Archive for March, 2017

Black Sesame Chiffon

IMG_8741IMG_8746Black Sesame Chiffon


70 gm self raising flour
50 gm black sesame powder
2 tsp charcoal powder
1/4 tsp salt
40g sugar
5 Large egg yolks (75g with shell)
50 gm corn oil (can replace with coconut oil)
80 ml coconut milk (santan) (can replace with milk for healthier version)

5 egg whites
60 gm castor sugar
1/4 tsp cream of tartar



Preheat oven to 160C; lowest rack.

1. Hand whisk egg yolks, sugar, santan, salt and corn oil until blended.
2. Sift the flour then mix sesame powder and charcoal powder with the flour; add this to the egg yolk mixture and use a hand whisk to stir until well combined. Set aside while you prepare the meringue.
3. Using an electric mixer, whisk egg white, cream of tartar and castor sugar until firm peaks formed.
4. Mix 1/3 of meringue with yolk batter with a hand whisk. Add another 1/3 portion and fold gently with the whisk. Then pour in balance of meringue. Fold gently using a spatula until no more streaks of meringue can be seen.
5. Pour batter into a 20cm tube pan and tap pan lightly to remove air bubbles.
6. Bake in a shallow water bath for 1 hr at 160°C then reduced to 120C, remove the bath and continue to bake for another 20-30 minutes. Remove and invert immediately to cool.
7. To unmould, run a thin knife around the sides, the tube and the bottom of the cake.


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Blueberry Lemon Cupcakes



Blueberry Lemon Cupcakes

For the Lemon Blueberry Cupcakes:
210g plus 2 tablespoons all-purpose flour, divided
1.5 teaspoon baking powder
1/4 teaspoon baking soda
120g full-fat sour cream
120g full cream milk
2 tablespoons fresh lemon juice
110g fresh or frozen blueberries, if using frozen do not thaw first

120g salted butter, at room temperature
120g caster sugar
1 tsp vanilla extract
1 large egg plus one egg yolk, at room temperature
2 teaspoons finely grated lemon zest


For the Lemon Blueberry Cupcakes:
Preheat oven to 175C.  Line a 12 cup muffin tin with paper liners and set aside.
1.In a medium bowl combine 210g flour, baking powder, baking soda, and salt; set aside.

2. In a separate bowl combine the sour cream, milk, and 2 tablespoons of the lemon juice with a handwhisk. Set aside.

3. Place blueberries in a small bowl and toss with 2 tablespoons of flour to coat the berries and set aside.

4. In the bowl of a stand mixer fitted with the paddle attachment, beat the butter on medium speed until smooth, about 30 seconds.

Add in the sugar and vanilla extract and beat until well combined.

Add in the egg and egg yolk and continue to beat until blended then reduce speed to low and add half the flour mixture followed by 1/2 the sour cream mixture.

Repeat with remaining flour and sour cream mix, being sure to mix on low until just combined. Using a rubber spatula, fold in the floured blueberries and lemon zest.

5. Spoon the batter into the prepared muffin cups, filling them 3/4 full and bake in middle rack for 20-25 minutes or until cooked.

6. Cool completely before frosting.

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Hot Cross Buns


Hot Cross Buns

330g Bread Flour
30g light brown sugar
1/2 tsp salt
1/2 tsp ground cinnamon
1.5 tsp active yeast
120g full cream milk
30g lukewarm water
1 tablespoon honey
30g softened butter
1 large egg
1 tsp vanilla extract
70g raisins

1 egg for eggwash

Paste for the cross: mix 2-3 table spoon of flour with water, add bit by bit until a paste forms.


1. In the stand mixer bowl, place all dry ingredients and mix with a whisk until combine.
2. Stir the yeast in the lukewarm water until diluted and set aside until foamy. Add in the milk, vanilla extract and honey and stir to mix before adding to the flour mixture.
3. Knead until a smooth dough forms then add in the softened butter and raisins and continue to knead to window pane.
4. Allow to proof, covered, until doubled in size. Transfer to lightly floured table top and knead gently to de-gas. Divide into 6 portions. Rest for 10 minutes.
5. Shape each portion into balls and place into prepared pan (greased and lined).
6. Proof until doubled again, brush egg wash on and pipe a cross over each bun.
7. Bake in preheated oven at 180C for 25-30 minutes or until golden.
8. Remove from pan and allow to cool on a rack. You can brush the top with some diluted jam before serving if you wish.

