Castella Cheese Cake

Bake tin : 7x7x3 square tin (lined w grease proof paper)

60ml hot veg oil (microwave 40 sec)
90g top flour sieved
90 ml warm milk (microwave 30 sec)
6 egg yolks

8 egg white
80g castor sugar
1/4 tsp salt (or less)

4 slices cheddar cheese

Method

1. in a heat proof mixing bowl, mix flour with hot oil till flour well blend without lump

2. stir in warm milk & egg yolk until smooth

3. In the clean bowl whisk egg whites & salt till floamy

4. add in sugar gradually and beat till soft peaks form

5. Fold in the egg white mixture in 3 parts into the egg yolk mixture.

6. pour half of the batter into the lined baking tin

7. placed 4 slices of cheese on top of the batter and cover with the remaining batter gently

8. give a light knock on the tin to release large air bubble

9.  bake at a pre heat oven at 150 c for 50 mins

Revisit of traditional sponge cake

My very first time having such a beautiful pretty smiley 鸡蛋糕。Felt so rewarding.  homemade traditional sponge cake is really good and nice.  As I can cut down the sweetness compare to those selling and it's fresh !

ingredients 

4 eggs

180g castor sugar

230g hk flour
1/2 cup 7 up

method
1. use high speed beat eggs till fluffy
2. add in sugar gradually & continue beating till well blend. off power
3. fold in flour in 3 portions
4. add 7 up & use hand mixer to mix well
5. pour the mixture into linen cup to 90-95% full.
6.  be generous sprinkle sugar on top of the batter to form a cross
6.  on the pre heat steamer.  place the cuppies on the steam rack and steam for 15 mins for a tray of 8 cups.  ( the batter is enough for 2 round of 8 cuppies)

Chocolate Chiffon

I was craving for Chocolate cake, so today i got my hand on this. Though I should have gone for a rich moist chocolate one, well ... I'll be back.

* Hubby just commented that this cake nice, not very sweet. Personally i felt need to adjust the sweetness up by a bit more.

Ingredient
(A)
70g semi sweet Hershey chocolate chip
150ml milk

(B)
50 ml canola oil
6 egg yolks
1 tsp chocolate paste
35g castor sugar
110g plain flour
1/4 tsp bicarbonate soda

(C)
6 egg whites
1/2 tsp cream of tartar
35g castor sugar

* If not using semi sweet chocolate, you could change the sugar back to total 100gm

Method

1. Melt (A) over double boiler. Remove from double boiler and let it cool down.
2. Add (B) into the cooled down chocolate and mix until well combined
3. Beat egg whites until frothy, add cream of tartar and sugar and beat till stiff peak
4. Fold 1/2 of the egg whites into chocolate mixture gently with a rubber spatula until just blended.
5. Pour the balance cholocate mixture into chocolate mixture and continue to fold in gently
6. Pour the batter into a chiffon and bake it for 40min at 180c
7. When the cake is cooked, invert the cake to cool. remove the cake from the cake pan when it's completely cool

Homemade 2 tiers Birthday Cake

This year son requested for a 2 tiers custard birthday. I really scratched my head real hard, this is a big and challenging project.

Finally, i came out with this My Cooking Experiment-Chocolate Bananas Cake
and Best recipes - Custard Cake. Simply i just put the 2 cakes together and decorate it a little. Thou there're hipcup here and there, the cake is done up and edible. hahhaha

1) Base - Custard Cake
Ingredients
2 1/2 cups self raising flour
250g butter at room temperature
2 tsp vanilla essence
1 cup castor sugar
4 eggs
3/4 cup custard powder
1/2 cup milk

Method

1. Put all the ingredients in a large mixing bowl. Mix with electric mixer until just combined
2. Pour into the 8" round tin. Cook for 1 hour @ 180c

2) Top - Chocolate Cake
Ingredients
65g butter, sogten at room temp
1/2 cup caster sugar
1 egg
1/2 cup + 1/4 cup self raising flour
3/4 cup cocoa powder
1/4 tsp soda bicarbonate
1/2 cup milk

Method

1. Grease the 6" round tin
   
2. Combine butter, sugar, eggs, flour, cocoa, soda bicarbonate & milk with an electric mixer on low until just combined
3. then beat on medium speed till smooth
4. pour into pan at 180c for 30-35 mins

Initially,I wanted to make white cream to go round the cake. Instead of whipping up the whipped cream and mix it with the white chocolate. I went to cook it. Look how silly am I, good thing the cake still look good with some decor.

Peach Cake

Bake this Peach Cheesecake for my mama birthday.

