cake Archives - Page 3 of 7 - The Wifey's Corner

October 1, 2016September 20, 2023

Shortstop Coffee and Donuts, Melbourne

We were heading back to City Tempo after lunch and while staring at the Google Map for directions, Shortstop suddenly popped up. As it turned out the location is very close to City Tempo, we made a quick stop at Shortstop for their famous donuts. Learned from previous experience, when it’s location is in a small street or lane, you just have to pay extra attention for name plague. But Shortstop on other hand is very easy to locate, you could not have missed the glass wall, crowd and display of beautiful donuts.

The cafe is quite small in size with minimalist interior and very few seating. We actually came here twice, this first time we just got the take away donuts. Then we dined in on the second time when it wasn’t as busy. When walking in, you’ll see a coffee counter and cashier counter next to it and then a glass display of each of the different flavoured donuts for the day. It was as if you are looking for antiquities display in a museum (｡◕‿◕｡)

And of course we must try the hyped Australian Honey And Sea Salt donut because it just so different to your usual donuts. Then hubby decided he wanted to try the Maple Walnut And Brown Butter one. We were too excited and forgot to take a close up pictures of these two and only remembered after we gobbled them down ¯\_(ツ)_/¯

The honey and sea salt donut is certainly unique, both in flavour combination as well as the texture. It was less sweet than the other one, being balanced by the salt flakes. But the texture is just interesting, light and airy on the inside with crisp glazed on the outside. The maple walnut and brown butter donut is totally different to the former. This is more similar to your usual kind of donut in texture but the topping is very yummy. Mind you, it is very sweet – but then again, something you’d expect from a donut, right?

On our second trip here, we tried Boston Cream and Lemon Ricotta Cheesecake plus their coffee. They used Market Lane’s Seasonal; Blend beans. By the way, they have only whole milk for their coffees, but turned out really nice. Smooth and not too rich at all – we usually get flat while in skim because most of the time it is too creamy and rich otherwise. But the coffee here was very very good (read: memorable), even on whole milk. Both donuts are delicious and fluffy with sweet smooth cream filling inside.

These donuts are certainly not something you’d treat yourself everyday – not just they are sweet, they are not cheap either. But, I’d love to have them every once in a while and wash it down with a cup of their coffee.

Shortstop Coffee and Donuts

12 Sutherland St, Melbourne VIC 3000

Phone: (03) 0730 1730

short-stop.com.au

August 28, 2016September 4, 2023

Cafe Batu Jimbar, Sanur Bali

As we waited for our room to be ready, we went across the street and had lunch at Cafe Batu Jimbar. It has the Balinese architectural influence, semi open air, high ceiling and mostly wooden theme throughout. There are ample seating inside the restaurant or on the front porch and side alley. We chose to sit inside hoping to escape from the Sanur heat during lunch time and indeed it was cool inside, even without air conditioner.

Seatings at the side alley — Seating at the side alley

There is cabinet displaying cakes and little sweet treats in front near the cashier and bar, which all looks very appealing. We ended up ordering one of their chocolate sliced caked for dessert. But first of all, a friendly waiter came to our table and left us to read the menu. They offer not just Indonesian food, but also Thai, Vietnamese, and Western.

I opted for one the Batu Jimbar favourite, which is Ikan Woku Belanga – fish cooked in spicy sweet and sour broth. Hubby went for Arugula Salad with grilled sirloin beef as he had craving for green leaves 🙂 It was a difficult choice to make for the drinks, all the juices in their menu sounds delicious! We ended up getting the Green With Envy and Inner Cleanser. I personally prefer the Green With Envy, but both tasted good not just on the taste buds but body as well.

Close up of the fish stew — Close up shot of the fish stew

Chocolate Mousse Cake - yes we are in chocolate heaven! — Chocolate Mousse Cake – yes we are in chocolate heaven!

Hubby said the Arugula Salad is very flavorsome and the beef cooked perfectly well. When we went to Bali, we rarely had western food, mainly because the point of Bali trip for us is to devour on Indonesian food that we already miss. But with this Arugula Salad, hubby said he would happily order it again and again. Same goes to the Ikan Woku Belanga, well-balanced dish that packs with flavour.

