Leopard Butter Cake


Host : @juw1t4_ling

Recipe : @charlie_ynj with modification

Ingredients:
8 Egg yolks
4 Egg whites
250 gr Butter
175 gr Plain Flour
225 gr Caster sugar (original 275gr)

Cocoa paste: 15 gr Cocoa powder + 30 gr Hot water

Method:
- Preheat oven at 160C. Lightly grease the base of a 8" square or round cake pan and line the bottom of the pan with parchment paper.
- Cream butter and sugar until light and fluffy
- Add egg yolks one at a time, beating well after each addition.
- Fold in the flour mixture in 2 or 3 batches.
- In a separate bowl, whisk the egg whites until stiff peak. Fold white eggs mixture  partially into butter batter, Do not over fold or the egg will deflate.
- If you would like to make leopard effect, get 1/3 portions of the batter. After that divide into 2 portions, (Lighter version) 2/3 mix with ½ portion of cocoa paste and  (Darker version) 1/3 mix with ½ portion of the cocoa powder mixture, fill in to the piping bag.
- To make the leopard pattern : Put the plain batter as the base, then pipe the dark brown batter and make it lines around the baking pan, take your light brown batter and pipe on the top of the dark brown batter lines. Pipe dark brown batter again on top of you light brown batter, finally cover with the plain batter, and continue to the pattern.
- Bake for 45-50 mins or until a skewer inserted in the center of the cake turns out clean. (Cover up with aluminium foil if you see the cake turns brown too quickly and continue bake until cook)
 - Remove cake from oven and let it cool for 5-10 minutes before inverting onto a cooling rack.


Very good tutorial video, credit to : CookiesCupcakesandCardio:



Cendol Gula Melaka Chiffon Cake


Ingredients :

Gula Melaka syrup:
45 gr Gula Melaka, chopped
30 gr coconut milk
2 pandan leaves

Gula Melaka Batter:
3 Egg yolks
45 gr Gula Melaka Syrup
30 gr Oil
20 gr Water
60 gr Cake Flour 
1/4 tsp Baking Powder

Pandan Batter:
3 Egg yolks
45 gr Sugar
10 gr Oil
20 gr Pandan juice
40 gr Coconut milk
60 gr Cake Flour
1/4 tsp Baking Powder
one drop of pandan paste

Cendol 100 gr, drained and coated by sprinkle a bit flour

Egg White Foam:
6 Egg whites
¼ tsp Cream of tartar
50 gr Sugar


Method:
- Preheat oven to 160C.
- Gula melaka syrup : cook the ingredients until gula melaka melted and well incorporated, throw away the pandan leaves. set to cool
- Pandan batter : whisk egg yolks and sugar until well incorporated, add oil, pandan juice and coconut milk, mix until well blended. Fold in the flour + BP. Set aside.
- Gula melaka batter : whisk egg yolks and sugar syrup until well incorporated, add oil and water, mix until well blended. Fold in the flour + BP. Set aside.
- Egg white foam : Beat egg whites and cream of tartar until foamy, gradually add in sugar, beat at high speed until medium peak form.
- Divide egg white foam into 2 portions. Gently fold into egg yolk batter separately, mix until well blended.
- Pour the coated cendol to the pandan batter. 
- Start by pouring the pandan cendol batter mixture into ungreased 22-23cm tube pan, then continue with the gula melaka batter.
- Bake in for 40-50 minutes or until cooked.
- Remove from oven, invert cake onto table until completely cooled.

Mocca Nougat Cake



Source : Camelia@home via IG @imeliciouz1085
Recipe by Lanny S (Cake Populer ala Singapura) 

Ingredients Nougat:
200 gr Sugar (I used 180 gr, but can reduced to 150 gr)**
200 gr Nuts, toasted, coarsely chopped ^^

Ingredients 
Cake A: 
8 no Egg yolks 
50 gr Caster sugar 
100 gr Fresh milk
100 gr Oil 

150 gr Cake flour
1/2 tsp Baking powder 

Cake B:
250 gr (I used 8 no Egg whites)
100 gr Caster Sugar 
1/2 sdt Cream of tar-tar 
1/2 sdt Salt (I omitted)

Your favourite Buttercream : 250 gr + 1 Tbsp mocca paste

Method : 
- Prepare Nougat in advance : Heat the sugar using medium fire, let it turn brownish or caramel, then pour in chopped nuts. Turn off fire and keep stirring until well incorporated, pour in to the baking paper and let it thinly laid on top of the big tray. Let it cool and grind it to nougat.
- Cake :
- Preheat oven to 170C
- Lightly whisk egg yolk with sugar.
- Add in corn oil, milk and vanilla, stir to combine.
- Add in cake flour, mix well, set aside.
- Beat egg white & cream of tartar until foamy, then gradually add in sugar, beat till stiff peaks.
- Take 1/3 portion of egg white mixture and use hand whisk to mix with egg yolk mixture till light. Fold the balance of egg white mixture into egg yolk mixture, combine well.
- Pour batter into 4pcs 6 inch pan, bake for 15-20 mins or until cook

Assembly :
- Design your cakes layered with mocca buttercream and nougat.



