Pandan Kaya Pocket Cake

Recipe

Ingredients
55g       egg yolk
10g       caster sugar

1/4tsp   salt

15g       veg. oil
20g       coconut milk/ milk
1/4tsp   pandan paste
40g       cake flour

25g       corn flour

1/4tsp   baking powder

90g       egg white
35g       caster sugar
1/4tsp   cream of tartar

adequate kaya

Steps:
1. Prepare 2pcs 28cm x 35cm baking paper.

2. Draw 8 circle about 8cm in diameter on each of the baking paper, allow spacing in between circles. (You may draw circles directly on parchment paper instead.)

3. Place prepared baking paper on a 11" x 14" baking tray, lined parchment paper over it and set aside.
4. Preheat oven to 180C.

5. Sift cake flour, corn flour and baking powder together, set aside.

6. With a hand whisk, whisk egg yolk, sugar and salt together till blended.
7. Add in oil, pandan paste and coconut milk, whisk till blended.
8. Add in flour and stir till batter is smooth.
9. Use a cake mixer, whisk egg whites and cream of tartar till frothy.

10.Gradually add in sugar and whisk till very stiff peaks form but not dry.
11.Fold in 1/3 of the meringue into egg yolk batter until blended.
12.Pour egg yolk batter into meringue and mix till well blended.

13.Pour batter into piping bag.

14.Pipe batter in center of each circle and allow batter slowly spread within the ring.
15.Used toothpick to burst air bubbles in cake batter.
16.Bake in preheated oven for 12mins.

17.Place balance cake batter in fridge, repeat step no.14 and 15 after first tray is baked.

18.Remove tray from oven and cool on wire rack.

19.With a palette knife slowly remove cake from parchment paper.

20.Spread cake with kaya, fold it up and served.

Kuih Bahulu

Recipe

Ingredients
3 egg
60g caster sugar
80g plain flour
1tbsp rice flour
1tbsp veg. oil

Steps:
1. Fry plain flour with 2 blades of clean pandan leaf over low heat for 15mins or till pandan leaf is dried.
2. Dish out, dicard leaves and set aside to cool.
3. Sift flour to get ride of lump. (May prepare ahead of time and store flour in an airtight container.)
4. Preheat oven to 200C.
5. Preheat mould in oven too.
6. Sift flour and rice flour together, set aside.
7. Whisk egg in a cake mixer, slowly add in sugar and whisk till thick and fluffy.
8. With a big hand whisk, fold in flour in 2 portions till well blended.
9. Change to a spatula and fold oil into batter till well blended.
10.Remove preheat mould from oven and well grease mould.
11.Spoon batter into each cavity of mould.
12.Lightly tap mould on table top to brust air bubbles in batter.
13.Bake for 10mins or until golden brown.
14.Remove cakes and cool it on wire rack.
15.Grease mould again and repeat step no.11 to 14.

Orange Madeleine

Recipe

Ingredients
1 egg
30g caster sugar
60g butter (melted)
60g cake flour
15g ground almond
1/2tsp baking powder
1/4tsp salt
20g orange juice
grated orange rind

adequate almond nibbled

Steps:
1. Sift cake flour, ground almond, salt and baking powder together, set aside.
2. Mix grated orange rind and orange juice together, set aside.
3. With a cake mixer, whisk eggs and sugar till light and fluffy.
4. Fold flour in 2 portions into egg batter and mix till well blended.
5. Add orange juice mixture into batter and mix till well blended.
6. Scoop some batter and mix into melted butter till well blended.
7. Pour butter batter into cake batter and mix till well blended.
8. Cover cake batter and rest in fridge for an hour.
9. Preheat oven to 180C.
10.Remove cake batter from fridge.
11.Pour cake batter into piping bag.
12.Fill Madeleine cup with cake batter till 80% full.
13.Sprinkle almond nibbled on surface.
14.Bake in preheated oven for 15-20mins till golden brown.
15.Remove from oven and cool on wire rack.

