Ginger cake

I love ginger, and this cake intrigues me as I had never eaten one before.  Here is my attempt at Ginger Cake.

Findings: The ginger taste is not very evident but the cake is nice and moist.

What you need:

Zest of 1 lemon

170g cake flour

4g baking soda

4g ginger powder

2g cinnamon powder

1g clove powder

1g salt

100g brown sugar

160g molasses

107g avocado oil

50g egg

168g boiling water

Method:

Line an 8X4” loaf pan.  Preheat oven to 180℃.

Sift all the dry ingredients and add in the lemon zest.

Combine brown sugar and molasses.  Mix them together until all combined.

Stir in the avocado oil well.

Mix in the egg.

Fold the flour mixture into the wet mixture in 2 additions.  

Pour in the boiling water and mix well.  4 additions stirring well in each.

Pour into the pan and bake for 1 hour.  (cover it if browns too quickly).

Enjoy!

French Lemon Cupcake

Time to have some neighbours get together.  So for this tea session, I bake French Lemon Cupcake.

Learning: Really easy to put together and the cupcake is not sweet and it is very light.  

A keeper

Source

Yield : 6 pcs

What you need:

1 lemon zest

6g baking powder

67g egg, beaten

24g lemon juice

70g sugar

72g plain flour

72g unsalted butter, room temp

Glazed lemon slices

Method:

Preheat oven to 180℃.  Grease and flour mould.  Set aside.

Rub the zest into the sugar.  Set aside.

Sift plain flour and baking powder.

Whisk lemon sugar and butter until fluffy (med speed)

Add egg in 2 additions, whisk until combined in each addition. (med speed)

Fold in the flour at low speed until just incorporated.

Mix in the lemon juice (low speed)

Using an ice cream scoop, scoop the batter into the pan.

Bake for 26 – 28 mins.

Garnish with glazed lemon slice.

Enjoy!

Moist Chocolate Cake (Birthday)

The hub requested for a chocolate cake.  The boss wants the boss will get.

My future daughter-in-law reminded me to save a piece of birthday cake for her as she likes it.  Over the decades, I have baked many birthday cakes that I cannot recall which are the family's favourite.  So starting this year, I will try to have it on record.

I was intrigued by the frosting as eggs are involved.

Since I had not baked a cake for a long time, and with all the kitchen stuff being packed for the cabinet replacement, baking this Moist Chocolate Cake was a challenge despite it being an easy recipe.

Learning: Though without the necessary tools, it takes longer to prepare this cake but am glad that this cake turned out well.  It is moist and chocolatey.  

The frosting for this recipe is unique too and we love it.  It is also very stable.  

A keeper.

What you need:

200g castor sugar

220g cake flour

85g cocoa powder

1 tsp baking powder

1 tsp baking soda

1/3 tsp salt

2 eggs 

½ cup milk

1 cup oil

1 tsp vanilla extract

1 tsp instant coffee

1 cup boiling water

Method:

Preheat oven to 175℃.

Whisk all dry ingredients together.

In another bowl, whisk eggs, oil, vanilla extract and milk together.

Pour the wet ingredients into the dry and mix until lump-free.

Dissolved instant coffee with boiling water.  Set aside.

Grease and line two 7” baking pans.

Pour the coffee into the batter in 3 additions, mixing well after each addition.

Pour into the pan and bake for 30 mins – 40 mins or until the skewer comes out clean.

Frosting

What you need:

130g whipping cream

1 tbsp sugar

200g 70% chocolate, chopped 

3 yolks

1 tbsp sugar

130g whipping cream

 

Method:

Whisk whipping cream with sugar until stiff peak.  Chill.

In a pot, whisk yolks with sugar until smooth.

Stir in whipping cream until combined.  

Cook the mixture until it thickens and does not boil.

Immediately add in chocolate and stir until chocolate melts.

Fold the chocolate mixture in the whipped cream until combined.

Cool cake in pan for 10 mins before removing.  Continue to cool completely in the cooling rack.

Frost the cake.  

Enjoy!

