Sunday, September 30, 2012

Sarawak Kek Lapis Chocolate Horlicks

I have planned to make this cake for this month's Malaysian Food Fest
But due to many commitment with other events, fulfilled my kids'requests, busy running errands, and lastly, my boy fell sick, he still is now, but more stabilized - I couldn't make time at all and finally today I made this, at the very last day before deadline... ooppss!! :)

This cake is so soft, smooth and moist - too buttery for my liking, due to so much butter used, but I guess it helped in getting the best texture of this cake. Right amount of sweetness to me. Not too intense chocolate flavour, but it's alright to balance with the horlick layers. Delicious steamed cake loved by my whole family
Forget about diet for a day won't do me any harm, I guess, unless if it's being said in daily basis LOL

Recipe source is from HERE

What you need:

250g butter (I used unsalted butter with 1/4 tsp salt)
1/2 cup icing sugar
5 large eggs
200g sweetened condensed milk
70g horlicks
30g cocoa powder
1 sdt vanilla essence
1/2 cup hongkong flour
  1. Heat up steamer over medium heat, wrap the cover with clean cloth
  2. Grease 20cm round pand and line with baking paper
  3. Beat butter and sugar til creamy
  4. In low speed, add in eggs one at a time, add in vanilla essence and mix well
  5. Gradually, add in sweet condensed milk  alternating with hongkong flour til well mixed
  6. Divide the batter into 2 parts, one part mix with horlicks, the other part mix with cocoa powder (use spatula)
  7. Spread a layer at a time in the pan (I scooped 5 heaped tablespoons for each layer), and steam each layer for 6 minutes
  8. After spreading the last layer, steam for further 30 minutes

I was out of sweetened condensed milk - realized that at the very last minute
I googled and made homemade version from HERE

What you need:
(makes 300g)

1 cup full cream milk powder
2/3 cup sugar
1/3 cup boiling water
3 tbsp melted butter
a pinch of salt
  1. Blend everything til smooth and keep in the fridge

I'm submitting this post to Malaysian Food Fest ( Sarawak Month ) hosted by Sharon of featsoffeasts

Friday, September 28, 2012

Garlic Buttered Prawns With Cherry Tomatoes (Master Chef)

I really love this dish! Just like Joyce mentioned, the taste indeed reminded me of Thai cuisine. Just add bean vermicelli and I would get the famous Thai style bean vermicelli salad :)

One thing is, this is not a dish for my kids, so I cooked this yesterday when my kids had their pasta :)

Recipe is from HERE

What you need:
I modified a little to suit what I had in my fridge

80g butter
4 cloves of garlic, crushed
500g prawns, peeled and deveined
1 large red chillies, finely chopped
10 honey cherry tomatoes, quartered
juice of 1 lime
a few stalks of spring onion (my family doesn't fancy coriander leaves)
  1. Melt butter in a frying pan over medium high heat til foamy
  2. Add in garlic, chilli, prawns, cook tossing for 2 minutes til almost cooked through
  3. Add in tomatoes, lime juice, and spring onion, cook tossing for 1 minute

Very refreshing dish, tangy and spicy, yum!

I'm submitting this post to Cook Like A Star September 2012 (Master Chef) hosted by Zoe


Thursday, September 27, 2012

Bread & Butter Pudding (Master Chef)

I always love bread pudding
That's why I knoew I had to make this when I saw Lena posted this delicious dessert
I always have frozen bread in my freezer, so once I had some free time, I quickly made it :)
I didn't use raisins bread cos I didn't have it instock, so I used normal white bread, I buttered them and sprinkled some golden raisins and chocolate chips all over, poured the cream mixture leave it absorp for 30 minutes
Sprinkled with grated cheddar cheese on top before baking, baked au bain marie, and brushed with marmalade 5 minutes before it's done with the baking

Look at the texture! It's so moist, soft and fine texture!

