Nov 10, 2005 Hello there! Welcome to my site! Feel free to browse around and do add me as a buddy too. Thanks! Posted by Edmund on Mar 5, '11 6:15 AM for everyone Posted by Edmund on May 22, '09 1:36 AM for everyone  The Daring Bakers
The April 2009 challenge is hosted by Jenny from Jenny Bakes. She has chosen Abbey's Infamous Cheesecake as the challenge.
I followed the recipe mostly, with the exceptions that I have used digestive biscuits instead of graham crackers, lessened the amount of sugar used and also added some orange zest into the cheese cake for the nice orangey flavor
Abbey's Infamous Cheesecake
 Simple picture of a very nice cake!
Here comes the recipe:Crust
- 180g Digestive Biscuits
- 100g Melted Butter
- 20g Sugar
- 1 Tsp Vanilla Extract
Cheesecake
- 680g Cream Cheese
- 180g Sugar
- 4 Medium Eggs
- 230g Heavy Cream
- 1 Tbsp Lemon juice
- 2 Tbsp Orange Zest
Method:- Preheat oven at 180 Deg C and boil a large pot of water for the water bath
- Mix the crust ingredients together and press into the baking pan
- Combine cream cheese and sugar into a mixing bowl and cream together until smooth
- Add the eggs one at a time, fully incorporating them with the cream cheese mixture
- Add the heavy cream, vanilla and the orange zest and blend until smooth and creamy
- Pour the cream cheese mixture onto the crust
- Place the baking pan into a bigger baking pan with the boiling hot water, ensure that the boiling hot water is at least halfway of the cheesecake pan
- Bake for around 45 - 55 minutes, turn off the oven power an allow the cake to stay in the oven for another 1 hour. Leaving the cake in the oven after baking is very important as is allows the cake finish cooking and cool down slowly which prevents the cake from cracking
- Remove the cake from the oven and allow it to cool to room temperature, transfer it to the refrigerator to make it cold
- After refrigerating the cake, it is ready to serve!
There you go, this is the April's Daring Baker's Challenge, the cheesecake turned out tasting great!
Do try this recipe out and enjoy! Posted by Edmund on Mar 29, '09 11:44 PM for everyone Daring Bakers Rule!
The March 2009 challenge is hosted by Mary of Beans and Caviar, Melinda of Melbourne Larder and Enza of Io Da Grande. They have chosen Lasagne of Emilia-Romagna from The Splendid Table by Lynne Rossetto Kasper as the challenge.
Come and marvel at the March 2009 Daring Baker's Challenge!
Lasagne of Emilia-Romagna
Pardon me for the bad picture, it was difficult to take the lasagne out of the pot without breaking it up.Alright, here's the recipe:Lasagne
- 1 recipe Spinach Pasta cut for lasagna (My variation did not contain spinach)
- 1 recipe Bechamel Sauce
- 1 recipe Country Style Ragu
- 125g freshly grated Parmigiano-Reggiano (I used grated mozzarella cheese instead)
Spinach Pasta Recipe (Pasta Verde)Ingredients:- 2 Jumbo Eggs (I used 3 medium eggs but 4 would be best)
- 300g Fresh Spinach (rinse dry and chop finely)
- 400g Plain Flour
Method:- Pour flour onto work table (I used a silicon mat) and create a hole in the middle of the flour.
- Break eggs into the hole and stir the flour into the eggs.
- Slowly work the mixture into a dough and scrape the flour together with a pastry scraper.
- Roughly break the dough to 4 lumps and start kneading and rolling the dough into the desired shape with a rolling pin. (I made 4 squares)
Pasta making video link: http://www.youtube.com/watch?v=2_jf9A1tVu8 Béchamel SauceIngredients:- 60g Unsalted Butter
- 60g Plain Flour
- 570ml Milk (If you like it really creamy, you could use full cream)
- Onions (Finely chopped)
- Salt and Ground Pepper to taste
Method:- Use a medium-sized saucepan
- Melt the butter over low to medium heat
- Sautee the onions with the butter until slightly browned
- Sift over the flour, whisk until smooth, and then stir (without stopping) for about 3 minutes.
- Whisk in the milk a little at a time and keep the mixture smooth.
- Bring to a slow simmer and stir 3 to 4 minutes or until the sauce thickens.
- Cook the mixture while stirring for about 5 minutes until the sauce thickens.
- Season with salt, pepper.
- Strain the mixture with a strainer to remove the onions.
