Steam Chocolate Cake

Well, the pie didn't last that long. It took us just two days to finish it off. :)

So, I was thinking....chocolate cake! Hehehe...but I want to bake a steam chocolate cake. It will be one damn moist cake. Plus..who don't love chocolate cake huh? It has been a while since I do one so here goes.

Mixture A;

- 1 cup of brown sugar
- 1 cup of cocoa powder
- 1 cup of vegetable oil
- 1 cup of hot water
- 1 cup of condensed milk
- 1/2 cup of milo ( Thank God I brought a HUGE pack of milo from KL when I came here)
- 1 tsp of coffee
- 3 eggs
- 1 tsp of vanilla extract

Mixture B;

- 2 cup of flour
- 1 tsp of bicarbonate soda
- 1 tsp of baking powder

1. Mix all the wet ingredients (A) in a mixing bowl. And the dry ingredients (B) in a different mixing bowl. 

2. Add the dry ingredients into the wet ingredients and mix well. 

3. Pour the batter in a cake pan & steam for 1 hr. 

How simple is that! The cake is not sweet, believe me on that. It has this bitter chocolaty taste, which I love very much. If you want to add a little bit of sweetness..add some topping. If you prefer not to..well, the choice is yours. 

My topping is very simple. I just heat some cream on a pan over a medium heat. Once it simmer, add the cream to a bowl of chocolate chips or button. Mix well until all the chocolate melted. Cool it off for 5-10minutes. Then pour it on top of the cake. Finish it off with some cake sprinkle.

Look at that chocolate flow...:)

Enjoy the cake!

Banana Toffee Pie..aka..Banofee Pie

I saw it on Jamie Oliver 30 minute meal programe one evening and I told myself..I just got to do it. It look so deliciously sinful! Plus..it is very easy to do.

So, I google the recipe the next day but there are things in the ingredients that I just don't have at the moment. I need to improvise. In baking or cooking, you need to learn to improvise as you're sure not going to have every ingredients in your pantry every single day ..unless you run a supermarket. :)

Anyway..here are the things you need;

To make the pie crust;
- 13/4 cup of flour
- 2 tsp of granulated sugar
- 3/4 tsp of salt
- 6 tbsp cold butter, cut into cubes
- 1/4 cup of shortening ( I replace this with butter)
- 7 to 8 tbsp ice cold water

1. Mix flour, sugar & salt together. Use your hand, mix all the butter (since I do not use shortening) in the dry mixture. Mix it until it comes together in a clump when you squeeze it.

2. Drizzle in ice cold water and rake through mixture until finger is moist. Add the ice cold water one tbsp at a time. Dough is moist enough when it is moistened through but not wet when it is press. Do not overwork the dough or else it get too hard.

3. Wrap the dough in a string wrap and press it into a flat disk. Place it in the refrigerator for 30 minute. 

4. After 30 minute, place the dough in a pie pan. Press it gently on the pan. Press the base of the crust with fork to release the trap air. Then place aluminium sheet on top of the crust and weigh it down with some beans..I'm using red bean. This is to prevent the crust to raise up when baking. Bake it for 20-25 min in a 190C. 

For the toffee filling;

- 1 can of condense milk
- 70 gm ( 1/3 cup) of brown sugar
- 50 gm butter

1. Cook all the ingredient in a pan over a medium heat. Stir it constantly until it is brownish in colour and until it is thickened. Do not let it boil or burn. 

2. Let it cool of a bit for 5 minute and then pour into the baked pie crust just now.

For the topping;

- 1cup of double cream
- dashes of chocolate

1. Whipped the cream until it thickened. If you using double cream, it won't take you long to get the thick mixture. 

2. Pour it on top of the toffee filling as much as you like. Then top it with dashes of grated or roll chocolate.

There you goes. This is my improvise recipe ok. If you want the original one, you can look for it in Jamie Oliver 30 minute meal. Happy trying!

And there goes one slice..

For those who are on diet...tengok gambor jer la ok..heheh..and telan air liur..heheh..

