Peanut Paste Butter Cake

Peanut Paste Butter Cake

Ingredients :

• 3 Eggs
• 150g Sugar
• 1/4 tsp salt
• 90g Butter
• 100g Peanut paste
• 200g Self-raising flour
• Some sunflower seeds

Method :

1. (1) Preheat the oven to 180 oC.
2. (2) Cook the butter in low heat until melt. Remove & set aside.
3. (3) Mix the peanut paste with sugar & salt. Then, add in the butter slowly.
4. (4) Whisk the egg & pour into the peanute mixture. Mix well.
5. (5) Sieve the self-raising flour. Then, add in egg mixture to make the flour mixture.
6. (6) Pour the flour mixture into the paper baking cup. Sprinkle with sunflower seeds & bake for 40-50 mins
   until done. Ready to serve.

Lavender & Beancurd Cake

Lavender & Beancurd Cake

Ingredients :

• 3 Eggs
• 80g Sugar
• 25g Cornflour
• 80 ml soy bean milk
• 80 ml fresh lemon juice
• 500g Japanese beancurd
• 1 tsp dried lavender buds
• 1 tsp vanilla extract

Cake Base :

• 180g Digest biscuit
• 70g Unsalted butter

Method :

1. (1) Place the digest biscuit into a bag & seal. Roll with a flour roll on top of the bag to make the digest into small
   pieces. Then, mix it with soft butter. Put into a 8-inch cake mould & use a spoon to make it smooth. Fringe.
2. (2) Mix the dried lavender buds with soy bean milk. Then, boil until the smoke comes out. Remove from heat & soak for 15 mins. Serve & cool down.
3. (3) Absorb the water from beancurd. Blend into mash.
4. (4) Beat the egg with sugar until slightly yellow. Then, add in cornflour, vanilla extract, fresh lemon juice,
   soy bean milk & mashed beancurd. Mix well.
5. (5) Take the cake out. Place on op & spoon it smooth.
6. (6) Preheat the oven to 180 oC for 10 mins. Pour in hot water onto the oven tray. Put the cake mould on top &
   bake for 45 mins to 1 hour. Ready to serve.

Green Tea Chestnut Cake Roll

Green Tea Chestnut Cake Roll

Ingredients :

• 50g Caster sugar
• 4 Egg yolk
• 4 Egg white
• 3 tbsp fresh milk
• 8g Green tea powder
• 4 tbsp vegetable oil (liquid)
• 70g Plain flour (sieve well)

Fillings :

• 50g Japanese red bean puree
• 100g Sweetened whipping cream (whipped)

Method :

1. (1) Preheat the oven to 200 oC for 15 mins. Mix well the milk & green tea powder.
2. (2) Whisk egg yolks & caster sugar until fluffy. Add the milk. Fold in the flour.
3. (3) Whisk the egg white until foamy. Add sugar gradually & beat until stiff. Fold into the batter.
4. (4) Stir in the vegetable oil quickly. Pour the batter into a swiss roll baking tin. Bake for 10-12 mins. Roll up &
   wait until cold.
5. (5) Mix well the cream & the red bean puree. Spread on the sponge cake sheet. Roll up the cake & refrigerate.
   Thickly sliced & serve.

Peach Mousse Cake w/Cherry Wine

Peach Mousse Cake w/Cherry Wine

Ingredients :

• 1 Large canned peach
• 3/2 cup water
• 1/2 cup fresh milk
• 1/4 cornflour
• 2 tbsp sugar
• 1 tbsp butter
• 2 Egg yolks
• 2 tbsp custard powder
• 1 tbsp cherry wine
• 1 tsp vanilla essence
• Some fresh cream

Method :

1. (1) Heat water & add in sugar & butter cook until boil.
2. (2) Mix cornflour with custard powder, add in fresh milk. Stir inot the syrup gradually
   over low heat until thickened. Add in vanilla essence, cherry wine & egg yolks.
3. (3) Cut 3 pieces of peach into cubes. Add in into the mixtures & pour into a mould. Chill
   to set. turn onto a plate.
4. (4) Slice the remaining peach & arrange onto the mousse. Glaze with a little gelatine mixture.
   Topped with some fresh cream & serve.

