Baskin Robbins Cake

 

Chocolate cake with mocha almond ice cream, RM57.75

Red Bean Angel Cake

Ingredients for cake:

12 egg white - at room temperature
1 tsp. salt

1 tsp. vanilla powder

1/2 tsp. cream of tartar
260 gm. castor sugar - sifted
140 gm. cake flour - sifted
80gm red bean – cooked

 

Method:

(1) Whisk egg white with cream of tartar until frothy then gradually pour in castor sugar and whisk till thick.

(2) Add in half of the sugar when foams develop. Continue to whisk until foam is stable. Add in the rest of the sugar together with salt and continue to whisk till soft peak.

(3) Fold in sifted flour and vanilla powder. Mix well.

(4) Add in red bean into a rectangular tray. Pour  the batter on top of it.

(5) Bake at 160C for about 20 mins. or till top is brown and when inserted with a skewer, comes out clean.

 

 

Technorati Tags: Red Bean Angel Cake

Banana Cake

 

Ingredients:
180 gm. Butter
180 gm. Fine sugar
2 nos. Extra large Eggs - beaten lightly
250 gm. Cake flour
1 tsp. baking powder
1/2 tsp. Bicarbonate of Soda
220 gm. Bananas - mashed
50 gm. Dairy whip cream (can substitute with evaporated milk)
1/2 tsp. Banana essence
2 bananas – slice

Method:
(1) Cream butter and sugar till light and creamy.
(2) Pour in eggs gradually and beat till creamy.
(3) Add in whip cream, mashed bananas and banana essence and mix well.
(4) Add in cake flour, baking powder and bicarbonate of soda and beat for a while only.
(5) Pour into an 8" round tray, and arrange sliced bananas on top.
(6) Bake at 175C for about 50 to 60 mins. or until cooked.

 

Technorati Tags: Banana Cake

Japanese Chiffon Cheesecake

 

 

Ingredients:

200g Cream cheese

100g Milk

60g Butter

20g Corn flour, sifted

25gCake flour, sifted

5 Egg yolks

5 Egg whites

 

Method:

1. Put cream cheese and milk in a double boiler. Double boil till cream cheese and milk melted. Add in butter and stir until its smooth. Add in egg yolks (do not let it boil). Add in sifted corn flour and cake flour. Stir until its smooth. Remove from heat and set aside.

2. Prepare a 8" baking pan, line the bottom with parchment paper

3.  Whisk egg whites till thick and glossy (soft peaks form), sugar is added .

fold into cream cheese mixture till well combined.

4.  Put baking tin into a large roasting pan half filled with hot water and steam bake at 160 degree C for an hour or till golden brown and cooked.
5. Remove cake from the oven, invert the cake onto a cake rack and leave to cool completely before cutting it.

Technorati Tags: Japanese Chiffon Cheesecake

Apple Crumble Bars

Base:
1 stick (1/2 cup) butter - room temperature
2 tbsp of sugar
1 1/3 cups (170g) flour
1 tsp of salt

Topping:
4 apples
5 tbsp of sugar
1/4 tsp cinnamon
2 tsp cornstarch
2 tbsp lemon juice
4 tbsp of fruit jam (I used homemade plum jam)

Crumble :
1/2 cup (64g) flour
3 tbsp of sugar
4 tbsp butter – softened

 

Method:

1. Peel, core and coarsely dice apples. In a large skillet, combine apples, sugar and cinnamon. Cook over medium heat, stirring occasionally for 5-7 minutes, until apples are tender but still firm. In a small cup, combine cornstarch and lemon juice.
2. Add to the apple and stirring constantly for 3 minutes or until thickened. Dish out and set aside to cool.
3. Preheat oven to 350 degrees F. Grease a 8" x 8" square pan and line the bottom with parchment paper leaving an overhang on both side (for easy removing your bars later)
4. In a medium bowl, combined flour, sugar and salt. Mix well. Rub in butter to the flour until its crumbly and resemble breadcrumbs. Press into the bottom of the pan. Bake for 10-12 minutes, until lightly brown around the edges. Remove from oven.
5. Spread the jam evenly on the base while it's still hot and top it with the cooked apple.
6. In a medium bowl combine all the ingredients for the crumble. Mix until well combined and crumbly. Sprinkle over the apple. Bake for 25-30 minutes or until golden brown. Remove and cool. Cut into squares and serve.

