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Showing posts with the label Cakes

Orange Ginger Carrot Cake by Jeannie Lee

Ingredients
2 pkts Gingen Ginger Instant Powder
200 gm Peeled and grated carrot
128 gm Plain flour
1tsp baking powder
150 gm raw sugar
2 tbsp preserved orange peels
1 tbsp raisins
3 tbsp roughly chopped walnuts
2 large eggs
150 gm corn oil
A pinch of salt

Cream Cheese Frosting4 tbsp icing sugar
120g cream cheese, softened
45g unsalted butter, softened
1 teaspoon lemon juice
1 lemon, zest, finely grated


Method
Preheat oven temperature at 160 degrees.Lined parchment paper on a 7"×7" baking tin.Combine eggs, sugar, oil in a large mixing bowl and whisk to blend.Mix 2 pkts of Gingen Ginger Instant Powder, salt, flour and baking powder in a separate large mixing bowl, then sieve the dry ingredients into the egg mixture and mix to blend.Add the carrots, preserved orange peels, raisins and chopped walnuts and mix until just combined.Pour the batter into the prepared tin and bake for one hour or until a skewer inserted into the cake comes out clean.Remove the cake from the oven and cool on a wire rack…

Honey Lemon Soufflé by Colleen Teo

I have used fragrant lemon to give the mixture zestyness and used huiji honey to sweeten, both flavors that work wonderfully.


Ingredients
Butter, for greasing ramekins
2 Lemons, juice and zest
4 Egg Whites and 2 Yolks
6 tablespoons Huiji Honey
1 tsp Vanilla Extract
2 tablespoons Cornflour
1 tablespoon All purpose Flour
100ml Double Cream
100ml Milk
Method
Preheat the oven to 190°C & grease four ramekins with butter. Separate the eggs, adding the 4 whites to one bowl and the two egg yolks to another. Grate the zest of the lemons and squeeze the juice into a small bowl and set aside.Put the cream, vanilla, all purpose flour and cornflour into a medium-sized bowl and mix into a smooth paste.Warm the milk in a large saucepan over a medium heat until just boiling. Remove from the heat.Mix the hot milk into the cream, flour and cornflour mixture with the whisk – add a little to start with and mix well until the mixture is smooth like really thick cream. Then add the rest of the milk, mixing contin…

Honey Earl Grey Cake with Strawberries by Angela Koh

(A)
4 egg yolks
33g corn oil
40g Earl grey milk tea (use 2 tea bags steep with half cup of hot water for 5mins and add 1tbsp of condense milk leave it till cool to use.)
1tbsp of Huiji Honey
70g of cake flour plus 1teabag of Earl grey tea shift together.
~ use a hand whisk, whisk the egg yolk, Honey, tea together n slowing add in the oil,shift in the flour and blend till a smooth paste leave aside.

(B)
4 egg whites
70g castor sugar
~beat egg white till foamy add in the sugar gradually and beat till firm.
~ fold in the meringue into the yolk batter in 3 batches.
~pour the batter into the baking tray smooth the top n tap a few times on the tabletop to remove bubbles.
~bake at 170degree for 14mins
~once cooked remove from oven n transfer to a rack n peel open all sides of the baking paper for cake to cool down.
~once cool completely cut the cake into 4 pieces to assemble.(I used a 5"cake ring to cut)

(C)
250g of non diary cream
6 strawberries cut into small pieces
~ whisk the cream till firm put insid…

Chocolate Walnut Cream Cheese Slice by Carol Ooi

Ingredients
200g dark chocolate, chopped
125g butter, chopped
1 cup (or less, to taste) brown sugar
3 eggs, lightly whisked
1/2 cup plain flour
1/4 cup self-raising flour
3 tbsp cocoa powder
125g Philadelphia cream cheese, lightly whisked
100g dark chocolate, coarsely chopped, extra
1 cup walnuts, chopped into rough halves

Method
Line a rectangular cake pan with baking paper.
Place the chocolate and butter in a medium saucepan over low heat. Cook until chocolate and butter melt and mixture is smooth. Remove from heat and set aside for 5 minutes to cool slightly.
Add the sugar and eggs to the chocolate mixture and stir to combine. Add the combined flours and cocoa powder and stir to combine. Stir in the cream cheese. Add the extra chocolate and walnuts and gently fold through brownie mixture. Pour into the prepared pan and smooth the surface.
Bake in preheated oven at 160°C for 30 mins.
Leave to cool down, then cut into rectangles.




