Fiona Lau Tionk Tionk Butter cake - by Chris Tay

A big thank you to Fiona Lau for the great recipe. It's so successful and I am truly amazed with the result ~ so soft n spongy. No doubt this is the best butter cake I ever tasted. Thx again Fiona !!
— feeling grateful.

Fiona Lau Butter cake link : http://bakingscorner.blogspot.sg/2014/07/fiona-butter-cake-by-fiona-lau.html#links

Tofu Chiffon cake - by Stevie Leong

 Credit it to No-Frills Recipes

 

Recipe for Tofu chiffon cake

Ingredients

(A)  4 egg yolks

       15 gm caster sugar

       55 ml corn/canola oil

(B)  106 gm tofu, mashed finely

       55 ml soymilk (sweetened but sugar reduced)

(C)  100 gm superfine flour

(D)  4 egg whites

       80 gm caster sugar

Black sesame seeds or poppy seeds  -  optional

Method

1. Cream (A) till pale, thick and creamy.
2. Add in (B), mix well.
3. Fold in (C) and mix till no lumps, set aside.
4. Beat egg whites till frothy, gradually add in the sugar in batches, mix well.  Continue beating till egg whites are  stiff but not dry.  (When the whisk is removed and inverted, the egg white residue does not fall off).
5. Fold egg whites into the egg yolk mixture with a handwhisk till well combined.
6. Add in sprinklings of black sesame.
7. Pour mixture into an  ungreased  23 cm chiffon cake tin.
8. Bake in preheated oven @ 180 deg C for about 45 mins. or till golden brown.
9. Invert cake  immediately  on a wire rack to cool completely before unmoulding from the tin.   

Durian Chiffon - by Derek Woo

Here's the recipe.
Do note that bake time is different for every oven so please visually check for doneness. I used a cake tester.

Ingredients (Pt 1)
6 Egg yolks
50g Castor sugar
100g Fresh durian flesh (pureed)
50g Corn oil
100g Coconut milk
10g fresh milk
Yellow colouring (optional)

1. Mix egg yolks and sugar until the sugar is dissolved in a mixing bowl
2. Stir the corn oil and coconut milk together then add in the egg yolks mixture
3. Continue to stir well and lastly add in durian flesh and colouring
4. Combine well

Ingredients (Pt 2)
125g Plain flour
1 tsp Baking powder

5. Sift the above twice and add into the egg yolks mixture
6. Mix well till smooth and set aside.

Ingredients (Pt 3)
6 Egg whites
1/2 tsp Cream of tartar
80g Castor sugar

7. Whisk egg whites, cream of tartar and sugar till stiff peak form
8. Use hand to fold the egg whites into the egg yolks
9. Pour into a chiffon tin (I used a 23cm tin)
10. Preheat oven and bake at 150C for 15mins with baking tray above the tin so the top will not get burnt before the cake is ready
11. Remove the tray and continue for another 25mins
12. Remove the cake from the oven and invert the mould so the cake will not flatten
13. Allow the cake to cool completely before removing the cake from the mould (about 2 hours)

JAPANESE STRAWBERRY SHORTCAKE - by Kelly Ng

Here's the recipe and I also include a youtube video link to KT's demo. JAPANESE STRAWBERRY SHORTCAKE
(Recipe for one 20 x 12 cm cake) – thanks to KT.

10 g glucose
3 eggs (50-55gm net)
70 g castor sugar
60 g cake flour
1/16 tsp salt
1 tsp vanilla extract
45 g corn oil

200 g fresh dairy cream, ≈35% fat, cold
1 tbsp castor sugar/icing sugar
1/3 tsp vanilla extract

100 g large strawberries (as per your preference)

Place bowl for whipping cream in fridge. Preheat oven to 180-185°C. Line bottom of 20 x 12 x 5 cm cake pan with baking paper.