Original recipe is from HERE

What you need:
(modified to my preference)

50g salt reduced canola spread
12 slices white bread
1/3 cup golden raisins
4 eggs
4 egg yolks
2/3 cup caster sugar
200ml cream
400ml fresh milk
1 tsp vanilla extract
hot orange marmalade jam for brushing

Remove the crust of each bread, cut each slice in half diagonally
Butter bread at one side and arrange the bread triangles in a buttered 2 litre capacity shallow baking dish, sprinkling raisins alternating with chocolate chips between the layers
Whisk eggs, yolks and caster sugar together. Place cream and milk also vanilla in a saucepan and almost bring to the boil (only til it's smoky)
Pour cream over egg mixture and whisk to combine. Strain mixture over bread
Stand for 30 minutes
Place baking dish in a large roasting pan and pour boiling water into pan coming halfway up the sides of baking dish. Loosely cover with foil
Bake in preheated oven of 180degC for'15 minutes. Remove foil and bake a further 20 minutes or until golden
Brush pudding with hot jam and cook a further 5 minutes before serving

I submit this post to Cook Like A Star September 2012 (Master Chef) hosted by Zoe

4 Ingredients Banana Bread With Chocolate Sauce & Kahlua Sauce

Who doesn't like easy peasy recipe? Especially when it can give a satisfying yummy result
I do, very much :)
Making this banana bread is not only super easy and fast, it's really delicious, too!

Took the two pics below the next day...

Just out from the oven...

Served with homemade chocolate sauce and kahlua sauce...heaven!

Recipe is from 4 Ingredients site

What you need:

3 medium bananas, mashed
1/2 cup caster sugar
1 cup mayonnaise
2 cups self raising flour
  1. Preheat oven to 180degC. Line 2 loaf pans
  2. Mix mashed bananas and sugar, stir well
  3. Add in mayonnaise and sifted flour, lightly mixed til combined
  4. Pour batter into the pans and bake around 45 minutes, til tester skewer comes out clean
  5. Cool in the pan for 10 minutes and then transfer to cooling rack

How to make the kahlua sauce (original recipe is rhum sauce)...
(Source: Coal Creek Farm)

What you need:

4 tbsp butter
3 tbsp dark brown sugar
2 tbsp lemon juice
1/2 cup kahlua
1/4 cup water
  1. Whisk together butter and sugar in a sauce pan on the stove over low heat
  2. Add in lemon juice, kahlua, water and bring to boil til thickens and sugar dissolved around 5 minutes

How to make chocolate sauce...
(source: - I made half recipe)

What you need:

3/4 cup sugar
1/2 cup cocoa powder
a pinch of salt
1/2 cup water
1 tsp vanilla
  1. In heavy-bottomed 2 quart pot, combine sugar, cocoa powder, and salt. Whisk to combine. Gradually stir in the water. Stir until well combined
  2. Set over medium heat; stirring constantly until mixture comes to a boil Boil three minutes, stirring frequently with whisk and reducing heat if syrup threatens to boil over. Remove from heat; pour into heatproof 4 cup measure or pitcher. Cool briefly
  3. Cool on counter (uncovered) until room temperature, strain through fine strainer into container of 2-1/2 cup capacity. Stir in vanilla
  4. Keep with cover refrigerated

I'm submitting this post to Aspiring Bakers #23: Desserts On A Plate (September 2012)

Tuesday, September 25, 2012

The (Not) Perfect Poached Egg (Master Chef)

I'm not sure if it's the perfect time for me to post this
But I think I have to, not to waste my effort :)

I have tried to do this for 9 days consecutively and I was not satisfied at all with the end result, even the one I did on the last day which was the most perfect result compared with the previous 8 days
I managed to create funny (in a not so good way, I mean) shapes of poached eggs, if I can call them poached eggs
During those 9 days, I too had those weird looking poached eggs for my breakfast- some overcooked, some just nice consistency with horrid look, some undercooked I had to microwave for awhile

I submit this post to  Cook Like A Star September 2012 (Master Chef) hosted by Zoe even though I still couldn't get it right even though I did follow the instructions to the dot
I have not given up yet. I'll definitely will give it a try again

I saw Baby Sumo really perfect poached eggs and I agree, practice makes perfect
It's just that, some need more time while the rest can graduate faster LOL
This is one of my favorite breakfast menu, so I have to master this!

