Showing posts with label Cakes/Slices. Show all posts
Showing posts with label Cakes/Slices. Show all posts

Monday, 26 May 2014

Chocolate Banana Kugelhop vs Wholemeal Apple Tea Cake

Chocolate Banana Kugelhop vs Wholemeal Apple Tea Cake
For the month of May, our baking collaboration with Bake King features two healthy tea cake recipes such as Chocolate Banana Kugelhop and Wholemeal Apple Tea Cake. These cakes are made with less sugar; without butter, oil or eggs which are great for those who are concern with their waistline or carbs intake. And most important these cakes are very easy to prepare and they are naturally sweeten using real fruits which are added into the cake.

Monday, 19 May 2014

Cakes + Coffee + New Friend @ One Man Coffee

[One Man Coffee] Flat White And Cappuccino
Depending on your purpose of visiting a cafe where some might just like to get a cup of coffee and enjoy quiet moment with 1 - 2 chapters from the book or flipping through your favourite magazine with sips of warm coffee. Whereas some might just fall for either cakes or pastry together with a cup of beverage to spend the afternoon.

Last week, I managed to met up with a new friend who always patronize One Man Coffee which is located at 215R Upper Thomson Road. This cafe might not be easy to find although it is near the main road because the actually co-share the premises with Crust (sells Pizza in the evening) so you might tends to miss out the signboard.

Friday, 21 March 2014

Banana Coconut Bread using Coconut Flour

I always love things to be simple when it comes to food preparation for the family. So whenever the recipe calls for "one pot dish" or "one pot cake" I would be most delighted to try it out because I get to wash lesser utensils as well as time spent in the kitchen. So here I have a quick recipe which only requires stir and mix after which you could sit back and relax while waiting for the cake to be out from the oven.

This quick Banana Coconut Bread has a lovely moist texture plus coconut scent from coconut flour used and I also love the extract dose of walnuts which gives the bread an extra crunch and nutty flavour.

Thursday, 13 March 2014

Baked Egg Cake (烤鸡蛋糕)

Baked Egg Cake - 烤鸡蛋糕
Currently this Baked Egg Cake (烤鸡蛋糕) is one of the popular cakes amount online home bakers from one of the Facebook group known as "I Love Baking And Cooking - 我愛烘培,我愛做飯". And thanks to all the lovely members I have learn quite a few tips from those who always inspire each other with new ideas either in baking or cooking.

Thursday, 13 February 2014

[Valentine's Bakes] Chocolate Flourless Cake and Chocolate Raspberry Tart

[Valentine's Bake] Chocolate Flourless Cake
One more day to Valentine's Day and I am sure most of you have already prepared or going to get some lovely gift(s) for your dearest. But if you are still looking for quick and easy valentine's day recipes; here we have a ready in 30 minutes (including preparations and baking) Chocolate Flourless Cake recipe for you.

To prepare this cake, you can easily get the "heart-shaped pan" from Daiso like what we did then grab some good quality of Dark Chocolate (I bought the Cadbury 70% dark chocolate) and Strawberries and  you are ready to make one.

Monday, 10 February 2014

[CNY Bakes] Mixed Fruit Pastry Cake, Chocolate Beetroot Cupcakes and Honey Joys

During this Chinese New Year I did baked quite a few items such as Cheesy Pineapple Rolls, Matcha Butter Cookies, Kueh Bangkit and etc as new year gifts which you can read more about it here (with recipes). Whereas for our family gathering (with recipes on savory dishes) I also prepared some tea cakes which our guests can enjoy them with coffee/tea after the savory dishes.

And in this post I would be sharing 4 recipes on the items that I had prepared for the dessert corner during our family lunch gathering.

Sunday, 9 February 2014

[With Recipes] 2014 Chinese New Year Lunch Gathering With Relatives

This is the second year we invited our relatives over for Chinese New Year lunch gathering where everyone can mingles around as well as enjoy some homecook dishes and cakes prepared by my mum and myself. As usual we have a big group of relatives and to prepare a semi buffet for 30 people in a home base kitchen with gas stove and a microwave convection oven (my built-in oven was down) was rather a bit challenging for us. But thanks god we managed to get all the food up on time and everyone enjoys the array of food and family bonding time too.

So here is a long-winded post with photos of the food as well as related recipes (or recipe links) for your reference in case you need some inspiration on what to cook before the 15 days of lunar new year ends on Friday, 14 Feb 2014 (ooooo it's also Valentine's Day too)

Monday, 13 January 2014

Goodness of Beetroot

For those who dislike the “raw” taste of beetroot you can mix it together with carrot and apple to create this miracle drink which has gained popularity all over the world due to its health benefit. To make this effortless juice, blend the three mentioned ingredients above together and consume it immediately. In addition you can also add in a splash of lime juice to enhance the taste.

