Blueberry Torte

Ingredients:-

(A)
3 small egg yolks
110g flour
½ tsp baking soda
20g cocoa powder
60g castor sugar
70g oil
100g milk
1 tsp chocolate emulco

(B)
3 small egg whites
¼ tsp cream of tartar
60g castor sugar

Decoration:
400g non dairy whipping cream
blueberry pie filling
Simple syrup with dark rum (optional)
Toasted almond flakes


Method:-

Prepare Chocolate Chiffon Cake

1) Preheat oven at 180C.
2) Sift flour, baking soda and cocoa powder into a mixing bowl.
3) Add egg yolks, castor sugar, oil and milk to the dry ingredients. Use a hand whisk to mix until just combined. Add more milk if the batter is too thick.
4) Using the cake mixer, whisk egg whites with cream of tartar at medium speed until formy. Add sugar and continue to whisk on high speed until soft peaks form. Turn to medium speed and whisk until stiff peaks just form.
5) Use a large spatula to fold 1/3 of egg whites into egg yolk mixture. Fold the egg whites until well blended. Add the mixture in the remaining egg whites. Fold gently so as not to deflate the egg whites.
6) Pour batter into a 8 inch round cake pan. DO NOT grease your pan.
7) Bake at preheated oven for 40-50 minutes or until skewer inserted into centre of cake comes out clean.
8) Remove cake from oven. Invert cake pan immediately on a wire rack and let cake cools completely before turning it out of the pan.


Decorating the Cake

1) Whip whipping cream till stiff.
2) Slice chocolate chiffon cake into 2 or 3 layers.
3) Place one layer on a cake board and brush simple syrup over the cake.
4) Cover with a layer of whipped cream. Place blueberry pie filling evenly on the cream.
5) Repeat the above with second layer of cake.
6) Lay the third layer of cake over it and brush with simple syrup. Spread whipped cream on top and sides of cake.
7) Coat sides of cake with toasted almond flakes. Pipe a ring around the edge of cake and fill the top with blueberry pie filling.
8) Chill for 1 hour before serving.


Note:-

1) If doing only 2 layers, after step 4 above, cover blueberry with another layer of whipped cream before covering with the 2nd layer of cake.


[recipe from Lily]

Strawberry Vanilla Swiss Roll

Ingredients:-

For 2 10' x 10" pan

(A)
5 egg yolks
50g castor sugar
1½ tbsp milk
60g oil
1½ tbsp rum
100g superfine/ cake flour
½ tsp baking powder

(B)
5 egg whites
¼ tsp cream of tartar
50g castor sugar

Filling
150g non-dairy whipping cream
2 tsp Coffeemate creamer (or any other creamer in powder form)
7 strawberries (medium)


Method:-

1) Line a both pans with parchment paper.
2) Pour whipping cream into a bowl. Sprinkle Coffeemate on whipping cream and whipped it stiff then chill.
3) Cut strawberries into strips and chill until you need them later.
4) Combine egg yolks and castor sugar in a mixing bowl. Cream until light and creamy.
5) Sift flour and baking powder into a mixing bowl. Add all the remaining ingredients in A. Mix until a consistent and smooth mixture is obtained.
6) In another mixing bowl, whip egg whites and cream of tartar until foamy. Add sugar in B and whip at high speed until stiff peaks form.
7) Fold 1/3 of whipped egg whites into mixture of Step 4. Then, pour this mixture to the remaining egg whites in the other mixing bowl. Fold lightly to combine both mixtures.
8) Pour batter into the prepared pana. Bake at a preheated oven at 170 deg C for 15-20 minutes or until skewer inserted into center of cake comes out clean. Meanwhile, prepare another piece of parchment paper which is roughly larger than the base of the pan.
9) When the cake is baked, remove it from the oven and let cool for 5 minutes.
10) Now, invert the cake onto the piece of clean parchment paper (in Step 8). Carefully remove the lining paper from the cake.
11) Trim the edges of the cake. With the aid of the clean parchment paper, roll the cake up and set aside for 30 minutes.
12) Unroll the cake and spread it with the whipped cream. Place strawberries in straight lines perpendicular to the direction of the roll. Place about 3 to 4 lines of strawberries.
13) With the aid of the parchment paper, roll up the cake. Stand the swiss roll in the fridge for at least 30 minutes to firm up the whipped cream and to make sure that the swiss roll will not unroll later.
14) Slice and serve. Chill the cake at all times.


