Marble sponge cupcakes

Ingredients:

2 egg yolks

1 egg whole

2 tbsp caster sugar

35ml oil of choice

1 tsp vanilla essence

Pinch of salt

40g cake flour

Meringue – 2 egg whites and 2 tbsp caster sugar

Method:

1. Mix egg yolks, whole egg and caster sugar

2. Add in oil and vanilla essence. Mix.

3. Sift in flour and salt.

4. Fold in the prepared meringue (separate to three times).

5. Divide to two portion.

6. Add in one tsp cocoa powder to one portion.

7. Pour one tbsp of each portion to the cupcake sheets.

8. Bake under preheated oven of 170 degree celcius for 20 minutes. (To make sure it is cooked, I lowered the temperature to 130 degree celcius and bake it further for 10 minutes).

Raisin chocolate chips yogurt muffins

Adapted from Nestle’s yogurt recipes booklet (which I found while decluttering 🤣) – original recipe was mango muffins

A lot of agak-agak as I didn’t have enough plain yogurt in fridge! I didn’t have dried mango, so used raisins. It turns out quite good! 😛

Ingredients (approximately) and steps

1. Mix 100g butter and 60g caster sugar.

2. Add one egg and mix. Then add another egg and mix (so total 2 eggs)

3. Add in 1 tsp vanilla essence, 100g plain yogurt and raisins/chocolate chips per liking.

4. Sift in 200g cake flour, 1 tsp baking powder and 1/2 tsp baking soda. Fold in.

5. Add in 100 ml milk.

6. Divide into muffin pans (I ended up with 12 muffins)

7. Bake in preheated oven of 200 degree celcius for 20-30 minutes.

Swiss roll with choco peanut butter filling

My first successful Swiss roll with choco peanut butter filling – far from perfect and more room for improvement (on rolling, filling and cutting), but I am still happy with it 😆

Recipe adapted from Long Yen and keeping in mind tips from Zac Ng (for this I have to say, don’t simply google but follow well known bakers’ recipe 😂) I did watch YouTube on how to roll, but no time to wait for it to cool down completely

Batter

*5 egg yolk

*3.5 tbsp corn oil

*1/2 tsp vanilla extract

*4 tbsp full cream milk

*1 tbsp caster sugar

*3/4 cup sifted cake flour

*5 egg white

*2tbsp caster sugar

Instructions:

1. Lightly whisk egg yolk with sugar.

2. Add in oil and vanilla extract, stir to combine.

3. Add in milk, combine well.

4. Sieve in flour. Mix well. Set aside.

5. Beat egg white till the mix starts to foam.

6. Gradually add in sugar (make sure you don’t add all at once, add in gradually). Beat till egg white forms soft peak.

7. Take 1/3 portion of egg white and use spatula to mix with egg yolk mix. Do not over mix. Just gently mix to combine.

8. Fold the balance of egg white mix with egg yolk mix. Combine well.

9. Pour batter into swiss roll pan lined with non-stick parchment paper.

10. Gently knock the swiss roll pan on the kitchen counter a few times to remove air pockets trapped in the batter.

11. Bake in preheated oven at 200degree C for 18min at second lowest rack.

I will try more pro recipe from Zac Ng after improving my basic skills 😁

My pan was 25cm x 30cm – and I was wondering if I should roll at 25cm or 30cm 🙄

Teatime after school is ready

Chocolate evco ogura cake

Recipe adapted from Jeannie Tay’s blog

Ingredients used:

6 egg yolks, 90ml low fat milk, 60 ml extra virgin coconut oil, 100g cake flour, 15g cocoa powder, half teaspoon salt

6 egg whites, 85g caster sugar (meringue)

My oven – 170 degree celcius for 100 minutes, 150 degree celcius for 20 minutes

Noelle’s review: So yummy. It is soft and taste like chocolate!

Me: 🤦🏻‍♀️😒 it is ‘Chocolate cake’!

Next time I wanna try without water bath for this recipe! 🤔

Pandan coconut 🥥 ogura cake! 😁😁

I could have gave up on trying different types of ogura cake when the subsequent butterfly flower pea ogura cake cracked after the first perfect honey ogura cake. Fortunately I didn’t! And after the shrinking banana ogura cake, now we have a rather perfect pandan coconut ogura cake! 😆 It didn’t shrink and taste well; again a little wet but I personally love the soft texture!

Even if my kids are not bored with just one flavour of ogura cake, I think sooner or later I would be bored with baking just the honey ogura cake! I won’t want to be ‘stuck’ with just one ogura cake – and named myself a ‘good’ baker! In fact, I don’t want to just bake only bread or only ogura cake! I have many more aims- I actually wanna try Swiss roll for some time and lately itch to make layer cake (after getting tips from papa Zac)!

This is just like life – we seek for continuous improvement! I may just be a homemaker (for now) – there are many (different) things that I try to do on a daily basis – so that my ‘otak tak karat’! 🤭 Plus keeping myself busy can make me stay away from negativities!

Credit recipe to Vanessa Lau

Credit KNS for the tips on getting thicker pandan extract

Credit my hubby for his popia (today) that uplifted my mood😜 (story he and I only understand 😂)- hence the success!🤣

Credit my three kids for not disturbing me at all in the kitchen when I was baking today

✌🏻✌🏻✌🏻✌🏻✌🏻

Banana ogura cake

My first banana ogura cake dedicated to my darling baby Norrah! 😆😆

Credit recipe to Vanessa Lau 😬

– modified her recipe a little – replace corn oil to evco

– first time using water bath 😆

– i baked according to my oven’s ‘mood’ (temperature and timing) – so didn’t follow her timing

Thanks to KNS for confirmation that cream of tartar is not necessary for baking! 😛

No crack but shrink; it is soft in there; a little wet, I think should have bake a little more longer (though I baked for 70 minutes)