Matcha Cake with Sesame Frosting

I fell in love with the Matcha-Black Sesame Frosting when my father scooped both those flavours into the same bowl at a dinner buffet in Hokkaido. Have I told you how delicious Hokkaido ice cream is??? It was so good that I even ate it for breakfast hahahaha.

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Anyway, the combination is so amazing, it definitely needed to be translated into a cake form.

Y’s birthday was today and tadah, no surprise that he loved matcha (everyone does) so it was a perfect opportunity to use the matcha and black sesame that I brought back from Japan.

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At first, I was going to follow mynameisyeh’s recipe to the T but the cake didn’t seem very nice to eat. It looked pretty but there’s more to cakes than appearances right? (as with everything, I hope)

So I was basically free styling a matcha cake and hoping that everything would turn out good, especially since it was someone else’s birthday cake.

I figured buttercream could be replaced with yogurt, since the purpose of both ingredients was the same, which was to make the cake moist. In addition, I replaced the boiling water with boiling milk to add more taste to the cake. Lastly, the directions in the original recipes were so vague, I had to come up with my own way of making the cake, with past experience of course.

So I present with you my Matcha Cake with Black Sesame Frosting 🙂

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Makes 3 layers of 6 inch round cake or 2 layers of 9 inch round cake

Ingredients
2 1/2 cup plain flour
1 cup caster sugar
4 tbsp matcha
1 1/2 tsp baking soda
1 1/2 tsp baking powder
1 1/2 tsp salt
2 large eggs
1 cup yogurt
1/2 cup vegetable oil
3/4 cup boiling milk
4 tbsp black sesame, toasted
2 cups butter
1/2 cup icing sugar

Directions
1. Preheat oven to 170 degrees Celsius
2. Line a 6 inch round tin with baking paper
3. Sift plain flour, baking soda, baking powder and matcha powder together. Mix in salt.
4. Using a paddle attachment, beat sugar and oil until smooth and well-mixed
5. Add yogurt and continue beating for 1 minute
6. Add in eggs one by one until well-mixed
7. Using a spatula, fold the wet ingredients into the dry ingredients
8. Fold in the boiling milk
9. Pour batter into lined baking tin (divide batter into 2 / 3 batches depending on tin size) and bake
10. Check for doneness at 25 minute mark
11. Beat black sesame, butter and icing sugar together, adjust icing sugar according to desired sweetness
12. Frost the cake and enjoy!

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Earl Grey Tea Cake

541A2548 My House (another name for class in Med school) held a Christmas/ New Year party today and I decided to make an Earl Grey Tea Cake for dessert 🙂 I first tried this tea cake at a cafe in Lavender but it was quite expensive, about $4 for a slice. I did like the flavours though, so I tried to replicate it at home.

When the cake first came out of the oven, I fell in love with the texture. But when I kept it in the fridge overnight, the cake became a bit dry which wasn’t to anyone’s liking. So I’ll most probably be tweaking this recipe by adding in yogurt for a moist cake!

Another gripe I had was that the Earl Grey Tea flavour was not strong enough. The taste was good enough but stronger would be better. So perhaps use more tea bags next time for the milk infusion?

I’ll post the updated version after my exams when I have time to play around in my kitchen but till then 😦 Goodbye!

Ps. The photos are prettier this time round because I took them on D’s pretty new hipster wooden table 🙂

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Ingredients
240ml whole milk
4 bags Earl Grey tea
360 grams all-purpose flour
2½ teaspoons baking powder
225 grams salted butter, at room temperature
180 grams granulated sugar
4 large eggs, at room temperature

Directions
1. Simmer milk in saucepan over medium low heat
2. Add the Earl Grey tea bags into the milk, cover the lid of the saucepan and steep for 20 minutes.
3. After 20 mins, squeeze tea bags of any milk and ensure that the infused milk still adds up to 240ml. If it doesn’t, add more milk.
4. Cut open the earl grey tea bag to use the leaves inside. Whisk the leaves, flour and baking powder together.
5. In a stand mixer, cream butter and sugar together for 5-6 minutes until light and fluffy.
6. On low speed, add in eggs one by one until well-mixed.
7. Add in flour and milk tea in alternate batches until the flour is well-mixed, starting and ending with the flour mixture.
8. Preheat the oven to 175 degrees Celsius.
9. Pour the batter into your loaf pans.
10. Bake for 30-40 mins until the skewer comes out clean. Enjoy! 🙂

Magic Matcha Cake

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Happy New Year! 🙂

I haven’t posted in a long while because I haven’t touched baking for a really long time ): I was busy with my mission trip in the past month hence the lack of time. And now with exams just 2 weeks away? It calls for stress-baking.

