Saturday, September 2, 2017

Honey-Citron Sponge Cake

Sponge Cake
.... with cheese slices
... with cheese slices


This Honey-Citron Cake is really moist, super soft and fluffy with a fine airy texture. I love the subtle fragrance of the citron and the cake tasted so much better the next day as the flavour of the citron is more pronounced.

Recipe adapted from Jeannie's Taiwan Old Fashion Sponge Cake recipe.   

(A)  Size of eggs: 60-65g each (with shell)
5 egg whites
1/4 tsp cream of tartar
40g caster sugar

(B)  
5 egg yolks 
1 whole egg
1/2 tsp vanilla extract
20g caster sugar
50g rice bran oil (or mild flavoured oil)
70g Honey-Citron marmalade with citrus peels
1 tsp lemon juice (optional)

(C)
60g plain flour
10g corn flour

  1. Preheat oven to 160°C.  Wrap the bottom of a 7" square pan with two layers of aluminium foil to avoid any water from seeping into the pan.  Lightly grease and line the base of the pan with baking paper.
  2. In a clean dry bowl, whisk the egg whites with an electric beater until foamy. Add in cream of tartar.  Continue whisking until soft peaks formed; gradually add in sugar.  Whisk until medium -stiff peaks formed (the tip of the peaks are stiff enough to stand up firmly but with a slight curl at the tip - refer picture below).  Set aside.
  3. In another bowl, with the same electric beater (unwashed) beat egg yolks, whole egg, vanilla extract and sugar until pale. Then beat in oil, Honey-Citron marmalade and lemon juice until blended.  Sift in flour mixture and whisk until well combined.
  4. Fold 1/3 portion of the meringue into the egg yolk mixture to lighten the batter.  Then pour the batter into the meringue and fold gently until thoroughly blended and smooth.
  5. Pour the cake batter into the prepared pan.  Tap the pan against the kitchen bench to remove large bubbles trapped inside the batter.
  6. Sit the cake pan in a larger pan and pour about an inch of boiling water into the larger pan. Bake (on lowest rack) for 20 minutes at 160°C; then reduce temperature to 150°C and continue to bake for 1 hour 15 minutes.  [Please note that every oven is different, therefore oven temperature and baking time indicated here are as a guide only]
  7. Remove from oven and drop the pan from a height a couple of times to minimise shrinkage of the cake.  Unmould the cake and place it on a wire rack to cool.  Allow the cake to be completely cool before cutting.

Note:  If you prefer cheese slices in the cake, in step 5:
  • Pour half of the cake batter into the prepared pan, then place cheese slices gently on top.  Top up with remaining batter. 

meringue at medium-stiff peaks





Thursday, August 31, 2017

Spicy Roasted Chicken Thighs



5 chicken thighs

Marinade:
2 tbsp Sriracha chilli sauce
2 tbsp mirin (optional)
2 tbsp grated palm sugar
2 tbsp light soy sauce
3 tbsp fish sauce
1 tbsp minced garlic
1/2 tbsp grated ginger
freshly cracked black pepper
juice of 1/2 a lemon

  • Combine all the ingredients in a freezer bag.  Add in chicken thighs and turn to coat evenly in the marinade.
  • Marinate for at least 2 hours.
  • Preheat oven to 190°C.
  • Place the marinated chicken thighs on a tray and pour marinade over it.  Bake for about 35  - 40 minutes. 
  • Serve hot with rice.



    Friday, August 4, 2017

    Palm Sugar Banana Cake

     Banana Cake


    I usually prefer Banana Sponge Cake which is lighter but when I fancy a banana cake made with butter, this is my go-to recipe by Ellena Guan of Cuisine Paradise.  The freshly baked cake smells heavenly with the aroma of the palm sugar (gula Melaka); and the cake is so moist and good!

    I halved Ellena's recipe and used a small loaf pan for it.  

    Ingredients: 

    125g softened
    70g shaved palm sugar (gula Melaka) + extra for toppings
    1/4 tsp vanilla extract
    2 eggs (55g each)
    135g self-raising flour
    1/8 tsp baking soda
    1/8 tsp sea salt
    120g bananas, mashed
    30g chopped toasted walnuts
    1 tbsp Cointreau (orange flavoured liqueur)
    a few slices of banana for topping
    • Preheat oven to 170°C.  Line a (21 x 11 x 3.5 cm) loaf pan with baking paper.
    • Sift flour, baking soda and salt together. Set aside.
    • Beat butter and shaved palm sugar until light and fluffy.
    • Beat in eggs, one at a time until well mixed.  Add in vanilla extract.
    • Fold in half of the sifted flours and mix until well combined.  Then add in mashed bananas and mix to combine.  Add in the rest of the flours and mix well.
    • Lastly add in liqueur and chopped walnuts; mix to combine.
    • Pour batter into the prepared pan.  Top with sliced banana, walnuts and shaved palm sugar.
    • Bake for about 45 mins or until a skewer inserted into the middle of the cake comes out clean.
    • Cool the cake in the pan for 10 mins then transfer to a wire rack to cool completely.


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