Homemade red bean bun

I've made the red bean paste and now it's time to bake my red bean bun. I do not use all my paste because I intended to bake two different type of red bean bun but not at the same time. Buat banyak2 sape nak makan since hubby do not like bun with any filling. Dia suka bun kosong jer. This one, I'll make the bun in a shape of flower..well..that is how I see it la..cam bunga. Anyway, here's the ingredients you need. This recipe will yield about 16 red bean buns;

- 31/2 cup of flour
- 21/2 cup of red bean paste (since I also bake normal dinner roll, so I don't use this much of red bean paste. but if you intend to do 16 red bean paste, you need at least this much)
- 2/3 cup of lukewarm water
- 2/3 cup of lukewarm milk
- 1/2 cup of sugar
- 1/4 cup of butter, melted
- 2 tsp of dry yeast or 20gm of fresh yeast
- 11/2 tsp of salt
- melted butter for brushing
- poppy seed or sesame seed

1. Mix the flour, yeast ( if you using dry yeast), sugar and salt together. Slightly mix all the ingredients.

2. Add the lukewarm water & milk, and mix well either using a spatula or hand mixer. When you already form a dough, make a well in the middle of the dough then pour the melted butter into it.

3. Knead for another 30 minute until the dough is smooth and elastic. Leave the dough for an hour or longer, until it double it size.

4. Divide the dough into few small ball. You can weigh each dough if you want your bun to be the same size.

5. Flatten the dough with roller then place the red bean paste in the middle. Close up the dough. So nanti it will look like ball. Then flatten the dough by pressing with your finger. Bahagian yang ditutup tadi mesti the opposite side yer. Jangan plak uols tekan permukaan yg ditutup tadi. Abis kluar red bean paste nanti. Hehhehe

6. Then using kitchen scissor ( I just use pizza cutter), cut the flatten dough tadi into 8 bahagian..susah nak explain ni. Hehhe..potong tu jgn smp abis..leave the bahagian tgh tu nyer. Cam ni haa..

7. Add poppy seed on top if you feel like it...

8. Then leave all the bun for 40 minutes  so it will kembang skit. Lepas tu bake it for 20 minute in a 185C temperature.

Marvellous di makan panas2! Yummy..selamat mencuba.

Sweetened Red Bean Paste

I was chatting with a friend the other day and she told me she is baking buttermilk bun. Gosh..how I love buttermilk bun but unfortunately, I can't get it here. Heck..I can't even get it in KL as Kuching is the only place is selling that bun. Each time I go back home, I am sure to get few pack of those buttermilk bun and Taka is my favourite place to get it. :)

Since I can't make buttermilk bun, I thought I might as well bake red bean bun, which is also one of my favourite bun. At least this one, I can bake but I need to make the red bean paste first. Lucky for me, I have a pack of red bean in my cabinet. So, project bermula...hehehe..

You need;

- 1 cup of red bean
- 1/2 cup of brown sugar
- 11/2 tsp of vege oil

Yes. That's all you need. This portion will produce yield 11/2 cup of red bean paste.

1. First you need to soak the red bean in cold water and leave it over night.

2. The next morning, you drain the water and placed it in a pot @ saucepan, and at 3 cups of cold water. Heat the bean under medium heat and let it simmer for 1 hour or until the bean is soft. Make sure the water does not dry up so you need to monitor it.

3. Drain and discard the water. Placed the bean in a food processor ( if you have one) or blender will do. I use blender as I don't have food processor. Add the brown sugar and blend.

4. In a saucepan, add the vege oil and heat the pan. Add the bean paste and stir for 5 minutes or until the paste dry. Let it cool then store it in a container. You can store it for a week.

There you go. I didn't expect it was that easy to make red bean paste. Hheeh...so tomorrow, I will make my red bean bun! Yummy...