Country Style Ragu’ (Ragu alla Contadina)Do note that I used only chicken in this recipe, you can use a variety of meats to make this.The original recipe contains pork, chicken and beef as well as italian sausages.Ingredients:- 3 Tablespoons Extra Virgin Olive Oil
- 1 medium onion (minced)
- 1 medium stalk celery with leaves (minced)
- 1 small carrot (minced)
- 500g Chicken (minced)
- 160ml Dry Red Wine
- 375ml Chicken or Beef Stock (I used Chicken Stock)
- 500ml Milk
- 3 canned plum tomatoes (drained)
- Salt and freshly ground black pepper to taste
Method:- Heat pan with olive oil in medium heat
- Sautee the onions until slightly browned
- Add in the celery and carrot
- Add in the chicken and cook
- Reduce the heat to let the mixture simmer
- Add in the red wine and cook till almost evaporated
- Add in the chicken stock and cook till almost evaporated
- Add tomatoes and crush them in the pot, simmer until the whole mixture becomes a thick meaty stew.
- Season with salt and pepper to taste.
Cooking the Pasta:- Pour water and add salt in a pot.
- Bring the salted water to a boil.
- Drop the pasta in the water and cook about 2 minutes until they are barely tender (not too soft as the pasta continues to cook during the baking process).
- Lift the lasagne pasta from the water with a skimmer, drain, and then slip into the bowl of cold water to stop cooking.
- When cool, lift out and dry on the paper towels.
- Repeat until all the pasta is cooked.
Assembling the Lasagne: - Spread a thin layer of béchamel over the bottom of the baking dish.
- Arrange a layer of pasta over the béchamel.
- Spread a thin layer of béchamel (about 3 or 4 spoonfuls) over the pasta, and then an equally thin layer of the ragu.
- Sprinkle with about 1&1/2 tablespoons of the béchamel and the cheese.
- Repeat the layers until all ingredients are used, finishing with béchamel sauce and topping with a generous dusting of cheese.
I did not use as much cheese as I don't really like cheese anyway.
I attempted the lasagne recipe twice and did not add the béchamel sauce into the lasagne on my 2nd attempt as I felt that it was too creamy for me. Baking and Serving the Lasagne:- Cover the baking dish lightly with foil, taking care not to let it touch the top of the lasagne.
- Bake 40 minutes, or until almost heated through.
- Serve and enjoy!
I did not cover the lasagne with aluminum foil as I had just happened to run out of it and thats the reason why the lasagne turned out a little too brown when I baked it in for 40 mins.So there we have it, this is the March Daring Baker's Challenge, hope you liked it!Do try out the recipe for yourself! Posted by Edmund on Feb 28, '09 2:49 AM for everyone We Dare To Bake!
The February 2009 challenge is hosted by Wendy of WMPE's blog and Dharm of Dad ~ Baker & Chef.
We have chosen a Chocolate Valentino cake by Chef Wan; a Vanilla Ice Cream recipe from Dharm and a Vanilla Ice Cream recipe from Wendy as the challenge.
Now onto the February 2009 Daring Baker's Challenge!
Chocolate Valentino
 Here's the recipe:Chocolate Valentino
Preparation Time: 20 minutes- 454 grams semisweet chocolate, roughly chopped
- 146 grams unsalted butter
- 5 large eggs separated
- Put chocolate and butter in a bowl and set over a pan of simmering water and melt, stirring often.
- While your chocolate butter mixture is cooling. Butter your pan and line with a parchment circle then butter the parchment.
- Separate the egg yolks from the egg whites and put into two bowls.
- Whip the egg whites in a grease free bowl until stiff peaks are formed
- With the same beater beat the egg yolks together.
- Add the egg yolks to the cooled chocolate.
- Fold in 1/3 of the egg whites into the chocolate mixture and follow with remaining 2/3rds. Fold until no white remains without deflating the batter.
- Pour batter into prepared pan and bake at 190 Deg C
- Bake for 25 minutes, the top of the cake will look similar to a brownie and a cake tester will appear wet.
- Cool cake on a rack for 10 minutes then unmold.
Wendy's Ice Cream Recipe
Vanilla Philadelphia Style Recipe (I added chocolate rice to make chocolate chip vanilla ice cream)
Preparation Time: 5 minutes
473 ml of half and half (1 cup of heavy cream and 1 cup of whole, full fat milk) 237 ml heavy cream 128 grams cup sugar Dash of salt 12 grams of vanilla Mix all ingredients together Refrigerate for 30 minutes or longer Mix in your ice cream maker as directed. So this is the February Daring Baker's Challenge, hope you liked it!Do try out the recipe! Posted by Edmund on Jan 29, '09 2:48 AM for everyone
We Dare To Bake!
