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!

Soft and Chewy Chocolate Chip Cookies

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These are the cookies I will bake for my kids so that they can eat warm cookies and drink milk before they go to sleep hahahaha. Always wanted a mother who would feed me warm cookies and milk before my bedtime but I guess my mother had other ideas, like stuffing me with vegetables.

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These cookies are the soft and chewy kind, not the crispy kind. I actually prefer the soft and chewy kind because they have more body and the best part of these cookies are that when you bite into, there are bits of gooey stringe-y chocolate 🙂

This is going to be my go-to chocolate chip cookie recipe from now onwards. It’s time to stock my fridge and freezer with cookie dough so that I can bake these cookies any time I crave for them.

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Ingredients
150g of butter
70g of packed brown sugar
50g of granulated sugar
1 large egg
1 tsp of vanilla extract
240g of unbleached all purpose flour
1/2 tsp baking soda
170g chopped dark chocolate

Directions
1. Cream butter and sugar at high speed until light and fluffy.
2. Turn down mixer to low speed and add in eggs and vanilla extract. Beat until well-combined.
3. Mix at high speed for 1 minute and then stop.
4. Whisk flour and baking soda together.
5. Fold in flour mixture into butter mixture, until just combined. The batter will be stiff.
6. Fold in chopped chocolate.
7. Using an ice-cream scooper and a scale, weigh out 48g sized balls.
8. Put the balls into the fridge for at least an hour. (You can fridge them for a few weeks and bake them whenever you want to eat fresh chocolate chip cookies)
9. Preheat the oven to 190 degrees Celsius, place the balls of dough onto a baking tray lined with baking paper and bake for exactly 11 minutes.
10. The cookies will come out looking slightly unbaked but just take them out because they will turn out perfect in the end. Let the cookies cool completely on the tray before transferring them anywhere, including your stomach.

Enjoy that nice, warm, soft, chewy, chocolate-stringy cookie :>

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.

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.

Cherry Pie

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Remember how I wrote about the cherry tart that my dad and I were drooling over while watching TheBoyWhoBakes? Yeah, we fist bumped when I told my dad I was making it for tea. He was super excited. Sadly, it turned out worse than expected ):

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The filling was too watery, perhaps because I didn’t add enough corn starch but also because cherries are such water-filled fruits that they release loads of juice when cooked. In the end, my pie was soaking in cherry juice, which wasn’t a very lovely sight ): I’ll make an apple filling next time instead!

However, the crust for the cherry pie was the bomb. It was flaky and crispy, a sign that I did my crust correctly 🙂 The key is to leave pea sized bits of butter in the dough so that it’ll be flaky when baked. It’s a pain to make shortcrust pastry in Singapore because the weather is so hot and I had to chill the mixture many times to prevent the butter from melting on me. But it’s still possible to make a kick-ass crust in Singapore. You just need patience and an air-conditioned room.

Adapted from The Boy Who Bakes
Shortcrust Pastry
400g plain flour
1/2 tsp of salt
200g unsalted butter, diced and well chilled
3 tsp lemon juice
8-9 tbsp ice cold water

Cherry Filling
800g pitted sweet or sour cherries
150g caster sugar
2 1/2 tbsp corn starch
1 tsp almond extract (optional)

Directions

1. To make the pastry place the flour and salt into a large bowl and mix together.
2. Add the butter and toss in the flour to coat. Using a pastry blender or two knives cut in the butter until it is mostly in pea sized pieces.
3. Drizzle over the lemon juice and half the water and using a knife or fork stir together. If the mixture looks dry keep adding water and stirring together until all of the flour looks moistened.
4. Tip the shaggy mass onto the table and gently bring together into a ball. Cut the dough into two portions (one slightly bigger than the other) and wrap in clingfilm, pressing into flat disks.
5. Allow the pastry to chill for at least an hour and up to three days (can be frozen for up to a month).
6. Whilst the pastry is chilling you can make the filling, pit the cherries if using fresh
7. In a small bowl, mix together the corn starch and the sugar.
8. Pour the sugar mixture over the cherries and mix together to combine, if using add the almond extract too.
9. Preheat the oven to 220C (200C fan).
10. Remove the larger piece of pastry from the fridge and on a lightly floured surface, roll out into a 12 inch round.
11. Fold the dough into quarters and unfold into a 9-inch deep dish pie tin.
12. Trim the overhang so that there is about an inch or so left.
13. Remove the second piece of dough from the fridge and as before roll into a 12 inch round, but this time do this on top of a piece of parchment paper.
14. Use a pizza cutter or sharp knife cut the dough into equal sized strips, a couple centimetres wide.
15. Slide the parchment onto a baking tray and chill both the strips and the pie in the fridge for 15 minutes.
16. When ready to bake remove the pastry from the fridge and pour the filling into the pie pan.
17. To create the lattice effect, watch this video.
18. Bake for 15 minutes before turning down the temperature to 180C and bake for another 30-40 minutes until the crust is golden and the filling is bubbling.

Lemon Madeleines

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Lemon Madeleines

When I feel like whipping up afternoon tea really quick (in 15 minutes), I’d always make madeleines using the recipe adapted from my trusty Marie Claire cookbook, Marie Claire Cuisine. I love this cookbook for its simplicity and variety. It covers the basics for all meals and most of the time, the recipes can be trusted. I found my cookbook in a bookstore in the Australian suburbs of Bendigo for $20 and literally jumped for joy because the only alternative to buying this book is going online and it is probably second-hand.

Lemon Madeleines

Anyway, I’m sure you would want to buy this cookbook from amazon once you try this recipe. It produces Madeleines so light and fluffy that you just can’t stop popping one into your mouth. I don’t like my madeleines browned with a harder outer covering but if you do, then just lengthen the baking time. Also, I got bored with plain old lemon madeleines, so I decided to make it prettier by adding a few drops of raspberry juice and swirling it around, just for fun 🙂

Lemon Madeleines

Ingredients
2 tbsp caster sugar
2 large eggs
Zest of 1 lemon
60g of all purpose flour, sifted
1.5 tsp of lemon juice
50g of melted butter

Directions
1. Preheat oven to 200 degrees Celsius.
2. Using electric whisk, whisk eggs, sugar and lemon zest until pale and thick.
3. Fold in flour.
4. Gradually fold in lemon juice and melted butter.
(*Remember not to over mix!)
5. Place in madeleine moulds and bake for 5 minutes.

Enjoy! 🙂

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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