Giant Grape Cheese Cake

Giant Grape Cheese Cake

Cheese :

• 2 Egg yolk
• 40g Sugar
• 100g Hot water
• 200g Cream
• 12g Gelatine
• 70g Grape juice
• 375g Cream cheese
• Some raisin

Cake :

• 70g Melted butter
• 120g Digestive biscuit

Jelly :

• 150g Hot water
• 70g Grape juice
• 16g Gelatine

Method :

1. (1) Mash the digestive biscuit & mix well with melted butter. Put it into the cake ring & fringe for 40 mins.
2. (2) Mix the cream cheese with sugar. Then, slowly add in the egg yolk, grape juice, gelatine water, cream & raisin. Mix well & put in the cake mould. Fringe for 1 hous.
3. (3) Make the jelly, Melt the gelatine with hot water. Add in grape juice & let it cool down.
4. (4) Put the gelatine water on top of the cake & fringe until firm. Finally, garnish with the giant Japanese grapes
   and ready to serve.

Strawbery Yogurt Mousse Cake

Strawbery Yogurt Mousse Cake

Base :

• 80g Digestive biscuit (crushed)
• 35g Melted butter

Filling :

• 2 Egg yolks
• 30 ml water
• 40g Caster sugar
• 10g Gelatin powder
• 80g Whipping cream
• 80g Strawberry puree
• 100g Strawberry yogurt

Topping :

• 80 ml hot water
• 40g Orange jelly powder
• Some strawberry

Method :

1. (1) Mix the biscuit ingredients & press into the cake mould.
2. (2) Mix gelatin powder & water. Dissolve in a double boiler.
3. (3) Whisk egg yolks & sugar in a container over a pan of boiling water until fluffy.
   Remove from heat & stir till cool.
4. (4) Add yogurt, strawberry puree & mix well.
5. (5) Whip the cream & fold into the mixture. Then, add the gelatin mxiture.
6. (6) Pour the mousse into the cake mould. Chill until set.
7. (7) Dissolve the jelly powder into hot water. Cool down & add onto the mousse cake.
   Chill until set.
8. (8) Decorate with strawberry on the top & serve.

Green Tea Red Bean Mousse Cake

Green Tea Red Bean Mousse Cake

Ingredients :

• 9 Eggs
• 75g Sugar
• 75g Flour
• 20 ml boiling water
• 5g Green tea powder
• 15 ml melted butter

Method :

1. (1) Preheat the oven to 170 oC.
2. (2) Whisk the egg with sugar until foam. Then, slowly add in flour. Melt the green tea powder with hot water.
   Then, add in melted butter. Put in the cake tray.
3. (3) Bake at 170 oC for 30-40 mins.

Mousse :

• 50g Sugar
• 100 ml boiling water
• 2 Egg yolk
• 10g Green tea powder
• 10g Gelatine
• 30g Cooked red bean
• 50g Cream

Method :

1. (1) Whisk the egg yolk with sugar. Melt the green tea powder with hot water. Mix well.
2. (2) Add in the whisked cream & cooked bean. Fringe for 1-2 hours.

Jelly :

• 20g Sugar
• 120 ml boiling water
• 10g Gelatine
• 5g Green Tea powder

Method :

1. (1) Melt the gelatine, green tea powder & sugar with hot water. Cool down & place on top of the cake and
   fringe until firm. Ready to serve.

Soft Chocolate Cake

Soft Chocolate Cake

Ingredients (a) (9 pcs) :

• 5 Eggs
• 170g Flour
• 115g Sugar
• 1/4 tsp self-raising flour
• 255g Chocolate
• 255g Unsalted butter

Ingredients (b) (1 pcs) :

• 3/2 Egg white
• 100g Sugar
• 1 tsp white vinegar

Method :

• (1) Mix the ingredient (a) with sugar & egg. Beat until firm.
• (2) Add in the sieved flour & self-raising flour.
• (3) Melt the butter & chocolate & mix with the above ingredients.
• (4) Brush some butter on the moulds. Pour in the chocolate mixture. Bake it in the
  preheat oven at 220 degrees for 8-9 mins. Place onto the dish.
• (5) Put the egg white iinto the bag. Squeeze some egg white onto the cake & use the
  burner to burn the egg white until golden brown & ready to serve.

