Friday, March 25, 2016

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 (


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

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.

Sunday, March 20, 2016

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 :)


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

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.

Wednesday, March 16, 2016

Milk Roll Buns


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

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.

Saturday, March 12, 2016

Passionfruit Mango Chiffon Cake


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

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.

Sunday, March 6, 2016

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.


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

25g cake flour {sift
10g corn flour {together

2 egg yolk
2tsp lemon juice

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

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.)