How To Make A Birthday Cake | Mixed Fruit Cream Cake | 鮮忌廉雜果蛋糕

Wow, A mixed fruit cream cake, nearly as impressive as a baked one. Place the fresh mangos onto one cake and top with heavy cream. We love soft and fluffy cake and topping with all the fresh fruits. I just made these and want to surprises and celebration memorable for my husband. Just give him a big surprise and happy birthday!

Ingredients

Egg yolks:
(A)
• 69g egg yolks
• 22g sugar
• 25g corn oil
• 6g vanilla extract
• 28g milk
• 5g milk powder
• 48g cake flour

Egg whites:
(B)
• 105g egg whites
• 1g cream of tartar
• 44g sugar

For the cream:
(C)
• 568ml double cream
• 6g vanilla extract

Filling:
(D)
• sliced mango

Topping:
(E)
• mango Chunks
• raspberries
• strawberries
• blueberries
• A few mint leaves
(choose your favourite fresh fruits, or top with whipped cream and mango slices as you desired).

Method:
1) In a bowl, mix (A) egg yolks, sugar, corn oil, vanilla extract, milk and milk powder. Sift in the cake flour and whisk until smooth.

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 to a thick and stiff peak stage, about 3 minutes.

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

4) Pour the mixture into the 32cm x 27cm prepared tin with baking parchment and use a spatula to smooth it evenly into the corners.

5) Use a large baking pan for a hot water bath and Preheat the oven to 160°C and Bake for 35 minutes.

6) Once cooked, leave to cool at least 15 minutes, and remove from the oven.

7) In the meantime, whip the (C) double cream until it is just thick enough to hold its shape and add vanilla extract for a little extra flavor. Refrigerate it, before using if needed.

8) Once the cake is cool, remove the lining. Cut the cake in half.

9) Use a sharp knife to peel the mango and slice. Arrange mango slices in a single layer over cream and place second cake layer. Refrigerate until ready to use.

10) Take the cake out from the refrigerator and cut side down, pressing gently to secure it. Spread with a palette Knife over the sides of the cake, and around the top of the cake. Refrigerate the cake, as well as the  cream until firm, at least 10 minutes. Spread remaining whipped cream on cake top and decorate with fresh fruits. Return cake to the refrigerator until cream on cake is set, about 15 minutes.

11) Transfer the cake to a plate for serving. Any leftover cake can be covered and kept in the fridge for 2 days.

Helpful Tips:
1) It's fine to use cold eggs for baking, or you still can use room temperature eggs. The temperature of eggs will affects the baking time, and cold eggs will take longer to bake.
2) Chill the bowl and whisk in the freezer before whisk the egg whites and making whipped cream.
3) Do not over or under-beat the egg whites.
4) Whipping cream doesn’t whip up as thickly as double cream.
5) Cutting off the crusty edge from the sides.
6) 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 crack on top.
7) Fold the batter into a egg whites. Cut the egg whites into the mixture. Don't stir and never use an electric mixer for this.
8) Beating egg whites is a very important process, It will help your cakes rise with perfectly.
9) Cover with foil after a few minutes if the cake of top starts to get brown and continue rising nicely with a golden top.
10) 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.
11) You must refrigerate a cream cake while you spreads a layer of cream, and it doesn't melt or weep as quickly. 

Recipe Source:  JosephineRecipes.Co.Uk

How To Make Fresh Fruits Cream Cake | Chinese Birthday Cake | Sponge Cake Recipe | 芒果雜果忌廉蛋糕

Wow, A mixed fruit cream cake, nearly as impressive as a baked one. Place the fresh mangos onto one cake and top with heavy cream. We love soft and fluffy cake and topping with all the fresh fruits. I just made these and want to surprises and celebration memorable for my husband. Just give him a big surprise and happy birthday!

Ingredients

Egg yolks:
(A)
• 3 egg yolks
• 2 tbsp sugar
• 4 tbsp corn oil
• 1 tsp vanilla extract
• 4 tbsp milk
• 1 tbsp milk powder
• 6 tbsp cake flour

Egg whites:
(B)
• 3 egg whites
• 1/4 tsp cream of tartar
• 4 tbsp sugar

For the cream:
(C)
• 568ml double cream
• 1 tsp vanilla extract

Filling:
(D)
• sliced mango

Topping:
(E)
• mango Chunks
• raspberries
• strawberries
• blueberries
• A few mint leaves
(choose your favourite fresh fruits, or top with whipped cream and mango slices as you desired).

Method:
1) In a bowl, mix (A) egg yolks, sugar, corn oil, vanilla extract, milk and milk powder. Sift in the cake flour and whisk until smooth.

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 to a thick and stiff peak stage, about 3 minutes.

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

4) Pour the mixture into the 32cm x 27cm prepared tin with baking parchment and use a spatula to smooth it evenly into the corners.

5) Use a large baking pan for a hot water bath and Preheat the oven to 160°C and Bake for 35 minutes.

6) Once cooked, leave to cool at least 15 minutes, and remove from the oven.

7) In the meantime, whip the (C) double cream until it is just thick enough to hold its shape and add vanilla extract for a little extra flavor. Refrigerate it, before using if needed.

