Kek Alunan Kasih

KEK ALUNAN KASIH

Resepi Asal : Puan Mastura Yasak (Kongsi Resepi FB)
Sumber: Am-Flora

**telah diubah suai sedikit
** sukatan di bawah adalah 1/2 dari adunan asal. Boleh gunakan loyang segiempat 6" untuk dapatkan kek yang tinggi.

Bahan:-

• 3 Biji Telur C
  
• 125 gram planta atau butter
  
• 175 gram tepung gandum *
  
• 1/2 sudu kecil baking powder (*diayak bersama)
• 1 cwn gula halus (boleh kurangkan)
• ½ cwn yogurt
  
• 1 sudu kecil esen vanila
  
• *Serbuk koko (secukupnya)
• *Pewarna ( citarasa masing-masing)

Cara-Cara:

• 1. Pukul planta dan gula smpai kembang.
  2. Masukan telur satu persatu, pukul lagi sampai kembang
  3. Masukan *esen vanilla, yogurt, gaul hingga sebati dan masukan tepung sedikit demi sedikit.
  4. Bahagikan tiga bahagian, campurkan pewarna pink, kuning dan satu bahagian pewarna hijau
     
  5. Griskan loyang dan tabur sikit tepung..masukkan adunan hijau ratakan dlm loyang dan ayak serbuk koko menutupi lapisan hijau tersebut - ayak nipis-nipis jer.
     
  6. Kemudian masukkan adunan lapisan kuning dan ratakan (biarkan ia beralun), ayak lagi serbuk koko dan seterusnya tuangkan lapisan pink dan ratakan perlahan-lahan. (jangan sampai serbuk koko di lapisan-lapisan tadi terangkat).
  7. Bakar lebih kurang 45min. pada suhu 160 Degree ikut oven masing-masing
     

Red Velvet

Red Velvet
Sumber: Joyofbaking

(saya buat 1/2 bancuhan aje dan letak ke dalam cup)

2 1/2 cups (250 grams) sifted cake flour

1/2 teaspoon salt

2 tablespoons (15 grams) regular or Dutch-processed cocoa powder (saya guna koko biasa saja)

1/2 cup (113 grams) unsalted butter, at room temperature

1 1/2 cups (300 grams) granulated white sugar

2 large eggs

1 teaspoon pure vanilla extract

1 cup (240 ml) buttermilk (saya guna yogurt)

2 tablespoons liquid red food coloring

1 teaspoon white distilled vinegar

1 teaspoon baking soda

Preheat oven to 350 degrees F (175 degrees C) and place rack in center of oven. Butter two - 9 inch (23 cm) round cake pans and line the bottoms of the pans with parchment paper. Set aside.

In a mixing bowl sift together the flour, salt, and cocoa powder. Set aside.

In bowl of your electric mixer, or with a hand mixer, beat the butter until soft (about 1-2 minutes). Add the sugar and beat until light and fluffy (about 2-3 minutes). Add the eggs, one at a time, beating well after each addition. Scrape down the sides of the bowl. Add the vanilla extract and beat until combined.

In a measuring cup whisk the buttermilk with the red food coloring. With the mixer on low speed, alternately add the flour mixture and buttermilk to the butter mixture, in three additions, beginning and ending with the flour.

In a small cup combine the vinegar and baking soda. Allow the mixture to fizz and then quickly fold into the cake batter.

Working quickly, divide the batter evenly between the two prepared pans and smooth the tops with an offset spatula or the back of a spoon. Bake in the preheated oven for approximately 25 - 30 minutes, or until a toothpick inserted in the center of the cakes comes out clean. Cool the cakes in their pans on a wire rack for 10 minutes. Place a wire rack on top of the cake pan and invert, lifting off the pan. Once the cakes have completely cooled, wrap in plastic and place the cake layers in the refrigerator for at least an hour (or overnight). (This is done to make filling and frosting the cakes easier.)

** memang sedap sangat...