SG Lunch - Kenny Rogers (Great World)

Had Lunch one day at Kenny Rogers (Great World City Shopping Center). 

Ordered their Set Lunch which is 1/4 Chicken with a Side dish (Macoroni Cheese) Lunch Set $11 

Note: Its serves a complimentary Corn Muffin.

Simply one word - Not worth it !

Verdict: 

Maccroni cheese was super salty or you can say super "rich" in flavour. For adults with a strong taste bud, this is acceptable. For a toodler, I think it is was too salty and not nice at all. The "cheese" is pretty much kinda "fakey" taste. Smell like cheese but don't taste like real cheese. It gave me more of a creamy taste. GV Village Cinema nacho cheese actually taste a bit better than this. 

Chicken meat was dry. The herb they use to roast the chicken didn't give it much taste. It seems like just a few sprinkle of the herb and spices and a quick roast. I had to put a lot of tomato sauce to eat it. 

Corn Muffin is however acceptable. A bit dry though tigerbaby quite like it most likely it is SWeet and she was super hungry. However I do somehow feel they use one ingredient that helps to keep it longer into their muffin. Because it made my tongue felt a bit weird after I had it. 

Another visit to Kenny Rogers? No Way! 

SG lunch - Ichiban Boshi (great world)

Tigerbaby hasn't had fish for a while, so I decided to let her have some fish. With that, off to the closest and the fish seems to be in better quality restaurant.  Ichiban Boshi at Great World City Shopping Center.

Ordered this set - Tojusen Sakan Gozen Set $24.90; but after GST and Service Charge the total bill amount is $29.31

It has Cod Fish , Fish fillets, Tofu, Cawanmushi (Egg), Rice, Miso soup which I find should be substantial food for tigerbaby.

Nevertheless, this was my 2nd time ordering this set, and today was absolutely disappointed to the extend I provide feedback to the manager. THe fish was over soaked with sauces and extremely salty (though said , the first time i order this set last month, it was done well). The cod fish was meant to be lightly cooked with teriyaki sauce if I recall correctly but today if you manage to see the pic it is soaked with watery sauce. The first fillet was too drench with sauce till I find the skin a bit soft.  And worst of all TOO SALTY~~~

Manager herself quickly too realise it is badly cooked and realise the sauces were quite wrong. She did offer to make another one for me or give me extra rice to contra the saltiness. As it was getting late, so I just say just give me some extra rice as it was getting late.

Verdict: Its a good set combination for mother and child. Tigerbaby ate half a bowl of rice, all of the cod fish. one tofu and 1/4 of cawanmushi. They are obviously with taste and are soft food so i find toodlers would usually enjoy this. And with whatever leftover, the mom can have it and it still can make one feel full.  And the main thing is the fish is FRESH despite the saltiness.

Note: it too have soft shell crab in this set :)



Yes, it would be cheaper if you buy yourself from market and cook it... however one thing I learn from cooking fish for last 2 years. If you get your fish from wet market, you still need to clean it before cooking it aka remove the skin or bones. As for cooking fish you need to really time it well. Overcooked fish doesn't taste that well. As for serving the fish, it needs to be warm or else it usually tends to give a taste that some toodlers (for eg: tigerbaby) tend to be able to differentiate and gets fussy over it. So occasionally order fish when we dine out is indeed acceptable.

However cod fish is indeed a very nice fish that toodlers usually tend to like due to the texture. Though it isn't the sweetest meat of all fish I have to say. Salmon is good with the omega thingy but it is actually one of the harder fish to cook if you have a toodler like tigerbaby ... :))

SG Lunch - Jia Xiang Sarawak Kolo Mee (vivocity)

We had lunch on Saturday at Jia Xiang Sarawak Kolo Mee at Vivocity (Its near the exit of MRT station right opposite McDonalds) I ordered the Combo one (forgot the name) which has Char Siu (pork), Wonton and Prawn served. Pricing is about $6 plus if i recall. 

Verdict: The noodles are springy (QQ) but the serving is a bit small for that pricing. Prawns are normal as it tasted like frozen prawns. Wonton was small size. However Tigerbaby manage to finish 80% of my noodle and at least 3 wontons. 

