Banana-Walnut-Choc Chip Cake

Ingredients:

130g plain flour

10g milk powder (optional)

1/8 tsp soda bicarbonate

1/4 tsp baking powder

1/8 - 1/4 tsp mixed spice

1/8 tsp salt

3 eggs (weighing 59g each with shell)

60g brown sugar

1 tsp vanilla extract

160g mashed banana

90g rice bran oil

40g walnuts, lightly toasted and chopped finely

40g choc chips

• Preheat oven at 160°C.
• Line a loaf pan (21 x 11 x 3.5cm).
• Sift all the dry ingredients together: flour, milk powder, soda bicarbonate, baking powder, mixed spice and salt.  Set aside.
• In a mixing bowl, beat eggs, brown sugar and vanilla extract until thick and pale. Beat in mashed banana.  With the mixer on low speed, add sifted dry ingredients.  Then gradually add in oil and mix until combined.  Finally fold in chopped walnuts and choc chips.
• Pour batter into prepared pan.
• Bake for an hour or until cooked.

Palm Sugar Banana Cake

I usually prefer Banana Sponge Cake which is lighter but when I fancy a banana cake made with butter, this is my go-to recipe by Ellena Guan of Cuisine Paradise.  The freshly baked cake smells heavenly with the aroma of the palm sugar (gula Melaka); and the cake is so moist and good!

I halved Ellena's recipe and used a small loaf pan for it.  

Ingredients: 

125g butter, softened

70g shaved palm sugar (gula Melaka) + extra for toppings

1/4 tsp vanilla extract

2 eggs (55g each)

135g self-raising flour

1/8 tsp baking soda

1/8 tsp sea salt

120g bananas, mashed

30g chopped toasted walnuts

1 tbsp Cointreau (orange flavoured liqueur)
a few slices of banana for topping

• Preheat oven to 170°C.  Line a (21 x 11 x 3.5 cm) loaf pan with baking paper.
• Sift flour, baking soda and salt together. Set aside.
• Beat butter and shaved palm sugar until light and fluffy.
• Beat in eggs, one at a time until well mixed.  Add in vanilla extract.
• Fold in half of the sifted flours and mix until well combined.  Then add in mashed bananas and mix to combine.  Add in the rest of the flours and mix well.
• Lastly add in liqueur and chopped walnuts; mix to combine.
• Pour batter into the prepared pan.  Top with sliced banana, walnuts and shaved palm sugar.
• Bake for about 45 mins or until a skewer inserted into the middle of the cake comes out clean.
• Cool the cake in the pan for 10 mins then transfer to a wire rack to cool completely.

Chocolate Butter Cake

Ingredients:

180g butter, softened at room temperature
120g caster sugar, divided
160g self-raising flour
4 large eggs, separate
150g 70% dark chocolate, chopped
90g fresh milk
90g hot water + 2 tbsp instant coffee granules

• Preheat oven to 160°C.  Line the base of a 20cm round pan.
• Place chocolate in a bowl over a small saucepan of simmering water, ensuring the bowl doesn't touch the water.  Stir occasionally until chocolate is melted and smooth.  Remove bowl from the heat and set aside.
• In a clean, oil-free mixing bowl, beat egg whites using an electric mixer until soft peaks formed.  Gradually beat in half the sugar until stiff peaks formed.  Set aside.
• Using the same beaters, cream butter and remaining sugar until light and pale in colour.
• Gradually add in egg yolks, one at a time, beating well after each addition.  Add in melted chocolate and mix until combined.
• Add in sifted flour and milk mixture in 3 additions, starting and ending with flour.  Combine until just incorporated.
• Finally, fold in beaten egg whites in 3 additions, ensuring the batter is well mixed.
• Scrape the batter into the prepared pan and smooth the top with the spatula.
• Bake at 160°C for about 1 hour or until a skewer inserted into the centre of the cake comes out clean.
• Stand the cake in the pan for 10 minutes before turning out onto a wire rack to cool.

