Posts Tagged baking powder

Neapolitan Sponge Cake (cooked dough method)

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Adapted from this recipe


90g plain flour
12g corn flour
1/4 tsp baking powder
1/4 tsp salt
6 egg yolks
1 tsp vanilla extract
70g Corn oil
100g coconut milk (I used 50ml milk + 50ml coconut milk)

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

Few drops of strawberry paste
1/2 tbsp cocoa powder


1. Sift both flours, baking powder and salt together. Set aside.
2. Heat up oil to about 70Deg C then add in the sifted flour mixture. Remove from heat and mix until a smooth paste forms. Add milk/coconut milk and mix until smooth. 3. Add egg yolks one by one into the mixture together with vanilla extract and mix until combined.
4. Beat egg whites until frothy, add in cream of tartar and beat until soft peaks form. Gradually add in sugar and beat to firm peaks.
5. Lighten the batter with 1/3 portion of the meringue using a hand whisk. Then add another 1/3 portion of the meringue and gently fold. Repeat with the remaining portion until fully incorporated.
6. Divide the batter into 3 portions. Add in strawberry paste into one portion of the batter. Sift cocoa powder into the second portion and fold gently to combine. Leave the third portion plain.
7. Drop dollops of each portion of batter randomly into an 8″ round or 7″ square cake pan until complete.
8. Bang the cake pan on the kitchen bench to remove large air bubbles. Then, use a chopstick to swirl through the batter to create a marble effect.
9. Bake the cake at 160C for 70-80 minutes in a water bath until cake is done. Please adjust your temperature accordingly or use the method that works best for your oven.
10. After removing cake from the oven, wait for the cake to pull away from the pan before unmoulding.



No pretty pics, wasn’t feeling too well – these were taken from my lunch box:P


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Orange Butter Cake


orange9Orange Butter Cake
(followed Kerlyn’s method of preparation again, it’s awesome!)

250g salted butter
150g caster sugar
4 eggs
100ml fresh orange juice
Zest of 2 oranges
250g self-raising flour
1/2 tsp baking powder


1. Sieve together flour and baking powder, set aside.
2. Beat butter, orange zest and 20g sugar till light and fluffy.
3. Add in the flour and orange juice alternately, starting and ending with flour. Beat until mixture is smooth. Set aside.
4. In a stand mixer whisk eggs and 130g sugar until ribbon stage then lower the speed and slowly add the butter mixture and mix until well combine. Scrap down as needed.
5. Pour batter into a lined 7″ square cake pan and bake at 160C for 60 minutes or until cooked.
6. Remove and let cool in pan for 10 minutes before unmoulding and continue to cool on rack.

Note to self: Baked with Smeg oven using fan mode at 150C for 1hr.



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Vanilla Raisins Chiffon Cake




Vanilla Raisins Chiffon Cake

6 egg yolk
30g brown sugar
¼ tsp salt
80g corn oil
110g milk
1 tablespoon vanilla extract
150g cake flour
1 tsp baking powder

6 egg white
100g caster sugar
¼ tsp cream of tartar
50g raisins – I soak in some water to plum them up then drained and pat dry on a kitchen towel


1. Preheat oven to 180C.

2. Sift flour and baking powder. Set aside.

3. With a hand whisk, whisk oil, vanilla, egg yolk, milk, salt and brown sugar together until combined.

4. Sift flour and baking powder into the egg yolk batter and whisk until smooth.

5. With an electric mixer, whisk the egg whites till frothy then add cream of tartar and gradually add sugar and continue to beat until firm peaks form.

6. Fold in 1/3 of the meringue into the egg yolk batter until combined before adding the next 1/3 portion and mix again. Finally add the last portion and use a spatula to scoop from bottom and fold up until no streaks of white meringue can be seen. Gently fold in the raisins and then transfer the batter into a 20cm tube pan. You can use a 22cm pan if you wish for a shorter cake.

7. Place pan into a preheated oven and bake for 10 mins at 180C until the top has browned and then reduce heat to 160C and continue baking for 60 mins until cooked. Temperature and timing is indicative only. Please adjust according to your oven. You may tent the cake if it’s getting too brown.

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Chocolate cupcakes with Greentea SMBC

Baked @ March 2017 – for frosting I use Topping Cream mixed with 2 tablespoon of cocoa powder


Original recipe called Azuki Chocolate Cupcakes, kindly shared by Ng Mee Teng
As I do not have azuki beans, I named it Chocolate cupcakes instead with some changes.
175g Unsalted Butter
170g Castor Sugar
3 large eggs (65g) – room temperature
160g Plain Flour or Superfine Flour or Low protein flour – original recipe was 130g
50g Cocoa Powder (I used Valrhona 100% cocoa powder) -original recipe was 80g
1/4 tsp Baking Powder
1/4 tsp Baking Soda – I added this
1/4 tsp Salt
125ml Buttermilk  – made from 120g of milk +  1/2 tbsp Vinegar

1. Preheat oven to 160C fan mode. Prepare muffin tin with cupcakes paper cases.
2. In a stand mixer with paddle attachment, cream butter and sugar till light and creamy. Add eggs one at a time, beating well after each addition.
3. Sift together the flour, cocoa powder, baking powder, baking soda and salt. Add the flour mixture alternatively with buttermilk into the batter using low speed, starting and ending with flour. Scrap the bowl with a spatula when necessary and give it a few folds to mix evenly.
4. Fill the paper cups to about 2/3 full and bake for 20-25 mins or till skewer inserted into a cupcakes comes out clean.
Cool completely on wire rack before adding frosting.

