Archive for June, 2015

French Macarons – Daniel Leong’s recipe


French Macarons
(Daniel Leong’s recipe)


55g egg whites
50g caster sugar

60g almond meal (I toasted it in oven at 120C for 10 minutes)
80g icing sugar

Color of your choice – I used some blueberries liquid color


1. Blend almond meal with 80g icing sugar and sieve.

2. Whip up egg whites with caster sugar until stiff before adding color.

3. Add almond meal/icing sugar in a few portions and keep folding until smooth and flowly. WHen you lift up your spatula, batter should drop down and merge with the rest of the batter after a few seconds.

4. Pipe out on to a lined baking sheet. I used the thin type of silicon mat for this. After piping, firmly rap the trays on the worktop to remove air bubbles. This also helped in smoothing the top of the macarons. Use a toothpick to prick stubborn ones.

5. Leave it to dry until it’s no longer tacky or sticking to your finger.

6. Bake at 140C for 15-18 minutes, adjusting according to your oven. Test for doneness by gently nudging a piece. If it’s still sticking on the mat, continue to bake for another few minutes.

7. Cool on the baking sheet for about 10 minutes before trying to remove the macarons shells.

Leave to dry until no longer sticking to finger

Leave to dry until no longer sticking to finger

This one has a silicon mat below, took longer to bake

This one has a silicon mat below, took longer to bake



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Orange Chiffon-Healthy version

Orange Chiffon Cake
(healthy version by Connie Ng – Facebook group member)
Make one 23cm tube pan

180g cake flour (can use plain flour)
200ml freshly squeezed orange juice
6 egg yolks (about 60g each egg)
40g caster sugar
Pinch of salt
1/4 tsp baking powder
1/4 cup vegetable oil

6 egg whites
3/4 tsp cream of tartar
90g caster sugar


Beat yolk with 40gs caster sugar until pale and creamy. Add oil and continue to beat until evenly mixed then add orange juice. Stir to mix well and set aside. Sift flour with baking powder and salt and set aside.

Prepare meringue by beating egg whites until foamy before adding cream of tartar. Continue to beat and add 90g caster sugar gradually until firm peaks form.

Mix flour into the yolk until just combined. Add 1/3 portion of meringue and mixed with hand whisk to lighten. Repeat with another 1/3 portion. Finally add the last portion and switch to a spatula to scoop the batter from bottom of bowl and fold up. Keep doing until you do not see any streaks of meringue. Bang a few times to remove big bubbles before pouring into tube pan.

Bake at 150C for 30 minutes then lower to 135C for another 40-50 minutes or until cooked. Remove from oven and immediately invert to cool completely before unmoulding.


Obviously my oven is hot! Cracked even though baking at 150C for 30 mins and lower to 135C for the rest of baking time!


See how soft and fluffy? Yumminess with less calories! 😀


Packed away to be given to son and his mates for tea time treat


I’m joining Best Recipes for Everyone June 2015 Event Theme: Secret of Chiffon & Roll Cakes organized and hosted by Fion of XuanHom’s Mom Kitchen Diary

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Dark Pearl Chocolate Chiffon


This is baked in an 8″ normal pan and sliced into 3 to frost

Recipe adapted from Joceline Lyn
5 egg yolk (100 g),
60 g vegetable oil,
100 g full cream milk,
130g semi sweet Chocolate chips
55g plain flour,
25g sugar-free chocolate powder
1/2 tsp Baking soda
1/2 teaspoon baking powder
Eggwhites of 5 eggs (200g)
80 g sugar,
1/4 tsp salt,
1/2 tsp cream of tartar
1. First melt chocolate in a double boiler, stir until smooth and set aside to cool. You can also use the microwave for this part.
2. Stir the egg yolks and oil together, then stir in the milk and slightly warm melted chocolate.
3. Sift in the flour/chocolate powder and mix to a smooth batter.
4. In the mixer, beat eggwhites with sugar and cream of tartar till stiff peaks.
5. Mix in the meringue in 3 portions until smooth. Do not over mix.
6. Poured into a 20cm tube pan and gently knock on the counter top to release trapped bubbles.
7. Bake in a preheated oven at 150C for about 70 minutes.
8. Remove immediately and invert the cake to cool.

Goes well with a cuppa strong coffee:)


Best_RecipesI’m joining Best Recipes for Everyone June 2015 Event Theme: Secret of Chiffon & Roll Cakes organized and hosted by Fion of XuanHom’s Mom Kitchen Diary

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Dining with Roses from Corelle

IMG_7079 As a working mother,  I try my best to provide home cooked food no matter how late I am in getting home. To me, dinner time is family time for catching up with each other at the end of the day. After I am done making dinner, I love to serve my dishes in pretty dinnerware which somehow makes a meal even more pleasant. I have been using the casserole set from Corningware to do my cooking for more than 20 years and it is still in very good condition.  I really love how versatile it is to cook with the Corningware cookware. I can just cook and serve my food directly from it! No extra serving dishes to wash!:D And leftovers can be stored and reheated in microwave oven without having to transfer to another vessel as Corningware cookware are microwave oven and dishwasher safe as well.

