Dear Fans and friends,
I’m totally impressed by the number of telephone calls, msn, comments and messages that was sent to me ,consoling me and giving me great encouragement. Thank you so much and I really appreciate it..
I promised to send recipes via e-mail but it seems quite impossible cos the amount of emails I get per day is tremendous and enormous that I couldn’t cope up with.
I have come to a decision that the most requests for that particular recipe will be posted in my blog. It makes my work easier this way….and at the same time not disappointing all of you, killing two birds with one stone. I will post recipes at random…
Don’t worry about that nasty person. She got a poor upbringing. Her parents never bring her up well. I guess she must have had an unhappy childhood to make her into such a furious person, leaving nasty remarks without any guilt. Funny….I don’t know her and what gives her the right to assess me.
Last but not least, thank you all once again.
Rgds. Aunty Yochana
So, here's my recipe:
80 gm. egg yolks
160 gm. buttermilk
5 gm. vanilla (1 tsp)
200 gm. sifted cake flour
200 gm. sugar
15 gm. baking powder
1/8 tsp. salt
120 gm. butter
(1) In a bowl, lightly combine the yolks with 40 ml. of the buttermilk.
(2) In a mixing bowl, combine all the dry ingredients and mix on low speed for 30 secs to blend.
(3) Add the butter and remaining buttermilk. Mix on low speed until the dry ingredients are moistened. Increase to medium speed and beat for 2 mins. to aerate and develop the cake's stucture.
(4) Gradually add in the egg yolk mixture and beat for another min.
(5) Pour batter into an 8" round pan and bake for about 50 to 60 mins. or till skewer inserted comes out clean.
(6) Let the cake cool in the pan on a rack for 10 mins then invert the cake onto a cooling rack and leave to cool completely.
(7) Slice and serve.
Thursday, June 07, 2007
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your products never failed to amazed me. What a feat to accomplish! Just love to look at your delicious stuff and imagine myself doing them. I am very interested with this cake, thought I want to bake for Father's Day. Can you share the recipe? My email is email@example.com
dear Aunty Yochana,
U have great talent!My day is never complete without going to your blog to see your bakes. Have tried so many of your recipes. It's just fantastic.:)I am planning to buy buttermilk to try out buttermilk recipes.Is this recipe the buttery or light sponge cake type? Can you kindly email me this recipe at firstname.lastname@example.org?
What a great variety of bakes u hv made today,I just wish that I am your neighbour! The aroma in the air is enough to give me the high. but, sadly I am just too far away.
Can you kindly email me this recipe please? My email addy is email@example.com
TIA for your generosity. I hope I am not adding on to the deluge of recipe requests. Sorry if I am.
yummy cake! can you email me the recipe for this cake and the buttermilk biscuits? my email is firstname.lastname@example.org
I will gather all the email address from here and later I will shoot out under my address book. Give me some time though..Thanks.
Thank you so much for everybody's support. I am really and truly overwhelmed by the many many fans' support.
Thanks once again.
Pls share this recipe with me @ email@example.com.
Could you share this recipe please?
My Email is : firstname.lastname@example.org
How are you doing? Hope you are feeling much better. I just love your Buttermilk cake. We have lots of buttermilk here but I just never know what to do with it. Maybe I can make this cake if you can share your recipe with me.
lovely cake, bet it taste just as good as it looks....can send me the recipe too?? email@example.com...thanks :)
Please share this yummy looking Buttermilk Country cake with me. My email: firstname.lastname@example.org
Thanks in advance.
hi aunty yochana
yummy cake,I have tried so many of your recipes. It's so fantastic.can share the recipe?
My email is email@example.com
Pls share this wonderful recipe with me @ firstname.lastname@example.org
Amazing bakes. Please share your recipe. Email address is email@example.com
Hi Aunty Yochana
Can I have the recipe for this cake please? My email address is firstname.lastname@example.org
Thanks a lot....
Hi Aunty Yochana,
Please share this yummy recipe with me, too. Thanks. My email is email@example.com. Aunty Yochana, can you advise what is buttermilk, can get it at PH? I tried out your African Cake yesterday, my family n colleagues love it. They asked me where I learnt this cake, I told them u r my Teacher. Thanks, Aunty Yochana, U R GREAT.
Hi Aunty Lucy,
Can I have the recipe, please? Email: firstname.lastname@example.org. Thanks.
Would truly, truly be grateful in you would include me in your mailing list too. Many thanks in advance!
