Archive for the ‘43130 Butter/Spice Cake’ Category

02/23/2011 Madeleine

Wednesday, February 23rd, 2011

Ingredients: 8 shells (about 7.5L x 5.5W x 1.5H cm size cavity, each)

  • 45 g cake flour
  • 2 g baking powder
  • 35 g sugar
  • dash salt
  • —————————-
  • 40 g eggs, beaten, room temperature
  • 15 g honey
  • 35 g unsalted butter, melted
  • ————————-
  • Pam for baking


  1. Whisk cake flour, baking powder, sugar, salt and sift.  Transfer to a bowl.
  2. Whisk egg and honey.
  3. Pour the egg/honey mixture to the center of the flour mixture.
  4. Whisk from the center to the perimeter in spiral motion, quickly.
  5. Add melted butter, mix well with a whisk.
  6. Use a spatula to remove the dough stuck to the wall and stir.
  7. Cover the bowl with plastic wrap, rest for 2 hours or more, at room temperature. (To make the foams smaller.)
  8. Spray pan with Pam for baking.  (Or grease with butter, coat with bread flour, remove excess flour)
  9. Preheat the oven at 190C. (375F)
  10. Transfer to a decoration bag, cut the tip of the bag, pipe the dough in each shell (70% filled).  Drop the pan lightly on the counter to flatten the top surface of the batter and remove excess foams.
  11. Bake at 180C (355F) for 10 -13 min. (12 min this time, and some needed more bake.)
  12. Remove form the oven, cool at room temperature.


Reference: マドレーヌ、高木康政、Book 39, Bibliography

I added salt.

I compared the one baked in Madeleine Pan and Silicon Cap.  The former had more crispy crust surface area than the latter, which made the cake much tastier. 

I felt slight baking powder bitter taste.  Perhaps the amount for baking powder should be reduced next time.

2 hour rest of the batter including double acting baking powder should be a problem: fast acting part of baking powder’s function will be ruined.  Next time, I would not rest the batter.

02/14/2011 Cherry Chocolate Gateau Chocola

Monday, February 14th, 2011

材料:5”(12cm)round cake pan


  • 17g All Purpose Flour(or、7g cake flour + 10g bread flour)
  • 44g corn starch
  • ーーーーーーーーーーーーー
  • 80g Log House Cherry Falvor Baking Morcels
  • 57g unsalted butter
  • ーーーーーーーーーーーーー
  • 35g egg yolk (this time 34g)
  • 44g sugar (next time, it can be slightly reduced.)
  • ーーーーーーーーーー
  • 28g milk
  • ーーーーーーーーーーーーー
  • 63g egg white(room tempearture)(this time 67g)
  • 10g sugar
  • ーーーーーーーーーーーーーー
  • 1.5g Orange Zest
  • 6g Lemon Juice
  • 1/2piece Lemon Zest
  • 5drops vanilla extract
  • ーーーーーーーーーーーーーー


  • 2g Lemon Juice
  • 6.7g Cranberry Pomegranate Juice
  • 30g powder sugar (sifted)
  • 0.62g Orange Zest


  • some Apricot Jam (about 2TBSP)
  • little water


  1. Line the bottom and side of the round pan with parchment paper.  The side paper should have about6.5cm height.
  2. Mix flour, corn starch and sift together.
  3. In a medium bowl, toss chocolate and butter, MW(1.6KW)with Defrost Mode, while stopping and stirring frequently, for totla 45 sec, until they melt and incorporate with each other.
  4. Whisk egg yolk for about 30 sec slowly with straight line movement, add sugar, mix well.  (Don’t aerate.)
  5. Add it to the Chocolate/Butter Mixture, mix with circular motion with a whisk.  Add Milk and mix.
  6. Add flour gradually and whisk in cirular motion with a whisk.  Add orange zest, lemon juice, lemon zest, and vanilla extract and mix.
  7. Preheat oven at 190C.(375F)
  8. Whip egg white and sugar with a hand mixer (with 2 beater attachments), for 1 min with medium speed, for 1 min with high speed, until soft peaks form.  (The mixing duration veries depending on one’s mixer.  It took more than 2 min for me to have soft peaks, with tip bowing.)
  9. Transfer one scoop of Meringue to the dough, fold with a whisk until well incorporated.  Switch to a spatula, add the remaining Meringue, fold about 60-70 times with 6 beats/7 sec speed.
  10. Pour the dough into the cake pan.  Make the center a little concave down.  Bake at170C(340F)for 40 min, tunr off the heat let it cook for 5 more min with the residual heat.  Immediately, remove it from the oven, remove the cake from the cake pan.  Remove paper, and cool at room temperature.  (It’s normal to sink in center and shrink in side.)
  11. Add a little water to the Jam, MW until soft, brush the all cake surface with it.  Let it dry at room temperature.
  12. Mix Lemon Juice and Cranberry Juice.  Add powdered sugar and mix with a spauta.  Add ornage zest and mix.
  13. Lit it dry completely.  Then brush the glaze over all surfaces.  Dry in the oven at 250C=482F:for 3-4分。 (This time I dired 3 min at 300F=149C, and then let it dry further at room temperature.)  When dried completely, it should look a little transparent.
  14. (Best eaten in 24 hours.  It is OK to be more than 24 hours later, but eat before the glaze gets soggy.)