MSG Level: Medium. Probraly I didn't "wash" the noodles much. After 2-3 spoon of noodles she ask for water; so the next serve I "wash" it a bit more and it seem to be fine. So it could be from the saltyness (soya sauce) or from the msg. However for the soup to my level of MSG tolerance, it is acceptable. 

Service: Excellent. Probraly our lucky day. There was this lady who was full with smile and  great service. She saw us.. quickly help us to be seated. Move chairs so that we got a spot for our stroller.  

However one thing I find "surprising" for such a restaurant, there is no tissue provided. If you want tissue / serviets, pay 30cents for a packet. As a typical mum, when i heard that, i quickly went back to my diaper bag and search for 2 tissue to wipe off tigerbaby mess. I am not kaisu .. it would be much faster to get from them than to scram through the diaper bag. And for a restaurant charging that price, I think they should provide seriously. 

Summary: If you have a kid with a stroller and the food court is pack, can consider to visit this place due ot the "spacious" and it doesn't seem to be as busy as other restaurant. Probraly because the price you pay is quite expensive for the amount of food and for a simple wonton noodle in many people perspective. However you get the space, no need to queue and "chop" seats and overall I find the noodles and msg level is still acceptable to feed a toodler. 

SG Lunch - Asian Kitchen @ VivoCity

Its 1.20pm a bit way over Tigerbaby usual lunch time. Besides this morning breakfast she only have half a class of milk, half a tube of PetitMiam Yogurt and half a slice of bread. Obviously she was hungry as she hand signal me that she wanted to eat.

Off we find a place to eat at food court. Bad timing to go.  Off we went to find a restaurant hoping we find a seat soon. Stopped at The Asian Kitchen. Was asked to wait for about 10 mins. Well the lady pretty much align me to the table and was just waiting for the customer to pay. So once I sat tigerbaby down I quickly order the PORK CHOP LA MIAN SG $10 as it was the first thing I saw from the menu while i was in the waiting line.

Verdict: Tigerbaby had 90% of the noodles and 3 piece of the pork chop.

My verdict: The noodles are soft and chewy. The broth is typical soup broth with MSG but yet not over powered msg as i was not craving for water after I had two mouth full. Yes, as some know by now my tongue is a MSG level detector. pretty much I am low tolerance to MSG compare to BlurDad. The Pork was marinated with a bit of spice, my guess is Lemon Grass so it does make it tasty. Pork Meat is not overcook so bascially it is chewable easily, even for a toodler.

Having said all this, its a 50% chance that Tigerbaby is hungry and 50% is the food is nicely cooked. For any mothers with fussy toodlers, give this a try when you visit but always remove the soup when you serve the toodlers as it is no matter what, still has MSG in it. :)

Note: Just to add on, so poor me had pretty much nothing much to eat left went for an Old Chang Kee Curry Puff to go ! :)

Steam Moist Chocolate cake

My next experiment..... stay tune... :)

Steam Moist Chocolate cake 
(A)
180g butter
160g castor sugar

200g evaporated milk/fresh milk

(B)
2 eggs
2 tbsp rum (optional)

(C)
100g Self raising flour
1/2 tsp baking soda
50g coco powder

Step 1. Place (A) in mixing bowl and stir over double-boiler until thick. Remove it from double-boiler.

Step 2. Add (B) and mix until well combined.

Step 3. Sieve (C), add to the mixture above & mix until well blended.

Step 4. Steam for 45 min...

Recipe: Pandan Chiffon Cake

I did feel like baking tonight but then I am physically and mentally tired so I guess I just take it easy tonight but to fulfil my "baking urge" I wrote this post instead.. well it links to "baking" in some way right? :P

I made twice pandan chiffon cake and I have to say it is really indeed a very nice cake to have and you really can't stop at 1 piece. My first version was not so successfully but was well commented Nice still yet I felt there was missing the fragrance (as I didn't use coconut milk and fresh pandan leaves) and also that extra sponginess of a chiffon cake should have. With that, Pandan chiffon cake version2 was created.