Buttermilk is cultured milk, usually low-fat milk and lower in cholestrol. Because of the culturing process, it has an acidic tang. If you can't find Buttermilk , you can subsitute with 2/3 cup plain yoghurt and 1/3 cup milk. Mix together and let it sit for at least 20 to 30 mins.
You can buy Buttermilk from Jasons, Cold Storage, Giant, Carrefour. Brand - Dairy Farmers.
Dear Aunty Yochana
I would like to have to this recipe too. Pls email me @ email@example.com
Pls include me in your mailing list.
Thank you very much.
If u do send out the recipe for the buttermilk country cake, can u include me in the mailing list?
could i also have this recipe?
sorry asked many of your recipes, i love trying out ur bakes :)
pls include me in ur mailing list
thks so much
my emai :
If it's not too much trouble I'd like the recipe as well. My e-mail is firstname.lastname@example.org. Thank you in advance, love all your recipes.
I've just came back from long weekend holidays. Sorry to hear that there are still nasty people poking their noses around. You are kind enough to give out recipes and many of us out here have benefit from it. You are such a wonderful person. Anyway, can you please include me in your mailing list? My address is email@example.com . A million thanks in advance! I would like to have this recipe also like the others. Thanks!
Can extend the recipe to me please,?
my email address firstname.lastname@example.org.
Thanking you in advance.
Your baked product are just amazing and i feel lucky to have your blog link.You are so good in everything the product the presentation..wish you all the best.
And what can i say about this cake it is so good and makes me drooling , can you plz kindly share the recipe with me and also can i use this cake as a sponge cake or layered cake? my e-add. is email@example.com.Thankyou so much;keep it up...
Could you please include me in your mailing list for this recipe ?
Thank You for being so generous in sharing with everyone your skill and talent.
Can u pls include me in the mailing list as well??
My email addy is firstname.lastname@example.org
Lucy! I'm so happy for u.You've gotten over this obstacle.. way to go!
Well said. Sad to say, there are a bunch of jealous people around who just cannot stand people who are better off than themselves. They are miserable people who just do not have a life. It is good that you have chosen to ignore such as them.
I would like to say thank you for being so kind to continue sharing your recipes.
Very much appreciated.
Thanks BakingFiend and Christina for your kind words.
Bravo Lucy! You make my day with tis piece of good news :)
Oh dear, sorry to hear about those nasty pple. You have been very generous in sharing all the recipes with us. I visit your site every evening to see what you have baked :-D You have friends and fans behind you to support you including myself ;-D
thank you lucy for posting recipes once again
manyhugs to u
Thank you Aunty Lucy for the recipe. I really appreciate it
Hurray hurray to Aunty Lucy .. !! thank you indeed for posting your recipes .. you are our most favourite lady - as far as I know !! YES !! ignore that nasty person whom made such comments .. and so glad that you've found a way to answer our requests .. BIGGEST HUG TO YOU!!
was very tied up recently & didnt get to your blog until today. Dont bother with that nasty person. U have alot of us behind u & u're doing a great job. Keep it up!
Am so glad to see ur recipe back up here. Even I felt tht its gonna be really time consuming for you to reply to every email :) Don't bother abt those negative remarks afterall empty vessels make the loudest noise! Tht sum1 is just plain jealous. You have 1 of the best food blog. I visit this space everyday n i did try a few of ur recipes. My mom always said tht, Sum1 who cook/bake from the heart will always be glad to spread wat they know. You are 1 such person. Thanks for always sharing ur knowledge with us. Keep up the good work n keep smiling! :)
Hi Auntie Yochana, it's great to hear that you're sharing your recipes once again and the fact that, you're not disturbed by that nasty person. Well, people are always jealous of talented people (like you) so yes, IGNORE her!!! There's a great base of fans out there who will always support you!!!
Hope you are well. I'm very happy to read that you decide to ignore the ugliness of certain people. Seems you have an overwhelming amount of fan base. When someone is as famous and loved as you are, there are bound to be some jelous people out to get you (look at Angelina Jolie lol) ;).
I've always appreciate your recipes, even if it ends up looking nothing like yours, hubby still enjoys the flavors. I look forward to trying more of your recipes. Keep up the good work and be proud of your fame.
Bravo! Clap! Clap!
You are a very generous lady and I feel honoured to know you, although not personally but through this blog. Remember that no matter what happens, you have many people who support and admire you.
Yes...Am very happy to see you posting the recipe again...beside the point that bakers like us will continue to receive your recipe but most importantly...yes you should not be affected nor bother about those nasty and "bo liao" people!
I am happy at your courage, strength and most importantly compassion.
