You are currently browsing the tag archive for the ‘Cake’ tag.

Ingredients

1/2 cup butter (softened)
2/3 cup organic raw cane sugar
1 teaspoon vanilla extract
2 eggs
2 cups unbleached all-purpose flour
1 teaspoon baking soda
1/2 teaspoon baking powder
280ml  plain yogurt
1/2 cup cherry jam *
1 cup frozen cherry  (may half the cherries) *

* may be replaced with another type of berries or fruits such as peach & mango

Method

1. Preheat the oven to 175 °C.
2. In a large bowl, cream together the butter,  sugar and vanilla extract until light and fluffy.
3. Beat in the egg until smooth.
4. Combine the flour, baking soda, and baking powder in another bowl.
5. Stir  in flour mixture into the batter alternately with the yogurt and cherry jam.
6. Coat cherries with a thin layer of flour.
7. Stir in the cherries and spread the batter into the prepared pan.
8. Bake for 45 minutes in the preheated oven, until  a skewer inserted into the centres comes out clean.

(Inspired by various yogurt cake recipes found in AllReciple.com)

Bunny Mum’s Feedback

Very moist, fluffy and light cake. If I ever do it again, I will make it with muffin tray or loaf pan instead of bundt pan which makes the center of the cake crumble easily as the texture of the cake is very light.

Advertisements

Ingredients

2 cups unbleached all-purpose flour
1 cup organic raw cane sugar
4 eggs
1 cup fresh milk
65g butter
2 tsp baking powder
2 tsp vanilla extract

Method

1. Preheat oven to 175 °C.
2. Heat milk and butter  in a small saucepan until just boiling, then remove from heat and set aside.
3. Beat eggs until foamy, then add sugar. Continue beating on medium-high speed until thick and lemon colored.
4. Add vanilla, reduce mixer speed to medium and add hot milk in a steady stream.
5. Quickly sift in flour and baking powder.
6. Pour into a  round pan. Bake in preheated oven for 30 minutes or until a skewer inserted into the centres comes out clean and springy to the touch.

(Adapted from Nannie’s Hot Milk Sponge Cake/AllRecipe.com)


Bunny Mum’s Feedback

This cake gives a milky flavour with moist yet light texture. I have reduced the sugar by 50% from the original recipe yet I still find it a little sweet despite others (including my super healthy conscious Bunny Grandma) told me it’s  just nice. One may replace full cream milk and butter with skim milk and margarine in order to achieve the HiCal Low Fat version of this cake.

Bunny Gal celebrated her BIG ONE some 7 months ago and it’s all Bunny Mum’s fault for taking so long to put up a post to document down such important milestone in Bunny Gal’s life.

Venue : Avanti Italian-American Ristorante, Sunway Resort Hotel & Spa
Date :  6 June 2010 (Sunday)
Theme : Winnie The Pooh & Friends

Extended family members and close friends were gather together to sing birthday song for Bunny Gal and showered her with gifts and best wishes.

Centerpiece of this wonderful birthday party



Birthday Gal

Cake Cutting Moment

Birthday Gal and Bunny Mum

Bunny Dad, may I have a sip of Champagne?

Happy Bunny Family

Busy checking out her presents…


Birthday Gal & Her Presents


Trying out her new car

Ingredients

3/4 cup milk
1 tbsp poppy seeds
2.5 cups unbleached all-purposes flour
3/4 cup organic raw cane sugar
125g butter (melted)
2 eggs (lightly whisked)
2 tbsp finely shredded orange rind
1/2 cup fresh orange juice
2 tbsp baking soda
1 tbsp baking powder

Method

1. Preheat oven to 175°C.
2. Combine the poppy seeds and 1/4 cup of the milk in a small bowl. Set aside for 10 minutes.
3. Combine the flour, baking powder, baking soda and sugar in a large bowl.
4. Combine butter, eggs, milk, poppy seed mixture, orange rind and juice in a small bowl.
5. Add the wet mixture to the dry mixture and stir with a metal spoon until just combined (do not overmix).
6. Spoon the batter among prepared muffin pans.
7. Bake in preheated oven for 25 minutes or until a skewer inserted into the centres comes out clean.

*recommended for baby above 12 months since it contains poppyseed.

(Adapted from Amanda Kelly/Good Taste – May 2004)

Bunny Mum’s Feedback

Moist and light muffin but the orange flavour is still not strong enough – at least for me. If I ever do it again, I will consider adding 2 tbsp of orange jam into the batter.