Sunday, 8 December 2013

Jolly Holly Christmas CG Party With PrimaDéli Truffle Log Cake

This festive season PrimaDéli’s has added two new items such as Salted Caramel Log Cake and their mouth-watering Chef’s Supreme Pie to their Christmas collection. And with their range of sweet and savoury treats you can pick your all-time favourite log cakes in any shapes and sizes from either standard design to Santa’s or Winter Wonderland Santa’s Cottage that made from chocolate or vanilla sponge.

Here I would like to thank PrimaDéli’s for the complimentary Truffle Log Cake (SG$36.90 (standard) / SG$47.90 per kg) and Chef’s Supreme Pie (SG$11.90; 16cm) which brings joy and festive atmosphere to our early Christmas cell group party last week.

Above shows their new Salted Caramel Log Cake (SG$36.90 (standard) / SG$47.90 per kg) which is an exquisite creation of layers fluffy vanilla sponge that covered with salted caramel cream and made perfect with an almond spread dotted with crunchy chocolate pearls. Although we didn't managed to sample this but I going to get it for our own Christmas gathering because I am a caramel fans and I am sure it will taste great with the combination ingredients too.

Saturday, 7 December 2013

Orange Chocolate Pound Cake Loaded With Dark Chocolate Chips

I am sure for those who love pound cake there are always one or two safe-keep recipes on hand which you can mix and match for different flavour. For me, Lemon Pound Cake has being my all-time favourite whenever it comes to tea cake but for the post I will be sharing a recipe on Orange Chocolate Pound Cake which is loaded with mini dark chocolate chips.


ORANGE CHOCOLATE POUND CAKE


I made these mini loaves as gifts for friends who love both orange and chocolate flavoured cakes during a Tea Party last week. This orange infused cake is soft, moist and fluffy plus it is loaded with generous amount of mini dark chocolate chips inside out. Although most pound cake recipes called for equal amount of butter, sugar and flour in “1 : 1 : 1” ration but for this recipe I reduce the sugar used to 180g instead of 200g due to the chocolate chips which adds sweetness to the cake too.

Friday, 16 August 2013

[Recipe] Gula Melaka Banana Cake With Walnuts

Our family loves "banana" cake except me. But about two weeks ago, when I saw Maryann (@tubbykat) Gula Melaka Banana Bread's photo on Instagram (here) I know immediately I am sold for this combination because of my favourite "Gula Melaka" which is one of the key ingredients for this recipe. With that added it definitely enhance the taste and aroma of the cake which makes them similar smells rather like caramel popcorn.

Saturday, 27 July 2013

[Day 3] Afternoon Tea At Agalico, Bangkok

Agalico has been around for over a decade and it is owned by Thailand's most prominent landscapist and interior designer, ML Poomchai Chumbala, whose famous works include the exquisite gardens of Mrigadayavan Palace in Hua Hin. Other than in-door dining, Agalico also has a well-designed topical garden with gazebos, siting area, birds, flowers, fountain and etc for guest to enjoy an idle afternoon with exquisite tea and desserts.

After our visit to Siam Ocean World we decided to take a train ride to Thong Lo where Agalico is just 5 - 7 minutes walk away from the station. I have being looking forward to visit this cafe ever since my brother shared his photos with me during his last visit.

We reached there on a Sunday afternoon around 3.00 pm and most of the tables (in-door) were occupied by their local Thais and tourists. Upon entering, I fell in love with this beautiful English like designed cafe with mainly White and Blue as it's themed colour. 

While looking around the cafe, you might even notice most of the furniture and accessories have price tags attached to it because the owner also has a furniture store next door which enable visitors to purchase items that are on display in the cafe.

Although Agalico might not have a huge selection to offer on their menu, but they managed to keep it simple and good with cakes, scones and quiches that are freshly made daily and cost around 150THB (SG$6.00) to go with their fine range of import teas (coffee is available too).

[Agalico] Some display of their Teas

[Agalico] Blueberry Cheesecake Vs Carrot Cake
We saw quite a good selection of cakes that day like Blueberry Cheesecake, Orange Cake, Chocolate Cake, Coffee Cake, Tarts and etc. And since we are going for buffet dinner in the evening, we decided to settle for just 2 sets of  "Cake and Tea" to share among the five of us.

