Zesty Lemon Butter Cake

Bake for the day is Zesty Lemon Butter Cake ~

Buttery yet moist with a tangy aroma from the lemon rind & juice. The refreshing taste of the citrus still lingers in my mouth as i enjoy this hearty home-bake cake with a cup of hot english tea in the comfort of home sweet home with my family. Isn't that the joy & sweetness of home-bake one enjoys!

Ingredients:

125g Unsalted Butter

100g Castor sugar

2 eggs

125g Self-Raising Flour

1 tbsp Milk

3 tbsp Fresh Lemon Juice

1 finely grated lemon rind

Method:

1. Preheat oven to 180deg

2. Beat butter and sugar until light.

3. Add in one egg at a time. Beat well after each addition of egg till creamy.

4. Add flour in three additions.

5. Add Milk + lemon Juice + lemon rind, mix till well-combine.

6. Baking time subject to whether you uses loaf tin, 7inches round baking tin or lovely baking cups. Bake until golden brown & cooked.

7. Remove from oven to cool.

8. Serve~

* I love to use Golden Churn butter when i bake butter cake. Simply love the buttery fragrance.

* If you prefer more tangy taste, omit the milk and replace it to lemon juice instead

* Alternatively, you can serve when the cake is cool with a drizzle of fresh lemon juice and sprinkle  lemon rind on top of the cake for more zest.

Orange Chiffon Cake

I bake chiffon cake very often and this is one of my favourite. I bake orange chiffon at least once a week.
I love to bring this along whenever i visits my mother & parent-in-law for their teatime. It is light, soft and with a fresh zesty flavour. Goes well with a cup of English Breakfast Tea.


I tried various recipes but find this one so far the best. Cottony soft, refreshing & best of all, alnatural~

Ingredients:

4 Yolks

80g Castor sugar

80cc Corn Oil

160g Cake flour

1/4tsp salt

160cc Fresh Orange Juice

2/3tsp Orange zest

2tbsp Cointreau (omitted)

7 whites

60g Castor sugar

Method: (Simplify)

1. Preheat oven 175deg.

2. Yolks + sugar, whisk till sugar dissolved.

3. Add Corn oil + orange juice, orange zest and salt, stir till combine.

4. Sieve in Cake flour, stir till combine.

5. Beat whites, add sugar in 3 addition till just before stiff peak.

6. Fold 1/3 whites into yolk mixture gently.

7. Fold remainder whites.

8. Pour into 20cm chiffon tin.

9. Baking time abt 50mins

Enjoy this delightful cake with your love ones~

Recipe reference: 超Q润戚风

Blueberry Swirl Butter Cake

Ingredients:

250g Unsalted Butter

200g Castor sugar

4 eggs

1tsp Vanilla Essence

250g Self-raising flour

4tbsp Milk

some blueberry jam

Method:

1. Preheat oven to 180deg.

2. Put butter and castor sugar into a mixing bowl.

3. Use low speed to mix until even. Change to medium speed and beat until light (sugar has not dissolved yet). Add in the first egg.

4. Beat well after each addition of egg until creamy.

5. Scrape down the sides for even mixing.

6. Add in vanilla essence and mix well.

7. Divide flour into three portions, use lowest speed to mix in flour. Scrape down sides for even mixing.

8. Finally, add milk.

9. Mix until well-combined.

10. Scoop batter half-filled into individual paper cups,put some blueberry jam as fillings. Follow by batter again.

11. pipe some blueberry jam on top of batter and use a toothpick swirl around the jam around the batter.

12. Baking time about 30mins depending size of cups.

13. Remove from oven and leave to cool.

14. Serve. Enjoy~

Recipe reference: Agnes Chang Baking Made Easy

                             Basic Butter Cake

Hot from oven Sausage Sweet buns

Ingredients:

Bread Flour 300g

Yeast 4g

Salt 4g

1 egg + milk = 210~225g

Honey 50g

Unsalted Butter 30g

*sausages as filling

Method:

1. Preheat oven 180 deg.

2. Combine  Bread flour, yeast, salt.

3. Add (egg + milk), honey knead till smooth

4.Add butter, knead till smooth & elastic.

5. Rest about an hour or double in size.

6. measure & slice dough to equal weight, shape it round and rest for another 10 mins.

7. flatten dough, put in fillings & wrap it into round dough.

8. place all dough on greased baking tray, proof for another hour or double in size

9. Baking time about 25mins.

Enjoy~

Recipe reference: 简单又好做小烤箱面包

Fast & Easy non-bake Crunchy Flakes

Fast, Simple & Easy ~

1. Melt some coating chocolate over double-boiler.

2. Add in Cornflakes, stir to combine.

3. Scoop into individual paper cups.

4. Sprinkle with toasted almond flakes.

5. Let it set in room temperature.

All ready to give it to friends...

