蒸咖啡鸡蛋糕 Steamed Coffee Cake

I saw quite alot of these Steamed Coffee Cakes from the Baking Wonderland in Facebook.

So 1 of the cake caught my attention, looking very soft and fluffy, & I decided to give it a try.

Instead of 2 layers of coffee and 1 layer of the original, I made them the other way as I had overlooked on it.. So ended up with just 1 layer of coffee. I guess it was also better for me as the coffee flavour wouldn't be too overwhelming for the gals. On the other hand, the adults thought that having 1 layer of coffee did not enhance the "coffee taste".

Just a gentle reminder to use high heat to steam your cake else it would not be soft and fluffy. Also make sure that each layer is "steamed" at the recommended time.

Recipe as adapted from Samantha Too from BW

Ingredients:

5 eggs

90g sugar

150g top flour

1/4 tsp baking powder

40g instant coffee mix, mixed with 40ml hot water

Method:

1. Beat the eggs at high speed till frothy. Gradually add the sugar in 2 batches. Continue to beat for about 12 mins on high speed & another 5 mins on low speed.

2. Using a whisk, add in the sieved flour into the egg batter in 3 additions. Blend well.

3. Divide batter into 3 portions; 2 coffee batter & 1 original batter.

4. Pour the 1st layer of the coffee batter into a lined pan and steam on high heat for 12 mins, followed by the original batter for another 12 mins. Lastly followed by the remaining coffee portion and steam for another 15-18 mins. Test the readiness of the steamed cake by inserting a skewer stick. Remove from the pan and cool completely before cutting.

Baked Banana Cheesecake

I was sorting out those "bookmarked" recipes today and I found this Baked Banana Cheesecake I baked last September. It has been "hanging" around in my "Draft" box for 9 months.

So now finally took this time to post this yummy Baked Banana Cheesecake up:)

If you liked those soft and moist cheesecake, this would probably be the one for you. Whereas for the girls, they did not fancy this cheesecake at all..
With the sweetness of the banana and rum, it was actually quite a good combination.

You may wish to click on Daily Delicious blog for her detailed step-by-step methods:)

Recipe as adapted from DAILY DELICIOUS

Ingredients:

40g Cracker

1/2tbsp Cocoa powder
15g Melted butter
160g Cream cheese
40g Sugar
50g Sour cream
1 Egg, seperated
80g Banana, puree
1tsp Lemon juice
1tsp Rum

Method:

1. Preheat the oven to 180°C. 

2. In a medium bowl, stir together the cracker crumbs and cocoa powder until blended. Stir in the melted butter. Press the crumbs into the bottom of the pan, set aside.
3. Warm the cream cheese in the microwave for 30 seconds (or until soft but not melt), and put the cream cheese in the bowl, beat with 30g of sugar and sour cream until combine.
Stir in the egg yolk. Pour the banana, lemon juice and rum into the bowl, stir to combine.
4. Whip the egg white with the rest of the sugar until ribbon (not soft peaks).

5. Pour the meringue into the cheese bowl and stir until combine

6.Pour the mixture into the pan.
7. Bake for 30 minutes or until the top of the cake golden and the center still wobble slightly, let the cake cool completely and refrigerate for 3 hours before serving.

Ice-Cream Cone Cupcakes

It was already about 9pm last night but Mimi had asked me to make thse ice-cream cone cupcakes we saw recently. So we made them and the girls waited patiently for them till about 1130pm.

 In the end, Mimi didn't finished it, probably it was too rich for her as she had only eaten the Hershey's Chocolate Frosting. Nat on the other hand, happily finished up hers. For me, I preferred the butter cake inside the cone...

 Nevertheless, these made a pretty little treats for all the children. I'm sure all of them would fanxy one of them. You may wish to use any cake recipe and decorate as desired. 

♡♡ Have lotsa of fun with them and your kids♡♡

"Gingi" in my Pound Cake

I have a "Gingi" in my pound cake.. How about that???

