HAPPY BIRTHDAY MUMMY!!!
My mummy is my best friend and the most beautiful woman in the world! (I’ll bet your mom is the most beautiful woman in the world to you too… unless well… you think she isn’t) Mummy turns … _____years old this year (I’m not supposed to reveal her age. A woman’s age is her secret. After a certain age of course).
My mum is a SUPERWOMAN!!! REALLY
Last year, I bought my mum a green tea cake from Breadtalk (not the most exquisite and worthy of my mum) and she liked it, but did not love it. “I want a rich, chocolate cake that’s fat free and healthy”, she said. ”HUH?” I replied, astounded. Rich chocolate? Fat free? A rich chocolate cake and fat free, is by the way, an oxymoron in the baking world. I didn’t think about it again until… well… one year later… because its her birthday… again. So, I put on my thinking cap and sifted through my (limited) baking knowledge stored in my brain (where else?)… AND… I SUCCEEDED!!!! I was soooo sooooo soooo sooo happy!
I made the cake (took about 4 hours and 3 failures) but it was totally worth it!
The cake (actual cake part) is a fat free chiffon cake.
The fillings are adzuki bean paste and light chocolate mousse (no cream at all involved)
And the icing/frosting is chocolate (syrup?) that’s low in sugar.
This cake is delicious and very very complex to make (for amateurs/ novices/me). But I think I kind of got the hang of it. Don’t really like sponge cakes. Smelly eggs , Sifting , Perfectly whisked egg whites , Folding Urgghh, baking FINALLY
My favourite part is filling and icing the cake (was too tired to think of how to decorate it).
Almost Fat Free Chocolate cake
No. of servings: 6 big slices
For Cake: using 3/5 of this recipe: (It’s in Chinese so I’ll translate it with the new measurements)
18g caster sugar
3 egg yolks
42g caster sugar
3 egg whites
12g corn flour
60g cake flour
10g unsweetened cocoa powder
- Preheat oven to 175 degree Celsius.
- A: Mix ingredients together until even.
- B: Whisk egg whites with electric mixer till bubbly then add caster sugar in increments. Continue whisking until the mixture does not move easily when you tilt the bowl.
- Fold in A into B carefully
- C: Sift in C into the above mixture and fold in till mixture is almost smooth.
- Pour into baking tin and bake for 25 minutes.
- Adzuki bean paste
- Light chocolate mousse (1/2 of the recipe)
- 100ml water
- 1 tbsp sugar
- 3 tbs unsweetened cocoa powder
- 100g semisweet chocolate chips
- In a saucepan bring water to a boil.
- Add sugar and cocoa powder and stir till dissolved.
- Add chocolate chips. Turn off heat.
- Stir till chocolate chips all melt and mixture is smooth.
- Dunk saucepan into ice cold water and continue stirring.
- Stop stirring unless you want your hand to break.
- Let it cool and thicken.
How to Assemble
- Prepare fillings.
- Slice cake into half.
- Place one half back into the cake mould.
- Spread the Adzuki bean paste.
- Pour in the chocolate mousse (right after the recipe says “Slowly pour gelatine mixture into egg mixture (make sure mixtures are both at the same temperature before you combine them), beating constantly until well combined.” ) ****NOTE: not yet set mousse and cake must be at same temperature
- Cover with the top half of the cake.
- Put in freezer to set for 1 hour.
- Remove cake from cake mould/tin and pour icing/frosting (cooled) over it.
By the way, the secret ingredient is Adzuki bean paste.
It’s not really a secret
I love adzuki bean sweets – and chocolate – and healthier treats – this cake sounds fantastic!
Thank you! 😀
I bet your mom was really touched by your effort! 😀 And don’t worry about the failures – I had tons of it myself :S And I really like your illustration of your layers – really cute!
Thanks for your encouragement! 😀 Haha I guess I need more practice! 🙂