AllanBakes Really Good No-Nonsense Cakes 9789814828932, 9814828939

Citation preview

ALLANBAKES REALLY GOOD

ALLAN ALBERT TEOH

Contents

The publisher wishes to thank Pek Kio Community Centre for the use of their culinary studio for the photography session.

Editor: Lo Yi Min Designer: Bernard Go Kwang Meng Photographer: Liu Hongde, Hongde Photography

© 2018 Marshall Cavendish International (Asia) Private Limited

Published By Marshall Cavendish Cuisine An imprint of Marshall Cavendish International

All rights reserved

No part of this publication may be reproduced, stored in a retrieval system or transmitted,

Introduction 5

Berries and Cream Shortcake 38

Acknowledgements 7

Black Pepper Cake 40

Lychee Cake 8

Chocolate Cream Cheese Pound Cake 42

Pandan Gula Melaka Chiffon Cake 10

Coconut Lemon Cake 44

Chocolate Coffee Chiffon Cake 14

Avocado Brownies 46

Sugee Cake 16

Extra Chocolatey Brownies 48

Coffee Walnut Cake 20

Stout Brownies 50

Pistachio Cake 22

Dense Orange Mocha Brownies 52

Apple Bundt Cake with Rum Glaze 24

Flourless Chocolate Orange Almond Cake 54

Banana Bundt Cake 26

Eggless Sponge Cake 56

in any form or by any means, electronic, mechanical, photocopying, recording or otherwise, without the prior permission of the copyright owner. Requests for permission should be addressed to the Publisher, Marshall Cavendish International (Asia) Private Limited, 1 New Industrial Road, Singapore 536196. Tel: (65) 6213 9300 E-mail: [email protected] Website: www.marshallcavendish.com/genref

Limits of Liability/Disclaimer of Warranty: The Author and Publisher of this book have used their best efforts in preparing this book. The Publisher makes no representation or warranties

Chocolate Mango Bundt Cake 28

Pumpkin Cinnamon Cake 58

Arabian Chocolate Cake 30

Chocolate Cake 60

Chocolate Cherry Surprise Cake 32

Basic Techniques 62

Molten Lava Cake 34

Weights and Measures 63

Beetroot and Orange Cake 36

About the Author 64

with respect to the contents of this book and is not responsible for the outcome of any recipe in this book. While the Publisher has reviewed each recipe carefully, the reader may not always achieve the results desired due to variations in ingredients, cooking temperatures and individual cooking abilities. The Publisher shall in no event be liable for any loss of profit or any other commercial damage, including but not limited to special, incidental, consequential, or other damages.

Other Marshall Cavendish Offices: Marshall Cavendish Corporation. 99 White Plains Road, Tarrytown NY 10591-9001, USA • Marshall Cavendish International (Thailand) Co Ltd. 253 Asoke, 12th Flr, Sukhumvit 21 Road, Klongtoey Nua, Wattana, Bangkok 10110, Thailand • Marshall Cavendish (Malaysia) Sdn Bhd, Times Subang, Lot 46, Subang Hi-Tech Industrial Park, Batu Tiga, 40000 Shah Alam, Selangor Darul Ehsan, Malaysia.

Marshall Cavendish is a registered trademark of Times Publishing Limited

National Library Board, Singapore Cataloguing-in-Publication Data Name(s): Teoh, Allan Albert. Title: No-nonsense cakes / Allan Albert Teoh. Description: Singapore : Marshall Cavendish Cuisine, [2018] | Series: AllanBakes really good no-nonsense. Identifier(s): OCN 1043348014 | e-ISBN 978 981 4828 93 2 Subject(s): LCSH: Cake. | LCGFT: Cookbooks. Classification: DDC 641.8653--dc23

Printed in Singapore

Introduction

After the launch of my first cookbook, AllanBakes Really Good Cakes, which won Best Desserts Cookbook in Singapore at the Gourmand World Cookbook Awards in 2011, many have asked when I would be writing a second cake book. It has taken me some time, but I’ve decided to put together a new collection of my favourite cake recipes after noticing that many of my baking workshop students are keen to master baking skills in order to bake their favourite cakes at home. With this collection, you will be spoilt for choice in flavours and types of cakes. Whether you prefer an indulgent pound cake (try the chocolate cream cheese pound cake on page 42) or a light chiffon cake (I recommend the pandan gula melaka chiffon cake on page 10) for a family get-together on the weekend, there is something for everyone. If you are new to baking, fret not — you won’t need to spend hours in the kitchen baking. The recipes are easy to follow, and I’ve provided some pointers on how to use baking pans. You’ll also find that the ingredients and equipment needed are simple. Apart from knowing what goes into the wonderful sweet treat you are having, you also get to indulge in your creativity when you bake a cake. I find this the most therapeutic form of stress relief. It’s even more rewarding when you share your creations with your loved ones and friends. I hope that you’ll impress everyone and have fun while doing so. Happy baking!

Allan Albert Teoh

Acknowledgements

First and foremost, I’d like to thank those who have supported me, bought my previous books and are still coming back for more. Baking cakes is my passion and it is certainly a great pleasure to share my tried and tested recipes with those who are looking to bake wholesome, hearty cakes in their kitchens. Creating this book would not have been possible without my business partner, Amy Ou. She gave her full support and believed in me even when things did not go as planned. Thank you, Amy. I am indebted to the team from Marshall Cavendish International (Asia). Without the efforts of Lydia Leong, Lo Yi Min and Bernard Go, this book might not have seen the light of day. This is the third time I’ve worked with Liu Hongde, and he has brought the cakes in this book to life with his amazing photography. Working with him on the shoot was a breeze. Thanks must be given to Richard Lew and Shaun Ho of PKCC for allowing me to use their culinary studio and the rest of the PKCC staff for tasting the cakes and giving wonderful suggestions for improvement. I must thank Sok Khoon for doing her utmost to help me in any way she could. I couldn’t ask for a better friend. Last but not least, special thanks go to all the readers of this book. I love that I am connected to them, no matter where they are, by a passion for baking. They inspire me every day, and they deserve to savour the most delicious cakes.

8

Lychee Cake When I was growing up, the fresh lychees that my mother bought from pasar malam fruit stalls were a rare treat. As lychees are much easier to come by these days in cans, this cake can be baked even when lychees aren’t in season.

Makes one 20-cm round cake

INGREDIENTS

METHOD

200 g self-raising flour

1.

Preheat oven to 180°C. Line and grease a 20-cm round cake pan.

2.

Sift flour, baking powder, bicarbonate of soda and salt together

1

/2 tsp baking powder

3 times. Set aside.

1

/2 tsp bicarbonate of soda

A pinch of salt

3.

Using an electric mixer with a paddle attachment, beat butter and sugar at medium speed for about 6 minutes until creamy.

125 g unsalted butter, at room temperature

4.

Scrape down the sides of the bowl. Add egg yolks one at a time and beat for 20 seconds after each addition.

125 g golden castor sugar 5. 6 large egg yolks 1 tsp rose water 100 g canned lychees,

Add rose water and lychee purée. Beat for 2–3 minutes until well combined.

6.

