Carrot Walnut Cake

Ingredients:

2 cups plain flour

2 tsp baking powder

11/2 tsp bicarbonate of soda

2 tsp cinnamon powder

1 tsp salt

2 cups castor sugar

1 cup cornoil

4 eggs, beaten

2 cups finely grated carrot

1 cup chopped walnuts

1 cup crushed pineapple (optional)

Method:

1.  Pre-heat oven to 180 deg C.

2.  Sift flour, baking powder, bicarbonate of soda, salt and cinnamon into a large mixing bowl.

3.  Add sugar, cornoil and beaten eggs and mix well.

4.  Add grated carrots, chopped walnuts and pineapples and blend thoroughly.

5.  Pour into a greased 25cm x 25cm  square tin or 2 loaf pans.

6.  Bake at 180 deg C for 40 to 45 minutes, or until done.  Cool cake in pans a few minutes before turning out on a wire rack.  When thoroughly cooled, frost with Cream Cheese Frosting.

Cream Cheese Frosting

250g cream cheese

125g butter

1 tsp vanilla essence

400g icing sugar

Method:

1.  Cream butter with cream cheese and vanilla essence until light.

2.  Gradually add icing sugar and blend until of spreading consistency.

Pandan Chiffon Cake

Ingredients:

170ml thick coconut milk

125ml corn oil

2 tbsp pandan juice

a little green colouring

8 egg yolks

9 egg whites

300g caster sugar

225g softasilk flour

2 tsp baking powder

1/2 tsp salt

1 tsp cream of tartar

Method:

1.  Blend 12 pandan leaves with a little water and extract the pandan juice.

2.  Sift flour, salt and baking powder together.

3.  Cream egg yolks with 150g sugar, add in the coconut milk, corn oil, pandan juice and green colouring.  Add in the sifted flour and mix well until smooth.

4. Beat egg whites with cream of tartar until soft peaks form.  Gradually add in the remaining 150g of sugar and beat until stiff.

5.  Pour egg yolk mixture slowly into the stiffly beaten egg whites and mix lightly till well mixed.

6.  Pour mixture into an ungreased 25cm x 10cm chiffon cake tin.  Bake in  a preheated oven at 180 deg C for 45-50 minutes.  Cake is done when an inserted skewer comes out clean.

7.  Invert cake onto a wire rack and leave to cool in the tin before turning out.

Pumpkin Cake

Ingredients:

175g butter

200g sugar

225g self-raising flour

4 eggs

1 tsp mixed spices

200g pumpin, skinned & diced

50g glaced cherries, diced

Method:

1.  Cream butter with sugar until light and fluffy.  Add in eggs, one at a time and cream well.

2.  Fold in sifted flour and spices.

3.  Mix diced pumpkin and cherries with a little flour.  Add to batter and mix well.

4.  Pour batter into a greased and lined 20-cm cake tin.  Bake in preheated oven at 180 deg C for 45 minutes.

Banana Cake

Ingredients:

250g bananas

250g butter

250g caster sugar

170g self-raising flour

2 tbsp condensed milk

1 tsp vanilla essence

a pinch of salt

5 eggs

Method:

1.  Peel and mash bananas with a fork.

2. Cream butter with condensed milk and half of the sugar for 5 minutes.  Add in the salt, vanilla essence and mashed bananas and mix well.

3.  In another bowl, whisk the eggs and the remaining half of the sugar until thick and creamy.

4.  Fold the beaten egg mixture to the creamed butter mixture.  Fold in the sifted flour, stirring as lightly as possible.

5.  Pour into a greased and lined cake tin and bake in a preheated oven at 190 deg C for 45 minutes to 1 hour.

Chocolate Walnut Cake

Ingredients:

10 eggs, separated

350g butter

300g castor sugar

250g plain flour

2 tsp double action baking powder

100g chocolate coverture, scraped

100g walnuts, chopped

1 tbsp Rum

1 tsp vanilla essence

1/2 tsp cream of tartar

Method:

1.  Sieve flour with baking powder.

2.  Beat butter with 50g castor sugar, rum and vanilla essence until stiff.

3.  Add egg yolks to butter mixture, one at a time and beat till stiff and thick.  Fold in sifted flour.

4.  Beat egg whites with 250g sugar and 1/2 tsp cream of tartar until stiff.

5.  Fold butter mixture into the stiffly beaten egg whites, half way add in chocolate shavings.

6.  Pour mixture into a greased 10-inch sqaure tin and sprinkle chopped walnuts on top.

7.  Bake in preheated oven at 190 deg C for about 50 minutes.

Honey Sponge Cake

Ingredients:

10 eggs

225g plain flour

1 tsp baking powder

115g castor sugar

115ml honey

115g cooled, melted butter

Method:

1.  Sieve plain flour with baking powder twice.

2.  Beat eggs with castor sugar until thick and creamy.  Add in honey and continue beating for a while more.

3.  Fold in sifted flour.  Add in cooled, melted butter slowly and fold in one direction.  Do not over stir or mixture will sink.

