Snow White Almond Cookies

I love cookies but baking them are not as easy as I think, especially cut-out cookies. Measuring and mixing is fine with me but the challenging part is cutting out and removing each and every one single cookie from the rolled-out dough. That's why home-made cookies can be so expensive and we often lament that it's just and easy task. Not so until you have actually experienced it yourself. The recipe of this cookie is simple but as I mentioned, it's the rolling and cutting that will make you sweat if you bake in bulks. Whatca waiting for, let's get busy baking now.

INGREDIENTS
130g shortening
70g icing sugar
120g plain flour
80g corn flour
100g almond nibs (toasted)

METHOD
1. Using a electric hand-mixer, beat the shortening and icing sugar until smooth and fluffy.
2. Add in plain flour and corn flour and mix well using a spatula or your hands.
3. Finally add in the toasted almond nibs and combine until integrated.
4. Cut out cookies into desired shapes.
5. Bake in a preheated oven at 160 Celsius for 20 minutes.Please be careful as the cookies can be very hot once it's out from the oven.
6. Cool the cookies and store well.

Tips: You may substitute almond nibs with almond flakes or chop your own almonds into bits and pieces.
Shortening can be really oily and messy, so wear disposable thin plastic gloves to avoid heavy washing later.

Garlic Bread

Instead of buying those over-the-counter garlic bread made from expired baguette in supermarket, try to make your very own. Since I do not want to have smelly hands later, I opt for those butter garlic spread which is so easily available and easy on your pocket. Fuss free and fresh garlic bread baguette.

 
INGREDIENTS

1 loaf of fresh baguette

Butter garlic spread (I used Tru-Blue)

METHOD

1.Cut the baguette into desired shape, length and thickness.

2. Spread the garlic butter on each side.

3. Arrange the baguette on a baking pan and bake for 20 minutes in a 160 Celsius oven. (No need to preheat the oven but watch closely to avoid the garlic burnt)

4. Enjoy the fragrant garlic smell!

Almond Goldflakes

Wow, its really been a quite a while putting my baking adventure aside due to my busy work lately. Been feeling guilty since I didn't bake anything for Christmas. Nonetheless, in preparation for the coming Chinese New Year (CNY) festive seasons, I need to start baking my very own cookies. Mum and myself decided not to buy any cookies and bake our very own. Here's my first bake CNY cookies and its a really simple recipe. Hope you like the colors and crunchiness.

INGREDIENTS

250g corn flakes

50g rice bubbles

100g almond silvers (toasted)

125g butter

3 tsp maple syrup / honey 

50g granulated sugar 

METHOD

1. Mix all the dry ingredients (corn flakes, rice bubbles and almond silvers) in a big mixing bowl.

2. Melt the butter and sugar over low heat. Do not stir the mixture but move the pot slowly because stirring the sugar will clog the mixture and bubbles will form.
3. Once the sugar is melted, turn off heat and mix in the maple syrup. 
4. Pour butter mixture over the dry ingredients mixture and mix well.

5. Use a spoon to tug in the cornflakes into mini cups.
6. Bake at 160 Celsius for 10mins (watch closely to avoid burning).

7. Store in air-tight container and keep for maximum 3 weeks.

Pumpkin Raisin Cake

I always look for simple and fuss free recipe since I only have a few hours to spare after work for my baking endeavor. With some pumpkin left and not looking for anything fancy to bake, this is  indeed something practical and healthy for my morning cravings.

Those raisins are popping out..jeez

(Recipe adapted from YumYum magazine, Edition 64)

INGREDIENTS

250g butter

180g brown sugar

4 medium eggs

270g plain flour

1tsp baking powder

1/2 tsp cinnamon powder

2 tbs full cream / fresh milk 

300g pumpkin, shredded

100g raisins

METHOD

1. Line a 8 inch square pan and preheat the oven at 180 Celsius. I used two 9x5 inch loaf pan to make two separate cakes for giveaway later, hehe.

2. Using a electric hand-mixer, cream the butter and brown sugar until smooth and pale.

3. Add in egg one at a time and mix well after each addition.

4. Sift in the flour, ,baking powder and cinnamon powder into the egg mixture.

5. Add in the milk and stir well using a spatula.

6. Then mix in the pumpkin and raisin until fully combined.

7. Pour the batter into the pan and bake for 45 minutes or until skewer comes out clean.

8. Remove and cool on wire rack.

Fresh from oven and smells so good!

