PANDAN CHIFFON CAKE. Something green and lucky to celebrate St. Patrick’s Day! This delight isn’t very easy to find in these parts, but is a adored in its native Singapore. I’ve adapted this spongey, fluffy cake for the common Baker, using accessible ingredients. For those who don’t know, Pandan is a fragrant tropical green leafy plant with a creamy, vanilla-like essence, found in Southeast Asia. It is irresistible.
The trick with this cake is gentle folding of the stiff egg whites, into your egg yolk, coconut and pandan batter before transferring to the pan. Ensure also you do not grease your pan as there are enough oils in this cake for it not to stick. And if you don’t have the standard Chiffon cake pan, a Bundt pan will do.
This is decadent and indulgent, but also airy, not overly-sweet. Have tried this a few times and finally got the right height and texture. Cannot wait to make this again! Don’t know where to find Pandan Extract or Powder? Try Amazon or your local Asian grocer.
Ingredients:
1/2 cup + 2 tbsp flourInstructions:
1. Pre-heat oven at 340°F.Gallery:
(Photo credit: Mr. Will Wong)
Lamingtons. We’ve always wanted to visit Australia and maybe one day post-Covid we finally will! This chocolate-dipped butter cake, sometimes filled with raspberries and raspberry jam is an Australian favourite. Australia Day is January 26, 2021! Happy Australia Day! 🇦🇺
Note these are extremely sweet and I have adapted the recipe to my tastes. You can increase the sugar in the cake and icing if you wish.
Cake:
1 1/2 cup flour
1/4 cup organic raw sugar
1/3 cup corn starch
1 cup unsalted butter, room temperature
3 eggs, room temperature
1 cup whole milk, room temperature
2 tsps baking powder
2 tsps organic vanilla extract
1/2 tsp sea salt
1/2 cup raspberry jam
1/2 cup raspberries
Dessicated coconut, unsweetened
Chocolate Icing:
3 1/4 cups icing sugar
200 grams dark chocolate
1/2 cup or more whole milk
1 tbsp butter
Instructions:
1. Pre-heat oven to 350°F.Gallery:
(Photo credit: Mr. Will Wong)
Cherry Almond Cake. We love a good, simple cake. And Cherry-Almond is one of my favourite nostalgic flavour combinations. This one is timely and festive. Ensure you use organic and pure flavourings, as extracts labelled “imitiation” flavouring can ruin it all. Enjoy this crunchy, crumbly, buttery perfection which would fit right into your Holiday baking rotation!
Ingredients:
1/2 cup Almond Flour, sifted
1/2 cup White Flour, sifted
1/2 cup organic raw sugar
1/2 cup butter, room temperature
1/4 cup almond slivers, toasted
2 eggs, room temperature
1 tsp baking powder
1 tsp organic vanilla extract
1 tsp pure almond extract
1/2 tsp sea salt
12 Maraschino Cherries, pat dry
Canola oil
Additional flour
Instructions:
Gallery:
(Photo credit: Mr. Will Wong)
Banana Upside-Down Cake. My friend Michelle sent this one over, so I know this one is good. This Recipe was created by Jessie Sheehan and we made a few adaptations to it. It’s basically an Pineapple-Upside Down Cake (see our Pineapple-Upside Down Cheesecake) but made with Bananas and even more caramel on-top.
Topping:
2-3 large bananas, sliced length-wise
1/3 cup brown sugar
1/4 cup butter, unsalted
1/2 tsp sea salt
Cake:
1 1/2 cups flour
1/2 cup butter, unsalted
1/2 cup organic raw sugar (or more)
1/4 cup almond slivers, toasted and crushed
1 egg yolk
1 egg
2 tsps vanilla extract
1 1/2 tsps baking powder
3/4 tsp sea salt
Whipped cream
Instructions:
1. Preheat oven to 350F.
2. Prepare topping. In large skillet, melt butter, stir-in salt and sugar till dissolved.
3. Transfer mixture into cake pan (spring-form, if you have). Arrange banana slices on-top and press-in.
4. Prepare cake. In large bowl, cream sugar and vanilla with handmixer. Add eggs.
5. In separate bowl, mix flour, salt and baking powder.
6. Slowly add dry ingredients to wet ingredients with handmixer. Fold-in almonds.
7. Pour batter over bananas in cake pan. Bake 35-40 minutes till center comes out clean with toothpick.
8. Cool five minutes and flip cake over.
9. Allow to cool 1-2 hours before serving. Store in air-tight container for up to a couple days or freeze. Serve warmed with whipped cream.