To make sponge cake, beat glucose, eggs and sugar till ribbon stage. Sift flour into mixture in 3-4 batches, adding salt along with the last batch. Mix gently with whisk after each addition, stirring just top half of batter, till there're no lumps at all. Drizzle with vanilla extract and oil. Mix with whisk, again stirring just top half of batter, till you don't see streaks of vanilla extract or oil. Fold with spatula till just evenly mixed.

Pour batter into cake pan, slowly and from about 30 cm high. Tap pan against worktop a few times. Place pan in bottom rack of oven. Place baking tray in top of oven. Bake till batter doesn't move when gently jiggled, 10-15 minutes. Remove baking tray. Continue baking till cake is nicely browned and springs back slightly when pressed gently, another 10-15 minutes.

Remove cake to from oven, rest 3mins. Run knife along sides of cake. Flip & place cake on wire rack & remove pan & baking paper. Leave till completely cool.

To make whipped cream, place cold cream in thoroughly chilled bowl along with sugar. Whisk till cream is stiff. Add vanilla extract. Mix thoroughly.

To assemble, remove parchment paper from cake. Slice cake horizontally with serrated knife or cake slicer into 2 equal halves.

Spread 1/3 of cream on bottom half, evenly. Arrange sliced strawberries on top of cream. Spread with more cream. Place remaining cake on cream (bottom slice on top). Spread with last 1/3 of cream. Place cake in freezer till cream is very firm, 10-15 minutes. Level and smooth top cream layer. Trim edges with serrated knife, wiping knife after each cut. Arrange strawberry halves on cake.

Chill till ready to serve, covered if keeping overnight or longer. Meanwhile, tuck into bits trimmed off.
Ladies.. Happy Baking
Here a link to KT’s video demo: http://www.youtube.com/watch?v=5ZgNTMusU0w

Fiona lau tionk tionk butter cake - by LH Tan

Fiona butter cake link:http://bakingscorner.blogspot.sg/2014/07/fiona-butter-cake-by-fiona-lau.html

lemmon butter cream frosting :http://www.bettycrocker.com/recipes/lemon-buttercream-frosting/33650637-1e59-4b7c-bad0-253f51b44ea8

Chocolate Cheese Cake - by Shirley Ysl

Chocolate Cheese Cake
A
100gm cream cheese
2 tbsp cocoa powder
(mix with 3 tbsp hot water to dissolve it)
60gm milk
40gm butter

B
4 nos of egg yolk
60gm low protein flour
1big tbsp corn flour

4 nos egg whites
60gm sugar ( whisk togther till foamy)

1 mix A on double boil pot till smooth
2 mix in B till well combined, add in sieved flour, mix till smooth.
3 mix in foamy egg white till well combined
4 pour in 7 inch cake tin.
Firenzzi bake at 125 c for 45 mins then 135c for 5 min or till cook

The above temperature is for reference only

Hope I translate correctly.

Mantou - by Kim Heahsk

http://bakingscorner.blogspot.sg/
Recipe adapted from: 美味刀切馒头
Servings: Prepare 8 medium size mantou

250 grams of pao flour or low protein flour
125-135 grams of lukewarm water
1 teaspoon of instant yeast
2 tablespoons of sugar

8 pieces of square paper

Note that water ranges from 125 grams to 135 grams. 125 grams will yield a more compact mantou and 135 grams will yield a more fluffier mantou.

STEPS OF PREPARATION
Mix all ingredients and knead in a standing mixer until the dough leaves the sides of the whisking bowl. You can also manual do this until the dough is smooth and not sticky. Shape the dough into a cylindrical shape of about 3-4cm diameter.

Use a sharp knife to cut the dough into 8 equal pieces. Place in on top of a piece of paper or cupcake liner. Put in the steamer tray and let it proof until 1.5 times the size. When you lift the dough, you should feel that it is light.

Once the dough reach 1.5 times of the size (about 30-45 minutes), transfer the steamer tray to the steamer with COLD WATER. Bring the water boil under high heat and steam for 15-20 minutes （note that the 15-20 minutes starts from cold water until the end of the steaming).

CONCLUSION
this is also 40 minutes bread recipe, why not we have short cut mantou or Chinese steamed bun as well…