Marble Cake

Ingredients:
250 gr Butter
200 gr Sugar

3 Eggs
1 tsp. Vanilla Essence
280 gr Self-raising flour
100 ml Milk

2 tbsp cocoa powder
2 tbsp milk

Method:
- Preheat oven 160C
- Beat butter, sugar and vanilla essence until light and fluffy.
- Add in the egg one at a time and beat until creamy.
- Fold in flour and milk alternately until well mixed (in two batches).
- Blend sifted cocoa powder with extra milk and stir into 1/3 portion of the batter.
- Drop alternate spoonfuls of mixtures into an 8" round pan. Use a skewer or chopstick to pull backwards and forward through the mixture.
- Bake for 55-60 minutes. When bake, do not open the oven door for the first 30 minutes or the cake may shrink.
- Stand cake 5 minutes in pan then turn onto wire rack to cool.

Classic Brownies

So far this is my favourite brownies recipe and I had made two times in different occasions. The first one, which follow the original recipe and the second one was baked without nut and add more chocochips in it. Everyone just loves it. This brownies has cakey and fudgy texture. The best part is super easy to make it. :)

Here is the recipe.
Source : Sedap Magazine

Ingredients:100 gr Unsalted Butter
1/4 tsp Salt
180 gr Dark Cooking Chocolate (chopped)

2 eggs
100 gr Sugar ( I used 80 gr )

35 gr Plain Flour
20 gr Choco Powder
10 gr Milk Powder
1/4 tsp Baking Powder

50 gr Baked Cashew Nut (chopped)
50 gr Chocolate chips

10 gr Almond slice for topping (optional)

Method:- Using double boil method, melt the butter and salt. Then add Dark Chocolate, stir together until mix. Leave it cool and turn thicker.
- Preheat your oven to 180C
- Beat the eggs and sugar until thick. While beating, pour the chocolate slowly and beat until mix well.
- Add in the mixed flours and baking powder, stir well. Add nuts and choco chips, stir together well.
- Pour into 30x10x4 cm baking tin with greaseproof paper. Spread almond slice on top of it.
- Bake it for 40 minutes.

Passion Fruit Agar-agar

Passion Fruit Agar-agar ingredients:
600 ml Water
9 gr Agar-agar powder
120 gr Sugar
65 gr Passion Fruit juice (extract from 5 pcs Passion Fruit)
Few drops yellow colour (optional)
Passion Fruit seeds (optional)

Milk Agar-agar ingredients:
200 ml Milk
3 gr Agar-agar powder
1 tsp Sugar

Method:- Boil the Passion Fruit agar-agar (except Passion Fruit) till boiling.
- Once boil, switch off the fire, then pour in Passion Fruit Juice (and yellow colour), mix well.
- Pour into the mould. Leave it to half set.
- Boil the Milk Agar-agar till boiling.
- Pour in the milk agar-agar on top of Passion Fruit agar-agar.
- Let it cool, chill till set.
- Best serve chilled.

Note :Don’t boil the Passion Fruit Juice together with the agar-agar mixture, as this is to maintain the original taste or fragrant of the juice.

Chocochips Cookies (Crunchy)

Source : Odilia Winneke - DetikFood

Ingredients:
135 gr unsalted butter mentega tawar
180 gr icing sugar (I used 150 gr)
1 tsp vanilla essence
1 egg yolk
150 gr chocolate chips
225 gr plain flour
1 tsp baking soda (I used 1/2 tsp)
1/2 tsp salt (I used 1/4 tsp)

Method:
- Preheat oven to 170C
- Cream butter, icing sugar and vanilla essence until pale and creamy.
- Add in the flour mixture (plain flour+baking soda+salt) and chocolate chips, mix well.
- Make a small ball with a help of two tea spoon or by hands.
- Place it on the greased oven trays with a space in between.
- Bake for 20 minutes or until light brown.
- Cool in trays for short while and transfer to wire rack for cooling

Chesnut Cake

Source from: Easy Stir n Bake Cakes – Kevin Chai

Ingredients:
100 gr Plain flour
1 tbsp Baking powder
½ tsp Bicarbonate of Soda
¼ tsp Salt
2 eggs
100 gr Caster sugar (I used 80g)
80 ml Corn Oil
100 gr Cooked Chesnut (chopped)
¼ tsp Black Sesame

Method:
- Grease a mould sprinkle with black sesame. Preheat oven to 170C.
- Combine plain flour, baking powder, bicarbonate of soda and salt in a mixing bowl.
- Combine egg, sugar and oil. Stir into flour mixture with chopped chestnut until well blended.
- Pour mixture into mould. Bake in oven for 35-40 minutes. Stand for 10 minutes, and turning on to wire rack to cold.

