Posts Tagged cakes

Pandan Gula Melaka Sponge

IMG_9468IMG_9474Ingredients:

6 large egg yolks
70g corn oil
60g gula melaka syrup (boil a piece of gula melaka with some water and measure out 60g)
40 g coconut milk
95g self raising flour
1/4 tsp salt

6 egg whites
45g 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.
3. Beat egg yolks, oil, salt, gula syrup and coconut milk together until combined.
4. Stir in the flour until smooth. 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. 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.
7. Pour batter into prepared pan and tap pan lightly to remove air bubbles.
8. Bake with a water bath at 160C for 80-90 minutes or until cooked. (Time and temperature is indicative only)
9. 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.
10. Place cake in the oven (do not turn it on) to dry, using the remaining heat, if the cake is still damp.

 

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Pandan Ogura

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Pandan Ogura

Recipe:- Pan size: 7″ square or 8″ round ~

Line bottom and lightly grease the sides of pan

Ingredient A:

30g Coconut oil
30g Corn oil
5 Egg yolks
1 whole egg (I used 65g eggs)
70g Cake flour/superfine
70g pandan juice
1/4 tsp salt

Ingredient B:

5 Egg white
80g Castor sugar
1/4 tsp Cream of Tartar

IMG_9317METHOD:
1. In a large mixing bowl, hand whisk egg yolks, oil, pandan juice, whole egg until well combined then sift in the flour and mix until smooth. Cover n Set aside.
2. In another clean dry bowl(make sure it’s oil free too!) use an electric whisk (or stand mixer if you have one) whisk the egg white until foamy before adding cream of tartar. Continue whisking until thick foams before slowly adding sugar and continue whisking until stiff peaks form or if you can be gentle, just until firm peaks form and meringue is glossy.
3. Fold meringue into egg yolks batter gently, 1/3 portion at a time until you get a nice creamy batter that can be poured into your cake pan easily. You can use a handwhisk to fold in the meringue and at the end, switch to a spatula to scrap the bottom of the batter and fold up gently to ensure even mixing of the meringue into yolk batter.
4. Gently shake the pan from side to side to even out the batter before baking in a water bath for 90 minutes at 160C. Please take note that temperature is only indicative here. Tent with foil if the top gets too brown.

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Banana Gula Melaka Sponge Cake II

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IMG_9240Banana Gula Melaka Sponge Cake II

Ingredients:

150g cake flour
1/2 tsp baking soda
180g banana (mashed)
70g gula melaka syrup – {boil 50g of gula melaka with 50g of water and reduce to about 70g}
70g corn oil
6 yolks (from eggs with average weight of 67g with shell)
1/2 salt

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

Instructions:-

Line bottom and grease sides of a 8″ square pan. You can also use an 9″ 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 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 90 minutes at 160C. Tent it if top is browning too fast.

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Bluepea Coconut Sponge Cake

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Bluepea Coconut Sponge Cake

Ingredients:

6 large egg yolks
70g oil
70g Bluepea flower juice (cook a bunch of flowers with water and reduce to 50g-you need a lot of flowers to get the deep blue of this cake)
20g coconut milk
95g self raising flour
1/4 tsp salt

6 egg whites
90g 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.
3. Beat egg yolks, oil, salt, coconut milk and the bluepea juice together until combined.
4. Stir in the flour until smooth. 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. 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.
7. Pour batter into prepared pan and tap pan lightly to remove air bubbles.
8. Bake with a water bath at 160C for 80-90 minutes or until cooked. (Time and temperature is indicative only)
9. 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.
10. Place cake in the oven (do not turn it on) to dry, using the remaining heat, if the cake is still damp.

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Gula Melaka Sponge Cake

17426183_10154671017770000_7344100801362077958_nGula Melaka Sponge cake

6 eggs yolks – (65g eggs)
50g corn oil + 20g coconut oil
100g cake flour
1/4 tsp salt
70g milk
50g gula melaka syrup (I chopped up 50g gula melaka and boil with some water to make a thick syrup)

6 eggs whites
60g sugar

Line the base of an 8″ round pan.

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Method:

1. Put oil, yolk, gula melaka syrup, milk and salt in a large bowl and stir until all blended. Add the flour and stir again with a whisk until smooth. Set aside.
2. Beat the egg whites until foamy then gradually add sugar to beat until firm 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 160C for 70-80 minutes or until the cake bounces back when you lightly press the top and not squishing.
5. Remove from oven and leave it for a couple of minutes before unmoulding.
Allow to cool completely before slicing.

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Pandan Zebra Sponge Cake

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Pandan Zebra Sponge Cake

Ingredients:

6 large egg yolks
70g oil
45g pandan juice (use lesser because pandan juice is thinner)
50g milk
90g Cake flour/super fine flour
1/2 tsp baking powder
1/4 tsp salt

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, baking powder and salt together. Divide into 2 portions.
3. Beat egg yolks, oil together until combined before dividing into 2 portions equally and add pandan juice 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.
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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Mango Chiffon

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Mango Chiffon

Ingredients:

120g self raising flour
1/4 tsp salt
5 egg yolks (large eggs 65g above)
70g corn oil
80g  mango flesh + 50g milk, blend together

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

Method:-

1. Sift flour and salt together. Set aside.
2. Mix egg yolks together with mango puree, oil and stir until well blended. Sift in flour mixture and mix until combined.
3. 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.
4. 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.
5. Gently pour the batter in a circular motion into an 8″ tube pan until complete.
6. Bang the cake pan on the kitchen bench to remove large air bubbles.
Steam bake the cake at 160C for 80-90 minutes or until cake is done. After removing cake from the oven, immediately invert to cool complete before unmoulding.

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