Zingiest Lemon Cake

In the process of searching for the ultimate lemon cake, i'm still in the midst of experimenting this recipe towards perfection for my love for lemon cake. This time trial, to achieve the moist & soft texture, i borrowed the help of yoghurt. Well, it din't fails me!
So, if you like moist cake with a hint of lemon, do give this recipe a try.
Meanwhile, back to my experimenting and till the next update for more finding, have a slice...

I use lemon profusely for my baking & cooking. It's one item i always stock up. Lemon is a versatile fruit! To name a few usuage, I slice it, squeeze some juice for my favourite glass ice-lemon tea to fight the heat, crispy lemon chicken which is one dish my family likes or simply uses the rind for my lemony cake. Oh and not forgetting, to destroy the ants colonie in my kitchen!

Yes, i love any cake with a hint of lemon, it just perks me up! And if there's ever a hybrid of my favourite lemon & orange, that would be perfect!

♥ Jessie Zingiest Lemon Cake ♥

Ingredients:

150g Butter (room-temperature)

140g Sugar

2 large eggs

Finely grated Lemon rind from 2 lemons (set aside 1/4 to sprinkle top)

200g Self-Raising Flour

200ml Plain Yoghurt

1tbsp Lemon Juice

*i prefer my cake with light hint of lemon. If you prefer it stronger, add a little more

Method:

1. Grease and line bottom of 8" baking tin.

2. Preheat oven 175°C

3. Whisk butter and sugar till fluffy and pale in colour.

4. Add in lemon rind

5. Add in the beaten eggs gradually

6. Sieve in self-raising flour

7. Add in yoghurt and lemon juice, mix till combined

8. Pour batter in cake tin

9. Smoothen top and sprinkle the balance 1/4 lemon rind on top of batter

10. Baking time abt 40mins

♥ Jessie

Devilicious Goooood!

If Angel food cake was named for its pure & airy lightness, then this dark, rich & moist chocolatey cake would be the devilicious counterpart! Any chocoholic will love this!
I was working hard preparing my boy for his upcoming exams. What a time when my youngest one fell ill! I simply need comfort food to lift me up for fitter disposition to ignite my mind and alert my senses for the roller-coaster ride ahead. I turned to chocolate that never fails to do wonder!
Well, life is like a box of chocolates! You never know what you're going to get...

For once, i wished i have the whole cake entirely for myself. It was oh so good...

The taste of the bitter chocolate was such a sensual pleasure. I enjoyed the wicked pleasure of every slice. I was bought to tranquility again with a good novel to read along at my Venice corner. This unique master piece bought in Venice, drawned using charcoal brought out the beauty of the mesmerizing and quintessentially water city with all the delicate details.

Amazing architecture, Venetian Gondola, peaceful alleyway...

Back to this luscious cake, which is basically a chiffon cake. However with the addition of cooking chocolate & creamy ganache glaze, it really enhances the rich chocolatey flavour.

Ingredients:
(A) 60g Semi-sweet Chocolate
      Oil 100cc

(B) Yolk 80g
      Sugar 80g

(C) Water 160cc

(D) Cake Flour 80g
     ¼ tsp salt

     80g Cocoa powder

(E) Whites 280g

      Sugar 60g

Must have Ganache glaze (topping only)

75g Whipping cream
40g Butter
100g Quality dark chocolate (cubes)

Method:

1. Double-boil (A), stir till mixed. Set aside to cool.

2. Whisk (B) till pale in colour & stir in the chocolate mixture from step 1.

3. Add (C), whisk till combined
4. Sieve in (D)

5. Whisk white till medium peak

6. Fold in 1/3 white into the egg/chocolate mixture
7. Fold in the rest of white gently.
* the egg/chocolate mixture will be thick & creamy, hence fold in the white gently. Do not deflate the whites.

8. Pour batter into 21cm chiffon tube pan. Bake at 170°C for about 50mins.

9. Over-turn pan to cool cake
10. Double-boil whipping cream + chocolate + butter. Stir till melt and well-blended
11. Pour ganache glaze onto cooled cake
12. Cool to set
13. Enjoy!

