Mulberry Yogurt Cake

recipe adapted from Anncoo

3 yolks

                                                  120 gm Natural Yogurt (i used 140gm)

20 gm Whipping Cream (i omitted)

35 gm Butter, melted

1/2 T lemon juice

30 gm Plain Flour (i used Cake Flour)

15 gm Cornflour

3 whites

50 gm Caster Sugar

Mulberry Jam

1) Combine yogurt, melted butter, lemon juice, stir well

2) Add in Whipping cream & yolks. Mix well 

3) Add Sieved flour. Mix till smooth

4) Whisk white & sugar will soft peak. Fold into yolk mixture

Careful , do not deflate it.

5) Pour into 6" round cake pan (lined & grease the base only)

6) Drop a few teaspoon mulberry jam on top

7) Bake bain marie in preheated oven at 150 C for 60 mins

8) Leave cake in pan till cool before removing it.

Pandan Kaya Layered Cake

Pandan is one of our favourite flavour of cakes.

I have baked a vanilla sponge cake using my favourite sponge cake recipe shared by Sonia

Recipe for Sponge Cake as below (Makes one 6" round cake)

3 yolks
15 gm sugar
55 gm vanilla water
40 gm corn oil
80 gm cake flour

3 Whites
55 gm sugar
1/2 tsp tartar

Steps :-
Prepare a 6" round cake tin with a removable base.
No need to line the cake tin
Add Sugar into yolks , mix till fluffy
Add in corn oil, mix well.
Then add in vanilla water, stir well to combine
Sieve in flour, stir well to combine.
Whisk egg whites and cream of tartar till foamy, gradually add in sugar and continue beat till near stiff peak.
Take 1/2 of meringue and use hand whisk to mix well with the yolks  mixture
Fold in the balance .
Pour into the baking tin and baked at preheated oven at 140 deg for 25 mins, 160 deg for 30 mins or till cake is done.
Once baked , turn tin upside down and cool completely before remove from tin.

Kaya Layer recipe :-
Ingredients A
600 gm water
80 gm sugar
1 tsp agar agar powder
50 gm unsalted butter
80 gm pandan juice

Ingredients B
240 gm coconut milk
70 gm white hun kwee flour

Mix Ingredients A in a pot. Let rest for 30 mins
Mix Ingredients B in a Bowl, till lump free
Heat up ingredients A will near boiling , off fire then add in Ingredients B, Mix well
On fire to medium low heat, keep stirring . Cook till mixture able to coat the back of your spoon and not taste floury. Off fire , keep stirring for 1 min to slightly cool the kaya mixture

Get ready a cake ring, put one piece of the sponge cake , pour in 300 gm of the kaya
let cool for 1 min. Repeat.

Cool the cake in fridge for 4 hours (min) or overnite.

Cake is not sweet at all, Enjoy!

Sarawak Steamed Coffee Layer Cake

This was a MUST cake for Chinese New Year when we go back to Sibu , Sarawak for Chinese New Year

Recipe from my Mother in Law :-


10 eggs
14 ounce Butter
4 Oz Icing Sugar
6 Oz plain Flour
340gm Kaya
1 small tin Condensed milk
4T Coffee (nescafe)
2 T cocoa Powder
1tsp Baking Powder

~ Beat Butter with icing sugar till pale & fluffy
~ Beat in egg one at a time
~ Add in flour, Baking Powder ,  kaya & condensed milk
~ Mix till smooth
~ Separate into 2 portion with one portion plain , the other portion add in nescafe & cocoa Powder
~@@ we making 4 layers of coffee & 3 layers of plain
~Prepare steamer , when water is boiling, put in the first coffee layer, covered & steamed at low heat for 6-7 mins
~Repeat with the next layer till finished up to 7th layer
~ steamed extra 20 mins

Our chinese New year Decoration at Sibu

A birthday Celebration - Fresh Fruity Cake

Birthday celebration for my sister today.
Make a simple sponge cake with fresh fruits for her.