Pineapple Butter Cake

Ingredients:

(A)

4 egg whites, bring to room temperature

40g caster sugar

(B)  Lightly beat:

180g butter, softened at room temperature

50g caster sugar

(C)  Sift together:

4 egg yolks, bring to room temperature

1/2 tsp vanilla extract

(D)  Sift together:

180g self-raising flour

20g milk powder

(E) Mixed together:

45g pineapple juice 

10g condensed milk
3 tbsp (canned) crushed pineapple, drained

• Preheat oven to 160°C.  Line a 21 x 11 x 6 cm loaf pan with baking paper.
• In a clean, oil-free mixing bowl, beat egg whites using an electric mixer until soft peaks formed.  Gradually beat in sugar until stiff peaks formed.  Set aside.
• Using the same beaters, cream butter and sugar until light and pale in colour.
• Gradually add in egg yolk mixture, a little at a time, beating well after each addition. (Remember to scrape down the sides of the bowl).
• Add in sifted flour and milk powder (D) and coconut milk mixture (E) in 3 additions, starting and ending with flour mixture. Combine until just incorporated.
• Finally, fold in beaten egg whites in 3 additions, ensuring the batter is well mixed.
• Scrape the batter into the prepared pan and smooth the top with the spatula.
• Bake for 30 mins at 160°C, then increase temperature to 170° and bake for a further 20 minutes or until a skewer inserted into the centre of the cake comes out clean.
• Stand the cake in the pan for 10 minutes before turning out onto a wire rack to cool.
• Serve warm.

Mandarin Butter Cake

 

Ingredients:

(A)

180g butter, softened at room temperature

50g caster sugar

(B)  Lightly beat:

3 egg yolks (48g), bring to room temperature

1/2 tsp vanilla extract

2 tbsp finely chopped mandarin peel (remove the white pith before chopping)

(C)  Sift together:

180g self-raising flour

20g milk powder

(D)  Mix together:

45g mandarin juice

10g honey

(E)

3 egg whites, bring to room temperature

50g caster sugar

• Preheat oven to 160°C.  Line a 21 x 11 x 6 cm loaf pan with baking paper.
• In a clean, oil-free mixing bowl, beat egg whites using an electric mixer until soft peaks formed.  Gradually beat in sugar until stiff peaks formed.  Set aside.
• Using the same beaters, cream butter and sugar until light and pale in colour.
• Gradually add in egg yolk mixture, a little at a time, beating well after each addition. (Remember to scrape down the sides of the bowl).
• Add in flour and mandarin juice mixture in 3 additions, starting and ending with flour. Combine until just incorporated.
• Finally, fold in beaten egg whites in 3 additions, ensuring the batter is well mixed.
• Scrape the batter into the prepared pan and smooth the top with the spatula.
• Bake for 30 mins at 160°C, then increase temperature to 170° and bake for a further 20 minutes or until a skewer inserted into the centre of the cake comes out clean.
• Stand the cake in the pan for 10 minutes before turning out onto a wire rack to cool.
• Serve warm.

Japanese Castella Cake / Kasutera

This is my first Castella Cake!  I had no idea how Castella Cake taste like, but I am very happy that my first Castella Cake turned out so well.  Thank you Zoe of Bake for Happy Kids for sharing her Best & Fail Proof Japanese Castella Cake/ Kasutera recipe which she adapted from here.  This cake is definitely different from the normal sponge cake.  It is very moist and has a fine but chewy compact texture due to the gluten content in the bread flour.  

I read that the traditional Castella cake is made of just four basic ingredients - bread flour, eggs, sugar and honey. However, this version veered from the traditional recipe which has no oil or milk in it.  I am sure the addition of oil and milk in Zoe's recipe makes the cake softer and moist.  

