Nescafe 3 in 1 Coffee Chiffon Cake

Recipe for 23cm Chiffon Tube Pan

Ingredients:

(A)

6 Egg yolks

30g sugar

85g White Coffee (Warm water and 1 packet of nescafe 3 in 1 coffee)

60g Canola Oil

100g Sifted Cake Flour

(B)

7 Egg Whites

1/2 Cream of Tartar

80g sugar

Method:

1. Preheat oven to 160C

2. Whisk egg yolks and sugar till sugar dissolved

3. Gradually add in coffee and canola oil. Mix well

4. Sift cake flour twice and add into yolk mixture, mix till well combined. Set aside

5. Whisk (B) till stiff peaks

6. Fold 1/3 of the meringue to the yolk mixture and fold till well mixed. Add in the meringue (by batches till all mixture are well mixed 

7. Pour batter into tube chiffon tin and bang the chiffon tin to release air bubbles. Bake in preheated oven for 60-70mins (different oven brand varies) or cake tester comes out clean

8. Invert the chiffon tin immediately and let cool completely before un-mould 

Recipe modified from Yvonne Mah

Mini Jap Cotton Cheese Puffs with Peach Jam Filling

Japanese Cotton Cheese Cake Batter Recipe: Please refer to my Japanese Cotton Cheese Cake Recipe -->  http://wokandbatter.blogspot.sg/2014/06/japanese-cotton-cheese-cake.html 

Ingredient:

Peach Jam (You may use any preferred fillings)

Soft Butter

Method:

1. Preheat oven at 160 deg C

2. Prepare Cheese cake batter from the link provided above

3. Prepare a mini muffin tray and grease with butter

4. Scoop the cheese cake batter and fill up half of the muffin hole

5. Add peach jam and drop the jam at the centre of the muffin hole

6. Add cheese cake batter on top of the jam ensuring the batter totally covers the jam 

7. Repeat until whole muffin tray is filled up

8. Bake in the oven, middle rack, (Water bath method - See my recipe for Japanese cotton cheesecake) at 160 deg C for 25 minutes

9. Decrease oven temperature to 145 deg c and bake for another 25 minutes or the cake tester comes out clean when insert

10. Remove the water tray. Let cool the cheese puff tray in the oven and leave the oven door slightly ajar using a spatula for 20-30mins

Note:

- Different oven brand have different performance my result may not equivalent to yours so you have to be familiar with your oven performance to achieve the desired result 

Roasted Vegetables on Salad

Ingredients:

1/2 Australian/Japanese pumpkin (Cut into chunks)

3 Potatoes (Wash thoroughly and leave the skin on)

5 Honey Tomatoes 

1 Lemon (Cut into Wedges)

2 tablespoon lemon juice

Freshly ground black pepper

3 Cloves garlic

Sea Salt

Olive Oil

Additional: Prepare some fresh salads (Drizzled with Balsamic vinegar)

Method:

1. Preheat oven to 200'C 

2. In a roasting tray, put all veg together, drizzle olive oil, lemon juice, add pepper and sea salt to coat

3. Toss to coat the veg evenly

4. Bake in preheated oven until the veg turns golden and soft

5. Top the roasted veg on fresh salads

Note:

You may add some ham, turkey breast or even grilled meat for a simple complete meal

Parmesan Cheese French Toast

Ingredients:

3 Eggs (Beaten)

5 Slices White bread/Wholemeal Bread (Cut into triangular halves)

30g Parmesan Cheese

Butter

Seasonings (Adjust according to individual taste):

Sea Salt

Dash of Pepper

Method:

1. Beat eggs in a bowl, add sea salt, parmesan cheese and pepper. Mix well.

2. Add bread into egg mixture and soak up the bread

3. Heat 1 tsp butter in a pan

4. Pan fry bread until golden brown in colour on all sides

5. Serve with maple syrup and knob of butter/margarine 

Fried Carrot Cake (Singapore Style)

Ingredients:
1 Small Roll of Ready Made Turnip Cake (Can be bought from local stores)
3 Tablespoons of Chai Por (Preserved Turnip or Radish)
2 - 3 Eggs (Beaten)
3 Cloves minced garlic
3 tsp fish sauce
Cooking oil
Chopped Spring Onion
Dash of White pepper