Well, when I asked hubby to take a look at my cake.., I asked him, "Isn't this cute???"

So he replied me and asked me what was that? A star??? I told him, it's Gingerbread Man.. But he insisted that it looked more like a star instead of Gingerbread Man. So I decided to give "Gingi" a little makeover for photography purposes.. LOL...!!!! I gathered, I probably should have started with a heart shaped first before I became that adventurous...:-p

So this was what we need...

A chocolate pound cake. But you could do up with any flavour or colors that you preferred.

Cut them into your desired shapes using a cookie cutter.

You may wished to keep the leftover pound cake for making a cake pop???

I had spread some batter on the bottom of my baking pan, so that "Gingi" will stay in place. Once you had lined up the cutted cakes, topped the baking pan with the rest of the batter.

Here, another new loaf of pound cake with a surprise awaiting for you...

Ta-da...!!!!

"Gingi" is here!!!
As mentioned in the earlier part, hubby said it did not look much like "Gingi", so there's the makeover for it.

Looking sooo much better, wasn't it??

It was pretty much fun doing these pound cake.

But Mimi here, on the other hand, preferred only the deco sugar bits and eating ONLY the "Gingi" part...

-_-"

You may wish to use any pound cake recipe. As for me, I had used OKASHI's pound cake recipe.

Recipe as adapted from OKASHI
(yields 2 x 2"x7" rectangular loaf)
Ingredients:
150g top flour
(I used raising flour and omitted baking powder)
1/8 tsp baking powder
150g icing sugar
150g unsalted butter
1/8 tsp salt
3 eggs, lightly beaten
1 lemon zest

Method:
1. Preheat oven to 170C. Sift flour and baking powder together twice.
2. Beat butter, icing sugar and salt together in an electric mixer until light , fluffy and pale. Takes about 10 minutes.
3. Add flour and baking powder mixture and fold through completely using a spatula. Surface of the batter should be smooth and glossy.
4. Pour the batter into the prepared loaf tin and bake for about 50 minutes.
5. When the cake is done, remove it from the loaf tin and place on a wire rack to cool. Wrap with cling film before storing.

Sour Cream - Blueberry Crumb Cake

"Sour cream and lots of butter make the cake tender and moist and offset the bold, tangy flavor of gleaming fresh, juicy blueberries. A crunchy cinnamon-infused crumb topping cloaks the cake, adding a buttery caramel flavour"

And yes, as described by Tish Boyle, these cakes had a crunchy top and they were really moist and tender. A quite unusual combination but they were quite welcomed by us... hehehehe...

I had replaced the sour cream with low fat yoghurt as my yoghurt was expiring soon, and this also explained why I had attempted this bake... Oopsie...hehehehe... I had also reduced the sugar level if you do not wish your cake to be too sweet like me.

Recipe as adapted from The Cake Book by Tish Boyle

Yeilds a 9-inch square cake

Ingredients:

Crumb Topping

121g all purpose flour

50g caster sugar

80g firmly packed dark brown sugar

1 tsp ground cinnamon
1/8 tsp salt

100g unsalted butter, melted

In a medium bowl, stir the flour, sugar, brown sugar, cinnamon and salt until well blended. Add the melted butter and mix with the fork, stirring until the butter is absorbed and the dry ingredients are uniformly moistened. Set aside.

Sour Cream Blueberry Cake

181g all purpose flour

1 1/4 tsp baking powder

1/4 tsp baking soda

1/4 tsp salt

142g fresh or unthawed frozen blueberries

242g sour cream

1 1/2 tsp vanilla extract

142 unsalted butter, softened

200g sugar

2 large eggs

1. Position a rack in the center of the oven and preheat the oven to 175C. Butter and flour the bottom and sides of a 9 inch square baking pan.