Ingredients 

Group A
150g Self Raising Flour
60g Caster Sugar (original recipe state 80g but I kinda like to reduce sugar in my baking)
90ml Coconut Milk
1/4 teaspoon Pandan paste + 30ml water
60ml Vegetable Oil (or 40ml Coconut Milk + 20ml Vegetable oil - this is what I used as I wanted to finish the coconut milk)
5 Yolks

Group B
5 Egg Whites
80g Caster Sugar
1/4 teaspoon Cream Tartar

Mould used: I think it is 21cm one - the smallest version. there is 23 cm mould out there so if you got the bigger mould then effect may be a bit different. Anyway I personally feel it is how well you beat the egg white is one big key for the success of this cake and not much of the size of the mould.

Method:

1) Preheat Oven at 160'c *DO NOT GREASE OR OIL THE MOULD/PAN*
2) Shift 150g Self Raising flour - set aside
3) Start with Group A : Prepare the 90ml Pandan juice - if you got access to Fresh Pandan leaves then please make it but as I don't have so pandan paste is use and to make it more sinful, I added coconut milk to the paste
4) Beat Egg Yolks with Caster Sugar till creamy (with a balloon whisk)
5) Add Pandan Juice , beat it for a while
6) Add Oil (vegetable / corn oil)
7) Add the Self Raisingflour into the mixture. Give it a good stir with the egg beater

8) Group B: Beat egg white till it becomes foamy
9) Add Cream Tartar to mixture, beat for 2 minutes
10) Add Sugar slowly to mixture (split into 3 batch) and beat it till stiff peaks (for my experience: this would take a good 4 min beating with a electric hand beater)

11) Slowly take the egg white mixture (Group B) and fold it into Egg Yolk mixture (Group A). Split the fold to 3 batches. Note: don't use electric mixer to do this "folding part" it would KILL the cake.

12) Pour into the mould (Yes, you need to have the mould that has a hole in the middle and non-stick). I like to make ribbons out of it so I pour around it so it is more balanced out.

13) Bake 160'c for 10 min, then change it to 180' for 30-35 mins as per original recipe. However due to I was using middle rack of my oven,  I change it to 160" for 25 mins and then 180'  for 20 mins.  Basically, you know your oven the best. Once you see it rise (take approx 10 mins) then monitor whether it gets BROWN too fast, if so, turn down temperature to about 150-160'.  it definitely would be done in 50 mins.

Cooling Part
14) Once remove from oven, invert the pan immediately (meaning Turn it upside down). have a little bottle or something to help sustain the weight of the pan so that it doesn't collapse or shrink.
15) Once cooled down, turn it back over. Use a knife and slide it as the side and at the ring hole. With that it would be removable from the pan. Cut and serve! :)

Verdict: Tigerbaby really love this and had 4 slices within 3 days. Well clueless mom too!

Recipe: Steamed Water Egg 蒸水蛋

Steamed Egg is nutritious for toddlers and easy to make. If your little one has a sore throat or not feeling well and you don't have time to make soup, steam egg is a good dish to go with Rice!  Besides adults can have it too so for busy working moms, definitely can give this a try!

Ingredients:

• 1 egg (3 eggs if you cooking for 2 adults too)
• approx 180 ml of  Cold/Warm/Boilng water *boiling preferred with that say, not boiling straight from the kettle type of boiling. Just from the hot water dispenser type would do. 

To Measure water, I always use this method: What level the eggs are on the bowl, thats the level of water (or soup) required. Its a 1:1 ratio - liquid level is very important for steaming eggs. If there is too much water it would take longer time to steam and the texture would be a bit different.