[Agalico] Mint Tea to pair with Blueberry Cheesecake
[Agalico] Lovely afternoon tea with the family
[Agalico] Backyard Gazebo
By spending a weekend afternoon at Agalico reading a book, catching up with friends or family to enjoy a cup of coffee/tea is simply divine. Moreover I am sure it would be great to reward yourself with a few hours off time away from the busy city life too.

AGALICO
20Soi Sukhumvit 51 Road
Bangkok, 10110, Thailand
Telephone: +66 2 662 5857
Website: http://www.agalico.co.th/

Opening Hours:
Friday - Sunday: 10:00 am – 6:00 pm
Monday - Thursday: Closed

To Get There:
- Nearest BTS is Thong Lo, take Exit 1 plus another 5-7 minutes walk to reach.
- For first time, don't miss out the cafe (a white building on your right side) as there is no proper signpost to indicate the direction.




Monday, 22 July 2013

5 Assorted Chiffon Cakes Recipes plus A Demo Clip And Giveaway

These two weeks I was on Chiffon baking mood together with Maameemoomoo where we troubleshoot problems like our oven temperature, baking time, cake texture and etc which was indeed a fun and fulfilling experience for both of us.

And as some of you might know, I am an adventure baker/cook who always like to experiment with new ingredients, kitchen gadgets and etc. So for this post, I would be sharing 5 different chiffon cakes recipes from traditional Pandan Chiffon to something fusion like Rose Tea Chiffon which I hope there is at least one that captures your heart.


GULA MELAKA CHIFFON
(Palm Sugar Chiffon)


Gula Melaka Chiffon is one of my latest Chiffon experiment inspired by the Pandan Sponge Cake with Gula Melaka Cream which I baked recently. And just for sharing, Gula Melaka is also known as Palm Sugar which is made from the sap of the palm tree.

We simply adore this cake as it could be eaten either plain on itself own with a light "coconut" fragrance or you could drizzle some extra gula melaka syrup like what I had above. I promise the combinations are so addicting that you can't stop for just a slice. 


(Make: 17cm Chiffon    |   Preparation: 15 minutes    |   Baking: 30 minutes)

Ingredients:
  • 90g Cake Flour / Top Flour
  • 1/4 Teaspoon Baking Powder, optional
  • 3 Egg Yolks
  • 40g Grated Gula Melaka Sugar
  • 20ml Corn Oil
  • 100ml Coconut Cream
  • 1 Tablespoon Bake King Dessicated Coconut, optional
  • Gula Melaka Syrup, optional

  • For Meringue:
  • 4 Egg Whites
  • 30g Caster Sugar
*For this recipe we used large eggs with an average weight of 60g and coconut cream could be replaced by fresh milk for a lighter taste.

Method:-
1. Whisk egg yolks and gula melaka sugar until thick and pale (make sure gula melaka is completed dissolved without any lumps). Stir in oil and coconut cream in sequence until everything is well combined.

2. Next slowly whisk sieved flours (cake flour and baking powder) into the egg mixture till no trace of flour is found. Set aside.

3. Preheat the oven to 170°C (degree Celsius).

4. Beat egg whites with an electric mixer until foamy then gradually add in caster sugar and continue to beat on medium speed until stiff peaks form (the whole process takes less than 5 minutes and the egg whites remains in the bowl when it is overturn).

5. Using a balloon whisk carefully whisk in the stiff egg whites into the egg yolk batter in 3 separate additions, with the 1st addition to incorporate the whites into the yolk mixture leaving no trace of whites.

6. Next add in 2nd and 3rd additions of whites using the balloon whisk in a gentle manner in order not to knock off the air in the whites. Just fold till no trace of whites and the mixture are well combined.

7. Lastly lift up the bowl to height, pour the mixture into the tube pan and tap the pan once or twice on a table top to get rid of any trapped air bubbles in the batter.

8. Sprinkler the top with dessicated coconut and bake the cake in preheated oven (2nd lower rack) for about 28 - 30 minutes or when the surfaces turns golden brown (you can insert a skewer into the centre and test if it comes out clean).

9. Remove it from the oven and invert the pan immediately to let it rest on top of a cup. Make sure it cool completely before unmould.

10. To remove the cake from the pan, run a thin-bladed knife (i use a small plastic spatula) around the inside of the pan and the center core.

11. Release the cake and run the knife/spatula along the base of the pan to remove the cake completely.

12. Drizzle some gula melaka syrup on the cake and serve.


video
A short video clip on how to make Gula Melaka Chiffon.