Add flour mixture gradually and mix well. Do not overbeat.

7.

Transfer batter to a shallow mixing bowl.

8.

In another clean bowl and with a whisk attachment, whisk

drained and puréed 6 large egg whites

egg whites until foamy. Add cream of tartar and continue to whisk until stiff peaks form.

1

/2 tsp cream of tartar 9.

Add one-third of the egg white meringue to the batter and stir well. Using a metal spatula, fold in half the remaining meringue. When incorporated, fold in the remaining meringue.

10.

Pour batter into prepared cake pan. Bake for 50–60 minutes or until a skewer inserted into the centre of the cake comes out clean.

11.

Remove from the oven. Unmould cake and leave on a wire rack to cool completely before serving.

10

11

Pandan Gula Melaka Chiffon Cake I’ve received multiple requests for a pandan gula melaka chiffon cake whenever I’ve shared my pandan chiffon cake recipe in workshops. Here is that frequently requested cake with its irresistable combination of flavours.

Makes one 21-cm tube cake 5.

In another clean bowl and with a whisk attachment, whisk egg whites until foamy. Add cream of tartar and 2 Tbsp castor sugar and whisk until stiff peaks form.

6.

Using a metal spatula, fold half the egg white meringue into the batter. When incorporated, fold in the remaining meringue

INGREDIENTS

until no white streaks are seen. Set aside.

Pandan chiffon cake

Gula melaka cake

60 g cake flour

60 g cake flour

1

1

A pinch of salt

A pinch of salt

100 g pandan leaves, cleaned and

40 g unsalted butter

/2 tsp double-acting baking powder

cut into small pieces 40 ml coconut milk 2 large egg yolks

/2 tsp double-acting baking powder

3 pandan leaves, cleaned and knotted 60 g palm sugar (gula melaka) 40 ml coconut milk

A drop of pandan paste 2 Tbsp corn oil 3 large egg whites 1

/4 tsp cream of tartar

Prepare gula melaka cake. Sift flour, baking powder and salt together 3 times. Set aside.

8.

In a heavy-bottomed saucepan, heat butter, pandan leaves and palm sugar until the sugar is melted. Add coconut milk and whisk until smooth. Remove from heat, leave to cool and discard pandan leaves.

9.

Using the electric mixer with a paddle attachment, beat egg yolks and 1 Tbsp light brown sugar at medium-high speed for about 3 minutes until creamy. Add palm sugar mixture, food colouring and flour mixture. Beat for 1–2 minutes until

1

1 /2 Tbsp + 2 Tbsp castor sugar

7.

3 large egg yolks 1 Tbsp + 2 Tbsp light brown sugar 1 drop chocolate brown food colouring 3 large egg whites 1

/4 tsp cream of tartar

METHOD 1.

Preheat oven to 180°C. Prepare a 21-cm tube pan. Do not grease pan.

2.

Prepare pandan chiffon cake. Sift flour, baking powder and salt together 3 times. Set aside.

3.

Using a blender, blend pandan leaves and coconut milk together. Strain to obtain about 50 g pandan coconut milk. Set aside.

4.

Using an electric mixer with a paddle attachment, beat egg yolks 1

and 1 /2 Tbsp sugar at medium-high speed for about 3 minutes until creamy. Add pandan coconut milk, pandan paste, oil and finally the flour mixture. Mix to combine and set batter aside.

smooth. Set batter aside. 10. In another clean bowl and with a whisk attachment, whisk egg whites until foamy. Mix in cream of tartar. Add 2 Tbsp light brown sugar and whisk until stiff peaks form. 11. Using a metal spatula, fold half the egg white meringue into the batter. When incorporated, fold in the remaining meringue until no white streaks are seen. 12. To assemble, pour half the pandan chiffon cake batter into the prepared tube pan, followed by all the gula melaka cake batter and the remaining pandan chiffon batter. With a chopstick, swirl batter around to create a marbling effect. Gently tap the pan on a hard surface to release any air bubbles. Smoothen the surface of the batter with the back of a metal spoon. 13. Bake for 15 minutes. Reduce oven temperature to 170°C and bake for another 30–40 minutes or until a skewer inserted into the centre of the cake comes out clean. 14. Remove from the oven. Leave cake in pan and place inverted on a wire rack to cool completely before unmoulding.

14

Chocolate Coffee Chiffon Cake I am a chocolate and coffee lover, so creating a cake with both flavours was inevitable. I use sea salt here as it complements both flavours very well. The sprinkle of chocolate rice delivers an extra dose of chocolatey goodness.

Makes one 22-cm tube cake

INGREDIENTS

METHOD

150 g cake flour

1.

2 Tbsp unsweetened cocoa powder 1 Tbsp + 1 Tbsp instant coffee

2.

Sift flour and baking powder together 3 times.

3.

Stir cocoa powder, 1 Tbsp coffee granules and hot water together to form a paste. Set aside.

granules 150 ml hot water

Preheat oven to 170°C. Prepare a 22-cm tube pan. Do not grease pan.

1 tsp double-acting baking powder

4.

In this particular order, add egg yolks, light brown sugar, sea salt, sunflower oil, milk, vanilla extract, the cocoa-coffee

6 large egg yolks

paste and the flour mixture to a mixing bowl. Using an electric mixer with a paddle attachment, beat until a batter forms. Do

50 g light brown sugar

not overbeat.

1

/2 tsp sea salt

80 ml sunflower oil

5.

whites and cream of tartar at medium-high speed until frothy.

80 ml milk 1

1 /2 tsp vanilla extract

Add castor sugar gradually and whisk until firm peaks form. 6.

Add one-third of the egg white meringue to the batter and mix well. Using a metal spatula, fold in half the remaining

6 large egg whites

meringue. When incorporated, fold in the remaining meringue.

1

/4 tsp cream of tartar

125 g castor sugar

In another clean bowl and with a whisk attachment, whisk egg

Do not over mix. 7.

Pour half the batter into the prepared tube pan. Sprinkle chocolate rice and 1 Tbsp coffee granules over the batter,

2 Tbsp chocolate rice

then cover with the remaining batter. Bake for 50–60 minutes or until a skewer inserted into the centre of the cake comes out clean. 8.

Remove from the oven. Leave cake in pan and place inverted on a wire rack to cool completely before unmoulding.

16

17

Sugee Cake For those who enjoy old-fashioned sugee cakes, this cake will make them smile. This rich and fragrant cake is flavoured with almonds, brandy and spices.

Makes one 20-cm round cake 4.

Using an electric mixer with a whisk attachment, whisk 250 g butter and 80 g sugar at medium-high speed until creamy. Add vanilla extract, lemon zest, rose water and brandy. Mix until well combined. Add baked semolina. Mix thoroughly.

