♡ Nutella Chiffon Cake ♡

Been sick for nearly a week, finally recovered!!

 I just can't wait to B.a.k.e & here it is~~

Nutella chiffon cake (♡´ ˙³˙`♡) satisfying 

my chocolatey crave too!!

♡ Nutella chiffon cake ♡

Ingredients : 

6eggs (white & yolks)
120g cake flour

120g castor sugar

1/4 tsp baking powder

70ml of milk

1/2 bar of meji dark chocolate.

 (Can use any baking chocolate too etc. Hersheys)

3 big tbsp of nutella.

70ml cup canola oil

1/2 tsp vanilla extract

1/4 tsp of cream of tartar(optional)

Method: 

1)melt meji dark chocolate with milk in microwave till melted. Add in nutella,stir well leave to cool.

2)beat 60g sugar & egg yolks till creamy. 

Add chocolate milk mixture & vanilla extract,

canola oil & mix well.

3)Fold in sifted flour with baking powder. 

4)Beat eggwhites & cream of tartar till foamy & add 60g sugar,beat till soft peaks.

5)Fold egg whites gently into batter.Pour in 21cm pan,bake 150degree for 60mins. Invert to cool.

♡Strawberry Swissroll♡

♡Strawberry Swissroll♡

Ingredients: 

4 eggs

80g sugar

80g cake flour

20g custard powder

50g butter, melted

1/4 tsp salt

few drops of strawberry paste /essence

few drops of pink colouring

some diced strawberries (optional)

Fillings : Any fillings of own desire, I used Redman Whip Topping :)

Method:

1)  Line & grease a 10x14cm baking pan.

2)  Preheat oven to 190degrees .

3)  Stift Cake flour, custard powder & salt, set aside.

4)  Whish egg & sugar till fluffy & light.

5)  Add strawberry paste/essence ,pink colouring, gently fold in flour mixture.

6)  Add melted butter & mix well till combined. Bake 15-17mins till light brown & springy.

7)  Remove cake & let it cool on wire rack.

8)  If you're using whipped cream/buttercream, refrigerate before using.

9)  When cake is cooled, place cake on a piece of parchment paper, trim edges, spread your fillings onto the cake. (If using whipped cream, can also put some diced strawberry around the cake )

10) Roll the cake up. Refrigerate the cake for 30mins to set before serving. 

♡ Rainbow Swissroll ♡

♡Rainbow Swissroll♡

Recipe adapted from : Making Food with Love

Makes:

12" by 8" swiss roll tin

You will need:

(A)

3 egg yolks

23ml oil(i used canola)

1/2 + 1/4 tablespoon water

1.5 tablespoon cold water

1/4 teaspoon vanilla extract

15g sugar

49g cake flour

(B)

3 egg whites

60g sugar

(C)

Your favorite filling (I used Whip Topping which was easiler for me ^^. )

The Preparation:

1. Line the baking tin.
2. Sift flour.
3. Whisk egg yolks and sugar in (A) and add in the wet ingredients,mix well.
4. Add flour,mix well.
5. Beat egg whites till foamy and add in sugar gradually,beat till stiff peaks formed.
6. Fold in 1/3 of egg white mixture into yolk mixture. Then slowly fold in the rest until well mixed,do not deflate the egg white mixture.
7. Divde batter into 5 bowls.(You can use 6 if you like.)
8. Colour the batter accordingly.
9. Pour batter into 5 piping bag and snip off the tips of the bag.(do not cut the holes too big.)
10. Pipe onto the baking tin,slightly overlapping each coloured batter.
11. Lightly tap the tin.

The Baking:

1. Bake in a preheated oven at 180°C for 15-20 minutes.
2. Remove from oven and tin.
3. Leave on rack for 10 minutes and tear off the baking paper.
4. When cake is completely cooled,spread (C) and roll into a swiss roll.
5. If you like to have all the colours on each slice,then roll with the colours parallel to you.

