IMG_6847ok .. lesson learned and re-learned… always read instructions carefully! otherwise, end result?
what could have been a nicely three layered cake became a one big layer, and two 1mm layers..Cheryl, i sorry you…
Cheryl, 偶对不起你
(〃 ̄ω ̄〃ゞ

Recipe adapted from Baking Taitai

Ingredients/食材 (makes 20 cupcakes or an 8 inch square cake)

113g unsalted butter
285g fresh milk
195g coconut milk (equivalent to one pack of 200ml Ayam Coconut milk)
1 tablespoon water
4 eggs, separated (each egg with shell is 60g)
115g plain flour
145g icing sugar
28g caster sugar
1 tsp pandan paste
Extra icing sugar for dusting

113克 无盐牛油
285克 鲜牛奶
195g 椰奶 (大约是200毫升Ayam牌子的椰奶 )
115克 普通面粉
145克 糖粉
28克 幼糖


IMG_6853– Line muffin pan with cupcake liners

– Melt the butter and set aside to cool slightly. Warm the fresh milk and coconut milk together to lukewarm and set aside

– In a separate bowl, sift the flour, set aside

– Use an electric mixer and whisk the egg whites till foamy, add in the caster sugar and whisk till stiff peak. (make sure there is no oil or water in the bowl or the meringue will not be successful)

– In another bowl. beat the egg yolks and icing sugar until light and fluffy

– Add in the melted butter and one tablespoon of water and beat for about 2 minutes or until evenly incorporated. Mix in the sifted flour until evenly incorporated

– Use a hand whisk and gently beat in the milk and pandan paste until everything is well mixed. It is normal that the batter is watery and runny
用手拌器轻轻地打入牛奶和香兰糊,直到混合。(如果继续用电动搅拌器, 水水的面糊会被打到四处飞哦!)

– Using a rubber spatula, fold in the egg whites, 1/3 at a time. Repeat until all of the egg whites are folded in. (The batter will appear curdy, just fold till no big curds are seen)

– Scoop the batter into the cup liners and bake in a preheated oven 160ºC top and bottom heat for 30~35 minutes until the top is golden, test with a skewer which comes out clean, the cupcake is done
将面糊放入烤纸杯,在预热至160ºC上下火的烤箱,烤约30~35分钟,直到表面呈金黄色, 竹签插入中心没有沾粘就可以取出

– Remove cupcake from the muffin pan, peel the sides of the cupcake liner and cool the cupcake on a wiring rack.  After cooled down, dust with some icing sugar and add fruit topping if you like. It tastes even better after chilled

Cheryl’s notes/Cheryl の笔记

– It is normal for the cupcake to shrink a little after cooling down, it may not look so pretty, so dress it up with icing sugar and fruit topping!
蛋糕冷却后, 会回缩一些,这是正常的。小蛋糕的外形不是很漂亮, 可撒糖粉加上水果,装饰起来就好看了

– This recipe can be used to bake an 8″ x 8″ whole cake, you will be able get 3 distinctive layers

– The cooking temperature as suggested in the recipe serve as a guideline. You may have to adjust the temperature and timing to suit your oven

Personal notes/温馨小贴士:

IMG_6849– i baked my cake in the second bottom rack of oven in an 8 inch (removable base) square pan for 55 mins

– i mixed up my sequence by adding flour after all liquid had been added … (⊙_◎)
程序搞乱啦!最二!!我将面粉在所有液体类食材加入后才筛入 ~ 简直啦。。。

IMG_6851i am linking this post to Little Thumbs Up (May 2014 Event: Milk) organised by Zoe (Bake for Happy Kids) and Mui Mui (My Little Favourite DIY) and hosted by Ah Tze (Awayofmind Bakery House)

little thumbs up


Pollution index: 289 (very unhealthy)

No Comments

Leave a Reply