Japanese Cotton Sponge Cake with Simple Lemon Buttercream 【柠檬牛油淇淋夹心】日本棉花蛋糕

前一篇提到一些不开心的情绪，没事了，我还安好，在这里要谢谢大家的关心。

这个蛋糕我不是第一次做了，很多年刚买了这本食谱的时候就“敢敢”挑战这款作者认为很好吃但难度也很高的蛋糕。果然，我的蛋糕失败了。蛋糕出炉后底部有一层没发，就像糕一样。没发的部分蛋味很重，还记得当时家人非但没有嫌弃，还说很好吃。

最近日本棉花蛋糕又开始在网络里盛行，所以让我想起了这款蛋糕。这回我的蛋糕没沉底，算是成功了吧！（开心咯）

这蛋糕的口感很像几年前我做过的纪娟的黄金海绵蛋糕（顺带一提，我也买了纪娟的新书，好迫不及待想尝试里头的食谱）。个人觉得纪娟的配方比较Q和嫩，但这个也很好吃。

原食谱是用swiss roll pan来烤，但我没有swiss roll pan，灵机一动用了买烤箱时附送的烤盘。可是那烤盘的底部是不平的，而且很浅，所以烤出来的蛋糕比较薄，厚度也不一。

这蛋糕本身已经很好吃，牛油淇淋夹心是锦上添花。我加入了一些柠檬屑和少许柠檬汁在牛油淇淋里，蛋糕的口味马上提升，变得特别清新，一连吃几片都不觉得腻。

Recipe adapted from Alex Goh’s Creative Making of Cakes.

Japanese Cotton Sponge Cake

Ingredients:

(A)

60g butter

(B)

80g plain flour

(C)

80ml evaporated milk

(D)

1 egg

5 egg yolks

(E)

5 egg whites

120g sugar (I reduced to 90g)

Pinch of salt

Method:

1) Cook (A) till melted then add (B) and mix till well blended (do it when the melted butter is still warm).

2) Add (C) and mix well combined.

3) Add (D) and mix till we blended.

4) Whisk the egg whites from (E) till foamy. Add sugar and salt and continue to whisk till stiff (I add in 2 sessions).

5) Mix the egg whites mixture to the egg yolk mixture till well incorporated (what I did was to fold 1/3 of the egg whites mixture to the egg yolk mixute, then fold the batter to the remaining egg white mixture).

6) Pour the batter onto a swiss roll pan fully lined with baking paper.

7) Bake in preheated oven at 170C on the middle rack for 25 minutes (mine was cooked in about 20 minutes).

8) Unmould immediately after removing from oven.

9) Cut into 2 portions and sandwich together with buttercream after cooling down completely.

Simple Lemon Buttercream (by Angel)

Ingredients:
55g butter (soften at room tempreture)
2 tbsp icing sugar (to taste)
Granted lemon rinds from ½ lemon
One drop of lemon juice

Method:
Beat butter and lemon rinds, add icing sugar and continue to beat for a while, then add lemon juice, beat till light and fluffy.

Braised Egg Ee Fu Noodles 杂锦全蛋伊府面

过去的一周有点精神恍惚，头脑里有太多的思绪。质疑，失望，痛心，种种的情绪反复在我的脑海里打转。我自认不是乐天派，但也不是一个喜欢钻牛角尖的人。没有解决不了的事情，但心结就未必。

连续的失眠，身心都很疲累。凌晨四点钟D醒来看到我还没入睡，问我怎么还没睡，我答在想心事，他脱口而出说怎么不白天才想。我知道他不是在消遣我，其实我很羡慕男人不管遇到什么倒头就能呼呼大睡。

纵使遇到一些不开心的事，但生活中还是有很多让我开心的事。

昨天做了一款非常好吃的小蛋糕，我一口气吃了三个，这足以让我雀跃。D提早收工独自到Ikea逛街时给我带回了一个价值新币四块六的粉红色小圆凳，也让我开心了半天。爸爸的健康报告没有太大的问题，是天大的欢喜。妈妈一再要求我做某款面包，因为她觉得非常好吃。能为妈妈做这点小事，我感到很幸福。不用说，拥有Lucius是件我觉得最幸运的事。