Let me share my experiences for the past 9 mornings :)


If you see the pics above, there's no consistency in terms of improvement
Sometimes one day I saw improvement, then the next day it turned out more disappointing
But of course, you compared all, the last day was the best result, even thoug still far from perfect

The guide to make this breakfast dish can be viewed HERE

What you need:
A fresh egg
White vinegar
Slotted spoon
  1. Crack the egg into a small bowl
  2. Fill a small saucepan with around 10cm of water and bring to a gentle simmer (medium heat). Add 2 tbsp of vinegar (to help the egg whites set)
  3. Swirl the water to make like a whirlpool with tablespoon (making circles)
  4. Tip the egg into the centre of the whirlpool. The egg white will enclose around the yolk
  5. Cook for 2-3 minutes. Gently lift out the egg using slotted spoon and wobble a little
  6. Rest the spoon on a kitchen towel for awhile to absorp excess water
  7. Serve immediately

I have used the freshest eggs I could get, I followed every single step to the dot
Still figuring out what I have missed out or done wrong
Or is it just a matter of the need of more practice...


Monday, September 24, 2012

Black Banana Ice Cream (Master Chef)

Who would say no to this guilt free one ingredient ice cream?
When I saw many friends made this, I knew I had to make, too. Such a great idea!
So, here it is - I made three version, plain bananas, bananas with melted chocolate, bananas with yoghurt
You asked me to choose which one I like the best? Nope, I can't answer, cos I love all three :)

Source: Matt Preston (Master Chef Australia)

What you need:

4 very ripe bananas
  1. I waited for a few days for the bananas to ripen
  2. When the skin started to have many black dots and soft when pressed, I put them in the freezer and freeze overnight
  3. The next day, take out the bananas from the freezer, peel the skin with knife
  4. Cut the frozen bananas thinly and put in food processor
  5. Blend til smooth and creamy. Serve immediately
  6. To make with melted chocolate, I used 50g dark chocolate for 1 banana, chop and melt in microwave. Blend together with the frozen cut bananas
  7. To make with yoghurt, I used 2 tbsp of low fat plain yoghurt for 1 banana. Blend together with the frozen cut bananas
I froze the blended bananas for a few hours before serving, cos it melted really easily

This post is for Cook Like A Star September 2012 (Master Chef) hosted by Zoe


Sunday, September 23, 2012

THB #9 - Cinnamon Apple Walnut Torte

After baking this dessert (or pudding? or cake?) myself, I knew that I wouldn't bake this anymore. It's not too bad, but it's just not for me
I would still prefer the juicier classic apple crumble, I guess
I love the combination, apple - cinnamon - walnut, perfect, but I don't really fancy the end result
I tried with custard sauce and yoghurt, and I prefer the latter, but I did not mind to eat it plain

Still, more than half gone in less than an hour LOL

Below is served wiith custard sauce...

And this is with low fat plain yoghurt...

I planned to bake using my muffin pan but decided to use my 7" round pie mould instead, reduced the sugar content to 1/4 cup, used 2 granny smith apples and golden raisins
One good thing is, it is considered pretty healthy choice for snack or dessert :)

For full recipe, please hop over to Jasline of Food Is My Life

This post is for The Home Bakers hosted by Joyce
An event for baking enthusiasts using recipes from the book Coffee Cakes by Lou Seibert Pappas

Friday, September 21, 2012

Sarawak Tomato Kway Teow

All along what I know everytime I see this kind of dish is only Singapore Hor Fun
I didn't know that Sarawak also has similar dish
My family always loves hor fun, so I knew that I had to try this dish when I saw Veronica from Peng's Kitchen cooked this dish