Oh and a side note, Cafe Batu Jimbar has Sunday Market event where various chefs sell their food on the stalls in front of the restaurant. We had already left Bali on Saturday night, so missed this chance; but we would definitely love to try it out.

Cafe Batu Jimbar

Jl. Danau Tamblingan No. 75A, Sanur, Bali

Phone: +62 361 287 374

Email: info@cafebatujimbar.com

www.cafebatujimbar.com

August 8, 2016April 3, 2022

Sari Organik (Bodag Maliah) & Seniman Coffee, Ubud

Every time we went to Bali, I had always wanted to try out this place. I read a lot of good praises for this restaurant, but we just never made it until our most recent trip. The main reason was always due to its location, a fair bit of walk from main street Ubud. And there are never shortage of choices to pick in Ubud as well. But, this time I insisted to come and we went there by the rented motor bike:) It was challenging to find our way here, got lost a few times. But in Bali (as per our own experiences so far), just nicely ask people around you and you’ll be fine!

At first we used Waze app to find our way to a Sari Organik Restaurant and it led us to the branch in Penestanan. In there we asked how to get to the one with rice paddy view aka Bodag Maliah. It gets quite rough once we got into the small walkway in between rice paddy fields. I was so amazed at the surrounding: the rice fields, the sound of bamboo turbines that keep birds away from paddies, the farmers, few small yoga places, few more cafes. It felt like you are far away from Ubud Center, although sadly I think in few years time that area will probably be filled up with villas or other accommodation types.

The road to Sari Organik is not very shaded, so by the time we got there we ordered three glasses of juices right away. Only after that, we took our time to read through the menu and the surrounding to absorb the pretty view. The seating area is on top of their kitchen, an open air area looking out to paddy fields all around. There are lesehan style seating around the side and corners of the restaurant with heaps of cushions.

We ordered nasi campur bali and chicken kebab. Both mains are delicious, the seasoning is very light handed and definitely not spicy at all. But the vegetables are awesome, they are fresh and crisp and yummy. Hubby thinks that his chicken kebab are a little too dry and stringy, nonetheless he still enjoyed them well 🙂

Various organic supplies for sale, such as coconut oil, soaps, incense, etc.

After all that yummy lunch, as we headed back to our hotel, we stopped at Seniman Coffee. Here are what we ordered, that chocolate cake is super delicious! Not overly sweet, hint of salt flakes, and just smooth almost mousse-like consistency of chocolate.

Sari Organik aka Bodag Maliah

Subak Sok Wayah (Middle of ricefield north of Raya Ubud)
T: (0361) 972087
sari-organik@hotmail.com

Seniman Coffee

Jalan Sriwedari No. 5, Banjar Taman Kelod, Ubud

T: (0361) 972085

senimancoffee.com

February 28, 2016

Egg white Rolled Cake

I love Asian patisseries with their cute and fluffy cakes, they are usually spongy (which I love most) and at the same time very fluffy soft. Also, they usually have “Asian” flavors, such as taro, matcha green tea, even durian 😛 But one day we tried the Korean patisserie and there were slices of white rolled cake that really drew my eyes. So the cake itself is all white, without any hint of yellow whatsoever, and then it was filled with vanilla cream. So of course I tried it, it was nice! Spongy texture, was not as delicate as cake with a lot of egg yolks, then the creamy vanilla whipped cream – all adds up to a one delicious dessert.

I have not made any rolled cake since my first attempt at rolled cake here which was satisfactory according to The Wifey’s Corner Team aka Mr Hubby and myself 😀 But after making this moist cake and these rich cheesy cookies, I have saved up a small bag of egg whites. Whilst I can and have used them for cooking, there are still some left and sitting in the fridge for couple weeks now. So then I remembered that white rolled cake I had a while ago and I looked up the recipe for it.

I followed the recipe from a Youtube channel here. The recipe is easily followed and use only the typical stuffs in the pantry. The ingredients are as follows:

40 grams flour, sifted
20 grams milk powder, sifted
40 cc milk
30 cc vegetable oil
120 grams egg white (from about 4 eggs)
45 grams sugar
For whipped cream: 140 grams thickened cream, 15 grams sugar, 15 grams sweetened condensed milk

Mix together milk and vegetable oil in a bowl.