INGREDIENTS

Set aside at room temperature for about 1 hour, until semolina

250 g semolina

7 medium egg yolks

75 g self-raising flour

150 g ground almonds

1

4 Tbsp milk

1

7 medium egg whites

1

1

/2 tsp baking powder /2 tsp ground nutmeg /2 tsp ground cinnamon

250 g unsalted butter, at room temperature + more for greasing

is soft. 5.

yolks and 80 g sugar until thick and pale. Add ground almonds, flour mixture and milk. Mix evenly. Fold into semolina mixture

/4 tsp cream of tartar

until just combined. 6.

form. Fold half the egg white meringue carefully into the batter until evenly mixed, scraping down the sides of the bowl as you

80 g + 80 g + 60 g castor sugar

fold. When incorporated, fold in the remaining meringue.

1 medium egg white 1 tsp vanilla extract 500 g icing sugar, sifted

7.

1

1 tsp glycerine

45–60 minutes or until the cake shrinks slightly from the sides

1 Tbsp rose water

of the pan, is golden brown and feels firm to the touch. Do

METHOD 1.

not pierce the cake to test if it is cooked as it may collapse. If

Preheat oven to 160ºC. Spread semolina on a baking tray

it starts to brown too quickly, cover the top of the pan loosely

and bake for 10 minutes. Stir semolina once midway through baking. Remove from the oven and leave to cool. Leave

with aluminium foil. 8.

oven heated. 2.

Line a 20-cm round cake pan with 2 layers of parchment paper. Grease the top layer with melted butter.

3.

As this cake uses a large amount of almonds, the cake is quite oily. Thus, I would recommend lining the cake pan with 2 layers of parchment paper.

Pour batter into prepared cake pan and bake for 15 minutes. Reduce oven temperature to 150°C and bake for another

/2 tsp finely grated lemon zest

NOTE

In another clean bowl and with a whisk attachment, whisk egg whites with cream of tartar and 60 g sugar until firm peaks

Icing (optional) 2 Tbsp lemon juice

1 Tbsp brandy

In another clean bowl and with a whisk attachment, whisk egg

Prepare icing. Whisk lemon juice with egg white. Add icing sugar gradually until well mixed. Add glycerine and mix

Sift flour, baking powder, nutmeg and cinnamon together 3 times. Set aside.

Remove from the oven. Leave cake in pan for about 10 minutes before removing onto a wire rack to cool completely.

9.

thoroughly. Add more icing sugar if mixture is too runny. 10.

Drizzle icing over cooled cake. Let icing set before serving.

20

Coffee Walnut Cake This cake has a special place in my heart because it exudes homeliness. The buttery Victoria sponge, crunchiness of the walnuts and aromatic flavour of coffee all come together perfectly.

Makes one 23-cm round cake

INGREDIENTS

METHOD

200 g self-raising flour

1.

1

/4 tsp salt

Preheat oven to 170°C. Line and grease a 23-cm round cake pan.

1 tsp double-acting baking powder 2.

Sift flour, baking powder and salt together 3 times. Coat crushed walnuts with 2 Tbsp of the flour mixture. Set flour

150 g walnuts, toasted and crushed 2 Tbsp instant coffee granules 2 Tbsp hot water

mixture and walnuts aside. 3.

Mix coffee granules with hot water and set aside.

4.

Using an electric mixer with a paddle attachment, cream butter and sugar at medium-high speed for 10–12 minutes until fluffy.

225 g unsalted butter, at room temperature

5.

4 medium eggs

6.

Frosting

7.

Beat in flour mixture. Do not overbeat. Fold crushed walnuts into batter with a rubber spatula.

8.

Pour batter into prepared cake pan and bake for 45–50 minutes or until a skewer inserted into the centre of the cake comes

80 g unsalted butter, at room

out clean.

temperature 180 g icing sugar, sifted

Add evaporated milk, vanilla extract and coffee mixture. Mix well to incorporate.

5 Tbsp evaporated milk 1 tsp vanilla extract

Add eggs one at a time and beat for 20 seconds after each addition.

150 g demerara sugar

9.

Remove from the oven. Leave cake in pan for 5 minutes before removing onto a wire rack to cool completely.

2 tsp milk 10. 2 tsp coffee essence

Prepare frosting. Using the electric mixer with a whisk attachment, whisk butter and icing sugar at medium-high speed for 1–2 minutes until creamy. Add milk and coffee essence and

Decoration

mix well. Refrigerate before using.

A handful of walnuts, crushed 11.

Spread frosting on the top of the cooled cake. Use a fork to create a decorative pattern on the cake, then top with walnuts as desired.

22

Pistachio Cake Pistachios are one of my favourite nuts. This cake does not require artificial flavouring or food colouring as I use freshly ground roasted pistachios and freshly grated grapefruit zest.

Makes one 22-cm round cake

INGREDIENTS

METHOD

150 g cake flour

1.

1 /2 tsp double-acting baking powder 1

1 /2 Tbsp grated grapefruit zest 80 g pistachios, shelled, toasted and

Preheat oven to 170°C. Line and grease a 22-cm round cake pan.

1

2.

Sift flour and baking powder together 3 times. Set aside.

3.

Using a food processor, blitz grapefruit zest with 1 Tbsp of the flour mixture. Combine with the remaining flour mixture and

finely ground

pistachios and mix well. Set aside. 4 medium eggs 4. 130 g castor sugar

Using an electric mixer with a whisk attachment, whisk eggs and sugar at medium-high speed for about 15 minutes until

70 ml corn oil

thick and creamy.

90 ml milk

5.

Add corn oil, milk and rose water and mix to combine.

1 Tbsp rose water

6.

Gradually fold in flour mixture until incorporated. Do not

7.

Pour batter into prepared cake pan. Gently tap the pan on a

over mix.

hard surface to release any air bubbles. 8.

Bake for about 50 minutes or until a skewer inserted into the centre of the cake comes out clean.

9.

Remove from the oven. Invert and unmould cake onto a wire rack to cool completely before serving.

24

Apple Bundt Cake with Rum Glaze This is perfect for having for afternoon tea or as a dessert after a meal. It is layered with a spiced apple filling and topped with a decadent rum glaze.

Makes 1 medium Bundt cake

INGREDIENTS

Cake

METHOD 1.

Preheat oven to 170°C. Grease a medium Bundt pan generously and dust with flour. Set aside.

580 g plain (all-purpose) flour 2.

Prepare cake. Sift flour, salt, baking powder and cinnamon

3.

Using an electric mixer with a whisk attachment, whisk eggs

A pinch of salt

together 3 times. Set aside.

1

1 /4 Tbsp double-acting baking powder 2 tsp ground cinnamon

and sugar at medium speed until incorporated. 4.

Add warm water and continue whisking. Whisk in corn oil, followed by vanilla extract.

3 medium eggs 250 g castor sugar

5.

Add flour mixture and mix well. Set batter aside.

180 ml warm water

6.

Prepare apple filling. In a heavy-bottomed saucepan over medium heat, cook apples with sugar, cinnamon, cloves and

225 ml corn oil

raisins until apples soften. (Alternatively, place apple filling

2 tsp vanilla extract

ingredients in a heatproof bowl and microwave at 1-minute intervals until apples are tender.) Leave to cool.

Apple filling

7.

2 Granny Smith apples, pared,

30 g castor sugar

batter, and repeat with the remaining apple filling and batter. 8.

1 tsp ground cinnamon

Bake for about 1 hour. Reduce oven temperature to 160°C and bake for another 15 minutes or until a skewer inserted into the centre of the cake comes out clean.

