Successful sponge cake

I think I have mastered the skill in baking sponge cake. 1 time done collapsed, 2 time done slightly collapsed and this time, didn't collapsed at all.... Yippee!!! I have master it very well... This is really what it called "practice makes prefect." 

Requested by my girl again, she wanted something to bring to school the next day, she actually requested some sponge cupcakes which I baked last week.  I wanted to try again on my pan sponge cake, so I decided to bake a whole sponge cake instead.

Adopted the recipe from "nasilemaklover.blogspot.sg" I tried her vanilla sponge cake.. Here are her ingredient and method...

Vanilla Sponge Cake香草海绵蛋糕

(recipe source: by Sonia aka Nasi Lemak Lover)
*makes a 8”(width) x 3” (height) cake pan with removable bottom

5 egg yolks

25g sugar
1tsp vanilla extract
85g water
65g corn oil
135g Top flour (high ratio flour) or cake flour

5 egg whites

90g sugar
1/2tsp cream of Tartar

Method

1. Prepare one 8” round cake tin (Not a non-stick), Do not need to line paper at all.
2. Immediate separate cold eggs from fridge (easy to separate this way) into two clean mixing bowls. Set aside to return to room temperature.
3. Add in sugar into egg yolks, immediately lightly whisk the egg yolks and sugar till light (Try to whisk immediately once sugar is added into egg yolks, egg will cover the sugar and turned hard if sit there for too long).
4. Add in vanilla extract and corn oil, mix well. Then add in water, stir well to combine.
5. Sift in flour, stir till well combined.
6. Whisk egg whites and cream of tartar till foamy, gradually add in sugar in there batches and continue beat until approaching stiff peaks (meringue stand straight up with a little curve at the tip) or till stiff peaks (this stage is a bit difficult to fold with egg yolk mixture)
7.Take 1/3 of meringue and use a hand whisk to mix well with egg yolk batter.
8.Fold in 1/3 of meringue and use a silicone spatula, gently fold with egg yolk batter till slightly combined. Fold in the balance meringue and gently fold till well combined.
9. Pour into the cake tin, bake at pre-heated oven at 140C (no fan) for 25mins at low rack, then increase to 160C(fan forced) for another 40mins.
10.Once baked, turn your sponge cake upside down and cool completely before remove from the cake pan (Finished cake size is 8” x 2.5”).

Clear Water Cake ( Sponge Cakes in Cups)

Managed to squeeze out a little time for myself to bake some cakes for the kids at home... Wanted to do something very simple, was flipping thru some recipes online, found this recipe from "thelittleteochew.com" very interesting and decided to try it out today...

The cake is so soft and surprising, it didn't really sinks that much compare to my previous sponge cake... The method and recipe is actually the same... (I'm still wondering why the previous sponge cake sinks that much)

The cake will actually separate from the cups when it's cool down... It didn't sinks still... After like 20mins, it still maintains the same.... Yes!!!! I made it...

This is one of the last 3 made on the second tray... With some chocolate chips on it... Cute right???!!!!

Recipe & method as follow : -

Recipe : 

(A)

- 3 eggs yolks

- 1 whole egg

- 50g corn oil (I used vegetable oil)

(B)

- 50g cake flour (I used top flour)

(C)

- 3 egg whites 

(D)

- 50g sugar 

- Dash of salt (I omitted)

Method : -

1.  Beat (A) till well with an egg beater. 

2.  Shift in (B), mix well.

3.  Whisk (C) till fronthy, add (D) and beat till stiff peaks.

4.  Fold in the egg white mixture to egg yolk mixture in 3 additions, mix well till well combined.  

5.  Scoop the batter into the paper cups till 60% full.

6.  Bake in preheated oven at 150'c for about 18-20mins.

Happy Baking....

My very first Sponge Cake

Every time I saw someone bake a sponge cake so successfully, I envious so much... I have been wanting to bake a sponge cake for so long, but just didn't really have the courage to do it cause baking sponge cake is really a test.

On Thursday, I finally have the courage to bake it... The aroma of the cake while baking is so nice and you can actually smell it from far.  When baking, I was so happy because the cake rinse so high and I really see the cake beautifully bake.

When the cake is ready, I leave it to cool and before I can do anything, it shrink.... I didn't know what to do, so I decided to slice into 2 and spread some cream with peach chunks... And it become  another "birthday cake".... The texture of the cake is really soft and fine... I will try it again one of these day... Wish me luck the next time...

