Archive for August, 2015

Banana Chiffon Cake

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Banana Chiffon Cake

Ingredients:

5 eggs yolks
140g cake flour
1 tsp baking powder
1 tsp vanilla extract
1/2 tsp salt
1/3 cup of water (60g)
1/3 cup oil (55g)
1 cup of mashed bananas (about 2 medium size)

5 egg whites
90g sugar
1/2 tsp tartar

Utensil: 20cm tube pan
Oven preheated to 160C

Method:

1.Sift together the flour, baking powder and salt.
2.In another bowl, whisk the egg yolks, oil, water and vanilla.
3. Add the flour mixture along with the mashed bananas. Beat with hand whisk until well blended.
4. In a stand mixer, beat egg whites until foamy before adding the cream of tartar and continue beating while gradually adding the sugar until stiff peaks form. Fold into yolk mixture.
5. Gently spoon batter into an ungreased 20cm tube pan. Cut through batter with a skewer or chopstick to remove air pockets.
6. Bake on lowest rack at 160C for 70 minutes or until top springs back when lightly touched. Immediately invert baking pan to cool completely before unmoulding.

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Comments (4)

Orange Sponge cake

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Time to unmould..

Time to unmould..

Orange sponge cake

Ingredients:

6 large egg yolks
70g oil
100g orange juice
90g cake flour
1/2 tsp salt
Zest of one orange

6 egg whites
100g sugar
1/4 tsp cream of tartar

Method:

1. Line the bottom an 8″ round pan. Preheat oven to 155C
2. Sift flour and salt together.
3. Beat egg yolks, oil together until combined before adding orange juice and zest.
4. Stir in the flour. Set aside.
5. Beat egg whites until frothy before adding cream of tartar. Continue beating while gradually adding the sugar. Beat till soft to firm peaks but not stiff.
6. Fold in 1/3 of the meringue into the yolk batter with a hand whisk. Add another 1/3 and fold until almost combined. Add the last portion and switch to a spatula to scoop the batter from the bottom of the bowl and fold up. Keep at it until no streaks of yolk batter can be seen.
7. Pour into prepared pan and bake with a water bath at 155C for 70-75 minutes or until cooked.
8. Remove from oven, wait until cake has pulled away from the sides before inverting on to a smooth non stick pan. Remove paper lining and re-invert on to a rack.
9. Place cake in the oven (do not turn it on) to dry using the remaining heat if the cake is still wet.

 

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Nov 2016

Comments (121)

Plums and blueberries Cake

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Love the crumbs!

Plums and blueberries Cake Recipe
Ingredients:-

145gm all purpose flour
½ tsp baking powder
100gm sugar
140gm butter
2 eggs
2 tablespoons yoghurt
2-3 Red plums, sliced thinly into wedges
Some frozen blueberries

Utensil: 8″ removal tart pan, greased
Preheat oven to 165C

Method:
1. Whisk the flour, baking powder, and salt together in a bowl. With a mixer, cream the sugar and butter together on medium-high speed for 3 to 5 minutes, until light and fluffy. Add the eggs one by one, beating well to combine.
2. Add half of the flour mixture followed by yoghurt and then the remaining flour, mix till a smooth batter forms.
3. Spread batter into the pan. Arrange the plum slices over the dough. Scatter frozen blueberries in between the slices.
4. Bake for 45-50 minutes or until lightly golden and firm.
5. Cool completely, dust with some icing sugar before slicing to serve.

The plums that I used

The plums that I used

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Nuttella Cake (Sponge)

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Nutella Cake (Sponge)

Ingredients:
4 eggs yolks – I used grade A eggs which is about 65-70g
35g corn oil
50g plain flour
Pinch of salt
50g nuttella
4 eggs whites
40g sugar
1/8 tsp cream of tartar or 1/2 tsp lemon juice

Line the base of an 6″ round pan and lightly grease the side.

Method:
1. Put oil in a saucepan and heat on low fire until just simmering. If you have a thermometer it should read 70C. Remove and immediately add the flour and stir with a whisk until smooth. The batter at this stage would be warm.
2. Lightly whisk the nuttella and egg yolks to together and add into the flour batter to mix well.  Don’t panic if the batter turned curdly, it will be smooth again after all the liquid has been added.
3. Beat the egg whites until foamy then gradually add sugar to beat until soft peaks form.
4. Add 1/3 of the meringue into the yolk batter and using the hand whisk to mix until combined. Add the next 1/3 portion and whisk again. Finally, add the last portion, whisk briefly before switching to spatula to scoop the batter from bottom and fold up on to the batter to make sure all are combined and no more yolk batter can be seen.
5. Pour into prepared pan and bake in water bath at 160C for 15 minutes before lowering to 140C for another 24 mins and then 135C for 36 minutes or until the cake bounces back when you lightly press the top.
6. Remove from oven and leave it for a couple of minutes before unmoulding. You can invert it like you would a chiffon cake to cool completely before unmoulding if you wish.
7. Cool completely before you proceed to frost the cake if you wish.

Flour/oil/nuttella/egg yolks mixture

Flour/oil/nuttella/egg yolks mixture

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Fold in the meringue in 3 portions

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Pour into pan, ready to bake

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Rising gradually over gentle heat

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Once done, remove from oven, let it pulls away from side of pan before unmoulding

Invert on to a plastic board or you can use a non-stick pan

Invert on to a plastic board or you can use a non-stick pan

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Peel of the paper lining, and invert it back up to cool on the rack

Like this...