A pinch of ground cloves 3 Tbsp raisins

Pour one-third of the batter into the prepared Bundt pan. Spoon in half the apple filling, followed by half the remaining

cored and sliced into thin strips

9.

Remove from the oven. Let cake sit for 15 minutes before inverting pan onto a wire rack. Set aside to cool completely before unmoulding.

Glaze and decoration 70 g unsalted butter

10.

4 Tbsp orange juice 180 g icing sugar, sifted 1 orange, grated for zest

Prepare glaze. In a medium saucepan, melt butter with rum and orange juice. When butter is melted, remove from heat and

2 Tbsp rum

whisk in icing sugar until smooth. 11.

Pour glaze over cooled cake and garnish with orange zest. Slice and serve.

26

Banana Bundt Cake When I was in my teens, my younger sister Guat Bee and I would make a banana snack. Although many years have passed, I remember vividly the wonderful flavours of that snack often. Here is a recipe that celebrates those flavours.

Makes 6 small Bundt cakes

INGREDIENTS

METHOD

100 g plain (all-purpose) flour

1.

Preheat oven to 160°C. Grease a 6-cavity Bundt cake tray

2.

Sift plain flour, self-raising flour, salt, bicarbonate of soda,

generously and dust with flour. Set aside.

50 g self-raising flour 1

/2 tsp salt

baking powder and cinnamon together 3 times. 1

/2 tsp bicarbonate of soda 3.

In another bowl, mash bananas, lemon juice, milk and

1

/2 tsp baking powder

1 tsp ground cinnamon

sour cream together until smooth. Set aside. 4.

6 minutes until light and fluffy.

1 tsp lemon juice 1

1 /2 Tbsp milk 100 ml sour cream

5.

Add flour mixture and banana mixture to butter mixture in 5 additions. Begin with flour mixture, alternate with banana

temperature

mixture and end with flour mixture. Mix well after each addition.

130 g castor sugar 1

Add eggs one at a time and beat for 20 seconds after each addition. Mix in vanilla extract.

6.

140 g unsalted butter, at room

1 /2 Tbsp dark brown sugar

Using an electric mixer with a paddle attachment, beat butter, castor sugar and dark brown sugar at medium speed for about

140 g bananas

7.

Pour batter into prepared Bundt tray and bake for 45–50 minutes or until a skewer inserted into the centre of

2 medium eggs

cakes comes out clean.

1

1 /2 tsp vanilla extract

8.

Remove from the oven. Let cakes sit for 15 minutes before inverting tray onto a wire rack. Set aside to cool completely before unmoulding.

9.

Store in an airtight container and let sit overnight for the flavours to develop before serving.

28

Chocolate Mango Bundt Cake One benefit of living in a tropical region — mangoes are available almost all-year round. Whenever I bake this cake, I love scraping out any remaining bits of juicy mango flesh from the skin and enjoying them.

Makes 1 medium Bundt cake

INGREDIENTS

METHOD

150 g plain (all-purpose) flour + more

1.

140 g self-raising flour

2.

Sift plain flour, self-raising flour, baking powder, cocoa powder

3.

Using a food processor, blend milk with the flesh of 1 mango

and salt together 3 times. Set aside.

1

/2 tsp baking powder

1 Tbsp unsweetened cocoa powder

Preheat oven to 170°C. Grease a medium Bundt pan generously and dust with flour. Set aside.

as needed

until smooth. Set aside.

1

/4 tsp salt

4.

Cut the remaining mango into cubes and coat lightly with some

5.

Using an electric mixer with a paddle attachment, cream butter

80 ml milk 2 mangoes

plain flour. Set aside.

and sugar at medium-high speed for about 6 minutes until light

125 g unsalted butter, at room

and creamy.

temperature 125 g castor sugar

6.

Add eggs one at a time and beat for 20 seconds after each addition.

2 medium eggs 7.

Add flour mixture and mango purée to egg mixture in 5 additions. Begin with flour mixture, alternate with mango purée and end with flour mixture. Mix well after each addition.

8.

Add mango cubes to the batter and mix well.

9.

Pour batter into prepared Bundt pan and bake for 45–55 minutes. Reduce oven temperature to 160°C and bake for another 5–10 minutes or until a skewer inserted into the centre of the cake comes out clean.

10.

Remove from the oven. Let cake sit for 10 minutes before inverting pan onto a wire rack. Set aside to cool completely before unmoulding.

30

Arabian Chocolate Cake This chocolate cake comes with a hint of cinnamon. Use the best quality cocoa powder you can find to make this cake truly a treat for chocolate lovers

Makes one 22-cm square cake

INGREDIENTS

METHOD

250 g self-raising flour

1.

/2 tsp baking powder

1

/2 tsp bicarbonate of soda

Preheat oven to 180°C. Line and grease a 22-cm square cake pan.

1

2.

Sift flour, baking powder, bicarbonate of soda, salt, cinnamon and cocoa powder together 3 times. Set aside.

1

/2 tsp salt 3.

1 tsp ground cinnamon 3 Tbsp unsweetened cocoa powder

light and fluffy.

1 Tbsp water /2 Tbsp coffee emulco

180 ml milk

5.

Add eggs one at a time and beat for 20 seconds after each addition.

6.

125 g unsalted butter, at room

Add flour mixture and coffee mixture to egg mixture in 5 additions. Begin with flour mixture, alternate with coffee

temperature

mixture and end with flour mixture. Mix well after each addition. Do not overbeat.

180 castor sugar 2 large eggs

Using an electric mixer with a paddle attachment, beat butter and sugar at medium speed for about 6 minutes until

1 Tbsp instant coffee granules

1

Mix coffee granules with water, coffee emulco and milk. Set aside.

4.

7.

Pour batter into prepared cake pan and bake for 40–50 minutes or until a skewer inserted into the centre of the cake comes out clean.

8.

Remove from the oven. Leave cake in pan for 5 minutes before removing onto a wire rack to cool completely.

32

Chocolate Cherry Surprise Cake This gorgeous and rich cake loaded with cherries and chocolate chips is wonderful for celebrations. With very few ingredients, it is easy to bake.

Makes one 20-cm round cake

INGREDIENTS

METHOD

150 g + 1 Tbsp self-raising flour

1.

15 g + 30 g chocolate chips 12 canned dark sweet cherries, halved 150 g unsalted butter, at room temperature

2.

Sift 150 g flour and cocoa powder together 3 times. Set aside.

3.

Coat 15 g chocolate chips with 1 Tbsp flour. Place 2–3 chocolate chips inside each cherry half. Set aside.

4.

Using an electric mixer with a paddle attachment, cream butter and sugar at medium speed for about 5 minutes until

150 g castor sugar 3 medium eggs

Preheat oven to 190°C. Line and grease a 20-cm round cake pan.

50 g unsweetened cocoa powder

light and fluffy. 5.

Add eggs one at a time and beat to for 20 seconds after each addition.

6.

Fold in flour mixture and mix well. Fold in 30 g chocolate chips and mix well.

7.

