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Monday 28 December 2015

Jello Chiffon Cake

Adapted from Michelle Marie Mower.

*21cm chiffon tin

5 Egg Yolks
1/2 tsp Salt
80g Milk
60g Oil
40g Castor sugar
100g Jell-O (any flavour)
120g Cake flour
1/2 tsp Baking powder

5 Egg whites
40g Castor sugar
Pinch of cream of tartar


  • Preheat oven at 150C
  • Sieve cake flour & baking powder.  Set aside.
  • Mix yolk, salt, milk, oil & sugar until well combined, then add in Jello and mix well.
  • Fold in sieved flour mixture.  Set aside.
  • Whisk egg whites until foamy, then add in cream of tartar.
  • Add in sugar gradually and whisk till attained stiff peak.
  • Fold in meringue into yolk batter, in 3 batches.
  • Transfer to baking tin, tap few times to release trapped air bubbles.
  • Send to bake for an hour.
  • Once baked, invert to cool completely.

Fruit Pastry Cake

Adapted from Happy Home Baking.

100g butter - soften at room temperature 
160g caster sugar 
3 eggs 
50g sour cream/yogurt
1 tsp vanilla extract 
210g plain flour 
1 tsp baking powder
Some strawberries, blueberries and peach
1 tsp snow powder

  • Greased and lined the bottom of a 8" tin.  Greased also the sides.
  • Preheat oven to 170C.
  • Except blue berries, slice the fruits into wedges.  Set aside.
  • Cream butter, sugar & vanilla extract until light and fluffy.
  • Add in eggs, 1 by 1.
  • Fold in flour until batter is well combined.
  • Add in sour cream and mix till well-combined.
  • Transfer batter to baking tin and level the top with spatula, then top with fruits.  Do not press the fruits into the batter.
  • Send to bake at 170C for 60min.  If the top getting too brown, cover with foil.
  • Once cool, remove from oven to cool completely, then dust with sieved snow powder.

Friday 4 December 2015

Chocolate Butter Cheese Cake

Recipe adapted from Enne Ty.

*8” round baking tin

250g butter (I used salted)
170g caster sugar
5 small eggs
1tsp vanilla extract
150g plain flour – sieved
50g cocoa powder – sieved
1tsp baking powder
5tbsp fresh milk

250g cream cheese
1tbsp plain flour - sieved
60g castor sugar
1 egg


  1. Preheat oven to 160C.
  2. Grease the sides & bottom, and line bottom of baking tin.
  3. From (A) - sieved plain flour, cocoa powder & baking powder.  Set aside.
  4. Whisk all ingredients from (B) until fluffy.  Set aside.
  5. From (A) -  cream butter and sugar until light and fluffy.
  6. Add in eggs,  one by one, until well combined.
  7. Add in vanilla extract & milk, mix until well combined.
  8. Fold in sieved flours.
  9. Transfer ½ of the butter mixture to baking tin.  Tap lightly on counter to level the batter.
  10. Then spoon in cheese mixture.  Using the back of the spoon to lightly level the mixture.
  11. Then spoon in the balance butter mixture.  Using the back of the spoon to lightly level the mixture.
  12. Send to bake for 65min, or until the skewer comes out clean (when performing skewer test)
  13. Once baked, remove baking tin from oven to cool upright on cooling rack.  After 5min, invert to remove baking tin & baking sheets, then leave the cake to cook completely.

Original recipe shared by Enne.

All ready to send to the oven!

After cooling.

Cross-section of the cake :)

And I thought these looks gorgeous!

Wednesday 2 December 2015

Killer Toast (one-time proofing)

Recipe adapted from Victoria Bakes.