Cocoa Brownie Cake

I am one that is too lazy to do complicated cakes as I have no patience to wait for the final product.

This Cocoa Brownie Cake I don't think I can miss it.  Coming from B, I know it will be good.

The initial plan was to bake this for a gathering but I found the cream already expired.  Rushed to the baking supply shops but both were closed.

Left with no choice, I had to finish up this cake after getting the cream.  Then another blunder, I couldn't not the cake guide that I bought not too long ago.  Suspected we left the bag of goods behind.

Anyway, using some acetate, managed to fill up the filling.  

Serve to friends who came for a visit and they like it.

Thanks B for sharing.

Source

What you need:

Cake

120g cake flour

30g cocoa powder

1 tsp baking powder

150g butter, unsalted

200g castor sugar

¼ tsp salt

3 eggs 

1 tsp vanilla extract

Method:

Preheat oven to 170℃.  Line an 8 X 8” square pan.

Melt cocoa in butter and set aside. 

Whisk egg, sugar, and vanilla until sugar is dissolved.

 

Pour butter mixture into egg mixture & beat until incorporated. 

Sieve in cake flour, baking powder & salt, into the chocolate mixture. Use a spatula to fold in until evenly mixed. 

Pour into the baking tray.

Bake for 25 to 30 minutes.   Skewer inserted into the center comes out clean*

Remove and cool on the rack.

 

Chocolate Whipped Cream

What you need:

50g whipping cream 

50g semi-sweet chocolate

200g whipping cream 

20g icing sugar

Method

In a saucepan, heat 50g whipping cream and pour it into the 50g chocolate.  Stir until the chocolate melted.  Set aside. 

Sieve icing sugar into 200g whipping cream & beat until light & fluffy. 

Pour in melted chocolate & beat until evenly light & fluffy. 

Transfer to a piping bag. 

Ganache saucers 

What you need:

150g whipping cream

100g semi-sweet chocolate

1 tbsp golden syrup or honey 

Method

Heat whipping cream and pour it into the chocolate.  Stir until the chocolate melts.

 

Add syrup & stir until totally dissolved. 

Assembly

Brush milk on the cake surface.

Pipe the chocolate cream on top of the cake. Use a spatula to spread evenly. 

Place in fridge for an hour. 

Pour ganache on top of the cooled cake.

Refrigerate for 1 hour. 

Enjoy!

Fluffy blueberry yogurt cake

We always have yogurt in the fridge and I shall bake a Fluffy yogurt cake to bring to a gathering.

Found the perfect recipe for it as it is simple

Learning: The batter seems watery and I was kind of worried but incorporating the meringue texture seems good.  

I seal the baking pan with foil to avoid water seeping into the pan.  

The texture came out so light and really fluffy.   Sweetness is just nice.

Source: Emojoie

What you need:

300g plain yogurt

60g egg yolks

54g cake flour

120g egg whites

85g castor sugar

1 tbsp lemon juice

1 tsp vanilla extract

30g frozen blueberries

Method:

Preheat oven to 150℃.  Lined and grease a 6" pan.

In a mixing bowl, mix in egg yolks, yogurt, and lemon juice.  Whisk until well combined.

Sift in the flour and whisk until fully incorporated.

In a clean bowl, whisk egg whites until foamy and slowly drizzle in the sugar.  Whisk till soft peak.

Pour yolk batter into the meringue and fold well.

Fold in the vanilla extract and frozen blueberries.

Pour into pan and bake with hot water in bain-marie method for 30 mins and turn and continue for another 30 mins.

If it does not brown, increased the temperature to 180℃ for another 5 mins.

Tap to release the hot air and remove it from the pan.

Cool completely on the rack.

Enjoy!

Chocolate Pound Cake (Gâteaux De Voyage Au Chocolat)

Craving for cake so I bake this Chocolate Pound Cake (Gâteaux De Voyage Au Chocolat) to bring to a party to share and get to eat too.  

These days, only by doing so do I get to eat and not eat too much.  Sharing is a joy.

I chose this cake because it is different from the traditional pound cake and also the method is really interesting.

Learning: The batter is very thick before the meringue incorporates so the folding is a little tricky.  