I stumbled across these magic cakes while surfing the net and they seemed quite magical. With one batter, you get two textures. A custardy, soft filling at the bottom and a spongy cake at the top. It sounded too good to be true so I had to try it.

It did come out with 2 layers but I wasn’t in love with the custard. I don’t think custards are my kind of thing, so yup, I’m not going to make this again. But if you’re curious about this cake, give it a try! Maybe you’ll love the custard more than I did.

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Magic Matcha Cake 
Ingredients
140g plain flour
2 tbsp matcha powder
113g butter
500ml milk
4 eggs, separated and at room temp
100g caster sugar
1 Tablespoon of Water

Directions
1. Melt butter
2. Warm up milk until lukewarm
3. Whisk egg yolks and sugar together until pale
4. Whisk in butter and water until well incorporated
5. Sift in flour and matcha powder, whisk
6. Slowly whisk in milk until everything is well mixed
7. In a separate bowl, whisk egg whites until stiff peaks
8. Fold in egg whites into mixture, 1/3 at a time
9. Preheat oven at 150 degrees Celsius
10. Pour batter into a greased 10 inch square baking pan
11. Bake for 30 mins or until top is golden brown. The middle of the cake should still be wobbly when you take it out!

Pandan Chiffon Cake

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My mother has been baking a lot recently and she’s only been baking this chiffon cake. She likes to perfect a cake before moving on to the next cake. So if she’s on to chiffon cake, it’s going to be chiffon cake for the next few months.

Anyway, I’m not really complaining because this pandan chiffon cake is leagues ahead of the store-bought ones. And it’s a local flavoured kind of cake so it’s popular amongst everyone, especially the elderly.

I’ve been feeling a bit down lately and in the midst of my unhappiness, I felt that I wanted to make other people happy so I decided to bake two cakes for the cleaners in school to eat for their tea break. I’ve always wanted to do something to show my appreciation for their hard work and also because most of them are old and cleaning toilets isn’t the easiest thing to do. The least that I could do was bake them something to show that someone actually appreciates what they do 🙂

Some aunties were quite lukewarm towards my gesture but some aunties were overjoyed and I guess even if I could only make one aunty smile, baking the cake would have been worth it 🙂 No words can describe the joy that filled my heart when I saw how genuinely happy the aunty was. I’m thankful that I can be a blessing to others through the talents God has blessed me with. I hope that in the midst of all our busyness, we remember to be a blessing to others!

Anyway, here’s the recipe for the Pandan Chiffon Cake! It’s a really easy cake to bake, takes less than 30 minutes, so there’s no excuse to not bake this for the people you love! 🙂

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Ingredients
5 egg yolks
20g of sugar
100g cake flour
1 tbsp baking powder
100ml coconut milk
2 tbsp pandan juice
3 tbsp cooking oil

5 egg whites
60g sugar
1/2 tsp cream of tartar

Directions
1. Whisk egg yolks and 20g of sugar until thick.
2. Whisk in coconut milk and pandan juice.
3. Whisk in sieved flour and baking powder.
4. Whisk in cooking oil. Set aside.
5. In another bowl, whisk egg whites with cream of tartar and 60g of sugar until stiff peaks.
6. Fold in 1/3 of the egg whites into the flour mixture.
7. Repeat until all the egg whites have been folded in.
8. Pour into mould (you can buy from Phoon Huat!) and place in preheated oven of 145 degrees Celsius.
9. Bake for 25 minutes or until the cake has separated from the middle ring.

Nigella Lawson’s Dense Chocolate Loaf Cake

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I first came across this cake while searching the Internet for my birthday cake. It seemed really easy to make and it promised a densechocolate cake which was enough for me to bookmark it down for my birthday cake. I was almost sure that I would be baking my own birthday cake but my mother wanted to bake it for me instead since I baked her a birthday cake for her birthday. Her cake was a disappointment though, I’m sorry Mother, for she over-baked it which resulted in an overly dry chocolate cake.