(Photo credit: Mr. Will Wong)
Pineapple Upside-Down Cake Cheesecake. We got this idea from a limited edition menu item at The Cheesecake Factory and have been mesmerized ever since. We made a few modifications and love our version too! This part-baked, part non-baked delight should be made a day in advance to let all the flavours absorb and the Cheesecake to set. 🍍🍒
Pineapple Cake:
1 can pineapple slices
3/4 cup flour
1/4 cup brown sugar
4 tbsps sour cream, room temperature
4 tbsps whole milk
1/2 cup unsalted butter
1 egg white
3 tbsps organic raw sugar
1/2 tsp baking powder
1/4 tsp baking soda
1/4 tsp sea salt
1 tsp coconut extract
13 or more Maraschino cherries
Instructions:
1. Preheat oven at 350°F.
2. Pour 1/4 cup melted butter over bottom of pan and sprinkle brown sugar evenly. Line pineapple slices and cherries. Chill.
3. In bowl, combine flour, salt, baking powder and soda.
4. Using handmixer, cream butter (room temperature) and raw sugar in large bowl. Add egg white and extract and mix till creamy.
5. Fold-in flour mixture bit by bit till combined. Using spatula, spread over pineapples.
6. Bake 30 minutes or till center comes out clean when toothpick is inserted. Cover pan in foil half-way through, to keep cake from getting too dark.
7. Cool for an hour at least.
Cheesecake:
1 1/2 blocks cream cheese
3/4 cup heavy whipping cream
4 tbsps sour cream
2 tbsps pineapple juice
3 tbsps organic raw sugar
2 tbsps icing sugar
1 cup Graham Crumbs
1/4 cup unsalted butter, melted
1/4 cup unsweetened shredded coconut
4 tbsps brown sugar
2 tbsps pineapple juice
2 tsps coconut extract
Instructions:
1. In large bowl, mix butter, Graham Crumbs, brown sugar, 1 tsp extract and coconut. Set aside.
2. In large bowl, use handmixer to mix cream cheese and raw sugar. Add sour cream, pineapple juice and 1 tsp extract.
3. Whip cream fully using handmixer and gently fold into cream cheese mixture with spatula. Do not overmix.
4. Use fork to poke holes over Pineapple Cake once cooled. Spread cream cheese mixture on-top.
5. Cover top with Graham Crumb mixture, packing firmly with hands.
6. Cover and chill overnight. Flip cake over carefully and stand 20 minutes or more when ready to serve.
(Photo credit: Mr. Will Wong)
Kentucky Derby Cake. For the first time in 75 years, the most exciting 2 minutes in Sports won’t be contested the first Saturday in May. We’re still celebrating! 95% of all Bourbon is produced in Kentucky and we thought we’d celebrate this beautiful state and our love for horses with this moist, buttery, nutty creation pronounced with the popular whiskey. And what says Kentucky Derby more than an adornment of roses? We’re taking you into the winner’s circle! Might we suggest a nice, bright Bourbon cocktail like a Libertine to go with your slice? 🌹🏇
Ingredients:
2 3/4 cups flour
1 cup butter, room temperature
3 tbsp Crisco Golden
1 cup whole milk + 1 tbsp lemon juice, let sit 1 hour room temperature
3/4 cup organic raw sugar
4 eggs, room temperature
1/3 cup Bourbon (Woodford Reserve, official Kentucky Derby sponsor)
1/2 cup pecans, toasted
1/4 cup maple syrup
2 tsp vanilla extract
1 tsp baking powder
1 tsp sea salt
1/2 tsp baking soda
Bourbon Pecan Icing:
2 cups icing sugar
3 tbsps Bourbon
1/4 cup half & half
1/4 cup pecans, toasted
Instructions:
1. Preheat oven at 350°F.
2. In large mixing bowl, cream butter, sugar and Crisco.
3. In separate bowl, combine flour, salt, baking powder and baking soda.
4. In small bowl, mix milk, Bourbon and vanilla.
5. Combine flour into butter bit by bit, beating with handmixer.
6. Add milk mixture and beat till smooth.
7. Fold-in pecans with spatula.
8. Grease Bundt pan and dust with flour, tapping-out excess flour.
9. Pour batter into pan, levelling with spatula.
10. Place in oven, baking 45 minutes or till toothpick comes out clean.
11. Cool cake 20 minutes, using spatula around edges to loosen it from pan. Flip cake over onto a platter.
12. Cool 1 hour.
13. Prepare icing by mixing icing sugar, Bourbon and cream by hand. Icing shouldn’t be too thick nor too thin.
14. Use a spoon and drape icing over cake. Sprinkle toasted pecans over top of cake evenly.
15. Stand 1 hour before serving. Garnish hollow of cake with roses.
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