Tag Archives: Cake

Blackcurrant (Ribena) Sponge Cake

 

Blackcurrant Sponge Cake with Panasonic Cubie Oven

Blackcurrant Sponge Cake

The reason why I decided to make Blackcurrant Sponge Cake was that I was reminded of Ribena the other day when my friend asked me if I want some Ribena gummy (Blackcurrant Pastilles). Why not recreate a recipe using the flavour of Blackcurrant? That inspired me and hence, the recipe was created. 

When it comes to frosted cakes, I don’t like my slice of cake to have full of frostings.  If you like, you could decorate the entire cake with the blackcurrant cream. The recipe makes just enough to cover the cake. However, I like mine to be decorated just on top of the sponge cake as I don’t like my cakes to be full of cream. Something simple like this is what I crave for my everyday food.

Blackcurrant Sponge Cake with Panasonic Cubie Oven

Blackcurrant Sponge Cake

One good way of decorating a cake is to use white chocolate buttons. It does make it looks more sophisticated as if you got it in a Japanese bakery. Just before serving, sprinkle the top with some icing sugar to give that wow factor! You could even use snow powder instead to prevent it from melting off. If you can’t find snow powder but would still want your icing sugar to last for long, you could blitz some icing sugar and white chocolate in a food processor and use that for dusting. It works extremely well too! 

Blackcurrant Sponge Cake

Blackcurrant Sponge Cake

If you don’t like the taste of Blackcurrant, free feel to swap with other flavours of your choice. The recipe is very versatile and simple to make. When the cake is being cut, it reveals that beautiful purple shade of the sponge cake. You will be intrigued to give it a taste!

Blackcurrant Sponge Cake

Servings 6
Author Zong Han Chua

Ingredients

Egg White:

  • 3 egg whites
  • 3/4 tsp of white vinegar
  • 2 tbsp. of caster sugar

Egg Yolk Batter:

  • 3 egg yolks
  • 1 tbsp. of caster sugar
  • 60 grams of plain flour
  • 15 grams of corn starch
  • 1 tbsp. of blackcurrant powder
  • 1/2 tsp. of baking powder
  • 5 tbsp. of vegetable oil
  • 35 grams of blackcurrant jam
  • 3 tbsp. of water
  • 1 tbsp. of blackcurrant concentrate

Blackcurrant Whipped Cream:

  • 100 ml of whipping cream chilled
  • 50 ml of natural yogurt
  • 1 tbsp. of blackcurrant powder
  • 1 tbsp. of blackcurrant concentrate
  • 1 tbsp. of caster sugar
  • 1/2 tsp. of gelatin powder mixed with 2 tsp of water

Instructions

Sponge Cake

  • Preheat the oven to 170C.
  • In a clean bowl, whisk in egg yolks, sugar, blackcurrant jam, blackcurrant powder, and blackcurrant concentrate until well combined.
  • Next, drizzle in water and vegetable oil.
  • Stir in plain flour, corn starch, and baking powder.
  • In another clean bowl, whip egg whites and vinegar until frothy. Sprinkle in caster sugar while whipping on high speed until stiff peaks.
  • Fold in both mixture together and bake it in 6 inch removable round cake pan in the oven for 45 to 55 minutes.
  • Let it cool upside down.

Blackcurrant Whipped Cream

  • Microwave gelatin powder and water together got 5 seconds until it heats up. Let it cool.
  • Whip chilled whipping cream, caster sugar, blackcurrant powder, and blackcurrant concentrate until soft peaks.
  • Then stir in gelatin mixture and yogurt. Continue whisking until stiff peaks.
  • Pipe the cream onto the cooled cake
  • Decorate with fresh berries, mint leaves and white chocolate buttons. 
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Matcha Hurricane Swiss Roll Recipe (抹茶飓风瑞士卷)

Matcha Hurricane Swiss Roll Recipe

Matcha Hurricane Swiss Roll Recipe

Hurricane Swiss Roll is essentially a swiss roll that swirls layer that looks like a hurricane and hence the name. It is very popular in Indonesia, and when I first heard from my mum about it (who saw many beautiful pictures from her Indonesian relatives), I told myself that I am going to recreate these beautiful swirls. Luckily, it was fairly simple!

