Pandan Cheese Roll

4 Eggs
60 gr Sugar
100 gr Plain four
40 gr Milk
40 gr Oil
1/4 tsp Pandan paste

100 gr Butter Cream
50 gr Cheddar Cheese, shredded.

- Preheat oven 200 degree.
- Whisk eggs and sugar until stiff.
- Add flour, stir well, then oil + milk 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 once it cool with butter cream and shredded cheese, then roll it with the help of the greaseproof paper.
- Refrigerate it before slicing the cake.

Butter Creamreference Baking Mum (Updated 01/09/2010)
80 Sugar + 25 gr Water
60 gr Egg whites
250 gr Chilled Butter

- Boil the sugar with water until mixture thickens and while boiling, beat the egg white till frothy and pour in the sugar syrup and beat till mixture cools down.
- Add in the chilled butter and beat till fluffy.

Note: Keep the balance of butter cream in the fridge.

Green Peas Cookies

I guess everyone should know about these cookies, which are quite popular during CNY. I get to know this recipe from Blessed Homemaker. The making method is very simple and taste delicious too. I will definitely make this again for the next year CNY :)

Recipe adapted from "New Year Cookies" by Alan Ooi

130 gr fried green peas (skin removed), grinded
150 gr plain flour
90 gr icing sugar
1/4 tsp salt
100 gr oil

- Preheat oven to 170C
- Place all the ingredients, except oil into a mixing bowl, mix well.
- Add oil and combine to form dough.
- Roll dough into thin sheets and cut out cookies.
- Bake for about 15 - 20 mins or till cooked.
- Cool completely before storing.

Marble Cake

Don’t be fool by the picture :) This is not a doughnut, but this is actually just a normal cake, and baked on a doughnut tray. Because of the looks, my boys just couldn’t wait to grab and eat it while they were waiting for me to take this picture ….then I had to snap these photos as fast as I can :D

Recipe adapted from The Lovely Cakes

70 gr Flour
4 gr Baking powder
45 gr Unsalted butter
70 gr Sugar
40 gr Egg
1/4tsp Vanilla essence
70 gr Milk
5 gr Cocoa powder

- Preheat the oven to 180C
- Combine flour, baking powder and shift.
- Cream butter and sugar till smooth, add egg & vanilla essence, beat until combine.
- Fold in milk & flour, mix well.
- Divide the batter into 2 portions, add in cocoa powder into one part.
- Place 1 tsp pale batter onto the pan, and place 1tsp cocoa batter on it. Repeat the steps and use toothpick to swirl marble pattern.
- Bake for 20 minutes or until cook.

Banana Walnut Chiffon Cake

The recipe original from All That Matters, but I first saw it from Bakericious. I added chopped walnut to the cake. My chiffon is actually could be higher, however it fell from the tube while cooling inverted. The cake is still fluffy, soft and moist, and it has really strong banana fragrance even without putting any essence.

Ingredients :
4 egg yolks
40g castor sugar
1/4 tsp salt
50g oil
150g mashed bananas

120g Cake flour
1/2 tbsp Baking powder
1/8 tsp Baking soda

4 egg whites
40g castor sugar
1/2 tsp Cream of Tartar

40g Toasted Walnut, chopped (optional)

Method :
- In a bowl, using hand whisk, whisk yolks and sugar till sugar dissolves.
- Add oil and salt, whisk and add mashed bananas. Stir well.
- Fold in sifted flour and mix well.
- Preheat the oven at 170C.
- In another bowl, using an electric mixer, beat till the whites are frothy. Add in Cream of Tartar and beat till soft peaks.
- Add in sugar gradually and beat till stiff peaks.
- Fold in 1/3 of the whites into the yolk mixture using a rubber spatula (I usually used hand whisk) till incorporated.
- Pour the mixture to the remaining egg whites and fold in gently till incorporated.
- Add chopped walnut, mix well.
- Pour the batter into chiffon tube pan.
- Bake at 170C for 40 mins.
- Insert a skewer to check if cake is done.
- Remove from the oven and invert the pan. Remove the cake from pan when it's completely cooled. The surface will feel abit wet but it will be dry after exposing to the air.

Japanese Chocolate Cake

The recipe is from OKASHI book by KeiKo Ishida and shared by My Baking Diary. I baked in 8-inch pan and my cake did shrink in the middle when cooling, not too sure about this. But if you like chocolate cake which has very rich taste, moist and delicious, maybe you should try on this too. :)

100g Sweet Chocolate (I used cooking chocolate & couverture chocolate)
80g Unsalted Butter
50g Sugar
4 Egg Yolks
50g Whipping Cream

35g Cake Flour
50g Cocoa Powder

4 Egg Whites
1/4 tsp cream of tartar
110g Sugar

- Preheat Oven 170C
- Melt butter and chocolate in double boiler or in microwave
- Once chocolate and butter has melted, add sugar, egg yolks and cream mix well with a whisk. Set aside
- Make meringue: beat egg white until foamy. Add sugar and beat until egg whites are glossy and stiff peaks form
- Add 1/3 of meringue to chocolate mixture and fold with a whisk. Add shifted flour and cocoa and fold with spatula
- Add remaining meringue and fold just incorporated.
- Pour batter into prepared cake pan and bake for 50 minutes.

Cheese Cotton Cake

Every time we have our pizza delivery order, my family usually will never touch the parmesan cheese given. In order not to waste it, I flipped thru my collection of recipes, found this recipe, modified into smaller portion and was quite happy with the end result.

The cake texture is actually not much different to Japanese cotton cheesecake. However, the taste of cheese in this cake is stronger because of sliced cheese compare to cream cheese. And with additional of only 1 tbsp parmesan cheese, it really made a different, it enhance the cheese flavour.

Source : Sedap

50 gr milk
35 gr butter
60 gr sliced cheddar cheese (around 3 pcs, cut into smaller pieces)

35g cake flour
15g corn flour
60 gr egg yolks
¼ tsp salt

75 gr egg whites
40 gr caster sugar
¼ tsp cream of tartar

1 tbsp parmesan cheese for sprinkle (optional)

Method :
- Preheated oven to 160C
- Melt milk, butter and sliced cheese using double-boiler method until thick. Remove it from double-boiler.
- While it still warm, add salt, shifted cake flour and corn flour, mix until well combined.
- While keep stirring, add egg yolks, stir until well combined. Set a side.
- Whisk egg whites, cream of tartar until foamy, add in sugar and continue whisk until soft peak form.
- Take 1/3 of white eggs batter to the cheese mixture, mix well.
- Then partially pour the cheese mixture to the remaining egg whites, mix until well combined.
- Pour into 10x30x4cm pan or 6” pan, wrapped outside with aluminum foil.
- Sprinkle parmesan cheese on top.
- Bake in water bath for 45 minutes or golden brown.
- Remove cake from the oven, and remove the cake from the mould immediately.
- Set aside to cool.