Gula Melaka Butter Cake

Whenever I want to bake on Sundays, I would need to find an easy recipe to do so, because I only have mornings to do my baking. It's been a while since I bake a cake for my in-laws, so I decided to bake this Gula Melaka Butter Cake, also known as Palm Sugar for Gula Melaka. Thanks to Victoria, the cake was really fragrant and nice. 

I also made a Gula Melaka swiss roll incorporating the palm sugar into the whipped cream. I used Jeannie's recipe for the vanilla swiss roll. Thankfully, the swiss roll turned out well, the gula melaka in the whipped cream was really light and nice, not too sweet for our palate.
Recipe for Gula Melaka Butter Cake, adapted from Victoria Bakes.
(Makes 3 mini and 1 regular)

200g Gula melaka (Palm sugar), chopped
100g Coconut cream
250g Unsalted butter
23g Brown sugar
5 Eggs, large
200g Top flour (or cake flour)
1/2tsp Baking powder
1/8tsp Baking soda

1. Place A in a saucepan with low heat. Stir until gula melaka has melted and bring to a gentle boil. Let it cooled totally.
2. Sift D and set aside.
3. Place B in a mixing bowl and beat till light and fluffy.
4. Add in C in 3 batches. Ensure they are thoroughly mixed in each batch.
5. Alternate A & D in 3 batches, ending with D. (I sieved out A as there was some charred bits.)
6. Pour the batter into the prepared pans - 3 mini and 1 regular pan loaves.
7. Bake in preheated oven of 160C for 40-45mins. I removed the minis from the oven after 40mins and continue baking the regular for another 5 mins.
8. Let it cool before cutting and serve.
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Whole wheat Rye Artisan Boules

It is still in my interest to bake artisan breads. Breads that command a longer fermentation with little or no sugar and yeast. I referenced "Flour Water Salt and Yeast" by Ken Forkish for this bread. The recipe was adapted from his Whole wheat loaf. Somehow, I mixed in coarse and fine whole wheat with the quantity of water stated, and the dough was way too wet. So I added more plain flour until I do not know the exact quantities anymore. I have to admit, the bread turned out to be really good. Unfortunately, I do not know how to replicate this bread again. >_<"
I did twice stretch and fold with an interval of 30mins each. Then I put it into the fridge for 24hours for cold fermentation. After 24hours, I took out from the fridge and divide it into two, weighing about 548g each. And let it proof in floured bannetton for a further 45mins. Then I baked it in a pre-heated oven of 220C with dutch oven. Dutch oven here refers to the dough being enclosed in a "container", trapping the steam within. After 20mins, I removed the dutch oven and continue baking it on baking stone for a further of 20mins at 200C.

The bread turned out to be really crispy outside and soft inside. It produced a crackling sound when removed from the oven. I am proud that the crust was very well baked. And one of the boule has a pretty scoring. I hope I can continue my artisan bread baking as none of my family likes this type of breads.

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Cream Cheese Cheddar Pound Cupcake

It seems like my baking has slowed down in the recent weeks. Some of the ingredients were half used since the last bake. So I decided to use up those remaining ingredients. This was what I made with the remaining ingredients - Double Cheese-Cream & Cheddar Pound (Cup)Cake. The cupcake was dense but moist and fluffy.
cupcakes_cheese03 Recipe for Double Cheese Pound Cake, modified from Joy of Baking.
(Makes 32 regular cupcakes)


260g Plain flour
2/3 tsp Baking powder
1/4 tsp Baking soda
226g Salted butter, room temperature
150g Cream cheese, room temperature
250g Caster sugar
120g Sour cream (optional)
4 Whole eggs
1 tbsp Vanilla Extract
150g Mixed shredded cheddar cheese (optional)


1. Preheat oven to 180C.
2. In a large bowl, sift together the flour, baking powder and baking soda. 
3. In a large mixing bowl with k-beater, beat the butter, cream cheese and sugar until light and fluffy.
4. Add vanilla extract and sour cream, beat until incorporated.
5. Add the beaten eggs, one at a time and mix well. Scrap down the sides of the bowl after each addition.
6. Add the flour mixture in three additions. Mix till just incorporated.
7. Finally, using your spatula, fold in the shredded cheese and mix till just incorporated.
8. Scoop the batter into the prepared muffin tin with cupcake papers.
9. Bake for 18-19mins or until browned.
10. Remove from the oven and let it cool before serving.

