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Friday, October 6

Easy Moist Carrot Cake with Cream Cheese Frosting


Try this classic carrot cake recipe and you'll be amazed by how easy it is to make! For my personal preference, i have opted for a frosting recipe that is less buttery and uses brown sugar instead of regular sugar or icing sugar.

[Adapted and slightly modified from: Eugenie Kitchen's moist carrot cake recipe]

Level: easy

Ingredients:

  •  1 cup + 2 tablespoons flour (150 g)
  • 1/2 teaspoon ground cinnamon
  • 1/2 teaspoon allspice
  • 1/2 teaspoon baking powder
  • 1/4 teaspoon baking soda
  • 1/4 teaspoon salt
  • 1/2 cup soft dark brown sugar (100 g)
  • 1/3 cup vegetable oil (80 ml)
  • 2 eggs
  • 1 medium carrot, grated (120 g)
  • zest of 1 orange (optional)
  • 1/2 cup chopped walnut (60 g)
  • 2 tablespoons raisins 

Cream cheese frosting:

  • 20 g butter
  • 1/4 cup brown sugar
  • 75 g cream cheese 
Directions:
  1. Preheat the oven to 170° C. 
  2. Grate the carrot, zest the orange, roughly chop the walnuts and set aside. 
  3. In a bowl, combine the dry ingredients (first 6 ingredients) and set aside.
  4. In a separate bowl, whisk the soft dark brown sugar and vegetable oil. Then, stir in the eggs one at a time.
  5. Pour the dry ingredients into wet mixture all at once. Fold until combined.
  6. Next, fold in the grated carrot, roughly chopped walnuts, orange zest and raisins.
  7. Pour the mixture into a greased 9 inch square pan and bake for 45 minutes.
  8. For the cream cheese frosting, cream together the 3 ingredients in a mixing bowl. (preferably using a hand/electric mixer) 
  9. Spread the cream cheese onto the carrot cake after the cake has cooled to room temperature.

Lemon Chiffon Cake

This cake is light, lemony and refreshing!

[Adapted and slightly modified from: Ashley Anixter's youtube channel]

Level: intermediate

Ingredients:
  • 7 eggs
  • 1/2 c lemon juice
  • 2 1/2 c flour
  • 1 1/2 c sugar
  • 1/4 c oil
  • 1/4 c water
  • 1 tbs baking powder
  • 1 tsp lemon zest
  • a pinch of salt
Directions: 
  1. Preheat the oven to 160℃.
  2. Separate the eggs into whites and yolks into different bowls.
  3. Pour a splash of the lemon juice into the egg whites and beat with an electric mixer until stiff peaks.
  4. Combine all remaining ingredients with the egg yolks and mix until smooth.
  5. Combine the egg white mixture into the egg yolk mixture in 2-3 batches by folding it gently to prevent breaking the air bubbles. Continue until no visible white patches can be seen.
  6. Pour the mixture into a chiffon cake pan and bake for 40-45 minutes. 

Wednesday, May 10

Japanese Style Lemon Cheesecake


A lemony version of the regular Japanese cheesecake.

Checkout my Japanese cheesecake recipe here:
Japanese cheesecake




[Adapted and slightly modified from: ieatishootipost.sg]

Level: Intermediate

Ingredients:

  • 6 egg yolks
  • 250 g cream cheese
  • 70 g sugar (half of total 140 g)
  • 60 g butter
  • 100 ml milk
  • 1 tbsp lemon juice
  • 1 tsp lemon zest
  • 60 g flour
  • 20 g cornflour
  • 6 egg whites
  • 1/4 tsp cream of tartar 
  • 70 g sugar (half of total 140 g)
Directions:
1. Preheat oven to 200℃.
2. Grease an 8-inch cake pan and line the bottom with baking paper.
3. Whisk cream cheese until smooth.
4. Add the yolks and 70 g of the sugar and mix well.
5. Warm milk and butter in microwave or stove then whisk into batter.
6. Add lemon juice, lemon zest, a pinch of salt and mix well.
7. Sift both types of flour into the mixture and fold until combined. 
8. In another bowl, whisk whites with an electric mixer until foamy. Add cream of tartar and continue beating while gradually adding the remaining 70 g of sugar until soft peaks.
9. Gently fold the whites into the yolk batter until no visible white patches. 
10. Pour into cake pan and tap pan on counter to release trapped air bubbles.
11. In preheated oven, bake in water bath for 15 minutes and lower to 160 continue to bake for another 40 minutes.
12. Allow cheesecake to cool and serve chilled.




