Friday, June 24, 2016

Pandan Swiss Roll with Gula Meleka Toffee Sauce


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

Sponge cake:
3 egg yolks
1tbsp caster sugar
1tbsp coconut oil/veg. oil
30g coconut milk
15g pnadan juice
1/4tsp salt

65g cake flour

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)

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.


40g egg white
30g caster sugar
100g unsalted butter (cold)

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.

Sunday, June 19, 2016

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.

Tuesday, June 14, 2016

Chocolate Cake with Chocolate Cream Filling


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)

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.

Wednesday, June 8, 2016

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

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.

Thursday, June 2, 2016

Maple Hazelnut Financiers


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)

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.

Wednesday, June 1, 2016

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.


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

50g ground hazelnut
85g icing sugar

chocolate buttercream

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.