Sakura Cheesecake

Yeah, its cheesecake again which I can't get tired of. This cheesecake is also known as Japanese cotton cheesecake due to its light and soft texture. You'll be craving for another piece when you finish eating your first piece. I think it tastes better than those sold at Jusco.

Try the recipe and you'll never regret it.

INGREDIENTS

250g cream cheese
100ml fresh milk or full cream milk
1 tsp lemon juice
60g cake flour
20g cornflour

50g butter

120g granulated sugar
6 egg whites
6 egg yolks
1/4 tsp cream of tartar

METHOD

1. Melt cream cheese, butter and milk over a double boiler. Stir it well and let the mixture cools down.

2. Fold in the cake flour, corn flour, egg yolks, lemon juice and mix well.
3. Using a electric hand-mixer, beat the egg whites until foamy. Turn speed to medium and add in cream of tartar and sugar gradually. Beat with high speed until soft peaks form.
4. Add the cheese mixture to the egg white mixture and mix well. Pour into a 8-inch round lined cake pan 

5. Bake cheesecake in a water bath for 70 minutes or until set and golden brown at 160 degrees C.

6. Once done, remove out the cake and let it cools off completely on a wire wrack. Do not leave the cake in the pan or else bottom of the cake will be ruined by the moisture.

7. Enjoy with a cup of coffee.

NOTE: This recipe is taken from two sources which I have no ideas where it originates from, Diana Desserts or Bake With Yen recipe book. Doesn't really matters as long as it taste good!

Green Tea Chiffon Cake

I'm making chiffon cake again and this time its the Matcha, which means green tea in Japanese. Not many people likes the green tea flavoring and I'm happened to be one of them. But, I can still take it if the flavor is not too strong. Matcha is also said to boost metabolism and helps to reduce cholesterol levels when consume regularly. Well, I guess its not too bad to have a taste of green tea once in a blue moon.

INGREDIENTS

PART A

5 egg yolks

1 tbs honey

40g granulated sugar

PART B

50ml warm water 

2 tsp green tea powder

4 tbs corn oil

1/2 tsp vanilla essence

PART C

100g cake flour

3/4 tsp baking powder

PART D

5 egg whites

1/2 tsp cream of tartar

30g granulated sugar 

100g chopped walnuts

METHOD

1. Cream part A ingredients until the sugar is dissolved and looks creamy pale yellow. You may use a hand whisk or electric mixer.

2. Mix the green powder with warm water and stir until combined. Then add in the corn oil into the creamy batter together with the green tea powder mixture and vanilla essence.

3. Sift in the cake flour and baking powder into the batter. Mix until no lumps are seen using the whisk.

4. Its time to beat the egg white until stiff peak. When the egg white starts to become frothy, add in the cream of tartar and sugar. Continue to beat until stiff peaks are form.

5. Fold in the egg white into the earlier egg yolk mixture using a spatula. Fold slowly until they are well combined.

6. Add in the chopped walnuts and give it a few stirs.

7. Pour the mixture into a 22cm tube pan and give it a few bangs to release any air bubbles.

8. Bake in the preheated oven for about 35 minutes or until skewer comes out clean.

9. Once done, invert the cake on a wire to cool completely.

10. Serve and enjoy!

Thorny Dual Chip Cookies - It Hurts !

Its gonna hurt your waistline without you feeling any pain haha. This type of cookies are the dough type which are slightly thicker as compared to those thin and crispy type. The cookies still yield darker color than I expected, must be due to the cheaper cocoa powder brand that I bought. One key ingredient that can really affect the smell and taste is really the type of cocoa powder being used  (If can, try to use Van Houten or Hershey). And you need to bite to see the hidden treasures inside. 

INGREDIENTS

110g butter

200g granulated sugar

150g cake flour

30g cocoa powder

100g coffee chips

50g grated Cadbury milk chocolate

100g white chocolate chips

3/4 tsp baking soda

1 tsp vanilla essence

2 eggs

Almond nibs for coating

METHOD

1. Using a whisk, mix the cake flour, cocoa powder and baking soda in a medium bowl.

2. In a big mixing bowl, beat the butter and sugar until light and fluffy using a hand electric mixer.

3. Add in the vanilla essence and eggs. Mix them until combined.

4. Now, add in the flour mixture and mix again. The result is a sticky dough-like texture.

5. Stir in the coffee and white chocolate chips and grated chocolate.

6. Roll the dough into small balls and coat them in almond nibs before arranging the cookies in a lined baking pan. Make sure the almond nibs are slightly pressed into the dough, else they will drop off later.

