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.

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

60 gr Fresh milk

  

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).