Happy Birthday Kak Yati!

On 22.06.2012, I like to wish Happy Birthday to Nor Haryati Ali a.k.a Kak Ti. May Allah bless you always! Always happy and will be loved by others around you.

          Specially for her, I bake a new cake that I have modified and Alhamdulillah They said it taste great! Not too sweet as for my previous recipes. I am glad that she love the cake.Phew~ I know her favorite color was pink, and I made a Custard Layered Cake with bits of Chocolate Chips. Looks very delicious!

Birthday girl cutting the cake :)

          So, this time I like to share with you guys the recipe. It was simple and surely you can do it too. The important tip for this recipe is to layer the cake white the custard is still hot. Before pouring the custard, grease your 8 inch spring form pan with butter so that the cake will came out easily and will not stick to the pan. To ensure the is no bubble trapped in the custard, you have to press the cake a little bit to the custard. Good luck!

Pink Vanilla Layered Sponge Cake

 Sponge Cake
   Ingredients

     125g Cake Flour
     1tsp Baking Powder
     160g Castor Sugar
     5 Large Eggs (A Grade)
     75g Vegetable Oil (I used corn oil)
     1tsp Ovalette
     1tsp Vanilla Essence
     2tbs Fresh / Evaporated Milk
     Red colorant

   Methods

1. Preheat oven at 180˚C.
2. Sieve together flour and baking power in bowl and put aside.
3. In a large bowl, mixed together all the ingredients except the flour. Beat the ingredients with electric mixer at high speed until the mixture increased and fluffy.
4. Put in the flour to the mixture and mixed until the mixture combined.
5. Divide the cake batter into three (~200g) and mix with colorant (you can choose any color you wanted for your cake). 
6. Greased three of 8-inched spring form baking pan with butter and put in the batter.
7. Bake for 15 minutes.

Custard

  Ingredients

     800g / 2 cans Evaporated Milk
     250g Castor Sugar
     85g Instant Custard Flour
     250ml Water
    10g Instant Agar-agar Powder
    1tbs Vanilla Essence
    Dessicated Coconut
    Chocolate Chips

Method

1. Combine together all the ingredients in a pan 
2. Cook the custard at medium heat and stir the mixture until thick. 
3. Pour in the custard mixture in 8-inch spring form baking pan and layered with the sponge cake. 
4. Refrigerate the layered cake in fridge for at least 2 hours (overnight would be better). Decorate the cake with desiccated coconut and ready to be served. 

Recipe: Pandan Layered Cake

Today I am so excited to bake and decided to bake Pandan Layered Cake. Yes I have done this cake before and for me the cake wasn’t sweet. Actually I like sweet cakes and if you are not a sweet tooth person, you will definitely love this cake! While counting the eggs, I found that I only have only small eggs. But never mind, instead of putting 5 large or A size eggs, I just used 7 of C size eggs and it turns out well! Alhamdulillah. 

Enjoy the recipe and happy baking people!

Pandan Sponge Cake

Ingredients

125g Cake Flour

1tsp  Baking Powder

160g Castor Sugar

5       Large Eggs (A Grade)

75g   Vegetable Oil (I used corn oil)

1tsp  Ovalette

1tsp  Pandan Paste

2tbs  Fresh / Evaporated Milk

Methods

1. Preheat oven at 180˚C.
2. Sieve together flour and baking power in bowl and put aside.
3. In a large bowl, mixed together all the ingredients except the flour. Beat the ingredients with electric mixer at high speed until the mixture increased and fluffy.
4. Put in the flour to the mixture and mixed until the mixture combined.
5. Greased two of 8-inched spring form baking pan with butter and put in the batter.
6. Bake for 25-30 minutes.

Pandan Custard

Ingredients

1000ml Instant Coconut Milk

225g     Castor Sugar

85g       Hoen Kwee Flour

125ml   Water

10g       Instant Agar-agar Powder

1tbs      Pandan Paste

1/2tsb   Salt

Method

1. Combine together all the ingredients in a pan
2. Cook the custard at medium heat and stir the mixture until thick.
3. Pour in the custard mixture in 8-inch spring form baking pan and layered with the sponge cake.
4. Refrigerate the layered cake in fridge for at least 2 hours. Decorate the cake with desiccated coconut and ready to be served.