I truly enjoy making my own pastel sprinkles at home because they are quite difficult to find in stores 😬
Read moreHomemade Pastel Sprinkles
Healthy Banana Oat Muffins ~ NO Sugar, NO Flour, NO Oil, NO Dairy!
If you love Muffins but don’t love the sugar crash, these “Healthy Banana Oat Muffins” are about to become your new favorite bake.
They’re naturally sweet, incredibly moist, and made with simple, wholesome ingredients — without Oil, Refined Sugar, Flour, or Dairy.
Yes, really!
These muffins are perfect for busy mornings, post-workout snacks, or even a light dessert. And the best part? Everything goes into one blender 😘
💋 WHY YOU WILL LOVE THESE MUFFINS
- Naturally sweetened with ripe bananas & dates
- No refined Sugar
- No white Flour (just oats!)
- No Oil or Butter
- Dairy-free
- Kid-friendly & freezer-friendly
- Ready in 30 minutes
They’re soft, tender, and perfectly sweet, packed with fiber-rich Oats, and finished with Dark Chocolate and crunchy Pecans.
🍌 Why These Muffins Work
- Bananas provide moisture and natural sweetness
- Dates enhance sweetness without refined sugar
- Oats replace flour entirely
- Eggs give structure and lift
- Dark Chocolate + Pecans add richness and crunch
They’re hearty, filling, and perfect for breakfast or a snack 🤓
These Banana Oat Muffins prove that healthy baking doesn’t mean sacrificing flavor.
With just a handful of wholesome ingredients, you get a rich, satisfying muffin that feels indulgent — but fuels your body well.
Perfect for a guilt-free snack, breakfast or a cozy coffee break 😘 ☕
Give them a try, and let me know what you think! 😁
WATCH HOW TO MAKE HEALTHY BANANA OAT MUFFINS
RECIPE
HEALTHY BANANA OAT MUFFINS
Yield: 7 Big Muffin
🍌🧁 INGREDIENTS
350 g Bananas (ripe to overripe with brown spots)
70 g Dates (pitted)
160 g Rolled Oats (blend into powder)
115 g Eggs (room temp.)
1 tsp Baking Soda
30 g Dark Chocolate 70% (chopped)
30 g Pecans (chopped)
🍌🧁 INSTRUCTIONS
- Preheat the oven before you start 160°C fan/ 180°C/ Gas Mark 4
Once the batter is ready, bake it right away; letting it sit too long can cause the batter to lose its rise and collapse - Blend the Oats into a fine powder (don’t skip this step, you want a smooth, lump-free batter), set aside
- In a large blender bowl, add the Eggs first, then the Bananas, Dates, and Oat Powder (make sure to follow this order; otherwise, the blender could get stuck!)
Blend everything until it’s nice and smooth - Sift the Baking Soda into the batter to break up any lumps and ensure it’s evenly distributed; Mix well
- Add half of the chopped Pecans and Dark Chocolate to the batter, then mix until everything is well combined
- Scoop batter into muffin liners
- Sprinkle the remaining Pecans and Dark Chocolate on top
- Bake them in a preheated 160°C fan oven for about 25 minutes or until a toothpick inserted into the center comes out clean
- Once the Muffins are done, you can serve them warm immediately, or carefully transfer them to a cooling rack and allow them to cool completely before storing
Storing instructions
Because these muffins contain fruit and no preservatives, proper storage is important:
- Room Temperature: Store in an airtight container; Best consumed within 2 days; Keep in a cool, dry place
- Refrigerator: Store in an airtight container; Lasts up to 5 days; Texture becomes slightly firmer when chilled
- Freezer: Wrap individually or store in freezer-safe container; Freeze for up to 3 months; Thaw overnight in the fridge or microwave for 20–30 seconds
Reheating Tips
- Microwave for 15–30 seconds to soften
- Or warm in oven at 150°C for 5–8 minutes
- Enjoy slightly warm for the best texture and melted chocolate pockets
Wonderful Light & Fluffy Strawberry Cake 🍰🍓
I think every girl carries a sweet little dream in her heart—a dream of a pretty, soft, and irresistibly yummy Strawberry Cake.
It reminds me of Strawberry Milk in a cute cartoon box, the kind we loved as children. One sip, and suddenly you’re back in childhood—carefree, happy, and smiling without a reason.
That feeling is exactly what I want a strawberry cake to bring 🥰
I’ve been thinking for a long time about how to make the perfect Strawberry Cake. Not just any cake—but one that truly captures the essence of strawberries.
The texture is just as important: light, fluffy, and airy—not heavy, not dense, and definitely not overly sweet. Every bite should melt softly in your mouth, followed by a gentle burst of strawberry flavor.
And then comes the buttercream—the soul of the cake. It must also carry a strawberry flavor, but in a soft and delicate way.
Light, smooth, and balanced. Sweet, but not too sweet.
The kind of buttercream that complements the cake instead of overpowering it. When cake and cream come together, they should feel like a perfect harmony.
The color of the cake must be baby pink or soft pink—nothing loud, nothing artificial.
Just a gentle, pastel shade that instantly makes you feel happy and calm. A cake that looks as soft as it tastes. A cake that feels like a hug.
This strawberry cake isn’t just dessert. It’s a memory. It’s nostalgia. It’s childhood joy wrapped in layers of fluffy cake and strawberry cream.
It’s proof that sometimes, the simplest dreams—the pink ones, the sweet ones—are the most beautiful to chase.
A Soft, moist cake made with real fresh strawberry puree, giving it a beautifully tender texture and a rich, fruity strawberry flavor in every bite.
Whether it’s for a special day, for your loved ones, or simply as a sweet treat;
This strawberry cake is sure to please and bring joy to those you share it with
It’s wonderful light and fluffy 😚
I hope you enjoy making and tasting it !
Love you All 🍰🍓
WATCH HOW TO MAKE Wonderful LigHt & Fluffy Strawberry Cake
RECIPE
LIGHT & FLUFFY STRAWBERRY CAKE
Yield: One 8-Inch Round Cake (2 layers)
INGREDIENTS
🍓Strawberry Puree
450 g Frozen or Fresh Strawberries
1 tsp Corn Flour
2 tsp Water
🍓Strawberry Cake
5 Egg Yolks (95-100 g) ~ room temp.
1 Egg (50-55 g) ~ room temp.
50 g Vegetable Oil
40 g Plain Greek Yogurt (room temp.)
80 g Strawberry Puree (room temp.)
90 g Cake Flour (sifted)
A Drop of Pink Liquid Gel Food Colour
5 Egg Whites (165-175 g)~ room temp.
1/4 tsp Salt
1 tbs Lemon Juice
90 g Caster Sugar
🍓Buttercream
180 g Egg whites
300 g Caster Sugar
240 g Icing Sugar
170 g Vegetable Shortening (High Ratio)
454 g Unsalted Butter (room temp.)
