Blueberry Gateaux Cake Recipe

This cake is extremely simple to bake. Just 3 recipes. It's simple yet extremely refreshing & light.



Blueberry Compote. For recipe Click here! Use only half a recipe.

Vanilla Sponge Cake Recipe. For recipe Click here!

Vanilla Fresh Cream Froasting. For recipe Click here!



We love this recipe. It's a keeper.

HAVE FUN & ENJOY!!!!!!

Overall Feedback: Moist, Light, Refreshing, Not Sweet. Lovely cake to have for a special occassion. Less cream on the sides and more Blueberry Compote!

Click here for our blog page Baking Classes for more recipes. Hope you will be inspired~

Vanilla Ceylon Tea Sponge Cake

Exploration of adding tea to the baking world~ It has a mild hint of Dilmah Ceylon Tea, love it as a special cake base to be used for cake creations! Goes really well with Coffee or Tea, too!


Ingredients
250g Premix Sponge Cake Flour
4 Eggs
50ml Water
50ml Vegetable Oil
50g of fine Dilmah Ceylon Tea Leafs


Whisk together the Premix Sponge Flour, Eggs, Water, Vegetable Oil, and Dilmah Ceylon Tea Leafs on high speed for 8 minutes. Place in the oven to bake at 160ºC for 15 to 20 minutes. Use a cake tester stick or wooden stick to check, if it pulls out clear it's done!

Cool in the tray for 10 to 15 minutes, then remove from tray to totally cool.


Click here for our blog page Baking Classes for more recipes. Hope you will be inspired~

Matcha Green Tea Sponge Cake Recipe

Green Tea Cake with Azuki Beans is one of the most available cakes in all the cake shops. Leaving this matcha green tea sponge cake to be one of the recipe i must perfect.


Ingredients
250g Premix Sponge Cake Flour
4 Eggs
50ml Water
50ml Vegetable Oil
10g sifted Matcha Green Tea Powder

Whisk together the Premix Sponge Flour, Eggs, Water and Vegetable Oil, Matcha Green Tea Powder on high speed for 8 minutes. Place in the oven to bake at 160ºC for 15 to 20 minutes. Use a cake tester stick or wooden stick to check, if it pulls out clear it's done!

Cool in the tray for 10 to 15 minutes, then remove from tray to totally cool.

Lesson Learnt: Must sift the Matcha Green Tea and best add in half and followed by other half.

Upside Down Blueberries Sponge Cake

Just got my hands on a box of Fresh Blueberries from the Fruit Bazaar in office, which suddenly triggered my mind to twist the traditional Sponge Cake recipe into an elegant one.


Base Sponge Cake Ingredients
250 Premix Sponge Flour
4 Eggs
50ml Water
50ml Vegetable Oil
1 teaspoon of Vanilla

Whisk together the Premix Sponge Flour, Eggs, Water and Vegetable Oil on high speed for 8 minutes. Place in the oven to bake at 160ºC for 15 to 20 minutes. Use a cake tester stick or wooden stick to check, if it pulls out clear it's done!

Cool in the tray for 10 to 15 minutes, then remove from tray to totally cool.

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Fresh Blueberries.

Arrange the Blueberries according to your liking.

I was trying out a new fun way that is to arrange C for Cindy as a birthday cake present for her and her family.

Warning as different blueberries burst differently my C became like K, which i had to use butter cream just for the top of the cake to make it look like C all over again.

This is fun if you wanna twist your favorite traditional sponge cake into something different.

Our friend comments on the cake is "Your Blueberries Sponge Cake is very nice. Texture and Sweetness perfect. Excellent."


Have Fun~~

Click here for our blog page Baking Classes for more recipes. Hope you will be inspired~

All in One Rainbow Cupcake and Cake! So fun to bake~

Rainbow cake is so interestingly fun! I made it in 2 different ways.

CUPCAKES

CAKE

Base Sponge Cake Ingredients
250g Premix Sponge Flour
4 Eggs
50ml Water
50ml Vegetable Oil
1 teaspoon of Vanilla or Fruit Essences (according to your preference)

Whisk together the Premix Sponge Flour, Eggs, Water and Vegetable Oil on high speed for 8 minutes.

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Rainbow Colours
7 Bowls
7 Metal/Plastic Teaspoons
1 teaspoon Red Food Colouring
1 teaspoon Orange Food Colouring
1 teaspoon Yellow Food Colouring
1 teaspoon Green Food Colouring
1 teaspoon Blue Food Colouring
1 teaspoon Indigo (Purple + a little Blue) Food Colouring
1 teaspoon Violet (Purple) Food Colouring

Step 1 Divide the Sponge Cake Mix evenly into 7 bowls. Fold in the Food Colouring until even, increase the Food Colouring to desired brightness.

Step 2 Preheat the oven. Place the cupcake paper on the cupcake trays or spray vegetable oil on your silicon mould.

Step 3 For cupcakes, scoop 1 teaspoon (or more depending on the size of your cupcake) for each colour it will reach approx fill up 3/4 of the cupcake. For cake, just pour in the middle to create a bull's eye at the end.

Step 4 Place in the oven to bake at 160ºC for 15 to 20 minutes. Use a cake tester stick or wooden stick to check, if it pulls out clear it's done!

Step 5 Cool in the tray for 10 to 15 minutes, then remove from tray to totally cool.



HAVE FUN & ENJOY!!!!!!


Click here for our blog page Baking Classes for more recipes. Hope you will be inspired~