Category Archives: Baking: Cakes

Recipe: Cream Cheese Pound Cake

I love Sara Lee pound cakes- especially the chocolate and marble flavours. I remember mum used to buy them for us for breakfast and that was her method of making us wake up in the morning- by tempting us with the slices of pound cake waiting for us on the table!

I found a few recipes on my usual baking websites but eventually decided on this one because it sounded the healthiest and I did cut 1/2 cup of sugar from the actual recipe which Im glad I did because the end result was perfect. Was very happy with how this pound cake turned out- moist in the middle and not dry at all! Tasted even better after chilling it in the fridge. Best part is that it can be frozen for a few weeks and will still stay fresh!

Oh and I had no idea that baking powder could be ‘old’! Was wondering why my cupcakes were so dense and heavy the last few times so I did some reading up on the internet when I stumbled upon some information that stated that baking powder if kept for too long was useless and is no longer an effective rising agent. So I threw away my bottle and went out to buy a new one but got over paranoid while baking this time and ended up putting a tad too much. However, watching it rise so beautifully was oh so satisfying :)

Recipe: BANANA ATTACK- Upside Down Wholemeal Cake

This recipe was named by my little brother who had a fun time arranging the banana slices on the caramel..

So Ive been dying to make this for a really long time but bananas are really expensive in Australia! But since they are only $1 plus for a huge bunch back in Singapore…I jumped at the opportunity of making it! :) Anyway I made this cake with solely wholemeal flour but I found it a tad too grainy..I think for a smoother texture, it would be better to mix wholemeal with regular white flour. Apart from that, I got a pretty cake :) And according to my little food critic ‘the blend of everything is just yummy!!‘ and proceeds to put another forkful in his mouth ;)

Recipe: Mixed Berries Apple Spelt Cake

So mum had 2 apples and a packet of frozen berries that she needed to finish. But there were no eggs, all purpose flour or sugar left! Hence it was off to adapting a few recipes and coming up with one of my own! :D

Ingredients:

  • 1 cup fresh or frozen berries (If frozen, defrost before using.)
  • 2 small apples, peeled and sliced
  • 1 Tbl + 1 tsp sugar
  • 113g unsalted butter, softened
  • 3/4 cup sugar (I used 1/2 cup pure maple syrup)
  • 2 eggs (I used an egg replacement- 2 tbsp water mixed with 1 tbsp of oil + 2 tspn of baking powder per egg)
  • 1 tsp vanilla
  • 1 cup spelt flour
  • 2 tsp baking powder
  • 1/4 tsp salt

Directions:

  • Preheat the oven to 170 degrees.
  • Combine the berries, the wine and 1 tablespoon plus 1 tsp sugar in a small bowl. Mix to coat. Set aside.
  • Combine the flour, baking powder and salt in a medium bowl. Set aside. In a larger mixing bowl, beat the butter and 3/4 cup sugar until light and fluffy.
  • Beat in the eggs, one at a time, making sure that each one is completely combined before adding the next. Mix in the vanilla. Slowly add the flour mixture and beat at a low speed until just combined.
  • Grease and flour a 9-inch springform pan and cover the bottom with parchment paper. Spread the batter evenly over the bottom of the pan. Spoon the berries over the batter. Place the apple slices in a decorative pattern around the cake. Sprinkle with some brown sugar.
  • Bake for 40-50 minutes, or until the cake is golden brown and a toothpick comes out clean. Let cool for 10 minutes, and then run a thin knife around the edge. Carefully remove the ring around the pan and serve!

Recipe: Baby Molten Chocolate Magic Cakes

Baking, eating good food, recuperating from an 8 week long illness, watching my waistline expand exponentially as I try to fit into old shorts and slacking all day- Yup, that pretty much sums up my winter break. Cant say Im not enjoying my life at the moment :) Mum looked at me yesterday and said ‘Baby, maybe you should go easy on the food…you are putting on quite a bit of weight‘. Thanks mum :( But I still tire out too easily to do any form of exercise except walk and the weather aint that fantastic to do that either (and yes I am just making excuses for myself :X)

Anyhow I decided that baking was still a form of exercise e.g. whisking manually is good for arm training..maybe?? Hee so I tried this super easy recipe that I found from The New York Times and it was such a success the whole family loved it :) Yay! Nothing makes me happier than seeing my loved ones happy (how cheesy but very true!) So here’s the recipe and go ahead and try it, it’s really simple and foolproof! :D

A new episode of Pretty Little Liars is out! Im off to watch it :)

Ingredients (exactly 4 ramekin servings):

  • 1/2 cup unsalted butter
  • 1/2 cup of semisweet chocolate chips
  • 2 eggs
  • 2 egg yolks
  • 1/4 cup sugar
  • 2 teaspoons of flour
  • Cocoa powder for dusting

Directions:

  1. In the top of a double boiler set over simmering water, heat the butter and chocolate together until the chocolate is almost completely melted. While that’s heating, beat together the eggs, yolks, and sugar with a whisk or electric beater until light and thick.
  2. Beat together the melted chocolate and butter; it should be quite warm. Pour in the egg mixture, then quickly beat in the flour, just until combined.
  3. Butter and lightly powder four 4-ounce molds, custard cups, or ramekins. Tap out the excess cocoa powder, then butter and powder them again. Divide the batter among the molds.
  4. Preheat the oven to 220 degrees. Bake the molds on a tray for exactly 7 minutes; the center will still be quite soft, but the sides will be set.
  5. Invert each mold onto a plate and let sit for about 10 seconds. Unmold by lifting up one corner of the mold; the cake will fall out onto the plate. Serve immediately.

  • Dig in and watch the molten chocolate flow.. :) :) :)

Oh if you dont wish to eat it straight away e.g. I made one for myself first and kept the rest of the batter in the ramekins in the fridge until dad, mum and car car came home. Then, make sure that the batter is brought out of the fridge and brought down to room temperature before baking it in the oven and it will still be as beautiful and fresh :)

Recipe: Banana Coconut Loaf

Decided to make something coconut because mummy loves coconut and she really really liked the coconut puffs that I made for her 2 days ago! :) So I decided to combine her 2 favourite ingredients- banana and coconut to make this! :)

Ingredients

  • 1 1/4 cups all-purpose flour
  • 1 teaspoon baking powder
  • 1/4 teaspoon salt
  • 2 very ripe bananas, mashed (3/4 cup)
  • 1 stick (1/2 cup) unsalted butter, melted
  • 2/3 cup sugar
  • 1 large egg
  • 1/2 teaspoon vanilla
    3/4 cup sweetened flaked coconut

Directions

  • Put oven rack in middle position and preheat oven to 180 C.
  • Whisk together flour, baking powder, and salt in a bowl.
  • Whisk together bananas, butter, sugar, egg, vanilla, and 1/2 cup coconut in a large bowl until combined well, then fold in flour mixture until flour is just moistened.
  • Divide batter among lined muffin cups or loaf tin and sprinkle with remaining 1/4 cup coconut.
  • Bake until muffins/loaf are puffed and golden, about 25 minutes.
  • Allow muffins/loaf to cool slightly before cutting and serving!