Like this…

Slice with a serrated knife

Slice with a serrated knife

Time to enjoy your cake

Time to enjoy your cake

Comments (15)

Soya Milk Loaf

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soyabread
Soya Milk Loaf
Ingredients:
520g Bread flour
300g Fresh soya milk (sweetened)
10g Yeast
50g Fine Sugar (omit if using sweetened soya milk)
1 tsp Salt
15g Soya powder (Kinako)
100g (2 small) Egg
60g Butter

Method:
1. Mix all ingredients together (except butter) in the bread machine and knead till dough forms.
2. Add in butter and allow the machine to do it’s job.
3. Remove from machine and punch down to de-gas.
4. Divide into 3 equal portions. I have extra dough which I formed into buns.
5. Use a rolling pin to roll out a piece of the dough and shape it into a swiss roll. Rest for 10 mins before repeating the same action.
6. Place dough into a loaf pan. Repeat steps 5 with the remaining two portions.
7. Allow the dough to proof until 80% of pan. Bake in preheated oven at 180C for 40 minutes or until golden.
Cool completely before slicing.
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Comments (2)

No bake Tofu Cheesecake

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Place a ring mould on the board and press in the biscuit base. Keep refrigerated while you prepare the filling

Place a ring mould on the board and press in the biscuit base. Keep refrigerated while you prepare the filling

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Mixture of tofu, cheese, yoghurt and milk

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Add vanilla beans and extract

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After mixing all filling ingredients, strain directly into prepared mould and then chill for 2-3 hours before serving

Yoghurt tofu cheesecake recipe adapted from Vun Lee’s recipe

Ingredients:
200g digestive biscuits
100g butter

300g silken tofu
250g cream cheese
170g castor sugar
15g gelatin
50g water
50g full cream milk
175g greek yoghurt
1 pod Vanilla bean + 1 tsp vanilla extract

Method:
1. Bring all ingredients to room temperature.
2. Crush the digestive biscuits into find crumbs.
3. Melt the butter then pour over the biscuits crumbs. Mix well till mixture resembles wet sand.
4. Place a ring mould on the serving board and pour in the prepared biscuit base. Press firmly until you get an even and dense base. You can also use a spring foam pan if you are not giving the cake away.
5. Place in freezer to set while you prepare the cheesecake mixture.
6. In a small bowl, nuke the water and gelatin for 20 seconds, remove, stir and repeat till gelatin has dissolved. Set aside to cool. Mix milk, tofu, yoghurt, vanilla beans and extract together.
7. In a stand mixer, cream castor sugar and cream cheese until smooth. Add milk, tofu, yoghurt and vanilla beans mixture. Mix until incorporated before adding the cooled gelatin. Continue to beat on low speed until batter is smooth.
8. Remove the ring mould from the freezer and strain the cheese mixture directly into it. Allow cheesecake to set in fridge for a couple of hours before removing the ring. (hint: wrap a hot towel around the ring for easy and clean removal of the cake)
Decorate as desired.

To unmould, wrap a hot towel around the mould for a few seconds before lifting up.

To unmould, wrap a hot towel around the mould for a few seconds before lifting up.

Decorate as desired

Decorate as desired

Serve with gula melaka syrup and crystallized ginger

Serve with gula melaka syrup and crystallized ginger

Enjoy!

Enjoy!

For this recipe, I managed to make a 6

For this recipe, I managed to make a 6″ and a shorter 7″ cake. This is the 7″ one, using spring foam pan.

Comments (14)

Gula Melaka Sponge cake with vanilla frosting

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Before frosting, no pimples or wrinkles

After frosting, ugly and full of blemishes:P

After frosting, ugly and full of blemishes:P

Gula Melaka Sponge cake
Ingredients:-

6 eggs yolks – large
70g corn oil
Pinch of salt
100g coconut milk + 50g gula melaka = melt by heating and then leave to cool
100g plain flour

6 eggs whites
50g sugar – reduce to 40g if frosting the cake

Line the base of an 8″ round pan.

Method:

1. In a large mixing bowl, add in the first 4 ingredients and stir to combine. Add flour and mixed into a smooth batter. Set aside.
2. Beat the egg whites until foamy then gradually add sugar to beat until soft peaks form.
3. Add 1/3 of the meringue into the yolk batter and using the hand whisk to mix until combined. Add the next 1/3 portion and whisk again. Finally, add the last portion, whisk briefly before switching to spatula to scoop the batter from bottom and fold up on to the batter to make sure all are combined and no more yolk batter can be seen.
4. Pour into prepared pan and bake in water bath at 190C for 15 minutes before lowering to 145C for another hour or until the cake bounces back when you lightly press the top.
5. Remove from oven and leave it for a couple of minutes before unmoulding.
6. Cool completely before you proceed to frost the cake.

To frost the cake, just whip up 200ml of whipping cream (I used the ready to whip with sugar added type of cream). Add a few drops of vanilla extract towards the end and mixed well.

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Cake was declared delicious by the eaters:D blemishes and all went unnoticed!

Cake was declared delicious by the eaters:D blemishes and all went unnoticed!

Comments (3)

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