Happycall marble butter cake



Yield: One 21x14x2cm cake

Cocoa paste:
1 tsp cocoa powder
2 tsp warm water

First, mix 1 tsp cocoa powder with 1 tsp of warm water. Next, slowly add in the second tsp of warm water, mix well to become a paste. Stop adding water when a paste is formed.

Cake ingredients:
100g butter, softened
80g raw sugar
2 eggs, beaten
100g all-purpose flour
1/2 tsp double action baking powder

Direction:
1. In a clean mixing bowl, use a hand whisk to whip the softened butter till soft and light. Then add in the fine sugar, continue to whip till the butter turns pale white.
As this process takes only about 5 minutes, use a hand whisk instead of an electric hand mixer - saving electricity and a good exercise to trim your arm :)


Cream the butter before adding the sugar

2. Blend in the beaten egg in 2 separate portions. Mix well before adding the next portion.


Add in the beaten egg, one at a time

3. You may want to start pre-heating your Happycall pan using low heat now.
Sieve in the flour premix with double action baking powder in 3 lots and fold in using a spatula. Mix well.


Sieve in the flour and baking powder

Fold in the flour using a spatula

4. Scoop out about 1/3 portion of the batter to mix with the cocoa paste. Set aside.


Scoop about 1/3 of the batter to mix
with the cocoa paste

5. Pour the butter and cocoa batters in alternate pattern into a 21x14x2 cm tray lined with parchment paper.
Before baking, give the tray several light taps to remove trapped air parcels and to even out the surface.
Run a stick through the cake several rounds to create a marble pattern.


Use a stick to create marble pattern

6. Heat the cake in medium low heat for about 15 minutes, or until you see bubbles appearing on the surface. Then insert a shallow rack under the cake tray, continue to heat for about 10 minutes, or till the surface of the cake becomes dry. Lock the lid while baking.
If your pan tends to be too hot most of the time, you can put the rack under your cake tray throughout the baking process.


When the cake starts to bubble, starts to
watch out for the temperature control.

Place the cake over a shallow rack to prevent over
burning

7. To test whether the cake is ready, insert a stick into the cake, if the stick is dry, then the cake is cooked.
Remove the pan from the stove, close the lid but not locking. This allow the cake to cool down but not loosing its moisture.

8. Remove the cake from the pan and tray after about 10 minutes.

9. Cut and serve the cake after the cake has completely cool down :)


Add caption

Cut and serve

Oven baking:
This cake can be baked in oven at 180 degree Celsius for about 20 minutes :)





















Happycall Victoria sandwich

Yield: 1x18cm cake

Cake ingredients:
100g butter, softened
80g raw sugar
2 eggs, beaten
100g all-purpose flour
1 tsp baking powder

1 tsp icing sugar for decoration

Direction:
1. In a clean mixing bowl add softened butter and sugar. Use a whisk to mix till the butter turn pale white.

2. Blend in the beaten egg in 5 separate portions. Mix well before adding the next portion.

3. Sieve in the flour premix with baking powder in 3 lots and fold in using a spatula. Minimize the number of strokes to prevent breaking the air bubbles.

4. Line a non-stick ceramic pot with parchment paper and preheat the pot before pouring the batter in.

5. Pour in the batter and use a spatula to even out the surface. Cover the pot with lid wrapped with steamer's cloth to prevent any condensed water from dripping to the cake surface.

6. Heat the cake in medium low heat for about 15 minutes, then continue to heat at low heat for about 5 minutes. Stop heating when the surface of the cake is dry.

7. Remove the cake from the heat, and let it cool for about 15 minutes before inverting it out of the pot. Continue to let the cake cools to room temperature.

8. After the cake has cooled down, slice the cake into half laterally across the middle. Spread jam or Nutella over the cut surface. Sprinkle some icing sugar over the top to decorate.

9. Cut the cake and serve :)

If you so not have strawberry jam but strawberry syrup, you can follow the steps below to prepare the strawberry gel.

Strawberry gel made from strawberry syrup:

1/8 tsp agar agar powder
10g sugar
20g water
30g strawberry syrup

1. Mix agar agar powder, sugar and water into a paste.

2. Add in the strawberry syrup, heat and stir constantly over low flame. Remove the strawberry gel from the heat when it bubbles.

3. Cool the strawberry gel to room temperature before spreading to the cake :)

Happycall Baumkuchen cake



Yield: 1 x 20cm long cake roll

Ingredients:
80g butter, melted
2 egg whites
30g sugar
2 egg yolks
30g honey
30g milk
1/4 tsp vanilla essence
15g corn starch
60g all-purpose flour


All the ingredients

Direction:
1. Melt butter by placing it in a rice cooker. Turn on the 'keep warm' mode for 20 minutes. Set aside. You may warm up the milk and honey in the rice cooker too.


