Lilian Wong's Cheesecake

I've been using Lilian Wong's Baked Cheesecake recipe for over a year now (Flavours May-June 2007 issue). It's about time I shared it with everyone. She wasn't kidding when she said "impossible to fail" :) Good Luck!

Ingredients:
450g Cream Cheese, room tempreture
115g Unsalted Butter, softened

1 Tbsp Vanilla Extract (Vanilla Essence works just the same)
200g Caster Sugar
70g Cornflour

7 Large Eggs (I used Grade A eggs)
450ml Whipping Cream
60ml Lemon Juice

Method:
1. Preheat over to 180'C. Prepare a 9inch square tin with lining & greasing the sides with butter. Wrap the outside of the tin with aluminium foil as you will be using another large pan to bake this bain marie-style.

2. Using a cake mixer, beat the Cream Cheese & Butter on medium speed until soft & smooth. Scrape done the sides.

3. Add the Vanilla Essense, Sugar & Cornflour. Mix until smooth.

4. Beat in the Eggs one at a time.

5. Lower the mixer speed & add the Whipping Cream. Stop the mixer, scrape down the sides & continue mixing. This will ensure a smooth texture.

6. Add the Lemon Juice.

7. Pour the mixture into prepared tin. Place this tin into the larger pan & put both pans into the preheated oven. Pour hot water - about 3cm deep - into the larger pan.

8. Bake for 30mins & then increase the tempreture to 190'C & continue baking for another 30mins, until the top is pale golden brown.

9. Remove pans from the oven & take the smaller pan out of the larger pan. Allow to stand until cold.

10. Run a knife around the inside of the pan. Cover the cake tin with a large plate / serving tray. Flip over & the cake should slide from the tin to the plate. Refridgerate tune cake for at least 6 hrs before serving.
(I used a loose base cake tin... made it slightly easier to flip it over & into a cake board)

Chocolate Chip Brownie - Cupcake

Welcome my kawan-kawan! This recipe is adapted from "The Cookie And Biscuit Bible" by Catherine Atkinson with recipes by Joanna Farrow and Valerie Barret.

I've changed it from a "Nut & Chocolate Chip Brownie" to just Chocolate Chip Brownie - Cupcake size too ;)

Ingredients:

(A)

2 Eggs

1/2 Cup Sunflower Oil

3/4 Cup Brown Sugar (or any sugar you have will also do ie. Castor White Sugar)

1 Tsp Vanilla Essence

(B)

150 g Plain (Semisweet) Chocolate Chopped [Melt it in heatproof bowl over a pan of simmering water OR my shortcut way, melt it in Microwave for 1 minute +/-]

(C)

2/3 Cup Selt Raising Flour

4 Tbsp Unsweetend Cocoa Power

(D)

2 Tbsp Chocolate Chips (sweet type)

2 Tbsp Chocolate Buttons (not so sweet)

[Original recipe is 4 Tbsp Chocolate Chips + 3/4 Cup Chopped Walnuts]

Method

1) Preheat oven to 180'C / 350'F.

2) Melt (B) Plain Chocolate

3) Combine all from (A) oil, sugar, eggs & vanilla essene in a bowl & mix using Mixer or with wooden ladle by hand also can.

4) Stir in the melted Plain Chocolate & beat well until evenly mixed.

5) Sift (C) Flour & Cocoa Powder into the mixture. Fold in thoroughly.

6) Stir in (D) Chocolate Chips & Buttons, then spoon the mixture into the Cupcake moulds.

7) Bake for 20 minutes & the check it with a little bamboo stick - if it's still wet, bake for another 15mins. So in total, it is to be baked for approx 35 mins + /-.

This recipe can also fit a 7inch baking pan. I used Cupcake moulds Medium size & it can make 13 Cupcakes.

Hope your's turn out as delicious & nice as mine does! Enjoy!

Moist Chocolate Cake

I've always been hunting for a reliable Moist Chocolate Cake. I've found this to be very good. I'm a subscriber of "Flavours" ~ Malaysia's premier food & lifestyle magazine and this was in their Nov-Dec 2009 issue celebrating their 15th Anniversary Issue.

This recipe is shared & contributed by Arlene Diego who teaches cake baking in Damansara Jaya. (pg. 90 nov-dec 2009 Flavours)

The 2 cakes before any icing.





1st cake is iced. Am not very good with icing yet as this is really my 1st time icing a cake.



Both cakes iced & decorated by my kids. :)

Close up of the Moist Chocolate Cake. It's really moist & light too - Yums!

Thanks Arlene Diego for sharing it with us (^_^) I hope to attend some of your classes in the near future when I sort out my & kids routine next year.

Mama's Moist Chocolate Cake

When I was younger... my mum used to make this Moist Chocolate Cake every festive season i.e. Chinese New Year and Christmas. I've never tried baking it myself before and this was my first attempt. I think her's was more moist.



Ingredients
1 Cup Evaporated Milk - at room tempreture } add together to get
1 Tbsp Vinegar } Soured Milk
1 1/2 Cup Flour
1 1/4 Cup Castor Sugar
1/2 Cup Cocoa Powder
1 1/2 Tsp Baking Soda Powder
125g Butter - melted
2 eggs
1 Tsp Vanilla Essence

Method
1. Grease tin and line bottom with greaseproof paper.
2. Add Evaporated Milk with Vinegar and let it stand to get Soured Milk
3. Sieve the Flour, Castor Sugar, Cocoa Powder and Baking Soda into mixer bowl.
4. Make a well in the centre of the dry ingredients. Pour in the melted butter and half cup of Soured Milk. Beat at medium speed for 2 mins.
5. Add the remaining Soured Milk, eggs and vanilla essence - Beat at medium speed for another 2 minutes or so.
6. Pour the batter into the prepared tin and bake at 180'C for 35 - 40mins or until cooked.