• 1 teaspoon of soya sauce (optional - if you cooking for adults then add it )
• 1 teaspoon of rice wine (optional - if you cooking for adults then add it)
• pinch of salt

Method:
1) Beat the egg till foamy
2 Add water to egg mixture ; give it a good stir (or gently beat it again)
3) Pour it in a shallow plate Note: Use a Strainer to sieve the mixture so that no lumps occur; meaning pour the egg mixture through the strainer, you find some egg whites residue left on the strainer at the end - discard them however if you beat it well earlier on you shouldn't have them. Alternatively, beat egg white first then add egg yolk and beat again then confirm don't have residue but more work.
4)  Cover it with aluminium foil or a lid
5) Have a pot/ wok of boiling water. Put in the rack and then the egg mixture to be steam. CHange it to Low fire.
6) Steaming time:

• For 3 eggs - Steam it for 12 mins on low fire ; checking every 4-5 mins *this would also help let the steam go off so that you get a smooth texture* 
• For 1 egg - Steam for 6-10 mins; checking every 3 mins <Depending on the size of your plate or equipment you use for steaming> I use a "tingkat" to steam and it takes 6 mins with Low Fire. 

7) Once done, drizzel some Sesame Oil and Chopped Spring Onion on it.  Let it sit in the steamer or wok for 2-3 mins. this is really my personal style. Usually ppl would put spring onion after they remove from the steamer.

Recipe: Swiss Roll

Ingridients:

• 3 eggs 
• 30g Icing Sugar
• 1/2 tsp Cream of Tartar
• 30g Caster Sugar
• 2 tbsp Milk
• 35g Self Raising Flour
• 20g Corn Flour
• 1 tbsp Corn oil (or vegetable oil or olive oil)

For Filling:

• Thickend Cream 125ml with 4 tsp of Caster Sugar. 

Method
1) separate egg white and egg yolk
2) Self Raising Flour + Corn Flour - mix together the flour and have it shifted
3) 3 egg yolks + 30g Caster Sugar + 2 tbsp Milk - mixed it until it is creamy but not too bubbly. *add in green tea powder or pandan essense at this stage if you want*
4) 3 egg white beaten 2-3 mins and when you see bubble, add in the Cream of Tartar. Beat for another 2-3 mins and then slowly add in the Icing Sugar and beat for another 2 mins until stiff peaks form.
5) Fold in egg whites to egg yolks.
6) Sift the flour to the mixture then quickly add in Corn Oil
7) Pour the bater in the lined baking tray and level it
8) Baked for 10-12mins at 180" (or 17mins at 170") until golden brown and you use a toothpick and it stand on its on
9) Remove from oven and transfer to a wire rack and let it cool down
10) While it is still warm, turn it to another larger baking paper and peel of the baking paper. Spread the filling and then roll.

Baking in the oven

Out from the oven

Beaten Egg Whites

Final Product

Recipe: Orange Poppyseed Loaf Cake

Using the main ingridients from Simple Butter Cake Recipe, I added a few things to make this Orange Poppyseed Loaf Cake. 


Ingredients

• 2 eggs 
• 125 g unsalted butter 
• 1/2  cup sugar 
• 1.5 cup self-raising flour 
• 1/2 cup (100-120ml) milk 
• pinch salt
• 1/4 teaspoon vanilla essence
• 1 whole orange 
• 1 tablespoon of poppyseed 

Method:

1) Cut the top and end part of the orange away. the rest cut into quarters and processed the whole thing (Skin and all). 

2) Cream butter and sugar *innovative me decided to use the Avent processor to do it, bad choice as it was much harder to remove it so stick to the old method use the electric mixer or skip this step and do the dry + wet method. 

3) Add egg in one by one and mix with wooden spoon

4) Add Flour and Milk (Flour a bit then Milk a bit then four then milk)

5)  Add essense and give a stir to blend
6) Bake at 180 c for 40-45 min *remember to preheat oven for at least 10 mins*

Recipe: Gracey Apple Cake (moist)

Verdict: Passed!! Tigerbaby Loves it and so does clueless mom :)

Ingredients:
125g Butter, softened
1/2 cup sugar (approx 125ml)
1 teaspoon vanila essense
2 egg, lightly beaten
100 ml milk 
1 cup cubed Apples (approx 1 large apple/ 2 small apples) 

*make sure you don't have them to big or else the cake would sink down
1 1/2 cup self raising flour
1/2 teaspoon baking soda (or less is fine) 

50 ml - 100 ml  apple juice 




Method:
1) Preheat oven 160"c for fan force oven (or 180''cc)
2)  Dry ingeients in one bowl ( flour, bic soda, sugar)
3) Wet ingrideitns in one bowl (milk, egg, butter, vanila essense) *if you got more time then cream the butter with egg first, then add milk and essense
4) Combine 2 bowls into one.  This time, put Dry to the Wet bowl but split it into 2-3 times. Meaning pour dry to wet, mix it (aka fold it gently with a spatula / spoon) and then pour again dry to wet. Splitting it into 2-3 times.   