Orange pound cake

One day..I was craving for orange or lemon cake. So, that evening I head off to the supermarket & buy some oranges. I normally bake lemon poppy seed cake but this time, I guess I go with orange.:)

But sorry yeah...no picture. Too busy getting the cake done & entertaining the lil' one who is constantly on my feet or rummaging stuffs in my kitchen cabinet!! Here's the ingredients;

- 2 stick unsalted butter (226 gm)

- 2 cups of granulated sugar

- 4 eggs

- 1/3 cup of grated orange zest ( u need around 6 oranges)

- 3 cups of flour

- 1/2 tsp of baking powder

- 1/2 tsp of baking soda

- 1 tsp of salt

- 1/2 cup of freshly squeeze orange juice

- 3/4 cup of creme fraiche

- 1 tsp of vanilla extract

1. Cream the butter with sugar together until light & fluffy. Then add the egg one at a time. Add the orange zest.

2. In another bowl,sift the flour with baking powder, baking soda and salt.In a different bowl, combine the orange juice,creme fraiche and vanilla. Add the flour and creme fraiche mixture into the batter alternately. Beginning with the flour and end with flour. Divide the batter evenly into two pans ( If you only use one load pan, divide the ingredients into half ok..)

3. Bake the cake in a 185C for 45 min to 1 hr. Let the cake cool for 10 minutes and there you goes...u have your orange cake! 

Enjoy it with a hot cup of coffee or tea. Simply marvellous! 

Stuff braided bread

Yesterday, I decided to try another type of braided bread. There are a lot of type of braided bread and it's all depend on how do we braided it. This particular braided bread has caught my attention for months but I just need to find the right moment and mood to do it.

Earlier on, we went to the supermarket and I bought some ingredients for the filling. The filling is all depend on individual preference. You can stuffed it with meat..just vegetable..berries with cream cheese or anything that you want. Since it's for dinner, I decided to fill it with pepperoni, pork slices, pasta sauce and of course cheese!

Here are the ingredients for the dough. It is the same with any bread dough that I done previously and this one, I add tangzhong.

- 21/2 cup of flour
- 2 tsp of dry yeast or 20 gm of fresh yeast
- 1/2 cup of tangzhong ( 1/3 cup of flour + 1 cup of water. Whisk flour + water over medium heat until the mixture thickens and swirl lines appear)
- 3 tbsp of butter
- 3 tbsp of sugar
- 1/2 tsp of salt
- 1 egg
- 1/2 cup of warm milk ( 30second in the microwave)

1. Mix the yeast with milk, sugar, egg & tangzhong in a measuring cup & stirred will until all ingredients are well mix.

2. Combine the flour and salt.

3. Add the wet mixture into the flour mixture by creating a well in the middle of the flour mixture. Knead the dough and adding some flour until the dough is no longer stick on your hand. Add the butter (soften) and knead the dough again. Using a floured working board, knead the dough for a few minutes until it is elastic.

4. Let it stand for few hours or until it double the size. Then start rolling the dough into a rectangular shape. Using a knife or in my case, I just use pizza cutter to cut 'strips' on the left and right of the rectangle. Leave the middle third uncut.

5. Spread the filling in the middle. Then continue to 'braid' the dough strips all the way down to the bottom. Wrap the last few strips underneath the loaf.

6. Brush the top of the dough with the egg wash and sprinkle some cheese ( or anything you fancy). Baked for 20-25 minutes in a 185C temp oven.

And dinner is serve! It's better to eat it while it is still hot and fresh out from the oven. Enjoy your meal.

Simple chocolate brownies

Here I go again…heheh…a week without baking anything. And today, I find the time to bake since the little one refuse to take some power nap in the morning. Switch on his favourite Upin & Ipin movie and he will stay still from the start to the end of the movie.

Anyway, here is my simple recipe for the brownies;

Ingredients:

10 tbsp of butter or approx. 150gm of butter
11/4 cup of sugar
3/4 cup of unsweetened cocoa powder ( I normally used Dutch- process)
1/4 tsp of salt
1/2 tsp of vanilla extract
2 eggs
1/2 cup of flour
2/3 cup of walnut or pecan (I used hazelnut)

1. Mix the butter, cocoa powder, sugar and salt in a mixing bowl. Prepare a pot of water and heat it up. Place the mixing bowl on top of the pot of simmering water. Stir the mixture until the butter melting. If the butter melt too slow, you can increase the heat. 