Source

What you need:

58g chocolate

65g unsalted butter

70g brown sugar

85g almond meal, fine

38g plain flour

1.5g baking powder

1 egg yolk

1 egg 

20g whipping cream

A pinch of salt

65g chocolate (70%)

85g egg white

15g pearl sugar

Method:

Preheat oven to  180℃.  Greased and line a 17L X 8W X 6D (in cm) pan.  

Sift almond meal and combine with brown sugar.  Mix well.  Set aside.

Sift plain flour, salt, and baking powder.  Set aside.

Beat the egg yolk and egg lightly.  Set aside.

Dissolve 58g chocolate and unsalted butter in the microwave oven.  Blitz at 30-sec intervals, stir, and until the chocolate melted completely.  Set aside.

In a medium-size bowl, combine the almond mixture and egg mixture.  Using a scrapper to cut and mix until fully incorporated.

Add the chocolate ganache and whipping cream to the almond mixture.  Cut and fold until fully incorporated.

 Add in the flour mixture and fold well.  Do not over-mix.

Fold in the chocolate chips until combined.

In a clean bowl, whisk the egg white until foamy but not thick.  

Fold into the chocolate mixture.

In the pan, sprinkle pearl sugar evenly.

Gently pour batter into the pan and spread evenly.  Use a knife to slit a line.

Bake for 50 mins

Enjoy!

Vanilla Cake (cooked dough method)

It is rarely we can celebrate Dad's birthday on a weekend.   Since he does not fancy chocolate cake, I did a vanilla cake for him instead. 

Wanted to add lychee but I have none on hand, so peach it shall be.

For this vanilla cake, I used the cooked dough method.   For the fillings, I did a yogurt cream and peach with honey.

Am pleased that the whole family enjoyed it.

Learning: 

I did not sieve the batter as I find it okay not to.  

It took about 45 mins to cook.  I gave it a bang to release the hot water immediately after I removed it from the oven.  For about 5 mins, I removed the cakes from the pans and let them cool completely on the rack.

The cake side has a teeny bit of dampness but after the cake cool completely I was able to slice it.  The top of the cake was also sticky but since I am frosting it, it was cut off.

Overall, the cake is delicious.  Soft and cottony and goes really well with my yogurt cream frosting.

Source

What you need: 

(A)

70g butter

56g milk

40g sugar

B)

4 egg yolks (grade A)

96g cake flour

a pinch of salt

C)

4 egg whites

1 tsp fresh lemon juice

80g castor sugar

Method:

Preheat the oven to 150℃.  Lined and grease 2 X 6” pans.

Combine butter and milk and warm over low heat until butter melts.

Stir in sugar until dissolved.  Remove.

Whisk in the egg yolk one by one. Mix well.

Whisk in cake flour and salt.  Mix until it is smooth.

In a clean bowl, whisk egg white until foamy, and add lemon juice.

Slowly drizzle in the sugar and whisk until stiff.

And fold 1/3 of the meringue until incorporated.  Do the remaining meringue.  

Pour into the pans and gently knock the air out.

Bake for 40 – 45 mins. Using the water bath method.

Let it sit in the pan for 15 mins before removing completely to cool on the cooling rack.

Enjoy!

Chocolate Banana Cake

As I was preparing this recipe to try and noting that I need to buy bananas, hubby came home with a brunch. What perfect timing.  So need to wait 2 more days for the banana to ripe further.

Saw many had given this recipe a good review.  Actually, I learned this flour coat butter method from my baking school sometime back and it yields a really tender crumb cake.

So since I was craving some cake and I wanted to try this recipe and yet having it in chocolate will appeal more to the family.  So here is my adaptation, Chocolate banana cake.

Learning:

The banana taste is not very evident, perhaps my cocoa powder is too much.  The crumb is nice but I overbaked it in this new oven.  Should have done 25+25+5 mins instead.  As 50 mins my cake still came out wet.  

