Recipe taken from Serious Eats – Lemon Olive Oil Cake. 4 eggs.

Beat the egg + sugar(recipe specified 1 cup sugar, which is about 180g, but i used only 130g of caster sugar), beat till it become pale in color and sugar melted.

result after beating sugar + 4 eggs for 5 minutes

add in 3/4 cup of yoghurt, bought this from local indian shop, homemade by them(i think). this package should be around 3/4 cup?! hehe

lemon rind from 3 lemons, remember not to grate the white part of lemon skin, else it will taste bitter.

drizzle in olive oil, make sure it is a small and steady stream, so that an an emulsion can be created. Recipe specified the success of this cake depends wholely on how good the olive oil is, but here i am using a really cheap olive oil from Cold Storage house brand – First choice, using extra virgin olive oil will prolly yield better result.

the flour mixture(superfine flour/Pau flour + baking powder + soda + salt) which been sifted 3 times.

mix the flour into liquid ingredient

continue mixing till it is well combined and not too mix too much for cake else glutens form will result in tough cake.

Bake at 160 Celcius (325F) for 40-45 minutes

Taste like a light butter cake, the lemon flavor is subtle, not as strong as i would like. Crumb is light, not bad.

Recipe taken from hsling, written in chinese. Above is sifted flour (superfine flour/Pau flour + corn flour) and liquid mixture(egg yolk, yoghurt, canola oil)

Mix up the above dry and wet ingredients together till it become smooth

on the other hand, bet up the egg white, above is 4 egg white, i am using large egg.

beat it till it become frothy, about 1 minute

add in sugar

continue beating, about 4 minuts till it become stiff and glossy, one way to determine is when you hold the mixing bowl upside down, the meringue won’t flow down. Remember not to continue beating once it reach this stage, else the stiff structure will be broken down and it will be back to liquid(i never tried this before, that is what i heard )

take half of the meringue and lightly mix it into the flour-yoghurt-etc mixture.

The flour-yogurt-etc mixture is well mixed with half of the meringue

Now, mix both mixture by folding. Folding is an essential technique for cake making. Unfortunately i didn’t take any photo to show you folding action, it is essentially bringing the spatula to the bottom of the mixture by “slicing” the spatula from the side of the bowl, and then bring up the mixture from bottom to the top. Good folding technique ensure the cake turn out soft and well-risen.

well incorporated

ready to be bake, level the cake that the middle is just slightly lower than the side, as cake usually rise more in the middle.

finished baking

flip the cake over on top of another baking sheet, peel of the baking sheet

this is the only jam available in my house- thick apricot jam by St Dalfour.

Spread jam thinly on top(remember to roll this cake while it is still warm, as cake won’t roll well after cool)

roll it up, the brownish skin stick to the bottom baking sheet, so here is my naked swiss roll… haha

cross section, very yummy and soft. Highly Recommended, unlike the previous Cheese Slice Cake i made which recipe is from the same site-hsling.

Went to Kepong Brem Mall’s Giant supermarket. After that, had a drink in a kopitiam-Kepong Kopitiam, consider this a Old Town wannabe, the lemon drink which i ordered is so damn fake and cost RM3.50! basically it is lemon extract/cordial mix with 1 slice of lemon, couldn’t finished it, and the above is where i left it at. This makes me appreciate Old Town White Coffee more, cause they maintain certain standard in their food, and they taste pretty good.

breakfast set from OldTown White Coffee, nasi lemak + ice lemon tea = RM5.90. If you take black coffee/tea with the nasi lemak, it will be RM4.90. You can add fried chicken to the rice for RM1.50, yummy.

Made a Cheese slice cake, ingredients: 3 slices of cheese, milk, butter, flour, 3 eggs etc, the batter is little, so the cake is thin and flat :\

Recipe for Cheese Slice cake is from hslingkitchen. Flat cake, it taste just alright, recipe by ivyaiwei is still da best.

This is by far a recipe which looks most challenging and interesting, it is custard + cake = custard cake. Recipe taken from Home Cooking Rocks. Above is caramel set in bottom of pyrex bowl. Caramel made from boiling sugar and water till it become brownish.

Recipe calls from 6 eggs, but since mine are small, so i used 7 of them.

half a can of condense milk is used(1 cup condense milk = 250ml = 1/2 can), a pack of milk also used.

bottom of bowl is custard, top part is cake mixture, they won’t mix if cake mixture is done properly, meaning egg white are beat till stiff, therefore the cake mixture is actually quite airy and light, and will float on top.

before going into oven

baked bain-marie/water bath style, direct heat will cause the custard to become holey and not smooth.

done, the recipe specified baking time is 50 minutes to 1 hour, but i done it about 1 hour 20 mins as the custard are still not set. Anyway, should have taken it out slightly earlier because the cake mixture on top is a bit dry from the long baking time.

ta da, nice shiny custard cake, you will have to flip over the whole thing, so top of it is caramel/custard and bottom is cake. I ommitted lemon, so there is a strong egg smell, vanilla essence should have done the trick too, anyway, this taste quite like egg tart kinda custard.

Made this cake for colleague’s birthday, had all the ingredients at home, just needed to buy a plain yoghurt. Recipe taken from Farmgirl Fare. Above is plain Liteyo Yoghurt, orange rind, egg and orange juice.

beat butter and sugar till fluffy and whitish

mixture above curdle badly as i added the liquid too fast, should add slowly and mix till incorporated before adding more liquid, but heard this doesn’t affect the end product, so bah…… First add wet ingredients. Then, fold in the dry ingredient(flour, baking powder, baking soda and salt)

looks fluffy, hope that it will be moist

taste like butter cake with slight orange taste, not bad as it is moist and slightly crumbly.

in another instance, made a bannock wrapped hotdog, taste bad, i am saying as a person who doesn’t like bread that much as the texture is kinda dense(from the milk etc). Recipe from everybody like sandwiches.

starting to bake(about 25 minutes)

done, i turn over the right top one to reveal the crusty bottom which is probably the only tasty bit of the pastry. The liquidy stuff is cheese.