You're right, people who can say things like that, probably lacked something in their life (i.e. a heart!)
Also for every billion people who love something, theres always a few who for no particular reason at all want to disagree... and its silly. Just know that you are blessed with an awesome talent and have much people who love, support and admire you : 3
P.s. by chance will you be sharing the banana white chocolate cake recipe : D?
Yipee ... Really happy to know that you'll continue to share recipes on the blog.
Dearest Aunty Yochana
Thanks alot and am looking forward to more recipes.
Glad that you decided to post your recipe on your blog, I was wondering with so many requests, how are you going to cope.....
All the nasty people are gonna be very upset because they can't upset you anymore! Well done, Aunty Lucy!
Gd morning Aunty Yochana,
Was very delighted to see your recipe back on the blog again. Through your advise n tips, I have learnt to bake some yummy goodies for my family n friends. Without u, I think I will still buy from bakery shop n do not have the courage to step into the kitchen. Thanks, Aunty Yochana. Looking forward to learn more culinary skill from u. Thanks again, CY
Thanks for posting the recipe. Was thinking of making it this weekend. Would like to confirm with you whether u are using 1/2 tsp salt or 1/8 tsp salt? Thanks in advance!
Hi Lucy, thanks for sharing again.
Take care and have a nice day. "muak" and hugs to you
Glad to know you are feeling better now.
Thank You Aunty Yochana to share your wonderful recipes once again... Thank you! :)
Welcome back Aunty! If the nasty person still bothers you maybe you can find a way to block her ip address from accessing your blog! Then it'll be good riddance to bad rubbish!
Thanks kiwi for that wonderful idea. Do you know how to blog this person?
Yochana, I am glad you are back posting the recipes,for little while I am so frustated and sad because you are I look up to for baking ideas, but know I am glad you still wanna share the recipes. There always psicho person and jealous people, ignore them, that is why there is comment moderation in the blog. Thanks so much , hug from far away :)
i am a fan of yours.keep up the good work.hmm just ignore the nasty remarks from those jealous ppl.
sincerely, rina from brunei.
Dear Aunty Yochana,
Thank you for all your kindness in sharing your joy with us. We are very fortunate to be able to view your recipes. My day is never complete without having a look at your creations. I am sure it is lots of hard work, perseverance, passions, sacrifice and costly too. I know as raspberries and blueberries are not cheap even in australia.
Last but not least I will continue to cheer you on as you produce your labours of love for us to share. Please dont be dishearten by anyone but believe that most of us are cheering you on..
God bless and have good day.
Aunty Lucy, would appreciate your help and advice. I baked this cake yesterday but my cake didn't rise and the inside is hard. I reduce the sugar to 170 gm, could this the cause of the problem? What does this mean -"aerate and develop the cake's stucture"? Do I need to beat the batter to the "ribbon" stage?
Your advice would be greatly appreciated as I intend to have any go at it.
You don't overbeat when the flour is mixing with the butter and cream till slightly pale in colour then pour in the eggs gradually and beat till well combined. No need to beat too long tho..you judge the texture.
Hi Jessica Foo,
Thanks for your encouraging words.
Aunty Lucy, thanks for your advice. I baked it again last night and the cake turned out soft and nice! Yummy!
that is why...never give up. Today I also made a blunder in my kitchen..I forgot to add in sugar into my cake until it's totally baked. I was thinking how come today got so many earthquakes on top of my cake...and when I found out that it's short of sugar, I made another one on the spot (with sugar this time) and it was a real "Thumbs up" cake.
Hi Aunty Yochana,
Tried baking this cake last nite. My cake turned out to be quite moist, is it supposed to be this way. The taste was like "cheesy", yogurt like. My family like it very much. Thanks.
this cake is supposed to be very fine and moist in texture. Chessy taste could be due to your buttermilk.
That is one of the best blogs I have ever read...!!! You're amazing.
of all food blog I've visited, you're the BEST!!
your new email@example.com
Dear Aunty Yochana,
I'm very interested to try to bake this cake. I would like to know how to make buttermilk in liquid form with butter milk powder. I don't know what to do with my butter milk powder.
Where did you get your buttermilk powder? I've been looking for it. Please let me know where you bought it from. Don't you have directions on how to mix your buttermilk powder. I have to search my books on it and get back to it tho...
Hi Aunty Yochana,
It's me, Sally again. I'd like to ask you 1 tsp vanilla is referring to 1 tsp vanilla essence or vanilin and when do i have to mix it into the mixture? Do i have to melt the butter? Sorry for any inconvenience caused. TIA.
