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Saturday, 18 August 2018

Apple Rose Flower Cake 🌹 Super Soft & Fluffy Sponge Cake





You don't need to be a professional to bake this pretty floral design dessert that tastes as good as it looks. the apple slices just like a crunchy apple chips, sweet and it looks a lot like beautiful rose. Learn to make this cotton sponge cake and it could be better than enjoying afternoon tea treats in the comfort of your own home? Butter or oil, which makes the best sponge cake? Can you really taste the difference between a cake made with real butter? This recipe is similar with my other's recipes of butter sponge cake and it was published 2 years ago, and it have changed the ingredients. This cake is just like baked egg cakes with a vanilla flavour and produce the same like an amazing fluffy and light texture compared to my other butter sponges. If you give them both a try, I'd love to know what you think? This step by step guide will help you make the prettiest apple roses cake perfect for any special occasion.

Makes 1
6-inch cake pan

Ingredients

(A)
• 40g vegetable oil
• 50g cake flour
• 30g whole milk
• 3 egg yolks, cold
• 1 tsp vanilla extract

(B)
• 3 egg whites, cold
• 1/4 tsp salt
• 45g, sugar

Prepare the apple roses, cut the apples into slices, and dusted with table salt and leave it for a few minutes until the apple slices turning soft and wash in the running water and dry it in the kitchen paper. fold the each strip over to cover the apples, then roll up from short edge into rose and use a toothpick, so that they hold their shape.























Method:
1) Cook the oil in a saucepan, over medium low heat. Turn off the heat and sift the cake flour into a large bowl. Pour hot oil to the cake flour gradually and then whisk together to make a smooth batter. Add the milk, egg yolks, vanilla extract and mix until just combined.

2) In a separate bowl, Whisk egg whites and salt until foamy, then add sugar a little bit at a time, beating until stiff peaks, the peak stands straight up when the beaters are lifted from the mixture. About 5 minutes.

3) Using a whisker, and turn the small amount whisked egg whites into the batter, mix until just combined and then turn back the batter into the whites. The most important part here is not to stirring and carefully folding is gentle mixing technique until just incorporated. Use a spatula and smooth the surface. Bang the cake pan a few times and get the air bubbles out of your cake batter. You have to arrange the sliced apple and to form a rose pattern in the middle the top of cake batter .

4) To prepare a water bath. Pour enough cold water in a larger pan. Bake in no preheated oven 150°C  for 60 minutes. Bake with lower rack and both top and bottom heat with fan assisted. Baking time it will depend on the size of your cake pan.

5) Once cooked, leave to cool 10 minutes in the oven. Dropping the cake pan from high once. Make sure cakes are properly cooled. Sprinkle some sugar powdered over the apples and turn it out onto a serving plate. Enjoy!

Helpful Tips:
1) Be careful not to get the saucepan too hot.
2) For guaranteed results it's important to follow exactly this recipe and baking at the right temperature is important. It's recommended to use an oven thermometer.
3) Do not bake the cake quickly at a high temperature and don't remove hot cake out of a baking pan. otherwise the cake could fall apart and crack on top. Baking cake at a lower temperature will help the cake rise much higher and bake more evenly. 
4) Please understand that everyone's oven work differently. You should also check the temperature of your oven. if not, your cake won't rise well. 
5) You can test the cake by poking it with a skewer, if it's cooked the skewer will come out clean. if not pop it back in the oven and bake until it's ready. 
6) Folding egg whites into a cake batter. Do not stir and never use an electric mixer. 
7) Use a clean, dry bowl, free of yolk and any other oil or grease while beating egg whites. Do not over or under-beat the egg whites.

Recipe Source: JosephineRecipes.Co.Uk

Sunday, 12 August 2018

Bak Kwa - Chinese Pork Jerky Recipe 豬肉乾

























One of my favourite Chinese New Year goodies. This is one of my secret recipe and the best jerky that I have ever tasted. My husband and I very addicted with this savoury snacks. Whether you make it as a surprise finger food for business or your upcoming party. you and your guests will love this jerky and can't stop eating it!

Ingredients


(A)

2 tbsp brown sugar
2 tbsp clear honey
5 tbsp fish sauce
2 tbsp mirin or rice wine
2 tbsp light soy sauce
2 tbsp oyster sauce
2 tsp chinese five spice
2 tsp chilli flakes
2 tsp white pepper
1 tbsp fermented bean curd (Shanghai)

(B)

500g lean pork mince

(C)

3 tbsp fermented bean curd sauces + 3 tbsp honey or golden syrup for brushing

Method:

1) Combine all ingredients in a large bowl. Mix well with a spoon for cover and refrigerate at least 30 minutes, or until ready to use.

2) Place marinade pork minced on parchment paper and up with another paper and easy to roll to a thin layer as you desire. gently brush the top and down side with fermented bean curd sauces.


3) Transfer sheets of meat to a large pan and bake in a 200°C oven for 20 minutes. Spoon off and discard the sauce or the meat oil and put back to the oven until reaches the time. Cut into 4 pieces and brushing honey or golden syrup on it.


4) Increase oven temperature to 220°C, and bake for 10 minutes. Remove from oven. Flip slices of jerky over with a pair of tongs. brushing honey or golden syrup again. Return pan to the oven for another 5 minutes. Remove and cool completely on a wire rack.


Total Baking Time: 35 minutes


Helpful Tips:

1) Please understand that everyone's oven work differently. You should also check the temperature of your oven. I used BEKO OIM22300X.
2) For guaranteed results it's important to follow exactly this recipe and baking at the right temperature is important. It's recommended to use an oven thermometer.

Recipe Source: JosephineRecipes.Co.Uk



Tuesday, 7 August 2018

How to Make Tiramisu - Eggless Version | Italian Tiramisu





This recipe doesn't need an eggs. A quick and easy way to make your own most popular desserts, tiramisu at home. That are absolutely delicious, always a favourite with everyone.

Ingredients:
(A)
300ml fresh whipping cream, chilled
70g granulated sugar
1 tsp vanilla extract

(B)
250g light mascarpone cheese, softened
2 tsp baileys irish cream

(C)
200g sponge fingers
1 cup espresso, cooled
2 tbsp kahlu or just skip it
200g sponge fingers
2 tbsp cocoa powder or shredded dark chocolate

Method:
1) Pour the whipping cream in a mixing bowl. use a low to medium speed to whisk and add sugar for a few times, add the vanilla extract, and baileys cream. beat until the cream reaches soft peaks, and then add softened mascarpone cheese, and continue whisking until stiff peaks form. set aside.