What you need:

900g fresh kway teow
2 tbsp dark sweet soya sauce (kecap manis)
300g chicken breast, diced
300g squid
1 big carrot, peel and slice
100g bokchoy, cut
150g fried fishcake, sliced
2 tbsp chopped garlic
2 tbsp chicken stock powder with 2 cups of water
3 tbsp cornflour mixed with 2 cups of water
2 tbsp tomato sauce
1 tbsp sugar
1 tbsp oyster sauce
2 tsp dark sweet soya sauce (kecap manis)
1 tsp pepper
dash of sesame oil

To marinate the chicken and squid:
1 tsp salt
1/4 tsp pepper
1 tsp wine
  1. Marinate chicken and squid and set aside
  2. Prepare kwayteow by separating with cold water
  3. Heat oil and fry kway teow briefly on high heat
  4. Add in kecap manis and mix evenly til brown, remove from wok and set aside
  5. Heat 1 tbsp oil and half of the garlic, fry til fragrant
  6. Add carrot and stir fry for around 2 minutes
  7. Add fishcake and bokchoy, stir fry til tender, remove from wok
  8. Heat 1 tbsp oil, add balance of the garlic, fry til fragrant
  9. Add chicken, stir fry for around 2 minutes
  10. Add squid, stir fry briefly
  11. Add stock water and seasonings, bring to boil
  12. Add cornflour, bring to boil til thick
To serve:
  1. Place fried kwayteow on a serving plate
  2. Garnish with some vegetables and fishcake
  3. Scoop over chicken and squid with the gravy

Overall, we love this dish, but yes, it's rather to the sweet side a little

I'm submitting this post to Malaysian Food Fest ( Sarawak Month ) hosted by Sharon of featsoffeasts

Wednesday, September 19, 2012

Pavlova With Sweetened Whipped Cream & Plum Sauce

After watching Junior Master Chef Australia a couple of weeks ago when all contestants had to prepare pavlova, Abby has been constantly asking me to make one, too
I never did, so I told her that I would give a try and hoped I could give her a nice perfect pavlova :)

Pavlova is a kind of sweet dessert shaped like a nest - airy nest, thin, crisp, crusty exterior meringue shell and soft, creamy, marshmallow-like center.
It named for the famous Russian ballerina, Anna Pavlova

After searching around for the recipe, I finally decided to try out the one from the book which never dissapoints me, The Weekend Baker by Abigail Johnson Dodge
Never regretted my choice! Not only Abby, but the whole family enjoyed it :)

For the fruits topping, I choose green kiwi and canned peach, no only cos it's some of Abby's favorites, but I just loved the color combination :)
Plus the red plum sauce, it reminded me of traffic light! LOL

The sweetened whipped cream was so smooth it melt together with the pavlova in every bite, so sweet and eaten together with the tangy fruits, the combination was so heavenly!

What you need:

6 (177g)  large egg whites, room temperature
1/4 tsp cream of tartar
200g caster sugar (I reduced a little)
3 tbsp cornstarch
1/4 tsp salt
1 1/2 tsp vinegar
1 tsp vanilla extract
567g mixed fruits of your choice
  1. Position the oven racks on top and bottom. Heat oven to 180degC. Line 2 large cookie sheets with parchment
  2. In a large bowl, combine egg whites and cream of tartar. Beat on medium low speed til frothy
  3. Increase the speed to medium high and beat til forming soft peaks. Continue beating while gradually sprinkling the sugar
  4. When all the sugar added, increase the speed to high and whip til firm, glossy peak form
  5. Continue beating and sprinkle in the cornstarch and salt
  6. Add vinegar and vanilla and beat just til blended
  7. Using a spatula, give the meringue a few gentle folds
  8. Scoop up 1/2 cup of the whites and place it on the prepared baking sheet, piling it high. Using the back of a large tablespoon, shape a nest by sculpting out the center of the mound, leaving the sides high and the center low. It will be around 10cm diameter and 4cm high. Make more nests and arrange them about 5cm apart. You should get 10 nests
  9. Reduce oven temperature to 95degC. Bake until the meringues are tacky but gooey when pressed with a finger, about 1 hour and 30 minutes
  10. They will remain white but don't worry if a few of the tips become light brown
  11. Turn off the oven and let them cool in the oven for 1 hour
  12. Remove the cookie sheets from the oven, gently lift the meringues off the paper and set them on a rack to cool completely
  13. Just before serving, arrange the nests on individual plates and pile the centers with any topping of your choice and sprinkle with cut fruits

