Sugee Cake

50g crystalised winter melon strips (tung kwa), finely chopped
50g mixed peel, finely chopped
120g almonds, coarsely chopped
150g sugee (semolina)
100g castor sugar
300g butter, at room temperature
2 tsp vanilla essence
¼ tsp almond essence
50g self-raising flour, sifted
3-4 tbsp brandy
8 egg yolks
2 egg whites

Line 24cm cake tin with greased greaseproof paper.

Beat butter for 5-10 minutes, then add the semolina. Continue to beat for another 8-10 minutes. In another bowl, beat egg yolks and sugar until pale and light. Add this to the butter and semolina mixture. Add in the sifted flour to mixture and stir in essences, tung kwa, mixed peel and almonds.

In a clean mixing bowl, beat the egg whites until stiff, then fold into the cake mixture. Stir in the brandy. Transfer mixture to the prepared cake pan. Bake in a preheated oven at 160°C for about 50-60 minutes or until cooked through when tested with a skewer.

Steamed Cake

Steamed Cake

5 eggs

1 tbsp ovalette

180g castor sugar

200g plain flour

¾ tsp double action baking powder

80ml freshly squeezed orange juice

Grated rind of 1 orange

Line a 20cm bamboo steaming basket with greaseproof paper.

Whisk eggs, ovalette and castor sugar together until light and creamy. Sift in flour and double action baking powder and mix lightly with a metal spoon until well combined.

Add the orange juice gradually and stir in orange rind. Mix into a batter. Pour the batter into prepared bamboo basket. Lightly level the surface of the batter with a spatula. Steam over rapidly boiling water for 15-20 minutes or until the cake is done. Leave the cake to cool completely before cutting into slices.

Simple Sponge Cake

2 eggs

60g castor sugar

½ tsp vanilla essence

60g self-raising flour

1 tsp milk

1 tsp corn oil

Line and grease base and sides of a 20cm round cake pan. Preheat oven at 190°C. Whisk eggs, sugar and essence until pale and thick. Sift in flour and fold in quickly using a metal spoon. Stir in corn oil and milk to combine.

Turn batter into a prepared cake pan and bake for 15 minutes or until lightly golden brown. Leave to cool in the pan for 2-3 minutes before turning out to cool completely.

Carefully peel away the lining paper.

Durian Butter Cake

Original Recipe By Amy Beh

180g butter

175g castor sugar

100g durian flesh, mashed

3 eggs

1/2 tsp vanilla essence

125g self-raising flour

60g plain flour

Grease and line a 20cm round or square cake pan. Preheat oven to 180°C.

Beat butter and sugar until pale. Add durian and essence. Continue to beat until mixture is light and creamy. Beat in eggs one at a time, beating well after each addition.

Sift both the flours and fold into the butter durian mixture. Stir to mix.

Turn out batter into prepared cake pan and bake for 40-45 minutes or until the cake is done when tested with a wooden skewer.

Sultana Almond Cake

100g sultanas

30g slivered almonds

30g self-raising flour

150g unsalted butter

135g castor sugar

1½ tsp vanilla essence

3 eggs

Pinch of salt

2 tbsp UHT milk

Sift

120g self-raising flour

1½ tsp baking powder

Grease the sides and base of an 18cm square or round cake pan and line base with parchment paper.

Combine sultanas with the self-raising flour. Toss well, then add in the slivered almonds.

Cream butter, sugar and vanilla essence until light and fluffy. Beat in eggs, one at a time, beating well after each addition.

Fold in sifted dry ingredients with the salt. Stir in milk to mix, followed by the floured sultanas and almond mixture.

Turn out mixture into the prepared cake pan and bake in a preheated oven at 160°C for about 1¼-1½ hours or until a skewer inserted into the centre of the cake comes out clean.

Chocolate Cake

Original Recipe by Amy Beh

180g butter

90g soft brown sugar

¾ tsp vanilla essence

¼ tsp almond essence

3 large eggs, separated

110g self-raising flour, sifted

25g ground almonds

55ml UHT milk

90g dark chocolate, melted

PLACE dark chocolate in a heatproof bowl and set it over boiling water until completely melted.

Preheat oven at 170°C. Grease and line the base of a loaf tin. Beat butter, sugar and essences until light and fluffy. Beat in egg yolks one at time. Add milk and melted chocolate. Cream until well combined.

Fold in sifted flour and stir in ground almonds. Whisk egg whites until just stiff. Fold the beaten egg white into the creamed chocolate mixture. Turn out batter into the prepared cake pan and bake for 55 to 65 minutes or until a wooden skewer inserted into the centre of cake comes out clean.

Carrot Almond Cake

Original Recipe by Amy Beh

190g soft table margarine
210g soft brown sugar
1 tsp vanilla essence
3 eggs
½ cup grated carrot
¾ cup roasted almonds, coarsely chopped
1½ tsp mixed spice

Sift

100g plain flour
90g self-raising flour

Line and grease a 20cm square or round cake pan. Preheat oven at 180°C.

Beat soft margarine, sugar and essence until light and fluffy. Add in eggs, one at a time, beating well after each addition.

Fold in grated carrot and chopped almonds. Add sifted dry ingredients and mixed spice.

Turn out mixture into prepared cake pan and bake for 45–50 minutes or until a skewer inserted into the centre of the cake comes out clean.

Chocolate Cakes

Original Recipe by Amy Beh

180g butter
110g soft brown sugar
1 tsp vanilla essence
3 large (Grade A) eggs, separated
50ml fresh milk
1 Tbsp Crème de Cacao (chocolate liqueur)
90g dark chocolate
25g ground almonds

Sift
110g plain flour
1 tsp baking powder

Place dark chocolate in a bowl, over a pan of simmering water. Allow to melt. Remove the bowl and set aside to cool.

Preheat oven to 170°C. Grease and line the base of a 10x23 cm loaf pan.

Cream butter, sugar and essence until light and fluffy. Beat in egg yolks one at a time. Cream until well combined.

Combine melted chocolate with Crème de Cacao. Stir well to mix. Add this to the creamed butter mixture. Beat in the milk gradually until well combined.

Fold in sifted dry ingredients and stir in ground almonds until just combined. Whisk egg white in a clean mixing bowl until just stiff. Fold the meringue into the creamed chocolate butter mixture in three batches.

Pour mixture into prepared pan. Bake in preheated oven for 1 hour to 70 minutes, or until cooked through when tested with a skewer. Cool cake in the tin for 10–15 minutes before turning out onto a wire rack to cool completely.