Boiled Fruit Cake

Christmas Fruit Cake 

This is a boiled Fruit Cake

It is easy to make

It is tender and soft

Simply delicious

I have adapted this from my sister-in-law Pauline Cheng’s recipe 

Ingredients:

85g butter

70g brown sugar

2 eggs

75g plain flour & 1/4 tsp baking powder 

1/2 Tablespoon cocoa powder

1 Tablespoon ground almond

60ml maple syrup or honey

50ml sweet liqueur 

1 orange (juice & zest)

350g mixed fruits

1) put all ingredients except flour and eggs into a pot, slowly simmer to boil, stir consistently

2) mix in flour and beaten eggs to the cooled mixture 

3) pour into a lined or greased small loaf pan

4) bake in preheated oven 160’C for 1.5 to 2 hours

5) when done, let cool

6) brush with sweet liqueur & wrapped up to age in fridge

7) ready to cut and share after 5-7 days.

 

Cempedak Pound Cake

 

Chempedak Pound Cake

250g salted butter

120g sugar

4 large eggs

250g self raising flour

1 tsp double action baking powder

50g fresh milk (may not use up all depending on the size of egg)

120g cempedak purée

120g cempedak cut into small pieces

Method

1) cream butter and sugar until light and fluffy

2) add eggs, one at a time until well mixed

3) mix in chempedak purée

4) fold in sifted dry ingredients

5) add fresh milk 

6) scoop into 2 small bread pan

7) arrange the top with the cut cempedak

8) bake in preheated oven 160’C for 60min until cooked

CRISPY CAKE RUSK

 

Crispy Cake Rusk

You can’t stop at one!

Sharing the recipe from Tiffin Box

 Ingredients:

1 cup all purpose flour

1.5 tsp baking powder

1/2 cup sugar

100g butter, melted

3 eggs

1 tsp vanilla essence

Method:

1. Beat eggs with sugar until light

2. Beat in melted butter & vanilla

3. Fold in sifted ( flour & baking powder)

4. Pour batter into a lined 6 or 7” square pan

5. Bake in preheated oven 175’C for 35 min until cooked

6. Allow to cool, then slice to required size

7. Arrange on lined baking tray & bake in preheated oven 175’C for 15min

8. Turn the pieces over & bake the other side for another 10 min or so

9. Let cool, and keep in air tight containers.

CRANBERRY YOGHURT CAKE

Cranberry Yoghurt Cake 

Is light and fluffy.

Its flavour is Enhanced with added cranberries. 

Not too sweet but just nice.

Ingredients:

120g butter

150g Castor sugar, divided 50g & 100g

200g self raising flour, sifted

100g dried cranberry 

200g plain yoghurt 

1 tsp vanilla

2 large eggs

1/4 tsp cream of tartar

Method:

1) add yoghurt to cranberry and allow to soak at room temperature. 

2) perheat oven to 185’C, line 1 bread tin with parchment

3) beat Egg, add cream of tartar, continue beating

4) then add 50g sugar and beat until thicken, leave aside

5) cream butter & 100g sugar until light & fluffy

6) beat in egg cream at Low speed

7) fold in sifted flour, alternate with cranberry and yoghurt mixture

8) mix until combined but do not over beat

9) pour into prepared tin 

10) bake @185’C for 45 to 60min until cooked. 

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!

3 Ingredients Oreo cake

 

3 Ingredients Oreo Cake

by Spice Bikes 

Oreo Cake

28 oreo biscuit

220ml milk

1.5 tsp baking powder

Method:

1. separate cream from oreo biscuits

2. crush oreo biscuits, add milk to mix until smooth

3. mix in the cream

4. add baking powder, mix well

5. pour into 3 nos. 4" cake pan

5. bake in preheated oven 175'C for 25min until done

AH MA EGGCAKE

Ah Ma Eggcake

is easy to make with egg separation method

and steam bake for an hour

Ah Ma Eggcake

(A) 60g butter

      14g corn oil

      90g superfine flour, sifted 

      1/4 tsp salt

      6 egg yolks

      60g milk

(B) 6 egg white

      1/4 tsp cream of tartar

      75g sugar

Method:

1. preheat oven  160'C for steam baking, line cake pan 8"x8"

