Pandan Chiffon Cakes

Ingredients A:

   6      Egg Yolks

 75 ml Corn Oil

 60 ml Pandan Juice

1/2 tsp Pandan paste

Ingredients B:

120 gr Top Flour

Ingredients C:

   6      Egg Whites

1/2 tsp Cream of Tartar

110 gr Castor sugar

Method :

1. Whisk ingredients A till well combined, add in ingredients B and mix well, set aside.

2. Whip ingredients C till foamy, gradually add in ingredients D and whisk until medium stiff peak form.

3. Mix egg white mixture into egg yolk batter gradually and stir gently till well incorporated. Pour mixture into 21 cm chiffon molud.

4. Bake in a preheated oven at 160C for 45 minutes or till cooked. Remove and invert, set aside. Unmould once the cake is cool.

Pandan Ogura (chinese : Xiangxi) Cakes

 Ingredients A:

 85 gr Top flour
 15 gr Corn flour
1/4 tsp salt

 55 gr Corn oil
 50 gr Coconut milk
 20 gr Pandan juice
  5 egg yolks
  1 nos egg
 30 gr Castor sugar
1/2 tsp Pandan paste

 

Ingredients B:

  5 egg whites
 70 gr Castor sugar
1/4 tsp Cream of tartar

Filling:

100 gr Bettercreame ( Richs )

Method:

1. Preheat oven to 150°C. Grease and line a 20cm (at least 6cm tall) square cake tin. Grease with oil on the pan only then line with paper bottom and sides cake tin.
   Get another tin that is slightly larger than the cake tin and fill in water, place the cake tin inside the larger tin, and carefully fill the larger tin with water
   to come up about halfway up the sides of the cake tin; you need to press the cake tin down to measure the water level as it will float.
   Remove cake tin and set aside; place the larger tin with water into the preheating oven, until water hot (boiled). You can do it while you still mixing the batter.


2. Mix all ingredients A : Sift Top flour, Corn flour and salt and set aside. Mix oil, coconut milk, pandan juice, egg yolks, whole egg, pandan paste and castor sugar, and
   whisk well to combine. Set a side.

3. With an electric beater, beat egg whites and cream of tartar until soft peaks formed. Gradually add in caster sugar, a tablespoon at a time, and continue to beat
   until medium stiff peak.

4. Fold 1/3 of the beaten egg whites into the flour mixture first, then repeat two more times with the remaining beaten egg whites.


5. Pour batter into the prepared cake tin. Tap the tin once on the bench top to get rid of any large air bubbles and place the cake tin inside the larger tin with hot
   water in the oven. Bake this in  water-bath for about 1 hour.

6. Remove cake tin from the oven, give it another tap on the bench top then leave it for 5 minutes to cool down slightly. Carefully turn out onto a tray (or rack) lined
   with paper, discard lining paper then flip cake over to a cooling rack so it is right-side up and let cool completely.

7. Let the cake cool completely before slicing the cake horizontally into two halves and spread a generous amount of bettercream. Sandwich the two slices of cake together.
   Cut with a serrated knife and serve.

Source : my123favourites

Chocolate Chip & Mixed Fruit Butter Cakes

Ingredients A

250 gr Butter

220 gr Top Flour

2 gr Baking Powder

Ingredients B 

180 gr Castor Sugar

2 gr Salt

Ingredients C

240 gr ( 4 nos) eggs

Ingredients D

20 gr fresh milk

some chocolate chip

some mixed fruit

Method

1. Beat ingredients A till creamy, add in ingredients B and beat for another 5 minutes.

2. Add in ingredient C one at a time, beat until sugar is completely dissolved.

3. Stir in ingredients D into the batter, mix well. Transfer to two rectangles greased and lined cake tins.

4. Bake in preheated oven at 180C for 45 minutes.

Source : Wendy Khor Book

Jeremy - Mickey Theme Cake

Pororo Head Cakes III