Sunday, August 5, 2012

Vanilla Sponge Cake

how it suppose to look

le ingredients~

Flour : 200 gms
Baking Powder : 1 Tbsp
Butter : 200 gms , at room temperature
Sugar : 200 gms
Eggs : 4, at room temperature
Vanilla extract : 1 tsp

le methodes~
  1. Pre heat oven to 180 degrees C.
  2. Grease and line an 8 inch or 9 inch round baking tray with a butter paper. Grease the butter paper too, and keep the pan aside.
  3. Separate eggs when still cold and cover both the bowls with yolks and whites, with a cling wrap to avoid forming a film on the top.
  4. Sieve flour and baking powder together and keep aside.
  5. Take butter in a bowl and beat till smooth.
  6. Add in sugar and beat well again.
  7. Now add the egg yolks, one yolk at a time, beating for one full minute after each addition.
  8. Add in vanilla extract and beat well.
  9. In a separate bowl, beat egg whites till it forms stiff peaks.
  10. Add in the egg white mixture into the butter and yolk mixture slowly and fold in with a wooden spoon till incorporated.
  11. Now slowly add the flour mixture in 2 batches, and fold in well. Do not mix vigorously.
  12. Pour this batter into the prepared pan and smooth the top with the back of the spoon or a spatula.
  13. Place in the center of oven and bake for 30 – 40 mins.(baking time also depends on the size of the pan using. Batter in 8 inch pan takes more time to bake than batter in 9 inch pan)
  14. Bake till the toothpick or a sharp knife inserted in the center comes out clean.
  15. Cool on a wire rack. 
recipe copied from :

Tuesday, May 15, 2012

Strawberry Cheesecake Cupcakes

tempting eh? hmmmmmm
  • 1 package graham cracker crumbs
  • 1 1/2 sticks of butter (12 Tbs), room temperature
  • 1 1/2 cup all-purpose flour
  • 1 tsp baking powder
  • 1/2 tsp salt
  • 12 Tbs unsalted butter, room temperature
  • 1 cup + 2 Tbs sugar
  • 1 tsp vanilla extract
  • 1/2 cup sour cream or plain yogurt
  • 4 large egg whites
  • 2 cups fresh strawberries, hulled & coarsely chopped 

~ Preheat oven to 350 F and line 16-18 muffin tins with cupcake liners. 
~ Mix one box of graham cracker crumbs with butter using a food processor.  The mixture should hold together when pressed with fingers, add more butter if needed.  Sprinkle about 1 tablespoon of the crushed graham cracker into the bottom of each prepared muffin tin.  Press down using fingers and bake for 3-5 minutes or until slightly browned.  Remove immediately from oven and set aside to cool.
~ In a medium bowl beat the egg whites until stiff, glossy peaks appear, about 3-4 minutes, be careful not to overbeat.  Set aside.
~ In a small bowl, mix together the flour, baking powder & salt. In a large bowl, cream together butter & sugar until light & fluffy and then add the vanilla & beat on a low-speed.  Then add half the flour mixture until incorporated then mix in the sour cream or yogurt. Add remaining flour & mix until just blended.
~ Gently fold 1/3 of the egg into the batter until combined, do not over mix the egg whites or the cake will fall flat. Add remaining egg and fold in the chopped strawberries.  Fill each muffin tin about 3/4 of the way and bake for about 20 minutes depending on your oven.   You can test the doneness by sticking a toothpick through the center, if it comes out clean it is ready to take out!

Ingredients for Cream Cheese Frosting:
  • 2 packets of cream cheese (16 oz)
  • 2 sticks of unsalted butter (16 Tb)
  • 3 3/4 cups powdered sugar, sifted
  • 1 tsp vanilla extract
In a large mixing bowl, beat the cream cheese, butter and vanilla together until smooth.  Add the sugar slowly in small batches, beating on low speed until incorporated.  Once all sugar has been added, increase the speed to high and mix until light and fluffy.  Refrigerate for 1 hour.  When ready to serve, spread icing on cupcakes or use a pastry bag with a star tip.  Garnish with freshly cut strawberries and graham cracker crumbs and refrigerate until ready to serve.

taken from :

Sunday, May 13, 2012

Strawberry Marble Cheesecake!

Le Picture~

Le Ingredients~
2 cups finely ground digestive biscuits, Martha's was just 1 cup
6 tablespoon butter, melted, I used salted butter, Martha's was just 3 tbsp
11/2 cups sugar
200 g strawberries, I used 170g strawberry conserve and added 30ml water and blitz in a food processor and pass through a fine sieve
900g cream cheese
a pinch of salt
1 teaspoon vanilla extract
4 large eggs
juice of about half a lemon, Martha's didn't have this
Le Preparations~
1. Preheat oven to 170C. Line standard muffin tins with paper liners, I used a medium paper liner, no 8. Stir together ground digestive biscuits and melted butter. Press 1 tablespoon crust firmly into the bottom of each lined cup. Bake until set, about 5 minutes. Transfer to a wire rack to cool completely.

