Cinnamon Condensed Milk Butter Cake

Inspired by a cinnamon drink from Seoul Hotpot, I decided to add cinnamon to the condensed milk and swirl it. However, the batter for the cinnamon was too little to have a full taste. Glad that those who tried it said the cake is nice, and the cinnamon taste was good even though it was very little. 

Recipe for Cinnamon Swirl Condensed Milk Butter Cake, adapted from A Family Feast.
(Makes a 7"cake)

Ingredients:
160g Plain flour
3/4tsp Baking powder
1/2tsp Sea salt
226g Unsalted butter, room temperature
40g Caster sugar
3 Large eggs
175g Sweetened condensed milk
2 tsp Vanilla extract

10g Cinnamon powder

Method:

1. Preheat oven to 180C. Line your 7" cake pan with baking paper.
2. In a bowl, sift together the flour, baking powder and salt and set aside.
3. In the bowl of a stand mixer fitted with a paddle attachment, cream the butter and sugar on high speed until light and fluffy – about 2 minutes. 
4. Add the eggs one at a time, mixing after each egg until well blended. 

5. Add sweetened condensed milk and vanilla to the butter mixture and mix until combined.

6. With the mixer on low, slowly add the dry mixture to the wet mixture (increasing the speed of the mixer as needed and scraping down the sides of the bowl as needed) until well combined.

7. Take some batter out and mix in cinnamon powder until well incorporated.

8. Pour the main batter into the prepared pan. Then randomly drop in the cinnamon batter. Swirl it with a skewer.
9. Bake for 50 minutes or until the top is golden brown and a toothpick inserted into the center of the cake comes out clean.

10. Cool for 10 minutes, then turn the cake out onto a wire rack to cool completely.

Gula Melaka Butter Cake

Whenever I want to bake on Sundays, I would need to find an easy recipe to do so, because I only have mornings to do my baking. It's been a while since I bake a cake for my in-laws, so I decided to bake this Gula Melaka Butter Cake, also known as Palm Sugar for Gula Melaka. Thanks to Victoria, the cake was really fragrant and nice. 

I also made a Gula Melaka swiss roll incorporating the palm sugar into the whipped cream. I used Jeannie's recipe for the vanilla swiss roll. Thankfully, the swiss roll turned out well, the gula melaka in the whipped cream was really light and nice, not too sweet for our palate.


Recipe for Gula Melaka Butter Cake, adapted from Victoria Bakes.
(Makes 3 mini and 1 regular)

Ingredients:
A
200g Gula melaka (Palm sugar), chopped
100g Coconut cream
B
250g Unsalted butter
23g Brown sugar
C
5 Eggs, large
D
200g Top flour (or cake flour)
1/2tsp Baking powder
1/8tsp Baking soda

Method:

1. Place A in a saucepan with low heat. Stir until gula melaka has melted and bring to a gentle boil. Let it cooled totally.
2. Sift D and set aside.
3. Place B in a mixing bowl and beat till light and fluffy.
4. Add in C in 3 batches. Ensure they are thoroughly mixed in each batch.

5. Alternate A & D in 3 batches, ending with D. (I sieved out A as there was some charred bits.)
6. Pour the batter into the prepared pans - 3 mini and 1 regular pan loaves.
7. Bake in preheated oven of 160C for 40-45mins. I removed the minis from the oven after 40mins and continue baking the regular for another 5 mins.

8. Let it cool before cutting and serve.

Whole wheat Rye Artisan Boules

It is still in my interest to bake artisan breads. Breads that command a longer fermentation with little or no sugar and yeast. I referenced "Flour Water Salt and Yeast" by Ken Forkish for this bread. The recipe was adapted from his Whole wheat loaf. Somehow, I mixed in coarse and fine whole wheat with the quantity of water stated, and the dough was way too wet. So I added more plain flour until I do not know the exact quantities anymore. I have to admit, the bread turned out to be really good. Unfortunately, I do not know how to replicate this bread again. >_<"

I did twice stretch and fold with an interval of 30mins each. Then I put it into the fridge for 24hours for cold fermentation. After 24hours, I took out from the fridge and divide it into two, weighing about 548g each. And let it proof in floured bannetton for a further 45mins. Then I baked it in a pre-heated oven of 220C with dutch oven. Dutch oven here refers to the dough being enclosed in a "container", trapping the steam within. After 20mins, I removed the dutch oven and continue baking it on baking stone for a further of 20mins at 200C.

The bread turned out to be really crispy outside and soft inside. It produced a crackling sound when removed from the oven. I am proud that the crust was very well baked. And one of the boule has a pretty scoring. I hope I can continue my artisan bread baking as none of my family likes this type of breads.