Besides cut kiwis and peaches, I used sweetened whipped cream and plum sauce

This is the recipe for sweetened whipped cream:
(also from the same book)

What you need:

1 cup of whipping cream (original recipe used heavy cream)
2 tbsps sugar
1/2 tsp pure vanilla extract
pinch of salt
  1. Chill the bowl and beaters in the freezer
  2. using the bowl, beat cream, sugar, vanilla and salt on medium high speedtil medium firm peak form
  3. Serve immediately or cover and refrigerate for 2 hours

For the plum sauce, I mixed my homemade plum jam with some water, let it simmer over low heat til mixed well. Let cool

I'm submitting this post to Aspiring Bakers #23: Desserts On A Plate (September 2012)

Tuesday, September 18, 2012

Plum Jam

The only homemade jam I ever had was my mum's pineapple jam
I myself never make any homemade jam

I had some extra red plums, a little too sour to my liking
I was wondering what I should do with it when Wai Fong from Fong's Kitchen suggested me to make homemade jam, suggesting this recipe by Gert from My Kitchen Snippets
Thanks Wai Fong and Gert :)

A suggestion I followed, no regret at all. In fact, I now know what to do with any leftover fruits

Very easy to make, great in taste and healthier choice of jam

What you need:

3 cups chopped plums
1 1/2 cup + 2 tbsp sugar
juice from 1 lemon
  1. Place plums, sugar and lemon juice in a pot and turn heat on high
  2. Bring to boil and reduce heat to simmer
  3. Cook for 30 minutes, stir occasionally to break up any large chunks of the fruits (can use potato masher)
  4. As it cooks, the jam should become nice and thick. Taste it, if not sweet enough, you may add the sugar
  5. When it's sweet enough and sufficiently thick, off the heat and let cool, then transfer to jar 

Monday, September 17, 2012

Sarawak Kolo Mee With Palm Sugar Charsiew

I was looking for recipes to make homemade charsiew (barbequed pork) and found some
Due to limited time I had, I decided to choose the simplest one, from Lena
It's indeed simple to make, and yes it's true that I ate better charsiew, but this one is a delicious dish I really enjoy, too :)

