Earl grey tea cake

The recipe to baked this cake was adopted from okashi sweet treats made with love that i finally bought recently, but I have changed the method to egg separation method to yield a fluffier and moist cake that need not be brushed with sugar syrup after. I have also doubled the recipe to make a 9inch square cake.
Am already indulging in my second serving while I type this.

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

Recipe

Makes one 9 inch square cake

 

Ingredients
Cake flour 300g
Baking powder 1/4 tsp
Lemon juice 4 tbsp
Unsalted butter 300g
6 egg yolks
Salt 1/4 tsp
Earl grey tea dust 10g
Ground almond flour 30g
Lemon zest of 1 lemon
Fresh milk 2 tbsp
Granulated sugar 170g
Glucose 30g

For meringue:
6 egg whites
Granulated sugar 100g
Cream of tartar 1/4 tsp

 

Methods

1. Preheat Oven to 180 degree C (about 10 to 15 mins)
2. Using medium speed, beat egg white till formy, add cream of tartar and continue beating.
3. When soft peak, beat in 100g of sugar gradually till meringue reached soft stiff peak. Set meringue aside
4. In a separate bowl, using paddle attachment beat butter, 170g sugar and 30g glucose together until light n fluffy.
5. Gradually add one yolf at a time and mix well.
6. Add in milk n lemon juice and mix well.
7. Add in all dry ingredients, salt, tea dust, almond flour, lemon zest, cake flour and mixed well.
8. Add in 1/3 of the meringue and mix in to lighten the batter.
9. Fold in the rest of the meringue using a spatula in 2 addition.
10. Pour batter into a 9 inch greased and lined baking pan.
11. Bake for 55mins or until a toothpick comes out clean.

White Chocolate Macadamia Vanilla CupCake

 

Sister in law prefer Vanilla cupcakes over various flavours, therefore made these cupcakes for their wedding dessert table last weekend frosted with lemon vanilla swiss meringue buttercream

 

I search for the best vanilla cupcake online and settle for glorioustreats perfect vanilla cupcakes recipe and added macadamia nuts and white chocolate chips to the recipe to add more flavours and bites to the cupcakes. 

 

 

 



 

Recipe  (adapted from Glorious Treats)

 

Cupcake

160g cake flour

1 1/4 teaspoons baking powder

1/2 teaspoon baking soda

1/2 teaspoon salt

2 eggs

150g sugar  (I add only 140g)

1 1/2 teaspoons pure vanilla extract

100g oil  (vegetable, canola or extra light olive oil)

121g buttermilk  (or 121g milk plus 1/2 teaspoon white vinegar or lemon juice- add acid to the milk then set aside for 5 minutes before using)

 

1/2 cup of white chocolate chips

1/2 cup of macadamia nuts

 

 

Method

1. Preheat oven to 180 Degree C.
2. In a medium bowl, add cake flour, baking powder, baking soda and salt.  Stir together with whisk, and set aside.
3. In the bowl of an electric mixer, add eggs and beat 10-20 seconds.  Add sugar and continue to beat on medium speed about 30 seconds.  Add vanilla and oil, beat.
4. Reduce mixer speed to low and slowly add about half of the flour mixture.  Add half of the milk, then the rest of the flour and the rest of the milk.  Beat until just combined.  Scrap down the side of the bowl.
5. Add in macadamia nuts and chocolate chips
6. The batter will be thin.   Pour batter into a muffin pan prepared with paper liners.  Fill liners about 2/3 full.
7. Bake cupcakes in pre-heated oven for 12-14 minutes.
8. Cool in pan 1-2 minutes, then remove cupcakes from pan (carefully) and finish cooling on a wire rack.
9. Frost when fully cool

 

Lemon Vanilla Swiss Meringue Buttercream

4 large egg (use only the whites)

180g granulated sugar

220g softened butter

40g vegetable shortening

2 tablespoon lemon juice

1 tsp pure vanilla extract

 

Method

1. Pour egg whites and sugar in a heat proof bowl. Using double boil method, heat up mixture.
2. Whisk mixture constantly so they don't curdle.
3. Mixture should be 65 degree C ( check with a candy or food thermometer) or until sugar melted.
4. Remove from heat and whip with an electric mixer at high speed till light and fluffy.
5. Continue mixing under meringue reaches stiff peak and is not too warm.
6. Add butter slowly while whipping at low speed.
7. Add vegetable shortening and continue whipping at high speed till meringue come together again.
8. Add vanilla extract and lemon juice.

*If the meringue mixture become too runny after adding the butter or lemon juice, do not panic, freeze mixture for 15mins or longer and whip it up again.

 

 

Pandan Kaya Chiffon Cake

Finally found my long dreamed of tube pan yesterday, and bought it without having any second thought. I felt like a child eager with nothing but just wanna play with my new toy.

