Gateau Chocolate (flourless)

Recipe from here.

Pandan Hot Milk Cake

Recipe from here

Osmanthus Honey Cake

Japanese Cotton Cake

Recipe source from 大厨纲 - 日本棉花蛋糕.

Recipe

Ingredients
35g unsalted butter
50g cake flour (sift)
45g condensed milk
3 egg yolk
1 egg
1/4tsp salt

3 egg white
35g caster sugar

adequate strawberry jam

Steps:

1. Preheat oven to 160C.
2. Lined base and sides of a 8 inches square pan with grease proof paper and set aside.
3. Pour egg white in a bowl, cover and store in fridge.
4. Melt butter in a saucepan over low heat till bubbles appear on surface.
5. Remove from heat quickly add in flour.
6. Use a spatula and stir till flour is cook through and a soft dough is form.
7. Add in condensed milk and mix till well blended.
8. Beat egg yolk, egg and salt together.
9. Add in egg mixture a little at a time into batter, beat till smooth with a spatula.
10.In a clean bowl whisk egg whites till frothy.
11.Gradually add in sugar and whisk till soft peaks form.
12.Fold in 1/3 of the meringue into egg batter till combined.
13.Pour cake batter into meringue and fold till just incorporated.
14.Pour cake batter into prepared pan, smooth surface and tap pan on tabletop to burst air bubbles.
15.Place cake pan on 2nd shelf of a preheated oven and bake for 15mins.
16.Shift cake pan to lower shelf and bake for another 5mins.
17.Switch off oven power and leave cake pan in oven for another 2mins.
18.Remove cake pan from oven, remove cake and leave it to cool on wire rack.
19.Cut cake into two pieces, spread jam and sandwich them together.
20.Trim off edge, slices into serving size and serve.

Moist Chocolate Pudding Cake

Recipe source from 'A Profit-Making Bakery Shop' by Wendy Kor.

This post is linked to Cook and Celebrate (Christmas 2014) organised by Yen from Eat your heart out, Diana from Domestic Goddess Wannabe and Zoe from Bake for Happy Kids.

Ingredients
50g dairy whipping cream
80g cooking chocolate
50g butter

3 egg yolk (about 56g)

1/4tsp salt
30g cocoa powder
30g corn flour

2 egg white (about 80g)
60g caster sugar

Steps:
1. Preheat oven to 170C.
2. Double boil whipping cream, chocolate and butter together till dissolved, set aside to cool.
3. Sift flour, cocoa powder and salt together and set aside.
4. Pour chocolate mixture into a big bowl add in egg yolk and whisk till combined.
5. Mix in flour mixture and stir till batter is smooth.
6. Use a cake mixer, whisk egg whites till frothy.
7. Gradually add in sugar and whisk till soft peaks.
8. Fold in 1/4 of the meringue into the chocolate batter till combined.
9. Then fold in the rest of the meringue lightly in 2 portions till combined.
10.Pour batter into greased moulds till 70% full.
11.Put into preheated oven and bake for 15-20mins.
12.Remove from oven, remove cake form mould and cool on wire rack.

Topo Map Love Cake

A hot...hot...lazy afternoon, I baked this interesting cake which I had bookmarked for quite some time.



Recipe source from 'Table for 2 or more' - Topo Map Love Cake.

Prune Sponge Cake

Recipe

Ingredients
2 egg yolk
15g caster sugar
1/4tsp salt
65g egg white
40g caster sugar
30g cake flour
25g corn flour
1/4tsp vanilla paste
1tsp rum (optional)

adequate prunes (cut into small pieces)

Steps:
1. Grease and dust moulds with flour, shake off excess flour and set aside.
2. Sift flour and corn flour together, set aside.
3. Preheat oven to 165C.
4. In a bowl, whisk egg yolk and 15g of sugar till smooth and pale.
5. Add in vanilla paste and rum, continue to whisk for a minute.
6. In a clean mixing bowl, whisk egg white till frothy, gradually add in sugar and whisk till soft peak form.
7. Fold in half of the flour into egg yolk batter, follow by half of the meringue.
8. Fold in the balance flour and follow by the rest of the meringue till well blended.
9. Fill batter into a piping bag.
10.Place prunes at the bottom of moulds and fill it with batter till 80% full.
11.Bake in a preheated oven for 20mins.
12.Remove from oven and cool it on a wire rack.
13.With a thin sharp knife slowly remove cake from mould.
14.Dust cakes with icing sugar and serve.