2) Pour 1 cup of hot boiling water into a bowl, stir with 2 tbsp instant coffee and 2 tbsp kahlu. let sit in the room temperature, cool completely. you can also use very strongly brewed coffee, like from moka pot.

3) Quickly dip each spoon fingers into the coffee mixture, do not soak, then arrange to cover the base of a prepared dish and spread half of the whipped cream mixture over and repeat another layer and chill in the refrigerator for 5 hours or put it in the freezer. to serve frozen like ice cream or just pull it out of the freezer 25 minutes before you want to eat it. dust with a little more cocoa powder or shredded dark chocolate as you desire, and use as a stencil and light dusting of powdered sugar is all the decoration a cake needs and make it look classic and beautiful. Enjoy!

Recipe Source: JosephineRecipes.Co.Uk


Thursday, 26 July 2018

How To Make Chili Oil 辣椒油 🌶


Learn how to make chilli oil at home with my secret recipe. It's perfect to drizzling over your foods for extra spice and flavor or cooking many meals and it tastes ten times better than the store bought also don't contain preservatives, additives and MSG, as well as for mixing into light or dark soy sauces and mirin and serve as a dipping sauce for Chinese dishes like dumplings, wonton or spring rolls.

Ingredients
1 cup sunflower oil, rapeseed oil or any neutral oil such as peanut oil
dash of salt if desired
300g-500g red chillies
100g bird eye chillies
20g bird's eye chilli flakes
200g fresh garlic, minced

Instructions:
1) In a frying pan, heat the oil over medium-high heat for a few minutes.
2) Add the minced garlic, fry until fragrant, and then continue fry the red chillies and bird eye chillies. Stir often for about 10 minutes and then add chilli flakes if you want extra spicy.
3) Remove from heat and let it cool completely. Pour it into a clean jar. Refrigerate and use within a month.

Helpful Tips:
Above the instructions is no fail recipe, and everyone can make it at home. When you don't use grams scale a recipe then you can just adjusting ingredients to your liking.

Recipe Source: JosephineRecipes.Co.Uk

Sunday, 22 July 2018

Make Your Own: Pepperoni Pizza



Kneading can almost always be done by hand, even this recipe calls for an bread machine. I love to knead dough by hand and enjoy the process. but recently, I have a neck pain and I can't always stand at the counter. so, the bread machine is a life saver. This is my own and the quick way when you only need pizza or slider buns. It's soft and fluffy and it keeps the shape nicely. These are the best pepperoni pizza I've tasted. The smell of pizza has to be one of my all time favourite.

Makes 2
---30cm round pan---

Ingredients

(A)
For the base:
• 145g, 1/2 cup bread flour
• 20g, 2 tbsp cake flour. (if you can't find cake flour on hand when you need it, just adding 170g bread flour instead. It's worked too, but the texture not as soft as adding cake flour). 
• 3g, 1 tsp allinson yeast
• 120g, 1/2 cup cold milk
• 14g, 2 tsp sugar
•  1/2 tbsp olive oil 

(B)
For the tomato sauce:
Store bought or Click here for the instructional video and recipe.
• http://yummyeasycooking.blogspot.co.uk/2017/09/best-ever-pizza-sauce-recipe.html

(C)
Toppings:
• 125g - 200g grated cheddar & mozzarella cheese blend, for each pan (extra cheese, compare to restaurant)
or as you prefer?
• 90g pepperoni

Method: 
1) Place the (A) ingredients, bread flour, cake flour, yeast, cold milk and sugar into the bread pan. close the lid gently.

2) Press the MENU button until desired program ''raw dough'' is selected. so that the machine does all the mixing and kneading. Once the process has been completed ''stir 1'', and continue to ''stir 2''. open the lid, add olive oil to the bread pan, and continue kneading by bread machine until beeps will signal.

3) Press the MENU button until you reach ''ferment''. The bread maker will allow your dough to rise about 30 minutes or until beep to signal and then you take it out of the machine. 


If you are using hand knead or stand mixer, you can rise in the warm place, about 35°C for 1 hour until triple in sized. (Don't let the temperature reaches 45°C, It will killing the yeast).

4) Turn the dough out onto a floured surface, punch down the dough, cut into half, roll out the dough into large rounds, about 25cm across, using your hand palm, fingers or rolling pin. The dough needs to be thin as it will rise double or triple in sized in the oven. 


5) Place the dough onto two floured round pans. Top crusts with sauce, mozzarella cheese and pepperoni.

6Using a warm oven by turn your oven on and off or with boiled water on the underneath to help your dough rise perfectly, rise again for 30 minutes to 1 hour. Don't need a preheated oven! 150ºC,  Always bake with both top and bottom heat without fan assisted for 18 minutes. (Makes 2 pizzas with 10 inch round pan).

To make sure your cake to succeed even better. It is best to use an oven thermometer and you'll always have the exact temperature of your oven in mind.

Helpful Tips:
1) Knead the dough by hand in above recipe. 
2) In a bowl, add (A) ingredients. 2) Push down and up and beat the dough about 15 minutes, and then add oil, kneading the dough until smooth. 3) Cover with plastic wrap, and rise in the warm place about 35°C for 1 hour until triple in sized. (Don't let the temperature reaches 45°C, It will killing the yeast). If the dough is too sticky, adding more flour as necessary.

Recipe Source: JosephineRecipes.Co.Uk


How To Make a Hawaiian Pizza - Quick & Easy!













Kneading can almost always be done by hand, even this recipe calls for an bread machine. I love to knead dough by hand and enjoy the process. but recently, I have a neck pain and I can't always stand at the counter. so, the bread machine is a life saver. This is my own and the quick way when you only need pizza or slider buns. It's soft and fluffy and it keeps the shape nicely. These are the best hawaiian pizza I've tasted. The smell of pizza has to be one of my all time favourite.

Makes 1
---30cm round pan---

Ingredients

(A)
For the base:
• 145g, 1/2 cup bread flour
• 20g, 2 tbsp cake flour. (if you can't find cake flour on hand when you need it, just adding 170g bread flour instead. It's worked too, but the texture not as soft as adding cake flour). 
• 3g, 1 tsp allinson yeast
• 120g, 1/2 cup cold milk
• 14g, 2 tsp sugar
•  1/2 tbsp olive oil 

(B)
For the tomato sauce:
Store bought or Click here for the instructional video and recipe.
• http://yummyeasycooking.blogspot.co.uk/2017/09/best-ever-pizza-sauce-recipe.html

(C)
Toppings:
• 125g - 200g grated cheddar & mozzarella cheese blend, for each pan (extra cheese, compare to restaurant) or as you prefer?
• tomatoes, pineapple chunks, ham or you can add whatever other toppings you like in addition.

