SMALL TRADITIONAL EGG CAKE 古早味蛋糕

 Traditional Egg Cake

Baked in small round or oval containers

With side slightly brown

Is my younger day’s favorite.

Although we can still find in some of the shops,

It lacks the traditional fragrance.

So, I have decided to try baking some.

This is my best so far

Quite close to the original

古早味蛋糕

Traditional Egg Cake

A) whisk together:

     4 large eggs

     100g sugar

B) sift together:

     150g all purpose flour

     1 tsp baking powder

     1/8 tsp salt

    

C) combine:

     40g milk

     40g corn oil

Method:

1. whisk A until white & thicken, @ ribbon stage

2. fold in sifted B, in 3 additions

3. take out a little egg batter and mix with C

4. pour the mixture back into the egg batter, mix to combine

5. scoop into oiled containers, 90% full

6. bake in preheated oven 180'C for 20min until brown

7. let cool

8. to remove from mould, press & squeeze the sides of cake

9. enjoy

CUPCAKE

 

Cupcakes

are easy to make

and nice to look at if you have some icing on top.

But the best of all, it is nice to eat if you have a good butter icing on it!

Simply delicious!

Cupcakes

(makes 35 small cupcakes)

170g butter

220g fine sugar

1 Tbsp vanilla extract

5 eggs

240g milk

Dry ingredients: 

sifted together 300g plain flour

                        2 tsp baking powder

                        1/4 tsp salt

                          

1. cream butter and sugar until light

2. add vanilla essence, and eggs, one at a time until well combined

3. fold in sifted flour alternate with milk

4. scoop into cupcake paper

5. bake in preheated oven 175'C for 20-25min until cooked

Ermine Buttercream of Flour Buttercream

by oladybaakes

Ermine Buttercream is delicious and stable in our hot weather.  Be assured that there is no flour taste.

This recipe is enough for 20 cupcakes

Roux: 16g plain flour

           80g milk

Buttercream: 100g salted butter, a good brand

                      1/4 tsp vanilla extract

                      50g icing sugar

Method:

1. cook flour and milk over low heat until mixture thickens, leave to cool

2. in another bowl, cream butter and sugar until light and fluffy

3. add vanilla extract

4. add roux, by the tablespoon, whisk well after each addition

5. It is done!