Pandan Layer Cake
Smooth creamy pandan pudding custard that are sandwich with soft spongy cake. A perfect after dinner dessert or anytime of the day. This cake is best serve
chilled.
Ingredients:
(A) Sponge cake
5 Eggs, separated
180 grams Caster sugar
150 grams Cake flour
1 tsp. Baking powder
1/2 tsp. Vanilla essence
1 tsp. Pandan paste
A pinch of salt
(B) Filing
300 ml Water
400 ml Coconut milk
1 tsp. Pandan paste
70 grams Sugar
100 grams Hoen kwe flour (Mung bean flour)
How to do it?
Preheat oven to 170 degrees Celsius.
Prepare a 9 inch spring-form cake tin. Lightly grease and line with non-stick parchment paper.
Sift together the plain flour and baking powder. Mix well with a whisk and set aside.
In a clean metal bowl, beat the egg whites with a pinch of salt until frothy. Slowly add in 3 tbsp. of sugar from (A) until stiff. Do not over beat. Set aside.
Beat the egg yolks and the remaining sugar and the flavouring until thick and light. Slowly fold the egg whites in the egg yolks mixture. Be gentle as not to
knock out the air from the egg whites. Lightly fold in the flour. Pour the batter into the prepared cake tin. Swirl the pan gently to make sure the cake batter are evenly distributed in the pan.
Bake for 35 minutes or until the cake is firm to the touch and the skewer comes out clean when inserted. Remove the sponge cake and put on a wire rack to cool completely. Once cooled, remove the lining paper and slice the cake into three layers.
To make the filing, combine all the ingredients (B) in a saucepan. Stir and cook on a gentle low heat, stirring continuously to prevent the lumps forming. Once it is thicken, remove from the heat. Do not over cook it.
Place the first layer of the sponge cake into the cake tin. Pour a layer of filing and spread evenly. Continue with the next layer. Spread the final layer of filing on the top of the cake and leave to set completely in the fridge.
Enjoy :)
chilled.
Ingredients:
(A) Sponge cake
5 Eggs, separated
180 grams Caster sugar
150 grams Cake flour
1 tsp. Baking powder
1/2 tsp. Vanilla essence
1 tsp. Pandan paste
A pinch of salt
(B) Filing
300 ml Water
400 ml Coconut milk
1 tsp. Pandan paste
70 grams Sugar
100 grams Hoen kwe flour (Mung bean flour)
How to do it?
Preheat oven to 170 degrees Celsius.
Prepare a 9 inch spring-form cake tin. Lightly grease and line with non-stick parchment paper.
Sift together the plain flour and baking powder. Mix well with a whisk and set aside.
In a clean metal bowl, beat the egg whites with a pinch of salt until frothy. Slowly add in 3 tbsp. of sugar from (A) until stiff. Do not over beat. Set aside.
Beat the egg yolks and the remaining sugar and the flavouring until thick and light. Slowly fold the egg whites in the egg yolks mixture. Be gentle as not to
knock out the air from the egg whites. Lightly fold in the flour. Pour the batter into the prepared cake tin. Swirl the pan gently to make sure the cake batter are evenly distributed in the pan.
Bake for 35 minutes or until the cake is firm to the touch and the skewer comes out clean when inserted. Remove the sponge cake and put on a wire rack to cool completely. Once cooled, remove the lining paper and slice the cake into three layers.
To make the filing, combine all the ingredients (B) in a saucepan. Stir and cook on a gentle low heat, stirring continuously to prevent the lumps forming. Once it is thicken, remove from the heat. Do not over cook it.
Place the first layer of the sponge cake into the cake tin. Pour a layer of filing and spread evenly. Continue with the next layer. Spread the final layer of filing on the top of the cake and leave to set completely in the fridge.
Enjoy :)
Mini Apple Carrot Walnut Cake
This mini cake is packed with flavours. It is easy to do and delicious to eat. Perfect for afternoon tea snack.
Ingredients:
2 no. Large eggs
175 grams Plain flour
70 grams Soft brown sugar
65 grams White caster sugar
1 tsp. Ground cinnamon
1 tsp. Ground nutmeg
1/4 tsp. Salt
1 tsp. Baking soda
1 tsp. Vanilla extract / essence
2/3 cup Corn oil
1 1/3 cups Grated carrot ( approx. 2 medium carrots )
2/3 cups Grated apple ( approx. 1 medium apple)
1/2 cups Chopped walnuts
1/4 cups Chopped dried cranberries
1/4 cups Raisins
How to do it?
