Best Lemon Cake

I actually don't quite fancy lemon cake but after trying a few pieces from my friend Jo, I bookmarked this recipe in my "To Do" list.   I had a strong craving to eat lemon cake and so went ahead to bake it even it was already 8pm. Without much effort, I had a slice of yummy lemon cake with a cup of hot milo. 

I have modified a few ingredients, 4 eggs (200g instead of 170g), 40ml lemon juice (instead of 20ml). The cake was soft with a gentle lemon taste and aroma. This is the best lemon cake I ever tried before.

Ingredients

250g good quality unsalted butter
185g castor sugar
4eggs whole eggs
40ml lemon juice
grated zests of 1 lemon
230g self raising flour (sift)
Almond Flakes (Optional)

Directions

1. Preheat Oven at 180 degree C and preparing baking tin (I used a 20cm X 20cm pan & a loaf pan).
2. Rubbing lemon zests into sugar until the flavour is infused into the sugar.
3. Cream the butter and infused sugar on medium high speed for about 5 minutes until pale and fluffy.
4. Add beaten eggs (lightly beat in a bowl) into the creamed butter in 6 additions and ensuring each addition is well incorporated before adding the next addition.
5. Add 1/3 of self raising flour to the egg-butter mixture until the last bit of flour is absorbed. Next, add in half the lemon juice and mix until the lemon juice is incorporated.
6. Repeat the mixing process by adding another 1/3 portion of self raising flour, followed by the remaining half of the lemon juice, lastly followed by the remaining 1/3 of the self raising flour. Scrape the sides and bottom of the bowl with a spatula to incorporate loose ingredients.
7. Pour batter into prepared baking tin. Bake for 50 mins at 180 degrees C. 

Strawberry Jelly Hearts Cheescake

This is my 2nd attempt making this Strawberry Jelly Hearts. The first time, I was too rushed to get it done and didn't wait for the cheese mixture with strawberries to be chilled enough before I poured the jelly mixture. All the strawberries started to swim in the jelly mixture. This time, I have obediently followed the instruction from Jelly Hearts Cake & Juice's recipe (advertised on Newspaper dated 8 Aug 2012) and all went well. Although it took me alot of time and patience to make these desserts, but I felt great accomplishment when I saw the final products.   

Ingredients

300g Digestive Biscuits

120g butter (melted)

250g cream cheese

10g gelatin powder

50g sugar

450ml boiling water

1 box of jelly crystal

250ml cold water

Strawberries

Directions

1. Mix  biscuits crumbs & melted butter together and press firmly with the help of a spoon onto the base of the cup. Chill for 4 hours.
2. With an electric mixer, beat cream cheese until smooth & creamy.
3. Dissolve gelatin powder and sugar with 200ml boiling water.
4. Pour gelatin solution into cream cheese mixture and mix well.
5. Scoop the cheese mixture into the biscuit base and chill for 2hours.
6. Cut strawberry into half and cut a deep V in the centre. Press each strawberry half into the cream cheese mixture. Let the strawberry sink in gently. Chill for at least 4 hours or overnight.
7. Dissolve the jelly crystal in 250ml of boiling water, followed by 250ml of cold water. Pour jelly onto the cheese mixture. Chill for 2 hrs and ready to serve. 

Steamed Chocolate Cupcakes

I was so fascinated with this cupcakes when my colleagues, Liz showed me. Since I am not a chocolate person, I just pinched a small part to have a taste of it and surprisingly, it was yummy! The cupcakes were so soft and spongy even for the next few days. The steps are simple and used steaming method. I gave these cupcakes to my kids and nephews, some like them steamed but some still prefer them baked. So it really depends on individual preferences. 

Here are some tips about steam cakes that I got from the experts:
1) Remember to beat the eggs + sugar very well. And by that, it means more than 10 mins of high speed whipping.
2) Heat up your steamer before putting the batter - filled moulds in.
3) Do not open the steamer halfway through the steaming process.
4) Fill the moulds all the way, don't worry about the batter spilling over during steaming -  it won't.
5) Do not let water into your batter, not even a drop. They are really sensitive and won't rise as nicely if that happens.

