Cheese kueh lapis

On 16.05.10, we had a mini birthday celebration for Carine's 8th birthday. This evening, i decided to use Anuty Yochana's cheese lapis to make the above item.

I find that this cake is a bit on the oily side, but i love the layer is quite even. My children still prefer the last week version.

Valerie's Coffee Walnut Sponge Cake

This is the 2x Recipes of Walnut sponge cake done by valeries the night before and she spent 2 hr to get this cake. Good, very moist. Will try making when i m free.

Valerie's Strawberry Shortcake

On 19.05.10, i went to Cairnhill CC to learn this cake after work. This is a very worth lesson which i learnt the technique of making the sponge cake moist and soft. It has to bake at 160C for 65mins and with hand feel whether the cake is fully dry up or not in the oven.

I went home with the sample and let the children try, they all loved it.

Sweet Princess - Angie the choice

Today is my daughter's 8th yrs old birthday, i did the order and make the selection, wanted to give her a surprise.

Steamed egg white cake

My 3.2mps camera is left in my office and therefore, i have to use my handphone to snap it out. It is quite blur, hopefully, i can have a new camera to snap all my baking.

I have a lot of left over egg white from making of kueh lapis. Immediately, i have finished baking of the lapis, i quickly start to make this steamed egg white cake from a book.

Ingredient:

300g of egg white

200g of sugar

200g of flour

1 tbsp of ovelette

some chocolate chip for spinkling on top

Method:

1. Whish the egg white and sugar for 3 mins, add in flour and ovelette

2. Pour into a 8 inch round tin

2. steam at high heat for 20 mins

Kueh Lapis

This sunday evening, i took 2 hrs to complete this lapis with my Technogas oven which i bought it at offer price of S$190.00 at havey norman. This oven is so good that i don't need to rotate the cake while baking, every layer just need 5 mins to bake at 180c and have a very even brown. Thus, i can complete it in 2 hrs times.

This recipe was from my four sister in law whom is a good in cooking and baking.

Ingredient:

680g of golden churn butter (Canned)

200g of sugar

25 egg yolk

8 pcs of egg white

1 tbsp of ovelette

3 tbsp of brandy, rum

200g of cake flour

Method:

1 Cream butter and sugar till creamy

2. mix yolk and brandy till smooth and add in to no.1

3. add in flour

4. Whisk egg white with tartar powder

5. Mix the egg white to the batter no. 3

6. Start to bake at 180c at top & bottom heat for the first layer, after that, use only the top heat to bake for every layer at 5 min or brown, use tooth pick to let off the air before we add in the batter.

7. Last layer, we have to use top & bottom heat for 15mins.