The January challenge comes to you from Karen aka Baking Soda at Bake My Day! and Zorra aka Kochtopf at 1x umrühren bitte.
Now onto the challenge, this time round it is Tuiles!
The challenge in a nutshell: - use one of the batters given - shape it either prior (using a stencil) or right after baking and - pair it with something light; fruit, sorbet, a mousse, or maybe even a fruit soup, think glazes or dips….. Bend it, shape it, anyway you want it!
Having said this, here's my version: Tuiles with Lemon Dip!
 Version 1
 Version 2
: * 65g All Purpose Flour * 1 Tbl + 1 Tsp Sugar * 2/3 Tsp Salt * 100g Butter * 2 Egg Whites The Method:- Mix flour, salt, sugar and egg whites with a whisk.
- Cream the butter till white
- Mix flour mixture and butter together
- Set oven to 200 Deg C and bake for 4 - 6 mins
- Take the baked Tuiles and bend them over a rolling pin and let them cool off
Lemon DipIngredients: * 1 Lemon * 30ml Water (or water amt proportional to lemon juice) * 3-1/2 Tbl Caster Sugar * Yellow coloring The Method: - Zest lemon
- Squeeze lemon juice into pan
- Add in water (equivalent to the amount of lemon juice)
- Heat to a boil
- Add the caster sugar and caramelize
- Add in the lemon zest
- Add 1 drop of yellow coloring
I hope you liked what you see, do try out the recipe too! Posted by Edmund on Jan 3, '09 1:22 PM for everyone  | Category: | | Desserts | | Style: | | Italian | | Servings: | | 8 - 10 |
Description:
Panna Cotta is a traditional Italian custard that is easy to make and tastes great. Serve with raspberries and chocolate fudge.
Ingredients:
130 ml Skim Milk / Full Milk
3 Tsp Gelatin Powder
990 ml Heavy Cream (35% fat content)
140 g White Sugar
2.5 Tsp Vanilla Extract
A handful of raspberries
Directions:
1) Pour the milk into a small bowl and stir in the gelatin powder. After mixing the gelatin into the milk, set it aside.
2) Heat the heavy cream in a pot with medium heat, add sugar while stirring until the cream starts to boil.
3) Add the gelatin and milk mixture into the heavy cream, stir until completely dissolved.
4) Cook for around one minute while stirring constantly.
5) Remove from heat, stir in the vanilla extract and pour into cups, muffin pans or basically any mold you prefer.
6) Let the mixture cool down in room temperature.
7) When cool add the in raspberries (you are free to add any amount as you deem fit), cover with plastic wrap, and refrigerate for at least 4 hours, preferably overnight before serving.
8) Drizzle some chocolate fudge on top of the panna cotta before serving.  Posted by Edmund on Dec 28, '08 10:55 PM for everyone  We Are The Daring Bakers!
This month's challenge is brought to us by the adventurous Hilda from Saffron and Blueberry and Marion from Il en Faut Peu Pour Etre Heureux.
They have chosen a French Yule Log by Flore from Florilege Gourmand
And the Challenge this month is…
A Yule Log!
Now what exactly is a Yule Log?
A Yule log, is a mousse cake similar to an ice cream cake, but its not made of ice cream but rather frozen mousse of some sort. In French this is called an entremets which is loosely translated in English as simply a cream dessert. This recipe is not holiday-specific, just a scrumptious dessert recipe.
Many thanks to the host Hilda and our dear founders Lis and Ivonne. This is indeed a great challenge as I am a newbie in the baking circle. Loving challenges, I am not about to back down from this one at all especially when this is my very first Daring Bakers challenge! Last but not least, I thank Flore for the great recipe and also Tartelete for her variations and alternative recipes for the different elements!
Now, this cake is no walk in the park as it consists of 6 different elements as seen:
1) Dacquoise Biscuit
2) Dark Chocolate Mousse
3) Ganache Insert
4) Praline (Crisp) Insert
5) Creme Brulee Insert
6) Icing
Alright, here comes my variations, I made this cake not in a log form but instead I have fashioned it to be in the form of an 8” layer cake. The process is tedious and it took me all of 6 hours of hard work to complete. I however found that the cake is really too sweet…
Now onto the individual elements:
Element #1 - Dacquoise Biscuit
The Daquoise Biscuit does not have the crunchiness or hardness of the usual biscuits at all but instead is more like a soft, sweet almond cake. I personally feel that it is a little too sweet and we could probably half the sugar in this element.