Ingredients

(A)
3 eggs
130g sugar
1/4 salt
100g corn oil
(B)
100g Orange juice
(C) Sift together
180g flour
20g cocoa powder
1tsp baking soda/sodium bicarbonate
2tsp baking powder

Directions

1. Whisk A together until sugar dissolves and add in B, mix until well blended.
2. Mix in sieved C, mix until well combined.
3. Pour into cup fillers, slightly more than 1/2 cup.
4. Steam for 10 mins and let it cool before you place the flower marshmallow on top (use a little nutella to stick the marshmallow to cupcakes).

Wonders of Agar Agar

I am submitting this recipe to the Aspiring Bakers #24 (October 2012) : Jellies & Puddings hosted by Charmaine of MiMi Bakery House. I found this Milo Agar Agar quite interesting and made some modification to it. I have added Oreo/Chocolate balls/KitKat to the milk layer to create another magnificient flavour and texture. Thanks to my friend, Shirlyn Lee for the pretty flower bottles. 

Ingredients

Milo Layer:
6 gm agar agar powder
500 ml water
90 gm sugar
5 heaped tbsp Milo powder
Milk Layer:
6 gm agar agar powder
300 ml water
90 gm sugar
200 ml Carnation Low Fat Evaporated Milk 

A few drops of vanilla essence

Filling (your preference):

1) Oreo (break into pieces but keep the sandwich together)

2) Chocolate balls

3) Kit kat (break into pieces)

Directions

1. In a pot, add water, sugar, Milo and agar agar powder into a pot. Cook until all has been dissolved.

2. In another pot, add water, sugar, agar agar powder and Carnation Low Fat Evaporated Milk into a pot. Cook until all has been dissolved. Stir in vanilla essence.

3.Carefully spoon the milo mixture for the base. let it set slightly on surface before pouring the milk layer on top.

4. Sprinkle oreo cookies & let it set and pour the milo mixture on top.

Tips:

1) Do not wait until the layer is completely set before pouring the next layer, or else it will not stick.

2)Make sure the mixture is still hot when pouring on the earlier layer so that it will stick well.

Vanilla Butter Cake

Made this Vanilla Butter Cake with Chocolate Rice for one of my colleague who will be leaving our company soon. Interestingly, this recipe (which I got from Women's Weekly Magazine) was very soft and less buttery. Will try to make the vanilla icing the next time I make this cake.

Ingredients

125g butter
170g caster sugar
1 tsp vanilla essence
2 eggs
250g self-raising flour (sifted)
120g fresh milk
Chocolate rice for toppings.

Vanilla Icing* (Optional)
220g icing sugar
15g butter
1-2 Tbsps hot water
1 tsp vanilla essence

Directions

1. Preheat oven at 180 deg C. Lightly grease and line a deep 20cm round cake pan.
2. In a large bowl, using an electric mixer, beat butter, sugar and vanilla essence together until pale and creamy. Add eggs one at a time, beating well after each addition, scraping down sides of bowl.
3. Lightly fold flour into creamed mixture alternating with milk, beginning and ending with flour.
4. Spoon mixture into pan, smoothing top. Bake 40 to 45 mins, or until a skewer comes out clean. Cool on a pan for 5 mins, before turning onto wire rack to cool completely.

Note : * For icing, sift icing sugar into a bowl  Add butter, water and vanilla. Beat well until mixture has a smooth, spreadable consistency. spread over cooled cake.

Orange Agar-Agar

Since I have alot of oranges left making the Orange Muffins without butter, I made used of the orange juices to make these Orange Agar-Agar. A very easy recipe to ripe up a nice refreshing desserts for a  hot day. 

Ingredients

2tsp agar-agar powder
400ml pure orange juices (from 4 oranges) or mix with store-bought orange juices
50g rock sugar

Directions

1. Cut the orange to half. Extract the juice using a manual juice extractor, drained.
2. Remove the flesh and reserve the orange “shell”.
3. Mix agar-agar powder, orange juices and rock sugar in a saucepan.
4. Bring to boil till rock sugar dissolved, drained. Cool the mixture slightly.
5. Pour into the reserved orange “shells”.
6. Chill in the refrigerator for several hours till cool and set. Serve chilled.

Orange Muffins without Butter

I always feel disheartened doing folding method (the cake usually don't rise well) but I have decided to give it another try on these Orange Muffins. I was also attracted with this recipe that does not use butter and indeed the texture was fantastic! I have succeeded with the folding this time and the muffins were light, spongy with a strong orange aroma.  