Method:
1. Cut turnip cake into small chunks
2. Heat 2 tbsp oil in wok and pour in turnip cakes (Medium high flame)
3. When some of the turnip cakes turned golden in colour, push the turnip cake aside and add in garlic , Chai Por and stir fry till aromatic
4. Combine and stir fry turnip cake with garlic and chai por
5.Add pepper and fish sauce, continue to stir fry the carrot cake for another min ensuring the seasoning is well mixed
6. Gather the carrot cake and pour in beaten eggs evenly, over the carrot cake
7. When the egg sets, flip the carrot cake and fry till the egg mixture sets.
8. Serve carrot cake on a plate and add chopped spring onion

Molten Lava Cake

Preheat Oven at 220 deg C

Ingredients:

140g Couverture Chocolate Chips

110g Salted butter

100g Fine sugar

1tsp Vanilla Essence

4 Eggs

70g Flour (Sifted)

10g Cocoa Powder

Methods:

1. Melt butter and chocolate chips using over boiler method

2. Set aside

3. Combine eggs, add sugar, vanilla essence into a bowl and whisk till mixture turns creamy and light yellow

4. Pour chocolate mixture into egg mixture and fold using a spatula, mix well and quickly till both mixture well combined

5. Sift Cocoa powder and Flour into mixture. Mix well with a spatula

6. Spread butter evenly in empty ramekins

7. Pour mixture into prepared ramekins

8. Bake in oven for 9 minutes at 220 deg C

Chocolate Cream Puffs

This recipe yields 20 Cream puffs

Choux Pastry
Ingredients:
1 Cup All purpose flour
125g Salted Butter
1 Cup water
4 Eggs

Chocolate Cream
Ingredients:
3 Cups Whipping Cream
Icing Sugar (adjust the amount according to your taste)
Coco Powder (adjust the amount according to your taste)

Preheat oven: 200 Deg C

Choux Pastry Method:
1. Boil water in a pot
2. Pour in butter and stir the butter till melt
3. Pour in sifted flour and immediately move the pot away from stove
4. Stir the mixture till well mixed and forms into a smooth dough (do not over mix). Set aside the dough
5. When the dough cool down (don't have to be completely cool, when you feel the dough, it should feel warm and not hot as we do not want to cook the eggs)
6. Pour eggs into the dough and mix well, remove any lumps during mixing and it will form into creamy thick batter
7. Prepare a piping bag and scoop the batter into the piping bag
8. Pipe the batter onto lined baking tray
9. Bake in 200 Deg C for 25 minutes or the shell becomes light in weight when you lift it up
10. Remove Choux pastry from the oven and the pastry onto the cooling tray and leave it aside to cool before piping in the cream

Chocolate Cream Method:
1. Whisk the whipping cream into creamy state using low speed
2. Pour in desired amount of icing sugar, coco powder and continue whipping in high speed
3. When stiff peaks formed, the cream is ready to use

Japanese Cotton Cheese Cake

Ingredients A:

100g Cream cheese (Full Fat Cheese)

50g Full cream milk

Melted butter 30g

25g Sifted Cake flour

3 Egg yolks

Ingredients B:

50g Caster Sugar

3 Egg Whites

1/4 Teaspoon Cream of Tartar
1/4 Teaspoon lemon juice (Optional)

Method:

Ingredients A Preparation -

1. In a metal bowl, melt Cream Cheese, fresh milk and butter together over a double boiler. Mix ingredients till well mixed and smooth

2. Remove bowl from double boiler and add in egg yolk (one at a time) and whisk the mixture quickly till well mixed. 

3. Sift cake flour into the cheese mixture and mix well

Ingredients B Preparation -

(Note - Ensure bowl and mixer are wiped clean and free of oil and water) 

4. Whisk the egg whites, add in cream of tartar and lemon juice till soft peaks formed

5. Add in sugar and whisk till stiff peaks formed

6. Fold egg white into cheese mixture quickly with a spatula, till well mixed

7. Line a round cake pan (8") with parchment paper

8. Pour mixture into cake pan

9. Knock cake pan a few time to remove any existing air pockets

10. Pour some water into square baking tray (square tray must be larger than 8" round cake pan)

11. Put 8" round cake pan into the square baking tray. Check the water level reached 1/4 of the round cake pan (this step is called "Water Bath")

12. Put the tray into pre-heated oven (middle rack) and bake at 160 degree C  for 30 mins

13. Adjust the oven temperature to 145 Deg C and bake for another 35 min

14. Leave oven door slightly ajar and cool baked cheesecake for 20 mins in the oven before taking out from oven. This is to prevent the cake from shrinking and formation of wrinkles on the cake surface

Enjoy!