Ingredients
Base :
120g digestive biscuits
60g butter, melted

Method

1. Put biscuits in a plastic bag and crush it with rolling pin
2. In a bowl add melted butter and mix well with the biscuit crumb
3. Press into a 8" springform / detachable cake tin. Refrigerate for abt 30 mins

Ingredients - Filling
250g cream cheese
60g brown sugar
2 eggs
1 can peach - 300 gm cube peach, balance peach slice them for decoration

200g Marigold non fat yoghurt peach mango

Filling :

1. Beat cream cheese and sugar until smooth
2. Add egg and mix well
3. Mix cube peach, yogurt and cheese mixture together
4. Pour mixture into chilled base and bake at 180c for 40 -45 mins or until firm.
5. Need to refrigerate after cool and serve with top peach slice

Cake before cosmetic

Steamed Milk Cake

This is sure a simple steaming cake, as it doesn't require any machine for the beating. Unfortunately it wasn't popular call at home, personally i don't really like it. My daughter commented why the texture like so sticky. All of us prefer the Steamed 鸡蛋糕

I managed to make 8 cuppies from this Steamed Milk Cake

Ingredients:

170 gm Fresh Milk

60 gm sugar

100 gm cake flour

20 gm rice flour

2 tsp double-action baking powder

Method:

(1) Use a hand whisk to whisk fresh milk with sugar until the sugar has dissolved

(2) Add in remaining ingredients and stir well

(3) Spoon int small cups lined with paper cups

(4) Steam at high heat for 10-15 mins or until cooked

(5) Remove and cool on wire rack.

Long missed Bananas cake

It had been quite a long time since I bake this Bananas Cuppies, my son has specially requested for it. This time round my daughter has requested for me to add some chocolate inside.


Look Boot likes bananas ...

Orange Chiffon Cake II

Got this Orange Chiffon Cake posting from Cheryl. My son said he wanted orange chiffon cake for a change, so I giving it a go and did some modification to it. While baking the aroma of the cakes smell so good .... even my mama in the room could smell it.
Ingredients
(A)
100ml fresh orange juice
1 rind orange zest
6 eggs yolk
2 tbsp canola oil
50g castor sugar

(B)
120g flour
1 tsp baking powder

(C)
6 Eggs white
1 tsp cream of tartar
50g castor sugar

Method

1. Using hand whisk mix (A) until well blended. Add (B) and mix well


2. On a separate bowl, whisk egg whites until soft peaks from using high speed until foamy. Add sugar & cream of tartar, continue whipping until stiff (like snow) * Don't overbeat and this process are done in a very quick manner.


3. Quickly use a spatula take 1/4 of the meringue and slowly fold into the egg yolk mixture in the earlier bowl. Mix until well combine. Finally add in the remaining meringue and mix well


4. Pour mixture into an ungreased chiffon tin and bake for about 40-45 mins @ 175c. * Bake at the lower rack


5. Immediately turn tin over on a cake rack to cool before loosening cake

Chocolate Rolls with Nutella Chocolate Rice

Kids said they wanted chocolate rolls vs custard cream puffs. Hmmm no more escaping for me, as i always find it very challenging making swiss rolls and envy others alot when they did one. I had been asked many times by my dear friends, when will I get my hands on swiss roll making. We even talk about it this afternoon. Yeah, yeah finally I get myself moving and proud to say, I have overcome my fear ...

Presenting you my chocolate rolls with Nutella chocolate rice

DH said very nice the chocolate roll. He said if I put more Nutella and chocolate rice would be better. Too bad this round princess said she don't want too much of that. Hmmm ... note note next time.

Ingredients
3 eggs (separate 2 yolks & 2 white)
80g caster sugar
60g cake flour
4 tbsp milk
1/2 tsp chocolate paste
Filling :- Nutella & chocolate rice

Method

1. Line the roll cake 11" x 11" baking tray with a piece of 15" x 15" greaseproof paper
2. In the first bowl, place 2 yolks and 1 egg beat well. Add 40g sugar, continue beating and add chocolate paste
3. On a separate bowl, beat eggs white with mixer till foamy. Add 40g sugar gradually and continue beat till stiff peak
4. Use a spatula take 1/4 of the meringue and slowly fold into the chocolate mixture in the earlier bowl. Mix until well combine. Finally add in the remaining meringue and mix well
5. Sift flour over the egg mixture and fold gently
6. Pour in the milk and fold gently. Do not overmix
7. Bake at 175c for 20 mins
8. Lift the cake out of the tray and place on a flat surface. Start to roll the cake at the same time peel off the paper when roll.
   
9. Unroll the cake and spread Nutella and sprinkle chocolate rice on the surface and re-roll. Cool cake before slicing

Nutella Marble Cake

I was searching thru' the kitchen, again nothing exciting to eat. I think the weather make me feel so sianz.... So I decided to bake my long craving marble cake with Nutella. During Hari Raya Puasa Nur brought some Nutella Marble cake to office, after tasting I told myself I must bake this. What a wonderful combination, I could use my favourite butter cake recipe and spread it with Nutella. Thinking of it already make me feel so excited.