7. Bake in a preheated 180 Celcius oven for 10 minutes.

8. Cool the cookies before storing.

Just nice with golden brown toasted almond

Wow, look at those chips!

I've baked some drop chocolate chips cookies (thin and crispy type) before but I've yet to start blogging at that point of time. Nonetheless, I will definitely baking them again for sharing.

Oreo Cheesecake ( Non-bake)

This is really a tested recipe and it works really well, as shared by many aspiring bakers in their blogs (Small Small Baker, Baking Mum, Bakericious, Do What I Like, just to name a few). Even kids can make this simple cheesecake too, a good and fun family activity. I attempted this recipe since I need a break from real baking and of course saving a few bucks off my electricity bill. What makes this cake a popular choice is really the scrumptious Oreo cookies that almost nobody can resist. Not to mention the dual layer of creamy and not-too-sweet cream cheese.

Here's my very own adapted version, delicious dual layer Oreo cheesecake. Enjoy!

INGREDIENTS

Biscuit base

110g digestive biscuits (8-10 pcs, crushed finely)

50g melted butter

Creamcheese filling

250g cream cheese, (I use Philadelphia)

50g icing sugar
60ml milk
1 tbsp gelatine powder  

75ml water

250 ml whipped cream (whipped until medium peak)

1/4 tsp vanilla extract 

1 tbsp golden syrup (you may substitute with maple syrup/ honey)

10 Oreo cookies (crushed)

Toppings

Extra crushed Oreo Cookies for sprinkling

 

METHOD

1. Line a 8 inch spring round pan with aluminum foil (optional, as I hate washing later)

2. Pour the melted butter into the digestive biscuit crumbs and mix well. Then press the crumbs firmly onto the base of the cake pan using the back of a spoon. Chill the base in the fridge until we prepare the cheese filling.

3. In a small bowl, dissolve the gelatine powder in the 75ml water and let them swell. To make sure the gelatine melt completely, you can either double boil or microwave at high heat for 1 minute.

4. In a large bowl, beat the cream cheese with the icing sugar until smooth and creamy.

5. If you have yet to whip your whipping cream, its time to do so.

6. Now beat in the the milk and gelatin into the cream cheese mixture, which will look watery.

7. Fold in the whipped cream into the cream cheese until well combined and divide into two portions.

8. For the first portion, add in the golden syrup and vanilla extract. Once combined, pour the mixture into our chilled biscuit base and let it set in the fridge for about 15 minutes. You may put it in the freezer too to speed up the process.

9. For the second portion, mix in the crushed Oreo biscuits and pour onto the set first layer. Level with a spatula or shake it gently to form an even surface.

10. Chill in the fridge for at least 3 hours before decorating with Oreo cookies toppings.

11. Serve chilled and enjoy.

Sugar Butter Cookies

Butter! Its either you love it or hate it for some reasons. The great things about this butter cookie recipe are easy to made and the cookies taste sweet, buttery, extremely crumbly, light and airy. A good choice for gifts or snacks during TV.

INGREDIENTS

400g cake flour

200g salted butter at room temperature

150g brown sugar

1 egg

1 tsp vanilla essence

1 egg white, mix with 2 tsp water

1/4 tsp baking powder

Some castor sugar for sprinkling

METHOD

1. Sift the cake flour and baking powder into a bowl, mix well and set aside.

2. In a big mixing bowl, mix the butter and sugar until well combined. You can either use a electric hand mixer or a whisk to do this. If you are using whisk, just make sure that the butter is melted and soft completely. I use whisk to avoid messy cleaning later.

3. In a small bowl, crack the egg and add in the vanilla essence. Stir well and pour into the butter-sugar mixture earlier.

4. Add the flour half at a time into the liquid mixture and mix lightly until it forms a mass. Using your hands, knead the dough until it become smooth.

