Vanilla Sponge Cake

Ingredients for Sponge Cake
Part 1
275g eggs (5 nos.)
10g vanilla extract
130g castor sugar

Part 2
130g cake flour (sifted 3x)

Part 3
30g vegetable oil

Directions

• in a mixer with balloon attachment, whisk eggs, vanilla extract and castor sugar on low for a while just to combine all ingredients together
• turn to high speed (KA 8-10) for 8min
• turn to lower speed (KA 3-4) for another 2min
• total should be 10min to reach a ribbon stage
• remove batter from mixer and fold in cake flour in 2 batches
• in a separate small bowl add in the oil and scoop in some batter into the oil and mix well (oil tempering)
• pour back the oil mixture into the batter and mix well
• prepare 2 nos. of 6" cake rings by lining it with baking paper (inner) and aluminium foil (outer)
• scoop batter into each mould: 140g portion
• bake at 190°C for 18min
• turn cake over to cool it
• once cool, slice each cake into 2 and decorate it with cream, coulis jam or fruits
• chill before serving

Ingredients for Chantilly Cream

500g non-dairy whipping cream

50g icing sugar

1/2 tsp vanilla essence

Directons

• whisk all ingredients with balloon attachment till firm peak and keep in the fridge till ready to use. If over beat, just add a bit more cream to soften the cream

Foodnote: TBC

The Killer Toast

Ingredients
260g bread flour (I use Japanese bread flour)
3g instant dry yeast
160g egg (one extra large egg) + full cream milk mixture
30g sugar
2g salt
30g salted butter

Directions

• mix all dry ingredients together in a mixing bowl then add in egg+milk mixture using paddle attachment till it comes together (5min)
• add in butter and mix till window pane stage (20min low and 10min high speed)
• round and rest dough for 10min
• divide into 3 portions and roll flat like a swiss roll and place in bread loaf pan
• proof till dough reaches 90% of pan height (about 1hr in the oven with hot water)
• bake in oven at 175°C for 45-50min (for open top, cover with aluminium foil if the top gets too brown around 20-25min)

Foodnote: Came across this recipe here and I just have to try it because I have all the ingredients on hand and it looks so simple and easy. However, I only have a small egg weighing 45g hehe... but it still comes out good. This recipe is a keeper!! Love that the portion is for a single loaf. I ate it warm with melted butter yum yum... love the crispy tasty crust. Oh yeah... store the bread in airtight container.

Check out how I use this recipe to make cat loaf.

Sweet Corn Custard Pudding

Ingredients
130g custard powder
130g castor sugar
35g gula melaka or palm sugar
250g evaporated milk (can use coconut milk but I don't have any)
380g cream style cream of corn (I use 1 tetrapack of del Monte)
a pinch of salt
1/2 tsp vanilla essence
500ml water

Directions

• blend/whisk custard powder, sugar, milk/coconut milk till no lumps
• in a pan/wok bring water to a boil and pour in the custard mixture followed by the cream corn, vanilla & salt stirring constantly
• keep stirring till mixture thickens (around 10-15min)
• turn off fire and scoop into mould or pan to room temperature (15min)
• chill in the freezer till set about 3-4 hour and cut to serve

Foodnote: I love corn pudding. I ever tried once but it didn't set properly *pout. Finally decided to make it again after my SIL send me a small container recently and I ate just few pieces and the rest was cleared by my niece. This time... success!!! I think I may have cooked too long and the top doesn't look smooth sob sob... oh well... 

No Bake Cheesecake

Ingredients
Crumb Base
(follow recipe here)

Cheesecake Batter
300g cream cheese
45g castor sugar
70g yoghurt
5g gelatine powder + 25g tap or cold water (1g gelatin = add 5g water)
100g heavy cream (whipping cream) - 35% fat

Tips to make yoghurt
90g heavy cream + 10g white vinegar/ACV (90% cream + 10% vinegar)

Peach Topping (optional but nice to add0
200g peach cubes
30g sugar
20g lemon juice
5g gelatin + 25g water

Directions
Cheesecake Batter

• prepare gelatin and water mixture and leave it to bloom (gelatin to water)
• in a separate bowl, whip the cream till soft peak and put aside
• in a mixer with paddle attachment, cream the cheese till smooth (KA4)
• add in caster sugar followed by the yoghurt
• melt the gelatin mixture and add to the batter
• finally add in the whipped cream and just mix for a while only till evenly mix will do
• spread on the crumb base and leave it in the fridge to cool for at least 4 hours

Peach Topping

• bloom gelatin for 5min
• heat lemon juice + sugar till sugar melt and add in gelatin mixture and remove from heat
• take out the cheesecake from the fridge and spread peaches evenly
• pour the gelatine mixture over the peaches and let it cool again in the fridge for 8hrs or best overnight

Foodnote: This taste good and easy. I love the fruits toppings on the cake. Instead of making the yoghurt, I use greek yoghurt since I have one in the fridge. Will definitely make this again for occasion.