[adapted recipe from Jo's Deli & Bakery]

Mango with Sago n Pamelo (杨枝甘露)

Ingredients:-

(Serving size 5 - 6)

700g mango (350g in cubes, 350g for puree)
500ml mango juice
1/4 cup of evaporated milk
100g sago

Pomelo Pulp


Method:-

1) Pour sago pearls into boiling water and cook for 10 mintues. Turn off fire and cover pot and leave it for another 10 mintues. Discard water and rinse in ice cold water and drain well. Set aside for use later.
2) Make mango puree by using 1/2 the amount of juice and 1/2 amount of mango. Set aside.
3) Add pureed mango, mango cubes and remaining mango juice in a serving bowl. Add evaporated milk and mix well.
4) Top with pomelo and served chilled.


Note:-

1) Add more mango juice if you find mixture too thick
2) If is not sweet enough, you can add some sugar syrup. To get sugar syrup, dissolve 50g of sugar with 125ml of water over low heat. Dissolve 1/2 tbsp of corn flour to 1/2 tbsp of water and add to sugar water when sugar dissolved. Set to cool before use.
3) The amount of pomelo used is purely up to your preference. Nata de coco or aloe vera can be used as alternatives.


[adapted recipe from Edith]

Sago Pudding

Ingredients:-

200g Sago
Water, enough to cover sago

200g Gula Melaka
150g Water
250ml Coconut Milk


Method:-

1) Use a medium pot and fill 3/4 of the pot with water. Bring water to boil.
2) Pour sago into boiling water and stir continuously while cooking.
3) Boil with medium for 10 mintues.
4) Turn fire off and place cover over the pot. Let sago 'cook' in the pot for another 10 mintues.
5) Remove the cover and give sago a stir to check all had become transparent.
6) Pour sago over a sieve and rinse under cold water till cooled totally.
7) Scope sago and place into moulds / bowls. Chill it till ready to be served.
8) Chop gula melaka into pieces. Place in a pot with water and bring mixture to boil till sugar dissolve. Leave to cool.
9) Serve sago pudding with cooled gula melaka syrup and coconut milk.

Cinnamon Rolls

Ingredients:-

Dough
180ml milk
65g butter, soften
450g plain flour
10g instant yeast
60g sugar
1/2 tsp salt
90ml water
20g cornstarch

Filling
85g brown sugar
8g ground cinnamon
125g butter, soften

Glaze
1 tsp corn syrup
1/2 tsp vanilla extract
1 cup icing sugar, sifed
2 tbsp milk


Method:-

1) Heat milk till bubbles, remove from heat. Mix in butter and stir till melted. Let it cool till lukewarm.
2) Meanwhile, combine 300g flour, yeast, sugar, salt and mix well in a large bowl. Add water, cornstarch and lukewarm milk mixture to and beat well.
3) Add the remaining flour slowly, stiring well after each addition.
4) When mixture just become dough, transfered out onto a floured surface and knead till smooth (about 5 mintues).
5) Cover the dough with a damp cloth and let it rest for 10 mintues.
6) Meanwhile, mix together filling ingredients.
7) Roll dough into 12" x 9" rectangle, spread dough with filling cream.
8) Roll up dough and punch at seam to seal.
9) Cut into 12 equal pieces and place cut side up in 2 lightly greased pans. Cover and let it rise till doubled (about 30 mintues).
10) Baked in preheated oven at 190C for 20 mins or till browned.
11) Combined all the ingredients for glaze in a small bowl. Mix well till smooth. Drizzle on top of the rolls.

Orange Blueberry Cupcakes

Ingredients:-

225g cake flour
1 tsp baking powder
½ tsp baking soda
½ tsp salt
85g unsalted butter, cut into pieces
180g sugar
2 eggs beaten
240ml nonfat natural yogurt/sour cream
Finely grated zest from 1 large orange
¼ tsp orange oil/orange essence
100g fresh blueberries, wash and pat dry


Method:-

1) Preheat oven to 180C and grease or line a 12-cup muffin tin.
2) Sift together cake flour, baking powder, baking soda and salt.
3) Cream the butter for about 1 min to soften. Gradually add in sugar and beat until light and creamy.
4) Dribble in eggs slowly, about 1 tbsp at a time, beating constantly for about 2 mins.
5) On LOW speed, beat in 1/3 of the flour mixture until just combined.
6) Beat in ½ of the yogurt then beat in 1/2 of the remaining flour mixture, followed by the remaining yogurt, orange oil and zest.
7) Finally beat in the remaining flour mixture.
8) Fold in the blueberries.
9) Divide the batter evenly between the muffin cups.
10) Bake for about 25 - 30 mins till skewer inserted comes out clean.


Note:-

1) Mini cupcakes - makes about 45 pcs. Place a single blueberry on surface. Bake at 180C for 15 - 20 mins or till cooked.


[recipe from Kitchen Capers by coxiella]