Method: 
1) Place the (A) ingredients, bread flour, cake flour, yeast, cold milk and sugar into the bread pan. close the lid gently.

2) Press the MENU button until desired program ''raw dough'' is selected. so that the machine does all the mixing and kneading. Once the process has been completed ''stir 1'', and continue to ''stir 2''. open the lid, add olive oil to the bread pan, and continue kneading by bread machine until beeps will signal.

3) Press the MENU button until you reach ''ferment''. The bread maker will allow your dough to rise about 30 minutes or until beep to signal and then you take it out of the machine. 


If you are using hand knead or stand mixer, you can rise in the warm place, about 35°C for 1 hour until triple in sized. (Don't let the temperature reaches 45°C, It will killing the yeast).

4) Turn the dough out onto a floured surface, punch down the dough, cut into half, roll out the dough into large rounds, about 25cm across, using your hand palm, fingers or rolling pin. The dough needs to be thin as it will rise double or triple in sized in the oven. 


5) Place the dough onto floured round pans. Top crusts with sauce, mozzarella cheese and add the toppings.

6Using a warm oven by turn your oven on and off or with boiled water on the underneath to help your dough rise perfectly, rise again for 30 minutes to 1 hour. Don't need a preheated oven! 150ºC,  Always bake with both top and bottom heat without fan assisted for 25 minutes. 

To make sure your cake to succeed even better. It is best to use an oven thermometer and you'll always have the exact temperature of your oven in mind.

Helpful Tips:
1) Knead the dough by hand in above recipe. 
2) In a bowl, add (A) ingredients. 2) Push down and up and beat the dough about 15 minutes, and then add oil, kneading the dough until smooth. 3) Cover with plastic wrap, and rise in the warm place about 35°C for 1 hour until triple in sized. (Don't let the temperature reaches 45°C, It will killing the yeast). If the dough is too sticky, adding more flour as necessary.

Recipe Source: JosephineRecipes.Co.Uk


Saturday, 21 July 2018

Strawberry Sponge Cake Recipe





This 100% from scratch recipe uses fresh strawberries to make the strawberry jam and shredded coconut in the cake and with the most light and fluffy vanilla whipped cream. Quick, simple and easy to make and perfect served with afternoon tea or even a birthday party.

Ingredients

Makes 10 cupcakes

(A)
For the cake
• 35g, 5 tbsp melted butter
• a pinch of sea salt
• 33g, 3 tbsp whole milk
• 20g, 2 tbsp sugar
• 55g, 6 tbsp cake flour
• 3 egg yolks, cold

(B)
• 3 egg whites, cold
• 1/4 tsp cream of tartar, lime or lemon juice
• 45g, 5 tbsp sugar

(C)
To Assemble
• 300ml double cream, cold
• 1-3 tbsp icing sugar, as you desire
• 1 vanilla pod or 1 tsp vanilla extract
• desiccated coconut, toasted
• strawberry jam, homemade 
https://www.youtube.com/watch?v=v6cHALDaT4E&t=20s

Makes 10 - 12 cupcakes, or 6-inch cake pan, 23cm square baking pan or 2lb loaf tin and using paper rub a little butter and cut a round piece of parchment paper that fit to your pan, Take a small handful of flour and sprinkling it evenly around the inside of the greased pan and remove excess or you can line with the prepared parchment paper in the bottom and the sides and grease with butter.

Method:
Pre-heat oven, always bake with both top and bottom heat with fan assisted. To make sure your cake to succeed even better. It is best to use an oven thermometer and you'll always have the exact temperature of your oven in mind.

1) Melt the butter in a saucepan, over low heat. Add a pinch of sea salt, milk and sugar until it dissolves. Turn off the heat, sift the cake flour, add the egg yolks and mix by hand, less than 25 times until just combined. do not over mix!

2) In a separate bowl, Whisk (B) egg whites until foamy then adding cream of tartar, or squeezing a little lemon juice. add sugar a little bit at a time, beating until stiff peaks, the peak stands straight up when the beaters are lifted from the mixture about 3-5 minutes.

3) Using a whisker, and turn the small amount of egg whites into the batter, mix until just combined and then turn back the batter into the whites. The most important part here is not to stirring and carefully folding is gentle mixing technique until just incorporated. Use a spatula and smooth the surface. Bang the cake pan a few times and get the air bubbles out of your cake batter.

4) To prepare a water bath. Pour enough cold water in a larger pan. Bake in preheated oven 150°C for 25 minutes. Baking time it will depend on the size of your cake pan.

5) Once cooked, leave to cool 10 minutes until the oven temperature reached 50ºC. Dropping the cake pan from high once. Make sure cakes are properly cooled before cutting them.

6) In the meantime, whip the double cream and add vanilla and sugar and whisk until it is just thick enough to hold its shape. If over whipped can be fix it easily and now read the section 1 helpful tips below.

7) Toasted the desiccated coconut and fry until fragrant. Set aside to cool and ready to use and then roll the cake up and down and topped with whisked cream and strawberry jam.

Helpful Tips:
1) Over whipped cream can be fix it, add a few tablespoons of heavy cream or milk and simply re-whipping it and have it looking smooth and creamy once again.
2) Be careful not to get the saucepan hot because the melted butter will burn.
3) For guaranteed results it's important to follow exactly this recipe and baking at the right temperature is important. It's recommended to use an oven thermometer.
4) Do not bake the cake quickly at a high temperature and don't remove hot cake out of a baking pan. otherwise the cake could fall apart and crack on top. Baking cake at a lower temperature will help the cake rise much higher and bake more evenly.
5) Please understand that everyone's oven work differently. You should also check the temperature of your oven. if not, your cake won't rise well.
6) You can test the cake by poking it with a skewer, if it's cooked the skewer will come out clean. if not pop it back in the oven and bake until it's ready.
7) Folding egg whites into a cake batter. Do not stir and never use an electric mixer.
8) Use a clean, dry bowl, free of yolk and any other oil or grease while beating egg whites. Do not over or under-beat the egg whites.

