Taiwan Old Fashion Sponge Cake wannabe

Baked on 4/10/2017 – No cheese on the top, just replace liquid with orange juice


Replace the milk with Orange juice, zest and 1 tablespoon of Sunquick..yum!


Was expecting the cheese to sink a bit, but it didn’t!

Taiwan Old Fashion Sponge Cake wannabe

Line bottom and the sides of 7″ square pan

Ingredient A:

50g Corn oil
5 Egg yolks n whole egg 1- (65g)
70g Cake flour
70ml Fresh milk
1 tsp vanilla extract

Ingredient B:

Egg white 5
80g Castor sugar
1/4 tsp Cream of Tartar OR 1/2 lemon juice

Optional: 4 pieces cheese slices and some shredded cheddar cheese


Preheat oven to 170C, second lowest rack.

1. In a large mixing bowl, hand whisk egg yolks, oil, milk, whole egg until pale and well combined then sift in the flour and mix until smooth. Cover n Set aside.
2. In another clean dry bowl(make sure it’s oil free too!) use an electric whisk (or stand mixer if you have one) whisk the egg white until foamy before adding cream of tartar. Continue whisking until thick foams before slowly adding sugar and continue whisking until stiff peaks form or if you can be gentle, just until soft peaks is fine. I find mixing soft peaks meringue into the yolk batter is easier than stiff peaks.
3. Fold meringue into egg yolks batter gently, 1/3 portion at a time until you get a nice creamy batter that can be poured into your cake pan easily. You can use a hand whisk to fold in the meringue and at the end, switch to a spatula to scrap the bottom of the batter and fold up gently to ensure even mixing of the meringue into yolk batter.
4. Pour half the cake batter into the pan, then place the cheese slices gently on top; add some shredded cheddar if you wish. Top up with remaining half batter and lastly add shredded cheddar cheese on the top. Bake in a water bath for 20 minutes at 170C before reducing the temperature to 150C and continue to bake for another hour. Please take note that temperature and timing is only indicative here.
5. Remove from oven and drop the pan from a height a couple of times to minimize shrinkage. Remove from mould by holding the paper lining and lifting up on to a cooling rack. Peel the paper from the sides and allow to cool before slicing.

Note to self: Smeg oven with the above temperature and timing

Banana Gula Melaka Sponge Cake

Baked this in an 8″ pan
more bananas!


Banana Gula Melaka Sponge Cake


150g cake flour
1 tsp baking powder (omit on 2nd bake)
1/2 tsp baking soda
120g banana (mashed) (can add up to 180g)
70g gula melaka syrup – boil 50g of gula melaka with 50g of water and reduce to about 70g
100g coconut oil (used only 70g for 2nd
5 yolks (from eggs with average weight of 75g with shell)
1/2 salt

5 whites
1/2 tsp cream of tartar
100g caster sugar



Line bottom and grease sides of a 7″ square pan. You can also use an 8″ round pan, if you so wish. Preheat oven to 160C.

Mash banana with a fork until very fine and add oil, yolks, salt, gula melaka syrup and using a hand whisk, mix the ingredients until even.

Mix the baking powder and soda to the flour and sift this into the yolk mixture and mix until well combined. Do not over-mix. Set aside.

In mixing bowl of your stand mixer, beat the egg white until foamy. Add in the cream tartar. Continue beating on medium speed while gradually adding the caster sugar. Continue beating until firm peak.

Gently fold the meringue into the flour mixture in 2 to 3 portions until even. Pour into the prepared pan at a height. Give the pan a gentle tap on the work top to get rid of big bubbles.

Place in a water bath and bake for 80 minutes at 160C. Tent it if top is browning too fast.



Basic Swissroll with Jam

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Basic Swissroll with Jam

5 egg yolks
1tsp vanilla extract
30g Oil
50g milk
80g Cake flour
20g castor sugar

5 Egg whites
60g Castor Sugar


Mix egg yolks, oil, sugar and milk together and whisk until blended. Set aside. Sift flour and and salt together.  Set aside.

Beat the egg whites till foamy, add in sugar gradually and beat till firm peak.

Add flour into the yolk mixture, stir with a handwhisk, when it gets too thick, add 1/3 of meringue and continue until the batter is smooth.

Fold in another 1/3 portion of meringue into the yolk batter and then add the final portion then switch to spatula to fold gently until batter is smooth and no streaks can be seen. Pour into prepared pan (I used 9″x 11″ pan); smooth out the top by shaking the pan from side to side. Bake in preheated oven on the rack  above the centre rack, at 185C for 15 mins or until golden brown.

Remove the cake and immediately invert on a rack lined with a clean piece of parchment paper. Peel off paper lining and gently roll the cake up together with the clean parchment paper. Leave it to cool before unrolling and apply filling, then re-roll back again.


Soft Buns



IMG_3157.jpgSoft garlic buns


1 egg + 30g condensed milk and top up with full cream milk to make a total of 390g

40g fine sugar
1/2 tsp fine salt
60g unsalted butter (softened)

450g bread flour
50g  plain flour
1.5 tsp instant dry yeast


1. Pour all dry ingredients into a stand mixer fixed with dough hook, followed by the wet ingredients, except butter.  Start mixing at low speed until a soft dough has formed.  Add the soften butter and continue kneading until the dough is tacky but not sticking to the sides of mixer bowl but should still stick to the bottom; if it is not, then you may have added too much flour or too little water. Adjust by adding more water or flour as the case may be, a tablespoon at a time.  I probably knead for 20-30 minutes on low speed before the dough is ready.

