Thursday, June 17, 2010

Tuesday we went Downtown east for a break. Look my dd enjoying himself.

He was surrounded by balls, which is his most happiest moment. Oops that was my hand.

Dancing with the balls..


He fell asleep shortly, once we reach home.

Strawberry yogurt chiffon cake

Pardon me for the large hole, I forgot to tap the cake tin lightly before bake.


4 large egg yolks
40g sugar
1/4 salt
50g veg oil
150g strawberry yogurt
1 tsp of strawberry essence

120g cake flour
1 tsp baking powder
1/8 baking soda

5 large egg whites
40g sugar
1/4 cream of tartar

  1. Whisk yolks and sugar until dissolves.
  2. Add oil and salt, whisk and add strawberry yogurt. Mix well.
  3. Add in sifted flour and mix until no lump.
  4. Using an electric mixer, beat till frothy. Add in cream of tartar and beat until soft peaks, follow by the sugar continue to beat until stiff peaks.
  5. Fold in 1/3 of the meringue and mix with the egg yolk until well combined. Add the remaining meringue and mix well.
  6. Pour the batter into 21cm cake tin. Bake at 180C for 60 mins. Remove the foil and bake for 10 mins.
  7. When it cool, remove it from the mould.
Notes Preheat oven at 180C for 25 mins using top and bottom heat in the lowest rack.

Banana Blueberry jam

Supermarket having sales on blueberries and i bought 8 packet in a row. I used some to do jams, muffins and chiffons. Then  i kept the rest and frozen them. Haaa i super kasui type, Cos usually they are selling $4+ or $5+ per mini packet. Using recipes from this super mummy site Do visit her website for more marvellous recipes.


(yields about 1 cup of jam)

100g bananas (1 large very riped), mashed

200g frozen blueberries, thaw

230g granulated sugar*

juice from 1/2 a lemon

  1. Rinse and thaw frozen berries. With a fork, crush the berries so that some berries are mushed up leaving others only lightly crushed.
  2. Place mashed bananas, lemon juice, sugar and blueberries in a pot or a large saucepan. Mix well.
  3. On medium heat, stirring constantly with a heat-proof spatula or a wooden spoon, bring the mixture to a full rolling boil (where the bubbles do not stop or lessen when you stir it). Once the mixture starts to boil, skim away any excessive foams or bubbles, stirring constantly all the time.
  4. Keep at a rolling boil for another 5 mins, stirring constantly till the mixture thickens, becomes clearer and transparent (no more foams). The entire cooking time should be around 10 ~ 15 mins.
  5. Remove from heat. The jam will be a little runny when hot but the consistency will be just right after it has cool off.
  6. Ladle hot jam into hot sterilised jars leaving a gap of about 1~2cm from the top. (Since I do not have an appropriate ladle or funnel, I poured the jam into my measuring cup before filling the jars. The sprout on the cup helps easy and clean filling.) Secure lids. Let cool. Jam will keep up to 3 months if stored in fridge or in a cool, dark cupboard. Once opened, store in fridge and best consumed within 3~ 4 weeks.
Note: *Do not reduce the sugar, as the amount is required to preserve the jam.

Tuesday, June 15, 2010

Blueberry muffins


(makes 12 small muffins)

250g plain flour

1 1/2 teaspoons baking powder

1/2 teaspoon baking soda

1/2 teaspoon salt

1 egg, lightly beaten

60ml vegetable oil

175ml milk

125g granulated sugar

1 teaspoon vanilla extract

125g (about 1 cup) blueberries


Pre-heat oven to 180degC (350 degF).

Wash and drain blueberries. Dry with paper towels and toss them in a tablespoon of flour.

Place egg, oil, milk, sugar and vanilla extract in a bowl. With a manual whisk, whisk until thoroughly combined.

Sieve together flour, baking powder, baking soda and salt into a mixing bowl. Make a well in the centre.

Pour the liquid mixture into the dry mixture. With a spatula, gently fold all the ingredients to form a wet batter. Mix until the flour is just incorporate into the batter. Add the blueberries and fold in gently. DO NOT over mix. The batter should appear lumpy.

Spoon batter into paper muffin cups. Bake for 15~20mins until muffins turn golden brown or a toothpick inserted into the centre comes out clean.

Let cool on a wire rack. Serve warm.

Notes Put muffin tray in the middle rack and bake for 25 mins. Using bottom heat for 20 mins and 5 mins top heat.

Adopted from Classic blueberry muffins.

