Pork Floss Cake

I always wanted to bake this Pork Floss Cake for a long time and I finally baked this cake today. I love pork floss alot and when my friend gave me a piece of her Pork Floss Cake, I found it so unique and yummy. 

I got this recipe which is a chocolate chiffon cake but I replaced the cocoa powder with cake flour and added Pork Floss. As I have added a large handful of pork floss, the cake did not rise as much. So I suggest to add just 50g of Pork Floss into the batter. You can add more on top of the cake after spreading a layer of mayonnaise, that should do the trick for Pork Floss lovers like me.

There is another tip that I would like to share. As I did not have any chiffon pan, so I used a normal baking pan. To note when using a normal pan, you do not need to cool the cake upside down. Once the cake leaves the side of the baking pan, use a knife to go round the side and remove pan. Cool cake completely before cutting.

Ingredients

(A)
80g cake flour
5 egg yolks
20g castor sugar
70g water
60g canola oil

(B)
5 egg whites
90g castor sugar
10g corn flour

(C) 50g Pork floss

Directions

1. Preheat oven 160 Deg C. Combine egg yolks and sugar and mix well. Add water and oil and mix till incorporated. Add in flour and blend well.
2. Combine sugar and corn flour. Beat egg whites till foamy. Gradually add half the sugar and cornflour and continue beating for a few minutes. Add the remaining sugar and corn flour and beat till stiff peak form.
3. Spoon out 1/3 of the meringue and gradually fold into the egg mixture, taking care not to deflate the egg whites too much. When it's well-blended, pour the mixture into the remaining meringue and fold in gently, making sure that all the egg whites are incorporated into the mixture. Add in Pork Floss and gently mix it.
4. Pour the batter into ungreased cake pan. Bake for 45-50 minutes before removing from the oven and turning it upside down to cool and serve.

Cottony Cake

When I came across this recipe, I was thinking that it looked quite simple and I can have another chance to practice my folding method again. Since I have all the ingredients readily, I gave it a shot. Though the cake did not rise as much as I expected it to be but overall the texture was soft with a nice color on top. The texture resembled those sold in Prima Deli with cheese, kaya and chocolate filings. I will try making it in cupcakes and with filling the next time.

Ingredients

(A)
3 egg yolks
1 whole egg
50g corn oil

(B)
50g Cake flour

(C)
3 egg whites

(D)
50g Caster sugar
Dash of salt

Directions

1. Beat (A) till well mixed with an egg beater.
2. Sift in (B), mix well.
3. Whisk (C) till frothy, add (D) and beat till stiff peaks.
4.Fold in the egg white mixture to egg yolk mixture in 3 additions, mix till well combined. Pour batter into baking pan.
5.Bake in preheated oven at 150 Deg C for about 40 mins.

Fun with Fondant

Today, I felt like playing with fondant so I did some simple heart designs to start with. I felt it was not that easy to handle fondant especially in my hot and humid kitchen. I needed to quickly rush out the design and then place them in  an air conditioner room. Guess that was the tricky part of designing cake with fondant. However, I felt it was a good experiment!

Old School Butter Cake

I have a strong craving for butter cake and with my last block of Lurpak, I decided to try this Old School Butter Cake recipe. Also, it was another chance for me to practice my folding method. 

Overall, it tasted nice but I felt that Lurpak was still not as buttery as SCS, so I will stick to SCS for my butter cake. However, this recipe was indeed less oily and since it used folding method, the cake had a much softer texture.

Ingredients

250g butter
85g Caster sugar
1 tsp Vanilla essence
1/8 tsp salt
4 egg yolks
1 tbsp Milk
200g plain flour
1 tsp Baking powder

4 egg whites
85g Caster sugar

Directions

1. Preheat oven at 170 Deg C. Line a 8" Square tin
2. Cream butter, sugar, salt and vanilla until light and fluffy.
3. Add in egg yolk one at a time and beat till creamy. Add in milk and mix well.
4. Sift in flour and baking powder and mix well. Set aside.
5. Whisk egg white and sugar till soft peak in another bowl.
6. Fold 1/4 of egg white mixture into butter mixture (3). Mix well and fold in the rest.
7. Pour batter into lined baking pan and bake for 40-45 mins or until cooked.

鸡蛋糕 (Ji Dan Gao), 番薯糕 (Fan Shu Gao), 南瓜糕 (Nan Gua Gao)

My Mother-in-Law said to go praying our ancestors on 6 April 14, so I decided to steam these 3 different types of "Gaos" - 鸡蛋糕 (Ji Dan Gao), 番薯糕 (Fan Shu Gao), 南瓜糕 (Nan Gua Gao).