Matcha Hurricane Swiss Roll Recipe

Matcha Hurricane Swiss Roll Recipe

For this recipe, I am pairing up the flavour of Matcha and Cream Cheese as it goes so well together. The bitterness of the Matcha powder complements the tanginess of the Cream Cheese, making it light and refreshing.

Matcha Hurricane Swiss Roll Recipe

Matcha Hurricane Swiss Roll Recipe

Feel free to change the flavour profile to your liking. If you like Chocolate flavour, substitute Matcha Powder with Cocoa Powder. You can even add some melted Dark Chocolate to the Cream Cheese if you want it to be extra chocolaty.  

Matcha Hurricane Swiss Roll Recipe

Matcha Hurricane Swiss Roll Recipe

The recipe is fairly simple to make as long as you are patient. There are a lot of components and waiting time to this recipe. Make this on a lazy Sunday and share it with your colleagues the following Monday! Do serve it chilled! The cream does not stand up very well our hot and humid weather in Singapore. It would not be a good idea for you to bring this on a picnic. However, if you like to, switch up the cream to something more stable like a fruit jam or buttercream. 

 

Matcha Hurricane Swiss Roll

Servings 1 roll cake
Author Zong Han Chua

Ingredients

Egg Yolk Batter:

  • 4 egg yolks
  • 40 ml of milk
  • 40 ml of vegetable oil
  • 40 grams of plain flour
  • 15 grams of corn starch
  • 1 tsp of vanilla extract

Egg White Batter:

  • 4 egg whites (160 grams)
  • 85 grams of caster sugar
  • 1 tsp of vinegar

Matcha Paste:

  • 8 grams of matcha powder
  • 30 ml of water
  • Green food coloring optional

Cream Cheese Frosting:

  • 60 grams of Full-Fat Cream Cheese soften at room temperature
  • 30 grams of salted butter soften at room temperature
  • 85 grams of icing sugar
  • 1 teaspoon corn starch
  • 1/2 teaspoon of gelatin and 2 tbsp of water microwaved for 20 seconds
  • 120 ml whipping cream, chilled

Instructions

  • To make the egg yolk batter, in a measuring cup, whisk egg yolks, vegetable oil, vanilla extract, and milk till thick and volumized.
  • Next, fold in plain flour and corn starch. Set aside.
  • To make the matcha paste, stir in matcha powder and hot water together until smooth.
  • I like to add some green food coloring to enhance the color but it's optional. Set aside.
  • To make the merginue, in another clean bowl, whisk egg whites and vinegar on high speed until frothy.
  • Then gradually add in caster sugar while whisking until stiff peaks.
  • Once it reaches stiff peaks, whisk in a dollap of merginue into the egg yolk batter. Then slowly fold in both mixture until they are well combined.
  • Portion out 160 grams of the batter into another clean bowl, then stir in the matcha paste we made earlier on.
  • Once it is well combined, transfer to a piping bag and set aside.
  • At this point of time, preheat your oven to 170C.
  • Transfer your white batter into a 9.5 inch square pan that has been greased and lined with parchment paper.
  • Then pipe your matcha batter accordingly.
  • Drop the pan a few times to even it and use the back of a spoon and make vertical lines across the batter. Then flip it 90 degree and make another set of vertical lines across the batter again.
  • Bake it in the oven for 14 to 15 minutes.
  • Let it cool in the pan for a few minutes, then flip it over on a clean parchment paper. Let it cool with the pan for a few minutes before making a few insertion onto the cake and roll it up.
  • Let it cool completely while you whip your cream cheese frosting.
  • To make the cream cheese frosting, whip softened cream cheese and butter until combined.
  • Then stir in icing sugar, and cornstarch.
  • Once it has been well combined. Drizzle in chilled whipping cream and whip it up till the mixutre is fluffy.
  • Whisk in the geletin mixture and put it in the fridge to let it set before using it.
  • Once your cream has been chilled for a few hours, gently unroll your cake and spread across it.
  • Roll it up and use the parchment paper to tighten the roll. Put it in the fridge to set overnight.
  • Cut the roll accordingly and serve chilled.
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Jasmine Green Tea Chiffon Cake with Cheese

Jasmine Green Tea Chiffon Cake with Cheese

Jasmine Green Tea Chiffon Cake with Cheese

Jasmine Green Tea Chiffon Cake with Cheese

Recently, I have been quite obsessed with teas. I wonder, “Why not bake with it?”. Which, resulted in this wonderful chiffon cake recipe.