Pandan Sponge Cake

Almond Sponge Cake

Pandan Seashell Cakes

Recipe

Ingredients (12cakes)
2 egg
50g caster sugar
60g butter (melted)
*(I had run out of butter so I used 52g butter and 2tsp of coconut oil.)
80g cake flour
1/4tsp baking powder
1/4tsp salt
1/4tsp pandan paste
1tbsp pandan juice
2tsp milk

Steps:
1. Preheat oven to 180C.
2. Grease and lightly flour seashell mold, knock off excess flour and set it aside.
3. Sift cake flour, salt and baking powder together, set aside.
4. Mix melted butter, milk, pandan juice and pandan paste together, set aside.
5. With a cake mixer, whisk eggs and sugar till light and fluffy.
6. Fold flour in 2 portions into egg batter and mix till well blended.
7. Pour butter mixture in 2 portions into cake batter and mix till well blended.
8. Fill each seashell well with batter till full.
9. Tap mold on tabletop to burst air bubbles in cake batter.
10.Bake in preheated oven for 12-14mins till golden brown.
11.Remove cakes from mold and cool it on a wire rack.

Golden Financiers

Recipe

Ingredients
80g egg white
2 1/2tbsp raw sugar
40g cake flour
1/4tsp baking powder
pinch salt
30g ground almond
60g unsalted butter (melted)

6 whole almond

Steps:
1. Preheat over to 190C.
2. Sift flour, baking powder, salt and ground almond together and set aside.
3. Whisk egg white in a clean big bowl until foamy.
4. Add in sugar and whisk till sugar dissolved.
5. Fold in flour mixture till well blended.
6. Lastly, fold in melted butter mixture till well blended.
7. Spoon batter into greased mould till 90% full.
8. Place an almond in the middle of cake batter.
9. Bake in preheated oven for 10-12mins or till cake is lightly browned.
10.Remove financiers from mould and cool it on wire rack.

Lavender Madelines

Thanks to my sister-in-law for giving me a bottle of dry lavender. I used it for my bakes. I simply love the mild taste and smell of lavender. Enjoying this cakes with a cup of lavender tea for my afternoon tea. :)

Recipe from here. I just omitted vanilla paste and replaced cranberry with 1 1/4tsp of dry lavender.

Chocolate Cake with Chocolate Cream Filling

Recipe

Ingredients
125g butter
90g caster sugar
1/4tsp salt
2 eggs
80g milk
80g cooking chocolate
170g cake flour
25g cocoa powder
1/2tsp baking powder
1/4tsp salt

50g buttercream
10g cooking chocolate (melted)

Steps:
1. Preheat oven to 175C.
2. Grease baking mould and set aside.
3. Sift flour, cocoa powder, salt and baking powder together, set aside.
4. Pour milk and chocolate into a small saucepan, simmer over low heat till chocolate is melted.
5. Remove from heat and set aside.
6. Cream butter and sugar together until light and fluffy.
7. Slowly beat in the egg until well combined.(If batter curdle add in some flour.)
8. Fold in flour alternating with chocolate milk until well combined.
9. Half filled each cavity of mould with chocolate batter.
10.Bake in the preheated oven for 15-20mins.
11.Remove cakes and cool on a wire rack.
12.Mix buttercream and melted chocolate together.
13.Prepare a piping bag fix with a pastry filling nozzle.
14.Spoon chocolate buttercream into piping bag.
15.Pipe chocolate buttercream into cakes.

Maple Hazelnut Financiers

Recipe

Ingredients
80g egg white
2tbsp raw sugar
1tbsp maple syrup
40g cake flour
1/4tsp baking powder
pinch salt
30g ground hazelnut
60g unsalted butter (melted)

Steps:
1. Preheat over to 190C.
2. Sift flour, baking powder, salt and ground hazelnut together and set aside.
3. Whisk egg white in a clean big bowl until foamy.
4. Add in sugar and whisk till sugar dissolved.
5. Add in maple syrup and whisk till combined.
6. Fold in flour mixture until well blended.
7. Lastly, fold in melted butter mixture till well blended.
8. Spoon batter into greased mould till 90% full.
9. Bake in preheated oven for 10-12mins or till it is lightly browned.
10.Remove financiers from mould and cool it on wire rack.