Reference: ホワイトチョコレートのガトーショコラ、椎名真知子、Book 34、BIBLIOGRAPHY

White Chocolateー>Cherry Baking Morcels。 Cacao Butter15g ->unsalted butter 15g, conpound orangeー>orange zett.  Lemo Oil (Omited), Passion Fruit Juice ->cranberry pomeganate juice。Heavy Creamー>milk。 

sugar added to egg yolk: 60gー>44g (Baking Morcels contain more sugar than regular chocolate; thus I subtracted 20% of morcels’ weight from sugar weight.)

I made 2/3 of the original formula for the glaze.  Jam was suposed to be used without diluting with water.  But I added a little water to make brushing/spreading easier.

I changed the procedures to my convenience. 

Total:About 1800 kcal

12/13/2010 Marble Cake

Monday, January 31st, 2011

Ingredients: mini loaf pan 5.75″ x 3″ x 2″ (520 cc capacity)

  • —-(white dough)———————
  • 27 g cake flour
  • 1 g baking powder
  • —–(cocoa dough)—————-
  • 18.9 g cake flour
  • 1 g baking powder
  • 8.1 g cocoa powder
  • —————————
  • 8.1 g semi sweet chocolate chips
  • ———————————
  • 54.1 g unsalted butter, room temperature (13-18C)
  • 54.1 g powdered sugar or granulated sugar
  • 1/2 tsp Vanilla Extract
  • 54.1 g egg, room temperature


  1. Whisk cake flour and baking powder for white dough.
  2. In another bowl, whisk flour, baking powder and cocoa powder for cocoa dough.
  3. Line parchment paper in a mini-loaf pan.
  4. Whip butter with a hand mixer until creamy in a small Pyrex bowl.
  5. Add half of the sugar and whip with a hand mixer until white and fluffy. (Do not add all of the sugar at once: sugar will dry out the butter and the  butter will harden, making it difficult to mix.)
  6. Add the remaining sugar and whip until white and fluffy.
  7. Add vanilla and mix.
  8. (Make sure egg is not cold: if cold, the butter will get hard and the butter and egg will not mix. ) Add egg little by little (Add 1/4 each time).  (If you add at once, the egg and butter will not mix.)
  9. Divide the dough above into 2 equal portions (82.4 g each).
  10. Add cake flour and baking powder mix for the white dough to one portion of the base dough above.  Fold until it gets shiny.
  11. MW chocolate chips in a small bowl, until melted. (Chocolate Chip did not melt completely and became dry, resulting in chocolate powder. )
  12. Add flour mix for cocoa dough to the other portion of the base dough and fold until powder is not visible. (Do not overmix.)  Add melted chocolate and fold.
  13. Preheat the oven to 170C. (340F)
  14. Spread the white dough thin in a bowl so that the white dough coats most of the inner surface of the bowl.  Drop the cocoa dough in the center, cover/wrap the cocoa dough with the white dough.  Use a spatula to cut and fold the dough 3 times to make marbling.  (Do not mix more than 3 times.)
  15. Transfer the dough into a loaf pan.  Flatten/spread the top by lightly dropping the pan on the table. (This is to cover all of the bottom of the pan.  It is not necessary to perfectly flatten the top since it will flatten with gravity while cooking.)
  16. Bake at 170 C (340F) for 20 min.  When the surface is cooked and the membrane thickens and is slightly colored, slit the center with a wet knife.  Cook 20 more  min.  Use a bamboo skewer to check if the center is cooked. (This slitting procedure is not necessary, I think.  Total 40 min made the cake slightly dry.  Next time 35 min should be enough.)
  17. Remove the cake from the pan with the paper still attached.  Cool on a rack sideways for 5 min.  Make it erect and cool completely.  Cover with plastic wrap and keep at room temperature.  (Refrigerating will make the cake tough.)