Pre-heat oven to 180 degrees Celsius. Grease and line the bottom of the mini cake mould or muffin tin.
Sift together the flour, cinnamon, nutmeg, salt and baking soda in a mixing bowl and make a well in the centre. Set aside.
In a separate mixing bowl, whisk together eggs, sugar and vanilla essence until the sugar dissolved. Pour in the corn oil in a steady stream while you continue to whisk until the mixture is well combine and thicken.
Pour the wet mixture into the dry ingredients and mix well to combine. Add in the grated carrot, apple, cranberries, half the chopped walnuts and half the raisins.
Divide evenly into the mini cake mould then sprinkle over the other half walnuts and raisins. Bake for 20 - 25 minutes until the toothpicks comes out clean when inserted.
Enjoy :)
Ingredients:
2 no. Large eggs
175 grams Plain flour
70 grams Soft brown sugar
65 grams White caster sugar
1 tsp. Ground cinnamon
1 tsp. Ground nutmeg
1/4 tsp. Salt
1 tsp. Baking soda
1 tsp. Vanilla extract / essence
2/3 cup Corn oil
1 1/3 cups Grated carrot ( approx. 2 medium carrots )
2/3 cups Grated apple ( approx. 1 medium apple)
1/2 cups Chopped walnuts
1/4 cups Chopped dried cranberries
1/4 cups Raisins
How to do it?
Pre-heat oven to 180 degrees Celsius. Grease and line the bottom of the mini cake mould or muffin tin.
Sift together the flour, cinnamon, nutmeg, salt and baking soda in a mixing bowl and make a well in the centre. Set aside.
In a separate mixing bowl, whisk together eggs, sugar and vanilla essence until the sugar dissolved. Pour in the corn oil in a steady stream while you continue to whisk until the mixture is well combine and thicken.
Pour the wet mixture into the dry ingredients and mix well to combine. Add in the grated carrot, apple, cranberries, half the chopped walnuts and half the raisins.
Divide evenly into the mini cake mould then sprinkle over the other half walnuts and raisins. Bake for 20 - 25 minutes until the toothpicks comes out clean when inserted.
Enjoy :)
Lemon Meringue Pie
This is a lovely sharp lemony custard filing pie in a short-crust pastry top with soft pillowy meringue. It took me three attempts to perfect this recipes. Now it has become my favourite. You should try it. It may took a little practise but trust me you will gonna love it. I usually make the filing one day ahead.
Ingredients:
Short-crust pastry
1 1/2 cups Plain flour
3 tsp. Icing sugar
140 grams Cold unsalted butter, diced
1 Egg yolk
2 tbsp. Cold water
Lemon Custard Filing
1/2 cup Corn flour
1 cup Castor sugar
1/2 cup Lemon juice
1 1/4 cup Water
1 tbsp. Grated lemon zest
3 Egg yolks
60 grams Unsalted butter
Meringue
1/2 cup Castor sugar
4 Egg whites
How to do it?
In a saucepan, add in corn flour, caster sugar, lemon juice and water. Stir constantly over a medium heat until the sugar dissolve and the mixture thickens
up to a glue like consistency. Take it off from heat. Add in unsalted butter, egg yolks and lemon zest, stir quickly until all combine. You should have a nice shiny yellow filling. Set aside allow to cool then transfer into a container, cover and put it inside the fridge to chill overnight.
To make the crust, sift the flour and icing sugar together. Rub in cold butter until the flour comes together. Add in the egg yolks and cold water, 1 tsp. at a time not too much water, until it brings everything to a smooth dough. Wrap the dough with cling wrap and let it rest for 30 minutes in the fridge.
In the meantime, preheat the oven to 180 degrees Celsius. Roll the dough out about 2 inches larger than the pie tin with a rolling pin. Roll the dough onto
the rolling pin then transfer to the pie tin, trim off any excess. Prick some hole with a fork on the pastry dough then cover with a piece of baking paper and
weigh it down with some uncooked rice or beans and bake in the oven for 10 minutes.
After 10 minutes, take the baking paper and the weigh off then put it in the oven for another 10 minutes until the crust is golden brown and start to pull away from the pie tin. Take it out from the oven and let it cool completely.
Once the crust is cool completely, prepare the meringue by beating the egg whites until frothy then gradually add sugar and beat it until stiff peaks formed.
Pour the chilled lemon custard on top of the crust, level it with a rubber spatula. Spoon over the meringue and bake in the preheated oven at 180 degrees Celsius for 6 - 8 minutes until the meringue brown.
Enjoy.