Kueh Lapis by Brenda Khaw

Ingredients
500g Butter
15 Egg Yolk
8 Egg White
270g Sugar (separate into 2 portions, 135g each portion)
1 tsp Cream of tartar
100g Plain flour
2 tsp Rempah spice
*ALL INGREDIENTS MUST BE IN ROOM TEMPERATURE

Method
Get ready a 8" square baking tin lined with baking paper.
Preheat oven at 170 degree C.
<USE ONLY UPPER HEAT>
(1) Mixing bowl 1, beat egg yolk with 135g of sugar until white n thick.
(2) Mixing bowl 2, cream butter until light n creamy.
(3) In 3 batches, slowly beat in egg yolk mixture (1) into butter (2).
(4) Sift in plain flour,,rempah spice into (3) mix well with a spatula. Set aside
(5) Beat egg white, cream of tartar and 135g sugar in a clean mixing bowl to a firm peak.
(6) By using a whisk, gently FOLD egg white mixture (5) in 3 batches into the flour mixture (4) in one direction until well combine.
(7) Check OVEN to make sure is UPPER HEAT ONLY. Heat up baking tin in the oven for 30 sec, remove from oven, scoop in 3 tbsp of mixture into baking tin, spre…

Kueh Lapis by Brenda Khaw

Ingredients
500g Butter
15 Egg Yolk
8 Egg White
270g Sugar (separate into 2 portions, 135g each portion)
1 tsp Cream of tartar
100g Plain flour
2 tsp Rempah spice
*ALL INGREDIENTS MUST BE IN ROOM TEMPERATURE

Method
Get ready a 8" square baking tin lined with baking paper.
Preheat oven at 170 degree C.
<USE ONLY UPPER HEAT>
(1) Mixing bowl 1, beat egg yolk with 135g of sugar until white n thick.
(2) Mixing bowl 2, cream butter until light n creamy.
(3) In 3 batches, slowly beat in egg yolk mixture (1) into butter (2).
(4) Sift plain flour, rempah spice into (3), mix well with a spatula. Set aside
(5) Beat egg white, cream of tartar and 135g sugar in a clean mixing bowl to a firm peak.
(6) By using a whisk, gently FOLD egg white mixture (5) in 3 batches into the flour mixture (4) in one direction until well combine.
(7) Check OVEN to make sure is UPPER HEAT ONLY. Heat up baking tin in the oven for 30 sec, remove from oven, scoop in 3 tbsp of mixture into baking tin, spread…

Bread cake by Pimalati Sari

Bread:
200 gr bread flour
50 gr sugar
5 gr yeast
1 egg
10 gr milk powder
50 ml cold water
30 gr butter

Chiffon:
6 egg yolk
40 gr sugar
60 ml water
100 ml oil
120 gr flour
20 gr milk powder
1/2 tsp baking powder
Pandan paste

Meringue:
6 egg white
50 gr sugar
1/2 tsp cream of tar tar

Method:
1. Mix all bread ingredients, knead till smooth. Rest 30 min.
2. Divide bread dough 2 parts. Flatten. Spinkle with rice chocolate (can add raisin or cheese). Then roll the dough. Repeat the other parts. Put the dough at the pan 23x10x8 cm ( grease and use baking paper).
3. Rest the dough for about 1 hour till it double.
4. Chiffon; beat the egg yolk and sugar. Add flour, baking powder, milk powder, mixed. Then add oil, water and pandan paste. Set a side.
5. Beat the egg white till foamy, add cream of tartar, then add sugar. Beat till you got the perfect peak smile emoticon
6. Add 1/3 meringue to the egg yolk mixture, fold back, then add the remaining meringue gradually.
7. Pour the chiffon mixtur…

Chocolate Savarin Cake by Kelly Ko

100g egg whites
45g caster sugar
15g golden syrup
25g cake flour
110g almond flour/ extra fine blanched almond
60g browned butter
50g mini choc chips or rice
50g chocolate ganache

