Pandan Butter Cake

Hello,

The weather was not so good in the past few days with beneficial showers on several days, some days there is a light drizzle and the weather was cold and cloudy. We hope that next week will be warmer than this week, fewer clouds and more sunshine.

I've made butter cake again this week with pandan flavour because I need a simple cake, something light, moist and buttery, just like my previous chocolate marble cake. This time the pandan butter cake it is!

PANDAN BUTTER CAKE

Ingredients;

250g butter, soften
200g sugar
4 eggs
250g flour
1 teaspoon baking powder
100ml milk
1/2 teaspoon pandan essence
1/2 teaspoon vanilla extract
A few drop of green food colouring

METHOD;

- Preheat oven to 160°, grease and prepare baking pan.
- In a mixing bowl, beat butter and sugar until light and fluffy.
- Add in eggs one at a time, beating well after each addition.
- Fold in sifted flour and baking powder and stir in milk, mix well.
- Divided batter into two portions, add in pandan essence and a few drop of green food colouring if needed into one of the bowls.
- Add in vanilla extract in another bowls.
- Pour vanilla batter into prepared pan and follow with pandan batter.
- Bake for 50 minutes-1 hour or until skewer comes out clean.

Happy baking!

Chocolate Marble Cake

Hello,

Few days ago I was thinking about making white chocolate mousse but ended up making this marble cake though this cake wasn't something I'd planned to make. At the end, I'm so glad I did it because this was a really good cake, light, buttery and moist.

Recipe adapted from bbcgoodfood.com, I slightly increase the quantity but the basic recipe it remains the same. Really good recipe indeed! Cake came out perfectly and it's delicious.

CHOCOLATE MARBLE CAKE

Ingredients;

250g salted butter, softened
250g sugar
4 eggs
250g flour, sifted
70ml milk
1 teaspoon vanilla extract
2 tablespoon cocoa powder

METHOD;

- Heat oven to 160° and prepare baking tin, set aside.
- In a mixing bowl, beat butter and sugar until light and fluffy.
- Add eggs one at a time, mixing well after each addition.
- Add the flour and milk alternately in small amount, beating well after each addition.
- Add the vanilla extract, mix until the mixture is smooth.
- Divide the mixture between two bowls. Stir cocoa powder into one of the bowls.
- Take 2 tablespoons and use them to dollop the chocolate and vanilla batter into the tin alternately.
- Bake the cake for 50 minutes-1 hour or until a skewer comes out clean.

Happy baking!

Cherry Cobbler

Hello,

Last weekend, I made another cherry crumble for my MIL and to celebrate mother's day with her. I still have leftover cherries in the fridge and I decided to make this easy and quick cherry cobbler. Somewhere this cherry cobbler is similar to a French cherry clafoutis with slightly different texture.

I've made peach cobbler before but never with cherries, so this was my first cherry cobbler using fresh cherries. I use the simple basic recipe that can be found from allrecipes.com.

CHERRY COBBLER

Ingredients;

400g fresh cherries, stones removed
100g sugar
2 tablespoons lemon juice
1 tablespoon corn flour
50g butter, melted
125g flour
150g sugar
1 teaspoon baking powder
120ml milk

METHOD;

- Preheat oven 180° and prepare baking dish.
- Combine cherries, sugar, lemon juice and corn flour in a medium saucepan, bring to boil and stirring for 5 minute. Set aside.
- Pour melted butter into baking dish or ramekins.
- In a medium bowl, mix flour, sugar, baking powder and milk. Stir to combined.
- Pour batter over the melted butter.
- Spoon the cherry mixture over batter, do not stir and bake for 30-40 minutes.

Enjoy cherry cobbler!

Red Velvet Cake

Hello,

Red velvet cake, a cake that I made for a friend's son birthday last weekend. This is a belated birthday cake because we were under lockdown last few months and last weekend they have invited us to  dinner at their house.