2. add oil to butter & melt over heat

3. when butter has melted, remove from heat

4. add sifted flour & salt, stir with a whisk 

5. add milk & egg yolks, mix until the mixture is smooth & creamy

6. in another bowl, beat egg whites

7. add cream of tartar, 

8. add sugar in 3 additions while continue beating on high

8. egg white is ready when  it almost reach stiff peaks

9. mix 1/3 egg white to the butter mixture with a spatula

10. in 2 additions, gently fold in the rest of the egg white

11. transfer mixture into prepared cake pan & drop pan on counter top twice

12. steam bake in preheated oven 160'C for 60min    

      

PEANUT BUTTER SPONGE CAKE

Peanut Butter Sponge

with inspiration from
nutella-chiffon-cake

It is spongy and light
with a hint of peanut butter!

Peanut Butter Sponge Cake

baked in 18cm tube pan

3 egg, separated 

1/8 tsp salt 

35g oil 

60-80g milk

60g peanut butter

80g cake flour, sifted

1/4 tsp cream of tartar

50g sugar, divided 10g & 40g 

1. Mix together Egg yolk, salt, And 10g sugar, 

2. Mix in oil. 

3. Add peanut butter and milk, mix until combined

4. Add sifted flour & mix well 

5. Separately, whisk egg white, add cream of tartar

6. add sugar in 3 additions, whisk until stiff peaks

7. mix 1/3 meringue into egg yolk mixture, mix to combine

8. gently fold the remaining meringue in 2 additions into the mixture

9. pour into ungreased tube pan, gently tap on the counter to remove large air bubbles

10. baked in preheated oven 175'C for 35min

11. once baked, invert pan to cool

TAIWAN CASTELLA CAKE

Taiwan Castella Cake 

Is a very soft and fluffy cake.

Recipe is from Cynthia’s Kitchen Adventures

Yields a 10” square cake

Ingredients:

100g cake flour, sifted

100g unsalted butter

100g fresh milk

6 eggs, separated

100g castor sugar

Vanilla essence

Method:

1) warm milk & butter on low heat until butter is melted

2) add sifted flour, mix well

3) add egg yolks & vanilla essence, mix well

4) prepare a very hot water bath for baking & preheat oven to 150’C

5) whisk egg whites till frothy, add sugar & beat until stiff peaks

6) fold in 1/3 of the meringue into yolk batter to loosen the batter

7) gently fold in the remaining meringue into the batter

8) pour the batter into a lined cake pan, smooth top with a spatula

9) put the cake pan onto the hot water bath 

10) bake for 60min @ 150’C

VANILA CUPCAKE

Basic Vanilla Cupcakes

adapted from kitchen cookbook.net

I don’t usually bake cupcakes because I find it to be time consuming. However, this recipe is so simple following the steps of making muffins. As such, I expected the texture to be like muffins too. Well, with the melted butter, it makes the cupcakes more flavourful though the texture remains as expected. 

As recommended, I used a spring released ice-cream scoop to fill my cupcakes so that I could get all evenly sized cupcakes.

Ingredients;

Dry ingredients, sifted together

• 250g all purpose flour
• 130g granulated sugar
• 1 Tbsp baking powder
• 1/4 tsp salt

Wet ingredients, beat together

• 2 egg, room temperature
• 110g fresh milk
• 1 tsp vanilla extract
• 113g butter, melted

Directions:

1. Preheat the oven to 200 C. Line a muffin tin with muffin liners or spray with nonstick spray.
2. In a large mixing bowl, sift together the all-purpose flour, granulated sugar, baking powder, and salt. Alternatively, the ingredients can be whisked together well.
3. Any spices you might be adding would be added into the dry ingredients.
4. In a separate bowl, stir together the egg, milk, vanilla, and oil until well combined. If using any extracts they would be added into the wet ingredients.
5. Pour the wet ingredients into the dry ingredients and stir with a spoon or rubber spatula until just combined.
6. Do not over-mix or the muffins will become tough. If using, fold in any add-ins.
7. Divide the batter evenly between the 12 muffin cups.
8. Bake at 400 F (205 C) for about 13-15 minutes, or until a toothpick inserted in the center comes out with moist crumbs.n

CRANBERRY SQUARES

Cranberry Squares
can be whipped up easily if you run out of something for tea.
It is done in One Bowl!

