Chocolate Sponge Cake 新手必學 ● 巧克力棉花蛋糕

This is the best chocolate cake recipe. you can serve it plain or drizzled with a decadent ganache or fill with butter cream for a birthday cake.

Makes 1
(6-inch cake pan)

Ingredients

(A)
• 3 large egg yolks
• 2 tbsp sugar
• 4 tbsp corn oil
• 4 tbsp milk
• 6 tbsp cake flour, sieved
• 2 tbsp cocoa powder, sieved

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

Method:
Pre-heat oven, always bake with both top and bottom heat with fan assisted.

1)  In a bowl, mix (A) egg yolks, sugar, corn oil, milk and sift in the cake flour and cocoa powder, 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 3-5 minutes.

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

4) Use a large baking pan for a cold water bath and bake for 60 minutes. 200ºC/10 minutes, 150ºC/20minutes, 130ºC/20 minutes. 100ºC/10 minutes. (I used Beko Built In Electric Single Oven).

--- In most oven, Preheated oven to 150ºC and bake for 45 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.

5) Once cooked, leave to cool 15 minutes, until the oven temperature reached 50ºC, which can cause your cake to collapse.

6) Dropping the cake pan from high once to prevent the cake to shrink too much during cooling. Make sure cakes are properly cooled before cutting them.

Helpful Tips:
1) 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.
2) 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. 
3) 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. 
4) Folding egg whites into a cake batter. Do not stir and never use an electric mixer. 
5) Do not over or under-beat the egg whites.
6) Beating egg whites is a very important process, It will help your cakes rise with perfectly.
7) Cover with foil after a few minutes if the cake of top starts to get brown and continue rising nicely with a golden top.

Recipe Source: JosephineRecipes.Co.Uk

Chocolate Sponge Cake Recipe | Step By Step Baking Guides

This is the best chocolate cake recipe. you can serve it plain or drizzled with a decadent ganache or fill with butter cream for a birthday cake.

Makes 1
(6-inch cake pan)

Ingredients

(A)
• 3 large egg yolks
• 25g sugar
• 25g corn oil
• 28g milk
• 45g cake flour, sieved
• 15g cocoa powder, sieved

(B)
• 3 egg whites
• 1/4 tsp cream of tartar
• 40g sugar

Method:
Pre-heat oven, always bake with both top and bottom heat with fan assisted.

1)  In a bowl, mix (A) egg yolks, sugar, corn oil, milk and sift in the cake flour and cocoa powder, 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 3-5 minutes.

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

4) Use a large baking pan for a cold water bath and bake for 60 minutes. 200ºC/10minutes, 150ºC/20minutes, 130ºC/20 minutes. 100ºC/10 minutes. (I used Beko Built In Electric Single Oven).

--- In most oven, Preheated oven to 150ºC and bake for 45 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. 

5) Once cooked, leave to cool 15 minutes, until the oven temperature reached 50ºC, which can cause your cake to collapse.

6) Dropping the cake pan from high once to prevent the cake to shrink too much during cooling. Make sure cakes are properly cooled before cutting them.

Helpful Tips:
1) 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.
2) 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. 
3) 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. 
4) Folding egg whites into a cake batter. Do not stir and never use an electric mixer. 
5) Do not over or under-beat the egg whites.
6) Beating egg whites is a very important process, It will help your cakes rise with perfectly.
7) Cover with foil after a few minutes if the cake of top starts to get brown and continue rising nicely with a golden top.

Recipe Source: JosephineRecipes.Co.Uk

Melt In Your Mouth & Crunchy Walnut Cookies | Chinese Bakery Walnut Cookies Recipe | 又酥又香的秘方 核桃酥 合桃酥

These cookies are absolutely our favorite, Super crunchy and melt in your mouth nutty goodness, full of heavenly in every bite. very easy to make and very addictive, I guarantee they'll disappear faster on the same day you make them.