2 tbs Strawberry Puree
2 tsp Rose Water
1/4 tsp Salt
A Few Drops of Pink Liquid Gel Food Colour
INSTRUCTIONS
🍓Strawberry Puree
We will use this strawberry puree for the Cake, Buttercream and Filling
- Prepare the corn slurry ahead of time; Mix Corn Flour and Water (we’ll use it to thicken the strawberry purée)
- In a medium saucepan, heat the Strawberries over medium-high heat
Once they start to soften and release juice, lower the heat and mash them with a potato masher (no need for a blender or food processor) - Continue cooking over low heat, uncovered, to let the excess water evaporate; this can take a while, so be patient (with frozen strawberries, mine took about 30 minutes to reduce)
- Once the purée is thick and most of the water has evaporated, stir in the corn slurry until well combined
- Remove from the heat
Pour the purée into a shallow dish, cover, and chill in the fridge until completely cool - Once cool, set aside 80 grams for the cake batter, 2 tablespoons for the Strawberry Buttercream and the rest for the cake filling
🍓Strawberry Cake
- Preheat the oven to 155°C/ 135°C fan, place the rack at the bottom
- Make sure your Eggs, Strawberry Puree, and Yogurt are at room temperature (this makes the batter smoother and easier to mix)
- Prepare the pans in advance
Line 8-Inch Round Pan (4-Inch Tall) with parchment paper, but DON’T grease it
** You’ll also need a larger pan to create the bain-marie, which will hold the water and support the cake pan while baking - Make sure your bowl and utensils grease free, any residue of fat will prevent egg whites from beating properly;
Wipe the bowl and utensils with Vinegar or Lemon Juice; the acid in Vinegar or Lemon Juice helps remove grease - In a large mixing bowl, combine the Egg Yolks with one Whole Egg
- Stir in the Oil; whisk vigorously until wel combined
- Add in the Yogurt along with 80 grams of Strawberry Puree and mix until the mixture is fully combined
- Fold in the sifted Flour and mix gently
DON’T overmix, gently folding keeps the cake light and fluffy instead of dense - Add a touch of pink food colouring (it helps enhance the natural pink colour from the Strawberry Puree); Set this mixture aside
- Then in another large bowl, combine the Egg Whites, Salt and Lemon Juice
Beat over high speed for about 30 seconds until foamy - Add Sugar to the Egg Whites mixture in 3 batches every 1 minute
- Once all the Sugar is added, continue beating on HIGH speed until medium peaks for about 3 minutes
** Medium peaks are glossy and hold their shape, but the tip of the peaks curl slightly when the beaters are lifted - Then, fold the whipped Egg Whites into the Egg Yolks mixture in 3 batches
Start by adding 1/3 of the beaten Egg Whites to the Egg Yolk mixture; use a balloon whisk to gently stir (this first addition helps loosen the batter)
** Scrape the bottom and sides of the bowl to ensure everything is evenly combined - Add another third of the Egg Whites and fold again (be gentle to avoid deflating the batter)
- Finally, pour this mixture into the bowl with the remaining Egg Whites
Fold carefully until the mixture is smooth and well combined (make sure there are no bits of Egg Whites left) - Then use a spatula to scrape the sides and bottom of the bowl to ensure the mixture is evenly mixed
- Slowly pour the batter into the pan from about 15 cm above to help burst an excess air bubbles
- Gently run a small metal skewer or spatula through the batter to eliminate any trap air pockets (avoid tapping or shaking the pan as this can cause the bubbles to deflate prematurely, resulting in a denser cake with less volume)
- Place your cake pan inside a larger pan and pour hot water around it, about 1 cm up the sides (this water bath helps the cake bake gently and evenly, keeping it soft and preventing cracks)
- Bake immediately in the preheated oven for 80 minutes or until a cake tester inserted in the center comes out clean
** Avoid opening the oven door during baking, as sudden temperature changes can cause the cake to collapse - Once it’s done, carefully remove the cake pan from the oven and take it out of the water bath
- Tap the 8-Inch cake pan 3 times on the counter to release the trapped steam (this helps prevent the cake from shrinking too much)
- Then, remove the cake immediately from the pan; scrape the sides of the pan; turn it over, peel the parchment paper, flip again so the top facing up;
And let it cool completely on a cooling rack
🍓Buttercream
- Make sure the Butter and Shortening are at room temperature before you start
If Butter is too cold, it won’t mix evenly, and you’ll get lumps or grainy buttercream - In a large metal bowl, mix the Egg Whites and Sugar
- Then place the bowl over a double boiler and whisk constantly until the mixture reaches about 115°F
** If you don’t have a thermometer, you can check by feeling; when the sugar has completely dissolved and is no longer gritty, it’s ready - Remove the bowl from the double boiler
Whip this mixture on HIGH speed until the mixture is thick, glossy, and white (the peaks should be as firm as possible) - Then pour in the Icing Sugar
Start mixing on low speed so it doesn’t fly all over (don’t forget to scrape the bowl to mix everything evenly) - Once all the Icing Sugar has been incorporated, add the Butter and Shortening in 2 fast additions
Then continue whip on HIGH speed for about 5 minutes until smooth and fluffy - Once finished, set aside 250 grams for the decoration on top
- Then mix the remaining buttercream with 2 tablespoons of Strawberry Puree, Salt, and Rose Water
- Add a touch of pink food colouring to make it pop, mix well
This silky, smooth Strawberry Buttercream is ready to use;
It’s lightly sweet, stable, easy to pipe, and holds its shape beautifully
ASSEMBLE & DECORATE THE CAKE
Once the cake is cooled, we can start assemble the cake
- Divide the cake into 2 layers
- Give your buttercream a good stir with a spatula before filling the piping bag; it helps to eliminate small air pockets that could create bubbles when piping
Scoop it into the piping bag slowly instead of dumping it in; pressing it down to remove air bubbles (this keeps your piping smooth and even) - Place the first cake layer on your cake board or pedestal
- Pipe a layer of Strawberry Buttercream about 1 cm thick on top and spread it evenly
- Then pipe a 1-cm-thick ring of Strawberry Buttercream around the edges
- Spread the remaining Strawberry Puree in the center
- Place the top cake layer on carefully, making sure it’s even and straight
- Fill any gaps between the cake layers with Strawberry Buttercream
- Apply a crumb coat
It’s basically just a thin layer of Strawberry Buttercream that you are going to appy to the top and the sides of the cake before you do the final coat (it doesn’t have to be perfect) - Chill the cake for 15 minutes in the freezer or 30 minutes in the fridge to firm it up (this makes it easier to apply the final coat without the layers shifting)
- And for the final coat;
Pipe 1 cm thick of Strawberry Buttercream around the sides and the top of the cake
Use a spatula to roughly smooth the sides and the top of the cake;
Then use a scraper to smooth the sides completely
Clean up the top edges by gently swiping the buttercream inward - Decorate the top however you like with 250 grams basic white buttercream ; finish the cake with lots of fresh strawberries
- Once the cake is done, refrigerate for about 1 hour before serving
NOTES
Store the cake in the fridge if not serving immediately, keep away from heat or direct sunlight.
The cake best if consumed within 3 days of baking, but will last for up to 5 days if store in the fridge.
Crispy Thin Whole Wheat Biscuits
If you love snacking but want to keep things light, wholesome, and irresistibly crunchy; crispy thin Whole Wheat Biscuits might just become your new favorite treat.
My go-to brand is Bob’s Red Mill 😚
If you haven’t seen Oat Bran before, it’s the outer layer of the oat grain
Adding oat bran to biscuits is an easy way to boost fiber, texture, and nutrition without changing the flavor too much. It gives your baked goods a slightly nuttier, hearty crunch that’s really tasty.
Whether you pair them with tea, enjoy them as a mid-day munch, or use them as a base for creative toppings.
Crispy, golden, and baked with love 💞
Give them a try and let me know how yours turn out! 😉
WATCH HOW TO MAKE CRISPY THIN WHOLE WHEAT BISCUITS
Tips for Success (Please Read First):
- Make sure the Butter and Eggs are at room temperature before you start.
This helps the dough come together smoothly and makes your biscuits light and tender - Prepare the pan in advance, line a baking tray with Parchment Paper
- Keep two additional pieces of parchment paper ready (you’ll use these to roll out the dough)
Using parchment paper helps you to roll thinner, avoid sticking and transfer easily - If you can get 3 mm perfection strips, I highly recommend using it (those strips are very helpful for rolling evenly)
- Don’t be tempted to add flour to the dough or sprinkle too much flour on the work surface, as this will make the biscuits tough
- Try not to roll the biscuits too thick, or it will take longer to bake and won’t be as crispy
- Don’t forget to lightly prick each biscuit with a fork before baking; this allows steam to escape and helps them bake evenly, staying flat and crisp
- Bake in a preheated oven until they turn light golden brown (don’t bake it for too long or it will burn and taste bitter)
Rotate the pan halfway through baking so the colour of the biscuits bakes evenly - Once they’re fully cooled, pop them into an airtight container to keep them nice and crisp
- Never store warm biscuits, as they can become mushy and may develop mold
RECIPE
CRISPY THIN WHOLE WHEAT BISCUITS
Yield: 21 Pieces (6 cm diameter)
🪴 Ingredients
65 g Unsalted Butter
25 g Caster Sugar
1 tbs Honey
25 g Eggs
60 g All-Purpose Flour
60 g Whole Wheat Flour (100% Stone Ground)
Less than 1/2 tsp Baking Powder (Double Acting)
A pinch Salt
8 g Oat Bran
* Extra Oat Bran (for sprinkle)
🪴 Instructions
- Cream the Unsalted Butter and Caster Sugar for about 3 minutes, or until the mixture is pale, light, and fluffy
- Add the Honey and mix thoroughly
- Add the Eggs and beat again until fully combined (this creamed mixture should be soft and smooth)
- Add the sifted dry ingredients (All -Purpose Flour, Whole Wheat Flour, Baking Powder, Salt, Oat Bran)
Don’t throw away the Bran left in the sifter, return it to the bowl and mix in gently
Mix until just combined - Once the mixture comes together into a rough dough, use your hands to knead it lightly until it’s uniform (be gentle, over-kneading can make the biscuits tough)
- Roll the dough
Place the dough between two sheets of Parchment Paper and roll it out to about 3 mm thickness (use perfection strips if available); Sprinkle a little extra Oat Bran while rolling the dough
Add a little flour (NOT too much) to the surface of the parchment paper, cutter or rolling pin as needed to prevent sticking (If you don’t have perfection strips, try not to roll it too thick, or the biscuits will take longer to bake and won’t be as crispy) - Then using a 6 cm fluted or plain cutter, cut the dough into rounds
- Use the bottom parchment sheet to help lift the cut dough; this keeps the pieces from stretching or breaking; place them into prepared baking trays
If you have any dough scraps, collect them, press them gently into a ball, and reroll to cut again - Lightly prick each biscuit with a fork 6 tiny holes before baking (this allows steam to escape and helps them bake evenly, staying flat and crisp)
- Bake in a preheated oven at 180°C/ 160°C fan) / Gas Mark 4 for 13-15 minutes, until they turn light golden brown
Rotate the pan halfway through baking so the colour of the biscuits bakes evenly - Once done, let the biscuits rest in the pan for a few minutes, then transfer them to a wire rack to cool completely
- When they’re fully cooled, place the biscuits in an airtight container to keep them nice and crisp
NOTES
- Never store warm biscuits, as they can become mushy and may develop mold
- These Biscuits stay fresh for up to 2 weeks at room temperature or around 3 weeks in the fridge
- They can also be frozen for 2–3 months
Frying Pan Milk Bread
Baking bread is my favorite,
the kneading process is very calming and meditative for me.
