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Allan Albert Teoh - AllanBakes Really Good No-Nonsense Cakes (2018. Marshall Cavendish International (Asia) Pte LTD)
Allan Albert Teoh - AllanBakes Really Good No-Nonsense Cakes (2018. Marshall Cavendish International (Asia) Pte LTD)
© 2018 Marshall Cavendish International (Asia) Private Limited Introduction 5 Berries and Cream Shortcake 38
without the prior permission of the copyright owner. Requests for permission should be Pistachio Cake 22 Dense Orange Mocha Brownies 52
addressed to the Publisher, Marshall Cavendish International (Asia) Private Limited,
1 New Industrial Road, Singapore 536196. Tel: (65) 6213 9300 Apple Bundt Cake with Rum Glaze 24 Flourless Chocolate Orange Almond Cake 54
E-mail: [email protected]
Banana Bundt Cake 26 Eggless Sponge Cake 56
Website: www.marshallcavendish.com/genref
their best efforts in preparing this book. The Publisher makes no representation or warranties
Arabian Chocolate Cake 30 Chocolate Cake 60
with respect to the contents of this book and is not responsible for the outcome of any recipe
in this book. While the Publisher has reviewed each recipe carefully, the reader may not Chocolate Cherry Surprise Cake 32 Basic Techniques 62
always achieve the results desired due to variations in ingredients, cooking temperatures and
individual cooking abilities. The Publisher shall in no event be liable for any loss of profit or Molten Lava Cake 34 Weights and Measures 63
any other commercial damage, including but not limited to special, incidental, consequential,
Beetroot and Orange Cake 36 About the Author 64
or other damages.
USA • Marshall Cavendish International (Thailand) Co Ltd. 253 Asoke, 12th Flr,
Cavendish (Malaysia) Sdn Bhd, Times Subang, Lot 46, Subang Hi-Tech Industrial Park,
Printed in Singapore
Introduction
be writing a second cake book. It has taken me some time, but I’ve
With this collection, you will be spoilt for choice in flavours and
types of cakes. Whether you prefer an indulgent pound cake (try the
chocolate cream cheese pound cake on page 42) or a light chiffon cake
(I recommend the pandan gula melaka chiffon cake on page 10) for a
If you are new to baking, fret not — you won’t need to spend hours
in the kitchen baking. The recipes are easy to follow, and I’ve provided
some pointers on how to use baking pans. You’ll also find that the
Apart from knowing what goes into the wonderful sweet treat you
are having, you also get to indulge in your creativity when you bake
a cake. I find this the most therapeutic form of stress relief. It’s even
more rewarding when you share your creations with your loved ones
and friends. I hope that you’ll impress everyone and have fun while
doing so.
Happy baking!
First and foremost, I’d like to thank those who have supported me, bought my
previous books and are still coming back for more. Baking cakes is my passion
and it is certainly a great pleasure to share my tried and tested recipes with
those who are looking to bake wholesome, hearty cakes in their kitchens.
Creating this book would not have been possible without my business
partner, Amy Ou. She gave her full support and believed in me even when
Without the efforts of Lydia Leong, Lo Yi Min and Bernard Go, this book
This is the third time I’ve worked with Liu Hongde, and he has brought
the cakes in this book to life with his amazing photography. Working with
allowing me to use their culinary studio and the rest of the PKCC staff for
I must thank Sok Khoon for doing her utmost to help me in any way she
Last but not least, special thanks go to all the readers of this book. I love that
I am connected to them, no matter where they are, by a passion for baking. They
inspire me every day, and they deserve to savour the most delicious cakes.
8
Lychee Cake
When I was growing up, the fresh lychees that my mother bought from pasar malam fruit stalls were a rare treat.
As lychees are much easier to come by these days in cans, this cake can be baked even when lychees aren’t in season.
INGREDIENTS METHOD
200 g self-raising flour 1. Preheat oven to 180°C. Line and grease a 20-cm round cake pan.
1
/2 tsp baking powder 2. Sift flour, baking powder, bicarbonate of soda and salt together
1
/2 tsp cream of tartar whisk until stiff peaks form.