说到底就是要惜福知足，珍惜福分，珍惜难得的缘分。

自从做了这个爱的焖伊府面，上超市时我都会特别留意售卖面类的部门。看到这个全蛋伊府面就买了一包试试。

本来以为全蛋的口感会比较Q，但刚好相反。这个面和我之前买的牌子相比的话，还没煮时看起来比较粗，但煮后变得比较幼，而且更快变软。我觉得两者都好吃。

这次我想做的是类似煮炒档卖的，杂锦的材料，煮好了有一点酱汁（照片上看不到酱汁捏）。我觉得味道比上次做的鲜美，配着酸酸的青辣椒吃，赞！

家里的两个男人都嫌料太多了（还真难服侍），他们比较喜欢上次做的。其实我也觉得那些“料”很阻碍我吃面。要记得下次不要把所有买回来的材料都加入才行，本来还买了墨鱼的，幸好没放。

Ingredients: (for 4 servings)
4 – 5 cloves garlic (chopped)
Few stalks Choy Sum (菜心)

½ carrot (sliced)
20 medium prawns (deveined and removed shells with its tail remained intact)

3 fish cakes (sliced)
3 large dried shiitake mushroom (香菇)(presoaked in water and sliced thinly)
4 - 5 tbsp vegetable oil + ½ tsp sesame oil (for frying)
1 pack (230g) Egg Ee Fu Noodles (全蛋伊府面)

Braising sauce: (mix together)

3 tbsp oyster sauce/abalone sauce (I used 1 tbsp vegetarian oyster sauce & 2 tbsp abalone sauce)

½ tbsp light soy sauce
1 tsp dark soy sauce (for colouring purpose, reduce the amount if desired)
1 tsp sugar1 tsp Chinese cooking wine (花雕酒)
½ tsp chicken granule (鸡精粉)
¼ tsp white pepper

2¼ cups hot water

Method:

1) In a wok, heat little vegetable oil, add prawns and give it a quick fry, remove when the prawns change colour and curl up (about 80% cooked). Add choy sam and stir-fry till become almost cooked.
2) Add vegetable oil + sesame oil, when it is very hot, add in garlic and saute till fragrant. Add carrot, mushrooms and fish cake, stir-fry briefly before each addition.
2) Add braising sauce and simmer till a gentle boil. Add in Ee Fu noodles, making sure you submerge them in the braising sauce as much as possible. Cover with a lid and let the noodles stew in the sauce at low heat for 2 to 3 minutes. Open lid and check for doneness.
3) Return prawns and choy sum to the wok. Gradually add little hot water if the noodle is not cooked yet and continue to simmer till al dente. Meanwhile, taste the noodle, add more seasonings if required. If it is too salty, add a pinch of sugar.

4) Serve immediately with vinegar-marinated green chili.

Sponge Omelette with Banana Nutella/Cheese Fillings 香蕉巧克力榛子酱/芝士馅海绵蛋饼

A hearty breakfast prepared for my family on Sunday morning.

Banana Nutella filling and cheddar cheese filling, which one you prefer?

The banana Nutella filling one is especially for my mom who doesn't like cheese. I asked mom if it was nice, my mom answered it was not nice.... it was very nice! :)

I tasted both. I would say both were nice but if I were to choose I would prefer the cheese one as the savory cheddar cheese make the whole thing 咸咸甜甜 (savory and sweet), something I couldn't resist. It tasted good by itself or you may also serve with fruits and jam.

The texture of the "omelette" is light and fluffy like a sponge cake, that's the reason I name it as "Sponge Omelette". The step that makes it sponge like is by beating eggs and sugar till very thick and fluffy (ribbon stage). This can be easily achieved by using an electronic mixer. Of course this can also be achieved by hand whisk but extra time and effort are needed.

Below is how the Sponge Omelette looks like before cutting. Obviously the "fatter" one is with banana Nutella filling.

Recipe adapted from Cosy Bake and Precious Moments (which was first seen at Table for Two or More).

