Archive for the ‘Cakes’ Category

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Steamed Rice Cake

October 21, 2008

Another one of my “hop back to traditional goodies” post πŸ˜› These certainly brings back memories! Yum! Was suppose to purchase Glutinous rice flour to make more Ang Koo Kueh, but by mistake, Mummy bought 2 packets of Rice Flour!

Since i have 2 packets on hand to play with, i started to hunt and for recipes, and spotted this on <Chow Times>

1st thought >> “Must make!”

2nd thought >> “Must eat them with that orange-colored sugar”

LOL, i seriously dunnoe what is the name of this sugar. =X anyone able to help here? πŸ˜›

I had mine together with some sweet coconut fillings as well =D

Verdict?
Only regret is that……….

i should have made some in pink! :X

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Buttermilk Country Cake

October 12, 2008

Ran out of cereals this week, and yet to purchase more for breakfast πŸ˜› with a 2Litre bottle of fresh milk sitting in the fridge, i decided to make use of it to make something~ *wink*Β  Ran through the list, and set my heart to bake this cake by Aunty Yochana! πŸ˜€ the name of this cake makes me hungry~ country-style cake? must be something traditional and yummy! πŸ˜›

Supposed to bake this in round cake pan, however with my chiffon pan just within reach, i decide to be lazy for now. πŸ˜› Comparing mine and aunty yochana’s, mine seems to have a darker crust. same temperature and time, i guess either my oven temperature is higher than it supposed to be or baking in a chiffon pan caused the cake to brown ahead of time. :X But surprisingly, the cake turned out really soft and moist! love it this way, nice crumbs on the outside, soft and moist on the inside. DELICIOUS!

Made my own buttermilk, by adding 1 tablespoon of freshly squeeze lemon juice to the milk. added the lemon zest to the cake as well πŸ˜› gives a refreshing taste in every bite. Interested in getting the recipe? Visit <aunty yochana’s> wonderful blog! or here~ πŸ˜›

Ingredients:
80g egg yolks (about 4 small sized egg yolks)
160g buttermilk (i used, 160g low fat fresh milk + 1 tablespoon of fresh lemon juice, set it aside for 10mins before use)
5g vanilla (1 tsp) (replaced with 1 tsp of vanilla extract)
200g sifted cake flour
200g sugar (reduced to 100g)
15g baking powder
1/8 tsp. salt
120g butter

1 whole lemon zest (optional)


Steps:

  1. Preheat the oven to 175 Degree C.
  2. In a bowl, lightly combine the yolks with 40 ml. of the buttermilk.
  3. In a mixing bowl, combine all the dry ingredients and mix on low speed for 30 secs to blend.
  4. Add the butter and remaining buttermilk. Mix on low speed until the dry ingredients are moistened. Increase to medium speed and beat for 2 mins. to aerate and develop the cake’s structure.
  5. Gradually add in the egg yolk mixture and beat for another min.
  6. Pour batter into an 8″ round pan and bake for about 50 to 60 mins. or till skewer inserted comes out clean.
  7. Let the cake cool in the pan on a rack for 10 mins then invert the cake onto a cooling rack and leave to cool completely.

Verdict?
GOooooooood! I am so satisfied after baking this cake~ πŸ˜› Thanks Aunty Yochana!Β  *munch* i am glad i tried this recipe + adding the lemon zest makes this cake so refreshing~ KEEPER!

– .: Baker Lee :.

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Paper-Lined Sponge Cake

October 12, 2008

Typically found in traditional Chinese bakery, paper-Lined sponge cake is a Chinese style sponge cake which have a rich egg taste, baked in a paper cup/ muffin cup lined with baking/greaseproof paper.

Spotted this wonderful Recipe from Baking Mum/HugBear’s Blog and has been on my to-do list for a long time πŸ˜› For this period of time, i’m in a “Retro/oldies” mood, been doing alot of traditional bakes, kuehs and all… Therefore i decided to make these…. I’m really AMAZED by the results! such simple ingredients…. simple steps…. and best of all AMAZING results! Check out the texture of the cake!

*float around* i love the texture of this cake! so yummy, taste really good on its own. Lined in paper makes it really easy for consumption as well. U should all try this! πŸ˜› Visit <HugBear’s Blog> for the recipe and all her yummy goodies or get it here!

Ingredients:
4 eggs
100g cake flour
100g castor sugar
12g spongecake stabliser
25g milk
90g melted butter (reduced to 50g, As i ran out of butter :P)

Steps:

  1. Put all the ingredients except the melted butter into a mixing bowl.
  2. Beat everything on high for at least 7 mins until ribbon stage. This means that if you use your whisk with batter to write an “8” on the batter won’t sink in but will appear visible for a while. This will be the right constitency for your batter.
  3. Add in melted butter at this stage and mix in thoroughly.
  4. Line some waxed papercups with baking paper.
  5. Pour batter into the lined cups abt 3/4 full and bake it in a preheated oven at 190C for about 20 mins. When done, remove the cake from the cup immediately and leave it on wire rack to cool.