Ingredients

3 egg yolks
30g Sugar
35g fresh orange juice
Orange zest from one large orange
70g natural yoghurt
80g plain flour
10g corn flour
1/2 tsp baking powder
A pinch of salt

3 egg whites
70g sugar

Directions

1. Beat egg yolks and sugar until white at medium speed and add orange juice, natural yoghurt and mix well.
2. Remove bowl from machine, add in sifted flour (plain flour, corn flour & baking powder) and mix well with a hand whisk, follow by orange zest, mix well again.
3. Whisk egg whites and sugar until peak form.
4. Fold 1/4 of egg white to egg yolk mixture with a rubber spatula until well mix and fold in remaining egg white in two batches.
5. Scoop batter into muffin liners to 3/4 full and place them on a baking tray.
6. Bake at preheated oven at 170C for about 25-30 minutes or until skewer inserted comes out clean.
7. Bang the baking tray together with the small cakes on the counter top 2-3 times once they are cooked, as this will prevent the cakes shrink. Leave to cool and store them in an airtight container in room temperature for 2-3 days.

Steamed Pumpkin Pau

I had some leftover mooncake lotus paste and so I decided to make these steamed Pumpkin Pau with them. I adapted this recipe from Nasi Lemak Lover but I guessed my skills wasn't as good compared to hers. I found the dough of 30g a bit too much (as it will rise larger), I reduced to 25g instead. My MIL and my girl said it was nice, tasted like the normal pau sold outside.

Ingredients

150g mashed pumpkin
225g all purpose flour
1 tbsp sugar
1/3 tsp salt

To make Yeast water
1 tbsp lukewarm water
1 tsp sugar
1 tsp instant yeast

Filling
Lotus paste (you can replaced with red bean paste, peanut or etc)
Pumpkin skin- cut into small piece to make as pumpkin’s stem

Directions

1. Add in all ingredients and yeast water in a mixing bowl and knead till smooth dough.
2. Cover with damp cloth and rest for 60 mins.
3. Knock down dough to expel some air, transfer to a lightly floured surface and knead for a while.
4. Weigh out 25g of dough and roughly shape into a ball.
5. Weight lotus paste 15g and lightly shape into ball.
6. Fatten out the dough into a circle. Place lotus filling onto the center, wrap and pleat up the sides and seal.
7. Use a butter knife, mark from top and lightly press down towards bottom, keep a small gap in between, repeat this step till whole dough ball finished. Place a small piece of pumpkin skin at the middle and lightly press down.
8. Place the pumpkin buns (pleat area face down) onto a piece of greaseproof paper, on the rack for steaming. Cover with a piece of damp cloth and let rise for another 10-15 mins.
9. Lightly mark bun with butter knife again (to sharpen the pattern), steam the buns under rapidly boiling water on high heat for about 15mins.
10. Wait for 2mins then only open the lid and remove from the steamer.

Chocolate Walnuts Brownies

Saw this recipe in one of the magazines with very simple steps, so I gave it a shot. Since I am not a chocolate person, I will not know if these are the perfect brownies. Got my 2 nephews and my 2 kids tasted and glad to hear they found it delicious. For those who like chewy and not too fudgy type of brownies, I think you will like them.

Ingredients

100g plain chocolate
125g unsalted butter
2 eggs
130g caster sugar (reduced from 150g)
1/2 tsp vanilla extract
65g all-purpose flour
100g chopped walnuts

Directions

1. Add the soft butter to the melted chocolate. Mix together with the hand whisk.
2. With an electric mixer, whisk the eggs and sugar together, and add in chocolate mix.
3. Add vanilla extract, flour and stir in walnuts. Mix well.
4. Pour the mix into a baking tin and level with a spatula.
5. Bake at 190 deg C for 35-40 mins.

Mooncakes (Orders 2012)

These were the Cartoon Character Snowskin mooncakes I made this year, aren't they cute? I used the same recipe I made in the past years but reduced the weightage of the snowskin from 18g to 15g and the paste from 25g to 22g. I have also used more flavoured pastes such as mango, strawberry, green tea, pandan and apple. Even included chocolate balls in the paste and it really tasted yummy! The low sugar lotus paste that I bought from KCT (near Aljunied MRT) was a better choice compared to PH's paste which was more oily.

Many thanks for the orders from my colleagues and friends. It was really a great accomplishment to make these Cartoon Characters Mooncakes.

Together with my colleagues (Liz and Oseu), we had a wonderful time making all these beautiful flower mooncakes!

