Walnut Cake

Baked this for a friend who is in her pregnancy journey. She prefer pure walnut cake, thus i ommited the choc chip for this round. Hope she enjoy it!

Recipe source: Chef Judy from Creative Culinaire

Ingredient A:
225g Unsalted Butter
75g   Sugar
1/3 tsp Salt

Ingredient B:
6 nos Egg Yolks
3tbsp Milk
1 1/2 tsp Vanilla Essence

Ingredient C:
150g Cake Flour
1tsp Baking Powder

Ingredient D:
6nos Egg Whites
50g Sugar

Ingredient E:
100g Walnut
30g   Choc Chip/Choc Rice (Optional)

Method:
1. Mix A with electrical mixer till pale.
2. Stir B till well combine. Slowly add to A.
3. In another bowl, beat D till soft peak.
4. Fold in1/3 of the flour to butter & egg yolk mixture, the fold in 1/3 of the egg white.
5. Continue to fold in the flour and egg white till finish.
6. Lastly fold in walnut and choc chip or choc rice till combine.
7. Bake at preheat oven at 170C for 40-50mins. * just as guideline as it subject to indivdual oven.

香气不断的红萝卜蛋糕 ~ Moist Carrot Cup Cake

If you like the cinnamon fragrance, try this! You will love it.

Ingredients:
( A )
175g Unsalted Butter
120g Brown Sugar
¼ tsp Salt

( B )
3 Eggs
1tsp Vanilla Essence

( C )
200g Self Rising Flour
1 tsp Cinnamon Powder

( D )
175g Crated Carrot
100g Raisins / Cranberries
100g Chopped Walnuts

Methods:
1. Beat butter, sugar and salt till fluffy and lighter in colour.
2. Add in egg 1 by 1, mix well
3. Add in vanilla essence
4. Sieve in self raising flour and cinnamon powder, mix well
5. Add in crated carrot, raisins or cranberries and walnuts then mix well
6. Pour into paper cup, bake at preheat oven 180’C for 25mins or till golden brown.

Fruit Pastry Cake ~ Pastry 水果蛋糕

Tomorrow is my birthday and I wanted a homemade cake. Immediately what flash out in my mind is to get my Dear Tiger bake me a cake under my coaching & guidance.

However, after a while, I changed my mind. It is better for me to prepare and make the cake mixture and just let my Dear Tiger be the final designer to décor the cake. I told Tiger the ideal and immediately he said yes, but how to décor the cake? Using what? Cream or?

Hoho, he started to get nervous as he never does any baking with me before. I told him just to décor the cake with the fruits and immediately I emailed him some of the cake photo as reference. Also I told him my initial thought is to get him to bake a cake for me under my coaching. Immediately he replied; “Haha…U bake then I décor is a better ideal dear. Simple.”

After dinner, I started preparing the cake mixture while my Dear Tiger cutting the peaches and strawberries. Once the cake mixture it done and being transferred to the baking tray, here come the first show bid of my Dear Tiger in cake decoration. I am laughing while seeing him decorated the cake, what a lovely night of baking together. We enjoyed it! 

The cake took 65mins baking time and it turned out beautifully with great fragrance. Immediately we shared a big slice while it was still warm, what a lovely fruit cake, with lot of joy and love.

Happy Birthday our love ~ From Daddy and Owen

Ingredients:

100g Butter, soften at room temperature
125g Caster sugar
50g Yogurt / Sour Cream
3 Eggs, lightly beaten, room temperature
1 tsp Pure Vanilla Extract
1 tsp Lemon or Orange Zest
210g Cake flour
1 tsp Baking Powder
Various fruits ~ You can use strawberries, blueberries, peaches, bananas, oranges, pears, apples, pineapple, or any other fruits that are not too juicy

Method:
1. Wash, cut and drain fruits as desired and set aside. (if using canned fruits, wash the fruits to remove the syrup).
2. Line the baking tray with parchment paper.
3. With an electric mixer, cream butter and sugar till light and fluffy then add in yogurt.
4. Dribble in the eggs gradually and beat till incorporated in the batter.
5. Add vanilla extract and zest. Mix to combine.
6. Sieve over flour and baking powder and mix till smooth.
7. Pour batter into prepared pan and smooth out the top with a spatula.
8. Arrange fruits on top and decorate the fruits as desired. Remember don’t press the fruits down into the batter.
9. Bake in pre-heat oven at 180degC for 60-70 minutes or until a skewer comes out clean when inserted into the cake.
10. You can cover the top with foil in the last 15 mins of baking to prevent the top from getting over browned.
11. Leave the cake to cool in the pan for about 5~10 mins. Unmold the loose pan and let it cool completely. Dust the cake with some icing sugar if desired.

巧克力杯子蛋糕 ~ Double Chocolate Cup Cake

想吃就做，就这样32个巧克力杯子蛋糕出炉了。
8个递送给寿星公，另8个递送给寿星公的外婆。
其余的16个就成了我们的下午茶及早点。

表弟，生日快乐！
一个只懂得欣赏冰淇淋蛋糕的小表弟，恋上杯子蛋糕了！

食谱：
160g 无盐牛油
260g 细糖
½ tsp 盐
2 颗 蛋
340g 牛奶
260g 蛋糕面粉
50g 巧克力粉
1 tsp 苏打粉
至够 巧克力粒

做法：

1． 先把无盐牛油，细糖和盐用搅拌器打发。
2． 慢慢加入蛋液。 继续搅拌均匀。
3． 将筛好的面粉，巧克力粉，苏打粉及牛奶交替拌入。搅拌均匀。
4． 把面糊放入烤杯，加入巧克力粒。
5． 放入预热200'C的烤箱，烘烤大约15分钟。

念念不忘的牛油杯子蛋糕 ~ Butter Cup Cake

绵绵细雨的早晨，尚若有牛油杯子蛋糕及热茶当早餐，那该多好！
想着梦着，还是行动了。虽然赶不上今早的早餐，明早也好。
所谓迟到好过没到，免得思念。

一小时后，二十三杯小蛋糕出炉了。
蛋糕一出炉，我与老公就迫不及待的尝一尝。
我做了九个纯牛油蛋糕，以蔓梅打印。
十四个巧克力粒蛋糕，将那一粒粒的巧克力粒藏在蛋糕了。
我俩你一口，我一口；尝了两种口味的小蛋糕。


浓浓的巧克，好吃！


家公的纯牛油小蛋糕

想想，我家阿嫲可是大理石牛油蛋糕的高手，只可惜我们都没这个荣幸了。
只好在记忆里品尝那让我们念念不忘的味道。

食谱：
200g 无盐牛油
90g 细糖
½ tsp 盐
4 颗 蛋
½ tsp 香精 Vanilla Essence
225g 蛋糕面粉
½ tsp 发粉
135g 鲜奶/淡奶


做法：
1．先把无盐牛油，细糖和盐用搅拌器打发。
2．慢慢加入蛋液和香精。 继续搅拌均匀。
3．筛入面粉还有发粉及鲜奶。搅拌均匀。
4．把面糊放入烤杯，加入巧克力粒或蔓梅。
5．放入预热200'C的烤箱，烘烤大约20分钟。