Monday, March 31, 2014

Baked 'giraffe' egg cake (烤鸡蛋糕)

I've recently joined a new group 手工烘焙♥ 甜品饮料 on Facebook and oh my, it's so active and there are many sharing of recipes. Baked egg egg  (烤鸡蛋糕) seems to be a very popular recipe for quite a while, and I finally managed to try my hand on it. My idea was to make a giraffe-patterned cake, but it seems a failure as my boy asked "where's the giraffe? where's the giraffe head? hahaha...

I've referred to Anncoo blog who has the recipe in English, and copied here for ready reference. Overall the cake is really soft & fluffy, and taste like the old-time 鸡蛋糕, but my boy doesn't fancy it.

3 egg whites
65g icing sugar
3 egg yolks
1 whole egg
50g corn oil
65g self-raising flour
5g cocoa powder + 1 tbsp hot water

  • In a mixing bowl, mix egg yolks and whole egg together with a hand whisk. Add in corn oil till combined. (I've used the mixer instead.)
  • Sieve in self raising flour and mix well, set aside.
  • Whisk the egg whites to bubbly at medium speed and add icing sugar into it in 3 batches and whisk to stiff peak.
  • Add one third of meringue to egg yolk mixture and fold well with a rubber spatula. Then pour all the egg mixture into the meringue at low speed and mix well. 
  • Pour mixture into a 5 x 8 inch lined cake pan (or a 6 inch square cake pan), leaving 2 tablespoon of plain mixture and mix with the cocoa paste. Drop dollops of mixture on the top of cake. (I didn't lined or greased the pan at all.) 
  • Bake in preheated oven at 170C for 35 minutes.
  • Overturn the cake immediately once cake is out of the oven. Leave to cool before cutting into slices.  

Saturday, March 22, 2014

Lavender chiffon cake

During my recent trip to Lavender Cottage in Taiwan in Jan with my sis, niece & dad, I bought a packet of dried lavender thinking of baking something with it. So when I saw Jane posting a Lavender Chiffon Cake in facebook, I was eagerly waiting for her to put up the recipe in her blog. Finally had the chance to bake it today, and well-received by my lil baby & T! 

I'm copying the recipe here for ready reference. 

Recipe for Lavender Chiffon Cake
(Makes a 8" tube pan)

5 Egg yolks
20g Caster sugar
90g Whole milk
50g Cooking oil
1/4tsp Salt
1 tsp Dried Lavender
Zest from one Lemon
120g Self-raising flour

5 Egg whites
70 Caster sugar
1 tsp Corn flour

  1. In a heatproof bowl, microwave dried lavender with milk for about 20secs at high heat. This is to bring out the fragrance of the lavender. Leave aside. (I boil the milk & lavender in a small pot over low heat.)
  2. Mix egg yolks with sugar till light yellow.
  3. Add in salt, lavender with milk and cooking oil. Mix well.
  4. Sift in self-raising flour and mix well.
  5. In a separate clean bowl, beat egg whites till foamy.
  6. Mix in corn flour into caster sugar. Gradually add in the sugar into the egg whites till soft peaks.
  7. Take one-third of the egg whites and fold into the egg yolk batter.
  8. Continue to fold in the egg whites into the egg yolk batter in two batches.
  9. Pour the batter into the prepared tube pan. Bang it hard onto the table top.
  10. Bake at preheated oven of 180C for 45mins.
  11. Remove from the oven and invert the cake until completely cooled.
  12. Cut and served. Can be served chilled.

Friday, March 21, 2014

Dark chocolate banana swirl muffins

There's 3 left-over bananas after my banana chiffon cake, and I had to put them in the fridge as they had over-ripened. I was thinking of something chocolate with the banana, and chance upon a yummy-looking picture here. And here's my version. 

I'm copying the recipe here for future reference.