Warm up the butter, honey and milk
in a rice cooker

2. Whip the egg whites in a clean mixing bowl free of water and oil. When the egg whites start to froth, add in 1/3 amount of sugar and whisk till the sugar incorporated with egg white. Continue the process to finish up the second and third batch of sugar. (electric hand mixer - start with high speed, after adding the last batch of sugar lower to medium speed)
You may stop the whisking when hard peaks formed. When you invert the bowl , no egg white will fall out.



Pour in the sugar when the egg
white froth.

Whip the egg white till sharp
peaks formed.

Add in the following 6 ingredients using a hand whisk and in running order:
3. Add the egg yolks, one at a time, to the egg white.


Blend the egg yolk with the
egg white using whisks.

4. Next, add in the honey and blend well.


Pour in the honey and mix.

5. Follow by the melted butter. Remember to stir the bottom, as these ingredients tend to sink.


Pour in the melted butter

6. Pour in the milk and blend well.


Add in the milk

7. Add in the vanilla essence.


Add about 1/4 tsp of vanilla
essence.

8. Mix in the corn starch.


Pour in the corn flour

9. Finally, sieve in the all-purpose flour. Mix using a spatula. Minimize the mixing strokes, stop mixing when most of the flour has been combined.


Sieve in the flour

Mix in the flour using a spatula

10. Preheat the HCP using medium heat. Grease the pan.


Grease the pan with oil before baking

11. Pour the batter into hot pan. Swirl the pan to make a thin and even coating round the pan. Avoiding the edge as the heat cannot reach the edge well. Heat for about 4 minutes, or till the base turn golden colour, but the surface still wet.You may close the lid, but not locking it.
Shift the pan position every 1 minute to ensure even heating.


Baking the first batch of batter



Roll up the cake till it reaches the
opposite end.



Close the lid but not locking

12. Use 2 flat edge spatulas to roll up the cake from one end to the other. Then push the cake roll back to the starting point..


Pour the next batch of batter
and let it joins the cake roll.

13. Pour in the next batter, swirl the pan again and let the new batter 'connect' with the cake roll. When the bottom of the batter turns golden, roll up the cake.

14. Continue the process till finish all the batter.


Use 2 spatulas to help you roll up the
cake

15. After the last roll up, let the roll sit in the pan for 5 minutes to do the final cooking.


Let the cake sit and cover in the HCP for
about 5 minutes to allow the cake to
cook more thorougly.

16. Let the roll cool down on a wire rack. When the cake cools to lukewarm temperature, wrap it up using a food wrap to prevent the cake from becoming dry.
After complete cooling down,  cut the cake roll up and discard the two ends before serving :)


Let the cake cool down on a wire rack



When the cake cool to lukewarm temperature,
wrap it up using a food wrap.

































HappyCall mini cheesecake

Biscuit base Ingredients:
35g Marie biscuits, crush to fine crumb
20g butter, melted

1) Lined a 14cm cake mould with baking paper.

Line a aluminium strip is to facilitate
lifting the cheesecake from the cake
mould.



Estimating the size of the paper
base.

Cut the edge.



Lined the cake mould with baking paper.

The cake mould fully lined with
baking paper.



The baking papers cut accordinly.

2) Place all the marie biscuits in a plastic bag and crush to powder using a rolling pin.

Crushed the marie biscuits.



Crushed the marie biscuits to powder form
using a rolling pin.

3) Melt the butter in a rice cooker by using the 'keep warm' mode.






Melt the butter in a rice cooker using
'keep warm' mode.

4) Pour the melted butter to the crushed biscuit and mix well.




Pour in the melted butter to the
crushed biscuits.

5) Pour (4) into a cake mould and press tight.




Press and compact the biscuit base.

Cheese Ingredients:
125g cream cheese, room temperature
45g raw sugar
1 tsp plain flour
1 tsp lemon juice
1 tsp lemon zest
1 tsp vanila essence
1 egg














The shredded lemon peel.

With food processor:
1) Blend all the cheese ingredients together and pour into the biscuit base.



If you have a food processor, you may
blend all the cheese ingredients in it.

- Go to step (4).

Without food processor:
1) Blend the cream cheese together with the raw sugar till smooth.

Whip the cream cheese.

2) Pour in the beaten egg and continue to blend.

Add in an beaten egg.

3) When the egg is well incorporated with the cheese, add in the lemon juice, lemon zest, flour and vanila essence.

Add in the vanila essence and
lemon peels.



Add in the lemon peels and flour.

4) When all the ingredients are well mixed, pour the batter into the biscuit base amd place in a preheated HCP. Baked at medium heat for about 15 minutes, and low heat for another 30 to 35 minutes.
















Place the cheesecake in a preheated
HCP.

5) When the cheesecake is cooked, the surface will be dry and the middle will be slightly bulge.

When the cheesecake is cooked, the surface will
be dry and the middle will bulge.

6) Cool the cheesecake in a rack till room temperature, before chilling in the fridge for another
5 hours. Cover the cheesecake when place in the fridge.

Lifting up the cheesecake after chilling in
the fridge for 5 hours.

7) Serve cool with strawberry syrup :)