Gula Melaka Ogura Cake

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

Recipe

Ingredients
4 egg yolk
1 egg (about 50g)
2tbsp coconut milk
60g gula melaka (chopped)
1/4tsp salt
1tbsp veg. oil
70g cake flour

4 egg white
30g sugar
1/4tsp cream of tartar

Steps:
1. Preheat oven to 150C.
2. Line base of a 7" loose base square tin with grease proof paper, greased sides of tin and dust with flour, shake off excess flour.
3. Wrap tin base and surrounding with foil, set aside.
4. Simmer gula melaka and coconut milk together till gula melaka dissolved.
5. Strain and set aside to cool.
6. Sift flour and salt together, set aside.
7. With a hand whisk, whisk egg yolks and one whole egg together.
8. Add in gula melaka syrup and whisk till combined.
9. Add in flour and stir till batter is smooth.
10.With a cake mixer, whisk egg whites and cream of tartar till frothy.
11.Gradually add in sugar and whisk till soft peaks form.
12.Fold in 1/4 of the meringue into the egg yolk mixture until combined.
13.Then fold in the rest of the meringue lightly in two portions until well combined.
14.Pour batter into prepared cake tin.
15.Steam-bake cake in a preheated oven for 15mins, reduce temperature to 130C and bake for another 35-40mins. (Adjust oven temperature according to your house oven heating power.)
15.Remove cake tin from oven, loosen side and remove cake from tin.
16.Leave it to cool on a wire rack.

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.

Molasses Sugar Chiffon Cupcakes

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
40g egg yolk
2tbsp molasses sugar/brown sugar

30g veg. oil
55g milk

70g cake flour
1/4tsp salt

135g egg white
30g caster sugar
1/4tsp cream of tartar

adequate vanilla butter cream

Steps:
1. Preheat oven to 175C.
2. Sift flour and salt together, set aside.
3. With a hand whisk, whisk egg yolk till pale and whisk in molasses sugar.
4. Add oil and milk, whisk till well blended.
5. Add in flour into egg yolk batter and whisk till well blended.
6. Use a cake mixer, whisk egg whites and cream of tartar till frothy.
7. Gradually add in sugar and whisk till soft peaks form.
8. Fold in 1/4 of the meringue into egg yolk mixture until combined.
9. Then fold in the rest of the meringue in two portions lightly until well combined.
10.Fill piping bag with cake batter.
11.Pipe batter into cupcake cups till 3/4 full, tap cups lightly on table top.
12.Tap cupcake on table top to burst air bubbles.
13.Arrange cups on tray and bake in a preheated oven for 25mins.
14.Remove from oven, invert cake and leave it cool.
15.Pipe butter cream into cupcakes, chill and serve.

Toffee Roll

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

Sponge:
3 egg white
2tbsp castor sugar
45g molasses sugar (sift sugar first to get the fine grain then weigh the amount require for the recipe)
4 egg yolk
40g cake flour
15g corn flour
1/4tsp salt
40g butter (melted)

adequate buttercream

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.

Sponge:
1. Preheat oven to 200C.
2. Lined and greased a 10" by 13" tray, set aside.
3. Sift cake flour, corn flour and salt together, set aside.
4. Use a cake mixer and whisk the egg whites until foamy.
5. Add in castor sugar first then gradually add in molasses sugar and whisk till stiff peaks form.
6. Switch mixer speed to medium and slowly add in egg yolks and whisk for another minute till well blended.
7. Fold flour into meringue lightly in 3 portions until well blended.
8. Lastly fold melted butter into batter until well blended.
9. Pour batter into prepared tray, spread out batter and smooth surface.
10.Bake in a preheated oven for 10mins.
11.Remove sponge from tray, peel off paper and cool it on a wire rack.

Assemble the sponge:
1. Carefully transfer sponge onto a greaseproof paper with the skin facing up.
2. Spread buttercream onto sponge.
3. Pour toffee syrup into piping bag and pipe stripe of syrup along sponge.
3. Gently roll sponge by using paper to lift the cake and guide roll.
4. Rest the roll in the fridge to stabilize it shape.
5. Remove, slice and serve.

Pandan Coconut Ogura Chiffon cake

Slight cracks on the surface as it was due to my oven was too hot. It started to crack when cake was baking in the oven for the first 20mins so I quickly lower it temperature to minimize the cracks.

Recipe source from Nasi Lemak Lover blog-Pandan Coconut Ogura Chiffon Cake 班兰椰奶相思戚风蛋糕.

Bubble Rice Brownie

Recipe

Ingredients
110g unsalted butter
260g cooking chocolate (break into pieces)
1tbsp cocoa powder
1tbsp instant coffee powder
70g brown sugar
1/2tsp vanilla paste
2 eggs
80g plain flour
1/4tsp baking powder
1/4tsp salt
50g bubble rice/puffed rice

Steps:
1. Preheat oven to 180C.
2. Mix flour, baking powder and salt together, set aside.
3. Melt butter and chocolate in a big bowl over simmering water.
4. Remove from heat stir in instant coffee powder, cocoa powder and sugar until dissolved.
5. Allow chocolate batter to cool slightly.
6. With a hand whisk, beat in eggs and vanilla paste.
7. Stir in flour mixture and half portion of bubble rice into chocolate batter till combined.
8. Pour chocolate batter into a lined and greased 7inches square tin.
9. Scatter balance bubble rice on it surface.
10.Bake in a preheated oven for 30mins.
11.Allow brownies to cool in tin for 5mins then remove and cool it on wire rack.

Orange Swiss Roll

It was suppose to be a printed swiss roll but the print didn't turn out well. The printed pattern stick onto the greaseproof paper rather than on the sponge so I just have to hide the print in the roll instead. :(

I'm joining Best Recipes for Everyone June 2015 Event Theme: Secret of Chiffon & Roll Cakes. Organized and hosted by Fion of XuanHom's Mom Kitchen Diary.

Recipe

Ingredients
Swiss Roll:
(A)
3 egg yolks
15g sugar
2tbsp veg. oil
40g orange juice
pinch of salt

(B)
60g cake flour
1tbsp corn flour

(C)
3 egg whites
50g sugar
1/8tsp cream of tartar

Orange butter cream:
80g unsalted butter
20g icing sugar
40g orange juice.

Steps:
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, this time with crust facing up and leave it to cool.

Orange butter cream:
1. Cream butter and icing sugar together till pale.
2. Slowly pour orange juice a small amount at a time into butter and cream till smooth.
3. Butter cream is ready to be use.

Assemble the cake:
1. Flip sponge over onto a greaseproof paper with crust facing down.
2. Spread orange butter cream on sponge.
3. Gently roll the cake by using the paper to lift the spoonge and guide roll.
4. Rest roll in fridge to stabilize it shape.
5. Remove, slice and serve.