Liverpool ! !! !

I have planned this cake for long, and luckily I have a trusted baker to make this for me! and I guess the 'ED' liked it very much! aye?

my trusted baker: www.ganache-ganache.blogspot.com

She has another design for Liverpool

When I loaded these photos, my seng seng boy!!! Here's the conversation

boy: Ah Tng, what is that?
me: Cake Cake loh..

boy: ohhh...cake cake...oh! " Lao Ying" cake !

me: =_="

He meant "Eagle Cake" ! which is quite true, he won't know what is Liverpool, but he can tell the Liver bird is an Eagle! ha ha ha ha, G!! tell D about this! I bet D is happy to hear that !!

seng seng boy with his headphones

Braised Pork with Egg

I really like this recipe , now it makes me feel that those braised pork eggs selling in shops are actually very easy to make. Many thanks to Lydia 's recipe.

My family quite sensitive with star anise, hence I only use 1 star anise and 1 cinnamon stick. I did not slice the red onion & garlic, I let it cook as a whole. I cut the meat into 3 big chunks, then only slice when serving. It tastes really good!

Ingredients (4-5 servings): recipe from Lydia

• 600gm - 800gm pork belly
• 2 head garlic, whole
• 3 bulb shallots, whole
• 1/4 cup dark soy sauce
• 1 cinnamon stick
• 2 star anises
• 1 tbsp sugar
• 2 tbsp cooking oil
• 3-4 cups hot water. ( I braised for 1 hour, after tat the sauce quite thick. Eventually I add 1 cup hot water to continue boil for another half an hour, and it turned out just nice)
• Salt to taste
• few hard-boiled eggs (optional)
  

Directions:

1. Wash & cut the pork.
2. Heat up the wok with cooking oil, add in garlic, shallot, sugar, cinnamon stick and star anise. Sauté for 1-2 minutes.
3. Add in pork and dark soy sauce. Stir fry until the sauce and juice from the pork is reduced.
4. I transfer the pork and everything and eggs into another pot and add in 4 cups water to stew for 1 hour. When it's ready to eat, add in 1 cup hot water and simmer for half an hour.

Mixed Grain Rice Balls

I don't wish to change the norm, I mean this pearl rice balls are originally make with white glutinious rice, However....I have tried my best to search for glutinous rice, again, my mum keep searching for me, can't find it, went to grocery store, they sell like 5kg! my goodness, I only need 70g ;p

I used mixed grains, mum said it is a bit hard, better use jasmine rice . whatever it is, I will keep this recipe , and to impress frens next time! quite yummy !

I took this recipe from Lydia Teh - my Kitchen , I changed a bit , I added some prawns for more springy texture.

Ingredients:

70g rice (mixed grain or glutinous) , soaked overnite for mixed grain

1 T cooking oil

100g minced pork / chicken

100g minced prawn , another 50g cut prawns for stuffing

1 stalk green onion , chopped

few cloves garlic , minced

few slices gingler, minced

1 T corn flour

1 T oyster sauce

1 T cooking wine

some black pepper

1 t sugar

Method

1. soak the rice with water and 1 T of cooking oil for at least 4 hours & above.

2. Mix all the sauce & minced garlic/ginger/chopped onion in a ball.

3. Mix both all the meat together and marinate well with [2] and put in fridge for 1 hour.

4. Roll each ball and stuff with some chopped prawn and put aside.

5. Cover each ball with rice.

6.Ready the steamer , and lay with some vege / baking paper on.

7. Steam at high fire for 30 minutes. In between, open the lid, sprinkle with some water on the balls.

Use a spoon to scoop the meat, roll it in 1 hand, then pad with some rice with another hand, then use 2 hands to shape in between the palms.

Cover the balls with rice.

After steam..

I will make another version with glutinous rice!

Out of Boredom.....

I lift up my sister with my finger!

ha ha ha ha ha .. I like this photo a lot ! my sister too tired, taking nap on sofa, while me & little sister busy snapping 'imaginary' photos~

I missed my cooking blog ! I will cook something quite soon.