Mixed Fruits Rainbow Cake

I had this strong desire to make a colorful cake and also had the craving for mixed fruits, so I came up with this Mixed Fruits Rainbow Cake. When the cake was done, I was so excited to see if the colours would turn out pretty and it really did! I felt so happy and a great accomplishment seeing my own cake creation with  the beautiful colors in it. A thumbs up for myself! 

 

Ingredients

• 250g butter
• 150g Castor sugar
• 250g self raising flour (sifted)
• 5 eggs
• 1.5 tsp vanilla essence
• Mixed fruits
• coloring (Pandan Paste & red coloring) 

Directions

1. Mix butter and Castor sugar until white.

2. Add eggs one at a time. Mix evenly. 

3. Add flour and mix using low speed.

4. Separate batter into 3 portions, add vanilla essence to 1 portion, add red coloring to 2nd and add pandan paste to the 3rd.

5. Pour each layer of batter according to your preference into cake tin (20 X 20cm).

6. Sprinkle mixed fruits on top of batter.

6. Bake at 180 degree C for 45-55 mins.

Orange Butter Cake with Almond Crust

Had this craving for orange cake and I found the recipe with almond flakes interesting, so I decided to combine them together. As I am making a loaf for a friend, I poured the balance batter into a 20cm X 20cm which came out quite shallow for a cake. However, with the almond flakes, it came out nice for a small bites.

Made some modification, I reduced the sugar from 225g to 180g and 12tbps of milk to 8tbsp milk & 4tbps orange juice (hoping to have more orange flavour but the almond toppings overwhelmed the orange flavours). As for the honey crust, I have increased  the almond flakes from 90g to 120g as I  have quite a fair bit of the honey mixture. The next time I bake this again, I will want to reduce the honey to 30g as I find it abit too sweet.

Ingredients

195g all-purpose flour
1 1/2 tsp baking powder
1/2 tsp salt
170g unsalted butter, softened
180g sugar (reduced from225g)
1 large egg, plus one large egg yolk
1 1/2 tbsp orange zest
8 tbsp whole milk
4 tbsp orange juice (additional ingredients)

Honey Almond Crust
120g almond slices (increased from 90g)
30g honey (reduced from 50g)
30g butter

Directions

1. Preheat oven to 190 degrees celsius. Butter and line cake pan. (I used a 20cm X 20cm pan & a loaf pan)
2. In a medium bowl, whisk together flour, baking powder and salt.
3. Using a mixer, cream butter and sugar until fluffy.
4. Beat in orange zest, then eggs.
5. Add flour mixture in 3 parts, alternating with milk & orange juice.
6. Beat just until batter appears uniform. The batter should look thick and creamy.
7. Pour batter into prepared pan and smooth top with spatula.
8. Bake for about 40 minutes, or until it reaches a dark-gold color and an inserted cake tester comes out clean. (Cover with aluminium foil if the top brown too fast)
9. While the cake is baking, prepare honey and almond crust topping. Add butter, honey and almond slices into a shallow saucepan. Heat to melt the butter and honey, ensuring that the almond slices are well-coated with the honey-butter mixture.
10.Top with the honey almond crust mixture evenly over the cake and return the cake to the oven at 180C until the almond are roasted to a lovely golden brown, which takes approx. 8-10 mins.

11.Wait for the cake to cool down before slicing.

Mini Cheddar Cheese Cupcakes

Celine is the baker for the day and she is baking Mini Cheddar Cheese Cupcakes. Just follow this video clip and you will be able to master it with your kids. Enjoy!

 

 

 

 

Ingredients

180g Butter

130g Sugar
3 Eggs
165 Self raising flour
100g Grated Cheddar cheese
2tbsp Full cream milk

Directions

1. Beat butter, sugar and eggs together.

2. Dump in flour, mix at low speed for a minute.
3. Add in grated cheddar cheese and milk and mix for 30 seconds.
4. Scoop batter into cupcake cases.
5. Bake at 170C for 25 mins.
6. Cool on wire rack.

Fried Banana Fritters

I decided to make this Fried Banana Fritters (I love these from the Malay food stall) since I have leftover bananas from making Soft Banana Cakes. An easy recipe and I am happy that I can made these fritters myself. Yummy! 