Ingredients (makes about 12 muffins)
  • 1 1/2 cups all-purpose flour
  • 1 teaspoon baking soda
  • 1 teaspoon baking powder
  • 1/2 teaspoon salt
  • 3 bananas, mashed
  • 1/4 cup white sugar
  • 1/2 cup brown sugar
  • 1 egg, lightly beaten
  • 1/3 cup vegetable oil
  • 1/2 tsp vanilla
  • 1/4 cup dutch process cocoa powder
  • 3 tablespoons boiling water
  • chocolate chips for topping
  1. Preheat oven to 375 degrees F (I use 185 deg C) 
  2. Lightly grease 12 muffin cups, or line with muffin papers.
  3. In a bowl, mix together flour, baking powder and baking soda
  4. In a large bowl, mix together bananas, sugars, egg and oil, and vanilla. Gradually add the flour mixture into the banana mixture just until moistened.
  5. Spoon 1/3 of the muffin batter into another bowl. Stir the cocoa powder and boiling water together until smooth, and then stir the cocoa mixture into the batter that you set aside.
  6. Spoon a dollop of regular into each muffin well- just enough to cover the bottom. Follow with a dollop of chocolate batter, another small spoon of regular and then a small little spoon of chocolate, filling to a maximum of 3/4 of the way.
  7. Use a toothpick or skewer to swirl all the batter together, and sprinkle a few chocolate chips on top.
  8. Bake for 20-25 minutes or until muffins are golden and a toothpick inserted into the center comes out clean.

Banana chiffon cake

I bought a bunch of bananas thinking of baking something for lil baby's breakfast. Not the usual banana muffin, so end up with a soft & fluffy banana chiffon cake.

Small small baker has a variety of chiffon cakes, and that's where I get my recipe from here. I'm copying it here for future reference.

Ingredients (portion reduced to using 2 eggs for 6 inch tin)
2 egg yolks
1/8 tsp salt
20ml oil
60g banana puree (1 medium banana)
15g sugar
35g plain flour
1/8 tsp bicarbonate of soda

2 egg whites
1/4 tsp cream of tartar
30g sugar

1. Combine egg yolks, salt, sugar and beat until pale in colour. Add oil and mix well. Add banana puree and mix well.
2. Fold in plain flour and bicarbonate of soda until batter forms.
3. Whisk egg whites and cream of tartar until frothy. Add in sugar gradually in 3 portions until stiff peaks form.
4. Gently fold in egg white mixture into the egg yolk mixture, 1/3 at a time.
5. Pour mixture into ungreased tin and bake at 170C for 25 mins.
6. Remove from oven and quickly turn the chiffon cake upside down on a wire rack.
7. Wait for the cake to cool completely before removing it from the tin.

Tuesday, March 18, 2014

Superhero vs Pocoyo

This is the 2nd time my baby and my niece has a joint birthday party. My baby is 7, and my niece is turning 2. Both are March babies (and me as well!) We had a BBQ party at my aunty A's place and thankfully the weather was very kind to us!

The theme of cake was chosen by my boy - he's into Superheroes now; and my niece's favourite cartoon is Pocoyo! Very importantly, my boy 'designed' the cake, and he's definitely very proud of it! Me too!

This is how the cake should look like.... 

This is how the cake actually turned out.... 

At the same time, I think I've found THE vanilla sponge cake recipe *yipee* Of course, this goes very well with my trusted Swiss meringue butter cream.

I'm copying the recipe here for easy reference. The original recipe is here. (I've halved the recipe to make a 6" round cake, baking time 25 to 30 mins). I've also found a good reference site for pan shape/ size/ baking time/ etc.

Vanilla Sponge Cake
150g cake flour/superfine flour
1/2 tsp (2g) baking powder
1/4 tsp (1g) salt
10g milk powder

60g cooking oil
50g water
4 (75g) yolks
80g castor sugar
1 tsp vanilla extract

4 (150g) whites
90g castor sugar (original 100g)
1/4 tsp (1g) cream of tartar

1. Sift ingredients (A) and put it aside
2. Whisk yolks and sugar till it turns lemon color
3. Add oil, water and vanilla and mix till well blended
4. Add ingredients (A) and mix it slowly till it forms a smooth batter
5. Whisk (C) till stiff
6. Fold in 1/3 of egg white mixture into egg yolk mixture and gently stir, then fold in the remaining egg white mixture and mix well gently
7. Pour batter into a lined 9" round cake tin
8. Bake in a preheated oven 180C for 35-40 mins or till it springs back when touched
9. Once cooked, removed from oven and invert the cake on the wire rack until completed cooled
10.Removed from mould and decorate it

I'm also submitting this post to Aspiring Bakers #40: Rainbow and Ombre Party! (March 2014) hosted by Cynthia of The Baking Biatch, at the following link.