2. In a medium bowl, whisk together the flour, baking powder, baking soda and salt until well blended.

3. In another bowl, toss the blueberries with 1 tbsp of flour mixture until the berries are coated; set aside. In a small bowl, whisk together the sour cream and vanilla extract; set aside.

4. In the bowl of an electric mixer, using the paddle attachment, beat together the butter and sugar at medium speed until light and fluffy, 4 to 5 minutes. Beat in the eggs one at a time, beating well after each addition and scraping down the side of the bowl as neccessary. At low speed, beat in the flour mixture in three additions, alternating it with the sour cream in two additions. Using a rubber spatula, fold in the blueberries. Scrape the batter into the prepared pand and smooth the top with a spatula.

Sprinkle the crumb topping evenly over the batter, breaking up any large lumps with your fingers.

5. Bake the cake until a toothpick inserted into the center comes out clean, about 45 minutes. Place the cake in the pan on a wire rack and cool completely.

6. Cut the cake into squares and serve from the pan.

"PPPC" - Perfect Plain Pound Cake

Never would I have expected that these pound cakes were so delicious.

We were all in a big treat. I had KIV this recipe from The Cake Book by Tish Boyle and finally took it out to try.. Yes!!! Absolutely one pound cake you would love as much as we did.

 It was similar to the usual butter cake we had baked but these pound cakes had an extremely soft and moist texture... What a pleasant surprise from this bake.... Hubby had eaten 2 of them and he said it was very nice...So did the gals...

Plus, I had also bakes these pound cakes in my new pan, 12 mini square pan...

I loved my new pan too!!! The batter was just nice for these 12 minis. It made the pound cake a fuss-free plus no crumble mess... And also, a just-nice portion for each person...

Don't they looked so pretty in little squarish bites???

Well, I think I will reduce my sugar amount as I thought they were a little too sweet for me.

Otherwise, it was definitely the "PPPC"!

Recipe as adapted from The Cake Book by Tish Boyle

Ingredients:

225g unsalted butter

250g caster sugar

1 tsp finely grated lemon zest

1 tsp finely grated orange zest

4 eggs

1 tsp vanilla essence

200g cake flour (I use top flour)

1/4 tsp baking powder
1/4 tsp salt
80ml heavy cream (I use yoghurt)

Method:

1. Sift together the flour, baking powder, and salt into a medium bowl. Whisk to combine well, and set aside.
2. In another mixing bowl, cream the butter on medium speed until very creamy, about 2 minutes. Gradually add in the sugar and beat at medium-high speed for about 4 minutes. Reduce the speed to low and add in the eggs one at a time, beating well after each addition and scraping down the sides of the bowl occassionally. Beat in the citrus zest and vanilla extract. Add in the flour mixture at low speed in three additions, alternating it with the heavy cream in two additions and mixing just until the flour is incorporated. Scrape the batter into the prepared pan and smooth the top.
3. Bake the cake in a preheated oven of 325F for 60-70 minutes, until a cake tester inserted into the centre comes out clean. Place the cake pan on a wire rack and let it cool for 20 minutes.
4. Unmould the cake and cool completely, right side up, before slicing.

Rainbow Chiffon Cake -Revisited

It had been almost 2 years ago since I attempted the Rainbow Chiffon Cake.

Then, I had "over-dosed" my Rainbow Chiffon with the overwhelming colors.. So this time, I was extremely careful with my colors, and getting the perfect colors for the chiffon cake.

And of course, these Rainbow Chiffon Cakes were the girls' favourite as well.
Once the cake was cooled and sliced, nothing was being left... They had eaten them and got these cakes packed for school as well..

And I had to bake another one the very next day..
Yummy as they should ..

You may wish to CLICK HERE for the Rainbow Chiffon Cake recipe.

Lychee Almond Chiffon Cake

Lychee Almond Chiffon Cake... sounds like a weird combination??

Nah, they were delicious.

