C= the final mix

Fold the meringue (do this in 2 parts) into the
eggyolk/cream cheese mixture
and pour into a 9" springform pan.

Here's a simple formula to remember:
Mix together A and B then fold in C

Bake in water bath for 1 hour
to 1 hour,15 minutes in a 325 degrees oven.

After 1 hour 15 minutes, here's the cake!
It has cracks, but didn't affect the taste at all...
not bad for first time!

It is good eaten plain or with your favorite toppings.

Here's a link to an American version of this cake:
Cream Cheese Chiffon Cake

http://www.annieandfriends.com/forum/viewtopic.php?f=19&t=287

#294_Welcome Home-Cake

Welcome Home, Kena!!!

This is a 2-layer Hummingbird Cake baked in a 11" x 15" pan,
filled and frosted with Lemon Cream Cheese Frosting