5) Pour in Apple Juice. give it a quick stir. 

6) Baked 50 mins on 160'c  or  40 min for 180'c

Recipe: Tiramisu (Milo)

As I do not have any instant coffee or coffee of any kind at home, decided to give Milo Tiramisu a try so that Tigerbaby can try it.  However decided to be creative to left some of the mascropone cheese and added some Bailey in it to make a cup and hubby liked it but he still prefer the normal Coffee Baileys tiramisu

Milo tiramisu Verdict: Passed !

Ingredients


1/2 cup of milo
250g mascropone cheese
1/2 cup thickened cream (approx 125ml)
2 tablespoon of caster sugar
1 teaspoon vanila extract
16 sponge fingers (plus minus depending on your box or how you want to put it)
1 cup Warm Water

Methods
1. Line a pan with baking paper (if you want, I didn't)
2. In a shallow dish (or big bowl), use HALF of the milo only and add with the warm water, stir it.
3. Use a wooden spoon, beat the mascropone cheese, caster sugar, vanila extract.
4. Dip sponge fingers on the the milo and lie them on the tray/ box
5. Spread the cheese mixture on top, and then another layer of milo dipped sponge fingers
6. Refrigerate overnight

Note: I kept some of the cheese and added Bailey (1 tablespoon) to it and make this small cup for Hubby. The taste is great still even using milo and not coffee. Of course if you want to make some for Adults then just double the ingridient and make one with coffee and bailey.

Recipe: Chicken Nuggets (Mayonnaise)

It is easy indeed with the least ingredients and the taste - Nice !! Well maybe not as healthy as using the egg to coat the chicken but sure worth a try if u have mayo at home =)

Tigerbaby was skeptical over it but she ate it without spitting it out so for me, it is a success as she dislike meat!

Ingredient:
Chicken tenderloin (or breast would work as well), cut into bit sizes
Mayonnaise
Bread crumbs

Method:
1) Have the bite sizes chicken dip into the bowl of mayo (give it a bit of a bath ~)
2) Roll it over the Breadcrumbs bowl.
3) Baked it in a oven at 180c for 15-20mins.

Recipe: Strawberry Jelly Cheesecake

Verdict: Tigerbaby loves it!

I saw this strawberry jelly cheesecake done many times on facebook and it keep lingering on my mind to try to do it. Finally, I decided to get it done. I made sure I follow the recipe ingidients closely and even made 2nd trip to supermarket to get things when i realise I am short of some. 


Here it goes.. the original author / baker for this recipe Bing's Strawberry-jelly-hearts-cheesecake but I did a little slight changes on mine and the results are Good... will update later on how tigerbaby likes it..  =) 

Makes 20 to 24 jelly hearts.

Ingredients

For the crust -
300g digestive biscuits  (*i use only 250g Shortbread biscutts- as one packet only 250g)
150g melted butter (*left with 125g so thats all i used - couldn't bother cutting a new one for that extra 15g)

For the cheesecake layer -
500g cream cheese (placed in room temperature for 2 to 3 hours to soften)
1 & 1/2 tablespoons gelatin powder
1 & 1/4 cups boiling water
2/3 cups sugar (*i only use 1/2 cup Pyrex)
1 teaspoon vanilla extract
About 10 to 12 strawberries

For the jelly layer -
160g strawberry flavoured jelly
1 & 1/2 cups boiling water
1 & 1/2 cups cold water

Method:

1) Make the crust first - line (butter or oil the base of the tray/container), process the biscuits and then pour in melted butter and give it a good mix. Layer into a container or a baking tray for about one inch or less. Put in fridge to cool.

