Pandan Cake


4 Egg yolks
40 g Sugar
90 g Plain Flour
10 g Corn Flour
50 g Butter, melted
50 ml Milk
½ tsp Pandan flavour (optional)

B:4 Egg white
40 g sugar
1/8 tsp Cream of tartar

Whipped cream (optional)

- Preheat the oven to 200C
- Whisk egg yolks and sugar at maximum speed until thick and creamy. ½ tsp of any flavour may be added and leave aside.
- Whisk egg whites, sugar and cream of tartar at maximum speed until soft peak.
- Fold egg yolk mixture well into beaten egg white.
- Add in flour, then melted butter and milk, and mixed well.
- Pour into grease pan 22x22x4 cm.
- Bake for 15-20 mins or until baked.
- Remove from oven, leave to cool.
- Divide cake into two, spread it with whipped cream in the middle.
- Ready to serve.

Black Glutinous Chiffon Cake

I read quite lots recommendation on this cake, therefore I bought the black glutinous flour quite sometimes ago from Indonesia. But only now then I got chance to use it. There are quite varieties of recipes if you search under “Ketan Hitam Chiffon”, and here I tried on Fatmah Bahalwan recipe. I reduced on 25gr on the sugar, and I still found a bit sweet, maybe can reduce further 15gr. This cake is just as soft as other chiffon cake and it has a unique taste, just exactly like black glutinous rice porridge with coconut milk. :)

Ingredients: (Updated by 09/07/2010)
160 gr Egg yolks
75 gr Caster sugar (I used 50 gr, however, can reduced further to 35 gr)
1 tsp Vanilla essence (I omit this)

240 gr Egg whites
125 gr Caster sugar
1 tsp salt (I used ½ tsp)

50 gr Plain flour
100 gr Black Glutinous flour
1 tsp Baking Powder Double Acting

150 ml Instant coconut milk (I used KARA)
3 tbsp Oil

- Use hand whisk A until creamy.
- Then by using mixer beat B until stiff.
- Pour B to A partially (around 3 times). Then Pour C, then D mixed well.
(I followed the usual method, I mixed C and D to A creamy mixture, then mixed with B)
- Pour into tube pan, then bake into preheated oven of 150C for 90 minutes or until cook.
- Invert the cake for cool down process.
- Remove the cake once cool down and serve.

Here is how the black glutinous flour look like.

Egg White Cupcakes

Got left over egg white from Lapis Surabaya Swiss Roll, and browsed thru the internet and found this recipe from Peng's Kitchen. I agree with her that this cake soft & fluffy, as you can see from the picture below.

50gr corn oil
45gr corn flour
125gr egg white
60gr castor sugar

- Preheat the oven at 180C
- Heat up oil in a saucepan for 1 min. Remove from heat. Pour in corn flour and mix evenly until free of lumps. Cool completely.
- Beat egg whites on high speed. Add in sugar gradually and beat until soft peak form.
- Fold in 1/3 of the egg white foam into the flour mixture. Mix evenly.
- Then transfer into the balance egg white and fold evenly.
- Pour the batter into individual cake cups.
- Bake in 12-15 mins.

Yields : 6 cupcakes

Here I sliced it into two, and spread with Nutella, then it looks exactly just like bread sandwich. hahahaa ..... yummy :)

Lapis Surabaya Swiss Roll

125 g Hard butter
1 tsp Rhum
1 tbsp Condensed milk
a pinch of salt

B:250 g Egg yolks
100 g Caster sugar

C:5 g milk powder
10 g corn flour
40 g cake flour

1 tsp chocolate paste (optional)
Pineapple jam (optional)

Methods:- Preheat the oven to 200C
- Cream butter at medium speed around 15 mins, then add the rest of “A” ingredients, cream until white and fluffy.
- Whisk ingredients “B” at maximum speed till thick and creamy.
- Fold “B” to “A” , mixed well with spatula, then fold in the sifted “C” flour and mixed well.
- Take one big scope batter and add chocolate paste
- Pour the chocolate batter at the end corner grease pan 24x24x4 cm, then pour the rest batter to the full pan
- Bake for 20-25 mins or until baked
- Remove from oven, leave to cool before spread the pineapple jam or butter cream.
- Roll, slice and serve.

Chocolate Lembab Cake

I baked this cake together with D, to give M as her birthday cake. The cake is moist, exactly likes what the name describe it (lembab means moist). We love it and so do others that had commented here.

Pandan Butter Cake

The original recipe from Aunty Yochana, which here I chose the one without ovallete and omitted the kaya. I never expected the cake a bit dense, maybe it's due to over folding, as I could still see lots of tiny lump flour in the final batter. Eventhough the cake a bit compact, but still nice to eat :)

Custard Cream Puff

'NCC Soes Week' is just another event organized by NCC members club. This time I can only made the simple puff, however, there are more varieties puff recipes can be found here. :)

Choux Paste: ( yields 10 nos )
70 g Butter
170 g Water
85 g Plain flour
1 egg, lightly beaten

Method for choux paste:
- Boil water and butter.

- Add flour and stir using hand whisk to form a smooth dough.

- Let dough cool to lukewarm, then add egg slowly until the consistency is right (batter should be smooth and slow flowing).

- Fill the mixture into piping bag and pipe it onto greased baking tray.