Recipe Source: JosephineRecipes.Co.Uk



Friday, 20 July 2018

Vanilla Sponge Cake Recipe
























My recipe for a soft, light and delicious vanilla sponge cake. You can serve as plain and taste the original flavor. It is also a great base for many creations. Decorate simply for afternoon tea or making a birthday cake or swiss roll at home and everyone will love it.

Makes 2 - 2lb loaf pan (10'' x 6'')

(A)
Egg yolks
• 5, large egg yolks
• 40g sugar
• 40g sunflower oil
• 50g milk
• 10g, 2 tsp vanilla extract
• 100g cake flour, sieved

(B)
Egg whites
• 5 egg whites
• 1 tsp lemon juice or 1/2 tsp cream of tartar
• 90g sugar

Preheat the oven 150°C , always bake with both top and bottom heat with fan assisted. It is best to use an oven thermometer and you'll always have the exact temperature of your oven in mind or no need preheat the oven it's works too. Cut 2- pieces of baking paper to fit the base of a cake pan 10''x 6''.

1) In a large bowl, Add egg yolks, sugar, sunflower oil, milk, vanilla extract, and mix together sieved cake flour. whisk until smooth. Be careful not to over mix!

2) In another clean and dry bowl, whisk egg whites for a second and until foamy then add cream of tartar or lemon juice and adding sugar a little bit at a time until firm to stiff peaks, the peak stands straight up when the beaters are lifted from the mixture about 5 minutes.

3) Carefully folding cake batter into a whites, and mix until incorporated. Pour half of the batter into a separate bowl, combine well.

4) Pour batter into your prepared pan and smooth it out evenly to the edges. Bang the cake pan onto the work surface to remove any air bubbles.

5) To prepare a water bath. Pour enough cold water in a larger pan. Bake in preheated or no need to preheat the oven 150°C for 45 minutes or until the cake is set in the centre. Baking time it will depend on the size of your cake pan. To make sure your cake to succeed even better. It is best to use an oven thermometer and you'll always have the exact temperature of your oven in mind.

6) Once cooked, remove from the oven. Peel off parchment paper and cut into slices to serve.

Helpful Tips:
1) If you going to make only one 2lb loaf, or 6 inch cake pan. You can only used 3 eggs and cut off everything's in half on the above recipe, and the baking time is exactly the same.
2) It's important to follow exactly this recipe and baking at the right temperature. Do not bake the cake quickly at a high temperature and don't remove hot cake out of a baking pan. otherwise the cake could fall apart and crack on top. Baking cake at a lower temperature will help the cake rise much higher and bake more evenly.
3) Please understand that everyone's oven work differently. You should also check the temperature of your oven. if not, your cake won't rise well. 
4) You can test the cake by poking it with a skewer, if it's cooked the skewer will come out clean. if not pop it back in the oven and bake until it's ready. 
5) Folding egg whites into a cake batter. Do not stir and never use an electric mixer. 
6) Use a clean, dry bowl, free of yolk and any other oil or grease while beating egg whites. Do not over or under-beat the egg whites.

Recipe Source: JosephineRecipes.Co.Uk

Monday, 16 July 2018

How To Make Vanilla Sponge Cake



My recipe for a soft, light and delicious vanilla sponge cake. You can serve as plain and taste the original flavor. It is also a great base for many creations. Decorate simply for afternoon tea or making a birthday cake or swiss roll at home and everyone will love it.

Makes 2 - 2lb loaf pan (10'' x 6'')

(A)
Egg yolks
• 5, large egg yolks
• 40g sugar
• 40g sunflower oil
• 50g milk
• 10g, 2 tsp vanilla extract
• 100g cake flour, sieved

(B)
Egg whites
• 5 egg whites
• 1 tsp lemon juice or 1/2 tsp cream of tartar
• 90g sugar

Preheat the oven 150°C , always bake with both top and bottom heat with fan assisted. It is best to use an oven thermometer and you'll always have the exact temperature of your oven in mind or no need preheat the oven it's works too. Cut 2- pieces of baking paper to fit the base of a cake pan 10''x 6''.

1) In a large bowl, Add egg yolks, sugar, sunflower oil, milk, vanilla extract, and mix together sieved cake flour. whisk until smooth. Be careful not to over mix!

2) In another clean and dry bowl, whisk egg whites for a second and until foamy then add cream of tartar or lemon juice and adding sugar a little bit at a time until firm to stiff peaks, the peak stands straight up when the beaters are lifted from the mixture about 5 minutes.

3) Carefully folding cake batter into a whites, and mix until incorporated. Pour half of the batter into a separate bowl, combine well.

4) Pour batter into your prepared pan and smooth it out evenly to the edges. Bang the cake pan onto the work surface to remove any air bubbles.

5) To prepare a water bath. Pour enough cold water in a larger pan. Bake in preheated or no need to preheat the oven 150°C for 45 minutes or until the cake is set in the centre. Baking time it will depend on the size of your cake pan. To make sure your cake to succeed even better. It is best to use an oven thermometer and you'll always have the exact temperature of your oven in mind.

6) Once cooked, remove from the oven. Peel off parchment paper and cut into slices to serve.

Helpful Tips:
1) If you going to make only one 2lb loaf, or 6 inch cake pan. You can only used 3 eggs and cut off everything's in half on the above recipe, and the baking time is exactly the same.
2) It's important to follow exactly this recipe and baking at the right temperature. Do not bake the cake quickly at a high temperature and don't remove hot cake out of a baking pan. otherwise the cake could fall apart and crack on top. Baking cake at a lower temperature will help the cake rise much higher and bake more evenly.
3) Please understand that everyone's oven work differently. You should also check the temperature of your oven. if not, your cake won't rise well. 
4) You can test the cake by poking it with a skewer, if it's cooked the skewer will come out clean. if not pop it back in the oven and bake until it's ready. 
5) Folding egg whites into a cake batter. Do not stir and never use an electric mixer. 
6) Use a clean, dry bowl, free of yolk and any other oil or grease while beating egg whites. Do not over or under-beat the egg whites.

Recipe Source: JosephineRecipes.Co.Uk


Friday, 13 July 2018

Hurricane Swiss Roll - Japanese Matcha Cake 龍捲風蛋糕卷



Love this? Hurricane Swiss Roll - Matcha and Vanilla flavor. A true art form and these cake simply too goof to eat. You won't believe how good they are.

