new year eve bake - marble cake

After 2 times of baking butter cake with a not so satisfied result (1st too dense, 2nd time too dry, haiz), i made a 3rd attempt this time and i’m very very pleased with the result. even the marble cake swirls nicely this time. :)

Found the recipe from here. She has very good recipes and i will definitely refer to her blog again next time.

I took a small portion of the batter to mix with cocoa powder. In order to make it swirls nicely, you just have to scoop a spoonful of the chocolate mixture into the baking tray followed by the plain one on top, repeating the process layer by layer. No stirring is required.

chilled lemony peach cheesecake - everyone's favourite

i still remember eating this cake when i was in secondary school. one of our relatives is a very good cook / baker. we always order this from her and it was sold at rm90 at that time, about 15 years ago! i never knew it was so easy to make this cake, until i tried it myself. this cake has never failed me.

i've done a 3-layer cheesecake before but this time i did a 2-layer instead coz i was running short of time. i omitted the jelly topping, and just roughly chopped some canned peaches to mix with the cheese filling.

the recipes below is for 3-layer; i hv also modified the measurement a little after a few tries coz i do not like sweet stuffs. if you too prefer not so sweet cakes, this recipes may be just right for you. :)

Ingredients: (9”)

Base:
250g digestive biscuits
120g melted butter + 2 tsp warm water

Filling:
250g cream cheese
60g castor sugar
300ml whipping cream (i used vivo brand-low sugar)
60ml syrup from canned peaches
4 tbsp lemon juice
Grated lemon zest (optional)
2.5 tbsp gelatin dissolved in 100ml hot water

Jelly topping (original version)
Cook 45g jelly powder (any flavour of your choice that you think will go well with the lemon cheesecake) and 8g gelatin powder with 250ml water till jelly dissolved. Set aside to cool.

OR (my own version)
250ml water
70ml syryp from canned peaches
2tbsp lemon juice
Some sugar to yr liking
2.5tbsp gelatin dissolved in 50ml hot water

Method:

1. Mix crushed biscuits and melted butter.

2. Press firmly onto lined cake base. Chill for at least 30 minutes.

3. Whip whipping cream with icing sugar till mousse state.

4. Beat cream cheese with castor sugar till smooth. Stir in the syrup, lemon juice, lemon zest and gelatin solution. Mix well.

5. Stir in whipped cream. Mix well. Pour the mixture into the chilled cake base.

6. Refrigerate for 15 minutes and top with assorted fruits. Put it back in the fridge for another 20 - 30 minutes.

7. Spoon cooled jelly topping solution onto the chilled cheesecake gently.

8. Refrigerate for 2 - 3 hours before serving, or overnight for best results.

crushing the digestive biscuits

mixing melted butter with the crushed biscuits

ta-daaa....

banana cake

banana cake is one of my fav. i tried baking it myself using the recipe i found here. the cake turned out okay, but it was a little too dense. why eh?? could it be because i didn't follow the recipe's exact measurement and pandai pandai added extra milk? i will have to try it again and again till i perfect my baking skills.

Ingredients:

180 gm. Butter

180 gm. Fine sugar

2 nos. Extra large Eggs - beaten lightly (i couldn't find XL eggs, so i used 2 normal large eggs, weighing 130gm)

250 gm. Cake flour

1 tsp. baking powder

1/2 tsp. Bicarbonate of Soda

220 gm. Bananas - mashed (i used pisang rastali)

50 gm. Dairy whip cream (i substituted with baby's formula milk)

1/2 tsp. Banana essence (i substituted with vanilla essence)

2 bananas - slice (i omitted this)

Method:

(1) Cream butter and sugar till light and creamy.

(2) Pour in eggs gradually and beat till creamy.

(3) Add in whip cream, mashed bananas and banana essence and mix well.

(4) Add in cake flour, baking powder and bicarbonate of soda and beat for a while only.

(5) Pour into an 8" round tray, and arrange sliced bananas on top.

(6) Bake at 175C for about 50 to 60 mins. or until cooked.

filling the cake tin with the batter

hot & fresh out from the oven... notice the crack? i used an 8-inch cake tin, the batter was too high, causing the crack. make sure u use a 9-inch cake tin to avoid cracks on top of cake.