Note: Like most French cakes, batter must rest for 1-2 days in fridge and return to room temperature before baking. Recipe makes only 5 for my mould of 7cm x 3 cm holes. Can also use muffin pans,

1) Heat butter in a thick bottom pot on medium, when sizzle turn to low fire and heat until brown specks appear on side of bottom of pot, off fire and cool down to get browned butter. Heat about 70g as part will evaporate and part will become foamy. We only use the clear browned butter.
2) Beat whites and caster sugar to soft peaks, add in golden syrup just before reaching the peak and beat for a few seconds more to incorporate fully.
3) Sift cake flour and almond flour. Fold in the meringue in one thirds until just mixed. Scoop some of the mixture to mix well with cool browned butter, before pouring back to bowl a…

Key Lime Yogurt Cake with Lemon Cream Cheese by Rontree Chan

(Yield 12 Muffin Tin size)

Ingredients
1 Cup of All Natural Yogurt 200g ( Paul’s Brand or other)
~ pour the yogurt in a mixing bowl. Clean and dry the plastic yogurt cup
1 ¾ cup pf caster sugar (use yogurt cup for measurement)
2 cups of cake flour ( use yogurt cup for measurement)
3 nos of whole eggs
½ Tsp of Olive or Vegetable oil
1 Tsp of Vanilla essence
1Tsp of Baking powder
1 TBsp of Lime zest from 2 Limes
Juice from 2 Limes
1 TBsp of melted butter for brushing on the surface of muffin tin


Method
(Pre-heat oven at 180 degree C.)
~ Butter the internal surface of muffin tin and lay a piece of baking paper at the base.
~ Mix all ingredients together in a mixing bowl and stir till smooth batter.
~ Pour the mixture in to muffin tin and bake for 30 mins or until the top surface is lightly browned and the edge is caramelized
~ Leave it to cool for 10 mins before de-moulding.

Lemon Cream Cheese
Lemon Curd
Whisk Juice of 1 Lemon, 1 egg and 3 Tbsp of sugar together .
Cook on double boiler ( B…

Cream Yogurt Cake by Sirlina Lee

Used a 20cm baking pan

Mixture A5 eggs yolk
20gm caster sugar
60g oil
140-150g yogurt
I teaspoon of baking powder
120g Top flour /cake flour

Mixture B5 eggs white
70g caster sugar
1 teaspoon of cream of tar tar


Method

Lined the baking pan with baking paper & put aside.

Place the tray of water & place it at the lowest rack. Preheat togather wif the oven at 170*c.
Use a medium size mixing bowl, mix all the ingredients in mixture A one by one , sift top flour before putting in. Stir evenly & put it aside.

Next, mixture B ,mix evenly the cream of tar tar into the castor sugar . Use a large mixing bowl (Make sure there’s no oil or water in it at all.) Use an electric mixer to beat the egg whites for abt 2mins in high speed, then add in sugar in 3 portions , each time gap abt 2 mins . After 2nd portion of sugar pouring in , switch the electric mixer to medium speed .Whilst until firm peak form.

Fold in 1/3 of mixture B into mixture A gently with a rubber spatula just until all i…

Nescafe Sponge Cake by Lucinda Lau

(A) 2 egg yolks
70 ml water+ corn oil
50 gms Optima flour or Sponge Cake mix
50 gms plain flour or cake flour
1 pkt Nescafe Rich coffee or any brand instant coffee

(B) 2 egg whites
50 gms sugar

Method: Mix ingredients (A) together till smooth.
Beat ingredients (B) till stiff.
Mix (A) to (B) and mix together till combine.
Preheat oven and bake at 180° for 25 -30 mins.



