Neapolitan Cake

Ingredients:
90g AP flour
12g corn flour
1/4 tsp baking soda
1/4 tsp salt
6 egg yolks
1 tsp vanilla extract
70g canola oil
50g milk
50g coconut milk

6 egg whites
1/4 tsp cream of tartar
100g castor sugar

A drops pink food+1 tsp strawberry paste
2 tbsp Nutella or 1/2 tbsp cocoa powder ~ sifted

Whipped Cream
2 cup heavy whipped cream
1 cup powder sugar
1/4 tsp vanilla extract

Directions:

1. Sieve all the dry ingredients & set aside.   Preheat the oven at 150 deg C with steam bake method.
2. Mix egg yolk together with vanilla extract, oil & milks until well blended.  Sift in flour mixture & well combined.
3. Beat egg whites until frosty, add cream of tartar & beat until soft peak form.  Gradually add in sugar & beat to firm peaks.
4. Lighten the batter with 1/3 portion of meringue using hand whisk.  Then add another 1/3 portion & gently fold.  Repeat the other 1/3 until fully incorporated.
5. Divide batter into 3 parts (225g ea).  Add in pink+strawberry paste in one portion.  Add Nutella into 2nd portion, fold gently to combine.  Leave 3rd portion plain.
6. Pour each batter into the cake pan (see picture).  Bang the pan on the surface counter couple times till bubble release.
7. Bake for 70-80 mins (steam bake method) or until cake is done.  After removing from the oven, wait for cake to pull away from the side before unmould.  Let it cool completely.
8. Whipped cream: Put mixing bowl & whisk attachment in freezer for abt 10 mins.  Remove bowl & whisk from freezer & whip cream on high until it begins to thicken.  Add vanilla extract & powdered sugar & whip on high until thick & creamy.
9. To assemble the cake, ice the cake with the whipped icing.  Separate remaining icing into three bowls & color (1st - brown 2nd - pink & 3rd - plain/pale yellow.  Pipe the three different colors onto the side of the cake (see picture) in a pattern.  Refrigerate until ready to serve.

McDonald's Rainbow Sponge Cake

Ingredients:
6 large eggs ~ separated
100g sifted cake flour
1/4 tsp baking powder
1/4 tsp salt
200g granulated sugar ~ divided (135g/65g)
1 tsp vanilla extract
2 tbsp water
Zest of Lemon
3/4 tsp cream of tartar

3 cups Heavy whipping cream
1 tbsp sugar

Food color ~ Pink/Orange/Yellow/Green/Blue/Indigo/Purple

Directions:

1. Preheat oven 180 deg C.  Prepare lined parchment paper for 10" & 8" round pan.
2. Place the egg yolks & 135g of sugar in the bowl of an electric mixer, fitted with the paddle attachment.  Beat on high speed until it turns thick, fluffy & light-colored.  Then beat in the vanilla extract, water & lemon zest.  Set aside.
3. In a clean bowl, with the whisk attachment, whip the egg whites until foamy, add the cream of tartar & continue beating until soft peaks form
4. Gradually add 65g sugar & continue beating until the egg whites are shiny & just form stiff peaks.
5. Sift the flour mixture over the beaten egg yolks & gently but quickly fold into the egg yolk batter.  Then fold 1/3 of egg whites into the batter until incorporated.
6. Scoop a couple of spoon for the base of 2 10" round pan.  Add pink color & mix well.  Then pour into 2 10" round pan & bake for 15 mins.  Remove & immediately invert the pan.  allow the cake to cool completely & set aside.
7. Divide the balance batter (see below picture) & bake for 25-28 mins or until a toothpick inserted comes out clean.  Remove from oven & immediately invert the pan.
8. Whip heavy cream & iced the cake (see below picture).

1st outer layer: Bottom (yellow) Top (orange)
2nd inner layer: Bottom (green) Top (blue)
3rd middle layer: Bottom (indigo) Top (violet)

 

Fluffy Chocolate Sponge Cake

Ingredients:
10g cocoa powder
25g corn oil ~ hot
10g fresh milk ~ cold
1/8 tsp salt
1/2 tsp vanilla extract
10g glucose
2 whole eggs + 1 egg yolk
80g caster sugar
50g cake flour
1/8 tsp baking soda

Directions:

