Marble Butter Cake (Mrs Ng SK's Butter Cake)

  As tested by alot of baker, Mrs Ng SK's Butter Cake is the most rich, moist and buttery cake.  Diana Gale also tried baking into marble cake using the original recipe.  Today, I tried the marble cake version and no regret.  It was so delicious.

Recipe and method adapted from: http://thedomesticgoddesswannabe.com

Ingredients

250g salted butter, softened at room temperature (use Golden Churn tin type)

150g sugar

4 egg yolks

1 teaspoon vanilla extract

200g self raising flour, sifted

60ml milk

10g cocoa powder

4 egg whites

50g sugar

Method:

1. Cream the butter and sugar until the mixture turns light and fluffy.

2. Add the vanilla extract, and beat that into the batter.

3. Add the egg yolks, one at a time, and beat each one into the batter before adding the next.

4. Fold in half the flour. Then all the milk. And the rest of the flour. Mix just until all the flour has been incorporated into the batter.

5. Transfer 1/3 of the batter into a bowl, and add the cocoa powder. The remaining 2/3 of the batter can be set aside.

6. In a clean mixing bowl, whisk the egg whites until foamy.

7. Add the sugar gradually and whisk until stiff peaks form.

8. Add 1/3 of the meringue to the batter with the cocoa. Fold this in.

9. Fold the remaining meringue to the batter without the cocoa powder.

10. Pour the batter without the cocoa in a lined and lightly greased 8″round pan. Place spoonfuls of cocoa batter around the sides and middle of the cake.

11. Use a spatula to make circular motions to create swirls.

12. Bake the cake at 170°C for 35-40 minutes, or until an inserted skewer emerges cleanly.

13. Once baked, cool the cake in the pan for about 20 minutes before transferring it onto a cooling rack to cool completely.

Steamed Radish Cake 萝卜糕

This is definately super yummy that I made it for continuous two day.  I made half recipe on the first day.  After steamed and cool it completely, I chilled it in fridge for few hours then sliced it and pan fry it.  It is so delicious that I regretted for not making full recipe.  The next day I bought another white radish and made the radish cake again.  Thank you Christine's recipe for sharing your recipe.

Recipe adapted from http://en.christinesrecipes.com

Ingredients: 

(Full recipe)

1 kg Chinese Radish 

170 gm rice flour

4 Tbsp wheat starch

40 gm Chinese sausage (臘腸)

45 gm Chinese bacon (臘肉) - I replaced with 45g Chinese sausage as I do not have chinese bacon

55 gm Chinese dried shrimps

60 gm salted radish (cai por)

2 shallots, minced

180ml cup unsalted chicken broth

pinch of grounded white pepper

Method: 

1. Steam Chinese sausage for 5 minutes for easy chopping. Let it cool then diced it coarsely. 

2. Peel the skin of radish and grate into strips.

3. Soak the dried shrimp for 5mins separately then drain and set aside. Coarsely chop them (if you buy smaller ones, you don’t need to chop them then.) 

4. Soak salted radish, rinse well and finely chop.

5. In a big bow, mix the rice flour with wheat flour well.

6. Add some oil in a non-stick wok, fry Chinese sausage over medium heat. Add in dried shrimps and salted radish, continue to fry until aromatic.  Set aside

7. In same wok, add another some oil, fry sliced shallots till it turn soften. Add grated radish.Sprinkle white pepper to taste. Pour in chicken broth, bring to a boil, cover and cook until tender and translucent. Remove from heat. 

8. Add rice flour and wheat starch, quickly combine all ingredients into a thick batter.

9. Add in chinese sausages, salted radish and dried shrimps and mix well. Pour the mixture into a greased pan, 8-inch square. 

10. Steam over high heat with cover, about 45 to 60 minutes. Check the water level and replenish, if necessary, with boiling water. Insert a chopstick into the middle part. If it comes out clean, the cake is cooked through. Let cool and refrigerate with cover for 4 hours.Cut into pieces, fry both sides until golden brown. Serve hot, accompanying with chili sauce and dark sweet sauce of your choice.

