[Black Sesame Coffee Cake 黑芝麻咖啡蛋糕]

I'd seen this recipe on my recipe book many times and... I flipped pass it everytime, it never hits me to want to try it out. I don't know why, somehow I just couldn't relate the black sesame seeds to cakes. Sesame seeds to me ... ummmm... is more of an ingredient for a savoury taste. Prejudice against the sesame seeds? You bet! Anyhow, I was able to get myself outta the prejudice cage and give this sesame seed cake a try.

Here are the ingredients and the could-be-easier way to make it!

Ingredients:	A: 180g margarine 150g castor sugar 1/2tspn vanilla essence 3 eggs B: 300g self-raising flour 100g toasted black sesame seeds, ground 3Tbspn fresh milk	材料:	A: 180g 麵包油 150g 糖 1/2茶匙 vanilla 香精 3粒 雞蛋 B: 300g 自發粉 100g 炒香黑芝麻, 磨成粉 3湯匙 鮮奶
Oven Temp/ BakingTime	360F(180C)/45mins	烤箱溫度/ 烘烤時間	360F(180C) /45分鐘

Methods/做法﹕

Grinding the black sesame seeds --- 把黑芝麻磨碎

Medium ground black sesame seeds --- 把黑芝麻磨成~6分碎

1. Preheat oven to 360F(180C).
2. Butter and flour a 7" cake or bundt tin.
3. Grind the black sesame seeds using an electric grinder if you don't already have these available on hand. I prefer them medium ground, sort of 1/2-ground and 1/2-granulated. The aroma of the sesame seeds smells great and it makes the cake tastes better too.
4. Beat (A) until creamy, add in the eggs and beat until fluffy.

1. 先將烤箱預熱至 360F (180C)。
2. 將 9-inch 的圓模型抹油撒粉。
3. 把黑芝麻磨碎。我只把黑芝麻磨得~6分碎 --- 個人這樣味道比較香且口感也比較佳。
4. 將(A)料打至滑﹐加入雞蛋後打至鬆白。

Mix well and ready for the oven --- 拌勻後就可以入烤箱了

5. Stir (B) into (4), mix well. Pour into the prepared tin and bake for 45mins or until skewer comes out clean..

5. 把(B)加入(4)中﹐拌勻。倒入模型中﹐放入烤箱烤 45 分鐘。

Snowflakes on the cake? --- 雪花飄飄?

Dragon fruit in the cake? --- 有沒有像火龍果﹖

It changes my perception and prejudice about using sesame seeds (black or white) in cakes after the first bite! I really didn't think it's this good. It gets better with each bite and each chew. For those of you who loves the taste and aroma of sesame seeds, I urge you to try this out.

[意式桔子海綿蛋糕（Italian Orange Sponge Cake）]

這份 recipe 做了好幾次 (曾經貼在我舊的新聞臺上)。
前天下午想到冰箱裡還有好一些蛋﹐所以又做了一次。 ^^

剛烤好。 Fresh from the oven.

看﹐好鬆軟哦。 Look! Very spongey.

準備好了嗎﹖可以吃嘍﹗ Ready to eat??!!

材料﹕
雞蛋 6 粒 (蛋黃蛋白分開)
麵粉 1 杯
糖 1 1/4 杯
鹽 1/4 茶匙
桔子皮 1/2 湯匙 (刨絲)

做法﹕
1. 先將烤箱預熱至 350F (160C)。
2. 將 9-inch 的圓模型抹油撒粉。
3. 把蛋黃﹑糖和桔子皮打至乳白狀跟稍發。在另一個碗把蛋白打至發。
4. 把篩過的麵粉和鹽加入到打好的蛋黃中然後慢慢的把蛋白用翻攪方式翻攪均勻。
5. 把麵糊倒入模型中﹐放入烤箱烤 35 ~ 45 分鐘。

個人喜愛﹕配低糖 vanilla yogurt 或plain yogurt !!!

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I've baked this sponge cake numerous times (had posted the recipe on my old PChome site). Saw that there're still some eggs in the fridge, I decided to bake one. =)

Ingredients:
6 Eggs (separate the yolks from the whites)
1Cup All-purpose flour
1.1/4Cup Sugar
1/4 tspn salt
1Tbspn Orange Zest

1. Preheat oven to 350F (160C).
2. Butter and flour a 9-inch cake tin.
3. Beat the yolks with the sugar and orange zest until light in color and thick. In a separate bowl, with clean beaters, beat egg whites until soft peaks form.
4. Stir in the sifted flour and salt to the egg yolk mixture, mix well. Fold beaten egg whites into batter.
5.Pour batter into prepared tin. Bake for 35 ~ 45mins or until skewer comes out clean.

personal fav: have the cake with light vanilla yogur or plain yogurt!!

[年夜飯之餐後點心]

餐後點心有: 金光燦爛 (Lemon Tart) 和 Raspberry & Vanilla Sherbet, 還有客人帶來的 Pecan Puff Pastries .

當晚因為一邊吃一邊聊, 興奮過度而忘了拍照. ={
這是隔天早上另外拍的. 相片裡的那杯飲料是 香檳+草莓. Errr... 小朋友喝的是 Sprite (或Ginger Ale) + 草莓.

Sweet desserts ... ahhh ... sucha great way to end the evening!! =))