Ingredients

400gm bananas(mashed)
125gm all purpose flour
1/3 tsp baking soda
70gm sugar (original 80gm)
Small pinch of salt
Oil for frying

Directions

1. Sift flour with baking soda. Mix with bananas, sugar and salt.
2. Drop teaspoonful of batter into hot oil.
3. Fry until brown, nicely caramelized colour.
4. Drain excess oil off fritters on kitchen towels.

Soft Banana Cupcakes

Made these cupcakes for breakfast and everyone in the family were so happy to have them fresh out from the oven. Saw this recipe and was curious if it was really that soft as described. The methods were much easier than Spongy Banana Cake which only fold in the flour. Overall texture is soft but will know if it's still soft tomorrow. 

P.S. The texture was wet the next 2 days,  I felt it tasted better when heated up in microwave before eating. 

Ingredients

80g Canola or sunflower oil

70g Castor sugar

1 Large egg, lightly beaten
125g Plain flour
1/2 tsp Baking powder
1/2 tsp Baking soda
4 medium-sized bananas, mashed with a fork (about 160g)
25g Evaporated milk or regular milk
1/4 tsp Vanilla extract

Directions

1.Beat egg and sugar till light and creamy.
2.Add milk, mashed bananas, oil and vanilla extract, and combine.
3.In a separate bowl, sift flour, baking powder and baking soda, and give a quick whisk.
4.Pour flour into the wet ingredients until no traces of flour remain. (I used hand whisk to fold the flour) Do not over-mix. Stop the moment everything is incorporated.
5.Pour into a lined 6-inch round tray (I used 8 cupcake cases)
6.Bake at 175C for about 20-25 mins, or until cooked.

Fruit Tarts

I always like the egg tarts pastry crust and so when I found the recipe to make the pastry cream, I decided to use the egg tarts pastry crust to make a fruit tart. Amazingly, its a wonderful match and all came together in great combination! The pastry was crusty and the fresh fruits added a refreshing taste to the pastry cream. Everyone in my family (inclusive my hubby who usually don't eat such pastry) enjoyed it very much. 

Ingredients

Pastry Crust

100g Sugar

1 Egg

175g Butter

350g Plain flour

Pastry Cream

300ml milk

1tsp vanilla extract

3 large egg yolks

50g Castor sugar

20g plain flour

20g corn flour

Toppings
Sliced Peach (can)
Strawberries
Kiwi 

Directions

Pastry Crust

1. Preheat oven to 180 degree Celsius

2. Place sugar, egg and butter in mixer and beat until sugar is just dissolved. Add sifted plain flour and mix until dough holds together. press dough evenly to springform tart pan.
3. Bake at 180 degree Celsius for 20 mins, then remove and let cool.

Pastry Cream

1. In a medium-sized heatproof bowl, mix the sugar and egg yolks together.

2. Combine flour and corn flour together and then add to the egg mixture, mixing until you get a smooth paste.

3. In a saucepan bring the milk to just boiling (just until milk starts to foam up.)

4. Remove from heat and add slowly to egg mixture, whisking constantly to prevent curdling.

5. Then pour the egg mixture back into the saucepan and cook over medium heat until thicken, whisking constantly.
6. Remove from heat, add vanilla extract and continue to whisk mixture for another 30 - 60 seconds until it becomes smooth consistency.

7. Pour into a clean bowl and immediately cover the surface with plastic wrap to prevent a crust from forming. Cool to room temperature before using. If not using right away refrigerate until needed, up to 3 days. Whisk or stir before using to get rid of any lumps that may have formed.

To Assemble

1. Spread pastry cream evenly over cooled crust.
2. Top with fruits and glaze with peach syrup to prevent fruits from drying up.

Steamed Pumpkin Muffins

Wow wee...I have never thought this was an easy recipe as I always feel that it needs a lot of technique and "lucky" hand for it to rise correctly but I made it! This recipe is very simple to follow and once I opened the steamer, I can see all the muffins smiling at me beautifully. There are 2 ingredients that I modified in this recipe. I reduced the sugar from 120g to 80g and used self-raising flour instead of cake flour (cos I ran out of cake flour). The muffins turned out to be soft, fluffy and the sweetness were just right.

Ingredients

125gm steamed pumpkin flesh
1 egg
80g sugar
100g evaporated milk
30g corn oil
Sieve together:
180g cake flour/Self-raising flour
20g rice flour
1.5tsp baking powder

Directions

1. Prepare your steamer and bring the water to a boil.
2. Put steamed pumpkin flesh, egg, sugar, milk and oil and mix well.
3. Add in flour mixture and mix until well combined.
4. Spoon into lined steaming cups and steam for 15 mins. It will bloom by itself, no need to make a cross with oil.