Verdict?
Even with the fats reduction, the cake still turns out really soft and YUMMILICIOUS! KEEEEEEEPER! Thanks HugBear! πŸ˜› Loved it!

– .: Baker Lee :.

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Orange Chiffon Cake

July 5, 2008

Orange Chiffon Cake

Time flies indeed… so quickly… that it seems impossible… okie~ This is my 100th post! and yes, i have not been posting… cant seem to find enough time for myself, let alone bake or cook! =/ somehow i’m enjoying this buzzing around and unknowingly…. it has been 5 weeks since i started work! πŸ˜› yea… no longer the University Undergrad with the privilege to skip or be late for lectures *cover mouth* But a responsible young working adult, that reports to work On time (i try to!) and leave NOT on time. >.<

Decided on making a chiffon cake for my 100th post, they might seem plain and simple…. and may seem boring and standard, but inside, it can be flavorful. To make a successful chiffon cake it is not that easy as well! This orange chiffon cake is a recipe shared by Florence of <Do What I Like> and Florence claims that this recipe tasted better than the ones Bengawan Solo sells! πŸ˜›

Orange Chiffon Cake


Ingredients:

(21cm Tube pan)
115g Cake Flour
3/4 tsp Baking powder

85ml Warm orange juice
Finely grated zest of 1.5 large orange

5 egg yolks + 30g castor sugar + Salt 1/4 tsp
5 egg whites + 50g castor sugar + 1/2 tsp cream of tartar

60ml Corn oil
1/2 tsp Vanilla essence or 2 tsp Rum


Steps:

  1. Sieve flour and baking powder.
  2. Whisk egg yolk, sugar and salt until creamy and light in colour.
  3. Add in corn oil, warm orange juice and rum. Mixed well.
  4. Fold in Flour mixture, followed by Orange zest.
  5. In another mixing bowl, Beat egg white with electric beater until big bubbles formed.
  6. Add in Sugar gradually and beat till soft peak.
  7. Add in cream of tartar and beat till stiff peak.
  8. Fold 1/2 of the egg white mixture into egg yolk and flour mixture. Gently fold till combined.
  9. Fold in the remaining egg white mixture and gently combine.
  10. Bake at 175C for 45 minutes or until cooked.
  11. Invert the cooked cake during cooling process.


Verdict?

Never tasted Bengawan Solo Orange chiffon cake, therefore i’m in no position to judge! but… it is indeed soft, fluffy and delicious! πŸ˜€ My mum loves it! I personally felt that is something healthier compared to pandan chiffon cake :p and yes… the whole cake was consumed in 3hrs! =X

– .: Baker Lee :.

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Coconut Orange Cake

June 16, 2008

15/06/2008

Happy Fathers’ Day
*clap* to all the fathers out there! πŸ˜€

Coconut Orange Cake

woke up at 6am to make this cake, managed to complete the baking and assembling process just in time for breakfast. (^^,) Spotted this <<recipe>> sometime back on Pamela‘s Blog, love the idea of coconut and orange~ *drool* i’m sure it will be a hit with my parents. I immediately decided to make this on Father’s day, bookmarked the recipe and waited for the day to arrive! πŸ˜›

Pamela shared 2 method to make this cake, i opt for the 1st method, which produced, light, moist and fluffy cake. Instead of the frosting, i replace it with coconut ganache recipe taken from The Australian woman’s weekly which i have been wanting to try. Sliced the cake into 2 layers, ganache was spread on the cake, in between the layers and top off with some fresh grated coconut.

Ingredients:

Cake:
2 eggs
125g butter (softened)
50g dried schredded coconut
250g sugar
180g self raising flour
1 tbsp orange zest
250ml milk

Coconut Ganache:
70ml Coconut Cream
180g white chocolate
1 tsp Orange zest

Grated Coconut (toppings)
Blackcurrent Preserve (optional)
Steps:

  1. Separate the egg white and egg yolk.
  2. Beat the egg yolk, softened butter and sugar together in a big bowl till it is creamy and fluffy.
  3. Stir in the grated orange peel and the shredded coconut and then add in the flour.
  4. Pour in the milk and stir till combined.
  5. Beat the egg white until stiff peaks formed. Fold it into the mixture till combined.
  6. Bake it for about 60 minutes until the wooden stick comes out clean.
  7. Leave it to cool for 10 minutes before turning it out on the wire rack.
  8. Coconut ganache: Over a double boiler, melt and combine all the ingredients, till smooth consistency reached.
  9. Once the cake is of room temperature, Spread coconut ganache and decorate as desired.