2. Once the butter mixture is ready ( I mean dah melted and runny) add in the vanilla extract and egg ( one by one while you beat vigorously each time you add the egg). Add the flour and finally the nuts.

3. For the nuts, I roasted it before pounding it using lesung batu…yess..I have one here. Hehheh..

4. Pour the final batter into a brownies tray and bake for about 20-25 minutes in a 190C temp. Let it cool for about 10 minute then cut it evenly into squares. Sprinkle some icing sugar on top and there you go…the brownies is ready to be serve!

Fluffy Cinnamon Rolls

I have made this so many time but I always forgot to update the recipe here. Hehheh..so today I told myself..I got to post this recipe or it never will..while the little man fast asleep.:)

Tried many recipe, this is one of my favourite and also hubby favourite. And today, I made it again as per requested. I cut the recipe to half though because there will only be the two of us so 5-6 pieces will be enough. This recipe will yield around 8-10 cinnamon rolls.

Ingredients: 

The dough

1 cup of milk
14gm of dried yeast or 42 gm of fresh yeast (7gm of dried yeast = 21 gm of fresh yeast)
1/2 cups + 1 pinch of granulated sugar
2 sticks (1 stick = 113gm) of butter, softened
1 tsp salt
2 eggs
41/4 cups of flour

The filling

1/2 cup of dark brown sugar
1 tbsp ground cinnamon
Sprinkle of chocolate chip

1. Warm up the milk in a microwave for about 30second. Add the yeast and a pinch of sugar. Stirred until it dissolved and leave for about 5 minutes or until it foamy. 
2. Beat 1 stick of butter with 1/2 cup of granulated sugar and salt. Beat in the eggs one at a time. Then add 2 cup of flour and beat at a slow speed. Beat in the warm milk mixture.
3. Gradually add the remaining flour (21/4 cups) and beat at medium speed until a soft. sticky dough forms. Scrape the dough into a large oiled bowl and cover with plastic wrap. I normally will knead the flour a little bit on a floured kitchen top for about 3-5 minutes. If the dough is too sticky, add dashes of flour until you get the right texture.
4. Leave the dough at least for an hour. The longer the better. Nahh...skrg dah gebuu the dough..heheh

5. After the dough double it size, floured the kitchen top before start rolling it. Roll the dough around the rolling pin into a rectangular shape. I don't measure the exact size ya. Just agak2 la. For me..since I dah buat banyak kali so I guess it goes with the experience.

6. Spread the butter all over the rolled dough. Sprinkle the brown sugar, add the ground cinnamon & chocolate chip. Some prefer to mix the butter and brown sugar first before do the spreading. So lebih kurang cam gmbr kat atas tu la..lps you add the filling. 
7. You can trim the edges to form a perfect rectangle but I won't bother to do it. :) Working from the long side, tightly roll up the dough. Place the dough in a freezer for about 20 minute.
8. Butter the pan. Cut the rolls (about 1 inch thick). Arrange the rolls, cut side up. How you want to arrange it in the pan, is up to you. :) Then cover the rolls with plastic wrap or clean kitchen towel and leave for an hour. It will get a bit puffy.
9. Place it in the preheat oven for about 35 minutes in a 180C temperature. Let it stand for 5minutes to cool off then drizzle the icing sugar (for the glaze I just use icing sugar and add with warm water. I have no measurement, just get the right concentration). 

There you goes...enjoy your cinnamon rolls!

Banana Nutella Cake

Saw a friend of mine 'likes' this recipe one day and thought..hmm..that will be a great cake to have my afternoon tea with or a snack while watching movie. Since hubby also like banana cake ..I decided to give it a try. But I mix and match with other recipe in order to make it better. This recipe is extra moist...more banana taste...less sweet..here goes;

Ingredients:
 4 ripe bananas, mashed
6 tbsp of butter, melted
2 eggs
6 oz of creme fraiche
2 tsp of vanilla extract
2 cups of flour
1 tsp baking soda
1/2 cup of sugar
1 tsp salt
2/3 cup of nutella

1. Mashed all the banana in one bowl. Add in the melted butter and stirred to combine. Mix the eggs, creme fraiche and vanilla extract.
2. In another bowl, combine the flour, baking soda, salt and sugar. Fold in the dry ingredients into the wet.
3. Pour half of the batter into a bread pan. Melt the Nutella in a microwave for 20 second. Drizzle half the nutella over the batter, gently swirling the batter with a knife. Pour the second half of the batter on top and repeat with the remaining Nutella.
4. Bake for 60 minutes or until the knife inserted in the centre comes out clean. Allowed to cool for 15 minutes.