Baked Cheese Cake

Ingredients
Crumb Base
250g digestive biscuits / marie biscuits / cookies or biscuits
90g butter (melted)
20g honey/golden syrup (best)/corn syrup
20g brown sugar
(honey and brown sugar may be omitted if the cookies have high sugar content)

Cheesecake Batter
500g cream cheese (Royal Victoria)
120g castor sugar
200g eggs
120g heavy cream / whipping cream
1 lemon or lime juice + zest (25g zest + 25g juice) - grate for zest using microplane

Directions
Crumb Base

• pound the digestive biscuits into very fine crumbs (put into ziplock and roll with a pin)
• add brown sugar and honey and mix well
• add butter but not everything leaving about 1/4 and adjust accordingly
• check the texture... when clump lightly (take a small batch in your palm and squeeze gently), it should be able to hold together when roll to & fro in your palm. If too dry (the mixture falls apart), add more butter... if too oily, add more biscuits crumb lah
• measure 125g and flatten light;y it into a baking pan (initially using the back of your hand to fill the base and sides evenly and later using the back of a spoon) that have been earlier wrapped with foil to prevent moisture from getting in
• balance crumb to put aside for topping
• bake for about 160-170°C for 12min to set
• leave to cool

Cheesecake Batter

• cream cheese using a mixer on a paddle attachment (KA4)
• add in caster sugar (KA2) scraping the sides and bottom regularly till creamy
• add egg in 4 batches also scraping the sides and bottom between each batch
• add lemon juice + zest
• add heavy cream for a while till combined
• at this stage, taste if batter have enough sourness... if not, add more lemon juice or zest
• pour into the pan with crust base, smooth the surface and top with crumbs as desired
• can also add toppings such as fruits or choc chips... basically decorate the top
• bake for about 45-50min on 145°C using a bain-marie method
• once cooked ie skewer comes clean and texture feels firm, switch off the temperature, leave the oven door open and leave the cheesecake to cool down for half and hour in the oven

Foodnote: Love my basic cake class so far. The recipes turn out good and delicious. I tried both the baked and non-baked and they are awesome. Can experiment with other flavors next time... 

Pandan Butter Cake

(all-in-one method)
Ingredients
Group A
330g cake flour
12g baking powder
250 castor sugar

Group B
225g cake margarine

Group C
185g eggs
150g fresh milk
5g pandan essence
~ combine together

Directions

• combine together Group A in a stand mixer using paddle attachment then add in cake margarine till it turns crumbly
• slowly pour in Group C and at whisk till combined and the batter is smooth 
• scoop in a mould that have been lined with baking paper
• bake at 160-170°C for about 30min or till skewer comes clean

Foodnote: this recipe was taught just for our information, of what is usually done by commercial bakers. Personally I don't really like it because of the margarine. Will stick to the traditional recipe and this is as a reference only.

Traditional Butter Cake

(creaming method)
Ingredients
Group A
250g unsalted butter 
250g castor sugar

Group B
200g eggs (room temperature)
10g vanilla essence
~ whisk together with a fork till foamy

Group C
250g cake flour
7g baking powder (double action)
~ sift both ingredients

60g fresh milk (UHT or Pastuerized)

Directions

• using the paddle attachment, whisk Group A at low speed (4 speed on KitchenAid mixer) for about 10min or batter turns pale
• add egg mixture slowly (split into 5 portions)
• if mixture start to split and curdle, add about 1 tbsp of flour and whisk for a while at high speed till batter turn smooth again
• remove batter from mixer and transfer into another bowl
• in the meantime, heat oven to about 160-170°C
• fold in flour and milk in the following order... flour, milk, flour, milk, flour till all are combined
• do the dollop test... batter should drop easily from spatula. If it is a bit stiff, add a bit more milk... about 1 tbsp or 5g each time
• scoop into mould that have been lined with baking paper
• optional: sprinkle walnut and almond on the cake before baking
• bake for about 30-40min or till skewer comes out clean

Marble Cake

• add 2 tbsp cocoa powder to 1/3 of the batter and add a bit more milk till it pass the dollop test. Alternate scoop into a mould and use skewer to run through the batter

Blueberry/Raisins/Nuts Cake

• combine the fruit and nuts into the flour then fold it in

Butterscotch/Chocolate Chips Cake etc

• scoop a layer of batter and sprinkle some chips over the surface... cover with batter... you get the idea

Tips

• Pandan essence: cut about 6pcs pandan leaves and blend with a bit of water. Sieve/Squeeze the juice. Leave it in the fridge overnight. The following day, the essence will separate with the water. Remove the water on the top later to use the pandan essence. Might need to add green color as the essence color is a bit pale. It is also good to replace milk with coconut milk to make pandan traditional butter cake
• any recipe that calls for cake flour can be substituted with Hong Kong flour to get a finer texture

Foodnote: Learn basics of cake making... only because one of the module is to make chiffon hehehe. I practice to make it at home and it is so yummy and successful. Made one with butterscotch chips and another with blueberries.

Kueh Keria Gula Melaka

Ingredients
2 small sweet potato
1/2 cup plain flour
1 tbsp sugar
1 tbsp gula melaka
oil for frying

Directions

• steam sweet potato till soft, peel skin off and mash
• add flour until soft sticky dough is formed
• leave in the fridge for 15-30min so that dough is more firmed and can be shaped
• formed dough into shape of doughnut
• deep fry till golden and leave to cool
• in an empty pan/wok, add sugar, gula melaka and just a bit of water
• stir to let sugar dissolve and come to a rolling boil and get a bit sticky
• add in the keria and coat it with the syrup thoroughly
• immediately off the fire and mix again so that all the sugar coat the kueh
• cool each keria on a rack till the syrup hardens

Foodnote: So I have 2 sweet potato in the kitchen and was wondering what to do with it. Decided to make keria. Since I have gula melaka, I added it. Very sweet but ok lah. Craving satisfied.