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.

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.

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.

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.

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.

Two Tone Chiffon Loaf Cake

Ingredients (I used 3 large eggs)
Vanilla batter:
30g egg yolk
1tbsp veg. oil
25g milk
37g cake flour
1/4tsp baking powder
1/2tsp vanilla paste

Chocolate batter:
30g egg yolk
1tbsp veg. oil
25g chocolate milk
37g cake flour
1/4tsp baking powder
1/2tsp chocolate paste

130g egg white
60g caster 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. With a hand whisk, whisk egg yolk, oil, milk and vanilla paste together till well mixed.
5. Add flour into egg yolk batter and whisk till smooth, set aside.
6. Repeat the same steps from no.3 to 5 for chocolate batter.
7. With a cake mixer, whisk egg whites and cream of tartar till frothy.
8. Gradually add in sugar and whisk till stiff peak form.
9. Weigh the meringue and divide into two portions.
10.Take one portion of meringue and fold into plain batter.
11.Take the balance meringue and fold into chocolate batter.
12.Pour chocolate batter into prepared loaf pan and smooth surface.
13.Pour plain batter over the chocolate batter and smooth surface.
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.

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.

Hazelnut Macarons

Begin June holiday with macarons, requested by my elder son. This is one of his favourite dessert. He preferred home bake macarons as he find that those sold outside has been kept for quite a while so either the macarons are soft or soggy.

It been quite a while which I baked my last macarons. I am not fancy of this dedicate dessert as I find that it was way too... sweet for me. But my boys love it.

Recipe

Ingredients
45g egg white (at room temperature)
35g caster sugar

50g ground hazelnut
85g icing sugar

Filling
chocolate buttercream

Steps:
1. Line 2 baking trays with silicon sheet.
2. Use a round cookies cutter, press it into some cocoa powder or flour.
3. Use the cookies cutter to make some round imprint on silicon sheet and set aside.
4. Sift icing sugar and ground hazelnut together and set aside.
5. Use a cake mixer, whisk egg whites till frothy.
6. Gradually add in sugar and whisk till stiff peaks form but not dry.
7. Gently fold in sifted mixture in 3 portions into meringue, do not over fold. (Batter should be slightly thicker then cake batter.)
8. Spoon batter into a piping bag and pipe it within the round imprint which you had made earlier.
9. Let macarons to dry for 45mins to an hour till the shell is not sticky to touch.
10.Preheat oven to 130C.
11.Bake a tray at a time for 20-25mins, depend on individual oven.
12.Remove macarons and cool on a wire rack.
13.Pipe chocolate buttercream on a macaron shell and sandwich it with another macaron.
14.Store in fridge to let filling firm.

Double Chocolate Nutella Cake

Recipe

Ingredients
Chocolate nutella ganache:
110g cooking chocolate
110g Nutella hazelnut spread
150g whipping cream

Chocolate sponge cake:
3 egg yolk
25g veg oil
1/4tsp salt
70g milk
40g cooking chocolate
10g cocoa powder
55g cake flour
1/2tsp chocolate paste

3 egg white
60g caster sugar
1/4tsp cream of tartar

Steps:
Chocolate nutella ganache:
1. Melt chocolate and whipping cream together in a double-boiler over simmering water.
2. Pour it into nutella and stir till well mix.
3. Set it aside to cool, cover and store in fridge for half and hour or till it set to a spreadable consistency.

Chocolate sponge cake:
1. Preheat oven to 160C.
2. Lined base of a 7 inches square pan and set aside.
3. Sift flour, cocoa powder and salt together and set aside.
4. With a double boiler melt chocolate and milk together, set aside.
5. Use a hand whisk, whisk egg yolk.
6. Add in oil, chocolate milk mixture and chocolate paste and whisk till combined.
7. Add in flour and stir till batter is smooth.
8. Use a cake mixer, whisk egg whites and cream of tartar till frothy.
9. Gradually add in sugar and whisk till stiff peaks.
10.Fold in 1/4 of the meringue into the chocolate batter until combined.
11.Then fold in the rest of the meringue lightly in 2 portions until well combined.
12.Pour batter into prepared pan and bake in preheated oven and bake for 30mins.
13.Remove from oven, invert cake pan and cool for 5mins.
14.Remove cake from pan and cool on wire rack.

