one-stage chocolate sponge

Whipping marmalade into the cream gives this cake a tangy citrus
flavour.

ingredients:

175 gms soft magarine
115 gms castor sugar
50 gms golden syrup
175 gms self-raising flour
45 ml cocoa powder
1/2 tsp salt
3 eggs beaten
a little milk required
150 ml whipping cream
1-2 tbsp fine shred marmalade
icing sugar for dusting

method:

1. Preheat oven to 180 deg.C. Lightly grease two 18 cm round pans.

2. Place the margarine, sugar, syrup, flour, cocoa powder, salt and eggs in a large bowl, and cream together until well blended. If the mixture seems a little thick, add milk until soft dropping consistency.

3. Spoon the mixture into the prepared pands and bake for about 30 minutes.

4. Leave the cakes to cool for 5 minutes then remove from the pans and leave to cool completely.
5 . Whip the cream and fold in the marmalade, then use to sandwich the two cakes together. Sprinkle the top with sifted icing sugar.

Simple Chocolate Cake

This is an easy-to-make cake that is transformed into a terriffic dessert when served with cream or a selection of mixed summer fruits.

Ingredient:

115 gms plain (semisweet) chocolate, broken into squares
45 ml milk
150 gms unsalted butter, softened
150 gms light brown sugar
3 eggs
200 gms self-raising flour
15 ml unsweetened cocoa powder
icing sugar and cocoa powder for dusting

For the butter cream:

75 gms unsalted butter, softened
175 gms icing sugar
15 ml unsweetened cocoa powder
2.5 ml vanilla extract

Method:

1. Preheat the oven to 180 deg.C. Grease two 18cm round sandwich cake tins and line the base with grease paper. Melt the chocolate with the milk in a heatproof bowl set over a pan of simmering water.
2. Cream the butter with sugar in a mixing bowl until pale and fluffy. Add eggs one at a time, beating well after each addition. Then stir in the chocolate mixture.
3. Stir the flour and cocoa powder over the mixture and fold in with a metal spoon until evenly mixed. Turn into the prepared tins, level the surface and bake for 35-40 minutes or until well risen and firm. Turn out on to wire racks and leave to cool.
4. Make the butter cream. Beat the butter, icing sugar, cocoa powder and vanilla together in a bowl until smooth.
5. Spread butter over one of the cakes, the top with the second layer. Dust with a mixture of icing sugar and cocoa just before serving.

NuChezTella_Brownies

Ingredients for brownie layer:

10 tbsp butter (5 oz) unsalted butter, melted and slightly cooled.
1/4 cup Nutella
2 large eggs
1 cup granulated sugar
1 cup all purpose flour
1/4 cup natural cocoa powder

Ingredients for cheesecake layer:

8 oz crean cheese, softened at room temp.
3 tbsp granualted sugar
2 large eggs
1/3 cup Nutella

Method:

1. Preheat oven to 325 degree F.
2. Combine butter, nutella, eggs and sugar in a large bowl and mix well.
3. Stif in flour and cocoa powder and mix well.
4. Pour batter into your prepared pan and spread evenly and set aside.
5. Mix the cream cheese, sugar, eggs and nutella until combined.
6. Pour over the brownie batter.
7. Bake at 325 deg.F for 40-45 minutes and then cool.

kuih sapit

this is a traditional crepes or "kuih sapit" with no additives or coloring added. the recipes are as follows:

1 kg prima flour
5 whole eggs
450 gm sugar
2 coconuts
1 jug water

method:

1. blend the coconut with the water and filter the milky juice.
2. pour to the mixture of flour and sugar.
3. add eggs one at a time and mix thorougly until milky.
4. take a table spoon of the mixture and pour into the waffel until bake.
5. fold into quarter shape and it's ready for hi tea.

bingka_susu

ingredients:

4 oz flour
8 eggs
2 cans sweeteened milk
2 cans evaporated milk
1 can custard powder
4 cups water
8 oz butter

method:

mix and blend at medium speed flour, butter and both milk until fluffly. on other bowl, dissolve custurd powder with water and heat until it become starchy. place the custard into the flour mixture together with butter and blend until properly mix. pour into the tray and bake for 40 minutes at 180 deg. C.

bingka cheeze

slices of bingka cheeze

ingredients:
4 eggs
250 gms philadelphia cheeze
200 gms butter
1/2 tin sweetened milk
1 packet agar
3 glass water
1/2 glass sugar
1/2 glass flour

method:
1. blend philadelphia and milk until soft and fluffy.
2 add butter and continue blend.
3. add egg one by one and lastly add flour.
4. on the other bowl, add sugar, water and agar and bring to boil with continous stirring
5. when boil, pour into the above mixture with continous stirring until mix.
6. pour into the tray and bake 180 deg.C for 40 minutes using double boil technique.

cupcakes

recipe:

360 ml white egg
3 eggs
300 gms sugar
2 tbsp ovalette
2 tbsp sweetened milk
300 gms flour
2 tsp baking powder
1 cup cooking oil

method:

blend white eggs until fluffy with high speed. then add 3 eggs one by one follow by 300 gms sugar until dissolve and more fluffy. the add 2 tbsp ovalette, 2 tbsp sweetened milk, mixture of 300 gms flour and 2 tsp baking powder. then add 1 cup cooking oil. spoon the mixture into the cups and bake them for 15 minutes at 350 deg. F. cool it. if want to make chocolate cupcakes add 50 gms cocoa powder and reduce the flour to 250 gms. then you can decorate the top either using chocolate with butter or nutella or icing with different colours and flavours as you like...if you were so creative..it is esay for you to decorate with colourful looking..nowadays people use this as gift for nikah or berian ceremony...you can visit a bruneian (hy9666) blog, expert in decorating the cupcakes by clicking "cupcakes_decor" at my "favourite bake link lists"...so enjoy you shows....