Gula Melaka Milo Moist Butter Cake

Gula Melaka Milo Butter Cake.jpg

Gula Melaka Millo Butter Cake 1

Ingredients
Yolk Mixture
230 g unsalted butter
80 g castor sugar
1 tsp vanilla essence

6 egg yolks

180 g Self Raising Flour
1/4 tsp Double Acting Baking powder
1 tbsp milo powder
1/2 tsp salt
(sieve flour, milo powder, salt and baking powder together 2 x)

70 ml fresh milk
21/2 tbsp gula melaka
(Heat fresh milk till hot and add in gula melaka, stir till melt completely and sieve  it)

Meringue
6 egg whites
70 g castor sugar

Method
1) Whisk butter and sugar till light and fluffy, add egg yolk one at a time and beat it in before adding the next.
2) Add in vanilla essence and fold in flour mixture and milk mixture in following sequence : flour >milk>flour>milk>flour till finish. Fold till just incorporated.
3) In a clean mixing bowl, whisk egg whites till foamy m add in sugar gradually and whisk till stiff peaks form.
4) Transfer 1/3 of the meringue into yolk mixture. Beat it in. Gently fold in the remaining meringue in 2 batches until mix with spatula till incorporated.
5) Pour mixture into a lined and greased 8x 8″ cake pan. Bake at 170 C for 45 minutes.
Cake is done (when skewer insert in the cake comes up clean, it is done), let cake rest for 5 minutes in the pan before transferring onto a wire rack to cool completely.

Black Current Mousse Jelly Cake

Black Current Mousse Jelly Cake.jpg

Black Current Mousse Jelly Cake 1.jpg

Ingredients for Cake
A)
2 large eggs
60 g castor sugar
60 g plain flour
10 g corn flour
1/2 tsp baking powder
1/2 tsp ovalette/emulsifier

B)
50 ml corn oil

Method
1) Combine Ingredients A in a mixer and beat on high speed for 5 minutes till thick and creamy. Fold in Ingredient B and combine till well mixed. Pour batter into a greaseproof paper lined 8 inch round cake pan. Bake in pre heated oven at 180 C for 15-20 minutes. Cool cake on a wire rack.

Ingredients for middle layer A
2 tsps agar agar powder
40 g castor sugar
100 ml water
125 ml fresh milk
2 egg yolks
3 tbsp black current (canned)

Ingredients for middle layer B
100 ml heavy whipping cream
1 tbsp icing sugar/castor sugar
(whisked till stiff)

Method
1) Combine egg yolks and milk together. Strain through a siever into a pot.
2) Add in agar agar powder, sugar and water and keep on stirring till its comes to a boil. Remove from heat immediately. Add in black current, mix well and soak the pot in cool water to cool down before adding the whisked whipping cream.
3) Place the cooled cake on and 8 inch round ring with a cake board. Pour on (2). Leave it to set.

Ingredients for top layer
300 ml black current syrup (canned)
40 g castor sugar
11/2 tsp agar agar powder

Method
1) Combine ingredients for top layer in a pot. Bring to a boil, stirring at all times. Cool boiled solution before pouring onto mousse layer of no. (3). Chilled well.

Baked Oreo Cheese Cake

Baked Oreo Cheesecake

Baked Oreo Cheesecake 1.jpg
Ingredients
Base Layer
150 g Oreo biscuit – crushed roughly
15 g castor sugar
75 g butter – soften at room temperature

Fillings
400 g cream cheese
130 castor sugar
50 g whipping cream
2 eggs
100 g Oreo biscuit – crushed roughly
1/2 tsp vanilla essence

Method
1) Lined a 7 inch round baking pan and greased with butter.
2) In a mixing bowl, mixed all ingredients for base evenly. Pour to line pan and smooth out evenly. Put in the fridge.
3) In a clean mixing bowl, whipped cream cheese and sugar till light and fluffy, add in egg one at a time and beat it in. Lastly add in whipping cream and crushed Oreo Biscuit and fold in evenly.
4) Remove the baking pan from the fridge and pour in the cream cheese mixture  and use a plastic spatula to spread evenly. Baked in pre heated oven 150 C for about 1 hour 30 minutes.
5) Remove from oven to baking rack to cool completely and refrigerate overnight.