Ingredients

(A)
Egg yolks
• 3, large egg yolks
• 20g, 2 tbsp sugar
• 20g, 4 tbsp corn oil
• 25g, 4 tbsp milk
• 5g, 1 tsp vanilla extract
• 50g, 6 tbsp cake flour, sieved
• 1/2 tsp baking powder

(B)
Egg whites
• 3 egg whites
• 1/4 tsp cream of tartar or 1/2 tsp lemon juice
• 45g, 4 tbsp sugar

(C)
For the egg yolks batter
• 1 tbsp matcha powder + 2 tbsp milk
mix well and ready to use

(D)
To Assemble
• 200ml double cream
• 1 tbsp sugar
• 1 tsp vanilla extract
• 1 tbsp matcha powder + 2 tbsp milk
mix well and ready to use

Preheat the oven 150°C , always bake with both top and bottom heat with fan assisted. It is best to use an oven thermometer and you'll always have the exact temperature of your oven in mind. Cut a piece of baking paper to fit the base of a cake pan 23 x 23cm.

1) In a large bowl, Add egg yolks, sugar, corn oil, milk, vanilla extract, and mix together sieved cake flour and baking soda. whisk until smooth. Be careful not to over mix!

2) In another clean and dry bowl, whisk egg whites for a second and until foamy then add cream of tartar or lemon juice and adding sugar a little bit at a time until firm to stiff peaks, the peak stands straight up when the beaters are lifted from the mixture about 5 minutes.

3) Carefully folding cake batter into a whites, and mix until incorporated. Pour half of the batter into a separate bowl, and add the matcha mixture, combine well.

4) Pour plain batter into your prepared pan and smooth it out evenly to the edges. Bang the cake pan onto the work surface to remove any air bubbles.

5) Squeeze the matcha batter on top. Using a fork as shown on the video and draw a ''s'' lines to make a horizontal from left to right at one side. Repeat drawing vertically from top to bottom. Bang it again to remove any air bubbles.

6) Bake in preheated oven 150°C for 5 minutes and 130°C for 30 minutes. Baking time it will depend on the side of your cake pan. Use a large baking pan for a cold water bath. 

7) Once cooked, remove from the oven. Peel off parchment paper, roll the cake up in the paper while still hot. In the meantime, whip the fresh double cream, add vanilla extract, sugar and matcha mixture, and whisk until creamy and can hold the shape. Spread the cream over the cake and then roll up and chill in the refrigerator for 30 minutes and cut into slices to serve.

Helpful Tips:
1) Over whisked the cream, and have it looking smooth once again, add a few tablespoon of fresh milk or cream to the grainy whipped cream and simply whisk it. 
2) Chill the bowl and whisk in the freezer before whisk the egg whites and making whipped cream.
3) Whipping cream doesn’t whip up as thickly as double cream.
4) It's important to follow exactly this recipe and baking at the right temperature.
5) Do not bake the cake quickly at a high temperature and don't remove hot cake out of a baking pan. otherwise the cake could fall apart and crack on top. Baking cake at a lower temperature will help the cake rise much higher and bake more evenly.
6) Please understand that everyone's oven work differently. You should also check the temperature of your oven. if not, your cake won't rise well. 
7) You can test the cake by poking it with a skewer, if it's cooked the skewer will come out clean. if not pop it back in the oven and bake until it's ready. 
8) Folding egg whites into a cake batter. Do not stir and never use an electric mixer. 
9) Use a clean, dry bowl, free of yolk and any other oil or grease while beating egg whites. Do not over or under-beat the egg whites.

Recipe Source: JosephineRecipes.Co.Uk

Tuesday, 10 July 2018

How To Make Hurricane Swiss Roll - Matcha Roll Cake Recipe



Love this? Hurricane Swiss Roll - Matcha and Vanilla flavor. A true art form and these cake simply too goof to eat. You won't believe how good they are.

(A)
Egg yolks
• 3, large egg yolks
• 20g, 2 tbsp sugar
• 20g, 4 tbsp corn oil
• 25g, 4 tbsp milk
• 5g, 1 tsp vanilla extract
• 50g, 6 tbsp cake flour, sieved
• 1/2 tsp baking powder

(B)
Egg whites
• 3 egg whites
• 1/4 tsp cream of tartar or 1/2 tsp lemon juice
• 45g, 4 tbsp sugar

(C)
For the egg yolks batter
• 1 tbsp matcha powder + 2 tbsp milk
mix well and ready to use

(D)
To Assemble
• 200ml double cream
• 1 tbsp sugar
• 1 tsp vanilla extract
• 1 tbsp matcha powder + 2 tbsp milk
mix well and ready to use

Preheat the oven 150°C , always bake with both top and bottom heat with fan assisted. It is best to use an oven thermometer and you'll always have the exact temperature of your oven in mind. Cut a piece of baking paper to fit the base of a cake pan 23 x 23cm.

1) In a large bowl, Add egg yolks, sugar, corn oil, milk, vanilla extract, and mix together sieved cake flour and baking soda. whisk until smooth. Be careful not to over mix!

2) In another clean and dry bowl, whisk egg whites for a second and until foamy then add cream of tartar or lemon juice and adding sugar a little bit at a time until firm to stiff peaks, the peak stands straight up when the beaters are lifted from the mixture about 5 minutes.

3) Carefully folding cake batter into a whites, and mix until incorporated. Pour half of the batter into a separate bowl, and add the matcha mixture, combine well.

4) Pour plain batter into your prepared pan and smooth it out evenly to the edges. Bang the cake pan onto the work surface to remove any air bubbles.

5) Squeeze the matcha batter on top. Using a fork as shown on the video and draw a ''s'' lines to make a horizontal from left to right at one side. Repeat drawing vertically from top to bottom. Bang it again to remove any air bubbles.

6) Bake in preheated oven 150°C for 5 minutes and 130°C for 30 minutes. Baking time it will depend on the side of your cake pan. Use a large baking pan for a cold water bath. 

7) Once cooked, remove from the oven. Peel off parchment paper, roll the cake up in the paper while still hot. In the meantime, whip the fresh double cream, add vanilla extract, sugar and matcha mixture, and whisk until creamy and can hold the shape. Spread the cream over the cake and then roll up and chill in the refrigerator for 30 minutes and cut into slices to serve.