Ingredients: (yield 5 – 6 pieces)
3 large eggs
30g sugar
30g flour
Few drops of vanilla extract/essence
Butter for frying
Filings - sliced cheddar cheese/ sliced bananas/ Nutella chocolate hazelnut spread

Method:
1) Beat eggs, sugar and vanilla at high speed to reach ribbon stage (takes about 10 mins). Sift in flour and use a rubber spatula to fold in gently to the egg batter.
2) Heat up a non-stick pan and brush with butter (the surface of my pan surface is uneven type, that's why the "skin" of my omelette is not smooth. If possible, choose to use non-stick pan with smooth surface).
3) Add a ladle of batter to the centre of the pan and let the batter spread by itself (don't ever try to spread the batter). The batter is suppose to stay thick and looks like a pillow.
4) Cover pan with a lid and let the batter cook in the lowest flame.
5) When the surface of the batter starts to have tiny holes and the edges is in golden colour, open the lid and add fillings on half of the omelette.
6) Flip the other side over to form a semicircle, move it to the centre and continue to cook for about 1 min with lid on.
7) Open the lid, flip to the other side and continue to cook for another minute without lid or until golden brown.
8) Repeat step 2 to 7 with remaining batter.
9) Serve with fruits, jam or by itself.

Variation:
Replace vanilla extract/essence with dash of ground cinnamon (to be mixed with flour if using ground cinnamon).

Wholesome Banana Pumpkin Bread 香蕉南瓜面包

When I saw this in Jane's Corner I knew I got to do it.

I like banana bread, I like pumpkin bread, I have made both before but I never think of combining both.

The pumpkin used in this bread is grated; unlike my previous attempts normally mashed (cooked) pumpkin is used.

It is just like carrot cake, which grated raw carrot is used. And I think that the grated pumpkin looks very much like grated carrot. Don't you think so?

I added extra bananas and used less pumpkin. This explains why my bread looks more "wet" than Jane's one. Probably this is also the same reason why the bread tasted just like banana bread; there is no hint of pumpkin (at all).

Moreover, the grated pumpkin is not visible after baking. I guess it is due to the type of pumpkin used. Australia pumpkin is nuttier than local (Malaysia) pumpkin.

Recipe adapted from Jane's Corner - Pumpkin Banana Bread. Since I used more bananas than pumpkin, I decided to rename it as "Banana Pumpkin Bread".

Ingredients:
(A)
125g self-raising flour
75g wholemeal self-raising flour (I used wholemeal flour + ¼ tsp baking powder)
¼ tsp baking soda
1 tsp ground cinnamon
1 tsp ground ginger (I omitted)
1 tsp ground nutmeg (I omitted)
¼ tsp ground allspice (I omitted)
¼ tsp salt
80g dark brown sugar
(B)
100ml olive oil
60ml low-fat natural yogurt (I replaced with buttermilk)
2 eggs
(C)
220g grated pumpkin (I used 170g only)
1 big ripe banana (mashed) (I used 4 medium bananas, about 270g)
(D)
40g chopped walnuts or pecans (pre-toasted)
Some rum-soaked raisins (optional)

Method:
1) Preheat oven to 180C. Grease and line a 14x22cm loaf tin.
2) In a large bowl, sift in flour and spice in (A). Add in sugar and salt, mix to combine.
3) In a medium bowl, add in (B) and whisk to combine. Then pour into the flour mixture, beat with electric mixer for 1 minute.
4) Stir in (C), beat for 30 seconds to combine.
5) Fold in (D).
6) Pour batter into prepared loaf tin, bake at 180C for about 50-60 minutes until cooked (I baked at 180C for first 10 mins and lower the temperature to 160C).
7) Remove from oven, stand in tin for 5-10 mins. Turn loaf onto a wire rack to cool before slicing to serve.