Assemble cake:
1. Trim off edges and slice cake horizontally into two pieces.
2. Place one slice into a loose base 6 inches square pan.
3. Pour half of the ganache over it and spread it out evenly.
4. Put another slice over the ganache.
5. Pour balance ganache over it and spread it out evenly.
6. Chill cake in fridge till set.
7. Remove cake from pan, cut into serving size and serve.

Pandan Cotton Cake with Gula Melaka Toffee Sauce

Recipe

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

Sponge cake:
35g unsalted butter
50g cake flour (sift)
45g coconut milk
1/4tsp pandan paste
3 egg yolk
1 egg
1/4tsp salt
3 egg white
50g caster sugar

adequate butter cream

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 to 160C.
2. Lined base and sides of a 9 inches square pan with grease proof paper and set aside.
3. Melt butter in a saucepan over low heat till bubbles appear on surface.
4. Remove from heat quickly add in flour.
5. Use a spatula and stir till flour is cook through and a soft dough is form.
6. Add in coconut milk and mix till well blended.
7. Beat egg yolk, egg, pandan paste and salt together.
8. Add in egg mixture a little at a time into batter, beat till smooth with a spatula.
9. In a clean bowl whisk egg whites till frothy.
10.Gradually add in sugar and whisk till soft peaks form.
11.Fold in 1/4 of meringue into egg batter till combined.
12.Fold in another 1/4 of 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 preheated oven and bake for 15-20mins.
16.Switch off oven power and leave cake pan in oven for another 5mins.
17.Remove cake pan from oven, remove cake and leave it to cool on wire rack.

Assemble cake:
1. Cut cake into two pieces, spread butter cream on one slice.
2. Drizzle Gula Melaka Toffee Sauce over butter cream and place the other sponge over it. (Another alternatively is mixed some toffee sauce into butter cream and spread on cake.)
3. Spread butter cream on cake, chill in fridge till set.
4. Trim off edge, slices into serving size and decorate as desire.

Vanilla Paper Sponge Cake

Recipe

Ingredients
3 egg yolk
25g veg. oil
1/4tsp salt
60g milk
65g self-raising flour
1/4tsp salt

3 egg white
50g sugar
1/4tsp cream of tartar

Steps:
1. Preheat oven to 170C.
2. Lined muffin cups with cut out grease proof paper 14cmx14cm and set aside.
3. Sift flour and salt together, set aside.
4. With a hand whisk, whisk egg yolk and oil together till blended.
5. Add in milk, whisk till blended.
6. Lastly, add in flour and stir till batter is smooth.
7. Use a cake mixer, whisk egg whites and cream of tartar till frothy.
8. Gradually add in sugar and whisk till stiff peaks form.
9. Fold in 1/3 of the meringue into egg yolk batter until blended.
10.Lastly, fold in the rest of the meringue lightly in two portions till blended.
11.Pour batter into piping bag.
12.Pipe batter into prepared cups till 70% full.
13.Tap each cup on tabletop to burst air bubbles in the cake batter.
14.Bake in preheated oven for 25-30mins.
15.Switch off oven power, allow cakes to sit in oven for 5-10mins with oven door slightly opened.
16.Remove cakes from muffin cups and cool on a 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.

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.

Castella Cake

This post is linked to the event Little Thumbs Up (March 2015 Event: Honey) organized by Zoe (Bake for Happy Kids) and Doreen (My Little Favourite DIY) and hosted by Joyce (joycescapade.com).

