Recipe adapted from Baking TaiTai
Makes 1 loaf pan size cake
80g brown sugar
150g cake flour
1/2tsp baking powder
1/4tsp baking soda
100g vegetable oil (i use olive oil)
- Preheat oven to 160°C
- Sift flour, baking powder and baking soda twice and set aside
- Using an electric whisk, whisk eggs and sugar at high speed until ribbon stage. Add in banana until well combined
- Fold in flour using clean hand for 2 to 3 times
- Add in oil and continue folding using hand until batter is shiny and flowing
- Pour batter into loaf pan and bake at 160°C for 30 – 35 minutes
Creamy and rich cheesecake, baked in a graham cracker crust.
american original cheesecake
Recipe adapted from Top Secret Recipes
Makes 1 x 4″ and 1 x 6″ round cheesecake.
64g graham cracker crumbs
1/8 teaspoon ground cinnamon
38g unsalted butter, melted
450g cream cheese
125g granulated sugar
58g sour cream
1 teaspoons vanilla extract
2 large eggs
58g cup sour cream
1 teaspoons granulated sugar
- Preheat oven to 180°C. Fill a baking pan with about 1/2-inch of hot water into the oven while it preheats. This will be your water bath.
- Combine 64g graham cracker crumbs and 1/8 teaspoon cinnamon into a medium bowl. Mix in 38g melted butter. Press the crumb into a pan (i am using a 6″ and 4″ round pan) that has been lined on the bottom and side with parchment paper. Press the crumb mixture flat into the bottom of the pan and about 2/3 the way up the side. Put the crust in your freezer until the filling is done.3. Use an electric mixer to combine the cream cheese with the sugar, sour cream, and vanilla. Blend the mixture for a couple minutes or until the ingredients are smooth and creamy. Be sure to scrape down the sides of the bowl. Whisk the eggs in a medium bowl and then add them to the cream cheese mixture. Blend the mixture just enough to integrate the eggs.4. Remove the crust from the freezer and pour the filling into it.5. Carefully place the cheesecake into the preheated water bath. Bake for 75 minutes at 180°C, then turn the oven down to 160°C and bake for 10 minutes or until the top of the cheesecake turns a light brown or tan color. Remove the cheesecake from the oven to cool.6. When the cheesecake has cooled, combine 58g sour cream and 1 teaspoon sugar. Spread the sweetened sour cream over the entire top surface of the cheesecake. Cover and chill the cheesecake in the refrigerator for at least 4 hours. To serve, slice the cheesecake into equal portions. Apply whipped cream to the top of each slice and serve.
Happy baking! 🙂
This melt-in-the-mouth Japanese Cheesecake is the perfect cake for cheese lovers!
The combination of creamy flavor from the cheesecake and the moist, cotton-soft texture of soufflé.
Japanese Cheesecake with kawaii baby bear design~ ʕ•ᴥ•ʔ
Recipe adapted from justonecookbook.
Do check out the original recipe for helpful tips in making a successful cheesecake!
Makes one 9″ x 4″ height round cake. I am using 6″ and 3″ round cake pan.
15g unsalted butter (for greasing the pan & baking paper)
6 large eggs (300g without shell)
300g cream cheese
60g unsalted butter
200g heavy whipping cream
60g granulated sugar
80g cake flour (i use 70g all purpose flour + 10g cornstarch, sifted)
1/2 lemon for zest (optional, i omitted in my recipe)
30g lemon juice
100g granulated sugar (for beating egg whites)
1 tablespoon cocoa powder (for drawing bear design)
2 tablespoon apricot jam (for glaze) (i am using Bonne Maman brand)
2 teaspoon hot water (for glaze)
Prepare Cake Pan
- Cut parchment paper for the bottom and side of cake pan. You will need a round paper for the bottom, one paper for the side of cake pan, and two paper strips which will be the “handles” used for transporting the cake.
- Grease the cake pan and baking paper (for bottom and sides) generously with 15g butter.