Based On: マーブルケーキ、Book 5, Bibliography

Original Formula / 1.85 (451.5 cc)

The original was for the loaf pan of 17.4 cm x 8 cm x 6 cm (835.2 cc).

The original recipe’s sweet chocolate was replaced with semi sweet chocolate chips.

A very tiny amount of chocolate chips, due to lack of enough cacao butter, dried out quickly before completely melting under MW heat.  It became powdery and mixing with the cocoa dough made it OK.  But next time, I might want to add little hot milk, butter or cream to make it melt.  Or use better chocolate.

I prefer granulated sugar to powdered sugar since I dislike the texture resulting from powdered sugar.  But the powdered sugar may create lighter and softer texture: so next time, I will try powdered sugar instead of granulated sugar for pound cake.

11/12/2010 Gatau Chocolat

Sunday, December 12th, 2010

Ingredients: 5″ cake ring

  • 48.5 g Semi-sweet Chocolate Morsels
  • 28.3 g unsalted butter, room temperature
  • 28.3 cc heavy cream, place it in Pyrex bowl
  • ========
  • 48.5 g Egg whites, place it in 2 Cup Pyrex Measuring Cup
  • 60.7 g sugar
  • ———————
  • 16.2 g egg yolk, room temperature
  • 28.3 g cocoa powder, sifted
  • some powdered sugar
  • (optional) whipped cream (whipped w/o sugar)


  1. Place a 5″ cake ring on a sheet of aluminum foil and fold it up to close the bottom.  Line the inside of the cake ring with parchment paper (45 cm x 7 cm).
  2. In a Pyrex bowl place the butter and  chocolate and MW a little – just until the chocolate starts to get soft.  In another container, MW heavy cream to near boiling.  Pour the cream into the chocolate/butter and whisk gently until the butter/chocolate is melted. (MW chocolate morsels is necessary since morsels are harder to melt than regular chocolate due to the smaller amount of cocoa butter in them.)
  3. Whisk the egg whites in a 2 Cup Pyrex measuring cup, until fluid with no lumps.  Whip with a hand mixer on high speed until frothy and white.  Add 1/3 of sugar and whip again.  When peak start to form, add 1/2 of the remaining sugar and whip.  When peaks start to form again, add the remaining sugar and whip until stiff peaks forms.  Whisk slowly until the foam size becomes consistent.
  4. Add the egg yolk in chocolate base (#2) and whisk well.
  5. Preheat the oven to 170 C (340F).
  6. Use a spatula to fold in 1/2 of the meringue (#3) into the chocolate base.
  7. Add 1/2 of the cocoa powder and fold.
  8. Add the remaining Meringue and fold.  Add the remaining cocoa and fold.
  9. Pour the dough into the cake ring.  Use a spoon to flatten the surface.
  10. Bake at 170C for 28 min. Turn off the heat and bake for 4 more minutes with residual heat.
  11. Cool at room temperature completely.
  12. Remove the ring and paper and sprinkle with powdered sugar.
  13. You may add whipped cream topping (whipped without adding any sugar)  immediately before serving.


Based on: ガトー ショコラ、 Book 5, Bibliography

The original recipe’s Sweet Chocolate was replaced with Semi-Sweet Chocolate Chips.

I whipped approximately 1.5 egg white in a 400 cc narrow and tall Pyrex cup, which was filled with meringue and almost overflowed.  Thus next time, it is better to use a 2 Cup Pyrex measuring cup to whip 1.5 or more egg whites.

The key to success is not to over-mix the meringue and chocolate, since cocoa/chocolate kills meringue very quickly.

It is rather unbelievable that this formula does not use or need any flour.