My girls were rather fussy in some ways and they do not usually like any "baked fruits" in their cake. More of the traditional and simple cakes. So very rarely that "baked fruits" cake would fancy them in anyway.

To my surprise, Nic tried this chiffon cake and she told me it was very delicious.

We all loved this Lychee Almond Chiffon Cake very much.
With its soft and fluffy texture, mmmm... yummy is the word...

Recipe as adapted from Kevin Chai

Ingredients:

Egg Yolk Batter

3 egg yolks

20g caster sugar

20ml cooking oil (i use canola oil)

50g canned lychee

(i use them as chopped lychee instead of blending them with the syrup to make a fine paste)

30ml lychee syrup

70g self-raising flour

30g ground almond

20g chopped almonds (omitted)

Egg White Batter

3 egg whites

1/4 tsp cream of tar tar

60g caster sugar

Method:

1. To make egg yolk batter, blend lychee with syrup until fine. Combine with egg yolks, sugar and oil in a mixing bowl. Fold in flour, ground almond and chopped almonds until a thick batter is formed.

2. Beat egg whites and cream of tar tar in another mixing bowl, until foamy. Gradually add in the sugar, beating at high speed until stiff peak form.

3. Gently fold egg white meringue into the egg yolk batter until well blended.

4. Pour batter into ungreased 7-inch(18-cm) tube pan. Bake in a preheated oven at 170C for about 30-40 mins or until cooked.

5. Remove from oven, invert cake onto the table until completely cooled.

Tres Leches Cake - Bake Along #43

Wait for me again....!!! Almost late but good enough just before the deadline... I had bought a new oven on Saturday and I was very thrilled as I had wanted to try baking this cake with it. But one of the oven "leg" had came come and I need to get the whole oven changed...:((

I have never known of this cake until I saw the bake theme for Bake-Along #43 by Joyce, Lena and Zoe.

Tres Leches Cake - A classic Latin American sweet is a light white cake soused with rum-flavoured milk and cream concoction and topped with dramastic swirls of meringue frosting served in squares.

 I had seen the rest of the bakes by the other members and seeing the light, soft, moist and milky texture made me want to attempt this bake.

 It was quite a great choice for a dessert as it was really sweet, even though I had cut down the sugar level. It had a similar cake texture like those baked cheesecake. Hmmm but I wouldn't fancy them too much due to the overly sweetness of its whole cake and milkness:-p 

Frosted with white chocolate topping made them heavenly sweet.

I was actually rushing for time to go for our Sunday Movie Treat  of Ironman 3. Hubby was rushing me and I was in a panicky stage... My cake wasn't cooled well for 10 mins. I quickly put in the cake into a bigger container and poured the soak onto the cake. I gotten a little worried as I saw Joyce, Lena and Zoe's cake had soaked up the milk mixture whereas mine was "floating"... 

Not enough time... my whole plattoon was waiting for me... I quickly poured in the milk mixture and refrigerate the cake, grabbing my recipe along as I dashed out of my house. I realised I hadn't poked the holes at the side of the cake:-p So I am not totally sure if the milk mixture had been totally absorbed by the cake... What a sotong I am...

Nevertheless, this cake still tasted very well though I personally will preferred them plain as what it was. What about you.

Recipe as adapted from The Cake Book by Tish Boyle

Ingredients:

200g cake flour

1 1/2 tsp baking powder

1/2 tsp ground cinnamon

1/4 tsp salt

113g unsalted butter

143g firmly packed light brown sugar(i use 100g)

180ml milk

1 tsp vanilla essence

4 large egg whites

1/4 tsp cream of tartar

50g sugar

Method:

1. Sift the flour, baking powder, cinnamon and salt in a bowl. Whisk to combine and set aside.

2. Beat the butter and brown sugar at a mediym-high speed until light, about 2 minutes. In a small bowl, combine milk and vanilla essence. At a low speed, add the flour mixture to the butter in 3 additions, alternating it with the milk mixture in 2 additions.