- Place the 2 paper strips crisscross on the bottom of the cake pan. Then place the bottom and side parchment paper. The side of the baking paper touching the cake batter should be greased.
Preheat the Oven & Gather Ingredients
- Preheat the oven to 180°C.
- Measure all ingredients and set aside.
- Separate the 6 eggs into egg yolks and egg whites. Refrigerate the egg whites, together with the mixing bowl that will be used for beating the egg white.
Mix over Double Boiler
- Set a medium saucepan filled with 2” water and bring to simmer. Add 300g cream cheese, 60g unsalted butter, 200g heavy whipping cream, and 60g sugar in a large bowl. And place the bowl over the saucepan.
- Mash the cream cheese and butter using a hand whisk. Once they are melted, use whisk to blend mixture until smooth. Remove from the heat.
Mix at the Kitchen Counter
- Add 6 egg yolks (1 at a time) into the warm cream cheese mixture while whisking. Make sure each egg yolk is blended well before adding the next.
- Sift 80g cake flour into the batter. Whisk and blend together.
- Pass the batter through a fine mesh strainer to a clean bowl, creating smooth silky texture for the batter.
- Add 30g lemon juice to the batter. Whisk well to blend and set aside.
Set Up Bain-Marie
1. Place the baking pan inside the oven and pour hot water until half way or 1 inch deep. Close the oven.
Beat Egg Whites
- Take out cold egg whites and mixing bowl from the fridge. Start whisking on medium speed until the egg whites become foamy, about 2 minutes. Slowly add the 100g sugar (1/3 portion at a time) while whisking.
- After all the sugar has been added, increase mixer speed to high and beat the egg whites until “soft” to “medium” peaks. To check, turn your whisk upside down, the egg whites should cling to the whisk and hold their shape for a few second, but then start to flop over.
Fold in Egg Whites
- Using a whisk, mix in 1/3 of egg whites into the cream cheese mixture until incorporated. Then gently fold in another 1/3 into the mixture.
- Lastly, pour the mixture back into the mixer bowl (with 1/3 of egg whites still in it) and fold in very gently.
Add drawing on the Cheesecake
- Take out a scoop of the batter and place it in a small bowl. Add in 1 tablespoon of cocoa powder and mix well. Transfer cocoa batter into a piping bag.
- Pour the rest of the mixture into the baking pan in all at once, avoiding air pockets while pouring. Drop the cake pan a few times on the kitchen counter to release any air in the batter.
- Pipe the bear design onto the cheesecake batter. Use a toothpick to draw the fine details (eyes, nose).
Bake the Cheesecake
- Place the cake pan into the baking tray filled with hot water. Reduce the oven temperature to 160°C and bake for 70-75 minutes.
- Reduce the oven temperature to 150°C and bake for another 10 minutes, or until the top is golden brown and skewer inserted comes out clean.
Let Cool and Glaze the Cheesecake
- When done, turn off the oven and leave the oven door ajar for 15-20 minutes with the cake inside. This is to prevent sudden change of temperature which can cause the cake to shrink or collapse.
- Remove the pan from the oven. Gently remove the cake from the pan using the 2 baking paper strips (you will need a helping hand!).
- Remove the baking paper (2 paper strips + side).
- Combine 2 tablespoon of apricot jam and 1 teaspoon hot water in a small bowl.
- Brush the apricot mixture over the top of the cheesecake. Let cool to room temperature. Chill the cake for 12 hours before serving. You can store the cake in the refrigerator for up to 3-4 days, or 3-4 weeks in a freezer.
Happy Baking! 🙂
Fresh from oven! Japanese Soufflé Cheesecake~ smells really heavenly~
Tried out another recipe of the mushi-pan! You can find the recipe that I have previously shared here. The mushi-pan turns out really soft and fluffy!