5. Divide the dough into 4 portions and chill in the fridge for about 15 minutes for easier cutting.

6. While waiting for the dough, lay two pans with baking paper and preheat the oven to 180 Celcius.

7. Now, roll the dough on a lightly floured surface to a 5mm thickness. Using your desired cookie cutter, cut out the cookie and place it onto the lined baking pan earlier. Repeat with the rest of the dough until you have all the cookies cut out.  I made about 120 cookies using my teddy bear shape cookie cutter ;-)

8. Brush the top of the cookies with the egg white and sprinkle with some sugar.

9. Bake the cookies for 15 minutes or until golden brown.

10. Cool the cookies on a wire rack and store in an air-tight container.

Carrot Fruit Cake

I saw this recipe in newspapers and decided to give it a try, but with slight modifications of course. Knowing my dad likes carrot cake a lot and being health conscious, the sugar was reduced in this recipe. And the cake turns out to be nice and yummy with a nice scent of cinnamon.

INGREDIENTS

200g plain flour

1 ¼ tsp baking powder

½ tsp soda bicarbonate

1 ¼ tsp cinnamon powder

4 eggs

120g granulated sugar

150ml corn oil

200g grated carrot

100g mixed dried fruits

50g toasted walnuts, coarsely chopped

METHOD

1. Line a loaf pan with baking paper and preheat oven to 180 Celsius

2. Sift flour, baking powder, soda bicarbonate and cinnamon powder into a medium mixing bowl.

3. Mix eggs, sugar and oil in a separate bowl and stir until well combined.

4. Add the liquid mixture into the flour mixture and stir until it becomes a batter.

5. Stir in the grated carrot, walnuts and mixed dried fruits and mix well.

6. Pour the batter into the loaf pan and bake for 35-40 minutes until cooked through when tested with a skewer.

7. Let the cake stand in the oven for 10 minutes before cooling on a wire rack

8. Serve while it’s warm which taste best.

Bite-Size Oaty Scones

This is really a simple and fuss free recipe with minimum ingredients required. I bake this with mum over the weekend with less than an hour as time is running late for me to rush back to KL. These bite-size scones are so convenient and I can take a quick bite while on my way to work.

INGREDIENTS

180g self raising flour

50g oats

50g butter, diced

50g granulated sugar

50ml whipping cream or milk

50g dried cranberries

1 egg, lightly beaten

(The proportions are so easy to remember, right!)

METHOD

1. Combine oats, sugar and flour in a mixing bowl. 

2. In a separate small bowl, combine egg and whipping cream. Now its time for action.

3. Rub the diced butter into the dry ingredients and mix with your hands until well combined. Then add the egg mixture to the flour mixture and add the cranberries.  

4. Work quickly to form a soft dough and do not overmix. If the dough is too sticky, you can add in a little more flour.

5. Using your fingers, shape the dough into bite-size scones on a baking tray lined with baking paper.

6. Bake in a preheated oven at 190°C for 20 minutes or until golden brown.

7. Serve and enjoy while its warm. If you can't finish them, store it in a air-tight containers for up to a week but I bet it's gone within days ;-)

Oops before I forget, this recipe is adapted from Amy Beh's recipe.

Big Bad Wolf Book Sale 2011

 
If you haven't heard about this sale, it's not too late. You still have 3 more days to go to buy all kind of books for yourself or anyone. With 1.5 million books to offer, I believe there's something for everyone. Remember our tax rebate - RM1000 and please do not hesitate to go.

Join in the book sale fever and you'll never regret! Click here for the location map.

Here's the list of book that my mum bought and I'll see you there again this Saturday for more book hunting..ngek ngek ngek

 

Updated on 17 Oct 2011 

Next year I will need to take a day off to get greater bargains as there isn't many books left according to my mum. Nonetheless I still managed to buy some.

Books bought on 2nd trip

 

Crunchy Peanut Pound Cake

With some peanut butter left in my kitchen cabinet and expiry date is around the corner, I decided to bake a simple pound cake. Reason being, I knew that I could have never finish eating the peanut butter myself in such a short time. The final result is a perfectly baked golden pound cake.

INGREDIENTS

1.5 cups self raising flour

250g peanut butter, either crunchy or smooth
150g butter, soften at room temperature

1/2 tsp vanilla essence

3 large eggs

3 cups of brown sugar 

1 cup milk

METHOD

1. Preheat oven to 170 Celcius and line a 10'x5' loaf pan with baking paper.

2. In a large bow, beat sugar, butter, vanilla essence and eggs with a hand electric-mixer on low speed for a minute.

3. Using high speed, beat the mixture for 5 minutes until pale and creamy. Remember to scrape the bowl occasionally to ensure all the ingredients is mixed altogether.