Will try again with reduce cocoa powder.

adapted 

What you need:

150g bananas (increase to 200g next time)

½ tsp salt

½ tsp baking soda

1 tsp banana extract

120g cake flour

30g cocoa powder 

1 tsp baking powder

130g castor sugar (increase to 150g)

150g unsalted butter, slightly softened and cubed

2 egg yolks

2 egg whites

40g condensed milk

Method:

Preheat the oven to 170℃.  Grease and line 9X4” loaf pan.

1 pcs – sliced really thinly.  Sprinkle sugar and freeze.  (lined the tray with baking paper)

Mash the banana, baking soda, banana extract, and salt.  Set aside.

Sieve the cake flour, cocoa powder, and baking powder.  

Add in castor sugar.  Mix well.

Add in butter.

In another bowl, whisk egg white until stiff.

Whisk in the egg yolks and condensed milk.

Mix the mashed banana mixture into the egg mixture.  Set aside.

Using the same beater, beat the butter and flour mixture together (on low speed).  Be careful flour will fly if on high speed.

Add 1/3 of banana batter into the flour mixture and slowly beat until incorporated and do the remaining batter.

Pour batter into pan.  Drop a few times and smoothen the top.

Bake for 25 mins and start to brown.  

Place the frozen banana on top.

Continue to bake for 25 mins or until cooked.

Enjoy!

Starbuck Lemon Loaf wannabe

Saw this Starbuck Lemon Loaf Wannabe recipe was really popular among bakers.  Since lemon is not really welcome in this family, I took the chance to bake this for our Good Friday party unfortunately, I failed on my first attempt as the baking powder was stale.  Luckily, the taste was still good.  Strangely, though it did not rise well, the cake does not taste dense.

Got another bottle of baking soda and attempted it again.  This time, I also pipe lemon curd on it.

The taste is so addictive!  I think I can easily finish a small loaf by myself.

Thanks to my long-time friend for sharing this wonderful recipe.  

For a more comprehensive write-up, hop over to the link provided.

Source

What you need:

140g plain flour
¾ tsp baking powder
1 lemon zest 
½ tsp salt
90g unsalted butter, room temp
120g castor sugar
2 eggs, room temperature
1½ tbsp lemon juice
1 tsp of lemon extract
80g whipping cream + 10g lemon juice = sourcream

Lemon curd

Lemon Syrup

¼ cup lemon juice
3 tbsp icing sugar (adjust slowly with 2 tbsp first)

Lemon Frosting

90g icing sugar, sifted
1 tbsp lemon juice 
1 tbsp water

Method:

Preheat the oven to 170°C and grease and line a 7×3-inch loaf pan.

Sift plain flour, baking powder, and salt. Set aside.

Cream butter and sugar together at medium-high speed until pale and light.

Beat in eggs one at a time until incorporated.

Beat in the vanilla extract, lemon juice, and zest until well combined. 

With the mixer on low speed, mix ½ of the flour mixture and ½ of the sour cream, alternate with the remaining ingredients, ending with the last quarter of the flour. Mix until just incorporated.

Pour batter into the prepared loaf pan and spread out evenly.

Pipe a stream of lemon curd in the centre.

Bake for 45-55 minutes until the cake is golden brown and a toothpick comes out clean.  (I baked mine for 30 mins as my loaf is smaller).

Let the cake cool for about 15 minutes in the pan.

Mix the lemon juice and icing sugar for lemon syrup.

Drizzle the syrup on the cake while it’s still warm and allow the cake to cool completely.

When the cake is cooled, gently whisk the icing sugar with lemon juice and water.  The glaze should be thick and not runny.

Pour glaze over the cake and let it set before serving.

Enjoy!

Steam Chocolate cake

It's been ages since I last make a Steam Chocolate Cake.   Usually, I made a big tray but these days, no one is really interested in my bakes.  So this portion size is just nice.  

Need to feed me some fats as I had been losing weight too quickly.  My friend, N said that I should monitor myself as such weight loss is unhealthy.   I am thankful that I have friends that notice that and show their concerns.  

Learning:

This is the rare time I used the Thermomix to make cakes.  Am happy that this turned out really well.  Reminded me of those fun times I had with forum members nearly 20 years ago!