Topo Map Love Cake

Since early this morning, I have been making alot of chocolate chips cookies for the orders for Teachers' Day. Though tired, I still decided to bake this pretty Topo Map Love Cake. I was happy that the outcome of this cake was splendid! The layers of colors made an artistic design to the cake. I have adapted this cake from Table for 2 but modified some of the ingredients and the result was equally great. Reducing sugar to 200g and replaced Cocoa powder with Milo. The cake was really soft and have the nice pandan flavour. 

Ingredients

250g butter
200g sugar (original 250g)
5 eggs
300g cake flour +1 tsp baking powder
125ml evaporated milk
1 tsp vanilla extract
1 tsp pandan paste
Cocoa powder (I used Milo) for creating the topo lines

Directions

1. Cream butter and sugar until pale and fluffy.
2. Beat in eggs, one by one, beating well after each addition.
3.Sift half the flour into butter mixture and beat on low speed until well combined.
4. Mix in evaporated milk until well combined.
5. Sift the balance of flour into the mixture and beat on low speed until well combined.
6. Divide the batter to two. Mix vanilla extract to one part and pandan paste to the other.
7. Preheat oven 180C. Prepare 20cm X 20cm pan, lined the base & grease the side.
8. Spread 1/2 the pandan batter into pan. Level it.
9. Evenly sift a thin layer of Milo over.
10. Very gently dollop half of the other colour over and gently level it. Repeat the sifting of milo.
11. Repeat layering with both colours, with the final layer clean(no milo on top).
12. Bake for 55 mins or until toothpick comes out clean.

Banana Cream Pie

I got this recipe from Joy of Baking and was so eager to bake it after watching the video clip. The steps seem no hassle and so I decided to give it a try. Somehow, things didn't turn out the way it should be. Firstly, I have used the wrong sugar for the crust (Castor sugar instead of icing sugar). Secondly, as I did not have a food processor, I used the mixer to mix the ingredient for shortbread crust and due to over beating, the crust became creamy instead of crumbs. Thirdly, I used the wrong baking pan(without removable bottom) and had difficulty taking out the crust after baking.

It was easy to make the cream and fun to assemble the whole pie. The pie tasted good with the biscuit-like crust and the sweetness of the bananas added a nice finishing touch to this pie. With my Mother-In-Law and glutton-like kids, the pie was gone in 15mins. If I have not made those 3 mistakes, this pie would be a masterpiece.

Ingredients

Shortbread Crust

130g plain flour
35g icing sugar
1/8tsp salt
113g cold unsalted butter(cut into pieces)

Pastry Cream
300ml milk
1tsp vanilla extract
3 large egg yolks
50g Castor sugar
20g plain flour
20g corn flour

2-3 large bananas, peeled sliced

Directions

Shortbread Crust

1. Grease 20 - 23 cm tart pan with a removable bottom.
2. Mix flour, sugar, and salt to combine. Add the butter and mix till the pastry starts to come together and form clumps.
3. Place the pastry in the prepared tart pan and, using your fingertips, evenly press the pastry onto the bottom and up the sides of the pan. (Can use the back of a spoon to smooth the surface of the pastry.)
4. Pierce the bottom of the crust with the tines of a fork. (This will prevent the pastry crust from puffing up while it bakes.)
5. Cover and place the pastry crust in the freezer for 15 minutes to chill. (This will help prevent the crust from shrinking while it bakes.)
6. Preheat oven 220 degrees C and bake until the crust is golden brown, about 13 - 15 minutes.
7. Remove from oven and place on a wire rack to cool.

Pastry Cream
1. In a medium-sized heatproof bowl, mix the sugar and egg yolks together.
2. Combine flour and corn flour together and then add to the egg mixture, mixing until you get a smooth paste.
3. In a saucepan bring the milk to just boiling (just until milk starts to foam up.)
4. Remove from heat and add slowly to egg mixture, whisking constantly to prevent curdling.
5. Then pour the egg mixture into a medium saucepan and cook over medium heat until boiling, whisking constantly.
6. When it boils, whisk mixture constantly for another 30 - 60 seconds until it just becomes thick. Remove from heat and stir in vanilla extract.
7. Pour into a clean bowl and immediately cover the surface with plastic wrap to prevent a crust from forming. Cool to room temperature before using. If not using right away refrigerate until needed, up to 3 days. Whisk or stir before using to get rid of any lumps that may have formed.