Technorati Tags: Apple Crumble Bars

Cream Cheese Brownie Fudge

 

 

 

Ingredient

• 190g dark chocolate, chopped
• 50g unsalted butter
• 2 eggs
• 1/3 cup sugar
• 1/2 cup plain flour,sifted
• 1/4 cup self-raising flour, sifted

cream cheese layer :

• 90g unsalted butter
• 250g cream cheese
• 1/4 cup sugar
• 3 eggs
• 31/2 tbsp plain flour, sifted
• 2 tsp vanilla extract

Method

1. Grease & line a 7 inch square cake pan.
2. Melt chocolate & butter in a double boiler. Set aside to cool down.
3. In a medium bowl, whisk eggs till thick, add sugar gradually and beat till creamy.
4. Fold in flour followed by chocolate mixture and mix thoroughly.
5. Spread chocolate mixture into cake pan.
6. Top with cream cheese filling :
7. Beat butter, vanilla extract & cheese together till creamy.
8. Add sugar gradually and beat on high speed till fluffy.
9. Add in eggs one at a time until it is well mixed.
10. Fold in flour and mix till well blended.
11. Bake preheated oven at 180 deg cel for 30mins. Cool in pan for 10mins before unmoulding the cake to cool completely on rack. Chill brownie until it is set.

Technorati Tags: Cream Cheese Brownie Fudge

Soft Cotton Cheesecake

Ingredients
(A)
250g cream cheese
110ml fresh milk
100g butter

(B)
100g plain flour, sifted
20g corn flour, sifted
60g sugar
6 egg yolks
1 orange, zest and juice

(C)
6 egg white
1/2 tsp cream of tartar
60g sugar

 

Method:
1. Prepare a 9" baking pan, line the bottom with parchment paper, and greased the side with some butter.
2. Put (A) ingredients in a double boiler. Double boil till until cream cheese and butter melted. Remove from heat and let it cool
3. When it's cool add in all the ingredients (B). Stir until its smooth. Set aside.
4. Whisk (C) till thick and glossy (soft peaks form), fold into cream cheese mixture till well combined
5. Put baking tin into a large roasting pan half filled with hot water and steam bake at 350 degree F for an hour or till golden brown and cooked.
6. Remove cake from the oven, invert the cake onto a cake rack and leave to cool completely before cutting it.

Technorati Tags: Soft Cotton Cheesecake

Pandan Egg Tart

 

Pastry Tart Shell:
250 gm. Butter
50 gm. sugar
1/4 tsp. salt
1 egg - beaten
360 gm. Plain flour – sifted

 

Pandan egg custard:
100 ml. Hot water
80 gm. sugar
50 gm. pandan juice
50 gm. fresh milk
3 eggs
a drop of green colouring (optional)

 

Method:
(1) Pastry tart shell: Cream butter with sugar until creamy. Add in beaten egg gradually and mix till well combined. Add in sifted flour and mix into a pliable dough. Wrap the dough and chill for 20 mins. Press into tart mould and leave in the fridge to chill while preparing the egg custard.
(2) Mix hot water with sugar till sugar dissolves. Add in the rest of the ingredients and sieve it twice.
(3) Pour egg custard until almost to the rim (80% full), taking care not to let it overflow to the edge. Note: It's difficult to unmould when the egg liquid flows to the side.
(4) Bake at 160C for about 30 mins. or until cooked. Remove the pandan egg tarts and leave to cool on a wire rack.

Technorati Tags: Pandan Egg Tart

Strawberry Chiffon Cake Recipe

 

Ingredients:

4 egg yolks
40 gm. Castor sugar
1/4 tsp. Salt
a drop of pink colouring
1 tsp. Strawberry emulco
150 gm. Fresh Strawberries - puree until fine
80 gm. corn oil
20 gm. Kirsch liqueur
120 gm. Superfine flour
1 tsp. Baking powder
5 Egg white
1/2 tsp. Cream of Tartar
70 gm. Castor sugar

Method:

(1) Mix the egg yolks with sugar and stir until well mixed.
(2) Add in corn oil, strawberry puree and kirsch and stir till well-mixed. Add in flour and baking powder and stir until smooth . Add in pink colouring and strawberry emulco.
(3) Beat egg white with cream of tartar and while egg white is beating, pour in sugar gradually and beat till stiff.
(4) Fold egg white with the egg yolk mixture and pour into a greaseless 23 cm or 25 cm tube pan and bake at 175C for about 50 mins.
(5) When cake is done, remove from oven and overturn the cake onto a wire rack until cool. Remove from pan. Serve.