Red velvet cake, a simple birthday cake that would bring smiles to everyone. Recipe adapted from cookiesandcups.com.

RED VELVET CAKE

Ingredients;

1 1/2 cups vegetables oil
2 eggs
1 cup buttermilk
1 teaspoon vanilla extract
1 1/2 cups sugar
1 tablespoon cocoa powder
1 teaspoon baking soda
2 1/2 cups flour
1 tablespoon red food colouring
150g cream cheese
1/2 cup powder sugar
200ml heavy cream

METHOD;

- Preheat oven 180° and prepare 2 round baking pans.
- In a mixing bowl, beat together oil, eggs, buttermilk and vanilla with stand or hand mixer.
- Add in the sugar and mix well.
- Add cocoa powder and continue to mix on a low speed until blended.
- Sieve together baking soda, flour and a pinch of salt.
- Add flour and red food colouring, mix together until well combined.
- Divide the batter into 2 prepared pans and bake for 25-30 minutes or until skewer comes out clean.
- For the frosting, combine cream cheese and powder sugar, mix well until smooth.
- In another bowl, beat the heavy cream until stiff peaks.
- Fold them together and whip for a few seconds to fully combine the two mixtures.
- Chill until ready to use.

Happy baking!

Apple Cinnamon Cake

Bonjour,

There are many cakes recipe can be made without any mixer and one of the cake that I made today is apple cinnamon cake and this recipe adapted from chef Cyril Lignac. I watched his Tv show, 'tous en cuisine' last Friday and voila, here's the apple cinnamon cake.

This recipe quite easy and smells great, we can easily make right at home with ingredients that we usually have in the kitchen.

APPLE CINNAMON CAKE

Ingredients;

160g brown sugar
1 egg
200ml milk
1 teaspoon lemon juice
1 teaspoon vanilla ectract
170g flour
1/2 teaspoon bicarbonate of soda
2-3 apples, thinly sliced
50g butter, melted
50g sugar
1 teaspoon cinnamon powder

METHOD;

- Preheat oven at 180° and prepare baking pan.
- In a mixing bowl, whisk sugar and egg until blended.
- Add in lemon juice and vanilla extract.
- Sieve together flour and bicarbonate of soda.
- Gradually add flour alternately with milk.
- Fold in apples and mix until all is well combined. Pour batter in a prepared baking pan.
- For the topping, mix together melted butter, sugar and cinnamon powder.
- Sprinkle over cake batter. Bake for 30-35 minutes or until skewer comes out clean.

Happy baking!

Yogurt Cake

Bonjour,

Yogurt cake or what we called here 'gateau au yaourt', an easy cake that almost everyone knows how to bake in France. Gateau au yaourt, the kind of simple basic recipe which is popular among families with young children, it's fun to make yogurt cake with kids and the whole family would enjoy it.

If there any yogurt in the fridge is about to expire, bake it into yogurt cake and adding fruits or chocolate for flavour, I am sure it won't be disappointed.

YOGURT CAKE

Ingredients;

250g plain yogurt
2 large eggs
200g sugar
250g flour
1 teaspoon baking powder
1 teaspoon vanilla extract
100ml oil
100g chocolate chip/ dark chocolate, chopped

METHOD;

- Preheat oven 180° and prepare baking pan.
- In a mixing bowl, combine eggs and sugar and whisk until well blended.
- Add yogurt and oil and mix well.
- Sift the flour and baking powder together and fold into yogurt mixture.
- Add the chopped chocolate and fold in gently just until incorporated.
- Pour the batter into prepared baking pan and bake for 50-55 minutes or until skewer comes out clean.

Happy baking!

Fluffy Banana Cake

Coucou,

I like banana and I always have bananas in my kitchen. Like everyone else, making a banana cake, bread, banana smoothies or any other banana dessert seems to be the best solution for using up overripe bananas. Just turn them into delicious dessert like this fluffy banana cake with additional of melted chocolate in it.

