Taiwan Traditional Cake with Cream Cheese

Here's my experiment baking Taiwan Traditional Cake with added cream cheese and it was a success! However, I felt the eggs had overpowered the cream cheese flavour. Wonder what will happen if I reduce the amount of egg yolks to see if it will have stronger cream cheese flavour. My next experiment, so stay tuned!

Ingredients

75g oil
90g cake flour
60g milk
6 egg yolks
250g of cream cheese

6 egg white
75g caster sugar

Directions

1. Heat oil in microwave for 2 min.
2. Mix oil to flour till no crumb.
3. Add in milk, egg yolk and softened cream cheese, mix to smoothen the batter.
4. Whisk egg white, slowly add in sugar and beat till stiff peak.
5. Add 1/3 of  meringue to yolk batter and mix well.
6. Pour mixture into the rest of the meringue and fold till just combined.
7. Steam bake at 150 Deg C for 60mins. (Note: to remember add hot water for the water bath)

Taiwan Traditional Cake

It is a trend now for this Taiwan Traditional Cake (原味古早味蛋糕) and you can see the long queue to buy this cake. I bought it to try it myself too and indeed it had a very soft texture. I was lucky to come across this recipe on Facebook and the steps are simple, so I decided to give it a try. As usual, I was quite worried about the folding method, so I did this cake with extra care, making sure not to fold too long. I was so elated that the cake turned out with a beautiful top, without any cracks. In order for me to keep note of this recipe, I did a video for my future reference. Hope it will also help others who are struggling with folding method recipes.

Recipe with modification

Ingredients

75g oil
90g cake flour
60g milk
6 egg yolks

6 egg white
75g caster sugar

Directions

1. Heat oil in microwave for 2 min.
2. Mix oil to flour till no crumb.
3. Add in milk and yolk mix to smoothen the batter.
4. Whisk egg white, slowly add in sugar and beat till stiff peak.
5. Add 1/3 of  meringue to yolk batter and mix well.
6. Pour mixture into the rest of the meringue and fold till just combined.
7. Steam bake at 150 Deg C for 60mins. (Note: to remember add hot water for the water bath)

Lemon Pound Cake

I came across another interesting recipe in Facebook and decided to give it a try. The steps were easy with mixing all the ingredients together. I knew this is going to be heavy cake which my son will definitely love it. Just added my own preference to the cake with Lemon Icing to give the cake a refreshing flavour.

Recipe with modification

Ingredients

480g plain flour
450g butter
500g sugar
190g milk
6 eggs
2 tsp vanilla

Directions

1. Layer Ingredients and Mix. Preheat oven to 160 Deg C. Place flour, sugar, butter, milk, eggs, and vanilla (in that order) in 4-qt. bowl of a heavy-duty electric stand mixer. Beat at low speed 1 minute, stopping to scrape down sides. Beat at medium speed 2 minutes.
2. Pour and Bake. Pour into a greased and floured 10-inch (16-cup) tube pan, and smooth. Bake at 325° for 1 hour and 30 minutes or until a long wooden pick inserted in center comes out clean. Cool in pan on a wire rack 10 minutes. Remove from pan to wire rack, and cool completely (about 1 hour).

Super soft Banana Cake

I love banana cakes and coincidentally spotted this recipe in my Facebook Group "We❤ Recipes" and immediately started to try it out.

This is definitely a must keep recipe from Olady Bakes (which she adapted from Richard Goh) with the use of whole eggs and yet yield super soft and moist texture. Anyone could mistaken it as using meringue folding method (which I am quite poor at). Glad that this recipe rescued me from all the struggle and motivated me to bake more of such cakes. I am exploring to use pumpkin, cream cheese, sweet potatoes etc with this method and hopefully it will turn out as nice. Stay tuned for the results of my experiments :)

Recipe with modification

Baked this for Germaine's Birthday

Ingredients

3 large eggs
120g caster sugar
200g ripe banana (mash with fork)
1/4 tsp salt
150g cake flour
1/2 tsp baking powder
1/4 tsp baking soda
80g oil
3/4 tsp cinnamon powder (optional)
50g crushed walnut (optional)

Directions

1. Sift flour with baking powder, baking soda and cinnamon powder.
2. Chop walnuts and mix with a tsp of flour (optional). Mash bananas with a fork.
3. Add eggs, sugar, banana and salt into a stand mixer (balloon whisk) and beat on high for 5-7 minutes till light and stiff peak.
4. Add flour in 3 batches. Beat on low for 10-15 seconds after each addition. Finally use a spatula to go around the sides and bottom gently to ensure a good mix with no clumps. Try not to deflate batter.
5. Take out about 1/4 of batter and add into the bowl of oil. Use a spatula to mix till even. This will take a few minutes.
6. Pour the oil mixture back into the main batter and mix with spatula till combined.
7.  Pour batter into lined cake tin and tap to release large bubbles. Bake for 40-45 min at 160 deg C, with top and bottom mode and switch to fan mode for last 5 mins.
8. Cool before slicing .