Tips:

• To know if your cake is cooked thoroughly or not,insert a skewer or satay stick onto the centre.If it comes out clean,it is done.
• Different mixers and ovens will differ in mixing and cooking time.

♡Teochew Orh Nee♡

♡Teochew Orh Nee♡

Recipe:

-500g Yam

-100g ginkgo nut

-200ml coconut milk & 200ml milk

(I omit the milk & use all coconut milk,forget about calories^^ )

-3 Tbsp oil or shallot oil

- 4-5tbsp of sugar

Method:

1. ) Steam the yam for 20mins.Till fork can pierced through. 

2. ) Remove the shell of the ginkgo nut & boil for 20mins.

3.) Remove the skin & the stem of the ginkgo nut & set aside. Boil in sugar water. Leave aside. (you can use canned ones too.) 

4.) Mashed the yam.(Can leave aside some roughly mashed to add in the yam puree if you prefer a more chunky bite.)

5.) Blend the steamed yam,coconut milk till smooth.

6.) Heat the oil in a wok. Pour in the blended yam purée & sugar cook over low heat for15mins.

7. ) Stir the yam purée constantly to prevent burnt. 

8. ) Serve in a bowl & arrange the ginkgo seeds on top of the yam paste. Drizzle some coconut cream.

*Note: remember to clinch wraptheorh nee if not serve to prevent the orh nee from drying up.

♡ Simple Sponge Cake ♡

I always prefer simple spongecake over buttercream ones ,this time I sprinkled some chocolate rice & rainbow rice on them.

♡Simple Sponge Cake♡

Ingredients:

00g plain flour,sifted.

100g castor sugar

3eggs

1/2tsp vanilla essence .

Method:

1) Beat eggs & sugar in electric mixer till thick & fluffy.

2)using a metal spoon, gently stir in the flour.

3)add in vanilla essence. 

4)pour in greased cake tin / or mini cupcakes mould & bake in a preheated oven of 180 degrees for 20mins)

♡ Hershey's Oreo Cheesecake ♡

Ingredients

1 Cup of Oreos Biscuits Biscuits Crumbs

1/2 Cup of Butter Melted

2 x 250g Philadephia CreamCheese

Soften at Room. Temperature

3 Tsp Gelatine dissolved in 1/2 Cup Boiling Water

100g Hershey's Semi Sweet Chocolate Melted

2-3tbsp Castor Sugar

Method

1) Mix Oreo biscuits crumbs & melted butter. 

2) Press into base of a 20cm spring-form pan.

3) Chill base for an hour.

4) Beat cream cheese with electric beater until soft.

5) Add gelatine mixture, castor sugar, melted Hershey's chocolate gradually till smooth.

6) Pour onto crumbs base & chill in refrigerator for 2-3 hrs or overnight

7) Garnish with Hershey's cocoa powder or choco shaving & strawberries (Optional)

♡Buttery Prune Cake♡

How about a piece of buttery prune cake? Third time baking this simple & well-received cake for mum & the old folks 

♡Buttery Prune Cake♡

Ingredients:
200g self-raising flour,sifted
200g butter/margarine,
150g caster sugar,
4small eggs,beaten
1teaspoon kueh lapis spice
1/2 teaspoon cinnamon powder (optional)
1teaspoon lemon juice
1teaspoon vanilla extract
12-15prunes (few pcs cutted into thin slices to add in the batter later.)

Method: 
-cream butter/margarine & sugar till light & creamy .

-add egg gradually to creamed mixture, with each addition until all egg is added.

-fold in flour with a metal spoon/spatula until cake is of a dropping consistency.

-add vanilla extract,lemon juice, kueh lapis spice,cinnamon powder & prunes. Mixed well.

-pour the cake mixture into a baking tin. Place the remaining prunes on top of the batter .Bake in middle self or preheated oven at 180°c for 30-45mins.