2) Prepare the cheesecake layer - put cream cheese into a bowl , add in sugar and blend them together till soft and fluffy and creamy looking.  Add in vanila extract and blend it a bit. Leave aside or put in fridge first in case get dirty.  

3) Make the gelatin - put gelatin powder in a bowl, add in boiling water and stir it to it gets well blended. Let it cool down. 

4) Take the biscuits tray out from fridge, use fork port little holes around it. Why this step? no idea seriously. Pour in the gelatin to the cream cheese and then blend it slowly. I made it by 3 parts. Pour blend pour blend pour blend with a electric whisk. 

5) Slowly pour in the cheese into the pan. Let it rest in room temperature (don't put in fridge first) for about 10 mins 

6) While waiting for it to rest, cut out the strawberry into love shape. Press it in to the cream cheese approx 2 cm - 3 cm apart or whatever size u like but of course smaller is nicer i think.  So u need to estimate the size of your pan with the amount of strawberries you have and the size of your strawberries as well. :)  Its pretty much deco on this part so if you don't have strawberry - u can skip this part. It still looks good *have a little pic below to show what i mean*  continuing.. when u put the strawerry in , push it in half into the cheese mixture or in other wise let it sink it a little so it stick there and not move around :)

7) Cover with glad wrap or a cover and fridge it for at least 4 hours or overnight. I fridge it  for 8 hours.

8) Part 2 Jelly part - dissolve jelly powder with boiling water, mix it well and then add in cool water, let it cool for a while *pretty much gets cool down once u add the cold water but jsut give it a couple minutes more. Gently pour into the cheesecake , make sure it cover the strawberry and fridge it for another 4 hours at least - i did it Overnight. 

Ta...Da.... Strawberry Jelly Cheesecake is done :) For me I made 2 boxes, One Long box as you see and one normal sandwitch box which holds 1 liter. I try take a pic and update later ; however do refer the orginal author blog for picture demostration. I find her picture guidance is very good so didn't took too many on mine. 

This is not hard to do, pretty much blending and mixing and patience of waiting to get to part 2 and a lot of washing lolz but no oven required for this and it looks great *appetizing* and the cheese taste is more light like tofu instead and with a jelly it helps minimize the "jieliat" feeling of too many cheese; plus with the biscuit a bit of cruchyness - the taste is Heavenly~~ hope tigerbaby likes this for a her teabreak today! 

  

Recipe : Tiramisu (Baileys)

As i started making cakes for a while, I always wanted to try making Tiramisu. Guess probraly by the name it sounded "complicated" but finally, with a few practices with other cakes, I got the courage to finally try making one.. and of course hubby aunt was nice to help get my a bottle of bailey as i know my hubby would give me the look if i wanted to buy one bottle just to make tiramisu hahahaha

So here it goes, i started researching and somehow this blogger recipe caught my eyes.. trust me i have been researching for the Right recipe to try for a very loooong time; i guess the pictures she took made it really simple :) chocolatesuze Eggless Tiramisu

Ingredients:

1 cup thickened cream (approx 250ml - 300ml is fine; i used 300ml as the bottle is with 300ml and i didn't wanted to waste keeping a little in the fridge)
1/2 cup caster sugar ( i think next time i reduce it to 2/3 cup )
2 cups strong coffee or espresso, cooled
4 Tbsp Bailey (or coffee liqueur)
250g mascarpone cheese
Cocoa powder or chocolate shavings for decoration ( i just use milo as i don't have any cocoa powder)
20 lady fingers or sponge cake for the layers
20cm springform pan 


Methods:
1) Whipped the thickened cream till it looks stiff which in other words like Creamy cream. Place it in the fridge. 
2) In a separate bowl, whip the 250g mascarpone cheese, 1/2 cup of sugar and 4 Tbsp of Tia Maria (liquer) until the mixture is smooth and creamy..
3) Fold the cream cheese mixture into the whipped cream.
4) Get your coffee from the fridge and dip the lady fingers or sponge cake for about 5seconds into the coffee before placing into lined springform tin. I like em squishy and filled with coffee so I tend to leave it in there longer just before it disintegrates
Note: For espresso, i suggest you add some sugar in it as many testers of mine find the coffee too strong. Or simple instant coffee should do. 