Jasmine Green Tea Chiffon Cake with Cheese

Jasmine Green Tea Chiffon Cake with Cheese

I know the combination of Jasmine Green Tea and Cheese sounds weird. But, the Cheese actually complements quite well with the flavor of the leaves.

Jasmine Green Tea Chiffon Cake with Cheese

Jasmine Green Tea Chiffon Cake with Cheese

Jasmine Green Tea drink is a common choice for Singaporean. Though we don’t really put cheese on our baked goods, I got my inspiration from Indonesia. Indonesians love to sprinkle shredded cheddar cheese onto their cakes. I was intrigued to try it out and when I got to try it, it was lovely.

Jasmine Green Tea Chiffon Cake with Cheese

Jasmine Green Tea Chiffon Cake with Cheese

To extract all the flavors out from the tea leaves, I infused the leaves with melted butter. I find that this will yield you a stronger aroma. I also make sure to soak the chiffon cake with brewed sweetened tea. This would make sure that the cake will not dry out when chilling it in the fridge and also at the same time enhancing the flavour of the mild Jasmine Green Tea.

JORD Watches

JORD Watches

Check out JORD watches here!

I chose JORD CONWAY series is because I feel that the white balance well with the wood, at the same time making sure that it is suitable for any occasion, even when baking! #JORDWATCH #OOTD

Look at how I style up with JORD watches here!

Jasmine Green Tea Chiffon Cake with Cheese
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Egg White
  1. 2 egg whites
  2. 1/4 tsp. of white vinegar
  3. 3 tbsp. (45 grams) of fine sugar
Egg Yolk Batter
  1. 2 egg yolks
  2. 2 tbsp. (30 grams) of fine sugar
  3. 40 grams of plain flour
  4. 10 grams of corn starch
  5. Matcha powder 1 tsp
  6. 1/2 tsp. of baking powder
  7. 1/8 tsp. of salt
  8. 2 bags of Jasmine Green Tea
  9. 4 tbsp. (60ml) of butter
  10. 4 tbsp. (60ml) of milk
Brewed Tea
  1. 125 ml of hot water
  2. 1 tbsp of sugar
  3. 1 pack of jasmine green tea bag
Frosting
  1. 60 grams of Full-Fat Cream Cheese, soften at room temperature
  2. 30 grams of unsalted butter, soften at room temperature
  3. 65 grams of icing sugar
  4. 2 tsp. corn starch
Instructions
  1. Preheat oven to 170C
  2. Melt butter and tea leaves in a pot until it started to boil. Shut off the heat and leave it to cool while you prepare your other ingredients.
  3. For the egg yolk batter, in a bowl whisk egg yolks and sugar until pale and fluffy.
  4. Drizzle in milk, mix well.
  5. Followed by your infused melted butter.
  6. Sift in plain flour, cornstarch, baking powder and matcha powder until just combined. Set aside.
  7. In your mixer bowl, whisk egg whites and vinegar on high speed until frothy.
  8. Then, gradually add in sugar while whisking on high speed until stiff peaks.
  9. Fold in egg white batter into egg yolk batter a third at a time.
  10. Transfer into a 6 inch ungreased chiffon cake pan.
  11. Bake it in the oven at 170C for 35 minutes.
  12. Let it cool upside down completely.
  13. Use a thin knife carefully slide around the pan to remove the cake.
  14. Brush the chiffon cake with brewed tea. Cover with a cling wrap and let it cool in the fridge while you make your frosting.
  15. Whip softened cream cheese and butter until well combined.
  16. Then stir in sifted icing sugar and cornstarch and continue to whip for awhile more until fluffy.
  17. Spread evenly onto your cooled chiffon cake.
  18. To serve, sprinkle shredded cheddar cheese and make sure to go over the top.
TheZongHan https://thezonghan.com/
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Matcha Mille Crepe Cake (抹茶ミルクレープの作り方)

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Matcha Mille Crepe Cake! This is so good! I love Matcha so much. It is so so tasty! 