Chocolate lava cake by Naomi Anneliese‎

Ingredients
1/2 cup of chocolate chips
1/2 cup of butter
1/2 cup of all purpose flour *remember to sift*
1/2 tsp of vanilla extract
4 eggs
1 cup of confectioner sugar

Instructions
1) boil some water in a pot and place a bowl over it
2) place the chocolate chip & butter into the bowl & mix well!
3) in a separate bowl, beat the eggs, vanilla extract & confectioner sugar..beat well until it's pale colour
4) add the chocolate mix into the bowl (from instruction 3) then sift the flour into the mixture & whisk until smooth
5) spray /butter your cups & pour 3/4 in.
6) preheat your oven to 230 degree C then bake the lava cake for 14 mins

Mango Mousse Cake by Connie Tan

Ingredients
[Spongecake x 2pcs]
100g Topflour
80g fine sugar
100g corn oil
4 Large eggs

[Mango mousse filling]
250-300g whipping cream
200g fresh mango puree
15g gelatin
3 tbsp water

Steps for Filling1. Dissolve gelatin in water over low fire. Leave to cool.
2. Whisk the cream at med speed until stiff.
3. Add mango puree into fresh cream. Even, add cooled gelatin n mix well.
4. Put this aside.

Steps for Petit Fours1. Prepare the spongecake base.
2. Whisk the eggs n sugar till thick & glossy.
3. Handfold the sifted flour into the eggs mixture in 3 batches.
4. Pour in the corn oil and hand fold batter till even and glossy.
5. Pour this into a lined swissroll/shallow tray (i use a 25×35cm size )
6. Bake in a preheated oven of 180°c for abt 20mins.
7. When cooled, use small cake rings to cut pcs.
8. Insert one bottom layer sponge inside the cake ring with bottom a golden cakeboard. Top some mousse n repeat again 2 to 3 layers.
9. Freeze it for a while to firm up the petit fours.
10.…

Tiramisu Cake by Jensie Tan

Ingredients

One 9 inches vanilla sponge cake

Cream filing
250g Mascarpone cheese
150ml Millac cream
50g caster sugar
3 egg yolks
3 egg whites
1 tbsp gelatine power ( mix with 3 tbsp hot water )

1) Mix egg yolk and cheese together.
2) Whip up the cream to soft peak and mix into cheese mixture (1).
3) Whip the egg white and sugar to soft peak n fold into (2) and mix well.
4) Dissolve the gelatine and add into the above mix and stir well (U can add in Oreo biscuit).


For Coffee Syrup  Boil 1 litres of water and 300g castor sugar. Add in 40g of good quality coffee powder and mix well. 

Assembling the Cake
1) Cut sponge cake into three layers.
2) Brush one layer of coffee syrup onto sponge cake.
3) Pour cream filling and level it before putting a layer of sponge cake.
4) Repeat step 2 and 3.
5) Chill cake in the fridge for at least 4 hours before serving.
6) Dust with cocoa powder or Oreo powder if u add in Oreo biscuit in the cream filling.



Crackers cake by Felicia Lo

Ingredients
6 eggs
250g butter (I use unsalted one)
200g castor sugar
42pieces crackers of ping pong brand (blend it in powder form) I cracked the biscuit in plastic bag
20g of cocoa powder
7" square tray

Method
1. Mix sugar and butter in mixer until light and creamy
2. Add in eggs and follow by crackers powder
3. Separate the mixture into 2 portion. Another portion mix it with cocoa powder and mix it evenly.
4. Steam the first layer in 15-20 min, second layer (cocoa) and use the method of the batter.
5. Last user steam up to 30 mins
6. Bring out and let it cool.



Honeycomb cake by Karen Leong

Ingredients
120g sugar
150ml hot water
60g butter
140g condensed milk
90gm plain flour + 1/2tsp each of baking powder & baking soda (i change to 90gm plain flour + 1/2 tsp clabber girl double action baking powder).
4 eggs.


Method
Melt sugar then slowly pour hot water til dissolved in pot (Will get the dark brown color once this caramelized) Else like mine, melt sugar and water to get clear syrup. Mix in milk and butter. Fold in flour. Lastly crack in egg one at a time to batter. Mix well and batter is slightly thick like condensed milk. Pour into rice cooker and press cook. (my rice cooker is normal simple function type so I waited 5min after the first time it cooked to press a second time).


