Black Sesame Chiffon Cake

Hi 🙋🏻 I’m so excited to share a video that I spend an hour editing last night! Haha.. I made a black sesame chiffon cake. A little tough doing 2 things at once because all I have is a phone for videoing OR taking photos and you need to pause and stop in different parts. Hence I did some little mistakes here (to me):

– This cake is a little under baked (a little moist and harder to remove as the surface sticks on the fingers)

– I wanted the cake to be softer, intended to whip the egg whites to soft peak, but I overwhipped it and it became stiff peak, but that’s fine as well. Stiff peaks are easier to handle.

If you are baking using this recipe, please adjust your baking time and temperature accordingly or bakes till you insert a skewer and it comes out clean.


Ingredients:

  • 6 egg whites
  • 60 gm caster sugar
  • 80 gm cake flour
  • 1/8 tsp salt
  • 1 tsp baking powder
  • 30 gm black sesame powder
  • 5 egg yolk
  • 30 gm caster sugar
  • 50 gm extra light olive oil
  • 80 ml milk

Method

  1. Preheat oven at 160C
  2. Sift cake flour, sesame powder and baking power in a bowl.
  3. Add sugar into egg yolks and whisk till light and fluffy.
  4. Pour in the milk and oil mixture slowly by batches and mix. Next pour in the sifted flour and mix.
  5. Egg whites :- In a machine, whisk the eggs till it starts to foam, then slowly add in the sugar by batches. Whisk till stiff peak.
  6. Take 1/3 of the whisked egg white into the flour mixture and fold.
  7. Pour the mixture into the rest of the egg white meringue, and fold gently till evenly mixed.
  8. Pour in a chiffon tin (mine is a 23cm tin) and bake for 1hr – 1hr 15mins. Test by inserting a skewer.
  9. Take out the tin from the oven and invert on the cooling rack till it is cooled enough to remove from tin.

Enjoy the video and feel free to communicate on the chat box on right hand side 😊💃🏻🍰


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Pandan Cake with Gula Melaka Cream Cheese Frosting

Every bake starts with a craving for some flavors or taste. Baked a strawberry with fresh cream swiss roll on Saturday for friends but I ended up leaving it in the fridge when I left home T_T

Fresh cream has always been my favorite for all kinds of cakes. I remember tasting different types of cakes from the bakery and didn’t understand why some cream taste good while some are not.

There are two widely used types of creams for cakes, the fresh cream and the buttercream. Buttercream is made by creaming butter with powdered sugar, which I always feel they are too buttery and oily, on the other hand, you will be able to eat more of fresh cream as the fat content is lesser or probably less buttery for some people.

I usually get my whipping cream from phoon huat (red man) because it is the most accessible for me. Here are the 2 different types of whipped cream, fresh cream and dairy cream. Dairy cream contains higher fat content, I would recommend hand whisking method because when you over whipped dairy cream, it becomes lumpy and eventually turns to butter, whereas it’s much easier to whip fresh cream and you won’t need to worry about over whipping.

 

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Pandan Cake with Gula Melaka Cream Cheese

Ingredients (A)

3 egg yolks (I used 60g eggs)
30g sugar
50ml coconut milk
2 tbsp of pandan extract*
45g of corn oil
60g cake flour (sifted)
½ tsp of baking powder (sifted)

*Pandan extract: I blend 6 pandan leaves with about 3-5 tbsp of water.  Use as little water as possible. Press through a fine sieve or squeeze to extract the liquid. If you have the time, let it sit for a few hours, or overnight in the fridge. The green extract will settle at the bottom and you can remove the excess water before using.

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Ingredients (B)

3 egg whites
45g sugar

Cream cheese filling

Gula Melaka (Coconut sugar) ½ block (crushed for easier melting)
2-3 tbsp water, just enough to melt the sugar
Cream Cheese 200g
Whipped Fresh Cream 50g
20g castor sugar
 

Method:

  1. Preheat your oven at 170°C.
  2. Mix together coconut milk, pandan essence and oil in a bowl.
  3. In a bowl, put together egg yolks and sugar. I used a hand whisk, whisk till light and fluffy.
  4. Next, add in the coconut milk mixture, gently whisk to mix.
  5. Add in sifted flour & baking powder, and whisk to mix evenly.
  6. Egg whites – Put the egg whites in a large bowl, whisk on high speed till bubbly or frothy. Add in sugar by batches while whisking. Whisk till soft peak.
  7. Gently fold in 1/3 of the meringue (whisked egg whites) in to egg yolk mixture. Pour the yolk mixture into the meringue, and fold till combine. Do not over-mix.
  8. Grease and line the prepared tin with parchment paper. Gently pour the mixture into the tin and spread with a spatula to even out so every corner is properly covered. Bang on the table top surface a few times to remove large air pockets before placing it into the oven.
  9. Bake for 15mins or till surface is slight browned. You can test with a toothpick. Remove from oven and let cool on a wired rack. Remove the parchment paper so the cake does not absorb the condensation during cooling process.

 

Frosting

  1. Put Gula Melaka in a pot with water. Bring it to boil till sugar melts and let it cool.
  2. Whipped cream cheese together with sugar till creamy, bout 4-6 mins on high speed, scraping the sides of the bowl regularly.
  3. Add in the cooled Gula Melaka, whisked till mixed. Next add in the whipped cream and give it a final mix and your frosting is ready!

Finale: Assemble!