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This is a very impressive cake, yet making Mille Crepe Cake is actually very simple.

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Look at those lovely layers! Layered with cream, it is very creamy and refreshing when you bite onto it. You don’t need an oven to make this, great for people who wants to bake but don’t have one.

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I had it when my sister got me some of these when she was in town. It was a bombed so I decided to recreate it. It is something special so I decided to put it as one of my Christmas Recipes for 2015.

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Do get good quality Matcha powder! Obviously, don’t get it from RedMan/PhoonHuat. Theirs was really bad.

 Anyway, if you haven’t check out my previous post about my Peppermint White Chocolate Brownie. There is a Christmas Giveaway with MiniJon, be sure to participate! Giveaway ends on 16 Dec 2015.

Matcha Mille Crepe Cake
Serves 8
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Crepe
  1. 3 eggs
  2. (45ml) 3 tbsp. of vegetable oil
  3. (750ml) 3 cups of milk
  4. ¼ tsp. of salt
  5. 1 tsp. of vanilla extract
  6. (250 grams) 2 cups of plain flour
  7. 2 tbsp. of matcha powder
  8. (75 grams) 6 tbsp. of white sugar
Matcha Cream
  1. (690ml) 2 ¾ cups of whipping cream
  2. (165 grams) ½ cup + 2 tbsp. of white sugar
  3. 2 ½ tbsp. of matcha powder
  4. Matcha powder and icing sugar to dust
To make the crepe
  1. Blend all the ingredients together until smooth.
  2. Let it rest in the fridge for 30 minutes.
  3. Preheat a nonstick frying pan with a light coating of oil on medium low heat.
  4. Add in about 1/3 of a measuring cup worth of batter and swirl the pan.
  5. Once the batter is dry and the edges starts to brown, flip the crepe immediately.
  6. Let it cook for another 10 to 15 seconds and transfer into a platter to cool. Repeat until finished.
  7. You will have around 16 to 20 pieces.
  8. Let it cool completely.
  9. Once cooled, use a smaller plate as a guide and cut off excess crepes so that it will look neater later.
  10. Whip chilled whipping cream, sugar, and sifted matcha powder until stiff peaks.
  11. Transfer into a chilled bowl so that your cream can remain cold while you layer them together.
  12. To assemble them, spread a good amount of cream evenly. Cover with another crepe on top. Repeat until you finished layering.
  13. Carefully let it chill in the fridge for at least 3 hours.
  14. Dust with some matcha powder. (Since it’s Christmas, I will also dust some icing sugar as snow)
  15. Cut and serve.
TheZongHan https://thezonghan.com/

 

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Pandan Chiffon Cake

IMG_9602EditedNothing beats a good Pandan Chiffon Cake. It is light, soft and fluffy! Almost like a cottoncandy if that make sense. 

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This cake is favored by many locals (Singaporeans). We love our Pandan cakes and we can eat it any time of the day. Breakfast along with a cup of coffee, or just an afternoon snack. It is just so delicious.

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Making a chiffon cake isn’t hard at all. Some tips and tricks for you before we begin.

  • Use some vinegar or cream of tartar in your egg whites to stabilize
  • Use the right size tube pan
  • Do NOT grease your pan
  • Turn your pan upside down after you bake

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The beautiful green comes from the Pandan leaves and paste. Some choose to leave the paste out of their recipe. But, I always think that adding some extra Pandan paste to the batter will make it an even more fragrant and flavoursome.

Not only that, using coconut milk instead of just plain water will yield you even aromatic and mouth-watering Pandan chiffon cake. I know that coconut milk has a high content of fats but a little makes a lot of differences!