Luzon Mango Cream Cake

Definitely "Rugi" (making loss) if to use Luzon mango ( check out here for more luzon mango stories) for mango cakes! the seeds are so much bigger than the meat. I m making this small 7" round cake, with 2 medium Luzon mangoes, and still not enough to cover the cake.

When mum eating this cake, she is so 'careful' with every bites she's swaping into mouth. and keep saying ooh luzon mong, must finish. ( in order words, she is more appreciating the mangoes than the cake! )

I realise there are 2 mango good for cakes. Luzon & another type, looks like Filipino mango, but is not! yellow skin, when it's really ripen, really yum yum with beautiful orangey meat !!I like tat more. somemore cheaper than Luzon. I got our Luzon from relatives.

I am still practicing my sponge cake. I want a very spongy, I am still thinking probably is the beat machine tat did the miracle! i.e... to invest a Kenwood or KitchenAid????? ARE MY BOSSES READING MY BLOG? That's my Christmas present!! ;p

Mandarin Orange Cream Cake

"Drying" mandarin oranges from Tin. * I m not sure if this is the way to drain off access water by placing on the kitchen paper*

I am quite busy for the past 2 weeks, really busy. I better post something up here before it goes history or before I go for next errand. I was understressed with both baking the cake + office works when I did it on last sunday, so tensed! so busy! The sponge cake failed in the 1st time early morning at 9am!!! and i need to quickly re-baked it, finally it's okay. I baked a simple sponge cake, sandwiched with single layer of cream only (Dairy whipping cream + sugar + vanilla esc), top with lemon cream and decorated with some mandarin oranges which I bought from TH months ago!


I tot of making some "tangy" cream to balance off the cream cake. Immediately I tot of this Lemon Cream. This time I managed to make it more 'firm', no more gooey like last time even after fridge. The trick is, to cook slightly longer in the pan !

*Cake for mum's birthday*

Mum commented the oranges are quite sour + the cream is even sour! ha ha ha, i use less sugar for cream.. and my sis & the little monkey boy like the cake! The monkey boy cleaned his plate with his tongue! u imagine.

Decor wise...errr forget about it, too greedy on the toppings ( no scrimp!) until almost fall off and the cream really melt fast when I pipe the side. hai, watever again,

Strawberry Mango Panna Cotta

so Hot in the afternoon, nice to have some cold panna cotta.

I was craving for panna cotta ! I was at Grazie Restaurant with collq the other day, so tempted with their Panna Cotta, but their Fantasia dì Maria & Tiramisu were more interesting though. E I wanted to learn their chocolate pudding! so nicee.. its like 20% pudding, 80% sauce! ( sounds really uncooked) but really yumm~~[ ha! I need to highlight here, when I introduced this to another fren, she came back and complained the choco pudding was 80% pudding, 20% sauce! aiks! inconsistency here! why?] and Tiramisu is good !

Back to my Panna Cotta.
When I finished blending the mango puree, ha! this is a mistake! among all the mangoes, only 1 was ripen! the rest was like half-ripen!! hence my mango colour not so orangy, and also, the taste a bit powdery! due to not fully ripen mangoes! After scope the mango puree into glass for freezing ... I realise I don't have gelatin ! ! argh! searching high & low, got myself almost half a pack of the gelatin left! errr...

Then come to blend my strawberry, again not much frozen berry left in fridge, so difficult to blend until really smooth with tat small amount ! errrr...

I think panna cotta goes well with citrus fruit / this strawberry ! It didnt go so well with mango.. dunno why, may be just my taste bud is different!

Recipe : Ganache's Panna Cotta with Strawberry Puree
* I replace vanilla bean with Vanilla ext.