Honeydew Hokkaido Cupcakes

One year ago, I tried one recipe on hokkaido cupcakes but not to my expectation and hence I dare not try again.  Today, I decided to try another recipe shared by a lady, Shirley Tam.  These hokkaido cupcakes give a light fluffy chiffon cupcakes.  Instead of using vanilla essence, I replaced with honeydew essence and I love the light fragrant of honeydew in the cuppies.  Thank you, Shirley Tam for sharing your recipe.  These hokkaido chiffon cupcake is well like by my family.

Ingredients:

(Yield 9 hokkaido cupcakes)

(A)

3 egg yolks

1/8 tsp salt

20g corn oil

20g hokkaido milk

1/4 honeydew essence

32.5g cake flour

(B)

3 egg whites

1/4 cream of tartar

40g castor sugar

Method:

1. Whisk egg yolks with salt. Then add oil and follow by milk till well combine.

2. Sift in flour and add in honeydew essence. Mix well.

3. Whip egg whites till frothy and add in cream of tartar.  Then gradually add in sugar and beat till stiff.

4. Scoop 1/3 meringue into yolk batter and combine. Then pour this mixture to the balance meringue. Use cut and fold method to combine.

5. Pour batter into cuppies till 90% full.  Give cuppies a few tap.

6. Bake in 140 deg for 20 mins, 150 deg for 20 mins then 170 deg for 10-15mins.

7. When done, tap the cupcakes few time to prevent shrink.  Let it cool down completely then pipe the cream in.

NOTE: Baking temperature and time depend on individual oven.

Whipped Cream:

150g frosty whip powder

145g cold water

1tsp honeydew essence

Method:

1. Whip the ingredients till stiff perk.  Then pipe into cooled cupcakes

Grand Marnier Butter Cake

Thank you, Serene Sim for sharing the recipe.  It is super yummy delicious.  My hubby ate one slice and requested for another slice immediately.  I am going to let my girl have a slice once she is back from her tuition.

Ingredients:

167g unsalted butter

93g castor sugar

20g icing sugar

167g self raising flour

2 eggs

6g lemon juice

60g milk

1 tsp grand marnier

1/4tsp vanilla bean paste

Method:

1. Beat butter and sugar till pale and fluffy.

2. Add in egg one after another.

3. Add in grand marnier and vanilla bean paste. Add in lemon juice and mix well.

4. Fold in flour and milk alternating each in 3 batches.

5. Pour into baking pan and bake at 170C deg for 45 min.

NOTE: Baking temp and time depend on individual oven.

Old Fashion Butter Cream Cake

Miss these old fashion butter cream cake that I ate when I am young.  Think the most popular one is with the red, green and yellow gel.  Even my girl choose that piece as her first choice.  Here I can only share the butter cream recipe as the sponge cake recipe is from a private blogger thus unable to share the cake recipe.

Recipe adapted from my old post with minor adjustment: smb-swiss-meringue-buttercream.html?m=0

Ingredients:

135g butter

85g sugar

2 egg whites

1/8 tsp vanilla essence, (optional)

1/8 tsp or few drop of lemon juice

Piping gel(mix with food colouring of your choice)

Method:

1. Place sugar and egg whites in a stainless steel bowl then place bowl over a pot of simmering water. Whisk until the sugar has dissolved and egg whites are hot to touch, about 3 mins or you can measure the temperature using the thermometer for food.  Temperature must reach 160F.

2. Transfer the mixture to your mixing bowl and whisk it on mixer with high speed until mixture has cooled completely and formed stiff and glossy peaks.

3. Add in butter, one piece at a time and beat until incorporated after each addition. Do not worry if the buttercream look curdled. It will become smooth again with continuous whisking.  Add in vanilla essence and lemon juice and whisk until combined.