【清清淡淡的】自制猪肠粉 Home-made Chee Cheong Fun (Steamed Rice Roll)

星期天下午突然想吃点咸的点心，所以改变主意不烤蛋糕，改做简单的小点心。

正在盘算该弄些什么时想起了小时候吃的猪肠粉，所以就上网找来食谱试做。

念小学的时候妈妈很常从巴刹打包猪肠粉给我当早餐，甚至是午餐。猪肠粉不是在卖点心的档口买的，是那种买回家后还要自己蒸的，而且也没有附酱料。和妈妈谈起，妈妈还记得那时一条才卖两毛钱。

妈妈每次都会蒸一大盘，吃时只淋上麻油和酱油，有时也会沾蒜头辣椒酱。这是妈妈的吃法，妈妈不吃猪肠粉那种红色的甜酱的，她说因为颜色看起来很恐怖。现在那种红色的甜酱很像被淘汰了，通常看到都是褐色的。

自己做猪肠粉看似很多功夫，其实两盘轮流蒸，边蒸边卷，也挺快的。我没有正式的蒸盘，用了一个比较大的圆形铁盘和一个八寸的正方形烤盘，所以做出来的猪肠粉有大有小。猪肠粉的粗细和卷时的密度也有很大关系。

味道嘛。。。和外面卖的有差，粘米粉的味道比较重。口感方面，我喜欢更硬一点，所以下次如果再做我会稍微减少水份和油份。但总的来说我觉得这是一次不错的尝试，下次想吃猪肠粉随时都能自己做来解馋。

和猪肠粉摆在一起的是妈妈朋友送的Ah Char，和猪肠粉配着吃还挺不错的。

Recipe adapted from Ohbin.

Ingredients:
(A)
150g rice flour (粘米粉)
2 tbsp corn flour (栗粉)
½ tsp salt
2 tbsp cooking oil
250ml room temperature water
(B)
375ml hot boiling water

Method:
1) Preheat steamer. Prepare 2 steaming pans greased with cooking oil (tips: you can just add a few drop of oil on the pan and use a small piece of paper towel to spread the oil).
2) Combine (A) and stir till smooth. Add (B) gradually and keep stirring. Batter is done.
3) Steam the empty pans for 2 mins, remove and set aside one pan.
4) Give the batter a quick stir and add batter into the pan (should be a thin layer only), steam for about 4- 5 mins (for subsequence pans should be shorter time) until the surface becomes uneven and lumpy (i.e. it is already cooked), set aside to cool down.
5) Meanwhile, repeat step 4 on another pan. When the first pan has cooled down slightly, scrape the edges with a flat spatula or dough scraper, roll it up and place the rice roll on serving plate. Continue to rotate 2 pans until the batter is used up.
6) Serve with your preferred sauce. My way of eating is to add a few drops of sesame oil and some light soy sauce then sprinkle roasted sesame seeds on top.

Note:
1) I prefer less oil, so next time I will cut down the oil amount.
2) Reduce the amount of hot water slightly if you prefer a firmer texture.
3) Remember to roll up only when the rice sheet has cooled down.

4) I forgot to count but I estimated I made about 10-12 rolls in total.

Chocolate Loaf 巧克力土司

最近都在挖仓底货，之前的红萝卜蛋糕是三个月前做的，这个就更久了，这是五月份做的，整整五个月前咯。那时还在产假中，所以常做面包。

用的是我最爱的食谱，这个食谱做出来的面包放在室温几天都不会变硬的。

这面包没有很深的颜色，但是却比外面卖的还要有可可的味道（怀疑外面卖的是不是加了色素），里头的巧克力豆烤后溶化了很好吃，但是略嫌不够多。

面包表皮烤好后有点皱皱的，是因为over proof吗？

和上次做的玉蜀黍面包一样，我一次过打双倍的份量，一半用来做这个面包，一半用来做了巧克力葡萄干面包。面包是晚上做好的，我本来要等到隔天拍摄巧克力葡萄干面包的，但是我起身时面包已经被爸妈吃到七七八八了，不是我迟起身，是我爸妈太早起身了。:P

说到巧克力葡萄干面包那可是我的童年食物，下次做时再分享更多关于巧克力葡萄干面包的故事。

Ingredients:
200g bread flour
50g plain flour
2 tbsp cocoa powder

1 tsp instant yeast
25g sugar

¾ tsp salt

143g milk (I used UHT milk)

35g eggs (lightly beaten)

