Macarons, French Meringue Method (法式马卡龙)

Tuesday, 30 June 2015


Here are 12 FAQ to help you make macarons:

1) Which almond flour?
I use Phoon Huat's superfine almond flour. PH sells three types of almond flour. Only the one labeled "SUPERFINE" is good for macarons.

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.

Japanese Strawberry Shortcake
(草莓奶油蛋糕; Strawberry Cream Cake)

Monday, 9 December 2013


Japanese strawberry shortcake is a layered sponge cake filled and topped with whipped cream and strawberries. It is what I call a ménage à trois made in heaven, because each party brings out the best in the other two.

Honey Castella (Kasutera) Cake (蜂蜜蛋糕)

Thursday, 14 November 2013


The traditional mould for baking Castella cake is a bottomless wooden box frame.

Where to get a Castella wooden mould?

Fluffy Chocolate Sponge Cake (巧克力海绵蛋糕)

Saturday, 12 October 2013

Ladies and gentlemen, please meet my seized chocolate cake:

Seized?

Don't worry, I haven't seized anything from anyone. It's cocoa powder that's doing the seizing, not me.

Pandan Sponge Cupcakes (班兰海绵杯子蛋糕)

Thursday, 26 September 2013


I like my pandan sponge cupcakes very much. Made with pandan juice and coconut oil, the little cakes are very fragrant and the green colour is totally natural. The crumb is soft and fluffy, and it's still moist the next day.

Vanilla Sponge Cupcakes (香草海绵杯子蛋糕)

Friday, 30 August 2013


The cake is fluffy, moist and not too holey. The buttercream is velvety smooth and not too rich or too sweet. The roses look reasonably like roses, and stayed that way without air-condition.

Yup, I'm happy with my vanilla cupcakes.

My sponge cupcakes are made with whole eggs, i.e. the eggs aren't separated. This method is a bit tricky because yolks and whites whisked together deflate easily when you add flour and butter/oil. Deflated batter makes cupcakes that are dense and hard.

Pandan Chiffon Cupcakes (班兰戚风杯子蛋糕)

Wednesday, 7 August 2013


Pandan chiffon cake hot from the oven is way better than cold pandan chiffon cake.

That's a bit like saying Bill Gates is rich, or Angelina Jolie has thick lips. We all know that.

So when was the last time you had pandan chiffon cake that was still hot?

Orange Chiffon Cake (香橙戚风蛋糕)

Monday, 15 July 2013

.
Knock knock!

Who's there?

Hokkaido Cupcakes

Friday, 28 June 2013


Hokkaido cupcakes are made with milk from Hokkaido, hence the namesake. These small chiffon cakes that are so soft they're creased and slightly collapsed after they cool down.

Ogura Cake ♥ 相思蛋糕 ♥

Thursday, 13 June 2013


Ogura cake, aka 相思蛋糕, hails from Batu Pahat, Malaysia. "Ogura" is a Japanese surname; "相思" means lovesick. Is there a love story behind the cake? Nah, there isn't. Some baker in Batu Pahat just invented the name.

Portuguese Egg Tarts (葡式蛋挞)

Monday, 13 May 2013

 photo MOV_0892_00012portugueseeggtarts
They look more like curry puffs! That's what one reader says about Rasa Malaysia's Portuguese egg tarts.

Indeed, her tarts don't have any of the signature burn marks. To me, what's supposed to be the custard looks more like an omelette . . . or maybe quiche filling.

Killer Sugee Cake

Thursday, 28 March 2013


Wanna make a sugee cake that's light and fluffy? That's right, the Eurasian classic doesn't have to be dense and heavy. Let me, a half-Eurasian, show you how. What? You didn't know I'm half-Eurasian? Hey, half of Eurasian is Asian and I'm 100% Asian. That makes me 50% Eurasian, right?