Notes:
Never over-bake in the final steps as the filling will be watery which will makes your pie soggy.
Ingredients:
Short-crust pastry
1 1/2 cups Plain flour
3 tsp. Icing sugar
140 grams Cold unsalted butter, diced
1 Egg yolk
2 tbsp. Cold water
Lemon Custard Filing
1/2 cup Corn flour
1 cup Castor sugar
1/2 cup Lemon juice
1 1/4 cup Water
1 tbsp. Grated lemon zest
3 Egg yolks
60 grams Unsalted butter
Meringue
1/2 cup Castor sugar
4 Egg whites
How to do it?
In a saucepan, add in corn flour, caster sugar, lemon juice and water. Stir constantly over a medium heat until the sugar dissolve and the mixture thickens
up to a glue like consistency. Take it off from heat. Add in unsalted butter, egg yolks and lemon zest, stir quickly until all combine. You should have a nice shiny yellow filling. Set aside allow to cool then transfer into a container, cover and put it inside the fridge to chill overnight.
To make the crust, sift the flour and icing sugar together. Rub in cold butter until the flour comes together. Add in the egg yolks and cold water, 1 tsp. at a time not too much water, until it brings everything to a smooth dough. Wrap the dough with cling wrap and let it rest for 30 minutes in the fridge.
In the meantime, preheat the oven to 180 degrees Celsius. Roll the dough out about 2 inches larger than the pie tin with a rolling pin. Roll the dough onto
the rolling pin then transfer to the pie tin, trim off any excess. Prick some hole with a fork on the pastry dough then cover with a piece of baking paper and
weigh it down with some uncooked rice or beans and bake in the oven for 10 minutes.
After 10 minutes, take the baking paper and the weigh off then put it in the oven for another 10 minutes until the crust is golden brown and start to pull away from the pie tin. Take it out from the oven and let it cool completely.
Once the crust is cool completely, prepare the meringue by beating the egg whites until frothy then gradually add sugar and beat it until stiff peaks formed.
Pour the chilled lemon custard on top of the crust, level it with a rubber spatula. Spoon over the meringue and bake in the preheated oven at 180 degrees Celsius for 6 - 8 minutes until the meringue brown.
Enjoy.
Notes:
Never over-bake in the final steps as the filling will be watery which will makes your pie soggy.
Banana Walnut Raisins Cake
Banana cake is my all time favourite. The soft, moist and packed with flavour cake with nutty texture is simple irresistible. This is a really moist cake and very good with a cup of tea or coffee in the afternoon.Serve with some fresh whipped cream or vanilla ice cream, you will be in heaven.
Ingredients:
375 grams Plain flour
350 grams Castor sugar
1 tsp Baking soda
1 tsp Ground cinnamon
1 tsp Salt
300 grams Mashed banana
1 cup Vegetable oil (I use corn oil)
1 1/2 tsp Vanilla extract
3 Large eggs
1 cup Raisins
1/2 cup Walnut chopped
1/2 cup Milk
How to do it?
Preheat oven to 175 degrees C.
In a large mixing bowl, sift together flour, baking soda, cinnamon and salt. Add in sugar and mix well with a whisk.
Make a well in the centre of flour mixture. To the flour, add in oil, eggs,vanilla, milk and mashed banana. Mix to incorporate everything together. Fold in the raisins and walnut.
Pour the batter into a 10" tube pan. Bake in the oven for roughly 1 1/2 hour or until it is done. Cool on the rack before remove from the pan.
Ingredients:
375 grams Plain flour
350 grams Castor sugar
1 tsp Baking soda
1 tsp Ground cinnamon
1 tsp Salt
300 grams Mashed banana
1 cup Vegetable oil (I use corn oil)
1 1/2 tsp Vanilla extract
3 Large eggs
1 cup Raisins
1/2 cup Walnut chopped
1/2 cup Milk
How to do it?
Preheat oven to 175 degrees C.
In a large mixing bowl, sift together flour, baking soda, cinnamon and salt. Add in sugar and mix well with a whisk.
Make a well in the centre of flour mixture. To the flour, add in oil, eggs,vanilla, milk and mashed banana. Mix to incorporate everything together. Fold in the raisins and walnut.
Pour the batter into a 10" tube pan. Bake in the oven for roughly 1 1/2 hour or until it is done. Cool on the rack before remove from the pan.
Pressed Butter Cookies
Classic butter cookies. A very versatile cookies that you can literally do all sorts of variety of butter cookies with this recipe. You can make the dough ahead and roll it into log shape and put it into freezer it can last for months, make cut-out cookie when you desire. Also you can add in nuts or chocolate chips on to of the cookies before baking or put some icing on top or even dip it in the chocolate to make chocolate butter cookies. These buttery cookies are perfect for afternoon tea and as a gift on special a occasions.