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Gula Melaka Sponge Cake

17426183_10154671017770000_7344100801362077958_nGula Melaka Sponge cake

6 eggs yolks – (65g eggs)
50g corn oil + 20g coconut oil
100g cake flour
1/4 tsp salt
70g milk
50g gula melaka syrup (I chopped up 50g gula melaka and boil with some water to make a thick syrup)

6 eggs whites
60g sugar

Line the base of an 8″ round pan.



1. Put oil, yolk, gula melaka syrup, milk and salt in a large bowl and stir until all blended. Add the flour and stir again with a whisk until smooth. Set aside.
2. Beat the egg whites until foamy then gradually add sugar to beat until firm peaks form.
3. Add 1/3 of the meringue into the yolk batter and using the hand whisk to mix until combined. Add the next 1/3 portion and whisk again. Finally, add the last portion, whisk briefly before switching to spatula to scoop the batter from bottom and fold up on to the batter to make sure all are combined and no more yolk batter can be seen.
4. Pour into prepared pan and bake in water bath at 160C for 70-80 minutes or until the cake bounces back when you lightly press the top and not squishing.
5. Remove from oven and leave it for a couple of minutes before unmoulding.
Allow to cool completely before slicing.

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Pandan Zebra Sponge Cake


Pandan Zebra Sponge Cake


6 large egg yolks
70g oil
45g pandan juice (use lesser because pandan juice is thinner)
50g milk
90g Cake flour/super fine flour
1/2 tsp baking powder
1/4 tsp salt

6 egg whites
100g sugar
1/4 tsp cream of tartar



1. Line the bottom an 8″ round pan. Grease the sides for easier unmoulding. Preheat oven to 160C.
2. Sift flour, baking powder and salt together. Divide into 2 portions.
3. Beat egg yolks, oil together until combined before dividing into 2 portions equally and add pandan juice and milk into each portion respectively.
4. Stir in the flour for each flavor. Set aside.
5. Beat egg whites until frothy before adding cream of tartar. Continue beating while gradually adding the sugar. Beat till firm peaks but not stiff. Divide into 2 equal portions. Fold the divided meringue into the yolk batters respectively until evenly mixed. Prepare two similar size ladle or two ice cream scoops.
6. Scoop one large scoop of each batter into prepared pan alternatively on top of each other. Tap after every scoop to flatten and remove bubbles. Bake with a water bath at 160C for 75-80 minutes or until cooked.
7. Remove from oven, wait until cake has pulled away from the sides before inverting on to a smooth non stick pan. Remove paper lining and re-invert on to a rack.
8. Place cake in the oven (do not turn it on) to dry using the remaining heat if the cake is still wet.

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Mango Chiffon


Mango Chiffon


120g self raising flour
1/4 tsp salt
5 egg yolks (large eggs 65g above)
70g corn oil
80g  mango flesh + 50g milk, blend together

6 egg whites
1/4 tsp cream of tartar
100g caster sugar


1. Sift flour and salt together. Set aside.
2. Mix egg yolks together with mango puree, oil and stir until well blended. Sift in flour mixture and mix until combined.
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. Gently pour the batter in a circular motion into an 8″ tube pan until complete.
6. Bang the cake pan on the kitchen bench to remove large air bubbles.
Steam bake the cake at 160C for 80-90 minutes or until cake is done. After removing cake from the oven, immediately invert to cool complete before unmoulding.

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Keto Bread


Keto Bread – for those on Low Carbo High Fat diet

1 1/2 Cup  (150g) Almond Flour
6 Large eggs
100g salted Butter, melted
2 tsp Baking powder



Preheat oven to 175C. Grease a muffin pan

  1. In a large mixing bowl, put in cooled melted butter and add 6 eggs. Whisk them together and pour in the almond flour.  Use a spatula to mix until lump free.
  2. Place 1/2 cup of the batter into each muffin pans.
  3. Bake in preheated oven of the middle rack for 30 minutes or until golden brown.
  4. Cool on rack. Slice into half and add your protein filling, like fried eggs or grill meat to serve.
  5. Left overs can be store in the fridge and re-bake to warm before serving.


  6. IMG_8118

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