9. Add one-third of the egg white meringue to the batter and stir
10. Pour batter into prepared cake pan. Bake for 50–60 minutes or
until a skewer inserted into the centre of the cake comes out clean.
11. Remove from the oven. Unmould cake and leave on a wire rack to
in workshops. Here is that frequently requested cake with its irresistable combination of flavours.
6. Using a metal spatula, fold half the egg white meringue into
Pandan chiffon cake Gula melaka cake 7. Prepare gula melaka cake. Sift flour, baking powder and salt
1 1
/2 tsp double-acting baking powder /2 tsp double-acting baking powder
8. In a heavy-bottomed saucepan, heat butter, pandan leaves and
A pinch of salt palm sugar until the sugar is melted. Add coconut milk and
A pinch of salt
whisk until smooth. Remove from heat, leave to cool and
100 g pandan leaves, cleaned and 40 g unsalted butter
discard pandan leaves.
cut into small pieces
3 pandan leaves, cleaned and knotted
9. Using the electric mixer with a paddle attachment, beat
40 ml coconut milk
60 g palm sugar (gula melaka) egg yolks and 1 Tbsp light brown sugar at medium-high speed
2 large egg yolks for about 3 minutes until creamy. Add palm sugar mixture,
40 ml coconut milk
1 food colouring and flour mixture. Beat for 1–2 minutes until
1 /2 Tbsp + 2 Tbsp castor sugar
3 large egg yolks
smooth. Set batter aside.
A drop of pandan paste
1 Tbsp + 2 Tbsp light brown sugar
10. In another clean bowl and with a whisk attachment, whisk egg
2 Tbsp corn oil
1 drop chocolate brown food colouring whites until foamy. Mix in cream of tartar. Add 2 Tbsp light
3 large egg whites brown sugar and whisk until stiff peaks form.
3 large egg whites
1
/4 tsp cream of tartar 11. Using a metal spatula, fold half the egg white meringue into
1
/4 tsp cream of tartar
the batter. When incorporated, fold in the remaining meringue
grease pan. prepared tube pan, followed by all the gula melaka cake batter
3. Using a blender, blend pandan leaves and coconut milk together. surface of the batter with the back of a metal spoon.
4. Using an electric mixer with a paddle attachment, beat egg yolks bake for another 30–40 minutes or until a skewer inserted into
1
and 1 /2 Tbsp sugar at medium-high speed for about 3 minutes the centre of the cake comes out clean.
until creamy. Add pandan coconut milk, pandan paste, oil and
14. Remove from the oven. Leave cake in pan and place inverted on
finally the flour mixture. Mix to combine and set batter aside.
a wire rack to cool completely before unmoulding.
14
complements both flavours very well. The sprinkle of chocolate rice delivers an extra dose of chocolatey goodness.
INGREDIENTS METHOD
150 g cake flour 1. Preheat oven to 170°C. Prepare a 22-cm tube pan. Do not
grease pan.
1 tsp double-acting baking powder
50 g light brown sugar mixer with a paddle attachment, beat until a batter forms. Do
not overbeat.
1
/2 tsp sea salt
5. In another clean bowl and with a whisk attachment, whisk egg
80 ml sunflower oil
whites and cream of tartar at medium-high speed until frothy.
80 ml milk Add castor sugar gradually and whisk until firm peaks form.
1
1 /2 tsp vanilla extract 6. Add one-third of the egg white meringue to the batter and
2 Tbsp chocolate rice chocolate rice and 1 Tbsp coffee granules over the batter,
then cover with the remaining batter. Bake for 50–60 minutes
out clean.
8. Remove from the oven. Leave cake in pan and place inverted on
Sugee Cake
For those who enjoy old-fashioned sugee cakes, this cake will make them smile.
This rich and fragrant cake is flavoured with almonds, brandy and spices.
Add vanilla extract, lemon zest, rose water and brandy. Mix
75 g self-raising flour 150 g ground almonds 5. In another clean bowl and with a whisk attachment, whisk egg
yolks and 80 g sugar until thick and pale. Add ground almonds,
1
/2 tsp baking powder 4 Tbsp milk
flour mixture and milk. Mix evenly. Fold into semolina mixture
1
/2 tsp ground nutmeg 7 medium egg whites until just combined.