Instead of pork belly, I used pork loin and I lightly pounded them and cooked a little longer to get soft texture
Here's the recipe...
What you need:
(adjusted to my preference)
1 tbsp oil
2 cloves of garlic
250g pork loin, lightly pound on both sides
3 tbsp light soya sauce
40g palm sugar
400ml water
  1. Heat up oil and stir fry garlic til fragrant, add in pork and stir well
  2. Add seasoning, bring to boil. Lower the heat and cook til very thick (around 45 minutes) until there is around 3 tbsp of gravy left
  3. Remove from heat and let cool. Cut to serve
I used the charsiew to cook kolo mee, a dish I and my family always enjoy - outside, since I never cook the dish at home
This month Malaysian Food Fest (MFF) is Sarawak, so I guess it's the good time to give this dish a try :)
As you see, it's far from the original dish I usually buy. Ah and I forgot to garnish with spring onion LOL
Taste wise, though similar, was not up to the expectation. My guess was the type of noodles I used - I used wanton noodle instead, since I couldn't find kolo noodle. Also I replaced lard with mixture of sesame oil and shallot oil
Nonetheless, the whole family enjoyed the dish :)
Original recipe is from HERE
What you need:
200g wanton noodle
100g minced pork
6 cloves of garlic, finely chopped
6 tbsp of canola oil
spring onion, finely chopped
fried onion
some baby chye sim, blanched
barbecued pork, sliced
3tsp fish sauce
1/3 tsp salt
1 tsp light soya sauce
5 tbsp lard
1/2 tbsp vinegar
1/3 tsp chicken stock powder
a couple of dashes of white pepper powder
Marinade (for minced pork):
2 tsp fish sauce
1 tsp light soya sauce
a couple of dashes of white pepper powder
1 tsp corn flour
Marinade minced pork for at least 1 hour
Bring a pot of water to boil. Cook noodles as per instruction. Run through cold water and drain. Set aside
Heat oil in a wok over medium high heat. Stir fry garlic til golden and crisp. Remove fried garlic, set aside
Using around 2 tbsp of the garlic oil, stir fry marinated minced pork til completely cooked
Sprinkle some water while stir frying to prevent burning. The minced pork should be just moist after cooking without gravy. Remove and set aside
In a large bowl, add all seasoning and stir well. Add noodles and stir til evenly coated by the seasoning
Arrange noodles on serving plate, add some cooked minced pork and garnish with barbecued pork, blanched chye sim, fried garlic, fried onion and spring onion
I added some homemade fried wanton, too - just like when we eat kolo mee outside
Recipe is from HERE
I definitely will cook this dish again - with lard, and hopefully I can find the real kolo noodle :)

Sunday, September 16, 2012

Bake Along #32 - Everyday Yoghurt Cake With Orange & Cranberries

After reading many reviews about this cake from friends from Bake Along, I decided to tweak the recipe a little to avoid getting a cake I wouldn't enjoy

I baked this cake last night and took this pic around 15 minutes after out from the oven

Can you see the juicy orange and cranberries? :)

The pictures below were taken this afternoon... the texture of the cake was better surprisingly!

The recipe is from the book Cake Keeper Cakes by Lauren Chattmen

What you need:
(below is half recipe with slight adjustment I made)

1 cup plain flour
100g caster sugar
1/2 tsp baking powder
1/8 tsp baking soda
1/8 tsp salt
plain low fat yoghurt added with 1 tbsp + 1 tsp fresh orange juice to make 1/2 cup
40ml canola oil
1 large egg
1 tsp orange zest

For the fruit topping:
25g unsalted butter
100g fresh cranberries
6 tbsps caster sugar
cut fresh orange pulp - peel the thin skin layer, from 1 orange

First, grease bottom and sides of the pan, line and grease
Then make the fruit topping:
  1. Melt butter on a non stick pan over medium low heat, add sugar and cook til sugar dissolved
  2. Add in cranberries and stir to coat, simmer and stir occasionally for around 3 minutes til cranberries pop
  3. Spread on the prepared pan
Now make the cake:
  1. Preheat oven to 180degC
  2. Sieve together flour, sugar, baking powder and soda, salt
  3. Whisk together yoghurt mixture, oil, eggs and orange zest
  4. Pour yoghurt mixture into the flour mixture and stir til just moistened (do not over stir)
  5. Scoop batter on top of the fruits topping, spread evenly
  6. Bake about 30 minutes til tester skewer comes out clean, cake is golden
  7. Cool in the pan for 5 minutes, invert on wire rack, then turn right side up on rack to cool completely

Yes, I agree, this is not a light and airy cake, it's a dense cake.But thanks to the cranberries mixture which has butter content, and added with the juicy oranges, while the cake is dense, but it's soft and moist, really nice!