BLACK GLUTINOUS RICE CHIFFON
(Pulut Hitam Chiffon)


It took me quite a few months to a year before I manged to grab hold "Black Glutinous Rice Flour" to try out this recipe. I remembered the very first time I read about Black Glutinous Rice (Pulut Hitam) cake was from @Køkken where the author shared her recipe on  Pulut Hitam Pound Cake and I felt in love with it on first sight.

And till recently I was once again inspired by another IG (Instagram)  friend, @carelorie who baked two beautiful Black Glutinous Rice Chiffon Cakes. So when she shared she got her Black Glutinous Rice Flour from Bake King, I was excited to grab a packet too.


(Make: 17cm Chiffon    |   Preparation: 15 minutes    |   Baking: 30 minutes)

Ingredients:
  • 80g Bake King Black Glutinous Rice Flour
  • 3 Egg Yolks
  • 30g Caster Sugar
  • 30ml Corn Oilr
  • 70ml Coconut Cream

  • For Meringue:
  • 4 Egg Whites
  • 40g Caster Sugar
*For this recipe we used large eggs with an average weight of 60g

Method:-
1. Whisk egg yolks and 30g of caster sugar until thick and pale. Stir in oil and coconut cream in sequence until everything is well combined.

2. Next slowly whisk sieved black glutinous rice flour into the egg mixture till no trace of flour is found. Set aside.

3. Preheat the oven to 170°C (degree Celsius).

4. Beat egg whites with an electric mixer until foamy then gradually add in caster sugar and continue to beat on medium speed until stiff peaks form (the whole process takes less than 5 minutes and the egg whites remains in the bowl when it is overturn).

5. Using a balloon whisk carefully whisk in the stiff egg whites into the egg yolk batter in 3 separate additions, with the 1st addition to incorporate the whites into the yolk mixture leaving no trace of whites.

6. Next add in 2nd and 3rd additions of whites using the balloon whisk in a gentle manner in order not to knock off the air in the whites. Just fold till no trace of whites and the mixture are well combined.

7. Lastly lift up the bowl to height, pour the mixture into the tube pan and tap the pan once or twice on a table top to get rid of any trapped air bubbles in the batter.

8. Bake the cake in the preheated oven (2nd lower rack) for about 28 - 30 minutes or when the surfaces turns golden brown (you can insert a skewer into the centre and test if it comes out clean).

9. Remove it from the oven and invert the pan immediately (refer to the photo above) to let it rest on top of a cup. Make sure it cool completely before unmould.

10. To remove the cake from the pan, run a thin-bladed knife (i use a small plastic spatula) around the inside of the pan and the center core.

11. Release the cake and run the knife/spatula along the base of the pan to remove the cake completely.

12. Cut into slices and serve or keep in the fridge for an hour or more and serve as cold dessert.
In order to achieve a similar after taste like the Pulut Hitam dessert, I used only black glutinous rice flour instead of a mixture with cake flour. And also I replace the usual water/fresh milk with coconut cream to enhance the flavour and aroma too.



GRAND MARNIER AND FIG CHIFFON


Grand Marnier Fig Chiffon is heavenly infused with orange scented fragrance that comes from  "80ml" of orange-flavored brandy liqueur. It was my first attempt using purely liqueur instead of a combination with water (water + liqueur) in chiffon cake and I must admit it really taste good especially with the paring of those big plump organic dried fig that I got from Maameemoomoo which add additional sweetness and bites to the spongy texture.  


(Make: 20cm Chiffon    |   Preparation: 15 minutes    |   Baking: 40 minutes)

Ingredients:
  • 130g Cake Flour / Top Flour
  • 5 Egg Yolks
  • 50g Caster Sugar
  • 80ml Grapeseed Oil
  • 80ml Grand Marnier
  • 80g Organic Dried Fig, thinly sliced
  • Flour For Dusting

  • For Meringue:
  • 7 Egg Whites
  • 60g Caster Sugar
*For this recipe we used large eggs with an average weight of 60g

Method:-
1. Whisk egg yolks and 50g of caster sugar until thick and pale. Stir in oil and Grand Marnier liqueur in sequence until everything is well combined.

2. Next slowly whisk sieved flour into the egg mixture till no trace of flour is found. Set aside.

3. Preheat the oven to 170°C (degree Celsius) and at the same time dust (remove any excess flour) the fig slices with some cake flour and set side.

4. Beat egg whites with an electric mixer until foamy then gradually add in caster sugar and continue to beat on medium speed until stiff peaks form (the whole process takes less than 5 minutes and the egg whites remains in the bowl when it is overturn).