Tuesday, May 9

Lemon Cheesecake 



UPDATE:
Checkout my new Japanese Style Lemon Cheesecake




[Adapted and slightly modified from: yummy.ph]

Level: Intermediate

Ingredients:

  • 1 cup crushed graham crackers
  • 1/4 cup melted butter
  • 2 tablespoons sugar
  • 250 grams cream cheese
  • 1/2 cup sugar
  • 2 eggs
  • 1/2 cup heavy cream
  • 30-40 milliliters pure lemon juice (adjust according to own preference) 
  • 1 tablespoon flour


Directions:

  1. Preheat the oven to 180C.
  2. For the crust, stir the graham crumbs, sugar and melted butter until evenly combined and press this into the bottom of an ungreased 6-inch spring-form pan.
  3. Bake this for 10 minutes, then allow to cool. 
  4. For the cheesecake, beat cream cheese in a bowl and add sugar. Add eggs one at a time then add heavy cream, lemon juice, and flour. Mix until well-combined.
  5. Pour the filling onto the cooled crust and bake in a waterbath at 160C for 40 minutes.
  6. Allow cake to chill completely before cutting, or else it'll turn out like mine in the picture below.


Monday, November 21

Crème Caramel (5 ingredients)



One of the creamiest desserts ever created. 

Check out my 2 other Crème Caramel recipes:




[Adapted and slightly modified from: Tastemade]

Level: Easy

Makes: 4-5 in 2oz ramekins 

Ingredients:
Caramel
  • 80g sugar
Creme
  • 60ml double cream
  • ¼ can condensed milk
  • 120ml milk
  • 1 egg yolk
  • 2 eggs

Directions:
  1. Pre heat the oven to 160.
  2. Beat all of the creme ingredients together in a mixing bowl.
  3. For the caramel, heat up the sugar in a saucepan, stirring to dissolve and leave to caramelise on med/ high heat for about 5 mins or until it turns a shade or two lighter than the colour you desire. (Don't worry it'll continue to brown further)
  4. Immediately pour a thin layer into your ramekins and swirl very quickly (as it will harden) and leave to set hard. 
  5. Pour the creme mixture into the ramekins and place on a large baking tray of boiling water (bain-marie).
  6. Bake for about 30 mins, leave to cool and refrigerate for at least 6 hours or overnight.
  7. To serve, loosen the custard with a thin knife around the sides, turn the ramekin upside down onto another plate and tap out the baked creme caramel. The caramel should drizzle down the sides, forming a caramel puddle.


Thursday, August 13

Easy 3 Minutes Microwave Nutella Mug Cake



Happy Birthday to myself~ Yeap, today's ma birthday! So let me present you with an early recipe (earlier than my usual recipe release date) that is quite similar to the first recipe i blogged about... 

  This time, we're substituting a part of the cocoa powder with Nutella. The aroma of this rich and nutty cake reaches you before it even visually comes in sight. And what more, it takes less than 10 minutes in total to make this! 

  I can guarantee you that this tastes a lot better than how it looks~ (And fluffier than you think) Words can't describe this really, so let's get started! You should be able to savour what i was trying to describe in 10~ ;)





Level: Easy 

Ingredients:
• 4 tbs self raising flour
• 3 tbs Nutella 
• 1 tbs cocoa powder
• 1 tbs sugar
• 1 egg
• 3 tbs milk
• 3 tbs melted butter or vegetable oil

Instructions:
1. Mix all ingredients well in a large mug.
2. Put it into the microwave for 3 minutes on max, pausing every 10 seconds after the 2nd minute to check.
3. Remove from microwave when the cake is just set. Sprinkle on some icing sugar or serve with whipped cream or a scoop of ice cream.
ENJOY!

Saturday, July 25

Crème Caramel 🍮 (3 ingredients)


Crème Caramel is a French upside-down flan or custard dessert with a layer of soft caramel on top and has delicately silky and smooth texture. 