Honey Oreo Chiffon Cake

Honey Oreo Chiffon Cake.jpg

Oreo Chiffon Cake.jpg

Oreo Chiffon Cake 1.jpg
Ingredients
Yolk Mixture
6 egg yolks
30 g castor sugar
90 ml corn oil
110 ml fresh milk
2 tbsp Huiji Honey
1 tsp vanilla essence
1 tsp baking powder
1/2 tsp salt
155 g Cake flour
(Sieve flour, salt and baking powder 2 times)

Meringue
6 egg whites
70 g castor sugar
3/4 tsp cream of tartar

5-6 pieces of oreo biscuit  (remove cream) and crushed into pieces (not too fine)
7-8 whole cookies with peanut cream
23 cm tube pan

Method
1) In a large mixing bowl, stir well egg yolk, vanilla essence, sugar, honey with a hand whisk . Add in milk and corn oil, stir well again to combine. Add in flour mixture and stir to well mixed.
2) In a clean mixing bowl, whisk egg whites and cream of tartar till frothy with an electric hand mixer, gradually add in sugar and whisk till stiff peaks form.
3) Add 1/3 of the meringue into yolk mixture, fold well with a rubber spatula. Then fold in the rest of the meringue  till well combined till no white streaks remain. Lastly add in crushed cookies and gently fold the mixture well again.
4) Place peanut oreo cookies at the bottom of a 23 cm tube pan and gently pour the batter onto it. Bake at 170 C  pre heated oven for about 40 minutes.
5) Invert the cake pan immediately on a cooling rack to cool completely before remove it from the pan.

Mixed Berries Yogurt Smootie Chiffon Cake

Mixed Berries Yogurt Smootie Chiffon Cake.jpg

Ingredients
Yolk Mixture
5 egg yolks
120 g cake flour – sifted
40 g castor sugar
80 ml corn oil
90 ml mixed berries yogurt smootie (MBYS)
2 tbsp fresh strawberry bits
Pinch of salt

Meringue
6 egg whites
1/4 tsp cream of tartar
90 g castor sugar

Method
1) In a mixing bowl, beat egg yolk and castor sugar till light and creamy, add in oil and salt, continue to beat till incorporate well. Add in strawberry bits and  MBYS alternate with flour – flour >mbys>flour>mbys>flour till finish. Mix well till just combine.
2) In a clean mixing bowl, whisk egg white until foamy, add cream of tartar and continue whisking. Gradually add sugar, whisking all the time till egg whites form a stiff peak.
3) Fold 1/3 of the meringue to yolk mixture, beat it in. Gently fold the remaining meringue in 2 batches until no white streaks remain.
4) Transfer the cake mixture into an ungreased tube pan and bake at 165-170 C for about 40-45 minutes. Place a sheet of aluminium foil on top if it browns too fast.
5) Once baked, invert the pan and place it on a wire cooling rack to cool completely.

Golden Swiss Roll Strawberry Jelly Cake

Strawberry Jelly Cake.jpg

Strawberry Jelly Cake 1.jpg

Strawberry Jelly Cake 2
Strawberry Jelly Cake 3

Ingredients for the cake
100 g cake flour
5 eggs
50 ml iced water
75 ml melted butter
1 tbsp ovalette/emulsifier
1/2 tsp vanilla essence
100 g castor sugar

Method
1) Apart from butter, combine all ingredients into a mixer and beat on high speed for 5 minutes until thick and creamy.
2) Fold in butter and mix well. Pour batter into a greaseproof paper lined 12 inches square cake pan. Bake in preheated oven 180 C for 15-20 minutes until golden. Remove and unmould cake, cool on a wire rack.
3) When cake has cooled, slice into 6-8 pieces of equal size. Spread a layer of vanilla cream on each piece. Line each piece of cake vertically, then bind tightly into a circle. Set aside. (Alternately use a vanilla swiss roll and roll into circle).

