Saturday, June 27, 2009

Pandan Chiffon Cake

Thanks to Ivy, my sis-in-law who share this recipes with me. It was indeed very nice, soft and moist. She has also contributed to my chiffon baking fever. My attempt was considerably successful except that it sank a little when it cools and also crack a little.


Changed the recipe to fit into a 21cm chiffon pan.

75g cake flour
1/4tsp baking powder
1pinch salt
4 egg yolks
150ml coconut cream
2 tbsp pandan juice*
80g castor sugar
1tsp pandan essence flavor paste
5 egg whites (crack open and rest for at least 30mins to 1 hour)
1tbsp castor sugar
1/4tsp cream of tartar

*I used about 8 stalks of pandan leave, and grind it, put it in a damp cloth and squeeze out the juice.

1. Preheat oven to 175 degree
2. Combine coconut cream, castor sugar and salt over a small heat till sugar and salt is dissolve.
3. Sieve the cake flour and baking powder.
4. Combine the yolks, coconut mixture, pandan juice and essence. Hand whisk slightly.
5. Sieve (2nd time) in the flour mixture to the yolk mixture. Whisk in till just combine.
6. Whisk the egg whites, add in cream of tartar when there are slight bubbles, followed by adding in of the castor sugar gradually. Whish till stiff peak.
7. Fold in 1/3 of egg white into the yolk mixture gently. Ensure it is well mix. Fold in gently the remaining 1/2 of the mixture. Pour back the yolk mixture back into the remaining egg white. Continue to fold in gently till no streaks of whites present.
8. Pour into a 21 cm chiffon pan. Tap the sides slightly, use a knife, run through the batter in a cirrcular movement aroudn the mould especially the sides.
9. Level and bake for about 45 mins, until golden brown.
10. Remove cake from oven and invert mould immediately. Let it cool completely. Use a long palatte knife to lossen the sides and botton of the cake pan to remove.

Tuesday, June 23, 2009

Earl Grey Chiffon Cake

Finally, I baked a chiffon cake. Been procrastinating about it for the longest time. Till recently my sis-in-law and colleague have been talking about chiffon cakes, so here I go. My first official attempt was consider quite successful, though it didn't rise as high as I hope it would. Not sure is it because of the quantity, as original recipe is for 18cm (I increased the portion already, maybe not enough) or my egg white is not stiff enough as 1 of the yolk broke, hence didn't manage to beat the egg white properly.

But still the cake was very light and soft, nice surely. I am really pleased with the results. Oh recipe is from Happy Home Baking. Thanks alot for such nice recipe.




Makes a 21cm chiffon cake pan.

1tbsp Earl Grey tea powder
150g cake flour
2tsp baking powder
1/2tsp salt
5 egg yolks
80g caster sugar
70ml vegetable oil
110ml earl grey tea (water + 1tsp earl grey)

5 egg whites
80g caster sugar

1. Preheat oven to 180degree.
2. Sieve flour, bakng powder and salt together.
3. Whisk egg with sugar manually till color is pale and slightly fluffy. (Add sugar in 2 portions)
4. Add in oil gradually, continue to whisk. Repeat steps for water.
5. Sieve in the flour into the egg yolk mixture, whisk to combined. Add in the earl grey powder, stir to mix evenly.
6. Beat egg whites and sugar together till stiff peak.
7. Fold in gently 1/3 of egg white into the yolk mixture, follow by 1/2 of remaining mixture and then the rest.
8. Pour the mixture into the 21cm chiffon pan (do not need to grease). Tap the side slightly to remove any trapped air bubbles.
9. Bake for about 45 minutes.

Bring out from oven and invert immediately once cooked. Let cool completely before removing. Use a knife to run through the sides and bottom to remove. Enjoy. =)

Monday, June 22, 2009

VERY GOOD Lychee Cupcakes

This is the other cupcake that I had baked for parents' day. Personally, I like this very much. It is so simple to make and really soft, moist and delicious. I got it from my colleague, Tricia. Had reduced the sugar and slight changes. Will definitely make it again. Try it out.


Makes 12.