Paper Sponge Cake

Banana Chiffon with walnuts & chocolate rice

I simply love the light texture of Chiffon. Everyweek i will definitely bake once or twice in different flavour. My children love it too! They can gobble down few slices at one go! Especially when i add in their favourite chocolate rice in my soft & fluffy Banana Chiffon~

Ingredients:

(A)Yolk 80g
castor sugar 70g
Corn oil 80cc
Milk 80cc
Cake Flour 160g
1/4tsp salt

(B) Banana 320g (without skin, mashed)
lemon juice 2tsp (omitted)
walnut 90g (chopped)
rum 1tbsp (omitted)

(C) Whites 280g
castor sugar 40g

Method:
1. Preheat oven 175deg.
2. Sieve Cake flour & salt. Put aside.
3. Manually whisk yolks + sugar till sugar dissolved & pale in colour.
4. add corn oil & milk, stir to combine.
5. add banana, stir to combine.
5. add in sieved (flour + salt)
6. lastly add in chopped walnuts & chocolate rice.
7. Whisk whites till foamy, add sugar slowly. Beat till before it reaches stiff peak.
8. Put 1/3 white mixture into yolk mixture and gently fold. Then pour it into the remainder whites mixture and continue gently fold till combine.
9. Uses 20cm chiffon tin. Bake for about 50mins
10. Turn chiffon tin upside down to cool.

Enjoy~

Recipe reference: 超Q润戚风

A gift from my ds

Eversince i started baking, my eldest son will buy me baking books during special occasions. He knows  i collect & love baking books.

He got for me Okashi "Sweet Treats made with love" for this year Mother's Day gift.

To show my appreciation, i told him to select any bakes from the book & i will bake it specially for him. His very first choice was this Chocolate cake.

That certainly motivates me to bake it right away the next day! Many more others i plan to bake!

Very moist & chocolatey!

Ingredients:

pastry flour 35g

cocoa powder 50g

sweet chocolate 100g (small cubes)

unsalted butter 80g (small cubes)

castor (superfine) sugar 50g

4 egg yolks

whipping cream 50g

Meringue

4 egg whites

castor (superfine) sugar 110g

Whipped cream

whipping cream 200g

castor(superfine) sugar 110g

Method:

1. Preheat the oven to 170deg. Line 18cm cake pan with parchment paper. Sift flour & cocoa powder twice.

2. Melt chocolate & butter in a heatproof bowl over a double boiler. Once chocolate & butter melted, add  sugar, egg yolks & cream & mix well using whisk. Set aside.

3. Make meringue. Beat egg whites until foamy. Add half of sugar and continue beating for a few minutes, then add remaining sugar and beat until egg whites are glossy and stiff peaks form.

4. Add 1/3 of meringue to chocolate mixture and fold with a whisk. Add flour and cocoa powder and fold in thoroughly. Add remaining meringue and fold just until incorporated.

5. Pour batter into prepared cake pan and bake for about 50mins (baking time may vary according to your oven). When cake is done, remove from pan and leave to cool on a wire rack.

6. Make whipped cream

7. To serve, slice cake into even pieces, dust with icing sugar and spoon some whipped cream on top or on the side.

Thank you my darling boy, QY...

Recipe reference: Okashi "Sweet Treats made with Love"

Zesty Orange Butter Cake

Green Tea Chiffon Cake

80g low-gluten flour
3g Baking powder
salt
7g Matcha Green Tea Powder
60ml Milk
50ml Vegetable Oil
3 Egg Yolks
30g Castor Sugar
1 tsp Pure Vanilla Essence
4 Egg Whites
30g Castor Sugar

*makes one 7" cake

1. Preheat oven to 180deg

2. Sieve Flour, Baking Powder & salt together.

3. Add Green Tea Powder to milk and stir until well incorporated. Mix in Vegetable Oil. Heat up the mixture slightly.

4. Beat egg Yolks, 30g castor Sugar & Vanilla Essence until creamy white. Add into mixture step (3)

5. Beat egg whites until soft peaks. Add 30g of castor sugar gradually. Beat until stiff.

6. Put 1/3 of the egg white into the egg yolk mixture from step (4). Mix in the flour mixture from step (2). Add the remaining egg white. Fold gently to mix well.

7. Pour the batter into a mould. Bake for about 25 to 30 minutes. Put the cake upside down to let cool. Unmould and serve.


Recipe reference: "Joy of Making Desserts"

Milk Loaf

Orange Chiffon For Mum

Apple Pie

Mocha Coffee Buns

More books...

Hubby bought this lovely baking cum crafty book, "My Sweet Gift For You" as "Mother's Day" gift for me.
I fell in love with this book the minute i flip through the pages. It has sweet bakes tho mainly basic, but it's the crafty section that interests me as i love handicraft too!
Do check out my stitching blog too~