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CHRISTMAS LOG CAKE
Chocolate Sponge
80 g PrimaFlour Top Flour
20 g Corn Flour
15 g Cocoa Powder
½ tsp Baking Powder
5 Eggs
125 g Castor Sugar
1 ¾ Emulsifier
25 ml Water
60 g Melted Butter
Instructions
  1. Line a rectangular baking tray (36cm x 30.5cm x 5.1cm) with greaseproof paper.
  2. Whisk eggs, sugar and emulsifier at high speed for 5 mins.
  3. Stiff PrimaFlour Top Flour, corn flour, cocoa powder and baking powder together and add into the mixture at low speed.
  4. Slowly add water and mix well.
  5. Add melted butter.
  6. Pour mixture into the lined baking tray and bake at 200° for about 10-12 mins.
  7. Turn out the sponge on clean greaseproof paper and leave to cool at room temperature for about 20 mins.

Chocolate Butter Cream
200 g Butter
350 g Margarine
230 g Icing Sugar
350 g Melted Chocolate

  1. Cream butter and margarine at medium speed.
  2. Add icing sugar gradually and beat till fluffy.
  3. Add melted chocolate and mix well.

How to decorate a log cake (See illustration)

  1. Spread some butter cream on the sponge cake.
  2. Roll the sponge cake into a swiss roll.
  3. Cut off ends of cake diagonally and with the help of some butter cream, attach the pieces to resemble tree branches.
  4. Cover the log with the remaining butter cream and make a bark-like design on it with a fork.
  5. Sift icing sugar over the log and decorate as desired. Chill for 1 hour before serving.
 
   
   
ORANGE CHIFFON CAKE
120 g PrimaFlour Top Flour
1 ½ tsp Baking Powder
1 Orange
3 Egg Yolks
50 ml Corn Oil
4 Egg Whites
¼ tsp Cream of Tartar
100 g Castor Sugar
Pinch of Salt

Instructions
Mix corn oil with 50 g sugar. Add yolks and beat till smooth. Then add grated orange rind and 50 ml of juice. Mix well. (Continue as in step 4 of above recipe)
 
   
   
PANDAN CHIFFON CAKE
100 g PrimaFlour Top Flour
1 tsp Baking Powder
1 tbsp Pandan Juice
100 ml Coconut Milk
4 Egg Yolks
50 ml Corn Oil
¼ tsp Green Colouring
5 Egg Whites
¼ tsp Cream of Tartar
100 g Castor Sugar
Pinch of Salt
Instructions
  1. Preheat oven to 170°.
  2. Extract pandan juice from finely pounded pandan leaves and add to coconut milk.
  3. Add egg yolk, 50 g sugar, oil, colouring and salt to the coconut mixture. Mix well using hand whisk.
  4. Sift PrimaFlour Top Flour and baking powder and fold into mixture. Mix until smooth. Set aside.
  5. Beat egg whites and tartar at high speed until formy. Add remaining 50 g sugar and beat until stiff.
  6. Add 1/3 beaten egg white to the yolk mixture and mix using a hand whisk.
  7. Slowly fold in this mixture to the remaining 2/3 of beaten egg whites.
  8. Pour mixture into an ungreased 18cm chiffon tin and bake for about 50mins.
  9. Turn tin over on a cake rack to cool before loosening cake.
 
   
   
WALNUT COOKIES
675 g PrimaFlour Top Flour
340 g Butter
340 g Icing Sugar
3 Medium-Sized Eggs
50 g Custard Powder
½ tsp Ammonium Bicarbonate
200 g Chopped Walnuts
Instructions
  1. Add the butter, egg and icing sugar into a mixing bowl and mix at low speed for 2 mins.
  2. Add the PrimaFlour Top Flour, custard powder and ammonium bicarbonate. Then slowly add in the chopped walnuts and mix well.
  3. Press the mixture into a square baking pan until about ½ cm thick. Place the mixture in the freezer until firm.
  4. Remove the set mixture from the freezer and cut into small, even squares.
  5. Preheat the oven to 180° and bake for 15-20 mins until golden brown.

Place on a wire rack to cool before storing in an airtight container.