Pour batter into prepared cake pan. Smoothen the surface of the batter. Arrange filled cherry halves on top.

8.

Bake for 35–40 minutes or until the cake is firm to the touch.

9.

Remove from the oven. Leave cake in pan for 5–10 minutes before removing onto a wire rack to cool completely.

34

Molten Lava Cake Always popular, these mini cakes are soft and fluffy on the outside with a gooey lava centre. Serve them fresh from the oven.

Makes sixteen 6-cm cakes

INGREDIENTS

METHOD

120 g plain (all-purpose) flour

1.

1 Tbsp hot water 125 g unsalted butter 150 g chocolate couverture strong bitter droplets

cocoa powder. 2.

Sift flour 3 times. Set aside.

3.

Dissolve coffee granules in hot water. Set aside.

4.

Melt butter and chocolate in a bowl over a pot of simmering water. When chocolate is melted, add coffee mixture and stir

4 medium eggs 150 g castor sugar

Preheat oven to 230°C. Prepare sixteen 6-cm disposable aluminium cups. Lightly grease cups and dust with

1 Tbsp instant coffee granules

to combine. 5.

Using an electric mixer with a whisk attachment, whisk eggs at medium speed until pale yellow. Add sugar and whisk for

1 Tbsp vanilla extract

3–4 minutes. Add vanilla extract and beat for 1 minute. 6.

Stir in melted chocolate mixture.

7.

Reduce mixer speed to low. Add flour and whisk until no streaks remain. Do not overbeat.

8.

Pour batter into prepared cups until about three-quarters full.

9.

Bake for about 4 minutes 30 seconds or until the sides of the cakes look firm but their centres are still slightly wobbly.

10.

Remove from the oven. Set aside to cool for a few minutes before unmoulding to serve.

11.

To unmould, run a sharp knife around the side of each cup, then invert onto individual serving plates.

12.

Serve warm with a dollop of ice cream or whipped cream and berries of your choice, if desired.

36

Beetroot and Orange Cake I baked this for a good friend, Chwee Pin, for her birthday. On her first bite, she exclaimed that it tasted “out of this world”. Freshly squeezed orange juice makes the difference here.

Makes one 20-cm round cake

INGREDIENTS

METHOD

120 g plain (all-purpose) flour

1.

/2 tsp double-acting baking powder

2.

/2 tsp bicarbonate of soda

the flour mixture. Set flour mixture and sultanas aside. 3.

1 tsp ground ginger A pinch of salt

Grate orange for its zest and set aside for frosting. Juice orange to obtain about 60 ml orange juice.

4.

Using a hand whisk, whisk corn oil, orange juice, sugar, eggs and vanilla extract together until well combined.

115 g sultanas 1 orange

Sift flour, baking powder, bicarbonate of soda, cinnamon, ginger and salt together 3 times. Coat sultanas with 1 Tbsp of

1

1 tsp ground cinnamon

Preheat oven to 180°C. Line and grease a 20-cm round cake pan.

1

5.

Add flour mixture and incorporate well. Fold in grated beetroot and sultanas.

120 ml corn oil 6. 225 g demerara sugar

1 tsp vanilla extract

cake comes out clean. 7.

Remove from the oven. Leave cake in pan for 5 minutes before removing onto a wire rack to cool completely.

1 medium beetroot, about 100 g, peeled and grated

Pour batter into prepared cake pan. Bake for about 1 hour 10 minutes or until a skewer inserted into the centre of the

2 large eggs

8.

Using an electric mixer with a whisk attachment, whisk whipping cream until soft peaks form. Stir in orange zest and

Chilled whipping cream, as desired

mix well.

for frosting 9.

Slice cake in half horizontally. Spread frosting between the cake layers. Decorate cake with remaining whipped cream if desired.

38

Berries and Cream Shortcake While I love to eat berries on their own when they are in season, their abundance is put to good use in making this berries and cream shortcake. You can also halve the recipe and make cupcakes instead.

Makes one 23-cm round cake

INGREDIENTS

METHOD

170 g cake flour

1.

/2 tsp double-acting baking powder

1

/4 tsp salt

4 medium egg yolks

2.

Sift flour, baking powder and salt together 3 times.

3.

Using an electric mixer with a paddle attachment, beat egg yolks, corn oil, milk, vanilla extract, 80 g sugar and flour

115 ml corn oil 2 Tbsp milk

Preheat oven to 170°C. Line and grease two 23-cm round cake pans.

1

mixture at medium speed until incorporated. Do not overbeat. 4.

In another clean bowl and with a whisk attachment, whisk egg whites until frothy. Add 80 g sugar gradually and whisk until

1 tsp vanilla extract

firm peaks form. 80 g + 80 g castor sugar 5. 4 medium egg whites

100 g strawberries, hulled and halved

Using a rubber spatula, fold half the egg white meringue into the egg yolk mixture. When incorporated, fold in the remaining meringue until well mixed.

200 g blueberries 6.

Pour batter equally into prepared cake pans. Bake for 30–35 minutes or until a skewer inserted into the centre of

100 g raspberries

cakes comes out clean. 100 g blackberries 7. 60 ml seedless strawberry jam, warmed 300 ml whipping cream

Remove from the oven. Leave cake in pans for 2 minutes before removing onto a wire rack to cool completely.

8.

Meanwhile, toss blueberries, strawberries, raspberries and

9.

In another clean bowl and with a whisk attachment, whisk

blackberries in a bowl with strawberry jam.

whipping cream at medium-high speed until firm peaks form. 10.

Once cakes are cooled, spread half the whipped cream and berries on one of the cakes. Place the other cake on top and spread the remaining cream and berries on top. Decorate with berries as desired.

11.

Refrigerate for 30 minutes before serving.

40

Black Pepper Cake My friend, Alicia Tedds from Norwich, England, taught me how to bake this cake. Rather than being spicy, the black pepper has a sharpness and fragrance that pairs well with treacle. It has a strong flavour and moistness that matures over time.

Makes one 20-cm round cake

INGREDIENTS

METHOD

350 g self-raising flour

1.

/2 tsp ground cloves

1 tsp ground ginger 2 tsp ground black pepper

2.

Work with your fingertips to rub butter into flour mixture until the mixture resembles fine breadcrumbs. Add sultanas, raisins, glacé cherries and nuts. Stir to combine.

85 g unsalted butter, cubed and chilled

85 g raisins

Sift flour, cloves, ginger and black pepper together 3 times. Add sugar and mix well.

3.

175 g castor sugar

85 g sultanas

Preheat oven to 170°C. Line and grease a 20-cm round cake pan.

1

4.

Add treacle, honey, milk and egg. Mix well to incorporate.

5.

Pour batter into prepared cake pan. Bake for about 1 hour 10 minutes or until a skewer inserted into the centre of

50 g glacé cherries, quartered 50 g nuts of your choice, chopped

the cake comes out clean. 6.

60 ml honey 150 ml milk 1 medium egg, lightly beaten

Remove from the oven. Leave cake in pan for 5 minutes before removing onto a wire rack to cool completely.

175 g black treacle 7.

Store in an airtight container and let sit for at least 2 days for the flavours to develop before serving.

