Posts Tagged coconut oil

Gula Melaka Sponge II


6 large egg yolks
70g corn oil
60g gula melaka syrup (boil a piece of gula melaka with some water and measure out 60g)
40 g coconut milk
95g self raising flour
1/4 tsp salt

6 egg whites
45g 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 and salt together.
3. Beat egg yolks, oil, salt, gula syrup and coconut milk together until combined.
4. Stir in the flour until smooth. 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.
6. 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.
7. Pour batter into prepared pan and tap pan lightly to remove air bubbles.
8. Bake with a water bath at 160C for 80-90 minutes or until cooked. (Time and temperature is indicative only)
9. 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.
10. Place cake in the oven (do not turn it on) to dry, using the remaining heat, if the cake is still damp.



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Pandan Ogura

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Pandan Ogura

Recipe:- Pan size: 7″ square or 8″ round ~

Line bottom and lightly grease the sides of pan

Ingredient A:

30g Coconut oil
30g Corn oil
5 Egg yolks
1 whole egg (I used 65g eggs)
70g Cake flour/superfine
70g pandan juice
1/4 tsp salt

Ingredient B:

5 Egg white
80g Castor sugar
1/4 tsp Cream of Tartar

1. In a large mixing bowl, hand whisk egg yolks, oil, pandan juice, whole egg until 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 firm peaks form and meringue is glossy.
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 handwhisk 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. Gently shake the pan from side to side to even out the batter before baking in a water bath for 90 minutes at 160C. Please take note that temperature is only indicative here. Tent with foil if the top gets too brown.


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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.



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Pumpkin Chiffon Cake


IMG_0548Pumpkin Chiffon Cake
Serves 10 (154 calories/65g each – based on a 2000 calories diet)

100 gm self raising flour

40 gm UHT or fresh milk
50 gm coconut oil or corn oil
1 tsp vanilla extract
1/2 tsp salt
6 egg yolks (from 65g eggs)

100 gm pumpkin puree (roast pumpkin with skin on for 30 minutes or until soft; scoop out the flesh then mashed it with a fork and weigh out the amount required)

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

You need a 20 cm tube pan for this cake.


1. Preheat oven to 180C.

2. With a hand whisk, mix coconut oil, vanilla, egg yolks, milk, and salt together until combined.

3. Add pumpkin puree and mix again to combine.

4. Sift flour into the egg yolk batter and mix until lump free. Set aside.

5. With an electric mixer, whisk the egg whites till frothy then add cream of tartar and gradually add sugar and continue to beat until stiff peaks but not dry. Meringue should be glossy and smooth.

6. Fold in 1/3 of the meringue into the egg yolk batter until combined before adding the next 1/3 portion and mix again. I usually use the hand whisk to mix in the first 2 portions. Finally add the last portion and use a spatula to scoop from bottom and fold up until no streaks of white meringue can be seen. Pour the batter into a 20cm tube pan from a height slowly to release trapped bubbles. Even out the top.

7. Place pan into a preheated oven and bake for 80 mins at 160C or until cooked. Temperature and timing is indicative only. Please adjust according to your oven. You may tent the cake if the crust is getting too brown. Test for doneness by pressing lightly on the top. Cake should spring back. If not, continue to bake for about 3-5 minutes and test again.

8. Once baked, immediately remove from oven and invert it to cool completely before unmoulding.



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Black Sesame Loaf


Black Sesame Loaf
(Recipe adapted from 爱厨房的幸福之味

300g bread flour (I used Kobe Japan Flour)
50g black sesame powder
50g caster sugar
3g sea salt
3g instant yeast (1/2 tsp + 1/4 tsp)
25g oil/softened butter – I used coconut oil ***
200g liquid (one egg, top it up with milk)

Loaf pan size: 20cm x 10cm x 10cm, lightly greased


Place flour, black sesame powder in the stand mixer. Add sugar, salt and oil on the side. Make a well on the top of the flour and place the yeast there.

Next add 3/4 of the liquid from the side of the bowl and using the dough mixer, mix until a smooth dough forms. If the dough is too dry, add more liquid from the reserved 1/4 portion and continue to knead until smooth and pliable. Dough should pass the window pane test and not be sticky but still tacky.

Remove the dough from the bowl, and dust some flour on a large mixing bowl before placing the dough back in. Allow it to proof to double its size in a warm place, covered.

Pour into a lightly floured work top and gently de-gas. Divide dough into 3 pieces and shape into a swissroll. Place into greased pan and allow dough to rise a second time.

Bake in a preheated oven for 40-45 minutes at 170C until golden brown. Remove from oven, leave it to cool for a while before unmoulding the bread.

***if using butter, knead until a smooth dough has form before adding.



Soft and fluffy with nutty taste, so good!

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Pandan Sponge Cake (Chiffon recipe)




150g Cake flour
1.5 tsp Clabbergirl double acting baking powder (or 2 tsp baking powder)
105g coconut oil
120g pandan juice, use the residue (paste) for more vibrant colour
30g santan (coconut milk)
5 large egg yolks (65g egg)
1/2 tsp salt

6 egg whites
1/2 tsp cream of tartar
150g sugar

Utensil: 8 x 3″ round normal pan, line bottom and grease side



1. Preheat oven to 160C.
2. Combine Pandan juice and coconut milk. Set aside.
3. Sieve flour/baking powder. In a mixing bowl add coconut oil, pandan juice, santan, salt and yolks and whisk until combined then add the sifted flour.  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. Add Cream of tartar and continue to beat while adding the sugar and continue beating until the egg whites are glossy but at soft 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. Gently pour into prepared pan, and bake in a water bath for 80 minutes or until golden brown. Follow your own oven temperature and time please.
6. Remove baked cake from pan as soon as the cake starts to pull away from the pan and allow to cool on rack completely before slicing.

Note 1: this cake is baked using Smeg oven with above stated temperature.

Note 2: If you bake this cake in a tube pan, it will be called chiffon cake:D If baking in tube pan, not necessary to bake in water bath. It’s ok for chiffon cakes to crack 😛

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