Below are other bakers baking this cake, as well as the hosts: Joyce, Lena and Zoe

Friday, September 14, 2012

Apple Cheese Cinnamon Cornmeal Upside Down Cake

I've baked this cake before - the gluten free style, using recipe from Epicurious
You may view it HERE

This time I followed the recipe exactly from the book, Bon Appetit by Barbara Fairchild - with some additional ingredients, grated cheddar cheese and cinnamon powder - two which I always think go well together with apples
Slightly different recipe from the previous attempt I made, both do made me go hhmmmm... Really delicious dessert I couldn't stop munching on them!

The first one I made I couldn't really taste the cake itself due to the way too big pan I used also the gluten free flour mixture usage, it's almost feel like eating apple crumble, thus I enjoyed eating it with a dollop of ice cream

For this one, I split one recipe into 2 18cm square pans. It gave me short cakes which I prefer, for upside down cake :) And cos I could taste more of the cake this time, I could eat it on its own with no ice cream, it's just yummy!

The sweetness from the soft and juicy apples, the saltiness from the cheesy grated cheddar cheese, added with fragrant cinnamon in it, with soft fluffy cake with slight crunch from the cornmeal - everything mixed together in every bite, heaven!

What you need:

8 tbsps unsalted butter, room temperature
90g plus 115g caster sugar
4 apples (I used red NZ fuji) - peeled, cored and cut into wedges
110g all purpose flour
2 tsp baking soda
1/4 tsp salt
50g yellow cornmeal
1 large egg
1/2 tsp vanilla extract
1/2 cup buttermilk (I replaced with plain Greek yoghurt)
some grated cheddar cheese
some cinnamon powder

  1. Preheat oven to 175degC. Butter 9inch round pan with 1 1/2inch high sides (I used 2 18cm square pan with 4cm high sides), line and butter again
  2. Melt 2 tbsps butter in non stick skillet over medium heat. Add in 90g sugar and cook til sugar dissolves and mixture turns deep golden brown, stir occasionally, about 5 minutes
  3. Add apple wedges, gently shake the skillet to distribute the caramel evenly. Cover and cook til apples release juices, about 5 minutes. Uncover and cook til apples are tender and caramel thickens and coat apples, stir occasionally, about 13 minutes
  4. Transfer apples and syrup to prepared pans, spread evenly
  5. Sieve flour, cornmeal, baking soda, salt in a bowl, set aside
  6. Beat butter and the remaining sugar til fluffy
  7. Add in egg and vanilla. beat in flour mixture alternately with yoghurt in 2 additions each
  8. Pour batter over apples in pans
  9. Bake cake til golden and tester skewer comes out clean, about 40 minutes
  10. Cool cake in pan for 5 minutes. Carefully invert cake onto serving plate and peel off parchment paper. Let cool, cut and serve

This post is for LBT challenge for the month of September, with theme Upside Down Cake :)

Tuesday, September 11, 2012

ABC September 2012 - Mile-High Vanilla Sponge Cake

I've baked sponge cakes before but this cake is a total winner in terms of softness and fluffiness
It's so soft, even softer than angel or chiffon cake! To me, this is not sponge cake, it's more to chiffon cake
Whatever it is, it's really nice in taste, and even though I read many reviews that it's rather dry, I didn't find it dry I could eat it plain, but of course eating it with sauce was even better :)
A little on the sweet side, but still aceptable

I have been trying to bake chiffon cakes but so far I couldn't make one with nice look, even though texture was fine
Even though this was not perfect, but it was the first one I could make a chiffon cake that can sit tall nicely :)

Extremely soft that it's not an easy task to cut a thin slice, and cutting with serrated knife is a must, it does make your life much easier :)
This is how my kids prefer to eat this cake - with Hershey's chocolate sauce :)
It indeed made the cake more moist and so delightful to eat :P

This is the bake of the month of September for Avid Baker's Challenge event hosted by Hanaa
Recipe is from the book The Weekend Baker by Abigail Johnson Dodge
Please hop on ABC's site to view other members baking this cake

Now I'm really keen in trying out the orange version or even pandan or chocolate :)


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