Raspberry Sponge Cake

Sponge Cake:

4 large eggs
1 large (35 g) sifted cake flour
3 tablespoons (30 g) cornstarch (corn flour)
1/2 cup (100 g) plus 1 tablespoon (15 g) granulated white sugar (divide)
1 teaspoon pure vanilla extract
1/4 teaspoon cream of tartar (optional)

Raspberry Whipped Cream:

1 cup (240 ml) heavy whipping cream
1/2 teaspoon pure vanilla extract
1 - 2 tablespoon (15-30 g) granulated white sugar
1/3 (80 ml) raspberry jam or 1/2 cup (120 ml) lightly sweetened raspberry sauce or strawberry sauce

For Sponge Cake: Preheat oven to 450 degrees F (230 degrees C) and place oven rack in the center of the oven. Butter, or spray with a nonstick vegetable spray, a 17x12 inch (43x30 cm) baking pan, line it with parchment paper, and then butter and flour the paper (or spray with a nonstick vegetable/flour spray).

While the eggs are still cold separate two of the eggs, placing the yolks in one bowl and the whites in another bowl. To the yolks, add the additional yolk, and the two remaining eggs. Cover bowls with plastic wrap and allow the eggs to come to room temperature (about 30 minutes). Meanwhile, in a small bowl whisk the flour with the cornstarch.

Place the egg yolks and whole eggs, along with 1/2 cup (100 grams) of the sugar, in your electric mixer, fitted with the paddle attachment. Beat on high speed for five minutes, or until thick, pale yellow, and fluffy. (When you slowly raise the beaters the batter will fall back into the bowl in slow ribbons.) Then beat in the vanilla extract. Sift half the flour mixture over the beaten egg mixture and fold in gently with a rubber spatula, just until the flour is incorporated. Sift the remaining flour mixture into the batter and fold in.

In a clean bowl, with the whisk attachment, beat the egg whites until foamy. Add the cream of tartar and continue beating until soft peaks form. Sprinkle in the remaining one tablespoon sugar and beat until stiff peaks form. Gently fold a little of the white into the batter to lighten it, and then add the rest of the whites. Pour the batter into prepared pan, spreading evenly with an offset spatula or spoon. Bake for about 6-8 minutes or until golden brown and when lightly pressed, springs back. Immediately upon removing the cake from the oven sprinkle with confectioners sugar and then invert the cake onto a clean dish towel. Remove the parchment paper, sprinkle with confectioners sugar, and roll up the sponge, with the towel. Place on a wire rack to cool.

For Raspberry Whipped Cream: Place your mixing bowl and whisk attachment in the freezer for 15 minutes. Then place the whipping cream, vanilla extract, and sugar into the bowl and beat until soft peaks form. Add the jam and beat just until stiff peaks form.

To Assemble: Unroll the sponge, spread with the cream and reroll. Cover and chill n the refrigerator for a few hours. Just before serving, dust with confectioners sugar.

Recipe by: Joy of Baking

Red Velvet Cupcakes

Ingredients:

1 1/4 cups (125 g) sifted cake flour
1/4 teaspoon baking powder
1/4 teaspoon salt
1 tablespoon (10 g) regular or Dutch processed cocoa powder
1/4 cup (57 g) unsalted butter, at room temperature
3/4 cups (150 g) granulated white sugar
1 large egg
1/2 teaspoon pure vanilla extract
1/2 cup (120 ml) buttermilk
1 tablespoon liquid red food coloring
1/2 teaspoon white distilled vinegar
1/2 teaspoon baking soda

Cream Cheese Frosting:

8 ounces (227 g) cream cheese, room temperature
1/2 teaspoon pure vanilla extract
1/2 cup (60 g) confectioner's (icing or powdered) sugar, sifted
2/3 cup (160 mil) cold heavy whipping cream

Directions:

Preheat oven to 350 degrees F (175 degrees C) and line 12 muffin tins with paper cupcake liners.

In a large bowl sift together the flour, baking powder, salt, and cocoa powder.

In the bowl of your electric mixer, or with a hand mixer, beat the butter until soft (about 1-2 minutes). Add the egg and beat until incorporated. Scrape down the sides of the bowl. Add the vanilla extract and beat until combined.

