Baked Egg Cake 烘鸡蛋糕

Soft and not egg-y ... All 3 girls love it ... The picky eldest who can differentiate the taste of the same cake that made with different method gave 2 thumbs up! 

Ingredients

(5" cake pan would be just nice. I don't have 5" so I baked using my 7" square pan and the cake is slightly short)

3 egg white (large size 60gm)
65gm icing sugar

3 egg yolk (large size 60gm)
1 whole egg
50gm corn oil
1 tsp vanilla extract
65gm cake flour + 1/2 tsp baking powder (mix well)

1/2 tbsp cocoa powder
Icing sugar to taste
4 tbsp hot water
*combine these three and set aside


Method

1) Mix together egg yolk and whole egg with hand whisk.

2) Add in corn oil and vanilla extract. Whisk till well combined.

3) Sift flour into yolk mixture. Whisk till well combined and no lump. Set aside.

4) Whisk the egg white with a stand/hand mixer till it foamed up. Add in sugar in 2 batches and whisk till stiff peak.

5) Scoop 1/3 of the stiffed egg white into the yolk and flour mixture. Use the hand whisk and whisk till well combined to dilute the flour mixture Do not worry about deflating the egg white at this stage.

6) Pour the yolk and flour mixture slowly back to the stiffed egg white (keep 2 spoonful for chocolate mixture). Use the hand whisk and stir gently in one direction until just combined and no white streaks. Do not deflate the egg white at this stage. Then use the rubber spatula to fold the mixture from the bottom of bowl to ensure all are well mixed. Keep the folding as minimum as possible. Folding is to ensure the bottom mixture is also well combined, otherwise the cake would be dense at the bottom.

7) Line bottom of cake pan with baking paper. Pour the batter slowly into the cake pan. Level the top of the batter.

8) Add the 2 spoons of egg white mixture into the chocolate mixture. Stir well. Drizzle the chocolate mixture around top of the batter. Use a skewer and swirl the chocolate mixture to make pattern.

9) Baked at preheated oven 140 degree Celsius for about 60 minutes. I have keep the temperature low so that the cake top would not crack. You could increase temperature if you want it bake faster but the cake top will crack.

10) When done, remove from oven and turn the pan upside down immediately to cool.

Recipe adapted from http://www.anncoojournal.com/2014/03/baked-egg-cake.html

Soft and Chewy Chocolate Chip Cookies

Ingredients

2 1/4 cups plain flour (do not packed the cup)

1/2 tsp baking soda

225gm unsalted butter, room temperature

1/2 cup castor sugar

1 cup light brown sugar (do not packed the cup)

1 tsp salt

2 tsp vanilla extract

2 60gm eggs

1 cup semi-sweet mini chocolate chip

Method

1) Use paddle attachment with the stand mixer at medium speed, cream butter and sugar till light and fluffy.

2) Turn to low speed, add salt and vanilla extract. Mix till combined.

3) Add in egg one by one, mix till well combined.

4) Add in the flour and baking soda in 3 batches. Mix each batch till just combined. Do not over-mixed at this stage to prevent the gluten from the flour to develop.

5) Lastly, add in chocolate chip and mix till just combined. You can use  spatula to mix if you worry about over-mixing.

6) Drop a small spoonful of batter onto lined baking sheet. Each spoon should be about 5cm apart, depending on how big is the drop of batter. The cookie will spread when it bakes.

7) Bake at preheated oven between 160-180 degree Celsius for about 8-10 minutes. Temperature and time depend on your oven behaviour.

8) When done, let cookies cool on the baking pan for 5 minutes before removing. It will be too soft to handle when it is right out of the oven. It will hardened slightly as it cooled down.

Recipe from http://www.marthastewart.com/344840/soft-and-chewy-chocolate-chip-cookies

Kaya in 15 minutes (No Need to Keep Stirring Too!)

No need to stand by the stove and stir stir stir ... You should plan for another recipe that uses egg white because this kaya recipe uses only the egg yolk.

This is the gula melaka kaya. Next will make the pandan kaya ...

Kaya with cream cracker was on of my childhood favourite

 Recipe from http://everybodyeatswell.blogspot.sg/2013/04/homemade-kaya-coconut-egg-jam-in-15.html