*yum*

Happy Birthday To Dad

Totoro! This is the only cartoon character dad used to watch with us! The only cartoon he knows I guess, besides the famous Mr. Bean nowadays!
I like family birthday cake-cutting session. The moment when some kid can't wait to open the cake box , then while lighting up the candle, someone will start shouting switch off the FAN!! can't lite candle here... then the other will rush to kitchen ready for plates, and stack up the 5 plates with spoon, ready for cake-cutting! * I missed this after soooo many years.... * We havnt had this occassion for so long, so many years already.

Can u see my dad's teeth? ; )
This is a very good chocolate ganache cake, my baker's signature cake! lols
Cake order from http://www.ganache-ganache.blogspot.com

Home version Beaufort Fried Mee

Whenever dad says go eat Beaufort Fried Mee .. I will start mesmerizing on the heavy 'wok breath' from that plate of mee!! sooo yum !! and of cuz most kopitiam will use ' pork ' oil to cook it it until so tasty! sinful sinful !

1. Heat up the wok until really hot, until u can see the smoke coming out.

2. Throw in the mee and dont keep frying first, let the mee spread all over the wok surface, sit for 1 min then turn again , until u can see the 'burnt' on the mee. Repeat the same until u get the 'burnt' result u wanted. Dish up.

3. Dont wash the wok, as the wok still very hot, put some oil, throw in garlic, stir fry the meat until half cook, then throw in the vege. quickly fry . then make gravy and serve on the mee.

This is the second time I fried this mee at home. I realise using chicken meat to cook also very good!.

Thai Masak-Masak

I think this is the 4th time we get together, and cook ! Besides creamy whom I know this monster for LONG enough ;p We happened to meet these 2 gentlemen via internet ( I guess back to 6 ~ 7 10++ years ago at least, when those time really famous of ICQ Chatting) . They are paw paw and wah kon. Our leader - paw paw , always the one who led the group and call around for cooking session! the first time was 2001, 2003, then 2006, and now 2009 ! This time we had wah kon's beautiful wife - Ching , to prepare some Thai food for us ! which we wanted for so long and the most Proud-person of the night was surely - Wah kon ! everyone non stop raving about Ching's cooking.. how yum how sedap how good were the dishes, even better than some restaurant for sure!

Fried Wings with Tomato chillie sauce. ( This taste & look a like buffalo wings! )

Thai Glass Noodle Salad. I actually packed some for next day lunch with the sauce. and surprisingly the glass noodle still very springy and didnt go soggy even soaked in the sauce for overnite! Then later i found out, this superior quality of the glass noodle was from Thailand! can't get in kk! argh!!!

Green Curry Chicken! Can eat bowls of rice with this.

Long bean with minced beef & basil leave. something new to me

Kangkung with beanpaste! - another new item to me too!

in fact her tom yum soup is really good without ajinomoto, without salt ! all from scratch!Lemongrass , Lime leaves, tomatoes, seafood, etc.



our sweet ending of the night - Creamy's choco moose with vanilla ice-cream! ;> yum

Bloody Eyeballs

Lolz ! I like this drink ! both its name & the drink. I was at NewYorkNewYork, 1 Borneo last nite, suppose it is lychee stuffed with blueberry, then some soda drink with strawberry concentrate. Quite nice~ but instead of blueberry, they stuffed the lychee with leong fun! ( Glass jelly!)

May be I can make this for the upcoming Halloween ! Yipee !

Mango Strawberry Clafouti

Ha, I have mango given by aunty, unfinished frozen strawberries..

I am still off from work today. I was arranging my recipess into folders, while this.. this "Peach Blueberry Clafouti" looks good to me ! I mean why not I make this today!

The texture of this recipe is so yummy ! like yorkshire pudding, like dutch baby , very soft eggy springy texture. but no eggy smell.

It puff like a dome while in the oven, and start to shrink once it's out from the hot oven.

