This cake is the perfect pick-me-upper. The combination of buttermilk, cocoa and cream cheese makes you crave for more. The reason for the cake’s name is because it calls for regular unsweetened cocoa – which turns red whenever it is combined with acidic components (baking soda, vinegar, etc). I once made this cake with dutch-processed cocoa and it became too acidic for my taste. Dutch-processed cocoa has been treated with alkali, it does not react whenever it is mixed with baking soda. This recipe also calls for cake flour. If you do not have cake flour, substitute it with plain flour by taking out 2 tablespoons for every cup. You can also make your own buttermilk by adding a tablespoon of vinegar to 1 cup of milk. Adding more food colour will give your cake a darker shade of red.

Ingredients

Unsalted butter, for cake pans
2 1/2 cups cake flour
1 teaspoon salt
1/4 cup cocoa powder
1 1/2 cups sugar
1 1/2 cups canola oil
2 large eggs
1/4 cup red food coloring
1 teaspoon pure vanilla extract
1 cup buttermilk
1 1/2 teaspoons baking soda
2 teaspoons white vinegar

Cream cheese frosting
1 500oz cream cheese
500 grams icing sugar

Directions

1) Heat oven to 350 degrees. Generously butter and flour 2 round cake pans, set aside. In a medium bowl, whisk cake flour, salt, and cocoa; set aside.
2) Using a mixer, beat sugar and oil on medium until well combined. Add eggs, one at a time, beating well after each addition. Add food coloring and vanilla, and beat until well combined. Add flour mixture, alternating with buttermilk, scraping the sides of the bowl with a rubber spatula as needed.
3) In a small bowl, mix baking soda and vinegar until combined. Add to batter, and beat for 10 seconds. Evenly divide batter between the prepared pans.
4) Bake until a cake tester inserted in the center of each cake comes out clean, 30 to 35 minutes. Transfer to a wire rack to cool in the pans for 5 minutes. Remove from the pans, and return to the rack to cool completely.
5) Beat cream cheese and icing sugar until smooth and creamy. Spread evenly on cooled cakes.

Making Australian desserts is something that’s been forever on my task list. One famous Aussie dessert is the Pavlova. There has been a squabble between New Zealand and Australia on who made the Pavlova first. And because I am currently living in Oz, I would definitely say Aussies did it first (ha!). This meringue-based dessert was named after Anna Pavlova, a Russian ballerina touring New Zealand and Australia during the 1920’s.

Be careful though when lifting the Pavlova from the baking sheet. Allow it to cool completely before moving as it can crack and ruin the look. My meringue cracked a bit but I was able to cover it up with the cream and fruits. The meringue usually deflates in size once cooled, so do not be alarmed.

Ingredients

6 eggs, separated
1 1/4 cups (270g) caster sugar
2 tsp cornflour
1 tsp white vinegar
1/2 tsp vanilla extract
300ml thickened cream
2 tbs icing sugar mixture, sifted
Finely shredded rind and juice of 2 limes
Seasonal fruits (I used kiwifruit, strawberries, peaches and blueberries)

Directions
1) Preheat oven to 120°C. Line an oven tray with baking paper. Mark a 24cm diameter circle on the paper as guide. Brush with melted butter and dust with cornflour, shaking off excess.

2) Use an electric mixer to whisk egg whites in a clean dry bowl until soft peaks form. Gradually add sugar, 1 tablespoon at a time, beating well after each addition, until meringue is thick and glossy and sugar dissolved. Add cornflour, vinegar and vanilla and whisk until just combined. Spoon meringue onto prepared tray, using the marked circle as a guide. Smooth sides and top of pavlova. Use a small spatula to forms little peaks around edge of pavlova. Bake in oven for 11/2 hours or until pavlova is dry to the touch. Turn off oven. Leave pavlova in oven with the door ajar to cool completely. When completely cold, transfer to serving plate or store in an airtight container until required.

3) Use an electric mixer to whisk the cream and icing sugar in a medium bowl until firm peaks form. Spoon cream onto the top of pavlova. Decorate pavlova with the fruits.

Making perfect macarons is my baking goal for this year. My first attempt was sloppy though.. The oven temperature became too hot (and I was not checking my macarons every so often) that the coveted feet just exploded under the body. I salvaged it by cutting of the ugly feet, it made me more determined to create a perfect batch of macarons.

I made these macarons using the French technique. I am planning to do the Italian meringue technique, but I do not have a candy thermometer just yet. Anyone willing to donate, let me know!

Presenting, my second attempt on macaron making! Success!

I was itching to bake something this weekend, so I did the Strawberry cake again. Only I replaced the strawberries with peaches and mangoes.

A childhood favorite of mine, I remember buying this bread from the friendly Panaderia and eating this for merienda. We call it Lipstick, but I think it is more fondly called Pan De Regla. This has collected quite a number of unusual names, probably because of it’s bright red color.

I experimented with this one, I added blue and violet colors to my bread. I got the recipe from Kusina ni Manang. The pudding was sweet and soft, I like this version better. I ruined the look though, because I was excited to slice the bread, the colored pudding was everywhere! It still tasted good though.

I got the recipe from Kusina ni Manang.

.