Pandan Chiffon Cake - Singapore
Make 1 21-cm tube pan
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Egg White
  1. 5 egg whites
  2. ¾ tsp. of vinegar
  3. (1/4 cup) 60 grams of white sugar
Egg Yolk Batter
  1. 5 egg yolks
  2. (1/4 cup) 60 grams of white sugar
  3. (3/4 cup) 100 grams of plain flour
  4. (2 tbsp.) 20 grams of corn starch
  5. 1 tsp. baking powder
  6. ¼ tsp. salt
  7. 1 tsp. pandan paste
  8. (1/4 cup) 65 ml of vegetable oil
  9. (1/4 cup) 65 ml of coconut milk + 2 tbsp. of water
  10. 35 grams of pandan leaves, chopped
Instructions
  1. Preheat oven to 160C or 140C fan-forced.
  2. To extract pandan leaves,
  3. Puree coconut milk, water and pandan leaves in a chopper until smooth.
  4. Then, strain the mixture. Discard the residue.
  5. Let’s start mixing the egg yolk batter,
  6. In a large bowl, whisk egg yolks and sugar vigorously for about a minute until pale in color.
  7. Next drizzle in pandan-coconut mixture and pandan paste.
  8. Add in oil.
  9. Lastly, sift in plain flour, corn starch, baking powder and salt.
  10. Stir until well combined and set aside while you whisk your egg whites.
  11. For the egg whites,
  12. In your stand mixer, whisk in egg whites and vinegar on high speed until frothy. Then, gradually add in sugar and continue whisking until stiff peaks.
  13. Fold in egg white mixture a large dollop at a time into the egg yolk batter.
  14. Transfer into a 21 cm ungreased tube pan. Use a skewer and run around the batter to remove large air bubbles. Drop the pan to also remove large air bubbles.
  15. Bake it in the oven for about 55 minutes to an hour.
  16. Invert the cake with the pan immediately after baking and let it cool completely.
  17. Once cooled, run a knife around the sides and bottom. Serve.
TheZongHan https://thezonghan.com/

 

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SG50 Merlion Cake

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This year is a very special year for all Singaporeans. We are celebrating Singapore’s 50th birthday.

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A city that’s called my home. I would like to share this recipe and why I created it.

 I have used a Red Velvet Cake based in contrast with the White Vanilla Buttercream to represent Singapore’s flag. So when you cut the cake, you will cake that red and white interior!

What’s every Singaporean’s favorite all time biscuits? Gem Biscuits! They are small and cute. When I was young, I loved it so much that I eat it almost everyday. I like to eat the sugary icing first, then the plain old biscuits. Which, I’m sure people living in this little red dot do that. Yum, that’s nostalgic. 

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Handmade Merlion and SG50 Logo Chocolates. This is a very unique way of using chocolate and I think we did beautifully. When we talk about creating a national cake like this, Merlion is ought to be there no questions asked. Merlion is our national icon and people will instantly recognize that it’s Singapore! I once said it in chinese, “一个很特别可是不真实的动物”. (A very special but unreal animal)

 Beautiful, nostalgic, and so Singapore! Looks like a lion garden city full of lovely citizens

GD6_editedTo make the Chocolate Art, you will need these inverted images.  

