COTTON CAKE

Picture courtesy of May Lau.

Tempting tempting tempting!!!!

When I first saw the pictures posted in FB, I knew that I have bake this wonderful cake.....ohhh nooooo the recipe was written in Mandarin....so I google translated it!!!

My kids devoured the whole cake in less than half hour in one sitting.

Thanks May Lau for the wonderful recipe.

My son cutting the cake 

Here's the recipe as best I can translate to English

Cotton Cake (棉花蛋糕)
Recipe from May Lau.

Ingrdients:-

60 g butter

80 g all purpose flour/cake flour

1 whole egg (grade B)

5 egg yolks (grade B)

80 ml fresh milk

1 teaspoon lemon juice 

5 egg white (grade B)

95 g caster sugar

Sufficint amount of jam of your choice.

Method:-

Line the bottom of a 8" x 8" baking pan. Grease the pan.

Preheat oven to 150 degree C. Place a tray (must be bigger than your baking pan) with 1/3 full of water in the oven.

Melt the butter in a medium bowl. Remove from heat and pour in sifted flour.

Mix till combine with a spoon or whisk.

Add in the whole egg and mix well. Initially the batter will fall apart. Continue to mix till combine.

Add in egg yolks one at a time and mix well.

Then pour in the milk, mix well

Finally, add in the lemon juice. 

Set aside the batter.

In a clean bowl, beat the egg whites till frothy, then add the caster sugar gradually. Beat till soft peak form.

Gently fold the meringue into the egg yolk mixture. Pour the mixture into the baking pan and bake in water bath for 1 hour or till the cake is cooked.

Remove from the oven and immediately turn the cake on a wire rack. Remove the paper you used to line the cake. Cool completely.

Trim off the edges of the cake. Cut the cake into half, spread some jam and place the other half of cake on top, then cut into an inch slices.

Happy baking.

SOUR CREAM CHOCOLATE POUND CAKE

30 minutes into baking......hmmmmm...........the aroma of  chocolate and butter filled the house .....

Last week I baked Sour Cream Pound Cake and my Princezz loved to texture and taste of the cake however, Mr. Hubby prefers my Basic Butter Cake.

This time, I baked the Deep Chocolate Sour Cream Pound cake. I followed the recipe from Kak Rima of Bisous A Toi here, Now will have to wait for 40 minutes for the cake to cook..............

The cake sank in the middle after I removed it from the oven....could it be because a cup of cocoa powder was used to replace a cup of flour???  It was nice and flat while in the oven.  Maybe that's the reason the original recipe used a bundt cake pan.... Nevertheless, the cake is delicious!! 

I was too impatient to wait for it too cool down completely before cutting.

VERDICT: Moist and crumbly.  Yummielious!!

FATHER'S DAY BAKE

Hubby has been asking for butter cake for the past few weeks, however I did not bake for him as I wanted to try baking Sour Cream Pound Cake and I found this Deep Chocolate Sour Cream Pound Cake by Kak Rima.  Love her bundt pan but could not find one at my local store.

I love browsing Kak Rima's blog - all those yummy pics of her bakes and especially her lovely Princess Sonia.  Really glad that she no longer privatise her blog.....miss her so much.

Hubby couldn't wait to cut the cake tomorrow....

So, I went to get myself a tub of Paul's Sour Light Cream. I omitted the chocolate as hubby prefers plain cake.  The cake turned out perfect!!!  I will give the chocolate cake a go as I still have 1/2 a tub of sour cream.

Sour Cream Pound Cake (adapted from Kak Rima)

Ingredients: 
362 g all purpose flour
2 1/4 tsp baking powder
340 g salted butter
4 large eggs
400 g castor sugar
250 g sour cream
3 tsp vanilla essence.

Method:

1. Preheat oven @ 150 C.
2. Greased the inside of a 10" bundt pan and lightly dust it with flour. (I used a square 8" x 8" square pan + a disposable loaf pan.  I would recommend a 9" x  9" pan).
3. Sift all the dry ingredients into a medium bowl. Set aside.
4. Cream butter and sugar till pale and fluffy.
5. Add in eggs one at a time. Beating well after each addition and scraping down the side of the bowl.
6. Add in vanilla essence and mix well.
7. Fold in the dry ingredients in 2 additions alternating with sour cream. Mix till just combine.
8. Pour the batter into the prepared pan, smooth the top. 
9. Bake for approximately 60-65 minutes or until a cake tester inserted into the center of the cake comes out clean.
10. Remove the cake from the oven and let cool on a wire rack till you can handle the pan with bare hands. Then invert the cake onto the rack and let cool completely.

Happy Fathers' Day!!

BENJI ROLL

Thanks to Citarasawan for sharing the recipe.

super yummy and soft - just like the the ones I tasted more than 20 years ago when visiting a relative's house during CNY......however she was reluctant to share the recipe with us. This recipe yields 2 rolls and uses lots of egg yolks.....so I halved it.

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Salted Caramel Dark Chocolate Tart

This salted caramel dark chocolate tart is so addictive......I alone ate 1/3 and still craving for it.....

Superlicious with a scoop of vanilla ice-cream topped with raspberry sauce!! and a slice of kiwi fruit.

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A birthday cake for my nephew Mihail inspired by Maisie Parrish.

Butter cake coated with buttercream and fondant

The dessert table

CAPPUCINO MARBLE BUTTER CAKE

Hmmmm.................the smell of cappucina and butter cake in the oven.....another 5 minutes and it'll be out of the oven.  Can't wait to sink my teeth into it!

Here it is....... fresh from the oven.............. 

I had adapted the recipe from my usual butter cake recipe.  Just mix a few tablespoon full of the batter with some cappucino paste, mix well.  Place half of the remaining plain batter into the cake pan and drop the cappucino batter covering the four corners and also the centre (keep approximately 1 tablespoon cappucino batter).  Pour the remaining half of the plain batter and spread evenly with a spatula. Finally drop more of the cappucino batter and swirl with a skewer to get the marble effect.

Wonderful butter cake with a slight tinge of cappucino flavor. Thumbs up by my Princezz and hubby.

Fun Cakez Basic Butter Cake Recipe

Ingredients:-
250 g all purpose flour*
1 tsp baking powder*
* Sieve together

250 g butter (soften)
200 g sugar
1 tsp vanilla essence
4 eggs
4 tbsp milk

Method:-
Preheat oven to 160 degree C.
Cream butter and sugar till light and fluffy.
Add eggs one at a time.  Beat well after each addition.
Add vanilla essence and mix well.
Fold in 1/3 of the dry ingredients followed by 1/2 of the milk. Fold in another 1/3 of the flour then the remaining milk. Lastly, fold in the remaining flour.
Pour batter into greased 7" square tin and bake at 160 degree C for approximately 40 - 50 mins or until skewer inserted in the centre of the cake comes out clean.
Cool cake in tin on wire rack until can be handed with bare hands, then invert cake onto rack and remove pan.  Cool completely before cutting.

Happy Baking!!

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Super~licious Fruit Cake.

I did not fully cover the cake to "show off" the fruits and did not want to spoil the taste with cream.......super yummy.

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A red velvet cake topped with cream cheese frosting.....super yummy!