Have coconut milk sitting in the fridge which was left over from my previous bake and thus thought I might as well bake another Pandan Chiffon. But a bottle of kaya caught my eyes while I am digging my fridge for the left over coconut milk, and I thought might as well be adventurous. Thus I end up with a Pandan Kaya Chiffon Cake. ^_^

 

 

 

 

Ingredients

Egg yolk batter:

120g coconut milk
20g kaya (would reduce to 10g next time)
40g canola oil (will increase to 50g next time)

1 tsp pandan paste
110g cake flour

5g corn flour

1/4 tsp salt
1 tsp baking powder
6 egg yolk

30g castor sugar

Meringue:

6 egg white

1/2tsp cream of tartar

50g caster sugar   

1. Preheat Oven at 170°C
2. Beat egg whites and cream of tartar till foamy and add in sugar (50g) gradually.
3. Beat till stiff peak. Set aside.
4. In a separate bowl, mix coconut milk, kaya, canola oil, pandan paste together
5. Using another separate bowl, beat egg yolks with sugar (30g) till white and fluffy.
6.  add liquid mixture in #4 into egg yolk batter in #5. Mix well
7. Sieve flour, salt and baking powder into batter. Mix well.
8. Add 1/3 of the Meringue to the batter and mix well using low speed
9. Fold in the rest of the Meringue using spatula.
10. Pour batter into a 9" tube pan (do not grease pan)
11. Bang pan on surface twice or more to release air bubble.
12. Baked for 45mins, or when a toothpick inserted in comes out clean.
13. Remove cake in pan from oven and bang pan on surface twice to prevent too much shrinkage.
14. Invert cake in pan to cool to prevent cake from deflating.
15. Remove cake from pan when cool and serve. 

 

 

Cream Cheese Chiffon Cake

Went through few recipes online before I decided to try on happyflour recipe with very minor changes to the method and adding more cream cheese and reducing the amount of butter, also realized I run out of fresh milk and simply added a bit of soya milk as replacement instead. The cake turns out well though :)

 

 

 

Ingredients

Egg yolk batter:

70g milk (I added 50g milk and 20g soya as I run out of milk)
70cream cheese
25g butter
75g cake flour

5g corn flour

1/4 tsp salt
1/2 tsp baking powder
4 egg yolk

40g castor sugar

Meringue:
4 egg white
1/4tsp cream of tartar
40g caster sugar
   

1. Preheat Oven at 170°C
2. Beat egg whites and cream of tartar till foamy and add in sugar (40g) gradually.
3. Beat till stiff peak. Set aside.
4. Using double boiler method, melt butter and cream cheese with milk.
5. In a separate bowl, beat egg yolks with sugar (40g) till white and fluffy.
6. Strain milk mixture in #4 and add into egg yolk batter in #5. Mix well
7. Sieve flour, salt and baking powder into batter. Mix well.
8. Add 1/3 of the Meringue to the batter and mix well using low speed
9. Fold in the rest of the Meringue using spatula.
10. Pour batter into a 8" tube pan (do not grease pan)
11. Bang pan on surface twice or more to release air bubble.
12. Baked for 40 to 45mins, or when a toothpick inserted in comes out clean.
13. Remove cake in pan from oven and bang pan on surface twice to prevent too much shrinkage.
14. Invert cake in pan to cool to prevent cake from deflating.
15. Remove cake from pan when cool and serve. 

Rosette Peach 2 Tier Cake

This peach cake with peach whipped cream and slices of peaches filling, and frosted with peach cream cheese frosting was a delight.
The vanilla sponge recipe was adapted from here (the best white cake recipe), while the cream cheese frosting was adapted from allrecipes. I must say the white cake n the cream cheese frosting recipes will be the recipes I am gonna sticked to now on. ;)

Oh...the rosette was piped using Wilton 1M tip. 

 

 

 

White Coffee Chocolate Chiffon Cake

 This cake is my son's favorite with the rich aroma of coffee and chocolate.

 

 

 

 

 

Ingredients

Egg yolk batter:

4 yolks

25g sugar
90g Cake flour

7g corn flour (optional)

10g unsweetened Chocolate powder

pinch of salt
1tsp baking powder
50g canola oil
100ml white coffee (boiling water + one packet of 3in1 white coffee, I use ah huat brand)

 