Reading the recipe now, I can understand why she would over-bake it since the recipe states a total of 45 minutes of baking time. Uhhh, that’s way too much. I made this cake again today and made sure that I kept checking on the cake but sadly, I still think I over-baked my cake too. I only baked it for 30 minutes but it didn’t turn out as moist as I would have liked it to be. So maybe I’ll take it out at the 25 minute mark next time? Anyway, every oven is different. So what might take 30 minutes in my oven may take 40 minutes in yours, so just keep checking on the cake every 5 or 10 minutes. I guess patience and perseverance gives you your perfect cake. Wow, the 3Ps.

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The cake itself though, isn’t that fantastic on the first bite. The chocolate taste doesn’t hit you yet. Only when you take the second bite will you fully taste the dark chocolate. And it is only then when it starts getting addictive. Soon, the slice of cake will be gone and you’ll be reaching for seconds :>

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Ingredients
1 cup soft unsalted butter
1 cup dark brown sugar
1 1/3 cup all-purpose flour
1 teaspoon baking soda
2 large eggs
1 tablespoon vanilla extract
113g 80% cocoa bittersweet chocolate, melted
2 tablespoons brandy or bourbon
1 cup freshly brewed coffee

Directions
1. Cream butter and sugar until light and fluffy.
2. Beat in eggs until well combined.
3. Fold in melted chocolate
4. Fold in brandy
5. Sieve flour and baking soda together.
6. Fold in one spoonful of flour mixture then one spoonful of coffee. Alternate until all is combined and you end up with a smooth, fairly liquid batter.
7. Line 9×5 inch loaf pan with parchment paper and grease a smaller loaf pan.
8. Preheat oven to 180 degrees Celsius.
9. Pour batter into loaf pans, leaving 1 inch from the rim of the cake pan to prevent overflowing.
10. Bake the cake at 180 degrees Celsius for 10 minutes.
11. Lower oven temperature to 160 degrees Celsius and bake for another 15 minutes. Take smaller cake out at 20 minute mark.
12. Let cake cool completely in the loaf pan before turning it out. It is best to enjoy the cake a day later, but that is assuming that you can wait. I can’t.

Flourless Lemon Cake

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It’s Day 25, I’m still on my Pseudo-Atkins diet even though I’ve cheated a number of times which may or may not have resulted in my lack of weight loss, whoops. Here are the lies I’ve been telling myself these past few days:

1. Mexican food has no carbs.

2. Corn tortilla is made of corn only.

3. Ice cream is made of ice and cream, it’s just water and fats.

4. Carrot soup only has carrots.

5. Flourless lemon cake is made of almond flour and eggs. Sugar? What sugar?!

Let’s forget the fact that I’ve been cheating (teehee) and focus on how amazingly easy and delicious this flourless lemon cake is. I jazzed the original recipe up a bit because I felt that it was not lemon-ey enough. Once the cake came out of the oven, I drizzled lemon juice all over the cake. I think I got a bit too excited with the prospect of cake that I drizzled a tad too much and ended up with a soggy cake. I apologise to all my friends who had to eat the soggy cake and I promise I will be more careful next time.

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The cake holds up because the egg whites are whisked to medium peaks, forming the structure of the entire cake. I love how no butter is used at all in this cake. Makes it seem so healthy 🙂 And almonds, almonds are good for your health right?

Just make this cake. It’s good for your health.

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Ingredients for Cake
4 Eggs
Zest from 4 lemons
4 Tbsp + 4 Tsp sugar
1.5 cup almond flour
1 Tsp baking powder
Milk

Ingredients for Lemon Syrup
Juice of 1 lemon
Sugar, to taste

Directions
1. Preheat your oven to 180 degrees Celsius.
2. Grease loaf pan
3. Separate eggs, yolks in a medium-sized bowl and whites into grease-free bowl.
4. Beat yolks with 4tbsp of sugar. Add ground almonds, baking powder and mix until smooth.
5. Mix in milk until dropping consistency.
6. Whisk egg whites until medium peaks, adding the remaining 2 tsp of sugar.
7. Gradually fold in egg whites into yolk mixture to form light & fluffy batter.
8. Pour batter into pan and bake for 25-30 minutes.
9. While baking, dissolve sugar in lemon juice over medium fire.
9. Upon removing from oven, use a satay stick to poke holes in the cake and drizzle lemon syrup over.
10. Let cake cool before removing and serving.

Nutella Cake

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This is by far the most fattening cake I have ever baked and I was totally freaking out while baking the cake because

1. I emptied the huge nutella jar.
2. I used up an entire bar of Cadbury dark chocolate.
3. I finished up half a block of butter.
4. And the frosting was a dark chocolate ganache which required cream.