Egg yolks mixture:
50g milk
30g coconut oil
40g honey 
55g egg yolks (about 3), room temperature
40g caster sugar
1 tsp vanilla paste
115g bread flour (sift twice)

Egg whites mixture:
104g egg whites (about 3), room temperature
50g caster sugar

1. Line the inside of a (20.5 x 10 x 7.5 cm) loaf pan with two layers of aluminium foil then two more layers of baking paper over it.  
2. Preheat oven to 180°C. Position a rack on the second level (from the bottom of the oven).
3. Place milk, coconut oil and honey into a small saucepan and cook over low heat to just melt the honey.  (Do not boil it as it will curdle the mixture).  Set aside to cool slightly (about 10 mins).
4. In a large mixing bowl, whisk egg yolks and sugar until the mixture turns pale. Whisk in the honey mixture.  Then sift flour into the mixture and mix until everything is combined.
5. Beat egg whites (using an electric mixer) under medium-low speed until foamy. Increase to medium speed and gradually beat in sugar. Continue beating until stiff peaks form and the meringue looks glossy. 
6. Add one-third of the meringue into the egg yolk mixture and whisk lightly to combine until it is well incorporated (this is to lighten the batter which will help you fold the rest of the meringue through easily and more evenly).  With a silicon spatula, gently fold in the rest of the meringue in two batches.
7. Pour batter into the prepared pan.  Gently drop the pan onto the kitchen bench from a height of 10cm (this is to remove any large air bubbles).
8. Bake the cake at 180°C for 10 mins.  Decrease temperature to 140°C  and bake for another 1 hour **  Lightly press the cake with your finger, if it bounces back, that means your cake is done.
9. Remove the cake from the oven.  Gently drop the pan onto the kitchen bench from a height of 10cm - to prevent shrinkage.
10. Remove cake from the pan and discard the foil and baking paper. Immediately wrap the cake with cling film to keep it moist.  Store in an airtight container for at least one day.
11. To serve, slice off the sides of of the cake with a sharp knife and cut into thick slices. 

This is how I lined my baking pan

** 
For my oven, I baked the cake at 180°C for 10 mins, then 140°C for 1 hr 30 min to get a beautiful colour.  
Each oven works differently and you need to experiment with your own oven and adjust accordingly. It is always better to over-bake slightly rather than under-bake because under-cooked cakes will shrink after cooling.

Peach-Blueberry-Coconut Cake

Ingredients:
180g butter, softened
150g caster sugar
250g self-raising flour
pinch of salt
4 eggs
1 tsp vanilla extract 
1/2 cup grated coconut (fresh or frozen)                 
50 ml sour cream 
50 ml fresh milk

1 peach, remove stone and sliced 
a handful of blueberries 
slivered almonds or almond flakes

 Note:  If you are using desiccated coconut, add extra 50 ml sour cream or milk
           You can replaced peach with nectarines or pears or strawberries.

• Preheat oven to 170°C.  Grease a 20cm round pan and line the base with baking paper.
• Sift flour together with salt.  Set aside.
• Combine sour cream and milk in a jug.  Set aside.
• If you are using frozen grated coconut, defrost it and set aside.
• Beat butter with an electric mixer for about a minute and gradually add in sugar.  Beat until light and fluffy.
• Add in eggs, one at a time, beating until just combined between additions. Then add in vanilla extract.
• Fold in flour and grated coconut, alternately with sour cream and milk mixture,  beginning and ending with flour.  
• Pour batter into the prepared pan.  Gently place fruits on the batter and scatter slivered almonds over.
• Bake for about 1 hour or until a wooden skewer comes out clean when inserted into the centre of the cake. (I baked mine for about 1 hr 15 min)
• Leave the cake in the pan for 10 minutes before turning onto a wire rack to cool.

Easy Boiled Fruit Cake

Ingredients:

(A)

1kg dried fruits (raisins, currants, sultanas, dates, apricots, etc)

125 ml brandy

(B)

250g butter, cut into cubes

100g dark brown sugar

60g raw sugar

1 can (440g) crushed pineapple

125ml orange juice or water

zest of 1 orange

1 tsp mixed spice

1/2 tsp ground ginger

1 tbsp Dutch-processed cocoa powder (optional)

1/2 tbsp instant coffee granules (optional)

1/2 tsp soda bicarbonate

(C)

4 eggs, lightly beaten

(D)

185g self-raising flour

185g plain flour

60g walnuts, lightly toasted and chopped

(E)