To Assemble
1. Spread pastry cream evenly over cooled crust.
2. Top with sliced bananas.

Note: If Pie is not consumed immediately, suggest to put a glaze over the banana from turning black. Either glaze with boiled jam or sugar syrup.

Milo Donut Cake

Aren't these donut cakes cute? I have decided to make these cute donut cakes with the butter cake recipe and adding cocoa powder to make a pretty colour to it. When I was about to add cocoa powder, then I realised I have run out of cocoa powder. Looking into the cupboard for an alternative, I decided to use Milo instead. And that's how these Milo donut cakes were created. The texture is soft but cannot really taste the Milo, perhaps have to add more Milo the next time.

Ingredients

250g butter
165g Castor sugar
205g self raising flour (sifted)
5 eggs
1.5 tsp vanilla essence
30g Milo

Directions

1. Mix butter and Castor sugar until white.
2. Add eggs one at a time and add vanilla essence. Mix evenly.
3. Add flour and mix using low speed.
4. Add Milo to half portion of the batter and scoop the 2 different batter into piping bag respectively.
5. Grease the donut tray with butter. Pipe batter into donut tray alternately.
6. Bake at 180 degree C for 15-20mins.

Yummy Peach Cake

I have adapted this recipe from Maria's Cherry Cake and modified it with Peach as I am not a lover of cherry. I have used self-raising flour in replaced with all purpose flour and baking powder. Also reduced sugar further to 110g and the sweetness is just perfect. The look resembled the Fruit Pastry Cake but this cake is much softer and lighter. Overall, fruity and yummy! 

Ingredients

100g butter
110g icing sugar
1/2 tsp vanilla extract
2 eggs
150g self-raising flour (sifted)
Sliced syrup peaches
icing sugar for dusting

Directions

1. Preheat oven to 170C. Prepare a 9 inch pan and grease with butter.
2. Cream butter and icing sugar until light and fluffy.
3. Beat in eggs gradually.
4. Add in vanilla extract.
5. Fold flour into beaten butter.
6. Spread out mixture into prepared pan and arrange sliced peaches.
7. Bake for 35 mins or until golden. When cake has cooled, dust with icing sugar before serving.

Note: If you are using smaller baking pan, do remember to fill the batter up to 1/2 the pan, so it will rise just nice to the rim.

Blueberry Crumble Cupcakes

http://www.tastebook.com/recipes/3377165-Blueberry-Crumble-Cupcakes

This Saturday morning was an early day for me, waking up at 8.00am (which I usually don't) and getting ready to bake these cupcakes as breakfast for my kids. Just in 45mins, we were all enjoying the hot and yummy cupcakes fresh from the oven. Felt extremely wonderful having such delicious cakes for a good start of the day!  

Ingredients

Crumble topping:
20g cold butter
20g caster sugar
20g cake flour
10g ground almond (optional)

Batter:
125g butter, room temperature
70g caster sugar
2 large eggs
1/2tsp vanilla extract
100g cake flour
1tsp baking powder
2tbsp milk
80g fresh blueberries (some dust with some flour)

Directions

1. Make crumble topping. Combine ingredients in a bowl and mix with fingers until mixture resembles coarse breadcrumbs. Refrigerate until needed.
2. Preheat the oven to 180C. Put 8 paper cases in a muffin pan.
3. Put the butter and sugar in a mixing bowl, and beat together until light and fluffy.
4. Add egg one at a time, combine well.
5. Add in the flour and milk alternately, fold till well combine and lastly add in vanilla extract.
6. Add in blueberries, mix well.
7. Spoon the mixture into the paper cases. Top with few blueberries, then sprinkle crumble topping over.
8. Bake the cupcakes in the oven for 25-30mins, or until risen and firm to the touch.
9. Transfer to a wire rack and let cool.

