Ingredients: 250 g optima flour 250 g egg (about 5 medium eggs, weight is without shell) 60 g water 1 teaspoon ovalette 1 teaspoon vanilla extract 50 ml milk 60 g...
Ingredients: 1) For orange and apricot sponge cake : 8 eggs, separated pinch of salt 1 1/2 cup sugar 3 tablespoons teff 1/2 cup tapioca starch 3/4 cup rice flour ...
Ingredients: 3oz/85g unsalted butter, at room temperature 2oz/57g brown sugar 2oz/57g treacle ½ teaspoon ground ginger ½ teaspoon mixed spice 4oz/113g pl...
Ingredients: Almond Sponge: 5 egg whites 120 g sugar a pinch of salt 5 egg yolks 90 g plain flour 10 g cornflour 20 g cocoa powder 50 g ground almond 2-3 large siz...
Ingredients: For the cake: 175 g unsalted butter, at room temperature 275 g soft light brown sugar 3 eggs 250 g self raising flour 25 g cocoa powder 1 teaspoon g...
Ingredients: 9 large Egg whites, at room temperature 1/4 tsp Salt 1/2 tsp Lemon juice 1 tsp Lemon extract 1 tsp Vanilla extract 330 g Sugar 115 g Cake flour, sift...
Ingredients: For the topping: 25 g plain flour ¼ teaspoon ground cinnamon 25 g golden caster sugar 25 g unsalted butter, chilled For the cake: 350 g ripe cherries...
Ingredients: For the cake: 112g unsalted butter, at room temperature 112g caster sugar 2 eggs 112g self raising flour 1-2 teaspoons vanilla extract For the shortb...
Pan di Spagna (sponge cake) is a light cake that can be used as the base for many different layered cakes, various pastries and desserts. Making sponge cake is very simple and once you have learned how to prepare this basic recipe, you can adapt it t
Due to I had promised my mother in law to bake something for her sister and I postponed her many times coz I had no idea what to bake for her then I decided to do the experiment of this orange sponge cake with light orange custard filling. Oh ... I was re
Mango season in Australia is starting to be over pretty soon! The first time mangoes came out here was last year in November which cost around $4 each! Then the next month it depreciated to about 3 mangoes for $5 (depending where you buy it from). As f
Yesterday was my first day at BITC for cake principle module. I was rather excited as this is a kind of new experience for me. Unlike my Uni time, the reason why I attended this course was solely due to my passion. I really was eager to learn about the th
As I know sponge cake recipe used to start with beating egg and sugar till light and fluffy before adding any dry ingredients. I tried before and end up failure. I did beat the egg mixture till light and fluffy. It turns into disaster once I add in flour.
I have to admit that I am not a big fan of the Castella Cake but I have been really inspired by Ju's (Little Teochew) pictures that I decided to give this a try. I had eaten the Castella a few times more than 10 years ago. I can no longer remember the
There are quite a number of backlogs that I have not got a chance to post up for the past few months. And it seems to be stacking up steadily as the days goes on. I can say I'm usually a fast baker, but now due to time constraint, I've become such a slow
