Chocolate Pound Cake


My daughter’s favorite chocolate pound cake 🙂

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Chocolate pound cake

  • Servings: 6-8
  • Time: 2hr
  • Difficulty: medium
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INGREDIENTS

  • 3 ozs dark chocolate chips, chopped (you can use chopper to ground the chocolate chips)
  • 1/2 cup cocoa
  • 1/3 cup boiling water
  • 1 cup cake flour
  • 1 tsp kosher salt
  • 2 sticks of good quality butter, softened in room temperature.
  • 1/2 cup sugar (increase according to your preference, up to 1 cup) I prefer less sweet
  • 1/3 cup brown sugar
  • 1 tsp vanilla extract
  • 5 large eggs, at room temperature

METHOD

  1. Combine dark chocolate chips, cocoa and boiling water.  Stir until the chocolate is dissolved.  Set aside to cool.
  2. Sieve together the cake flour and kosher salt.  Set aside.
  3. In a mixing bowl, beat butter, sugar, brown sugar and vanilla extract on medium high speed for 3 minutes.  Add the chocolate mixture and beat till fluffy.
  4. Add 1 egg at one time, beating after each addition until well combined.
  5. Reduce to low speed, and add flour mixture at 3 intervals while scraping down the side of mixing bowl.
  6. Pour batter in prepared pan (oiled and floured pan), and gently tap the pan to remove air bubbles.
  7. Bake in 325F oven at second bottom rack, for 60 to 70 minutes.  Test the cake with wooden stick.  If it comes out clean, the cake is done.
  8. Remove the cake from oven, and set aside to cool. 
 
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Chinese Steamed Cake (鸡蛋糕)


Spongy texture

Spongy texture

Chinese Steamed Cake

  • Servings: 4-6
  • Time: 2hr 30mins
  • Difficulty: medium
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INGREDIENTS

  • 5 eggs, in room temperature
  • 1 cup icing sugar (adjust sweetness according to your preference)
  • 1/8 tsp cream of tartar (optional) 
  • 1 tsp vanilla extract
  • 1 + 1/2 cup cake flour, shifted twice (reduce quantity for softer texture)
  • 1 tbsp of baking powder or 6 tbsp 7-up soda
  • 1 tbsp vegetable oil (or melted butter)
 METHOD
  1. Using electric mixture at High speed, beat eggs till frothy (not stiff!) about 2 to 3 minutes.
  2. Add icing sugar gradually, vanilla extract and cream of tartar and beat till the mixture become very thick (about 2 minutes). The mixture should looks pale white.  When lifting up the beater, the batter won’t drip immediately.  Meanwhile, heat up the steamer at high heat.
  3. Reduce to lowest speed (stir) and add cake flour and baking powder in 3 parts.
  4. Add oil and gently stir together.
  5. Pour batter into a greased and floured 8” round pan or bamboo steamer pan lined with baking paper, steam at high heat for about 30 minutes (make sure there is enough water in the steamer, avoid opening the lid to add water). Remove cake from pan and cool on wire rack immediately.

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Peaches & Cream Cheesecake (樱桃乳酪蛋糕)


INGREDIENTS

Base ingredients
1 stick (about 4oz/113gm) of butter, melted
150 gm graham crackers or digestive biscuits, finely crushed
1/4 cup of brown sugar
 
Cheesecake filling ingredients
3 blocks (8 oz/226gm each stick) of cream cheese (Philly cream cheese brand), in room temperature
1/2 cup of sugar (about 120gm)
1 tbsp of lemon juice (about 1/2 of lemon)
2 tbsp + 2 tsp cornflour, shifted
1 1/2 cup of heavy whipping cream (about 300ml)
4 eggs, in room temperature
1 tsp vanilla essence
1 can of peaches, drained and chopped
 

