Eggless Tiramisu

 

Tiramisu birthday cake for my dearest hubby

 

Before the final touch up

 

Yummy!!

I wanted to make something different for my hubby's birthday and finally decided on making Tiramisu - something which I have never done before as I have always thought that Tiramisu is really difficult to make.

I googled for "easy Tiramisu recipe" and after reading through a few sites, ultimately decided on the following recipe, which is essentially my simplified version (I'm lazy, remember?) of a mixture of various recipes. I choose an eggless recipe as I'm not comfortable consuming raw eggs.

The preparation was easy enough, except for the soaking of the sponge fingers. The first 2 sponge fingers I soaked almost disintegrated in the bowl of coffee syrup as I had soaked them abit too long (like about 4s). I got so nervous after that that I just dip my sponge fingers in and took them out in lighting speed (I think dipping for 2s yield the best result).

The resultant Tiramisu is tasty with a nice coffee aroma and not too heavy nor creamy. The most wonderful thing is that Hubby actually said "very nice" after taking just one bit. I will increase the cheese proportion the next time as I find it not cheesy enough. Other than this, I'm very happy that I managed to hit the right recipe on my maiden attempt on Tiramisu making.

Happy Birthday Hubby!!

Ingredients

Coffee Syrup
3tbsp coffee powder
1 cup boiling water

Cream Filing
250g mascarpone cheese
300ml thickened cream
3tbsp icing sugar
4-5tbsp Kahlua


20-25 sponge fingers
Cocoa powder

Method

1. Dissolve coffee powder in water, set aside for later use.
2. In a bowl, whisk the mascarpone cheese with icing sugar till the mixture is smooth and creamy.
3. In another bowl, whisk the thickened cream until soft peak. Fold the thickened cream into the mascarpone mixture till well combined.
4. Line the bottom and sides of a 6" square loose bottom pan with parchment paper.
5. Dip each sponge finger into the coffee syrup and line the bottom of the pan with the sponge fingers. Spread a layer of the mascarpone cream mixture over the sponge finger and sprinkle cocoa powder over the top of the mascarpone cream mixture. Repeat the layering (sponge finger - mascarpone cream - cocoa powder) and top it off with a thick layer (personal preference, you can sprinkle a thin layer if you do not like too much cocoa powder) of cocoa powder on top.
6. Refrigerate for at least 4 hours, best overnight, before serving.

Double Coffee Chiffon Cake

Ingredients

4 egg yolks
40g caster sugar
50ml oil
3tbsp instant coffee
60ml water
1 1/2tbsp kahlua
100g cake flour, sieved 2x
5 egg white
65g sugar

Method

1. Combine instant coffee, water and kahlua and mix well to form coffee mixture.
2. In a bowl, beat the egg yolk with 40g caster sugar till well combined. Add in oil to the mixture.
3. Slowly whisk in the seived flour alternating with coffee mixture till well combined.
4. In another bowl, whisk egg white and 65g sugar till stiff peak forms.
5. Gently fold the egg white mixture into the egg yolk mixture in 3 batches.
6. Pour the cake batter into a tube pan and bake in preheated oven at 180C for 30-40min till cake is ready.
7. Remove tube pan from oven and immediately invert the pan. Cool the cake completely before serving.

Pumpkin Chocolate Chip Butter Cake

 

The cake is a little underbaked, nontheless, the fragrant of the butter cake filled the whole house while baking and hubby says the cake taste good. I added in some chocolate chips which were expiring soon and reduced the sugar used. The resultant cake is moist and buttery, with a tint of chocolate flavour.

Ingredients

200g unsalted butter

135g sugar (reduced from 180g)

5 eggs

300g flour (I used cake flour)

1tsp baking powder

200g pumpkin puree

1/4 tsp vanilla extract

Method

1. Beat butter and sugar till light and fluffy.
2. Add eggs, one at a time, mixing well after each addition. Add in vanilla extract.
3. Add in flour and baking powder in 3 additions. Add in pumpkin puree and mix to combine.
4. Pour batter into 8" round tin and bake in preheated oven at 180C for 45-50min till cake is ready.