What you need:

180g butter, cubed

150g sugar

2 eggs (grade A)

200g fresh milk

100g plain flour

50g cocoa powder

½ tsp baking powder

½ tsp baking soda

Method:

Line a loaf pan.

Sift plain flour, cocoa powder, baking powder, and soda.  Set aside.

Add butter, sugar, and milk into TM bowl. 5 mins/50℃/Sp 2.

Add in one egg at a time thru the MC hole.  10 sec/Sp3.

Add in sifted dry mixture into TM bowl.  30 sec/Sp4.

Pour batter into loaf pan.  Cover with aluminum foil.

Place onto Varoma dish.  

Add 1 liter of water into TM bowl.  Stack varoma dish and ready to steam. 50 min/Varoma/Sp2.

Once the skewer came out clean, it is done.

Cool on rack.

Serve warm is nice.

Enjoy!

Butter Cake (cooked dough method) 烫面牛油蛋糕

The cooked dough method yield really nice bread so when I saw this method applied to the cake, I was sold.

Since I have a tub of precious Indonesian butter, I shall attempt this Butter Cake (cooked dough method) 烫面牛油蛋糕 .

Learning: I divided the batter into 2X5" square pan.  Not sure whether the pan is too small but it cracked!  I suspect it might be too small but then again, the height is what I am looking for.  Next round, I will just increase the height so that the batter has space to "climb".

The cake texture is soft and moist.  It is not what you expect a butter cake to be.  I adapted it into chocolate to entice my son to eat.  

Adapted

What you need: 

250g salted butter

170g cake flour

30g cocoa powder

6 egg yolks

100ml milk

1 tsp vanilla extract

6 egg whites 

1 tsp lemon juice

130g castor sugar

1 tsp cocoa powder

Method:

Preheat oven to 150℃.  Line an 8” square pan. (I used 2 X 5" square pan), will extend the parchment higher next round.

Sift cake flour and cocoa powder.  Set aside.

Melt the butter in the microwave at 30-sec burst and repeat until butter is dissolved and temp around 62℃.

Immediately pour the flour mixture into the boiled butter.

Whisk until smooth.

Beat in egg yolks until well combined.

Mix in milk and vanilla until fully incorporated and it looks smooth and shiny.

In a clean bowl, whisk egg white until foamy.

Add in lemon juice and slowly add in sugar in 3 additions.

Whisk until stiff peak.

Mix 1/3 of the meringue into the egg batter and mix well.

Pour the egg batter into the meringue and fold well.  

Remove one ladle of the batter and mix in cocoa powder.

Transfer to a piping bag.

Pour the remaining batter into the pan and tap a few times to release big bubbles.

Pipe cocoa batter into lines and using a skewer goes zig zap to create a pattern (refer to video).

Bake for 40 mins or until the cake is cooked.

Transfer and cool on a rack.

Enjoy!

Honey Red Bean Cupcake

Some time back, I experimented with making Honey Red Bean and I still have some left in the fridge.  So today I shall incorporate it into a cupcake for the tea break.

The first time I saw this method being used was in the baking school that I am attending.  This method of baking really cuts down on washing and it is easy.

This lovely Honey red Bean Cupcake is so easy to put together.  Literally one bowl + one small bowl for the egg separation.

Learning: The texture is soft and fluffy and with the added beans, it gives an interesting bite.  This can be kept for 2 days and still soft.

For the 1st time, my cupcakes did not have cracks.

Adapted

What you need:

yield: 15 small cupcakes

3 egg yolks

3 egg whites

60g castor sugar

30g rice bran oil

80g cake flour 

80g honey black bean

A little black sesame

Method:

Preheat oven to 160℃.   Lined muffin pan or use muffin liners.

Whisk egg white with sugar until medium peak.

Add egg yolks and light whisk until incorporated.

Whisk in oil until combined.

Sift in cake flour and fold gently.

Add in honey black bean and mix well.

Pour into muffin pan/liners and sprinkle some black sesame seeds on it.

Bake for 13 - 20 mins.

Transfer cool on rack.

Enjoy!