Meringue:
 4 whites
 50g sugar
 1/4 cream of tartar
  

1. Preheat Oven at 170°C
2. Beat egg whites and cream of tartar till foamy and add in sugar gradually.
3. Beat till stiff peak. Set aside.
4. In a separate bowl, beat egg yolks with sugar till white and fluffy.
5. With another separate bowl, mixed canola oil and coffee together.
6. Add liquid mixture in #5 into egg yolk batter in #4. Mix well
7. Sieve flour, chocolate powder, salt and baking powder into batter. Mix well.
8. Add 1/3 of the Meringue to the batter and mix well using low speed
9. Fold in the rest of the Meringue.
10. Pour in batter into a 8" tube pan (do not grease pan)
11. Bang pan on surface twice or more to release air bubble.
12. Baked for 40 to 45mins, or when a toothpick inserted in comes out clean.
13. Remove cake in pan from oven and bang pan on surface twice to prevent too much shrinkage.
14. Invert cake in pan to cool to prevent cake from deflating.
15. De-mold when cake is cool

Pandan Chiffon Cake 2

 

Baked Pandan Chiffon Cake again after trying a bite of Bengawa Solo's version of the cake, and decided to baked it my way as I do not really like the hassle I went through for my first Pandan cake nor does it taste as ideal as I want it to be.

Well...my own improved version is definitely far far better in taste, texture compared to my first, minus all the hassle of blending pandan leaves or squeezing fresh coconut milk.

 

 

 

Ingredients

Egg yolk batter:

4 yolks

50g sugar
100g Cake flour

7g corn flour

pinch of salt
1tsp baking powder
 40g canola oil
100ml coconut milk (I use Heng Guan fresh natural coconut milk)

1.5 tsp of pandan paste (Do not use Pandan essence)

 

Meringue:
 4 whites
 35g sugar
  

1. Preheat Oven at 170°C
2. Beat egg whites till foamy and add in sugar gradually.
3. Beat till stiff peak. Set aside.
4. In a separate bowl, beat egg yolks with sugar till white and fluffy.
5. With another separate bowl, mixed canola oil and coconut milk and pandan paste together.
6. Add liquid mixture in #5 into egg yolk batter in #4. Mix well
7. Sieve flour, salt and baking powder into batter. Mix well.
8. Add 1/3 of the Meringue to the batter and mix well using low speed
9. Fold in the rest of the Meringue using a spatula.
10. Pour in batter into a 8" tube pan* (do not grease pan)
11. Bang pan on surface twice or more to release air bubble.
12. Baked for 40 to 45mins, or when a toothpick inserted in comes out clean.
13. Remove cake in pan from oven and bang pan on surface twice to prevent too much shrinkage.
14. Invert cake in pan to cool to prevent cake from deflating.
15. De-mold when cake is cool

* If you do not have a tube pan and is using a normal baking pan, use 5 whites 4 yolks to help the cake rise better.

Green tea chiffon cake

Have a bottle of green tea powder sitting in the kitchen cardboard for a while, what better way to use it than on one of my cakes. ^_^

The result was really unexpectedly awesome,  loves the taste and the scent of green tea with each bite.


 

 

 

Ingredients

Egg yolk batter:

4 yolks

50g sugar
90g Cake flour

7g corn flour

10g Green Tea Powder

pinch of salt
1tsp baking powder
50g canola oil
100ml milk

 

Meringue:
 4 whites
 40g sugar
  

1. Preheat Oven at 170°C
2. Beat egg whites till foamy and add in sugar gradually.
3. Beat till stiff peak. Set aside.
4. In a separate bowl, beat egg yolks with sugar till white and fluffy.
5. With another separate bowl, mixed canola oil and milk together.
6. Add liquid mixture in #5 into egg yolk batter in #4. Mix well
7. Sieve flour, green tea powder, salt and baking powder into batter. Mix well.
8. Add 1/3 of the Meringue to the batter and mix well using low speed
9. Fold in the rest of the Meringue.
10. Pour in batter into a 8" tube pan (do not grease pan)
11. Bang pan on surface twice or more to release air bubble.
12. Baked for 40 to 45mins, or when a toothpick inserted in comes out clean.
13. Remove cake in pan from oven and bang pan on surface twice to prevent too much shrinkage.
14. Invert cake in pan to cool to prevent cake from deflating.
15. De-mold when cake is cool.

Strawberry Deco Roll

My first attempt to made deco roll months ago did not succeed.  Thus, it has always been on my mind to give it a second try. Finally managed to be motivated enough to try after looking through lots of online recipe, and watching tons of you tube video.
 

Tiramisu

Ingredients :
3 large eggs (whites n yolk separated)
50g sugar
225g mascarpone cheese
2tbsp baileys
175g heavy cream (more than 35% fats)
20 sponge fingers
1 cup of unsweetened espresso
30g cocoa powder

Method:
Cream
1. With a dry clean whisk attachment, whisk egg egg till stiff peak, set aside
2. In a separate bowl, beat heavy cream till it reached same texture as the cream cheese when it is at room temperature.
3. In a separate bowl, use hand whisk and whisk egg yolks and sugar together, than using bain-marie method (water bath) continue whisking (to prevent yolk from becoming omelette) till sugar is melted.
4. Remove from water bath and add vanilla extract, 1 tbsp of baileys and the mascarpone cheese to mix in the yolk mixture. (Low speed)
5. Add half the whipped cream to the mixture in #4 and fold using spatula. Add the other half and fold using spatula.
6. Fold in all margarita using spatula.