2. Let it proof in the mixing bowl until doubled in size. Remove on to a lightly floured worktop and degas by gently flattening it.

3. Divide into 8 equal portions and shape into a ball. Shape the buns into desired shapes. I fill 6 with garlic butter (refer to this post for the garlic butter recipe)  and 2 plain ones. Place in the prepare baking pan and spray some water on the buns and allow to proof until doubled. Brush with egg wash before baking.

5. Preheat your oven to 180C, put in your buns and reduce heat to 160C and bake for 20-25 minutes until golden. Turn the tray half way to ensure even baking.

6. Remove from the pan immediately after cooked and allow to cool on rack.

Pandan Cheese Sponge Cake

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IMG_3098.jpgPandan Cheese Sponge Cake

(makes one 8″ cake)

125g cream cheese, cut into cubes
60g unsalted butter, cut into cubes
5 egg yolks (Grade A)
125g Pandan Juice  + Milk – blend pandan leaves with some water, squeeze out the juice and top up with milk
1/2 tsp salt
75g cake flour
35g corn flour

5 egg whites
120g caster sugar
1/2 teaspoon lemon juice or 1/4 tsp cream of tartar

1. Line the base and sides of a 8″ round cake pan(fixed base) with parchment paper. For the sides, make sure the parchment paper extends higher than the cake pan by about 1.5 inches as the cake will expand and rise above the rim of the pan, set aside.
2. Sieve together cake flour and corn flour. Set aside.
3. Melt cream cheese and butter in a double boiler, stirring until mixture is lump free. Remove from heat and add the pandan mixture. Stir well to combine.
4. Add the egg yolks one at a time, and with a balloon whisk, whisk to combine.
5. Sieve over the flour mixture, whisk to combine. Small lumps may form once the flour is added, whisk the batter gently till there are no lumps, do not over mix.
6. In a clean, dry mixing bowl, beat egg whites and lemon juice with an electric mixer on low speed until mixture becomes frothy and foamy. Add half of the sugar and turn to medium-high speed and beat the mixture. Continue to add in the remaining sugar mixture in separate additions and beat until the egg whites reaches the firm peaks.
7. Add the beaten egg whites to the cream cheese mixture in 3 separate additions, each time fold with a rubber spatula (I prefer to use a balloon whisk until towards the end before switching to spatula) until well blended.  .
8. Pour batter into the prepared cake pan. (I pour it from a height slowly to help remove big air bubbles.). Tap the pan lightly on a table top to level up the batter and also to further remove air bubbles. Mix some green colouring into a tablespoon of batter and drop small dots on the  top then use a skewer to slice through to create the love design.
9. Place cake pan in a baking tray. Fill the baking tray with hot water (the water should rise up to about 1 inch of the cake pan).
11. Bake on lower rack of the oven for 80 minutes at 180 degC.

Personal note:  Elba oven 80 minutes at 160C.


Matcha Chiffon

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Matcha Chiffon

5 egg yolk
75g self raising flour
5g matcha powder (add more if you want it stronger)
20g castor sugar
70g milk
1/4 tsp of salt
60g of corn oil or other vegetable oil

5 egg whites
60g castor sugar
10g corn starch

Slice and enjoy!


1. Preheat oven to 160C.
2. Sieve flour and matcha powder together and set aside. Mix the corn starch with 60g castor sugar. Set aside.
3. In a mixing bowl add oil, sugar, milk, salt and yolks and whisk until combined then add the sifted flours. Continue to mix until batter is smooth. Set aside.
4. To make the meringue, place the egg whites in a clean dry bowl of the mixer and beat until foamy. Gradually add the sugar mixture and continue to beat until the egg whites are glossy with firm peaks.
5. Add 1/3 of the meringue to the batter and fold lightly to mix before adding the next 1/3 portion, fold in until just incorporated and then adding the final 1/3 portion and fold until no streaks of meringue can be seen. Transfer the into a 20cm tube pan, use a skewer to run around the pan to remove big bubbles and bake in preheated oven for 70-80 minutes or until golden brown. Follow your own oven temperature and time please.
6. Remove baked cake from oven and invert immediately to cool.


Condensed milk Chiffon Cake

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Condensed Milk Chiffon Cake

6 eggs yolks (65g with shell)
100g corn oil
120g self raising flour
1/2 tsp salt
80g condensed milk + 50g water

6 eggs whites
90g sugar
1/4 tsp cream of tartar or 1/2 tsp lemon juice

1 tsp of coffee powder.

Line the base of an 8″ tube pan. Do not grease the sides.

1. Put oil in a saucepan and heat on low fire until just simmering. If you have a thermometer it should read 70C. Remove and immediately add the flour and stir with a whisk until smooth.
2. Lightly whisk the condensed milk, water and egg yolks together and add into the flour batter to mix well.
3. Beat the egg whites until foamy then gradually add sugar to beat until firm peaks form.
4. 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. Remove a 3-4 tablespoon and mix with the coffee powder.
5. Pour half the batter into prepared pan. Drop dollops of the coffee flavored batter on top and pour in the balance natural batter to cover the coffee batter. Use a chopstick to go round the batter a couple of times and gently tap a few times to remove big bubbles.  and bake in water bath at 160C for 70-80mins or until the cake bounces back when you lightly press the top.
6. Remove from oven and invert immediately on top of a slim mug or bottle to cool completely before unmoulding.