METHOD

(1)  Prepare biscuit base by mixing all base ingredients together.  Press base mixture firmly onto the base of springform pan, and set aside.
(2)  Preheat oven to 350F. 
(3)  Beat cream cheese until smooth, medium speed about 7 minutes.
(4)  Add sugar, lemon juice and cornflour.  Beat for another 3 minutes or until smooth.
(5)  Add heavy cream and beat until mixture thickens.
(6)  Reduce speed. Add eggs, one at a time, and beat until combined.  Stop the machine, and scrap down the side and bottom of bowl.  Resume speed  and beat in medium speed for 1 to 2 minutes.   Note:  Avoid over-beating or the cake will rise too much during baking and sink in the middle upon cooling. 
(7)  Add vanilla essence and beat for another minute.
(8)  Pour half the cheesecake filling in springform pan (with biscuit base).  Sprinkle half of the chopped peaches on mixture.
(9)  Pour the remaining filling.  Sprinkle the remaining chopping peaches on top.
(10)  Place cake pan in water bath (please read below for water bath instruction). 
(11) Place cake in the middle of oven, and bake for 1 hour or filling is set.
(12)  Turn oven off, and leave cake in oven with the door closed for another 30 minutes.
(13)  Remove water bath, and leave cake to cool in oven with door opened for another 30 minutes.
(14)  Cover cake, and refrigerate for at least 10 hours or overnight.
 
Preparing water bath:
(1)  Wrap the outside of the cake pan with heavy duty aluminum foil.  Double layer the foil to prevent the water from seeping into the pan.
(2)  Place the cake pan in a deep baking trap, and fill the tray with hot water.  Fill the water during baking time if necessary.
 

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White Chocolate Cheesecake


Recipe adapted from Sandra Lee BakeSale Cookbook

INGREDIENTS

1 package of Pepperidge Farm Chessman cookies
10 pieces of Graham crackers
3 tbsp butter, melted
2 packages cream cheese, Philadelphia
1 package instant white chocolate pudding and pie filling mix, Jell-O
1/4 cup sugar
3 eggs
1/4 cup sour cream
1 1/4 cups white baking chips, Ghirardelli
1/3 cup heavy cream
1/2 cup orange juice
 

METHOD

(1)  Preheat oven to 350F.  Using 8 or 9 inch springform pan, arrange Chessman Cookies, facing outwards, around side of pan.
(2)  Place 2 cups Graham crackers in a blender, and blend till fine.  Transfer to a medium bowl, and sir together with melted butter until mixture comes together.  Press into bottom of springform pan and bake for 5 minutes in oven.
(3)  Remove from oven, and set aside to cool. Place aluminum foil to wrap around the bottom exterior of pan.  
(4)  In a mixing bowl, beat cream cheese, pudding mix, and sugar until smooth.  Add eggs, 1 at a time, beating well after each addition.  Add sour cream, and beat until combined.  Pour into prepared cookie crust.
(5)  Place springform pan in a large tray; fill tray with hot water to reach 1 inch up the side of the springform pan.
(6)  Bake for 60 minutes or until set in center.  Turn off the oven 7heat, leave the cake inside oven with oven door ajar for 10 minutes.
(7)  Remove springform pan and cool on a wire rack.
(8)  For ganache, heat heavy cream and orange juice until about boiling.  Pour cream mixture over white chocolate chips, stirring well with spoon until smooth with no lumps.  Let stand at room temperature, and pour over the cooled cake, but not over the side of cake.
(9)  Garnish with your favorite topping, like sprinkle with candy or chocolate. 
 

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Easy Banana Bread


Do not throw away overripe bananas!  Turn these bananas into delicious banana bread for your family.