4.  Pour into a greased 9-inch square tin and bake in a moderate oven at 180 deg C for 45 minutes.

Chocolate Chiffon

Ingredients:

8 eggs, separated

225g castor sugar

140g softasilk flour

145ml water

90ml corn oil

3 tbsp cocoa powder

2 tsp chocolate colouring

11/2 tsp baking powder

1/2 tsp cream of tartar

Method:

1.  Mix softasilk flour with corn oil, water, cocoa powder, baking powder and stir well.

2.  Beat egg yolks with 85g sugar until stiff.

3.  Mix beaten egg yolks to the flour mixture and stir well till smooth.

4.  Whisk egg whites with remaining sugar and cream of tartar until very stiff.

5.  Fold flour mixture into stiffly beaten egg whites and mix well.

6.  Place cake mixture into a tube chiffon tin and bake in oven at 180 deg C for 40-50 minutes.

7. Turn cake plus tin over on a cake rack and leave to cool before turning out.

Marble Cheese Cake

Ingredients:

60g dark chocolate, melted

60g white chocolate, melted

250g cream cheese

150g caster sugar

2 eggs

100g butter

60g softasilk flour

Method:

1.  Beat cream cheese with 50g sugar until light and fluffy.

2.  Cream butter with remaining 100g sugar until light and fluffly, add in the eggs and cream well.  Add in the cream cheese mixture and mix well.

3.  Fold in shifted flour and mix well.  Divide the batter into 2 portions. Add the melted white chocolate to one, and the melted dark chocolate to the other.

4.  Pour both batter alternately into a greased cake tin and give a quick swirl with a chopstick.  Bake in preheated oven at 180 deg C for 30 minutes.

Mocca Nut Chiffon

Ingredients:

8 egg whites

 5 egg yolks

340 gm castor sugar

180 gm plain flour

60 gm corn oil

110 ml hot water

1 rounded dessertsp baking powder

1/2 tsp cream of tartar

l1/2 dessertsp instant coffee

pinch of salt

1 tsp vanilla essence

1 oz thinly sliced raw cashewnuts

few sliced red cherries

Method:

1.  Mix instant coffee with the hot water and leave to cool.

2.  Mix 1/2 amount of sugar to the flour, coffee mixture, salt, baking powder, corn oil, vanilla essence and stir mixture till smooth.

3.  Add in egg yolks one by one and stir until well mixed.

4.  Beat egg whites with remaining amount of sugar until very stiff.

5.  Mix the egg yolk mixture to the beaten egg whites and fold till smooth.

6.  Pour mixture into an ungreased 9″ tube pan or cake tin and sprinkle top with sliced cashew nuts.

7.  Bake in a mod. oven (180 deg C) for first 15 mins. then reduce heat and bake for a further 35 mins.

8.  When cake is baked, immediately turn the cake tin plus cake over a cake rack and leave to cool before turning cake out.  Frost cake with cocoa frosting and garnish with sliced cherries.

Cocoa Frosting Ingredients:

4 tbsp coarse sugar

28 gm hunkwei flour or green beans flour

300 ml water

1 tsp cocoa powder

1/2 dessertsp agar agar powder

Method:

1.  Dissolve agar agar powder in 150 ml water.

2.  Mix sugar, cocoa powder and hunkwei powder with 150 ml water and stir till smooth.

3.  Pour all ingredients together into a pot and bring to the boil, stirring every now and then until well mixed.

4.  When mixture bubbles, remove from heat  and add in vanilla essence.

Cherry Brandy Roll

Ingredients:

10 egg yolks

5 egg whites

225 gm sugar

120 gm softasilk flour

100 gm melted butter

4 tbsp jam

3 tbsp cherry brandy

Method:

 1.  Beat eggs and sugar until very thick, fold in sieved flour and melted butter alternately.

2.  Grease and line 2 swiss roll trays with paper outside trays slightly.

3.  Pour mixture into trays and bake in moderately hot oven (190-200 deg C) for 10 to 15 mins.

4.  When cake is done, turn it over on a piece of greased paper.

5.  Brush with melted jam mixed with 3 tbsp cherry brandy and roll it up.

Kueh Lapis Legit

 

