Strawberry Shortcake

Hello!

I’m reviving this blog all of a sudden because there’s no more school and I’m going to have so much time baking and trying out new recipes, it’ll be fun to share them. My mom recently celebrated her birthday and it’s the first time since forever that I baked someone a cake because I never had the luxury of putting aside 3 hours to bake and assemble a cake. I decided to make Strawberry Shortcake, a really simple layered sponge cake with whipped cream and strawberries in between, because it was her favourite cake. Plus, who in the right mind wouldn’t love strawberries and whipped cream?!

Strawberry Shortcake

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To assemble an entire 9 inch cake, I made 3 layers of sponge cake.

Ingredients for 1 layer of sponge cake
60g cake flour (necessary for a light cake)
60g sugar
2 eggs
20g butter (melted)

Directions for sponge cake
1. Whisk eggs and sugar over bain marie (hot water bath)
2. Remove from hot water and whisk with electric beater till pale and creamy.
3. Sift flour into mixture and whisk.
4. Fold melted butter into mixture.
5. Place into 160 degrees celsius fan oven (timing depends on your oven, just keep checking).
6. Remove when you put a stick through and it comes out clean.

Ingredients for Syrup 20ml hot water 1 tsp rum 1/2 tbsp sugar

Directions for syrup 1. Just mix everything together

Ingredients for whipped cream (for a 9 inch cake) 900ml cream
3 tbsp rum
3/4 tsp vanilla essence
3 tbsp icing sugar

Directions for whipped cream
1. Just whisk everything together (use an electric whisk and be careful not to over whisk if not it’ll split!)

Directions for assembling cake
1. Brush syrup onto each layer to prevent it from becoming soggy from the whipped cream.
2. Spread cream onto sponge cake with palette knife
3. Slice strawberries and arrange them
4. Spread whipped cream again, be generous
5. Place a second layer of sponge on top.
6. Repeat and frost the entire cake with whipped cream ­čÖé

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Muffins

I baked  chocolate chip muffins and banana muffins today to sell at the Assisi Hospice Charity Funfair tomorrow.

Here’s the recipe for the muffins!
After making them tons of times, I discovered some dos and don’ts!

Makes 6 muffins

Ingredients:
135ml of milk
90 ml of melted butter
1 egg
150g of self-raising flour
60g of sugar
3/4 tsp of baking powder
120 g of chopped chocolate

Mix the wet ingredients (milk, butter, eggs) together. (Make sure that the melted butter has cooled before mixing). Beat it so that bubbles form.

Mix the dry ingredients together. Sift the flour and baking powder together (to ensure even mix).

Mix the wet and dry ingredients together. Slowly fold it in. Do not fold it in so many times because it would deflate the air bubbles you created, resulting in a hard muffin. The mixture should be lumpy.

Pour the mixture into muffin cups and pop into the oven at 200 Celsius Degrees.

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Prego

Claudia:

Prego has a 50% discount on all displayed cakes, pastries and bread after 9.30pm. Being a typical Singaporean cheapskate, whenever my parents go to Raffles City for dinner, they would pass by Prego and grab a few of these delicious desserts. One of the must buys is the Chocolate Profiterole.

Chocolate Profiterole from Prego

Profiteroles are choux buns filled usually with pastry cream, ice cream or whipped cream. Prego’s profiterole is filled with hazelnut chocolate and Chantilly cream. The choux bun is chewy with a crumbly top. Unfortunately, the hazelnut chocolate does not stand out, and there is little trace of hazelnut. However, Prego is generous with the cream and chocolate, making this dessert one sinful treat.

Oozing with Chantilly cream and Hazelnut chocolate

Prego’s Panna Cotta is one of my favourite desserts. It is a Vanilla Panna Cotta with Strawberry and Rhubarb compote. Panna Cotta is an Italian dessert made by simmering cream, milk, sugar and mixing it with gelatin, then allowing it to cool and set. There is a very distinct taste of milk in this Panna Cotta, and I love it for that. The compote is of the right sweetness and blends really well with the milky taste of the Panna Cotta itself. I love how the Chef manages to sneak a little bit of orange zest into the Panna Cotta, contrasting bright short orange stripes with the creamy coloured Panna Cotta. The zest also cuts through the milky taste, enabling me to eat up a whole cup of Panna Cotta without feeling too heavy.

Wonderfully creamy with a hint of orange zest!

Pay Prego a visit when you are in Raffles City at night! The desserts are worth the money and worth the wait.

Prego
Level 1, Fairmont Singapore Swissotel The Stamford,
Singapore, Singapore 189560
6431 6156

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