1 1
/2 tsp ground cinnamon /4 tsp cream of tartar 6. In another clean bowl and with a whisk attachment, whisk egg
1. Preheat oven to 160ºC. Spread semolina on a baking tray it starts to brown too quickly, cover the top of the pan loosely
and bake for 10 minutes. Stir semolina once midway through with aluminium foil.
3. Sift flour, baking powder, nutmeg and cinnamon together thoroughly. Add more icing sugar if mixture is too runny.
recommend lining
of parchment paper.
20
crunchiness of the walnuts and aromatic flavour of coffee all come together perfectly.
INGREDIENTS METHOD
200 g self-raising flour 1. Preheat oven to 170°C. Line and grease a 23-cm round
cake pan.
1 tsp double-acting baking powder
225 g unsalted butter, at room and sugar at medium-high speed for 10–12 minutes until fluffy.
temperature
5. Add eggs one at a time and beat for 20 seconds after
4 medium eggs 6. Add evaporated milk, vanilla extract and coffee mixture.
Frosting 8. Pour batter into prepared cake pan and bake for 45–50 minutes
9. Remove from the oven. Leave cake in pan for 5 minutes before
180 g icing sugar, sifted
removing onto a wire rack to cool completely.
2 tsp milk
10. Prepare frosting. Using the electric mixer with a whisk
2 tsp coffee essence
attachment, whisk butter and icing sugar at medium-high speed
for 1–2 minutes until creamy. Add milk and coffee essence and
Decoration mix well. Refrigerate before using.
A handful of walnuts, crushed
11. Spread frosting on the top of the cooled cake. Use a fork to
as desired.
22
Pistachio Cake
Pistachios are one of my favourite nuts. This cake does not require artificial flavouring or food colouring
as I use freshly ground roasted pistachios and freshly grated grapefruit zest.
INGREDIENTS METHOD
150 g cake flour 1. Preheat oven to 170°C. Line and grease a 22-cm round
1 cake pan.
1 /2 tsp double-acting baking powder
90 ml milk 5. Add corn oil, milk and rose water and mix to combine.
1 Tbsp rose water 6. Gradually fold in flour mixture until incorporated. Do not
over mix.
7. Pour batter into prepared cake pan. Gently tap the pan on a
9. Remove from the oven. Invert and unmould cake onto a wire
INGREDIENTS METHOD
1. Preheat oven to 170°C. Grease a medium Bundt pan generously
Cake and dust with flour. Set aside.
580 g plain (all-purpose) flour
2. Prepare cake. Sift flour, salt, baking powder and cinnamon
A pinch of salt
together 3 times. Set aside.
1
1 /4 Tbsp double-acting
3. Using an electric mixer with a whisk attachment, whisk eggs
baking powder
and sugar at medium speed until incorporated.
250 g castor sugar 5. Add flour mixture and mix well. Set batter aside.
Apple filling
7. Pour one-third of the batter into the prepared Bundt pan.
2 Granny Smith apples, pared,
Spoon in half the apple filling, followed by half the remaining
cored and sliced into thin strips
batter, and repeat with the remaining apple filling and batter.
30 g castor sugar
8. Bake for about 1 hour. Reduce oven temperature to 160°C and
1 tsp ground cinnamon bake for another 15 minutes or until a skewer inserted into the
9. Remove from the oven. Let cake sit for 15 minutes before
3 Tbsp raisins
inverting pan onto a wire rack. Set aside to cool completely
before unmoulding.
Glaze and decoration
70 g unsalted butter 10. Prepare glaze. In a medium saucepan, melt butter with rum
and orange juice. When butter is melted, remove from heat and
2 Tbsp rum
whisk in icing sugar until smooth.
I remember vividly the wonderful flavours of that snack often. Here is a recipe that celebrates those flavours.