Jessie


Recipe reference: 超Q润戚风

Hokkaido Chiffon 北海道戚风小蛋糕

Every Sunday without fail, i will wake up early to embark on a journey and immense in magnificence of nature beauty or simply tuck to my heart's content and go on a shopping spree without burning my pocket by sitting infront of the television with my morning must-have cuppa watching my favourite life-style programme, Japan Hour. This week, i got rewarded upclose of the spectacular view of sunrise at Mt. Fuji. A great way to start my beautiful Sunday.
Right after the show, instead of my usual routine of picking up the papers to read, i  headed right to the kitchen. Jap inspire bakes i derived after watching the show. So, here i got, Hokkaido Chiffon! えんじょい

As shown on the paper cups, these chiffon were EXTRA light. My 3years old had three at one go and actually asked for his 4th serving and gave me his thumbs up! Will prepare & pipe in the custard cream the next time i bake this again.

Ingredients:

 (A) 4 Yolks

      70g Sugar

(B) 2g Salt

      drops of Vanilla Essence

(C) 80ml Milk

      60ml Corn oil

(D) 135g Flour

      4g Baking powder

(E) 6 Whites

     50g Sugar

Method:

♥ Preheat oven 180°C

♥ Arrange paper cups on baking tray

♥ Hand whisk (A) till pale in colour.

♥ Add (B)

♥ Follow by (C). Whisk till combined

♥ Sieve in (D). Stir till well-mixed.

♥ Whisk whites till foamy, add sugar. Whisk till medium peak.

♥ Take 1/3 whites fold in with yolk mixture.

♥ follow by folding in the rest of white

♥ scope batter into pre-arranged paper cups about three-quarter filled

♥ baking time est. 20-25mins.

Recipe reference: 不用模型做点心

♥ ♥ ♥ ♥ ♥ ♥ ♥ ♥

I started this blog three months ago & through this platform i have since make friends whom share similar passion in baking .  I feel honour and delight to receive two awards from Cook.Bake.Love and Bake For Fun. Thanks for dedicating the awards for my humble new blog.  I hope through my hearty bakes i can inspire the love of home-bakes for our loved ones. And for you my frequent visitors, thanks for dropping by...

Jessie

Oreo Cheese Cupcakes

The goodness of oreo cookies + sinfully delicious cheese = Perfect match crowd pleaser!

a "topless" one

Verdict: Soft & fluffy with lotsa oreo chunkies! Having one is definitely not enough!

Ingredients:

(A) 3 eggs

      3 yolks

     180g sugar (i reduced to 150g)

     pinch of salt

(B) 1/4 tsp Vanilla Essence

(C) 165g Flour

      1 tsp Baking powder

(D) 60g Milk

      65g Cheddar Cheese -grated

(E) 70g Corn Oil ( i used melted butter)

(F) Oreo cookies -coarsely chopped

      Some whole Oreo cookies for topping

Method:

1. Preheat oven to 200deg

2. Line bottom of muffin tray with paper cups

3. Whip (A) until light and fluffy

4. Add (B) and mix well

5. Fold in (C) and mix until well blended

6. Cook (D) till cheese melts and add into step 5 mixture.

7. Add (E), mix until well combined

8. Fold in coarsely chopped oreo cookies

9. Scope batter into paper cups about half-filled. Topped with one piece whole Oreo cookie

10. Bake for about 20min till firm or golden brown

Recipe reference: Alex Goh Cheesecake

♥ ♥ ♥ ♥ ♥ ♥ ♥ ♥ ♥ ♥

I was the lucky winner for Happy Home Baking blog give-away. I was jumping in joy upon receiving this beautifully presented gift, a bottle of Nielsen-Massey's Madagascar Bourbon Pure Vanilla Extract. Looking forward to share more bakes in upcoming posts with the addition of this precious edible "perfume" my son named. Many thanks once again, Happy Home Baking! 

After the fun and excitement for my win, i like to pass-on the spirit of sharing & giving too. I intend to hold such blog give-away for my faithful readers too. So, do keep a look out ;)

Till then, thanks for visiting!

