Coffee Chiffon Cake

Baked this with the left over coffee powder and it turned out soft and the coffee aroma is strong too.  You can use the orange chiffon cake recipe and replaced the liquid to coffee.

Shyanne's Birthday Party

I wish to thank all friends and relatives who had turned up to celebrate Shyanne's 2yr old birthday party.  I also thanked many who had complimented how much they enjoyed the cake.  The children, especially, loved the cookie lollipops.  I guess all mothers are alike, wanted to give the BEST to our love ones.  I look forward baking more for them...

My Girls' Birthday Cakes

I have baked a few types of cakes for my 2 daughters recent birthday celebrations in school.  I used the sponge cake and cupcake recipes that I have posted and designed it to the girls' liking.  You, too, can do the same for your loved ones.  Try out any of my recipes today and see the joy for yourself.  ENJOY!!!



4 1/5kg cake for Charlize's 6th birthday party in school


  

Shaynne was abit shy when all attention was on her



Star-shaped cookie lollipops





The Cupcakes for little children and teachers



More Cupcakes!!!

I came across this wonderful tasting cupcake receip when tidying up my bookshelf.  The original recipe used butter but I have replaced it with olive oil instead.  If I have a choice, I will normally replace butter or shortening to oilve oil.  Healthier choice for my family, of course.

Make 12
Ingredients:


120g Olive oil
120g Castor sugar
Pinch of salt
1 egg (about 50-55g without shell)
150g sour cream*
1/2tsp Vanilla essence
150g Cake flour                   }
1/2tsp Baking powder         } Sifted together
1/2tsp Bicarbonate of soda }


*You can replace sour cream to natural yogurt.
*You can mix 1 cup of full cream with 4tbsp of lemon juice to get freshly made sour cream.


Methods:


Mix the oil, sugar and salt in a mixing bowl and beat for few minutes.  Add in the egg and incorporate it well into the oil mixture.  Add in sour cream to the mixture and mix well.  Finally, fold in the flour and mix well.


Lined the 12-holes cupcake tin and bake at 200 degree C for 18-20mins or check with a skewer by inserting it into the cake, it should come out clean if baked.


Leave the cupcakes on wire rack to cool before storing in air tight container.  If without any icing or fosting, the cupcakes can be kept in the fridge for 7 days, it can last up to 1 month if in the freezer.

Citrus Chiffon Cake

This is my all time favourite!!! Mixture of lemon and orange juice gives this chiffon cake a very refreshing aroma and taste.  Enjoy it.

Ingredients:

5 Egg yolks

30g Castor sugar

50g Olive oil

110g Cake flour

1/4tsp Bicarbonate of soda

1/4tsp Salt

50g Orange juice

20g Lemon juice

2tsp Orange zest   }

1tsp Lemon zest    } mixed both zest into the flour

1/2tsp Vanilla essence

For Meringue:

5 Egg white

90g Castor sugar

1/2tsp Cream of tartar

Methods:

For yolk mixture: Stir yolk and sugar with a hand whisk in a bowl.  Add in juice, oil and essence.

Sifted flours, bicarbonate of soda, salt and zest.

Add into yolk mixture and mix till smooth.

For Meringue: Whisk egg white with cream of tartar.  Add in sugar gradually when egg white is a bit whitish.  Beat till egg white is glossy and stiff peaks. (refer to post on 6 July)

Fold egg white into yolk mixture.  Do not over mix.

Pour mixture into a ungreased tube pan and bake at 180 degree C for 40-45min or when inserted with a skewer, it should come out clean. 

Green Tea Tiramisu

Ingredients:

For the sponge:
2 Large eggs (abt 55g each)
50g Castor sugar
6g Sp emulsifier (Optional)
25g Water
25g Olive oil
55g All purpose flour
1/3tsp Baking powder
1/3tsp Vanilla essence

For the Mascarpone Cheese filling:
2 Egg yolks
30g Castor sugar
250g Mascarpone cheese
100g Whipping Cream

For Meringue:
2 Egg whites
40g Castor sugar

10g Green Tea powder (extra for dusting)
100g Hot water

Methods:

Dissolve green tea powder with hot water and leave aside.