Moist Chocolate Cake (2)

Actually, I  baked this Moist Chocolate Cake (2) for my kiddos' birthday but decided against serving it as I wanted to challenge myself to a cake that encompasses more components.

So this cake was like a fallback plan if my two cakes weren't successful.   

Some years ago, on my firstborn 18th and 13th birthday, I recalled I baked a Moist Chocolate Cake and my kids love it.  Unfortunately, I cannot recall which recipe I used as I did not document it.

That is why this blog is so important. 

Finding: Despite having this cake wrapped and frozen for a week, the texture still turned out moist and chocolaty.

Kids said they prefer it sweeter, perhaps it was the dark chocolate that I used.  

What you need:

100g plain flour

50g dark cocoa powder

½ tsp baking soda

½ tsp baking powder

180g unsalted butter

170g castor sugar  (increase to 200g)

2 large eggs

1 tsp vanilla extract

200ml evaporated milk

Method:

Preheat oven to 170 deg.  Lined a 7" round pan.

Sift plain flour, dark cocoa powder, baking soda, and baking powder.  Set aside.

In a mixing bowl, cream butter and sugar until light and fluffy.

Whisk in the egg one at a time and then the vanilla extract.

Fold in ½ of the evaporated milk and ¹/₃  of the flour mixture.  Alternative with the evaporated milk and flour mixture.   Until milk and flour are fully incorporated.

Pour into pan and bake for 40-50 mins until the skewer comes out clean.

Enjoy

Enjoy!

Chocolate Gateau

I have not been baking for a year!  Time really flies.

In fact, I find that time flies even faster during this Covid period.   The cake was done for the last gathering just before the HA phrase 2.

Wanted to bake something quickly and contemplating which recipe I should try.  In the end, I go with this Chocolate Gateau as I know for sure, it will be acceptable to my friends.

Can you believe that I actually made a blunder while baking this easy cake.   I can only blame it on lack of practice.

Luckily, the cake was saved and the guests like it.

What you need:

yield 2 X 6"

170g dark chocolate, chopped roughly

130g unsalted butter, room temperature

50g cocoa powder (I used Varlhorna)

4g cake flour

2 egg yolks

30g castor sugar

2 egg whites

50g castor sugar

Method:

Preheat oven to 160 deg.  Lined and greased the pans/

Sift cocoa powder and cake flour.  Set aside.

Combine butter and chocolate and microwave at 30 sec interval until chocolate and butter melted.  Stir after each 30 sec.  The chocolate and butter should combined well to a velvety texture.

Add in the cocoa mixture to the butter/chocolate mixture and mix well.

In a clean bowl, whisk egg white until foamy.  Slowly drizzle in the sugar and whisk till stiff peak.

In another bowl, whisk egg yolks and sugar until pale.

Combine yolk mixture with the chocolate mixture.

Fold 1/3 of the meringue into the batter and continue with the remaining meringue until well combined.

Pour into the pans equally.

Bake for 35 - 40 mins or until skewer inserted came out slightly damp.

Cool slightly in pan.  Remove and continue to cool completely.

Note: it is normal for the cake to crack after cool, the interior is moist and fudgy texture.  Great on its own or pair with a scoop of vanilla ice cream.  Serve in room temperature, slightly warmed or cold, either way, it is still delicious.

 

Enjoy!

Mini Lemon Madeleines

Girl loves madeleines and I thought it will be a nice surprise for her if I bake some for her.  She has been working really hard and I don't get to see her if I don't send her to school. 

So when I saw H baked these, I thought I will give hers a try.

Finally, I used my new silicone Madeleine mould that I actually bought it for another recipe but as usual, it has been sleeping quietly for a while.

This Mini Lemon Madeleine is so cute.  Really bite size and I beginning to like it because I can just pop inside the mould.  No crumbs drop!

The recipe did not indicate the lemon juice or zest used. So I just add in 1 tsp of lemon oil and 1 lemon zest.