38g butter

Chocolate chips
Beaten egg for glazing

Method:
1) Mix all dry ingredients in a mixing bowl. Make a well in the centre, pour the egg and milk into the well. Mix the ingredients to form soft dough.
2) Turn out the dough onto a lightly floured work surface. Knead and mix in the butter into the dough. Continue to knead until the dough becomes smooth, elastic and non-sticky.
3) Form the dough into round ball, place it into a big mixing bowl and cover with cling wrap, let it rise in room temperature till double in size (about 1 hour in our weather).
4) Punch out the gas in the dough. Turn the dough onto a lightly floured work surface. Roll out the dough into a big rectangle with a floured rolling pin. Sprinkle chocolate chips on the dough. Roll up tightly (like making swiss roll). Pinch the dough to seal the seam tightly.
5) Place the dough (seam side down) in a greased bread tin (I used a 9"x5" loaf pan). Cover with cling wrap and let it proof for 50-60mins.
6) Apply egg wash and bake in preheated oven at 180C for about 20 mins.
7) Remove bread from bread tin immediately and cool on wire.

Note:
1) I used the "Dough" function of my bread machine to knead the dough.

2) During second proofing I keep the dough inside the oven and place a cup of hot water beside it.

Carrot Cake 红萝卜蛋糕

这是从电脑档案里挖出来三个月前做的蛋糕，配方来自Nancie McDermott的Southern Cakes。这是参考这本书所做的第三个蛋糕，之前有Chocolate Wet Cake 和 Shenandoah Valley Blueberry Cake。书里头还有很多蛋糕我都想尝试做，但要慢慢来，因为有太多to-do list 了。

我很喜欢吃carrot cake，特别是咖啡豆的（虽然我觉得很甜） 但这却是我第一次尝试做，原因无他，就是懒得刨萝卜（多希望有现成的）。

也因为懒和没耐性（我觉得很费时费力），食谱写用六到八条萝卜，我只用了两条。:P （其实我想我可能错了工具，想请问大家是用什么来刨萝卜的？）

这个配方是类似muffin的拌法，除去刨萝卜的时间，其实蛋糕很快就可以完成了。

成品很松软，但没有太大的惊喜（我还要什么惊喜啊？！），就是预料中的味道。如果加上cream cheese frosting会更棒。我省略了cream cheese frosting因为家里没有cream cheese，即使有我也应该不会弄，因为家里就只有我一人喜欢吃cheese。

Ingredients:
(A)
2 cups plain flour
2 tsp ground cinnamon
1 ½ tsp baking soda
1 tsp salt
(B)
1 cup sugar (I used ¾ cup)
1 cup light brown sugar (I used ¾ cup)
1 cup vegetable oil
(C)
4 eggs, lightly beaten
(D)
2 cups grated or finely shredded carrots (6 to 8 medium carrots)(I used only 2)
1¼ cups coarsely chopped walnuts or pecan (I replaced with almond and used lesser)

*I also added some raisins which are not in the original recipe.

Method:
1) Preheat oven to 180C, grease and flour two 9-inch round cake pan (use 2 pans is for frosting purpose) (I used muffin cups instead).
2) Combine (A) and stir with a fork to mix well.
3) Combine (B) and stir well with a wooden spoon or beat with a mixer at low speed, to mix them together well. Add (C) in 3 batches, mixing well after each addition.
4) Stir in flour mixture in 2 batches, mixing only until the flour disappears into the batter.
5) Fold in (D) and stir gently just to combine everything.
6) Bake at 180C for 30 - 35 mins until the cakes are golden brown, spring back when touched lightly in the center, and being to pull away from the sides of the pans. (If using muffin cups, fill the cups till about 80% full and bake for about 20 mins.)
7) Cool in the pans on wire racks or on folded kitchen towels for 15 mins, and then turns the cake out onto cake racks or plates to cool completely.

Note:
1) I omitted the cream cheese frosting which is in the original recipe.
2) The cup and teaspoon used here, 1 cup = 240 ml, 1 tsp = 5 ml.

