Light soft Yummy Cheese cake

Had been busy with chasing sales and taking care of the two boys. So by the time I'm free already too tired to think of baking. However, recently saw a blog pal sharing on a light cheese cake recipe so decided to put it to trial.

Years ago I had eaten a very nice yummy fluffy cheese cake and ever since that had been wanting to make one myself but fail to get a nice recipe for making it. By thanks to Little Teochew's cotton japanese cheese cake recipe, I get the chance to try it again.. For the recipe pls refer to Little Teochew's blog.

Yes the cake was like what she had shared.. light, fluffy and cheesy. Her tips was nice as well but coz we were going out so I had taken the cake out from the oven straight after it was baked. It was fluffy and full but as u see from the picture when the cake was let to cool on a wire rack the top just sink in. So this is to tell u better to hear what other advice ha ha.. I didn't have a 8 or 9 inch cake pan as I only got those that is loose pan one. I didn't use as this recipe call for baking a in water bath. So i used a square pan -not sure wat size is it. SO when I pour in the batter it was almost 90% full..

So at first, I had try to put a aluminium foil on top to cover but coz the batter was too full it was touching the foil so I decided to take it out. Scare that I overbaked the cake so I lowered the oven temp to 150 degree celsius and extended the baking time to 1 hour 30 min. when it was baking for almost 40 min I lowered the temp again to 140-130 degree so it cook slow and with a nice golden colour on top.

But the cake is just very nice. ANd my son being very picky had eaten a few more pieces than usual and this was the same to my in laws. I must say if u are looking for a light spongy cheese cake this is a cake recipe that u must try..

Banana Chiffon Cake

There was quite a lot of banana leftover and seem like no one are eating it ha ha. So I thought why not made use of it and decided to made another round of banana chiffon cake. Had not made this cake for quite sometimes and had already forgetton all abt it.

As usual chiffon most impt technique i guess is beating the egg whites to stiff consistent and another one would be mixing it with the egg yolk batter and made sure that it's not over mixed. I think I'm getting better with chiffon cake making and it's quite easy.

I added an additional egg to the actual recipe as the egg was quite small. I guess the actual recipe asked for medium or large egg so decide to put in an additional one more. The cake turn out as expected very soft - when I cut the cake, the was a watery sound so am not sure whether is it I put too much egg so it's too soft and wet. But when I taste it, it was just nice but it was a bit sweet. I totally forgot to reduce it. So will try to remember to reduce the sugar the next round.

Chocolate Banana Cake again!!

My Brother in law was having a gathering for his office collegue yesterday so invited us to go their house. There was bouncer for the kids and foods for the adult ha ha.. We weren't expected to bring anything but I thought that I can made a Chocolate Banana Cake for them to try.

Making the cake was not difficult. I think the challenge I have with this cake is how to put it on a wire rack after icing and transfering the cake onto a cake board once I had pour the chocolate ganache on top. I had friends sharing how they had to lift up the cake and then slowing sliding the cake so that it can be transfer to the cake board.

I try it but it didn't work for me. It was really a big mess. Not sure how to do it better. hmm.. Will try to see what is a better option to transfer the cake next time.

Boy... I made a real mess on transfering the cake with chocolate everyway- on the table, the board, my hand n my t-shirt. I try sliding the cake but it didn't slide at all. If you see from the picture i took, i accidently cut the side of the cake when trying to transfer it.

Butter Cake

It had been quite some time already since I last made some cake. Partly coz of work and partly coz of my sons. Wee had been very "manja" lately and it's making it kind of hard for me to spend some time on my baking. So I had to temporarily put down my passion and try to made him at ease and secure coz he is always looking for me and making it very hard for me to leave home for work or even spend some time doing other things.

Today I just thought that I had to made something up so after work I straight away go to the kitchen and made a butter cake which the recipe I got it from Kevin Chai's Book - Butter Cake. The recipe seem very simple and i got all the ingredients in my kitchen.

Well, eventhough it's plain old butter cake but I find it that I had so far not yet got one that look nice, come with nice texture and taste nice as well. All the recipe that I got were all nice to eat but when cut it's got a lot of crumbs - not like those sold in the bakery which is nice and got good textures.

As I only got small egg so I decide to put in an extra egg as the original recipe call for 5 egg only. I find that most recipe books dun state the size of the egg they use which might also affect the texture of the cake. When the cake was out, It sure taste nice but still I didn't get the nice texture cake which I was looking for and the crust was a bit over baked so it was hard. Guess I better start looking for other better recipes..

Vanilla Blueberry Chiffon Cake & Scones

Wee wee had been quite picky on his food recently and becoz i was quite busy I just instruct my maid to cook noodles, cereal etc for his breakfast. So on wednesday after work I decided to made some scones a day ahead so that he can have it for his breakfast the next day.

At the same while waiting for the scones ( as it need to be fridged for 1/2 hour so that the butter dun melt), I decided to try to made the vanilla chiffon cake which I had failed to made the other day. So was busy for almost 2 hours in the kitchen as making both the scones and the cake at the same time.

