Pandan Sponge Cake

Pandan Sponge Cake 

Ingredients:

• 4 eggs 

• 90g caster sugar 

• a pinch of salt

• 100g plain flour, sifted

• 75g melted butter 

• 25g homemade pandan extract*

• 1/2 tsp pandan flavor (mix together).

Method:

1. Mix the first 3 ingredients and whisk  at high speed till 

    stiff (the eggs would be tripled in volume).  

2. Fold in plain flour in 3 additions consecutively and 

    follow with the melted butter while mixing.   

3. Fold the batter well and pour into a greased and lined 8" 

    round pan.   

4. Bake in preheated oven of 160C for about 40-45 

    minutes.  

5. Cool the cake and slice into 3 layers. Set aside.

For the Kaya filling:

• 250g pandan water*** 

• 250g water 

• 50g butter  

• 150g caster sugar

            ********

• 250g coconut milk  

• 150g water 

• 80g hoen kwe flour** 

• 2 tsp instant jelly, optional (if you want the filling to set quickly, boil it at step 1) 

• 1/2 tsp pandan extract 

• 2 to 3 drops of green and yellow food colouring, optional

*** To make the pandan water : After washing the pandan leaves (used 10+ leaves), Cut into small pieces and blend the leaves. and squeeze out the juice and discard the leaves.  Leave the pandan juice in the fridge for a few days, use the concentrate pandan juice extract at the bottom for making cakes, the top pandan water use for the filling.

** This flour is made from mung beans (kacang hijau) and is used in most of Malaysian's cuisine such as Kuih Seri Muka and Pandan Layered Cake. It is sold in 85g packets and can be found in various colour such as green, red, white and yellow.

How To Prepared The Kaya Filling Mixture:

1. Combine 250g of pandan water, 250g water, butter, 

      sugar in a pot and bring to boil. 

2. Mix coconut milk, 150g water, hoen kwe flour, pandan 

     extract and the food colouring together.  

3. Pour this mixture to no.1 procedure, stir and cook till 

     mixture is thicken. 

4. Remove from heat and let the mixture cool slightly 

     before pouring onto sponge cake.

How To Assemble The Cake:

1. Place the first slice of cake into a cake ring or cake pan 

    with removable base and pour 1/3 of the kaya filling 

    onto the cake. Repeat layering of cake and kaya filling, 

    finish with pouring the filling. 

2. Cool the cake first before placing in the fridge to set. 

3. Remove cake from cake ring or cake pan and coat the 

    sides with desiccated coconut. 

4. Service the cake when is chilled.

Recipe adopted from Pandan Sponge Cake 

Banana Sponge Cake

Banana Sponge Cake

The cake is soft and spongy, much lighter than butter cake. If you are looking for a lighter and healthier version of banana cake, this is the recipe for you. 

I like this recipe because this is light, soft and nice. 

 Ingredients:

• 3 eggs (medium) 

• 130g sugar 

• 200g banana (ripe & cut into small pcs) 

• 150g cake flour 

• 1/2 tsp baking powder 

• 1/4 tsp baking soda 

• 100g vegetable oil  

• 1/8 tsp vanilla extract

Method :

1. Preheat oven to 160 degree C.  

2. Grease and line a 8" round tin with paper.

3. Sieve flour, baking powder and soda together. 

4. Sieve twice and set aside. 

5. Whisk eggs, sugar and banana at maximun speed     till stiff/ribbon stage.

6. Fold in flour and mix well. 

7. Add in oil and mix well till batter is shiny and                flowing

8. Bake for 40 - 45mins

Found this recipe under bakericious blog.

              http://bakericious.blogspot.hk/2012/11/banana-sponge-cake.html

ORANGE-CRANBERRY-NUT FRUIT CAKE

ORANGE-CRANBERRY-NUT FRUIT CAKE 

 

You will definitely love this Fruity Recipe Cake as I do.

The dried cranberries provides a good tartness to balance out the sweetness 

of all that other fruit. Good for Christmas or in Tea time.

INGREDIENTS: 

For Fruits:

• 2 cups dried cranberries or orange-flavored dried cranberries
• 2 cups dried fruit blend or dried apricots, chopped
• 1/2 cup water, cranberry juice, or brandy
• 1 3/4 cups candied red cherries

For The Cake

• 1 cup unsalted butter
• 2 cups sugar
• 2 teaspoons baking powder
• 1 teaspoon salt
• 1/4 teaspoon orange oil or 1/8 to 1/4 teaspoon Fiori di Sicilia, optional
• 4 large eggs
• 3 3/4 cups King Arthur Unbleached All-Purpose Flour 
• 1 cup orange juice
• 2 cups diced pecans or walnuts, (optional for the nuts allergic patients)

For The Glaze

• 1/3 cup orange juice
• 1/3 cup sugar
• 3/4 cup confectioners' sugar
• enough milk or water to make a thick but pourable glaze

