Yuja Cha Chiffon 柚子茶戚风蛋糕

I bought this Korea citron tea which is filled with orange slices from Korea 2 years ago...
& it's gona expire next month!

such a pity if i don't drink or use it...



so in the end..i decided to make chiffon cake with it!
doubled the recipe and reduced sugar content by 20%

I didn't use the normal tube chiffon cake pan~~

So the cake sunk in the middle~~

it's definitely over browned...

However...the cake is still soft and moist...
after reducing the sugar content, it's still sweet~~

And b4 I went to bed...
my mum popped into my room and said
"I wanna tell u a secret..."
we were all staring at her...and guess what she said....
"your cake is very yummy!"
So...that tells all about this cake~~ =p


Recipe adapted from:
Happy Home Baking

Cottony Sponge Cake

This is my 4th attempt in baking this cake... =)
The recipe yields a really cottony texture like the cheesecake..
and the ingredients are really simple!

That's all!



While I'm preparing my ingredients...
and melting the butter...
this happened....

the whole 3/4 melted butter toppled onto the floor..
sob sob...
and my mother helped me to wash the floor...
had some nagging from her~as usual~HAHA



After 2hours+,
this is what I got...

My skewer didn't come out clean till about 1 hr+ of baking, which is really long...
but it's still a simple cake which is good to eat!


Recipe adapted from:
Baking Mum

Supposed to be Zebra Cake

My zebra cake...

which I've baked 1 month ago...

the top still looks OK...

but when i slice it up...

it's not a zebra!
And i don't know whát's wrong...

I actually spooned in the mixture a layer by layer....

But it came out only in 2 layers and not with zebra stripes...

So sad....

But taste wise..

although abit plain...but still yummy!

I made them into muffin cups too...

can see the softeness?

i added some almond meal into the batter to give it a more almond-ny taste....

any experts to tell me what went wrong in my zebra stripes!?!?!
HELP!!!!!!!! =p

Recipe adapted from:

Baking Bites

Honey Cake

Another wonderful cake recipe to share!
It uses the simplest ingredients..
merely just 2 tbsp of oil, honey, cake flour, eggs and sugar...
I omitted cream of tartar~~



The browned top layer of the cake is quite sticky,
and it got stuck onto my cooling rack...
maybe due to the honey or low oil amount used...






I can say that the texture is nearly as good as the cottony cheesecake~~
and definitely not as sinful...



Such an enjoyment to have a slice for tea...



you really got to try it to know how's the feeling like...

Recipe adapted from: Leisure Cat
If you need any translation, just let me know =)

Japanese Cottony Cheesecake Tutorial

Let's make Japanese Cottony Cheesecake!

Ingredients that you'll need:

250g Philadephia cream cheese
50g butter
100ml fresh milk

60g superfine flour (top or cake flour)
20g cornflour
6 egg yolks
1 tbsp lemon juice
¼ tsp salt

6 egg whites
¼ tsp cream of tartar
140g fine granulated sugar

Start!

Preheat the oven at 160 degrees.

Melt the cream cheese, butter with milk in a double boiler method.



Double boiler method =
Fill the outer pot with some water,
and put the inner pot in. Heat on low fire till they melt.



Put it aside till it cools down.





When it's cooled,
fold in the corn/superfine flour, egg yolks, lemon juice
& salt into the cheese mixture.



You may find it abit lumpy,
you can choose to sift it or leave it as it is.
I did not sift it.

Put the mixture aside for later use.


Now, let's make the egg white mixture

Beat the egg whites till abit foamy,
you can then add in the cream of tartar
(i omitted it)



Add in 1/3 of the sugar, and continue to beat.
followed by another 1/3 of sugar, beat again,
lastly the reamining 1/3 of sugar



Beat till the egg white becomes frothy white,
and when u lift the whisk upside down,
the strand of egg white will "stand".



Scoop 1/3 of the beaten egg white into the cheese mixture,
fold with fast and light strokes to prevent the egg white from deflating,



Pour the cheese mixture back to the remaining egg white,
fold again.
When it's incorporated, pour it into a 9 inch pan.
B4 baking,
bang the pan against the table several times


We need to water bath the cake,
so you got to get ready a bigger pan.
Put the cake pan into the bigger pan,
add hot water till half the height of the cake pan.

And start baking!
for 1hr - 1hr 10 mins.

Tips: I will take the water bath pan out of the oven
and let the cake sit in the oven leaving the door ajar for 20 mins, then unmould it.
and if the cake is too dark for your liking during baking,
use an aluminum foil to cover the cake.


You can enjoy ur cheesecake while it's warm or after refrigerating it

Trust me..you will love it!!
To the max!!
So what are u waiting for?
Try the recipe! =)

Cottony Japanese Cheesecake

There was an offer going on in ntuc 2 weeks ago...
Philadelphia cream cheese selling @ only $4+..
So i decided to make some cheesecake!

I've failed once...when i was still a novice in baking...
The cake turned out to be in 2 layers...
Was quite upset...

& this time round...
I've succeeded!!

Baked into a few small muffin cups...

Look at that!!
so soft!!

I immediately ate 2 of them~~
couldn't resist...once in a while la hor?hehe..

I baked it into a 9inches pan too...

It cracked abit..
but i'm still happy!

This cake recipe is super duper good!!
As good as store bought cheesecakes!!

Here's the recipe adapted from Mom4Mom Forum...

Ingredients

250g Philadephia cream cheese
50g butter
100ml fresh milk

60g superfine flour (top or cake flour)
20g cornflour
6 egg yolks
1 tbsp lemon juice
¼ tsp salt

6 egg whites
¼ tsp cream of tartar
140g fine granulated sugar

Methods:
Melt cream cheese, butter and milk in a double boiler. Cool the mixture.

Fold in the flours, egg yolks, lemon juice and mix well.

Whisk egg white with cream of tartar until foamy. Add in the sugar and whisk until soft peaks form.

Add the cheese mixture to the egg white mixture and mix well.Pour into a 8” round cake pan (lightly grease and line the bottom and sides of the pan with greaseproof paper).

Bake cheese cake in a water bath for 1 hrs 10 mins or until set or golden brown at 160 degree celsius.

---------------------------------------------------------------

Note: You can use a bigger cake pan, 8inches is definitely not big enough.
Or you can get ready some extra muffin cups to bake the extra batter.

If the cake gets too dark during baking, tent it with aluminium foil to avoid over darkening.

Condensed Milk Pound Cake

I've not baked stuffs for like 2 weeks already?
So...here i am!

I bought this vegetable shortening to replace sinful butter...
50% less saturated fat than butter!
And i used the "healthiest" condensed milk,
with 98% lesser than normal ones...

A bit black..
it would be better to tent the cake with aluminium foil after 15 mins of baking...

Baked into 3 different sizes...

I love the explosion in the middle...


Mine was abit dry...
bcos i used the shortening instead of butter??
or is it bcos i didn't measure the flour with the weighing machine??

Taste wise...it's good!
ermm...taste like Condensed milk! HAHA!


Recipe from:
Rei Rei