Steamed Cream Corn Cake

Recipe adapted from Alex Goh "Magic Steamed Cake"

Ingredients

4 eggs
200g sugar (I reduced to 160g)

200g Cream Corn
250g flour
1 tbsp baking powder
80g melted butter


Method

1. Whip eggs and sugar till its light and fluffy.
2. Fold cream corn into the egg mixture.
3. Fold in Flour and baking powder.
4. Add in melted butter and mix till combined.
5. Pour batter into greased 7" tin and steam over high heat for 30-40min till cake is ready.

Sour Cream Marble Cake

Discovered a tub of sour cream while I was cleaning the fridge and to my horror, the sour cream will expire in a few days time (2 days to be exact)! Immediately searched for a sour cream recipe and found this. This recipe is really quick and easy, it only took me 30min to get the cake into the oven and the result is very good - the cake is very moist and velvety, all thanks to the sour cream, and goes very well with a cup of coffee or tea.

Ingredients

227g butter
250g sugar
3 large eggs
1 1/2 tsp vanilla extract
190g sour cream (1 tub - I used low fat)
380g cake/ plain flour
2 1/4 tsp baking powder
1/4 tsp baking soda

3tbsp cocoa powder
3tbsp hot water

Method

1. Dissolve cocoa powder in hot water. Set aside.
2. Cream butter and sugar till light and fluffy. Add in eggs, one at a time, mixing well after each addition. Add in vanilla and sour cream and mix well.
3. Fold in flour, baking powder and baking soda till well combined.
4. Combine cocoa liquid with 1/3 of cake batter.
5. Pour batter into prepared tin, alternating between plain and cocoa batter to create marble effect.
6. Bake at 180C for 45-50min till skewer inserted into the centre comes out clean.

Banana Quick Bread

Adapted from Joy of Baking

Ingredients

1 cup walnuts
1 3/4 cup (230g) all purpose flour
3/4 cup (150g) white sugar - I reduced to 80g
1 tsp baking powder
1/4 tsp baking soda
1/4 tsp salt
1 tsp cinnamon powder
2 large eggs, slightly beaten
113g unsalted butter, melted and cooled
abt 450g mashed bananas
1 tsp vanilla extract - I omitted

Method

1. Preheat oven to 180C. Grease baking tin and set aside.
2. In a large bowl, combine dry ingredients and nuts.
3. In another bowl, combine mashed bananas, butter, eggs and vanilla.
4. Lightly fold in the wet ingredients in (3) into dry ingredients in (2) and just combined.
5. Scrape into prepared tin and bake for 45-50min till skewer inserted comes out clean.

Makes 1 - 9 x 5 x 3 inch loaf.

Yam Sandwich Cake

Christmas Log Cake

First Yule logcake for the year, shabbily done I know =p, hopefully will get better!

Almond Yoghurt Cake

Ingredients

1 cup flour
1/2 cup almond meal
2 tsp baking powder
1 cup sugar (I used 3/4 cup)
1/2 cup yoghurt
3 large eggs
1/4 tsp vanilla extract
1/2 cup canola oil

pinch of salt
grated zest of 1 lemon

Method

1. Preheat oven to 170C.
2. Whisk together flour, almond meal, baking powder and salt.
3. Rub lemon zest into sugar till sugar is moist and aromatic.
4. Add yoghurt, eggs and vanilla, whisk together till mixture is very well blended.
5. Add dry ingredients and oil and mix till mixture is well combined.
6. Pour batter into a 7" round tin and sprinkle almond flakes on top.
7. Bake in pre heated oven for 45-50min till cake is golden brown and a skewer inserted into the centre comes out clean.
   

Pandan Kaya Layered Cake

Made this cake for my dad's birthday last month. Wanted to try out layered cake but we prefer non cream cake, and I have no confidence at all in my frosting skills.

As usual my cake layering and decorating skills are real lousy. But the cake tastes really good! Refreshing and not heavy, with a light coconut fragrance lingering in the mouth.