42

Chocolate Cream Cheese Pound Cake Chocolate and cream cheese are a combination that can never go wrong. However, it is important not to let the chocolate overpower the cream cheese. For those who are into English pound cakes, this recipe is for you.

Makes one 22 x 11-cm loaf cake

INGREDIENTS

METHOD

180 g plain (all-purpose) flour

1.

Preheat oven to 180°C. Line and grease a 22 x 11-cm loaf pan.

30 g unsweetened cocoa powder

2.

Sift flour, cocoa powder, baking powder and salt together 3 times. Set aside.

1 tsp baking powder 1

/4 tsp salt

60 ml hot coffee

3.

Mix coffee, milk and vanilla extract together. Set aside.

4.

Using an electric mixer with a paddle attachment, beat butter, cream cheese, vegetable shortening and sugar at medium-high

60 ml milk 1

1 /2 tsp vanilla extract

speed for about 10 minutes until light and fluffy. 5.

temperature

Reduce mixer speed to low. Add eggs one at a time and beat for 20 seconds after each addition.

125 g unsalted butter, at room 6.

Add flour mixture and coffee mixture to egg mixture in 5 additions. Begin with flour mixture, alternate with

125 g cream cheese, at room

coffee mixture and end with flour mixture. Mix well after

temperature

each addition. 50 g vegetable shortening 7. 180 g castor sugar 3 medium eggs

Pour batter into prepared pan. Bake for 45–50 minutes or until a skewer inserted into the centre of the cake comes out clean.

8.

Remove from the oven. Leave cake in pan for 15 minutes before removing onto a wire rack to cool completely.

9.

Store in an airtight container and let sit for at least a day for the flavours to develop before serving.

44

Coconut Lemon Cake My nephew, Beng Hwee, would describe this cake as “deliciously sinful.” It is decadently moist, full of toasted coconut flakes and has just the right amount of lemon. Bake this cake ahead of time.

Makes one 20-cm square cake

INGREDIENTS

METHOD

190 g cake flour

1.

1 /2 tsp double-acting baking powder 1

/2 tsp salt

150 g unsalted butter, at room

2.

Sift flour, baking powder and salt together 3 times. Set aside.

3.

Using an electric mixer with a paddle attachment, beat butter and sugar at medium-high speed for 3 minutes until creamy.

temperature 150 g castor sugar 2 large eggs

4.

Add flour mixture and milk to egg mixture in 5 additions. Begin with flour mixture, alternate with milk and end with flour mixture. Mix well after each addition.

90 g desiccated coconut, toasted

2 Tbsp grated lemon zest

Add eggs one at a time and beat for 20 seconds after each addition.

5.

250 ml milk

until golden + more for garnishing

Preheat oven to 170°C. Line and grease a 20-cm square cake pan.

1

6.

Add desiccated coconut, lemon zest and mix to incorporate.

7.

Pour batter into prepared cake pan and bake for about 40 minutes or until a skewer inserted into the centre of the cake comes out clean.

8.

Remove from the oven. Leave cake in pan for 5 minutes before removing onto a wire rack to cool completely.

9.

Garnish cake with more desiccated coconut as desired.

10.

Store in an airtight container for up to 2 days.

46

Avocado Brownies Avocado, also known as butter fruit, has a creamy texture and is used commonly in dips. However, it is also wonderful in baking. I created this brownie for my friend Shuhada’s workshop and it was an instant hit.

Makes one 23-cm square cake

INGREDIENTS

METHOD

100 g chocolate couverture strong

1.

Preheat oven to 190°C. Line and grease a 23-cm square cake

2.

Melt chocolate in a bowl over a pot of simmering water.

pan, leaving an overhang on 2 opposite sides.

bitter droplets 2 ripe avocados, peeled and pitted

Set aside.

160 g plain (all-purpose) flour 1 tsp baking powder 2 Tbsp unsweetened cocoa powder

3.

Cut 1 avocado into cubes.

4.

Sift flour, baking powder, cocoa powder and salt together 3 times. Coat avocado cubes with 2 Tbsp of the flour mixture.

1

/2 tsp salt

Set flour mixture and avocado cubes aside.

5 Tbsp milk

5.

temperature

Using a food processor, blend milk with the remaining avocado until smooth. Set aside.

250 g unsalted butter, at room 6.

Using an electric mixer with a paddle attachment, cream butter and sugar at medium-high speed for 4–5 minutes until light

200 g light muscovado sugar

and fluffy. 5 medium eggs 7. 1 tsp vanilla extract

Reduce mixer speed to medium-low. Add eggs one at a time and beat to incorporate after each addition. Do not overbeat. Add avocado purée and mix well. Stir in melted chocolate and vanilla extract.

8.

Add flour mixture and beat for 1 minute. Do not overbeat.

9.

Using a wooden spoon, stir in avocado cubes. Mix well.

10.

Pour batter into prepared cake pan. Smoothen the surface of

11.

Remove from the oven and leave to cool completely in pan.

the batter. Bake for 30–35 minutes.

NOTE Sprinkling the avocado cubes with flour will ensure that they are spread evenly in the batter.

Remove brownie from pan using the overhang. Slice to serve.

48

Extra Chocolatey Brownies Once, when I was down with the Monday blues, I decided to make a fudgy brownie and a hot drink to feel better. I looked through my old recipes and developed this brownie. I have since fine-tuned it to perfection.

Makes one 18-cm square cake

INGREDIENTS

METHOD

150 g plain (all-purpose) flour

1.

1

1 /2 tsp double-acting baking powder 60 g ground almonds

2.

Using an electric mixer with a paddle attachment at medium-high speed, cream butter and sugar for 4–5 minutes

temperature

until light and fluffy. 4.

Add eggs one at a time and beat to mix after each addition. Add flour mixture and mix to incorporate. Do not over mix.

6 medium eggs 120 g chocolate chips

Sift flour, cocoa powder and baking powder together 3 times. Add ground almonds and mix well. Set aside.

3.

250 g unsalted butter, at room

350 g brown sugar

Preheat oven to 160°C. Line and grease an 18-cm square cake, leaving an overhang on 2 opposite sides.

2 Tbsp unsweetened cocoa powder

5.

Pour batter into prepared cake pan and sprinkle with chocolate chips.

6.

Bake for about 30 minutes. The centre of the brownie will still be wobbly.

7.

Remove from the oven and leave in pan for 1 hour before refrigerating overnight.

8.

Slice to serve.

50

Stout Brownies I don’t really enjoy alcohol, but I developed this recipe because my friend, Chef Bob, does. When I experimented with this recipe, he and his friends were my taste-testers. You’ll find, as they did, that stout enhances the chocolate flavour very well.

Makes one 18-cm square cake or ten 6.5-cm square cakes

INGREDIENTS 135 g plain (all-purpose) flour

METHOD 1.

grease ten 6.5-cm square aluminium cups.

1 tsp double-acting baking powder 180 g unsalted butter, at room temperature

2.

Sift flour, cocoa powder and baking powder together 3 times.

3.

Add butter and sugar and mix well with a wooden spoon. Add eggs and stout and mix to incorporate. Do not over mix.