Makes 12

Ingredients
(A)
• 1/2 cup. 120ml cake flour
• 1/4 tsp bicarbonate of soda
• 4 tbsp brown sugar
• 31/2 tbsp butter, room temperature
• a pinch of sea salt
• 2 tbsp finely chopped toasted walnuts

(B)
• 12 toasted walnuts pieces, for garnishing
• 1 egg yolk, beaten for glazing

Method:
1)  In a large bowl, Sift the cake flour, bicarbonate of soda and Mix the brown sugar, butter, sea salt and finely chopped toasted walnuts.

2) Use your hands to mix and knead everything's until well combined. Take a small piece about 1 tbsp dough and gently press it to make a round shape. Put them on the baking mat and repeat until all the mixture has been used up.

3) Carefully and slowly place a walnuts pieces in the middle of each cookies or you can skip this.

4) Separate egg yolks from whites, then whisk the yolk thoroughly. brushing the surface with egg yolks.

5) Heat the oven to 170°C, always bake with both top and bottom heat , and Bake for 21 minutes.

---(Beko Built In Electric Single Oven: Turn the convector fan off and bake for 17 minutes, then bake for another 4 minutes with fan assisted ).

6) Remove from baking mat and cool completely on wire rack. Cookies can generally be stored in a sealed, airtight container at room temperature for 5 days.

Helpful Tips:
1) You can buy raw walnuts and simply toasted them on the frying pan in low heat for a few minutes, or put in the fan oven 120°C for about 8-10 minutes.
2) The cookies will stay fresh in an airtight containers for 5 days.
3) To make sure your cookies 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. 
4) Understanding your oven and depending on how big your cookies is and you need to adjust the baking time.
5) This recipe is use the measuring cups & spoon sets. Click below link, if you use the kitchen scale to measure by weight for baking instead http://yummyeasycooking.blogspot.co.uk/2017/02/super-crunchy-melt-in-your-mouth-walnut.html

Enjoy!

♥

Copyright © Josephine's Recipes. All rights reserved.
No part of this video (including thumbnail images or written recipe)  may be reproduced or transmitted in any form or by any means, electronic or mechanical, without the written permission of the copyright holder.

Recipe Source: Josephine's Recipes 

Super Crunchy & Melt In Your Mouth Walnut Cookies Recipe | 超級酥脆 核桃酥 合桃酥 新年饼干食谱

These cookies are absolutely our favorite, Super crunchy and melt in your mouth nutty goodness, full of heavenly in every bite. very easy to make and very addictive, I guarantee they'll disappear faster on the same day you make them.

Makes 12

Ingredients
(A)
• 95g cake flour
• 1/4 tsp bicarbonate of soda
• 35g brown sugar
• 45g butter, room temperature
• 2g sea salt
• 15g finely chopped toasted walnuts

(B)
• 12 toasted walnuts pieces, for garnishing
• 1 egg yolk, beaten for glazing

Method:
1)  In a large bowl, Sift the cake flour, bicarbonate of soda and Mix the brown sugar, butter, sea salt and finely chopped toasted walnuts.

2) Use your hands to mix and knead everything's until well combined. Take a small piece about 1 tbsp dough and gently press it to make a round shape. Put them on the baking mat and repeat until all the mixture has been used up.

3) Carefully and slowly place a walnuts pieces in the middle of each cookies or you can skip this.

4) Separate egg yolks from whites, then whisk the yolk thoroughly. brushing the surface with egg yolks.

5) Heat the oven to 170°C, always bake with both top and bottom heat, and Bake for 21 minutes.

---(Beko Built In Electric Single Oven: Turn the convector fan off and bake for 17 minutes, then bake for another 4 minutes with fan assisted ).

6) Remove from baking mat and cool completely on wire rack. Cookies can generally be stored in a sealed, airtight container at room temperature for 5 days.

Helpful Tips:
1) You can buy raw walnuts and simply toasted them on the frying pan in low heat for a few minutes, or put in the fan oven 120°C for about 8-10 minutes.
2) The cookies will stay fresh in an airtight containers for 5 days.
3) To make sure your cookies 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. 
4) Understanding your oven and depending on how big your cookies is and you need to adjust the baking time.
5) Use the kitchen scale to measure by weight for baking instead of using measuring tsp, tbsp and cups. This will give you a better measure of ingredients.

Recipe Source: Josephine's Recipes