5. Using a balloon whisk carefully whisk in the stiff egg whites into the egg yolk batter in 3 separate additions, with the 1st addition to incorporate the whites into the yolk mixture leaving no trace of whites.

6. Next add in 2nd and 3rd additions of whites using the balloon whisk in a gentle manner in order not to knock off the air in the whites. Just fold till no trace of whites and the mixture are well combined.

7. Lastly gently fold in the flour coated fig slices then lift up the bowl to height, pour the mixture into the tube pan and tap the pan once or twice on a table top to get rid of any trapped air bubbles in the batter.

8. Bake the cake in the preheated oven (2nd lower rack) for about 40 minutes or when the surfaces turns golden brown (you can insert a skewer into the centre and test if it comes out clean).

9. Remove it from the oven and invert the pan immediately (refer to the photo above) to let it rest on top of a cup. Make sure it cool completely before unmould.

10. To remove the cake from the pan, run a thin-bladed knife (i use a small plastic spatula) around the inside of the pan and the center core.

11. Release the cake and run the knife/spatula along the base of the pan to remove the cake completely.

12. Serve chiffon cake with a cup of fruity or citrus tea as a refreshing afternoon break.



PANDAN CHIFFON


When it comes to weekday breakfasts we always have either toast with spread (like nutella, butter, jam, cream cheese and etc), oatmeal or homemade granola with milk.  But sometime when we crave for something old school, I will bake our all-time favourite Pandan Chiffon. And if you have ample time to spare in the kitchen, I would encourage you to blend your own pandan juice instead of using pandan paste or essence for a better taste and fragrance.

[Instagram Photo] A gift for a friend who loves Pandan Chiffon
Another version of Pandan Chiffon using pure pandan juice is available here.

(Make: 17cm Chiffon    |   Preparation: 15 minutes    |   Baking: 30 minutes)

Ingredients:
  • 90g Cake Flour / Top Flour
  • 1/4 Teaspoon Baking Powder
  • 3 Egg Yolks
  • 25g Caster Sugar
  • 20ml Corn Oil
  • 100ml Coconut Cream
  • 1/2 Teaspoon Pandan Paste
  • 1/2 Teaspoon Vanilla Extract, optional

  • For Meringue:
  • 4 Egg Whites
  • 60g Caster Sugar
*For this recipe we used large eggs with an average weight of 60g

Method:-
1. Whisk egg yolks and 25g of caster sugar until thick and pale. Stir in oil and coconut cream mixtures (coconut cream, vanilla extract and pandan paste) in sequence until everything is well combined.

2. Next slowly whisk sieved flours (flour and baking powder) into the egg mixture till no trace of flour is found. Set aside.

3. Preheat the oven to 170°C (degree Celsius).

4. Beat egg whites with an electric mixer until foamy then gradually add in caster sugar and continue to beat on medium speed until stiff peaks form (the whole process takes less than 5 minutes and the egg whites remains in the bowl when it is overturn).

5. Using a balloon whisk carefully whisk in the stiff egg whites into the egg yolk batter in 3 separate additions, with the 1st addition to incorporate the whites into the yolk mixture leaving no trace of whites.

6. Next add in 2nd and 3rd additions of whites using the balloon whisk in a gentle manner in order not to knock off the air in the whites. Just fold till no trace of whites and the mixture are well combined.

7. Lastly pour the mixture into the tube pan and tap the pan once or twice on a table top to get rid of any trapped air bubbles in the batter.

8. Bake the cake in the preheated oven (2nd lower rack) for about 28 - 30 minutes or when the surfaces turns golden brown (you can insert a skewer into the centre and test if it comes out clean).

9. Remove it from the oven and invert the pan immediately to let it rest on top of a cup. Make sure it cool completely before unmould.

10. To remove the cake from the pan, run a thin-bladed knife (i use a small plastic spatula) around the inside of the pan and the center core.

11. Release the cake and run the knife/spatula along the base of the pan to remove the cake completely.



ROSE TEA CHIFFON


Lastly for tea lovers! This is something that you won't want to miss. Imagine having a cup of hot tea with a slice of rose scented chiffon cake while catching up with your favourite book or having friends over for gathering. I am sure you and your family or guests would definitely love this.

Recipe for this Rose Tea Chiffon Cake is featured over at Bake King recipe site here.

For more chiffon cake photos and recipes, you could also refer to our facebook page here. Till then happy baking!!!!



CHIFFON GIVEAWAY!


Between for SINGAPORE readers who love chiffon cake,  there is a little gift from us over at our Facebook page HERE which you might be interested to take a look too and win a 17cm homemade chiffon of your choice from us.

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