There you goes! Simple right...anyone can do it. And it taste damn nice! Hope you guys give it a try and enjoy the cake as much as I do.

Ps. Sorry uols..this is the only picture I manage to take and post here. :)

Chocolate Strawberry Swiss Roll

I have wanting to do this for a very long time. My strawberry plant give me lots of fruits this year so why not do some swiss roll. Normally I just did a plain swiss roll but this time I decided to cover it with chocolate spread.

For those who want to try, here's it is;

Ingredients:

(The swiss roll)
5 large eggs, separated
1/2 cups of sugar
1/2 tsp of vanilla extract
1/2 cups of flour
1/2 tsp salt
4 tbsp of butter, melted

2 tbsp icing sugar (for dusting)

The filling:
3/4 cup of heavy cream
2 tsp of sugar
1/2 tsp of vanilla extract
Pinch of salt
1/4 cup of strawberry jam ( ready made or fresh)

The chocolate spread:
500gm of bittersweet chocolate, chopped
3/4 cup of heavy cream
1/4 cup of milk
1/4 cup of sugar
4 tbsp of butter, room temperature

Sorry that this time there will be no step by step picture because with one kid running around and in between ure feet, I have my hand full! Need to make sure he don't destroy my kitchen...or worst...hurt himself. So, one final picture will do ok. :)

1. To make the swiss roll, beat the egg yolks with 1/4 cup of the sugar and add vanilla extract. Beat until fluffy. Scrape the mixture into the bowl and fold in the flour.
2. In another bowl, whisk the eggs white with salt at medium speed. Gradually at the remaining 1/4 cup of sugar and beat until glossy. Then fold the whites into the yolks mixture and add the melted butter.
3. Spread the batter in a pan and bake for 20 minutes in a 178C temperature. Let it cool in the pan on a rack.
4. Run the blade of a knife around the edge of the cake pan. Dust the cake with icing sugar and cover with sheet of plastic wrap and a clean kitchen towel. Then place a cutting board on top before you terbalikkan the cake. That is how you take it out from the pan in order to avoid the cake koyak. Hehheh..Then slowly remove the paper.
5. In a fresh clean bowl, whip the cream, sugar, vanilla and salt to stiff peaks. First, spread the strawberry jam on the cake. Lepas tu top it with the whipped cream. Begin rolling up the cake from the long side as tightly as possible, using the kitchen towel and plastic wrap to help shape the roll. Wrap the roll tightly in the plastic and refrigerate for at least hours or overnight.
6. Now nak buat the chocolate sauce. Place the cream, milk and sugar dlm saucepan and stir under medium heat until the sugar dissolved. Put the chopped chocolate in a bowl. Pour the hot cream over the chocolate until it melted. Whisk until smooth then whisk in the butter.
7. Take the cake out from the refrigerator, place it on a rack and pour the chocolate all over the top and spread it evenly with a spatula.

And you have your chocolate strawberry swiss roll!

Nutella Cheesecake Bar

There's a pack of cream cheese in my fridge and I been thinking what shall I do with it. I was thinking about baking my old time favourite..the red velvet..but I know I can't finish the whole cake. So, while eating my breakfast ...a slice of bread with some spread of nutella..walla...got it. Why not I do ..nutella cheesecake bar!

So, bahan-bahan nyer;

• 2 cups of Oreo crumbs
• 1/4 cups of butter, melted
• 2 pack of cream cheese (approx. 500gm)
• 2eggs
• 1/2 cups of sugar
• 1/4 cup of heavy cream + 1 tbsp of cream
• 1 vanilla bean pod @ 1 tsp of vanilla extract
• 1/3 cups of Nutella

Very little ingredient yet have a big effect on the Eater! Hahha..all thanks to Nutella.