Recipe

2 cups mango cubes

1 cup strawberry

4-6 T sugar

3 large eggs

3/4 cup milk ( I used whipping cream)

3 T flour

1 t vanilla ext.

a. Preheat oven to 190C. Butter the baking dish.

b. combine the mango and strawberry with 2 T of sugar in a bowl and let macerate for about 15 minutes.

c. Whisk the remaining sugar and eggs together in a mixing bowl.

d. Add in milk/cream & vaniia ext.and whisk until combined.

e. Sift in flour and whisk until combined.

f. spread the fruit over the bottom of the dish. Pour the batter into the dish until just cover the fruit. not too much, it will over-fall when u back it.

g. Bake in the oven for 30-35 minus until the batter looks puffed and golden and is set in the center.
* I like to sprinkle some sugar on top when it's half way bake. *

Strawberry Crumble

Finally, I can have 3 days off from office. Sat, Sun, Mon . I can feel the freedom all over especially when I m eating the warm strawberry crumble. Little sweet buttery crumb with tinge of sour strawberry . I like the tiny bites of sugar in the crumb and the crispy feel.



These frozen strawberries are really beyond my "acid" level! I have to add spoonful of sugar to sweeten it a bit.

Ingredients
2 cups strawberries
2 T sugar
1 t corn flour + 1 T water

[crumb topping]
3/4 cup flour
3 T brown sugar
2 T white sugar
5 T butter, and more for butter the baking dish

a. preheat the oven to 190C
b. Slightly cook the strawberry for 1 minute with sugar, and stir in corn flour water to thicken the sauce.
c. Pour into individual baking dish ( I discard some of the sauce, not too much)
d.In a separate bowl, combine flour, sugar, mix well, rub in the butter into the flour until it forms crumbly mixture.
e. Place the crumb on top, bake for 5 - 10 minutes or until topping has lightly brown.
serve warm...with vanilla ice cream is the best !

mum would probably kill me if she sees this picture with her precious orchid been picked!

Ganache's Chicken Pie

I am really busy. I am understress learning some alien program at home for office purpose! Primavera's SureTrak is so pain-in-ass ! Currently we are upgrading from Microsoft Project to ST. ST is a project management program. Anyone using it now? share some tips?

Anyway, I am so busy to cook, but I still have time to eat chicken pie! he he he! I love my baker's chicken pie a lot! I think i been eating this for 1 month ! I have chicken pie, beef pie in fridge! I order some frozen pies from http://www.ganache-ganache.blogspot.com/ , bake it for breakfast or just any time I need some food to kill my hunger!

ok, tata for now, continue my ST.

Kitchen Closed for 7 days ++

Take a Break, back on Sunday!
I have lots of recipes to bake/cook + eat
I don't have time to do it !

Lemon Cheese coated with Lemon Cream

Citrus cake is always good. I need to finish the remaining 100g cream cheese in my fridge, so I baked a light lemon cheese cake with Lemon Cream. The lemon cream is really an icing on the cake. The cream is so smooth and lemony. Ha I need to check with my lemon cream sifu why my cream doesnt hold on its own even after fridge (i.e. not firm). I can't pipe into shapes, it wont hold, It will dissolve like a cream pool. That's why you see my cake can be coated so smooth like a carpet! ha ha ha

Recipe:

Cake ( adopted from perfect macha cheese cake, i halved them)

70g sugar
3 eggs (separated)
1/4 cream of tartar
30g butter
100g cheese - 120g
50ml milk
2 T lemon zest
30g cake flour
10g corn flour


1. preheat oven to 160C.
2. Put butter+cheese+milk in a bowl, using double boiler method, keep whisking until melted (creamy) and incorporated.
3. Mix in lemon zest, egg yolks and flour. stir well.
4. On a separate bowl, beat the eggwhites with cream of tartar until foamy, mix in sugar into 2 stages and continue to beat until soft peak.
5. Fold in the eggyolk batter into the eggwhite , and fold gently until fully mixed.
6. Bake at 160C for 50 ~ 55 mins bain marie


Lemon Cream : Recipe click here.

The lemon curd after cooked.

