DIRECTIONS:

         For the Japanese Vanilla Sponge

1. Whisk the egg and sugar over a bowl of simmering water, until the sugar is completely melted.
2. Remove from the heat and continue to whisk it until it is whitish and fluffy, add in the milk and whisk it until ribbon stage.
3. Fold in the sieved flour into the batter.
4. Lastly, add in the melted butter and fold it well.
5. Bake it at 180°C, non-fan mode for 25 minutes.
   

   For the Chantilly Cream                 

6. Whisk the cream until soft peaks.

7. Add in the icing sugar and whisk until it is stiff.

8. Chill until you are ready to use it.

DIRECTIONS:

1. Preheat oven to 150°C. Line standard muffin tins with paper liners and place 1 whole Oreo cookie in the bottom of each cup.
2. Beat together cream cheese and powdered sugar until it’s smooth.
3. Add eggs whites and mix until combined but use medium speed and do not over mix it.
4. Add pinch of salt and mix.
5. Fold in coarsely chopped Oreo cookies.
6. Fill each cup over the Oreo cookie , almost to the top.
7. Bake for about 25 minutes (until the center appears set and the toothpick inserted in the center comes out clean).

DIRECTIONS:

1. Sift Group1 (Flour & Baking Powder) together.
2. Beat egg white till soft peak with sugar.
3. Add in egg yolk & vanilla (Group 2) gradually.
4. Whisk till thick & ribbon stage.
5. Pour in the warm milk & whisk for another 10 seconds.
6. Hand fold sifted flour gently.
7. Pour in the hot oil at one go and hand mixed till well mixed quickly.
8.  Bake at 200ºC for 12mins.
9. Cover with a clean wet towel till use.
10. Spread your favorite filling onto the sponge sheet and roll tightly.

DIRECTIONS:

1. Using the stand mixer, whip the egg whites with cream of tartar until soft peaks are formed.
2. Add half of the sugar and continue beating until stiff peaks meringue are formed.
3. In a separate bowl, hand whisk the egg yolks with salt, remaining sugar, vanilla and orange rinds until almost pale.
4. Add 2 tbsp orange juice and milk.
5. Once combined, add the cake flour and combine well.
6. Fold in the egg white meringue into the batter and spoon into silicone cupcake liners.
7. Bake the cakes for 18-20 minutes at preheated oven of 170°C.
8. Sprinkle with icing sugar on serving and orange wedges.

DIRECTIONS:

1. Simmer the cream with sugar and vanilla beans until it reaches boiling point.
2. In a separate bowl, sprinkle the gelatin in a bowl of 3 tbsp cold water.
3. Using double boiling or microwave, melt the gelatin and pour into the hot cream.
4. Add the yogurt, and mix well.
5. Divide into jars and chill until set.
6. Serve with fruit compote on top.

DIRECTIONS:

1. Mix all items except the buttermilk in a big bowl to crumb-like texture.
2. Make a well in the centre and pour in the buttermilk. Knead gently and briefly until dough comes together.
3. Roll into a rectangle 10cm x 8cm x 2cm thick and cut into 5cm square.
4. Bake at 220ºC till light brown for 12 -15mins. Serve warm.

DIRECTIONS:

1. Put the butter, sugar, liquid glucose and the cream in a pan.
2. Cook the mixture stirring occasionally until it turns golden brown.
3. Take it off the heat and add in the sliced almonds and the candied orange peel
4. Divide the mixture into 20 g balls and place them into silicone molds.
5. Flatten them slightly and bake them in a preheated oven at 180 ºC for 8-10minutes.
6. Allow to cool, take them out and spread with melted coating chocolate.
7. Allow the chocolate to set in the refrigerator for about 15 minutes.
8. Store in an airtight container for a week.