Ingredients:
227 grams Unsalted butter, softened
135 grams Castor sugar
296 grams Plain flour
1 Large egg
1 tsp Vanilla extract
1/2 tsp Orange zest
1/2 tsp Lemon zest
1/4 tsp Salt
Hundred and thousands for decoration
How to do it?
In a mixing bowl, cream the butter and sugar together until light and fluffy.
Beat in egg, orange zest, lemon zest and vanilla extract.
In another mixing bowl, sift together flour and salt. Gradually, add the flour to the butter mixture and beat well to incorporate. Divide the dough in four and turn it into log shape. Put it in the fridge to chill for 40 minutes. If you are doing ahead, just put it in the freezer at this point.
Preheat the oven to 180 degrees C. Line two baking sheet with some parchment paper.
Take it out from the fridge. Insert the cookie dough into the cookie press and press the cookie on a baking sheet. Spacing about 2 inch between the cookies. Prepare on egg wash by add 1 teaspoon of water to 1 egg white. Brush the top of the cookies and sprinkle over hundred and thousands.
Bake in the oven for 10 - 15 minutes or until the edge of the cookies are golden brown. Let it rest on the baking sheet for about 10 minutes and then transfer the cookies to a wire rack to cool completely.
Store the cookies in the air-tight container. It can last for several weeks.
Ingredients:
227 grams Unsalted butter, softened
135 grams Castor sugar
296 grams Plain flour
1 Large egg
1 tsp Vanilla extract
1/2 tsp Orange zest
1/2 tsp Lemon zest
1/4 tsp Salt
Hundred and thousands for decoration
How to do it?
In a mixing bowl, cream the butter and sugar together until light and fluffy.
Beat in egg, orange zest, lemon zest and vanilla extract.
In another mixing bowl, sift together flour and salt. Gradually, add the flour to the butter mixture and beat well to incorporate. Divide the dough in four and turn it into log shape. Put it in the fridge to chill for 40 minutes. If you are doing ahead, just put it in the freezer at this point.
Preheat the oven to 180 degrees C. Line two baking sheet with some parchment paper.
Take it out from the fridge. Insert the cookie dough into the cookie press and press the cookie on a baking sheet. Spacing about 2 inch between the cookies. Prepare on egg wash by add 1 teaspoon of water to 1 egg white. Brush the top of the cookies and sprinkle over hundred and thousands.
Bake in the oven for 10 - 15 minutes or until the edge of the cookies are golden brown. Let it rest on the baking sheet for about 10 minutes and then transfer the cookies to a wire rack to cool completely.
Store the cookies in the air-tight container. It can last for several weeks.
Fresh Pumpkin Pie
14 Mar is Pi (π) day. Let celebrate with fresh pumpkin pie.
Ingredients:
(A) Crusts
2 2/3 cups All purpose flour
1 tsp Salt
1 cups Cold unsalted butter (200 grams)
1/2 cup Cold water
(B) Filing
2 cups Fresh cooked pumpkin, mashed
1 can Evaporated milk (350 ml)
2 Eggs, lightly beaten
3/4 cup Soft packed brown sugar
1 tsp Ground cinnamon
1 tsp Ground nutmeg
1/2 tsp Ginger
1/2 tsp Salt
How to do it?
Pre-heat oven to 200°C.
In a mixing bowl, mix together flour and salt. Put in the cold butter. With a knife, mix the flour and butter in cutting motion. Add 1 tbsp cold water to mixture at a time continue mix it until the dough is moist enough to hold together.
Transfer the dough onto a floured surface and shape it into a ball. Roll the dough out to 1/2 inch thick. Place the pie tin upside down on the dough. Cut the dough 1 1/2 inch larger than the 9 inch pie tin.
Gently roll the dough around the rolling pin and transfer it right upside on to the pie tin. Unroll, ease dough into the bottom of the pie pan.
In a large bowl, add in mashed pumpkin, evaporated milk, beaten eggs, brown sugar, spices and salt. Combine everything with an electric mixer until combined. Pour into the prepared crust.
Bake for 40 minutes or until the crust is golden brown and the filing is set. To check, simple insert a knife one inch deep and pull out. If the edge is clean then it is
cooked.