10/27/2010 Banana Cake

Saturday, November 6th, 2010

Ingredients: 15 cm diameter, about 500 cc capacity ring mold (any mold with at least 411.4 cc will do)

  • shortening/butter
  • bread flour
  • ——————-
  • 61.6 g cake flour
  • 1/2 tsp baking powder
  • ——————
  • 34.5 g banana (very ripe one)
  • 49.3 g unsalted butter, softened at room temperature
  • 49.3 g sugar
  • 49.3 g egg (this time, 18 g yolk + 31.3 g white), room temperature, beaten
  • ————-
  • 8 thick slices banana (for topping)
  • ——————-
  • 1 TBSP water
  • 15 g sugar
  • 1 TBSP Rum


  1. Grease the mold/pan with shortening/butter, chill, sprinkle bread flour through a tea strainer, remove excess flour, keep it in the freezer/refrigerator.
  2. Mix cake flour and baking powder with a whisk in a bowl, set aside.
  3. Slice 34.5 g banana and mash it with a whisk in a bowl. Set aside.
  4. Whip butter with a hand mixer until creamy.
  5. Add 1/2 of the sugar to the butter and whip with a hand mixer until pale and fluffy.  Then add the remaining sugar and whip again until pale and fluffy.
  6. Add egg little by little and whip with a hand mixer every time you add egg, until fluffy. (It is important that the egg is not colder than room temperature to avoid separation from butter.)
  7. Preheat the oven to 170 C (340F).
  8. Add mashed banana (#3) to the butter cream above.  Fold gently with a spatula or whisk: DO NOT overmix to avoid separation.  Stop at 70% incorporation.
  9. Immediately add the flour mix and fold with a spatula until well incorporated and the dough looks slightly shiny.
  10. Pour the dough into the mold and flatten the top with a spoon.  Place the 8 banana slices on top for decoration.  (If your intention is to invert the cake after removing the mold, then you should place the banana slices at the bottom of the mold.  Think ahead.)
  11. Bake at 170C (340F) for 35 min, turn off the heat and bake with residual heat for 5 more minutes.
  12. While baking, MW the water and sugar until the sugar dissolves.  After cooling the sugar water, add Rum and mix.
  13. When the cake is done, remove from the oven, remove the cake from the mold by inverting.  But re-invert to keep the banana slices on top.  (If the banana slices were placed at the bottom of the mold, then you can serve it inverted.)
  14. Brush the cake with the syrup (#12), and wrap with plastic wrap or place it in the cake cover to keep it moist.
  15. Cool at room temperature for at least 8 hours before serving.


Based on バナナケーキ、Book 5、Bibliography。

The original recipe used the loaf pan (17.4 x 8 x 6).  I divided the original formula by 2.03 to fit my 15 cm ring mold.

The total calories: about 1000 kcal.

Instead of fresh/frozen banana, I might try the banana-chips for topping.

Very soft and fluffy light textured butter cake.

10/14/2010 Melon in Cup Cake

Sunday, October 24th, 2010

Ingredients: 5 of 75 cc Wilton Silicon Cups, filling to 45 cc lines

  • 20 g cake flour
  • 20 g almond powder
  • 1/4 tsp baking powder
  • ——————
  • 25 g semi-sweet chocolate chips (Nestle)
  • ——————-
  • 50 g unsalted butter
  • ————————-
  • 30 g egg white
  • 45 g sugar
  • pinch salt
  • 10 g honey
  • ————————-
  • 5 balls melon flesh (scooped with a melon baller) (see the Comment)
  • some granulated sugar


  1. Whisk cake flour, almond powder, and baking powder in a medium bowl.
  2. MW(1.6 kw)  chocolate chips in a small Pyrex bowl, in defrost mode for 3 min, until chocolate melts.
  3. MW(1.6 kw) butter in another small Pyrex bowl, in defrost mode for 20 sec, until butter melts.
  4. In a large Pyrex bowl, whisk egg white, sugar, salt, and honey.  MW(1.6 kw) in defrost mode for 20 sec, until sugar and honey melt.
  5. Add flour mix (#1) to the egg sugar mix above, and whisk.
  6. Add melted butter and chocolate, and whisk.
  7. Pour the dough into each cup up to slightly less than the fill line (about 60% of the total capacity).
  8. Preheat the oven to 340F (170C).
  9. Drain fruit and dip in the granulated sugar to coat each piece completely with sugar, and place in the center of the cup cake.
  10. Bake for 20 min at 340F and turn off the heat, then cook 5 more minutes with the residual heat.
  11. Remove from the oven, cool at room temperature.


Based on: フルーツ in カップケーキ、Book5, Bibliography.

The original recipe used strawberries and oranges.  Actually, melon was not a good match for this cake since melon changes the flavor after heating.  It is better to use a sour fruit such as berries or citrus, I realized.