But as my work gets busier, I find I don’t have time to make homemade bread.
Through trial and error, this Frying Pan Bread was born!
This recipe minimizes time and effort and can be made in just one frying pan.
A super quick and delicious way to make soft homemade bread.
When making this bread; It is important to use a non-stick pan with a thick base, otherwise the dough will stick to the bottom of the pan.
If you are using an induction, please use a special frying pan
The pan lid is also essential; It use to prevent the bread from drying out during fermentation and cooking.
I use Full Cream Powdered Milk, not Liquid Milk in this recipe.
The fat from Milk Powder adds rich flavor and tenderizes the dough, resulting in a softer, finer, more tender crumb.
The bread will also have a longer shelf life.
The bread is so soft and fluffy; perfect served with Butter or jam, or as a delicious accompaniment to a bowl of warm soup.
I love making it into sandwiches 😁
I hope this recipe helps those of you who are busy; The simplest and most delicious homemade bread.
Make it for your loved ones; Give them freshly baked, healthy bread 🥰
LOVE YOU ALL!!
WATCH HOW TO MAKE FRYING PAN MILK BREAD
TIPS FOR SUCCESS (PLEASE READ FIRST):
- Use a heavy bottom non-stick pan, otherwise the dough will stick to the bottom of the pan
- The pan lid is also essential; It use to prevent the bread from drying out during fermentation and cooking
- You can use either gas stove or an Induction cooktop to cook the bread (if you are using an Induction, please use a special frying pan)
- The optimal size for the dough volume is 20 cm in diameter and 5 to 7 cm in depth (make sure your pan is large enough to accommodate the dough; I am using 10-Inch Frying Pan)
- Choose “STRONG” Bread Flour for best result
- Use Full Cream Powdered Milk instead of Liquid Milk
- The water should be lukewarm; roughly matching body temperature, which is about 35°C to 37°C (this is the ideal range for activating yeast effectively)
AVOID water that is too HOT, as this can kill the yeast - Follow the steps carefully, don’t skip any proofing time
- While cooking bread DON’T use HIGH heat
Please note: Stove temperatures vary, the correct temperature is determined by trial and error (you may need to experiment until you find the right temperature for your stove)
If the temperature is too high, the surface of the bread will burn; Conversely, if it’s too low, the interior of the bread will be undercooked - Don’t forget to cover the pan when cooking
Covering the pan and cooking slowly over medium-low heat, the water content in the dough will be locked in, resulting in soft, moist bread - Once done, place the bread on a cooling rack to cool completely before storing (by allowing excess moisture to escape and the structure to set, cooling helps the bread stay fresh longer)
recipe
FRYING PAN MILK BREAD
Yield: One 20 cm diameter (5 cm thick)
🍞 INGREDIENTS
15 g Unsalted Butter (melted)
200 g Strong Bread Flour
30 g Caster Sugar
3 g Salt
150 g Water (lukewarm ~ 35-37°C)
15 g Full Cream Milk Powder
3 g Instant Yeast
INSTRUCTIONS
- Melt the Unsalted Butter in a double boiler, set aside
- For the dry ingredients, mix Bread Flour with Sugar and Salt; set aside
- In another bowl, mix Water with Milk Powder, stir well
Add the Instant Yeast and stir again; set aside - To make the dough
Place the dry ingredients to the pan
Pour in the Milk and melted Butter mixture
Using a spatula stir thoroughly until comes together, then place the lid and let it sit for 10 minutes - After 10 Minutes
Sprinkle a thin layer of flour and knead the dough with your fingertips for 1 Minute (you can feel the dough gradually becoming less sticky) - Then form the dough into a ball (you can add little flour to your palms to prevent sticking)
Place the dough in the center of the pan with the smooth side facing up, cover and let it sit at room temperature for about 30 minutes - After 30 minutes (you will see the dough has risen to about 1.8 times its original size)
Sprinkle the dough surface with a little flour; gently press the dough to release the gas and flatten it into a round disc shape (approximately 18 cm in diameter)
Then, cover the pan again and leave at room temperature for about 30 minutes for the final rise - 30 minutes later
The dough looks puffed up and bigger in size (it’s time to cook the dough) - Over MEDIUM heat, cover and cook the dough for about 7 minutes (I use medium heat or level 5 on my induction stove)
* Please note that stove temperatures vary, the correct temperature is determined by trial and error; You may need to experiment until you find the right temperature for your stove - After 7 minutes
Once the bottom is brown and the spatula can be inserted easily, gently flip the bread then immediately reduce the heat to MEDIUM-LOW (I use level 4 on my Induction stove)
Cover again and continue cooking for 7 minutes - 7 minutes later
Finally turn it over and cook again for 1 minute - Once it’s done, place the bread on a cooling rack to cool completely before storing or you can serve while still warm
notes
- The bread will stay soft and can be stored at room temperature in an airtight container for up to 3 days
- In the refrigerator, Milk Bread can last for up to a week (in an airtight container)
- To Freeze
Place the slices in freezer-safe bags, removing as much air as possible before sealing. Store the bread in the freezer, preferably in the coldest part, for up to 1 month - To reheat
From the fridge: wrap the bread in foil and bake at 350°F (177°C) for 10-15 minutes
From the freezer: thaw frozen bread on the counter for 1-2 hours or in the fridge overnight; then wrap the bread in foil and bake at 350°F (177°C) for 10-15 minutes
Light Fluffy Vanilla Sponge Cupcakes
Everyone’s got their own idea of what the perfect Vanilla Cupcake should taste like; And this is my favourite Vanilla Cupcake recipe.
What makes this Cupcake special for me is because it’s light, not heavy, and just the right amount of sweet.
It’s the kind of Vanilla Sponge that pairs beautifully with whatever you like
Whether you’re adding frosting, berries or enjoying it plain.
They stay wonderfully moist for days and have a deep Vanilla flavour.
Boiled Milk Frosting is an old-school buttercream that is not too sweet, not too buttery, and not too heavy.
My version with Icing Sugar is more stable at room temperature.
This beautiful frosting also easy to color and you can create any flavour you want; simply by adding some liquors, flavour oils or emulsions, extracts or even dried fruit powder.
I always flavor my frosting by adding a little at a time and tasting it as I go; Start with ½ teaspoon of extract or emulsion and taste.
Be careful with strong extracts like Almond and Mint,
I suggest starting with 1/8 teaspoon so the flavor doesn’t get too strong.
It’s time to enjoy the cupcakes 🥴
These cupcakes are perfect for any occasion and you can customize them to your taste by choosing your own frosting.
The frosting is a beautiful old-school classic.
It’s incredibly smooth and creamy, but not overly sweet.
With a soft, airy texture that melts in your mouth
These cupcakes always make me smile
And I hope they bring a little joy to your kitchen too !!
Love you All and Happy Baking!!
