I borrowed a very beginner-friendly book from Jurong Regional Library not very long ago. It's a Sponge Cake Baking Book written in Chinese and is authored by a Japanese school 'Ecole de Patisserie' or '菓子学校'. The book has very clear explanation and pictures and is incredibly pleasurable to follow. 2 methods of sponge cake recipes are given - whole egg method and egg-separated method. I have tried both and find the outcomes equally pleasant. For the kids' birthday celebration, I decided to follow the egg-separated method. But we always have 2 cakes since they are both October babies, and I wanted some variation, so I search my favourite blogs for inspiration. In the end, I chose this Designer Chocolate Cake recipe from Wendy's blog, Table for 2. The end result was fantastic. The chocolate cake was the favourite because it was not too sweet but rich and moist.
This is the sponge cake made using the egg-separation method. I used whipping cream as frosting and topped with fresh mango cubes.
Moist chocolate cake topped with fresh strawberries and whipping cream
Yang Zhou Fried Rice
Lontong Vegetable
Beef Rendang
Broccoli with crab meat and mushroom
Roast chicken
Agar-agar (Jelly) for the kids:)
Recipe for Sponge Cake was adapted from this book:
No comments:
Post a Comment