Hi folks! Just to inform that I have created a new group on Facebook as I am phasing out my blog posts because I have limited space left and still contemplating whether to upgrade!  So if you see no more activities here,  please head on over to that group to search for recipes which would be easy to find in the FILES folder (located on the top of the page). So head over to our brand new club (group😝) at Bake the Talk! and hope we can help each other to be better bakers as we learn through exchanging ideas, techniques and of course recipes…see you there!


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Double Chocolate Chiffon

Double Chocolate Chiffon with
Chocolate Bailey Cream
Adapted from Enne Ty’s recipe which can be seen here


5 yolks (65g egg with shell)
50g castor sugar
75g oil
70g full cream milk
30g chocolate Bailey Cream
100g Self raising flour
10g Cocoa Powder
1/4 tsp salt
70g chocolate (I used Callebaut 54% bitter sweet chocolate chips)

5 egg white
100g castor sugar (you can reduce sugar but I find it better with more sugar as I am using bitter sweet chocolate)
1/4 tsp cream of tartar


  1. Melt the chocolate in the microwave. Set aside to cool.
  2. In a mixing bowl, place Oil, 30g sugar, milk and yolks. Use a hand whisk to mix thoroughly before adding the cooled melted chocolate. Mix until well blended then add the flour and mix again until smooth.
  3. Beat the egg whites in the stand mixer until frothy before adding the cream of tartar. Continue to beat while gradually adding the sugar until firm peaks.
  4. Add meringue into the yolk batter in 3-4 portions, folding in gently until no streaks are seen.
  5. Transfer into a 20cm chiffon pan and tap gently to remove big bubbles. Place into a seamless pan before baking in a very shallow hot water bath at 160C for 90 minutes or until cooked.  (You can also bake without the water bath. Adjust temperature according to your oven.)
  6. Invert immediately to cool before unmoulding.


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Butter Sponge Cake




Baked in 7″ or 8″ square pan (I baked in an 8″ round with enough batter for 3 more cuppies)

6 yolks (60g eggs with shell)
40g castor sugar
200g Butter, melted n cooled
2 tbsp Vanilla Extract

6 egg whites
120g castor sugar
1/4tsp cream of tar tar

160g SRF
1/4tsp salt
– sift together


Whisk yolks and sugar from A till fluffy. Add melted butter, and vanilla extract. Set aside

Whisk B till firm peaks.

Add flour (C) into mixture A and mix. Batter will be sticky at this stage. Add 1/3 meringue to loosen the gluten. Continue to fold in the remaining meringue 1/3 at a time. Pour into lined tin tapping the bowl as you pour to release trapped air. Shake the tin to level the batter. (To do the marble effect, pour about 2/3 of batter into baking pan, sift a tablespoon of cocoa powder into the balance batter to mix then place dollops of this batter on top of the original batter in the pan. Ran a chopstick randomly around the batter to create the marble effect. Add smaller dollops on the top of the batter and create surface design.)

Baked at 160 degrees at 2nd lowest rack for 60 minutes or till golden brown. (I baked in a double pan with a little bit of water to prevent cracks.  Baking time is 90 minutes, tent when cake has reached desired colour.)


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Orange Lemon Sponge Cake


Orange Lemon Sponge Cake


70g plain flour
10g corn flour
20g caster sugar
1/4 tsp salt
6 egg yolks
50g Corn oil
70g  orange/lemon juice – juiced from 1 large orange and 1/2 a lemon (mix and measure out 70g)
zest of one orange and lemon

6 egg whites
1/4 tsp cream of tartar (you may omit or replace with 1 tsp of lemon juice or vinegar)
60g caster sugar



1. In a large mixing bowl, whisk together yolks, 20g sugar, oil, salt, zest and juice. Add sifted flour and which to combine. Set aside.
2. Whisk egg white till foamy, add cream of tartar and continue to whisk while gradually add the 60g sugar. Whisk to firm peaks.
3. Add 1/3 of the meringue to yolk batter and mix thoroughly to lighten before adding another 1/3 portion. Finally switch to a spatula to scoop from bottom of bowl and fold up until no streaks of yolk batter can be seen.
4. Pour into a 7″ lined square pan and bake with double pan in water bath at 160C for 90 minutes or until cooked.
5. Once cooked, remove from oven and unmould immediately to cool.



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Tau Sar Phneah (Mung Bean pastry)

Tau Sar Phneah
For Mung Beans Filling

300g Mung Beans (Soak overnight or at least 4 hours)
120g Sugar
1 1/2 tsp Salt
3 pcs Shallots, sliced thinly
65g Vegetable oil

1.Wash the mung beans thoroughly and steam on medium heat until the beans splits (takes about 15 to 20 mins). See note below for pressure cooker method.
2.Place the beans in a blender and blend till fine or use a fork to do it manually.
3.In a wok or frying pan, heat up oil and cook minced shallots until slightly golden brown, (remove some to keep if too much); add mashed bean, salt and sugar and combine well with the Shallot oil. Cook over low heat until it does not stick to the pan. Remove from heat and set aside until it is completely cooled.
4.Roll mungbean paste into 15g balls. Cover and set aside while you prepare the dough.