WATCH HOW TO MAKE LIGHT FLUFFY VANILLA SPONGE CUPCAKES
TIPS FOR SUCCESS (PLEASE READ FIRST):
FOR THE BOILED-MILK FROSTING
- Prepare the Roux in advanced, so it has time to cool completely at room temperature
- It is important to strain the Roux mixture (before and after cooking), you don’t want any lumps in your frosting
- Remember to stir the Roux mixture constantly during cooking, otherwise the bottom will burn
- Once the Roux cooked, place a piece of plastic wrap directly on the surface to prevent a skin forming
- Always use real Butter (100 percent High Quality Butter)
- Take the Butter out of the fridge allow to sit on the counter for about 30 minutes before you start making the frosting.
The Butter must be softened until it is pliable but still cold and holds its shape, rather than melting or becoming too soft. - Once you mix the Roux with Butter, it may look curdling at first;
Keep mixing on medium-high speed for about 3 to 5 minutes, the frosting will become very smooth, light, and fluffy - If you find the frosting is too soft to pipe, you can place it in the fridge for about 30 minutes and it will firm up a bit to a nice consistency
FOR THE CUPCAKES BATTER
- Make sure all utensils clean and grease free (wipe the bowl and utensil with lemon juice or vinegar to helps remove grease)
- Preheat the oven 20 minutes or longer before you start (use an oven thermometer to ensure the temperature is correct)
Set an oven rack in the middle of the oven - Use fresh eggs that are room temperature (other ingredients also must be at room temperature)
- Beat egg whites until stiff peak
- Sift the Flour
- Mix each batches of the flour evenly until there are no lumps
- Make sure the wet ingredients are combined well with the batter
- Don’t mix the batter too hard, just make sure it is well blended (the consistency should be thick but flowing)
If the batter looks runny, it means you’ve over-mixed it and the cupcakes won’t rise properly - Don’t let the batter sit too long before baking, bake it immediately (especially if the batter does not use any raising agents at all, there is a risk that the batter will deflate)
- Resist the urge to open the oven door while baking; this can lead to the cake being too damp in the middle or even falling
- Once baked, tap the pan on the counter 3 times, this will prevent the cupcakes from shrinking or deflating when they cool
Then immediately transfer to a cooling rack to cool completely
RECIPE
VANILLA SPONGE CUPCAKES
Yield: 12 regular Cupcakes
Ingredients
🧁 CUPCAKE BATTER
4 Egg Whites (130 g) ~ room temperature
1 tsp Lemon Juice
80 g Caster Sugar
4 Egg Yolks (85 g) ~ room temperature
40 g Milk ~ room temperature
26 g Vegetable Oil
30 g Maple Syrup
1/2 tsp Vanilla Extract
120 g Cake Flour (sifted)
Notes: you can substitute Lemon Juice with 1 tsp White Vinegar or 1/2 tsp of Cream of Tartar
🧁 BOILED-MILK FROSTING
270 g Milk
36 g All-Purpose Flour
1/8 tsp Salt
270 g Unsalted Butter ~ softened at room temperature
135 g Icing Sugar
1/2 tsp Vanilla Extract
Food Colouring
Instructions
PREPARATION
- Line 12-cup Muffin Tins with paper liners
- Make sure all utensils clean and grease free (wipe the bowl and utensil with Lemon Juice or Vinegar to helps remove grease).
- Take the eggs and other cold ingredients out of the fridge
Separate Egg Whites and Egg Yolks; then let them come to room temperature. - Preheat the oven 180°C/ 160°C fan/ gas mark 4.
- Mix the wet ingredients (Milk, Oil, Maple Syrup and Vanilla Extract)
CUPCAKE BATTER
- Beat the Egg Whites over HIGH speed for about 30 seconds until foamy.
- Add Lemon Juice (or white Vinegar or Cream of Tartar) and continue beating for another 30 seconds.
* Acid in Lemon Juice/ Vinegar/ Cream of Tartar will help stabilizing the egg whites - Add Sugar in 3 batches every 30 seconds.
- Once all the Sugar is added, continue beating on high speed until stiff peak for about 3 to 5 minutes (the mixture will gradually thicken and look shiny).
- Pour in the Egg Yolks; Using a hand whisk, stir gently until evenly mixed.
- Add sifted Flour in 2 batches (don’t skip this process; by sifting the Flour, it will break up any lumps, create a light, delicate, and fluffy results).
Stir gently; Make sure that you scrape the entire surface of the bowl so that there is no flour residue on the sides and bottom of the bowl (mix each batches evenly until there are no lumps). - Then take about 1 cup of this egg-flour mixture into the wet ingredients; mix really well.
* By using this pre-mix method, the milk-oil mixture will incorporated easily with the egg mixture.
It prevents the oil and milk from falling directly to the bottom of the bowl, which would cause the cake didn’t rise properly - Pour the pre-mix mixture back to the egg-flour mixture; using a hand whisk stir gently (don’t mix too hard, just make sure the mixture is well blended)
- Then using spatula, scrape all the bottom and sides of the bowl, make sure it is evenly mixed.
The batter should be thick but flowing (if the batter looks runny, it means you’ve over-mixed it and the cupcakes won’t rise properly) - Evenly scoop the batter into prepared muffin cups.
- Using a skewer make this circular motion to flatten the batter and break the large bubbles.
- Bake in the preheated oven at 180°C/ 160°C fan/ gas mark 4 for 23 Minutes (Middle rack).
* Resist the urge to peek until your cake is done; this can lead to the cake being too damp in the middle or even falling - Once baked, tap the pan on the counter 3 times, this will prevent the cupcakes from shrinking or deflating when they cool.
And then immediately transfer to a cooling rack to cool completely.
BOILED-MILK FROSTING
- In a medium bowl, whisk the Flour and Salt into Milk until smooth
Strain this mixture to the non-stick pan (you don’t want any lumps in your frosting) - Cook over MEDIUM-HIGH heat, the mixture will gradually thicken.
Stir constantly until very thick and bubbling, about 3 minutes.
*It is important to stir the mixture constantly during cooking, otherwise the bottom will burn - Once it’s done, strain the mixture through a fine sieve into a shallow heatproof dish
- Place a piece of plastic wrap directly on the surface to prevent a skin forming
- Let the Roux cool completely to room temperature (this will take about 2 hours)
- After the Roux has cooled,
Start beating the Butter on medium speed for 1 minute until smooth and creamy - Add the Icing Sugar and Vanilla Extract, continue beating for 1 minute
* Scrapping down the sides and bottom of the bowl occasionally until all the Sugar has been incorporated - Pour the room temperature Roux, continue mixing (It may look curdling at first) Using spatula, scrape down the sides and bottom of the bowl occasionally to make sure everything is mixed well
Keep mixing on MEDIUM-HIGH speed for about 3 to 5 minutes, the frosting will become very smooth, light, and fluffy
* If you find the frosting is too soft to pipe, you can place it in the fridge for about 30 minutes and it will firm up a bit to a nice consistency
NOTES
- Make sure the unfrosted Sponge Cupcakes to cool completely before storing
- Unfrosted Sponge Cupcakes can be stored at room temperatur for 2-3 days in an airtight container to prevent them from drying out
- For longer storage, they can be placed in the refrigerator for up to a week in an airtight container.
If refrigerated, let the Cupcakes come to room temperature before serving to soften them up. This usually takes about 30 minutes to an hour - Unfrosted Cupcakes can also be frozen for longer storage (up to 1 month).
Wrap each cupcake individually in plastic wrap and then place them in a freezer-safe container or bag.
To thaw, unwrap the Cupcakes, place in an airtight container and let them come to room temperature. - To store frosted Sponge Cupcakes; keep them in an airtight container for 1 day,
If you can’t finish it, preferably refrigerated if the frosting contains dairy or perishable ingredients; they can last up to 5 days.
Rich Fluffy Moist Classic Marble Cake
Marble Cake is my classic childhood baking memory 🥰
Swirls of tender Vanilla and rich Chocolate Cake baked together in one beautiful Tube Pan.
This cake was a childhood favorite, but it seems a bit dated now; which is a shame, because it’s worth the energy it takes to bake.
Many Marble Cake recipes will simply use a basic Pound Cake recipe, and introduce a couple of tablespoons of Cocoa Powder to half of the batter.
A pound cake recipe is an extremely useful one to have up your sleeve; but for me, it isn’t the perfect Marble Cake recipe.
So this recipe is based on a Vanilla Sour Cream Cake that I’ve been making for years: as well as the tang of the Sour Cream softening the sugar content,
Adding Sour Cream will result in a richer, super moist and soft cake.