I know, the cross section looks really ugly but still, the cake tastes great!

Ingredients

Sponge: 

4 large eggs
90gm sugar
100gm flour + 1/2 tsp baking powder, sifted
50gm coconut milk
80gm corn oil
1/2 tsp pandan paste.

Pandan Layer

4cups water

150g sugar

50g corn starch

150g coconut milk

1tsp pandan paste

1tbsp agar agar powder

Method

1. Sponge Cake. Preheat oven to 170/180C.
2. Beat eggs and sugar until thick and pale.
3. In a seperate bowl, combine coconut milk, pandan paste and corn oil. Put in sifted flour and mix.
4. Put a few table spoonful of beaten eggs into (3) and fold. Repeat 3X.
5. Pour (4) into remaining beaten eggs and fold. Take care not to deflate the eggs.
6. Pour into prepare mould and bake for 30 minutes.
7. Remove cake from mould immediately when baked. Leave to cool and slice into 3 layers. Freeze until use.
8. Pandan layer. Boil sugar with 2 cups water till sugar dissolves. Leave to cool down.
9. Mix 50gm cornstarch and 1 tsp pandan paste into 150gm coconut milk. Set aside
10. Bring 2 cups water and 1 tbsp agar-agar powder to a simmer.
11. Pour (9) into (10) and cook until mixture thickens and boils. Remove from heat.
12. Pour (8) into (11) and combine well.
13. Assemble cake and chill in fridge till cold and set.
14. Decorate as desired.

Steamed Moist Chocolate Cake

Tried this recipe which has garnered good raves on the internet. Almost everyone who tried it have nothing but praises for this recipe.

This is recipe is easy to complete, just mix and steam, you don't even need to use the mixer or oven. This is something which you can do at home even in times of blackout haha!

The cake is indeed very moist, light and fluffy, even on the second day. Recipe is definitely a keeper!

See the texture of the cake - Soft, moist and fluffy!!


Ingredients

(I halved the original recipe as follows and got a 7" cake)

(A)
180g butter / canola oil

1 cup sugar (I used 2/3 cup)
1/2 can evaporated milk (I used low fat kind)
1/2 tsp vanilla extrace

(B)
2 eggs, slightly beaten

(C)
1 cup plain flour
1/2 cup cocoa powder
1/2 tsp baking powder
1/2 tsp baking soda

Method

1. Combine A in saucepan. Stir over low heat till sugar is dissolved and butter has melted (if using oil just mix together). Off fire and keep warm.
2. Add B into the slightly cold A.
3. Combine C and sift into a large mixing bowl. Pour the mixture in 2 over and stir till well mixed. Cake batter should be runny.
4. Heat up steamer. Lined and greased a 7" round tin.
5. Pour batter into the greased tin and steam the mixture over medium heat for 40-45min till cake is cooked.
6. Cool and serve.

Blueberry Lemon Cake

Ingredients

Makes a 6" round tin

1/4 cup butter, soften
1/3 cup sugar (I reduced to 1/4 cup)
1 egg
1 cup plain flour
1 tsp baking powder
1/4 tsp salt
1/3 cup milk
1/2 cup blueberries (I used 1 punnet, about 1 cup)
1/8 cup lemon juice
1/2 tsp grated lemon rind
1/4 cup icing sugar (I used 2 tbsp)
some sugar to sprinkle on top

Method

1. Combine flour, baking powder and salt in a bowl.
2. Cream butter and sugar till light and fluffy. Add in egg and mix well. Mix flour mixture and milk into butter and sugar mixture till combined.
3. Fold in blueberries.
4. Fold the mixture into a 6" round tin and bake in a preheated oven of 180C for 35-40min till skewer inserted in middle comes out clean.
5. Mix lemon juice and rind with icing sugar.Pour mixture over cake and sprinkle sugar onto the cake.