180 g castor sugar 4 medium eggs, lightly beaten

4.

1 orange

Pour batter into prepared cake pan or cups. Bake whole cake for about 30 minutes and small cakes for 25–30 minutes. The

60 ml dry stout

Frosting (optional)

Preheat oven to 160°C. Line and grease an 18-cm square cake pan, leaving an overhang on 2 opposite sides. Alternatively,

3 Tbsp unsweetened cocoa powder

centre of the brownie will still be wobbly. 5. 6.

Leave cake in pan for 1 hour before refrigerating. Prepare frosting. Grate orange for its zest and set aside. Juice orange to obtain 2 Tbsp orange juice.

60 g unsalted butter, at room temperature

7.

Using an electric mixer with a paddle attachment, beat butter with honey, orange juice and orange zest at medium speed until

2 Tbsp honey 180 g icing sugar, sifted

Decoration (optional) Toasted almond flakes, as desired

incorporated. Gradually add icing sugar and mix well. 8.

Spread frosting on cooled brownie and sprinkle with almond flakes. Slice and serve.

52

Dense Orange Mocha Brownies This is a dense and delicious brownie that combines the flavours of orange, coffee and chocolate beautifully.

Makes one 18-cm square cake

INGREDIENTS

METHOD

1 orange

1.

Preheat oven to 170°C. Line and grease an 18-cm square cake

2.

Grate orange for its zest and set aside. Juice orange and

pan, leaving an overhang on 2 opposite sides.

180 g plain (all-purpose) flour 5 Tbsp unsweetened cocoa powder 190 g chocolate couverture strong bitter droplets

set juice aside. 3.

temperature

and chocolate droplets aside. 4.

250 g castor sugar

1

Using an electric mixer with a paddle attachment, beat butter and sugar at medium speed for about 2 minutes. Add eggs one at a time and beat well after each addition.

4 medium eggs 1 /2 Tbsp instant coffee granules

Sift flour and cocoa powder together 3 times. Coat chocolate droplets with 1 Tbsp of the flour mixture. Set flour mixture

250 g unsalted butter, at room

5.

Add flour mixture and mix well. Add coffee granules and orange zest and beat to incorporate. Stir in vanilla extract.

1 Tbsp vanilla extract 6. Snow powder, as desired

Add orange juice, followed by chocolate droplets, mixing well after each addition.

7.

Pour batter into prepared cake pan.

8.

Bake for 45–50 minutes or until the top of the brownie springs back when lightly pressed. Remove from the oven and leave in pan to cool completely.

9.

Sprinkle snow powder over cooled brownie and refrigerate for at least 1 hour.

10.

Slice to serve. This brownie goes well with vanilla ice cream.

54

Flourless Chocolate Orange Almond Cake This moist cake tastes like a delicious sponge cake drenched in orange syrup. Surprisingly, it is made without flour. Try baking this cake and impress your friends and family with it.

Makes one 22-cm round cake

INGREDIENTS

METHOD

Potato flour, as needed for dusting

1.

120 ml whipping cream

Preheat oven to 170°C. Line and grease a 22-cm round cake pan. Dust with potato flour and discard any excess flour in the

2 oranges, medium

pan. Set aside. 2.

200 g chocolate couverture strong

In a heavy-bottomed saucepan over medium heat, bring oranges and enough water to cover them to a boil and simmer for about

bitter droplets

1 hour 30 minutes. Drain and set aside to cool. Using a food processor, blend cooled whole oranges (skin, pith, fruit and all)

6 medium egg yolks

until fine. Set aside. 150 g + 60 g castor sugar 3.

1

/2 tsp double-acting baking powder

250 g ground almonds

3–4 minutes until creamy.

6 medium egg whites /2 tsp cream of tartar

Icing sugar, as needed for dusting (optional)

Using an electric mixer with a paddle attachment at medium-high speed, beat egg yolks and 150 g castor sugar for

60 g dried cranberries

1

In a small saucepan, bring whipping cream to a boil. Remove from heat and stir in chocolate until it is melted. Set aside.

4.

5.

Add chocolate mixture, baking powder, ground almonds, cranberries and blended oranges and mix well.

6.

In another clean bowl and with a whisk attachment, whisk egg whites with cream of tartar and 60 g castor sugar until stiff peaks form.

7.

Fold egg white meringue into chocolate mixture. Pour batter into prepared cake pan.

8.

Bake for about 1 hour or until a skewer inserted into the centre

9.

Remove from the oven. Leave cake in pan for 15 minutes before

of the cake comes out clean.

removing onto a wire rack to cool completely. Dust with icing sugar before serving.

56

Eggless Sponge Cake When I was running my café, I often received requests for eggless cakes. I didn’t have the time then, but I’ve finally come up with this amazing cake. It is well worth the wait, I promise.

Makes one 15-cm round cake

INGREDIENTS

METHOD

190 g plain (all-purpose) flour

1.

/2 tsp bicarbonate of soda 1

1 /2 tsp double-acting baking powder 140 g yoghurt

2.

Using a hand whisk, beat yoghurt and icing sugar in a bowl for 5 minutes until smooth.

4.

Add corn oil, milk, vanilla extract and vinegar and beat for 1–2 minutes. Add flour mixture and mix well. Do not overbeat.

75 ml milk 2 tsp vanilla extract

Sift flour, bicarbonate of soda and baking powder together 3 times. Set aside.

3.

140 g icing sugar, sifted 100 ml corn oil

Preheat oven to 170°C. Line and grease a 15-cm springform cake pan.

1

5.

Pour batter into prepared cake pan. Bake for 50–55 minutes or until a skewer inserted into the centre of the cake comes

1 tsp distilled white vinegar

out clean. 6.

Remove from the oven. Leave cake in pan for 5 minutes before removing onto a wire rack to cool completely. Slice to serve.

58

Pumpkin Cinnamon Cake This pumpkin cinnamon cake is not just delicious, it also makes the kitchen smell amazing when baking. This cake is easy to make and is one of my favourites to have.

Makes one 17 x 7-cm loaf cake

INGREDIENTS

METHOD

120 g plain (all-purpose) flour

1.

Preheat oven to 160°C. Line and grease a 17 x 7-cm loaf pan.

1

2.

Sift flour, baking powder, bicarbonate of soda, salt, cinnamon,

/2 tsp baking powder

ginger, cloves, nutmeg and allspice together 3 times. Mix in

1

/4 tsp bicarbonate of soda

ground almonds. Set aside.

1

/2 tsp salt

3.

1 tsp ground cinnamon

Using an electric mixer with a whisk attachment, whisk eggs with sugar, oil, lemon zest, applesauce and pumpkin purée at medium-high speed for about 4 minutes until well combined.

1

/2 tsp ground ginger

1

4.

Gradually add flour mixture and mix well. Do not overbeat.

1

5.

Pour batter into prepared loaf pan and bake for 35–45 minutes

/4 tsp ground cloves /4 tsp ground nutmeg

or until a skewer inserted into the centre of the cake comes

1

/2 tsp ground allspice

1 Tbsp ground almonds

out clean. 6.