Warm Chocolate Cake

Warm Chocolate Cake

Ingredients :

• 230g Icing sugar
• 125 ml contreau wine
• 250 ml egg
• 125 ml egg yolk
• 8 oz flour
• 8 oz chocolate
• 9 oz plain butter

Method :

1. (1) Sieve the flour.
2. (2) Put the chocolate onto the metal dish. Melt it above the hot water.
3. (3) When all chocolate melt, add in flour.
4. (4) Mix the egg, egg yolk, flour & icing sugar. Then, stir in chocolate and pour in
   contreau wine.
5. (5) Brush a thin layer of plain butter onto the cake mode. Then sprinkle some sugar
   & pour in the chocolate mixture. Heat the oven at 200oC & bake for 5-8 mins.

Honey Green Tea & Red Bean Cheese Cake

Honey Green Tea & Red Bean Cheese Cake

Ingredients :

• 1 Egg
• 1/4 cup of milk
• 1 tbsp plain flour
• 2 tbsp honey
• 1 tbsp green tea powder
• 12 oz cream cheese
• 100g canned red bean
• 1/2 tsp vanilla extract

Ingredients :

• 1 oz unsalted butter
• 2 oz ginger snaps (crushed)
• 1 oz corn flakes (crushed)

Method :

1. (1) Melt butter & add in ginger snaps, stir well. Put and
   press inside a 7 inches cake tin which already brush
   with oil & line with a piece of baking paper. Set aside.
2. (2) Mix the egg, flour & red bean for later use.
3. (3) Mix the milk, green tea powder and vanilla extract for
   later use.
4. (4) Whip the cream cheese & honey until light and fluffy.
   Pour ingredients (2) and (3), mix well and form the
   cake ingredient.
5. (5) Put the cake ingredient into the cake tin, level the surface
   bake in 180oC oven for 1 hour.
6. (6) Take out the cake, cool down, then keep in refrigerator
   at least 2 hours until hard.

Blueberry Mousse Cake

Blueberry Mousse Cake

Ingredients :

• 1 Egg
• 30g Sugar
• 2 pc gelatine
• 170g Cream (light flavour)
• 90g Blueberry Jam
• 1 pc 7-inch plain cake

Jelly :

• 45g Water
• 3/4 tsp sugar
• 4/5 pc gelatine
• 30g Blueberry jam

Method :

1. (1) Beaten the egg yolk & sugar with hot water underneath until firm. Then, add
   the beaten cream & blueberry jam. Mix well. Then, add in the melted gelatine.
   Set aside.
2. (2) Cut the cake into 2 pcs horizontally. Place the blueberry mousse in between the
   layers of the cake & fringe for apporximately 1 hour.
3. (3) Melt the ingredients of the jelly with hot water underneath. Place it onto the
   top of the cake. Ready to serve.
   

Baked Cake w/Chestnut & Grapefruit

Baked Cake w/Chestnut & Grapefruit


Ingredients :

• 2 Egg white
• 2 Egg yolk
• 60g Sugar
• 50g Flour
• 20g Grapefruit juice
• 1 Chestnut paste
• 15g Plain butter (melted)
• Some baking powder & fresh lemon juice

Method :

1. (1) Add 20g sugar into the egg yolk & blend until the sugar melt. Then, pour in
   grapefruit juice & butter.
2. (2) Sieve the flour & mix with baking powder & lemon juice.
3. (3) Add 40g sugar into the egg white & blend until firm. Then, add into the
   mixture (2) in several times.
4. (4) Preheat the oven. Place cake paper onto the oven tray. Then, pour in mxiture
   & bake at 180oC for 20 mins. Take out & cool down.
5. (5) Cover the cake with chestnut paste. To serve with fresh fruit.

Supreme Dark Chocolate Cake

Supreme Dark Chocolate Cake

Ingredients :

• 30g Caster sugar
• 80g Unsalted salt
• 3 Eggs (separate)
• 150g 70% dark chocolate
• Some berries

Method :

1. (1) Preheat the oven to 180 oC for 15 mins.
2. (2) Melt the chocolate & butter over boil water.
3. (3) Beat the egg yolk until fluffy. Add into (2).
4. (4) Beat the egg white until foamy, add the caster sugar in two parts. Beat until stuff.
5. (5) Add 1/3 egg white into the batter & mix well. Fold in the remaining egg white.
6. (6) Bake the batter for about 35-40 mins. Coll down. Sprinkle with icing sugar & berries.

