Marble Butter Sponge Cake (Tang Mian Method)

Wednesday, 29 October 2014


Tàng, 烫: scald. Miàn, 面: flour.

Tang mian is roux, made by cooking flour in bubbling hot butter.

Chocolate Swiss Roll (巧克力瑞士蛋糕卷)

Tuesday, 30 September 2014


If you've never made Swiss roll before, or never made one successfully, please don't try my chocolate Swiss roll recipe.

Vanilla Swiss Roll (香草瑞士蛋糕卷)

Monday, 1 September 2014


There're a few common problems with making Swiss rolls: (1) The cake is hard and dry. (2) The crust sticks to the paper the cake is wrapped in. (3) The crust cracks when you roll the cake.

Magic Custard Cake (魔术卡士垯蛋糕)

Thursday, 31 July 2014

What's magical about magic custard cake?

The cake's three layers, which are "self-made".

Pandan Kaya/Layer Cake

Wednesday, 25 June 2014


In the land of the half-lion, half-fish mutant, there's the half-cake, half-kueh: pandan kaya quake. 

kueh + cake = kuake = quake

Dig?

Banana Chiffon Cake (香蕉戚风蛋糕)

Friday, 9 May 2014


If you like your banana cake very fluffy and very "banana-y", you must try my version. Other recipes may be as fluffy but not as banana-y, or as banana-y but not as fluffy.

Bamboo Charcoal Cake (竹碳蛋糕)

Tuesday, 22 April 2014


Black is mysterious. Black is sophisticated. Black is . . . sexy.

What makes my cake black? It's bamboo charcoal that's been pulverized into a very, very fine powder.

Matcha Cake

Wednesday, 12 March 2014


Green tea powder, aka matcha and maccha, is the soul of green tea cake. If you want to make good green tea cake, you have to use good quality green tea powder.

GTP has three enemies: heat, light and oxygen. The colour and flavour deteriorate very quickly unless the tea is kept in the cold, in the dark, away from oxygen.

Orange Sponge Cupcakes (香橙海棉杯子蛋糕)

Thursday, 30 January 2014


Hark! Do you hear the sound of thundering hooves?

The Year of the Horse is coming!

Happy Chinese New Year! 祝大家大吉大利!

Cake Dos & Don'ts

Wednesday, 8 January 2014


This rather long post, for cake newbies, can be summarised in three words: Follow the recipe. Experienced bakers may change anything they like because they know what works or probably works. Beginners, OTOH, can't tell if a seemingly insignificant detail is actually a critical part of the recipe. If you're one of these, I hope this post shows you why you may want to do everything the recipe says, and not do everything the recipe doesn't say.