IMG_9663Swiss Meringue Buttercream :
3  Egg whites (Large eggs)
130g Castor Sugar
180g (reduced from 225g) Unsalted Butter,  cut into 1 inch cubes, slightly thaw but still cold and firm
2 tbsp Greentea Powder

1.In the stand mixer bowl whisk together egg whites and sugar over a double boiler until the sugar has completely dissolved. Keep whisking to avoid cooking the eggwhites!
2. Remove from heat once the sugar has completely melted and using a stand mixer, beat the eggwhites for 4-5 mins or until stiff peaks forms and meringue is about room temperature.
3. Add the butter, 2 pieces at a time and continue to whisk till it holds stiff peaks. This may take about 10 mins.
4. Add Greentea powder and continue to beat until just combined. Use a spatula to scrap the bowl until evenly mixed.
5. Transfer the SMBC into a piping bag with a nozzle attached and frost your cupcakes as desired.


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Parmesan Chiffon


IMG_9544.jpgParmesan Chiffon


4 Egg yolks
85 g plain flour
1/2 tsp baking powder
50 g Corn oil
70 g Milk
30 g Parmesan cheese (finely grated)

4 egg whites
85g sugar – can remove 20g to add into yolk batter if you wish
1/4 tsp cream of tartar

1. Hand whisk egg yolks and 20g sugar until sugar has dissolved.
2. Add in corn oil and milk, mix with hand whisk until combined.
3. Add in flour and cheese, mix again then set aside.
4. Beat egg whites over high speed till foamy. Add cream of tartar and continue to beat and gradually add the remaining 65g sugar and to beat till firm peaks.
5. Take 1/3 portion of egg white mixture and use hand whisk to mix with egg yolk mixture till combine.
6. Fold the balance of egg white mixture into egg yolk mixture, combine well.
7. Pour cake mixture into baking pan and bake at pre-heated oven at 160c for 50min.



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Pumpkin Spice Sponge Cake

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@30 Sept 2016


Dust some cocoa powder after pouring in half the batter to create the lines


Pumpkin Spice Sponge Cake
140g pumpkin puree
60g coconut milk
30g water (add more if your pumpkin puree is thick)
1 tsp vanilla
1/2 tsp salt
80g oil
6 large eggs (65g) yolk
150g self raising flour
1 tsp ginger powder

6 egg whites
150g sugar
1/4 tsp cream of tartar


1. Preheat oven to 160C. Line the bottom of an 8″ round pan and grease the sides.
2. In a large mixing bowl place oil, pumpkin purée, salt, vanilla and yolks and mix until well blended.
3. Add the flour and mix to combine. Set aside.
4. In the stand mixer, place egg whites and beat until foamy before adding cream of tartar. Continue to beat while gradually adding the sugar until meringue is at firm stage. when you lift up the whisk, it should be able to drip back and sit on top of the meringue without disappearing.
5. Fold in 1/3 of the meringue into the yolk batter and mix well before adding the next portion. Make sure you fold until no streaks of yolk batter can be seen.
6. Pour into prepared pan at a height and give it a few taps to remove big bubbles.
7. Bake with Bain Marie on the lowest level at temperature of 160C for 75-80 minutes.
8. Remove from oven and wait about 3-5 minutes till the cake has pulled away from the side of the pan before unmoulding.
9. Return to oven to dry the sides once you have unmoulded the cake.

img_2163@30 Sept 2016

Comments (4)

Chocolate Nutella Chiffon





Chocolate Nutella Chiffon
Adapted from Anncoo Journal


85g Hot Water
40g Valrhona Cocoa powder
1.5 tbsp Nutella
1 tsp Vanilla extract

5 Egg yolks (65g)
1/2 tsp Salt
65g Canola oil
65g Fresh milk

110g Plain flour
15g Corn flour
1 tsp Clabber Girl Double Action Baking Powder

5 Egg whites
110g Castor sugar
1/2 tsp Cream of tartar

125ml whipping cream
150g semi sweet dark chocolate chips
1 tablespoon butter


Did a firmer ganache using 200g chocolate to 100g of cream, cool to warm then apply to cover whole cake. Chill a few minutes then warm up balance ganache and pour on the top to do the drips.


1.Mix cocoa powder with hot water, then add in Nutella and mix until smooth. Set aside.
2.In a separate bowl mix egg yolks, vanilla, salt, oil and milk until blended. Add in the cocoa mixture and whisk until well combined.
3. Sift both the flours and baking powder together into the yolk mixture and mix until smooth. Set aside.
4. Beat egg whites with medium speed until foamy before adding cream of tartar. Continue to beat while gradually add in castor sugar and continue to beat until firm peak. Reduce mixer speed to lowest and continue to beat a minute.
5.Gently fold the meringue in 3 portions, into egg yolk batter until well blended.
6.Pour batter evenly into a bottom lined and greased 8″ pan and bake in a hot water bath at 170C for 30 minutes then reduce to 150C for another hour or until cooked. Temperature and timing is given as a guide only, adjust according to your own oven.
7. Once baked, remove from oven and wait till cake has pulled away from the side of the pan before unmoulding.
8. While cake is cooling, prepare ganache by heating up the whipping cream to almost boiling then pour over the chocolate. Let it stand for a minute before stirring until smooth. Add butter for the shine and let it cooled to room temperature before using.



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