There are so many recipe and many ways to make banana cake from the internet and for me it just a matter of ingredients, I make this fluffy banana cake with what I had in the pantry. Sometimes I made an eggless banana cake too if I had no eggs.

FLUFFY BANANA CAKE

Ingredients;

2-3 overripe bananas, mashed
2 eggs
120g sugar
150g flour
1/2 teaspoon baking powder
1/4 teaspoon bicarbonate of soda
100 ml oil
80g dark cooking chocolate, melted

METHOD;

- Preheat oven to 160° and prepare baking pan.
- Sieve flour, baking powder and bicarbonate of soda, set aside.
- Using a stand or hand mixer, beat egg and sugar until light and fluffy.
- Add in oil and mashed banana, mix well.
- Fold in the flour with a spatula just until combined.
- Pour half of the banana batter into prepared pan, drizzle the melted chocolate over the batter and pour the rest of banana batter on top.
- Bake for 35-40 minutes or until skewer comes out clean.

Happy baking!

Clafoutis Aux Pommes

Coucou,

Every Monday to Friday since last week, I watch one new live TV shows about cooking with one of the famous TV chef, Cyril Lignac. This shows just began during this quarantined time over the skype with few people cooking together because everyone was at home at this hour. The show started just before dinner time, so it was a fun family show at a good timing and it seems the comments was good, nonetheless.

One recipe that I followed and made this afternoon was clafoutis aux poires but I changed to apples instead of pears. It was indeed a simple and easy cake to make but the results were good. Thanks to chef Cyril, for the recipe!

CLAFOUTIS AUX POMMES

Ingredients;

3-4 apples, peeled, sliced or cubed
4 eggs
130g sugar
70g butter, melted
110g flour
1 teaspoon baking powder
4 tablespoon water
1/2 orange, juiced
Orange zest
50g sugar
10cl water

METHOD;

- Preheat oven 180°.
- Melt little bit of butter in a pan and add apples, cook over low heat for 2-3 minutes, set aside.
- In a medium bowl, beat the eggs and sugar until light and add in flour and baking powder, mix well.
- Add melted butter and water and whisk until smooth and well blended.
- Pour some batter into the prepared pan, top with some apples and pour another batter and apples, just to be sure there are apples every where.
- Bake for 15-20 minutes or until skewer comes out clean.
- Meanwhile, prepare the sauce by combine orange juice, zest, sugar and water, bring to boil and simmer for a couple of minutes.
- Remove the cake from the pan and drizzle the orange juice all over the cake and let it cool before serve.

Happy baking!

Raisin Layer Cake

Hello,

My previous posts about Sarawak cake was two months ago, actually I'm still in the mood of making layer cake and one of the cake that I made recently was raisin layer cake or kek lapis kismis. This recipe are rather simple and used only a basic ingredients that we could find easily in the kitchen. For this layer cake, I used raisins, it can also replace with prune or even mini chocolate bars.

There are plenty of great Sarawak layer cakes recipes out there but since I'm not an expert of making a layer cake, for the beginner like me, I prefer to begin with a simple one. Although the cake a little bit dry for me but someone could not stop at one slice of this cake and actually ate 3 slices because it was so good. So, obviously everyone has different tastes, as simple as that.

RAISIN LAYER CAKE

Ingredients;

4 large eggs
100g sugar
1 teaspoon ovalette
1 teaspoon vanilla extract
250g butter
150g condense milk
150g flour, sifted
100g raisins

METHOD;

- Prepare and greased a baking pan and preheat oven 180°.
- Using the stand or hand mixer, whisk egg, sugar, ovalette and vanilla until thick and fluffy. set aside.
- In another bowl, whisk butter and sugar until thick and creamy.
- Add butter mixture into egg mixture and continue to whisk until well blended.
- Add in the sifted flour and whisk the mixture at low speed until just combined.
- Pour 1/2 cup of batter into pan and spread evenly. I used 1/2 cup for each layer. Bake for 5-10 minutes or until lightly browned.
- Remove from oven and spread another 1/2 cup of batter and arrange raisins onto batter, bake for 5-10 minutes or until golden.
- Repeat layering batter until is finished.
- For the last layer, turn the oven down to 160° and bake for a further 10-15 minutes or until golden brown.