*Makes around eleven 50g dough

260g bread flour
3g instant dry yeast
120g egg (I used 2 eggs.  Weight is without shell) +  full cream milk = total 180g liquid
30g castor sugar 
2g salt 
30g butter - room temperature

  1. Mix all ingredients together, except butter, and knead till you get a pliable dough.
  2. Add in butter and knead until achieve window pane stage (you need to achieved this stage to get the soft texture).
  3. Divide dough into 50g portions each, then roll out and shaped to your preference.
  4. Leave aside (covered) to proof for around 50mins.
  5. Send to bake in preheated oven of 170C for around 20mins or till the bread turns golden brown.
For details on baking loaf, check out the link on the recipe credit.

My shaping of the hotdog buns :)


Sugar loaf for my boy :)




Recipe adapted & modified from Baking Biatch.  Can withstand room temperature for around 2-3 hours.

*makes around 2 cups of buttercream

115g unsalted butter - room temperature
110g margarine - room temperature
2 cups icing sugar - sieved
1/2 tsp salt
1 tbsp vanilla essense
some milk (if necessary)
Desired coloring

1. Cream butter, margarine, vanilla essence and salt till pale and fluffy.
3. Add in sieved icing sugar by 2-3 portions and mix until well-combined.
6. Add milk by the teaspoon (if needed) until reach desired consistency.

Gula Meleka Spongecake

A new recipe that I devised specially for a competition that I took part in with my daughter.  Although we did not won, but we had fun and it was a good experience!  The cake was baked in an airfryer, but it should work well in oven too.

*7" round tin
4 eggs yolks
80g vegetable oil
100g cake flour - sieved
Pinch of salt
50g gula melaka - chop finely
10g hot water
4 eggs whites
65g sugar


  1. Preheat oven at 165C.
  2. Grease and line the bottom & sides of the baking tin.  Prep for waterbath method.
  3. Pour 10g hot water over chopped gula melaka and stir to dissolve.  Then pour the mixture over the sieve to ensure a smooth mixture.  Set aside.
  4. Add yolks, gula melaka mixture, oil and salt, mix until well combined.
  5. Add in sieved flour, mix until well combined. Side aside.  The batter will be very sticky.
  6. Beat egg whites until soft peak, then start to add in sugar gradually, and continue beating until attain firm peak.
  7. Whisk in half of the meringue to the yolk batter until well combined (the batter should turned smooth and manageable after this).  Then fold in the balance meringue to the yolk mixture in 2 batches, be sure to fold until you do not see any streaks of the meringue.
  8. Transfer batter to baking tin, tap the tin few times on the table top to release trapped air.  Then cover the tin with aluminium foil and poke holes on top.
  9. Then send to bake via waterbath baking method, for 30-35min.
  10. You may perform the skewer test to check if the cake is done.
  11. Once baked, remove from oven and revert on cooling rack for 5min then remove baking tin and baking sheets.
For buttercream recipe, check out this entry.
The cake while naked :)
(ignore the small ones!)

Piping the rosettes during the contest
(Photo credits to Simply Her)

Cross section of the cake

DIY Vanilla Extract

3 sticks vanilla beans/sticks
125ml alcohol (good to use volka, otherwise any other neutral flavour alcohol is ok too)
1 bottle


  1. Scrap the seeds/beans from the vanilla sticks.
  2. Put the scrapped sticks into the bottle and fill with alcohol.  Note to use a bottle with a suitable height as we need the alcohol to cover the sticks.
  3. Seal and label the bottle.  The sticks need to be soak for at least 5 weeks.
  4. Give the bottle a light shake daily.

Cornflakes Cookies

Recipe adapted from Munch Ministry.

*Makes about 35 cookies
100g butter (I used salted types)
100g castor sugar
1 egg
175g self raising flour
½ tsp vanilla essence
Cornflakes – crushed


  1. Lined baking tray and preheat oven to 170C.
  2. Cream butter & sugar until well-combined
  3. Add in egg and mix well
  4. Scoop ½ tsp of the dough and roll into a ball, then roll the ball of dough over the crushed cornflakes, transfer to baking tray and flatten lightly with the back of the spoon.
  5. Send to bake for  15-20min or until the cookies turned golden brown.

Original recipe. ( I changed the baking temp on my version)