 

Technorati Tags: Strawberry Chiffon Cake

Dragon Fruit Chiffon Cake Recipe

 

 

Ingredients

3 large eggs, separated

25g castor sugar

50g red dragon fruit puree

40g corn oil

¼ tsp vanilla essence

55g self-raising flour

1½ tbsp cornflour

1/8 tsp cream of tartar

60g castor sugar

 

Method

1. Whisk egg yolks and sugar until light and fluffy. Beat in dragon fruit puree, corn oil and essence. Lightly mix in self-raising flour and corn flour.

2. In a separate clean bowl, whisk egg whites, cream of tartar and castor sugar until fluffy and stiff. Carefully fold the egg yolk mixture into the beaten egg white until well combined. Turn batter into a 16cm chiffon cake pan.

3. Bake in preheated oven at 170°C for 40-45 minutes or until a skewer inserted in the cake comes out clean. Remove from the oven and invert pan immediately. Leave undisturbed until completely cooled.

Technorati Tags: Dragon Fruit Chiffon Cake Recipe

Double Chocolate Chips Chiffon Cake Recipe

 Ingredients
(A)
4 egg yolks
40g castor sugar
1/4 tsp salt
40g corn oil

(B)
140g Warmed Fresh Milk (I used Meiji Low Fat Milk)
25g Cocoa Powder
*Mix well

(C)
120g Cake flour
1/2 tbsp Baking powder
1/8 tsp Baking Soda
*Sift 2x

 

(D)
4 egg whites
50g castor sugar
1/2 tsp Cream of Tartar
80g Chocolate Chips

Method
1) In a bowl, using hand whisk, whisk yolks and sugar till sugar dissolves.
2) Add oil and salt, whisk and add chocolate milk. Stir well.
3) Fold in sifted flour and mix well.
4) In another bowl, using an electric mixer, beat till the whites are frothy. Add in Cream of Tartar and beat till soft peaks.
5) Add in sugar gradually and beat till stiff peaks.
6) Fold in 1/3 of the whites into the yolk mixture using a rubber spatula till incorporated.
7) Pour the mixture and add chocolate chips to the remaining egg whites and fold in gently till incorporated.
8) Pour the batter into a 21cm chiffon tube pan. Bang the pan on the table to get rid of bubbles.
9) Oil a piece of aluminum foil and cover the pan loosely. Bake at 180 deg.C for 10mins.
10) Turn down the temperature to 170 deg.C and bake for 20mins.
11) Insert a skewer to check if cake is done. Remove the foil and reduce the temperature to 160 deg.C and bake for a further 5 to 10mins to brown the surface.
12) Remove from the oven and invert the pan. Remove the cake from pan when it's completely cooled.

 

Technorati Tags: Double Chocolate Chips Chiffon Cake Recipe

Orange Chiffon Cake Recipe

 

Ingredients
(A)
4 egg yolks
30g castor sugar
1/4 tsp salt
40g corn oil
140g orange juice
Zest of 1 orange