The cake is ridiculously moist and keeps extremely well (Unglazed Marble Cake should last 4 days at room temperature in an airtight container, without becoming dry or stale).
Likewise, the mixture of Cocoa Powder and melted Butter in the darker batter creates richness and depth of flavor; no dry or bland cake here.
I used the Flour Batter Mixing Method to make this cake.
This method produces a more tender cake because the Butter coats some of the gluten-forming proteins in the flour at the beginning of the mixing process, preventing excessive gluten formation.
Flour Batter Method works only if the Butter is softened or 65° to 75°F/ 19° to 23°C.
At this temperature, the Butter when whipped will hold the maximum amount of air; And make sure that all other ingredients are room temperature as well, this includes Eggs and Sour Cream.
I love to serve this cake with Chocolate Glaze, but you can serve it just plain or dust the top with Icing Sugar.
Once the glaze is poured, I highly recommend storing it in the refrigerator, since the glaze contains Butter as a perishable ingredient.
The cake smells amazing 🤪 🙃 😘 …
There is something special about a classic marble cake, it catches the eye but also makes you excited to bite into it because it has two different flavors.
You can use a Bundt Pan to make this simple homemade treat much more sophisticated.
It is wonderfully rich and buttery with a moist and tender crumb.
If you love soft, velvet Marble Cake then please give this cake a try.
I will also show you how to get the perfect Marble swirl (kindly watch the video)
This beautiful moist cake perfect for serving with a cup of tea or coffee.
Marble cake is a simple concept, but the baked result is very satisfying, with a delightful look when you cut into the cake and reveal the hidden pattern.
I hope you will enjoy it as much as I do 😃
WATCH HOW TO MAKE RICH FLUFFY MOIST CLASSIC MARBLE CAKE
TIPS FOR SUCCESS (PLEASE READ FIRST):
- Choose the right pan
Use a cake pan made of a highly conductive metal such as Aluminium
If you prefer to use a Bundt Pan, make sure that you choose a thick, non-stick metal pan that is not too dark, since they are sturdy and conduct heat consistently - Make sure every crack and crevice of your pan has been greased with solid Shortening and flour to ensure a perfect crust
- Preheat the oven 20 minutes or longer before you start (use an oven thermometer to ensure the temperature is correct)
Set an oven rack in the lower third of the oven - Start with room temperature ingredients (the Butter must be softened or 65° to 75°F/ 19° to 23°C).
I usually take the ingredients out of the fridge (including Eggs and Sour Cream), allow to sit on the counter for about 30 minutes before I start making the cake. The amount of time depends on the weather and how cool you keep your kitchen (the temperature where I live is 29.5°C)
DON’T heat the butter in the Microwave, melted Butter won’t cream properly - Always use real Butter (100 percent High Quality Butter)
- Sift the Flour Mixture (160 grams of Flour, Baking Powder and Salt)
- When adding Flour mixture and Sour Cream, DON’T overmix
- When making the marbling effect, DO NOT overdo it (2 rounds max) as you want the Vanilla and Chocolate swirls to be clearly visible
- NEVER try to speed up the baking process and DO NOT open the oven door until your cake has baked at least three-quarters of the recommended baking time
- Once it’s baked, let Marble Cake rest for at least 15 minutes in the pan; then remove the pan and let it cool completely on a cooling rack
- Marble cake is best eaten the day after baking
Once cool, store Marble Cake at room temperature (in an airtight plastic bag) overnight
And the next day; you can pour the glaze on top and serve.
RECIPE
MARBLE CAKE
Yield: One 10-Inch (7 cm tall) TUBE PAN
❄️ Ingredients
CAKE BATTER
🪴Cocoa Mixture:
40 g Unsalted Butter (melted)
20 g Cocoa Powder (Dutch-Processed)
🪴 Creamed Butter Mixture:
255 g Unsalted Butter ~ softened at room temperature
180 g All-Purpose Flour
🪴Flour Mixture:
160 g All-Purpose Flour
2 ¼ tsp Baking Powder (Double Acting)
3/4 tsp Salt
240 g Sour Cream (room temp.)
1/2 tbs Vanilla Extract
225 Whole Eggs (room temp.)
90 g Egg Yolks (room temp.)
375 g Caster Sugar
CHOCOLATE GLAZE
170 g Dark Chocolate Compound (Semi-Sweet)
120 g Heavy Cream
20 g Unsalted Butter
1 tbs Dark Rum
❄️ Instructions
Preparation
- Coat the entire inside of the pan with solid Shortening
After greasing the pan, sprinkle some All-Purpose Flour, tilt the pan and rotate it (tapping the sides to spread the flour evenly)
Invert the pan and tap it lightly to get rid of any excess flour (make sure every nook and cranny of the pan is greased and floured to ensure a perfect crust) - Preheat the oven 20 minutes or longer before you start 160°C fan/ 180°C/ Gas Mark 4 (use an oven thermometer to ensure the temperature is correct)
Set an oven rack in the lower third of the oven - Make sure all utensils clean and grease free (wipe the bowl and utensil with lemon juice or vinegar to helps remove grease).
- Make sure all ingredients are at room temperature
Take the Butter, Eggs and Sour Cream out of the fridge, allow to sit on the counter for about 30 minutes before you start making the cake (the amount of time depends on the weather and how cool you keep your kitchen. The temperature where I live is 29.5°C)
The Butter must be softened or 65° to 75°F/ 19° to 23°C; To test poke it with your finger; your finger should make an indent without sinking into the Butter (it should not be shiny or greasy and cool to touch, not warm)
DON’T take a shortcut and Microwave the Butter because it will not heat evenly - Melt 40 grams of Unsalted Butter in the double boiler, then mix with Cocoa Powder until smooth; set aside
- Using a baloon whisk, combine the Flour Mixture (160 grams of All-Purpose Flour, Baking Powder and Salt), set aside
- Mix Sour Cream and Vanilla Extract, set aside
To Make Marble Cake
- In the first bowl
Beat the softened 255 grams Unsalted Butter for 30 seconds until soft
Add 180 grams of All-Purpose Flour, mix on LOW SPEED first until the dry ingredients are moistened; then raise the speed to MEDIUM-HIGH and continue beat for about 3 minutes until light, fluffy and pale in color (scrape the sides and bottom of the bowl occasionally to make sure everything is evenly mixed)
This method produces a more tender cake because the Butter coats some of the gluten-forming proteins in the flour at the beginning of the mixing process, preventing excessive gluten formation
Set aside - In a second bowl
Beat the Eggs and Caster Sugar at MEDIUM-HIGH speed for about 3 Minutes to form a semi-firm foam
The egg whipping is not as thorough as that needed for a Sponge Cake - Using a hand whisk, gently combine the Beaten Eggs to the Creamed Butter Mixture in 3 batches (mixing well after each addition)
- Then gradually add sifted Flour Mixture alternately with Sour Cream that we prepared earlier in 3 batches (beginning and ending with Flour Mixture).