Chocolate chips orange cupcake

This was baked for my baby's actual 7th birthday as it's still a school day for him. Wishing him healthy, happy, smart & smooth sailing as always! Baked with love <3 nbsp="" p="">

I'm copying the recipe here for ready reference. The original recipe is here.

Ingredients: (makes 12 cupcakes) 
25g corn oil
35g freshly squeezed orange juice
3 eggs (large), cold from fridge
95g caster sugar
100g Top flour or cake flour
1/4tp fine salt
1 orange rind
1/3 cup chocolate chips 

  1. Mix corn oil and orange juices together, set aside
  2. Mix flour and salt together, sift them twice, set aside
  3. Remove eggs from the fridge, add into the mixing bowl, add in caster sugar, immediately beat it till pale, thick and fluffy (Use KA mixer with balloon whisk, 3mins at speed 8-9, 10mins at speed 4-5, 2mins at Speed 1-2, total time 15mins ).
  4. With mixer running at speed 1-2, add in orange rind, add flour spoon by spoon, then add in corn oil + orange juices, and chocolate chips, do not over mix. Remove mixing bowl, use a spatula to fold the batter till well combined.
  5. Pour batter in a lined 12 holes muffin pan until 90% full. Lightly tap on countertop twice to remove air bubbles.
  6. Bake at pre-heated oven at 170C for 25mins at middle rack.

Mandarin orange chiffon cake

A good chiffon cake recipe using left-over mandarin oranges from CNY. 

I'm copying the recipe here for easy reference. The original recipe is here

Ingredients (makes one 17cm chiffon tin)

3 egg yolks
20g sugar
30g vegetable oil
40ml fresh Mandarin orange juice
zest of 1 Mandarin orange
50g cake flour

3 egg whites
50g sugar
5g corn flour


1. Whisk egg yolks and sugar until the sugar dissolves.
2. Gradually add in vegetable oil, followed by Mandarin orange juice and zest. 
3. Sift cake flour twice and add into egg yolk mixture. Mix until just combined. Set aside.
4. In another bowl, whisk egg whites until foamy. Add in combined sugar and corn flour mixture gradually and continue whisking until stiff peak form.
5. Gently fold in the egg white into the egg yolk batter (in step 3) in 3 batches. 
6. Pour the batter into an ungreased chiffon tin. Give the tin a few slight knocks on the tabletop to remove air bubbles. Bake in preheated oven at 170 deg C for 35 minutes. 
7. Remove from oven and invert the tin immediately onto a cooling rack.
8. Unmould the cake only when it is completely cool.


Cheddar cheesecake

With a block of Philadelphia cheese being so expensive these days, this is a very good alternative cheesecake using slice cheddar cheese. And a quick, easy & delicious too!

I'm copying the recipe here for easy reference. The original recipe is here

Ingredients: (makes 8x8 square pan) 
6 slices of Cheddar Cheese
100ml fresh milk
100g unsalted butter
6 egg yolks
6 egg whites (preferably cold, place in fridge after separating)
100g caster sugar
100g cake flour


  1. In a heatproof saucepan, place the butter, fresh milk and tear up the cheddar chesee slices in. 
  2. Place saucepan over medium low heat and stir gently until all is melted and mixed in together. Set aside for 5 minutes to cool before use. 
  3. Ladle big spoonful of the milk mixture into the egg yolks. Mix well and then add in the rest of the milk mixture in. Stir well. 
  4. Sift in the cake flour into the egg yolk mixture and make sure no lumps. 
  5. Preheat the oven to 155C with a water bath. 
  6. Grease and line an 8x8 square baking pan. 
  7. In another large mixing bowl, add the egg whites in and beat till foamy. Add in the sugar gradually and beat till stiff peaks. 
  8. Gently fold in 1/3 of the egg whites portion into the cheese mixture. And repeat with the other 2 portions and careful not to deflate it.
  9. Pour the batter into the prepared pan and smooth out the surface. 
  10. Bake the cake in the oven for 50 minutes or till the tester comes out clean.