- Bake at 200 deg C until golden brown, about 20-25 mins.

Custard Cream Filling:

50 g Fresh cream (beat until stiff)

15 g Instant custard powder

40 g Fresh milk

Method for cream:

- Beat Instant custard powder and fresh milk until thick.

- Pour the mixture into fresh cream, stir till well mixed.

How to assemble:

- Cut the cream puffs but not cut through.

- Pipe some custard cream filling into the puffs

- Serve


(updated by 18/07/2011)
Source : Kevin Chai – A Touch of Classic Baking

Sponge Fingers:
2 Egg whites
40 gr Caster sugar
1 Egg Yolk
45 gr Plain Flour

- Whisk egg whites and sugar until stiff, stir in egg yolk and fold in shifted flour until blended.
- Spoon batter into piping bag with round nozzle and pipe fingers on the greaseproof paper.
- Bake in preheated oven 160C for 15 mins, turn oven to 100C and continue bake for another 30 mins.

Yield : approx 18 pcs

Basic Ingredients:
2 slices 9 inch square chocolate sponge cake (can refer here)
8 sponge fingers or more

Coffee Syrup (mix well):
300 ml Hot water
4 Tbsp Caster sugar
1 Tbsp Coffee paste

Cheese Cream:
3 Tbsp Gelatine powder
3 Tbsp Hot water
250 gr Mascarpone cheese
250 gr Fresh cream (whipped)
250 gr Whipping cream (whipped)
30 ml Kahlua (liqueurs)
Grated chocolate (optional)

- Melt gelatine powder with hot water. Set aside.
- Beat Mascarpone cheese until smooth, then stir gelatine mixture into it, mix well.
- Fold in mixed creams and liqueurs.

- Place a slice of cake in the 9 inch tin, brush with coffee syrup. Pour in 1/3 of cheese cream.
- Dip sponge fingers into coffee syrup, arrange over cream. Sprinkle grated chocolate over fingers.
- Pour in the 1/3 cheese cream. Top with a slice of cake. Brush the remaining syrup over the cake, spread the remaining cheese cream on top. Cover with cling wrap and refrigerate at least 4 hours.
- Remove the chilled cake. Dust  with cocoa powder or decorate as desired.
- Slice into squares.

Other pictures:

Hokkaido Chiffon Cupcakes

This recipe shared by Jane's Corner, which originally from Mr & Mrs. Zhou.

Chiffon Cupcake
2 Egg yolks
Pinch of salt
20g Oil
20g Milk
½ tsp Vanilla essence
25g Cake flour

2 Egg Whites
50g Sugar (I reduced to 40g)
¼ tsp Cream of Tartar

- Preheat the oven to 170C
- Use hand whisk to whisk egg yolk, salt until creamy. Then add oil, milk and vanilla essence.
- Add in flour mixture into yolk mixture. Put aside.
- Beat egg white and cream of tartar until big bubbles formed, then add the sugar a little at a time and beat until medium stiff perks formed.
- Pour ½ egg white mixture into flour mixture and mixed well, then pour this into the rest of the egg white and mixed well.
- Bake it for 20 minutes or until cooked.
- Leave it cool.

Custard Cream Filling:
70g Fresh cream (beat until stiff)
15g Instant custard powder
40g Fresh milk

Method for cream:
- Beat Instant custard powder and fresh milk until thick.
- Pour the mixture into fresh cream, stir till well mixed.

How to assemble:
- Use a straw to make hole into the chiffon cupcake.
- Pipe custard cream filling into hole and stop piping as soon as you see cream excess out from the hole.
- Refrigerate it once done.
- Best serve when it is cold.

Strawberry Yoghurt Cranberries Chiffon Cake

Tested recipe shared by Blessed Homemaker

Strawberry Fruits Swiss Roll

4 Eggs
80g Sugar
80g Plain four
10g Milk powder
80g Butter, melted
1 tsp Strawberry essence (optional)

Fresh cream
Slices of Strawberry

- Preheat oven 200 degree.
- Whisk eggs and sugar until stiff.
- Add flour & milk powder, stir well, then melted butter mixed well until batter is shiny.
- Pour into tray (12”x12”x1”) and bake for 15-20 mins
- Leave to cool on a wire rack
- Spread cake with fresh cream and strawberry once it cool, then roll it with the help of the greaseproof paper.
- Refrigerate it before slicing the cake.

Cheese Cookies

Mango Sago with Pamelo

2 ripe mangoes
2 tbsp sugar
Ice cubes
4 tbsp sago (wash and boiled until translucent)
Cube mangoes (optional)
Pamelo (optional)

- Blend the ripe mangoes with sugar and few ice cubes (depend on how dilute you want).
- Pour in the bowl, add sago pearls, cube mangoes and pamelo.
- Best served when chilled.

While, I still have extra mango puree left then I made mango pudding.

Banana Cake

Recipe can be found here.

Lycee agar-agar Mooncakes

This time, I just used ready Lycee pudding packet to make the above ... :)

White Lotus Paste Pomegranate Snow Skin Mooncakes

Instead of water, I used Pomegranate juice to make the snowskin. I was so happy to be able to get the cocoa truffle shells, which I just filled it with chocolate ganache.

White Lotus Paste Pandan Snow Skin Mooncakes