Mini Hazelnut Chocolate Friands

Recipe

Ingredients
80g egg white
70g icing sugar
60g unsalted butter (melted)
70g hazelnut whole (roasted)
50g cake flour
10g cocoa powder
1/2tsp instant coffee powder

Steps:
1. Preheat over to 170C.
2. Grease small muffin tray and set aside.
3. Sift icing sugar into a big mixing bowl and set aside.
4. Pour hazelnut, flour, cocoa powder and instant coffee powder into a blender and blend till well mix. (nut don't have to blend till very fine.)
5. Pour hazelnut mixture into icing sugar and mix well.
6. Pour in melted butter and mix well.
7. In a clean bowl, whisk egg white till foamy.
8. Pour whisked egg white into hazelnut batter and mix till well blended.
9. Spoon batter into greased muffin tray till 70% full.
10.Bake in preheated oven for 10-12mins or when skewer is poke into cake and come out clean.
11.Remove cake from mould and cool it on wire rack.

Orange Chocolate Marble Cake

Recipe here.

Crispy Seaweed Pork Floss Slices

Recipe

Ingredients
(A)
3 egg yolks
35g veg. oil
40g milk

(B)
55g cake flour
1tbsp corn flour
1/4tsp baking powder

(C)
3 egg whites
55g caster sugar
1/4tsp cream of tartar

adequate amount of crispy seaweed pork floss

Steps:
1. Preheat oven at 175C.
2. Use a hand whisk and mix (A) together.
3. Sift (B) and mix into mixture (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 1/3 of the meringue into egg yolk batter till combined.
8. Then fold in the rest of meringue in two portions lightly until well combined.
9. Pour batter into a lined and greased 9inches square tray.
10.Smooth batter surface and scatter a generous amount of crispy seaweed pork floss over it.
11.Use the back of a spoon and lightly press floss onto batter.
12.Put tray in the preheated oven and bake for 18-20mins.
13.Remove cake from pan and carefully invert it onto a greaseproof paper.
14.Slowly peel off greaseproof paper, invert cake onto a cooling rack and set aside to cool.
15.Slice into serving size and serve.

Ji Dan Gao（鸡蛋糕）

Recipe

Ingredients
2 egg (about 125g without shell)
65g caster sugar
75g plain flour
1tsp rice flour
1/4tsp baking powder
25g veg. oil

Steps:
1. Preheat oven to 200C.
2. Grease kueh bahulu mould and preheat mould in the oven.
3. Sift flour, rice flour and baking powder together, set aside.
4. Whisk egg in a cake mixer, slowly add in sugar and whisk till thick and fluffy.
5. With a big hand whisk, fold in flour in 3 portions till well blended. (This way there will not have lump in the batter.)
6. Change to a spatula and fold oil into batter till well blended.
7. Remove preheat mould from oven and spoon batter into each cavity of mould.
8. Lightly tap mould on table top to brust the air bubbles in batter.
9. Bake for 9-10mins or until golden brown.
10.Slowly loosen the side of cake and remove it.
11.Cool cakes on wire rack.
12.With a brush or fork, remove cake stain on mould. (you may wash the mould)
13.Grease mould and preheat in oven again.
14.Repeat step no.7 to 14 till batter is used up.

Toffee Square Cakes

This post is linked to the event Little Thumbs Up ~ August 2015 Event Theme : Brown Sugar and Molassses organised by Zoe of Bake for Happy Kids and Doreen of My Little Favourite DIY and hosted by Jess of Bakericious.

