Everyday Cake

Start your day with this citrusy sponge with a beautiful golden hue.
Light and refreshing. Certainly perk me up for a hectic day ahead along with my must-have cuppa. *sleepy eyes brighten up*
Yes!!! The orange did the trick, takes the credit.  This. Is. My kind of cake.
The delightful fragrance from the orange zest and pulps in the freshly squeeze juice stand out from a ol' plain sponge. A splash of Cointreau or Grand Marnier will be perfect tho and delivers the ooomph!

Light & Refreshing Orange Sponge

Recipe reference: Alex Goh Baking Codes

                           The making of sponge adapted into * Orange Sponge

4 yolks

16g sugar

1/2 tsp vanilla essence (i omitted this & let the star ingredient, Orange takes the lead)

*3 tbsp of fresh orange juice

*Orange zest from 1 big navel orange

100g Plain Flour (i used Cake Flour)

50g Corn Oil

4 whites

100g sugar (reduced to 80g)

Method:

1.Whisk yolks and sugar till light and fluffy. Add in the orange zest and juice, continue whisk till pale in colour, ribbony stage.

2.In another bowl, whisk whites to soft peak and in the sugar, continue whisk until stiff.

3.Gently fold in the whites mixture with the yolks mixture until well-blended.

4.Sieve in the flour and gently fold it using a whisk or spatula until batter is well-combined.

5.Lastly, fold in the corn oil until well incorporated.

6.Pour batter into a 7" Square tin. Bake at 180deg C for about 30minutes.

7.Remove cake when baked to cool.

I am submitting this Aspiring Bakers #5 : Fruity March (March 2011) hosted by Jess of Bakericious

beautiful weekend

what we usually do ...

so... what's for tea?

Remember this cake i raved about just weeks ago? The family loves it so much! This round, i generously topped the cake with lotsa chocolate chips and added walnuts to serve for our weekend tea with friends.

I'm gonna say the same thing, it's highly addictive, you won't stop at one!

Recipe:                                                                               

1/2 cup Butter -113g (softened)
1 cup sugar ( i used 3/4 cup)
1 egg (lightly beaten)
1 teaspoon vanilla
3 medium ripe bananas (mashed)
1 1/2 cups flour
1 teaspoon baking powder
1 teaspoon baking soda
1/2 teaspoon salt
1/4 cup cocoa powder ( i used Valrhona. Do use quality cocoa. It makes the whole world difference)

Toppings:

cover the top of cake with chocolate chips and chopped walnuts as per preference.

Instructions:

1. In mixing bowl, cream butter and sugar till light and fluffy.
2. Drizzle in the eggs, vanilla and mashed bananas, beating thoroughly.
3. Sieve in the flour, baking soda, baking powder and salt to the creamed mixture in above step and mix it well.
4. Divide the batter into half. Add the cocoa powder to one portion of the batter.

5. Alternate scoops of plain batter and chocolate batter on a greased 9inch square baking tin.  Swirl gently with a knife and sprinkle top with chocolate chips and chopped walnuts.
4. Bake at 180 degrees C for about 30 minutes or test batter done with a toothpick or fork. Cool and cut

to serve.

Recipe reference & adapted from: Chocolate-Bottom Banana Squares
                                                     Tammy's Recipes

Fruity March

I have baked this cake many times. It shows how much i'm adorned with its beauty visually that captivate my liking with its taste.
A very fruitilicious cake with vibrant colours of the various fruits used.

Recipe and inspiration here

Thank you Happy Home Baking  for sharing this recipe. i truly loves it!

I am submitting this Aspiring Bakers #5 : Fruity March (March 2011) hosted by Jess of Bakericious.

This round, i doubled the recipe which yields a big 10" cake.

Le is 4!

Prior to weeks of planning, this is NOT the cake i planned to do for ds. *guilty looking*
With all the trains on the rail i have in mind, but alas, mummy down with flu. Boo hoo hoo!
So, i just bake & decorate on a whim with that little battery running low on me, seeing stars above my head.
What surprises me was, he was pleased with my cake and so was the family! That was certainly uplifting for one sick soul.
And finally, i can settled with a slice of comfort and leave Thomas & Chugginton behind. phew!