SG50 Merlion Cake
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Cake
  1. 1 box of Betty Crocker Red Velvet Cake or double recipe of my egg-free Red Velvet Cupcakes.
Vanilla Buttercream
  1. 100 grams of unsalted butter, softened
  2. 100 grams of shortening
  3. 240 grams of icing sugar, sifted
  4. 1 tsp. of vanilla extract
Chocolate Art
  1. 100 grams of white chocolate with red food coloring, melted
  2. 100 grams of white chocolate, melted
  3. Lollipop sticks
Decorations
  1. 300 grams of Gem Biscuits
To make the cake
  1. Preheat oven to 180C or 160C fan-forced.
  2. I am using Betty Crocker Red Velvet Cake box today. Following the instruction, mix in eggs, water and oil.
  3. Transfer into two greased 8-inch round cake pan lined with parchment paper.
  4. Bake it in the oven for 30 to 35 minutes.
  5. Let it cool while you make your Chocolate Art.
To make your Chocolate Art
  1. Mix 100 grams of melted white chocolate with red food coloring until reaches your desired shade.
  2. Transfer it into a piping bag.
  3. Draw an outer frame for your Merlion and make sure your inverted pictures are under a parchment paper and secure them using scotch tape.
  4. Start by tracing the outline of the Merlion. Use a toothpick to remove any flaws and even it out.
  5. Let it set in the freezer for 5 minutes.
  6. Then flood the inside surface of the Merlion. Use a toothpick to spread.
  7. At the same time, trace SG50 words using melted white chocolate.
  8. Let it set in the freezer for 10 minutes before continuing.
  9. To reinforce together, cover the Merlion with a layer of melted white chocolate using a spoon to spread, making sure not to pass the outer frame.
  10. Next, cover SG50 logo with red. Put a lollipop stick and cover it more with chocolate.
  11. Let it set in the freezer while you make your cream.
To make your cream
  1. Beat soften butter, shortening, vanilla extract and icing sugar on low speed until combined. Then, beat on medium high speed for a minute until light and fluffy.
  2. Before you frost the cake, trim the top of both cakes to make flat surfaces.
  3. Frost the cake. We will only be covering with one layer of cream which is the crumb coat as we will cover it will Chocolate Art and Gem Biscuits.
  4. Let it set in the fridge for 30 minutes.
To assemble
  1. Carefully remove Chocolate Art using a metal spatula. Then, place it on top of the cake. Gently press it down to stick with the cream.
  2. Next, cover the rest of the cake with Gem biscuits. Finally, stick the SG50 logo on it.
TheZongHan https://thezonghan.com/

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Mixed Berry Muffins with Crumble Topping

IMG_9202_EditedI’m so in love with these muffins right now. They are packed with a variety of berries like strawberries, blueberries, blackberries, and raspberries.

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If you are having berry muffins, you would want to have lots of berries in each and every muffins right? This recipe will sure to satisfy you.

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And with a generous amount of buttery crumble topping. This is to-die-for.

IMG_9200_EditedBring it on your next potluck! Your friends will love it.

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Mixed Berry Muffins
Serves 11
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Ingredients
  1. (1 ½ cups) 195 grams of plain flour
  2. 2 ½ tsp of baking powder
  3. 1/8 tsp. of salt
  4. (1/2 cup) 125 grams of white sugar
  5. (7 tbsp.) 100 grams of unsalted butter
  6. (2 tbsp.) 30 ml of vegetable oil
  7. 2 eggs
  8. 1 tsp vanilla extract
  9. (1/2 cup) 125 ml of milk
  10. 1 tbsp. of cornstarch
  11. (1 ½ cups) Mixture of different berries
Crumble Topping
  1. (6 tbsp.) 90 grams of melted butter
  2. (1 cup) 125 grams of plain flour
  3. (1/2 cup) 125 grams of packed light brown sugar
Instructions
  1. Preheat oven to 180C or 160C fan-forced.
  2. To make your crumble, rub in melted butter with plain flour and brown sugar. Put it in your fridge while you make your batter.
  3. In another bowl, whisk together flour, baking powder and salt. Set them aside.
  4. In your stand mixer, cream together butter and sugar until light and fluffy on high speed.
  5. Turn your mixer to medium-low speed and add in oil.
  6. Add in vanilla extract
  7. Drizzle in eggs, one at a time
  8. Next, slowly stir in milk.
  9. Then, fold in dry ingredients on low speed until just combined.
  10. In a bowl, combine mixed berries and starch together. Fold it into the batter.
  11. Transfer into 12 muffin pan lined with paper liners.
  12. Finally, scatter over the crumble mix.
  13. Bake it in the oven for about 27 to 30 minutes.
  14. Let it cool completely. You may reheat it in toaster to get the crispy crumble.
Notes
  1. Add some cinnamon powder if you like.
TheZongHan https://thezonghan.com/
 

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Hokkaido Chiffon Cupcake (北海道牛奶蛋糕)

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If you are a fan of chiffon cakes, I’m sure you will know what is Hokkaido Chiffon Cupcake in Singapore and Malaysia

This velvety soft cupcake filled with lovely creamy custard cream, is something you will dream of it.

