Wednesday, May 30, 2012




For the sponge (Genoise) cake
3 whole eggs
1/3 cup + 3 tbsp granulated sugar
1 tsp vanilla extract
1/2 cup plain flour, sifted
2 Tbsp butter, melted

For the coffee mixture
2/3 cup of strong Espresso coffee
1 Tbsp granulated sugar
1/4 cup Brandy

For the Mascarpone cream
1/2 pound Mascarpone cheese
1/2 cup icing sugar
2 large egg yolks
3 Tbsp Brandy

For the whipped cream
1 pint heavy whipping cream
1 Tbsp icing sugar
1 Tbsp vanilla extract

1 ounce chilled dark chocolate, finely chopped (you can use a food processor)


To make the Genoise cake
1. Preheat oven to 350° F.
2. Grease a 9 inch round cake tin.
3.  Beat the eggs and 1/3 cup of sugar at medium speed in a double boiler over very hot water, until the mixture is smooth and pale yellow in color. Add the remaining 3 Tbsp of sugar and beat at high speed until the mixture reaches a consistency that forms ribbons when poured.Remove from the heat, stir in the vanilla extract, and slowly fold in the cake flour.Fold in the melted butter
4.  Pour the mixture into the prepared pan and bake at 350° F for 30 to 40 minutes

To make the coffee mixture
Mix the sugar into the coffee. Evaporate down (by boiling) the coffee-sugar mixture until only 1/3 cup remains. Add the brandy and stir.

To make the Mascarpone cream
In a bowl, beat the sugar into the Mascarpone cheese until well blended. Add the 2 egg yolks and brandy and beat more, until the mixture is smooth.

To prepare the whipped cream
In a bowl add the whipping cream, sugar and vanilla essence and stir until ingredients are blended. Beat the mixture with an electric mixer until glossy and stiff.

Tiramisu Assembly
Slice the Genoise cake in half.

Place the first slice of the Genoise cake at the bottom of a serving bowl or pan and sprinkle half of the coffee mixture over it. Spread half of the Mascarpone creme on the cake, using a spatula. Spread half of the whipped cream over the Mascarpone cream and sprinkle half of the chocolate gratings over the whipped cream.

Put the second slice of the Genoise cake on top and repeat the above procedure with the coffee mixture, Mascarpone, whipped cream and chocolate gratings to finish the Tiramisu.

Cover with plastic wrap and refrigerate for at least 6 hours.

Tuesday, May 1, 2012

Chiffon Cake

Pandan Chiffon

Orange Chiffon


Part A
5          Egg Yolks
60g      Sugar
20ml    Pandan Juice
80g      Coconut Milk
50ml    Corn Oil
75g      Plain Flour
1/2 tsp Baking Powder
1/4 tsp Pandan Flavour

Part B
5         Egg White
70g     Sugar
1/8 tsp Cream of Tartar

* Pandan Juice - 2 to 3 pandan leaves blend with 20ml water)

Part A
1. Beat egg yolks and sugar at max speed for abt 1 min.
2. Mix pandan juice, coconut milk, pandan flavour and corn oil and add into the egg mixture at slow speed.
3. Sift flour, baking powder and corn flour into the egg mixture.
4. Whish till well blended.

Part B
1. Whisk egg white, sugar and cream of tartar until stiff.
2. Add Part (A) into meringue and stir well until batter is smooth and glossy.
3. Pour into chiffon mould.
4. Bake at 180 degrees celcius on the lower rack for abt 40 mins.

* For orangge chiffon cake, used 100ml orange juice with 1 tsp orange flavour.
   I add a bit of orange zests to enhance the flavour orange flavour.

Reipes adapted from Richard Goh Baking Class.

French Almond Pie

French Almond Pie
Pie Base
300g  Margarine
120g  Castor Sugar
80g    Eggs
30g    Milk Powder
500g  Low Protein Flour
Almond Filling
250g  Butter
240g  Castor Sugar
200g  Eggs
200g  Ground Almond
10g    Milk Powder
100g  Low Protein Flour
Method for Pie Base
1. Mix Margarine with castor sugar until light and fluffy.
2. Add in eggs slowly, beat until fluffy and add in milk powder.
3. Knead sifted flour into dough.
4. Roll out & line the pastry to cover the baswe and side of a pie mould.
Method Almond Filling
1. For almond filing, combine butter and castor sugar in another bowl and mix until fluffy.
2. Add in eggs slowly and blend thoroughly.
3. Blend in flour, ground almong and milk powder.
4. Pour almond filling into a plastic bag and cut a hole at the bottom, fill over pie pastry.
5. Bake in preheated oven at 175 degree celcius for abt 20 - 25 mins.