Pandan Hot Cross Cake

Recipe

Ingredients
3 egg yolk
25g veg. oil
50g coconut milk
1/4tsp pandan paste
60g cake flour

2 egg white
60g sugar

Steps:
1. Preheat oven to 170C.
2. With a hand whisk mix coconut milk and oil together in a big bowl.
3. Sift flour and mix into milk mixture till combined.
4. Add in egg yolk and mix till combined.
5. In a clean bowl whisk egg whites till frothy.
6. Gradually add in sugar and whisk till medium peaks form.
7. Fold in 1/3 of the meringue into egg yolk batter until combined.
8. Pour the cake batter into meringue and fold till blended.
9. Pour batter into a 6inches loose base round pan, lined base with grease proof paper.
10.Put into preheated oven and bake for 15mins till a layer of crust form on it surface or surface is slightly browned.
11.Remove cake pan from oven and with a sharp knife cut a cross on cake surface.
12.Return pan into oven and lower the temperature to 165C.
13.Bake for another 12-15mins till cook though.
14.Remove cake pan from oven, invert pan and leave it to cool.

Maple Syrup Hot Cross Cake

This post is linked to the event Little Thumbs Up (June 2014 Event: Butter) organised by Zoe (Bake for Happy Kids) and Mui Mui (My Little Favourite DIY) and hosted by Jozelyn Ng (Spice Up My Kitchen).

Recipe

Ingredients
3 egg yolk
20g butter (melted)
40g maple syrup
1tbsp milk
60g cake flour

2 egg white
40g sugar

Steps:
1. Preheat oven to 170C.
2. With a hand whisk mix maple syrup, milk and melted butter together in a big bowl.
3. Sift flour and mix into liquid mixture till combined.
4. Add in egg yolk and mix till combined.
5. In a clean bowl whisk egg whites till frothy.
6. Gradually add in sugar and whisk till medium peaks form.
7. Fold in 1/3 of the meringue into egg yolk batter until combined.
8. Pour the cake batter into meringue and fold till blended.
9. Pour batter into a 6inches loose base round pan, lined base with grease proof paper.
10.Put into preheated oven and bake for 15mins till a layer of crust form on the surface or surface is slightly browned.
11.Remove cake pan from oven and with a sharp knife cut a cross on cake surface.
12.Return pan into oven and lower the temperature to 160C.
13.Bake for another 15mins till cook though.
14.Remove cake pan from oven, invert pan and leave it to cool.

Chocolate Hot Cross Cake

I don't have a 6inches loose base round pan so I just used a chiffon cake pan. I removed it tube, place a smaller tart tin base into the chiffon cake pan and lined the base with foil. However the cake pan is kind of big for this recipe.

Recipe

Ingredients (This time my eggs are bigger.)
3 egg yolk (55g)
25g veg. oil
50g chocolate milk
55g cake flour
1tbsp cocoa powder

2 egg white (110g)
62g sugar

Steps:
1. Preheat oven to 170C.
2. With a hand whisk mix chocolate milk and oil together in a big bowl.
3. Sift flour and cocoa powder together and mix into milk mixture till combined.
4. Add in egg yolk and mix till combined.
5. In a clean bowl whisk egg whites till frothy.
6. Gradually add in sugar and whisk till medium peaks form.
7. Fold in 1/3 of the meringue into egg yolk batter until combined.
8. Pour the cake batter into meringue and fold till blended.
9. Pour batter into a 6inches loose base round pan.
10.Put into preheated oven and bake for 12mins till a layer of crust form on it surface or surface is slightly browned.
11.Remove cake pan from oven and with a sharp knife cut a cross on cake surface.
12.Return pan into oven and lower the temperature to 165C.
13.Bake for another 12-15mins till cook though.
14.Remove cake pan from oven, invert pan onto another loose base cake pan and cool it on wire rack.

Orange Hot Cross Cake (香橙拜拜蛋糕)

Recipe source is from Qi Qi In The House -香橙拜拜蛋糕.

Following is the recipe with small adjustment.

Recipe

Ingredients
3 egg yolk (50g)
24g veg. oil
2tbsp orange juice
35g orange puree
60g cake flour (sifted)

2 egg white (100g)
56g sugar

Steps:
Orange puree:
1. Wash an orange and put it in a pot of water, water must cover over orange.
2. Simmer it over low heat for half an hour till a chopstick can poke though the orange.
3. Remove orange and leave it to cool.
4. Cut orange into small piece and remove seeds.
5. Put orange in a blender and blend till puree.

Cake batter:
1. Preheat oven to 170C.
2. With a hand whisk mix juice, oil and orange puree together in a big bowl.
3. Mix in flour till combined.
4. Add in egg yolk and mix till combined.
5. In a clean bowl whisk egg whites till frothy.
6. Gradually add in sugar and whisk till medium peaks form.
7. Fold in 1/3 of the meringue into egg yolk batter until combined.
8. Pour the cake batter into meringue and fold till blended.
9. Pour batter into a 6inches loose base round pan.
10.Put into preheated oven and bake for 12mins till a layer of crust form on it surface or surface is slightly browned.
11.Remove cake pan from oven and with a sharp knife cut a cross on cake surface. (A deep cut will give a nicer crack.)
12.Return pan into oven and lower the temperature to 165C.
13.Bake for another 12-15mins till cook though.
14.Remove cake pan from oven, invert pan onto another loose base cake pan and cool it on wire rack. (Refer to bottom photo)