Please note that the flour mixture must be sifted
Mix gently with a hand whisk until just combined after each addition
Make sure that you scrape the entire surface of the bowl so there is no flour residue on the sides and bottom of the bowl (avoid over-mixing the batter or your Marble Cake will be tough) - Using a spatula, scrape down the sides of the bowl, making sure everything is mixed well (the consistency should be thick)
- For the Chocolate batter, pour 360 grams of the batter into another bowl
Add the Cocoa mixture that we have prepared earlier and stir until well combined - Scoop the batter into the prepared pan
Place 1/3 of the Vanilla batter first
Then 1/2 of the Chocolate batter
Repeat the process
Finished with the Vanilla batter - For marbling effect
Using a wide spoon, fold through bit by bit
Then use a spatula, lightly swirling the batter in a spiral motion (make sure the spatula doesn’t touch the bottom of the pan)
Don’t overdo it here, 2 rounds max, as you want the Vanilla and Chocolate swirls to be clearly visible (this process will also help to flatten the batter and break the large bubbles) - Tap the pan to remove excess bubbles
- Bake in the preheated 160°C fan/ 180°C/ Gas Mark 4 (the lower third rack) for 1 hour or until a skewer inserted into the center comes out clean
Never try to speed up the baking process and Do not open the oven door until your cake has baked at least three-quarters of the recommended baking time
The rush of cold air that hits the cake when the door is opened could cause the cake to collapse
** If you feel your cake is a little too brown, what you can do is after 45 minutes of baking, cover the pan loosely with Aluminium Foil to prevent overbrowning and continue bake for another 15 minutes until the cake is done - Once it’s baked, let the cake cool in the pan for about 15 minutes
- 15 minutes later, remove the pan and let it cool completely on a cooling rack
- Marble cake is best eaten the day after baking
Once it’s cools completely, wrap tightly with airtight plastic and let it sit at room temperature overnight. This storage method can maximize the moisture of the Marble Cake
To Make Chocolate Glaze
- Heat the Heavy Cream in a medium saucepan until start to simmer
- Remove from heat, add in the chopped Chocolate, let it sit for 30 seconds then whisk until smooth
- Add the Butter while the mixture still hot (Butter fat adds a creamier, shinier, and more stable Ganache)
- Pour in Dark Rum, this is optional and mix until well combined
Now you can see, the consistency of the glaze is runny
Let the glaze cool to lukewarm and thickened for about 20 minutes - After 20 Minutes the glaze will be thicken
Drizzle over the cake and sprinkle with some toasted Almonds
NOTES
- DON’T use Butter to grease the pan
Shortening is preferable to Butter because it is solid at room temperature; It will stick the pan and provides a better barrier
Butter unless it is clarified will leave gaps where the flour will not adhere but the cake unfailingly will - Ensure the cake is completely cooled before wrapping or storing
If you are wrapping a warm Marble Cake, condensation may occur, which can make the cake soggy and sticky
That moisture buildup can affect the crumb—making it feel overly dense or gummy
Condensation = Mold Risk; If it’s wrapped warm and stored for a while, that trapped moisture can speed up spoilage - The unglazed Marble Cake can simply be stored at room temperature (wrap the cake tightly in plastic wrap or place it in an airtight container); store in a cool, dry place away from direct sunlight, it can last for 3-4 days at room temperature
- Once the glaze is poured, I highly recommend storing it in the refrigerator, since the glaze contains Butter as a perishable ingredient
- If storing in the refrigerator, wrap the cake well to prevent it from drying out and absorbing odors; Marble Cake can be kept in the refrigerator for up to a week
- For longer storage, it can be frozen for up to 3 months
Wrap the cake or individual slices tightly in plastic wrap and then foil; Store in an airtight container or freezer bag
To thaw, remove from the freezer and let it sit at room temperature for a few hours
Soft Fluffy Moist Vanilla Pound Cake
“Plain Old Vanilla Pound Cake”
This simple yet classic and elegant cake has become recognized as a basic foundation for many of our modern confections.
Pound cake gets its name from its traditional recipe: it used a pound each of four main ingredients — Flour, Butter, Sugar, and Eggs. That’s it!
Rich and buttery, heavy and dense are the original characteristics of Pound Cake.
It’s not light and fluffy like a Sponge Cake—it’s got weight to it.
The dense crumb comes from all that butter and eggs, with NO leavening agents like Baking Powder or Baking Soda in the original recipe.
However, methods and ingredients have changed over time to suit evolving tastes.
In this recipe, I will use the Flour Batter Mixing Method and share some tips for making a Mile High yet moist Vanilla Pound Cake.
FLOUR BATTER MIXING METHOD produces a more tender cake because the Butter coats some of the gluten-forming proteins in the flour at the beginning of the mixing process, preventing excessive gluten formation.
This method works only if the Butter is softened or 65° to 75°F/ 19° to 23°C and all other ingredients are ROOM TEMPERATURE as well (this includes Eggs and Milk).
At this temperature, the Butter when whipped will hold the maximum amount of air.
ALWAYS USE REAL BUTTER when making Pound Cake. Using 100 percent high quality Butter at the correct temperature yields perfect texture in addition to superior flavor.
CHOOSING THE RIGHT PAN IS VERY IMPORTANT IN MAKING POUND CAKE
Pound Cake can be baked in a Loaf, Tube or Bundt Pan.
Rapid heat penetration gives the cake a superior texture, so it is best to use a cake pan made of a highly conductive metal that has a dull, heat-absorbing finish such as Aluminium.
If you prefer to use a Bundt Pan, make sure that you choose a thick, non-stick metal pan that is not too dark, since they are sturdy and conduct heat consistently (Nordic Ware Cast Aluminium Bundt Pan does a great job).
This classic Butter Cake will be so fluffy, light, buttery and very tasty 😘
I hope this beautiful cake will add to your baking repertoire 😉
🍰 Love you All !
WATCH HOW TO MAKE “SOFT FLUFFY MOIST VANILLA POUND CAKE”
TIPS FOR SUCCESS (PLEASE READ FIRST):
- Choose the right pan
Use a cake pan made of a highly conductive metal such as Aluminium
If you prefer to use a Bundt Pan, make sure that you choose a thick, non-stick metal pan that is not too dark, since they are sturdy and conduct heat consistently - Make sure every crack and crevice of your pan has been greased with solid Shortening and flour to ensure a perfect crust
- Preheat the oven 20 minutes or longer before you start (use an oven thermometer to ensure the temperature is correct)
Set an oven rack in the lower third of the oven - Start with room temperature ingredients (the Butter must be softened or 65° to 75°F/ 19° to 23°C).
I usually take the ingredients out of the fridge (including Eggs and Milk), allow to sit on the counter for about 30 minutes before I start making the cake. The amount of time depends on the weather and how cool you keep your kitchen (the temperature where I live is 29.5°C)
DON’T heat the butter in the Microwave, melted Butter won’t cream properly - Always use real Butter (100 percent High Quality Butter)
- Sift the Flour Mixture (120 grams of Flour, Baking Powder, Baking Soda and Salt)
- When adding Flour mixture and Buttermilk, Don’t overmix
- Always fold fruit (if using) by hand (blueberries, etc)
- NEVER try to speed up the baking process and DO NOT open the oven door until your cake has baked at least three-quarters of the recommended baking time
- Once it’s baked, let Pound Cake rest for at least 10 minutes in the pan; then remove the pan and let it cool completely on a cooling rack
- Refrigerating the cake will distort the fresh texture and flavor
Once cool, store Pound Cake at room temperature (in an airtight plastic bag) for 4-5 days
RECIPE
VANILLA POUND CAKE
Yield: One (9” X 4” X 3”) or (23 x 10 x 7.5) cm Loaf Pan
❄️ Ingredients
FOR THE CREAMED BUTTER MIXTURE:
135 g Unsalted Butter ~ softened at room temperature
115 g All-Purpose Flour
160 g Eggs ~ room temperature
240 g Caster Sugar
120 g All-Purpose Flour
1/3 tsp Double Acting Baking Powder
1/3 tsp Baking Soda
1/3 tsp Salt
120 g Milk ~ room temperature
1/2 tbs Lemon Juice/ Vinegar
2/3 tsp Vanilla Extract
❄️ Instructions
Preparation
- Coat the entire inside of the pan with solid Shortening
After greasing the pan, sprinkle some All-Purpose Flour, tilt the pan and rotate it (tapping the sides to spread the flour evenly)
Invert the pan and tap it lightly to get rid of any excess flour (make sure every nook and cranny of the pan is greased and floured to ensure a perfect crust) - Preheat the oven 20 minutes or longer before you start 160°C fan/ 180°C/ Gas Mark 4 (use an oven thermometer to ensure the temperature is correct)
Set an oven rack in the lower third of the oven - Make sure all utensils clean and grease free (wipe the bowl and utensil with lemon juice or vinegar to helps remove grease).
- Make sure all ingredients are at room temperature
Take the Butter, Eggs and Milk out of the fridge, allow to sit on the counter for about 30 minutes before you start making the cake (the amount of time depends on the weather and how cool you keep your kitchen. The temperature where I live is 29.5°C)
The Butter must be softened or 65° to 75°F/ 19° to 23°C; To test poke it with your finger; your finger should make an indent without sinking into the Butter (it should not be shiny or greasy and cool to touch, not warm)
DON’T take a shortcut and Microwave the Butter because it will not heat evenly - Using a baloon whisk, combine the Flour Mixture (120 grams of All-Purpose Flour, Baking Powder, Baking Soda and Salt), set aside
- Prepare the Buttermilk Mixture (combine Milk, Lemon Juice or Vinegar and Vanilla Extract), set aside
To Make Vaniila Pound Cake
- In the first bowl
Beat the softened Unsalted Butter for 30 seconds until soft
Add 115 grams of All-Purpose Flour, mix on LOW SPEED first until the dry ingredients are moistened; then raise the speed to MEDIUM-HIGH and continue beat for about 3 minutes until light, fluffy and pale in color (scrape the sides and bottom of the bowl occasionally to make sure everything is evenly mixed)
This method produces a more tender cake because the Butter coats some of the gluten-forming proteins in the flour at the beginning of the mixing process, preventing excessive gluten formation
Set aside - In a second bowl
Beat the Eggs and Caster Sugar at MEDIUM-HIGH speed for about 3 Minutes to form a semi-firm foam
The egg whipping is not as thorough as that needed for a Sponge Cake - Using a hand whisk, gently combine the Beaten Eggs to the Creamed Butter Mixture in 3 batches (mixing well after each addition)
- Then gradually add sifted Flour Mixture alternately with Buttermilk Mixture that we prepared earlier in 3 batches (beginning and ending with Flour Mixture).