4. The SMB is ready for frosting cake.

Kuih Bahulu

Oh Yes!!! I finally made these super nice Kuih Bahulu which is soft inside and crispy when out of oven.  I had tried two other recipe before but after few hours it turn hard.  Today the recipe from my friend, Juls, is very good.  It is indeed a keeper and I will definately stick to her recipe.  Thank you, Juls, from https://m.facebook.com/julskitchenonfire?_rdr for sharing with me your recipe.

Ingredients:

3 fresh eggs, each weigh 50g without shell
1/2 cup cake flour, sifted
1/3 cup castor sugar or about 73.5g
Pinch of salt

Unsalted butter for greasing the mould

Method:
1. Preheat oven 180 deg
2. Grease the mould with butter and heat the mould in oven for 2 mins. Let the mould stay inside oven before batter is ready.
3. Whisk eggs at high speed till foamy. Add in sugar and continue to whisk.  Add in pinch of salt and continue to whisk till it turn triple in volume.
4. Fold in sifted flour using spatula.
5. Bake at 180 deg using fan mode for about 5-7 minutes.

Butterfly Theme Cake for a birthday girl

This is a throw back post.  Customer ordered this customised cake as her daughter choose her birthday party theme to be butterfly.  I am very happy with the butterfly picture that I used.  It is too pretty and made the whole cake looked "Wow"

Kek Lapis

I have been using this recipe for few years and this recipe really a keeper.  Last year I made two lapis during Chinese New Year period.  One is as a gift for my uncle and his family and one for own consumption.  This year again I made two too.  Kek Lapis can keep in fridge for two but do remember to cling wrap it.
Once again, thank you Wen's delight for sharing the recipe.

Baked in 2015 for CNY

Cut up look

Customer's order in 2014

Baked in 2014 for CNY

Recipe adapted from: http://wensdelight.blogspot.sg

Please refer to the link.

Ingredients:

(A)

500g Chilled butter (Golden churn canned butter)

200g Condensed milk

2tbsp Rum liquor

150gm Cake flour

3/4tsp Lapis spice (All spice)

20 Egg yolks (I used largest eggs available from market, weighing 85g-90g)

140g Castor sugar (I used 120g)

2tsp SP (optional - help to stabilise the egg yolk mixture and reduce the bubbles, also make the cake softer)

(B)

10 Egg whites

90g Castor sugar

1/4tsp Cream of tartar

Method:Preheat oven to 200 deg C top and bottom heat. Warm up a 9 or 10 inches square tin before greasing and lining the base with baking paper. (1/2 recipe uses 7 inches square tin)

1. Cream butter, condensed milk and rum liquor at medium speed for abt 5-10 mins until fluffy and creamy. Add in the sifted flour and spice. Mix well and set aside.

2. Whisk egg yolks, sugar and SP at max speed until thick. (Note: if using SP, only take 3-4 mins to whisk till thick but without will need about 10mins) Add this mixture into Step 1 (butter mixture) gradually till well mix.

3. Whisk egg whites, sugar and cream of tartar in a clean mixing bowl at max speed until stiff.

4. With a handwhisk/spatular fold 1/3 of the egg whites into Step 2 mixture and continue the process of folding the rest till two mixtures are well incorporated.

5. Place the baking paper on the preheated tin. Spread a small amount of batter (100g-9"/130g-10"/70g-7", always weigh the batter to ensure even layer) on the warm tin and bake till golden at the center rack. Take about 5-7mins for the 1st layer.

6. Second layer onwards, increase the oven temp to 230-240 deg C at top heat only. Subsequent layer takes about 3-4 mins to bake.

7. Use a metal presser to lightly press each baked layer before adding new batter. Spread the batter evenly till it melted. Before going into the oven, give it a bang to let out the air bubbles. This will help to even out the layers too. Continue baking the cake by the layers until the batter uses up.

Note: For ovens that do not allow the setting of top heat only, place a baking tray of water at the bottom of the oven.

