December 22, 2011

Nami Nami Egg White Cake (Munavalgekook)

I am still very intrigued by the other name for this cake i.e. Munavalgekook. This is one of the hard words to pronounce, much like the "supercalifragilisticexpialidocious" word from Mary Poppins' song. Ok, now I'm showing my age. Yeah, I used to read books about her.

However, that's not the reason why I chose this cake. I simply wanted to make a cake out of my 3 egg whites that I had in the fridge.

Result was surprisingly good and fragrant for a egg white only cake. I changed and adapted quite a bit, adding ground cinnamon, used and reduced the amount of brown sugar and whisk till stiff peak stage for the egg whites.

It was a chore whisking by hand as my mixer has been stored in boxes ever since I moved back to my mum's place nearly 9 months ago. I still miss having my own place where I can call the shots with regards to how I would like my kitchen to be and where all the stuff are kept. Nevertheless, I am glad to be baking finally and meddling around in the kitchen. Although I must say, for the fear of being constantly nagged (that's a mother's job), I made sure I cleared the kitchen of any mess once anything is popped into the oven.

Ok enough of my ranting. Here goes the recipe. I used too big a cake tin, i.e. 8 inch round tin, for this. I would have preferred it in a loaf pan or a small tiny square tin.

Nami Nami Egg White Cake (Munavalgekook)
Serves 4-5

3 large egg whites
125g caster sugar (I used 100g of brown sugar)
80g plain floor
1/2 tbsp potato starch / cornflour, heaped tbsp
1/2 tsp baking powder
50g melted butter, slightly cooled

1/2 tsp ground cinnamon

  1. Whisk/beat egg whites with 1 tbsp sugar till stiff peak stage
  2. Mix rest of sugar with flour, potato starch & baking powder (and ground cinnamon if using)
  3. Sift into egg mixture and fold in gently
  4. Fold in melted butter
  5. Pour batter into prepared butter bundt or cake tin & bake for 20mins or till a toothpick comes out clean when poked into cake
  6. Cool slightly before turning out of cake tin.

December 21, 2011

Myth Busted

My mum recently made a comment that preggies can't get bread to rise and the reason for my recent scone & wholemeal bread attempt failures. Now that just re-ignited the rebellious streak in me. And I chose a supposedly foolproof recipe from my reliable blogger baker HHB - Cinnamon Rolls. Ok, my son loves raisins so I added them as well.

Why it's foolproof? Cos there is no need for any kneading or reaching the elastic state which is way too tiring for my hands. Why no kneading required? Simple, as baking soda is used. This agent rises the bread and make it "holey", thus the fluffiness of the bread.

Hence, I went. Prepared the mixture and proved it for a while before I chucked the pot into the fridge for safekeeping. This morning, I rolled it, baked it and viola! They were good! Especially when the butter overflowed and melted the base of the rolls, they felt like fried bread rolls. Very nice, crispy & soft! And yes, myth busted!

Oh, since I had little faith when I just began, I halved the recipe. It was just enough for my small family for breakfast. Also, my rolls were too flat and had too little twirls in them. Next time I'll do the entire recipe and make sure my rolls are BIG BIG.

The ends for my son.
Enjoying the fruit of his labor. He added the raisins. :)

Cinnamon Raisin Rolls (No Knead)
Makes 12-15 rolls

Main bread dough 
250ml (1 cup) milk
50g (1/4 cup) sugar (I used brown sugar)
62.5ml (1/4 cup) vegetable oil
1 teaspoon Instant yeast
250g (2 cups) + 30g (1/4 cup) plain flour
1/4 teaspoon baking powder 
1/4 teaspoon (scant) baking soda
3/4 teaspoon salt

For the filling:
1 tablespoon ground cinnamon
50g (1/4 cup) sugar (I used brown sugar)
50g (1/4 cup) unsalted butter, melted


  1. Mix milk, sugar and vegetable oil in a pan. Scald (heat until just before boiling) the mixture. Leave to cool for 45mins ~ 1 hour.
  2. Place 250g plain flour and Instant yeast to the pan. Stir with a spatula until the mixture comes together to form a thick batter. Cover and let the batter sit for at least 1 hour.
  3. Add in the remaining 30g flour, baking powder, baking soda and salt. Stir until the mixture comes together. Either go ahead to make the rolls or cover and leave to chill in fridge for 1-2 days until needed. If left to chill, check the dough and punch it down by folding with a spatula if the dough rises almost to the rim of the pan. (Note: dough will be more firm and easier to work with if left to chill in fridge).
  4. Dust the work surface freely with flour. Roll out the dough into a rectangular shape. Then roll out as thin as possible. Make sure your hands are floured too.
  5. Brush the rolled out dough with melted butter, cinnamon and sugar evenly over the surface in that order.
  6. Start from the opposite end of the dough, roll the dough neatly in a line towards you. Roll as tightly as possible. Dust fingers with flour if the dough feels sticky. Pinch the seams to seal.
  7. Cut into 1 inch thick slices and arrange on baking pan lined with parchment paper. Place the rolls close together so that they are almost touching.
  8. Cover and leave to rise for 30mins (1 hour if dough was left to chill over night) or until the rolls double in size. (Note: the rolls can be left to chill in the fridge over night and bake them the next morning. If rolls have doubled in size, bake them right away. Otherwise leave to sit on counter until double in size before baking.)
  9. Bake in preheated oven at 180degC for 20mins until golden brown

December 18, 2011

Brownie in a Microwaveable Mug

This had to be the easiest cake recipe that I ever encountered.
This is the only recipe that I have read, tried and tasted in less than 10 minutes in far.
This is the only recipe that I have read, tried, tasted and blogged immediately.
This is a good recipe for a good cake or chocolate fix.

Ok, the pics don't look that pretty but I assure you that the cake is good enough for a 5 minute effort. Way worth it! With nuts, it will be excellent.

Brownie in a Microwaveable Mug
Recipe from here
(Makes 1 half mug brownie)


2 tbsp vegetable oil
tbsp water
Few drops vanilla extract
A dash salt
tbsp granulated sugar (I reduced to only 1 1/2 tbsp and it was sweet enough)
tbsp unsweetened cocoa powder
tbsp all purpose flour

A pinch instant coffee powder (optional)
Nuts (optional)

  1. In a microwaveable coffee mug, mix water, oil, salt, vanilla (and coffee, if using). Whisk well.
  2. Add cocoa powder, whisk well. 
  3. Add sugar, whisk well.
  4. Add flour, whisk well. (Add nuts if using)
  5. Microwave for 60 seconds
  6. Enjoy with a spoon and a scoop of vanilla ice cream. Careful, brownie will be hot.