Paper Sponge Cake

It School Holiday and it great that I'm having a long break till next year. Sign...I still have a lot of stuffs to prepare and a long list to do for this holiday. :( Although it was very busy and tiring, coping with both my work and family but I felt good going back to work again.

Hehehe... my three gentlemen had been craving for my bakes. They had listed out quite a few bakes which they hoped I could bake during this holiday. So here I started it off with this simple paper sponge cake as a warm up exercise.

I forgotten that the paper cups is not waxed so the cake tend to stick to the paper cups and difficult to remove.

Recipe from here.

Melt & Mix Moist Chocolate Cake

Recipe

Ingredients
Chocolate cake:
(A)
200g cake flour
30g cocoa powder
1tsp baking powder

(B)
200g butter
40g light brown sugar/brown sugar
140g caster sugar
1tbsp instant coffee powder
1/2tsp salt
1/2cup hot water
1tbsp golden syrup
100g dark chocolate

(C)
2 egg (lightly beaten)

Ganache:
150g dark chocolate
100g whipping cream
15g butter

Steps:
Ganache:
1. Heat up whipping cream.
2. Pour whipping cream into chocolate and stir till chocolate melted.
3. Add in butter and stir till butter melted.
4. Set it aside to set to a spreadable consistency.

Chocolate cake:
1. Preheat oven to 165C.
2. Sift ingredients (A) together into a mixing bowl and set aside.
3. Pour all the ingredients (B) into a sauce pan.
4. Simmer over low heat till sugar, butter and chocolate melted, remove from heat.
5. Pour liquid mixture slowly into dry ingredients and stir till well blended.
6. Pour in beaten egg and stir till well blended. (Do not over mix.)
7. Pour batter into a lined 8inches round tin.
8. Bake in a preheated oven for 35-40mins, if skewer comes out clean when inserted into cake then it done.
9. Leave cake to cool in pan for 5mins then remove and cool it on a wire rack.

Assemble cake:
1. Level surface by slicing off the top crust.
2. Spread ganache all over cake.
3. Chill in the fridge till ganache set.

Kaya Sandwich Sponge Cake

Recipe

Ingredients
5 egg 
95g caster sugar
1/2tsp salt
50g corn flour
60g cake flour
35g butter
125g coconut milk/evaporated milk
few drops of green food colouring

adequate desiccated coconut
adequate kaya

Steps:
1. Preheat oven to 200C.
2. Lined and greased a 10" x 13" baking tray and set aside.
3. Melt butter and coconut milk together over simmering water.
4. Mix in few drops of green food colouring and set aside.
5. With a cake mixer whisk eggs, salt and sugar until thick and fluffy. 
6. Sift cake flour into cake batter in 3 portions and fold in.
7. Mix some batter into the warm liquid mixture.
8. Lastly, pour green batter into plain egg batter and fold till well blended. 
9. Pour batter into prepared baking tray.
10.Either tap pan on counter top or use a skewer to stir the batter around to burst any big air bubbles.
11.Scatter adequate desiccated coconut on the surface.
12.Bake in preheated oven for 12mins.
13.Remove cake from tray and cool sponge on a wire rack.
14.Trim edges, slice sponge into 3 pieces and sandwich them together with kaya.
15.Slice cake into serving size.

Maria's Berry Cake

Recipe source from 'Table for 2 or more' - Maria's Cherry Cake.

I baked half portion of the recipe, using a 6inches tart tin and used blueberry instead. The recipe is basic and easy to prepare too and most of all the protion is perfect for my afternoon tea. :) Hehehe...I forgotten to dust it with icing sugar.

Next time when I baked this, I'll scatter blueberry in the batter and decorate the surface with more blueberry. More berries the merrier...;p

Mini White Chocolate Loaf

I am submitting this post to Aspiring Bakers #7: Chocolate Delight (May 2011) by Tested & Tasted.

