The Cooking House - New Zealand Natural Ice Cream Dessert Workshop, Part 1

A group of us had responded to an invitation extended to us by Babe_KL - to attend a baking class sponsored by New Zealand Natural Ice Cream. It was an invitation that I could not decline - Baking & Ice Cream plus with other floggers??? Sign me up quick! I look forward to the fun us floggers will have like we always do whenever we gather. Teckiee gave me a ride that Saturday and we were the first few to arrive after meeting up with Simon to lead him to The Cooking House in Desa Sri Hartamas.

Not only do we take notes, but we take photos too! Not being in a strategic place for photo taking, I could only take photos from the side. For more pics, do remember to check out the rest of the floggers.

Though we were there primarily for New Zealand Natural Ice Cream Dessert Workshop, The Cooking House got Chef Lee to take us through two simple recipes : - Chocolate Chiffon Cake and Butterscotch Cookies. After that, we were told to group ourselves and head on to our workstation and try our baking skills. Along with Precious Pea & Babe_KL, we had FBB in our group and we went about our tasks confidently. Errr....but later realised that we had put salt instead of sugar in our Chocolate Chiffon Cake! Horrors!!!!!!! But I must say that our Butterscotch cookies turned out yummy!

The Making Of Butterscotch Cookies by Chef Lee

The Making of Butterscotch Cookies by Floggers - here are Teckiee's hands in action! According to her, she said the cookies turned out yummy cos of the additional sweat from her hands...hahaha!

The Making Of Chocolate Chiffon Cake

We finished our two tasks in a jiffy (I know, we made a boo boo) and well ahead of all the other groups and were actually contemplating to whip up another Chocolate Chiffon Cake but didn't.

Here's the Chocolate Chiffon Cake recipe given by The Cooking House. Maybe some of you might want to try it out.

15 g Cocoa powder
1/4 tsp Instant coffee
50 ml Hot Water
35 ml Vegetable oil
1/2 tsp Vanilla essence
70 g Plain flour
1/4 tsp Baking soda
1/8 tsp Salt
2 Eggs, separated
1/8 tsp Cream of tartar
70 g Sugar

Method

1. In a bowl, combine cocoa, instant coffee and hot water until smooth, add in the oil and vanilla.
2. In another bowl, combine flour, baking soda, salt and two thirds of the sugar.
3. In a mixing bowl, whisk egg whites and ceam of tartar until frothy, add the remaining sugar and continue to whisk until stiff peaks form.
4. Whisk the egg yolks until light and pale, combine into a paste with the cocoa mixture and the flour mixture.
5. Fold in the egg whites.
6. Pour into a ungreased, lined 6" x 6" tin or a 9" round tin.
7. Bake at 180 degrees C for 20-25 minutes or until cake is done. Invert pan to cool cake.
   

After that session, it was back to class; with Chef Lee showing us how to make desserts with New Zealand Natural Ice Cream.

To Be Continued...