IMG_0919_EditedFun fact: Hokkaido Chiffon Cupcake, also known as 北海道牛奶蛋糕, is not from Japan. It is actually originated in Singapore and Malaysia. 

SAMSUNG CAMERA PICTURESThere were two theories that why we named it, ‘Hokkaido Chiffon Cupcake’. 

1) A chiffon cake that was made using Hokkaido Milk.

2) A cake that looks like a volcano that has a snow top and lava oozing out.

Either way, this concept was beautifully created in Singapore/Malaysia and became really popular ever since.

SAMSUNG CAMERA PICTURESLooks good right? It is a must try recipe.  SAMSUNG CAMERA PICTURESA friend of mine, loves Hokkaido Chiffon Cupcake. She used to buy it every morning for breakfast. I am going to surprise her with some when I meet her!

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Hokkaido Chiffon Cupcakes
Serves 10
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Egg Yolk Batter
  1. 75 grams of plain flour
  2. 35 grams of corn starch
  3. 1 tsp. of baking powder
  4. 1/8 tsp salt
  5. 65 grams of fine white sugar
  6. 1 ½ tsp of vanilla extract
  7. 3 egg yolks
  8. 60 ml of oil
  9. 60 ml of milk
Egg White
  1. 3 egg whites
  2. 3/8 tsp vinegar/cream of tartar
  3. 65 grams of fine white sugar
Filling
    (Custard)
    1. 180 ml of milk
    2. 2 egg yolks
    3. 3 tbsp. of fine white sugar
    4. 1 tsp. of corn starch
    5. 1 tbsp. of plain flour
    6. 1 tsp. of vanilla extract
    (Whipped Cream)
    1. 120 ml of whipping cream
    2. 1 tbsp. of fine white sugar
    3. Icing sugar
    Instructions
    1. o make the cupcakes,
    2. Preheat oven to 170C or 150C fan-forced.
    3. Shift plain flour, corn starch, baking powder and salt together in a bowl.
    4. In another bowl, whisk egg yolks and sugar vigorously for a minute until pale and creamy.
    5. Drizzle in vanilla extract.
    6. Then, stir in milk and oil.
    7. Lastly, gradually spoon in flour mixture
    8. Set aside while we make our egg white mixture.
    9. In your mixer bowl, pour in egg whites and vinegar together. Whisk on high speed until frothy.
    10. Then gradually spoon in sugar and continue mixing until stiff peaks.
    11. To combine, fold in egg white mixture a dollop at a time.
    12. Transfer them into your square paper liners. Drop the pan to raise large air bubbles out.
    13. Bake it in the oven for 20 to 25 minutes.
    14. Let it cool while you make your filling.
    15. To make the custard,
    16. Heat up milk until just below boiling point.
    17. In a bowl, whisk egg yolks, sugar, corn starch, and plain flour vigorously for a minute until pale and creamy.
    18. Slowly add in half of your hot milk while whisking.
    19. Transfer your egg mixture back to the pot.
    20. Cook on medium-low heat whisking constantly until thickens.
    21. Shut off the heat and immediately transfer into a bowl. Add in vanilla extract.
    22. Cover it with a cling wrap, touching the custard and let it chill in the fridge.
    23. Once everything is cooled, whip whipping cream and sugar on high speed until stiff peaks.
    24. Throw in cooled custard and whisk on medium speed for another 20 to 30 seconds until combined.
    25. Transfer into a piping bag and pipe into the chiffon cakes.
    26. Dust with some icing sugar and serve.
    TheZongHan https://thezonghan.com/

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    Very Berry Crumble Cake

    SAMSUNG CAMERA PICTURESI love crumble cake. And this is so berry-licious!
    SAMSUNG CAMERA PICTURESVery Berry Crumble Cake. The fact that it is whole meal, it is awesome! Look at those baked berries! You can use a mixture of different berries, I used some strawberries, blackberries and raspberries.