Hazelnut Chocolate Cake

Hazelnut Chocolate Cake

Ingredients :

• 85g Sugar
• 60g Cake flour
• 15g Evaporated milk
• 30g Melted butter
• 30g pcs Hazelnut (chopped)
• 4 U.S. eggs

Filling :

• 180g Cream
• 20g Almond wine
• 100g Dark chocolate

Butter Cream :

• 20g Water
• 80g Sugar
• 1 Egg
• 100g Butter

Method :

1. (1) Beat eggs & sugar until foam, add evaporated milk.
2. (2) Sieve cake flour in (1) and add hazelnut chopped to
   the mixture. After put into melted butter.
3. (3) Bake in a 190oC oven for about 20 mins. Cut the
   sponge horizontally into 4 pieces and spread the
   chocolate cream equally onto it.
4. (4) Butter Cream : Bring water & sugar to a boil. Cook
   until it reaches 122oC. Pour to the egg. Whisk the
   mixture until lukewarm & add the butter. Beat until
   the mxture smooth & soft.
5. (5) Coat the cake surface with butter cream. Add melted
   chocolate & stir until it reaches the marble pattern.

Chocolate Walnut Cake

Chocolate Walnut Cake

Ingredients :

• 85g Sugar
• 40g Cornstarch
• 85g Chopped walnut
• 115g U.S. egg white
• Some custard cream

Filling :

• 10g Boiling water
• 250g Cream
• 2 Gelatine powder
• 80g Dark chocolate

Method :

1. (1) Whip egg white and sugar until double in size. Add
   chopped walnut and sieve cornstarch, spread the
   mixture on a tray & bake in a 240oC oven for about
   10 mins.
2. (2) Cut the cake into 4 pieces & assemble them together
   with custard cream. Put in the middle of the cake
   ring.
3. (3) Stir gelatine powder with boiling water.
4. (4) Melt the dark chocolate & mix with the half whipped
   cream. Add the gelatine water. Pour the mixture into
   the cake ring & chill the cake until it sets.
   

Grapefruit Cheese Cake

Grapefruit Cheese Cake

Ingredients :

• 3 oz sugar
• 16 oz cream cheese
• 1 Grapefruit (shredded)
• 1 Grapefruit (cut into small pieces)
• 2 oz Grapefruit segments
• 1 tbsp lemon juice
• 1 tbsp gelatine powder
• 1/2 cup whipping fresh cream
• Reserve a few segments for gamishing segment

Biscuit Base :

• Ready-made 8" biscuit base
  (or mix 4oz digestive biscuit crumbs with 2oz melted
  butter & press on an 8" cake tin.)

Method :

1. (1) Whisk grapefruit, grapefruit zest, cream cheese
   and sugar until mixture forms soft peaks.
2. (2) Mix gelatine, grapefruit juice & lemon juice. Pour
   it in a bowl & sit it in a hot water bath. Stir until
   gelatine dissolves.
3. (3) Put gelatine, whipped cream & grapefruit segments,
   in same order, in the cheese mixture. Blend well &
   pour onto cake base keep chilled in the fridge for
   2-3 hours. Use reserved grapefruit segments for
   garnishing.

Beancurd Chiffon Cake

Beancurd Chiffon Cake

Ingredients :

• 35g Brown sugar
• 40g Caster sugar
• 80g Japanese Beancurd
• 3 Egg yolk
• 5 Egg white
• 3g Baking powder
• 90g Plain flour
• 1 tbsp white seasame
• 60 ml vegetable oil
• 60 ml soy bean milk (unsweetened)
• Some salt, fresh fruit & whipped cream

Method :

1. (1) Preheat the oven to 180 oC for 15 mins. Sieve well the flour, baking powder & salt.
2. (2) Beat the egg yolk & brown sugar until fluffy. Warm the soy milk & oil & add into it. Stir in the beancurd.
   Add the flour & seasame.
3. (3) Beat the egg white until foamy. Add the caster sugar gradually until stiff. Fold into the batter.
4. (4) Pour the batter into 7-inch mould. Bake for 25-30 mins. Place upside down until cool. Put on cream & fruit.
   Serve.