Please note that the flour mixture must be sifted
Mix gently with a hand whisk until just combined after each addition
Make sure that you scrape the entire surface of the bowl so there is no flour residue on the sides and bottom of the bowl (avoid over-mixing the batter or your Pound Cake will be tough) - Using a spatula, scrape down the sides of the bowl, making sure everything is mixed well (the consistency should be thick)
- Spoon batter into prepared pan (the batter will fill the loaf pan 1-inch from the top)
- Using a knife, lightly swirling the batter in spiral motion to flatten the batter and break the large bubbles (make sure the knife doesn’t touch the bottom of the pan)
- Smooth the surface of the batter
- Tap the pan to remove excess bubbles
- Place a line of cold butter in the center of the batter (long side)
By doing this, perfect cracks will appear after baking, resulting in a very neat appearance
If you don’t put Butter on top, cracks will still form, but they will be irregular in shape - Bake in the preheated 160°C fan/ 180°C/ Gas Mark 4 (the lower third rack) for 1 hour or until a skewer inserted into the center comes out clean
Never try to speed up the baking process and Do not open the oven door until your cake has baked at least three-quarters of the recommended baking time
The rush of cold air that hits the cake when the door is opened could cause the cake to collapse
** If you feel your cake is a little too brown, what you can do is after 50 minutes of baking, cover the pan loosely with Aluminium Foil to prevent overbrowning and continue bake for another 10 minutes until the cake is done - Once it’s baked, let the cake cool in the pan for about 10 minutes
The cake should start to shrink from the sides of the pan only after removal from the oven - 10 minutes later, remove the pan and let it cool completely on a cooling rack
- Pound cake is best eaten the day after baking
Once it’s cools completely, wrap tightly with airtight plastic and let it sit at room temperature overnight. This storage method can maximize the moisture of the Pound Cake
NOTES
- DON’T use Butter to grease the pan
Shortening is preferable to Butter because it is solid at room temperature; It will stick the pan and provides a better barrier
Butter unless it is clarified will leave gaps where the flour will not adhere but the cake unfailingly will - If you want to add Fruit to Pound Cake Batter (fresh or frozen), pat them dry after washing to remove excess moisture, then lightly coat the fruit in a tablespoon or two of flour (taken from the flour in your recipe); this helps keep it from sinking to the bottom during baking
Once your batter is fully mixed and smooth, gently fold the floured fruit in using a spatula. Don’t overmix—just fold enough so the fruit is evenly distributed - Ensure the cake is completely cooled before wrapping or storing
If you are wrapping a warm Pound Cake, condensation may occur, which can make the cake soggy and sticky
That moisture buildup can affect the crumb—making it feel overly dense or gummy
Condensation = Mold Risk; If it’s wrapped warm and stored for a while, that trapped moisture can speed up spoilage - The cake can simply be stored at room temperature (wrap the cake tightly in plastic wrap or place it in an airtight container); store in a cool, dry place away from direct sunlight, it can last for 3-5 days at room temperature
- Refrigerating the cake is NOT recommended as it will distort the fresh texture and flavor
If storing in the refrigerator, wrap the cake well to prevent it from drying out and absorbing odors; Pound Cake can be kept in the refrigerator for up to a week - For longer storage, it can be frozen for up to 3 months
Wrap the cake or individual slices tightly in plastic wrap and then foil; Store in an airtight container or freezer bag
To thaw, remove from the freezer and let it sit at room temperature for a few hours
A Very Light Carrot Cake with Less Sweet yet Stable Cream Cheese Frosting
Carrot Cake tends to be a bit dense or heavy and the Frosting is usually too sweet.
In this recipe, I will share a few tips to make a very light Carrot Cake.
He likes light and fluffy cakes, that’s why I was motivated to make this recipe for Him.
The texture of the cake is very soft and fluffy like a Sponge Cake; and the Frosting is not too sweet but stable enough to fill and decorate your cake.
Or reach a ribbon stage
Unlike most Carrot Cake recipes, the eggs do not need to be beaten first; This recipe starts by beating the eggs and sugar first until thick and fluffy.
Therefore the use of fresh eggs is very important. Fresh eggs will achieve more volume and have greater stability when beaten than older eggs.
The Eggs must be at room temperature. If your eggs are cold, it may take longer to whip.
Then the Eggs and Sugar will be warmed in a double boiler.
Warming the ingredients simply helps dissolve the sugar better and improves the emulsifying properties of the egg.
As a result, it helps them achieve maximum volume when beaten.
The Carrrots can be grated on a metal grater or in a food processor.
I have used all these methods and found using a fine grater or a food processor was better than use a coarse grater.
Grate the carrots more finely so you don’t get weird, chewy carrot pieces.
For the Frosting, I use less Icing Sugar than most Cream Cheese Frosting recipes.
Less Icing Sugar means less stability, This is where the magic ingredient Milk Powder plays a role in stabilizing the frosting.
This frosting recipe relies on good quality ingredients at the right temperature.
A good quality Butter is important otherwise your frosting might split.
The butter must be softened, that means when you press it with your finger there is an indentation, it’s not sticky and it doesn’t lose its shape.
And please use “block style” Cream Cheese. The Cream Cheese must be cold, straight out of the fridge.
Do not use the Cream Cheese spread that comes in the container as it will not provide structure to the frosting
This frosting must be mix on high speed to ensure it comes out fluffy!
For decorations, I am completely obsessed with Marzipan Carrot. They look so realistic and perfect, and they are so easy to make!
You can use homemade Marzipan, I prefer store bought.
Look how adorable and CUTE they were turning out!
This is absolutely delicious! 😍
If you desired, you can save some of the frosting to pipe decorations onto the cake.
Addictive tender crumb, warm spices, crunchy pecans, and not-too-sweet Cream Cheese Frosting 😍😘
No more dense, heavy carrot cake 🤩
I hope this cake will change your perception ☺️
One slice is never enough 🤗
You will always miss this cake 😉
My second Brother will fall in love with this cake! 😍 🥰 😘
Love You All …
Enjoy the recipe and Happy Baking !
WATCH HOW TO MAKE A VERY LIGHT CARROT CAKE
TIPS FOR SUCCESS (PLEASE READ FIRST):
- Grease the pans with Oil or Butter and place a piece of Parchment Paper on the bottom of each pan
- Make sure all utensils clean and grease free (wipe the bowl and utensil with lemon juice or vinegar to helps remove grease)
- Preheat your oven before you start
- Use fresh eggs that are room temperature
- Prepare grated carrots in advance (grate the carrots more finely so you don’t get weird, chewy carrot pieces)
- Grind the nuts into small pieces
- Beat the Eggs and Sugar until reach a ribbon stage (thick, fluffy and pale yellow in colour)
- Sift the dry ingredients
- Mix the dry ingredients evenly until there are no lumps
- Make sure the oil are combined well with the batter
- Don’t let the batter sit too long before baking, bake it immediately
- Resist the urge to open the oven door while baking
- Once it’s baked, let it sit rest in the pan for 5 minutes then remove the cake immediately from the pan
- Let the cake cool completely on a cooling rack before add frosting to the cake
- Wrap the cooled cake tightly in a cling wrap so it doesn’t dry up
- Store the cake in the fridge in an airtight container
RECIPE
A VERY LIGHT CARROT CAKE WITH LESS SWEET YET STABLE CREAM CHEESE FROSTING
Yield: One 6-Inch Round Cake (2 or 4 Layers)
INGREDIENTS
🥕 Carrot Cake
170 g Eggs (room temp.)
200 g Caster Sugar
175 g All-Purpose Flour
1/2 tsp Baking Soda
1 tsp Baking Powder (Double Act.)