Hope you enjoy it :-)
Ingredients:
(A) Crusts
2 2/3 cups All purpose flour
1 tsp Salt
1 cups Cold unsalted butter (200 grams)
1/2 cup Cold water
(B) Filing
2 cups Fresh cooked pumpkin, mashed
1 can Evaporated milk (350 ml)
2 Eggs, lightly beaten
3/4 cup Soft packed brown sugar
1 tsp Ground cinnamon
1 tsp Ground nutmeg
1/2 tsp Ginger
1/2 tsp Salt
How to do it?
Pre-heat oven to 200°C.
In a mixing bowl, mix together flour and salt. Put in the cold butter. With a knife, mix the flour and butter in cutting motion. Add 1 tbsp cold water to mixture at a time continue mix it until the dough is moist enough to hold together.
Transfer the dough onto a floured surface and shape it into a ball. Roll the dough out to 1/2 inch thick. Place the pie tin upside down on the dough. Cut the dough 1 1/2 inch larger than the 9 inch pie tin.
Gently roll the dough around the rolling pin and transfer it right upside on to the pie tin. Unroll, ease dough into the bottom of the pie pan.
In a large bowl, add in mashed pumpkin, evaporated milk, beaten eggs, brown sugar, spices and salt. Combine everything with an electric mixer until combined. Pour into the prepared crust.
Bake for 40 minutes or until the crust is golden brown and the filing is set. To check, simple insert a knife one inch deep and pull out. If the edge is clean then it is
cooked.
Hope you enjoy it :-)
Plum Almond Clafoutis
Clafoutis is a French dessert which traditionally made with black cherries that top with a pudding like batter. Instead of black cherries, I am gonna make this dessert with the excess plums that I have in my fridge. Serve this at the dinner table or weekend get together. Everyone gonna love it especially warm from the oven. Just serve this with some icing sugar, custard, whipping cream or even vanilla ice cream.
Ingredients:
350 grams Plums (halve and pitted)
250 ml Whipping cream
100 ml Milk
1 Vanilla pod
3 Eggs
80 grams Caster sugar
80 grams Ground Almonds
How to do it?
Pre-heat the oven to 180ºC. Lightly grease a shallow baking dish.
In a saucepan, pour in cream and milk. Split the vanilla pod and scrape the seed out. Put the vanilla pod and seed into the cream
mixture. Bring to a simmer over low heat, then remove from the heat and allow to cool slightly.
In a bowl, whisk together the eggs, sugar and ground almonds. Remove the vanilla pod from the cream mixture and stir the cream mixture into the egg mixture until well combined.
Arrange the plums in the baking dish. Pour the batter over the plums and bake for 35 - 40 minutes, or until golden. Serve warm with dusted icing sugar, custard, whipping cream or ice cream if desired.
Notes:
You may substitute the plums with other fruits like peach, cherries, dried prunes and etc.
Ingredients:
350 grams Plums (halve and pitted)
250 ml Whipping cream
100 ml Milk
1 Vanilla pod
3 Eggs
80 grams Caster sugar
80 grams Ground Almonds
How to do it?
Pre-heat the oven to 180ºC. Lightly grease a shallow baking dish.
In a saucepan, pour in cream and milk. Split the vanilla pod and scrape the seed out. Put the vanilla pod and seed into the cream
mixture. Bring to a simmer over low heat, then remove from the heat and allow to cool slightly.
In a bowl, whisk together the eggs, sugar and ground almonds. Remove the vanilla pod from the cream mixture and stir the cream mixture into the egg mixture until well combined.
Arrange the plums in the baking dish. Pour the batter over the plums and bake for 35 - 40 minutes, or until golden. Serve warm with dusted icing sugar, custard, whipping cream or ice cream if desired.
Notes:
You may substitute the plums with other fruits like peach, cherries, dried prunes and etc.
Easy Chocolate Mud Cake with Simple Icing
Chocolate? Who doesn't love it? I will share with you a simple chocolate that are so easy to put together and the best part it comes with a simple chocolate icing. The moist chocolate cake top with the simple sweet chocolate icing it's just irresistible.
Ingredients:
(A) Chocolate cake
1 1/2 cup Self raising flour
1/3 cup Cocoa powder, sifted
1 cup Sugar
1 cup Milk
2 Eggs
125 grams Butter, room temperature
1 tsp Kahlua / Instant coffee powder (optional)
1/2 tsp Vanilla extract
(B) Chocolate Icing
1 1/3 cup Icing sugar
1/4 cup Cocoa powder
4 tbsp Water
How to do it?
Pre-heat oven to 180ºC. Grease and lined an 8" round baking tin.
Sift together self-raising flour and cocoa powder. Set aside.