Jessie

Lemony Butter Cake

If you enjoys butter cake as much as i do and if you like your butter cake with a hint of tangy fragrance with an added zesty taste, you will certainly like this luscious lemony cake that perks one up.
With a tub of leftover yoghurt & lemon  from my Fruit Pastry Cake, i came up with this moist butter cake power up with the aromatic rind and refreshing juice.
Now i wish i can grow my own lemon tree, so i get to reward an endless supply of lemons Lemony Butter Cake. Enjoy~

Verdict: I believe the yoghurt added moisture to the cake, fragrance resulted from the ground almond and rich buttery smell from the butter i used. Depending on individual liking for the level of sourness, you can adjust the lemon rind & juice used per your reference.

 Ingredients:

Butter 115g (I used Golden Churn)

Sugar 130g

2 eggs

1tbsp lemon rind

5tbsp ground almond

150g Self-raising flour

150g Yoghurt (Marigold Peach & Mango flavor)

2tbsp lemon juice (freshly squeeze)

some Almond slices

 8" x 3" loaf tin

Method:

♥ Cream butter and sugar until light & fluffy

♥ Add eggs, one at a time

♥ Add lemon rind, cream to mix will do

♥ Sieve in Self-raising flour and ground almond. Cream till combine.

♥ Add yoghurt, lemon juice and mix well.

♥ Pour batter into pre-lined loaf tin, sprinkle almond slices on top of cake.

♥ bake at 175ºC for about 40min.

Jessie

It's a beautiful Sunday!

A new day has begun...
Whenever my battery run flat died on a lazy Sunday morning after a hectic week as a mum-on-the-go, this simple, express to fix meal come to rescue and within minutes, breakfast is all ready on the table!
No sweat!
By far of the many pancake recipes i tried, this is the best! As i stack up these light & fluffy pancakes into tower, my spirit grews just as high. The smell of these warm & hearty wonders waft in the air as i put on a smile on my face. Instantly, all my tiredness diminished! Yes, all gone!!!
This recipe calls for egg white to be whisk separately, result an airy texture. A keeper, a saver for sure! There are variety ways to offer a new twist on this traditional breakfast by adding raisins, blueberries, fruits or nuts of your choice and serve with spread of butter, jam, honey or maple syrup. However, i think it tastes just as nice on its own with its cloud-like tenderness.

Now that i have regained back my energy, what should i do on a beautiful Sunday? Be a bookworm & swim in the sea of books at Kinokuniya? pop over to the Food fair too? Grocery shopping at my favourite Meidi-ya? Or simply laze around at the comfort of home?

I know!!!  How about bake something and enjoy hearty home-bakes with my loved ones? Exciting enough! I shall go with this plan!

Do share with me how do you usually spend for your Sunday...

Have a beautiful week ahead!

Ingredients:

2 cups flour

2 tbsp sugar

1/2 tsp salt

1 tsp baking powder

1/2 tsp baking soda (omitted)

1 cup buttermilk

3/4 cup milk

2 yolks

2 whites

1/4 cup melted butter

•vegetable oil for greasing pan

Method:

♥ Hand-whisk buttermilk, milk, yolks and melted butter till combine.

♥ Sieve in flour, sugar, salt, baking powder and baking soda until all ingredients are moistened. 

♥ In another mixing bowl, whisk whites until stiff peaks form. Fold in lightly 1/3 whites into moistened mixture until well incorporated and add in the rest of whites.

♥ Grease oil and heat up skillet over medium heat.

♥ Scoop batter onto skillet, spreading slightly.

♥ When bubbles are popping and bottoms are nicely browned (2-3min), turn over and cook for another 2-3min.

♥ Serve hot with your choice of spread.

Recipe reference: about.com


Jessie

                            

Seaweed Sausage Buns

Monday is always bread-baking day for me after all the sweet treats over the weekend we had for tea at home.
Sausage is commonly use for my buns as my children likes it. Other times, sambal prawn, otah, luncheon meat and tuna are some other choices. To go along with my chicken sausage, i added seaweed (their favourite titbits) this time. 
*humming*  everything i do bake... i do bake it for them...