Notes :
** You may replaced sugar by substitute half of sugar to honey
^^ I am using fine nuts, in result my nougat very fine.
- You may bake the recipe in half and yield 3 layers 6 inch cake



Marble Butter Cake


Ingredients:
275 gr  Butter
5 Egg yolks ( approx. 90 gr )
150 gr  Castor sugar 
250 gr Cake flour
1 tsp Baking Powder
1 tsp Vanilla extract
  
5 Egg white ( approx. 200 gr )
60 gr Sugar

for Marble effect
1 Tbsp Cocoa powder + 1 Tbsp Hot water

Methods:
- Preheat oven at 160 C. Lightly grease the base of a 8" square or round cake pan.
- Cream butter and sugar until light and fluffy
- Add egg yolks one at a time, beating well after each addition. Add vanilla extract.
- Fold in the flour mixture and milk in 2 or 3 batches.
- In a separate bowl, whisk the egg whites until foamy. Gradually add the 60 gr of sugar and whisk until stiff peak.
- Fold 1/3 white eggs mixture into butter batter, slowly pour the rest of the egg whites until well-blended, then  Do not over fold or the egg will deflate.
- If you would like to make marble effect, get 1 small portions of the batter and mix with the cocoa powder mixture. 
- Pour the base of 8" greased pan with the plain batter, then pour alternately with chocolate and plain batter in the middle part of the cake, cover with the rest of plain batter. Swirl it using chopstick or fork.
- Bake for 60 mins or until a skewer inserted in the center of the cake turns out clean. (Cover up with aluminium foil if you see the cake turns brown too quickly and continue bake until cook)
 - Remove cake from oven and let it cool for 5 minutes before inverting (pan still intact) onto a cooling rack. 



Classic Sponge Cake II


Source : IG @chenniezhang

Ingredients : (try to use XL egg)
5 no Egg yolks 
2 no Egg whites 
65 gr Caster sugar 
50 gr Plain Flour
8 gr Corn Flour
8 gr Milk powder
1/2 tsp Vanilla extract
75 gr Butter, melted

Method :
- Preheat oven 160-170 C
- Beat eggs and sugar until thick or ribbon stage
- Add vanilla, mix well
- Fold in flour + corn flour + milk powder and butter partially into 2 times
- Pour in to 20 inch square pan and bake 20-30 mins or until cook.
- Let it cool and spread with your favourite buttercream and sprinkle chocolate rice (optional).




Classic Sponge Cake I


Source : IG @doyanbaking

Ingredients :
4 no Eggs
125 gr Caster sugar ( I used only 100 gr )
100 gr Plain Flour
20 gr Milk powder
1/2 tsp Baking Powder
1 tsp Vanilla extract
75 gr Butter, melted

Method :
- Preheat oven 160-170 C
- Beat eggs and sugar until thick or ribbon stage
- Add vanilla, mix well
- Fold in flour + milk powder + BP and butter partially into 2-3 times
- Pour in to 20 inch square pan and bake 20-30 mins or until cook.
- Let it cool and spread with your favourite buttercream and sprinkle chocolate rice (optional).


Jelly Art Pudding


Host : @nyonyarecipe

Recipe : Niken Indriati

Tools :  Syringe with refill 10ml – 3 sets,  container – 1 pc

Ingredients A : **
- 15 gr Instant Jelly (Konyaku) - plain
- 10 Tbsp Sugar
- 700 ml Water
- 1 tsp Vanilla essence 

Ingredients B :
- 1 tsp Agar agar - plain
- 1 tsp Instant Jelly (Konyaku) - plain
- 600 ml Fresh milk
- 4 Tbsp Sugar

- Food colouring (yellow, pink and green ) or you can make them from fruits

Ingredients C : (OPTIONAL)
- additional Jelly made to cover the pudding base


METHOD:

Step 1
- Boil ingredients A until dissolve.
- Pour in to the container. Leave to cool and set.

Step 2
- Boil ingredients B until dissolve, divide according to the colour preferences colour
- ANTHER/FILAMENT : Firstly, make the filament in the middle of container using the syringe (normally in yellow, orange or chocolate colour)
- Fill the yellow agar2x by using the syringe suction, and inject in the middle, PRESS UP and DOWN method but make sure not touching the container (if not the colour will spill out)
- Once the filament done, now preparing with other colour of  syringe to make the flower petal.
- FLOWER PETAL: try to inject from the side way just beside the filament, method of injection PRESS and PULL to the SIDE WAY with imagination to make flower petal ( if making filament is UP and DOWN )
- LEAVES : once the flower petals are ready, now we are preparing for the leaves part, use the syringe fill with green, inject on the side way beside the flower petals, this time the injection in ZIG ZAG method (left right) slightly bigger from filament.

Step 3 (optional)
Boil ingredients C if you would like to make a base in different colour ( the reason to cover up the mess/hole that created earlier ). You may option to skip this method because it will merge in to the flower that had created earlier.

Step 4
- Let it set in the fridge
- Inverted from the container once it is completely cold.
- Ready to serve.

 

NOTES:
- ** I replaced ingredients A by using Redman - Konyaku premix jelly powder
- I made the Koi mini fish one day ahead and put in ingredients A 
- While you are preparing the arts pudding, all ready made ingredients B need to be soaked in the bigger bowl with hot water (au bain marie) or double boil to prevent the liquid to be hardern. If not, there will be a difficulty to use it later part or easily choked in the syringe.