160g unsalted butter, melted
120g cake flour
120g hong kong flour
1/4tsp salt
2tsp baking powder
1 canned lychees (about 250g)
2 eggs
150g caster sugar
1tsp vanilla essence
120ml lychee juice

1. Preheat oven to 180degree.
2. Sieve flours, baking powder and salt together.
3. Cut the lychees into small sizes and pat dry with paper towel
4. Put in about 3/4 of the lychess in the flour mixture, coat even with flour.
5. Combined eggs and sugar, beat at medium high speed till pale and fluffy.
6. Add in lychee juice, melted butter and vanilla essence, stir in gently.
7. Pour in the flour mixture into the egg mixture. Fold in till combined.
8. Set aside for 30 mins for the mixture to thicken.
9. Fill the batter till about full to the rim for each cupcake liner.
10. Bake for about 20-25 mins, till golden brown or skewer comes out clean.

Banana Chocolate Chips Muffins


Adapted this recipe from Florence. The texture is rather dense and a little bit on the dry side. Anyway, below is my version. I had baked this for parents' day, a whole lot of more than 70 muffins/cupcakes in total. Had done another version which is lychee, that is very very yummy, a must try recipe.

Makes 12.

Ingredient (A):
100g cake flour
100g hongkong flour
1/2tsp baking soda
1/2tsp baking powder
1/4tsp salt
40g caster sugar
40g brown sugar

Ingredients (B):
185g banana, mashed
2tbsp honey
70g plain yogurt
50ml milk
2 eggs
40ml butter, melted

Chocolate covetures

1. Preheat oven to 180 degree.
2. Sieve flours, baking powder and baking soda together. Combine ingredients (A) together.
3. Combine ingredient (B) together.
4. Pour (A) into (B), mix till just combined.
5. Spoon batter to about half full, sprinkle some chocolate covetures in and add in some more batter to about almost 90% full
6. Bake for 20 - 30 mins till golden brown or skewer comes out clean.

Monday, June 15, 2009

Low-fat Cherry Muffins

I adapted this recipe from She Bakes and She Cooks. Originally was known as Blueberry muffins but I don't have blueberry, hence I replace with fresh cherries. Ricky said it was quite different from my usual ones. Yes, this is a muffin not cupcake. The look itself is already very delicious. But the selling point is that it is very healthy too. It calls for quite little butter.

This will be better with fruits that has stronger flavor, like blueberries, rasberries, etc. The muffins was soft and quite dense but feel its a little bit dry side. I think by changing the fruits used will enhance it further.

I love polka dot (regular size)

Mini size - My favorite checkered



45g plain flour
1tbsp caster sugar
1tbsp brown sugar
¼ teaspoon ground cinnamon
25g cold unsalted butter, cut into small pieces.

For the muffins:
115g salted butter, at room temperature
100g caster sugar
50g brown sugar
2 eggs
360g plain flour
4tsp baking powder
1 cup milk
1½tsp vanilla extract

Preheat the oven to 190 degree. Line 12 muffins liners.

To make the topping, stir together the flour, sugar, brown sugar, and cinnamon in a small bowl. Using rubbing in method, rub the butter with fingertips into the dry ingredients just until coarse crumbs form.

1. Using electric mixer, cream butter and sugar together until light and fluffy.
2. Add the eggs, one at a time, beating well after each edition until blended into the butter mixture.
3. Combine and sieve together the flour, baking powder.
5. Add vanilla to milk.
4. Add the dry ingredients to the butter mixture in 3 increments, alternating with the milk. Stir just until evenly moistened.
6. Using a large rubber spatula, gently fold in the cherries just until evenly distributed, no more than a few strokes. Do not overmix.
7. Spoon the batter into each muffin cup, filling it to almost full cup. Sprinkle each muffin with some topping.
8. Bake until golden, dry, and springy to the touch, 20-25 minutes. A toothpick inserted into the center of a muffin should come out clean. Transfer the pan to a wire rack.

Makes 12 muffins.

Saturday, June 13, 2009

Doremon Doriyaki


My sis-in-law, Ivy shared with me this recipe. Very fun and easy to make too. The pancake is a little on the dry side, not sure is it because I replaced water with milk, hmm.


2 eggs
100 sugar
1tbsp honey
50ml water (I used milk)
120g cake flour, sieved
Red bean paste

Whisk the eggs and sugar together till thick and fluffy.
Add in honey and water, mixed well.
Whisk in the flour. Let rest for half an hour.
Use a little oil for the pan. I used the smallest heat on my stove. Pour appropriate amount of batter to pan fried it.
Flip over when you see bubbles starts to form on the surface.

For red bean paste, you can make your own or buy it off the shelf.

Fine Butter Cake

I have taken this off from Florence's blog. Something went wrong when I make it, think due to the extremely hot weather, the butter was too soft. Hence the cake did not rise properly. Nevertheless, it is a very yummy cake. =)