Orange chiffon (slitted top)


Orange Chiffon (slitted top)

5 yolks (average size: 58g)
65g corn oil
20g sugar
75g freshly squeezed orange juice
90g cake flour
1/4 tsp salt

5 whites
60g castor sugar (reduce this if your orange juice is sweet)
1/4 tsp cream of tartar

17cm tube pan



Preheat oven to 170C.

1. In a large bowl, mix together yolks, oil, juice, 20g sugar and salt until combined. Add in sifted flour, mix until smooth and set aside.
2. In a clean dry bowl, add the egg whites and whip until foamy before adding the cream of tartar. Continue to beat while gradually adding 60g sugar until very firm, almost stiff but not dry.
3. Add a third of the meringue into the yolk batter and mix with a hand whisk to lighten the batter before adding the next third portion. FOr the final portion, switch to a spatula and fold gently from bottom to the top using cutting motion to minimize deflation. Mix until no streaks can be seen.
4. Transfer into tube pan and run a skewer around the batter to remove big bubbles and even the top.
5. Place the tube pan into another slightly bigger pan and stand this into a another pan holding a shallow water bath.
6. Bake with top heat only for 20-25 mins or until to crust is slightly brown. Carefully take the cake out and cut the slits with a sharp knife. Place the cake back and continue to bake with top/bottom heat at 160C for 60-70 mins or until cooked. Remove the water pan at the last 20 mins of baking. Oven temperature and timing is a guide only, please know your oven and adjust accordingly.
7. Once done, remove cake from oven and immediately invert to cool completely before unmoulding.


Chocolate vanilla chiffon

chocolate Vanilla Chiffon


1 egg
90g flour + 5g flour
5g cocoa powder
60g oil
80g milk
1 tsp Vanilla

240g egg whites
85g sugar
1/4 tsp cream of tartar

1. Warm 20g of milk and add the cocoa powder and mix till combined. Do the same with another 20g milk and the vanilla and 5g of flour; mix and set aside.
2. In a large bowl add the egg, oil and balance 40g milk. Whisk to mix before adding the 90g flour. Mix well then divide into two equal portions. Add the cocoa mixture into one portion and the flour/Vanilla mixture into another portion. Mix well and set aside.
3. In another clean mixing bowl whisk the egg whites with sugar and cream of tartar to firm peaks and divide equally into two portions.
4. Fold one portion into the cocoa batter until well combined. Do the same for the vanilla portion.
5. Drop dollops of batter alternatively into the tube pan.
6. Bake at 160C for 90 mins with a shallow water bath.
7. Invert to cool and unmould carefully as this is a very soft cake.

Semperit Cookies (Custard Cookies)


There are many names for this cookie but I’ll stick to the original name of Semperit Cookies


125g Butter, softened to room temperature
1/4 cup of condensed milk
185g of corn flour
1 Tablespoon custard powder

Ready to bake


1. In a mixing bowl, place the softened butter and condensed and mix using a hand whisk, until combined and smooth. Do not over mix or the cookies will flatten when baked.

2. Add in both the flours and use a sturdy spatula to mix into a smooth dough.
You can also switch to using your hands after the ingredients are more or less mixed in.

3. Place some dough into your semperit mould and press out the cookies on to a lined baking sheet. I used my thumb to push the dough through a piping nozzle as I only made a small batch.

4. Bake in preheated oven at 150C for 20 minutes then lower to 130C for a further 20 minutes. This is to prevent the cookies from turning brown. Adjust the temperature according to your oven.

5. Cool completely before storing in air tight containers.


Coffee Walnut Bread

Coffee Walnut Bread
Recipe adapted from Alex Goh’s cook book
Size of pan: 20 x 10 x 10 cm



150g Bread flour
1g yeast
5g sugar
90g cold water

Method: mix all ingredients in a large bowl and leave it covered to ferment for 1 hour at room temperature. Keep in fridge for 12 hours before use. I prepare this in the evening and use it the next morning.

Main dough:
90g Bread flour
60g All purpose flour
3g yeast
30g sugar
4g salt
30g full cream milk (liquid)
2g coffee powder
26g egg (beat up 1 egg and measure out the required amount)
30g unsalted butter, softened to room temperature
33g water (add more if dough too dry)
50g walnuts (roasted and chopped into small bits) – can add more if you wish


1. In a mixing bowl, place the sponge dough (pinch into smaller pieces) and all other ingredients except the butter and walnuts. Knead until a smooth dough forms. If dough is too dry, add a teaspoon of water at a time. Add butter and continue to knead until dough passes the window pane test.
2. Add the walnuts and knead until just combined. Shape into a ball and allow to proof for 30 minutes or until doubled.
3. De-gas gently and divide into two equal pieces. Roll out into about the length of loaf pan and roll up like a swiss roll. Place this into the pan and repeat with the other piece. Place it side by side with the first piece in the pan.
4. Cover the pan and allow to proof until it reaches the rim of the pan. Preheat oven to 190C. Once ready, bake the bread for 30 minutes. Cover the top once the desired color is achieved. Remove from pan immediately to cool on rack before slicing.

Layered Kuih II


Kuih Lapis (Layered kuih)


180g of rice flour
120g of tapioca flour

150g bluepea juice
150g water

450g coconut milk (I used the packet ones, buy fresh if you can)
200g sugar (can add more if prefer sweeter)
1/2 tsp salt
pandan leaves (knotted)

2 drops of blue for the final top layer


1.Gently heat 450g coconut milk with sugar, salt and pandan leaves until sugar dissolved. Discard the leaves, and cool the syrup then add in flour to mix until smooth. Strain and divide into two portions.

2.Mix each bowl of flour with water and bluepea juice respectively.

3.Divide each flavors into 4 bowls each (combined total of 4 bowls – each bowl about 154g). Remember to stir well before adding each bowl into the pan to steam as tapioca and rice flour tend to sink to the bottom when resting.

4.Grease a 7″ square pan and steam in the steamer for a few minutes then pour in the first white layer and steam for 3 minutes with medium heat. Add a portion of blue batter on top of the white layer and steam another 3 minutes.

5.Repeat with all the remaining 6 bowls and steam for 5-7 minutes each (as the kuih gets thicker with each layer, you’ll need to steam it longer in order to cook it). Add the blue colouring for the final blue layer for a more aesthetic look; otherwise, omit it.

6. Remove from steamer and cool completely before slicing with a plastic knife.


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 Continue reading “Double Chocolate Chiffon”

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.