Sunday, March 12, 2017

Cookies & Cream Chiffon Cake


Recipe

Ingredients
4 egg yolk
25g sugar
3tbsp veg. oil
1/2tsp salt
75g whipping cream
1/2tsp vanilla paste
85g cake flour

4 egg white
55g sugar
1/4tsp cream of tartar

100g Oreo cookies (removed cream and crushed)

Steps:
1. Preheat oven to 165C.
2. Sift flour and set aside.
3. Use a hand whisk mix egg yolk, sugar and salt together.
4. Add in oil, whipping cream and vanilla paste whisk till combined.
5. Add in flour and stir until batter is smooth.
6. Use a cake mixer, whisk egg whites and cream of tartar till frothy.
7. Gradually add in sugar and whisk till stiff peaks form.
8. Fold in 1/4 of the meringue into the egg yolk mixture until combined.
9. Then fold in the rest of the meringue lightly in two portions until combined.
10.Lastly, fold in crushed cookies into chiffon batter.
11.Pour batter into a 21cm tube pan, smooth surface and tap pan on tabletop to burst the air bubbles.
12.Place pan into a preheated oven and bake for 40-45mins.
13.Remove from oven, invert cake onto table top and leave it cool.
14.Remove cake from pan and enjoy.

Monday, January 2, 2017

Pandan Chiffon Cake

Begin a New Year with an all times favorite cake, Pandan Chiffon Cake. :)



Recipe

Ingredients
4 egg yolk
20g sugar
2tbsp coconut oil
1/2tsp salt
20g pandan juice
65g coconut milk
1/2tsp pandan paste
100g cake flour

4 egg white
70g sugar
1/4tsp cream of tartar

Steps:
1. Preheat oven to 165C.
2. Sift flour and set aside.
3. Use a hand whisk mix egg yolk, sugar and salt together.
4. Add in oil, pandan juice, pandan paste and coconut milk, whisk till combined.
5. Add in flour and stir until batter is smooth.
6. Use a cake mixer and whisk the egg whites and cream of tartar till frothy.
7. Gradually add in the sugar and whisk till stiff peaks form.
8. Fold in 1/4 of the meringue into the egg yolk mixture until combined.
9. Then fold in the rest of the meringue lightly in two portions lightly until well combined.
10.Pour batter into a 21cm tube pan, smooth surface and tap pan on tabletop to burst the air bubbles.
11.Place pan into a preheated oven and bake for 50-55mins.
12.Remove from oven, invert cake onto table top and leave it cool.
13.Remove cake from pan and enjoy.


Friday, October 7, 2016

Hazelnut Butter Cookies


Recipe

Ingredients
250g salted butter (cold)
90g icing sugar
100g plain flour
100g bread flour
55g corn flour
2tbsp rice flour
60g ground hazelnut
1/4tsp salt

Steps:
1. Preheat oven at 160C.
2. Sift plain flour, bread flour, corn flour, rice flour and salt together.
3. Stir in ground hazelnut and set aside.
4. Cream butter and icing sugar until light and fluffy. (Semi-hard butter work well but not room temperature butter as it cause sticky dough.)
5. Fold in flour mixture into Step 4 and mix to form soft dough. (Add some flour if your dough is sticky but do not add too much as the cookies will lost the melt-in-mouth texture.)
6. Put some dough into piping bag fix with Wilton 6B nozzle.
7. Pipe dough onto a baking tray, leave gap in between dough.
8. Bake in a preheated oven for 14-15mins.
9. Cool on wire rack and store in an airtight containers.

Sunday, October 2, 2016

Coconut Chiffon Cake




Recipe

Ingredients
4 egg yolk
20g caster sugar
2tbsp coconut oil
1/4tsp salt
60g milk/water
50g coconut paste
85g cake flour (sifted)

4 egg white
65g sugar
1/4tsp cream of tartar

adequate desiccated coconut

Steps:
1. Preheat oven to 160C.
2. Mix coconut oil, milk and coconut paste together and set it aside.
3. With a hand whisk egg yolk, salt and sugar together.
4. Add in coconut paste mixture and whisk till combined.
5. Add in flour and stir until batter is smooth.
6. With a cake mixer, whisk egg whites and cream of tartar till frothy.
7. Gradually add in sugar and whisk till stiff peaks form.
8. Fold in 1/3 of meringue into egg yolk batter until blended.
9. Then fold in the rest of the meringue lightly in 2 portions until well combined.
10.Pour batter into a 21cm tube pan, tap pan lightly on table top to burst air bubbles.
11.Sprinkle desiccated coconut on surface of batter.
12.Put into a preheated oven and bake for 50-55mins.
13.Remove from oven, invert cake pan and let it cool.
14.Remove cake from pan and serve.

