Cookie & Cream Slice

Did this recipe per my gal's request, its really easy to do and no baking required. Recipe from October'13 Women Weekly magazine. I only did half recipe in a 7 inch sq ring.

Ingredients:

250g packet chocolate ripple biscuits, break(use any sweet biscuits, if unavailable) - I use 150 oreo cookies with its cream
100g unsalted butter, soften - I use 50 g of melted butter
2x250g cream cheese, soften and chop - I use 250g cream cheese
400ml thickened cream plus 200 ml extra for deco - I use 200ml dairy cream plus 100ml extra
1/2 cup caster sugar - I use 1/4 cup
3tsp powder gelatine - I use 1 1/2 tsp
1/4 cup just boiled water - I use half of 1/4 cup boiling water
150g packet Oreo biscuits, chop- I use 9 pcs of oreo sanwiched cookies
100g white chocolate, grate
mini oreos, to decorate

Method
1. Line base and slice of a 20x30cm slice pan with baking paper, extending paper 2cm above edge.

2. Place biscuit in a processor and process to form fine crumbs. Add butter and pluse to combine. Press mixture firmly onto base of pan. Chill for 30min.

3. In a large bowl, beat cream cheese, cream and sugar together using electric mixer, until smooth.

4. Sprinkle gelatine over just boiled water, whisking vigorously with a fork to dissolve. Beat into cream mixture. Fold chopped Oreos and chocolate through.

5. Spoon mixture onto base and smoothen the surface. Cover and chill overnite. Cute into slices.

6. Whip extra thickened cream. Serve each slice topped with a dollop of cream and 2 mini oreos.

Trenyce's Birthday Cake

Decided to make a cake for Trenyce birthday celebration last weekend. After google thru the web for ideas, thought that castle cake is easy to manage. As the sponge cake is not that dense to hold 2 layers of sponge cake on 2nd deck, I remove 1 slice and just make a shorter 2nd deck for this cake. Maybe I didn't stress myself to deliver a perfect cake, it turns out acceptable. Most important the kids are happy with the cake :)

Cotton Cheesecake

My friend S recommended this recipe to me which she found on a baking site. She said the cake is yummy and not difficult to do. I tried and indeed it easy to do, the surface didn't sink like other cheesecake recipes.

A. 250g cream cheese

200 ml whipping cream or milk

120g butter

B. 5 egg yolks

60g flour

20g corn starch

C. 5 egg white

120g  caster sugar

1/4 tsp cream of tartar


Instructions:

1. Preheat oven at 150 deg C.

2. Double boil ingredients in A till melted. Add egg yolks and beat till well mix. Mix flour and cornstarch then add to egg yolk mixture. Mix well.

3. Beat C till stiff then add to egg yolk flour mixture, lightly fold till well combined.

4. Place a sheet of pachment paper at the base of 8 inch cake tin. Pour mixture into tin. Wrap a piece of foil at the bottom of tin to avoid water from sip into tin while baking. Steam bake for 50min.

Pandan Chiffon Cake

My friend S recommended this cake from Wen's Delight Blog , told me to try it out said its a good .The first attempt I failed probably because the liquid was too warm and I stir in the flour too soon, the mixture end up too thick and heavy and it didn't rise alot after baked. I told my friend and she said since I have ingredients at home why not redo it.The next morning I tried again and I succeed, the cake was very fragrant and soft, the recipe is definitely worth to keep. Thanks S for the encouragement.

Cheese and Lemon Chiffon Cake

Made a chiffon cake with the chiffon cake tin bought in Tokyo when touring there last year. I like the brown crust from this cake tin compare to my other chiffon cake tins ...Recipe adapt from 福田淳子 - chiffon cake book.

Ingredients

160cream cheese

130g caster sugar

5 egg yolk (I use appx. 55g egg without shell)

25ml salad oil ( I use corn oil)

25ml lemon juice

70ml milk

2/3 tsp lemon zest (I use zest of 1 whole lemon)

130g cake flour

2/3 tsp baking powder

8 egg white   (as my eggs are larger so I only 7 egg whites)

(I added 1/4 tsp cream of tartar)

20 cm chiffon tin

Bake 180 deg C 40min for 20cm tin 

Note:

- let cream cheese rest at room temp till it turn soft.

-Sift both cake flour and baking powder together.

-Preheat oven.

Method:

1. Mix cream cheese and 1/3 portion of the sugar in a bowl, use a whisk and mix till well combine.

2. Add egg yolk one at a time and mix till well combine, add oil, lemon juice, milk and lemon zest and mix till well combined.

3. Add sifted flour mixture, use whisk and fold till a smooth batter.

4. Beat egg white, cream of tartar and balance sugar with electric mixer till soft peak.

5. Add 1/3 portion of egg white to egg batter (step 3), fold till combine, add the egg yolk batter and fold till well combined.

6. Pour batter into chiffon cake tin, bake for 40min, test with skewer to ensure cake is well baked (for my oven I baked for 50min). Remove cake from oven, invert cake and let it cool. Remove cake from tin, slice and serve.