INGREDIENTS METHOD
100 g plain (all-purpose) flour 1. Preheat oven to 160°C. Grease a 6-cavity Bundt cake tray
140 g bananas castor sugar and dark brown sugar at medium speed for about
140 g unsalted butter, at room 5 additions. Begin with flour mixture, alternate with banana
temperature mixture and end with flour mixture. Mix well after
each addition.
130 g castor sugar
before unmoulding.
I love scraping out any remaining bits of juicy mango flesh from the skin and enjoying them.
INGREDIENTS METHOD
150 g plain (all-purpose) flour + more 1. Preheat oven to 170°C. Grease a medium Bundt pan generously
140 g self-raising flour 2. Sift plain flour, self-raising flour, baking powder, cocoa powder
purée and end with flour mixture. Mix well after each addition.
9. Pour batter into prepared Bundt pan and bake for 45–55 minutes.
5–10 minutes or until a skewer inserted into the centre of the cake
10. Remove from the oven. Let cake sit for 10 minutes before
before unmoulding.
30
INGREDIENTS METHOD
250 g self-raising flour 1. Preheat oven to 180°C. Line and grease a 22-cm square
1 cake pan.
/2 tsp baking powder
1 Tbsp instant coffee granules butter and sugar at medium speed for about 6 minutes until
180 ml milk
6. Add flour mixture and coffee mixture to egg mixture in
125 g unsalted butter, at room 5 additions. Begin with flour mixture, alternate with coffee
temperature mixture and end with flour mixture. Mix well after each
7. Pour batter into prepared cake pan and bake for 40–50 minutes
2 large eggs
or until a skewer inserted into the centre of the cake comes
out clean.
8. Remove from the oven. Leave cake in pan for 5 minutes before
INGREDIENTS METHOD
150 g + 1 Tbsp self-raising flour 1. Preheat oven to 190°C. Line and grease a 20-cm round
cake pan.
50 g unsweetened cocoa powder
2. Sift 150 g flour and cocoa powder together 3 times. Set aside.
15 g + 30 g chocolate chips
3 medium eggs 5. Add eggs one at a time and beat to for 20 seconds after each
addition.
8. Bake for 35–40 minutes or until the cake is firm to the touch.
9. Remove from the oven. Leave cake in pan for 5–10 minutes
INGREDIENTS METHOD
120 g plain (all-purpose) flour 1. Preheat oven to 230°C. Prepare sixteen 6-cm disposable
150 g castor sugar 5. Using an electric mixer with a whisk attachment, whisk eggs
at medium speed until pale yellow. Add sugar and whisk for
1 Tbsp vanilla extract
3–4 minutes. Add vanilla extract and beat for 1 minute.
cakes look firm but their centres are still slightly wobbly.
10. Remove from the oven. Set aside to cool for a few minutes
11. To unmould, run a sharp knife around the side of each cup,
12. Serve warm with a dollop of ice cream or whipped cream and
it tasted “out of this world”. Freshly squeezed orange juice makes the difference here.
INGREDIENTS METHOD
120 g plain (all-purpose) flour 1. Preheat oven to 180°C. Line and grease a 20-cm round
1
cake pan.
/2 tsp double-acting baking
A pinch of salt 4. Using a hand whisk, whisk corn oil, orange juice, sugar, eggs
1 tsp vanilla extract 7. Remove from the oven. Leave cake in pan for 5 minutes before
peeled and grated 8. Using an electric mixer with a whisk attachment, whisk
whipping cream until soft peaks form. Stir in orange zest and
Chilled whipping cream, as desired
mix well.
for frosting
making this berries and cream shortcake. You can also halve the recipe and make cupcakes instead.
INGREDIENTS METHOD
170 g cake flour 1. Preheat oven to 170°C. Line and grease two 23-cm round
1
cake pans.
/2 tsp double-acting baking powder
1
2. Sift flour, baking powder and salt together 3 times.
/4 tsp salt
2 Tbsp milk 4. In another clean bowl and with a whisk attachment, whisk egg
100 g strawberries, hulled and halved 6. Pour batter equally into prepared cake pans. Bake for
10. Once cakes are cooled, spread half the whipped cream and
berries on one of the cakes. Place the other cake on top and
berries as desired.
has a sharpness and fragrance that pairs well with treacle. It has a strong flavour and moistness that matures over time.