Pompompurin and friends steamed cake (mushi-pan)
Recipe adapted from WanwanTea
Makes 10 mini muffin sized cakes
150g pancake mix (1 packet morinaga hotcake mix)
40g caster sugar
40g full cream milk
40g plain yoghurt (i am using vanilla flavored yoghurt)
20g unsalted butter, softened
1 teaspoon cocoa powder
Yellow food gel coloring (optional)
- Beat egg and sugar in a mixing bowl using a hand whisk. Add in milk and yoghurt, mix well.
- Sift in pancake mix and mix well.
- Stir in the melted butter.
- Scoop out 1 tablespoon of batter into a small bowl and add in 1 teaspoon of cocoa powder. Scoop out 2 tablespoons of batter and add in yellow gel coloring (dip in toothpick).
- Scoop batter into mini muffin tray (leave out the brown batter). Using a toothpick, draw the fine facial details using the brown batter.
- Line a heat proof plate/ baking tray with baking paper. Use the leftover batter for the ears and purin’s hat.
- Boil water in a steamer. Place mini muffin tray in steamer and steam on medium heat for 10-15 minutes.
- For the ears and hats, steam for ~2 minutes.
- Add the ears and hats on the mushi-pan and serve warm.
Try making it yourself! 🙂
soft and fluffy steamed mushi-pan 蒸しパン
pompompurin and his friends, muffin and scone
These lovely cakes are really easy to make! It is very lightly sweeten which is perfect for my baby 🐻.
Note: Not suitable for babies below 1 year old as it contains honey 🐝
Rilakkuma mini honey cakes (left) served with condensed milk (right)
Recipe adapted from Little Miss Bento
Makes 38 mini cakes
150g Morinaga hotcake mix
1 tablespoon melted butter (+ additional for greasing)
2 tablespoons raw honey
few drops of vanilla extract
condensed milk (optional)
- Mix all the ingredients in a bowl with a hand whisk.
- Grease the baking mold with butter.
- Scoop batter into mold until 80% full as cake will expand in the oven.
- Bake at 180°C for 15 minutes or until lightly brown.
- Add in the eyes and nose with food marker or chocolate.
Made these lovely Line Friends cupcakes for my hubby on Valentine’s Day ❤ I left out the frosting for the baby and he loves them too!
Perfect vanilla cupcakes with Line Friends – Brown, Cony and Moon
Recipe adapted from Natasha’s Kitchen
1 1/4 cups cake flour (Watch How to Make Cake Flour)
1 1/4 tsp baking powder
1/2 tsp baking soda
1/2 tsp salt
2 large eggs, room temp
1/3 cup caster sugar
1 1/2 tsp pure vanilla extract
1/2 cup canola oil (vegetable or extra light olive oil also work)
1/2 cup buttermilk
Baileys buttercream frosting: (note: not for kids!)
40g unsalted butter, room temp
Pinch of salt
1 cup icing sugar
3-4 teaspoons Baileys Irish Cream
1 teaspoon cocoa powder, for dusting
Line chocolate deco:
Dark chocolate, melted
Milk chocolate, melted
White chocolate, melted
Pink icing or strawberry buttons, melted
You can leave out the frosting for the kids, or use this basic whipped cream recipe.
- Preheat the oven to 180°C and line a cupcake/muffin pan with cupcake liners.
- In a medium bowl, whisk together 1 1/4 cups cake flour, 1 1/4 tsp baking powder, 1/2 tsp baking soda and 1/2 tsp salt. Set flour mix aside.
- In a bowl, whisk 2 eggs on medium speed. (You may use an electric mixer with whisk attachment, beat on medium speed for 15-20 seconds).
- Add 1/3 cup sugar and continue to beat on medium speed (30 seconds).
- Add vanilla and oil and beat on medium speed (1 minute).
- Reduce speed to medium/low and slowly add about half of the flour mixture, mixing until incorporated. Add half of the buttermilk and mix until incorporated. Repeat with remaining flour and buttermilk. Beat until just combined and smooth, scraping down the sides of the mixing bowl as needed. The batter will be thin.
- Scoop batter into a lined muffin pan. Fill liners to about 3/4 full (do not over-fill).