This is rather easy to make.
The ingredients are as follows:
* 80g almond meal
* 50g confectioner’s sugar
* 15g all-purpose flour
* 3 medium egg whites
* 50g granulated sugar
Now onto the method:
1. Mix almond meal + sugar and sift flour into mixture (Mixture A)
2. Beat egg whites + granulated sugar till it stiffens (Mixture B)
3. Combine Mixture A and Mixture B together in a greased pan lined with parchment paper
4. Bake for approximately 15 mins or till brown in oven set at 180°C and let cool
Element #2 – Dark Chocolate Mousse
This is the heart of the cake, without it there will not be anything to hold all the elements together and this is the part that makes the cake so tasty! I love the mousse in rich dessert cakes and how good the mousse tastes determines how I rate the quality of the cake!
The ingredients are as follows:
* 5g powdered gelatin
* 40g granulated sugar
* 10g glucose
* 15g water
* 3 medium egg yolks
* 175g dark chocolate (coarsely chopped)
* 350g heavy cream (35%fat content)
Now onto the method:
1. Make Pate a Bombe (Mixture A)
* Beat egg yolks till almost white
* Cook glucose, sugar and water on medium heat till it reaches 118°C (I used the soft ball method because I do not have a candy thermometer)
* Add the sugar syrup slowly into the beaten egg yolks and beat till cool (the mixture should become thick and foamy)
2. Using double boiler method, heat 30g of cream till boiling and add the chopped chocolate, stir till melted and add the gelatin powder (Mixture B)
3. Whip the remaining 320g of cream till stiff
4. Add 100g of whipped cream into Mixture B to temper and add Mixture A
5. Add the remaining 220g of whipped cream, mixing gently with a spatula
Element #3 – Dark Chocolate Ganache Insert
This is the 2nd base layer of the cake right on top of the Daquoise Biscuit. This is basically caramelized rich dark chocolate coating on the Daquouse Biscuit.
This insert should be done as the 2nd last element (before the dark chocolate icing) for the assembly as this will be the 2nd base layer of the cake due to the fact that it hardens as it cools when poured on top of the Daquoise Biscuit.
The ingredients are as follows:
* 50g granulated sugar
* 135g heavy cream (35% fat content)
* 135g dark chocolate, finely chopped
45g unsalted butter softened
Now onto the method:
1. Make a Caramel using the dry method, spread the sugar evenly in a pan until the sugar starts to melt. Continue cooking till it turns into a dark amber color
2. While the sugar is melting, heat the cream in a separate pan till boiling
3. Combine the cream and caramel, stir well
4. Pour the hot cream and caramel mixture onto the chopped chocolate, wait for about 30 seconds and stir till smooth
5. Add the softened butter and whip hard and fast till the chocolate becomes smooth and shiny
Element #4 – Feuillete (Crisp) Insert
I could not get myself any praline, neither did I have enough time to make it. Therefore, I added more cornflakes instead.
This insert goes on top of the mousse placed on the ganache layer.
The ingredients are as follows:
* 100g milk chocolate
* 25g butter
* 80g corn flakes
Now onto the method:
1. Melt the chocolate and butter using double boiler
2. Add the coarsely crushed corn flakes
3. Spread well into desired shape (for myself I used my 8” round pan) in between two sheets of wax paper and refrigerate till hard
Element #5 – Vanilla Crème Brulée Insert
This is the part of the cake that did not go too well for me. While the Crème Brulée turned out to taste good enough, the texture was somewhat too queasy.
Because of that, the Crème Brulée somewhat ‘merged’ with the mousse that was placed on top of it. I am guessing I should have used 5 egg yolks instead of 4 egg yolks and lesser whole milk.
The ingredients are as follows:
* 115g heavy cream (35% fat content)
* 115g whole milk (maybe I should use 95g whole milk instead)
* 4 egg yolks (would 5 be better?)
* 1 vanilla bean
* 25g granulated sugar
Now onto the method:
1. Heat milk, cream and scraped vanilla till just boiling and allow the vanilla to infuse
2. Whisk egg yolks together with sugar
3. Wipe baking mold with very wet cloth, cover with parchment paper
4. Place mold into water bath and bake at 100°C for 1hr
5. Let cool and freeze to prepare for the final assembly
Element #6 – Dark Chocolate Icing
Woo hoo! We have come to the final part of the Yule Cake!