The lemon curd after whipped.

slurp~

Bintulu Korean Restaurant, Lintas

me & Aunt went to 'explore' this new Korean Restaurant at Lintas. ( Above of the Corner Sang Yuk mien, opposite Salim). Oh well, this place has 2 dining areas, one with round tables on flat floor another is like this, with "underground" design, where more space for you can swing your legs! ha ha , nah, these seating section is mainly for Bulgogi .

we were served with some banchan (side dishes) - Kimchi, Kongjaban (Korean sweet beans) and another err... I dunno, some parboiled fern vege with sauce. all very nice.

Dolsot Bibimbap - we are so kampung , we requested them to make bull eye egg than served with raw one! this bibimbap is really good especially go with the chillie paste. the Chillie paste is very 'heong' (fragnant). This mixed rice is much better than Hi-Seoul in Likas.



I forgot the name, I think is Spicy Seafood Steamboat. Veeeeeeeery yummy! You can really taste the 'sweetness' of the soup despite the spicyness that really keeps my nose running the whole dinner ! lols, tissues are all around the table.

I will definitely come back for this restaurant. I think this is better than Hi-Seoul in Likas. And thanks to my Aunt's wallet ;p

Weekend Photos

moreen & I

I didn't do any baking during the weekend. Instead I attended Cilla's wedding. my Darling cillA!! Darling Cilla married to a French, a very nice gentleman I ever seen ;)

I like this sweetie a lot ! look at her, ha ha ha , she will do that to her mouth when she's about to cry! ha ha

July Birthday Bash~

I am the 'cake' coordinator for office monthly birthday partie.
This month, due to 5 persons in a month, I order a "calender" cake from my baker for them, all-in-1~ ha ha. They seem to like this idea!

Walnut Chiffon Cake with Cream Cheese Frosting

Today I make another chiffon cake aaagain. A Chiffon cake again. So addicited to chiffon cake, because it is so easy, just measure , whip up everything, pour into pan and bake. However, I m quite 'bored' with posting chiffon cake in here. I dress up this little CC with cream cheese frosting and crushed walnuts.

I m quite happy with the texture of this walnut cake. I like to 'tear off' the cake to see its texture than slicing it ! hahahah, eeee.... I m back to my 'witch' world ? Rip off the skin & chop the toenails. anyone remember ? ;p

This is indeed a 'fluffly' , 'cottony' Chiffon.

Credits to http://gracekitchencorner.blogspot.com/2009/03/troubleshooting-on-chiffon.html

I change the measurement a bit.

Ingredients

110g egg whites

1t cream of tartar

40g caster sugar

50g egg yolks

36g water

36g vegetable oil

55g cake flour

5g corn flour

100g walnut (Crushed it)

50g dried fruits

Frosting (sufficient for 17cm chiffon)

100g butter

150g cream cheese

1 T lemon juice

3T powdered sugar

Cake Method:

1. Preheat oven to 160C.

2. Cream eggyolk+sugar until fluffy pale. Add in water, oil, continue beat, add in flour & corn flour. mix well, put aside.

3. Beat the eggwhites with cream of tartar until foamy. Add in Sugar bit by bit. Whip until soft peak.

4. Put in eggyolk batter into eggwhite batter, and fold in gently, until fully incorporated.

5. Pour into the ungreased chiffon tin, and bake for 35 - 40 minutes. ( I baked at 35 mins). Everyone's oven varies here.

6. Turn the cake upside down, and let cool ( at least 1 hour)

Frosting Method:

1. Let the butter & cream cheese in room temperature.

2. Put them into a bowl and use machine to beat until fluffy.

3. Add in lemon juice + sugar, and mixture again. put back to fridge to cool a bit b4 cream the cake.

Green Tea Red Bean Cake

This cake marks the history in my baking life! why ? ( I tell u later *)

I was quite obssessed with red beans , red bean bun, red bean soup, red bean pastry, ( I have a new - red bean tart, make soon) , and of cuz green tea with red bean cake.
I had an intention to pass this tin of red bean to my baker and make me a cake! just in case If anytime my sponge cake fails, I will not waste this red bean already, well anyway, I still need to try.