OK. First, mix the melted butter with the Oreo crumbs,making sure it stick together. Then press the mixture in a baking tray. Making sure the surface is even before putting it inside the oven. Bake for 180C for 12 minutes.

After 12 minutes, take out the base and cool if off. In a meanwhile, we will prepare the cream cheese and nutella mix. Using a food processor or hand mixer, add the cream cheese, eggs, sugar, 1/4 cups of cream and vanilla pod (vanilla extract). Once it all mix, separate 2/3 cup of the cream mixture ...

...you notice the black dot inside the mixture. It's not dirt ya..hahah..it is because I am using vanilla pod. So, if you use vanilla extract no need to worry, you won't have those black spot. 

Add Nutella to the remaining cream cheese mixture in the mixing bowl and mix well...

Once both mixture is ready, carefully spread the mixture on top of the Oreo crumbs base yang telah sejuk. Start with the cream cheese and finish it with the Nutella mixture. Spread evenly. Then bake the batter for 35 minutes in a 180C temp. The middle part will still jiggle when you take it out but don't worry as it's suppose to be that way.

Then cool off the cheesecake bar in a fridge for 3hrs before you cut it into pieces & eat it! Heheheh...

* My cream cheese layer is not that much here because I reduce the cream cheese mixture. If you follow the recipe on top, yours should be higher than mine. :)

Braided bread with sugar icing and cranberry topping

It has been a while since I last updated my baking activities here. I guess I was busy with other things that eventually make me abandon my blog. HUhuh...so sorry for that. Actually for the past 2-3 months I literally have not bake anything as I just don't feel quite well & in the mood. Waa..boleh..hahaha...Harus la baking mesti ada 'MOOD" baru la jadi kan...

OK. Today I want to update what I just baked yesterday. I have been wanting to bake braided bread..I don't know since ages. But I just don't have enough urge to drag myself to do it but yesterday the urge is ...what shall I say...extremely strong. Hahhaha...so, the next thing I know, I am making a braided bread.

Here's the ingredient:

• 4 cups of bread flour (but I just use the normal wheat flour)
• 2 tsp of active dry yeast
• 2 tbsp of sugar
• 1/2 cup of water
• 1/2 cup of milk
• 2 tbsp of butter
• 2 tsp of salt
• 2 whole eggs + 3 eggs white (slightly beaten)
• 3 tbsp of icing sugar (for topping)
• few drops of water (for topping)
• some cranberry or any berry of your choice for the topping (you also can use chop nuts)

Right. Now the methods;

In a mixing bowl, add 2 cups of flour, yeast and sugar. Whisk to combine.

In a pot, add the water, milk and butter. Heat until lukewarm.

Pour the wet mixture into the mixing bowl containing the flour, yeast & sugar. But make sure the wet mixture is not hot because it will kill the yeast. It has to be LUKEWARM.

Stirred both mixture until combine. The dough will be sticky but don't worry. Let the sticky dough rest for 10minutes until it rise. 

After 10 minutes, add the eggs into the mixture and stirred well. 

Add the remaining 2 cup of flour and salt into the mixing bowl and knead for few minutes.

If the dough is still sticky, add little bit of flour (tbsp per tbsp) until you get the right texture. It should be elastic, soft and maybe a little sticky to the fingers.

Let the dough rest for 1hr until it double the size. When the dough is risen, divide the dough into three part. And roll each dough into a long dough (cam tali la...) and don't forget to spread flour on your counter top before you start the rolling to prevent it from sticking on the counter top. Make sure the length is equally measure. I have to used a measuring tape for this one. Hahah..because I want the braid to be as perfect as it can be.

Pinching the top of the braid together & tuck them under to seal, and start braiding and again..pinch the end and tuck it underneath the dough to seal it. Let the dough rest again for at least 30min.(Sorry eh no pic from how I braided it coz I am alone. Xder juru photo nya. Hheheh..u can google for how to braid a bread K). 