5) f you’re gonna use the lady fingers for a pretty decorative edge set some aside now to line the tin with unsoaked lady fingers! Then layer your soaked lady fingers. Don’t worry 
about the gaps it’ll be filled with glorious cream.
6)Spread half the cream + cheese mixture over lady fingers
7) And repeat! Place remaining coffee soaked lady fingers on top
8)And place remaining half of cream + cheese mixture on top
9)Top with sprinkled cocoa or chocolate shavings. 


Important: Refrigerate for at least 3 hours before removing from springform pan. Highly recommend it to be refrigerate Overnight. If you don't have a springform pan feel free to use any baking dish but don't choose a too wide one or else u won't get to make 2 layers or else just double the ingridients. 

Recipe: Lemon Poppyseed Loaf Cake

Verdict: Tigerbaby is acceptable with the cake.. weird she prefer the topping maybe of the extreme lemon flavour but a bit too much for cluelessmom me :)


I realise pretty much cakes are about the same if you want to make simple cakes. With that i did spend a fair bit of time comparing receipes and finding way to summarise it and to make one that is easy (ie: less ingridients and uses common items and less STEPS) With that, this cake is being created : Lemon Poppyseed Loaf Cake


Using the main ingridients from Simple Butter Cake Recipe, I added a few things to make this Lemon Poppyseed Loaf Cake. 


Ingredients

• 2 eggs 
• 125 g unsalted butter 
• 3/4  cup sugar 
• 1 cup self-raising flour 
• 1/2 cup (120 ml) milk 
• *for my 1st attempt, i only use 60 ml (1/4 cup) due to many recipe advise so - but i think next one i would give it its 100 ml (1/3 cup) as i find it slightly  a bit dry.*
• pinch salt
• 1/4 teaspoon vanilla essence
• 1 lemon zest 
• *just the yellow skin and not the white skin*
• 1 lemon juice (for icing)
• 1/2 tablespoon icing sugar or less (for icing) 

Directions (for beginners)

1. 1. Beat all ingredients in a bowl for approx 4 minutes.Pour into a greased cake tin (line base too) and bake for 30 minutes in a moderate oven 180'c, or until cooked when tested.
2. 2. Once cake is cooked, take it out and rest on a wire rack. 
3. 3. Add lemon juice and icing sugar in a bowl, warm it with a saucepan or microwave high for 10 sec. Take it out and do a stir again with a spoon
4. 4. Pour on top of the warm cake bit by bit.  If you have more patience, brush / coat it with the lemon juice icing.

Directions (for a person with a little more patience)

1. Preheat oven to 180C. Brush tin with melted butter or oil and then Line base and side with baking paper.

2. Using electric beaters, beat butter and sugar in small mixing bowl until light and creamy. Add eggs gradually, beating thoroughly after each addition. Add Essence, add Lemon Zest beat until combined.

3. Using a metal spoon, fold in sifted flour alternatively with milk.  Pour in the Stir until just combined and mixture is smooth. Be careful not to overmix.

4. Spoon mixture into prepared tin; smooth surface. Bake 35-40 minutes or until a skewer comes out clean when it is inserted in centre of cake. 

5. Add lemon juice and icing sugar in a bowl, warm it with a saucepan or microwave high for 10 sec. Take it out and do a stir again with a spoon. 

6. Pour on top of the warm cake bit by bit.  If you have more patience, brush / coat it with the lemon juice icing.. 

7. Leave cake in the tin at least 5-10 minutes before turning onto a wire rack to cool.*I just leave it in the tin to be fully cool down before turning it out*

 

** For this loaf cake, I spend 15 mins preparing including the beating with a medium size loaf pan. 


Tip: Take your block of butter out earlier if you want to bake to let it soften or else put in microwave for 10 sec high so it gets soften but not melted as i think melted butter causes something to the cake.. either it makes it sunk or something else.