Archive for the ‘Keepers!’ Category


Buttermilk Country Cake

October 12, 2008

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

Supposed to bake this in round cake pan, however with my chiffon pan just within reach, i decide to be lazy for now. 😛 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 😛 gives a refreshing taste in every bite. Interested in getting the recipe? Visit <aunty yochana’s> wonderful blog! or here~ 😛

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)


  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.

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

– .: Baker Lee :.


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 😛 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! 😛 Visit <HugBear’s Blog> for the recipe and all her yummy goodies or get it here!

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)


  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.

Even with the fats reduction, the cake still turns out really soft and YUMMILICIOUS! KEEEEEEEPER! Thanks HugBear! 😛 Loved it!

– .: Baker Lee :.


Ang Koo Kueh

September 28, 2008

*grin* Yes, Mid-Autumn Festival is offically over~ For about 2+ weeks, but it doesnt mean that we cant have mooncakes! 😛 Alright~~ Let’s not confused all of u out there~ these are NOT snowskin mooncakes! *shake head* They are in fact the popular Nonya Kueh, Ang Koo Kueh! 😛

When i did <Snowskin mooncakes> with mummy sometime back, she was pretty impressed with how easy it is to use the mooncake mould bought from <Elyn> and did mention that i should get a bigger sized square and circular mould next year. I love the mould, but however the thought of packing them away and only pulling them out once a year, doesnt justify for the need to have more than 1 mould, especially when i already have 4 cool interchangeable plates pattern to play with!

Mum strikes with the idea that we could make kuehs with them, and she went on about how simple it would be to make kueh without the all the knocking. *blink blink* woah!! brilliant idea~ so i went to do some research and decided to experiment making Ang Koo Kueh using mooncake mould instead. =) Landed at Florence’s Blog and Tada!

Pretty simple ingredients, u need glutinous rice flour, water and sweet potato for the skin, and the fillings will be based on what u fancy, traditional ones contains mung bean fillings, which has a sweet and salty taste.

I am a lover for Peanut filling Ang Koo Kueh, therefore based on Agar-ation (estimation) i did a simple peanut filling =) 100g Roasted Peanuts grounded with 40g fine sugar, mixed together with enough water to form a soft dough.

Based on my mooncake mould which was 5.2cm in diameter, the recipe yields 34 ang koo kuehs. With 30g Skin dough + 40g fillings.

It is really good!! the skin stays soft even after it was cooled! unlike those commerically produced! =X I am so making it again! Interested in trying out the recipe? Hop on to <Florence’s blog> now! It is worth the try!

– .: Amanda :.


Lao Po Bing / Wife’s Biscuit

August 12, 2008

YUM YUM!! I have a love for all the traditional Chinese pastries, but never i have i considered making them myself. =X chanced upon this <recipe> at Florence’s blog, and hey! high reviews rating and it calls for koh fun (glutinous rice flour)! recently got a big bag for my snow skin mooncake making and since i have all the ingredients called for on hand, there’s no reason to reject making these yea? 😛 oh, and i Used the mooncake mould’s plates to do the prints on the pastries.

I’m SUPER DUPER glad that i did these. *grin* it tasted sooooooooooooo good! Check out the nice flaky pastry crust! Many thanks to Florence for the detailed step by step picture instructions and also this yummy recipe! 😀 This recipe yields 12 pieces, >.< NOT enough! i made another 3 batch immediately after dinner. 😛 for my mum to share with her friends. These are most certainly worth the effort! so what are you waiting for? hope on over to Florence’s blog and bake these!

*UPDATES* the flaky skin stays crispy for 2 days in an air tight container.

– .: Baker Lee :.


Cranberry Cupcakes

June 14, 2008

This recipe was kindly shared by Gina of Kitchen Capers. Lovely recipe! simple and delicious! 😀 it is kind of a cross between butter cake and sponge cake, soft and moist. The yogurt really enhances and brings out the flavor of the cranberries. Flavorful even with 1 main component! i’m surprised by how good these are!

When i removed these from the oven, i was initially worried that these might be dry, dense and too firmly packed judging from their outer appearance! But surprisingly, they are not! Check out the texture of these babies! it is really soft and moist!

Ingredients: (12 cupcakes)
110g butter
200g castor sugar
200g plain flour
1 tsp baking powder
100g dried cranberries
200ml plain white yoghurt
2 eggs
1 tsp vanilla essence
1 tbsp melted margarine(for brushing on cupcake tray)


  1. Preheat Oven to 175 Degree C. Brush muffin tray with melted margarine or line with paper liners.
  2. In a small bowl, Mix together yogurt and cranberries. Allow it to rest for 30mins at room temperature.
  3. Cream butter and sugar till light and pale in color.
  4. Add eggs, one at a time.
  5. Add in Vanilla Essence
  6. Stir in yogurt and cranberries mixture.
  7. Fold in sifted flour/baking powder till well combined.
  8. Divide batter evenly into paper cups. Bake for 20 – 25mins or till an inserted skewer comes out clean.

KEEPER!! love it! am so gonna make it again and again with other dried fruits. 😛 I reduced the sugar amount called for to 120g, and it tasted just right for me. It is a personal preference, depending on your “tolerance level” for sweet stuffs 😛 the only yogurt i had in my fridge at that moment was aloe vera yogurt! but it still turns out wonderful! Instead of plain white yogurt i am sure other fruit based yogurt will work well too, but however, u will most probably get a mixture of flavors.

– .: Baker Lee :.


Granny Boyd’s Biscuits

June 7, 2008

While waiting for Nigella’s Sweet and Salty Peanut Biscuits to bake in the oven, i flipped through her book and spotted this!


The recipe for these biscuits was given to me, at mu insistent request, by my editor, Eugenie Boyd. I don’t think there is a more chic accompaniment to a tub of good vanilla ice cream: they’re sturdy – in shape and form like Bendick’s Bittermints – dark, smoky and melting.

– Nigella Lawson

Nigella’s comments on this recipe convinced me to try it out! 😛 and i am really glad that i did!


300g Self-Raising Flour
30g Cocoa Powder
250g Unsalted Butter (room temperature)
125g Caster Sugar


  1. Preheat the oven to 170 degrees C.
  2. Sieve Flour and Cocoa Powder and set it aside.
  3. Cream butter and sugar till light and pale in color.
  4. Mix in flour mixture, it might look like it needs liquid, but keep working the ingredients in and it will form a dough.
  5. Roll into walnut-sized balls and arrange these on the baking sheets.
  6. Flatten these balls with the back of the fork.
  7. Bake for 5mins at 170 degrees C and then turn the temperature down to 150 degrees C for a further 10-15mins.
  8. The biscuits should feel firm on top although not hard. Remove from the oven and transfer to cool on wire rack, before storing in air-tight container.

Another wonderful recipe added to my keepers list! (^^,) I love how simple it is to make these~ ❤ Check out the ingredients called for! No Eggs! the texture of the cookies was really great as well! it has the texture of melting moments and best of all…. chocolate! 😀

– .: Baker Lee :.


Chocolate Swirl Cheesecake

June 1, 2008

One of the recipes i bookmarked sometime back, shared by Happy Home Baker. 🙂 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 😛 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*

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


  1. Preheat oven at 150°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.


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! 😛 Thanks Happy Home Baker for sharing this recipe! *curtsy*

– .: Baker Lee :.