Prepare the sponge.  Whisk eggs, sugar and emulsifier till batter turns pale colour.
Fold in the flour mixture, water and oil.
Bake at 200 degree C for 18-20mins or when skewer comes out clean when inserted in the centre.
Leave to cool on the wire rack before slicing into 2.

Prepare mascarpone cheese filling.  Mix egg yolks and sugar in a bowl and beat till mixture is thicken and pale yellow in colour.  Add mascarpone cheese and mix well.
Whip cream till stiff peaks form and fold into the mascarpone cheese mixture.

Slice the cake into half and brush green tea mixture on the cake.  Spread half of mascarpone cream cheese filling over the cake and dust with some green tea powder.  Repeat the same step for the other layer of cake but omit the dusting of green tea powder.

Refrigerate the cake and dust with green tea powder just before serving.  Best consume Tiramisu within 2 days.

Sweet Cutie Cupcakes

Makes 12

Ingredients:

115g Unsalted butter
100g Caster sugar
2 eggs
115g self-raising flour   }
grated zest of 1 lemon } mix together
grated zest of 1 orange}

Methods:

Beat the butter and sugar together in a bowl unitl pale and fluffy.
Add in the egg, one at a time.
Fold in the flour into the mixture and mix well.

Spoon the batter into the paper cases and bake in the oven at 180 degree C for 15-18mins until risen and golden.  Check with a skewer by inserting in the centre and it should come out clean if done.  Cool the cupcakes on a wire rack.

Decorating:

Stir together 150g icing sugar and 1-2 tablesppons freshly squeezed lemon juice, until smooth and creamy.  Remember to add the lemon juice slowly so that icing will not be too runny.  Divide the icing into 2 bowls and add any food colouring to each bowl and stir well.

Spoon the icing onto the cake then drop a flower candy into the centre of the the cake.

Black Sesame Chiffon Cake



Beat egg white till stiff peak



Ingredients:

70g Cake flour
5 Egg yolks
250g Brown sugar
20g Black sesame cereal
60g Water
40g Olive oil
20g Black sesame seeds

Meringue:
5 Egg whites
90g Castor sugar
10g Corn flour

Methods:

Combine egg yolks, brown sugar and black sesame cereal in a bowl and mix well. 
Add water and oil and blend together.
Add flour and mix until batter becomes sticky, then fold in the black sesame seeds.

To make meringue.  Combine sugar and corn flour. 
Beat egg whites till foamy, then add half of the sugar and flour mixture and continue beating for a few minutes. 
Add in the remaining sugar and flour mixture and beat until egg whites are glossy and stiff peaks.

Add 1/3 of meringue into egg yolk mixture and fold in lightly, then add remaining meringue and fold to incorporate completely.
Do not over-mix, as the sessame cereal will cause the volume of the chiffon to decrease, thus making it heavy.

Pour mixed batter into a 20-cm ungreased chiffon cake tube pan.
Bake for 40-50mins at 160 degree C.
When cake is done, remove from oven and turn it over, leaving it to cool.


Source from: Keiko Okashi sweet treats made with love

Raspberry Muffins

 Ingredients:

 Makes: 12 muffins

 120g Butter
 120g caster sugar

 1 egg
 250g all purpose flour       }

 2 1/2 tsp baking poweder  } sifted together 
 1/2 tsp baking soda           }

 300ml yogurt

 170g fresh respberries

 Methods:

 Cream the butter and sugar till creamy, then add  

 in the egg.

 Fold in the flour mixture and yogurt into the

 mixture, mixed well till moist.

 Spoon the batter into the muffin cups and top

 with fresh rasepberries.

 Bake for 20-25mins at 180 degree C.

 Test with a wooden toothpick, it should comes

 out clean when muffins are done.

 Cool on a wire rack.

 Source from: taste. Baking by Hinkler Books Pty Ltd