60 ml brandy, extra - for brushing

For decorations:

100g blanched almonds

red glace cherries

• Combine ingredients (A) in a large bowl. Cover and set aside to soak for at least 24 hours, stirring occasionally.
• In a saucepan, combine the macerated dried fruits and all the ingredients (B). Stir over medium heat until butter is melted and the sugar dissolved. Bring to the boil. Remove from heat and transfer to a large mixing bowl to cool.
• Stir beaten eggs (C) into the cooled fruit mixture.
• Add in ingredients (D) - sifted flours and walnuts. Mix to combine.
• Spread the batter evenly into the prepared pan (see Note 2), smoothing the top with the back of a wet spoon.
• If desired, decorate the top of the batter with nuts and glace cherries. 
• Bake in a preheated oven at 150°C for about 1 hour 45 minutes or until a wooden skewer inserted into the centre of the cake comes out clean. The centre of the cake should feel firm when pressed gently. 
• Remove cake from oven. Brush the hot cake with extra brandy. Cover tightly with foil while cake is still in the pan and then wrap the pan in a tea towel. Allow to cool completely.
• Once the cake is cool, remove from the pan. Tightly wrap it in plastic wrap,and store in the refrigerator.

Note 1:  For this recipe, you can make -

• one 23cm round cake, or
• two 15cm square cakes plus one 8" x 4" cake; or
• four 8" x 4 " cakes.

Note 2:  To prepare the tin, line the base and sides of the pan with two layers of brown paper and two layers of baking paper, bringing the paper 5cm above the edge of the pan.

Note 3:  Fruit cakes taste better with age, so let it mature for at least 2 - 3 weeks before eating.  During this time, keep brushing the cake with brandy regularly.

Easy Berry Butter Cake

Take advantage of the sweet berries which are in abundance this time of year by making a perfect springtime dessert loaded with sweet, plump blueberries and big red juicy strawberries.

Ingredients:

about 5 - 6 large strawberries, cut into quarters

a handful of blueberries

125g butter, softened

90g caster sugar

orange zest 

1 tsp vanilla extract

3 eggs

115g self-raising flour, sifted

30g almond meal

50g orange juice

almond flakes

• Preheat oven to 170 deg C.  Grease and line the base of a 20cm ring pan.
• Combine flour and almond meal together in a bowl.  Set aside.
• Cream butter, sugar and lime zest until light and fluffy.  Add in eggs, one at a time.  Then add in vanilla extract.
• Fold in flour mixture and orange juice.  Mix well.
• Pour batter into the prepared pan. Place strawberries and blueberries on the batter and scatter almond flakes over.
• Bake for about 1 hour or until cooked. Cool the cake in the pan for 10 minutes before turning out onto a wire rack.

Mocha Pound Cake

 

Recipe adapted from here

Ingredients:
(A)
110 unsalted butter, softened
75g caster sugar

(B) Sift together:
110g self-raising flour
15g milk powder
1g salt

(C) Beat lightly:
3 eggs (55g each)

(D) Mix into a paste:
15g hot milk
10g cocoa powder
1 tsp coffee powder
20g honey
1 tsp vanilla extract

• Preheat oven to 170°C. Grease and line a 8" x 4" loaf pan.
• In a medium mixing bowl, cream butter and sugar until light and fluffy.
• Gradually add in eggs, beat well to combine.
• Fold in flour mixture in three batches, taking care not to over mix.
• Add in the mocha paste and mix to combine.
• Pour batter into the prepared pan.
• Bake 50 minutes or until cooked.
• Let the cake cool in the pan for 15 minutes before removing from the pan. Cool the cake on a wire rack.