Happy Birthday Malaysia!

Sugee Cake

After almost 6 mths of delaying.. I've finally tried baking Sugee Cake ;) My son surprised me when my good fren Popes brought over some Sugee Cake she had baked using her Aunt's Recipe (if not mistaken)... he LOVED it! Eventhough it wasn't Chocolate :p



So here is Pope's Sugee Cake Recipe :

1 pound Butter (approx 420g)
1/2 pount Sugee (approx 300g)
8 eggs
1 pound Sugar (approx 400g)
1/2 pound Plain Flour (approx 85g)
2 Tsp Baking Powder
2 Tsp Vanilla Essence

This would approximately fit into a Square 8inch Baking Tin.

I personally made a smaller version .. I halved the ingredients and managed to fit the cake mix into a 7inch Round Baking Tin.

Optional:
1 Tbsp Brandy
Chopped Nuts
Rose Essence / All Spice Powder

Method

1. Dry Sugee before using (pan fry dry)

2. Cream (with mixer) 1/2 pound Butter with Sugee - put aside.

3. Cream other 1/2 pound Butter with Sugar. Then add the eggs & Beat well. Add the Butter + Sugee mixture in as well and continue to beat.

4. Add the Flour, Baking Powder, Brandy, Vanilla Essense.

5. Bake in Moderate Heat Oven (150'C - 180'C) for about 40mins to 1 hour (until cooked)

Chocolate ChocChip Muffin

This is Muffin recipe is taken from "Makan - Cupcakes, Muffins, & Scones" by Azza Pwanchik. She called it Double Chocolate Muffins

My son in particular, requested for this flavour ;)

Ingredients:
2 Cups Flour
3/4 Cup Cocoa Powder
1 Cup Sugar
1 Tbsp Baking Powder
1 Large Egg
1 Cup Milk
1/2 Cup Butter
1 1/2 Cup Mini Chocolate Chips




Method
1. Combine Flour, Sugar, Cocoa & Baking Powder in Large Bowl.

2. Whisk Egg, Milk, & melted Butter seperately in another bowl. Then pour in liquid ingredients into the dry (flour, sugar etc).


3. Add Chocolate Chips, while stirring until all mixed. Spoon batter evenly into 12 greased 2 inch muffin pans.


4. Bake in preheated 200'C oven for 20 minutes.

Chocolate Cake Attempt #1 ~ Failure!

Looks can be deceiving... looks normal on the outside.

A closer look....

After I sliced a piece... it's texture is like alot of air bubble holes.. and very very wet in the middle though the whole outside is crispy.

A better shot of the inside. The middle is almost like a jelly which will not cook/dry up. This recipe required 250ml Milk & 250ml Hot Water which made the whole cake mixture into a hot chocolate drink texture. It was suppose to be baked at 180'C for 30-35mins only.... I ended up baking it for 1hr 45mins cause the middle was still bubbling in the oven :p

CUPCAKES! ~ Chocolate ... Happy Mother's Day!

All things CHOCOLATE, my dearest son's FAVOURITE! I also wanted to try out this new recipe book I bought at MPH for RM19.90 only called "Makan: Cupcakes, Muffins & Scones" by Azza Pawanchik.

This recipe is called Chocolate Cupcakes (pg. 23). Here is the recipe:-

Ingredients

2 CUPS ~ Boiling Water

1 1/2 CUPS ~ Unsweeten Cocoa Powder

2 3/4 CUPS ~ All Purpose Flour

2 Tsp ~ Baking Soda

1/2 Tsp ~ Baking Powder

1/2 Tsp ~ Salt

1 CUP ~ Butter at Room Tempreture

2 CUPS ~ Sugar

4 Eggs

1 1/2 Tsp Vanilla Extract / Essense

Method

1. Preheat Oven at 180'C / 350'F. Pour boiling water over cocoa powder & mix thoroughly until smooth. Let cool.

2.Combine the Flour, Salt, Baking Soda, and Baking Powder together in seperate bowl.

3. Cream together the Sugar, Butter, and beat until light & fluffy. Beat in the eggs (one at a time) and then add the Vanilla Essense. Add the Flour and Cocoa Mixture alternatively in a dry-wet-dry method, beginning and ending with the dry.

4. Place in cupcake papers and bake for 18-22 minutes. Let cool on a wire rack.

Cream Cheese Frosting

1/2 CUP ~ Butter at room tempreture

8oz (250g) Philadelphia Cream Cheese at room tempreture

2 - 3 CUPS of Powdered Sugar (better known as Icing Sugar)

1 Tsp ~ Vanilla Extract / Essense

Method

1. With an electric mixer, mix the Butter & Cream Cheese together, about 3 minutes on medium speed until very smooth. Scrape down the sides & bottom of the bowl to ensure even mixing.

2. Add the Vanilla Essense and mix. Slowly add the Powdered/Icing Sugar. Keep adding until desired sweetness.

3. Spoon into a piping bag to decorate your cupcake. (Note : I didn't have a piping bag so I just spread mine witha knife & sprinkled sugar hearts over it as deco)