Helpful Tips:
1) Over whisked the cream, and have it looking smooth once again, add a few tablespoon of fresh milk or cream to the grainy whipped cream and simply whisk it. 
2) Chill the bowl and whisk in the freezer before whisk the egg whites and making whipped cream.
3) Whipping cream doesn’t whip up as thickly as double cream.
4) It's important to follow exactly this recipe and baking at the right temperature.
5) Do not bake the cake quickly at a high temperature and don't remove hot cake out of a baking pan. otherwise the cake could fall apart and crack on top. Baking cake at a lower temperature will help the cake rise much higher and bake more evenly.
6) Please understand that everyone's oven work differently. You should also check the temperature of your oven. if not, your cake won't rise well. 
7) You can test the cake by poking it with a skewer, if it's cooked the skewer will come out clean. if not pop it back in the oven and bake until it's ready. 
8) Folding egg whites into a cake batter. Do not stir and never use an electric mixer. 
9) Use a clean, dry bowl, free of yolk and any other oil or grease while beating egg whites. Do not over or under-beat the egg whites.

Recipe Source: JosephineRecipes.Co.Uk

Thursday, 28 June 2018

Homemade Strawberry Jam Recipe | Fresh Strawberry Jam Without Preservatives





























































Who doesn't love a fresh-picked strawberry? I especially enjoyed the strawberries that glow like lantern and I can picked straight from my garden. Just like a strawberries dream story about a princess's garden. I believe in making dreams a reality. Freshly picked strawberries is so sweet, juicy and healthy, also a temptation for anyone. You can make your own homemade jam is so delicious, that taste so heavenly and easy way to package and give as gifts to your loved ones. You could use other soft fruit too, such as blackberries. 

Serves
Makes 1 jar of jam, 500ml

Ingredients
600g fresh strawberry
320g - 400g sugar, (sweetener of your choice)
1 small lime, lemon, (or just a few drop)
small knob of butter, (salted)

1) Wash strawberries in a large bowl, sprinkle over a little coarse sea salt , rinse under cold running water and drain them thoroughly. 

2) Slicing the strawberry in half, place the cut side down on a cutting board, then slice it into 4 pieces.
and place into a large glass bowl. Stir in sugar and allow to stand in room temperature for at least 2 hours or keep in the fridge overnight to release their natural juices. 

3) Cook the mixture into a large cast iron skillet. Add the lime or lemon juice and add a knob of butter and stir in to melt. This will help to dissolve any remaining scum and bubbles. Cook over medium high heat until it thickens, It should take about 15 minutes. 

4) Here's how to test, Spoon a spoonful of hot jam onto the cold saucer. If jam is still thin and runny, keep boiling for another 2 minutes.

5) Pour into clean, warm sterilised jar, and cover with lids, and seal, label and wipe the jar.  stay at best quality for up to three weeks in refrigerator.

Helpful Tips:
The dishwasher method is a very good method for sterilising your jars, and make sure you have a high temperature setting on it. you can clean the jars by putting them through the hot cycle of a dishwasher. 

Recipe from Josephine Recipes, June 2018



Monday, 18 June 2018

Soft, Moist & Fluffy Banana Cake Recipe



These loaves bake up incredibly tall, soft, moist and rich, packed full of banana-ry goodness. The perfect banana cake, and recipe can be make only only loaf. Just like grandma used to make!

Ingredients

(A)
• 40g salted butter, (melted)
• 40g granulated sugar
• 1 large, 2 small bananas, (over-riped)
• 1 tbsp whole milk
• 1/4 tsp vanilla extract
• 1 whole egg

(B)
• 1/2 cup, 80g cake flour
• 1/4 tsp, 1g baking soda
• 1/2 tsp, 2g baking powder

Directions:
1) In a large bowl, Add melted butter and sugar.
2) Mix together cake flour, baking powder and baking powder.
3) Use the bottom of a spoon press down until the banana is well mashed.
4) Add milk, vanilla extract and whole egg into a bowl.
5) Use a whisker or a fork to beat them well until combined.
6) Rest for at least 10 minutes before baking.
7) Pour batter into prepared pan, Bake in preheated oven 170°C for 35 minutes.

Recipe Source: JosephineRecipes.Co.Uk 





Saturday, 16 June 2018

Zebra Cake Recipe | Chocolate and Vanilla Sponge Cake

















Don’t they look like real Zebra stripes? Zebra cake as pretty as it is delicious, not overly sweet, soft, light, fluffy and unique looking cake.

Makes 1 ( 8 inch cake pan)

Ingredients
(A)
• 3, large egg yolks
• 25g, 2 tbsp sugar
• 25g, 4 tbsp corn oil
• 25g, 4 tbsp milk
• 6g, 1 tsp vanilla extract
• 50g, 6 tbsp cake flour, sieved

(B)
• 3 egg whites
• 1/4 tsp cream of tartar or 1/2 tsp lemon or lime juice
• 40g, 4 tbsp sugar

(C)
• 11/2 tbsp cocoa powder, sieved

Method:
1) In a bowl, mix (A) egg yolks, sugar, corn oil, milk and vanilla extract, Sift in the cake flour and whisk until smooth. Don't over mix it.

2) In a separate bowl, whisk (B) egg whites until foamy then add cream of tartar and sugar a little bit at a time until, firm to stiff peaks, the peak stands straight up when the beaters are lifted from the mixture about 5 minutes.

3) Folding cake batter into a whites, and mix until incorporated.

4) Pour half of the batter into a separate bowl, and sift the (C) cocoa powder, mix until well combined. Spoon 3 tbsp of the plain batter into the centre of the cake pan. then add 2-3 tbsp of the cocoa batter on top and repeat until all batter has been used.

5) To prepare a water bath. Pour enough cold water in a larger pan. Bake in no preheated oven, 150°C for 25 minutes or until the cake is set in the centre. Baking time it will depend on the size of your cake pan. To make sure your cake to succeed even better. It is best to use an oven thermometer and you'll always have the exact temperature of your oven in mind.

Helpful Tips:
1) It's important to follow exactly this recipe and baking at the right temperature.
2) Do not bake the cake quickly at a high temperature and don't remove hot cake out of a baking pan. otherwise the cake could fall apart and crack on top. Baking cake at a lower temperature will help the cake rise much higher and bake more evenly.
3) Please understand that everyone's oven work differently. You should also check the temperature of your oven. if not, your cake won't rise well. 
4) You can test the cake by poking it with a skewer, if it's cooked the skewer will come out clean. if not pop it back in the oven and bake until it's ready. 
5) Folding egg whites into a cake batter. Do not stir and never use an electric mixer. 
6) Use a clean, dry bowl, free of yolk and any other oil or grease while beating egg whites. Do not over or under-beat the egg whites.