Kuih Bahulu by Andrew Lim

Ingredients
115g plain flour
100g castor sugar ---> adjust accordingly if you prefer it less sweet
4 eggs (separated)
Oil for greasing mould

Method
1. Bake flour in a preheated oven at 150 Deg Celc for 1 hr. Leave to cool.
2. Beat egg whites & sugar at high speed untill it turns lights and stiff. Add egg yolks, one at a time. Beat well till batter thickens.
3. Heat up oven to 200 Deg Celc.
4. Heat up kuih bahulu tray in the oven.
5. Divide the egg mixture into 3 portions. Divide the plain flour into 3 portions.
6. Mix in 1 portion of the flour into 1 portion of the egg mixture. Fold till well mixed.
7. Grease the mould with oil. Pour in the batter till 3/4 full.
8. Bake for about 8 - 10 mins till golden brown. Remove the kuih from the mould with a bamboo skewer or toothpick.
9. Repeat egg mixture + flour process once the batter is used up.

Note: preparing the batter in batches will give you a soft and fluffy kuih. This recipe make a slightly crusty outside, with a soft and fl…

Easy Kuih Bahulu by Joey Foo

125g self raising flour
2 teaspoons rice flour
Pinch of salt
120g fine sugar
4 cold eggs from fridge
1 teaspoon vanilla extract
Unsalted butter for greasing mould

1. Place sugar in a oven proof bowl and bake for 5 mins at 100 degrees.(I use my Rowenta oven 100 degrees fan mode bottom heat centre rack). Leave to cool before using.

2. Preheat oven to 200 degrees. Grease the kuih bahulu mold with unsalted butter and leave inside oven for at least 2 mins.

3. Using mixer or hand mixer, beat cold eggs with cooled sugar till pale yellow and double in volume.

4. Sift both flours and salt and slowly fold in 3 batches into the egg mixture.

5. Pour batter into measuring cup for easier pouring into the heated mold.

6. Bake for 10 mins. I use my Rowenta oven bottom heat fan mode centre rack. Remember to re-grease the mold and reheat before pouring batter. Leave to cool before storing in airtight container.



Baked banana cake by Felin Goh

Adapted from Anncoo Journal

Ingredients50gm walnuts - chopped coarsely and lightly toasted
50gm walnuts - chopped coarsely

(A)
2 large eggs (70gm each)
150gm raw sugar

(B)
85gm vegetable oil (I use olive oil instead)

(C)
350-400gm peeled bananas - mashed coarsely
40gm plain Greek yoghurt
1 tsp vanilla extract

(D) - Sifted together
200gm unbleached plain flour
1/2 tsp baking soda
1/4 tsp cinnamon powder
1/4 tsp sea salt


Method

Preheat oven to 175C. Grease a 9X5X3" loaf pan or a 9" square cake pan.Whisk (A) at medium high speed until very thick and pale and mixture forms a ribbon when the whisk is lifted, about 10 minutes. Reduce speed to low and add oil in a slow stream till well mixed. Add in © to mix until well combined. Fold in flour mixture (D) and toasted walnuts gently till well incorporated.Pour batter into prepared loaf pan/cake pan and spread evenly. Sprinkle chopped walnuts on top. Bake in preheated oven until golden and a skewer inserted comes out clean, about 55 mi…

Freshcream durian spongecake by Tan Connie

Ingredients:
[Spongecake]
150g Topflour
120g fine sugar
150g corn oil
6. Large eggs

[Frosting]
Chocolate ganache
Cranberry sauce
300g whipping cream

[Filling]
300-350g of fresh durian puree
10-20g of whipped freshcream

Steps:
1. Prepare a spongecake first.
2. Whisk the eggs n sugar till thick & glossy.
3. Handfold the sifted flour into the eggs mixture in 3 batches.
4. Pour in the corn oil and hand fold batter till even and glossy.
5. Pour this into a lined 9" round tray (i use a loose-bottom tray) .
6. Bake in a preheated oven of 160°c for 35mins.
7. Test for doneness with a skewer.
8. Slice the round cake into 3 layers and leave to cool.

9. Prepare the filling by first deseeding the durians flesh in a small bowl. U may use a mini food chopper to cut up roughly the durians flesh. (I usually use my scissors to cut up roughly as i want to retain the fibres n texture for more bites)
10. Add some whipped cream to the durians flesh to get a texture pliable for spreading.

11. Asse…