INGREDIENTS METHOD
350 g self-raising flour 1. Preheat oven to 170°C. Line and grease a 20-cm round
1
cake pan.
/2 tsp ground cloves
60 ml honey 7. Store in an airtight container and let sit for at least 2 days for
the chocolate overpower the cream cheese. For those who are into English pound cakes, this recipe is for you.
INGREDIENTS METHOD
180 g plain (all-purpose) flour 1. Preheat oven to 180°C. Line and grease a 22 x 11-cm loaf pan.
30 g unsweetened cocoa powder 2. Sift flour, cocoa powder, baking powder and salt together
1
3. Mix coffee, milk and vanilla extract together. Set aside.
/4 tsp salt
1
1 /2 tsp vanilla extract 5. Reduce mixer speed to low. Add eggs one at a time and beat
3 medium eggs
8. Remove from the oven. Leave cake in pan for 15 minutes before
9. Store in an airtight container and let sit for at least a day for the
full of toasted coconut flakes and has just the right amount of lemon. Bake this cake ahead of time.
INGREDIENTS METHOD
190 g cake flour 1. Preheat oven to 170°C. Line and grease a 20-cm square
1
cake pan.
1 /2 tsp double-acting baking powder
1
2. Sift flour, baking powder and salt together 3 times. Set aside.
/2 tsp salt
until golden + more for garnishing 6. Add desiccated coconut, lemon zest and mix to incorporate.
2 Tbsp grated lemon zest 7. Pour batter into prepared cake pan and bake for about
8. Remove from the oven. Leave cake in pan for 5 minutes before
Avocado Brownies
Avocado, also known as butter fruit, has a creamy texture and is used commonly in dips. However, it is also
wonderful in baking. I created this brownie for my friend Shuhada’s workshop and it was an instant hit.
INGREDIENTS METHOD
100 g chocolate couverture strong 1. Preheat oven to 190°C. Line and grease a 23-cm square cake
2 ripe avocados, peeled and pitted 2. Melt chocolate in a bowl over a pot of simmering water.
Set aside.
160 g plain (all-purpose) flour
5 Tbsp milk 5. Using a food processor, blend milk with the remaining avocado
Add avocado purée and mix well. Stir in melted chocolate and
vanilla extract.
10. Pour batter into prepared cake pan. Smoothen the surface of
11. Remove from the oven and leave to cool completely in pan.
NOTE
Remove brownie from pan using the overhang. Slice to serve.
Sprinkling the avocado cubes
in the batter.
48
I looked through my old recipes and developed this brownie. I have since fine-tuned it to perfection.
INGREDIENTS METHOD
150 g plain (all-purpose) flour 1. Preheat oven to 160°C. Line and grease an 18-cm square cake,
1
2. Sift flour, cocoa powder and baking powder together 3 times.
1 /2 tsp double-acting baking powder
Add ground almonds and mix well. Set aside.
60 g ground almonds
3. Using an electric mixer with a paddle attachment at
250 g unsalted butter, at room medium-high speed, cream butter and sugar for 4–5 minutes
temperature until light and fluffy.
350 g brown sugar 4. Add eggs one at a time and beat to mix after each addition. Add
still be wobbly.
7. Remove from the oven and leave in pan for 1 hour before
refrigerating overnight.
8. Slice to serve.
50
Stout Brownies
I don’t really enjoy alcohol, but I developed this recipe because my friend, Chef Bob, does. When I experimented with
this recipe, he and his friends were my taste-testers. You’ll find, as they did, that stout enhances the chocolate flavour very well.
INGREDIENTS METHOD
135 g plain (all-purpose) flour
1. Preheat oven to 160°C. Line and grease an 18-cm square cake
3 Tbsp unsweetened cocoa powder pan, leaving an overhang on 2 opposite sides. Alternatively,
temperature 3. Add butter and sugar and mix well with a wooden spoon. Add
4. Pour batter into prepared cake pan or cups. Bake whole cake
4 medium eggs, lightly beaten
for about 30 minutes and small cakes for 25–30 minutes. The
INGREDIENTS METHOD
1 orange 1. Preheat oven to 170°C. Line and grease an 18-cm square cake
2. Grate orange for its zest and set aside. Juice orange and
5 Tbsp unsweetened cocoa powder
set juice aside.