(B)
120g Cake flour
1/2 tbsp Baking powder
*Sift 2x

(C)
5 egg whites
40g castor sugar
1/2 tsp Cream of Tartar

Method
1) In a bowl, using hand whisk, whisk yolks and sugar till sugar dissolves.
2) Add oil and salt, whisk and add orange juice and zest. Stir well.
3) Fold in sifted flour and mix well.
4) In another bowl, using an electric mixer, beat till the whites are frothy. Add in Cream of Tartar and beat till soft peaks.
5) Add in sugar gradually and beat till stiff peaks.
6) Fold in 1/3 of the whites into the yolk mixture using a rubber spatula till incorporated.
7) Pour the mixture to the remaining egg whites and fold in gently till incorporated.
8) Pour the batter into a 21cm chiffon tube pan. Bang the pan on the table to get rid of bubbles.
9) Oil a piece of aluminium foil and cover the pan loosely. Bake at 170 deg.C for 10mins.
10) Turn down the temperature to 160 deg.C and bake for 10mins. Lift up the foil to check the surface of cake, bake for another 10mins.
11) Insert a skewer to check if cake is done. Remove the foil and reduce the temperature to 150 deg.C and bake for a further 5 to 10mins to brown the surface.
12) Remove from the oven and invert the pan. Remove the cake from pan when it's completely cooled.

 

Technorati Tags: Orange Chiffon Cake Recipe

Yam Layer Cake Recipe

 

 

Ingredients

Chiffon cake

A:

4 egg yolks

80ml water

40g caster sugar

1/2 tsp salt

120g superfine flour or cake flour

1 1/2 tsp baking powder
1/2 tsp yam paste
1/2 cup corn oil

 

B:

4 egg whites

1/2 tsp cream of tartar

40g caster sugar

 

Yam Fudge

350g skinned yam (steam until soft and mashed whilst hot)

90g caster sugar (adjust to liking)

1/8 tsp salt

1 1/2 tbs agar-agar powder

85g Hoen Kwe flour

2x 50g packets of instant coconut milk powder- add water to make 1 litre of solution

1 tsp of Yam paste

For decoration

Whipping cream or

Desiccated coconut

 

Method

1. Cake: Preheat oven at 180'C. Place all ingredient (A) in a large bowl. Use a hand whisk to mix until combined and smooth. Set aside.

2. Place ingredients (B) in a mixing bowl and whisk at high speed until stiff. Combine egg yolk mixture of no. (1). Place into prepared tin and bake for 35-40 mins until tester comes out clean. Take out and invert cake pan immediately and set to cool. Slice cake into 4 layers horizontally.

3. Fudge: Blend yam with part of coconut milk with a blender and place all ingredients in a saucepan and cook until slightly thickened, off heat. Divide into four portions.

4. To assemble: Place a layer of cake into a 9'' loose base cake tin. I used a cake ring and place on the cake board. Spread a thin layer of fudge on the cake. Repeat process to the end. Leave to set in the refrigerator.

5. Remove cake from tin by slowly lifting the cake ring. Spread sides and top with remaining yam fudge or decorate with non-dairy whipping cream.

Technorati Tags: Yam Chiffon Cake Recipe

Green Tea Sponge Cake Recipe

 

 

Ingredients for green tea sponge cake:

A
4 egg yolks
45 gm. castor sugar
30 gm. water
50 gm. corn oil
90 gm. cake flour
5 gm. or 1 tsp. green tea powder

 

B

4 egg white
50 gm. castor sugar

 

Optional:

Green Tea Mousse Filling:
4 egg yolks
75 gm. castor sugar
150 gm. fresh milk
8 gm. green tea powder
300 gm. whipped cream
10 gm. gelatin powder + 45 ml. water (soak together then microwave for about 25 secs.)

 

Method:

(1) For green tea sponge cake: Mix egg yolks, sugar, water and corn oil together and stir till mixture is smooth.
(2) Add in flour and green tea powder and mix evenly.
(3) Whisk egg white with sugar till stiff peak. Fold in egg yolk mixture and pour mixture into a 9" square tin.
(4) Bake at 170C for about 30 mins or till skewer inserted comes out clean.
(5) Leave cake to cool on wire rack and slice cake into 2 slices. Place 1 slice of cake into a 9" square cake ring.
(6) Mousse: Heat milk till warm, then add in castor sugar and green powder. Stir till evenly mixed. Fold in egg yolks and stir. Be careful not to allow the egg yolk to overcook and it will become lumpy.
(7) Add in melted gelatin mixture and leave to cool.
(8) Fold in whipped cream gently.
(9) Pour half of the mousse filling onto the prepared cake ring and then top up with the other slice of green tea sponge cake.
(10) Pour balance mousse on top and level it evenly. Refrigerate till mousse is set.
(11) Take out the cake from the cake ring and sieve green tea powder on top and decorate as desired.