Ingredients:

Bread Flour 300g

Yeast 4g

Salt 4g

1 egg + milk = 210~225g

Honey 50g

Unsalted Butter 30g

egg wash (beaten egg with 1tbsp water)

*about 10 sasusages

*some slices of seaweed (cut in wide strips)

*sesame

Method:

♥Preheat oven 180°

♥ Combine Bread flour, yeast, salt.
♥ Add (egg + milk) and honey, knead till smooth

♥Add butter, knead till smooth & elastic.

♥ Rest about an hour or double in size.

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

♥ flatten dough, roll dough into longish shape. Roll up/wrap sausage and seal bottom tightly (swiss roll method)

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

♥Apply eggwash on buns, lightly wrap a piece of seaweed onto bun

♥ tap alittle eggwash on top of seaweed & sprinkle some seasame on it

♥ Baking time about 20mins.

Enjoy your home-bake buns~

Recipe reference: 简单又好做小烤箱面包

Jessie

English tea-time

Join me for an english tradition tea-time, with savoury home-bake mini buttery scones as i walk you down memory lane to England...
I first had scones were in UK Bath. The taste still linger in my heart...
Freshly bake scones were served for our morning breakfast with a basket of jam & butter. Warm & buttery, tasted heavenly!
We stayed in a country-charm Bed & Breakfast lodging run by a family. I just adore country home & living, it makes one feel warm & relax.
Meanwhile...enjoy with me some home-bake scones.

Do you prefer the plain ones?

with chocolate chips or raisins?

Have a cup of English Breakfast tea.

Rich buttery flavor with crisp outer crust and buttery bread-like inner texture.

fill with blackcurrent jam...

Enjoy...

My children popped one after another. Dh likes it too. All gone within the noon!

Scones:

*makes 23mini scones, 3cm each

230g Self-Raising flour

pinch of salt

40g castor sugar

120g Butter (chilled/cube) *use Golden Churn/Lurpak for richer buttery taste

1 egg + milk make up to 140ml

*raisins (soak in water)

*chocolate chips

Method:

1. Preheat oven to 200deg

2. Sieve Self-raising flour with salt and set aside

3. Cream butter and sugar at slow speed. Just blended will do. Do not overcream.

4. Add egg + milk mixture, mix well will do.

5. Add Self-raising flour and rasins/choc-chips

6. Mix shortly till dough formed.

7. Rest dough on floured top for 20mins.

8. Roll out dough with rolling pin about 4-5cm thickness

9.Cut out using round cookie cutter

10. place dough on paper-lined tray

11. Baking time about 12-15mins

*various serving methods:

serve warm with dollop of whipping cream / ice-cream, nutella, butter or jams

Recipe reference: The Baking Book

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Finally, finished up my craze punnets of fruits for my Fruit Pastry Cake.

Previous post for Fruit Pastry Cake and recipe over here.

Thanks for dropping by...

Jessie

Fruit Pastry Cake

I'm writing with extravagant enthusiasm to share my latest craze and addiction!
Lately within the blogosphere, you will see this popular pastry cake everywhere with rave reviews. If now its known as football season, i would says its fruit pastry cake season! I knew I had to give it a go, seems too good to give it a miss! How can i miss out all the fun! Those who tried will certainly high5 with me!

The minute I laid my eyes on this visually appealing with vivid colours , simple-to-prepare yet yields impressive results cake, I'm just adorned how fruitilicious this cake will be. What i love best, this cake flavoured with vanilla and orange zest is strong enough to waft the house while the cake is baking. Isn't that what we home-bakers enjoy?

I also love the texture of the cake, not greasy nor heavy, it's cross between sponge and butter cake. Like many whom tried, i have to agree that baking this cake is ULTRA addictive, so is eating it! The first cake i bake was gone within the day and makes me crave for more! For a second, i thought i'm preggy again lol! Hence, to satisfy my constant craving, i bake the second, third, fourth and still counting! I'm not sure when this crave will go off but am enjoying every bit bite of it.

Thank you Happy HomeBaking  for sharing this recipe.  
Recipe and inspiration here.
Here goes my various version...and many more to come!
Enjoy...

Now, you know how crazy i am over this cake! It's like falling in love all over again...

Recipe reference : Happy HomeBaking

Jessie