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
------------------------------
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.

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.

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. =)

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.

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






Topping
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
cherries

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

Topping:
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.

Muffins:
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.

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.



Ingredients
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. =)

White chocolate and chocolate chip caramel mudcake

I adapted this receipe from Women Weekly magazine. This is so simple to make and yummy too. Texture is dense but yet soft and nice. Try it out.



Makes 10 regular size cupcakes.

Ingredients
90g white chocolate
90g salted butter
110g brown sugar
125ml milk
2tbsp golden syrup
1 egg
110g plain flour
35g self-raising flour
2tbsp of chocolate chips
icing sugar for dusting

1. Preheat oven to 140 degree.
2. Grease the muffin pan. ( I used silicon muffins pan, no need to grease)
3. Combine white chocolate, butter, sugar, milk and golden syrup together. Put it over a water bath to melt all the ingredients. Leave aside to cool.
4. Sieve both flours together.
5. Once the liquid mixture is cooled, whisk in egg and flour till combined well.
6. Stir in chocolate chips.
7. Bake for 25 minutes.
8. Dust with icing sugar before serving. =)

Ricky's favourite Vanilla cupcakes

This is Ricky's favourite. Been a long time since I bake it. This time I bake it for my cg botanical gardens outing. Replace some white sugar with brown sugar.





And not to forget my pretty darling at botanical gardens that day. Look! So pretty, hee. Despite the hot weather, it was so much fun. Great for photo taking! =)

Chocolate Swirls Cheese Cupcakes

I had this recipe for a very long time, till I can't remember when was it. It was a Sat morning and I just feel like baking something. Looking through my list of recipes I found this. As I had bought quite a few packs of cream cheese, so its a good chance to use them up.

Taste is rather rich and taste really nice with the addition of the chocolate on top. Not too sweet..

Adapted from Table Bread

2 x 8oz packages kraft cream cheese (room temperature)
2/3 cup sugar
2tbsp cornstarch
1tbsp pure vanilla extract
3 small eggs (room temperature)
1/2 cup sour cream
1 1/2tbsp unsweetened cocoa powder

Preheat the oven to 175degree. Makes 12 standard size muffins

1. Put one package of the cream cheese, 1/3 cup of the sugar, and the cornstarch in a large bowl. Beat with an electric mixer on low until creamy, about 3 minutes, scraping down the bowl a few times. 2. Blend in the remaining package of cream cheese.
3. Increase the mixer speed to medium and beat in the remaining 1/3 cup sugar, then the vanilla.
4. Blend in the eggs, one at a time, beating well after each addition
5. Beat in the sour cream just until it's completely blended. Be careful not to over mix!
6. Scoop the batter in the cupcake liners and leaving about 3/4 cup of batter.
7. Mix in the cocoa powder into the remaining 3/4 cup batter and mix well.
8. Drop a heaping teaspoon of chocolate batter in the center of each, pushing it down slightly. Using a small knife, cut through the batter just until dark swirls appear.

Place the muffin tin in a large shallow pan and add hot water until it comes about 1 inch up the sides of the tin. Bake the cakes until set and slightly puffy, about 45 minutes.

Remove the cakes from the water bath, transfer the tin to a wore rack, and let cool for 2 hours. Cover the cakes with plastic wrap (do not remove from the tin) and put in the freezer until cold, at least 1 hour.

To remove the cakes, lift them out with your hands and peel off the liners. Place the cakes, top side up, on a serving platter or individual desserts plates. Top with the chocolate curls if you wish and refrigerate. Serve drizzled with the hot fudge sauce, if you wish. If there are any cakes left, cover with plastic wrap and store in the refrigerator or wrap and freeze for up to 1 month.

Banana (Cup)cakes

This is a recipe from Cake Journal. It had the details for the cake version. This is more different from the ones that I had baked before. This is more dense but yet still moist and soft. I had added in some chocolate rice as I specially baked this for the YL mothers' gathering at Children botanic garden (Jacob Ballas Children's Garden)outing.

The outing was really fun. It's amazing at the children that we have in our zone. The kids totally enjoyed themselves. Le Xuan is still too young, probably have to wait for at least 1 year before she can play over there. The enviroment is very condusive and with various facilities available.

I had baked this after my friday night class, hence was too tired to take any pictures for this.

125g butter
140g sugar
2 eggs
3 medium size bananas (180g) (mashed)
1tsp baking soda
2tbsp hot water
1tsp baking powder
225g plain flour
Chocolate rice

Preheat oven till 175 degree. Makes 12 standard size cupcakes.

1. Cream butter and sugar till light and fluffy.
2. Add in 1 egg at a time and beat till just blended.
3. Mixed in the mashed banana.
4. Add in the water mixture.
5. Sift the flour and baking powder together. Fold them in the butter mixture.
6. Stir in the desired amount of chocolate rice.
7. Scoop batter into the cupcake liners till about 2/3 full (60g of batter). Bake for 18-20 minutes.

My loves - Atalie

ill been baking here and there but didn't really have the chance to post up the recipes. Will do it in the next few post.

Mothers' Day is coming. Being a mother myself since end last year, I finally realise how great sacrifice and love that every mother had for her child is. It was really challenging. Everyday you will learn new things, it's an adventure. I have come to understand that with just the head knowledge it is not enough but the experience that really counts. And again by God's grace, I came out of the challenges strong. I know more is to come but I'm prepared.

All things is possible with God. I have a lot of people asking me, telling me, how do you cope with so many things. Working full-time, studying 3-4 days after work every week and having to take care of a baby now. I have really learn alot, learning how to even abased and abound even more, depending on God, seeking Him, trusting Him. God's timing is always PERFECT! I've always believe that I can do it, it's tough but it will be all worthwhile for the glory of God. The thing that keep me on was really to be a living example to all those around me. :)

Le Xuan is now 4 months and 1 week old. She has mastered the skills of flipping over like 2 weeks back. It's such a joy to be able to see how every little progress she makes. I just felt very bless to be able to go through with her the growing up journey. And last Sunday, I started feeding her cereal and she enjoys it very much. (Guess next time she will be a 小贪吃) I really enjoy every bit of motherhood.

Shall stop here, do something nice for your mothers this week ya.

Super brownies

Nice brownie from Rusti (My cooking escapades). She generously emailed me her recipe quickly after requesting it from her. It is cakey and fudgy at the same time. Super overdose of chocolate for chocolate craves.

Will post the recipe later..