Ingredients

1.5 cups applesauce (Heinz apple puree or Gerber applesauce)
1/3 cup vegetable oil
1 eggs, beaten
2 cups unbleached all-purpose flour
1/3 cup organic cane sugar
1 tsp baking soda
1/2 tsp baking powder
1/2 tsp salt
1 cup dried cranberries, chopped

(Optional but not recommended for baby below 18mths : 1/2 cup pecans, chopped & 1 tsp ground cinnamon)

Method

1. Preheat oven to 350 degrees F (175 degrees C). Grease and flour a muffin tray.
2. In a small bowl, mix together applesauce, oil and egg.
3. In a large bowl, combine flour, sugar, baking soda, and salt. (Optional : cinnamon)
4. Make a well in the center, and pour in egg mixture. Stir until just moistened.
5. Fold in cranberries (Optional : pecans).
6. Pour into prepared muffin tray.
7. Bake in the preheated oven for 15 minutes, or until a toothpick inserted into the center of the muffin comes out clean.

(Adapted from Miss Alix – allrecipes.com)

Bunny Mum’s Feedback

Absolutely yummy. Maybe I should try again using frozen cranberries or blueberries!

Ingredients

4 eggs
1.5 cups vegetable oil
3/4 cups organic raw cane sugar
2 tsp vanilla extract
2 cups organic unbleached all-purpose flour
1 tsp baking soda
2 tsp baking powder
1/2 tsp salt
1.5 cups grated carrots

(optional but not recommended for baby below 18 mths : 1 cup grated pecans, 1 tsp cinammon)

Method

1. Preheat oven to 350 degrees F (175 degrees C). Grease and flour a muffin.
2. In a large bowl, beat together eggs, oil, sugar and vanilla extract.
3. Mix in flour, baking soda, baking powder and salt (optional: cinnamon)
4. Stir in carrots. (optional : pecans)
5. Pour into prepared muffin tray.
3. Bake in the preheated oven for 15  minutes, or until a toothpick inserted into the center of the muffin comes out clean.

Ingredients

450g  butter or margarine
4 eggs
300g durian puree
2 tsp baking powder
200g organic raw cane sugar
450g organic unbleached multipurpose flour

Method

1. Cream butter and sugar.
2. Add eggs separately, beating well.
3. Add durian into mixture.
4. Fold in flour and baking powder.
5. Pour the batter into a loaf pan and bake pre-heated oven @ 150C for 40 minutes or until cooked.

Ingredients

1 cup butter (unsalted)
1 tbsp raw cane sugar
4 eggs
2 1/2 cups organic unbleached multi purpose flour
1 cup full cream milk
1 tsp baking powder
1 cup durian puree (can be replaced with other fruit purée like mango, berries, corn, etc)
1/2 cups of thickened cream

(I am using a 250ml cup as measurement cup.)

Method

1. Preheat oven to 350 degrees F (175 degrees C).
2. Cream together the butter and sugar.
3. Beat in the eggs, one at a time.
4. Add milk alternately to the creamed mixture with the flour. Fold in thickened cream and mix evenly.
5. Pour into the prepared pans and bake for 15 to 20 minutes.

Ingredients

Base
1.5 cup Digestive Biscuit crumbs (use blender to create the crump)
100g butter (melted)
1 tablespoon sugar (optional)

Filling
250g cream cheese (1 block Philadelphia cream cheese)
250g whipping cream (whipped)
250g durian puree
2 teaspoon geletine powder
100ml warm water

Method

Base
1. Mix crumbs, butter and sugar together.
2. Press mix firmly onto the bottom of a 9-inch springform pan
3. Chill it n the fridge for 20 min

Filling
1. Beat cream cheese with durian puree until fluffy.
2. Dilute gelatine powder in 100ml warm water.
3. Gradually beat in durian puree.
4. Stir in gelatin mixture.
5. Fold in whipped cream.
6. Pour into prepared pan and chill about 3 hours or till set.

Ingredients

1/2 cup unsalted butter
2 eggs
3 small bananas OR 2 big bananas (mashed)
1 tsp vanilla
1.5 tsps bicarbonate of soda
50 mL full cream fresh milk
1/4 cup organic raw cane sugar
1.5 cups organic unbleached multipurpose flour

Method

1. Cream butter, sugar and vanilla.
2. Add eggs separately, beating well.
3. Add bananas into mixture.
4. Dissolve soda in milk and add flour and milk alternately.
5. Pour the batter into a loaf pan and bake pre-heated oven @ 150C for 40 minutes or until cooked.