小松糕

小松糕

Ingredients:

180g   All purpose flour

1 tsp    baking powder
2 pcs   eggs
100g     sugar
240ml Evaporated Milk
1½ tsp ovalett
2 tbsp green colour paste
2 tbsp pandan flavour essence

Method:

1. Sieve the flour and baking powder together in a bowl.
2. Beat the sugar, ovalett and eggs until fluffy.
3. Add in the evaporated milk, green colour paste and the pandan flavour essence into (2) and combine well.
4. Add in the flour and baking powder.
5. Brush the cooking oil to the moulds.
6. Heat the steamer until the water boil and steam for 10 minutes.

Light New York Cheesecake

Recipe adapted from Baking Mom

Light New York Cheesecake

*5" round cake

Ingredients(A)

100g digestive biscuits - crushed (I used 80g)

70g melted butter (i used 40g) 

(B)

250g cream cheese - soften at room temperature

75g sugar

2 eggs

15g corn flour - sieved

10ml lemon juice

80ml milk

Intructions
*Prep tin for waterbath

*Use removable base tin

1. Mix (A) ingredients together, and press the mixture into a tin. Set it aside in the refrigerator.
2. Preheat oven to 160C.
3. Beat cream cheese and sugar until pale and smooth.
4. Add in 1 egg at a time and mix well after each addition.
5. Add in the corn flour and mix well. Add in the lemon juice & milk gradually, mix well. Tap on table top few times to release air bubbles.
6. Remove tin from fridge, grease the side lightly with butter.
7. Wrap the cake tin with the foil.
8. Pour the cheese mixture into your prepared mould from a high height, say about 30cm (this helps to release air bubbles in the batter) and bake via waterbath method for about 45min, then another 15-20min at 150C.
9. Once done, leave it to cool in the oven for about 30 mins, with the oven door slightly ajar.  Then leave it to cool it in room temperature for another 30mins. Lastly, leave it to chill in the fridge for at least 4 hours (mine stay in the fridge overnight).

Orange sponge cake

Recipe adapted from jeannietay

Orange sponge cake

8" cake pan

Ingredients:

6 large egg yolks
70g oil
100g orange juice
90g cake flour
1/2 salt
Zest of one orange (Using ready made orange zest and cut into small pieces)

6 egg whites
100g sugar
1/4 tsp cream of tartar

Method:

1. Line the bottom an 8″ round pan. Preheat oven to 155C
2. Sift flour and salt together.
3. Beat egg yolks, oil together until combined before adding orange juice and zest.
4. Stir in the flour. Set aside.
5. Beat egg whites until frothy before adding cream of tartar. Continue beating while gradually adding the sugar. Beat till soft peaks.
6. Fold in 1/3 of the meringue into the yolk batter with a hand whisk. Add another 1/3 and fold until almost combined. Add the last portion and switch to a spatula to scoop the batter from the bottom of the bowl and fold up. Keep at it until no streaks of yolk batter can be seen.
7. Pour into prepared pan and bake with a water bath at 155C for 70-75 minutes or until cooked ( I use normal bake with top and bottom heat).
8. Remove from oven, wait until cake has pulled away from the sides before inverting on to a smooth non stick pan. Remove paper lining and re-invert on to a rack.
9. Place cake in the oven (do not turn it on) to dry using the remaining heat if the cake is still wet.

Double Chocolate Cheesecake

Recipe adapted from Titli Double chocolate marbles cheesecake 8" Cake tin Ingredients:    For the base 180 g (6 oz) Digestive biscuits, ginger biscuits, Graham crackers, Hobnobs, Oreos… 75 g (2½ oz) butter    For the cheesecake 300 g (10 oz) cream cheese 200 ml (7 fl oz) cream (whipping cream, heavy cream, fromage blanc, fromage frais or crème fraiche) 100 g (3½ oz) milk chocolate 50 g (2 oz) dark chocolate 2 tbsp caster sugar