Apple & Walnut Muffin Cake

I wanted to do a quick and easy bake as breakfast for Hubby and decided on this Apple & Walnut Muffin recipe. Its super quick to put together and uses healthy ingredients (apple & walnut, and I substituted butter for canola oil). Well, I wanted to use up my remaining green apple (which is huge by the way) so I ended up with more apples than called for in the recipe. Too lazy to scope out individual portions, I poured all the batter into a 7" round tin.

The muffin cake doesn't look very nice (with all the apples overflowing out of the top) but never judge a book by its cover. The muffin cake is soft and very moist! I can taste apple and walnut in every bite =)


I will probably continue to double to amount of apple used and use a smaller cake tin to get a taller cake.


Ingredients

Makes 12 muffins (I did half recipe and used a 7" round tin)
2 cups all-purpose flour

¾ cup granulated sugar (I reduced to 1/4 cup for half the recipe)

2 teaspoons baking powder

1 teaspoon ground cinnamon

½ teaspoon baking soda
½ teaspoon salt

¼ teaspoon nutmeg (I omitted)

¾ cup milk

2 eggs, beaten

⅓ cup butter, melted (I used canola oil instead)

1 cup chopped apples (I used about 2 cups for half recipe)

½ cup chopped walnuts (I used about 1/2 cup for half recipe)

Method

1. Preheat oven to 350 degrees. Grease and flour a 12-cup muffin tin, or line with paper baking liners. 
2. In a large bowl, combine flour, sugar, baking powder, cinnamon, baking soda, salt and nutmeg. In a small bowl, beat milk, eggs and butter until well blended. Stir into flour mixture just until blended. Fold in apples and walnuts. Spoon batter into prepared muffin cups or liners, filling three-fourths full. 
3. Bake 25 - 30 minutes or until a toothpick inserted into the centre comes out clean. Cool in pan for 2 minutes. Remove to wire rack.

Steamed Sponge Cake with Pork Floss

Ingredients:

3 eggs
60g caster sugar (I used 40g)
1/2 tsp cream of tartar
100g self-raising flour
1/2 tsp baking powder
a pinch of salt
30ml milk
30g vegetable oil
pork floss

Method:

1. Combine the flour, baking powder and salt and sift twice.
2. Beat the eggs, sugar and cream of tartar until it turns thick and pale.
3. Fold in the sifted flour mixture.
4. Fold in the milk and oil.
5. Pour half the batter into a 7-in round tin lined with baking sheet.
6. Sprinkle half of the pork floss on the batter.
7. Pour another half of the batter into the tin and sprinkle the remaining pork floss on the surface.
8. Steam for 20 minutes. Serve.

Failed Angel Food Cake

Yellow Butter Cake

Great tasting cake but my frosting skill is so lousy.

Adapted from here- I halved the recipe and reduced sugar as follows:

Ingredients

3 large egg yolks

1/2 cup (120 ml) milk

1 teaspoons (4 grams) pure vanilla extract

1 1/2 cups (150 grams) sifted cake flour (I used superfine flour)

3/4 cups (150 grams) granulated white sugar (I reduced to 100g)

1/2 tablespoon + 1/2 teaspoon (10 grams) baking powder

3/8 teaspoon (2.5 grams) salt

6 tablespoons (85 grams) unsalted butter, room temperature and cut into pieces

Method

1. Preheat oven to 350 degrees F (177 degrees C).  Line two 5 inch cake pans with parchment paper. 
2. In a medium bowl lightly combine the egg yolks, 1/8 cup (30 ml) milk, and vanilla extract. 
3. In the bowl of your electric mixer combine the dry ingredients (flour, sugar, baking powder and salt) and mix on low speed for about 30 seconds or until blended.  Add the butter and remaining 3/8 cup (90 ml) milk.  Mix on low speed until the dry ingredients are moistened.  Increase the mixer speed to medium and beat for about 2 minutes to aerate and develop the cake's structure.  Scrape down the sides of the bowl.  Gradually add the egg mixture, in 3 additions, beating about 30 seconds after each addition to incorporate the egg.   
4. Divide the batter and pour into the prepared pans, smoothing the surface with an offset spatula.  (Pans will be about half full.)  Bake 25 to 35 minutes or until a toothpick inserted into the center of the cake comes out clean and the cake springs back when pressed lightly in center.   
5. Place the cakes on a wire rack to cool, in their pans, for about 10 minutes.  Then invert the cakes onto a greased rack.  To prevent splitting, reinvert cakes so that tops are right side up.  Cool completely before frosting.