8) Once the cake is cool, remove the lining. Cut the cake in half.

9) Use a sharp knife to peel the mango and slice. Arrange mango slices in a single layer over cream and place second cake layer. Refrigerate until ready to use.

10) Take the cake out from the refrigerator and cut side down, pressing gently to secure it. Spread with a palette Knife over the sides of the cake, and around the top of the cake. Refrigerate the cake, as well as the  cream until firm, at least 10 minutes. Spread remaining whipped cream on cake top and decorate with fresh fruits. Return cake to the refrigerator until cream on cake is set, about 15 minutes.

11) Transfer the cake to a plate for serving. Any leftover cake can be covered and kept in the fridge for 2 days.

Helpful Tips:
1) It's fine to use cold eggs for baking, or you still can use room temperature eggs. The temperature of eggs will affects the baking time, and cold eggs will take longer to bake.
2) Chill the bowl and whisk in the freezer before whisk the egg whites and making whipped cream.
3) Do not over or under-beat the egg whites.
4) Whipping cream doesn’t whip up as thickly as double cream.
5) Cutting off the crusty edge from the sides.
6) 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 crack on top.
7) Fold the batter into a egg whites. Cut the egg whites into the mixture. Don't stir and never use an electric mixer for this.
8) Beating egg whites is a very important process, It will help your cakes rise with perfectly.
9) Cover with foil after a few minutes if the cake of top starts to get brown and continue rising nicely with a golden top.
10) 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.
11) You must refrigerate a cream cake while you spreads a layer of cream, and it doesn't melt or weep as quickly. 

Recipe Source:  JosephineRecipes.Co.Uk

Mango Coconut Jelly | Agar Agar Cake | Party Food Ideas

 No need adding artificial coloring. Mango pure and coconut milk is a perfect match! Ripe mangoes have a fruity aroma and beautiful orange color that appears and Coconut milk is the most popular flavours and tastes rich, creamy and milk should have a good, clean white color. Now, you have two natural colors. I made a 9 layer, 4 layer and you can adjust accordingly. It sets more firmly than gelatine, and perfectly firm to cut. Taste is just as refreshing. This recipe gives a firmer and smooth texture, Give it a try this weekend!

Ingredients

(A)
• 180ml cup water
• 10g agar agar strips

(B)
• 1 cup coconut milk
• 2 pandan leaves
• 3 tbsp sugar

(C)
• 2 ripe mangoes
• 1/2 cup orange juice
• 3 tbsp sugar
(If too thick add some more juice)

Method:
1) Soak agar agar strips in cold water for about 20 minutes, or till soften. drain, squeeze out the excess water. In a saucepan, Add soften agar agar strips and water, bring to a boil over low heat, until completely melted. The amount of agar agar liquid in half with (B) and (C). (Agar jellies will become liquid again at 80°C – 90°C). 

2) In another saucepan, Cook the coconut milk, pandan leaves, and sugar over medium low heat until the sugar dissolves. Pour half amount of the agar agar liquid until thoroughly mixed in. (Simmering a pot or at a low heat is the key to making the agar agar mixture not set quickly).

3) Place the mango chunks, orange juice and sugar in a blender, and blend until smooth. Pour the remaining agar agar liquid until well combined. (Simmering a pot or at a low heat is the key to making the agar agar mixture not set quickly).

4) Sieve mixture into a dish. 8 tbsp for each layer, or you desired, and wait for each layer to set before adding the next layer. Allow to Set in the refrigerator overnight or until fully set. Cut the jelly into any shape you want. could be triangle or square. Place them on a platter. Serve cold.

Recipe Source: JosephineRecipes.Co.Uk

Homemade Avocado Ice Cream Recipe | 酪梨冰淇淋

That's definitely one of my favorite dessert. Avocados are the perfect fruit for making “ice cream''. They are so tasty, healthy with a rich and amazing Vitamin E, also.incredibly creamy mouth feel and it's heavenly. Definitely something different to impress your guests.

Ingredients:
• 2 large ripe avocados
• 10 tbsp milk (whole milk, soy milk, almond milk or coconut milk as you desired)
• 6-8 tbsp condensed milk (or adjust to suite your taste buds)

Directions:
1) Peel and pit the avocados, Add the avocados chunks into the blender jar, add milk and condensed milk, and blend until smooth.
2) Pour into a freezer-safe container. Freeze overnight. 
3) Eating the ice cream with the spoon or just scoop ice cream in bowl or glass, sprinkle over the pistachios. Yum!

Recipe Source: JosephineRecipes.Co.Uk

Homemade Banana Ice Cream | 香蕉冰淇淋

One of the healthiest desserts out there and no added sugar in these sweet and cool treats. Just scoop ice cream in bowl or glass, drizzle with salted caramel sauce on top.

Ingredients
• 3 ripe bananas
• 2 tbsp salted caramel

Directions:
1) Slice the ripe bananas into rounds, store them in an airtight bag and freeze until firm.
2) Place the froze banana chunks into a food processor. Blend until creamy and smooth consistency. You can eat the ice cream immediately or freeze for a couple of hours until firm before serving.

Recipe Source: JosephineRecipes.Co.Uk