3. In a clean bowl, beat the egg whites until foamy. Add cream of tartar and beat at mediym high speed until soft peaks begin to form. Gradually beat in the sugar and beat at high speed until stiff peaks form. Using a rubber spatula, gently fold the egg whites into the batter. Scrape the batter into the greased pan and smooth it into an even layer.

4. Bake the cake for 30~45mins until a toothpick inserted into the centre comes out clean. Cool the cake in pan on a wire rack for 10mins.

Meanwhile, make the Tres Leches Soak:

180ml light cream

One 12-ounce evaporated milk

One 14-ounce condensed milk

45ml dark rum

1 tsp vanilla essence

In a large mixing bowl, combine all ingredients. After the cake has cooled down for 10 mins, using a toothpick, pokes holes all over the cake at 1-inch intervals, going all the way down to the bottom. Slowly pour all the soak over the top of the cake, covering it completely. It will seem like a lot of liquid; the cake should be "floating". Refrigerate the cake for at least 2 hours, or overnight.

As for the frosting, you may wish to use as desired:)

Do join along with our hosts; Joyce, Lena and Zoe and other members whom had joined us as well :))

(Sorry Hosts, I cant link up to you as I posting this using my phone:-p  Pardon me...:)

Essence of Orange-Chocolate Wafer Cake - THB #17

It's time to bake again with The Home Bakers

This bake, we have Essence of Orange-Chocolate Wafer Cake, chosen by Eileen of Hundred Eighty Degrees.

I had baked mine in my own version and modification, reason being that I do not have any food processor to process the whole orange and the raisins. Thus, I had omitted the "processing" with the fresh oranges segments into the cake, omitted the raisins as I had ran out of them, and topped them up with lots of chocolate chips(my fav!!!)

I had baked a 8" removable cake mould and a cuppie.

I will personally prefer the one in the cuppie as the above picture as it had a nice cake texture, really really soft. Love this cake to the extreme, and with the fresh oranges inside the cuppie if you can see them clearly.

Nevertheless, the cake was fantastic as well, but being overly soft and fluffy, I will still think that baking them in a cuppie will be a wiser choice and much easier to eat them..hehehehe...

Have a slice of this cake with some low-fat yoghurt topped with orange zest and fresh fruits...Yummy!!!

So have you baked yours yet???

Try it and share with us your opinions for this lovely cake:)

For the full recipe, please visit Eileen from Hundred Eighty Degrees and to view other members' bake, drop by The Home Bakers (THB).

Cutie Cupcakes from Junko

How about having these cute little cupcakes for tea-break??

Recently Junko's latest Steamed Cupcakes Book were rather popular. Even Kinokyuniya is having a 20% off her collection. For those of you whom are keen, you might wish to purchase the book as it has many interesting and cute designs. :-D

甜蜜心滋味！彩繪可愛蒸蛋糕

 

Cupcake texture was also great, soft & spongey. It uses pancake mix, and these portion can make up to 3~5 cupcakes depending on the cupcake mould you are using. For me, it yeilds about 3 cupcakes based on the regular size cupcakes mould.
The girls were pretty excited about these cutie cupcakes. Well, as mentioned, recipe calls for pancake mix, both Nic & Mimi did not like the taste, whereas Nat liked it.

I will post up the recipe up soon:-D

Experimenting with my Kueh Bahlu moulds

Recently I had bought 2 kueh bahlu moulds. I had seen the recipes somewhere but I guess I didn't bookmark it down then. After buying my moulds, I was very tempted to try out baking some kueh bahlu myself and I had came across some recipes for trial and error... So let's see which ones are your favourite??

These Kueh Bahlus were quite tricky. Getting the right texture wasn't easy, and I had read some of the comments that the flour has to be fried, sugar had to be toasted, the eggs & sugar had to be beaten till ribbon stage... Though all the simple ingredients that they had, getting the right texture was a challenge.

