Neopolitan Chiffon Cake

It's chiffon craze for me.. last week i had a failed neopolitan chiffon, so i decided to try again.. and yes i did it! :)

I'm quite satisfied with the end result.. heehee

Baking at 160°c for 15mins

140°C for 50mins

Very fluffy! 

Packed for my son's Lego class tomorrow..

Not forgetting, thanks Susanne for the wonderful recipe! 

Black Sesame Sponge Cake

Saw Jeannie Tay's black sesame sponge so tempting.. today after Jaymie's music class, headed down to Phoon Huat at Buona Vista while Jayvier was in music class with the daddy..

Not sure why mine so brown.. generally taste ok, very fuffy :)

Pandan Chiffon Cake

It's Pandan Chiffon again! This round baked for a temple auntie who helped us alot during my father's wake. Supported my mum, advised on what are the things to prepare for my late dad. We still miss him lots. I missed the times when i can rant to him etc. Enough said, no one else can replace him in my heart. I've got the best daddy in the world! 爸爸我好想好想你。

Butter Sugar Bread Loaf

Today i went on strike, did not cook dinner. Haha! But, i never fail to bake a fresh loaf of bread for Jays. Whenever i prepare food for jays, reminds me of my school days even till date my mum makes sure i have breadfast! She never fail to prepare breakfast for we kids (my bros and myself and my late daddy).

Can you imagine, a working mum and yet have time to cook, prep food, iron clothes (she makes sure we wear ironed clothings), clean house and etc. She's a wonder woman! She's my idol, i always ask myself she is so much older and yet can do so much for the family, maybe i should try to do it too. And seeing my kids enjoying my food and bakes is totally a joy!

Ok enough said, here's my bake today.

Recipe from MyMindPatch
But i did it in a loaf form, cuz i went out for dinner. :)

Neopolitan Chiffon Cake

I try to cook and bake fresh bakes for jays to bring as snack to school.

Today's bake abit the fail huh.. hahaha..

I have checked with susanne, it was due to underbake and unmoulding it before it was totally cooled. *sweat. Anyway, this is my second time baking neopolitan chiffon.

Let's see my first time here: 

By the way, this post is done via mobile phone.. if there is any distortion, i sincerely apologise.

Pandan Chiffon Cake

Knocked off at 5pm today. Headed home to cook dinner. While the Garoupa and Rice are cooking, i decided to bake Pandan Chiffon since it was only 6.30pm. At the same time, my kids get to bring for snack to school.

today's un-moulding was much better. =)

the yolk batter

meringue

ready to bake!

Recipe can be found here: http://thedomesticgoddesswannabe.com/2015/01/pandan-chiffon-cake/

The pandan paste method, i used a 1/4 tsp added a bit of pandan paste plus pandan essence (both add up to 1/4 tsp) i prefer this taste compared to one full 1/4tsp of pandan paste. 

Pandan Chiffon Cake

Yea, i kind of got addicted to baking chiffons again.
Because hubby bought 3 dozen of eggs, i don't know what to do with it, so bake chiffons..

Since Teachers' Day is just next week, baked this Pandan Chiffon using Diana's Recipe.
And i got Jaymie to draw the little card for her and Jayvier's music teacher, Ms Ng.

Purple Ombre Chiffon Cake

Happy Birthday once again!
Dianna and Ayla celebrated an early birthday just now and she sent me the dissected cake.

Thanks for sending me the pictures. And thank you for enjoying my humble bakes. =)

Purple Ombre Chiffon Cake (Happy Birthday to Dianna and Ayla)

I was home by 6pm cuz hubby fetched me along with Jays. Then started to prep the ingredients for cooking the Teo Family kind of Mee Sua (learnt from my late dad). It is damn yummy i tell you, except mine is way simpler than his. His has more more ingredients.. i short cut abit.. hehe

Ok, so i decided to bake a Purple Ombre chiffon cake for a dear friend. She is none other than Dianna, my mentor who guided me from baking to cooking to many other things. This cake is specially bake for her and her daughter, Ayla who will be turning 6 on 19 August 2016. I know both loves purple and hence the purple ombre.

It has been ages since i last baked a chiffon cake and was a Pandan Chiffon Cake.
Here is my humble little cake. The recipe is from Susanne's Rainbow Chiffon.

Sweet Milk Bread Loaf

Sweet Milk Loaf Bread freshly baked for Jays

Surprised for Jays, this belongs to Jaymie. Snoopy snack box with bread inside and a plushie Lucy for her Breakfast.

Jayvier's is same snack box with Charlie Brown =)

Brownie with Walnut and Ice Cream

Invited some friends over for Steamboat, while preping the ingredients, i baked brownie with walnut using this recipe: http://www.bakeforhappykids.com/2016/07/best-chocolate-brownies-kirsten-tibballs.html

dessert after steamboat *burp*

Brownie with walnut and Ice Cream 

What a great Saturday hang out with friends at our new home =)

Butter Cake (Mrs Ng SK)

The last time i baked a Butter Cake was in May.
Today i bake again using SCS Salted Butter, it still taste good =)

Butter Cake (Mrs Ng Sk)

Serves 8

Ingredients

230g Salted Butter, room temperature

4 egg yolks

150g caster sugar

200g self-raising flour, sifted

60ml fresh milk

1 teaspoon vanilla extract

4 egg whites

50g caster sugar

Instructions

In the bowl of a mixer, cream the butter and sugar (150g) until it turns light and fluffy. Scrape the sides of the bowl occasionally. Be patient and let the machine do its work!

Add the egg yolks, one a time and beat it in before adding the next.

Beat in the vanilla extract. Fold in half the flour.

Add the milk and mix. Add the remaining flour and fold until just incorporated.

Scrape the bowl and give the batter one final mix. Set this aside.

In a clean mixing bowl, whisk the egg whites until it turns foamy. Slowly and gradually, add the sugar (50g), whisking all the while. Whisk this until stiff peaks form.

Transfer 1/3 of the egg whites into the egg yolk batter. Beat this in.

Gently fold the remaining egg whites in 2 batches until all the egg whites have been incorporated.

Pour this into a lined and greased 8×8-inch baking pan.

Bake at 170°C for 45 minutes.

When the cake is done (insert a skewer it the cake and if it emerges cleanly it is done), let the cake rest for 5 minutes in the pan before carefully transferring onto a wire rack to cool completely.

Cut into slices and enjoy!!

Notes

As I noticed that the top of the cake was getting quite brown, I reduced the heat to 150°C at the final 20 minutes, then to 140°C at the final 5

minutes. You need to keep an eye on the cake and to know how your oven behaves so you can make the necessary adjustments.

the domestic goddess wannabe http://thedomesticgoddesswannabe.com/