Now this is stuff is used to coat the entire cake, glazing it and making the cake really professional looking!
Due to my rapidly melting Crème Brulée/mousse combination, I was only able to coat the top of the cake though…
The ingredients are as follows:
* 4g powdered gelatin
* 60g heavy cream (35 % fat content)
* 60g granulated sugar
* 50g water
* 30g unsweetened cocoa powder
Now onto the method:
1. Mix the cream, sugar, water and cocoa powder together and bring to a boil
2. Add the gelatin powder and mix well
3. Let cool while checking texture regularly
4. As soon as the mixture is smooth and starting to gellify, we are ready to coat the cake
Here are the pictures!
The Daquoise Buiscuit
The Dark Chocolate Mousse
The Ganache Insert
The Feuilette Crisp Insert
The Creme Brulee
The Chocolate Icing with shaved dark chocolate and icing sugar
The Complete Cake
One Nice Slice
 Well, that's all folks, come again to view my next Daring Baker's challenge and recipe posts! Posted by Edmund on Nov 26, '08 9:01 AM for everyone  | Category: | | Baking | | Style: | | American | | Servings: | | 10 Pieces |
Description:
This is my first muffin creation.
Hope that you will like it!
Ingredients:
1-3/4 Cups All Purpose Flour
2 Teaspoons Baking Powder
1/2 Teaspoon Baking Soda
2 Tablespoons Cocoa Powder
3/4 Cup Superfine Sugar
1/4 Cup of Marshmallow Bits
1/4 Cup of Chopped Hazelnuts
3/4 Cup Chocolate Chips (1/4 Cup for sprinkling)
1 Cup Milk
1/3 Cup Vegetable Oil
1 Egg
1 Teaspoon Vanilla Extract
Directions:
Preheat Oven to 180 Deg C
1) Put flour, baking powder, baking soda, cocoa powder, sugar, 3/4 Cup chocolate, marshmallows and chopped hazelnuts into a big mixing bowl
2) Add the milk, the vegetable oil and the egg
3) Mix the ingredients together but try to keep it lumpy as this makes the best muffins
4) Spoon the mixture into muffin pan or paper muffin cases
5) Place choc chips on top
Bake muffins for 20 mins or until muffins are dark and risen Posted by Edmund on Nov 25, '08 2:01 AM for everyone  | Category: | | Baking | | Style: | | French | | Servings: | | 2 - 3 |
Description:
This is my first pizza recipe using Tuna and Crab stick as the base ingredients.
Ingredients:
Pizza Dough
1 Tablespoon Olive Oil
1 Teaspoon Salt
1 Teaspoon Yeast
1 Teaspoon Sugar
3/4 Cup Warm Water
2-3/4 Cups Bread Flour
Pizza Topping
1 Can of Tuna
2 Tablespoons Mayonnaise
1 Teaspoon Ground Black Pepper
1 Teaspoon Oregano
1 Teaspoon Salt
6 Crab sticks
1 Medium Onion
8 Black Olives
1 Handful of Mozzarella Cheese
Directions:
Preheat Oven at 180 Deg C for 10mins
Pizza Dough
1) Place the flour onto clean surface
2) Make a hole in the flour
3) Pour warm water into the hole in the flour
4) Add yeast, salt, sugar and olive oil and mix well
5) Fold the dough until the ingredients are all well distributed
6) Leave the dough to rise for 1hr or until dough is doubled in size
7) After dough has risen, flatten dough with baking pin and work it into a non stick pizza pan
Pizza Topping
1) Mix tuna with mayonnaise, salt, black pepper, oregano
2) Spread it on pizza dough leaving a crust around the pizza
3) Tear the crab sticks and place on top of tuna
4) Chop the olives and sprinkle on top of tuna
5) Cut onions into rings and spread on top of tuna
6) Sprinkle mozzarella cheese on pizza
Place pizza with pan into the oven and bake for 30mins or till the crust turns golden brown
Posted by Edmund on Dec 20, '05 10:12 PM for everyone Posted by Edmund on Dec 20, '05 9:52 PM for everyone Posted by Edmund on Nov 11, '05 2:43 AM for everyone  | Category: | Movies | | Genre: | Animation |
Brief Synopsis
In the near future, humanity has developed machines in their likeness to preserve the minds of dying souls. What originally started out as brain modifications to allow a person to connect directly into any standard computer or network technology, became a massive movement to recreate the entire human body. The line that separates man from machine has just been crossed. Cyborgs walk, talk, and look like normal people, but beneath their artificial layer of skin lies a destructive force capable of raising havoc at any moment. Either through electronic connection or the sheer enhanced strength, robotic criminals have become increasingly more and more dangerous.
