Meringue

Leftover egg whites = Meringue

After baking the country cake, I am left with 3 egg whites still. So just decided to make them into Meringue, a "sugar cookie". It very very easy. The proportion is always the same. 1egg white:50g caster sugar.

I add some coloring, its pink now before baking


After baking, no more pink




Bagful of sweets and loves


Makes 70 mini cases

Ingredient
3 egg whites
150 caster sugar
1/2 tsp of vanilla extract

1. Preheat oven to 140 degree.
2. Put egg whites int clean bowl and whisk till soft peaks.
3. Sprinkle sugar into the egg white in tablespoonful.
4. Continue to whisk till stiff peak. It will look thick and glossy.
5. Put into piping bag and pipe them into the mini cases. You can pipe them directly on baking tray with baking paper.
6. Bake for 45mins, off the oven and leave it in the oven to cool for about an hour.

Buttermilk Country Cake

This recipe is also taken from Aunty Yochana's website. This is very very delicious. Sorry, I didn't have any pictures to show. My oven went hay-wired. The temperature shot up to 200 degree suddenly. =( causing my cake to crack. The texture was dense but very very soft. Nice!

Ingredients
80g egg yolks
160g buttermilk
1tsp vanilla extract
120g butter, room temperature
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Ingredient(A)
200g sifted cake flour
150g sugar
3tsp baking powder
1/8tsp salt

1. Preheat oven at 175 degree. Line and grease a 8" round tin.
2. Combine all Ingredient (A).
3. Add butter and buttermilk into Ingredient (A). Mix at low speed until moistened. Increase speed and beat for another 2min
4. Gradually add in the egg yolk and beat till just combined.
5. Pour batter into the bake pan. Bake for about 50-60 mins.
6. Let cake cool for 10 mins, then unmould to cool completely

Pandan Chiffon Cupcake

Baked this pandan chiffon cupcake quite some time ago. Recipe is taken from Aunty Yochana's site. It was rather simple to make and taste nice too. As it wasn't mention to fill up to how full nor make how many. Hence, I only fill it to 3/4 full and 16 cupcakes. But its was too mini. My father in-law took 8 at a go.





Overbaked => center sinked in


Makes 12.

Ingredients (A)
35g coconut cream
30g water
1tbsp pandan paste
1tbsp cornoil
(Combine everything together)
-----------------------
80g cake flour
1/4tsp baking powder
3 egg yolks
3 egg whites
1/8tsp cream of tartar
75g caster sugar

1. Preheat ovne to 175 degree.
2. Whisk egg whites till frothy, add in cream of tartar. Then gradually add in sugar and continue to whisk to soft peak.
3. Whisk egg yolks slightly and pour into the beating egg whites.
4. Pour in Ingredient (A) in a slow steady stream.
5. Gently fold in the cake flour and baking powder in 3 batches.
6. Spoon the batter till almost full and bake for about 15-20mins.
7. Leave to cool on rack

Lemon Yoghurt Cranberry Chiffon Cake

Recipe taken from All the matters => Rei. Chanced upon this recipe that was posted in Kitchen Capers. This is really good. The cake was soft, moist and light. Love the combination of the flavors. A tinge of yoghurt with flavorful lemon and cranberry. Nice! I will reduced the lemon juice by half that next time, prefer to have a lighter taste. I used cranberry from First Choice, it is too sweet. Will buy those counters type the next time. For the yoghurt, I used Magnolia low fat plain yoghurt, it worked very well. =)

As for my baking time, I was to kiasu, afriad that I will overbaked, hence the timing too short or maybe temperature too low. Will adjust the temperature slightly higher the next time. But at the end of the day, you should know your oven the best.

(A)
4 egg yolks
40g castor sugar
1/4 tsp salt
40g corn oil
120g plain yoghurt (Magnolia low-fat plain yoghurt)
2 tbsp lemon juice ( I will reduce to 1tbsp next time)
80g dried cranberries (used one that is not too sweet)
zest of 1 lemon

(B)
120g Cake flour
1/2 tbsp Baking powder
(Sieve 2 times)

(C)
5 egg whites
50g castor sugar
1/2 tsp Cream of Tartar

Preheat oven to 170 degree. Prepare a 21cm chiffon pan.