The scones turn out quite nice and fluffy. This time the vanilla chiffon was a success, it turn out quite soft. I didn't know what actually went wrong the other day.. was it the ingredient, was it me or my skill.. Something to think about ha ha.

I left the cake overnight not knowing what to put for filling and how to decorate. And being lazy to go to the bakery to get new ingredient I just went to my fridge and see what I got. Well luckily, I still got some blueberry, non-dairy whip cream and dairy whip cream. Frankly speaking I dun really know the difference between the two type of whip cream expect that one is dairy and the other is non-dairy. Maybe I should do a research in which is better and more stable for cake decoration.

Since I still got some blueberry filling, so decide to put it to use. Coz it was not enough to made the blueberry torte so I just use it as it is. Didn't have any idea on how to decorate the cake, so just simply put some chocolate rice I have in the fridge on the side. And since still got some much of cream left I decide to try on my skill or piping the cream.. It was tough to do it right but very interesting as well. Tough in the sense that firstly, i have no piping background and secondly the dairy whip cream was very soft - seem like it's melting maybe due to the hot air in the kitchen. SO just trying my luck to made the best out of it.

But surprisingly the icing pattern was there he he.. just need more practice. It was a good try but i really think I must improve my piping skill by either going to classes to get some hand on or learn from books as well as get more decorating ideas he he.. I think this time it's not so attractive. Really admire the cake designed by a lot of home bakers wonder where their insiprations come from.

Chocolate Banana Cake

Two weeks had passed and were very stressed at work so had not made any cake. Had been planning to made this cake since my last visit to KK. What inspired me to made it ?? Well I had tasted the nice Chocolate Banana Cake at Secret Recipe - It's very Chocolatic, rich yet not sweet.

So decided to give it a try to made my own Chocolate Banana Cake. It was quite challenging coz firstly I couldn't find chocolate whip cream in Brunei - Luckily Brenda shared with me that we do make our own chocolate whip cream by just adding cocoa powder to the normal whip cream. Secondly, was having difficult in making the side of the cake smooth with the whip cream. Because of not being able to made it smooth so when the chocolate ganache dry it dun look smooth on the side. Lastly, I didn't wait for the whip cream to set for enough time before I pour the chocolate ganache. The result was that the whip cream also slide off abit from the side. There was also the issue of taking the cake out from the tray after the chocolate dry. I just wonder how it was done.

The cake turn out very good - not sweet, yet rich and chocolatic and well the banana match in so nicely. Definitely a good try and Yeah I did it !!

Coffee Chiffon Cake

Woke up late today as am very tired as didn't get much sleep due to my two boys waiting up one after the other.. Had a quick breakfast and set out for work.. today was a very hectic and hot day for me.

Had a little urge to do something today after work but didn't have idea till i thought about trying a Coffee Chiffon Cake for tomorrow breakfast. SO far I had only try the norm of chiffon cake - orange, pandan.. so decided to give it a try.

I had seen this recipe in a few blog and decided to go for the recipe recommended and tried by e's joie. Thanks for the sharing of the recipe as I was not able to get hold of Kevin Chai's chiffon cake recipe book.. so sad..

The Cake turn out very soft and fluffy but as I had only used nescafe I guess the smell of coffee was not as fragant. I have actually triple the recipe shared as I was using a big chiffon mould of 23cm- coz got a big family.. ha ha.. so below i posted the original recipe by kevin chai and the version from my end. So depending on the size of your chiffon pan you can adjust the serving accordingly.

Coffee Chiffon Cake

Fit 7″ mouldAdapted from Kevin Chai – Chiffon Cake is done

Ingredients :

Egg Yolk Batter

1 tbsp instant coffee powder

30ml milk (original recipe call for 20ml milk)

2 egg yolks

20g caster sugar

20ml cooking oil

40g cake flour (original recipe call for self-raising flour)

1/4 tsp baking powder

Egg White Foam

3 egg whites (original recipe call for 2 egg whites)

1/4 tsp cream of tartar

40g caster sugar (original recipe call for 50g, I find his recipe a little too sweet)

Method

1. Stir instant coffee powder with milk until melted. Combine with egg yolks, sugar and oil together.

2. Fold in flour and set aside.

3. Beat egg whites and cream of tartar until mixture is foamy. Add in sugar gradually and beat until stiff peak.

4. Gently fold beaten egg white into egg yolk batter until blended.

5. Pour into ungreased 7″ mould and bake in a pre-heated oven for 30 mins or until cooked.

6. Invert cake to cool before removing.

The Ingredients I used for my 23cm chiffon mould...

Ingredients :

Egg Yolk Batter

2 1/2 tbsp instant coffee powder

60ml milk

6 egg yolks

60g caster sugar

60ml cooking oil

120g cake flour

3/4 tsp baking powder

Egg White Foam

6 egg whites

3/4 tsp cream of tartar

120g caster sugar

Enjoy ya! :)