Tuesday, 12 December 2017

🍰 How To Make Chocolate Swirl Cupcakes | Soft Sponge Cake

Turn a wonderfully rich butter cake into a treat worthy of a celebration with some lovely effect and a few creative details and that are perfect for adding to your Christmas table or to give it as a delicious gifts to your loved ones.


• 35g, 3 tbsp butter
• a pinch of salt
• 33g, 41/2 tbsp milk
• 20g, 2 tbsp sugar
• 55g, 61/2 tbsp cake flour
• 3 large egg yolks, cold

• 3 large egg whites, cold
• 1/2 tsp lime / lemon juice or 1/4 tsp cream of tartar
• 50g, 5 tbsp sugar

• 1 tsp cocoa powder, sieved

• softened butter - for greasing the cake pan
Prepare muffin tin with 9 holes,  6-inch cake pan / 23cm square, round baking pan or loaf tin and using paper rub a little butter and cut a round piece and corner of parchment paper that fit to your pan, 

Pre-heat oven, always bake with both top and bottom heat with fan assisted. To make sure your cake to succeed even better. It is best to use an oven thermometer and you'll always have the exact temperature of your oven in mind. 

1) Heat the butter in a saucepan, over low heat, Add a pinch of sea salt, milk and sugar until it dissolves. Turn off the heat, sift the cake flour, add the egg yolks and mix by hand until just combined. do not over mix!

2) In a separate bowl, Whisk (B) egg whites until foamy then squeezing a little lime or lemon juice and add sugar a little bit at a time, beating until to a thick and stiff peak stage, about 3-5 minutes.

3) Using a whisker, and turn the small amount of egg whites into the batter, mix well and then turn back the batter into the whites, the most important part here is not to stirring and carefully folding is gentle mixing technique until just incorporated.and use a spatula and smooth the surface. Bang the cake pan a few times and get the air bubbles out of your cake batter.  

4) Use 1 tbsp cocoa powder, mix with the remaining batter. To fill the piping bag neatly, stand it in a glass, spoon your chocolate batter in and secure the bag closed and snip off the corner. Gently squeeze and use a chop stick or whatever tools can create any pattern you wanted on the top of cakes before you bake it to get a lovely effect.

5) To prepare a water bath. Pour enough cold water in a larger pan. Bake in preheated oven 150°c for 18 minutes - cupcakes. 9 inch cake pan - 45 minutes or until the cake is set in the centre. Baking time it will depend on the size of your cake pan. Rest in the oven at least 10 minutes.

6) Once the cake is cool, remove the lining. Transfer the cake to a plate for serving. Cut to any shape of your desired. Any leftover cake can be covered and kept in the fridge for 2 days.

Helpful Tips:
1) Be careful not to get the saucepan hot because the oil will burn. 
2) For guaranteed results it's important to follow exactly this recipe and baking at the right temperature is important. It's recommended to use an oven thermometer.
3) Do not bake the cake quickly at a high temperature and don't remove hot cake out of a baking pan. otherwise the cake could fall apart and crack on top. Baking cake at a lower temperature will help the cake rise much higher and bake more evenly.
4) Please understand that everyone's oven work differently. You should also check the temperature of your oven. if not, your cake won't rise well. 
5) You can test the cake by poking it with a skewer, if it's cooked the skewer will come out clean. if not pop it back in the oven and bake until it's ready. 
6) Folding egg whites into a cake batter. Do not stir and never use an electric mixer. 
7) Use a clean, dry bowl, free of yolk and any other oil or grease while beating egg whites. Do not over or under-beat the egg whites.
8) If it's cooked the skewer will come out clean. if not pop it back in the oven and bake until it's ready. 

Recipe Source: JosephineRecipes.Co.Uk

Tuesday, 3 October 2017


These pancakes are light and fluffy. They are perfect for weekend brunch or a deliciously comforting breakfast. It can be topped with butter, maple syrup, eggs, bacon, fruits, and more!

Makes 16

250g cake flour
3g, 1 tsp dried yeast
200ml, 213g whole milk
2- large, 118g eggs
90g honey
1 tbsp melted butter or vegetable oil
(plus extra for cooking)
a pinch of sea salt

To serve
Maple syrup

1) Put the cake flour, yeast, milk, eggs, honey and melted butter and a pinch of salt into a bowl, then whisk to a smooth batter.

2) Wait! Don't start cooking straight away. Cover tightly with lids or plastic wrap and place in the refrigerator and rise overnight, so you wake up with batter ready and cook it whenever you want. It actually supposed to develop much more flavorful.

3) Heat a non-stick frying pan over a medium heat and add a knob of butter or lightly greased with oil. Scoop about 2 tbsp batter onto the pan. Wait until the pancake begins to bubble and then turn it over and cook until golden brown on both sides and serve hot, eat straight away or keep the pancakes warm in a low oven while you cook another batch.

4) Serve with butter, maple syrup, eggs, bacon, fruits if you like or your favorite filling.

Helpful Tips:
1) Add a tablespoon malted powder to make the flavor if you like.
2) Add a tablespoon sugar if you want satisfy your sweet tooth.

Recipe Source: JosephineRecipes.Co.Uk

Sunday, 24 September 2017

How To Make Homemade Pizza Sauce | Best Ever Pizza Sauce Recipe

Here is my secret recipe to create amazing and flavorful pizza, try this homemade sauce doubles as the most amazing sauce and incredibly taste better on your pizza or a pasta sauce.

1 to 2 tablespoons olive oil
1 medium onion and shallot, thinly sliced
1 medium red onion, thinly sliced
8 medium small, ripe tomatoes, cut in half
3 medium red chillies, finely chopped
6 medium small, bird eye chillies, finely chopped
1 tbsp light soy sauce or a few drops of maggi seasoning
1 - 2 tbsp cane sugar

1) Place a large frying pan on the medium-high heat. Pour in enough olive oil to coat the bottom of the pan. Add onion, shallot, red onion and fry until fragrant. Add ripe tomatoes, red and bird eye chillies to pan. Reduce heat and simmer for 15 minutes or until tender. Season with sugar and light soy sauce. As soon as it comes to the boil. Remove the pan from the heat. Set aside to cool completely!

2) Place mixture in a blender and blend until smooth. Ready to use immediately or keep refrigerated and use within 3 days.