Strawberry Swiss Roll

It's been a long time since I had the motivation to bake a 'frosted cake' in the evening. Since I came back from my Australia trip after our National Day, I had been busy with the usual bakes and watching Korean Dramas. >v<

However, last evening, there was a sudden urge to want to eat swiss roll, so I decided to bake one myself. I had wanted to have pandan swiss roll, but I've used up my pandan extract. So ended up, I made a Strawberry Swiss Roll. The swiss roll was really soft and fluffy with the nice chantilly cream. I was satisfied.
Recipe for Strawberry Swiss Roll.
(Makes a regular roll)

Swiss roll cake sheet

4 Eggs (weigh 50g with shell each)
70g Caster sugar
40g Cake flour
25g Butter, melted
20g Milk, warm
1 tsp Strawberry extract
A few drops of red colouring


    1. Preheat the oven to 160°C.
    2. Line the base of 30x30cm cake tray with baking paper.
    3. Warm butter and milk till butter has melted. Set aside.
    4. Using hand mixer, beat the egg white with sugar (add the sugar gradually) until stiff peaks form.
    5. Pour the egg yolks into the egg white, beat with low speed for 1 minute.
    6. Sift the flour into the bowl and fold to combine.
    7. Add the strawberry extract and red colouring into the butter mixture and mix well.
    8. Scoop 1/4 of the egg batter into the melted butter and stir well to combine.
    9. Then pour the mixture back into the remaining egg batter. Using a spatula, fold to combine well.
    10. Spread it evenly into the prepared cake tray.
    11. Bake for 12 minutes. Remove from the oven.
    12. Remove the cake sheet and let it cool on a wire totally.

    120g Whipping cream
    15g Sugar
    8-10pcs Medium Strawberries halved.

      1. In a clean mixing bowl, add whipping cream and sugar.
      2. Beat on high speed until thickened and spreadable.
      3. On the cake sheet, spread out the whipping cream evenly, leaving 1 inch each at the front and end.
      4. Arrange the strawberries on the cream.
      5. swissroll_strawberry02
      6. Roll it out evenly.
      7. Chill and slice it before serving. Enjoy!
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          Copycat Sara Lee Pound Cake

          Recently, my spouse and son got hooked on to Sara Lee cakes again.  I just to admit, Sara Lee cakes are really nice when I'm not a baker. But since I started baking, I find the cake sweet and looking at the ingredients, it doesn't sound too healthy isn't it? So I searched for a similar recipe and found from this site. It looked easy to attempt. However, my pound cake didn't yield the exact same look as hers. I wondered how to achieve the dense, no-holes look. However, the taste was nice and dense. Fortunately, my hubby likes it.

          Recipe for Copycat Sara Lee Pound Cake, adapted from Copykat.
          (Makes a regular loaf)


          113g Unsalted butter, softened

          120g Caster sugar
          3 Eggs

          137g Cake flour
          15g Dry powdered milk
          10g Corn syrup
          juice of half a small lemon
          1/4 tsp Salt
          1/2 tsp Vanilla extract
          1/2 tsp Baking powder

          1. Allow butter to reach room temperature. 
          2. Cream sugar and butter together until light and fluffy.  
          3. Add eggs one at a time and mix well.  
          4. Add in flour, powdered milk, baking powder, and corn syrup. Beat each in well.  Add juice of half a lemon, salt and vanilla. Make sure everything is well blended, and pour into a greased loaf pan.  
          5. Bake at 170C for 45 minutes, checking for done-ness by inserting a toothpick and seeing if it comes out clean. You almost want to under bake this.
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          Walnut Butter Cake

          cake_walnutbutter04 A sudden craving to eat Walnut Butter Cake prompted me to bake one. This butter cake is light and buttery. Even though it took a few more additional steps because of it's method, I think it's really worth it as it creates a light cake. This will be a keeper for me.

          Recipe for Walnut Butter Cake, adapted from Domestic Goddess Wannabe.
          (Makes a 8" round cake)

          250g Unsalted Butter, room temperature
          4 Egg yolks
          80g Caster sugar
          180g Self-raising flour, sifted
          A pinch of salt
          70g Walnuts, toasted and ground
          60g Whole milk
          1 tsp Vanilla extract
          4 Egg whites
          70g caster sugar
          1 tsp Corn flour
          Some chopped walnuts for topping (approx. 30g)

          1. Mix ground walnuts, salt and flour together. Set aside.
          2. In the bowl of a mixer, beat together butter and sugar until the mixture turns pale and fluffy.
          3. Add the egg yolks, one at a time, and continue beating until incorporated. Add the vanilla extract and mix well.
          4. Fold in the dry ingredients and milk in the sequence flour-milk-flour. Mix until the flour is just incorporated. Set this aside.
          5. In another clean mixing bowl, whisk the egg whites until foamy.
          6. Add the corn flour in the sugar and mix well. Then gradually add the sugar, whisking all the while until stiff peaks form.
          7. Transfer 1/3 of the meringue into the yolk mixture. Fold well with a spatula.
          8. Gently fold in the remaining meringue in 2 batches, until no white streaks remain.
          9. Pour the batter into a lined 8" round pan. Smooth the top with a spatula. Sprinkle some walnuts on top.
          10. Bake at 170°C for 45 mins. (I bake mine at 160C for 50mins on the 3rd rack.)
          11. When the cake is done, (insert a skewer it the cake and if it emerges cleanly it is done), let the cake rest for 5 minutes in the pan before carefully transferring onto a wire rack to cool completely. (I overturned my cake and let it cool completely before unmoulding.)
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