Cheddar Cheese Cake

Recipe source: Nasi Lemak Lover

(A)
6 slices cheddar cheese (120g), tear into pieces
100g butter, softened
100g milk

(B)
6 egg yolks (about 59g each)
85g plain flour
15g rice flour

(C)
6 egg whites
80g caster sugar

(D)
cocoa powder

• Preheat oven to 150° degrees C.  Grease and line a 7" square pan.
• Put about 1" of water to a saucepan and bring to a very gentle simmer. Place a bowl on top of the saucepan so that the bottom of the bowl does not touch the water.  Add the cheddar cheese and butter to the bowl and stir occasionally with a spatula until melted and smooth.  Add in milk and stir to combine.  Set aside to cool.
• In another mixing bowl lightly beat egg yolks. Add one third of the cheese mixture into the egg yolks and mix well. Then add in the rest and mix to combine.
• Sift flours into the egg mixture and mix to combine.
• In a clean and dry bowl, beat egg whites until frothy.  Gradually add in sugar and beat until stiff peaks form.
• Mix one third of the meringue into the cheese mixture and mix with a balloon whisk to lighten the batter.
• Gently fold in the rest of the meringue in two batches.  Mix well.
• Pour a layer of the batter into the prepared pan and sift cocoa powder over it.  Gently pour another layer of batter over the cocoa powder (you don't have to level it).  Then sift cocoa powder over the batter.  Repeat the process.
• Place the cake on the lower rack of the oven and steam bake (place a bowl of hot water on the floor of the oven) for 1 hour 20 min or until cooked.
• Turn off the oven and let the cake sit in the oven with the oven door ajar for 5 minutes.
• Remove the cake from the oven and immediately unmould the cake and let it cool on a wire rack.

Marble Butter Cake

This is a recipe adapted from Bakericious' Marble Butter Cake  (which adapted from Mrs NgSK's famous butter cake).  I did not use the egg separation method as I was too lazy; and since I couldn't find any self-raising flour in the pantry, I used plain flour instead, but added baking powder into it. Much to my disappointment, the cake came out from the oven with cracks on top.  However, it still taste good - rich and buttery!

Ingredients:
230g butter, softened
120g caster sugar
4 eggs (200g without shells)
1 vanilla pod, scrape all the seeds out
200g plain flour
2 tsp baking powder
1/2 tsp salt
4 tbsp milk
1 tbsp dark cocoa powder

• Preheat oven to 170 deg C.  Grease and line a 7 inch square cake pan with baking paper.
• Sift flour, baking powder and salt.  Set aside.
• Cream butter, caster sugar and vanilla seeds in a mixing bowl until light and fluffy.
• Add eggs, one at a time, beating to combine.  
• Fold in sifted flour mixture, alternating with milk; beginning and ending with flour mixture.
• Remove 1/3 of the batter and mix in cocoa powder.
• Spoon the plain and cocoa batter into the prepared pan alternately and use a chopstick to swirl the batter.
• Bake for about 50 minutes or until a skewer inserted into the centre comes out clean.  Stand cake in the pan for 10 minutes before turning out onto a wire rack to cool.

Raspberry Dacquoise

What do you usually use your leftover egg whites for besides making macarons, angel cake or friands?  After a search in the internet looking for recipes that uses only egg whites, I decided on making a meringue cake or dacquoise.  Dacquoise is made up of two or more layers of almond meringue sandwiched together with a creamy vanilla buttercream or fresh cream.  It is crisp and meringue-like on the outside and a little chewy and moist on the inside and this cake is meant to be served cold.

Meringue Cake recipe adapted from here 

Ingredients:
125g almond meal
1/2 tbsp cornflour
1/4 tsp salt
200g caster sugar
4 (160g) egg whites, room temperature
1/4 tsp cream of tartar
1/2 tsp vanilla extract

raspberries, for decoration

• Lightly greased two 19cm round pans and line the sides and base with baking paper which has been lightly greased.
• Preheat oven to 150 deg C.
• In a clean bowl, whisk the egg whites until frothy, then add in cream of tartar.  Whisk until soft peaks form, then gradually add in sugar, one spoonful at a time.  Whisk until stiff and glossy. Add in vanilla and whisk to combine.
• Using a spatula, gently fold the almond meal through the meringue.
• Divide evenly between the two pans, level the tops and carefully place them into the oven.
• Bake for 50 minutes or until meringue are firm to the touch and dry.  Cool in the oven, with the door ajar for at least 30 mins.
• Remove the meringues from the pans and place them on a wire rack to cool.