Again, I do not have any " cake decorating stand / revolving stand" in my house, do not bother to buy one either, too expensive as I only used it 1-2 times in a year. But today I need to use one! to help me out in creaming the cake. I think this is the only 'way' i can replace my cake revolving stand. Seng Seng's bicycle wheel! *


Hey, it works really! It turn around like the normal stand! I found it quite amused when I cream my cake on top of the wheel. and Now, even u have a real 'revolving stand', to help to spread the cream smoothly on a cake, need a lot of practice, and also again! I dont have the palette knife, aiks, whatever, i m not doing this for all times, just again 1-2 times in a year! I also realise, if you cannot make nice cream on the edge,or turn out unpresentable, argh, just finish off with lots of spinkles to cover up! ha haha



yum yum yum !



The green tea sponge cake turn out soft & fluffy. I m quite satisfy , as I did not scrimp on the red bean! lols!!!!

Ingredients ( 6" round cake)
cake flour 40g
green tea powder 5g
baking powder 1 t
corn flour 10g
olive oil 30g
milk 30g
egg yolk 50g
egg white 100g
cream of tartar 1 t
sugar 40g

[fillings]
some sweetenen cooked red bean
150g - 200g dairy cream
1 T powdered sugar
***** ( i cant figure out what is missing here)

[note: I m still not happy with the cream! I still think besides adding in sugar, there must be something to add in to make the cream tastier......like my baker's! ha ha, guess I need to continue pay more tuition fees here to break the code lols!!!!! G must be wanting to kill me ]

( Preheat oven at 180C)
1. Whisk the eggyolk with oil,milk and mix in flour, set aside.
2. Beat the eggwhite with cream of tartar until floamy, add in sugar , beat until soft peak.
3. Fold in step 1 into step 2 until incorporate.
4. bake at 180C for 20 mins

5. After baked, unmold the cake and over turn until completedly cool.
6. Carefully slice the cake.
7. Pour the dairy-cream in a bowl and fridge it at least 20 mins before whipped up.
8. After whipping the cream, spread on the cake, drop some red beans, cover with another layer of cream, and cover with the cake, repeat the same.
9. Fridge the cake for 1 hour.

Quicky

sometimes I just need something quick and tasty~ How I wish all cakes all pastry all in a box, just 1 mix, poof! everything nicely presented on a plate. ok, my castle on the cloud has gone!

I wasnt that fancy about korean instant noodle before, not until this korean movie ( korean version of F4), this is really a powefuly dreamy drama! everything is so perfect! ha ha, even the instant noodle they were eating - are so yummy! There you go, I bought my noodle in a cup of the above same brand one day, and eat in the office! so perfect! and the soup so yummy ! and I went back to the korean store at Asia City, bought the same brand, but in package form. Slightly spicy but still yum! I still think the noodle in a cup one nicer!

Korean instant noodle. hot hot !

Mango Mille Crepe

A Mille Crepe, A Thousand Thanks to dad for being so kind, so much considerations given, so everything to us~ ! Here's a mini 8 layer crepe ! ha ha, as opposed to a thousand layer ! mille means 'thousand' in french.


mum bought some apple mango from gaya street. 6 of them cost about RM 5. Being a bit 'high-spirit' today, I made some crepe, by sort of "play cheat" here. make 1 large sheet, cut into few pieces with cookie cutter, then spread with cream and mango, frozen it. Drizzle with some chocolate sauce & walnut. The crepe skin quite thick here, need more practice.