4. Beat flour into the batter alternately with milk on slow speed just until smooth after each addition.

5. Pour the batter into the loaf pan and bake for 45 minutes or until skewer comes out clean.

6. Cool on a wire rack and serve. 

Nice Golden Brown!

Chocolate Muffin with Peanut Buttercream Frosting

I promised my friend's kids that I would make them muffin when I see them next time. With an easy chocolate muffin mix brought from 'Bake With Yen' which I usually go to but my baking supplies, I decided to make a quick muffin bake, topped with peanut butter frosting. This is my first time using this easy mix from BWY and with some creativity, I created some penguin look-alike muffins for them too. I was so happy when I see the smile on her faces and they're shouting cupcakes! Well, sometimes I can't tell whether its muffin or cupcakes myself ;-). Hope that they will enjoy eating them!

Chocolate Muffin

INGREDIENTS

4 eggs, 

500g muffin mix

130ml water 

135ml corn oil

METHOD

1. Put all ingredients in a mixing bowl and stir until combined well.

2. Divide the batter into 16 cupcake cup equally using a ice-cream scoop or spoon.

3. Bake in a pre-heated oven at 190 Celcius for 20 minutes.

4. Let the cupcakes cool on a wire rack before decorations.

Peanut Buttercream Frosting
(Recipe adapted from allrecipes.com)

INGREDIENTS

50g butter

125g creamy peanut butter
2 cups icing sugar
30ml whipping cream (you can substitute with milk)

METHOD

1. In a large bowl, beat butter and peanut butter until light and fluffy. 

2. Slowly beat in 1/2 of the confectioner's sugar. 

3. Mix in 1/4 cup of the cream. 

4. Beat in the remaining confectioners' sugar.

5. If necessary, add a little more cream or milk until the frosting reaches a good spreading consistency.

DECORATIONS

1. Use a spatula to spread the peanut buttercream on the muffin and decor with some sprinkles and chocolate rice.

2. To create the penguin-look, I use Munchy mini cookies. Separate the cookies and pipe some buttercream to stick the cookies on top of the muffin. Finally pipe the nose and walla, penguin look alike.

Easy-Mix Walnut Brownie (Part 2)

This is the second part of testing off-the-shelf product from hypermarket on a lazy Sunday noon. If you are following my blog, the brand that I bake previously was Pillsbury and the taste isn't so nice to my preference. I hope that this brand from USA would be better i.e.  Betty Crockers.Talking about laziness, the preparation of this brownie mixture actually takes less than 10 minutes and real easy.

Betty Crockers Brownies

INGREDIENTS

1 box of walnut brownie

2 eggs

1/4 cup of corn oil

1/4 cup of water 

METHOD

1. Preheat oven to 160 Celcius and line a 8 inch square pan.
2. Blend water, oil and egg in a medium bowl using a whisk or hand mixer until integrated. Spoon batter into prepared pan and spread evenly.

3. Bake in oven for 30-40 minutes and do not overbake.

4. Once cooled, cut brownies into rectangular size and serve.

My verdict on Betty Crockers
Disappointed, it has similar taste to Pillsbury with lower artificial flavour presence but yet I didn't really get the chocolatey satisfaction. With a scoop of ice cream on top would probably make the cut for this brownie. Nonetheless, I would cross out this from my shopping list.

I still have one brownie box left in my shelf for another lazy endeavor.

Chocomint Cheese Cake

Two things that I really enjoy eating is chocolate and cheese. With a dose of peppermint flavour added to them, it would be a splendid combination indeed for dessert. This recipe was taken from Anncoo blog with some slight modifications. I'm making this cake after my working hours and with all the mess in hands and number of steps involved, I hardly have enough time to snap more pictures to share.  Even though I'm making half of this recipe, it's worth all the effort being put in after seeing my bakes from the oven. I hope you will too  ;-)

INGREDIENTS

Chocolate sponge cake (Base)