Recipe Source: JosephineRecipes.Co.Uk

Friday, 15 June 2018

家乡的味道,也是我家最喜欢的客家咸肉粽,一口接着一口



我家乡的味道,也是我家最喜欢的客家肉粽,尤其是加了咸蛋,不但能够增加风味, 也会增加食欲, 一口接着一口的吃不停。这个客家粽子真的很好吃,雪白晶莹剔透的糯米饭、粒粒香脆的花生、虾米、加上半肥廋五花肉,口感滑嫩,味道也很香浓,尤其是自己动手做的,也吃着放心。虽然很忙碌,但能够和家人一起包粽子,这样,可以彼此比较包粽子的手艺,才有过端午的乐趣。一般超市买的咸鸭蛋都有硬芯,自己腌制的才能够做出完美,沙沙软软的咸蛋黄。

以下材料可以包18 个 (大) 。要看粽子大小决定。 (小) 可以包 大约40个。

粽子馅料:
五花肉 (8排)
花生(2杯)
虾米 (1杯)
干贝 (半杯)
红葱 (2 个)
花菇 (15朵)
咸鸭蛋 (18个)
糯米 (1kg)
长糯性韧米粒较干硬
圆糯性松易烂。
粽叶(1包)


调味料:
李锦记老抽 (3大匙)
用老抽上色,有很浓很浓的古早味.
生抽 (3大匙)
李锦记蚝油(3大匙)
甜米酒 (3大匙)

做法:
1) 粽叶洗净,放入冷水【泡水过夜】 第二天,倒掉泡过的残物水,洗净沥干水分。
并减去尾端的叶脉粗梗备用。
2) 泰国糯米洗净【泡水过夜】沥后备用。
3) 花菇,虾米,干贝【泡水过夜】
4) 五花肉放点米酒洗净。将【李锦记排骨酱】拌匀。盖上保鲜膜,放入冰箱冷藏腌制隔夜,让其入味。烤炉,用中火将所有肉块焗熟即可。多余的是油腻汁、要丢掉喔。之后倒入蜜糖,别开大火,糖的成份很容易烧焦。两次翻面烤成金黄色即可。最后出炉后,再放少量蜜(翻拌均匀即可)待凉切块备用。
5) 买现成的咸香花生,用搅拌器打碎备用。可以买生的泰国花生自己慢火炒香。 (比较费时费力)。
6) 热锅入油,中火爆香红葱头,虾米、干贝、与花菇炒香,再放入半肥廋叉烧肉,炒香,关火。 花生不能太收热会很容易烧焦,要关火后,才放入花生碎, 热度刚刚好。加入蚝油、老抽调味,快炒,备用。
7) 取两片粽叶,头尾交叉叠放,于叶长约1/3的位置折成三角锥形,先放入2 大匙糯米铺底,咸蛋 ,花菇,半肥廋肉,依照個人喜好,馅料可以加多一點。再摆上4大匙虾米干贝花生料。最后再放入5大匙糯米铺平。(高度不超过粽叶边缘) 取两片粽叶,讓它更穩固的定型,这样煮肉粽的时候才不会爆出。将另一端粽叶盖上两侧反折,收口,用绳绑住,但不宜绑得太紧,这样才能在糯米有膨胀的空间。每个人包粽子的方法都不一样,这次包的肉粽超豪迈的大肉粽。
8) 一大锅, 将包好的粽子摆入深锅内,直接加热水淹过粽子,盖上锅盖。 用中火煮约1 个小时熄火。 (记得偶而要检查水量,以防煮干,水不够的时候记得要加水进去。)

温馨提示:
需挑选较有油脂的五花肉,在蒸煮后肉质才不会紧缩。且油脂会融入糯米中,增加滑润口感兴香气。非常轻松地就把家乡味做了出来,这次包了18个。自己动手做,真的好吃,而且料多,又丰富,这是美食主义者不能错过的好料理。大家不妨自己动手来做做看,很容易就可以上手了!

食谱原作者: JosephineRecipes.Co.Uk

Saturday, 2 June 2018

Super Soft & Fluffy Zebra Cupcake







Don’t they look like real Zebra stripes? Zebra cake as pretty as it is delicious, not overly sweet, soft, light, fluffy and unique looking cupcakes.

Makes 9 cupcakes

Ingredients
(A)
• 3, large egg yolks
• 20g, 2 tbsp sugar
• 20g, 4 tbsp corn oil
• 25g, 4 tbsp milk
• 6g, 1 tsp vanilla extract
• 50g, 6 tbsp cake flour, sieved

(B)
• 3 egg whites
• 1/4 tsp cream of tartar or 1/2 tsp lemon or lime juice
• 40g, 4 tbsp sugar

(C)
• 1 tbsp cocoa powder, sieved

Method:
1) In a bowl, mix (A) egg yolks, sugar, corn oil, milk and vanilla extract, Sift in the cake flour and whisk until smooth. Don't over mix it.

2) In a separate bowl, whisk (B) egg whites until foamy then add cream of tartar and sugar a little bit at a time until, firm to stiff peaks, the peak stands straight up when the beaters are lifted from the mixture about 5 minutes.

3) Folding cake batter into a whites, and mix until incorporated.

4) Pour half of the batter into a separate bowl, and sift the (C) cocoa powder, mix until well combined. Spoon 1-2 teaspoon of the plain batter into the centre of the cake pan. then add 1-2 teaspoon of the cocoa batter on top and repeat until all batter has been used.

5) To prepare a water bath. Pour enough cold water in a larger pan. Bake in no preheated oven, 150°C for 25 minutes or until the cake is set in the centre. Baking time it will depend on the size of your cake pan. To make sure your cake to succeed even better. It is best to use an oven thermometer and you'll always have the exact temperature of your oven in mind.

Helpful Tips:
1)It's important to follow exactly this recipe and baking at the right temperature.
2) Do not bake the cake quickly at a high temperature and don't remove hot cake out of a baking pan. otherwise the cake could fall apart and crack on top. Baking cake at a lower temperature will help the cake rise much higher and bake more evenly.
3) Please understand that everyone's oven work differently. You should also check the temperature of your oven. if not, your cake won't rise well. 
4) You can test the cake by poking it with a skewer, if it's cooked the skewer will come out clean. if not pop it back in the oven and bake until it's ready. 
5) Folding egg whites into a cake batter. Do not stir and never use an electric mixer. 
6) Use a clean, dry bowl, free of yolk and any other oil or grease while beating egg whites. Do not over or under-beat the egg whites.

