Pandan Layer Cake

A BIG , HUGE AND DELICIOUS MOST EVER!

SPEECHLESS

Sponge Cake

200 g  cake flour /super fine
1 tsp baking powder
6 eggs (A)
15 g ovalete
80 g oil / melted butter
1 tsp pandan paste
180 g caster sugar

sponge cake

Whisk up all  ingredients except melted butter/oil until almost stiff, add in pandan paste and continue to beat. When mixture is stiff, add in melted butter/oil use a spatula to stir well.

Grease and line the tin. Bake the sponge at 150-degree for 45 minutes.

Pandan Custard

1000 ml pandan juice
600 g coconut milk/ fresh milk
2 Tbsp jelly powder
90 g  custad flour/ hong kwee flour
200 g sugar
1 tsp pandan paste

 pandan kaya

Put all ingredients into a heavy saucepan and cook over medium heat. Stir constantly using a hand whisk to prevent sticking. Do not overcook. Turn off the flame when mixture thickens.

Super duper moist Brownies.....

No words can say..CONFIRM SEDAP!

CHOCOLATE BROWNIES 'KEDUT'

400 gm coklat kompound - potong kasar

150 gm mentega

100 gm gula perang

100 gm gula kastor

4 biji telur

1 sdk perasa vanila

100 gm tepung naik sendiri*

30 gm serbuk koko* - *satukan dan ayak

Cara-caranya..

1. Dalam mangkuk stainless steel, satukan coklat kompound dan mentega. Cairkan adunan dengan kaedah 'double boiler'. Tutup api dan angkat.

2. Dalam mangkuk lain, satukan pula gula perang, gula kastor, telur dan perasa vanila, gaul sebati.

3. Tuang dalam mangkuk adunan coklat dan gaul sehingga kesemua adunan rata dan sebati.

4. Masuk sedikit demi sedikit adunan tepung dan gaul rata.

5. Sediakan loyang bersaiz 10 x 10 inci, lapik kertas minyak dengan melebihkan sehingga paras ketinggian loyang. Ini supaya senang untuk ditarik keluar dari loyang dan oles sedikit mentega.

6. Tuang dalam loyang dan ratakan.

7. Bakar dalam oven yang telah dipanaskan dengan suhu 160C selama 30 minit atau mengikut kesesuaian oven masing-masing.

8. Tutup suis oven, biarkan brownies dalam oven dengan pintu terbuka selama lebih kurang 15 minit.

9. Keluarkan dan potong mengikut pilihan anda.

Nota :-

- Jika mahu buat separuh adunan gunakan loyang bersaiz 8 x 8 inci.

- Boleh juga guna tepung gandum cuma tambahkan 1/2 sdk serbuk penaik.

- Gunakan mentega dan coklat kompound yang bermutu tinggi untuk mendapatkan rasa yang lebih sedap.

- Boleh juga ditambah kekacang 100 gm jika suka.

Adapted from; juicy cafe .blogspot.com

Rose pistachio cake

...... Better late than never! my blog have been sleeping almost one year...

and here i love to  share One of my favorite  recipe..

I have not baked this cake for like a year now.. while blog hopping i saw this cake in azalitaziz blog and what  did i do??? Try and bake  it again. One of my cake ..mmm i likeeeee. But this time use coconut chai  recipe instead of the original pistachio cake.. and the result was superb!

Coconut Chai Cake with Coconut Buttercream

Makes: 1 three-layered 6 inch cake

Coconut Chai Cake:

185 g unsalted butter, at room temperature

1 1/3 cup granulated sugar

3 eggs

2-1/4 cup flour

1-1/2 tsp baking powder

3/4 tsp salt

3/4 cup unsweetened shredded coconut

200 ml coconut milk

100 ml milk

2 chai teabags (~2 tbsp chai tea leaves)

Coconut Buttercream:

227g (1 cup) butter, at room temperature

3 cups icing sugar

3 tbsp coconut milk

Instructions:

1. Preheat oven to 350°F and grease the 6-inch cake pans.

2. Over medium heat, let the two chai tea bags steep in the milk. Once milk comes to a light boil, remove from heat and let tea bags steep for 5-10 minutes. Once milk has cooled down, combine the milk with the coconut milk.

3. In a stand mixer with a paddle attachment, cream the butter and sugar together. Gradually add in the eggs, one at a time.