Recipe

Ingredients (yield 3 mini loaves)
65g unsalted butter
35g caster sugar
1/4tsp salt
1 egg
95g self-raising flour (sifted)
45g white chocolate (melted)
50g plain yoghurt
1/4tsp vanilla paste

Steps:
1. Preheat oven to 180C.
2. Cream butter, salt and sugar until light and fluffy.
3. Slowly beat in egg and vanilla paste until well combined.
4. Mix white chocolate and yoghurt together.
5. Fold in flour and yoghurt mixture alternately until well combined.
6. Spoon batter into a greased mini loaf pan.
7. Bake for 20-25mins or when insert a skewer into cake and it came out clean then it done.
8. Remove cake from pan and cool it on a wire rack.

Longan and Walnut Cakes

Recipe

Ingredients (yield 6cakes)
125g unsalted butter (room temperature)
70g brown sugar
1/4tsp salt
2 eggs
125g cake flour
1/4tsp baking powder
3tbsp milk
100g dried longan/Longan Aril/Arillus Longan (cut into half)
40g walnut (chopped)


Steps:
1. Preheat oven to 180C.
2. Sift flour and baking powder together, set aside.
3. Cream butter, brown sugar and salt together until light and fluffy.
4. Slowly beat in egg.
5. Fold in flour and milk until well combined.
6. Lastly fold in logan.
7. Spoon batter into greased muffins tray till 80% full and sprinkle some chopped walnut on the surface.
8. Bake for 25mins, if skewer comes out clean when inserted into cake then it done.
9. Remove cakes from tray and cool it on a wire rack.

Moist Chocolate Cake

Recipe

Ingredients
210g self-raising flour
1tsp baking soda
45g cocoa powder
5g instant coffee powder
1/2tsp salt
180g caster sugar
70g demerara sugar
2 egg (lightly beaten)
1tsp vanilla paste
1cup buttermilk
75g milk
60g unsalted butter (melted and cool)

Steps:
1. Preheat oven to 180C.
2. Well greased a fluted ring with oil and set aside.
3. Sift flour, cocoa powder, coffee powder, baking soda and salt into the mixer bowl.
4. Add in sugar and mix well.
5. Mix buttermilk, milk, melted butter, eggs and vanilla paste together and pour into flour mixture.
6. Beat the mixture at low speed until well mix, about 2-3mins.
7. Increase speed to high and beat for another 5mins until free of lumps and increased in volume.
8. Pour batter into greased fluted ring.
9. Bake in a preheated oven for 35mins or until skewer comes out clean when inserted in centre of cake.
10.Leave cake in tin for 10mins before turning onto wire rack to cool.

Sweet Potato Miso Sponge Cake

A very interesting recipe from '孟老师的100道小蛋糕'. When I saw this recipe, I can only think of Miso soup. This recipe used Miso in cake??? I'm curious how the cake will taste like and I have to try this out. I used instant miso soup paste instead of miso paste as I seldom cook miso soup. I do like the taste of this savoury cake, it has a light miso flavor. :)

Recipe

Ingredients
4 egg
70g caster sugar
1tsp ovalette
120g cake flour
1/2tsp baking powder
30g veg. oil
60g milk
40g miso paste (I didn't weigh the miso, I used 4 sachets.)
200g(without skin) sweet potato (steamed and mashed)

Steps:
1. Preheat oven to 180C.
2. Lined base and side of an 8inches square tin with greaseproof paper and set aside.
3. Mix milk, miso and oil together until well blended, strain and set aside.
4. Use a cake mixer to whisk the eggs, sugar and ovalette until thick and fluffy.
5. Sift cake flour into the cake batter in 3 portions and fold in.
6. Fold in miso mixture until well blended.
7. Pour some batter into the mashed sweet potato and mix well.
8. Pour the sweet potato batter back into the batter and mix well. (Do not over fold.)
9. Pour batter into the square tin.
10.Bake in preheated oven for 30-35mins.
11.Remove cakes from tin and cool on a wire rack.

Fig Maple Cake

Another recipe from '孟老师的100道小蛋糕'. I don't really like the texture of this cake as it turn out quite hard and dry. The fig do give the cake a crunch texture. When I bit into the fig, I can hear the seeds popping in my mouth which I enjoyed it. :)

Honey Cranberry Cake

Recipe is from '孟老师的100道小蛋糕'. I felt that this bakery book is worth buying. The steps are very clearly explained and what I like best is that most of the recipes come in a smaller portion. This time I didn't use my cake mixer to do the work instead I used the old fashion way, I used a wooden spoon to do all the mixing.