For Vanilla Cream
1/2 cup if fresh cream for whipping
2 tbsp icing sugar
(In a mixing bowl, beat whipping cream and icing sugar till hard peak form. Set aside.

Ingredients for Jelly A
2 packets Jelly powder
100 g castor sugar
150 ml concentrated coconut milk
250 ml fresh milk
800 ml water

Ingredients for Jelly B
3 eggs whites.
60 g castor sugar
1 tbsp strawberry essence

Method
1) Combine ingredients A together. Stir as you cook till well dissolved.
2) Whisk egg whites and sugar till stiff. Ladle in No.(1) a little at a time and fold well. Add in strawberry essence, divide into 2 equal portions.
3) Pour one portion into a 8 inch round cake tin. Leave aside to set (to hasten the first setting, sit the pan on a bed of iced water).
4) Arrange the  bind round shaped pieces of cake on set jelly. Gently, pour the remaining of No.(2) over the cake. Keep chilled in fridge.

 

Hazelnut/Cashew Nut Moist Butter Cake

Hazelnut Moist Butter Cake 1.jpg

Hazelnut Moist Butter Cake.jpg

Hazelnut Moist Butter Cake 2.jpg

Ingredients
230 g SCS unsalted butter
80 g castor sugar
60 g brown sugar
5 egg yolk
1 tsp vanilla essence

200 g self raising flour
1/2 tsp baking powder
1/2 tsp salt
(sieve together for 2 x)
60 g hazel/cashew nut powder (mix with the flour mixture)

1 tbsp coco powder (mix with 1 tbsp hot water)
80 ml fresh milk

Meringue
5 egg white
60 g castor sugar

Method
1) Pre heat oven 170 C and line the baking pan (8 x 8″) with parchment paper.
2) Cream butter, sugar and brown sugar till light and fluffy, add in egg yolk and beat it till well combined after each addition.
3) Fold in flour mixture, milk alternately (flour >milk>flour>milk>flour) until well combined with a spatula.
4) In a mixing bowl, whisk egg white till foamy and add in sugar gradually till stiff peaks forms. Transfer 1/3 of the meringue to egg yolk mixture. Gently fold the remaining meringue to yolk mixture and mix till no white streaks remain.
5) Pour 1/3 of the batter to a small bowl and add in the coco mixture, gently mix till well combined.
6) Pour the white batter to the lined cake pan and gently spoon the coco batter on top (create your desire pattern). Bake at pre heated oven for 40-45 minutes or until a skewer comes out clean when inserted.
7) Once baked, cool the cake for 10 minutes before transferring to cooling rack to cool completely.

Pandan Gula Melaka Coconut Cream Butter Cake

Pandan Coconut Butter Cake.jpg

Pandan Coconut Butter Cake 1.jpg

Pandan Butter Cake.jpg

Ingredients
Egg Yolk Mixture
250 g unsalted butter
120 g castor sugar
4 large egg yolk
1 tsp vanilla essence
200 g Prima Top Flour
1 tsp double action baking powder
A pinch of salt

2 tbsp shredded gula melaka (boiled with 1 tbsp water over low heat till melted totally and sieve it)
– cool it down totally and mix to coconut cream & pandan paste (stir to mix evenly)

60 ml Coconut cream/milk
1/2 tsp Pandan Paste

Meringue
4 large egg whites
50 g castor sugar

Method
1) In a mixing bowl, cream butter and sugar till light and fluffy, add in vanilla essence and mix well. Add the egg yolk one at a time and beat it in.
2) Sieve in flour mixture (salt and baking powder) and coconut cream mixture (gula melaka & pandan paste) in the following sequence : flour>coconut cream>flour>coconut cream, mix with spatula till well combined. Set aside.
3) In a clean mixing bowl, whisk egg white till foamy, gradually add in the sugar and whisk till stiff peak forms. Transfer 1/3 of the meringue to egg yolk mixture and mix till well combined before adding the next 1/3 portion, fold in just incorporated and then adding the balance 1/3 portion and fold until no white streaks remain.
4) Pour the mixture into 8″ round cake pan with the base lined with greased parchment paper. Smooth the top and bake at 170 C for 40-45 minutes or till the cake is cook through (skewer came out clean when inserted).
5) Once baked, remove the cake from oven and allow to cool for 10-15 minutes before transferring it to wire rack to cool completely.

