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Strawberry Zebra Sponge Cake

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Strawberry Zebra Sponge Cake

Ingredients:

6 large egg yolks
70g oil
45g milk + 5g strawberry paste, stir to blend well
50g milk
95g self raising flour
1/4 tsp salt

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

Method:

1. Line the bottom an 8″ round pan. Grease the sides for easier unmoulding. Preheat oven to 160C.
2. Sift flour and salt together. Divide into 2 portions.
3. Beat egg yolks, oil together until combined before dividing into 2 portions equally and add strawberry milk and milk into each portion respectively.
4. Stir in the flour for each flavor. Set aside.
5. Beat egg whites until frothy before adding cream of tartar. Continue beating while gradually adding the sugar. Beat till firm peaks but not stiff. Divide into 2 equal portions. Fold the divided meringue into the yolk batters respectively until evenly mixed. Prepare two similar size ladle or two ice cream scoops.
6. Scoop one large scoop of each batter into prepared pan alternatively on top of each other. Tap after every scoop to flatten and remove bubbles. Bake with a water bath at 160C for 75-80 minutes or until cooked. (Time and temperature is indicative only)
7. 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.
8. 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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Black Sesame Chiffon

IMG_8741IMG_8746Black Sesame Chiffon

Ingredients:

70 gm self raising flour
50 gm black sesame powder
2 tsp charcoal powder
1/4 tsp salt
40g sugar
5 Large egg yolks (75g with shell)
50 gm corn oil (can replace with coconut oil)
80 ml coconut milk (santan) (can replace with milk for healthier version)

5 egg whites
60 gm castor sugar
1/4 tsp cream of tartar

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Method:

Preheat oven to 160C; lowest rack.

1. Hand whisk egg yolks, sugar, santan, salt and corn oil until blended.
2. Sift the flour then mix sesame powder and charcoal powder with the flour; add this to the egg yolk mixture and use a hand whisk to stir until well combined. Set aside while you prepare the meringue.
3. Using an electric mixer, whisk egg white, cream of tartar and castor sugar until firm peaks formed.
4. Mix 1/3 of meringue with yolk batter with a hand whisk. Add another 1/3 portion and fold gently with the whisk. Then pour in balance of meringue. Fold gently using a spatula until no more streaks of meringue can be seen.
5. Pour batter into a 20cm tube pan and tap pan lightly to remove air bubbles.
6. Bake in a shallow water bath for 1 hr at 160°C then reduced to 120C, remove the bath and continue to bake for another 20-30 minutes. Remove and invert immediately to cool.
7. To unmould, run a thin knife around the sides, the tube and the bottom of the cake.

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Blueberry Lemon Cupcakes

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Blueberry Lemon Cupcakes

For the Lemon Blueberry Cupcakes:
210g plus 2 tablespoons all-purpose flour, divided
1.5 teaspoon baking powder
1/4 teaspoon baking soda
120g full-fat sour cream
120g full cream milk
2 tablespoons fresh lemon juice
110g fresh or frozen blueberries, if using frozen do not thaw first

120g salted butter, at room temperature
120g caster sugar
1 tsp vanilla extract
1 large egg plus one egg yolk, at room temperature
2 teaspoons finely grated lemon zest

Instructions:

For the Lemon Blueberry Cupcakes:
Preheat oven to 175C.  Line a 12 cup muffin tin with paper liners and set aside.
1.In a medium bowl combine 210g flour, baking powder, baking soda, and salt; set aside.

2. In a separate bowl combine the sour cream, milk, and 2 tablespoons of the lemon juice with a handwhisk. Set aside.

3. Place blueberries in a small bowl and toss with 2 tablespoons of flour to coat the berries and set aside.

4. In the bowl of a stand mixer fitted with the paddle attachment, beat the butter on medium speed until smooth, about 30 seconds.

Add in the sugar and vanilla extract and beat until well combined.

Add in the egg and egg yolk and continue to beat until blended then reduce speed to low and add half the flour mixture followed by 1/2 the sour cream mixture.

Repeat with remaining flour and sour cream mix, being sure to mix on low until just combined. Using a rubber spatula, fold in the floured blueberries and lemon zest.

5. Spoon the batter into the prepared muffin cups, filling them 3/4 full and bake in middle rack for 20-25 minutes or until cooked.