It was so funny because I called Vivian after baking my cake and before making my ganache and was screaming “IT’S SO FATTENING! HELP!” But in the end we just decided to forget the calories and just whip up the ganache too.

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Anyway, the cake was a birthday cake for a good friend of mine (his photo is so unglam HAHAHAHA; photo credits to vivian) whom I treasure a lot and who has been pigging out on my cakes so I had to make a cake which I had never made before. Googling nutella cake gave me a Nigella Lawson’s recipe which looked so amazingly moist and dense that I could not resist trying it. Apologies for the lousy quality photographs that I took with my iPhone because it was a late night bake, I had no time to style the cake and we were famished. On a side note, it was a successful birthday surprise! 🙂

I had to use both my mixers to make this cake. One to whip the egg whites and the other to cream the butter. Other than the extensive washing I had to do (which thankfully my helper helped out with), this cake was relatively easy to make. I love the addition of rum into this cake (call me an alcoholic) and how the cake rises in the oven but sinks when it is cooling, and I just know that it is sinking and condensing into this chocolate haven.

Everyone loved the cake and demanded it for their birthday hahaha which would be terrifying because that means we would be eating it 3 more times this year and omg the fats. It’s so dense and moist, perfect with the crunchy hazelnut bits all over the cake. You can’t go wrong if your cake is mostly made of nutella and chocolate anyway. It’s a cake I would definitely make again if I ever have a tub of nutella lying around but let’s hope the tub of nutella won’t appear soon. Meanwhile, it’s time to gym.

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Ingredients for the cake
6 large eggs (separated)
1 pinch of salt
125 grams soft unsalted butter
400 grams nutella (1 large jar)
1 tablespoon rum
100 grams ground hazelnuts
100 grams dark chocolate (melted)- I love using Cadbury Old Gold 70% Dark Chocolate

Ingredients for the ganache
125 ml double cream
1 tablespoon rum
125 grams dark chocolate

Directions
1. Preheat oven to 180 degrees Celsius.
2. Separate the egg whites from the egg yolks.
3. Cream butter and nutella together until light and fluffy.
4. Add in the egg yolks one by one until well mixed.
5. Add in the rum.
6. Meanwhile, whisk the egg whites on low speed until stiff peaks form. You can add 1 tbsp of sugar to stabilise the structure.
7. Add a dollop of egg whites into the batter and mix.
8. Gently fold in a third of the egg whites at a time into the batter.
9. Pour batter into a 9 inch springform tin. Bake for 50 minutes or until the tester comes out clean.
10. Melt dark chocolate, rum and double cream in a heavy-based saucepan until chocolate is just melted.
11. Whisk until desired thickness.
12. Cool baked cake, do not remove from the base. Pour ganache onto the cake.

The Only Carrot Cake Recipe You’ll Ever Need

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Happiness is when you finally found the cake of your dreams :’)  This is a super moist carrot cake and I looooove super moist carrot cakes. It’s why I love PS cafe’s carrot cakes, just that they burn such a huge hole in my pocket (it’s at least $10 per slice with very little cream cheese) that the pain I feel from paying cancels out the joy in the eating. The next best carrot cake in Singapore would probably be from Cedele just that the cake is too dry for my liking and too small. I either have issues with the price or the size, which is great motivation for me to whip something up in the kitchen.

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Anyway, this recipe is from Sally’s Baking Addiction, though I made some minor adjustments. It is super easy to make, all you need is to whisk the wet ingredients together and then dump the dry ingredients into the wet ingredients and then out comes a super duper moist carrot cake. If I haven’t emphasised it enough yet, this cake is so amazing you have to try it.

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Ingredients for Carrot Cake
200g light brown sugar
180ml vegetable oil
60g yogurt
3 large eggs
2 teaspoons vanilla extract
250g all-purpose flour
1 teaspoon baking soda
2 teaspoons ground cinnamon
1/4 teaspoon ground nutmeg
1/2 teaspoon salt
260g very finely grated carrots

3/4 cup raisins (optional)

Directions for Carrot Cake
1. In stand mixer on medium speed, mix brown sugar and oil together.
2. Add in yogurt, beat for 60s. Mixture should be thick.
3. Add in eggs, one by one.
4. Add in vanilla extract
5. Mix flour, baking soda, cinnamon, nutmeg and salt together.
6. Fold dry ingredients into wet mixture, fold until just mixed.
7. Fold in carrots and raisins.
8. Pour into 9 inch springform tin.
8. In preheated oven of 175 degrees Celsius, bake the cake. Check at 20mins.