Recipe

Ingredients
4 egg (240g)
2 egg yolk
75g raw sugar
100g bread flour
30g cake flour
2tbsp honey
2tbsp milk
1tbsp mirin (sweet cooking rice wine)
2tbsp veg. oil

Steps:
1. Double lined wooden mould with excess grease proof paper dangling over it and place it in a baking tray.
2. Preheat oven to 170C.
3. Sift both flours twice and set aside.
4. Mix honey, mirin, milk and oil together and set aside.
5. With a hand whisk, whisk eggs, yolks and sugar in a mixing bowl over a pot of simmer hot water. (Base of mixing bowl not touching water.)
6. Keep whisking till the egg mixture reach about 40C. (warm to touch)
7. Remove from simmering water, pour egg into cake mixer bowl.
8. Whisk at high speed for 5mins till it increase in volume and pale yellow.
9. Reduce speed to medium-low and continue to whisk till it light and fluffy where only few tiny air bubbles can be seen, it take about 10-15mins or slightly longer.
10.Reduce speed to low and continue to whisk for another 5 minute.
11.Sift flour in 3 batches into egg batter and fold in till well blended.
12.Warm up liquid mixture. (I warmed up liquid mixture in microwave oven for 10sec and mix well.)
13.Pour liquid mixture into cake batter and mix till no trace of oil is seen.
14.Pour batter into prepared pan.
15.Tap tray on tabletop or run a spatula through cake batter few times to burst any air bubbles.
16.Use a pastry scraper to smooth surface of cake batter.
17.Bake in preheated oven for 15mins till surface is browned.
18.Put a baking tin on wooden mould, act as tent preventing burned crust.
19.Then lower temperature to 150C and bake for another 35-40mins.
20.Once it out from the oven, fold in grease proof paper which is dangling over the pan to cover cake.
21.Flip it over resting cake up-side-down on a flat hard board.
22.Wrap it up with plastic wrap and rest in fridge overnight.
23.Slice cake with sharp knife and serve.

Sponge Cupcakes

I had bookmarked this recipe few months back. It from the Chinese website, refer here. The ingredients used is very basic and steps are simple chiffon cake method.

It claimed that no winkles and shrinkage during cooling which make me curious to try it out, it was baked from a low temperature and slowly increased. The result was good it yield a very soft and fluffy cake. Thumbs up :)

Recipe

Ingredients
38g egg
45g egg yolk
2tsp caster sugar
35g veg. oil
pinch of salt
few drops of vanilla paste
40g cake flour (sifted)

75g egg white
28g caster sugar

Steps:
1. Preheat oven to 110C.
2. Lined muffins tray with paper casing and set aside.
3. With a hand whisk, mix egg, egg yolk, sugar and salt together until well blended.
4. Add in oil and few drops of vanilla paste, whisk till combined.
5. Add in flour and stir till batter is smooth.
6. With a cake mixer, whisk egg whites 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 batter until combined.
9. Then fold in the rest of the meringue lightly in two portions until well combined.
10.Spoon batter into paper casing till 80% full, tap tray on tabletop to burst air bubbles.
11.Bake in a preheated oven for 20mins, increase temperature to 130C and bake for another 15mins.
12.Increase the temperature to 150C and bake for another 10mins to brown the crust.
13.Switch off oven power and leave cupcakes inside oven for 5mins.
14.Remove cupcakes and leave it to cool on wire rack.

Milk Roll Buns

Recipe

Ingredients
150g bread flour
2tsp milk powder
1/2tsp instant yeast
2tbsp caster sugar
1/4tsp salt
85g warm milk
1tbsp condensed milk
8g butter