1. Preheat oven to 170 deg C.  Grease cake pan with butter & line pan with parchment paper.
2. Heat oil till very hot (almost smoking).  Add into cocoa powder & mix thoroughly.  Let mixture cool down slightly (bowl doesn't feel hot but quite warm), then add milk & stir thoroughly.  Add vanilla & salt, stir well & set aside to cool down completely.
3. Whisk glucose, eggs & yolk till starting to thicken.  Gradually add castor sugar whilst still whisking.  Continue whisk till mixture is thick & pals, reducing speed towards the end to remove big air bubbles.
4. Add cocoa paste in 2 batches.  Whisk till you don't see any streaks of cocoa after each addition.  Scrape bottom of bowl with spatula & fold till evenly mixed.
5. Sift cake flour & baking soda into bowl in 2 batches.  Mix with whisk after each addition, stirring just top part of egg mixture.  Scrape down & fold with spatula till just mixed.  Banging mixing bowl against worktop 2-3 times.
6. Pour batter into cake pan.  Tap pan against worktop 2-3 times.
7. Bake on bottom rack of the oven till batter doesn't move when gently jiggled for about 20 mins.  Rotating pan as necessary so that cake rises evenly.  Transfer to middle of oven & continue baking till skewer inserted into center of cake comes out clean, another 5 mins.
8. Remove cake to wire rack.  Wait a few moments when top of cake starts to wrinkle, then unmould.  Peel paper from sides of cake.   Leave cake on wire rack to cool down.

Pablo Gooey Cheese Tart/Pie

Crust:
200g AP flour
25g cake flour
125g butter
55g icing sugar
1 egg ~ whisked
1 tsp vanilla extract/essence

(A) 200g Mascarpone Cheese/Cream Cheese (I use Tatura brand @ Phoon Huat)
     100g fresh milk
     150g heavy whipping cream (I use Millac Dairy - Blue pk)
     1/8 tsp salt
     100g sugar

(B) 250g Philadephia cheese
     2 egg yolks
     1 tbsp sugar
     1 tsp lemon juice
     1 tbsp cornstarch

Egg wash
1 egg yolk
1 tbsp milk

Glazed
1/4 cup apricot jam
1 tbsp water

Directions:

1. Crust: Cream butter & sugar with an electric mixer over medium speed until the mixture is smooth, fluffy & light in color.
2. Add in the whisked egg, half at a time beat over low speed.  Add vanilla extract & mix well.
3. Sift in flour, scraping down the sides of the bowl between additions with a spatula & make sure all ingredients combine well.  Knead into dough.
4. Divide the dough (100g ea) press the dough in the middle of the tart mold.  Lightly press the dough with your thumbs, starting from the bottom then up to the sides.  Then chill the tart dough for about 10 mins & bake for 10 mins in preheated 180 deg C.  Remove & let it cool completely.
5. Filling: Add all the ingredients (A) to a bowl & bring to boil using the double-boiled method, till the cream cheese melted into smooth.
6. In another bowl, cream Philadephia cheese, sugar, lemon juice & cornstarch with an electric mixer over medium speed until the mixture is smooth, fluffy.  Then add egg yolks one at a time to mix well.
7. Pour the mixture (B) into the mixture (A), stir to combine well.  Then bring to boil using a double-boiled method again.  Whisk the mixture until it turns thick & smooth cream cheese.  Remove from the heat & let it cool completely.
8. Scoop the filling cheese into the crust & smooth the top.  Set aside for about 5 mins; brush an egg wash evenly.
9. Preheat oven to 200 deg. C & bake for 15-20 mins with a tray of water to generate steam.  Remove from oven & let it cool completely.
10. While cheese tart cooling, heat 1/4 cup of apricot jam.  Sieve & brush on the cool tart.

Double Boiled

Lightly brush with egg wash

Mac & Cheese Muffins

Ingredients:
2 cups uncooked elbow macaroni
1 tbsp butter
1 egg ~ beaten
1 cup milk
1-1/2 cups shredded sharp cheddar cheese
1-1/2 cups shredded mozzarella cheese
1/2 cup seasoned dry bread crumbs
2 tsp olive oil
1 tsp salt

Directions:

1. Preheat the oven to 175 deg C.  Grease a muffin tin with non-stick cooking spray.  In a small bowl, stir together the bread crumbs, olive oil & salt.  Set aside.
2. Bring a large pot of lightly salted water to a boil.  Add the macaroni & cook for about 8 mins.  It should still be a little bit firm.  Remove from the heat, drain & return to the pan, stir in the butter & egg until pasta is evenly coated.
3. Reserve 1/2 cup of sharp Cheddar cheese & stir in the remaining cheddar cheese, milk & mozzarella cheese in the pasta.
4. Spoon into the prepared muffin tin.  sprinkle the reserved cheese & the bread crumb mixture over the tops.
5. Bake for 30 mins or until the topping is nicely browned.  Allow the muffins to cool for a few minute before removing from the pan.  This will allow the cheese to set & they will hold their muffin shape.