 

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Pulut Hitam Butter Cake

A few weeks ago, i was one of the home bakers to be invited to ToTTs by Singapore Home Cooks to do a live demonstration for fruit cream puffs for 100 pax. As we baked, members will walk around to view the whole procedure and there is also a question and answer session after that. It was really a good exposure and experience, not to mention with loads of fun!

A total of 10 home bakers were invited to the event. There was one special bake by a home baker which lingers in my mind. A pulut hitam cake. Pulut Hitam is a well-liked desert by most Singaporeans because of the fragrance from the coconut milk together which blends so well with the special taste of black glutinous rice. Turning the exact same taste into a cake has never came across my mind, and i’ve gotten to taste it for the first time. I couldn’t get the taste off my mind after that.

To bake this cake, you will need black glutinous rice flour, an ingredient which is not easily found on stores or supermarket, which i got my hands on it eventually. During the days while waiting for my flour, a lot was running through my mind. How can i make the cake texture better and how to perfect the bake? Using Brenda’s recipe, i made some little changes to it, and here’s the recipe…

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Pulut Hitam Butter Cake

Ingredients A
227g of butter (i used 1 block of SCS butter)
130g sugar
4 egg yolks
180g concentrated coconut milk
160g black glutinous rice flour
100g self rising flour
Coconuts flakes steamed with pandan leaves (optional)

Ingredients B
4 egg whites
60g sugar

 

Method:

Step 1: Preheat oven at 170°C.
Step 2: Sift self rising flour, glutinous rice flour in a big bowl.
Step 3: Beat butter and sugar till light and frothy. Scrap twice to ensure all butter is well mixed.

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Step 4: Add egg yolks, one at a time. Make sure the egg yolk is well mixed before adding the next one.

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Step 5: Fold in the sifted self rising flour and glutinous rice flour. Separate into 3 batches, alternating flour first then coconut milk. Set aside.

 

Step 6: In a clean mixer, beat egg whites till bubbles are seen, slowly adding in your sugar by batches. Beat till stiff peak. (I had mine over beaten because i was washing the dishes >_<)

Step 7: Fold the egg white meringue into the butter mixture by batches, 1/3 each time.

Step 8: Bake for 170°C for 50mins or until fully cooked. Test by inserting a skewer into the cake and it comes out clean.

Step 9: Serve! Top with coconut flakes for a different texture and feel of the cake.

 

 

Blueberry & Cranberry Muffins

Back to basics. Muffins are usually the first type of bake that any baker or a beginner would learn because it’s usually the easiest of all kinds of bakes. My first lesson was banana muffins and chocolate chip muffins probably about 5 years ago, a lesson at a baker’s home. Man! You can imagine how happy and excited i was for my first successful bake. However, when i bring back home for my mum to try, it wasn’t as fantastic as i thought. The muffin was too crumby that after taking one bite, bits and pieces starts falling off. Nah.. not good!

Hence, i went around buying and tasting muffins to know how should a muffin taste like, how does the texture feels in your mouth. Thus.. recipes after recipes.. tries after tries.. Here is one, which i feel i like best =D

Muffins 26.07.2016 (2)

 

Ingredients:

120g cake flour (you could use all purpose flour)
1/2 tsp baking powder
1/4 tsp of salt
1 large egg (I use 55-60g)
1 tsp vanilla extract
80g sugar
57g butter
60ml milk + 1/2 tsp of lemon juice/white vinegar (Let it stand for 5-10mins)
A handful of blueberries/cranberries (you can use either fresh or dried)
Some almond slices (optional)

 

Method:

Pre-heat oven at 190°C

Sift flour, baking powder and salt together. Take a spoonful and coat your berries evenly with flour.

In a large bowl, cream butter and sugar till light and fluffy. Probably about 3-5mins depending on your mixer.

Add in an egg. Mix together evenly.

Next, add in your flour and milk alternately starting with flour, then milk, then flour again and so on.

Fold in your berries with a spatula.

Muffins 26.07.2016 (1)

Scoop into your muffin liners, topped with some almond slices and bake for about 20mins or until a skewer comes out clean.

Serve warm. Enjoy!

(Muffins can be kept at room temperature for up to 3 days or a week in the fridge. Heat it up in the microwave for the best results)

Muffins 26.07.2016 (4)

 

*Note that each oven works differently. It is best to experiment on your oven with the baking time and temperature of your oven.

 

 

 

 

 

 

 

 

 

 

 

 

1 Day Food Booth White Sands

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Craving for more of less sugar, healthy home bakes? I am having a food booth at Pasir Ris White Sands tomorrow 16th July 2016 from 11am till sold out 🎂🍰🍭🍦🍫
Some of the all time favourite will be Chocolate Chip Cookies, Assorted Puffs, Swiss Roll and Assorted Mini Cakes.

Here are some of the bakes i have in mind:

  1. Peach Cream Puffs
  2. Oreo Cream Puffs
  3. Rainbow Cream Puffs
  4. Famous Amos Copycat Chocolate Chip Cookies (Mini and Regular Size)
  5. Swiss Roll
  6. Cotton CheeseCake
  7. Rainbow Push Pop Cake
  8. Mini Chocolate Chip Muffins

 

Do drop by for a one day fair with your family and friends to check out on what else do i have over there😄🙌🏻

And for all who are interested in baking class from the comfort of your own home! Do drop by for details =D

See u soon!