190 g chocolate couverture strong
3. Sift flour and cocoa powder together 3 times. Coat chocolate
bitter droplets
droplets with 1 Tbsp of the flour mixture. Set flour mixture
250 g unsalted butter, at room and chocolate droplets aside.
temperature
4. Using an electric mixer with a paddle attachment, beat butter
250 g castor sugar and sugar at medium speed for about 2 minutes. Add eggs one
1 5. Add flour mixture and mix well. Add coffee granules and
1 /2 Tbsp instant coffee granules
orange zest and beat to incorporate. Stir in vanilla extract.
1 Tbsp vanilla extract
6. Add orange juice, followed by chocolate droplets, mixing well
Snow powder, as desired
after each addition.
8. Bake for 45–50 minutes or until the top of the brownie springs
back when lightly pressed. Remove from the oven and leave in
least 1 hour.
10. Slice to serve. This brownie goes well with vanilla ice cream.
54
Try baking this cake and impress your friends and family with it.
INGREDIENTS METHOD
Potato flour, as needed for dusting 1. Preheat oven to 170°C. Line and grease a 22-cm round cake
pan. Dust with potato flour and discard any excess flour in the
2 oranges, medium
pan. Set aside.
120 ml whipping cream
2. In a heavy-bottomed saucepan over medium heat, bring oranges
200 g chocolate couverture strong and enough water to cover them to a boil and simmer for about
bitter droplets 1 hour 30 minutes. Drain and set aside to cool. Using a food
processor, blend cooled whole oranges (skin, pith, fruit and all)
6 medium egg yolks
until fine. Set aside.
150 g + 60 g castor sugar
3. In a small saucepan, bring whipping cream to a boil. Remove
1
/2 tsp double-acting baking powder
from heat and stir in chocolate until it is melted. Set aside.
60 g dried cranberries medium-high speed, beat egg yolks and 150 g castor sugar for
peaks form.
8. Bake for about 1 hour or until a skewer inserted into the centre
9. Remove from the oven. Leave cake in pan for 15 minutes before
but I’ve finally come up with this amazing cake. It is well worth the wait, I promise.
INGREDIENTS METHOD
190 g plain (all-purpose) flour 1. Preheat oven to 170°C. Line and grease a 15-cm springform
1
cake pan.
/2 tsp bicarbonate of soda
1
2. Sift flour, bicarbonate of soda and baking powder together
1 /2 tsp double-acting baking powder
3 times. Set aside.
140 g yoghurt
3. Using a hand whisk, beat yoghurt and icing sugar in a bowl for
140 g icing sugar, sifted 5 minutes until smooth.
100 ml corn oil 4. Add corn oil, milk, vanilla extract and vinegar and beat for
1–2 minutes. Add flour mixture and mix well. Do not overbeat.
75 ml milk
5. Pour batter into prepared cake pan. Bake for 50–55 minutes
2 tsp vanilla extract
or until a skewer inserted into the centre of the cake comes
1 tsp distilled white vinegar
out clean.
6. Remove from the oven. Leave cake in pan for 5 minutes before
INGREDIENTS METHOD
120 g plain (all-purpose) flour 1. Preheat oven to 160°C. Line and grease a 17 x 7-cm loaf pan.
1
/2 tsp baking powder 2. Sift flour, baking powder, bicarbonate of soda, salt, cinnamon,
1 tsp ground cinnamon with sugar, oil, lemon zest, applesauce and pumpkin purée at
1 5. Pour batter into prepared loaf pan and bake for 35–45 minutes
/4 tsp ground nutmeg
or until a skewer inserted into the centre of the cake comes
1
/2 tsp ground allspice
out clean.
45 g brown sugar 7. This cake is best eaten while still slightly warm.
