Cup sponge cake

it been a week i never post, but it doesn't mind i never make any cakes... my oven is back and the moment it was back i started baking!

I baked this cup sponge cake for my childhood friend when we meet to go wakeboarding on 17 November, do not despite the look of the cake okay... my hubby and my friends (shared together with our wakeboarding instructor) claimed it taste good! just that it is slightly too sweet but the texture of the cakes were smooth!

 i got the recipe from here, but of course i do not follow exactly on what she stated. Instead of castor sugar, i used brown sugar also for the egg white foam i added 1/4 teaspoon of cream of tar tar to hold the foam. 

Baking this cake is super easy, i recommend you have a try!

cannot bake.... let's STEAM

as you all knew my oven has broken down... and it's coming back this evening... hubby is going to collect it after work.. sweet... and guess what!!!?? he is intending to buy a new oven cum microwave!! it is from LG and it got dual function with double fan technology! so exciting heee... check it out from here!


Oh ya back to steam! well since i cant bake so i went to search online for alternative... and... DING DING.... I found a recipe using steam! whahaha....

the preparation is the same as baking, and i dare to tell you it taste better than bake! as it is very moist and you will no be afraid that it get burn or get too dry.. Verdict for this cake is - alternative choice for awfully chocolate cake haaaaaa... seriously!!! taste good... although not as good as awfully cake but it really an alternative choice  :P and it is cheaper to make than buy haaaa....

sorry for the bubble.. hee...hee... as first time doing it.

I got the recipe from a lady called Aunty Yo, due to her potion is for large cake hence i actually divided her recipe to half to make a smaller cake...

Ingredient :
187g of corn oil
1 cup of fine sugar
1/2 can of Evaporated Milk (190gm)
2 eggs, lightly beaten
1 cup of all purpose flour
1/2 cup of cocoa powder
1/2 teaspoon of baking powder
1/2 teaspoon of baking soda
1/4 teaspoon of vanilla essense

Chocolate topping :
1/2 can of condense milk
1/2 teaspoon of vanilla essence
1/4 cup of corn oil
1/8 cup of cocoa powder, sifted
very bit of salt

Method:

• melt the sugar by pulling on top of a steamer

• combine the melted sugar, evaporated milk, vanilla essence, oil and beaten eggs together till well mix (dont need to use mixer at all)

•  Sift the flour, cocoa powder, baking powder and baking soda into a large mixing bowl

• mix the egg mixtures in the flour mixture and stir till well mix and runny

• Heat up the steamer

• lined and greased your baking pan

• pour the batter into the pan and  place the pans into the steamer with the top of the pan loosely cover with a piece of aluminum foil

• steam over medium heat from 45 mins

• cold the cake in pan and prepare the topping

Topping

• combine the sifted cocoa powder, condense milk and oil
• stir over low heat till thickens (stir it at all time)
• add in bit of salt and vanilla extract and keep stirring 
• cold the chocolate ropping a little before spreading on the cold cake

ENJOY!

ya i know it messy as i didnt do a good job on the spread :P

Good day today....

i don't claim today is really a good day for me as I am having migraine from morning until now... but  it is good in another way as i had received a good news from my childhood friend that she is pregnant! and my husband's medical checkup is clear :) yeah...

i took half day and was supposed to go shopping after his medical checkup but due to my migraine so we have to go home and rest...  and so happened that our maid is not cooking dinner tonight hence i got a chance to try to cook pasta... I got the recipe from that childhood friend who I just mentioned but sad to say it doesn't turn out as good as her. As mentioned in my previous post... my hubby loves her pasta very much so i set my mind up to master her skill as much as possible...

 

the presentation of the pasta looks good haa... but i over put the salt hence this pasta taste slight salty. I had scored 7 out from 10 for this dish and my sister in law suggested that maybe due to my migraine that is why my performance "is not up to house" today...

anyway... I still have balance of the ingredients so I will try in again when my maid is not cooking again, I swear i will do it better..

so exciting...

my hubby is bringing the oven to fix! Hopefully it can be repaired! So excited, can't wait to bake the cup sponge cake!!!