A special task force named Public Peace Section 9, made up of both flesh and blood humans, and mechanical cyborgs, has been assembled to handle special situations regarding robotic citizens and other machines with minds of their own. Each member has their own strong points that come in handy during each mission, but when dealing with such highly advanced criminals, strong points are second only to cold, hard skill.
Personal Thoughts
This series is an action packed futuristic movie which deals with the issues that humans would likely face in the future as they begin to integrate themselves with technology. There are lots of action and the whole concept is very cool. Posted by Edmund on Nov 11, '05 2:31 AM for everyone  | Category: | Movies | | Genre: | Animation |
Brief Synopsis
Years ago, the last surviving member of an ancient ninja clan sent her son 400 years into the future in order to escape the the enemies that seek their power so desperately. With him escaped the most powerful ability of all, the lost skill of the flame... the ability to summon fire as a weapon.
Modern day. Recca is a normal high school student -- with a twist. Since he was a child, he has learned and practiced the skills and techniques of the ninja, and has nearly mastered the art. That is, until one day a pipe falls from a crane, plummeting towards a group of unsuspecting children. With a dash, Recca save's them, only to discover that their caretaker holds the power of healing.
But Recca isn't the only one with mysterious powers. The very woman who assisted his mother 400 years in the past has come to take the flame for herself. More powerful than Recca could ever imagine, and with a desperation that will drive her to death, she seeks out Recca, using his very friends as his executioners, in order to draw out the one thing that sets him apart.
His flame. The Flame of Recca.
Personal Thoughts
This is an interesting ninja animation and has many very exicting and cool fighting scenes. Character development is a good point in this animation as you can see the characters progress throughout the series. My only gripe is that the end of the series was incomplete, leaving the viewer with question marks as the manga was not yet completed yet. For a more complete understanding of the whole story, please read the manga. Posted by Edmund on Nov 11, '05 2:16 AM for everyone  | Category: | Movies | | Genre: | Animation |
Brief Synopsis
Taking place in the Middle Ages in a place not much different from our own planet of Earth, three travellers make their way through one of the villages, only to be attacked by a group of village thugs. These men claim to be carrying out the duty of Lord Mouser; by killing the Scrapped Princess, who is said that when she reaches the age of 16, their world will be destroyed. The men are quickly thwarted with the aid of Pacifica's step-brother and step-sister, however, with each passing day, the dawn of the prophecy made 15 years ago looms even closer.
Will Pacifica, the Scrapped Princess, be able to avoid this destiny with the help of Shannon and Raquel, her step-siblings, whose father tried his best to protect Pacifica? And now that their trail is being pursued by even more deadly assassins, what will become of this group of three? Will they be able to overcome the destiny, predicted in Saint Grendel's oracle, that awaits them?
Personal Thoughts
I feel that this is a very nice anime, not too draggy and quite balanced with humor and seriousness. It does not go overboard in explaining philosophy as many anime series tend to do so and end up confusing the viewers instead. Posted by Edmund on Nov 10, '05 11:51 PM for everyone  Description:
This is a no frills butter cake which bears a heavier taste as compared to those commonly sold in bakeries.
Ingredients:
- 1 piece of Butter 250g (SCS or Anchor butter are good brands although they cost more)
- 180 grams of Sugar
- 5 Eggs (seperate egg whites n yolks, beat the yolks and add vanilla essence)
- 100ml of Evaporated Milk
- 3/4 teaspoon of Vanilla Essence
- 200 grams of Flour (sift with 1 teaspoon of baking soda)
Directions:
1) Preheat oven 160 degrees celcius for around 20 mins
2) Beat the butter with 90g of sugar in mixer for around 15mins
3) Add the 5 egg yolks into mixer
4) Add evaporated milk into mixer
5) Beat egg whites with 90g sugar in mixer (in another mixing bowl) till fluffy **make sure the mixing bowl is not greasy!!
6) Add the fluffy egg whites and flour in parts into butter mix and stir evenly in one direction
7) Pour cake mix into a properly greased cake mould.
8) Bake for 40 - 45 mins
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