DIRECTIONS:

1. Gently melt the butter into a small casserole, taking care that it doesn’t burn.
2. Peel the apples and cut them into small pieces. Add the lemon juice and 50 g (1/4 cup) of the sugar. Mix together and set aside.
3. Break the eggs into a large bowl. Add the remaining sugar and beat together well.
4. Add the melted butter, the vanilla, the flour and the natural baking powder, mixing well.
5. Add the apples.
6. Put the mixture in a cake tin, sprinkle the toasted pine nuts on top and bake for 40 minutes at 170°C or until a skewer inserted in the center of the cake comes out clean.
7. Serve with whipped cream, custard or vanilla ice cream.

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.