6. Cool completely before frosting.

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Chocolate Banana cake

img_7702img_7712Chocolate Banana Cake

100g butter, melted
150g caster sugar
175g self-raising flour
1/4 tsp bicarbonate of soda
1/4 baking powder
4 tbsp cocoa powder
100g chocolate chips
180g very ripe bananas
3 large eggs, separate 2
50g full cream milk (liquid)

For the topping:
100g milk chocolate
50g whipping cream
some chopped roasted walnuts

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Method:

Heat oven to 160C.  Grease and line bottom a 9 x 5″ loaf pan with baking paper (allow it to hang over top of tin).
1. Mix together sugar, flour, leaveners, cocoa powder and chocolate chips in a large bowl.
2. Mash the bananas in another large bowl and stir in the whole egg + the 2 yolks, melted butter and milk. Once combined set aside.
3. Beat the egg whites until stiff. Set aside.
4. Add banana mixture into the flour mixture and stir until just incorporated.
5. Add 1/3 of the meringue and mix with a spatula to lighten before adding the remaining meringue. Mix gently until fully incorporated then transfer into prepared baking pan.
6. Bake in preheated oven for 70-75 minutes or until a skewer inserted comes out clean.
7. Allow to cool in the pan on a wire rack.

While cooling, prepare the ganache. Heat up 50g of whipping cream and pour over 120g of chocolate chunks, wait few minutes then stir until smooth. Cool slightly then apply to the cooled cake. Chill until ganache is set before slicing and serve.

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Banana Gula Melaka Sponge Cake

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Banana Gula Melaka Sponge Cake

Ingredients:

150g cake flour
1 tsp baking powder
1/2 tsp baking soda
120g banana (mashed)
70g gula melaka syrup – boil 50g of gula melaka with 50g of water and reduce to about 70g
100g coconut oil
5 yolks (from eggs with average weight of 75g with shell)
1/2 salt

5 whites
1/2 tsp cream of tartar
100g caster sugar

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Instructions:-

Line bottom and grease sides of a 7″ square pan. You can also use an 8″ round pan, if you so wish. Preheat oven to 160C.

Mash banana with a fork until very fine and add oil, yolks, salt, gula melaka syrup and using a hand whisk, mix the ingredients until even.

Mix the baking powder and soda to the flour and sift this into the yolk mixture and mix until well combined. Do not over-mix. Set aside.

In mixing bowl of your stand mixer, beat the egg white until foamy. Add in the cream tartar. Continue beating on medium speed while gradually adding the caster sugar. Continue beating until firm peak.

Gently fold the meringue into the flour mixture in 2 to 3 portions until even. Pour into the prepared pan at a height. Give the pan a gentle tap on the work top to get rid of big bubbles.

Place in a water bath and bake for 80 minutes at 160C. Tent it if top is browning too fast.

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Super Fine Butter Cake

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img_7108Super Fine Butter Cake

Ingredients

113g unsalted butter
100g sugar
3 eggs
120g cake flour (mixed 100g plain flour with 20g corn flour)
2 tablespoons dry powdered milk
1 tablespoon corn syrup (you may replace with honey or maple syrup)
1 tablespoon lemon juice
1/4 teaspoon salt
1/2 teaspoon vanilla
1/2 teaspoon baking powder

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Directions:

Preheat oven to 170C degrees. Line  the bottom and grease a 8 x 4″ loaf pan.

  1. Beat room temperature butter with sugar until light and fluffy.
  2. Add eggs one at a time, beating well after each addition.
  3. Sift flour, milk powder and baking powder together and add half of this into the butter mixture. Mix briefly to combine, add corn syrup, lemon juice, salt, vanilla and mix with low speed until combine.  Add the balance flour and beat on low speed until evenly mixed.
  4. Transfer into prepared pan and bake for 45 minutes or until evenly brown.
  5. Allow to cool for 5 minutes before unmoulding and cool on the rack.

Comments (15)

Orange/Chocolate Sponge Cake

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Orange/Chocolate Sponge Cake

Ingredients:

6 large egg yolks
70g oil
100g orange juice
90g Self raising flour
1/2 tsp salt
Zest of one orange
1 tablespoon of cocoa powder

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

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Method:

1. Line the bottom an 8″ round pan. Grease the sides for easier unmoulding. Preheat oven to 160C.
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 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. Divide into two portions, add cocoa powder into one and mix in gently.
7. Scoop two large scoops of each batter into prepared pan alternatively on top of each other. Tap after every two scoops to flatten and remove bubbles. Bake with a water bath at 160C for 75-80 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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Comments (8)

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