(Recipe source: Southern Cakes by Nancie McDermott)

Black Glutinous Red Bean Chiffon Cupcake 黑糯米粉红豆杯子戚风蛋糕

05-10-2010更新
我把蛋糕收在室温密封的盒子里，今天是第三天，早上要吃时发现有红豆的地方有点粘粘的，虽然闻起来没异味，但这应该是开始变坏的前奏。曾经用过罐头的红豆没这个问题，自己煮的红豆不耐放，所以建议把蛋糕收在冰箱里。

前阵子看到很多网友做了黑糯米戚风都赞不绝口，再加上个人很喜欢黑糯米的味道，所以搞到我心痒痒，但这黑糯米粉还真不容易找，我可是新马两国（好啦，没那么夸张，只是新加坡和JB）寻寻觅觅都还是看不到它的踪迹。

我的厨房乐园的neyeeloh知道后二话不说给我发了封email问我地址，然后就给我寄了包黑糯米粉。现在的社会人与人之间越来越冷漠，neyeeloh的热心让我受宠若惊，我要特别在此感谢neyeeloh。Esther，谢谢你！

我还真是不好意思等到现在才开工使用那载着neyeeloh满满心意和友谊的黑糯米粉粉。其实我也有两三个星期没有做烘培了（忙是借口，懒了下来才是真正原因吧?!)，所以昨天趁Lucius小睡我快快动手做了这个蛋糕。

我选用了neyeeloh分享的食谱。家里刚好煮了红豆汤，我把食谱里的椰浆换成红豆水，再加入一些煮熟的红豆（红豆还没有煮到破开时就捞一些起来），做了这款黑糯米红豆戚风蛋糕。椰浆的重量肯定比红豆水高，论体积同等重量的红豆水会比椰浆多，但是因为份量很少，再加上我觉得多点液体蛋糕会更湿润，所以就直接用同等重量的红豆水。

我家没有小的戚风模，所以我用了muffin杯做成了15个小蛋糕。不用脱模，吃时一人一个不用切，烘烤时间减半，我觉得用这个方法挺不错的，缺点是我的烤箱一次最多只能容纳15杯。

大家的黑糯米戚风都是灰色的，我的却是浅褐色的，我想应该是没有加入椰浆的原故。我觉得如果加入椰浆一定更美味，但是这个也很好吃，我可以尝到淡淡的黑糯米味，尤其是当咬到红豆粒时更好吃。红豆粒没有拌得很均匀，那杯被我切开拍照的红豆分佈刚好很少。

I am sharing my adapted recipe from here.

Ingredients:
(A)

4 egg yolk

20g sugar

¼ tsp salt

(B)

50g coconut milk (I replaced with red bean soup)

2 tbsp vegetable oil
(C)

35g cake flour (I replaced with self-raising flour)

45g black glutinous rice flour (黑糯米粉)

¼ tsp baking powder (I omitted)

(D)
4 egg white

60g sugar

¼ tsp cream of tartar
(E)
4 - 5 tbsp cooked red bean coated with 2 tsp plain flour

Method:

1) Whisk (A) till sugar dissolved (I used a manual whisk aka eggbeater).
2) Add (B), whisk till combined.

3) Sift in (C), mix till smooth (=egg yolk mixture).

4) Whisk the egg white in (D) till frothy. Add sugar and cream of tartar in 2 batches, whisk till stiff peak (I used an electric mixer).

5) Fold in 1/3 of the meringue into the egg yolk mixture and mix till just incorporated.

6) Then fold in mixture in step 5 to the meringue and mix till just incorporated.

7) Fold in (E) lightly.

8) Pour the batter into paper cup till about 75-80% full. Bake in preheated oven at 175C for about 20 mins.

9) Remove from oven and cool completely on wire rack.

Note:
1) The red bean and red bean soup used here are unsweetened. Reduce sugar amount if sweetened red bean/red bean soup is used.
2) Can also be baked in 18cm chiffon mould. Increase the baking time to approx. 40 mins.

3) When cooling on wire rack, I did an experiment to cool some cups upside down and just leave some as it is and I found no difference. So I conclude that it is it not necessary to invert chiffon cake if baking in small muffin cup.