* I used 100g chocolate chips and 100g whipping cream for the frosting. Did not chill frosting which might have resulted in this ugly frosted cake. Nonetheless the cake taste good, is wonderfully fine and moist.

Walnut Cake

My photo didn't do justice to this cake! This cake is very soft and fluffy, really like the texture.

Ingredients

225g plain flour

1 tbsp baking powder

1/2 tsp salt

115g butter

200g granulated sugar (I reduced to 150g)

2 eggs

1tsp grated orange rind (I omitted this)

1 tsp vanilla essence

115g walnuts

175ml milk

Method

1. Preheat oven to 175C and grease a 8" round cake tin.
2. Sift together flour, baking powder and salt.
3. Beat butter to soften, then gradually beat in the sugar till light and fluffy. Beat in eggs, one at a time, add orange rind and vanilla and beat to mix well.
4. Stir in ground walnuts. Add the flour alternately with milk and stir to blend after each addition.
5. Pour mixture into prepared tin and bake till a skewer inserted in the centre comes out clean, about 40min.
6. Cool and serve.

Moist Chocolate Cake

Ingredients

1 1/4 (140 g) cup plain flour
1/4 cup (30 g) cocoa powder
3/4 tsp baking powder
3/4 tsp baking soda
2 tbsp hot water
1 tsp instant coffee powder or granules
3/4 cups (150 g) sugar
2/3 cup butter (150g)
2 eggs
1 tsp vanilla essence
3/4 cup water

Method

1. Preheat oven to 175° C
2. Sift together the flour, cocoa powder, baking powder and baking soda. Set aside.
3. Dissolve the coffee with hot water. Set aside.
4. Beat butter and sugar until light and fluffy. Add the eggs one at a time. Beat well after each addition. Beat in the coffee and vanilla essence. Gently fold in the flour mixture alternating with water.
5. Pour the batter into a 7" greased baking pan.
6. Bake at 175° C for 45 minutes or until a skewer inserted comes out clean.

Orange Chocolate Marbled Cake

           























Ingredients

135g butter
120g castor sugar (I reduced to 80g)
2 eggs
120g self raising flour
4 tbsp orange juice
2 tsp orange zest
2 tbsp cocoa powder

Method

1. Beat butter and sugar till thick and pale. Add egg one at a time and beat well after each addition, Sieve in self raising flour and mix well. Divide batter into 2 parts.
2. To one part of batter, add in 1 tbsp orange juice and 2 tsp orange zest. Mix well.
3. To the other part of batter, add in 3 tbsp orange juice and sieve in cocoa powder. Mix well.
4. Grease a 7" round tin or line it with parchment paper. Add chocolate and orange batter alternately with a tablespoon. Use a fork to drag the batter to create a marbling pattern.
5. Bake in pre heated oven at 190C for 40-45min. 
6. Cool and serve.

Wholewheat Moist Carrot Cake

Ingredients A

130g soft brown sugar

2 eggs

100ml canola oil

Ingredients B (sifted)

200g wholewheat flour

1 1/2 tsp baking powder

1 1/2 tsp baking soda

1 tsp mixed spice

Ingredients C

300g carrot, coarsely grated

100g raisins

grated zest of 1 orange

Syrup (mixed)

Juice of 1/2 orange

1/2 tbsp brown sugar

Method

1. Pre heat oven at 170C.
2. Whisk A for 2-3 min till sugar dissolved
3. Add B, C and mix till well-combined
4. Pour into lined and greased 7" round tin and bake in pre-heated oven for 45-50min till cooked and golden brown.
5. Remove cake from oven and prick holes all over the cake with a skewer while cake is still hot. Sprinkle syrup over the cake.
6. Leave to cool completely before serving.