Since I'm not giving any away, a half portion will be just right for my family.

I use half my favorite butter cake recipe and baked in a loaf tin. After the cake cool down a little, I slice the cake into half and spread a generous portion of Nutella over it. Hmmm ... it tastes like heaven especially with the warm Marble cake with the melting effect from the Nutella.

Truffle Cake

Today is my DH birthday, got up this morning and baked him this Truffle cake.

Got a little hip cup during my preparation, I spilled the bowl of egg yolk mixture onto the floor, while trying to move the egg white bowl. So clumsy that I end up cleaning up the kitchen floor. After which i got prepare a new batch of egg yolk and continue where I stop.

Ingredient
(A)
5 egg yolk
20g sugar

(B)
5 egg whites

(C)
90g sugar

(D)
120g flour
10g cocoa powder

(E)
60g butter
60g Dark chocolate, chopped

(F)
Nutella

* Milk Ganache 100g milk
150g dark chocolate, chopped
10g butter

- Cook milk until it boils. Add it into the chocolate. Stir until the chocolate is melted completely. Add in butter and mix until well combined. Leave aside until it thickens.

Method

1. Whip (A) until light and fluffy
2. Whip (B) until soft peak is formed. Add in (C) and continue whip until stiff
3. Mix the egg white mixture with (A) until well blended
4. Fold in sieved (D) and mix until well combined
5. Place (E) in a stainless steel bowl. Put over a pan of boiling water. Stir until melted. Add it into the above batter. Mix till well incorporated
6. Pour it into 9 inches round mould
7. Bake at 180c for 30 mins. Remove the cake immediately when it is done
8. Cut the cake horizontally into half
9. Sandwich the Nutella in between cake layers. Cover the whole cake with Milk ganache.
10. Coat the side of the cake with chocolate rice
11. Decorate the top with mini semi sweet chocolate chip
12. Put it into the fridge for better effect for the ganache to set
    

Peach Konnyaku Cake

Tomorrow is our dear Annie birthday, so Kampong & Lorong AP are celebrating for her today.

Specially for you Annie. Happy Birthday !
Ingredient
Top
(A)
950ml water

(B)
115g sugar
1 packet Konnyaku powder

(C)
Peach slices

BASE
(A)
800ml milk

(B)
130g sugar
1 packet Konnyaku powder

(C)
40g cornflour
100ml water

Method
Top :

1. Mix (B) then add to (A). Stir constantly till well blended and then bring it to the boil
2. Arrange (C) on the bottom of a 9" round mould. Pour the above konnyaku syrup onto it and let it set

Base :

1. Mix (B), add into (A) and mix till well blended and bring to the boil. Add the premixed (C) slowly and continue to cook till mixture thickens
2. Pour it onto the peach konnyaku and let it cool and refrigerate
3. Remove from mould and serve cold

Butter Cake II

For the past few day i discovered there's nothing much & exciting stock up at home to snack about. So i decided to make some butter cake. This time trying the new method from Mrs Leong and i had the recipe modified.
Ingredients
250g butter (melted)
5 eggs (yolk & white separated)
180g castor sugar
200g self raising flour (sifted)
1 tsp vanilla essence
3 tbsp condensed milk
1 tsp chocolate paste (optional-marble cake effect)

Methods

1. Put egg white, sugar in a big bowl beat to thick, lightly beat the yolk and add into the egg white. Continue to beat till creamy.
2. In another bowl mix butter and condensed milk, using a egg beater for about 5 mins and add in vanilla essence.
3. Add in a cup of egg mixture, follow by flour, mix well. Lastly add in all the egg mixture & butter mixture. Mix well.
4. Pour into a greased pan and bake at 180c for 10 mins. Lower the temperature to 140c for another 45-50 mins or till the skewer come out clean.
   

蒸鸡蛋糕

Finally i went to ntuc to get my HK flour and happy that i could continue to bake my favourite 蒸鸡蛋糕. I'm using my previous post traditional sponge cake and the only different i make was using my new steamer and sprinkle sugar on top the sponge cake to create a smiling 发.
I did a sugar sprinkle on only 1 蒸鸡蛋糕 and it really did 发

Ma Lai Ko 马拉糕

Actually i wanted to make my favourite 鸡蛋糕, than realised that I don't have enough HK flour. So result to my next on list ... 马拉糕
This is really really easy to do and sure is a keeper.