Technorati Tags: Green Tea Sponge Cake Recipe

Pandan Kaya Layer Cake Recipe

 

 

Ingredient
A

• 100ml pandan juice (blend 6 pandan leaves with about 125ml water, strain)
• 4 egg yolks
• 90g castor sugar
• 160g all-purpose flour, sifted
• 1/2 tsp baking powder, sift with flour
• 1/2 tsp baking soda, sift with flour
• 1 tsp pandan essence
• 50gm corn oil

B

• 4 egg whites
• 60gm castor sugar
• 1/4 tsp cream of tartar

Method

1. Add all ingredients in (A) and mix well until the mixture is smooth.
2. Beat (B) until stiff peak form.
3. Fold 1/3 of whipped egg whites into mixture of Step 1. Then, pour this mixture to the remaining egg whites. Fold lightly to combine both mixtures.
4. Pour into a 8in round cake pan. Bake at a preheated over at 180 deg C for 40-45mins.
5. Invert to cool. When the cake is completely cool, run a knife around the sides of pan to remove the cake. Slice cake into 3 layers.

 

For Filling & Topping:

900 ml. Coconut milk (i use Savoy Coconut Cream)

9 Tbsp. Hoen kwee flour / green pea flour

1 Tbsp. agar agar powder

1/2 tsp. salt

a little green colouring

a little pandan paste

180 gm. sugar

60 gm. Dessicated coconut for covering cake

Method

1) Put all the ingredients into a pot and stir till evenly mixed.

(2) Cook over medium heat till mixture thickens and smooth. Cool slightly before using. Make sure it is still in pouring consistency.

(3) Place a slice of sponge cake into a cake ring, pour in some kaya and continue the same process till the last layer is covered with pandan kaya. Press slightly after layering the cake onto the kaya and make sure that the kaya fills the sides on the last layer.

(4) Leave aside to cool and set before chilling in the fridge.

(5) Remove cake from cake ring and cover the whole cake with dessicated coconut. If you are using an ordinary cake pan, line the cake tin before putting in the first layer of cake and when removing cake, introduce air in by folding 3 or 4 strips of paper and slipped them to the side of cake. Cake will then dislodged easily.

(6) Serve chilled.

Technorati Tags: Pandan Kaya Layer Cake Recipe,Cake

Peppermint Chiffon Cake Recipe

 

 

INGREDIENTS (Nutrition)

• 2 1/2 cups cake flour
• 1 1/2 cups white sugar
• 3 teaspoons baking powder
• 1 teaspoon salt
• 1/2 cup vegetable oil
• 7 eggs
• 1/2 cup water
• 1/2 teaspoon cream of tartar
• 1 1/2 teaspoons peppermint extract
• 1/2 teaspoon vanilla extract
• 15 drops red food coloring

 

DIRECTIONS

1. Preheat oven to 325 degrees F (165 degrees C).
2. Separate the eggs.
3. Sift the cake flour, sugar, baking powder and salt into a large bowl. Make a well in the center and add the oil, egg yolks, water, peppermint extract and vanilla extract. Beat with mixer on low for 1 minute.
4. Beat egg whites with cream of tarter until stiff peaks form. Gently fold the whites into the yolk mixture. Pour 1/3 of the batter into a separate bowl and tint with the food coloring.
5. Alternate large spoonfuls of red and plain batter into an ungreased tube or bundt pan. Run a knife or spatula through the batter to make a swirled effect.
6. Bake at 325 degrees F (165 degrees C) for 55 minutes. Increase heat to 350 degrees F (175 degrees C) and bake for an additional 15 minutes or until done. Let cake cool in pan on rack. Once cool remove from pan and frost, if desired.

 

Nutritional Information

Peppermint Chiffon Cake

Servings Per Recipe: 12

Amount Per Serving

Calories: 332

• Total Fat: 12.3g
• Cholesterol: 124mg
• Sodium: 354mg
• Total Carbs: 49g
• Dietary Fiber: 0.5g
• Protein: 6.1g

Technorati Tags: Peppermint Chiffon Cake Recipe

American Cheesecake Recipe

 

Serves: 1

Preparation Time: 30 minutes

Cooking Time: 1 hour

 

Oven Temperature: 180  (360° c  -   ° f180)

 

You Will Need

 

• 15 graham crackers , crushed
• 2 tbsp butter , melted
• 220 g cream cheese , softened
• 300 g white sugar
• 180 ml milk
• 4 medium eggs
• 230 g sour cream
• 1 tbsp vanilla extract
• 30 g all-purpose flour

Step 1:

Pre-Heat

Pre heat your oven to 180 C/Gas Mark 4.

