Moist Butter Cake

 Yesterday found a recipe share by Jane's Corner

Ingredients : -

250 gm Butter

180gm Caster Sugar

230 gm Cake Flour

2t DABP

4 eggs

4T Whip Cream

Cream Butter & sugar till fluffy & Pale.

Add egg one by one, Creaming well before adding the next egg.

Add in sifted Flour & DABP, using low speed

Lastly add in whip cream

Bake at preheated oven 180C for 50 mins on a 8” Square Pan

Prune Kue Lapis Indonesia (Without the Spice!)

Yesterday managed to squeeze in some time to make this Indonesia Kueh Lapis.
Recipe taken from Agnes Chang Book

Butter 340 gm
Icing Sugar 200gm
Sweeten Condensed Milk 1 T

(B)
Egg Yolks 12nos
Homemade Vanilla Essence 1 t

(C)
Egg Whites  4 nos

(D)
Cake Flour   100 gm
Some Prunes - cut into half and flatten

Preheated oven to 200C on grill mode. Greased and line a 9" Square Pan
Beat A till fluffy (about 10 mins with a handheld mixer)
Beat B will fluffy.
Add B into A. Mix in sifted D.
Beat C till stiff peak. Then fold into the above mixture
Divide cake batter into equal weight . Mine is 150gm per layer .
Spread out the first layer and grill for 7 mins or till golden brown. Take out the cake and lightly press with a cake presser to get even layer. Spread 2nd Layer and continue to bake till all finish.
Final layer , turn oven to 180 C (with upper and lower fire)  bake for 15 mins

Cake was moist and full of butter flavour!
May bake this cake again for chirstmas and chinese new year !

Chilled Mango Cheese cake for My mother's Birthday on 12th September & Happy Mooncakes Day

This year mom's Birthday falled on the same day of Mooncakes Day.
I have make a chilled Mango Cheesecake for Mom's Birthday celebration

Recipe is from Sotong Cooks Blog.

Chilled Mango Cheese Cake

Sponge Cake Layer

5 egg yolks

1 tsp vanilla essence

100g caster sugar

1/4 tsp salt

125 ml milk

125 ml veg cooking oil

175g cake flour/superfine flour

2 tsp baking powder

5 egg whites

1/2 tsp cream of tartar

100g caster sugar

Method:

1) Prepare a 9 inch loose base cake tin. Preheat oven to 170 °C.

2) Sift cake flour and baking powder.  Then combine together with egg yolks, vanilla essence, caster sugar and salt. Gradually add in milk and oil and mix till smooth.

3) In a mixer bowl, whisk egg whites and cream of tartar till foamy.Gradually add in sugar and whisk till stiff peaks.

4) Fold 1/3 of the egg whites into the egg yolk batter to loosen. Fold in the rest of the egg whites till well combined.

5) Pour the cake batter into the tin and bake for 40-45 minutes or until skewer comes out clean when tested.

6) Invert the cake and let cool on wire rack. Once cooled, remove cake from the tin.

7) Trim and slice cake into 2 even layers. 

Mango Cheese Filling

500g Cream Cheese

80g  Caster Sugar

2 Tbs Lemon Juice

400g Mango Puree ( 1 use 200gm Mango Filings)

200g pouring cream ( 1 use Whip cream)

3 Tbs Gelatin

120g water

300g whipped cream

cubed Mango (from 2 medium sized Mangoes)

Mixed Fruits Topping

1 tin Mixed Fruits Cocktails
1T Instant Jelly
100ml water
1T Sugar

Method:

1) In a mixer bowl or a food processor, beat the cream cheese together with sugar until smooth and sugar has dissolved.

2) In another bowl, mix mango filings together with the lemon juice. Set aside. (Taste the puree and if it's too sour add more caster sugar 1 tablespoons at a time until the desired sweetness is obtained)

3) In a small bowl, sprinkle gelatin on water and let it bloom for a few minutes. Then zap in the micowave for a few seconds and stir to dissolve. When the gelatine powder is fully dissolved, add to mango puree. Then add in the pouring cream. Mix well.

4) Gradually pour the mango filings mixture into the beaten cream cheese. Blend well. Fold in whipped cream. Gently mix well till incorporated and smooth.