Recipe adapted from sonia

4 egg yolks (large)
20g caster sugar
50g corn oil
60g milk
1/2tsp vanilla extract
90g cake flour

4 egg white (large)
1/4tsp lemon juices or 1/4tsp cream of tartar
60g caster sugar

Method
1. Lightly whisk egg yolk with sugar.
2. Add in corn oil and milk, stir to combine.
3. Add in cake flour, mix well, set aside.
4. Add lemon juices into egg white, beat till foamy.
5. Gradually add in sugar, beat till stiff peaks
6. Take 1/3 portion of egg white mixture and use hand whisk to mix with egg yolk mixture till light.
7. Fold the balance of egg white mixture into egg yolk mixture, combine well.
8. Pour batter into the pan (don’t line with paper), bake at pre-heated oven at 140c for 25mins (at lower rack), then increase to 170C (at lower rack) and continue to bake for 30mins.

For Decoration :-
400gm non-dairy whipping cream
1 canned halves peach
strawberry
golden kiwi

After the cake cooled, slice evenly to 3 slices.

 

Whip the non dairy whipping cream till stiff

Slice cake evenly

fillings

Do a crumb coat & fridge for 15 mins to set

After crumb coating. you may decorate as you wish. 
Best served cake when cooled.

Vanilla Bean Ogura Cake (相思蛋糕）

Another version of the soft , delicious , melt in your mouth Ogura Cake .

Recipe as below :-

65gm oil
80 ml milk + 1 vanilla bean (scrapped off and add into milk, heat up milk & off fire , let the vanilla bean immersed in the milk)
100 gm egg yolk ( about 5 )
1 egg
65gm cake flour - sifted

Mix the above till bubble appeared, set aside.

200gm egg whites (about 5)
75 gm sugar ( i used 50gm only)
1/2t tartar

Whisk till soft peak.

Add 1/3 into yolk mixture , mix well. Then add in the balance of whites. fold carefully , not to deflate the whites. Pour batter into a 7" square pan. Bake bain marie for 50 mins.

Invert immediately onto wire rack and let cake cool inside tin till cool.

Remove and served!

Pandan Ogura Cake (相思蛋糕）

Today is still a public holiday in Malaysia.
Wake up early and managed to bake this YUMMY , Melt in your mouth cake

Recipe as below :-

Corn oil - 65gm
120ml fresh Coconut Milk blended with 6 pcs pandan leaves - sieved and get 80ml coco panda milk
1/4 t salt
65gm superfine flour - sieved
5 yolks
1 egg

Mix well the above except flour. Mix until bubbles appeared. Then add in flour. Mix well & cover.

Egg whites - 5 nos
70gm caster sugar
1/2 t tartar

whip whites till soft peak .

Fold in 1/3 of the whites to the yolks mixture. Mix well. Then add in the balance. Fold carefully . do not deflate the whites.
Baked bain marie  in a 7 " square pan at 160 C for 50 mins.
Invert pan and let cake cool inside the pan before unmoulding it.

Strawberry Cotton Cheese Cake - Happy Mother's Day

Today i have made a Cotton Cheese Cake with Fresh Strawberry Fillings

Recipe as below :-

Cotton Chesse Cake  ( adapted from Diana Dessert)

250 gm Cream Cheese (at room temperature)
50 gm butter
100 ml fresh milk

Double boil the above till all melted.

Add in the below

6 yolks
60 gm cake flour
20 gm corn flour

whisk till smooth.

In another bowl, whisk 6 whites + 100 gm caster sugar+ 1/4 t tartar.
till soft peak.

fold into yolk mixture slowly not to deflate the whites.
bake in a 150 C oven , bain marie , in a 9 " cake pan, greased and lined bottom of the pan.
for 1 hour and 10 mins.
Remove cake immediately and let cool .

Frosting :-

250 gms fresh korea strawberry

Pick a few beautiful strawberries for top decorations. balance strawberry cut into bit size , macerate in sugar for 30 mins.

2 Cups dairy Whipping cream
2T caster sugar
1t vanilla Essence

Whip till peak .

Cut cake into 3 layers . apply whip cream on first layer, add in some macerated strawberry bits. Then Apply some whipped cream , followed by second layer of cake. Repeat for the third layer.

Cake served best chill for 4 hours

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.