2. Process the strawberry conserve and liquid, pass through a fine sieve. I omitted sugar as I used conserve, otherwise if you are using fresh strawberries, add 2 tablespoons sugar.

3. Using an electric mixer on high speed, beat cream cheese until fluffy, scraping down sides of the bowl as needed. With mixer on low speed, add 1 1/2 cups sugar in a ste
ady stream, add salt and vanilla until well combined. Add eggs one by one until well incorporated, do not over beat at this point!

4. Spoon 3 tablespoon filling over crust in each cup. Dollop 1/2 teaspoon strawberry puree in a few dots, and using a toothpick, swirl the puree into the filling. Place each tin in a roasting pan, pour enough hot water into the roasting pan to come to three quarters of the way up sides of the cups. This is to prevent the cakes from sinking when baked.

5. Bake for about 25 to 30 minutes. Carefully remove tins from the water bath and let cool completely and chill in the fridge for at least for hours before removing from the tins.

Saturday, March 17, 2012

Moist Chocolate Cake

~ how it suppose to look like~
2 cups flour
¾ cups cocoa powder
1 ½ tsp baking powder
2 tsp baking soda
pinch of salt
1 cup milk
1 tsp vanilla essence
2 cups sugar
½ cup oil
1 cup boiling water or hot coffee
2 eggs
  1. Preheat the oven to 180°C. Line two 23cm round cake pans, or one 23x33cm rectangular baking pan, with wax paper. Grease the paper and the sides of the pan well.
  2. In a large bowl, sift the dry ingredients together.
  3. Add the eggs, milk, oil and vanilla essence and beat with an electric mixer for about two minutes. Add the boiling water or coffee and mix until combined.
  4. Pour the batter evenly into the prepared pans and bake for 30-40 minutes.
  5. To test if the cake is ready, insert a toothpick into the middle of the pan. If it comes out clean, the cake is ready. A single rectangular cake will take slightly longer to bake than two round layers.
  6. Slide a knife around the edge of each cake to loosen it from the pan, turn the pan over onto a metal rack and peel off the paper.
  7. Let the cake cool completely before covering with icing. 

~ coated with choc chip n milo ~  

Monday, March 5, 2012

Bread Pudding

~how it suppose to look like~

8 slices white bread
3 ounces sultanas (85g)
4 ounces brown sugar (113g)
3 cups whole milk
3 large eggs, beaten
1 teaspoon vanilla extract
¾ teaspoon cinnamon
½ teaspoon salt
butter (for buttering the bread and greasing the baking dish) 

1. Preaheat oven to 325 degrees F (170 degrees C)
2. Grease an oven proof baking dish.
3. Evenly butter each of the slices of bread on both sides, then cut each slice into 4 triangles.
4. Place a layer of the buttered bread on the bottom of the dish, slightly overlapping each triangle.
5. Sprinkle sultanas and brown sugar evenly across the bread for the second layer.
6. Continue layering bread then sultanas and brown sugar until all the bread is used.
7. Sprinkle the top of the pudding with sultanas and sugar.
8. Beat together the milk, eggs, cinnamon, vanilla and salt. Pour this mixture on top of everything.Allow to stand for 30 minutes so the liquid is fully absorbed.
9. Place baking dish in the oven and bake for 30 to 40 minutes, or until top is golden brown.

Saturday, February 25, 2012

Chewy No-Bake Cookies & Cream Bars

~how it suppose to look like~

1 (16-ounce) package of Oreo cookies
5 cups (1 bag) of large marshmallows
4 tablespoons butter

Line an 8x8-inch baking dish with aluminum foil, allowing the foil to hang over the edges, and set aside.

Place Oreo cookies in food processor (or crush in a large Ziploc bag with a rolling pin) and pulse until crumbly, but not ground.

Melt marshmallows and butter in a large microwave-safe bowl until puffy, about 1 1/2 to 2 minutes. Remove and pour in ground cookies. Quickly stir to combine, then transfer to baking dish. 

Allow to set for 10 to 15 minutes. Remove bars from pan by foil edges. Cut, serve, and enjoy!

Sunday, February 19, 2012

somehow it hurts

mix feeling right now but dunno how to describe or tell 
just need to scribble down
no mood
the feeling is here again making me numb making me cry
kha! go away!