Perfect Carrot Cake

This is one of the longest time to try cake. I have always wanted to try baking a carrot cake. Finally after years, I did it! I love this carrot cake. It is quite unlike the ones sold outside. This is kinda light, soft and moist. The texture is more in-between light and dense. This recipes is taken from Yochana's site again. =) It contributed by Stephanie. Below is the adapted recipe for the carrot cake. Shall not post the cream cheese frosting here since I am not please with it yet.

Ingredient (1)
125g softened butter
1/2cup corn oil or vegetable oil
1cup dark brown sugar
1/2cup golden syrup-maple flavor

Ingredient (2)
2 eggs
pinch of salt
2tsp of ground cinnamon
1tsp vanilla extract

Ingredient (3)
1/2cup rasins
1/2cup chopped walnuts

Ingredient (4)
1/2tsp baking powder
1/2tsp baking soda
1 2/3cup self raising flour

Ingredient (5)
200g grated carrot soak in 1/2 cup milk for 10 mins

1. Line two 8inch tins with paper and grease lightly. Preheat oven to 180 degree.
2. Beat Ingredient (1) together till smooth.
3. Beat in Ingredient (2) together.
4. Gently stir in Ingredient (3).
5. Sift ingredient (4) and fold in gently.
6. Lastly, gently fold in Ingredient (5).
7. Divide the batter between 2 tins, bake for about 35 to 40 mins or until skewer comes out clean. Cool completely before unmoulding.

Brownie Cookies

Found this recipe while I was looking for brownie recipe. Had waited till now then I make them. I'm always very hestitant to make cookies, as Ricky doesn't really like cookies. This is very rich and chocolate very intense, slightly crispy on the outside and soft in the centre. Delicious. Look at them you'll know =)

Makes 36 cookies.

200g butter
60g cocoa powder
1 1/2 cp brown sugar
30g unsweetened chocolate
1 egg and 1 egg yoik
1tsp vanilla extract
1 cup semi-sweet chocolate chips

1. Preheat oven to 175 degree.
2. Melt butter and chocolate together
3. Add in brown sugar and cocoa powder. Let to cool slightly.
4. Add in the egg and yolk, whisk well. Then add in the vanilla.
5. Add the dry ingredients in 4 portion. Use a whisk. After the mixture get thicker, you might want to use a wooden spoon.
6. drop about 1 tablespoon size of mixture on the parchemtn paper.
7. Bake for 8-9mins. The cookie will be dry on the sides and slightly soft in the center.

Buttermilk Vanilla Cupcake

I modify the recipe from my favorite vanilla cupcake recipe. The taste actually turn out to be very different. It is very flavorful in fact. I added in some lemon juice and replace milk with buttermilk. However the texture was different, it is now more dense and crumbly compared to the original. I quite like it, goes well with a cup of tea!

Here's the receipe.

Makes 10 regular size cupcake
110g unsalted butter, softened
140g sugar
2 eggs, room temperature
85g self-raising flour
70g plain flour
1/2 cup buttermilk
1tsp vanilla paste

1. Preheat oven to 175degree.
2. Sieve the 2 flours together.
3. Combined milk and vanilla together.
4. At medium speed, cream butter till smooth. Add in sugar and beat till light and fluffy for about 3 mins.
5. Add in 1 egg at a time. Beating well each time.
6. Add the flour and milk mixture in 3 alterante parts.
7. Fill to about 3/4 full. Bake for 20-25mins.

Orange Chiffon Cake

Recipe taken from Florence, always trusted. My chiffon fever is not over yet. Will be making more variety in time to come.

I had overbaked the cake a little, hence it actually turn out to be quite dry. Original uses a 20cm chiffon tube pan, but I only got 21cm. Hence actually need to reduce the baking time by about 5-10mins and I forget about it. I am not a big fan of orange chiffon, hence in terms of taste wise, I find it so so only. I can't remember if I did take any picture. Will post the pictures if I find them.

115g cake flour
3/4tsp baking powder
(Sift together twice)

5 egg yolks + 30g caster sugar + 1/4tsp salt
60ml corn oil
80ml warm orange juice
1/2tsp vanilla essence
Zest of 1 orange
5 egg whites + 50g caster sugar + 1/2tsp cream of tartar

1. Preheat oven to 175 degree.
2. Use had whisk to whisk egg yolk until creamy in color
3. Add in corn oil, mix well, follow by warm orange juice and vanilla, mix well.
4. Add in the flour mixture into the yolk mixture. Fold in gently. Then add in zest.
5. Beat egg white till frothy, add in cream of tartar. After awhile, add in the sugar gradually.
6. Pour in 1/2 the egg white into flour mixture, mix well.
7. Pour back the mixture into the remaining egg white and fold in gently.
8. Bake for 45 mins in 20cm chiffon tube pan.
9. Invert and cool to remove.