Ingredients:

25 egg yolks

5 egg whites

500 gm butter

200 gm sugar

1 tin condensed milk

170 gm plain flour

2 tbsp golden syrup

1 tsp vanilla essence

1 tsp mixed spices

 Method:

1.  Cream butter with condensed milk, vanilla essence, golden syrup & mixed spices till well mixed and set aside.

2.  Beat egg yolks with sugar until thick and creamy.

3.  Add beaten egg yolk mixture to the creamed butter mixture and mix well.  Fold in sieved flour.

4.  Beat egg whites with a pinch of cream of tartar till stiff and fold in the mixture.

5.  Grease and line an 8″ square tin and preheat tin.

6.  For first layer, spread 2 tbsps of mixture in tin and bake in oven 180 degree C for 10-15 mins.

7.  For subsequent layers, grill each layer for about 3 mins.

8.  When top most layer is completed, cover with a metal tray or a piece of foil and bake for a further 5 mins.  It will take longer if the sides are still wet.

9.  Turn cake out onto a metal grid and let cool completely before cutting.

Macaroon Cake

Ingredients:

4 ozs butter

4 ozs sugar

4 ozs plain flour

3 egg yolks

1 Tbsp milk

1 tsp cornflour

1 tsp baking powder

1/2 tsp almond essence

Topping:

11/2 cups dessicated coconut

3 egg whites

4 ozs sugar

1 tsp cornflour

Method:

1.  Cream butter and sugar till light and fluffy and add in egg yolks and cream well.

2.  Add in milk and almond essence and fold in sifted flour and cornflour.

3. Spread mixture in a greased 8″ ring tin or square tin.

4.  Beat egg whites till stiff, gradually add in the sugar and continue beating until sugar has dissolved and stiff peaks have formed.

5.  Fold in cornflour and dessicated coconut.  Spread mixture ontop of batter mixture.

6.  Bake in a moderate oven at 350°F for about 35 mins.

Lychee Butter Cake

Ingredients: 

12 ozs melted butter

8 egg yolks

8 egg whites

7 ozs castor sugar

9 ozs softasilk flour

4 ozs chopped lychees

3 Tbsp tinned lychee syrup

1 tsp vanilla essence

1 tsp cream of tartar

Method:

1.  Beat egg whites with sugar and cream of tartar until very stiff.

2.  Add in egg yolks one at a time and beat till thick.

3.  Add in lychee syrup and chopped lychee and continue to beat for awhile more.

4.  Fold in sieved flour and melted butter alternately.

5.  Bake in a greased and lined 11″ round tin at 350°F for about 45 mins.

Butter Cake

Ingredients:

12 ozs butter

8 ozs sugar

9 ozs Self-raising flour

16 ozs eggs (weigh with shells, about 8 eggs)

3 dessertsp condensed milk

1 dessertsp golden syrup

1 tsp vanilla essence

Method:

1.  Cream butter with 4 ozs sugar and vanilla essence till light and fluffy.

2.  Add in egg yolks, one at a time and cream well.

3.  Beat egg whites till fluffy, then add in 4 ozs sugar bit by bit and beat till stiff.

4.  Add beaten egg yolks to creamed butter and fold well, then add in golden syrup and condensed milk.

5.  Fold in stiffly beaten egg whites and then fold in sifted flour.

6.  Pour into a greased, lined 10″ square tin and bake in pre-heated oven at 350° F or  180°C for 1 hr.

Almond Sugee Cake

Ingredients:

500 gm butter

250 gm semolina

300 gm castor sugar

125 gm finely chopped almonds

60 gm sifted plain flour

15 egg yolks

5 egg whites

2 Tbsp brandy

1 Tbsp golden syrup

1 tsp vanilla essence

1 tsp almond essence (optional)

Method:

1.  Fry semolina over slow fire till light brown and fragrant, then leave to cool.

2.  Cream butter with 100 gm sugar till light and creamy.  Add in golden syrup, Brandy and fried semolina and stir well.  Leave to stand for 8 hours or overnight.

3.  Beat egg yolks with 100 gm sugar until thick and lemon coloured, then add vanilla essence and almond essence.  Fold in finely chopped almonds and sifted plain flour.

4.  Beat egg whites with remaining 100 gm sugar and a pinch of cream of tartar till stiff.

5.  Add egg yolk mixture to butter mixture and finally fold in beaten egg whites.

6.  Pour into a 10″ square tin and bake in preheated moderate oven at 180°C for 1 hour.