Japanese cheesecake 2

Baked Japanese cheesecake again today and has changed the method a little bit. Unlike the first time now the cake did not sink.

Chill it before serve. Taste really good after it is chilled.

The ingredients I use:
150g cream cheese (at room temperature)
50g unsalted butter (at room temperature)
60g milk

15g lemon juice
4 egg yolks

35g corn flour
35g superfine flour

4 egg whites
1/4 tsp salt
70g sugar

Method:
1. Mixed cream cheese and butter well first then double boil it. Keep stirring until you see both the butter has melted then add in the milk. Continue stirring about 3 mins.
2. Take the mixture off from the double boiler. Add in the egg yolks immediately, mix it well then add in the lemon juice.
3. Sieve the corn flour and superfine flour together then add into the mixture.
4. Beat up the egg whites, add in the salt and the sugar. Beat until the egg white come to a stiff.
5. Add the mixture to the egg whites.
6. Bake in water for 115 mins at 160degC.

Chocolate chiffon cake

I like the chocolate chiffon cake that I baked yesterday. It is really spongy and tasted good. Of the many chocolate chiffon cake recipe that I have tried I like this one the most.








Here's what I use:

5 1/2 egg yolks
30g castor sugar
80g cooking oil
80g UHT milk
3g vanilla essence

110g superfine flour
2g baking powder

6 egg whites
2g salt
50g castor sugar

40g warm water
10g cocoa powder

Banana cake

Yummy banana cake!


My daughter wants a plain one without any nuts whereas my mum likes hers with walnuts and I have added some almond for her too.




You can get 2 loaves out of the following ingredients and the cost is only around RM9.

250g melted butter (use unsalted butter)
3 eggs (grade A)
125g milk
375g mashed banana
150g castor sugar
1g salt
345g superfine flour
6g baking powder
6g sodium bicarbonate

Japanese cheese cake

I baked the Japanese cheese cake for my daughter today.

She is still on orthodontic treatment and her dentist has just changed a new wire and put a rubber chain on her braces yesterday. So she is feeling uncomfortable as it will be a bit painful for a few days each time her dentist change the wire. But I am very proud of her as she does not complain. She only asked me if I could prepared food that is soft for her as her teeth hurt when she bites.

I gave her the cheese cake and she loves it. She said it is much softer than the chiffon cake.

The preparation was not difficult at all. The only problem is the cake sank when it was set aside to cool. I don't know why.

But the cake is really yummy when it is chilled.

The cake inside the oven. Bake in water bath at 230C for 10 mins and 160C for 55 mins.

Just taken out of the oven. Sank a little bit in the centre.

After refrigerated it for 2 hours and ready to be eaten. Really Yummy!

The recipe:

160g cream cheese

40g unsalted butter

60g milk

4 nos. of egg yolk

10g lemon juice

30g superfine flour

30g corn flour

4 nos. of egg whites

75g castor sugar

2g salt

1. Beat the egg yolks together with the lemon juice with hand whisk.

2. Cream the cream cheese together with the butter until well mix then add in the milk and continue to cream until well mix. Double boil it and blend until smooth then add it into the egg yolks mixture and mix well.

3. Add in sieved superfine flour and corn flour and mix to become a smooth batter.

4. Add salt to egg whites and beat till foamy. Add in castor sugar and continue beating until soft peaks is form.

5. Add egg white mixture into the batter, fold in gently.

6. Grease and line bottom of a 9" tin and pour the batter in.

7. Bake at 230C for 10~13 mins then 160C for 50~60 minutes.

8. When it is cooked, remove it from oven and set aside to cool. Refrigerate it for 2 to 3 hours, remove from cake tin and ready to be serve.

Durian cake

Bought some local D24 durians from the market last Friday. The lady who sold the durians own the durian orchard herself and the price sold was quiet reasonable. The durians tasted bittersweet and it was really good.

I have tried durian pancake at midvalley before and I love it but I have never had durian cake before so I thought I will try to bake one myself. I don't have a recipe for it and was too lazy to search the web for it so I thought I will just use the recipe of the banana cake and instead of using the banana I will use the durian and see if it will work.

I baked the cake in the loaf tin and the balance of the batter I baked some cupcakes. Well, the cake turned out nicely but the taste was kind of funny. I am not sure how to describe the taste exactly but the taste of the durian was just too strong.

Banana and walnut muffin

I baked some banana and walnut muffin today. It is simply delicious.

I used pisang berangan.

And here is the recipe:

300g mashed banana (pisang berangan tasted good but I have tried with pisang emas too and it wasn't bad)

120g castor sugar

1g salt

200g melted butter

2 whole eggs

100g milk

275g superfine flour

5g baking powder

5g sodium bicarbonate

some chopped walnuts

Double boil butter until all dissolved and let it cool before adding milk and egg. Stir until well combine.

Add sugar and salt to mashed banana and mix well until sugar dissolved add in chopped walnuts then add the whole thing to the butter mixture.

Sieve in superfine flour, baking powder and sodium bicarbonate to form a batter.

Fill up muffin cup with the batter. Just fill 3/4 full will do.