Buttercream recipe adapted from here (sans the chocolate-espresso)

Ingredients:

90g fresh milk

2 egg yolks

30g caster sugar

3/4 tsp cornstarch

1/8 tsp salt

115g unsalted butter, softened

1/4 tsp vanilla extract

• Heat milk in a small saucepan over medium heat until just simmering.
• Meanwhile, whisk egg yolks, sugar, cornstarch and salt in a bowl until smooth.
• Remove milk from heat, and whisking constantly, add half of the milk into the yolk mixture to temper.  Whisking constantly, returned tempered yolk mixture to remaining milk in the saucepan.
• Return the saucepan to cook under medium heat, whisking constantly, until mixture is bubbling and thickens to the consistency of warm pudding, up to 5 minutes.
• Transfer pastry cream to a bowl.  Cover and refrigerate until set (at least 2 hours).  Before using, warm gently to room temperature in a microwave.
• Using a stand mixer fitted with a paddle, beat butter at medium speed until smooth and light. Add pastry cream in 3 batches, beating for 30 seconds after each addition.  Continue to beat until light and fluffy (about 5 minutes).

To assemble the cake:

• Spread a layer of buttercream evenly over the surface of the two pieces of meringue and sandwich with raspberries.  Garnish the top with more raspberries.
• Refrigerate the cake until buttercream is firm, about 2 hours.  (Cake can be stored in an airtight container and refrigerated for up to 2 days).
• Cut the cake with a sharp knife that has been dipped in hot water and wiped clean before cutting each slice.

Fig, Almond & Lime Cake

Ingredients:

125g unsalted butter, softened
80g caster sugar
1/2 tsp salt
3 eggs, room temperature
zest of 1 lime
1/2 tsp vanilla extract
80g chopped dried figs
120g sour cream
45g lime juice
220g plain flour
1 1/2 tsp baking powder
90g almond meal
almond flakes, for topping

• Line a 12.5 x 22.5 cm loaf pan.  Preheat oven to 170 deg C.
• Combine sour cream and lime juice together; set aside.
• Sift plain flour and baking powder together.  Then add in almond meal, mix to combine.  Set aside.
• In the bowl of your electric mixer, beat the butter, sugar, salt and lime zest until light and fluffy.
• Add eggs, one at a time, beat until well combined after each addition.  Add in vanilla extract.  
• With the mixer on low speed, add in figs.  Mix to combine.
• Then add in the flour mixture and sour cream mixture alternately; beginning and ending with flour mixture.
• Pour batter into prepared pan.
• Bake for about 1 hour 15 minutes or until cake is cooked.
• Stand for 5 minutes before turning cake onto a wire rack to cool.

I am submitting this to Best Recipes For Everyone event, "Fun with Almond' April 2015, host by Fion of XuanHom's Mom Kitchen Dairy 

and co-host byDoreen of my little favourite DIY. 

Nectarine Cake

My family only likes very firm and hard nectarines, so when I discovered that the nectarines sitting in my fridge were getting soft, I had to find other ways to enjoy these sweet and juicy nectarines. Thankfully I stumbled upon this recipe by Jillian Leiboff.  This is a truly delicious cake which everyone gave thumbs up after having a slice.  I've baked this cake three times in the last week and they are all gone!  

Recipe adapted from Jillian Leiboff's Nectarine & Blackberry Cake

Ingredients:

1 big nectarine

1/2 tbsp caster sugar

125g butter, softened

90g caster sugar

zest of 2 limes

2 eggs

116g self-raising flour, sifted

30g almond meal

50g lime juice

almond flakes

• Preheat oven to 170 deg C.  Grease and line the base of an 18cm springform pan.
• Cut nectarine into half, remove stone and cut into 10mm thick slices.  Place nectarine slices in a bowl and sprinkle sugar over.  Set aside.
• Combine flour and almond meal together in a bowl.  Set aside.
• Cream butter, sugar and lime zest until light and fluffy.  Add in eggs, one at a time.  
• Fold in flour mixture and lime juice.  Mix well.
• Spoon half of the batter into the prepared pan.  Place a few slices of nectarine over the batter.  Top with the rest of the batter.  
• Arrange nectarine slices on top of the batter and scatter some almond flakes over.  
• Bake for about 1 hour or until cooked (I baked mine for 1 hour 15 minutes). Cool the cake in the pan on a wire rack for 15 minutes then remove from the pan.