4. In a separate bowl, whisk to combine flour, baking powder, shredded coconut and salt.

5. Add half of the dry ingredients to the butter-sugar mixture and mix on slow to combine.

6. Pour in the milk and coconut milk and add in the remaining of the dry ingredients. Mix until combined.

7. Divide the mixture evenly among the three prepared cake pans and bake for 33-35 minutes. Check for doneness by using a toothpick. If the toothpick comes out clean, you’re good to go! You can also test for doneness by gently pressing your finger on the cake — it should spring back up.

8. For the icing, using a stand mixer with a paddle attachment cream the butter until mixture is pale in colour and fluffy. Add the icing sugar, one cup at a time and alternating between adding the icing sugar and coconut milk, beat until light and fluffy. Add more coconut milk, 1 Tbsp at a time if buttercream is too thick.

Adapted from;

www.constellationinspiration.com

Chai Latte Caramel Cake

Again!..superb cake must try...ngegeegehhh copy paste picture from my fb......

Vanilla chai tea latte cake
Sponges: 200g (7oz) soft light brown sugar 200g (7oz) margarine 3 large (7oz) eggs 170g (6oz) self-raising flour 30g (1oz) instant vanilla chai 2 tbsp milk 1/2 tsp cinnamon 1/2 tsp vanilla extract
Cream cheese butter icing: 300g icing sugar 50g softened butter 175g cream cheese a few drops of vanilla extract
Preheat the oven to 180C/Gas 4. Grease and line two 20cm round cake tins. Beat together the sugar and margarine until light and fluffy. Add eggs one at a time, beating between each addition, and add a tablespoon of the flour with the last egg to stop the mixture from curdling. Add the flour, chai, milk, cinnamon and vanilla and mix everything together until just fully incorporated. Divide the batter between the two tins and bake on the middle shelf of the oven for approx. 25 minutes until risen, golden and springy to touch. Leave to cool in the tins for around 5 minutes before turning out onto a wire rack.
For the icing just beat everything together for a few minutes until light and fluffy and use to fill and top the cake. For some reason the butter stayed a bit lumpy with me but wasn't too visually horrifying and still tasted fine. Finish with a dusting of cinnamon.

Adapted from:  cakesfromkim.blogspot
original recipe from: whatdoyoumakeofmycake.blogspot

Horlick Vanilla Cake

Hubby's  special birthday cake....Horlick Cake!..This cake  can be rate A thumbs up delicious when recipe was replacing whole milk with coconut milk.Superb!!! and super moist..

Ingredients:

Vanilla Malt Milk Cake

• 4 large eggs, room temperature
• 1/2 cup unsweetened coconut milk, from can at room temperature
• 2 teaspoons vanilla extract
• 1-3/4 cups (7 ounces) cake flour
• 1-1/2 cups (10-1/2 ounces) granulated sugar
• 3/4 cup (3-3/8 ounces) malted milk powder, preferably Horlicks
  
• 2 teaspoons baking powder
• 1 teaspoon fine sea salt
• 16 tablespoons (8 ounces/2 sticks) unsalted butter, cut into 16 pieces and softened

Vanilla Malted Milk Frosting

• 1/4 cup coconut milk
• 1-1/4 cups (5-5/8 ounces) malted milk powder, preferably Horlicks
  
• 1-1/2 teaspoons vanilla extract
• 24 tablespoons (12 ounces/3 sticks) unsalted butter, softened
• 1-1/4 cups (5 ounces) confectioners’ sugar
• 1/2 teaspoon fine sea salt

Directions:

Malt Milk Cake

1. Adjust oven rack to middle position and heat oven to 350℉. Grease three 8-by-1-1/2-inch cake pans with butter and cover pan bottoms with rounds of parchment paper or wax paper. Grease parchment rounds, dust cake pans with flour, and tap out excess.
2. Whisk eggs, milk, and vanilla with fork in small bowl. Combine flour, sugar, malted milk powder, baking powder, and salt in bowl of standing mixer fitted with paddle attachment; mix on low speed until combined. Add butter, one piece at a time; mix until combine, only pea-size pieces remains, about 2 minute.
3. Add half of egg mixture, increase speed to medium-high and beat until light and fluffy, about 1 minute. Reduce speed to medium-low and add remaining egg mixture. Increase speed to medium-high and beat until incorporated, about 30 seconds.
4. Divide batter equally between prepared cake pans; spread to sides of pan and smooth with small off-set spatula. Bake until tops are light golden and skewer inserted in center comes out clean, 20 to 25 minutes, rotate pan half way through to for even baking. Cool on rack for 10 minutes. Run a knife around pan perimeter to loosen. Invert cake onto large plate, peel off parchment, and re-invert onto lightly greased rack. Cool completely, about 2 hours.