Moist brownie with chocolate chips

100g butter (melted)
200g brown sugar
2 large eggs at room temperature
1 tsp vanillia essence

125ml cup UTH milk
1 tsp baking soda
2 tsps instant nescafe coffee dissolve 125ml cup boiling water

190g  flour
1/4 salt (omit if using salted butter)
3 tsps baking powder
60g cocoa powder
80g chocolate chips to sprinkle on top

1.) In a large bowl, sift flour, baking powder, cocoa powder and salt. Dissolve baking soda in milk.
2.) Mix the butter and sugar until sugar dissolved. Add vanillia essence and eggs whisk till creamy.
3.) Then add in the rest milk, coffee liquid and flour. Beat until smooth.
4.) Pour the batter into a greased 22cm ("9" inch) sqaure pan and bake 180C for 50 mins.
(Remember to line the pan properly or the cake will stick to the pan)

I can't remember where i got this recipes from, but if anyone that happen to saw plsssss let me know. Thank you!!!

Saturday, June 12, 2010

Banana chiffon cake II

Recipes using my banana chiffon part I, but using 4 egg yolks and 4 egg whites. I thought this will be another failed chiffon cake, coz i accidentially drop the egg yolk into the egg white. I dare not cut the chiffon and gave to my maid, coz she's leaving tommorow. I think i have to invest on a fairy knive.

Banana cake


180g Butter
150g sugar
2 Large eggs (beaten lightly)
250 flour
1 tsp baking powder
1/2 tsp baking soda
220g banana or up to 400g- mashed
2 tbsp evaporated milk
1/2 tsp banana essence (optional)
2 banana slice for deco on the cake


  1. Cream butter and sugar till light and creamy.

  2. Pour in eggs gradually and beat till creamy.

  3. Add in milk, mashed bananas and banana essence and mix well.

  4. Add in flour, baking powder and soda and beat for a while only.

  5. Pour into an 8 round tray and arrange sliced bananas on top.

  6. Bake at 180c for 60 mins, remove foil bake at 170c for 15 mins to brown the surface.
For those who like moist cake used 400g of bananas. It was very tasty and yummy from the feed back of my friends and relatives.  I also add in 20g of chocolate chip.

Banana chiffon cake I

After with my first successful pandan chiffon, i have flung all my chiffon cake, Then i took a long break and finally puck my courage to bake another chiffon cake.

Ta la finally i reach till the top.

Then i achieve a high dome.

It done and completely cool...

Unmould time, but lack of skill

Omg the cutting skill is so horrible. 


4 large egg yolks
40g sugar
210g mashed banana
40g vegetable oil
1/4 tsp salt
1/8 banana essence

120g plain flour ( i remove 2 tbsp of plain flour and replace with 2 tbsp corn flour)
1 tsp baking powder
1/8  tsp baking soda

5 large egg whites
40g sugar
1/4 tsp cream of tartar

  1. Hand whisk egg yolks with sugar until dissolves.
  2. Add salt, oil, banana essence and mashed banana mix until combined.
  3. Then add in the sifted flour mix, until no lump form.
  4. In another bowl whisk egg whites at a high speed until frothy, add in the cream of tartar whisk till soft peaks. Add in the sugar in patches and whisk till stiff peaks.
  5. Fold 1/3 of the meringue and mix with the egg yolk until combined. Add the remaining meringue and mix well.
  6. Pour the batter into 21cm chiffon tin. Bake at 180c for 50 mins.
  7. Remove the foil and bake at 170c for 10 -15 mins for browning the surface.

Sunday, June 6, 2010

Double chocolate chip muffins



220g self raising flour
250ml UHT chocolate milk
150g  sugar
100g melted butter
1 egg (beaten)
1 tsp vanilla essence or coffee essence
2 tbsp cocoa powder
100g chocolate chips


  1. In a mixing bowl, add butter and sugar cream with a whisk.
  2. Add beaten egg and mix well.
  3. Add flour and milk, vanilla essence, cocoa powder and chocolate chips. Do not over-mix.
  4. Spoon mixture into muffin tray lined with paper muffin cups up to 1/3 full.
  5. Drop some chocolate chips on the middle part.
  6. Baked at 170c for 25 mins.
This was adapted from wift some modified of my own. I do not measure the chocolate chip and i just used 3 handful of chocolate chips mixed in the flour. Lastly i drop some chocolate chip in the middle part of the batter. Happily to said this is the first time my boy boy eat my cake.

NotesPut in the middle rack. Preheated oven at 170c for 20 mins, bake 170c for 25 mins.