45 g brown sugar 60 ml sunflower oil 1

/2 tsp grated lemon zest

2 Tbsp applesauce 125 g canned pumpkin purée

Remove from the oven. Leave cake in pan for 5 minutes before removing onto a wire rack to cool a little.

2 medium eggs 7.

This cake is best eaten while still slightly warm.

60

Chocolate Cake This cake was created with diabetic patients in mind. It is also perfect for those who want to reduce their sugar intake but still enjoy a chocolatey treat. Stevia can be replaced with castor sugar.

Makes one 18-cm round cake

INGREDIENTS

METHOD

125 g plain (all-purpose) flour

1.

1

1 /4 tsp double-acting baking powder

Preheat oven to 170°C. Line and grease an 18-cm round cake pan.

60 g unsweetened cocoa powder 2.

Sift flour, cocoa powder, baking powder, bicarbonate of soda and salt together 3 times. Set aside.

1

/4 tsp bicarbonate of soda

3.

Stir coffee granules into hot milk. Set aside.

4.

Using an electric mixer with a paddle attachment, beat butter

1

/2 tsp salt 1

1 /2 Tbsp instant coffee granules 120 ml hot milk

and stevia at medium-high speed for 3–4 minutes until creamy. 5.

temperature 90 g stevia

6.

Stir in milk mixture. Add flour mixture and mix to incorporate.

7.

In another clean bowl and with a whisk attachment, whisk egg whites with cream of tartar until firm peaks form.

4 medium egg yolks 1 tsp vanilla extract 4 medium egg whites

Add egg yolks one at a time and beat to incorporate after each addition. Add vanilla extract and mix well.

250 g unsalted butter, at room

8.

Fold egg white meringue into egg yolk mixture.

9.

Pour batter into prepared cake pan and bake for 50–60 minutes or until a skewer inserted into the centre of the cake comes

1

/2 tsp cream of tartar

Frosting (optional)

out clean. 10.

bitter droplets

Remove from the oven. Leave cake in pan for 10 minutes before removing onto a wire rack to cool completely.

125 g chocolate couverture strong 11.

Prepare frosting if desired. Melt chocolate in a bowl over a pot of simmering water. When chocolate is melted, stir in butter. Let

30 g unsalted butter

mixture cool before mixing in sour cream and vanilla extract. 100 ml sour cream 12.

Refrigerate for about 1 hour before using.

13.

Using the electric mixer with a whisk attachment, whisk cooled

1 tsp vanilla extract chocolate frosting lightly. Spread frosting on cake as desired.

62

Weights and Measures

Basic Techniques

Quantities for this book are given in Metric and American (spoon and cup) measures. Standard spoon and cup measurements used are: 1 teaspoon = 5 ml, 1 tablespoon = 15 ml, 1 cup = 250 ml. All measures are level unless otherwise stated.

SIZE OF EGGS I use either medium or large eggs in my recipes. As a guide, a medium egg

LIQUID AND VOLUME MEASURES

weighs 60–65 g, while a large egg weighs 65–70 g.

Metric

5 ml 10 ml

GREASING AND DUSTING A BUNDT / ROUND / SQUARE CAKE PAN

15 ml

Imperial 1

/6 fl oz

1

/3 fl oz

1

/2 fl oz

DRY MEASURES American

Metric

Imperial

1 teaspoon

30 grams

1 ounce

1 dessertspoon

45 grams

1 /2 ounces

1 tablespoon

55 grams

2 ounces

70 grams

2 /2 ounces

85 grams

3 ounces

100 grams

3 /2 ounces

110 grams

4 ounces

125 grams

4 /2 ounces

140 grams

5 ounces

280 grams

10 ounces

450 grams

16 ounces (1 pound)

1

1

60 ml

2 fl oz

85 ml

2 /2 fl oz

90 ml

3 fl oz

125 ml

4 fl oz

180 ml

6 fl oz

250 ml

8 fl oz

300 ml

10 fl oz ( /2 pint)

1 /4 cups

375 ml

12 fl oz

1 /2 cups

435 ml

14 fl oz

1 /4 cups

500 grams

1 pound, 1 /2 ounces

500 ml

16 fl oz

2 cups

700 grams

1 /2 pounds

LINING A SQUARE CAKE PAN

625 ml

20 fl oz (1 pint)

2 /2 cups

800 grams

1 /4 pounds

Brush the cake pan with butter before lining it with parchment paper

750 ml

24 fl oz (1 /5 pints)

3 cups

1 kilogram

2 pounds, 3 ounces

such that there is a fairly equal portion of overhang on two opposite sides

1 litre

32 fl oz (1 /5 pints)

4 cups

1.5 kilograms

3 pounds, 4 /2 ounces

1.25 litres

40 fl oz (2 pints)

5 cups

2 kilograms

4 pounds, 6 ounces

1.5 litres

48 fl oz (2 /5 pints)

6 cups

2.5 litres

80 fl oz (4 pints)

10 cups

Brush the cake pan with butter before generously dusting it with flour.

/4 cup (4 tablespoons)

1

1

1

/3 cup

Invert the pan and tap it to remove the excess flour.

of the pan. This makes it easy for you to lift the cake out of the pan later.

3

/8 cup (6 tablespoons)

1

/2 cup

3

/4 cup

1 cup 1

1

1

3

1

1

3

2

1

1

1

1

3

1

LENGTH

OVEN TEMPERATURE °C

°F

Gas Regulo

Metric

Very slow

120

250

1

0.5 cm

Slow

150

300

2

1 cm

Moderately slow

160

325

3

1.5 cm

Moderate

180

350

4

2.5 cm

Moderately hot

190/200

370/400

5/6

Hot

210/220

410/440

6/7

Very hot

230

450

8

Super hot

250/290

475/550

9/10

Imperial 1

/4 inch

1

/2 inch

3

/4 inch

1 inch

64

About the Author

 

Allan Albert Teoh

is

a

self-taught

baker

whose

hobby of weekend baking flourished into a popular   culinary enterprise, AllanBakes. Well known for his   delicious cheesecakes, Allan was crowned one of the   four Cheesecake Heavenly Kings in a countrywide   contest

organised

by

Lianhe

Wanbao.

Allan’s

  wonderful treats have also been recognised further   afield at the Gourmand World Cookbook Awards   2011

in

Paris,

where

his

first

book,

AllanBakes

  Really

Good

Cakes,

clinched

the

Best

Desserts

  Cookbook Award for Singapore. At the Gourmand   World Cookbook Awards 2013, his second book,   AllanBakes Really Good Treats,was named the Best   Pastries

Book

for

Singapore.

Allan’s

third

book,

  AllanBakes Really Good Cheesecakes, was published   in 2013.

In 2012, Allan mentored the winner and runner-up   of the Junior MasterChef Australia (Season 2) when they visited Singapore to do a cooking   demonstration at the Singapore Expo. Subsequently, Allan became a full-time culinary coach   and consultant. In 2017, Allan joined Chef ’s Secrets Cooking & Baking Resource Centre as a   partner. Allan continues to share his recipes and love for baking through the culinary workshops   that he conducts at private cooking schools and community centres.