Sponge finger and putting the cake together
1. Make a cup of thick espresso or coffee of your choice (unsweetened) and let it cool.
2. Add 1tbsp of baileys into coffee.
3. Dip sponge finger lightly into coffee (note not to soak the fingers)
4. Arrange fingers into bottom of glass dish
5. Pour half of the cream mixture on top of the layer of fingers
6. Repeat with another layer of fingers and cream.
7. Top it off with cocoa powder.
8. Chill for at least 6 hrs before serving.

 

Soya milk Almond chiffon cake

Colleagues came by for cny visit on 4th day of cny and I spent one morning baking tarts and cakes.

Whipped up Portuguese egg tarts, marble butter cake, soya milk almond chiffon and blueberry chiffon, Tiramisu that I prepared a day in advance was also served.

My colleagues favorite was the Tiramisu and the Soya milk almond chiffon, while all kids loved the Portuguese egg tarts.
 

 

 

Ingredients

Egg yolk batter:

4 yolks

50g sugar
100g plain flour or cake flour

7g corn flour
pinch of salt
2tbsp of almond powder (optional)

1tsp baking powder (optional)
50g canola oil
100ml Soya milk
1tsp almond extract

 

Meringue:
5 whites
25g sugar
1/2 corn flour (optional)

 

1. Preheat Oven at 170°C
2. Beat egg whites with corn flour till foamy and add in sugar gradually.
3. Beat till stiff peak. Set aside.
4. In a separate bowl, beat egg yolks with sugar till white and fluffy.
5. With a separate bowl, mix canola oil, soya milk and almond extract together
6. Add liquid mixture in #5 into egg yolk batter in #4. Mix well
7. Sieve flour, almond powder, salt and baking powder into batter. Mix well.
8. Add 1/3 of the Meringue to the batter and mix well using low speed
9. Fold in the rest of the Meringue.
10. Pour in batter into a 8" tube pan (do not grease pan)
11. Bang pan on surface twice or more to release air bubble.
12. Baked for 40 to 45mins.
13. Remove cake in pan from oven and bang pan on surface twice to prevent too much shrinkage.
14. Invert cake in pan to cool to prevent cake from deflating.
15. De-mold when cake is cool.

 

Tips :

Since I started baking chiffon few weeks ago, my chiffon was not always successful, it rises well, stand proud but once I invert the tube pan over for cooling to prevent the cake from deflating, the cake drop out of the pan within 10mins of turning. I have been searching the world wide web for tips and tricks and finally overcome it after trying and trying...almost everything. All I did was to use some batter to coat the side of the tube and pan before pouring batter into the pan, my cake has not drop out of the pan since when I invert my cake in pan to cool.

Happy baking :)

 

*Recipe was improved and updated on 5th Mar 2014

 

 

Lychee martini chiffon cake

Baked this for a family gathering on 3rd day of cny.

The cake was moist, soft and fluffy, it was one of my favorite chiffon so far with the sweet scent of lychee.
 

 

Ingredients

Egg yolk batter:

4 yolks

25g sugar
100g plain flour or cake flour

7g corn flour

1tsp baking powder (optional)
50g canola oil
90ml lychee juice
3tbsp lychee vodka (optional)

 

Meringue:
4 whites
50g sugar
1/2 cream of tartar (optional)

 

1. Preheat Oven at 170°C
2. Beat egg whites with cream of tartar till foamy and add in sugar gradually.
3. Beat till stiff peak. Set aside.
4. In a separate bowl, beat egg yolks with sugar till white and fluffy.
5. With another separate bowl, mix canola oil, lychee juice and lychee vodka together
6. Add liquid mixture in #5 into egg yolk batter in #4. Mix well
7. Sieve flour and baking powder into batter. Mix well.
8. Add 1/3 of the Meringue to the batter and mix well using low speed
9. Fold in the rest of the Meringue.
10. Pour in batter into a 8" tube pan (do not grease pan)
11. Bang pan with batter on hard surface twice or more to release air bubbles
12. Baked for 40 to 45mins or till toothpick inserted into cakes comes out clean
13. Bang pan onto hard surface twice to prevent too much shrinkage.
14. Invert pan to prevent cake from deflating.
15. De-mold when cake is cool.

*Receipe improved and updated on 5th March 2014

 

 

Pandan chiffon cake

This is my father in law's favourite and I made them after searching for the best recipe online.

Decided on trying out kitchentigress pandan chiffon cake recipe.
The result is a moist and soft chiffon cake tat smells heavenly.