4 eggs, separate egg yolks and whites

70g Sugar

60g cake flour, sifted

20g cocoa powder, sifted

40g butter
20g milk

Mint cheesecake

250g cream cheese

50g granulated sugar

3 large eggs

40g whipping cream

1 to 2 tsp peppermint essence

METHOD

You will need to prepare the base first before making the cream cheese mixture
Chocolate sponge cake (Base)

1. Beat egg yolks and half of the sugar using a balloon whisk until pale and fluffy. 
2. Using spatula, mix in flour, cocoa powder, milk and melted butter. 
3. Beat egg whites and the remaining sugar using an electric hand-mixer until soft peaks form. 
4. Fold egg whites into the egg yolks mixture slowly, do not stir.
5. Pour the mixture into a 8" square cake tin and bake in a preheated 180C oven for about 20 minutes or until done.
6. Leave the cake to cool in tin while you prepare the cream cheese batter

Cream Cheese mixture

1. Beat cream cheese and sugar using an electric hand-mixer until smooth.
2. Add one egg at a time and combine well after each addition.
3. Fold in whipping cream and peppermint essence, stir well.(optional ~add a small drop of apple green coloring)
4. Pour the cream cheese batter over the chocolate cake base.
5. Bake in water bath at 160C for about 30-45 minutes.
6. Leave the cheesecake cool in cake tin before removing it.
7. Chill cheesecake in the refrigerator for at least 4 hrs before serving.

Enjoy like I did

ChocoSpice Cupcake

While blogwalking, I stumbled upon this quick and easy cupcake recipe made for two which suits any occasion (tea break, valentine or cravings). What's more amazing is NO BAKING is involved and it can be ready in merely 2 minutes. If you have a microwave oven, you're all set to go for this simple recipe. The only caution here is you need to have silicon cupcake liners because paper liners won’t hold their shape and foil liners are not microwave safe. Nonetheless, I opt for ramekins instead. 

Just The 2 of Us

INGREDIENTS

2 tbs all purpose flour
2 tbs brown sugar or granulated sugar
4 tsp cocoa powder
1/4 tsp of all spice powder
1/4 tsp cinnamon powder
4 tbs milk
1 1/2 tbs unsalted butter, melted 
1/2 egg, lightly whipped
Canned whipped cream
Sprinkles

METHOD

1. Whisk all dry ingredients in a medium bowl.
2. Mix in melted butter, milk and egg until fully integrated.

3. Pour the batter equally into two ramekins.
4. Microwave on medium for one minute. The cupcake is considered cooked if it bounced back when lightly touched. If not, microwave for another minute.

5. Decorate the top with whipped cream and sprinkles.

6. Serve warm and enjoy. You have to be quick, else the heat will melt the whipped cream ;-) 

Seems like my results doesn't match what the original recipe proclaims.

If anyone try this out, please let me know.. 

Here's the link to the recipe at Paula Deen

Cream Cheese Pound Cake

My parents came down over the weekend and I planned to bake something simple and nice for them. While cleaning up my refrigerator, I found a block of Philadelphia cream cheese. Remembering that I've come across a pound cake recipe at HowToEatACupcake that claims to be the best recipe ever discovered. So here's my adaptation of the recipe and I have to agree that it's very easy to make and delicious as claimed. One thing for sure is that I need to cut down the sugar level as my parents don't really like too-sweet stuff as they used to.

INGREDIENTS
180g salted butter, at room temperature
125g cream cheese, at room temperature
2/3 cup (150g) granulated sugar
3 large eggs, at room temperature
150g cake flour, sifted
1/2 tbs pure vanilla extract
Almond nibs as required

METHOD
1. Preheat the oven to 170 °Celcius and line the bottom of a  10x5" loaf pan with baking paper. 
2. Place the butter, cream cheese and sugar in a bowl and beat on medium speed with a hand-mixer for 5 minutes. Add the eggs, one at a time, beating for 30 seconds after each addition and scraping down the sides of the bowl as necessary.

Cream Cheese plus Butter

3. Beat in the vanilla essence using medium speed for 30 seconds.

4. With the mixer on low speed, add half of the flour mixture and beat for 30 seconds. Add the remaining flour and beat on medium speed for another 30 seconds.
5. Pour the batter into pan and shake lightly to even out the top. Sprinkle the toasted almond nibs on top of the batter.
6. Bake for 45 minutes or until cake is golden brown.
5. Once done, cool the cake completely on a wire rack. Serve at room temperature and enjoy. 

Yummylicious