Recipe

Ingredients
Toffee syrup:
45g molasses sugar/brown sugar
15g butter
40g whipping cream/milk

Cake batter:
2 large egg
35g caster sugar

60g unsalted butter
30g toffee syrup
1/4tsp vanilla paste

85g cake flour
1/4tsp baking powder
1/4tsp salt
2tbsp ground almond

adequate roasted diced almond

Steps:
Toffee syrup:
1. Pour everything into a small saucepan, cook over low fire.
2. Boil until syrup just thicken.
3. Remove from fire and set aside to cool.

Cake batter:
1. Preheat oven to 180C.
2. Grease baking tray and set aside.
3. Sift cake flour, salt, baking powder and ground almond together.
4. Melt butter and stir in toffee syrup and vanilla paste till well mix.
5. With a cake mixer, whisk eggs and sugar together till thick and fluffy.
6. Fold in flour in 3 portions till well blended.
7. Spoon some egg batter into butter mixture and stir till well mix.
8. Pour butter batter into egg batter and mix well.
9. Spoon batter into baking tray about half filled and scatter some diced almond on it.
10.Lightly tap baking tray on counter top to burst air bubbles.
11.Bake for 15-20mins till golden brown.
12.Remove cake and cool on wire rack.

Mocha Financiers

Recipe

Ingredients (yield 11 financiers)
80g egg white
2tbsp caster sugar
1tbsp icing sugar
2tsp honey
30g cake flour
1/4tsp baking powder
pinch salt
30g ground almond
70g unsalted butter
1tsp coffee powder
1/4tsp chocolate paste

walnut for decor

Steps:
1. Preheat over to 190C.
2. Melt butter, stir in coffee powder and chocolate paste, set aside.
3. Sift flour, baking powder, salt and ground almond together and set aside.
4. Whisk egg white in a clean big bowl until foamy.
5. Add in sugar and icing sugar, continue to whisk till sugar dissolved.
6. Add in honey and whisk till combined.
7. Fold in flour mixture until well blended.
8. Lastly, fold in melted butter mixture till well blended.
9. Spoon batter into greased mould till 90% full.
10.Place walnut on surface of batter.
11.Bake in preheated oven for 10-12mins or till it is lightly browned.
12.Remove financiers from mould and cool it on wire rack.

Cranberry Madeleines

Recipe

Ingredients
2 egg
50g caster sugar
60g butter
80g cake flour
1/4tsp baking powder
1/4tsp salt
1/2tsp vanilla paste
1tbsp milk

40g cranberry

Steps:
1. Preheat oven to 180C.
2. Grease and lightly flour madeleine mold, knock off excess flour and set it aside.
3. Sift cake flour, salt and baking powder together, set aside.
4. Melt butter over low fire until slightly brown and gives off a nutty aroma.
5. Strain and set aside to cool.
6. With a cake mixer, whisk eggs and sugar till light and fluffy.
7. Fold flour into egg batter till well blended.
8. Mix milk into melted butter.
9. Pour it into cake batter and mix till well blended.
10.Lastly fold in cranberry.
11.Fill each madeleine well with batter till full.
12.Bake in preheated oven for 12mins till golden brown.
13.Remove madeleines from mold and cool it on a wire rack.

Cocoa Toyko Banana Cake (Chocolate custard filling)

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.

Recipe

Ingredients
Filling:
45g cooking chocolate (melted)
1/2 egg
1/2tbsp corn starch
1tbsp caster sugar (adjust according to your taste)
70g chocolate milk

Print batter:
1 small egg (separated)
1tbsp caster sugar
1tbsp cake flour
1tbsp corn starch
2tsp veg. oil
brown food colouring

Sponge:
3 egg (separated)
50g caster sugar
54g cake flour
1/4tsp salt
1tbsp milk
1tbsp veg. oil

Steps:
Filling:
1. Mix all the ingredients except melted chocolate into a mixing bowl till smooth.
2. Strain it into saucepan and cook over low heat till it thicken.
3. Remove from heat, stir in melted chocolate and set aside to cool.
4. Spoon custard into piping bag and chill in fridge. (Can prepare a day ahead.)