60 ml sunflower oil
1
/2 tsp grated lemon zest
2 Tbsp applesauce
Chocolate Cake
This cake was created with diabetic patients in mind. It is also perfect for those who want to reduce their
sugar intake but still enjoy a chocolatey treat. Stevia can be replaced with castor sugar.
INGREDIENTS METHOD
125 g plain (all-purpose) flour 1. Preheat oven to 170°C. Line and grease an 18-cm round
cake pan.
60 g unsweetened cocoa powder
1
2. Sift flour, cocoa powder, baking powder, bicarbonate of soda
1 /4 tsp double-acting baking powder
and salt together 3 times. Set aside.
1
/4 tsp bicarbonate of soda
3. Stir coffee granules into hot milk. Set aside.
1
/2 tsp salt
4. Using an electric mixer with a paddle attachment, beat butter
1
1 /2 Tbsp instant coffee granules and stevia at medium-high speed for 3–4 minutes until creamy.
120 ml hot milk 5. Add egg yolks one at a time and beat to incorporate after each
temperature 6. Stir in milk mixture. Add flour mixture and mix to incorporate.
9. Pour batter into prepared cake pan and bake for 50–60 minutes
4 medium egg whites
or until a skewer inserted into the centre of the cake comes
1
/2 tsp cream of tartar
out clean.
10. Remove from the oven. Leave cake in pan for 10 minutes before
Frosting (optional)
removing onto a wire rack to cool completely.
125 g chocolate couverture strong
bitter droplets 11. Prepare frosting if desired. Melt chocolate in a bowl over a pot
Standard spoon and cup measurements used are: 1 teaspoon = 5 ml, 1 tablespoon = 15 ml,
1 cup = 250 ml. All measures are level unless otherwise stated.
SIZE OF EGGS
I use either medium or large eggs in my recipes. As a guide, a medium egg LIQUID AND VOLUME MEASURES DRY MEASURES
weighs 60–65 g, while a large egg weighs 65–70 g. Metric Imperial American Metric Imperial
1
5 ml /6 fl oz 1 teaspoon 30 grams 1 ounce
1 1
10 ml /3 fl oz 1 dessertspoon 45 grams 1 /2 ounces
Brush the cake pan with butter before generously dusting it with flour. 1 1
85 ml 2 /2 fl oz /3 cup 85 grams 3 ounces
Invert the pan and tap it to remove the excess flour.
3 1
90 ml 3 fl oz /8 cup (6 tablespoons) 100 grams 3 /2 ounces
1
125 ml 4 fl oz /2 cup 110 grams 4 ounces
3 1
180 ml 6 fl oz /4 cup 125 grams 4 /2 ounces
1 1
300 ml 10 fl oz ( /2 pint) 1 /4 cups 280 grams 10 ounces
1
375 ml 12 fl oz 1 /2 cups 450 grams 16 ounces (1 pound)
3 1
435 ml 14 fl oz 1 /4 cups 500 grams 1 pound, 1 /2 ounces
1
500 ml 16 fl oz 2 cups 700 grams 1 /2 pounds
Brush the cake pan with butter before lining it with parchment paper 750 ml
1
24 fl oz (1 /5 pints) 3 cups 1 kilogram 2 pounds, 3 ounces
such that there is a fairly equal portion of overhang on two opposite sides 1 litre
3
32 fl oz (1 /5 pints) 4 cups 1.5 kilograms
1
3 pounds, 4 /2 ounces
of the pan. This makes it easy for you to lift the cake out of the pan later. 1.25 litres 40 fl oz (2 pints) 5 cups 2 kilograms 4 pounds, 6 ounces
2
1.5 litres 48 fl oz (2 /5 pints) 6 cups
1
Very slow 120 250 1 0.5 cm /4 inch
1
Slow 150 300 2 1 cm /2 inch
3
Moderately slow 160 325 3 1.5 cm /4 inch
in 2013.
of the Junior MasterChef Australia (Season 2) when they visited Singapore to do a cooking
demonstration at the Singapore Expo. Subsequently, Allan became a full-time culinary coach
and consultant. In 2017, Allan joined Chef ’s Secrets Cooking & Baking Resource Centre as a
partner. Allan continues to share his recipes and love for baking through the culinary workshops