Cream Cheese Cheddar Pound Cupcake

It seems like my baking has slowed down in the recent weeks. Some of the ingredients were half used since the last bake. So I decided to use up those remaining ingredients. This was what I made with the remaining ingredients - Double Cheese-Cream & Cheddar Pound (Cup)Cake. The cupcake was dense but moist and fluffy.
Recipe for Double Cheese Pound Cake, modified from Joy of Baking.
(Makes 32 regular cupcakes)

Ingredients:
260g Plain flour
2/3 tsp Baking powder
1/4 tsp Baking soda
226g Salted butter, room temperature
150g Cream cheese, room temperature
250g Caster sugar
120g Sour cream (optional)
4 Whole eggs
1 tbsp Vanilla Extract
150g Mixed shredded cheddar cheese (optional)

Method:
1. Preheat oven to 180C.
2. In a large bowl, sift together the flour, baking powder and baking soda. 
3. In a large mixing bowl with k-beater, beat the butter, cream cheese and sugar until light and fluffy.
4. Add vanilla extract and sour cream, beat until incorporated.
5. Add the beaten eggs, one at a time and mix well. Scrap down the sides of the bowl after each addition.
6. Add the flour mixture in three additions. Mix till just incorporated.
7. Finally, using your spatula, fold in the shredded cheese and mix till just incorporated.
8. Scoop the batter into the prepared muffin tin with cupcake papers.
 
9. Bake for 18-19mins or until browned.
10. Remove from the oven and let it cool before serving.

Strawberry Swiss Roll

It's been a long time since I had the motivation to bake a 'frosted cake' in the evening. Since I came back from my Australia trip after our National Day, I had been busy with the usual bakes and watching Korean Dramas. >v<

However, last evening, there was a sudden urge to want to eat swiss roll, so I decided to bake one myself. I had wanted to have pandan swiss roll, but I've used up my pandan extract. So ended up, I made a Strawberry Swiss Roll. The swiss roll was really soft and fluffy with the nice chantilly cream. I was satisfied.

Recipe for Strawberry Swiss Roll.
(Makes a regular roll)

Swiss roll cake sheet
Ingredients: 

4 Eggs (weigh 50g with shell each)

70g Caster sugar

40g Cake flour

25g Butter, melted

20g Milk, warm

1 tsp Strawberry extract

A few drops of red colouring

Method:

1. Preheat the oven to 160°C.
2. Line the base of 30x30cm cake tray with baking paper.
3. Warm butter and milk till butter has melted. Set aside.
4. Using hand mixer, beat the egg white with sugar (add the sugar gradually) until stiff peaks form.
5. Pour the egg yolks into the egg white, beat with low speed for 1 minute.
6. Sift the flour into the bowl and fold to combine.
7. Add the strawberry extract and red colouring into the butter mixture and mix well.
8. Scoop 1/4 of the egg batter into the melted butter and stir well to combine.
9. Then pour the mixture back into the remaining egg batter. Using a spatula, fold to combine well.
10. Spread it evenly into the prepared cake tray.
11. Bake for 12 minutes. Remove from the oven.
12. Remove the cake sheet and let it cool on a wire totally.

Fillings

120g Whipping cream

15g Sugar

8-10pcs Medium Strawberries halved.

Method:

1. In a clean mixing bowl, add whipping cream and sugar.
2. Beat on high speed until thickened and spreadable.
3. On the cake sheet, spread out the whipping cream evenly, leaving 1 inch each at the front and end.
4. Arrange the strawberries on the cream.

5. Roll it out evenly.
6. Chill and slice it before serving. Enjoy!

Copycat Sara Lee Pound Cake

Recently, my spouse and son got hooked on to Sara Lee cakes again.  I just to admit, Sara Lee cakes are really nice when I'm not a baker. But since I started baking, I find the cake sweet and looking at the ingredients, it doesn't sound too healthy isn't it? So I searched for a similar recipe and found from this site. It looked easy to attempt. However, my pound cake didn't yield the exact same look as hers. I wondered how to achieve the dense, no-holes look. However, the taste was nice and dense. Fortunately, my hubby likes it.
 
Recipe for Copycat Sara Lee Pound Cake, adapted from Copykat.
(Makes a regular loaf)

Ingredients: 
113g Unsalted butter, softened
120g Caster sugar

3 Eggs

137g Cake flour

15g Dry powdered milk

10g Corn syrup

juice of half a small lemon

1/4 tsp Salt

1/2 tsp Vanilla extract

1/2 tsp Baking powder

Method:

1. Allow butter to reach room temperature. 
2. Cream sugar and butter together until light and fluffy.  
3. Add eggs one at a time and mix well.  
4. Add in flour, powdered milk, baking powder, and corn syrup. Beat each in well.  Add juice of half a lemon, salt and vanilla. Make sure everything is well blended, and pour into a greased loaf pan.  
5. Bake at 170C for 45 minutes, checking for done-ness by inserting a toothpick and seeing if it comes out clean. You almost want to under bake this.

Walnut Butter Cake

A sudden craving to eat Walnut Butter Cake prompted me to bake one. This butter cake is light and buttery. Even though it took a few more additional steps because of it's method, I think it's really worth it as it creates a light cake. This will be a keeper for me.