I reduced the sugar to 90% since chocolate chips are sweeter than the real milk chocolate called for by the original recipe.  It was still too sweet even after reduction of sugar since the choice of fruit was non-sour melon.

Original recipe was halved.

I made the same cake with orange and blackberries last time, without reducing sugar, using aluminium foil cups.  It made 3 Aluminium Foil cup cakes (100 cc each) , and was very good.  The Wilton’s Silicon Cups, as well as Wilton’s Silicon Mat, create some foul odor when heated; consequently, the taste of the cake is negatively affected.  I am going to return the Wilton’s Silicon Cups due to this reason.

10/06/2010 Pear Rose

Sunday, October 17th, 2010

Ingredients: 8.5 ” Nonstick Fluted Cake Pan/Mold (or 21 cm diameter flower cake mold)

(Cooked Pear)

  • 500 g Pear Flesh ( weigh after removing the seeds, core, peeling skin : 2 Bartlett Pears used here.)
  • 125 g sugar

(Butter Cake)

  • some oil
  • some bread flour
  • ————————–
  • 150 g cake flour
  • 1/2 tsp baking powder
  • ——————–
  • 75 g regular salted butter, softened at room temperature
  • 75 g unsalted butter, softened at room temperature
  • 150 g sugar
  • ———————–
  • 150 g eggs
  • 1/4 tsp vanilla extract
  • ——————-
  • 120 g cooked pear (take it from the cooked pear prepared above.)
  • ——————
  • 2 TBSP Cointreau (any Curacao will do)


  • some powdered sugar
  • Some cooked pear (prepared above.)
  • a little butter cream
  • 1 drop green food color


(Make Cooked Pear)

  1. Slice pear into 2 mm thin pieces and place in a 2 QT Pyrex casserole dish.  Add 125 g sugar.
  2. MW(1.6kw) for 17 minutes, until almost all of the juice evaporates.  (Stir during microwaving.)
  3. Cool either at room temperature overnight, or if you are in hurry, use an ice water bath to quickly cool.
  4. Take 120 g out and mince it with a knife, set aside as an ingredient for butter cake.

(Butter Cake)

  1. Brush inside of the cake mold with vegetable oil, sprinkle bread flour through a tea strainer, chill the mold in the refrigerator.
  2. Mix cake flour and baking powder in a bowl, and whisk.  Set aside.
  3. Whip salted and unsalted butter with a standmixer (with a Whisk Attachment) or a handmixer until pale and expand to 3 times as much volume.
  4. Add sugar little by little while whisking with a mixer until all sugar is completely incorporated and creamy.
  5. Gradually whisk in eggs with a mixer.  (Add little by little to prevent separation of oil and water.)
  6. Add vanilla and whisk with a mixer.
  7. Preheat the oven at 180C (350F).
  8. Add flour mix at once, whisk (with a mixer) at the lowest speed until 80% incorporated, add 120 g minced cooked pear and whisk with the lowest speed until thoroughly incorporated and the dough develops glare.
  9. Immediately pour the dough in the mold and flatten the top surface.  (Shaping the top surface in a concave down shape did not make any difference in the final result: the center would mound up no matter what.)
  10. Bake at 180C (350F) for 23 min, turn off the heat and cook 5 more min with residual heat.
  11. Remove from the oven and drop the pan on the towel covered surface from 50 cm high, twice, to shock the dough. Remove the cake from the pan.
  12. Cool at room temperature.
  13. Brush 2 TBSP of Cointreau on the surface of the cake.


  1. Sprinkle powdered sugar through a tea strainer over the cake.
  2. Use the thin slices of cooked pear to create the roses.  (Make the core by tightly rolling one slice of pear, then, wrap the perimeter with another slice, and repeat, until it gets to be a proper size.  You need only your fingers to do this.)  Place 3 roses in the center of the cake.
  3. Mix a drop of green food coloring and butter cream with a spatula, pipe it with a leaf tip around roses.


Adapted from: アップルローズ、(book 10 , Bibliography)

The original recipe was for Apple, instead of Pear.  The original recipe was for a 21 cm flower shaped cake mold.  Vanilla Oil, Orange Curacao were substituted with Vanilla extract and Cointreau.

My piping technique is poor.  I should have made a pipe for the leaves with paper, not Wilton’s tip for this specific purpose.