Mango Yoghurt Cheese Cake

Randal had been requesting for cheesecake, read this recipe in Yum Yum #73, so try it out and serve it for desert after dinner. He said its very nice and he had 2 servings.
I feel the mango taste in this cake is not that obvious so its a choice for people who do not like to much of fruit taste in cheese cakes.

Ingredients:

500g cream cheese
60g caster sugar
170g mango yogurt (org recipe use 150g yogurt but I adjusted to my taste)
1 egg
grated zest of half lemon
juice of half lemon
120g non-dairy whipping cream (org recipe use 100g but I adjusted to my taste)
-( I use nestle canned cream cos cant find dairy or non dairy whipping cream at the supermarket)

Biscuit base:
160g digestive biscuits - use food processor or rolling pin + plastic bag and break it into fine crumbs
80g melted butter
Wrap 8 inch loose base or springform cake tin with aluminum foil.
Mix biscuit crumbs with melted butter till well combined. Pour into 8 inch loose base cake tin, spread it evenly then press the crumb firmly with back of spoon or cake presser. Chill for 15 min.

Method:
1. Mix cream cheese with caster sugar until soft. Add mango yogurt, egg and mix well.

2. Add in the remaining ingredients, and mix well. Pour the mixture onto the cake tin lined with biscuit base.

3. Steam bake the cake in a preheated oven at 150 deg C for 1 1/2 hours. Let cake cool in oven with door open for about half hour.

4. Put cake with tin in fridge and chill for about 4-6 hours before serve.

Valarie's Cranberry Orange Cake

Tried made this cake couple of weeks back, I reduced the sugar as I have tried the original taste of the recipe in class and found it too sweet, also did thinner frosting compare to the original recipe just to give the cake a little extra touch.

Dutch apple cake

When I saw this little snack maker which comes with tempreture setting, immediately I bought it thought that it will be good for making small batch of cakes and cookies,

Didn't find time to use it for baking cakes till recently. Tried baking some blueberry muffins and it was quite well done although the height between the heating element and the rack is very low, well.. doing some small cakes should be just fine for me

Baked a batch of apple cake using this tiny oven again, recipe from Rachel Allen. This cake is nice, we like it.

Valarie's Kuih Lapis

Did this cake yesterday night since I have some time and there were lots of eggs in the fridge, so attempt Valarie's kuih lapis again as I have failed doing it twice months ago. This round didn't add prunes as I thought doing a plain will be easier to pass. Lukily the end result was quite ok and all like it..^_^

Pandan Chiffon Cake

The thought of trouble shoot the failure cake on the old pan from making the cranberry yougurt chiffon cake kept dwelling in my mind, the following I made another cake from the same book using a new chiffon cake tin. The tin is bigger than the old one thus the cake is shorter but result was satisfactory therefore I concluded that the problem lies in the tin and not the oven.

Cranberry Yogurt Chiffon Cake

My friend recommended this recipe from this book, but some problem with my old chiffon tin thus the cake didn't turn out as presentable as expected. Nevertheless the cake taste good, not sweet at all, will try other recipe from the book...

Ingredients

20cm chiffon tin

5 large egg yolk

130g castor sugar

65ml corn oil

2tsp lemon juice

130g plain yogurt

130g cake flour

7 large egg white

95g dried cranberry mix with some cake flour

Method:

1. Mix egg yolk and 1/3 portion of sugar and oil till well combined.

2. Add in lemon juice, yogurt mix well, add in cake flour, use a whisk mix till smooth texture.

3. Beat the balance sugar with egg white till stiff peak. 

4. Take 1/3 portion of beaten egg white and mix with egg yolk mixture. Pour the egg yolk mixture back to the remaining egg white and fold till well combined. 

5. Fold in the dried cranberries.

6. Pour batter into chiffon tin, hold the tin up and drop the tin on table with a bang to knock out the big air pockets in the batter.Bake at 180 deg C for 40min or till skewer come off clean.(temperature is a reference, I bake at 170 deg C for 50min for my oven)

Quick and Easy Nutella Cake

Recipe from Agnes Chang's 'I Can Bake' book

Ingredients:
250g butter, softened
200g soft brown sugar.
4 eggs, lightly beaten
300g self raising flour, sifted
5 tbsp milk

6 tbsp nutella chocolate hazelnut spread
60g hazelnuts, chopped coarsely (I use pecan nuts)

Method:
1. Put all ingredients for cake into a mixing bowl and beat until light and fluffy.

2. Pour 2/3 portion of the cake mixture into a greased and lined 22cm/9 inch round baking tin and spread to level. Spoon the nutella into six blobs. Top with the remaining 1/3 portions of the cake mixture, swirl a few times with a skewer, then smooth the top.

3. Sprinkle nuts on top and bake in a preheated oven at 180degC for 45min-1 hour until cooked and golden brown.

4. Remove, leave to cool before cutting into pieces and seves as snack.

Valerie's Fruitcake

Learn this cake at Ms Valarie's class last year. This is the second time that I made the cake, thought that fruit cake will be nice addition for the office's Christmas party besides the usual turkey and logcakes. This time I replace the brown sugar with molasses, those who taste it said its nice as its not so sweet, also its not as hard as those selling outside.