Microwave Sponge Cake

Microwave Sponge Cake

Ingredients :

• 50g Sugar
• 4 tbsp fresh milk
• 100g Self raising flour
• 1 Egg (beater)
• 50g Melted butter
• 1/2 tsp vanilla essence

Method :

1. (1) Lightly brush a 20cm size heat proof glass cake dish with melted butter.
2. (2) Beat the egg & sugar in a large mixing bowl, then stir in milk, vanilla, self
   raising flour & melted butter. Lightly fold to combine the batter.
3. (3) Pour the batter into the greased cake dish, uncover & cook on high power
   for 5-7 mins or until the cake surface appear slightly moist. Let it stand for
   about 5 mins. Serve immediately.

New York Cheese Cake

New York Cheese Cake

Ingredients :

• 3 oz sugar
• 1 box cream cheese (350g)

Sauce :

• 2 tbsp sugar
• 120g Strawberry
• 3 tbsp flour
• 1 tsp lemon rind
• 2 Egg (separate yolk from white)

Base :

• 20g Melted butter
• 5/4 cup chopped Mcvita digestive biscuit

Topping :

• 20g Sugar
• 1 Egg white
• 120g Sour cream

Method :

1. Blend melted butter with chopped digested biscuit. Spread & press it into
   a cake tin.
2. (2) whisk cream cheese with an electric egg beater until smooth. Add in 3/2 oz
   sugar & beat until the sugar melted. Put in egg yolk one by one & beat
   until smooth. Fold in sieved flour.
3. Beat egg while until stiff. Put in the rest of the sugar gradually & beat until
   the sugar melted. Put it into the cream cheese ingredient (2), mix well. Put
   the mixture into the cake tin on top of the digested biscuit. Bake in an preheated
   oven over 170oC for 45-50 mins. Leave it to cool.
4. Blend the ingredients of cake topping. Spread it onto the cooled cheese cake.
   Then bake over 100oC for 6-8 mins. Leave it to cool. Chilli it in
   the fridge. When serve, cut it into slices & serve with strawberry sauce.

Blueberry Cake

Blueberry Cake

Ingredients :

• 5/2 Eggs
• 100g Sugar
• 200g Flour
• 150g Blueberries
• 2 Table spoon butter
• 100 ml white wine
• 130 ml milk
• 3/4 Tea spoon baking powder

Method :

1. Heat butter, put in sugar & simmer over low heat till
   melts. Put in blueberries and pour in white wine,
   simmer till blueberries soft, take out and discald
   the blueberries. Reserve the juice.
2. Mix flour, eggs, milk and baking powder, pour in
   blueberries juice, mix well.
3. Brush butter into coffee cups, sprinkle in flour, pour
   in the mixture & top with some blueberries, bake in
   180oC over for 20 mins. Take out & sprinkle icing
   sugar on top. Serve.

Baked Cake w/Honey

Baked Cake w/Honey

Ingredients :

• 4 Egg
• 4 Egg yolk
• 100g Sugar
• 125g Flour
• 2 Table spoon honey
• 30ml Fresh milk
• 25g Plain butter (melted)

Method :

1. Add 50g sugar into the egg white & another 50g sugar into the egg yolk. Beat them sepearately.
2. Then, mix the egg white & egg yolk. Then, pour in honey & mix well.
3. Then, add in milk, butter & sieved flour to make as mixture.
4. Preheat the oven. Place cake paper onto the oven tray. Then, pour in mxiture & bake at 180oC for 45 mins. Ready to serve.

Tiramisu

Tiramisu

Ingredients :

• 2 Egg yolks
• 5 table spoon sugar
• 3/2 cup of milk
• 2 table spoon cornflour
• 1 cup of fresh cream
• 200g Cream cheese
• 1/2 pcs of sponge cake (slice into 6mm thick)
• Some cocoa powder
• Some vanilla essence

Coffee Syrup :

• 2 table spoon sguar
• 2 table spoon instant coffee
• Some Congac

Method :

1. Make coffee with 4 tbsp of hot water, add in sugar
   & congac, stir well.
2. Mix egg yolk & cornflour, add sugar & warmed milk,
   stir well then sieve.
3. Stickly the mixture over low heat, stir well. Pour the
   mixture into a bowl, add in vanilla essence & cool
   down over ice water.
4. Beat cream cheese mix with mixture. Add in whipped
   fresh cream.
5. Bottom the sponge cake onto the baking tin, spread
   a thick layer of coffee syrup, pour in 1/4 of cheese
   mixture & repeat 3 times. Then put it in refrigerator
   for 4 hours & then pour the cocoa powder, Serve
   cold.