Everyday Cake

Slice after slice.
Its the Light & citrusy sponge, an everyday cake along with a pot of english tea.

Life is great!

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.

Enjoy~

The apple of my eye

Yesterday was my boy2, Jun's 9th birthday.

As per his request, i made him a Mango Mousse Cake.

Happy Birthday Son! You are always the apple of my eye ;)



Lapis 风

一股强大的lapis风从珀斯好友家飘至我家。相信会在我这待好一阵子。
我们都做得兴起! 一起分享喜悦， 使烘焙的路上倍增勉励和乐趣 ；）
一起加入我们的乐趣吧！

Recipe reference: 茄子

                                      Jane's Corner

Labor of lotsa LOVE

I normally bake Kek Lapis once or the most twice in a year during special occasions like Christmas & Chinese New Year. Its way too time consuming, requires effort and certainly a test of patience. Hence, the name Labor of LOVE derived from my previous Kek Lapis.
Recently my baking buddy, Jane has been into baking Cake Lapis 1, 2, 3, 4. Take a look at hers and tell me how can i not be tempted, drooling over her pretty kek lapis without joining in the fun?!
So, yes i did! First thing first, right after my boy's exam! A great way to destress.
With the success of my previous lapis, i made some adaption to the recipe with the addition of cocoa instead of using Spekkoek Lapis powder. We had this for tea on a Sunday afternoon at our cosy 'tea-corner' after a few hours of my hard work and sweat-it-out. The cake was gone within the day ;)
This will be in my Christmas party menu this year.

Chocolate Kek Lapis

Recipe adapted from: Agnes Chang Baking Made Easy

Indonesian Kue Lapis

Ingredients A:                                                

                                                            

450g tinned butter (Golden Churn)

11/2 tbsp condensed milk

270g icing sugar - sieved (reduced to 200g)

Ingredients B:

15 egg yolks mixed with 1 tsp vanilla essence

Ingredients C:

120g Cake flour

 15g Cocoa Powder

Ingredients D:

5 egg whites

Ingredients E:

50g mini choc-chips

Method:

1. Scoop tinned butter into mixing bowl. Beat with icing sugar till fluffy.  Add Condensed milk and beat to combine. Set aside.

2. In another mixing bowl, whisk yolks mixture till thick and creamy, pale in colour. Add it to the butter mixture, beat to mix. Gradually add in the sieved cake flour.

3. Whisk whites till stiff.  Gently fold whites into step 2. Divide batter into 2 portion. Add sieved cocoa powder into one of them, mixed to combine.

4. Spread 1 thin layer of plain cake mixture into a 22cm/9" greased and lined baking tin. Bake with 200deg C (upper and bottom heat)till golden brown. Remove from oven, prick and press. Spread another thin layer of cocoa batter, sprinkle some chocolate chips on it, bake  on top and grill with 220deg C (upper heat only) till golden brown. Repeat the same way till the last layer. Use 180deg C(upper and bottom) and bake till golden brown.

5. Remove and leave to cool. This cake tastes better after keeping for one day.

Note:

While baking layer by layer, prick only when there are air bubbles rising up and press down with any flat-bottom glass or lapis presser. This is to ensure all the layers are flat and nice. You can also brush a little melted butter over each baked layer to keep the cake moist.

If you want the layers to be even and neat, weigh the same amount of batter before spreading.

FUNderful time of the year!

Its time of the year again with exams over, exciting plans line up for the forthcoming holiday.  Time of the year when u see me less in the kitchen but out there having fun, fun but fun.  Just when i thought i can close the kitchen and head out for more sun  splish, splash taking a paddle & fun, this month Aspiring Bakers theme is Enjoying Cupcakes! As fun as it sounds, its too good to miss! So very often, you will still see around churning cupcakes and have my share of fun in the blogosphere too.

First on the go, Black Bottom Cupcakes.
Moist chocolate cake with a dallop of creamy cheese filling. Simply irresistible! Make yours today!

Deck the hall.

Take a peep our home sweet home as we count down to Christmas with the tree first to put up, ornaments next! More coming up!

Black Bottom Cupcakes

recipe reference: The Great Book of Chocolate, David Lebovitz

adapted from Joy of Baking

Watch Video here

Cream Cheese Filling:

227g cream cheese at room temperature

65g granulated sugar

1 large egg

1/2 tsp pure vanilla extract

Chocolate Cupcakes:

195g all purpose Flour

200g granulated sugar
30g unsweetened cocoa powder
1 tsp baking soda

1/4 tsp salt

240 ml water

80 ml corn or canola oil

1 tsp pure vanilla extract

Cream Cheese Filling:
1. Using a electric mixer or with a hand mixer, beat the cream cheese until smooth.
2.  Add the sugar, egg, and vanilla extract and beat until creamy and smooth. Set aside while you make the Chocolate Cupcake batter.

Chocolate Cupcakes:
Makes 12 large cupcakes

1. Preheat oven to 175 degrees C and line 12 muffin cups with paper liners. Set aside.
2.  In a large bowl sift together the flour, sugar, cocoa powder,  baking soda, and salt. In another separate bowl mix the wet ingredients water, oil and vanilla extract. Make a well in the center of the dry ingredients and stir in the wet ingredients until nice and smooth.
3. Evenly divide the batter among the 12 muffin cups. Then spoon a few tablespoons of the cream cheese filling into the center of each cupcake.

4. Bake in the preheated oven for about 25 minutes, or until the cream cheese filling has set and the cupcakes feel springy to the touch (a toothpick inserted into the chocolate part of the cupcake will come out clean). Remove from oven and place on a wire rack to cool. The cupcakes can be covered and stored in the refrigerator for about 3 - 4 days.



 I am  submitting this post to Aspiring Bakers #13: Enjoy Cupcakes! (November 2011) hosted by Min of Min's Blog