Sunday, July 24, 2016

Caramel Pudding Chiffon Loaf Cake



Ingredients (I used 3 large eggs)
3 egg yolk
30g butter
15g milk
50g caramel pudding
75g cake flour
1/2tsp baking powder
1/2tsp vanilla paste

130g egg white
60g raw sugar
1/4tsp cream of tartar

adequate Parmesan cheese powder

Steps:
1. Preheat oven to 160C.
2. Lined base and side of a loaf pan (20cmx11cmx10cm) and set aside.
3. Sift flour and baking powder together, set aside.
4. Melt butter and caramel pudding over low heat.
5. Remove and set aside till warm.
6. With a hand whisk, whisk egg yolk till pale.
7. Add in pudding mixture, milk and vanilla paste, whisk till smooth.
8. Add flour into egg yolk batter and whisk till smooth, set aside.
9. With a cake mixer, whisk egg whites and cream of tartar till frothy.
10.Gradually add in sugar and whisk till stiff peak form.
11.Fold in 1/4 of the meringue into egg yolk mixture until combined.
12.Then fold in the meringue in 2 portions until well combined.
13.Pour cake batter into prepared pan.
14.Tap pan on table top to burst air bubbles in the batter.
15.Sprinkle Parmesan cheese powder on cake batter. (Sprinkle a line of cheese in middle of batter so when cake rise it will spit nicely in the center.)
16.Bake in a preheated oven for 35-40mins.


17.Remove cake from oven, lift up the greaseproof paper together with cake and cool it on wire rack.
18.Peel off greaseproof paper, slice and serve.

Friday, June 24, 2016

Pandan Swiss Roll with Gula Meleka Toffee Sauce




Recipe

Ingredients
Gula Melaka Toffee Sauce:
50g gula melaka (chopped)
10g butter or 1tbsp coconut oil
40g whipping cream

Sponge cake:
(A)
3 egg yolks
1tbsp caster sugar
1tbsp coconut oil/veg. oil
30g coconut milk
15g pnadan juice
1/4tsp salt

(B)
65g cake flour

(C)
3 egg whites
40g sugar
1/8tsp cream of tartar

adequate butter cream
adequate toasted desiccated coconut (baked desiccated coconut at 170C for about 6-8mins, stir once)

Steps:
Gula Melaka Toffee Sauce:
1. Cook chopped gula melaka, butter and whipping cream together until boil and thicken. (If syrup is over boil and too thick, just add 1tsp of whipping cream and stir till smooth.)
2. Set aside to cool. (Can prepare a day ahead and store in fridge. Thaw before use.)

Sponge cake:
1. Preheat oven at 175C.
2. Use a hand whisk and mix (A) together.
3. Sift (B) and mix into (A).
4. Stir till well combined and set aside.
5. With a cake mixer, whisk egg whites and cream of tartar till frothy.
6. Gradually add in sugar and whisk till soft peaks form.
7. Fold in 1/4 of the meringue into egg yolk mixture until combined.
8. Then fold in the meringue in 2 portions until well combined.
9. Pour batter into a lined and greased 10" by 13" tray.
10.Put in the preheated oven and bake for 15-18mins.
11.Remove tray from oven, immediately flip sponge onto a greaseproof paper and peel off paper.
12.Flip it back onto a wire rack and leave it to cool.

Assemble the cake:
1. Transfer sponge over onto a greaseproof paper with crust facing up.
2. Spread a thin layer of butter cream on sponge.
3. Drizzle Gula Melaka Toffee Sauce over butter cream. (Alternative, mixed some toffee sauce into butter cream and spread on cake.)
4. Gently roll cake by using the paper to lift the sponge and guide roll.
5. Rest roll in fridge to stabilize it shape.
6. Remove swiss roll from fridge.
7. Spread toasted desiccated coconut on a baking tray.
8. Spread a thin layer of butter cream on swiss roll surface and roll it on toasted desiccated coconut to coat evenly.
9. Remove, slice and serve.







Buttercream

Recipe
Ingredients
40g egg white
30g caster sugar
100g unsalted butter (cold)

Steps:
1. Pour sugar and egg white into a heatproof pan and place it over a saucepan of simmering water.
2. Whisk constantly until sugar has dissolved and the mixture is warm to the touch.
3. Pour the egg white into a mixing bowl with the whisk attachment and beat on medium-high speed until stiff peaks (but not dry).

4. In another mixing bowl whisk cold butter until pale and creamy.

5. Add meringue some at a time into creamed butter and whisk until well blended then repeat procedure. (Make sure that the whipped butter and meringue are well mix together to avoid buttercream from separating.)

6. Keep buttercream in an air tight container and store in the fridge.