1. In a bowl, using hand whisk, whisk yolks and sugar till sugar dissolves.
2. Add oil and salt, whisk lightly and add yoghurt, lemon zest and lemon juice. Stir well with a rubber spatula.
3. Fold in sifted flour, cranberries and mix well. (Coat the cranberries with flour first)
4. 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.
5. Fold in gently 1/3 of the whites into the yolk mixture using a rubber spatula till well mixed. Add in another 1/2 of the whites in the yolk mixture, fold well.
6. Pour the mixture to the remaining egg whites and fold in gently till incorporated.
7. Pour the batter into a 21cm chiffon tube pan. Level the batter. Bang the pan on the table to get rid of bubbles.
8. Oil a piece of aluminium foil and cover the pan loosely. Bake at 170 degree for 15mins.
9. Turn down the temperature to 160 degree and bake for 10mins.
10. Reduced temperatire to 150 degree, remove the foil and bake for another 10-15mins, till cooked.
11. Remove from the oven and invert the pan. Remove the cake from pan when it's completely cooled.

Blueberry Buttermilk Cupcake

Yes, I had leftover of buttermilk. So found this delicious recipe from Nosh With Me. Her original was strawberry buttermilk cake. I baked them into cupcakes instead. But I think I was too generous with the blueberries, throw in the whole packet. Hence can't really taste the cake.





Makes 10.

1cup plain flour
1/2tsp baking powder
1/2tsp baking soda
1/4tsp salt
60g unsalted butter, softened
120g plus additional sugar for sprinkling
1/2tsp vanilla extract
1 large egg
1/2cup buttermilk
1/2-2/3 pack of blueberry (corrected amt)

1. Preheata oven to 190 degree.
2. Combine flour, salt, baking powder and soda together. Sieve.
3. Beat butter and sugar together till pale and fluffy. Add in vanilla
4. Add in the egg and beat well
5. Add in flour and buttermilk in 3 separate alternate sequence
6. Spoon batter till about 2/3 full and sprinkle some sugar on top.
7. Bake fpr about 15-20 minutes.

Sour Cream Chocolate Muffins

I still had leftover sour cream from making the peach pastry. And Florence posted this recipe just in time for me to use up the sour cream. The muffins is indeed soft, moist and fluffy. Will love to enhance the chocolate taste more the next time.



Makes 10. (I followed the recipe exactly)

Ingredient A
120g plain flour
15g cocoa powder
1/2tsp baking soda
(Sieve the above 3 ingredients together 2 times)
1/4tsp salt
35g sugar
60g semi-chocolate chips

Ingredient B
75ml sour cream
45ml milk
1 egg
55g melted butter
50g brown sugar

1. Preheat oven to 190 degree.
2. Mixed ingredient A together
3. Whisk ingredient B together till combined
4. Pour B into A, using hand whisk, mix till combined. Do not overmixed, as the muffins will be dry.
5. Fill the batter till abot 2/3 full. Bake for 25mins or till skewer comes out clean.

Peach Pastry Cake

I had this recipe for a very long time, been wanting to bake it but somehow just procrastinated. It very nice and easy to make. Good for gatherings. I brought this for my cg bbq. =) You can add variety to it by adding any fruits you like. Original recipe from from Imperial Kitchen. =)



210g cake flour
170g caster sugar
100g butter
50g sour cream
1tsp baking powder
1tsp vanilla
1tsp orange peel
3 eggs
Fruits of your choice

1. Preheat oven 180 degree.
2. Beat butter, sugar and sour cream togther
3. Add in the eggs, one at a time
4. Add in vanilla and orange peel
5. Sieve the flour and baking powder together and fold in until everything is combined
6. Grease a 7" x 11" square baking pan
7. Pour the batter in and level it
8. Place the fruits on top, DO NOT press in.
9. Bake for about 50-60mins. Let cool on rack.