It is rather heavy and dense cake since the eggs are not whipped separately.

09/25/2010 Oat Bran Banana Pecan Muffin

Monday, September 27th, 2010

Ingredients: for 7.5 pieces (slightly less than 8 pieces, the formula should be reexamined for this reason.)

  • 77 g cake flour
  • 52 g oat bran
  • 1/2 TBSP baking powder
  • —————————-
  • 51 g sugar
  • 1/4 tsp salt
  • ———————–
  • 26 g unsalted butter, melted with MW
  • 90 cc milk
  • 1/2 tsp vanilla extract
  • —————————
  • 30 g egg whites
  • ———————-
  • 117 g banana  (1 large banana), chopped into small pieces
  • 26 g pecan or walnut, chopped into small pieces


  1. Place 8 aluminum foil cups in the muffin pan (or half sheet pan, given aluminum foil is strong enough to keep the shape.)
  2. Mix cake flour, oat bran and baking powder in a medium bowl and whisk.  Set aside.
  3. Mix sugar and salt in a small bowl and whisk.  Set aside.
  4. Mix melted butter, milk, and vanilla in this order, in a large bowl.  Set aside.
  5. Preheat the oven at 200C (400F).
  6. Place the egg white in a one cup Pyrex bow and whisk with a hand mixer on low until bubbles start to form.  Add the sugar/salt mix (#3) gradually, continuing to whisk at low speed, until soft peak forms.
  7. Add the meringue into the milk/butter mix (#4) and fold in.
  8. Fold the flour-mix (#2) in with a spatula.
  9. Add banana and pecan and quickly mix with a spatula.
  10. Pour the dough into each muffin cup.
  11. Immediately place in the oven,  bake at 200 C (400F) for 18 min, turn off the heat and cook for 2 more minutes  with residual heat.
  12. Remove from the oven and cool at room temperature.


Adapted from: ファイバーたっぷり オートブランバナナマフィン、Megumi,

The original for 12 muffins.  I reduced the formula to half.

Muffin Pans in the USA usually consist of 12 molded holes about 7 cm in diameter and 3.5 cm depth.  I could have greased the molds and sprinkle flour to ease unmolding.  But I prefer using the Aluminum Foil Cups for Muffins/Cup Cakes (Reynolds Baking Cups Foil, 32 of 2.5 in. (6.3 cm diameter).

Since the original formula was given by volume, I needed to convert to weight.

The original recipe was to basically mix everything and bake.  But I wanted the final product to have soft fluffiness; thus I changed the procedures to utilize egg white’s leavening function.  The meringue with a lot of sugar/salt is quick to get thick so the lowest speed of a hand mixer would do a good job.  When mixing the meringue with other ingredients, one must be gentle and quick to keep the foam as much as possible.  When adding the solids, the foam breaks a lot.  So move quickly.

The original recipe was halved to make 6 muffins; but due to the meringue, I could make 8 muffins (2 are 80% full: thus about 7.5 pieces.)  The muffins are quite OK.  But due to the oat bran, the texture inevitably gets gooey with high viscosity.  Bran and banana give sort of a WET feeling.

Since I like extra light, fluffy, soft texture, if I were to make this again, I might use a ready made cake mix (such as Betty Crocker), which consists of super-fine cake flour and a lot of leavening.  However, the cake mix usually gives a slightly bitter aftertaste due to baking soda in it.

If I don’t use a cake mix, I would probably reduce the amount of flour, bran, banana, nuts, butter,  and increase the egg whites.

09/20/2010 Marron Kouglof

Sunday, September 26th, 2010

Ingredients: 15 cm dia Kouglof mold

  • 40 g Chinese Best Roasted Chestnuts without shell (天津甘栗), only 99 cents per package at any Asian grocery store.
  • ———————-
  • some shortening/butter
  • some cake crumb (You can make your own cake crumb by grinding leftover cake with FP.)
  • ——————–
  • 75 g unsalted butter, soften at room temperature
  • 35 g sugar
  • pinch salt
  • 1/2 tsp vanilla extract
  • 18.3 g egg yolk
  • 25 cc milk
  • (Meringue)
    • 62 g egg whites
    • 25 g sugar
  • 75 g Marron Paste (Homemade: you can cook chestnuts with a lot of sugar and a little water, and process with a powerful blender or FP until smooth.)
  • 95 g cake flour, sifted
  • —————
  • (syrup)
    • 30 cc water
    • 30g sugar
    • 1 TBSP rum
    • 1 TBSP Brandy