For this recipe I replace the 100g of canned sweeten red bean with 60g of cranberry (my boy favourite). And as for the mirin part, you can replace it with vanilla essence or just omit it as the amount used is so small so it don't give the cake any distinguish flavour at all.

Recipe

Ingredients (yield 7 cakes)
80g unsalted butter (softened)
100g cake flour
1/2tsp baking powder
30g caster sugar
70g eggs
1/2tsp mirin
2tbsp honey
60g cranberry(chopped)

Steps:
1. Preheat oven to 180C.
2. Sift flour and baking powder into a mixer bowl.
3. Add butter and beat until creamy.
4. Add in egg and sugar and beat until well blended.
5. Add in honey and mirin and beat until well-blended.
6. Lastly, fold in the chopped cranberry into the batter.
7. Spoon batter into the greased mould until 70% full.
8. Bake in the preheated oven for 20mins.
9. Remove cupcakes and cool on a wire rack.

Rich Milky Cake

Recipe

Ingredients
2 large egg
125g castor sugar
1tbsp honey
120g cake flour
15g cornflour
15g milk powder
1/2tsp baking powder
1/4tsp salt
95g unsalted butter
50g whipping cream
1/2tsp vanilla paste

Steps:
1. Preheat oven to 175C.
2. Sift flour, cornflour, milk powder and salt together, set aside.
3. Melt butter and whipping cream over a double-boiler.
4. Remove from fire and stir in vanilla paste, set aside.
5. In a clean bowl, whisk eggs and sugar together over a double-boiler.
6. Remove from fire when the egg mixture feel warm about 40C. (Use a Candy Thermometer to measure the egg mixture temperature.)
7. Pour egg mixture into a mixing bowl and whisk at high speed for about 3mins.
8. Add in honey and continue to whisk for 1min.
9. Then reduce speed to medium and whisk till thick and fluffy.
10.Gently fold in the flour mixture until well blended.
11.Lastly fold in the cream mixture until well blended.
12.Spoon batter into baking cups till 80% full.
13.Bake in a preheated oven for 25mins.
14.Cool cakes on a wire rack.
15.Dust surface with icing sugar and serve.

Mango Yogurt Cake

Recipe from 'Fruity Cakes' by Alex Goh.

Recipe

Ingredients
3 egg
280g Sponge Mix
100g mango yogurt drink
120g melted butter
60g mango yogurt

Steps:
1. Preheat oven to 175C.
2. Whisk eggs and Sponge Mix until well-blended.
3. Add in mango yogurt drink and continuous to whisk until thick and fluffy.
4. Fold in yogurt and melted butter until well-blended.
5. Spoon batter into a well greased muffin tray till 80% full.
6. Bake in a preheated oven for 20mins.
7. Remove cakes from tray and cool it on a wire rack.

Cream Corn Custard Cake

I wanted a thin layer of custard filling so I only use 1/2 portion for the custard filling and I added in extra cream corn. The surface is not smooth, why? Blamed it on my itchy hand lah. I tried to smooth the surface while it already half set. I shouldn't have do that in the first place as due to the extra cream corn which I added, the surface will appeared uneven. :(

Recipe

Ingredients
Base sponge:
240g optima flour
4 egg
60g water
60g corn oil

Cream Corn Custard:
450ml coconut milk
200g cream corn
350ml fresh milk
130g sugar
50g hoon kueh flour (green bean flour)
50g custard powder
2tsp instant jelly powder

Steps:
Base sponge:
1. Pour all the ingredients except oil into a cake mixer.
2. Whisk until thick and fluffy.
3. Add in the oil and whisk until well combined.
4. Pour batter into a lined 8" square tin.
5. Bake in a preheated oven 180C for 25-30mins.
6. Remove cake from pan and set aside to cool.
7. Peel off the top crust and slice sponge into two pieces.

Cream Corn Custard:
1. Mix all the ingredients except cream corn into a pot until well combined.
2. Cook over low heat until custard thicken, must stir at all the time.
3. Lastly, stir in cream corn and mix well.

Assemble cake:
1. Place a sponge cake at the bottom of a 8" square tin.
2. Pour half of the custard over the sponge.
3. Place another sponge over the custard and pour in the rest of the custard.
4. Smooth the surface and chill until set.