Note: If you have a pressure cooker, just wash the beans (don’t have to soak), add water to cover the beans and cook for 30 minutes.

For Pastry:-
Water Dough:
150g Plain flour
50g Oil
45g water
1/4 tsp white vinegar

Oil Dough:
175g Plain Flour
10g Shortening
20g Oil

Combine the respective dough ingredients together, knead and form a smooth dough for each of them. Set aside for 20 mins. Divide  the oil dough (7g) and water dough (15g). Wrap the oil dough with water dough and shape into balls.

Roll out a piece of dough into oval shape and roll into the shape of a swiss roll. Flatten and roll out again. Repeat with the balance dough until complete.

Flatten into a circular disc and wrap the mung bean filling. Gather the edge, pinch to seal. Roll to shape into a ball. Place on baking tray and repeat until complete.

Brush with egg yolk glaze and bake in a preheated oven at 175-180 degree for 20 minutes or until golden brown.


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Mandarin Orange/Lemon Chiffon



Mandarin Orange/Lemon Chiffon

Chiffon Cake


100g plain flour
10g corn flour
20g caster sugar
1/4 tsp salt
5 egg yolks
60g Corn oil
100g mandarin orange/lemon juice – juiced from 2 mandarin orange and 1/2 a lemon (mix and measure out 100g)
zest of one mandarin orange and lemon

6 egg whites
1/4 tsp cream of tartar (you may omit or replace with 1 tsp of lemon juice or vinegar)
60g caster sugar



1. Sift flour and salt together. Set aside.
2. Mix together oil, zest and juice until well blended. Add the yolks once other ingredients are prepared. Mix well before sifting in flour mixture and mix until combined. Set aside.
3. Beat egg whites until frothy, add in cream of tartar and beat until soft peaks form. Gradually add in sugar and beat to firm peaks.
4. Lighten the batter with 1/3 portion of the meringue using a hand whisk. Then add another 1/3 portion of the meringue and gently fold. Repeat with the remaining portion until fully incorporated.
5. Pour batter into an 8″ tube pan.
6. Bang the cake pan on the kitchen bench to remove large air bubbles. Place the cake pan into a shallow non leaking pan and place these into a bigger pan. Pour hot water into the largest pan to about 1 cm in height.
7. Bake the cake on the lowest rack at 160C for 80-90 minutes or until cake is done. Tent the cake if it gets too brown. After removing cake from the oven, immediately invert to cool completely before unmoulding.



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Nian Gao

Nian Gao Recipe shared by Vivien Chong and Sweetie Pie (FB Member) – thank you so much!

It may not be authentic but at least I do not have to spend money to buy at exorbitant prices any more 😀


For a 6″ Kueh, steam with pressure valve closed for 44 minutes on Steam Mode (the one with Fish symbol) and Keep Warm for 8 minutes then manually push the valve to release steam. Open and remove nian gao. Remove the nian gao from the mould as soon as possible as there will be condensation water at the bottom of the mould. I am using Philips Pressure Cooker.

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Pandan buns with coconut filling

Pandan Buns with coconut fillings

240g bread flour
60g plain flour
80g old dough
4g instant yeast
35g castor sugar
3g salt
1 medium size egg
60g pandan juice
60g fresh milk
40g unsalted butter

Coconut fillings :
Buy a packet of fresh grated coconut and fry it with some water and some pandan leaves until moist then add liquid gula melaka (quantity according to your desired sweetness).  It’s easier to melt your gula melaka first before adding. Once fully mixed, add some corn starch slurry to thicken. Dish out and allow to cool.


1. Tear the old dough into the mixing bowl, add the rest of the ingredients except butter and knead until a smooth dough forms. Add butter and continue to knead to window pane.

2. Allow to proof until doubled before dividing into 12 portions. Flatten each piece and add coconut filling in the center. Seal completely and place on baking tray.

3. Allow to proof another time until doubled.

4. Brush with egg wash and bake for 18-20 minutes at 180C on lowest rack until golden brown. Turn the tray halfway through baking to achieve even browning.

5. Remove from oven and let it cool on rack.

Old dough:

Mix 100g bread flour with 1/16 tsp of instant yeast and 70g cold water into a dough. Place in a covered container and let it ferment for 4 hours at room temperature. Gently degas it and divide into required portions. Wrap balance with cling film and freeze it if not using within 48 hours. When you need it, just thaw before use.


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