Crepe Ingredients
1/2 cup flour
1 egg
1/2 cup milk + 2 T milk
pinch of salt
1 T butter

Fillings
whipped cream
fresh mango

1. mix all the crepe ingredients together, make sure no lumps in the batter. I sieve the batter after mix.
2. heat up a pan, drop some butter / oil, pour the batter, make the crepe as thin as possible. ( really, need lots of practice + patience)
3. stack up the crepe, let cool.
4. Spread the crepe with some cream in middle, some mango on top, and repeat the same.
( I slice the mango with peeler, which helps a lot!)
5. make some chocolate sauce. I melt 2 T of chocolate chips in microwave, then mix 3-5 T of cream to dilute it, adjust it to your likings.

Chicken Cabbage Dumpling, AKA Chinese Ravioli

I made some very basic & easy dumplings for next week breakfast.

Did you realise most "wo-tiah" or "sui-jiao" ( pan fried or boiled) dumplings in KK are filled with dark colour meat, which is quite flavourful, with lots of minced onion and Tung coi especially for Shan Tung style dumpling! Of cuz I like them, I m not complaining.
However When I had my dumplings in Brisbane, they were filled with cabbages! and were not bathed in "dark soya", but well-seasoned. My fren's aunty also made dumpling with lots of cabbages!
Well, I think when we eat dumpling, it should balance with lots of vege (fiber)considering pounds of meat and carbohydrate counts here ( the skin) !

Ingredients (makes 50)
120 g Cabbage
250g Chicken fillet (minced)
20g ginger ( minced)
1 bunch of green shallot

(I used soup tablespoon to measure)
1 T sesame oil
3T cooking oil
1 T light soya
1 T oyster sauce


1. cut the cabbage and green shallot into tiny pieces
2. minced the meat with cleaver ( not too fine) dont use blender, it gives different texture. Use cleaver to chop on board! haha
3. Mix everything in a big bowl, marinate for 30 minutes in fridge.
4. put 1 teaspoon of meat in the center of the dumpling skin ( I bought my skin from Recipe House, Damai) , wet the half edge of the skin with water, and close it firmly. Frozen them!

Mixture of vege, meat and seasonings.

I like the bites of ginger, so I slice it thinly, julienne it, and dice it !

Simply boil it with pot of hot water, until all dumpling floating on top. That's the sign of cooked. I like how the 'crunchiness' of the cabbage when I eat it.

Cheese Chiffon Cake ( CCC )

I google quite a lot on Cheese Chiffon cake recipe ! non of them to my liking! Instead, I created my own cheese chiffon cake recipe! I modify from a Pandan chiffon cake tat I printed yesterday, it turned out fluffy , cottony , not dried. I wanted to pipe some lemon cream on top for decorations, again, no lemon, and I m so lazy go out to buy one!

Ingredients

3 egg yolks

30g castor sugar

75g cake flour

1 tbsp olive oil

2 tbsp lemon juice ( add some zest if u like)

120ml milk

120g cheddar cheese

3 egg white

30g castor sugar

1/2 tsp cream of tartar

Method

1. Prehead oven to 160C

2. Cut Cheddar cheese into cubes. Heat up the milk in a pan on slow fire. melt the cheese in the milk, keep stirring. Make sure dont cook on high fire, otherwise, cheese will cuddle up. Off fire and set aside to cool.

3. Cream the egg yolks with sugar until creamy pale. Then add in olive oil, milk, lemon juice. Mixed well and fold in the flour, set aside. ( I used hand-held mixer to beat)

4. Beat the eggwhites with cream of tartar until foamy, then add in sugar bit by bit until stiff.

5. FOR ME, I pour the eggyolk batter into the eggwhite in 1 go, and fold until incorporate.

6. Pour into a 18cm chiffon tin. Bake at 160C for 33 - 35 mins. ( everyone's oven varies here, mine is on the Hot side. so I turned to 160C. If built in oven, i guess 180?)

Cheddar cheese ..

Milk after cooked with cheddar cheese. I used a whisk to keep stirring until smooth after cooked.

egg white

Egg yolk batter into egg white

After pour into cake tin, hold the tube and side together, bang the pan on a table several times to release air bubbles in the batter. This will help to make a smooth surface, rather than use a spatula to spread smoothly.