5) Use a round cake ring or a deep cake tin with removable base or springform tin, place a layer of cake and pour in mango cheese filling. Add half the mango cubes and cover them with some cheese filling. Lay another cake layer, add the remaing mango cubes and pour in the remaining cheese filling. Make sure the cheese filling covers the mango cubes. Let the cake chill for at least 3 hours to set before removing the cake ring
 6) Spread the fruit cocktail on top and whipped cream for star border.
 Put the cake in freezer for 10 mins. Boiled 100ml water and 1 T sugar till melted, add in 1/2 T instant jelly . Mixed well. Glazed on top of the cake

This cake was cheesy & cake is soft. Well received by all.

Green tea chiffon cake

Make a green tea chiffon cake yesterday, using nasi lemak lover's recipe

Green Tea chiffon cake with Whipped Cream
(recipe source: adapted from Okashi-sweet treats made with love, with minor changes)
*makes a 20cm chiffon cake

70g cake flour
10g green tea powder
5 egg yolks (medium)
20g castor sugar
70g water
60g corn oil / Canola oil

Meringue
5 egg white
90g castor sugar
10g cornstarch


200g Whipping cream (35% fat)
15g castor sugar

Method
1. Sift flour and green tea powder together twice.
2. Combine egg yolks and sugar in a bowl and mix well.
3. Add in water and corn oil and blend together.
4. Add in flour and green tea powder mixture and mix until batter becomes sticky. Set aside.
5. Make meringue, combine sugar and cornstarch. Beat egg white until foamy.
6. Add half the sugar and cornstarch mixture and continue beating for few minutes, then add remaining sugar and cornstarch mixture and beat until egg whites are glossy with stiff peaks.
7. Add one-third of meringue to egg yolk mixture and fold in lightly, then add remaining meringue and fold to incorporate completely.
8. Pour batter into an ungreased 20cm chiffon cake pan.
9. Bake at pre-heated oven at 160c for 40-50mins.
10. Once cake is done, remove from oven and turn the pan over. Leave to cool in pan.
11. Make red bean cream. Combine whipping cream and sugar in a clean bowl.
12. Place bowl over a larger bowl filled with ice cubes and water.
13. Using an electric mixer, whip cream at medium speed until stiff peaks form (do not over-whip).
14. Mix whipped cream and red bean paste.
15. Cover chiffon cake with red bean cream using a spatula and decorate as desired.
16. Store in fridge before serve.
this cake is so soft and moist.

Rich Chocolate Cake

Tried out Rich chocolate cake posted by Nasi Lemak Lover

I make 2 mini cakes instead of one. One is for my son's friend.




This cake was indeed rich and chocolatey...Thank you Sonia for sharing!


 Rich chocolate sponge cake
(recipe source: adapted from 羿溱 , original recipe from 美味糕点新主张)


Ingredients
50g corn oil
80g full cream milk
15g cocoa powder (I use Valhorna cocoa powder)
100g semi-sweet chocolate (I use normal cooking chocolate)
90g egg yolks (5 medium eggs)

180g egg white (5 medium eggs)
100g caster sugar
75g cake flour

Ganache glaze
150g dairy whipping cream
120g semi-sweet chocolate
12g butter

Method
1. Heat corn oil and milk over a pot of simmering water.
2. Add in chocolate, and stir till melted.
3. Add in cocoa powder, stir well. Add in egg yolks once slightly cooled.
4. In another clean bowl, beat egg whites on high speed until foamy, gradually add in sugar and beat till glossy and soft peaks form.
5. Take one-third of egg whites mixture to mix with the egg yolk chocolate mixture using a hand whisk. Then fold in the remaining egg white using a spatula until well combined.
6. Sift in the flour, slowly fold well.
7. Pour batter into a 7” round cake pan with removable base.
8. Bake at pre-heated oven at 180c for 40mins.
9. Immediately inverted the cake pan and cool on a wire rack.
10. Make ganache by melt chocolate over simmering water, add in cream and butter, stir well till smooth.
11. Pour ganache over the cake and refrigerate in the fridge before serve.

Niece Birthday ...Happy 1st Birthday Ashley

My First try on baking a princess cake.....

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Flower Cupcakes made from buttercream with fondant butterfly & bees....

Sunflower Cupcakes made from buttercream & fondant Bees..

Chinese New Year 2011 @ Sibu, Sarawak

Group photo : My Parents in Law & My Parents

My Nephew Lee Roy, My Son  Darren, My Niece, Lee Ann

Flower Decoration