Source

What you need:

10g honey

100g butter, unsalted

90g cake flour

10g almond flour

4g baking powder

½ tsp salt

2 eggs

60g castor sugar

1 tsp lemon oil

zest of 1 lemon

Method:

Microwave butter until dissolved.  Be mindful not to over heat too much or else it will split.

Mix in honey and set aside to cool. 

In a bowl, sift cake flour, almond flour and baking powder.

In another bowl, whisk egg and sugar until combined.

Fold in the flour mixture until smooth.

Add in butter/honey in 3 additions, mixing well in each addition until shiny and smooth.  Transfer to piping bag.  Sealed.

Chill overnight.

Greased mould generously and dust with flour, remove excess.  (Since I am using silicone mould, I omit this).

Let the chilled batter thaw until pipeable stage.

Preheat oven to 180℃. 

Pipe batter into mould.

Bake for 12 – 15 mins or until golden.  (I baked mine at 8 mins since it is mini)

Remove from mould immediately and cool on rack.

Enjoy! 

Banana chocolate Walnut cake

My friends gave me some organic bananas and they ripen just nice for a banana cake.    So happened that I saw E baking a banana cake so I decided to try hers.

Just the other day, a friend gave me a Banana chocolate bread.  Thus got a little inspiration and modified it to add in all our other's favourites.... tada our Banana Walnut with peanut butter chips Cake.

Learning experience:

This cake definitely taste better after an overnight rest.  The texture is soft and fluffy.   The sweetness is just nice after adding in all the peanut butter chips.

Next time, I will chopped the walnut smaller too as it will be easier to cut.  I did not follow the bake time as mine was done by 35 mins.  I think can even goes down to 30 mins.

What you need: 

100g unsalted butter (melted)
80g castor sugar

1 large egg, beaten
130g plain flour

a pinch of salt
½ tsp baking powder
½ tsp baking soda
130g bananas (purée)
1 tbsp whipping cream 
½ tsp vanilla

80g peanut butter chip

80g walnut bits, roasted lightly

Method:

Preheat oven to 160℃. Line and grease a 7x3x 3” loaf pan.

Sift plain flour, baking powder, salt and baking soda.  Set aside.

In a mixing bowl, whisk butter and sugar until pale and fluffy.

Add in the egg and beat well.

Add in the whipping cream and beat well.

Fold in the banana puree, chocolate chips and walnut.

Sift in the flour mixture and fold into the batter until smooth.

Pour into prepare pan and bake for 45 - 55 mins or until done. (I baked mine only at 35 mins)

 

Enjoy!

Ondeh Ondeh Cupcakes (less sweet version)

I was craving for CS's ondeh ondeh cupcakes but unfortunately, both herself and I lost the recipe.

Based on some pointers from her and some research, I tried to replicate hers but still not quite there.

Pleasantly we did enjoy this version.

I am happy with the green hue that my homemade pandan extract gives. 100% natural.

Learning experience:

It is easy to put together, but I do not know why the shrinkage is so much though.  Perhaps next time I will fill it up to 90%.

We enjoyed the cake texture alot and hubby commented the nice fragrance while baking.

My friend L also gave a thumbs up for this.

Anyway, I will try another recipe since I have balance pandan extract.

Be generous with the gula syrup as the cake itself is not sweet.

I got 14 cupcakes from this recipe but I think 13 will be better.

What you need:

40g canola oil

20g coconut milk

35g pandan juice

70g top flour or cake flour

3 egg yolks (65g)

3 egg whites

50g sugar

Coconut cream

50g coconut cream

150g whipping cream

Gula Melaka syrup

80g cube gula Melaka

15g pandan water

Method:

Cupcake

Warm canola oil with coconut milk not more than 40°C.

Sift in the top flour and mix until smooth.

Whisk in the egg yolks until smooth.

In a clean bowl, whisk egg white until foamy. 

Slowly drizzle in the sugar and beat until stiff peak.

Fold 1/3 of the meringue into the yolk batter and mix well.

Pour into the remaining meringue and fold until fully combined.

Pour into 12 cupcake liner.

Bake at 150°C for 13 mins or until cooked.

Set aside to cool completely before frosting.

Coconut Cream

Whisk whipping cream until stiff peak.