Anyway I have forgotten to post my update of the cheesecake, actually i did go for the second attempt! And i should say it was a success!!! except that I did not mix the egg form and the batter well enough, as i was worrying that the "air" will escape but i was worrying too much haaa....

Due to i didn't mix the form and the batter well enough, so certain part of the cake was a little too wet else the taste was acceptable! What's more is that the whole cheesecake was finished haaaa...

By the way in the first post I had stated to bake for an hour, the fact is I had actually baked for one and half hour. I am not sure is it because of my oven or is it because it was using the water bake method but if you are following my recipe I will recommend you to check using a stick to poke the center of the cake to ensure the cake is form in the center :) 

so disappointed

The OVEN Broke DOWN!!!!!
NO More baking for me!!!
so disappointed! was thinking to bake cup sponge cake and was so enthusiastic about after shopping at DIASO but...... so disappointing!!

My Specialty (self claim.. haaaa......)

Over the weekend, beside trying to bake the cheesecake, actually I did cook lunch and dinner for my hubby *sweet*.  I have the habit of asking people how much do i score for my cooking, and usually is based on 10 points to grade; I am glad that i had scored more than 7 for both lunch and dinner :)

For lunch I cooked fried rice;  I daringly claimed this is my specialty haaa.... and dinner is pasta.  For the fried rice my hubby gave me 8 points and pasta 7.  My hubby missed my friend's pasta so I have been trying hard to master her skill, she is really good and her pasta really taste better than those in the restaurant.

I am not sure how most people cooked their fried rice, but i mainly using the ingredient below, as to compare with my family's maid (she cook really well too) she used less sauces than me... In fact my fried rice improved after learning from my hubby's colleague's wife during the time we in Korea.

Fried Rice

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Ingredient used:

Onion (chopped)

Garlic (chopped)

Rice (over night)

Luncheon Meat

Carrot (sliced)

Egg

Pork Floss

Sauces to taste

Light Soya Sauce

Oyster Sauce

Pepper

First attempt in Japanese cheesecake

Today i followed the  recipe from passion baker, unfortunately my first baking of this cheesecake was failed. I had posted comment on her site and pending for her to reply but i am too eager to find out why so i did a research on it. 

Then i get to know that I had over beat the cheese mixture and the egg form, till there is no air (bubble) to raise the cake, ending the cake turned out to be too wet inside and too firm.
 

anyway, i am so going to try again, but will have to wait for 2 weeks to bake... i will still base on passion baker recipe but will follow the method from the research I had found in the internet and youtube.

the appearance of my fail cheesecake

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 recipe from passion baker

160g Cream Cheese,
25g Butter,
120g Milk,
1 teaspoon of lemon juice
40g Flour,
30g Cornflour
4 Egg yolks
4 Egg whites,
1/8tsp Cream of Tartar,
100g Sugar,
pinch of Salt 


How to make Japanese Cheesecake:
Methods are found in youtube and howto website
The method is the same as passion baker just that I highlighted the method i had failed to do :

• Grease and line the bottom of the baking pan
• Wrap outside of the pans in foil
• Stiff the flour and cornflour together
• Beat cream cheese with milk and butter to soften & thick
• Add in half of the sugar, egg yolks, and lemon juice to the beaten cream cheese
• Add in the combine flour in the cheese mixture and mix well
• Beat egg whites separately, in a medium sized bowl, until fluffy.
• Gradually, add the remaining sugar and the cream of tartar to the egg whites, beating on high speed until soft peaks form (about 8-10 minutes).
• Gradually fold beaten egg whites into the cream cheese mixture, stirring gently (do not whip)
• Pour into cake pan and smooth the surface.
• Bake in water bath at 175C for 1 hour or until well incorporated

I will try the above method again, and will update my progress soon...let see whether it work this time :)