After the cake, he invited some of his playmates for a little party as he cooked up a storm for them.

While me, in my dream land fighting with the bugs...

Happy Birthday Son!!!

when Pillowy meets Cottony

i ♥ chiffon and i ♥ light cheesecake.

When pillowy meets cottony, both are inseparable when pair together.

light in texture, rich in taste.

i shall let the pictures do the talking.

me on cloud 9. Joie de vivre.

♥ Coffee Chiffon Light Cheesecake ♥

Ingredients:             

(A) 60g milk

      40g cream cheese

      25g butter

      1tbsp of instant coffee powder

(B) 65g cake flour (sieved)

      *30g chocolate rice (i added)

(C) 4 yolks

(D) 4 whites

      90g sugar

      pinch of salt (omitted)

     1/8 tsp cream of tartar

* 30g chocolate rice

Method :

1. Preheat oven 170˚C.

2. Line a 8" cake pan (alternatively, you can use a chiffon tin. If such, do not grease nor line chiffon tin)

3. Cook milk, cream cheese and butter over double-boiler until well blended and thickens. Remove from double-boiler and let it cool down.

4. Add yolks into cheese mixture and mix until well combined.

5. Fold in flour and chocolate rice, mix until smooth.

6. Beat whites until frothy, add cream of tartar and beat till soft peaks. Gradually add in the sugar and beat till stiff peaks.

7. Fold 1/2 of the whites into cheese mixture gently with a rubber spatula or hand-whisk until just blended. Do not inflate the whites and overfold the batter. Pour the batter into the remainder cheese mixture and continue fold it gently until blended.

8. Pour batter into cake pan, bang the pan on a hard surface to release the bubbles and bake for  about 35 to 40 minutes.

9. When the cake is cooked, invert the cake pan to cool. Remove the cake from the cake pan when it is completely cool.

Recipe adapted from Alex Goh Fantastic Cheesecakes - Chiffon Cheesecake

you won't stop at one!

So. I have a confession to made.
That little devil in me came out to play and I was literally fighting with my boys.
For these banana squares. Teehee.
Well...fighting over a cake.
Who won? My kiddos! no doubt.
The prize?  The cake!

I don't eat banana but give me any banana CAKE, i take. Strange?!
now, and if you offer me these, i will savour slice after slice. Infact, the whole cake.
YOU just gotta take my word for it and try this!
I have a weakness with anything chocolatey. Banana and chocolate seem heavenly match and I just couldn't give it a miss. Sweetness from the bananas, distincitve full bodied cocoa. Moist and full of flavor. nom...nom...nom...

Beware tho, its highly addictive!!!

Now, this is what i call homebake goodness!

While the boys off to school, i bake another. I'm gonna have the cake ALL for myself! No war, no fight!

I can finally say, it's ALL mine. Happiness in me. Peace.

Chocolate-Bottom Banana Squares

Ingredients:                                                                               

1/2 cup Butter -113g (softened)
1 cup sugar ( i used 3/4 cup)
1 egg (lightly beaten)
1 teaspoon vanilla
3 medium ripe bananas (mashed)
1 1/2 cups flour
1 teaspoon baking powder
1 teaspoon baking soda
1/2 teaspoon salt
1/4 cup cocoa powder ( i used Valrhona. Do use quality cocoa. It makes the whole world difference)
1 cup chocolate chips

Instructions:

1. In mixing bowl, cream butter and sugar till light and fluffy.
2. Drizzle in the eggs, vanilla and mashed bananas, beating thoroughly.
3. Sieve in the flour, baking soda, baking powder and salt to the creamed mixture in above step and mix it well.
4. Divide the batter into half. Add the cocoa powder to one portion of the batter. Spread that portion in the bottom of a greased 9inch square baking tin.
5. Spread the remaining plain batter on top the cocoa batter, swirl gently with a knife and sprinkle top with chocolate chips.
4. Bake at 180 degrees C for about 30 minutes or test batter done with a toothpick or fork. Cool and cut into squares to serve.

Recipe adapted from: Tammy's Recipes

Enjoy with a cuppa. Heavenly~

I'm submitting this post to the  Aspiring Bakers #5 : Fruity March (March 2011) hosted by Jess from Bakericious