I am submitting this to Best Recipes For Everyone event, "Fun with Almond' April 2015, host by Fion of XuanHom's Mom Kitchen Dairy 

and co-host byDoreen of my little favourite DIY. 

Estonian Egg-White Cake (Munavalgekook)

I stumbled upon this interestingly hard-to-pronounce Estonian cake - Munavalgekook - which is an egg-white cake.  Like the Angel Cake, it only uses egg whites.  Unlike the Angel Cake, it contains butter which makes this cake moist, spongy and soft with a hint of buttery taste.  

Recipe adapted from Nami-Nami

Ingredients:

200g egg whites (about 6), room temperature
1/2 tsp cream of tartar
150g caster sugar
160g plain flour
10g rice flour
1 tsp baking powder
1 tsp vanilla extract
100g butter, melted and slightly cooled

• Sift together plain flour, rice flour and baking powder.  Set aside.
• Whisk egg whites until foamy.  Add in cream of tartar and whisk until soft peaks form. Gradually add in sugar and whisk until stiff peaks form.
• Gently fold in sifted flours.
• Finally add in melted butter and fold gently.
• Pour batter into a buttered and floured bundt pan and bake in a preheated oven at 180 deg C for about 45 mins or until cooked.
• Leave the cake to cool in the pan for about 10 - 15 minutes before turning out onto the wire rack.  

Vanilla Butter Cake

I am not one of those people who can memorise recipes, especially cake recipes.  However, this is the only one recipe which I can remember.  Easy, just remember the number 6! 


Ingredients:

6 oz butter, softened
6 oz caster sugar
6 oz self-raising flour, sifted
6 eggs (about 55g each), separated
3 tbsp lemon juice or milk (optional)
1 tsp vanilla paste

Method:

• Lightly grease a 20cm cake tin. Line the base with baking paper.
• Preheat oven to 170 degrees C.
• Beat egg whites in a clean, dry bowl until stiff peaks form. Set aside.
• With an electric mixer, beat butter until soft.  Add in sugar and beat until light and fluffy (mixture should looked pale).
• Beat in egg yolks, one at a time and make sure that each egg is completely incorporated. Scrape down the sides of the bowl before adding the next one. Add vanilla paste and beat until combined.
• Fold in flour alternately with the lemon juice, beginning and ending with the flour. Stir until just combined and the batter is smooth.

• With a rubber spatula, gently fold about a third of the beaten egg whites into the batter to lighten it; then fold in the remaining whites until just combined. Do not over mix.
• Pour batter into the prepared tin.
• Bake for about 45 - 60  minutes or until a wooden skewer comes out clean when inserted into the centre of the cake.
• Leave the cake in the pan for 10 minutes before turning onto a wire rack to cool.

Zucchini Bread

Ingredients:

(A)
2 eggs
100g oil
100g brown sugar
40g caster sugar
165g (1 cup) grated zucchini
1/2 tsp vanilla extract

(B)
190g plain flour
1/2 tsp baking soda
1/4 tsp baking powder
1/2 tsp salt
1/4 tsp cinnamon powder
30g pecan, chopped
50g mixed dried cranberries & blueberries

• Preheat oven to 170 deg C.
• Beat eggs until frothy.  Gradually add in sugars and beat until thick and pale.
• Then beat in oil slowly while the mixer is still running. 
• Add in vanilla extract and beat to just combined.
• Add in grated zucchini and mix until just incorporated.
• With a spatula, fold in ingredients (B).
• Bake in a lined 20 x 10 cm loaf pan for about an hour or until cooked.