Cranberry Squares

100g salted butter, melted

100g sugar

2 eggs 

1 tsp vanilla essence

115g self raising flour or plain flour +3/4 tsp baking powder

60g dried cranberry

1. beat together sugar & melted butter 

2. add vanilla essence & eggs, one at a time

3. beat until well combined & light

4. fold in flour making sure do not overbeat!

5. add dried cranberries& pour into a line baking tray

6. bake in preheated oven 170'C for 25-30min until done.
7. best served warm!

ONE BOWL YOGHURT CAKE

Yoghurt Cake

is light and fluffy, with a hint of butter.

The beauty of this cake is that it uses the a one bowl method!
I have adapted the recipe from cherienoms

Yoghurt Cake
175g salted butter
150g caster sugar
3 eggs, large
245g self raising flour
1 small tub yoghurt 110g

1) sift flour, line 2 small loaf pan, preheat oven 175'C
2) cream butter and sugar until light & fluffy
3) add eggs, one at a time, making sure the it is well combined
4) fold in sifted flour, alternate with yoghurt
5) pour batter into prepared loaf pan
6) bake in preheated oven 175'C for 40-45min until done

NO-BAKE MANGO CHEESECAKE

No-bake Mango Cheesecake

is sweet with a hint of sour.

It is delicious!

I found this recipe from Youtube.

Mango Cheesecake

(A) 120g digestive biscuits, crushed

      60g melted butter

(B) 160g + 200g mango puree (blended from 2 mangoes) 

(C) 5g gelatin + 30g warm water

      200g cream cheese

      55g sugar

      60g yoghurt

      160g mango puree

      10g lemon juice

      160g whipping cream

(D) 8g gelatin + 40g warm water

       50g water + 200g mango puree + 25g sugar

       

Method:

(A)

1) combine (A) & press onto the base of a removal base tin, refrigerate 1 hour

(C)

2) sprinkle gelatin in the water & leave aside. Later, heat up to dissolve the gelatin.

3) cream cheese & sugar until blended

4) blend in yoghurt, mango puree, lemon juice and cooled gelatin water
5) beat whipping cream until thicken & add to the mango mixture

6) pour onto the biscuit base & refrigerate 1 hour

(D)

7) sprinkle gelatin into the water, leave aside

8) combine the rest of the ingredients & bring to a boil

9) remove from heat and stir in gelatin water,
10) Pour onto the refrigerated cake.
11) Refrigerate 3 hours before serving

Note:
I have made in 10 small containers as seen above for easy sharing, no need to cut.

COCONUT CAKE

Coconut Cake

Coconut Cake 

is a simple but flavourful cake.

I have made it too thin 

so I cut it in half and stacked them up to get the height for photography.

After that, I cut it into small pieces to serve.

Those who tasted agreed with me that

it is the right way to serve, just a mouthful!

If you are curious of the taste, try it

Coconut Cake

60g butter

60g coconut milk

60g sugar

1 large egg

2 Tbsp shredded coconut

1/4 tsp salt

75g plain flour sifted with

1/2 tsp (scant) baking powder

Method:

1) cream butter & sugar until light & fluffy

2) beat in the egg & salt

3) add shredded coconut, mix well

4) fold in sifted flour 

5) pour into lined tin and bake @175'C for 35min 

BASQUE BURNT CHEESECAKE

Basque Burnt Cheesecake 

is easy to make,

from scratch to out of the oven within an hour!

No special skill required,

only beating, mixing & beating!

When warm, it tastes like custard

and when chilled, it tastes like normal cheesecake with burnt top!

It is simply delicious!

This recipe is adapted from here

Basque Burnt Cheesecake

6" round cake

250g cream cheese

80g sugar

3 eggs

125ml whipping cream

15g cake flour

1. Line 6" loose bottom cake tin with baking paper

2. beat cream cheese & sugar until light

3. add eggs, one by one & beat in after each one

4. add whipping cream, mix well

5. add sifted flour & beat well again

6. pour into prepared tin, & put the tin into a bigger cake tin

7. bake in preheated oven 220'C for 30min at the LOWEST rack 

8. cake will rise high

9. serve warm or chilled

EASY STEAMED EGG CAKE

Easy Steamed Egg Cake

Traditionally,  steamed egg cake
requires much muscle work of beating the eggs until white!

The texture is soft and spongy.
Its ingredients are simple and easily available in the pantry,
a bowl each of sugar, egg and flour!