Recipe for Walnut Butter Cake, adapted from Domestic Goddess Wannabe.
(Makes a 8" round cake)

Ingredients:

250g Unsalted Butter, room temperature

4 Egg yolks

80g Caster sugar

180g Self-raising flour, sifted
A pinch of salt

70g Walnuts, toasted and ground

60g Whole milk

1 tsp Vanilla extract

4 Egg whites

70g caster sugar
1 tsp Corn flour

Some chopped walnuts for topping (approx. 30g)

Method:

1. Mix ground walnuts, salt and flour together. Set aside.

2. In the bowl of a mixer, beat together butter and sugar until the mixture turns pale and fluffy.

3. Add the egg yolks, one at a time, and continue beating until incorporated. Add the vanilla extract and mix well.

4. Fold in the dry ingredients and milk in the sequence flour-milk-flour. Mix until the flour is just incorporated. Set this aside.

5. In another clean mixing bowl, whisk the egg whites until foamy.

6. Add the corn flour in the sugar and mix well. Then gradually add the sugar, whisking all the while until stiff peaks form.

7. Transfer 1/3 of the meringue into the yolk mixture. Fold well with a spatula.

8. Gently fold in the remaining meringue in 2 batches, until no white streaks remain.

9. Pour the batter into a lined 8" round pan. Smooth the top with a spatula. Sprinkle some walnuts on top.

10. Bake at 170°C for 45 mins. (I bake mine at 160C for 50mins on the 3rd rack.)

11. When the cake is done, (insert a skewer it the cake and if it emerges cleanly it is done), let the cake rest for 5 minutes in the pan before carefully transferring onto a wire rack to cool completely. (I overturned my cake and let it cool completely before unmoulding.)

Pandan Buns

It has been a while since I updated my blog. For the past two months, I had been really busy and lazy. My helper had gone back for her home leave during the one month school holiday. On top of it, I was hospitalised for a couple of days due to colon inflammation. It wasn't a "productive" month for me in terms of cooking and baking. I have since recovered and have resumed my normal activities. Life has resumed since my helper is back, school has started and work continues.

My friend passed me some of her organic homegrown pandan leaves a while ago. Luckily, her leaves survived well in my fridge. I was able to extract them and made them into Pandan Buns. The kitchen was very fragrant when it was baking. The buns were soft and fluffy, but not light though. 

Recipe for Pandan Buns, modified from Super Soft Bread from Victoria Bakes.
(Makes 17 regular buns)

Ingredients:
520g Bread flour
6g Instant dry yeast
380g Hydration (28g pandan extract + 25g coconut cream + 140g whipping cream and topped up the rest with full cream milk)
60g Caster sugar
4g Fine salt
65g butter

Method:

1. Mix all ingredients, except butter, together and knead till you get a silky and elastic dough. Approximately 3 mins on low speed.
2. Incorporate butter and knead till window pane stage (crucial). Approximately 8mins on medium-high speed. Test for window pane.
3. Let the dough rest for 15mins on the table top, covered with a cloth or cling wrap.

4. Weigh each dough to be 62g (approximately 60-62g). It will yield about 17 pieces.
5. Shape it round, and placed in a tray pan, spacing them out.

6. Let it proof for about 45mins. 
7. At 45th mins, pre-heat oven to 170C.
8. Meanwhile, brush the dough with milk.

9. When the oven is ready, about 15mins later, bake in the lower rack for 16mins, tenting the bread if needed during the last 2 mins.

Serve with kaya or just simply eat it plain.

Matcha Azuki Fresh Cream Cake

On the last Saturday of April, I hosted dinner for my family. I decided to bake a matcha cake for dessert since I will be cooking Japanese curry rice. The cake was really easy to bake and assemble. My family loved the cake very much as it was soft and light.

Recipe for Matcha Azuki Beans Fresh Cream Cake

Sponge cake adapted from Jeannie's blog.
(Makes a 9" cake, though original was stated as 8")

Ingredients:
6 Large egg yolks
70g Cooking oil
100g Water
90g Cake flour
12g Matcha powder
1/2 tsp salt

6 Egg whites
100g Caster sugar
1/4 tsp Corn flour

Method:

1. Line the bottom an 9″ round pan. Preheat oven to 160C.
2. Sift flour and matcha powder together. Add in salt.
3. Beat egg yolks, oil together until combined before adding water. Stir well.
4. Stir in the flour. Set aside.
5. Beat egg whites until frothy. Add corn flour into sugar to mix. Continue beating while gradually adding the sugar and corn flour. Beat till soft peaks.
6. Fold in 1/3 of the meringue into the yolk batter with a hand whisk. Add another 1/3 and fold until almost combined. Add the last portion and switch to a spatula to scoop the batter from the bottom of the bowl and fold up. Keep at it until no streaks of yolk batter can be seen.
7. Pour into prepared pan and bake with a water bath at 160C for 70 minutes or until cooked.
8. Remove from oven, and invert it on a wire rack to cook completely.

Assembly:
350g Whipping cream, whipped
35g Caster sugar
200g Azuki beans in a can

1. Slice the cake into 4 layers.
2. Whip the cream with sugar till thick and stiff.
3. Spread the whipping on the first layer of the cake. Add Azuki beans and spread evenly.

4. Repeat for two more layers.
5. For the final layer, spread with whipping cream and decorate as desired.

6. Chill before consuming.