Carrot Pistachio Pound Cake

Carrot Pistachio Pound Cake.jpg
Carrot Pistachio Pound Cake 1.jpg

Ingredients
Egg Yolk mixture
125 g butter
40 g castor sugar
90 g brown sugar
2 large egg yolk
120 ml fresh milk/whipping cream
1 tsp vanilla essence
180 g Self Raising Flour
1/2 tsp salt
1/2 tsp baking powder
(Sieve flour, salt and baking powder together 2 times)
1/2 cup shredded carrot
A handful of pistachio nuts – chopped roughly

Meringue
2 large egg whites
50 g castor sugar

Method
1) Pre heat oven to 180 C and grease loaf tin (9 x 4 inch) with butter, lined with baking paper.
2) Add 2 tbsp of self raising flour to pistachio nuts, mix well.
3) In a mixing bowl, cream butter with brown sugar and castor sugar till light and fluffy. Add in vanilla essence, mix well and add in egg yolk one at a time and mix to well combined. Add in flour mixture alternate milk : flour >milk>flour>milk . Mix well.
4) Add in carrot  and pistachio nuts, stir to mix well. Set aside.
5) In a clean mixing bowl, cream egg white till foamy, add in sugar gradually and beat till stiff peak forms. Add 1/2 of the meringue to egg yolk mixture, gently fold in with spatula. Then pour the yolk mixture to the remaining meringue and fold in gently.
6) Pour mixture to line loaf tin and bake for 60 minutes or till cake is cooked through. (skewer comes out clean).
7) Remove the cake from oven  and rest for 10 minutes before transferring to cooling rack to cool completely.

Milo Oatmeal Butter Cake

Milo Oatmeal Butter Cake 1.jpg
milo-oatmeal-butter-cake

Ingredients
Egg Yolk Mixture
5 egg yolks
200 g unsalted butter
100 g castor sugar
1 tsp vanilla essence

1 tsp Double Action Baking Powder (0r 11/2 tsp baking powder)
170 g cake flour
1/2 tsp salt
11/2 tbsp Milo Powder
(sieve flour, milo, salt and baking powder twice, set aside)

Oatmeal mixture
100 ml fresh milk
3 tbsp Kelloggs Instant Oatmeal
(Bring milk to a boil, add in oatmeal and stir oatmeal soften, set aside)

Meringue
5 egg whites
70 g castor sugar

Method
1)  Pre heat oven to 165 C.
2) In a mixing bowl, whisk butter and sugar till light and creamy. Scrape the side occasionally. Add in egg yolk one at a time and beat it in before adding the next. Beat in the vanilla essence.
3) Add in the 1/2 of the oatmeal mixture, followed by 1/2 of the flour mixture, mix well. Add in the remaining flour mixture and oatmeal mixture, fold until incorporated, scrape the bowl and give a final mix. Set aside.
4) In a clean mixing bowl, whisk egg white till foamy, slowly and gradually add in sugar , whisk till stiff peak forms. Transfer 1/3 of the meringue to egg yolk mixture, beat this in. Gently fold the remaining meringue in 2 batches until all the egg whites has been incorporated.
5) Pour into greased and lined 8″ round pan and bake in pre heated oven  for 40-45 minutes or when cake is cooked through skewer insert comes out clean).
6) Cool cake in pan for 5 – 8 minutes before transferring it onto a cooling rack to cool immediately.