In a mixing bowl, beat the butter for 2 minutes until creamy. Add in sugar and continue to beat for 5 - 8 minutes until it is light and fluffy.
Add in egg, one at a time into the butter mixture. Mix in Kahlua / instant coffee powder and vanilla extract.
Fold in flour and milk alternately starting and ending with cocoa flour mixture in three addition. Mix well to combined.
Transfer to the baking tin and bake in the pre-heated oven for 40 - 45 minutes or until it is cooked all the way through. Cool in a wire rack.
Once cool, prepare the icing by mixing together the icing sugar, cocoa powder and water until it becomes a thick and spreadable consistency. Pour over the cake and spread evenly on the cake.
Ingredients:
(A) Chocolate cake
1 1/2 cup Self raising flour
1/3 cup Cocoa powder, sifted
1 cup Sugar
1 cup Milk
2 Eggs
125 grams Butter, room temperature
1 tsp Kahlua / Instant coffee powder (optional)
1/2 tsp Vanilla extract
(B) Chocolate Icing
1 1/3 cup Icing sugar
1/4 cup Cocoa powder
4 tbsp Water
How to do it?
Pre-heat oven to 180ºC. Grease and lined an 8" round baking tin.
Sift together self-raising flour and cocoa powder. Set aside.
In a mixing bowl, beat the butter for 2 minutes until creamy. Add in sugar and continue to beat for 5 - 8 minutes until it is light and fluffy.
Add in egg, one at a time into the butter mixture. Mix in Kahlua / instant coffee powder and vanilla extract.
Fold in flour and milk alternately starting and ending with cocoa flour mixture in three addition. Mix well to combined.
Transfer to the baking tin and bake in the pre-heated oven for 40 - 45 minutes or until it is cooked all the way through. Cool in a wire rack.
Once cool, prepare the icing by mixing together the icing sugar, cocoa powder and water until it becomes a thick and spreadable consistency. Pour over the cake and spread evenly on the cake.
Pandan Chiffon Cake
This cake really gives me a hard time to perfect it. I have tried this cake many times before I am able to perfect this cake. The first time I made it, boy -
it don't even look like a chiffon cake or cake alike texture after all. It is more like a bake pandan pudding.
I tried to look for the recipe online for this but non turn out to the result that I wanted. After many failures, I am able to fixed the problem and comes out with my own recipe.
Try my recipe if you are like me struggling to get the right pandan cake.
Ingredients:
(A) Pandan batter
225 grams Cake flour, sifted
250 grams Caster sugar
1 tbsp Baking powder
1/2 tsp Salt
2 tbsp Pandan juice (blend 5 pandan leave and 2 tbsp of water)
1 tsp Pandan paste
6 Egg yolk
150 ml Coconut milk
120 ml Vegetable oil (I use corn oil)
(B) Egg whites
7 Egg whites
50 grams Caster sugar
3/4 tsp Cream of tartar (or white vinegar)
How to do it?
Pre-heat oven to 170ºC. You will need a 10" tube pan (ungreased) for this recipe.
In a mixing bowl, combined flour, sugar, baking powder and salt. Using a balloon whisk, whisk every to combine. After that, make a well in the centre. To the well, add in egg yolks, oil, coconut milk, pandan juice and pandan paste. Beat with an electric hand mixer until smooth and combine. It should only take 1-2 minutes.
Using separate clean mixing bowl, beat the egg whites on low speed until it is foamy. Add in the cream of tartar and continue to beat until it form soft peaks. Gradually, add in the sugar slowly and beat until the sugar is dissolved and the egg whites formed stiff peaks.
Using a large spatula, fold in 1/3 of the egg whites into the pandan batter to lighten the batter. Add in the remaining egg whites and fold gently. Do it gently if not your cake batter will deflate.
Pour the combined batter into the tube pan and bake for 50 - 60 minutes until the skewer comes out clean when inserted and the top of the cake springs back when lightly pressed. Invert the cake immediate once it is come out of the oven. Let the cake cooled completely before removing from the pan.
Notes:
To test whether the sugar has dissolved in your eggs whites, simple place a little egg whites on to your thumb and rub it against you index finger. It should not feel grainy. If it does, you might need to beat it for another moment.
Do not open your oven once the batter put in. Only open after at least 45 minutes. Mix the batter as gently as possible so as not to deflate the air bubble inside the batter.
If you can not find fresh pandan leave, use 2 tsp of pandan paste and add another 30 ml of coconut milk to the mixture.
it don't even look like a chiffon cake or cake alike texture after all. It is more like a bake pandan pudding.