Ingredients (for 7 small cuppies)
100g Plain Flour
50g castor sugar
1 egg
70g water
5g baking powder

Method

1. In medium bowl, beat the egg until foamy
2. Add sugar and water and mix well, until sugar dissolved
3. In a separate bowl sieve flour & baking powder
4. Pour the egg mixture into the dry ingredient bowl, mix well
5. Line paper cups on small bowl and pour in the batter
6. Steam the cakes for 15mins or until the skewer come out clean

Fruit cuppies

I used Fruit Swiss Roll recipe to make into cuppies. The taste and texture are really good and soft just slight shrinkage and I also made a mistake by not putting any lined cup on the tray. After rectified quickly i baked the next few tray with lined cups.

This for the kids Sunday Chinese enrichment class teachers.
Here's my conclusion, this recipe is not suitable for cuppies but it should work very well for swiss roll.Ingredients
(A)
5 egg yolks
50g sugar
1/4tsp salt
50ml corn oil
50ml milk
110g flour
1/2tsp baking powder

(B)
5 egg whites
100g sugar
1/4tsp cream of tartar

(C)
Mixed fruits

Methods

1. Mix (A) till well blended
2. Whisk the egg whites from (B) till they form soft peaks. Add sugar and cream of tartar and continue to whip till stiff
3. Mix (A) and (B) till well combined
4. Sprinkle (C) onto a lined swiss roll an then pour the batter onto it and smooth it
5. Bake at 175c on the middle shelf of the oven for 20mins (for cuppies 14mins)
   
6. Once baked, immediately remove from pan
7. When cool, spread butter cream or jam of your choice on top. Roll up so fruit is showing on the outside. Serve

Steamed Moist Chocolate Cake II

Today is my FIL birthday, time flies fast. Recapping my bake last year for him, this would be my 2nd birthday cake I baked for him since. What's different this year was, he has lost quite a bit of weight due to his stroke and age more. Our wish for him is to get well and stay strong. It's a pain to see what he has gone thru'.
I'm using my previous Steamed Moist Chocolate Cake recipe with ganache frosting as recommended by Cookie from Happy Cup

Here's the half portion of the chocolate frosting:-
80g semi sweet chocolate
90ml heavy cream
1/2 tbsp unsalted butter (room temperature)


Method
Place the chopped chocolate in a medium sized stainless steel bowl. Heat the cream and butter in a small saucepan over medium heat. Bring just to a boil. Immediately pour the boiling cream over the chocolate and allow to stand for 5 minutes. Stir until smooth.

Let the ganache sit at room temperature until slightly firm (about one hour, due to time constraint I shorten the process and use water to cool down ganache) and then beat the ganache until creamy smooth and light. With an offset spatula or knife spread the ganache over the cooled cake.

Chocolate chips cupcake

Prince also requested to bring some chocolate chips cupcake for his schoolmates.
I'm using the same recipe from my previous post Chocolate Cupcake, only changes was add on chocolate chips

Happy 9th Birthday Prince

This year prince request for a Pac Man birthday cake, with blueberry filling and yellow frosting. He said it should be rather simple, cos I just need to cut a slice out and that will make it a Pac man already.
I used basic sponge cake recipe with blueberry filling.

Ingredients
(A)
250g sponge mix flour
4 eggs

(B)
50ml water

(C)
80g melted butter

Methods

1. Pour (A) into the mixing bowl
2. Whip (A) till thick
3. Add (B) and mix into the batter
4. Whip the batter till light and fluffy
5. Mix (C) with the batter till well blended. Pour it into a 9" round mould. Bake at 180c for 30mins

Cheese Chiffon Cake

Trying to utilise the cream cheese i had at home. Therefore lots of baking at home today (it's Sunday)

I wasn't too pleased with this bake due to the following reasons :-
1) I could have used a smaller pan of 17cm rather than 21cm
2) The pan size affect the texture of the chiffon, as it didn't raise that nicely
3) I find the cake a bit too sweet (should i bake again really need to reduce the sugar to 50g)
The recipe adapted from Alex Goh's "Fantastic Cheesecakes".

Ingredients
A:
60g milk
40g cream cheese
25g butter

B:
65g flour (sifted)

C:
4 egg yolks

D:
4 egg whites
90g sugar
pinch of salt
1/8 tsp cream of tartar

Method
1. Preheat oven 170˚C.
2. Cook (A) over double-boiler until well blended and thickens. Remove from double-boiler and let it cool down.
3. Add (C) into cooled down cheese mixture and mix until well combined.
4. Fold in (B) and mix until smooth.
5. Beat egg whites until frothy, add cream of tartar and beat till soft peaks. Add salt and sugar and beat till stiff peaks.
6. Fold 1/2 of the egg whites into cheese mixture, gently with a rubber spatula until just blended.
7. Pour cheese mixture (step 6) into the rest of egg whites, fold it gently with rubber spatula until blended.
8. Put batter into a 9-inch chiffon cake pan, bang the pan on a hard surface to release the bubbles and bake for 35 - 40 minutes.
9. When the cake is cooked, invert the cake to cool. Remove the cake from the cake pan when it is completely cool