This is my first set of Corningware

This is my first set of Corningware


My Blueberries Sponge cake match perfectly with the Rosabelle dessert plate:)

One interesting fact about Corelle dinnerware is whilst the base glass is manufactured in USA, the Asia designs are applied at World Kitchen’s Malaysia decorating plant. The special application method fuses the patterns into the base glass. The designs are therefore long lasting and will not fade, even after years of use. Recently, I was presented with the opportunity to test and review Corelle’s dinner plates and a casserole from Corningware. Corelle is a household name in the kitchenware industry worldwide and is definitely popular among Malaysian households. For those of you who are not in the scene, Corelle and Corningware are under the World Kitchen umbrella, an American kitchenware products maker and distributor. Corelle is their leading dishware while Corningware is their cookware line. Today, more than 140 different Corelle patterns are available in Malaysia, many specifically designed to meet the growing Asian taste and demands. As part of their 45th anniversary this year, Corelle celebrates its long lasting beauty and durability. Earlier this month, the Corelle unveiled their brand new collection, perfectly named Rosabelle. Its name is inspired by French words, Rosa meaning Rose and Belle meaning beautiful. Here are a couple of up-close shots of the product. The designed rose pattern looks very lifelike due to its reflective pinkish petal. If you look closely there is an orange coloured rose, based on the real-life flower, Apricot rose. The design is really pretty and gives a feel of Victorian times. I can easily imagine myself in that era, sipping tea from the pretty dainty cup and enjoying a piece of soft fluffy cake in the garden:)


Vanilla swissroll with kaya filling, so yummy and simple to make!

The Pandan Ogura matches perfectly with the plate don't you think? :)

The Pandan Ogura matches perfectly with the plate don’t you think? 🙂

IMG_7078 IMG_7077 Its durability is due to its unique sandwich construction which bonds together three layers of special glass materials. The result is lightweight dinnerware that resists breaking, cracking, chipping, and permanent staining. It is super thin and can be stacked easily, saving valuable space in your home especially for those who has limited space. As you can see, I have already started using the new plates to serve my favorite cakes to the family. You can even allow your little ones to hold the plate due to its lightweight and resistance to breaking.  You can enjoy these lovely dinnerware for years as the designs are non-fading and timeless! I can’t wait to bring it out for my friends and other guests; I love my gorgeous Rosabelle plates and I am sure you will love too! If you are planning to get this Rosabelle as a gift for your loved ones, it is available at leading departmental stores like AEON, Jusco. Don’t forget to LIKE and follow World Kitchen on Facebook for product updates, promos, and tips on cooking and kitchenware care. #CorelleMalaysia.

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Chocolate Butter Sponge cake vs Chiffon Cake….

Lost the skin when inverted on plate!

Lost the top crust when inverted onto a plate!

Spongecake with butter baked in 8

Spongecake with butter baked in 8″ round pan, taste much more delicious!

A: 4 large egg yolks
135g water (or milk)
135g plain flour
15g cocoa powder
80g melted butter (salted)/ 80g vegetable oil
50g sugar
1 tsp baking powder

B: 4 large egg whites
80g sugar
1/8 tsp cream of tartar


For (A) – Sift flour, cocoa powder and baking powder together. In a large bowl, beat together yolks, water, sugar, melted butter (oil)  then add in the flour mixture and mix until smooth.

For (B) – Beat eggwhites until frothy before adding the cream of tartar. Beat until foamy then proceed to add sugar gradually and beat until stiff peaks.

Add 1/3 portion into the yolk batter to lighten, using a hand whisk. Repeat with another 1/3 portion and finally the last portion, mix for a while with the handwhisk before switching to spatula to scoop from bottom and fold up until batter is fully incorporated. Pour into a bottom lined ungreased 8″ round pan and baked at 145C for 65 minutes or until cooked.

before I could invert, it has shrank away from pan

before I could invert, it has shrank away from pan

This one stays intact! Best of all, no cracks, I like:D

This one stays intact! Best of all, no cracks, I like:D My finger accidentally poked a hole though:P

Use bare hands to unmould for the naked look..

Use bare hands to unmould for the naked look..

It dropped straight out when I lifted up the pan!

It dropped straight out when I lifted up the pan!

Luckily still no damage on the crust, phew!

Luckily still no damage on the crust, phew!

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Vanilla Butter Sponge cake

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Orange Chiffon Cake


Need to improve on unmoulding method though

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