I tried to look for the recipe online for this but non turn out to the result that I wanted. After many failures, I am able to fixed the problem and comes out with my own recipe.
Try my recipe if you are like me struggling to get the right pandan cake.
Ingredients:
(A) Pandan batter
225 grams Cake flour, sifted
250 grams Caster sugar
1 tbsp Baking powder
1/2 tsp Salt
2 tbsp Pandan juice (blend 5 pandan leave and 2 tbsp of water)
1 tsp Pandan paste
6 Egg yolk
150 ml Coconut milk
120 ml Vegetable oil (I use corn oil)
(B) Egg whites
7 Egg whites
50 grams Caster sugar
3/4 tsp Cream of tartar (or white vinegar)
How to do it?
Pre-heat oven to 170ºC. You will need a 10" tube pan (ungreased) for this recipe.
In a mixing bowl, combined flour, sugar, baking powder and salt. Using a balloon whisk, whisk every to combine. After that, make a well in the centre. To the well, add in egg yolks, oil, coconut milk, pandan juice and pandan paste. Beat with an electric hand mixer until smooth and combine. It should only take 1-2 minutes.
Using separate clean mixing bowl, beat the egg whites on low speed until it is foamy. Add in the cream of tartar and continue to beat until it form soft peaks. Gradually, add in the sugar slowly and beat until the sugar is dissolved and the egg whites formed stiff peaks.
Using a large spatula, fold in 1/3 of the egg whites into the pandan batter to lighten the batter. Add in the remaining egg whites and fold gently. Do it gently if not your cake batter will deflate.
Pour the combined batter into the tube pan and bake for 50 - 60 minutes until the skewer comes out clean when inserted and the top of the cake springs back when lightly pressed. Invert the cake immediate once it is come out of the oven. Let the cake cooled completely before removing from the pan.
Notes:
To test whether the sugar has dissolved in your eggs whites, simple place a little egg whites on to your thumb and rub it against you index finger. It should not feel grainy. If it does, you might need to beat it for another moment.
Do not open your oven once the batter put in. Only open after at least 45 minutes. Mix the batter as gently as possible so as not to deflate the air bubble inside the batter.
If you can not find fresh pandan leave, use 2 tsp of pandan paste and add another 30 ml of coconut milk to the mixture.
Orange Chiffon Cake
The soft, sweet, tangy and full of flavour cake will just blown everyone away. It is perfect for afternoon tea or party and it's cheap too.
Ingredients:
(A) Orange cake batter
225 grams Cake flour, sifted
250 grams Caster sugar
1 tbsp Baking powder
1/2 tsp Salt
1 tsp Orange oil or orange essence (if you can't find it use vanilla instead)
6 Egg yolk
2 tbsp Orange zest
180 ml Freshly squeezed orang juice (approx. 3 - 4 oranges)
120 ml Vegetable oil (I use corn oil)
(B) Egg whites
7 Egg whites
50 grams Caster sugar
3/4 tsp Cream of tartar (or white vinegar)
How to do it?
Pre-heat oven to 170ºC. You will need a 10" tube pan (ungreased) for this recipe.
In a mixing bowl, combined flour, sugar, baking powder and salt. Using a balloon whisk, whisk every to combine. After that, make a well in the centre. To the well, add in egg yolks, oil, orange juice, orange oil and orange zest. Beat with an electric hand mixer until smooth and combine. It should only take 1-2 minutes.
Using separate clean mixing bowl, beat the egg whites on low speed until it is foamy. Add in the cream of tartar and continue to beat until it form soft peaks. Gradually, add in the sugar slowly and beat until the sugar is dissolved and the egg whites formed stiff peaks.
Using a large spatula, fold in 1/3 of the egg whites into the orange batter to lighten the batter. Add in the remaining egg whites and fold gently. Do it gently if not your cake batter will deflate.
Pour the combined batter into the tube pan and bake for 50 - 60 minutes until the skewer comes out clean when inserted and the top of the cake springs back when lightly pressed. Invert the cake immediate once it is come out of the oven. Let the cake cooled completely before removing from the pan.
Notes:
To test whether the sugar has dissolved in your eggs whites, simple place a little egg whites on to your thumb and rub it against you index finger. It should not feel grainy. If it does, you might need to beat it for another moment.
Do not open your oven once the batter put in. Only open after at least 45 minutes.
Mix the batter as gently as possible so as not to deflate the air bubble inside the batter.