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    Very Berry Crumble Cake
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    Cake
    1. (1/4 cup) 65 grams of butter, soften
    2. 6 tbsp. of white sugar
    3. 1 egg
    4. 1 tsp. vanilla extract
    5. (1/4 cup) 65 ml of plain yogurt
    6. (1/2 cup) 65 grams of plain flour
    7. (3/4 cup) 100 grams of whole meal flour
    8. ½ tsp. of baking powder
    9. ¼ tsp. of baking soda
    10. 1/8 tsp. salt
    Filling
    1. 2 cups of berries
    2. 2 tbsp. of white sugar
    3. 1 tsp. of corn starch
    Crumble
    1. (3 tbsp.) 45 grams of melted butter
    2. (1/2 cup) 65 grams of plain flour
    3. (1/4 cup) packed light brown sugar
    Instructions
    1. Preheat oven to 180C or 160C fan-forced.
    2. To make the filling, combine mixed berries, sugar and starch together.
    3. To make your crumble, rub in melted butter with plain flour and brown sugar.
    4. In another bowl, whisk together both flours, baking powder, baking soda and salt. Set them aside.
    5. In your stand mixer, cream together butter and sugar until light and fluffy on high speed.
    6. Add in vanilla extract
    7. Drizzle in an egg. Mix well.
    8. Next, stir in plain yogurt.
    9. Lastly, fold in dry ingredients on low speed until just combined.
    10. Transfer into a 7 inch square pan lined with parchment paper.
    11. Spread evenly.
    12. Add in your filling for the next layer.
    13. Finally, scatter over the crumble mix into your pan.
    14. Bake it in the oven for about 50 minutes.
    15. Let it cool, cut and serve. You may reheat it in toaster to get the crispy crumble.
    Notes
    1. Use frozen berries If you like.
    2. Toast it in a toaster the next following day to get that crispy crumble
    TheZongHan https://thezonghan.com/

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    Traditional Steamed Sponge Cake (鸡蛋糕)

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    Huat ar! That’s the first thing whenever people this this Traditional Steamed Sponge Cake. I’m sure it is almost everyone’s favorite. Simple yet so satisfying. It is something that you don’t crave for, but will definitely tuck in when someone offer you. 

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     My mum used to make 500 of these everyday when she was young. Gave me the recipe and is still good. Lovely!

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    Sweet, eggy and so fragrant. This will sure to impress your family and friends if you are giving it to them as a gift. I like to give them this Huat Kueh when they have some obstacle in life to brighten up their day and give them luck! Like when an examination is coming. Eat liao huat huat, marks also huat huat!

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    I am so proud that it rose beautifully. To make sure that it rises well, do note that you have to make sure that your steamer is well preheated and is always on high heat so that it will rapidly boil. Do not open until you have reached the time stated in the recipe because moisture from the lid may drop into your cake it it will not look good. But of course, time varies depending on your basket/pan you using.

    In this recipe, I used sponge gel emulsifier. If you are against or couldn’t find it, just omit it. 

    Traditional Steamed Sponge Cake (鸡蛋糕)
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    Ingredients
    1. 175 grams of plain flour
    2. 175 grams of cake flour
    3. 1 tbsp. of baking powder
    4. ¼ tsp. of salt
    5. 3 eggs
    6. 185 grams of white fine sugar
    7. 170 grams of water
    8. 1 tsp. of vanilla extract
    9. 1 tsp. of sponge gel emulsifier (optional)
    Instructions
    1. Line 6 inch round bamboo basket with parchment paper. Use a normal pan if don’t have basket.
    2. Preheat steamer while you prepare.
    3. In a large bowl, sift together plain flour, cake flour, baking powder and salt.
    4. In your mixing bowl, whisk eggs, sugar, and sponge gel emulsifier together on high speed for 10 minutes until pale and fluffy.
    5. Turn your mixer down to low and drizzle vanilla extract and water.
    6. Lastly, gradually fold in dry ingredients.
    7. Transfer into your lined basket, and drop the pan to raise large air bubbles out.
    8. Place it in steamer for 35 to 40 minutes over rapidly boiling water.
    9. Let it cool for 20 minutes before serving.
    TheZongHan https://thezonghan.com/

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