Verdict?
I reduced the sugar called for in the cake by 1/2, as i’m using the ganache which i’m sure will be pretty sweet and also replaced the dried shredded coconut called for with fresh grated coconut. My family loved the cake! But i find the ganache itself too sweet for my liking~ =X the cake was delicious~ before the spreading of the ganache, the cake itself was light and soft, after the ganache sandwich in between the layers, it kind of makes the cake wet. =( bad choice of frosting by me! But i’m sure plain undecorated version makes really good tea cake. πŸ˜€ Thanks Pamela! wonderful recipe! Kept a quarter of the cake in the fridge, due to the ganache the cake hardens quite abit in the fridge, therefore, it will be better to consume it, within the same day it is being assembled.

– .: Baker Lee :.

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Chocolate Swirl Cheesecake

June 1, 2008

One of the recipes i bookmarked sometime back, shared by Happy Home Baker. πŸ™‚ Chocolate and cheese! the thought of it makes me drool! *wipe of saliva* Made these into muffin size, so that i can easily share them (^.^v) One of the easiest cheesecake recipes i tried so far, other than those non-bake cheesecakes.

Love the fact that each of these are unique, it is rather impossible to have exactly 2 with the same swirl style πŸ˜› which makes these pretty exciting and enjoyable to look at. The urge to slice them just to check out the swirls inside is sooooooooo strong! *smack forehead*

Ingredients:
Cream Cheese Mixture
250g cream cheese (soften at room temperature)
60g castor sugar
1 egg

Chocolate Mixture
180g butter
150g caster sugar
3 eggs
3 tablespoon cocoa powder
120g self-raising flour
1 tablespoon baking powder

Steps:

  1. Preheat oven at 150Β°C.
  2. Grease and line a 20cm round cake pan.
  3. Cream Cheese Mixture – beat cream cheese with sugar until light and fluffy. Add in the egg gradually and beat until well incorporated. Set mixture aside.
  4. Chocolate Mixture – Beat butter and sugar until light and fluffy. Beat in eggs, one at a time until well incorporated into mixture. Sieve all the dried ingredients together. Fold into the egg mixture.
  5. Pour half of the chocolate mixture into the cake pan.
  6. Pour all the cream cheese mixture and then the remaining chocolate mixture. Gently spread the chocolate mixture to cover all the cream cheese mixture. Using a skewer or toothpick, make a few swirls.
  7. Bake for 45-50 min or until skewer comes out clean. Cool completely and chill in the fridge before serving.

Verdict?

I personally felt that these are pretty easy to whip up! and the swirls are fun to make~ *wink* Worth to make again! With the chocolate batter, the taste of the cheese ain’t that overpowering. Mum who doesn’t really cheesecake, help herself to 2 of these! πŸ˜› Thanks Happy Home Baker for sharing this recipe! *curtsy*

– .: Baker Lee :.

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Brownies IV

April 11, 2008

Bro having his PS3-gaming-throughout-the-night Session with some of his friends tonight, he actually requested for cookies. YES! Dorie’s chocolate chip cookies =/ it will be like my 4th time in 2 weeks if I’m making them again. Rejected that request, 1stly, I’m behind time on my thesis! >.< and 2ndly, I love that cookie, enjoy the process of making them, but if I make them too often, I might turn myself into a cookie making robot that only produces 1 kind of cookie. πŸ˜›


This is actually the same recipe as cakey brownies I’m always using. But instead of creaming the butter this time, I just simply melted it, throw in all the other ingredients, mix with a spoon. =X me being lazy here~ greatly shorten preparation time, simplified the whole process and it is a now a 1 bowl recipe. Added in 50g of chocolate chips as well and *drum roll* fudgey brownies! πŸ˜€

Ingredients:

(A)
80g Butter (melted)
100g Sugar (I like it bittersweet, do feel free to increase it to your liking)
2 Eggs
1 tsp Vanilla Essence

(B)
60g Plain Flour
30g Cocoa Powder
1/4 tsp Baking Powder

50g chocolate chips
60g Chopped Walnuts

Some nuts for Toppings (optional)

Steps:

  1. Preheat Oven to 175 Degree C. Grease baking pan.
  2. Mix all the ingredients in (A) till combined.
  3. Sift ingredients in (A) into the mixture. Mix with a fork/spoon
  4. Add in chocolate chips and walnuts, mix.
  5. Pour the mixture into greased pan.
  6. Bake for 20-25mins.

Verdict?
I’m lazy today anything simple + easy + less clean-up = GOOD… but I seriously feel fudgey taste better than cakey! =X moist, dense and chocolatey…

– .: Lazy Baker Lee :.