Ingredients for Cream Cheese Frosting
600g cream cheese, at room temperature
200g butter, at room temperature
100g icing sugar

Directions for Frosting
1. Using handheld whisk, whisk all ingredients together.
2. Store in fridge until ready to use.

Lemon Drizzle Cake with Lemon Cream Cheese Frosting

I made my own birthday cake because I was sick of paying so much for a birthday cake that tastes meh and was probably made in a dirty kitchen (observations made from working in a bakery). So I made a lemon drizzle layered cake with lemon cream cheese frosting because lemon is my favourite ingredient to work with. It’s refreshingly sour and always in my fridge. You can make variations of this, in the form of cupcakes or perhaps just a one layered cake with the frosting on top.

Lemon Drizzle Cake

Ingredients for one layer of 9 inch cake
175g Butter
150g Caster Sugar
2 lemons
pinch of salt
4 eggs
100g self raising flour
75g almond meal
A little milk (3-4 tablespoons)
75g sugar

Ingredients for Lemon Cream Cheese Frosting
250g Cream Cheese
150g icing sugar (adjust to your desired sweetness)
50ml lemon juice

Directions for cake
1. Preheat oven 180C or 160C fan oven. Grease and line loaf tin with greaseproof paper.
2. Whisk well butter, caster sugar, and zest of 1 lemon until light and fluffy. Approx 4-5min.
3. Add a pinch of salt and the eggs slowly one at a time until well combined before adding the next.
4. Change the whisk to paddle attachement.
5. Sift over flour and fold in, followed by almonds.
6. Add enough milk to bring mixture to dropping consistency so that it falls off the spoon.
7. Pour mixture in the loaf tin and even out the top. Make slight well in center.
8. Bake for 40-45 min, until a skewer comes out clean.
9. In a small sauce pan, combine juice of 2 lemons and demerera sugar and slowly heat until sugar is dissolved. Add zest of remaining lemon. Turn heat off.
10. Use a skewer stick to make holes in the cake and pour the drizzle lemon syrup slowly into the holes when the cake is warm. Important to do this once the cake is just out of the oven.
11. Let sit to cool.

Directions for Frosting
1. Whisk everything together

Strawberry Shortcake

Hello!

I’m reviving this blog all of a sudden because there’s no more school and I’m going to have so much time baking and trying out new recipes, it’ll be fun to share them. My mom recently celebrated her birthday and it’s the first time since forever that I baked someone a cake because I never had the luxury of putting aside 3 hours to bake and assemble a cake. I decided to make Strawberry Shortcake, a really simple layered sponge cake with whipped cream and strawberries in between, because it was her favourite cake. Plus, who in the right mind wouldn’t love strawberries and whipped cream?!

Strawberry Shortcake

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To assemble an entire 9 inch cake, I made 3 layers of sponge cake.

Ingredients for 1 layer of sponge cake
60g cake flour (necessary for a light cake)
60g sugar
2 eggs
20g butter (melted)

Directions for sponge cake
1. Whisk eggs and sugar over bain marie (hot water bath)
2. Remove from hot water and whisk with electric beater till pale and creamy.
3. Sift flour into mixture and whisk.
4. Fold melted butter into mixture.
5. Place into 160 degrees celsius fan oven (timing depends on your oven, just keep checking).
6. Remove when you put a stick through and it comes out clean.

Ingredients for Syrup 20ml hot water 1 tsp rum 1/2 tbsp sugar

Directions for syrup 1. Just mix everything together

Ingredients for whipped cream (for a 9 inch cake) 900ml cream
3 tbsp rum
3/4 tsp vanilla essence
3 tbsp icing sugar

Directions for whipped cream
1. Just whisk everything together (use an electric whisk and be careful not to over whisk if not it’ll split!)

Directions for assembling cake
1. Brush syrup onto each layer to prevent it from becoming soggy from the whipped cream.
2. Spread cream onto sponge cake with palette knife
3. Slice strawberries and arrange them
4. Spread whipped cream again, be generous
5. Place a second layer of sponge on top.
6. Repeat and frost the entire cake with whipped cream 🙂

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