Other pictures :

Lapis Egg White

After Lapis Legit that I baked for CNY, I was trying to get rid of the left over egg whites in the freezer. Search thru internet, got quite few recipes on egg whites. But finally I decided to bake another lapis cake, but this time another good choice of healthy lapis cake. As the cake main ingredient is from egg white, the cake texture is a bit dry, not as moist as the original lapis legit. However, it still taste nice and not too sweet.

Recipe from Tabloid Saji ( shared by whattoeat )

Ingredients:
A.
270 gr Butter
1,5 tsp Condensed Milk ( I put 2 tbsp )

B.
450 gr Egg whites
1/4 tsp salt
2 tsp Emulsifier/Ovalette ( I omit it )
180 gr Caster sugar ( I put 150 gr )

C.
115 gr Cake flour ( I used 120 gr )
25 gr Milk Powder ( I used 20 gr )

Optional:
1/2 tsp chocolate paste ( I used 2 tsp choco powder)
few drops of pandan paste

Method:
- Preheat 200C
- Cream butter till creamy and pale in colour. Add in condense milk, mix well.
- Whisk ‘B’ until soft peak, then add ‘A’, whisk until mix well.
- Fold in ‘C’, mix well using spatula.
- Divide into 2 portion, one mixed with choco powder and the other with pandan paste
- Prepare 8" tray, lined at the bottom.
- Bake the first layer with top-bottom heat.
- Then bake the next layer until the last layer using top heat (I switched to 220C for my oven). Try to bake it each layer not more than 5 minutes or else, the cake will turn hard.
- Use back spoon to press lightly to flatten each layer while you mixed the batter into the tray.
- When finish the last layer, cover with aluminium foil, using top bottom heat bake the cake at 180C for about 5-10 mins.

NOTE:
- I divided all the ingredients into 2 times beating (except for ‘A’), means that I whisked the egg white into two times and also for flour mixing. Once the first half recipe batter was used up, then continue beat for the other half recipe. This is because of white egg batter is easily melted, which can cause the cake turn deflate/hard.
- And for ‘A’ (butter & condensed milk), I did at one go, once ready, just divided into two portion
- To get higher cake layers, I suggested use 6 inch square or 24x10x7cm.

Lapis Legit

If I still have some spare time, I will always bake kueh lapis just for new year. Maybe of this recipe use lots of egg yolks, I found there were more wave in this lapis, therefore the line not as neat as I did last year. Or maybe I should practice more :) And I found out that this lapis even nicer if you eat on the second day, are you thinking the same way too?

Ingredients:
A.
200 gr Butter
150 gr Margarine
2 tbsp Condense milk
2 tbsp Rum

B.25 Egg yolks
3 Egg white
170 gm. Caster sugar

C.
50 gr Plain flour
10 gr Milk powder
1 tsp Mixed spice

Method:
- Preheat 200C
- Cream butter till creamy and pale in colour. Add in condense milk and rum, mix well.
- Whisk ‘B’ until thick & double in volume, then add ‘A’, whisk until mix well.
- Fold in ‘C’, mix well using spatula.
- Prepare 8" tray, lined at the bottom.
- Bake the first layer with top-bottom heat.
- Then bake the next layer until the last layer using top heat. Try to bake it each layer not more than 5 minutes or else, the cake will turn hard.
- Use back spoon to press lightly to flatten each layer while you mixed the batter into the tray.
- When finish the last layer, cover with aluminium foil, using top bottom heat bake the cake at 180C for about 10 mins.