Vanilla Malted Milk Frosting

1. Warm coconut milk in small saucepan, do not boil.Remove from heat, add malted milk powder and vanilla extract, stir to combine, set aside to cool.
2. In standing mixer fitted with whisk attachment, beat butter at medium-high speed until smooth, about 20 seconds. Add confectioners’ sugar and salt; beat at medium-low speed until most of the sugar is moistened, about 45 seconds. Scrape down bowl and beat at medium speed until combined, about one minute.
3. Add malted milk mixture, increase speed to medium-high and beat until light and fluffy, about 3 minutes, scraping down bowl if necessary. Use immediately or refrigerate until ready.

Assembly

1. Place one cake layer on the bottom of cake stand or serving platter. Spread about 3/4 cup frosting evenly over cake layer; top with another layer. Repeat with the remaining cake layer.
2. Spread frosting on top and side of cake. Refrigerate for 30 minutes. Serve.

Adapated from: hungryrabbit.com 

 

 

Rose Cake ...

Bake rose cake for a special friend....used Swiss meringue buttercream frosting ..
ermm oi loike!

3 large egg whites
110g granulated sugar
150g unsalted butter, at room temperature
1 tsp pure vanilla paste
pinch of salt

Method:

1. Combine egg whites, sugar and salt in a heatproof bowl over a pan of simmering water. Whisk frequently, keeping it over the heat, until the mixture reaches about 70°C and the sugar has dissolved (rub some between your fingers - if it feels grainy, it hasn't dissolved). 
2. Transfer the mixture to a mixer with a whisk attached and beat on medium-high for about 5 minutes, until stiff peaks have formed and the mixture has cooled to room temperature. 
3. Turn down the speed to medium and start adding small chunks of butter, checking that it has incorporated before adding more. Keep beating until the mixture comes together, this will take about 5 minutes

(Adapted from  fuzzymazing.blogspot.)

Butter Cake

Ingredient

240 g unsalted butter
200 g. caster sugar
100 ml. Milk
3 eggs,
250 g plain flour
16 g baking powder

Preheat oven 170c. Bake for 45 minutes.

Place the butter (at room temperature) with the sugar in the mixer. Beat until you obtain a soft mixture then  add the eggs one by one. Each time  add an egg you must add a tablespoon of flour too. Next add the rest of the flour and the baking powder, finally  add the milk.

Adapted from: Sugarcraftinkeyks and azlitamasammanis

Pandan Layer Cake

Really admire to bake this a along time a go..and finaly!
 

Pandan Sponge cake

 

Ingredient

150 gm flour(sieve) 1 tsp baking powder (sieve) 5 eggs 100 gm castor sugar 1 tsp ovallete 50 ml fresh milk/ evaporated milk 1 tsp vanilla
Pandan flavor/ green colour 50 ml cooking oil

Method: Mix all ingredient except cooking oil Beat until soft peak +/- 15 mins Add in cooking oil and fold in gently with spatula until mix Preheat oven 170c line ur cooking pan.

Pour batter into baking pan and bake for 30mins.

Pandan Custard

Ingredient

1200ml coconut milk or evaporated milk

1 cup castor sugar

10 gm instant jelly powder 100 gm tepung Hoen Kwe flour(green /white

Salt Pandan flavor green colour

Method for pandan custard:

 

Mix all the ingredient in pot

cook with medium heat till mixture thickens and smooth

Place a slice cake into a cake ring, pour some in custard and continue the process till the cake is covered with custard

Leave aside to cool and set before chilling in the fridge.

Remove cake form the ring..and slice it! 

 

(Adapted from Dari Dapur Kecilku)

Rasberry White Cake...yummmm!

This recipe was really amazing! a taste of lemon and berry together with swiss buttercream was really ngam! I will do it again! thank's to rima for sharing this recipe....!

Recipe for Best Party Cake  by Dorie Greenspan

Ingredients
2 1/4 cups cake flour
1 tablespoon baking powder
1/2 teaspoon salt
1 1/4 cups buttermilk
4 large egg whites
1 1/2 cup sugar
2 teaspoons grated lemon zest
1 stick (8 tablespoons) unsalted butter, at room temperature1/2 teaspoon pure lemon extract                                                                          Method
Preheat the oven to 375 degrees F and put a rack in the middle or upper third of the oven. Butter two pans and line with buttered parchment paper.