pearl sugar

Steps:
1. Dissolve yeast in 1tbsp of warm milk and set aside.
2. In a big mixing bowl mix flour, milk powder, sugar and salt together.
3. Add balance milk and dissolved yeast into mixing bowl.
4. With a spatula, mix ingredients together till it form a dough. (Add 1tsp of milk if dough is too dry which can't bind together.)
5. Lastly, add in butter and hand knead butter into dough.
6. Place dough on a lightly floured table top and hand knead till it achieve a smooth and elastic dough.
7. Put dough in a greased bowl, cover and let it proof for an hour.
8. Knock down proof dough, hand knead on tabletop for a while.
9. Divide dough into 9 equal portions about 31g each, roll into balls .
10.Cover and rest for another 10mins.
11.Flatten dough, with a rolling pin roll out dough into thin piece.
12.Roll up dough just like rolling swiss roll.
13.Give a half turn and roll out dough into thin piece again.
14.Roll up dough just like rolling swiss roll again.
15.Arrange them in a greased 6inches square pan.
16.Cover and leave it proof for 45mins until it doubled in size.
17.Preheat oven to 180C.
18.Spray surface of proofed dough with water, sprinkle some pearl sugar on it surface and press it lightly so it stick on dough.
19.Bake in a preheated oven for 12-14mins until buns surface is browned.
20.Remove buns from pan, brush surface with butter and cool it on a wire rack.

Passionfruit Mango Chiffon Cake

Recipe

Ingredients
4 egg yolk
25g caster sugar
40g veg. oil
1/4tsp salt
25g mango puree (sweetened)
50g passionfruit pulp with juice (with a scissor cut pulp into smaller pieces)
80g cake flour (sifted)

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

Steps:
1. Preheat oven to 160C.
2. With a hand whisk egg yolk, salt and sugar together.
3. Add in oil, passionfruit pulp and mango puree, whisk till combined.
4. Add in flour and stir until batter is smooth.
5. With a cake mixer, whisk egg whites and cream of tartar till frothy.
6. Gradually add in sugar and whisk till stiff peaks form.
7. Fold in 1/3 of meringue into egg yolk batter until blended.
8. Then fold in the rest of the meringue lightly in 2 portions until well combined.
9. Pour batter into a 21cm tube pan, tap pan lightly on table top to burst air bubbles.
10.Put into a preheated oven and bake for 45-50mins.
11.Remove from oven, invert cake pan and let it cool.
12.Remove cake from pan and serve.

Cheesecake (sandwiches cheese)

Last evening, I baked this Cheesecake using sandwiches cheese instead of block cream cheese. Once in a blue moon, I will bake cheesecake as my family not fancy of cheesecake. Every time I bought a block of cream cheese I only used half block and the balance will be sitting in fridge waiting to expired.

I love this cheesecake as its texture and taste is in between light cheesecake and rich cheesecake. :) I do like light cheesecake but some recipe either used too less cheese or too much egg which has very mild or no taste of cheese at all.

Recipe

Ingredients
(A)
85g milk
5pcs sandwiches cheese (tear into small pieces)
20g butter
1tbsp caster sugar

(B)
25g cake flour {sift
10g corn flour {together

(C)
2 egg yolk
2tsp lemon juice

(D)
2 egg white
1/8tsp cream of tartar
40g caster sugar

Steps:
1. Line base of a 6inches round tin or oval tin with foil and set aside.
2. Preheat oven to 180C.
3. Double-boil (A) till cheese has melted.
4. Remove from heat and strain cheese batter into a bigger mixing bowl.
5. With a hand whisk, stir in (B) till smooth.
6. Next stir in (C) till combined and set aside.
7. Use a cake mixer, whisk egg whites and cream of tartar till frothy.
8. Gradually add in sugar and whisk till soft peaks.
9. Fold in 1/4 of the meringue into cheese batter till combined.
10.Then fold in the rest of meringue lightly in 2 portions until well combined.
11.Pour batter into prepared tin and steam-bake cheesecake in a preheated oven for 10mins.
12.Reduce temperature to 120C and bake for 30-35mins.
13.Leave cheesecake to cool in the oven for half an hour with the door slightly open. (You may omit this step)
14.Remove cake from tin and cool on wire rack.
15.Chill cheesecake in fridge for about 1hr.(You can also chill the whole cheesecake in baking tin.)

Orange Chocolate Marble Cake

Recipe here.