 

Step 2:

Graham Cracker Crust

Place 15 graham crackers into a plastic bag and crush them using a rolling pin. Pour the crushed graham crackers into a bowl and drizzle 2 tbsp melted butter over them. Mix thoroughly. Pour the mixture into a 22-30 cm spring form pan and press firmly, spreading the crust evenly up to the sides.

 

Step 3:

Cheesecake Filling

Scoop 220 g softened cream cheese into a big bowl and add 300 g white sugar. Blend together until creamy. Next, add 175 ml milk and mix. Add 4 eggs, one at a time, until they are blended completely into the batter. Finish by adding 230 g sour cream, 1 tbsp vanilla extract and 30 g all-purpose flour. Keep mixing until smooth and creamy.

 

Step 4:

Pour And Bake

Pour the entire bowl of batter onto the graham cracker crust in the spring form and place the spring form in the pre-heated oven and bake for 1 hour. Shut the oven off and let the cheesecake cool in the oven for as long as five hours. This will keep it from cracking when you transfer it to the refrigerator.

 

Step 5:

Chill

Remove the cooled cheesecake from the oven and put it in the refrigerator to chill. The colder your cheesecake, the more firm the filling will be.

 

Step 6:

Serve

Use a knife to separate the cheesecake from the spring form. Release the pan from its base and gently lift it off the cheesecake. Slice the cheesecake into segments and serve on a chilled plate. Garnish with fresh fruit and enjoy!

Oreo Peppermint Chocolate Chip Ice Cream Cake Recipe

Ingredients:

For this recipe, you will need:

• 1 package Oreo cookies
• 1/4 cup melted butter
• 1/2 gallon of your favorite flavor of ice cream (I am using mint chocolate chip)
• whipped cream

Springform

You will also need a springform pan, which can be purchased at any cooking store. These pans are great because you can remove the sides and get the cake out easily.

Prepare the Cookies and Ice Cream

Begin by putting the ice cream in the refrigerator to let it soften.
Set aside about 12 cookies for decorating the cake, and place the rest in a large Ziploc bag. Using a rolling pin, crush the cookies into fine crumbs.

Make the Cookie Crust

Pour the crumbs into a bowl and mix them with the melted butter. Now we will press this mixture into the bottom of the pan, and place it in the freezer for 10 minutes or so to let it harden.

Stir the Ice Cream

When the ice cream is soft, remove it from the refrigerator and scoop it into a large bowl. Give it a good stir so it is all a uniform consistency.

Combine the Ice Cream and Cookie Crust

Place the ice cream in the pan over the cookie crust. Then, cover it with aluminum foil and return it to the freezer. Leave it in the freezer for about four hours or so to let it harden.

Remove the Cake From the Pan

Take the cake out of the freezer, and remove the aluminum foil. Run a knife along the edge of the pan so that the ice cream does not stick when you take it out.
Release the latch on the springform pan and remove the sides. Place the cake on a cutting board or a large plate so that it will be easy to move after it is covered with whipped cream.

Top With Whipped Cream and Cookies

Coat the top and the sides of the cake with whipped cream, and then use the remaining cookies to decorate it.
I am going to split apart the Oreos and place these halves around the side of the cake. Then I will put one whole cookie in the center on the top of the cake, and crush the remaining cookies and sprinkle their crumbs on the top.

Freeze Then Serve the Ice Cream Cake

Return the cake to the freezer for another three or four hours until it hardens. You will want to soften the cake in the refrigerator for about 10 minutes before serving so that it will be easier to cut. Enjoy.

 

Watch this video @ http://video.about.com/baking/Ice-Cream-Cake.htm

 

Technorati Tags: Oreo Peppermint Ice Cream Cake Reripe,Dessert,Cake,Ice Cream