Sift together the flour, baking powder, and salt. In another bowl, whisk together the egg whites and buttermilk.

Cream the butter, zest, and sugar in a mixer on medium speed for a full 3 minutes until very light and fluffy. Beat in the lemon extract, then add 1/3 of the flour mixture, still on medium speed.

Beat in half of the egg-buttermilk mixture, then half of the remaining flour mixture, then the last of the egg-buttermilk mixture, and finally the last of the flour, beating until the batter is smooth. Beat the entire batter on medium high for two minutes until completely smooth and mixed.

Divide the batter in two (it’s about 6 cups total batter.) Dye each batter a different color of the rainbow and scrape into the two pans. Bake 20 minutes, rotating halfway through, or until a thin knife inserted in the middle comes out clean. Cool in the pans five minutes, then turn out onto a cooling rack. To ensure moistness, once the cakes are cooled, wrap immediately and chill.  (Adapted from bisous a toi)                       

Berry Compote:

1 cups frozen sliced strawberries

1/4 cup sugar

1 tablespoon fresh lemon juice

1 1/2 cups fresh berries - i used frozen berries same like rima do..hehehe

Lemon Butter Cake

A very fluffy and moist ever lemon butter cake i have it try....and  i add in some  lemon skin in the cake...it's taste great!

 

 Ingredient

195g all-purpose flour
- 1 1/2 tsp baking powder
- 1/2 tsp salt
- 170g butter, softened
- 225g sugar
- 1 large egg, plus one large egg yolk
- 1 tbsp lemon zest(I used the zest from 2 large lemons)
- 17 tbsp whole milk (The original recipe uses only 12 tbsp,but I found the batter too thick and added 5 more)

Method:
Preheat oven to 180 degree c.Grease a 9" round cake pan.
In a medium bowl, whisk together flour, baking powder and salt.
Using a mixer, cream butter and sugar until fluffy for about about 2 minutes.
Beat in lemon zest, then egg and egg yolk. If the mixture curdles, just add 1 tbsp of flour and continue mixing.
On low speed, add flour mixture in 3 parts, alternating with milk.
Beat for 10 to 15 seconds on medium speed, just until batter appears uniform. The batter should look thick and creamy.
Pour batter into prepared pan and smooth top with spatula or knife.
Bake for about 40-45 minutes, or until it forms a golden crust and an inserted toothpick comes out clean.
Let to rest in pan for 10 minutes, then transfer to a cooling rack. Allow cake to completely cool before slicing.

 (Adapted from my little cake factory.blogspot) 

 

 Served with cream cheese and fresh blueberry....

Carrot Cheese Cake

Rushing with kids and daily duty...got not enough time to update my blog.....huhuu.....btw this carrot cake made last week...pic taken before topping with cream cheese...

Our family fav...carrot cake...ooppss btw alhamdullilah..here the recipe...

Ingredients

1cups all-purpose flour (i use cake flour...)
1 teaspoons baking powder
1/2 tsp soda bicarbonate
1/2 teaspoon salt
2 teaspoons ground cinnamon (i luv to grind the cinnamon my self... )
2  large eggs 
3/4 cups sugar
3/4 cup vegetable oil (i use olive oil....hehehhe..)
2 teaspoons vanilla extract
2 cups grated carrot 
1 can crushed pineapple, drained and cut in small cube
1 can flaked coconut (i use Hawaiian toasted coconut..smell fresh!)
1 cup chopped pecans or walnuts

Preparation

1. Line 3 (9-inch) round cake pans with wax paper; lightly grease and flour wax paper. Set pans aside.
2. Stir together first 4 ingredients.
3. Beat eggs, oil and sugar at medium speed with an electric mixer until smooth. Add flour mixture, beating at low speed until blended. Fold in carrot, coconut, pineapple and walnut. Pour batter into prepared cake pans.
4. Bake at 180° for 50- 1 hour minutes or until a wooden pick inserted in center comes out clean.  cool in pans on wire racks 15 minutes. Remove from pans, and cool completely on wire racks. Spread Cream Cheese Frosting between layers and on top and sides of cake.

Cream cheese frosting
125g cream cheese
50g unsalted butter
90g powdered sugar
1 cup fresh cream, whipped until stiff

Method Cream Cheese frosting:
1. Beat cream cheese with butter until soft.
2. Turn mixer to low speed, add powdered sugar a little at a time. Whisk until well blended.
3. In separate bowl, beat whipped cream ...... soft peak.
4. Add whipped cream, stir through with a spatula.