Instructions For Cooking:

1. To prepare the fruit: Combine the dried fruit (except the candied cherries) with liquid in a bowl. Cover and microwave for 1 to 2 minutes, stir, then set aside to cool.
2. Preheat the oven to 325°F. 
3. Lightly grease the pans of your choice: two 8 1/2" x 4 1/2" loaf pans. Or Round pan if you have.
4. To prepare the cake: In a large bowl, beat together the butter, sugar, baking powder, salt, and flavors.
5. Beat in the eggs one at time.
6. Stir in the flour alternately with the orange juice.
7. Add the undrained fruit, the candied cherries, and the nuts.
8. Spoon the batter into the lightly greased baking pans, filling the two pan evenly.
9. Bake the cakes for 50 to 80 minutes; smaller pans will bake for the shorter length of time. Full- or half-size bundt-style cakes will bake the full 80 minutes. When done, the cakes will be a light golden brown all over, and a cake tester inserted into the center will come out clean.
10. If you're planning on using the glaze, stir together the orange juice and sugar while the cakes are baking. Set aside to rest at room temperature, stirring occasionally to help dissolve the sugar.
11. Remove the cakes from the oven. If you're removing them from the pan(s), wait about 10 minutes, then turn them out onto a rack. If you're using the glaze, brush the warm cakes all over with the glaze, continuing to brush until you've used it all. If you choose not to use the glaze, you may wish to brush the warm cake(s) with brandy or the liquor of your choice.
12. When completely cooled, wrap well and let rest at least 24 hours (or for up to a month, brushing with liquor or flavored syrup weekly), before serving.
13. If desired, drizzle with white glaze just before serving.

Yield: 1 large bundt-style cake; 2 small bundt-style cakes; 2 standard loaves; 5 to 6 smaller gift loaves, or 20 mini-loaves.

 Recipe Adopted From http://www.kingarthurflour.com

Carrot Fruity Cake

Carrot Cake

This is another wonderful recipe of Carrot Cake, 

with the additional of Pineapple, nuts, and grated coconut that welcomes 

the great taste and aroma. Try It!

INGREDIENTS:

For the Cake

• 4 large eggs
• 1 cup granulated sugar
• 3/4 cup brown sugar
• 2 teaspoons vanilla extract
• 3/4 cup melted butter
• 3/4 cup vegetable oil
• 2 cups  All-Purpose Flour
• 1 1/2 teaspoons baking powder
• 1 teaspoon baking soda
• 1 1/2 teaspoons salt
• 2 teaspoons cinnamon
• 1/2 teaspoon nutmeg
• 1/8 teaspoon allspice
• 3 1/2 cups finely grated carrots
• 1 cup diced pecans or walnuts, toasted if desired
• 1 cup shredded unsweetened coconut (preferred) or sweetened coconut
• 1/2 cup diced dried pineapple*
• *Substitute one 8-ounce can crushed pineapple, drained and squeezed dry, if preferred

For Frosting

• 6 tablespoons butter, at room temperature
• 1 (8 ounce) package cream cheese, softened
• 1 teaspoon vanilla extract
• 1/8 teaspoon salt
• 3 1/2 cups confectioners' sugar, sifted
• 2 tablespoons milk, or enough to make frosting spreadable

Instructions For Cooking:

1. Preheat the oven to 350°F. Lightly grease a 9" x 13" pan. or line the baking pan with glossy paper.
2. Beat the eggs, sugars, and vanilla in a large mixing bowl until smooth, about 2 minutes at medium-high speed.
3. Mix the melted butter with the oil. With the beater running, add the oil mixture in a stream, beating until smooth.
4. In a separate bowl, whisk together the flour, baking powder, salt, and spices. Add these dry ingredients to the wet ingredients, stirring to make a smooth batter.
5. Stir in the carrots, nuts, coconut, and pineapple. Mix it evenly and beautifully.
6. Spoon the batter into the pan, spreading it to the edges.
7. Bake the cake for 40 to 50 minutes, until the cake is golden brown, and a cake tester inserted into the center comes out clean.
8. Remove the cake from the oven, and cool right in the pan.
9. When it's completely cool, make the frosting.
10. Combine the butter, cream cheese, vanilla, and salt in a medium-sized bowl, and beat together until light and fluffy.
11. Add the sugar gradually, beating well.
12. Add the milk a little at a time, until the frosting is a spreadable consistency.
13. Spread frosting over the cake. Garnish with minced crystallized ginger, if desired.
14. Store, well covered, in the refrigerator for up to a week.

 Note: Pineapple can be substituted with Any fruit like Apple, Orange, Banana, From what is available in your area. You can dried raisins  if you preferred too. But Ofcourse The taste vary from what fruit you've added. 

This Recipe was adopted in  King Arthur's flour.com. =)