Tuesday, June 21, 2016

Butter Vanilla Sponge Cake

It's been awhile since I last posted here. Possibly because I am too engrossed with my current obsession which is my @HoneyBeeSweets.sg instagram. I guess one can only cope with so much. With the amount of work I have daily, I amaze myself sometimes how I am able to do what I do. But I always believe if you are passionate about something, you will always find time for it no matter what.

Writing this post with a heavy heart because something unfortunate happened today. But I am trying hard not to think about it and take it as a lesson learnt. Money lost but all is well, so that is all that matters the most.

Sharing with everyone today my new found love, an excellent sponge cake recipe that really wowed me. I am sure many of us has this problem of having a coarse tasting sponge or deflated cake etc, endless problems. When I tried this out (for the first time mind you), I was too just as skeptical and didn't expect much from it. But it turned out GREAT. The cake did not deflate when it came out from the oven. It has no cracks after baked. The sponge was actually fluffy and soft. One word...PERFECT. I was so happy with it and have to record it here. 

Just take a look at the cake yourself. Cake-fection!
The sponge texture was excellent. It holds up really well. Even when you pressed it, it springs back almost immediately. So much love for it. And because of the baking techniques used here, which is steamed baking, the cake stayed moist! This recipe will be perfect for that multi-tier cake you have been thinking. It will hold up nicely for you!

Here is a look at the birthday cake I made with this sponge cake. Really tall...like a tower haha.

I am sure you all are eager to know how I made this. So here is the recipe! 

Butter vanilla sponge cake (makes two 8"by2" or three 6"by 2" rounds)

Egg yolk batter
90 g unsalted butter
130 g cake flour (80 g + 50 g)
1/2 tsp baking power
1 vanilla bean pod, opened and scraped out beans
6 large egg yolks
90 ml fresh milk
Egg white batter
6 egg whites
110 g caster sugar

  • In a heatproof pot, add in butter and heat over medium fire. Once all butter has melted and started bubbling, remove from fire and pour in 80 g cake flour in and whisk till smooth.
  • In a separate mixing bowl, crack the egg yolks in and scrape the vanilla beans into it. Whisk to combine.
  • Add butter flour batter to egg yolk mixture and whisk both together till smooth. 
  • Add in milk, mix well till no lumps. Then finally the 50g flour with the baking powder. Again whisk till smooth with no lumps.
  • Preheat oven to 150C with water bath. Line and grease two 8" round cake pans with parchment papers. I did a 6" by 3" round and a 6" by 1.5" round this time.
  • Beat the egg whites with sugar till firm peaks. Then gently fold in the whites to the yolk batter in 3 separate folds. Make sure you don't over mix it and deflate the meringue. 
  • Pour the batter in the prepared cake pans and bake in water bath for 55-60 mins. Using toothpicks to check for doneness. Clean toothpick means done.
  • Let cool completely before unmoulding or slicing. Enjoy!

Not too complicated isn't it? The main difference was cooking the butter till it bubbles and added the flour to it. Almost like cooking the batter before meringue was added. The cooked flour actually stabilises the batter and thus making the sponge a much resilience one...can I use resilience? hahaha

Hope this recipe works out just as nicely for you as it is for me. And I am all ready to replicate it again using other flavours. So stay tune on my instagram to see more about my upcoming bakes. ;)

Thanks for reading guys and have a good week ahead.

Stay positive and happy baking all!

Wednesday, May 11, 2016

Steamed Stuffed Meat Cabbage Roll

This post has been delayed for quite some time now and I definitely feel I owe my Instagram readers  this recipe. I cooked this dish awhile back on experimental mode and luckily it turned out great. So when I had it up on my IG, I was surprise to see so many people were keen on learning how to cook this dish. Ah yes, the famous question " Can you share the recipe please?" So tonight I cooked it again, captured all the necessary info and ready to share with everyone this time. :)

This dish not only can be served on chinese dinner table, but by changing the gravy sauce you drench over it, you can serve it as a main course on its own. Versatile right? The first time I ever come across this dish was when I was in California watching Food Network show where the chef did a similar dish but she baked the cabbage rolls...if I remember it correctly. There was even rice stuffed in the cabbage and tomato BBQ like sauce to go with it. Then again, that would be another experiment, on another post. Look out for it! :)

Let's talk about this Steamed Stuffed Meat Cabbage Roll now:


7-8 Napa cabbage leaf, preferably big ones
250 g minced pork (or chicken)
2 dried shiitake mushrooms, soaked and chopped smal
3 tiger prawns, peeled and deveined 
1 tbsp finely grated ginger
2 tbsp finely grated carrot
3 tbsp fried shallots (optional, but adds on a lot of fragrance)

1/2 tsp white ground pepper
1 tsp sugar
1 tsp sesame oil
2 tsp soy sauce
2 tsp chinese Shaoxing wine

Gravy sauce seasoning:

1 tbsp finely chopped garlic
1 tbsp oyster sauce
1 tbsp light soy sauce
1.5 tsp sugar
2 tsp corn flour with 4 tbsp water mixed well (thickening agent)

2 tbsp goji (wolfberries), washed

Method :
  • Wash the cabbage leaves and place them in the steamer to cook at medium fire for 5-6 minutes. Once the cabbage is soft enough to roll, off the fire and remove them from the steamer. Place them in cool water to stop the cooking.
  • In large mixing bowl, add minced pork, finely grated ginger, finely chopped shiitake mushroom, grated carrots and the fried shallots in. Add in the marinate ingredients in as well. Toss and mix everything together till well combined. I let the whole mixture marinate for 30 minutes.
  • When you are ready to wrap, place one of the napa leaf on a clean working area. Scoop about 2 tbsp worth of meat mixture on the side of the leaf closer to the stalk. 
  • Roll in the leaf and tugging in the sides as you roll in, making sure the end of the leaf is tugged underneath at the end of rolling.
  • Repeat the wrapping till all the cabbage leaves are used up. 
  • Carefully place the rolled cabbage on to a plate and into a steamer at medium low fire. Steam at medium fire for a good 10-12 minutes.
  • Once cooked, leave them inside the steamer while you work on the gravy sauce.
  • On a sauce pot, add 1 tsp cooking oil and the minced garlic, cook till fragrant. Add in all the rest of the sauce seasoning and cook till thicken and bubbly.
  • Drizzle the sauce gravy over the steamed cabbage rolls. Sprinkle the goji berries over the rolls while it is still hot. Serve the dish hot with steamed rice. Enjoy!

(For more detail. hop over to my FaceBook HoneyBeeSweets Kitchen to see the step by step video)

Steamed and lesser oil, this dish is suitable for people of all ages. The level of saltiness and sugar used can be adjusted to your liking.

You can see the packed full meaty filling in the roll. Still juicy and tender. And the goji berries gives a hint of sweetness to the dish.

It is such a lovely dish to present to impress your guests too. Plus napa cabbage has a cooling effect, so it is good when you serve it when you feel your body is feeling heavy. 

Do try it out and let me know how you like it! Happy cooking all. ;)