Instructions

1. Place the biscuits in a polythene bag and crush them to bits with something heavy.
2. To make the cheesecake base mixture, melt the butter and mix it well with the crushed biscuits.
3. Grease a 20 cm (8”) loose-bottomed cake tin (or a flan dish) with butter. Pour the base mixture into the tin and press it flat and even.
4. Put the cream cheese into a bowl and break it up with a fork or whisk. If you are using whipping cream whip it in a separate bowl until it is stiff, otherwise use the thick cream straight from the tub. Gently whisk together the cheese, cream and sugar until smooth.
5. Melt the milk chocolate in a bowl over a pan of boiling water – don’t let the water touch the bowl. When the chocolate has melted add it into the cheese mixture and mix it through.
6. Pour the mixture over the cake base and spread evenly.
7. Melt the dark chocolate in a bowl over a pan of boiling water – don’t let the water touch the bowl. When the chocolate has melted pour it onto the cheesecake. Use a skewer or cocktail stick or spoon handle to swirl the dark chocolate into the cheesecake (I add in the chocolate ganache).
8. Place the cake in the ‘fridge until it sets – anywhere from 2 to 24 hours.
9. Remove the cake from the tin and decorate with a few chocolate flakes.

Converting Cups to Grams

From Diana's Desserts

Use these charts to convert measurements from US cups to grams for common baking ingredients.

All-purpose Flour and Confectioners' Sugar (Icing or powdered Sugar)

Cups to Grams

1/8 cup=15 grams
1/4 cup=30 grams
1/3 cup=40 grams
3/8 cup=45 grams
1/2 cup=60 grams
5/8 cup=70 grams
2/3 cup=75 grams
3/4 cup=85 grams
7/8 cup=100 grams
1 cup=110 grams

Granulated, Superfine or Caster Sugar

Cups to Grams

1/8 cup=30 grams
1/4 cup=55 grams
1/3 cup=75 grams
3/8 cup=85 grams
1/2 cup=115 grams
5/8 cup=140 grams
2/3 cup=150 grams
3/4 cup=170 grams
7/8 cup=200 grams
1 cup=225 grams

Butter or Margarine

Cups to Grams

1/8 cup=30 grams
1/4 cup=55 grams
1/3 cup=75 grams
3/8 cup=85 grams
1/2 cup=115 grams
5/8 cup=140 grams
2/3 cup=150 grams
3/4 cup=170 grams
7/8 cup=200 grams
1 cup=225 grams

Light, Golden or Dark Brown Sugar

Cups to Grams

1/8 cup=25 grams
1/4 cup=50 grams
1/3 cup=65 grams
3/8 cup=75 grams
1/2 cup=100 grams
5/8 cup=125 grams
2/3 cup=135 grams
3/4 cup=150 grams
7/8 cup=175 grams
1 cup=200 grams

Unsweetened Cocoa Powder

Cups to Grams

1/8 cup=15 grams
1/4 cup=30 grams
1/3 cup=40 grams
3/8 cup=45 grams
1/2 cup=60 grams
5/8 cup=70 grams
2/3 cup=75 grams
3/4 cup=85 grams
7/8 cup=100 grams
1 cup=125 grams

Cake Flour

Cups to Grams

1/8 cup=10 grams
1/4 cup=20 grams
1/3 cup=25 grams
3/8 cup=30 grams
1/2 cup=50 grams
5/8 cup=60 grams
2/3 cup=65 grams
3/4 cup=70 grams
7/8 cup=85 grams
1 cup=95 grams

Sliced Almonds

Cups to Grams

1/8 cup=10 grams
1/4 cup=20 grams
1/3 cup=25 grams
3/8 cup=30 grams
1/2 cup=40 grams
5/8 cup=50 grams
2/3 cup=55 grams
3/4 cup=60 grams
7/8 cup=70 grams
1 cup=80 grams

Ground Almonds

Cups to Grams

1/8 cup=25 grams
1/4 cup=50 grams
1/3 cup=65 grams
3/8 cup=75 grams
1/2 cup=100 grams
5/8 cup=125 grams
2/3 cup=135 grams
3/4 cup=150 grams
7/8 cup=175 grams
1 cup=200 grams

Flaked Coconut

Cups to Grams

1/8 cup=10 grams
1/4 cup=20 grams
1/3 cup=25 grams
3/8 cup=30 grams
1/2 cup=40 grams
5/8 cup=45 grams
2/3 cup=50 grams
3/4 cup=60 grams
7/8 cup=65 grams
1 cup=75 grams

Grated Coconut

Cups to Grams

1/8 cup=10 grams
1/4 cup=25 grams
1/3 cup=35 grams
3/8 cup=40 grams
1/2 cup=50 grams
5/8 cup=60 grams
2/3 cup=65 grams
3/4 cup=75 grams
7/8 cup=85 grams
1 cup=100 grams