It is popular among families with many children,
because mom just bake a big tray and the children can eat the whole day!

My husband's family has 6 children.
His eldest sister was usually given the instructions to bake for the family.
So, when she took out the tub and mixer,
all the siblings would conveniently 'disappear'!
You know why!

If you want a recipe of steamed egg cake that is easy,
simply mix and pour,
and can have the little ones to participate in the making,
this is the right recipe for you!

If you are thinking about the soft texture,
this cake is not as soft as the traditional steam egg cake.
It is more for the fun of working together with your kids
and for them to enjoy afterwards!

You can have it plain as I have done
or
added chocolate for marble effect.

I have adapted this recipe from
here

Easy Steamed Egg Cake

1 egg

1 Tbsp sugar

1 Tbsp condense milk

1 Tbsp fresh milk

1/2 Tbsp oil

30g self raising flour, sifted

1) beat/mix together all ingredients except flour

2) when well combined, sift in self raising flour

3) mix well

4) pour into 2 lined muffin cups

5) steam on HIGH heat for 15min

Note:

I steamed it in a small electric steamer 

HONEY LEMON BUTTER POUND CAKE

Honey Lemon Butter Pound Cake

is a simple and yet surprisingly flavourful cake.

Without using the egg separation method

the crumbs are not fine but

It is the signature of a pound cake!

I love the bright yellow colour.

I have adapted this recipe from Barry Apek's

Honey Lemon Butter Pound Cake

4 large eggs, weigh & remove enough egg white to leave

175g of egg

50g lemon juice

25g honey, stir into lemon juice above

250g unsalted butter

250g self-raising flour

200g caster sugar

1/2 tsp salt

1. cream butter, sugar and salt until light & fluffy

2. add eggs, one at a time, beat until well incorporated

3. fold in flour in 3 additions, alternate with honey-lemon mix

4. pour into a greased, bottom-lined, 8" round pan or 2 loaf pan

5. bake in preheated oven @ 170'C 

6. 1st 15min at high level, next 45min at the bottom level.

7. leave to cool on rack

PASSION FRUIT CAKE

Passion Fruit Cake

 I like the fragrance of Passion fruit.

The fragrance and the slight sourness in the cake makes it so special

This Passion Fruit Cake is done with Cooked Dough method,

baked in a 6" round cake mold.
Recipe is shared by Stephanie Pang

I have put a tablespoon of  passion fruit seeds and pulp into the batter

as you can see in the baked cake.

After eating, I prefer the well risen and smooth cake without these seeds.

This is the reason why I have left out this in my recipe.

Passion Fruit Cake

Egg Yolk Batter: 35g corn oil

                            55g cake flour

                            45g fresh passion fruits juice

                            3 egg yolk

                            1 whole egg

Meringue: 3 egg white

                  1/8 tsp cream of tartar

                  40g sugar

1. heat oil until just start to simmer, remove from heat

2. sift in cake flour & mix well

3. lightly whisk yolks & whole egg, add to the flour batter, whisk to combine

4. mix in fruit juice, and leave aside until required

5. beat egg white until foamy, add cream of tartar

6. add sugar in 3 additions, beat until still peaks

7. bring 1/3 meringue to the flour mix, mix until incorporated

8. use spatula to fold in another 1/3. Follow by the balance of the meringue

9. pour batter into a 6" pan, gently tap pan to remove any trapped air bubbles

10. put pan into another bigger pan, add hot water to the outside pan

11. water bath at 170"C for 15min, then lower to 150'C for 40min.

12. remove from oven and leave to cool a few minutes before unmoulding

BLUE BERRY MUFFIN

When you do not have any fresh blue berries in the fridge.

but the little ones like to have a blue berry muffin,

what can you do?

No worries!

I always soak some dried berries e.g. blue berry or cranberry,

and freeze it until required!

Not in season?

Check my freezer, it is ever ready!

Blue Berry Muffin

A. 100g dried blue berry, soaked in orange juice, drained

B. 50g butter, melted

    10g oil

    70g sugar

    1/4 tsp salt

    1 egg

    110g yoghurt

C. 170g self raising flour

Method:

1. whip together B, add drained blue berries

2. sift in flour & mix to combine, lumpy is ok, do not over mix

3. scoop into muffin cups

4. bake in preheated oven 180'C for 30min until brown.