New York Cheesecake

Thought of doing a cheesecake to use up the sour cream before it expires, try this recipe as its quite small portion compare to other cheesecake recipes, this portion is just nice for my family. Although this is a rich cake but all like it. Recipe from 孟老师的下午茶...

(I use a 7" cake ring althought the book recommended 6" springform pan)
Ingredient:
A. Base : 120g digestive biscuit  30g unsalted butter - melted
B. Cheese filling: 400g cream cheese- thaw at room temp for about half hour
                          75g caster sugar
                          2 eggs
                          130g sour cream
                          10g cake flour
                          grated lemon peel from 1 lemon
                          2 tbsp lemon juice
                          1/2 tsp vanilla essence


Method:

1. Base: Break biscuit into small piece, put into a plastic bag, use a rolling pin and pound the biscuit into fine crumbs. Add melted butter into biscuit crumb and mix till well combined, press the biscuit crumb into 7" spring form tin or lined cake ring. Chilled for about 15min.
2. Beat cream cheese and sugar using low speed in mixing bowl till cheese is soft, add in egg one at time, mix till well combined then add the next egg. Add sour cream and flour and mix till well combined, lastly add in lemon peel, lemon juice and vanilla essence, mix well.
3. Pour cheese batter onto biscuit base, place cake tin in a tray, place the tray in oven, pour in a cup of hot water in the tray, bake cake over double boil at 180 deg for 20min, then lower 10 deg and bake for further 40min.
4. Turn off oven, open a little gap of the oven door to let cake cool for about 15min, remove cake ring/tin,let cake cool completely place cake in fridge and chill for 5 hours before serve.

Madeleine

Wanted to bake something since I haven't been baking for a while, browsing thru the book 孟老師的下午茶, thought this recipe was quite fast to do and portion was small, this recipe taste nice and not very sweet.

(per recipe yield 15 pcs)
Ingredients:
100g unsalted butter
75g caster sugar
1/4 tsp salt
100g egg

1/2 tsp vanilla essence
100g cake flour
1/2 tsp baking powder
orange zest from 1 orange
1tsp orange liqur


Method:
1. Mix butter, sugar and salt over doble boiler till well combine. Remove from double boiler, leave to cool, add in egg, vanilla essence and mix till well combined.

2. Add in orange liquor and orange zest and mix till well combined.

3. Fold in sifted cake flour and baking powder till well combined.

4. Spoon batter into madeleine mould, bake at 180 deg C for 20min or till golden color.

Green tea chiffon cake

Have not been baking for a while lately, the thought of baking something just pops up of my mind, have been wanting to try the recipes from the book Okashi by Keiko Ishida as the recipes looks so tempting and not complicated to do. Bought a small bottle of green tea from takashima basement and attempt this cake. The result of this cake turns out alright comparing to my recent attempt on other chiffons.
The fragrant of the tea in the cake was pretty mild when the cake was warm, its much stronger when the cake is cool.

Make one 20cm cake (my tube pan is bigger so the cake looked shorter)

Pastry flour  70g (I use top flour)

Green tea powder 10g

Egg yolk 5

Castor sugar 20g

water 70g

canola oil 60g (I use corn oil)

Meringue

Egg white 180g (about 5 eggs)

Castro sugar 90g

rice flour or corn flour 10g

1. Preheat oven to 160deg C.

2. Sift flour and green tea powder twice. Combine egg yolk and sugar in a bowl and mix well. Add water and canola oil and blend together. Add flour and green tea powder mixture and mix until batter becomes sticky. Set aside.

3. Make meringue. Combine sugar and rice or corn flour. Beat egg white until foamy. Add half of sugar mixture and continue beating for a few minutes, then add remaining sugar and flour mixture and beat until egg whites are glossy, with stiff peaks.

4. Add one third of meringue into egg yolk mixture and fold in lightly, then add remaining meringue and fold to incorporate completely.

5. Pour batter into and ungreased chiffon cake tube pan. Bake for 40-50min. When cake is done, remove cake from oven and turn it over, leaving it to cool.

6. Once cake has cooled completely, carefully run a knife or spatula around the sides of the cake to loosen it before inverting onto a wire rack.

7 minute frosting Pandan Cake

Made this cake for mom on Mother's day. Learned this cake from Anna's Cooking Art, it is actually chiffon cake with meringue topping, rather easy cake to do.

Banana Chiffon Cake

Learned a few chiffon cakes at Ms Anna's class last week, attempt the Banana Chiffon cake last weekend and bring it to mil place. The batter was too much for my 9" chiffon tin, so pour the balance in a smaller tin, but somehow I find the outcome of the bigger cake was a little under bake. The cake was not sweet but very fragrant...

 

Mandarin Orange Buttercake

A friend share this recipe sometime ago, but I kept pending doing it till recently, I reduced the sugar amount cos afraid that it would turn out sweet but it turn out to be not sweet at all so the original amount should taste just nice. Thanks BK for the nice recipe.

Valarie's Chocolate Macademia Cheesecake

Made this cake over the weekend for Kenny...Happy Birthday! Dear...