Then add in the sifted flour and milk powder to the bowl, mix well with a whisk balloon.

On separate bowl, beat the egg white until foamy then gradually add the sugar a little at a time while mixing until it becomes glossy and hard meringue stage.

Add 1/3 portion of the meringue to the flour mixture, and fold to combine well with a spatula. Be gentle on this, so that we don’t lose all the air in the meringue. Once it is all combined, add more meringue and fold again, repeat this step for the rest of the meringue.

Pour the batter to a lined rolled cake pan (27 x 27 cm), smooth the surface with spatula. Tab the bottom of the pan to release trapped air bubbles.

Bake on preheated oven at 170C for about 12 minutes

Once cooked, release the cake from baking pan, flip the cake to another clean sheet of baking paper and gently peel off the baking paper that stuck to the bottom and side of the cake. Let aside to cool to room temperature. Meanwhile waiting for the cake to cool, you can prepare the whipped cream filling. I omit sugar and sweet condensed milk this time and instead mixed in 1-2 tablespoon of Nutella. Also, I have just a bit of thickened cream left, therefore my filling is not as thick one showed in the video.

Once it the cake is cooled, spread the whipped cream generously on the surface of the cake and leave some space at the of the cake. Roll it away then wrap with a clean baking paper, secure each end to hold its shape and refrigerate. Best enjoyed straight from the fridge 🙂

January 28, 2016

Indonesian Cheesecake aka Bolu Keju

This Indonesian cheesecake is one of many dishes that always reminds me of mom and my childhood. Mom makes this cake ,although not necessarily with grated cheddar topping, for our (the kids’) birthdays and she does now for my nieces’ birthdays 🙂 As with many Indonesian cakes, this cake recipe use many egg yolks. It may not as crazy as Lapis Legit or Lapis Surabaya that use up to 30 egg yolks per recipe, but a dozen is fairly significant amount for me 🙂 I always steer away from recipes where more than 8 eggs are involved, just the thought that there are chances the cake will not turn up good or even edible than those ingredients will just be waste and that is horrifying to me. Due to numerous amount of eggs used, this cake may not be the healthiest cake around, so please enjoy responsibly 🙂

The texture of this cake is of course very soft, however not airy like sponge cake where we used a lot of egg whites as well. It is a little dense and yet still very soft and moist. So after putting this aside for a very long time, I finally braved myself to give it a try. The way mom bakes this cake is she did three recipes to make three layers of the cake on round pan (I think they are 30 cm in diameter). I just made one recipe for a smaller pan (18 cm x 18 cm) and I even split the batter into two pans for different color/flavor 😛

Here is the recipe as per mom’s cook book:

9 egg yolks
3 whole eggs
120 grams of sugar
100 grams of flour
1/2 teaspoon of baking powder
200 grams of butter, melted

Preheat your oven to 180 C.

Beat the eggs until pale, fluffy, and the beater leaves track on the batter then gradually add the sugar a little at a time. After all the sugar are mixed completely with the egg batter, add the melted butter gradually again while mixing until all incorporated. Make sure the scrape the bottom and side of your mixing bowl to make sure no melted butter sitting unincorporated with the batter. Then add the the shifted flour with baking powder a little at a time and mix well – do not over mix the batter.

Pour the batter into a baking pan that has already greased/lined with baking sheets. Bake until the cake is cooked, use toothpick test to determine if the cake is fully cooked.

** I split my batter into two pans, into one of them I added some mocha paste and the other I left as is. Because of the splitting into two pans, mine didn’t take long at all, from memory it was approximately 20 – 25 minutes.

** I used strawberry jam as “glue” for the two cake layers then spread buttercream on the top surface and generous amount of grated cheddar. Many people also cover the four sides of the cake with buttercream and grated cheddar, which I thought would be too much since my cake is tiny.

** I also added a splash of rum into the buttercream for a nice kick ヾ(⌐■_■)ノ♪