Recipe Source: JosephineRecipes.Co.Uk


Monday, 28 May 2018

Fluffy Cupcakes | Cotton Soft Cheese Sponge Cake





Love jiggly sponge cake and full flavoured of cheese? Why not make this cheese sponge cake this weekend? You will love this cake!

Makes 10 cupcake cups

Ingredients

(A)
• 33g, 5 tbsp butter
• a pinch of sea salt
• 35g, 3 tbsp whole milk
• 55g, 6 tbsp cake flour
• 3 egg yolks, cold

(B)
• 3 egg whites, cold
• 1/4 tsp cream of tartar or 1/2 tsp lime / lemon juice
• 60g, 6 tbsp sugar

(C)
For the Filling & Topping:
• grated parmesan cheese

Method:
No need to pre-heat the oven, always bake with both top and bottom heat with fan assisted. To make sure your cake to succeed even better. It is best to use an oven thermometer and you'll always have the exact temperature of your oven in mind.

1) Heat the butter in a saucepan, over low heat. Add a pinch of sea salt, milk and sugar until it dissolves. Turn off the heat, sift the cake flour, add the egg yolks and mix by hand, less than 25 times until just combined. do not over mix!

2) In a separate bowl, Whisk (B) egg whites until foamy then add cream of tartar and sugar a little bit at a time, beating until stiff peaks, low to medium speed, the peak stands straight up when the beaters are lifted from the mixture about 5 minutes.

3) Using a whisker, and turn the small amount of egg whites into the batter, mix until just combined and then turn back the batter into the whites, the most important part here is not to stirring and carefully folding is gentle mixing technique until just incorporated.

4) Pour cake batter into your prepared cupcakes pan and sprinkle grated parmesan cheese as a filling and over the top, then pour remaining batter into the pan. Use a spatula and smooth the surface. Bang the cake pan a few times and get the air bubbles out of your cake batter.

5) To prepare a water bath. Pour enough cold water in a larger pan. Bake in no preheated oven, 150°C for 25 minutes or until the cake is set in the centre. Baking time it will depend on the size of your cake pan.

6) Once cooked, leave to cool 15-20 minutes, until the oven temperature reached 50ºC. Any leftover cake can be covered and kept in the fridge for 2-3 days.

Helpful Tips:
1) Be careful not to get the saucepan hot because the melted butter will burn. 
2) It's important to follow exactly this recipe and baking at the right temperature.
3) Do not bake the cake quickly at a high temperature and don't remove hot cake out of a baking pan. otherwise the cake could fall apart and crack on top. Baking cake at a lower temperature will help the cake rise much higher and bake more evenly.
4) Please understand that everyone's oven work differently. You should also check the temperature of your oven. if not, your cake won't rise well. 
5) You can test the cake by poking it with a skewer, if it's cooked the skewer will come out clean. if not pop it back in the oven and bake until it's ready. 
6) Folding egg whites into a cake batter. Do not stir and never use an electric mixer. 
7) Use a clean, dry bowl, free of yolk and any other oil or grease while beating egg whites. Do not over or under-beat the egg whites.

Recipe Source: JosephineRecipes.Co.Uk



Saturday, 26 May 2018

How To Make Jiggly Fluffy Cheese Cake | Cotton Soft Sponge Cake | Castella Cake Recipe




Love jiggly sponge cake and full flavoured of cheese? Why not make this cheese sponge cake this weekend? You will love this cake!

Makes 10 cupcake cups

Ingredients

(A)
• 33g, 5 tbsp butter
• a pinch of sea salt
• 35g, 3 tbsp whole milk
• 55g, 6 tbsp cake flour
• 3 egg yolks, cold

(B)
• 3 egg whites, cold
• 1/4 tsp cream of tartar or 1/2 tsp lime / lemon juice
• 60g, 6 tbsp sugar

(C)
For the Filling & Topping:
• grated parmesan cheese

Method:
No need to pre-heat the oven, always bake with both top and bottom heat with fan assisted. To make sure your cake to succeed even better. It is best to use an oven thermometer and you'll always have the exact temperature of your oven in mind.

1) Heat the butter in a saucepan, over low heat. Add a pinch of sea salt, milk and sugar until it dissolves. Turn off the heat, sift the cake flour, add the egg yolks and mix by hand, less than 25 times until just combined. do not over mix!

2) In a separate bowl, Whisk (B) egg whites until foamy then add cream of tartar and sugar a little bit at a time, beating until stiff peaks, low to medium speed, the peak stands straight up when the beaters are lifted from the mixture about 5 minutes.

3) Using a whisker, and turn the small amount of egg whites into the batter, mix until just combined and then turn back the batter into the whites, the most important part here is not to stirring and carefully folding is gentle mixing technique until just incorporated.

4) Pour cake batter into your prepared cupcakes pan and sprinkle grated parmesan cheese as a filling and over the top, then pour remaining batter into the pan. Use a spatula and smooth the surface. Bang the cake pan a few times and get the air bubbles out of your cake batter.

5) To prepare a water bath. Pour enough cold water in a larger pan. Bake in no preheated oven, 150°C for 25 minutes or until the cake is set in the centre. Baking time it will depend on the size of your cake pan.

6) Once cooked, leave to cool 15-20 minutes, until the oven temperature reached 50ºC. Any leftover cake can be covered and kept in the fridge for 2-3 days.

Helpful Tips:
1) Be careful not to get the saucepan hot because the melted butter will burn. 
2) It's important to follow exactly this recipe and baking at the right temperature.
3) Do not bake the cake quickly at a high temperature and don't remove hot cake out of a baking pan. otherwise the cake could fall apart and crack on top. Baking cake at a lower temperature will help the cake rise much higher and bake more evenly.
4) Please understand that everyone's oven work differently. You should also check the temperature of your oven. if not, your cake won't rise well. 
5) You can test the cake by poking it with a skewer, if it's cooked the skewer will come out clean. if not pop it back in the oven and bake until it's ready. 
6) Folding egg whites into a cake batter. Do not stir and never use an electric mixer. 
7) Use a clean, dry bowl, free of yolk and any other oil or grease while beating egg whites. Do not over or under-beat the egg whites.

Recipe Source: JosephineRecipes.Co.Uk