Ingredients:
(A) Orange cake batter
225 grams Cake flour, sifted
250 grams Caster sugar
1 tbsp Baking powder
1/2 tsp Salt
1 tsp Orange oil or orange essence (if you can't find it use vanilla instead)
6 Egg yolk
2 tbsp Orange zest
180 ml Freshly squeezed orang juice (approx. 3 - 4 oranges)
120 ml Vegetable oil (I use corn oil)
(B) Egg whites
7 Egg whites
50 grams Caster sugar
3/4 tsp Cream of tartar (or white vinegar)
How to do it?
Pre-heat oven to 170ºC. You will need a 10" tube pan (ungreased) for this recipe.
In a mixing bowl, combined flour, sugar, baking powder and salt. Using a balloon whisk, whisk every to combine. After that, make a well in the centre. To the well, add in egg yolks, oil, orange juice, orange oil and orange zest. Beat with an electric hand mixer until smooth and combine. It should only take 1-2 minutes.
Using separate clean mixing bowl, beat the egg whites on low speed until it is foamy. Add in the cream of tartar and continue to beat until it form soft peaks. Gradually, add in the sugar slowly and beat until the sugar is dissolved and the egg whites formed stiff peaks.
Using a large spatula, fold in 1/3 of the egg whites into the orange batter to lighten the batter. Add in the remaining egg whites and fold gently. Do it gently if not your cake batter will deflate.
Pour the combined batter into the tube pan and bake for 50 - 60 minutes until the skewer comes out clean when inserted and the top of the cake springs back when lightly pressed. Invert the cake immediate once it is come out of the oven. Let the cake cooled completely before removing from the pan.
Notes:
To test whether the sugar has dissolved in your eggs whites, simple place a little egg whites on to your thumb and rub it against you index finger. It should not feel grainy. If it does, you might need to beat it for another moment.
Do not open your oven once the batter put in. Only open after at least 45 minutes.
Mix the batter as gently as possible so as not to deflate the air bubble inside the batter.
Easy Butter Fruit Cake
Just an addition to the normal plain butter cake. It gives the butter cake a bit fruity flavour. You will enjoy a completely different level of flavour complexity.
Ingredients:
250 grams Unsalted butter, softened
225 grams Cake flour
225 grams Sugar
1 1/4 cup Dried mixed fruits (I used raisins, glace cherries, orange peel and sultanas)
5 Eggs
1 tsp Baking powder
1 tsp Vanilla extract
3/4 tsp Salt
How to do it?
Pre-heat oven to 180ºC. Grease and line a 8" round cake tin.
Sift together cake flour (leaving 1 tbsp to coat the dried mixed fruits), salt and baking powder. Using a balloon whisk, simply stir to combine.
Cream the softened butter until it is creamy. Add in sugar and continue to beat until light and fluffy. Once it is done, add in the eggs, one at a time and mixed well after each addition to prevent the mixture from curdle.
Add the flour mixture to the butter mixture in three batches. Fold well after each batch. Add in the mixed fruits and fold to combine.
Pour the cake batter into the cake tin and lightly swirl the tin in circular motion to evenly distribute the cake batter in the tin. Lightly tap the tin on the table to get rid of large air bubble trap inside the batter.
Bake in the pre-heated oven for 40 - 45 minutes or until a skewer inserted comes out clean. Leave the cake in the tin for 10 minutes and turn it out onto a wire rack and let it cool. This cake is best served warm.
Ingredients:
250 grams Unsalted butter, softened
225 grams Cake flour
225 grams Sugar
1 1/4 cup Dried mixed fruits (I used raisins, glace cherries, orange peel and sultanas)
5 Eggs
1 tsp Baking powder
1 tsp Vanilla extract
3/4 tsp Salt
How to do it?
Pre-heat oven to 180ºC. Grease and line a 8" round cake tin.
Sift together cake flour (leaving 1 tbsp to coat the dried mixed fruits), salt and baking powder. Using a balloon whisk, simply stir to combine.
Cream the softened butter until it is creamy. Add in sugar and continue to beat until light and fluffy. Once it is done, add in the eggs, one at a time and mixed well after each addition to prevent the mixture from curdle.
Add the flour mixture to the butter mixture in three batches. Fold well after each batch. Add in the mixed fruits and fold to combine.
Pour the cake batter into the cake tin and lightly swirl the tin in circular motion to evenly distribute the cake batter in the tin. Lightly tap the tin on the table to get rid of large air bubble trap inside the batter.
Bake in the pre-heated oven for 40 - 45 minutes or until a skewer inserted comes out clean. Leave the cake in the tin for 10 minutes and turn it out onto a wire rack and let it cool. This cake is best served warm.