Orange Pillow Sponge Cake

An extreme light sponge cake that was small enough to be baked in a small oven toaster. It really helped to alleviate the heat generated after baking in the kitchen. I believe this is greener as compare to baking in a big oven for a small cake 🌱😉

Thanks, my IG friend @sweetie.pie.16144 for sharing her pandan pillow cake recipe which I tweaked into my orange pillow/sponge cake recipe🙏🙏

Update: 6 May 2023 Yuzu Lemon Pillow Cake

By substituting the orange juice and peel by yuzu flavoured drink and lemon peel, you can bake a citrus flavoured pillow cake, too 😋

Click link to access to the recipe: https://mymindpatch.blogspot.com/2023/05/yuzu-lemon-pillow-sponge-cake.html

INGREDIENTS
Omega 3 & 6 eggs weighing 60g each

[A]
20g rice bran oil/vegetable oil 

[B]
30g less-sugar orange juice
4g chopped orange rind
5g golden syrup/honey 

[C]
30g top/cake flour 
3g corn starch

[D]
2 egg yolks

[E]
2 egg whites
Pinch of low-sodium salt
10g fine sugar
20g raw sugar/fine sugar
3g corn starch 

Pan size: 199x73x65mm paper cake pan

Directions

1. Mix [A] with [B] till emulsified.

2. Mix in [C] mixture into a thick and sticky paste.

3. Mix [D] in one go into a smooth paste. Let the orange-yolk batter set aside.

4. In a clean, dry and oil-free mixing bowl, beat egg whites of [E] till frothy before adding low-sodium salt, followed by both sugars.  

Beat the meringue till reaching almost stiff peak stage.

Sprinkle corn starch over and mix using an electric mixer for a few seconds.

5. Take about 1/4 of meringue to mix with the orange-yolk paste till smooth. 

Pour the mixture back to mix with the remaining meringue into a smooth batter.

6. Pour the batter into the cake pan and bang to get rid of air bubbles and level the batter.

7. Bake at lower rack of a preheated oven toaster at 150℃ for 40 minutes, till the cake is cooked through.

8. Dropped the cake with paper pan thrice, and invert it over a cooling rack for about 1/2 hour. 

Cut and enjoy 😊

Peanut Butter French Toast

With simple ingredients like white bread, egg and peanut butter, we can prepare a Hong Kong Cafe style breakfast. Easy and fast to prepare, yet tasted delicious 😋

The recipe I used is slightly different from the conventional Hong Kong Cafe style French Toast. I added milk and golden syrup to the egg batter, while the HK style uses plain egg batter 😉

Thanks @skippysingapore for the complimentary bottles of Skippy Peanut Butter 😍😍

Ingredients

3 slices white bread

about 2 tbsp creamy peanut butter

1 egg, about 57g

20g evaporated filled milk/milk

20g low-fat milk/milk

10g golden syrup/honey

10g ghee/butter, for pan-frying the toast

some golden syrup or honey to drizzle over the French toast

strawberries and green grapes for plate decoration, optional

Directions

1. Take three slices of white bread, 

spread all the adjoining faces of the bread with a thin coat of peanut butter, leaving the topmost and the bottommost face free from peanut butter.

Stack the bread slices together into a block.

2. Trim away the four-surrounding crust of the bread block, and cut the block into halves.

3. Mix egg, evaporated filled milk, low-fat milk, and golden syrup together into an egg batter. Pour the egg batter into a shallow flat base bowl.

4. Coat all faces of the bread block with the egg batter. Try not to dip the bread too long in the egg batter to prevent it from becoming soggy.

5. Heat up ghee or butter in a non-stick pan at medium heat.

6. Pan-fry all faces of the bread block till golden.

7. Cut the peanut butter French toast into small portions.

Decorate the plate with strawberries and green grapes. Arrange the French Toast over the plate.

Drizzle golden syrup or honey over the French toast just before serving 😋

Serve a glass of sweetened black tea mixed with evaporated filled milk to pair with the peanut butter French Toast. Enjoy 😋