Flourless Blueberry Cheesecake

I was so enthusiastic to bake these cheesecakes as it's a flourless and gluten-free dessert. The steps were simple and without much effort, I had these cheesecakes done. The original recipe used baking tins but I decided to make it in small cup fillers (8pcs) and also decorated with melting chocolate pattern on top (haha..can tell my piping skills not that good but will practice more).  The texture were smooth and light, tasted so nice together with the digestive biscuits. I felt it would taste even better to mix some blueberry filling to the fresh blueberries so it will enhance the overall texture.

http://www.tastebook.com/recipes/3375384-Flourless-Blueberry-Cheesecake

Ingredients

• 100g digestive biscuits (original 90g)
• 45g butter (melted)
• 250g cream cheese (original 225g)
• 65g caster sugar (original 75g)
• 1/4 tsp vanilla extract
• 2 eggs (lightly beaten)
• 100g blueberries (original 90g)
• some melting chocolate

Directions

1. Preheat oven at 180 deg C.

2. Crush digestive biscuits until quite fine. Mix crushed biscuits with melted butter and press down into base of cup fillers. Spread the blueberries over the base and allow chill in the fridge while you make the toppings.

3. Beat cream cheese, sugar, vanilla extract and eggs together until smooth and creamy. Pour over the top of the blueberries and knock the filler on the table to ensure the batter is evenly spread.

4. Microwave melting chocolate and put into piping bag. Pipe lines and then use a chopstick to go across the line.

5. Bake in water bath for 20-30 mins.

Bake in water bath or double-boil method means a pan of water placed into an oven. The hot water provides a constant, steady heat source and ensures even baking.

Healthilicious Pumpkin Cake

This recipe has been published in 

Aspiring Bakers #22: Lightened Up Cakes (August 2012)

When I saw the theme for Aspiring Bakers #22: Lightened Up Cakes (August 2012) hosted by Qi Ting of A Dessert Diet, I was really keen and excited to participate for my very first time. I was cracking my head for a less fat and less sugar recipe as per the theme requirement and so I decided to make this Healthilicious Pumpkin Cake (modify recipe from Nasi Lemak Lover). Mindful of the ingredients for my diabetic Mother-in-Law, so I cut down the sugar and oil for this recipe. The result was fantastic, the cake was not sweet, its soft and light. However, it lacked the pumpkin taste (even though I added 200g of pumpkin) but overall a healthy cake.



http://www.tastebook.com/recipes/3372216-Healthilicious-Pumpkin-Cake

Ingredients

• 3 Eggs (medium)
• 100g sugar (reduced 30g)
• 200g Pumpkin (steamed & mashed)
• 150g cake flour
• 1/2 tsp Baking powder
• 1/4 tsp Baking soda
• 80g Corn oil (reduced 20g)
• 1/2 tsp vanilla essence



Directions

1. Preheat oven to 160 degree C.

2. Sieve flour, baking powder & soda together. Sieve twice & set aside.

3. Beat eggs, sugar, vanilla & pumpkin till stiff/ribbon stage.

4. Fold in flour & mix well.

5. Add in corn oil & mix well till batter is shiny & flowing.

6. Pour batter into cup fillers or loaf pan. Sprinkle some chopped walnuts on top (optional).

7. Bake for 30mins.

Chocolate Wonders

Got to say this is the best chocolate cake that I ever ate (as I am not a chocolate person). Perhaps the melting chocolate made an amazing difference to the overall taste. Anyone can make this easy peasy cake. There is something that you need to know, which was my mistake when doing the first tray. I filled the batter full but didn't take note to cover the batter over  the centre piece of the donut mold. It came out with a see-through hole and later I have problem putting in the melted chocolate which then flowed out. So for this lot, I actually put in the melted chocolate and then place them in the fridge for it to harden (if not, when you lift up the cake, the melted chocolate will leak out). My 2nd tray onwards were all then with a sealed based.  Overall, it was a fun experience and you should try it!   

Ingredients

• 150g butter
• 120g sugar (I reduced from 135g)
• 200g self raising flour (sifted)
• 3 eggs
• 7tbsp milk (I added 1 more tbsp)
• 40g cocoa powder (I reduced from 55g)
• some melted chocolate

Directions

1. Preheat oven at 180 deg C, grease the donut trays.

2. Whisk butter, sugar, eggs, milk, flour and cocoa until smooth and well-mixed.

3. Transfer batter into piping bag. Pipes batter into donut trays till full* and bake for about 18 to 20 minutes or until well-risen and springy to the touch.

4. Transfer to a wire rack and turn upside down to let cool.

5. Microwave some melting chocolate. Pipe into the hole in each donut-shaped cakes.

6. Put into fridge to harden the melted chocolate.

*You need to spread the batter over the donut centre piece, so that it will seal the base.