Happy baking and have fun layering the Sarawak cake!

Tricolour Layer Cake

Bonjour,

I've been thinking about Sarawak layer cake recently and made it this morning. Most of the Sarawak cake used a specific ingredients like horlicks powder (malted milk powder) and kaya (coconut egg jam) as well as it needs a bit of time to make it which is why I'm not able to make these kind of cakes often. Frankly speaking I am not really good in making a layer cake, it needs a lot of practice and it takes a lot of patience too.

Tricolour layer cake, based on the simple Sarawak steamed layer cake recipe that I found in the internet and when I realized that I still had a kaya in my kitchen and decided to make this cake. I gave a name tricolour because I put only three colours in it, as simple as that. For this recipe, instead of steaming, I opted for water bath method.

TRICOLOUR LAYER CAKE

Ingredients;

220g butter, soften
90g sugar
5 eggs
110g flour, sieve
150g kaya
190g condensed milk
1 teaspoon vanilla extract
A few drop of green, yellow and red food colouring

METHOD;

- Prepare the baking pan and set aside. Preheat the oven to 170° and prepare the water bath.
- Using the stand or hand mixer, beat butter and sugar until thick and fluffy.
- Add egg one at a time.
- Add in kaya, condense milk and vanilla extract, continue to beat on low speed.
- Add in sieve flour and continue to stir until everything well combine.
- Divide batter into 3 portions, add food colouring to each portion.
- Pour one of the mixture into prepared pan and steam it for 7-10 minutes.
- Next, pour in another mixture and steam for 12-15 minutes.
- Pour the last layer, cover with aluminium foil and steam for a further 1 hour or until the cake cook.

Happy baking and enjoy the cake!

Chocolate Biscuit Cake

Bonsoir,

Chocolate biscuit cake or batik cake, one of the cakes that everyone loved the most. It was enjoyed by all! During my formation, every time I made this cake, I had such a fantastic compliments for the cake, even from the chef where I had my training few months back. Somehow, I was so happy they loved the cake so much. It was a simple cake for me, easy to make but for some, the cake was fantastic!

For those who want to try to make this cake at home, easy peasy, just a few ingredients and no oven needed, here goes the recipe!

CHOCOLATE BISCUIT CAKE

Ingredients;

200g butter
1 can of condensed milk (or less)
200g chocolate milk powder
1 tablespoon cocoa powder
2 packets of 'petit beurre'/butter biscuits, broken into small pieces

METHOD:

- Prepare baking pan, greased with butter or lined with plastic or aluminium foil to be easy to take it out.
- Melt butter in a saucepan or wok over low heat and add condensed milk.
- Add in chocolate milk powder and cocoa powder, continue to stir until the mixture smooth and no lumps.
- Turn off the fire and add the biscuits. Stir with wooden spoon or spatula until biscuits are well coated.
- Pour the mixture into prepare pan and press the mixture. It should feel firm.
- Made the chocolate ganache and pour over the cake. Without ganache, this cake is delicious on its own.
- Cover the top with plastic wrap and chill in the refrigerator for at least 4-5 hour before serve.

Enjoy the cake!

Semolina And Cereal Cake

Salut tout le monde,

It's officially Autumn season and of course winter is coming. The weather slightly change and getting cold, the colour leaves changing slowly and soon it starting to fall. No surprise actually as we lived in Brittany, it's always rains here, constantly sunny but it's cold. As everyone wish and hoping this time around the winter won't be too long like last year.

Okay back to the baking story, since I start making a Sarawak steamed cake for several times now, last week I've made semolina and cereal cake inspired by those Sarawak steamed cake. The ingredients for this cake based on the kek lumut that I made a year ago. Nothing much different, I just add some other ingredients and I adding more semolina flour by reducing the cereal Nestum.

