Chocolate Sponge cake with caramel cream for Valentine's Day

I am submitting this post to Aspiring Bakers #4 for February 2011 : Love in the air  hosted by  Ellena from Cuisine Paradise .

( Hic , my decoration skill is really sulk ...)

Recipe :
* For the sponge :
- 3 eggs , separate white & yolks
- 75g cake flour , sifted
- 5g Valhora cocoa powder
- 75g caster sugar
- 35g fresh milk
- 35g corn oil
- 1/4 tsp cream of tartar
* For the caramel cream :
- 200g whipping cream
- 2 tbsp icing sugar
- 1 1/2 tsp caramel powder
Method :
* For the sponge : Mix egg yolks , sifted flour , cocoa powder , fresh milk and corn oil together in a mixing bowl . Mix well with a whisk until the mixture become thich and smooth . Beat egg whites in another bowl in high speed till foamy , add in cream of tartar , beat for 1 more min . Slowly add in sugar and continue beating till become soft peak . Carefully fold the egg yolk mixture into eggwhite until well combined . Pour into an ungreased heartshape pan , lined with baking paper at the bottom . Bake in preheated oven at 170 degree C for 40 mins until the cake is done . Take it out from the oven , put the pan up side down on the rack to let cool before unmould it .
* For the caramel cream : Put the icing sugar & caramel powder into the whipping cream , mix well . Pour everything into a mixing bowl , keep refrigered for at least 1 hour . When it's cold , whip it until just thick , becareful , do not over whip .
* When the cake is completely cool , decorate with the whipped cream . Keep cold until served .

My whole family enjoyed it so much that we finish half of it in a blink . This sponge cake have never failed me .

Happy Valentine !

Melt in the mouth - peanut cookies

I am submitting this post to Aspiring Bakers #3: My Favorite CNY Cookie (Jan 2011) hosted by j3ss from j3ss kitchen



Recipe : ( adapted from Delicious Asian baked treats by Oi Lin )
Ingredients :
- 50g all purpose flour
- 2 large pinch of salt
- 60g caster sugar
- 120g ground peanuts ( I used packed one from Phoon huat )
- 30g Ghee
- 3 tbsp groudnut oil
* Glaze : 1 egg , lightly beaten
Method :
Preheat oven to 180 degree C & line a baking tray with baking parchment . Sift flour & salt . Add sugar & ground peanuts and mix well . Mix Ghee & peanut oil . Add to flour mixture . Mix & bring the ingredients together to form a dough . If the dough is dry , add a little more oil . Scoop 1 level spoon of dough & shape it into a ball . Arrange on the tray . Bake for 10 mins , remove the tray from the oven and brush egg glaze on the tops of cookies . Bake for another 5 mins . Allow cookies to cool on tray for awhile before transferring them to a wire rack to cool completely

* Result : I am quite satisfied with the outcome eventhough i am not a peanut fan . It has strong peanut flavour and really melt in your mouth .

Chocolate marbled cookies

I saw this beautiful biscuits from Anncoo's blog . It's so temptating that I can't help but to stand up and make some . Thank you so much for sharing the recipe , it's so yummy , my kids just love it

Almond cookies

I am submitting this post to  Aspiring Bakers #3: My Favorite CNY Cookie (Jan 2011) hosted by j3ss kitch3n

Recipe : (  adapted from Delicious Asian Baked Treats by Oi Lin ) :
 Ingredients :
-100g ground almonds
- 180g unsalted Ghee
- 130g caster sugar
- 1/4 tsp salt
- 1 tsp vanilla essence
- 250g plain flour or all-purpose flour
* Glaze : 1 egg yolk mix with 1 tsp of water
- Small paper case
Method :
 1 . Preheat oven to 180 degree C . Toast ground almonds for 5 mins . Set aside to cool .
 2. Mix Ghee , sugar , salt and vanilla essence . Add cooled ground almonds and mix well . Sift flour over the Ghee mixture . Fold the flour into the mixture . Bring the ingredients together to form a dough .
3. Preheat oven to 180 degree C .
4. Scoop 1 level tsp of dough , shape it into a ball and place in paper case . Arrange on a baking tray .
5. Bake for 10 mins . Remove tray from the oven and glaze the cookies with egg yolk . Put the tray back into the oven , bake for another 10 mins .
6. Allow cookies to cool completely on a wire rack before storing in an airtight container .

Langues de chat

Black & white chocolate bits cookies

Recipes : ( from Good food magazine - Aus )
Ingredients :
- 125g unsalted butter , softened
- 110g caster sugar
- 1/2 tsp vanilla extract
- 1 egg
- 300g plain flour
- 1/2 tsp baking powder
- 2 tbsp milk
- 95g white choc bits
- 95g dark choc bits
Method :
Preheat oven to 180 degree C . Line 2 baking trays with baking paper . Beat butter , sugar & vanilla until light and fluffy . Add egg and beat until combined . Sift in combined flour & baking powder and stir lightly . Add milk and choc bits , stir to combine .
Roll heaped tbsp of mixture into balls . Place on prepared trays and flatten slightly , allowing at least 3 cm between each cookie for spreading . Bake for 15 mins , until light golden . Stand on trays for 5 mins , then transfer to a wire rack to cool .

White chocolate and macadamia nuts blondie

Recipe :
Ingredients :( from Food & Travel mag )
- 125g butter
- 200g white chocolate , chopped in pieces
- 1/3 cup sugar
- 2 eggs , lightly beaten
- 1 cup plain flour
- 100g macadamia nuts , chopped
Method :
Grease and line a 20 x 20 cm cake pan . Pre-heat oven to 180 degree C . Melt chocolate & butter in a medium bowl set over a pot of simmering water . Remove from heat & set aside . Add in sugar , eggs , flour & nuts , mixing well to incorporate all ingredients . Pour into prepared pan . Bake for 30 to 35 mins . When cool , cut into triangles . Dust with cocoa powder , if desired .