  1. Cut Roasted Chestnuts into 1 cm cubes.
  2. Brush shortening/butter inside of the mold, sprinkle cake crumbs over the shortening and remove excess cake crumbs. Chill the mold.
  3. Mix 75 g butter and 35 g sugar with mixer or whisk.
  4. Add salt, vanilla, whisk.
  5. Add egg yolk gradually and whisk.
  6. Add milk and whisk.
  7. Add Marron Paste and whisk.
  8. In a 2 Cup Pyrex measuring cup, beat egg white with hand mixer, and adding sugar gradually, beat/whisk until stiff peak forms.  (Don’t overbeat.)
  9. Preheat the oven to 170C.
  10. Add half of the meringue to the Marron paste mix (#8) and fold with a spatula.
  11. Add half of the flour and fold until almost incorporated. (Until almost no flower particles are visible).
  12. Add the remaining meringue, fold.
  13. Add the remaining flour, fold.
  14. Add Roasted Chestnut Cubes, and mix.
  15. Pour the dough into the mold. Flatten the top. (Better to make it concave up spherical surface using the back of the spoon since the center will rise while baking.)
  16. Bake for 50 min at 170C, turn off the heat, let the cake cook 10 more minutes with residual heat.
  17. While the cake is baking, MW (1.6kw) 30 cc water and 30 g sugar for 27 sec, until sugar melts.  Cool at room temperature.
  18. When syrup is completely cool,  mix syrup, rum, and brandy.
  19. As soon as the cake is done, remove it from the oven, remove from the mold.  Place it on a silpat, inverted. Brush the syrup over the cake and let all the syrup be absorbed by the cake.
  20. Cool at room temperature for 5 minutes.
  21. Cover/wrap with plastic wrap and rest for at least 8 hours at room temperature.


Based on マロンクグロフ、(BOOK5、Bibliography)

The cake is quite dense and heavy.  I overbeat the egg whites, and when adding flour, killed most of egg foam.  Improvement in technique is necessary.  Also the use of a KA standmixer with beater attachment (instead of whisk attachment) did not incorporate enough air in the butter and egg yolk.  Next time, the hand mixer only should be used since the amount is too small for SM.

The original recipe called for heavy cream, Creme de Marron, Marron Glace, which were replaced with milk, homemade marron paste and Chinese Roasted Chestnuts.  The original formula consisted of 20 g egg yolk and 60 g egg white.

08/30/2010 Caramel Cake

Saturday, September 4th, 2010

Ingredients: (8″ x 4″ x 2.25″ medium loaf pan, or 18 x 8 x 6 cm loaf pan)

  • 110 g cake flour
  • 1.5 g (1/2 tsp) baking powder
  • ——————–
  • 60 g sugar
  • 60 g heavy cream
  • ——–
  • 100 g unsalted butter, softened at room temperature
  • 110 g sugar
  • 100 g eggs, beaten


  1. Line the loaf pan with parchment paper.
  2. Whisk cake flour and baking powder together.
  3. In a sauce pan, heat the 60 g sugar at medium heat until slightly brown.  MW heavy cream until boiling point and add to the caramel.  (Be careful: the hot caramel may splash a little.)  Mix well.  Cool this caramel sauce COMPLETELY at room temperature.
  4. Preheat the oven t0 170C.
  5. Beat butter and sugar until white and creamy.
  6. Add caramel sauce, whisk, add eggs, whisk.
  7. Add flour mix, whisk.
  8. Pour the dough into the pan.
  9. Bake at 170C for 35 min. Turn off the heat, leave the pan in the oven for 5 more  minutes to cook with the residual heat.
  10. Remove from the oven, cool at room temperature.


Adapted from:


It is slightly too sweet: next time, I would reduce the sugar to be 90% of the original formula.
I used MW instead of sauce pan to make the caramel sauce.  But heating the sugar (w/o water) caused the central portion to burn after 3 min 35 sec of MW(1.6kw) heating.  I mixed the caramelized parts and un-caramelized sugar with a spoon, which caused some crystallization when I added the heated (MW 30 sec) heavy cream.  The conclusion: to caramelize sugar (w/o water), MW is not a good way to go.  Crystallized sugar was transferred to the mortar and pestle so that the crystals can be crushed.  It was too much trouble.