In a measuring cup whisk the buttermilk with the red food coloring. With the mixer on low speed, alternately add the flour mixture and buttermilk to the butter mixture, in three additions, beginning and ending with the flour.

In a small cup combine the vinegar and baking soda. Allow the mixture to fizz and then quickly fold into the cake batter.

Working quickly, divide the batter evenly among the 12 muffin cups and smooth the tops with an offset spatula or the back of a spoon. Bake in the preheated oven for approximately 18 - 23 minutes, or until a toothpick inserted in the center of the cupcakes comes out clean.

Cool the cakes in their pans on a wire rack for 10 minutes and then remove from pan. Let cool completely before frosting. Either spread the frosting with a knife or offset spatula, or use a large 1M Wilton open star decorating tip to pipe the frosting.

Cream Cheese Frosting: In the bowl of your electric mixer, or with a hand mixer, beat the cream cheese until smooth. Add the vanilla and confectioners sugar and beat until smooth. Using the whisk attachment, gradually add the heavy cream and whip until the frosting is thick enough to pipe. Add more sugar or cream as needed to get the right consistency.

Make 12 cupcakes.

Recipe by: Joy of Baking

Mini Cheesecake

Crust:

1 cup (100 g) graham wafer crumbs or crushed digestive biscuits
1 tablespoon (15 g) granulated white sugar
4 - 5 tablespoon (55-65 g) butter, melted

Filling:

2 - 8 ounce (454 g) package of full fat cream cheese, room temperature
2/3 cup (130 g) granulate white sugar
1/8 teaspoon salt
1/8 teaspoon salt
2 large eggs, room temperature
1 teaspoon pure vanilla extract
1/2 teaspoon grated lemon zest
1/2 cup (120 ml) sour cream, room temperature

Cheesecakes: Preheat oven to 300 degrees F (150 degrees C) and place oven rack in the center of the oven. Line 12 muffin cups with paper liners. (Can also use silicon baking cups.)

For Crust: In a small bowl combine the graham cracker crumbs, sugar, and melted butter. Press a heaping tablespoon of crumbs onto the bottoms of the 12 muffin cups. Cover and refrigerate while you make the filling.

For Filling: In the bowl of your electric mixer (or with a hand mixer), beat the cream cheese on low speed until creamy and smooth. Add the sugar and salt and beat until combined. Scrape down the sides of the bowl as needed. Add the eggs, one at a time, beating until incorporated. Add the vanilla extract, lemon zest, and sour cream and beat until incorporated. Remove the crusts from the refrigerator and evenly divide the filling among the 12 muffin cups.

Bake for abou 18 - 22 minutes or until firm but the centers of the cheesecakes still wobble a little. Remove from oven and place on a wire rack. Let cool and then cover with plastic wrap and refrigerate (a few hours or even overnight).

To serve, gently peel off the paper liners and place on your serving plate. Serve with strawberry or raspberry sauce, fresh berries, or drizzle with melted chocolate. These cheesecakes can be covered and stored in the refrigerator for several days.

Make 12 individual cheesecakes.

Recipe by: Joy of Baking

Tofu with Spicy Soy Bean Sauce

Ingredients:

600 g Silken Firm Tofu
300 g Pork or Beef, minced
1 Tablespoon cooking oil
2 Tablespoon minced garlic
2 Tablespoon Spicy Soy Bean Sauce
2 Tablespoon Soy Sauce
2 Tablespoon Chopped Spring Onion

Directions:

Sliced the tofu into 2 cm cubes.

Heat a tablespoon oil in a wok under medium heat. Add minced meat until it's browned and cook.

Add garlic and spicy bean sauce and stir-fry for 1-2 minutes until fragrant.

Reduce heat to medium low heat. Add tofu, and soy sauce. Give it a gentle stir. Cover with lid and bring to it to a slow simmer.

Turn off the heat, sprinkle with chopped Spring Onion.

Serve immediately with steamed rice.