Preheat oven to 180C and bake for 20 to 25 minutes.

Chocolate swiss roll

I baked a chocolate Swiss roll today but I have a lot of batter left so I baked a 7" round cake with it.

Here is the recipe I use:

20g chocolate emulco and 30g cocoa powder mixed with 70g hot water

4 egg yolk, 50g sugar and 1g salt beat together then add 50g cooking oil and 60g milk

120g superfine flour, 2g baking powder, 2g sodium bicarbonate added to the egg yolk mixture

4 egg whites, 60g castor sugar and 1g cream of tartar, beat until stiff then add to the above mixture.

Bake in preheated oven at 180C for 15mins for swiss roll

Bake in preheated oven at 180C for 30mins for cake

I like the cake, it is moist. I use the peanut butter butter-cream on the cake, it is yummy.

Chiffon cake

Chiffon cake is easy to bake when you get the right method of beating the egg whites. I can't remembered how many eggs I have wasted when I first learnt to bake chiffon cake. But it was okay because after a few trial and error I managed to understand.

See my result...

Swiss Roll

My second attempt at swiss roll and I was glad it turned out okay.
The first time I tried the swiss roll it cracked when I rolled it up.


I have spread blueberry jam on one side and peanut butter on the other side. I have tried a piece just now, wasn't bad.

Here is the recipe I use, I have made some changes.

4 nos. of egg yolks
50g castor sugar (the original recipe said 60g)
1/2 tsp vanilla essence
60g cooking oil
80g to 90g milk (the original recipe said 50g water but I prefer milk. I use 50g milk in the beginning but the batter was too thick so I added a lot more milk to it. I think I probably have added more than 30g of milk)
1g salt

150g superfine flour
1g baking powder

4 nos. of egg white
60g castor sugar (the original recipe said 80g)
1g cream of tartar


I did not follow the method as shown on the original recipe. I use the method of chiffon cake making, that was simpler to me.

Peppermint marble loaf

Tried the peppermint marble cake a few days ago. This time I have followed the recipe exactly. But the cake seems a little bit damp at the bottom, maybe I did not get the oven temperature correct. Overall, the cake still taste good.

I like the peppermint taste but my daughter doesn't like it.

The recipe can be found at http://www.y3k.com.my/

Marble Chiffon Cake 大理石雪纺蛋糕

I was eager to try out the recipes from the book my cousin gave me today. The book is written in Mandarin so it is a bit difficult for me to understand some of the ingredients.

The marble chiffon cake ingredients looked simple to me and most importantly I have all the required ingredients in my kitchen so I gave it a try just now.

The cake tasted really good, the texture is so soft and it is very spongy too. Yummy!

Surprisingly the cake tasted good even though I have forgotten to add in the sugar into the egg white. I have only realised I have forgotten the sugar after I put the baking pan into the oven.

However, the cake is not totally tasteless as I have added some sugar to the egg yolk portion.

The ingredients:

100g egg yolks

50g caster sugar

80g cooking oil

80g milk

3g rum

110g superfine flour

2g baking powder

250g egg whites

90g caster sugar

2g salt

10g cocoa powder

40g hot water

Marble cake

I baked a colourful marble cake today. It looks like a patchwork. I like the colours. The cake is buttery and nice.

Surprisingly, my daughter who doesn't like butter cake said she likes this cake after eating a piece just now.



You can get the recipe from http://www.y3k.com.my/

But I change the recipe a bit. I did not use peppermint flavouring, I use pandan paste for the green portion. You can't taste the pandan flavour actually.

I use 180g butter, 100g castor sugar, 180g self raising flour instead of what was stated on the recipe.

Mini chocolate cupcakes with butter cream

The butter cream I made yesterday was very sweet. I used 230gm icing sugar with 113g unsalted butter. It is just too sweet for me. I gave it another try today but I change to another recipe that I got.

Today I use 120gm (recipe said 240gm) icing sugar with 105gm margarine. Both my mother and my brother said it is still sweet. But my SIL and I think today's butter cream is okay. I like the recipe that I use today. However, I will give it another try some other day and will reduce the icing sugar to 80gm.

I bake some mini chocolate cupcakes to go with the butter cream today. I like the chocolate cupcake recipe. It is moist and delicious. In the picture below you will see that the cake cracked at the top but it is not dry.

My brother said the chocolate cake is bitter but I felt it is okay when eat together with the butter cream.

Vanilla cupcake with butter cream

I was eager try out the cupcakes recipe I got from the web. So I baked some this morning. The cake is nice with a bit moist but the butter cream is a too sweet to my liking. Guess I have to look for other butter cream recipe.

Orange Chiffon in the cups

I like the pandan chiffon in the cups and since it turned out so well, I thought I will change the receipe a bit and make some orange chiffon and will see if it turn out well.

I ran out of fresh orange at home and I don't felt like going to the hyper market because there is always a crowd on Sundays. So I asked my daughter to get some orange juice from 7-eleven.

The cake turned out well. It was slightly dry on the top at the begining but it turned soft and nice after several hours later. The cake was still yummy after the third day.