Rainbow cookies

IWas so so busy helping up in the family business recently... Been working from morning till at least 9pm at night... I am really very tired to bake... All I know is to sleep and rest the moment I have time...

Starting from 14 July, my gal will be very busy with her "o" level preparations and she has to stay in school for night lessons till 9pm... As promised, if I have the time, I'll still bake and also bring her dinner...  

Inspired by the "flour box" recipe, I tried baking "Rainbow Cookies"... 

It suppose to be like this, but I failed stacking it up layer by layer, and I mixed all the colours up and it cut into flower shape using cookies cutter... And it become like this : 

Aren't they beautiful??? Become the sugar level was a bit too low, I decided to put a piece of chocolate chips on top to decorate it, at the same time, it will be slightly sweeter... The texture of the cookies are so crispy... My kids love it so much... 

Will try again next time when I'm free... Recipe as follow :

Ingredients : 

(A)

320g of butter ( room temperature)

180g of icing sugar

1 egg

(B)

440g of flour

40g of cornflour

30g of milk 

(C)

1/2 tsp each of the color

Rose pink

Violet blue

Egg yellow

Green

Method:

1. Combine ingredient (A) and beat till smooth.  Mixed in ingredient (B) and form into a dough.

2. Divide dough into 4 portions.  Colour each portion with different color from ingredient (C)

3. Place each portion of the dough between 2 plastic sheets and roll in it out flat.  Chill dough in fridge for 20mins.

4. Remove plastic sheets and stack the chilled dough on top of another.  Roll out the stacked dough slightly.

5. Cut the stacked dough into four parts and stack one on top of another again.  Roll out lightly.  Cut into long strips.  Cover with cling film and chill in the fridge till firm.

6.  Slice chilled dough into thin slice and bake in a preheated oven of 150'c for 20-25 mins or till well baked.

Oreo Cupcakes

Made some Oreo cupcakes for the kids since I have little time spend with them recently.... Sheena requested some as her friend also order a few from her....

Was referring some Oreo cupcakes recipes online and found my version Oreo cupcakes too simple.... So decided to make something special...

These are the one before baking.... It's actually a slice of Oreo biscuits below and another slice with the cream on top... Since the biscuits comes with creams, I cut down the sugar level from the original recipe by "Mimi bakery house"... I like her recipe because she use lesser sugar and also the texture of her cakes are softer.... 

Ingredients : (original recipe)

Butter : 120g

Sugar : 130g (I used 110g)

Eggs : 3

Self raising flour : 200g (I used 200g of super grade fine flour & 1/2tsp of baking soda)

Baking powder : 1/2tsp

Milk : 60ml

Oreo biscuits : 100g ( crushed, with creams)

I added 1/2tsp of vanilla essence, and 1 drop of "brown" coloring.... 

Method : 

Preheat the oven at 180 degree Celsius.

Cream the butter & sugar until white and creamy.  Add in the eggs one at a time, beating well after each addition.

Add in the milk, vanilla essence and the brown coloring and mix well, follow by the flour in 3 portions.  Lastly, fold in the Oreo crumbs.

Open up the Oreo biscuits, put the side without the cream at the bottom of the paper cup, scoop in the batter into the paper cups about 80% full and press the other side of the Oreo biscuits with cream onto the batter.

Bake it for 25-30mins or until golden brown.

See the outcome??? Sheena said the cake is so nice, the cream is like melt into the cake like sugar frosting, and the Oreo on the top and bottom is so crispy and the crushed Oreo is so crunchy... 

Try it... It is definitely a nice cupcakes...

(FYI : my cakes are lesser in sugar coz my kids and hubby don't like sweet stuff)

Resduced sugar Rainbow cake

Omg!!! I made it this time.... I really made it...

My girl celebrated her 16th birthday party at Safra Jurong BBQ pit.  She requested a "Rainbow Cake" for her birthday.  I made a trial one few weeks back, but it was way too sweet for the family.  This time, I cut down the sugar level for about 25g per layer, in all, 6 layers, I cut down about 150g of sugar for the whole cut... 

The cake is really nice, I decorated with some "Smarties Chocolate" and some "Rainbow Rice"... Whipping cream also cut down to thinner layer, the cake is really much healthier on the sugar compare to bakery found outside.... 

Oops!!! I changed the rainbow color position with the yellow and green... Suppose to be yellow first then green... A careless mistake....

I made it... Thanks to Cynthia Lim from "The Baking Biatch" recipe that I adopted from it, and he guidance from her too... 

Thanks...