Monday, March 17, 2014


This is another birthday cake, especially made for my niece's 2nd birthday. It's especially special as this is our 1st time celebrating with her in Sg. Her favourite chinese cartoon is 喜羊羊 and I'm over-the-moon when she said "羊羊" upon seeing the cake!

Crispy roast pork belly (Recommended)

Not many people know, but I'm a meat person, especially those very fatty ones! I did it 1st at the CNY reunion dinner gathering together with my bro's in-law family & ours. Yes, cooking & feasting at Pan Pacific Serviced Suites, Nice!

The picture doesn't do justice to how good the crispy roast pork belly is!

I'm copying the recipe here for easy reference. The original recipe is here. This is highly recommended for meat lovers!!

1lb (abt 450gm) pork belly
1 tsp Dry Ginger Powder (沙薑粉)
1 tsp Five Spice Powder (五香粉)
1/2 tsp white pepper
2 tsp salt
1/2 tsp msg (optional)


  1. Wash the meat under cold water. 
  2. Submerge the pork belly meat in a pot of water and boil for about 15 minutes on medium heat.
  3. Remove the pork and place it in a colander to let it dry for about 15 minutes. You may take the extra step of patting the pork belly skin dry with a paper towel for extra crispy skin. 
  4. Stab the pork with a knife a few times and rub the spices and salt on the flesh only (not the skin). We recommend layering the spices in the following order: spiced ginger powder, 5 spice powder, white pepper, salt and optional msg. Let it marinate for 1 hour, though over night is better for a deeper flavor. 
  5. In a dutch oven or a large cast iron pan, fill it with oil enough to cover the skin of the pork belly. Avoid using olive oil since it has a low smoking point. You can place the pork belly in pan while the oil is still cold to prevent splatter. CAUTION!!! the pork will splatter a lot, so it is better to use a dutch oven with a heavy lid or use a splatter screen to place over your frying pan. (*I use a normal non-stick pan.)
  6. Fry the skin side first for roughly 5 mins or until golden brown and crispy, turn it on the side and fry it only for a min or two, repeat on all sides (it is best not to fry it on the flesh side for too long as it will toughen the meat) 
  7. Frying is a skill learned over time, so if the skin is burnt, you can scrape it off with a knife. No worries! Let it rest until cool to the touch and cut into slices.

Fruit cake

My 1st try at baking fruit cake for Chinese New Year. Thought it's an easy cake but I wasn't very satisfied with the outcome; it was too crumbly. Will try my hand on other fruit cake recipe next time. We were almost 'floating' after eating the cake; the fruits were infused in rum for more than a month. 

Blueberry muffins

This is an quick & easy blueberry muffins that I baked for my baby's 1st day of primary school. Packed with love *muack*

120g plain flour
1/2 tsp baking soda
1 tsp baking powder
60g sugar
60g oil
80g milk
1 egg, beaten
1/2 punnet fresh blueberries (lightly mashed) 

1. Sift the flour. Set aside.
2. Mix all wet ingredients using mixer.
3. Add all dry ingredients to (2), and mix well. Add in blueberries. (*Do not over-mix, should be done in less than 5 minutes.)
4. Scoup mixture into muffin cups, upto 2/3rd full.
5. Bake in pre-heated over at 170 deg C for 20 minutes, in lower rack.
6. Check doneness by inserting toothpick and it come out clean.
7. Remove from oven and cool.

Transformer Cake

Oh gosh, I've seriously neglected my blog this time. I guess I won't have much time to regularly update this blog any time soon, but as and when I can, I would like to chronicle some of my bakes and memories.

Transformer cake - 1st time trying out chocolate-transfer method. Rather satisfied with the result. This was for my nephew 5th birthday on 23 Sept 2013.