Gently fold in the coconut cream.

Transfer to a piping bag.  Chill until use.

Gula Melaka Syrup

Chop up gula Melaka.

Add in pandan water and heat until the gula dissolved completely.  Cool.

Transfer to a piping bag.  Set aside.

Assembly

Make a cross on the cupcake.

Pipe into the middle section of the cross with coconut cream.  Create a dollop at the end.

Pipe the gula Melaka into the dollop of cream and sprinkle toasted desiccated coconut.

Drizzle gula Melaka on it.

Serve immediately or chill before serving.

Enjoy!

Whipping cream chocolate cake with Reese chips

When I saw IY baked this cake, I was delighted because I have all the ingredients on hand!  Since son is home and he only eats chocolate cake, this might be the cake he likes.

So I was eager to try out this Whipping cream chocolate cake with Reese Chips.

Learning experience:

I have forgotten to tap the pan so there were large bubbles. 

Also, I should flour coat the Reese chips before adding into the batter as most of the chips sank to the bottom.

I check my cake at 20 mins and it was not done, by 25 mins, it was already ok.

Overall, the family likes it.

Source

What you need:

100g whipping cream (35% fat)

2 eggs, room temp

50g raw sugar

80g self-raising flour

20g cocoa powder

10 pcs Reese’s chocolate

Method:

Preheat oven to 160⁰C.  Lined a loaf pan.

Sift self-raising flour and cocoa powder. Set aside.

Whisk whipping cream until soft peak.  Set aside.

In another bowl, whisk egg and sugar together until thick.  I did mine till ribbon stage.

Combine whipping cream and quickly fold into the egg batter.

Fold in flour mixture until well combined.

Add in Reese chocolate and fold evenly.

Pour into pan.

Bake at 30 – 35 mins.

Enjoy!

Eggnog pound cake

I had some eggnog leftover over from Christmas inside my freezer and I wanted to use it up.

So decided to try an Eggnog Pound Cake.  

What you need:

180g castor sugar

115g unsalted butter, room temp

3 eggs

190g cake flour

144g egg nog

1 tsp vanilla extract

Method:

Preheat oven to 160°C. Grease and flour a bundt pan.

Beat butter until blended and add in sugar.  Cream until it is smooth and light.

Add eggs one by one, beating until it is incorporated before the next.

Fold in flour and eggnog alternatively until well combined.

Pour batter into pan.

Bake for 1 hour or until golden.  The skewer should be clean.

Cool cake in pan before removing.

Transfer to cool completely on the rack.

Enjoy!

Yogurt Cake

As promised to my girl, I have abstained from baking a cake for a month or was it more?  My back has since recovered but my foot still hurts.  There are days I am okay and there are days I am not.  Anyway, going to seek a different treatment and the appointment only be available in August.  Let's pray this time it will work.  Lesson learnt, at this age, I can no longer push myself hard.  The saddest part, the effort I put in, actually went down the drain.  Sad.

Today's bake is a Yogurt Cake.  Have some yogurt that my girl did not like so next best alternative is to incorporate it into food.

I have tried baking this in my old blog and like it a lot.

Learning experience:

I think I lost the touch of baking a cake.  Wanted to speed up the baking time as I had to run an errand, so I did 2 X 6".   Lost the height instead. :( (Better to stick to 8" next round).

Initially, I thought it will be a dense cake, surprisingly, it is still soft.

Guess I need to brush up on my cakes.

What you need:

165g yogurt
100g castor sugar
60g brown sugar
3 eggs
100g ground almond
140g plain flour
2 teaspoons baking powder
½ cup olive oil

Method

Pre-heat oven to 180°C.  Grease and line an 8” round pan with baking paper.

Mix yogurt, sugar, eggs in a large bowl.

Add ground hazelnuts and sieve over flour and baking powder. Mix till combined.

Add oil and mix well.

Pour batter in the prepared pan, arrange cranberry on the batter.

Bake for 40-50 mins or until a skewer inserted into the centre comes out clean.

Let cool in the pan for 20 mins before unmoulding.

Enjoy!