Grilled Vietnamese Chicken

Ingredients:

Meat:
1 Pound Boneless Chicken Breasts, cut into 2-3 inch strips
2 Tablespoon Fresh Garlic, minced
3 Tablespoon Shallots, minced
3 Tablespoon Lemongrass, very finely minced
2 Green Onion, chopped
3 Tablespoons Cilantro, finely chopped
1 Tablespoon Brown Sugar
1 Tablespoon Honey
1 Tablespoon Fish Sauce
2 Tablespoon Soy Sauce
1 Teaspoon Fresh Cracked Pepper

1 Carrot & Cucumber (shredded)
1 Fresh Lettuce (shredded)
1/2 Cup Roasted Peanuts, crushed
1/2 Cup Green Onion
1 1/2 Cup Fish Sauce
Chili Paste
Rice Wine Vinegar

Directions:

In a large bowl, add honey, fish sauce, soy sauce and sugar. Mix until the sugar is dissolved. Add the rest of the marinade ingredients to combine. Add chicken and mix to ensure that the meat has been thoroughly covered. Refrigerate for 30-45 minutes.

Pickled Carrots & Cucumbers: Cut carrots and cucumbers into small matchsticks and place in a small bowl. Cover them with Rice Wine Vinegar and pinch of Sugar.

Scallion Oil: In a saute pan, slowly heat 1/4 cup of canola oil. Add 1/2 cup chopped scallions. Cook the scallion on very low heat until they are wilted but still bright green. Approximately 2-3 minutes.

Dipping Sauce: Combine 1/2 cup Fish Sauce, 1/2 cup Sugar, 1/2 cup Fresh Lime Juice, 1/4 cup Warm Water and stir until sugar is dissolved. Add 1 teaspoon Chili Paste. Adjusts amounts to desired to taste.

Remove chicken from the refrigerator 5-10 minutes before grilling to take the chill of the meat. Heat your grill pan to medium high and lightly covered with cooking spray (or prepare outdoor). Grill meat for  approximately 1-2 minutes on each side until browned. Since the meat is thin, it does not take long to cook.

To Assemble: In a bowl or large plate, place the warm grilled meat over lettuce, pickled carrots and cucumbers. Add the Scallion Oil over meat and sprinkle with crushed peanuts. Serve with your preferred amount of Dipping Sauce (Fish Sauce).

Mango Sago Pudding

Ingredients:

1 Large Ripe Mango
1/4 cup Sago (small)
1/2 cup Condensed Milk
1/2 cup Milk
2-3 Sugar if needed
Mango Juice (optional)

Directions:

Soak sago for an hour. Wash it to remove excess starch before and after soaking process.

Boil enough water first and add the soaked sago and cook until it's soft and translucent. About 4-5 minutes.

Drain water in strainer and wash it under running tap water to wash out the excess starch and to prevent sago from getting sticky.

Chop the mangos (discard the skin) and reserve finely chopped mango pieces (1/4 of a mango for garnish.

Blend rest of the mango pieces with condensed milk and milk, sugar if desired to a smooth paste.

Add more milk if desire to change the consistency. Transfer to a bowl, add the cooked sago.

Mix well and top with the reserved mango pieces. Chill in the refrigerator.

Note: Mango Juice can be added according to your taste.

Recipe by Rak's Kitchen

Cheddar & Chive Corn Muffins

Ingredients:

Butter, for greasing pan
1/2 cup All Purpose Flour
1/2 Yellow Corn Meal
2 tablespoons Sugar or Honey
1 tablespoon Butter, melted
1 teaspoon Salt
1/4 teaspoon Baking Soda
1 whole Egg
1 cup Buttermilk
1 cup Cheddar Cheese, grated
3/4 cup Fresh or Frozen Corn (thawed and patted dry if frozen)
2 tablespoon Fresh Chives, chopped

Directions:

Preheat the oven to 425 degrees. Generously butter 12 muffin cups (1 muffin pan), and set aside. In a medium bowl combine the corn meal, flour, sugar, baking powder, salt and baking soda.

Make a well in the center of the dry ingredients. In the center of the well; add the egg, buttermilk, melted butter, corn and chives. Mix just until everything starts to come together, then toss in the cheddar cheese and mix just until the cheese is incorporated.

Spoon the corn batter evenly into the prepared muffin pan. Place in preheated oven and bake for 10-15 minutes or until tops are lightly golden. Let cool in pan for a few minutes before removing them to a cooling rack. Serve still warm with butter.

Recipe by Simply Scratch.com