Use vanilla extract or essence. Not the vanillin.
For butter, don't melt it. Use soften butter at room temperature.
Hello Aunty Yochana,
U certainly is a great baker. I have tried some of your recipes and they are simply delicious. Thank you so much for sharing your recipes. Your steps are easy to follow and furthermore it yearns fantastic results! Hope you can include me in your sharing list. My email is firstname.lastname@example.org
Thank you once again for your kindness and may God bless you always!
Thks for the great buttermilk recipe. I baked it today and it tasted really moist n nice. Unfortunately i didn't know why the centre of my cake didn't rise.It caved in like a crater in the oven but i continued baking n the end result was still good. I followed your instructions step by step but i noticed for this cake you mixed the dry ingredients 1st followed by the butter. I thought normally we beat the butter 1st then fold in the dry ingredients? Would like to try the recipe again to see if the cake can rise nicely. Any advice on improvement? Thanks so much.
you try my method first and see what happens and then let me know.
Thanks so much for your reply. I did follow your instructions step by step including mixing the dry ingredients 1st followed by the butter. But the centre didn't rise so i was wondering where i went wrong. By the way, i baked the New York Cheesecake last nite and it was great! My son loved it. Thks for the great recipe. Merry Christmas! Cheers
This Buttermilk country cake is very delicous. Do try again.
Congrats on your Cheesecake and Merry Christmas to you.
what can i substitute for eggs in every cake recipe?
it depends on what you're making.
would like to try this recipe but ques:
1. 15gm of baking powder equals to how many tsp or tbsp?
2. you didnt state the baking temperature in yr recipe.
Bake at 175C and 15 gm. is equal to 3 tsp.
tried it,love it! it tasted like japanese cotton cheese cake. but there are a couple of ques though,
how come my cake cracked after baking it for 30 min (i baked it at 180 C coz my micro oven doesnt have 175 mode) and my cake didnt rise as tall as yours though i used exactly the same amt of baking pwd as instructed.
thanks a lot for this lovely recipe. i think my hubby is going to love it.
180C is ok to bake a cake. Your oven is properly small and it's too near the roof, causing the cake to crack after 30 mins. You can use a bigger tin and make a shorter cake and hope this will prepare the cake from cracking.
Hi Aunty Yochana,
I made this cake today! :D delicious! my family really loved it! such a simple cake, but the texture and taste is really amazing! =) Mine was not as pretty as yours, but it is very delicious! thanks for sharing~
Aunty Yo, I couldn't find buttermilk in KL after a few attempt, so I substitute with milk and lemon juice. It turned out great and my family loved it! Thank you so much for your recipe.
BTW do you know where exactly can I get buttermilk in KL? I went Giant and a few other smaller supermkts, but too bad, they don't have it. I want to try bake again with the real buttermilk. Hv a good weekend.
In singapore, Buttermilk is everywhere.
We have it in Giant and Carrefour. Can you try over your side?
I'm a new baker with a new oven..lol. Would like to ask whether are u using top and bottom heat with fan oven when baking cakes. Coz i found my cake crack in the center. Bout how long do u mix at a high speed ? Pls advise.
yes I use top and bottom heat - convectional oven - no fan. I do not bake with fan mode.
Dear Aunty Yochana
My buttermilk cake didn't turn out well, heavy and butter seems not well-mixed.
Can I use whites as well for the recipe?
I've not tried using whole eggs but you can try.
Im a new baker & wanting to try out ur delicious looking buttermilk cake. however how many eggs do i need to make up 80gm.. kindly advise..
pls do include me in your mailing list.. email@example.com
1 egg = 60 to 65 gm. without the shell.
Hi Aunty Yochana, I had justed baked this. Thanks so much for this very good recipe.
My cake cracked quite badly in the centre and it did not really rise up. My oven had went a bit hay-wired, the temperature shoot up to 200degree. Could this be the reason that it didn't rise much and crack?
But the taste was very very good. Texture was very soft and fluffy.
Dear aunty Yochana,
I made the Buttermilk Cake today.
It's didn't rise much as tall as yours and a bit crack in the centre.
Could this be the reason I use 1/2 butter and 1/2 margarine?
But it's delicious. The texture was soft and fluffy.
Could I reduce the sugar to 180gm?
Do try it again.
Thanks for your recipe.
yes u can cut down, no probem.
A higher content of sugar yields a more fluffy and soft cake than one that has lesser sugar.
Hi aunty Yochana,
Thanks for your reply.
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