1/4 tsp Salt
1½ tsp Cinnamon Powder
1/4 tsp Ground Cloves
1/4 tsp Ground Nutmeg
100 g Vegetable Oil
200 g Grated Carrots (finely)
100 g Chopped Walnuts/ Pecans/ Cashews (optional)
🥕 Cream Cheese Frosting
240 g Unsalted Butter (softened)
240 g Cream Cheese (cold, straight out of the fridge)
120 g Icing Sugar
145 g Milk Powder
1½ tsp Vanilla Extract
🥕 Decorations
Store Bought White Marzipan
Orange Food Colouring
Parsley
INSTRUCTIONS
🥕 Carrot Cake
- Grease Two 6-Inch Round pans with Oil or Butter and place a piece of Parchment Paper on the bottom of each pan
- Preheat the oven 160°C Fan/ 180°C/ Gas Mark 4
- Prepare grated carrots in advance; no need to peel, just cut off the ends, wash them well and dry them.
They can be grated on a fine metal grater or in a food processor (grate the carrots more finely so you don’t get weird, chewy carrot pieces) - If you use nuts, grind the nuts into small pieces
- Perpare a double boiler
Heating a pot of water until it’s almost boiling; take it off from the heat - Then, in a large heatproof bowl combine the Eggs and Caster Sugar
And immediately place the bowl over the pan of hot water (double boiler) and start whisking vigorously (make sure that the bottom of the bowl doesn’t touch the water)
Keep mixing until the Sugar has completely dissolved
Check by rubbing a small amount of the mixture between your fingers, it should not be gritty - Once the sugar completely dissolved; using a hand mixer or stand mixer fitted with a whisk, continue beat the mixture on high speed until the mixture reach a ribbon stage (thick, fluffy and pale yellow in colour) this process will take for about 8 to 10 minutes
The ribbon stage means when you lift the whisk from the mixture, the batter should fall back in thick trails. The ribbon lines will stay suspended on top of the batter, remaining clearly visible on the surface for a few moments before slowly disappearing - Sift the dry ingredients into Eggs mixture (All-Purpose Flour, Baking Soda, Baking Powder, Salt, Cinnamon Powder, Ground Cloves, Ground Nutmeg), Gently fold with a hand whisk, mix until there are no lumps (don’t overworked the batter)
- Then, in another bowl mix about a third of the eggs-flour mixture with the Vegetable Oil; mix until well combined
By using this pre-mix method, it prevents the oil from falling directly to the bottom of the bowl which would cause the cake didn’t rise properly - Pour the pre-mix mixture back to the rest eggs mixture, stir well
- Add grated Carrots and chopped Nuts
Using spatula, scrape the bottom and sides of the bowl, make sure it is evenly mixed - Divide the batter into prepared pans, tap the pan to remove excess bubbles
- Then immediately bake in the preheated 160°C Fan/ 180°C/ Gas Mark 4 on the middle rack for 40 minutes
Resist the urge to peek until your cake is done; Opening the oven door while you bake will release some of the heat, this can lead to the cake being to damp in the middle or even falling - Once it’s done, let the cake rest in the pan for about 5 minutes
Then scrape the sides of the pan, turn it over and let it cool completely on a cooling rack
🥕 Cream Cheese Frosting
- Beat the softened Unsalted Butter for a few second until soft
- Add cold Cream Cheese and beat again until this two ingredients are well combined
- Add the Icing Sugar and Milk Powder
Mix on low speed first until the dry ingredients are mixed in (scrape the bowl occasionally to make sure everything is mixed well) - Add Vanilla Extract and continue beat on high speed for 5 minutes
Please note, this frosting must be mix on high speed to ensure it comes out fluffy - Cover the bowl with plastic wrap and store frosting in the fridge for 1 hour until semi stiff
🥕 Decorations
- Add a little orange food colouring to the Marzipan, knead well.
- Cut the Marzipan into roughly equal pieces for each Carrot (about 8 grams each)
- Using your hands, shape it to resemble the appearance of a Carrot
- Use a toothpick or fondant tools to make the Carrot ridges and then a hole in the top to insert a Parsley
🥕 Assemble the Cake
- If you like more frosting between the cakes, you can cut each cake into 2 layers
- Place the first cake layer into a cake board, then spread some of the frosting evenly over the top.
Repeat the same process until the final cake layer - Before cover the cake with frosting, chill the cake in the fridge for at least 30 minutes. This will make easier to apply the final coat without shifting the layers
- After 30 minutes, spread the remaining frosting over the top and sides of the cake
If you desired, you can save some of the frosting to pipe decorations onto the cake or press chopped toasted pecans into the frosting (be creative with the decorations) - Decorate the top with Marzipan Carrots and Chopped Nuts
NOTES
- Store unfrosted or frosted Carrot Cake in the fridge (in an airtight container) if not serving immediately, and serve at room temperature
- Keep away frosted cake from heat or direct sunlight
- Unfrosted or frosted Carrot Cake can be kept in the fridge for up to 5 days (in an airtight container)
- Unfrosted Carrot Cake can be kept in the freezer for up to 3 months.
Frosted Carrot Cake is not recommended for freezing because the frosting doesn’t thaw well - If you want freeze the unfrosted Carrot Cake, you can wrap it in individual slices or the whole cake tightly in plastic wrap and aluminum foil before placing it in a freezer bag
- To defrost unforsted Carrot Cake from the freezer
The best method is to transfer it directly from the freezer to the fridge (still wrap in plastic wrap) and let it thaw overnight (around 8 hours) before serving
This slow refrigerated thawing process helps preserve the cake’s texture and moisture
How to Convert Cake Recipes for Any Cake Tin or Pan
One of the most popular questions I get asked is “How to convert cake recipes for different size pans with the same height?”.
Maybe you have a recipe that tells you to use a 6-inch pan, but all you have at home is an 8-inch pan or what do you do when you don’t have the right cake pan?
When converting cake recipes, first thing that you need to know is “How much the surface area of each of the pans?” (the pan you want to use and the pan the original recipe calls for).
There is a little maths involved in working this out, but to make it a little easier I have done this for you by using the simple chart below:
Once you have your 2 surface areas you can work out your Adjustment Amount
Then you can use the adjustment amount to convert the original recipe; by multiplying the value of the adjustment amount by the amount of each original ingredient
EXAMPLE OF ADJUSTING RECIPE
Here’s an example of how I converted one of my cake recipes;
My Vanilla Cake Recipe was for a 6-Inch Round cake and I wanted to use my 8-Inch Round Pan
The surface area of 6-Inch Round Pan (according to chart) is 29; and 8-Inch Round Pan is 50
To get the Adjustment Amount, I will divide 50 by 29 = 1,72
After multiplying all ingredients by 1,72 (as shown by the math above), I was able to bake the cake in my 8″ cake pans which produced the same height, texture and consistency as my 6″ cake pans.
WHAT ABOUT EGGS, BAKING POWDER/ Soda, SALT AND EXTRACT?!
For eggs – work off of a standard egg weighing 50g (out of the shell).
If you only need 25 grams of an egg, crack an egg into a cup whisk and measure out 25g using scales (save the leftovers for other purposes).
For ingredients like Baking Powder/ Soda or Lemon Juice
I round up or down e.g. if 1 tsp Lemon Juice is needed for 6″ , I round 1,72 up to 1, 75 (which is 1 ¾ tsp)
Another helpful trick is to follow the rule; the standard ratio is 1 teaspoon Baking Powder per cup of Flour and 1/4 teaspoon Baking Soda per cup of Flour.
Salt and vanilla are little more easier to play around with seeing as they are flavour enhancers only and don’t affect the structure of the cake.
DO I NEED TO ADJUST THE BAKING TIME?
Please note that changing pan sizes may change your baking time, so DON’T forget to adjust the baking time.
It is hard to tell how much you will need to adjust the time by as this will depend on the size difference; generally, a bigger pan has more liquid and needs more time baking.
For a SMALLER pan start checking 5-10 minutes prior to the stated time, and for a LARGER pan add time in 5-minute increments until it is baked
(Below is an example of how I increased and decreased the baking time)
DO I HAVE TO DO THE MATH?
If this all seems like too much hard work, I get it!
If you are using a smaller cake pan than what the recipe states, you could just make the recipe as usual and follow the general rule of thumb which is to fill the cake tin 2/3’s full.
Any left over cake mixture can be used for mini cupcakes to be frozen and used for another time.
In the opposite scenario (the cake pan you have is larger than the required in the recipe), then you could multiply the recipe by 1.5 or 2 depending on how much larger the cake tin is; But in fairness, if you’re going to do some math anyway you may as well do it precisely and get it right with the method above.
I hope this was helpful for you.
Happy baking! 🥰