Posts Tagged butter

Marble Butter Sponge Cake

IMG_7780IMG_7799img_7727img_7733Marble Butter Sponge Cake


60g unsalted butter
85g self raising flour
4 egg yolks (from 65g eggs)
60g milk
1 tsp vanilla extract
1/4 tsp salt
1 tablespoon cocoa powder (sifted)

4 egg whites
75g caster sugar
1/4 tsp cream of tartar

Utensil: 7″ round, grease sides and line bottom.
Oven preheated to 160C, water bath method, lowest level.


1. In a pot, heat butter until just bubbly, switch off fire, then add 2/3 of the flour, stirring until smooth.

2. Add milk, salt and vanilla extract and stir to combine. Nexby egg yolks. Lastly, add the last portion of flour and mix until smooth. Set aside while you prepare the meringue.

3. Place eggwhites into a stand mixer bowl and beat until frothy before adding the cream of tartar and continue to beat until foamy. Gradually add sugar until firm peaks.

4. Add 1/3 of the meringue into the yolk batter and mix with hand whisk until lightened. Then add another portion and keep mixing until incorporated. Use a spatula to scoop from bottom of pan and fold up to ensure batter are properly mixed. Divide batter into 2 equal portions and add cocoa powder into one. Mix gently until incorporated.

5. Pour both batters together, side by side, into prepared pan and baked in water bath at 160C for 70-80 minutes. Insert a piece of foil on the highest level for the first 40 minutes of baking. Remove it after 40 minutes and continue baking for 30 minutes then test by pressing lightly on the surface. If still squishing, bake longer.

6. Remove and unmould immediately to cool on wire rack.

Comments (3)

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


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.


Leave a Comment

Peach and Blueberries Cake



Peach and Blueberries Cake

145gm all purpose flour
½ tsp baking powder
100gm sugar
140gm butter
2 eggs
2 tablespoons yoghurt
3-4 canned peach halves, sliced thinly into wedges
Some frozen blueberries

Utensil: 9″ removal tart pan, greased

Preheat oven to 165C


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 peach 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.



Leave a Comment

Super Fine Butter Cake


img_7108Super Fine Butter Cake


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



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 (14)

Coffee Bean Cookies


Coffee Bean Cookies
(Yield about 100 beans)

Ingredients :

110g Butter (unsalted)
50g Icing sugar
pinch of salt

3g coffee powder
10g Cocoa powder
100g All purpose flour
80g potato starch


1. Beat slightly softened butter with icing sugar until soft and smooth, about 1 minute. Do not over beat or your cookies will spread too much.
2. Add sifted flours/coffee/cocoa powder and salt and mix evenly to form a smooth dough.
3. Divide the dough into 4g each, roll them into oval shapes and with a plastic knife/cutter, make a slit in the middle of the cookie to resemble coffee beans.
4. Bake in a preheated oven at 150C about 20-30 minutes or until cooked.
5. Store the cookies into the air-tight container once they are cooled.


Comments (7)

Earl Grey Tea Cake


Recipe largely adapted from the cook book Okashi


150g self raising flour, sifted
150g unsalted butter, slightly soften
110g ICING sugar, sifted
15g Glucose (I replace with corn syrup)
3 Large Eggs (150g)
1/8 salt
5g Earl Grey tea (I use from teabags)
15g ground almonds
1 tablespoon milk

Optional: Lemon sugar syrup for brushing

Boil 100g water with 50g sugar, simmer until thickens then add 2 tablespoons of Lemon juice.


1. In the stand mixer, cream butter with glucose and icing sugar until fluffy. Add in eggs one at a time, beating well after each addition. Scrap down when necessary.
2. Add the salt, tea and almonds and whisk a minute to blend.
3. Finally with the mixer running on low speed, add half the sifted flour, whisk 30 seconds, then add the milk, whisk another 30 seconds then add the remaining flour. Whisk for 2-3 minutes until well blended.
4. Switch to spatula and mix until batter is really well blended.
5. Transfer into a 8″ x 4″ loaf pan (greased and lined the bottom). Smooth the top and cut a line down the middle.
6. Bake in preheated oven at 145C (fan) or 160C (without fan) for 50-60 minutes or until cooked.


Comments (4)

5 Stars Soft White Bread


Doubled recipe to bake this loaf


And six sausage buns

The lady who tried this recipe recommended this recipe over  Wu Pao Chun‘s champion toast so I had to give it a try too. I followed the ingredients from her blog, The Fatty Rie and use my stand mixer to prepare the dough instead of bread machine.

– 230g bread flour
– 25g butter
– 25g sugar
– 3g salt
– 3g yeast
– 25g egg, beaten
– 125g cold water

1. In your mixing bowl with dough hook, put in flour then place sugar, salt and finally yeast on the top in a separate spot away from the salt.
2. Add in the egg and water and start to knead into a soft dough.
3. Add in the butter and continue to knead for about 10 minutes then test by pinching a small ball and stretch it as thin as possible. If the dough doesn’t break, it’s ready.
4. Shape into a smooth ball and proof until doubled in size. Punch down gently and divide into 3 equal parts and shape into a log and place into a 20 x 10 x 10cm pan. For sausage buns, weigh dough to 60g each, then roll into a long strip about 1 ft and twirl it around a sausage.
5. Proof a second time until it went about an inch above the rim and bake in preheated oven at 170C for 35-40 minutes. Test for doneness by knocking on the crust, if sounds hollow, it’s done. For sausage buns, bake at 160C for 20-25 minutes.
6. Remove from oven, let it cool in pan for 5 minutes then remove and cool on rack. Slice only when bread is completely cool.

Comments (2)

Older Posts »