Saturday, September 27, 2014

Tokyo Banana Cake (Honey sweet potato custard filling)

This weekend I squeezed out sometimes to try out this cute cake share by my nephew on facebook.

You can check out here for demo on Tokyo Banana cake.


3 egg (separated)
50g caster sugar
54g cake flour
1/4tsp salt
1tbsp milk
1tbsp veg. oil

70g mashed honey sweet potato
1/2 egg
1/2tbsp corn starch
1tbsp caster sugar (adjust according to your taste)
75g milk
few drops of vanilla essence

1. Mix all the ingredients except vanilla essence into a mixing bowl till smooth.
2. Strain it into saucepan and cook over low heat till it thicken.
3. Remove from heat, stir in vanilla essence and set aside to cool.

1. Preheat oven to 190C.
2. Lined and greased a 10" by 13" tray and set aside.
3. Sift flour and salt together, set aside.
4. With a cake mixer, whisk egg whites till frothy.
5. Gradually add in sugar and whisk till stiff peaks form.
6. Switch speed to medium and gradually add in egg yolks, whisk for another minute until well combined.
7. Fold flour into meringue lightly in 3 portions until well blended.
8. Mix milk and oil together and fold into batter until well combined.
9. Pour batter into prepared tray and smooth surface.
10.Bake in preheated oven for 10mins.
11.Remove tray from oven, immediately over turn sponge onto a grease proof paper with crust facing down.
12.Peel off grease proof paper and leave it to cool on wire rack.

Assemble cake:
1. Turn sponge over and peel off grease proof paper together with crust. (You may use a sharp knife, slowly trim off crust. I didn't bother to remove the crust.)
2. Cut sponge into 4 equal pieces.
3. Spoon custard into piping bag.
4. Tear a piece of plastic cling wrap and place it on table top.
5. Place sponge on it, pipe custard onto sponge and roll it up.
6. Twist both ends to secure roll. Do not roll too tight as sponge will flatten.
7. Arrange cake into a semi-circle/half round loaf pan.
8. Rest cake in fridge to stabilize it shape.
9. Remove plastic wrap and serve.

Monday, July 28, 2014

Pandan Hot Cross Cake


3 egg yolk
25g veg. oil
50g coconut milk
1/4tsp pandan paste
60g cake flour

2 egg white
60g sugar

1. Preheat oven to 170C.
2. With a hand whisk mix coconut milk and oil together in a big bowl.
3. Sift flour and mix into milk mixture till combined.
4. Add in egg yolk and mix till combined.
5. In a clean bowl whisk egg whites till frothy.
6. Gradually add in sugar and whisk till medium peaks form.
7. Fold in 1/3 of the meringue into egg yolk batter until combined.
8. Pour the cake batter into meringue and fold till blended.
9. Pour batter into a 6inches loose base round pan, lined base with grease proof paper.
10.Put into preheated oven and bake for 15mins till a layer of crust form on it surface or surface is slightly browned.
11.Remove cake pan from oven and with a sharp knife cut a cross on cake surface.
12.Return pan into oven and lower the temperature to 165C.
13.Bake for another 12-15mins till cook though.
14.Remove cake pan from oven, invert pan and leave it to cool.

Tuesday, June 24, 2014

Chocolate Sour Cream Pound Cake

I love this pound cake, it not too oily and dense. I agreed with Zoe that this pound cake give a nicely balanced with texture and taste too. I reduced the recipe as I left a small amount of sour cream just enough for 2 eggs portion.

Recipe source from 'Bake For Happy Kids'-Chocolate Sour Cream Pound Cake (Paula Deen).

This post is linked to the event Little Thumbs Up (June 2014 Event: Butter) organised by Zoe (Bake for Happy Kids) and Mui Mui (My Little Favourite DIY) and hosted by Jozelyn Ng (Spice Up My Kitchen).


75g unsalted butter
75g sour cream
140g caster sugar
2 egg
1/4tsp vanilla paste
100g cake flour
20g cocoa powder
1/2tsp baking powder
1/4tsp salt

1. Preheat oven to 165C.
2. Well grease bandt pan and set it aside.
3. Sift flour, cocoa powder, salt and baking powder together, set it aside.
4. Cream butter, sour cream and sugar until light and fluffy.
5. Slowly beat in egg and vanilla paste until well combined.
6. Fold in flour mixture until well combined.
7. Pour batter into pan.
8. Bake in preheated oven for 30-35mins, if skewer comes out clean when inserted into cake then it done.
9. Leave cake to cool in pan for 5mins then remove and cool on a wire rack.

Monday, June 23, 2014

Chunky Peanut Butter Cookies

This post is linked to the event Little Thumbs Up (June 2014 Event: Butter) organised by Zoe (Bake for Happy Kids) and Mui Mui (My Little Favourite DIY) and hosted by Jozelyn Ng (Spice Up My Kitchen).


75g butter
75g chunky peanut butter
185g plain flour
2tbsp potato flour/corn flour
1/2tsp baking soda
80g light brown sugar
1 egg

1. Melt butter and peanut butter together in a sauce pan over low heat.
2. Remove from heat and set it aside.
3. Sift plain flour, potato flour and baking soda together into a big bowl.
4. Add in sugar and stir well.
5. Pour in warm melted peanut butter mixture and mix well.
6. Add in beaten egg and stir till a soft dough is form.
7. Pinch some dough and shape into ball.
8. Arrange them on a greased tray.
9. Use a fork and press on each ball to create pattern on it.
10.Bake in a preheated oven 180C for 12-14mins.
11.Cool on wire rack and keep in an airtight containers.

Tuesday, June 17, 2014

Gula Melaka Steamed Cupcakes


Ingredients (yield 3 cups)
110g cake flour
1tsp baking powder
1 large egg
50g gula melaka (finely chopped)
4tbsp milk
1tbsp veg. oil

1. Grease three cups and set it aside.
2. Boil water in steamer and preheat greased cups.
3. Sift flour and baking powder together and set it aside.
4. With a hand whisk, whisk egg and gula melaka together till gula melaka dissolved and batter slightly thicken.
5. Mix milk into egg batter.
6. Mix flour into batter till smooth but do not over mix.
7. Lastly mix in oil till smooth.
8. Carefully remove preheated cups from steamer.
9. Pour batter into cups till 70% full.
10.Place it into steamer and steam for 15mins.
11.Carefully remove cups from steamer, remove cakes from cups and cool it on wire rack.

Sunday, June 15, 2014

Blue Lagoon Lime Drink

I made this simple lime drinks with touch of blue agar-agar in it to serve after a late lunch. It was perfect to quench thirst in a