Print batter:
1. Preheat oven to 170C.
2. Lined and greased a 10" by 13" tray, set aside.
3. With a hand held electric whisk, whisk egg whites till frothy.
4. Gradually add in sugar and whisk till stiff peaks form.
5. Switch speed to medium and add in egg yolk, whisk for another minute until well combined.
6. Sift flour and corn starch into meringue, fold in lightly till blended.
7. Lastly fold in oil till blended.
8. Scoop 4tbsp batter into a small bowl, mix in a drop of brown food colouring.
9. Spoon batter into piping bag and pipe big dots on prepared tray.
10.Scoop 3tbsp batter into a small bowl, mix in two drops of brown food colouring to make darker brown.
11.Spoon batter into another piping bag and pipe two small dots on both side of the big dot.
12.Bake in preheated oven for 1-2mins.
13.Remove tray from oven to cool.
Note: For balance batter either make extra trays of difference prints or mix it into sponge batter for roll.

Sponge:
1. Preheat oven to 190C.
2. Sift flour and salt together, set aside.
3. With a cake mixer, whisk egg whites till frothy.
4. Gradually add in sugar and whisk till stiff peaks form.
5. Switch speed to medium and gradually add in egg yolks, whisk for another minute until well combined.
6. Fold flour into meringue lightly in 3 portions until well blended.
7. Mix milk and oil together and fold into batter until well combined.
8. Pour batter into printed tray and smooth surface.
9. Bake in preheated oven for 10mins.
10.Remove tray from oven, immediately over turn sponge onto a grease proof paper with crust facing down.
11.Peel off grease proof paper and leave it to cool on wire rack.

Assemble cake:
1. Turn sponge over and peel off grease proof paper together with crust. (You may use a sharp knife, slowly trim off crust. I didn't bother to remove the crust.)
2. Cut sponge into 6 equal pieces.
3. Tear a piece of plastic cling wrap and place it on table top.
4. Place one piece of sponge on it, pipe custard onto sponge and roll it up.
5. Twist both ends to secure roll. Do not roll too tight as sponge will be flattened.
6. Arrange cake into a semi-circle/half round loaf pan.
7. Rest cake in fridge to stabilize it shape.
8. Remove plastic wrap and serve.

Mini Oreo Square Cake

Recipe

Ingredients
120g unsalted butter (room temperature)
75g sugar
2 eggs
115g self-rising flour
1/4tsp vanilla paste
3tbsp milk
50g mini oreo cookies (removed cream and crushed)

Steps:
1. Preheat oven to 175C.
2. Grease baking tray and set aside.
3. Sift flour into a mixer bowl.
4. Add in sugar, butter, eggs, milk and vanilla paste.
5. Beat at low speed till well mixed.
6. Switch speed to medium high and beat mixture until smooth and pale, about 2-3mins.
7. Fold in crushed oreo cookies.
8. Spoon batter into baking tray about half filled and place an oreo cookies on it.
9. Bake in preheated oven for 20mins.
10.Remove cakes from tray and cool it on wire rack.

Pumpkin Madeleines

This post is linked to the event Little Thumbs Up (Oct 2014 Event: PUMPKIN) organised by Zoe (Bake for Happy Kids) and Mui Mui (My Little Favourite DIY) and hosted by Eileen (Eileen's Diary).

Recipe

Ingredients
2 egg
50g caster sugar
65g butter (melted)
90g cake flour
1/4tsp baking powder
1/4tsp salt
65g steamed pumpkin (mashed)

Steps:
1. Preheat oven to 180C.
2. Grease and lightly floured madeleine mold, knock off excess flour and set it aside.
3. Sift cake flour, salt and baking powder together, set aside.
4. With a cake mixer, whisk eggs and sugar till light and fluffy.
5. Switch cake mixer to low speed, add in mashed pumpkin and whisk till well mix.
6. Fold flour into egg batter in three portions till well blended.
7. Mix in warm melted butter into cake batter and mix till well blended.
8. Fill each madeleine well with batter till full.
9. Bake in preheated oven for 12-14mins till golden brown.
10.Remove madeleines from mold and cool them on a wire rack.