Yummylicious Experiments

(A)
225g all-purpose flour, sifted
1 tbp baking powder
1 tsp salt
65g sugar

(B)
1/2 cup vegetable or canola oil
6 egg yolks
3/4 cup coconut milk
1 tsp pandan paste

(C)
6 egg whites
1/2 tsp cream of tartar
95g sugar

1. Preheat oven to 175 degree celsius.
2. Combine (A) in a bowl. Stir well to blend.
3. Add (B). Beat with an electric mixer until smooth.
4. Beat (C) until moist peaks formed. Gradually add 3/4 cup sugar, beating until stiff and shiny peaks are formed.
5. Fold 1/3 of the egg whites into the egg yolks mixture, fold to mix and then add the rest of the egg whites. Fold gently but thoroughly.
6. Pour batter into ungreased 10" tube pan.
7. Bake for 60 mins or til a toothpick inserted in the center comes out clean.
8. Invert cake and cool completely in pan. When cool, loosen the edges and shake pan to remove cake.

Note:
Best kept in the refrigerator because the coconut milk will turn the cake sour if kept in room temperature after 2 days.

Brownie Muffin
Ingredients
125g butter
150g 70% cocoa solids chocolate (like Lindt)
200g brown sugar
pinch of salt
3 eggs
1 tsp vanilla extract
1 tbsp rum/Tia Maria/Baileys/Kahlua
1/2 tsp baking powder
1/2 tsp baking soda
150g plain flour
3 tsp cocoa powder
chocolate chips for scattering

1. Preheat oven to 180 degree celsius.


2. Roughly chop up butter and chocolate and melt in a large bowl over a pan of simmering water and stir to melt.


3. Stir in salt and sugar.


4. Stir in vanilla, eggs and rum,beat lightly to mix.


5. Sift in rising agents, flour and cocoa, stir to combine.


6. Scatter 1 tsp chocolate chips in your liners, then half fill with the batter.
   (Do not be tempted to fill more, else the muffin will overflow)


7. Scatter 1 tsp more chocolate chips overtop, bake for 20 to 25 minutes or until risen, springy and an inserted toothpick comes out with moist crumbs clinging to it. If there is wet batter, bake a while more but monitor closely. Because if it comes out dry, you have overbaked it. Cool a while before enjoying it warm. This keeps well for a few days without refrigeration.
   

Rock Drops
Ingredients

1. Lightly grease or line baking tray with greaseproof paper. Preheat oven at 190 degC.
2. Sift cake flour and baking powder into a mixing bowl. Rub butter with your fingers or K-beater until mixture resembles breadcrumbs.
3. Stir in sugars and sultanas.
4. Add eggs and milk to the mixture and mix to form a dough.
5. Spoon mixture on to the prepared baking tray, spacing them well apart to prevent them from sticking together while baking.
6. Bake for 15-20 minutes until golden brown.
7. Remove rock drops from baking tray. Serve hot or let cool completely on a wire rack. Store in air tight container.