Chocolate Molten Lava Cake

I am not a chocolatey lover, thus this I have delay making lava cake for almost a year.  Previous day I saw a person sharing this recipe in her personal facebook.  By looking at her ingredients used, I decided to give this recipe a try.  Bingo!!! It is nice and even my daughter love it too.  Thank you Daisy Chan for sharing.

Ingredients: (2 remekins portions)

45g semi sweet hershey choco chips

50g unsalted butter

17g cake flour

25g sugar

1 egg - I used 55g egg

1 egg yolk

Coating the remekins:

Butter

Cocoa powder

Method:

1. Boil some water in a small pot. Once boiled, off heat.  Place the chocolate chips and butter in a bowl and place this bowl on top of the pot with hot water to melt it.

2. Beat egg and egg yolk till pale with hand whisk. Add in the sugar and beat well again.

3.  Add in cake flour and mix well with spatula.  Add in melted chocolate butter mixture and mix with spatula or hand whisk.

4. Coat the remekins with butter and coat with cocoa powder on the base and side of remekins.

5. Pour the mixture into remekins and bake at preheated oven at 220 deg C for 8 mins.

Sherry's 7th "Frozen" Theme Birthday Party

Sherry turn 7 this year.  We hold a "Frozen" theme birthday party for her together with one of her friend whose birthday is few days earlier than her.  I made two "Frozen" theme cakes for both of them and they love the cakes very much.

The Birthday Girls dress in Frozen theme

Jaren's 4th Birthday

Today is my son's birthday.  He is 4 years old this year.  He loves to watch Dora Adventure cartoon so I decided to make a Dora theme cake for his celebration in his school.  Apart from the birthday cake, I have also prepared goodies bag for all his friends.

Final product from side view

Final product from top view

Artwork softcopy

Chocolate Sponge after baked

Frosting the cake

Goodies box's items

Goodies box for his friends

Soft and Moist Butter Cake

Thank you, Mrs Ng SK for sharing your well known butter cake.  Using Mrs Ng SK's butter cake recipe, I try it on my new baking tin but think I need to bake it slightly longer to have a darker brown layer.  Also for the method, I did not use the egg separation method instead use the normal cake baking method.

Recipe adapted from Mrs Ng S K's butter cake

Ingredients:

I am using half recipe portion

115g unsalted butter

2 eggs (100g)

100g castor sugar

100g self raising flour, sifted

30ml milk

1 tsp vanilla bean paste

Method:

1. Beat butter and sugar in mixer till fluffy

2. Add egg one at a time. Then add vanilla bean paste and milk.

3. Add in sifted flour and beat till incorporated

4. Pour batter into 6" cake tin.

5. Bake at preheated oven at 160 deg for 30 mins.

Strawberry Shortcake

This year I made a Strawberry Shortcake birthday cake for my hubby.  As usual he is contented with any cake I made.  This cake I am using SMB frosting as he prefer buttercream.

                       

Recipe for sponge cake is not allowed to share due to copyright infringement.  You can refer to Alex Goh Cake Business Recipe Book for reference.

As for the frosting, I am using Swiss Meringue Buttercream.  You can refer to smb-swiss-meringue-buttercream

SMB Swiss Meringue Buttercream

This SMB recipe adapted from a lady in a baking group.

Ingredients: ( for frosting a 6" cake)

135g butter

85g sugar

2 egg whites

1/8 tsp vanilla essence

Method:

1. Place sugar and egg whites in a stainless steel bowl then place bowl over a pot of simmering water. Whisk until the sugar has dissolved and egg whites are hot to touch, about 3 mins or you can measure the temperature using the thermometer for food.  Temperature must reach 160F.

2. Transfer the mixture to your mixing bowl and whisk it on mixer with high speed until mixture has cooled completely and formed stiff and glossy peaks.

3. Add in butter, one piece at a time and beat until incorporated after each addition. Do not worry if the buttercream look curdled. It will become smooth again with continuous whisking.  Add in vanilla essence and whisk until combined.

4. The SMB is ready for frosting cake.