- Bake for 15 minutes at 180°C or until a toothpick inserted in the center comes out clean. Let them cool in the pan for a couple minutes, then remove.
Baileys buttercream frosting:
- Add butter, icing sugar in a bowl.
- Beat on high until light and fluffy.
- Add Baileys Irish Cream a bit at a time until desired flavor and consistency is achieved.
- Pipe on the frosting on the cooled cupcakes using a piping bag.
- Dust some cocoa powder on the frosting and add the Line Friends chocolate before serving.
Line chocolate deco:
- Melt all chocolates and fill up the details on the chocolate mold. I used a toothpick to trace the details.
- Cool the chocolate in the fridge until hardened.
Brown and Cony! xoxo
Rilakkuma and Korilakkuma Mushi-pan
baby bear loves it!! he finished the whole cake and refused to share a bite with me >__<
Recipe adapted from Washoku guide
Makes 3 large muffin cups
150g Pancake mix (I am using Morinaga pancake mix)
1 tablespoon Sugar
1 tablespoon Vegetable oil
1 tablespoon Sugar
1/2 tablespoon Cocoa powder
1 tablespoon Cocoa powder
- Wrap the lid of a steamer with a towel and tie at the handle of the lid (this prevents condensation from hitting the dough while steaming).
- In a bowl, beat the egg and add the milk and sugar and combine. Then add the pancake mix and vegetable oil and mix well.
- Set aside 1-2 tablespoons white batter for character deco. Divide the rest of the batter into 2 parts. Add 1 tablespoon sugar and 1/2 tablespoon cocoa powder to one part of the batter for chocolate flavored steamed cake.
- In muffin molds, place the cupcake liners and divide the batter equally into the cups. If you have rigid muffin cups, you don’t need to use molds or tins. Or use ramekins as molds.
- Add the water to a steamer and bring to the boil. When boiling, place the muffin molds and steam on high heat for about 15 minutes. Stick a toothpick in the center of the steamed bread. If it comes out clean, they’re done.
- Add 1 tablespoon cocoa powder to half of the white batter.
- Scoop white and dark brown batter into 2 piping bags or rolled-up baking paper.
- Pipe an oval shape using the white batter. Then add the eyes, nose and mouth with the dark brown batter.
Apple muffins with a delicious cinnamon crumb topping
For this recipe, I replaced 1/2 of the all-purpose flour with 10 grain flour from Bob’s Red Mill. Love the oat-y, nutty taste, and it is a good source of fiber and nutrition!
I made half of the muffins without the strudel crumb topping for my baby bear… and he loves it! 🙂
Recipe adapted from AllRecipes
1/2 cup unbleached all-purpose flour
1/2 cup 10 grain flour (can be replaced with all-purpose flour)
1/2 teaspoon ground cinnamon
1/2 teaspoon baking powder
1/4 teaspoon baking soda
1/4 teaspoon salt
1/4 cup unsalted butter
20g white sugar
20g brown sugar
1/2 teaspoon vanilla
2 organic apples (1 shredded, 1 chopped)
Strudel Crumb Topping:
2 tablespoons and 2 teaspoons brown sugar
1-1/2 teaspoons unbleached all-purpose flour
1/8 teaspoon ground cinnamon
1-1/2 teaspoons unsalted butter
- Preheat oven to 190 degrees C. Grease muffin pan.
- Mix flour, cinnamon, baking powder, baking soda and salt in a bowl.
- Beat together butter, sugar and eggs until smooth in another bowl. Mix in vanilla. Stir in apples, and gradually blend in the flour mixture. Spoon the mixture into the prepared muffin pan.
- In a small bowl, mix brown sugar, flour and cinnamon. Cut in butter until mixture is like coarse crumbs. Sprinkle over tops of mixture in muffin pan.
- Bake 20 minutes in the preheated oven, or until a toothpick inserted in the center of a muffin comes out clean. Allow to sit 5 minutes before removing muffins from pan. Cool on a wire rack.