While waiting for it to raise, place a tray with water inside the over and preheat the oven. Once the dough has rise, brush the top of the dough with egg yolk (add with a few drops of milk) and sprinkle some poppy seed. 

Then bake the dough at 190C for 30min. * After 20min, remove the tray with the water & continue on baking. The reason why I do this is to get the hard outside but soft and pillowy inside effect of the bread.

After 30min, take out the bread and cool it off. To finish it, mix icing sugar with water and spread it on top of the bread and sprinkle some cranberry. So, now you can have your braided bread. Great for breakfast..tea time or even dinner. Enjoy!!

Strawberry Lemon Torte

I have been planning to do a torte for weeks but I keep forgetting to get the lemon. So, when I finally bought the lemon, I get straight to work. I need to make the base, the mousse (main filling) and the ladyfingers (but I am not baking the ladyfinger, instead, I used the ready made one since I have some in the pantry).

First thing first, we need to do the base, which is also the same batter with the ladyfingers (that is if you're making it by yourself). To make ladyfingers batter, you need eggs, flour, baking powder, butter, vanilla and white sugar. U need to separate the yolk and white. Then beat the egg white and add 1 tsbp of the sugar. Beat it until it is stiff and shiny.

 Then beat the egg yolk in a separate mixing bowl with the remaining sugar. When mixing is pale yellow, add the whipped egg white and stirred. 

Finally add the flour and vanilla & continue on mixing for a minute or two.

Fill a pastry bag with the mixture and pipe it using a plain tip in a circle motion by moving inward to fill the circle. Make sure you grease and flour the baking sheet just after you measure the diameter ok. Bake the base for 10-15 minute in a 200C temperature.  Or until just firm on the outside but soft in the centre. So, the base will look something like this..heheh...

Put it aside and let it cool off for a few minutes.

Ingredient for the base (if you are making your own ladyfinger, you need to double this measurement ok):

• 1 tbsp butter for greasing
• 1/2cup of flour + 1tbsp for greasing
• 1 tbsp + 1/3 cup of sugar
• 2 egg, separated
• 1/4 tsp of baking powder
• 1 tsp of vanilla

Now, it's time for the lemon mousse. We need to get the lemon zest first before we squeeze the juice. Normal measurement is 1tsp of lemon zest but I love the smell of lemon zest in my baking and I love the taste so I used a lot of it. For this mousse, I am using 1 whole lemon for the zest.

Then, get the juice. Add the lemon juice with 1/2 of the sugar & bring it to simmer.

In a separate mixing bowl, mix the egg yolks and the remaining sugar.

Mix until it is pale yellow..

I hope you keep an eye on your lemon syrup. Don't let it over boil yeah. Once it start to simmer, remove it from heat and pour into the egg mixture.

Continue on mixing the mixture for a few minutes then pour back the mixture into the pot, and heat it up until you see the first bubble start to appear. Don't forget to keep whisking it while heating.

Once the first bubble appear, remove from heat back to the mixing bowl. Whipped the mixture until cool. Then add the butter and lemon zest...

Mix it..

In another mixing bowl, whipped the cream until it is stiff and thick.

Then add the whipped cream into the egg & lemon syrup mixture in two batches..

Ingredient for lemon mousse;

• 1/4 cup of lemon juice ( equivalent to 1 large lemon)
• 1/2 cup of sugar
• 2 large egg yolks
• 1/4 cup of butter
• 1 tsp of lemon zest or as much as you like
• 3/4 cup of heavy cream
• 1 cup of fresh strawberry

Next, we assemble the ladyfinger & the base. I am using a cake tray for this as I need something to support it. It look something like this..

If you want it to look perfect, you need to make sure the ladyfinger is the same height with the cake tray. But I do not want to cut too much so I just cut the bottom part of the ladyfinger just to give it stability. Next, pour half of the mousse batter and add some slices of strawberry.

Pour the other half of the mousse batter and even it up on top. 

Chill it over night. The longer the better actually. And it is ready to be serve.:)

Have fun trying!