This is my second Crème Caramel recipe~ Check out my first: http://sharmainesiahsweetstuff.blogspot.com/2014/04/creme-caramel.html?m=1

UPDATE:
NEW! 5 Ingredients Creme Caramel




Level: Intermediate 

Makes: 4 in 2oz ramekins

Ingredients:
(Caramel)
• ¼ cup sugar
• 1 tbs water
(Custard)
• 220ml milk
• 2 eggs
• 60g sugar
• a pinch of salt (optional)
• ½ tsp vanilla extract (optional)

Directions:
1. For the caramel, pour both ingredients into a sauce pan. Cook on medium heat, stirring constantly with a wooden spoon. When the sugar is completely dissolved, bring it to a boil without stirring until it turns caramel brown then remove from heat immediately. (Not the colour you want yet but it'll continue to turn darker.) 
2. Divide the caramel equally into prepared ramekins. Arrange ramekins in a big tray and set aside.
3. In another sauce pan, pour in the milk for the custard and bring it to a boil. Then let it cool for 10 minutes.
4. In a bowl, add in the remaining ingredients for the custard and beat until yellowish white.
5. Combine the milk and the egg mixture in the bowl, stirring constantly.
6. Fill the ramekins with the custard mixture and carefully pour boiling water into the tray, filling just halfway up the sides of your ramekins. 
7. Bake in preheated oven 180∘C (350∘F) for 30 minutes or until custard is set.
8. Remove ramekins from tray and serve warm or chilled in the refrigerator for at least 3 hours. To serve, run a knife around the edges, place a dish on top of the ramekin and turn upside-down. 


Sunday, June 28

Classic French Soufflé (5 Ingredients)



This light as a cloud, delicate, fluffy, puffy, sweet and satisfying classic french dessert is surely one of life's greatest treats and possibly the most impressive dessert you've ever made. This puffy dessert has crispy golden brown surface with pale yellow and warm mousse like inside. Making this fancy treat is easier than you think, and it is all a matter of time.




[Adapted and slightly modified from: http://eugeniekitchen.com/vanilla_souffle/#more-229 ]

Prep time: 30-40 minutes
Cook time: 12-15 minutes

Level: Intermediate

Makes: 6 in 2oz ramekins

Ingredients:
• 1 tbs butter
• 1 tbs flour
• ½ cup milk
• ½ tsp vanilla extract (optional)
• 2 tbs sugar
• 2 eggs
Note: Prepare extra butter and sugar to coat the ramekins.

Directions:
1. PREPARE RAMEKINS
Brush the ramekins with softened unsalted butter. Brush from bottom upwards. This will make the soufflé to rise evenly. Then, coat the ramekins with sugar. And shake out any excess; set aside.
2. BECHAMEL SAUCE (white sauce)
Over medium heat, add butter in the sauce pan and melt it. Add in the flour and cook for 1 minute stirring with a wooden spoon. This is white roux.
Remove the pan from the heat, gradually add hot milk, and stir until smooth and combined. Back to medium heat stir constantly until it comes to a boil. The sauce should form ribbons. This is white sauce. Remove from the heat.
Add in salt and vanilla extract and stir until combined. Separate the eggs and add in the egg yolks one by one and stir to combine. The sauce pan is still warm, so pour the sauce into a separate bowl to prevent unwanted evaporation; set aside.
3. MAKE FRENCH MERINGUE
Whisk egg whites. It is not mixing. It is incorporating the air. Keep whisking until firm peaks form. Add gradually sugar while slowly whisking. Keep whisking until soft peaks form. This is French meringue. It takes about 20 minutes with hand.
4. COMBINE (2) AND (3)
Add about one third of the French meringue into the white sauce and whisk until homogeneous. Then, pour all white sauce into meringue and whisk until just combined. Be careful not to crush the delicate meringue.
5. BAKE
Spoon the mixture into ramekins. Run thumb around inside of rim. This will help the soufflé to rise straight. Bake in the oven preheated to 390° F. (200° C.) for 12 to 15 minutes, or until well risen.
6. SERVE
Place on a plate because ramekins are very hot. Dust with confectioners' sugar and serve immediately out of oven.