SEMOLINA AND CEREAL CAKE

Ingredients;

5 eggs
1 cup sugar
220g butter
1 cup semolina flour
1/2 cup cereal nestum, blend into powder
1/4 cup almond powder
1/2 cup evaporated milk
1/2 cup tea
Green food coloring

METHOD;

- Preheat oven, place a large pan with hot water for steam bath and prepare the baking pan.
- Using a stand or hand mixer, beat the egg and sugar until light and fluffy.
- In another bowl, beat butter until light and add in to the egg mixture.
- Slowly add semolina, cereal and almond powder. Mix well.
- Add the evaporated milk, tea  and green food colouring. Whisk until everything well combined.
- Pour the batter into prepared baking pan, cover with aluminium foil and steam bath for 1 1/2 hours-2 hours.

Happy baking!

Sarawak Steamed Cake

Hello,

Making Sarawak steamed cake is not as easy as baking other cake. Most of the Sarawak cakes ingredients are not easy to find and sometimes it using only quality ingredients and to make a Sarawak cake also required a lot of patience. I have to admit these cakes are tasteful and simply delicious. Just forget about the time-consuming to make this cake, it takes time but it worth it.

Personally, I like Sarawak steamed cakes, any kind of it and I usually can't stop eating the cake because they're just so yummy. I found plenty of recipes from internet and just replace one ingredient which is malt powder because this product I couldn't find it here. I used cereal Nestum instead and blend it in a dry blender to a fine powder. It tastes great though because all the basic ingredients are still there.

SARAWAK STEAMED CAKE

Ingredients;

250g butter, soften
3/4 cup sugar
5 eggs
1/2 cup flour
1 cup cereal Nestum, blend into fine powder
1/2 canned condensed milk
1 teaspoon Nescafe, dissolved with 1 tablespoon hot water

For the caramel sugar;
1 cup sugar
3/4 cup hot water

- Prepare the caramel by cook the sugar over medium heat until sugar fully melted.
- Slowly pour the hot water and keep stirring for a few seconds until the caramel turned darker. Set aside to cool completely.

METHOD;

- Prepare the steamer and boil the water and prepare baking pan.
- Using the electric mixer, beat butter and sugar until pale and fluffy.
- Add egg one at a time and beating until it fully combined.
- Sift the flour and cereal powder into the egg mixture and stir to blend.
- Add condensed milk and Nescafe, beat until well combined.
- Lastly add caramel and gently stir until incorporated.
- Pour the batter into prepare baking pan, cover with aluminium foil and place the pan into steamer and steam for 2- 2 1/2 hours.
- Let the cake cool completely before slicing.
- Steamed cake will keep well for a few weeks in the fridge.

Happy steaming!

Spongy Banana Cake

Bonsoir,

We've been quite busy lately as we're working on cinema even not as a full time but this job enough to make us tired and sleeping well for a days. But we enjoyed doing it though, meeting old and new friends, actor actress as well other people who work and involved in this industry. We would continue to be busy working for the next couple of month and working a few other things on the side.

I've made the spongy banana cake few weeks ago and brought them to work. Some of our friends keep telling me how good the banana cake was and for that reason, I'm sure I would make this cake again in the near future.

SPONGY BANANA CAKE
Recipe source from Wen's delight.

Ingredients;

3 eggs
110g sugar
200g ripe banana
150g flour
1/2 teaspoon baking powder
1/2 teaspoon vanilla extract
90g vegetable oil

METHOD;

- Preheat oven 160° and prepare baking pan.
- Sieve flour and baking powder twice, set aside.
- Use the hand or stand mixer, mix eggs, sugar and banana and whisk until stiff/ribbon stage.
- Fold in sifted flour using spatula and add in oil, mix well till batter is shining.
- Pour batter into prepared baking pan and bake for 40-50 minutes or until skewer comes out clean.

Happy baking!