I had made some modificiations to 2 recipes that I had tried and finally got the right texture, the way I wanted them to be.

Crispy on the outside and soft in the inside. These kueh bahlus still stayed the same texture as they were when they were freshly baked. and even after a few days.

My hubby and the kids, my helper and my friends said that these bahlus were fantastic. Especially my hubby who finished quite a bit of them.

These are my moulds, the big one of 12s and the small one of 7s. You should be able to get them in those shops selling pots & pans, plates, kitchen utensils etc.

As I had mentioned earlier, I had tried different recipes.

One is from Kandy's Kitchen and the other from The Waitakere Redneck's Kitchen

These kueh bahlus are from The Waitakere Redneck's Kitchen

It has a very soft texture and it puffs up nicely at the bottom as u can see from the picture below.

Recipe calls for:

1 large egg

30g sugar

1/4 tsp vanilla essence

30gm plain flour

1/8 tsp baking powder

However these bahlus will turn soft and sticky the very next day.

These kueh bahlus are from Kandy's Kitchen

Recipe calls for

320g sugar

320g eggs (about 6 eggs)

225g plain flour (dry-fry for 15 mins)

These bahlus are great!

Except for one thing.

No baking powder...

It does not puffs up nicely at the bottom. So I had use the same recipe but added a little baking powder to get the puffing effect at its bottom.

Look at my comparision pictures below.

With and Without Baking Powder.

Comparing the texture from The Waitakere Redneck's Kitchen and Kandy's Kitchen

We personally preferred the ones from Kandy's Kitchen as they were crispy on the outside and soft on the inside and they still maintain the same texture for the next 2 days.

Recipe as adapted from Kandy's Kitchen

(with slight modifications, using 2 eggs portion, yeilds about 20 kueh bahlu)

Egg & Sugar ratio is 1:1

106g sugar

2 eggs

75g plain flour

(dry-fry for about 5 mins)

1/4 tsp baking powder 

(for the puffing effect)

Method:

1. Dry-fry the plain flour over low heat till light for about 5 mins. Set aside to cool.

2. Brush mould with oil and heat in a preheated oven at 200C till hot.

(Take note: Mould must be greased & very hot before you place the batter in)

3. Beat eggs & sugar together at high speed for about 10mins, till thick, ribbon stage, and the color becomes light & pale yellow.

4. Mix in the sieved fried flour into the egg batter. Mix well. (Do not over mix)

5. Pipe the batter into the hot oiled mould and bake for 10~15 mins or until it turn light golden brown. Unmould the kueh bahlu and let it cool. Store in a air-tight container.

Keeps well in an air-tight container for about 3~4 days.

●Rice-Cooker Cake● Orange Chocolate Chips Cake●

Another date with my Rice-Cooker.

This time I had baked a Orange Chocolate Chips Cake.

Instead of the regular portion as stated in the book, I liked to try a double portion to see how well the cake will rise. This time it had taken about 1 hour to bake this double portion.

Cake texture was okay, a little bit hard as compared to the previous Banana Cinnamon Cake I had baked.
I wasn't too sure if the double-up portion and the replacement of the butter to canola oil had made this cake a little tensed up...

But let me make another date with my rice-cooker again soon.

Recipe as adapted from 

你想吃的甜点电子锅都会做 by Kumiko

Ingredients:

(Yeilds an 18 cm size cake. However cake size varies due to the size of the rice cooker you use.)

3 eggs

80g sugar

150g plain flour

1 tsp baking powder

40g unsalted butter

1 orange zest

30g chocolate chips

Method:

1. Beat the eggs and sugar until smooth. 

2. Add in the sieved flour, baking powder.Mix till well blended. Add in the orange zest & chocolate chips using "folding" method.

3. Pour the batter into the greased wok. Put in the bananas into the batter.

4. "Bake" the cake using the rice cooker.

5. Remove the cake once ready. Cool the cake on a cooling rack