INGREDIENTS

3 or 4 overripe bananas, depending on size of banana (the skin of banana turns black)
1 cup granulated sugar and 1/4 cup brown sugar
2 large eggs, room temperature
1 and 1/2 sticks of butter, melted and cooled
1 tsp vanilla essence
1/2 tsp banana essence (optional)
2 cup flour, shifted
1/2 tsp baking soda
1/4 tsp salt
1/2 cup walnuts, toasted lightly
few pecans, halved for decoration
 

METHOD

(1)  Preheat over to 350 F.  Spray baking pan with oil. 
(2)  Mash bananas with fork.  Add sugar, and whisk with hand or electric blender till the mixture is well combined, about 3 minutes. 
(3)  Add melted butter, vanilla essence, banana essence and eggs.  Whisk gently for another 3 minutes. Do not overblend.
(4)  Add shifted flour, baking soda, and salt.  Using a spatula, mix well in the mixture.
(5)  Fold in walnuts and stir to combine.
(6)  Pour gently into baking pan, and tap gently on counter to remove air.
(7)  Decorate the top with pecan halves, and put in oven for baking. 
(8)  Bake for 1 hour and 15 minutes.  Turn the baking pan every 25 minutes for even browning. 
(9)  Using a wooden skewer, insert in the middle of bread to check whether the bread is done.  If the wooden skewer comes out clean, the bread is done.
(10)  Before serving, slice the bread and toast till crispy.  Serve with your favorite butter or bread spread.
 
Note:  Don’t get nervous if the banana bread cracks in the middle.  It is typical 😉 
 

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Fresh Mango Cheesecake (芒果芝士蛋糕)


I made this mango cheesecake specially for Mother’s Day.  Delicious way to celebrate Mother’s Day with other mothers!
  

INGREDIENTS

CHEESECAKE BASE
Butter 100 gm (about 1 stick), melted
8 pieces of Graham crackers, finely crushed
2 tbsp sugar
 
CHEESECAKE FILLING
300gm mango puree (blend from fresh or frozen mango)
2 blocks of Cream cheese, about 500gm (Brand Philadelphia) – in room temperature
120gm Sugar
1 tbsp + 1 tsp Custard powder, shifted
30 gm cornflour, shifted
4 eggs, lightly beaten with a fork  – in room temperature
200 ml Whipping cream
 
CHEESECAKE TOPPING
1 fresh mango, sliced thinly
2 packets of Gelatin powder, about 3 tbsp
500ml mango juice or apple juice
 
 

 METHOD

(1) Preheat oven to 325F. 
(2) Mix melted butter, crushed graham crackers and sugar in a bowl till combined.  Transfer to springform pan.  Press the crust firmly to the base with a spoon.
(3)  Bake the cheesecake base for 10 minutes or until fragrant.  Remove from oven and place on rack to cool. 
(2)  To prepare the cheesecake filling, blend the mango chunks till smooth.  
(3)  Beat cream cheese till smooth.  Note that the cream cheese has to be in room temperature.
(4)  Add sugar, custard powder and cornflour.  Beat till smooth.
(5)  On low speed, add mango puree. 
(6)  Slowly pour in beaten eggs and mix until combined. 
(7)  Add whipping cream and blend until mixture thickens.
(8) Pour the cheesecake filling into the springform pan with crust.
(9)  Place pan in water bath.  Bake for 1 hour and 15 minutes or until the filling is set.
(10)  Turn oven off.  Leave the cake in oven for 30 minutes with the oven door still closed.
(11)  Remove water bath, and leave cake to cool completely for 1 hour in oven with the door opened.
(12)  Arrange mango slices on cooled cheesecake. (Prepare the cheesecake topping 1 – 3 hours before serving).
(13)  Boil mango juice, and add gelatin powder.  Stir to dissolve.  Let it cool completely.
(14)  Pour cooled gelatin over the mango slices.
(15)  Loosely cover and refrigerate the cheesecake for 2 hours before serving.
 
 
Prepare water bath to bake cheesecake:  Cover the bottom of springform pan with aluminum foil, so water does not seep in.  Take a deep baking pan and add warm water.  Place the prepared springform pan in baking pan.
 
 

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