Peanut Butter Chiffon Cupcakes 花生酱戚风杯子蛋糕
Anncoo Journal » Cakes
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2y ago
These Peanut Butter Chiffon Cupcakes are a little dense but soft and bouncy and it is not too sweet, just the way I like it. The cake is indeed yummy with a wonderful nutty fragrance and taste of peanut butter. No oil is added in the recipe as I find the creamy peanut butter is quite oily after mixing. The preparation is easy and fast, in less than 15 minutes just pop the pan into the oven to bake. You can even smell the fragrance of peanut butter lingering in the kitchen while baking. Definitely great to serve at any time of the day.   Peanut Butter Chiffon Cupcakes ~ great to serve at ..read more
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Butter Matcha Mochi Cake 牛油抹茶麻薯蛋糕
Anncoo Journal » Cakes
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2y ago
This Butter Matcha Mochi Cake is chewy, sticky and delicious with tropical flavour!  It’s the easiest butter cake that I came across when I was surfing for beautiful picture on Pinterest. Just stir and bake. The original recipe is from Hawaiian butter mochi cake but you can make any flavour by adding cocoa or matcha powder and I added coconut flakes on top. The main ingredients are glutinous rice flour, fresh milk and coconut milk. This gluten free cake texture is entirely different from the traditional butter cake because of the glutinous rice flour (sticky flour) used. It is crust ..read more
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Madeleines with Pear Jam 香梨果酱玛德琳
Anncoo Journal » Cakes
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2y ago
These Madeleines filled with Pear Jam are delicious. The small cake is bouncy with crisp edges after baking. It’s best to serve these madeleines fresh and warm from the oven or to consume them within a day. The preparation is quick and easy by using a hand whisk. Just chill the batter in the refrigerator for 30 minutes after mixing. This step will help the mixture more thoroughly and produce a soft bouncy texture after baked. I used the old recipe which I liked and had shared it with you before (Lemon Chia Seed Madeleines). This time I added some beetroot powder to give a little pinkish sweet ..read more
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Mini Almond Orange Cakes 杏仁香橙小蛋糕
Anncoo Journal » Cakes
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2y ago
These Mini Almond Orange Cakes are flourless (gluten free) and dairy free too. These cute mini bite size cakes are soft and fragrant with the aroma of orange zest and ground almonds. Only 6 ingredients are needed, eggs, sugar, orange zest, salt, ground almond and cocoa powder for  dusting.  Mixing the ingredients is so easy with the egg separation method and only takes you under 15 minutes to prepare. Just pop the muffin pans into the oven to bake for about 13-15 minutes. Then you can start to enjoy these healthy dainty cakes with  your family for breakfast ..read more
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Honeydew Jelly Mousse Cake 哈密瓜果冻慕斯蛋糕
Anncoo Journal » Cakes
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2y ago
This Honeydew Jelly Mousse Cake is very suitable to serve for everyone to enjoy especially during this hot and humid weather. This cake is very refreshing and light, especially with the full fragrance of honeydew jelly and honeydew mousse. Definitely worth an effort to make this cake even there are extra steps. The whole cake is made from scratch with a large honeydew (more than 2 kg) that I bought from the wet market. After cutting up the fruit I realized that it wasn’t sweet enough, so I transformed it into a mousse cake. I blended the honeydew into juice and made 7 laye ..read more
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Banana and Chocolate Chip Muffins 香蕉巧克力豆玛芬 
Anncoo Journal » Cakes
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2y ago
These Banana and Chocolate Chip Muffins are fragrant, fluffy and soft. They’re perfect for kids and even adults to enjoy for an afternoon tea. No electric mixer is required for mixing but by using a hand whisk or a rubber spatula instead. I adapted the recipe from Donna Hay with slight adjustments. It is a fail proof recipe using dairy whipping cream (or buttermilk) instead of butter. Simply mix the ingredients together with ripe mashed banana and chocolate chips in a relatively short time, then bring the muffins to bake for about 25-30 minutes.    These delicious mu ..read more
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Lotus Biscoff Cake Roll Lotus焦糖蛋糕卷
Anncoo Journal » Cakes
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2y ago
This soft Lotus Biscoff Cake Roll with crunchy spread filling is really yummy. You can make this light cake easily within 15 minutes (baking time) and only two ingredients are required, which is non dairy whipped cream and Lotus Biscoff crunchy spread. Add on the final touch to the cake by scattering some Lotus biscuit crumbs on top of the cake roll. Just chill the cake in the refrigerator for a few hours before serving. You’ll definitely enjoy the unique taste of this cake with a cup of coffee and just cannot resist more than a slice of the cake with crunchy spread. Check my No-Bake Lotus Bi ..read more
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Chocolate Fudge Cake 浓郁巧克力蛋糕
Anncoo Journal » Cakes
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2y ago
This Chocolate Fudge Cake is fudgy, rich and decadent. It’s perfect for any occasions. Making this fudgy cake is not complicated at all. I make this fudge cake by using the egg separation method. Just use a hand whisk to mix the egg yolk ingredients with melted dark chocolate. Then whisk the egg whites with an electric mixer to stiff peak form and fold into the chocolate mixture. The baking time is quite short too, about 30 minutes as you want to have a moist and fudgy cake texture. The final step is to spread chocolate ganache with some chopped nuts over the cake. You can slice and serve the ..read more
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No-Bake Lotus Biscoff Cheesecake 免烤Lotus Biscoff 芝士蛋糕
Anncoo Journal » Cakes
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2y ago
I’ve seen many bakers sharing their yummy looking No-Bake Lotus Biscoff Cheesecake 2 to 3 months back on Facebook.  So, after searching for the recipe online, I came to adapt the recipe from my good friend, Chris of Yummy Bakes. I’ve  made some changes by making it in marble form with the Lotus Biscoff spread and cream cheese mixture with the crumbly base Lotus Biscoff cookies. You’ll get the true flavour of the spread in the layers between the cream cheese mixture.  It’s a delightful dessert in every bite. If you are too lazy to do the marbling effect, you can j ..read more
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Steamed Blue Pea Flower Chiffon Cake 蒸蝶豆花戚风蛋糕
Anncoo Journal » Cakes
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2y ago
After sharing the Steamed Chiffon Cake recipe on my blog last week, I steamed another simple and healthy chiffon cake with blue pea flowers. I’m using fresh blue pea flowers that I harvested from my little garden. You can use the dried blue pea flowers too that are available at most baking supplies stores. The size of the cake pan is 7 inches and the steaming time is 50 minutes. If you do not want to steam the cake, you can bake it for an hour at 160 degrees C. Since blue pea flowers have no flavour or taste but gives a natural food colouring agent, I sifted some Valrhona cocoa powder in betw ..read more
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