10
5
RECIPE
RECIPE
THREE FLAVOR LAYER
CAKE
INGREDIENTS
(10 Serving)
500 g Butter
450 g Caster sugar
500 g Self-Rising Flour, sifted
8
Medium size eggs
3 tsp Strawberry paste
1½ tsp Green pandan essence
1 tbsp Buttermilk flavor essence
BUTTER CREAM
200 g Butter
50 g Crisco or vegetable shortening
500 g Icing sugar, sifted
2 tbsp Vanilla essence
* beat butter cream ingredients together
until light and fluffy
METHOD
1. Preheat oven to 160ºC.
2. Line base and lightly grease three 20cm round pan
3. Cream butter with sugar till light and fluffy.
4. Separately beat eggs until stiff. Add in eggs and flour
alternately in 3 batches to the butter mixture.
5. Divide mixture into 3 equal portions. Colour one portion
with strawberry paste, one portion with green pandan
essence and buttermilk flavor for the last portion.
6. Spoon mixture into the prepared pans.
7. Bake it for 50 minutes or until a skewer inserted inside
the cake comes out clean. Leave cake to cool and level
cake by cutting out round portion of the cake. (this would
allow cake to layer properly).
8. To assemble cake put a slice of cake onto plate or cake
board. Spread 4 tablespoons butter cream on top of
cake. Repeat with the next layer. Lastly ice cake with the
remaining butter cream.
RAYA BUTTER COOKIES
INGREDIENTS
(10 Serving)
210 g Butter or Margarine
160 g Fine caster sugar
2 Egg yolks
210 g Plain flour
60 g Rice flour
4 tsp Vanilla essence
3 tbsp Cocoa powder
2 drops Cochineal colouring
METHOD
1. Line baking trays with silicon paper or lightly grease tray.
2. Sieve plain flour with rice flour together.
3. Cream margarine with sugar until light and fluffy. Add in
egg yolks and continue to cream for another 2 minutes.
4. Mixed in sifted flour mixture. Divide mixture into 3
portions.
5. Add cocoa powder to one portion, the other add
cochineal colour.
6. Fill each portion of mixture into piping bag fitted with a
fluted nozzle 1 M size. Pipe each colour dough into 3 cm
strip closely to each colour strip.
7. Bake it for 25 minutes at 150ºC. Remove cookies, leave
it to cool and pack it in airtight container.
RED DELICIOUS CREAM
CHEESE CAKE
INGREDIENTS
(For 3-4 Serving)
SPONGE CAKE
110 gm Cold Egg White
60 gm Fine Sugar
60 gm Egg Yolk
4 gm
Vanilla Flavouring
3 Drops Red Food Colouring
70 gm Cake Flour
35 gm Cooking Oil
CREAM CHEESE FROSTING
24 gm Instant Custard Powder
60 gm Drinking Water
300 gm Cream Cheese
(Soft)
45 gm Butter
(Soft)
60 gm Icing Sugar
½ tsp
Lemon Essence
METHOD
Dissolve instant custard in the drinking water and set aside.
Using the beater attachment beat the cream cheese, butter,
icing sugar and lemon essence till smooth. Add in the
custard. Set aside for icing the cake later.
FRESH CREAM FROSTING
1. Use 300 grams of fresh cream and mix using the whisk
attachment until medium peak forms. Set aside for icing
the cake later.
2. Using the Morgan Maestro Mix whisk the egg white and
fine sugar at speed no. 6 for 3 minutes. Add in egg yolks
and vanilla flavouring and continue to whisk for 2 minutes
at speed no. 6.
3. Reduce speed to no. 1, add 3 drops of red food colouring
and continue to whip for 3 minutes. Add in the sifted cake
flour for 30 seconds at speed no. 1.
4. Finally add in the cooking oil over 2 minutes at speed
no. 1.
5. Pour batter into a 6 inch round cake tin. Be sure to line
the bottom with parchment paper. Bake using the Morgan
oven for approximately 20 minutes at 175°C (with both
top and bottom heat ON, without fan). Check by inserting
a toothpick near the centre of the cake, it should come
out clean. Cool cake upside down on cooling tray.
MAKE UP
1. Slice cake into 3 layers.
2. Iced two layers with the cream cheese spread.
3. Iced the top layer with fresh cream and decorate
with fruits.
MSM-SB1500(IM)060514_Layout 1 5/6/14 12:28 PM Page 6
