BeautyMe Love Recipes

BeautyMe Love Recipes

Saturday, August 26, 2017

Taiwan Traditional Cake


It is a trend now for this Taiwan Traditional Cake (原味古早味蛋糕) and you can see the long queue to buy this cake. I bought it to try it myself too and indeed it had a very soft texture. I was lucky to come across this recipe on Facebook and the steps are simple, so I decided to give it a try. As usual, I was quite worried about the folding method, so I did this cake with extra care, making sure not to fold too long. I was so elated that the cake turned out with a beautiful top, without any cracks. In order for me to keep note of this recipe, I did a video for my future reference. Hope it will also help others who are struggling with folding method recipes.

Recipe with modification


75g oil
90g cake flour
60g milk
6 egg yolks

6 egg white
75g caster sugar


1. Heat oil in microwave for 2 min.
2. Mix oil to flour till no crumb.
3. Add in milk and yolk mix to smoothen the batter.
4. Whisk egg white, slowly add in sugar and beat till stiff peak.
5. Add 1/3 of  meringue to yolk batter and mix well.
6. Pour mixture into the rest of the meringue and fold till just combined.
7. Steam bake at 150 Deg C for 60mins. (Note: to remember add hot water for the water bath)

Saturday, August 19, 2017

Lemon Pound Cake

I came across another interesting recipe in Facebook and decided to give it a try. The steps were easy with mixing all the ingredients together. I knew this is going to be heavy cake which my son will definitely love it. Just added my own preference to the cake with Lemon Icing to give the cake a refreshing flavour.

Recipe with modification


480g plain flour
450g butter
500g sugar
190g milk
6 eggs
2 tsp vanilla


1. Layer Ingredients and Mix. Preheat oven to 160 Deg C. Place flour, sugar, butter, milk, eggs, and vanilla (in that order) in 4-qt. bowl of a heavy-duty electric stand mixer. Beat at low speed 1 minute, stopping to scrape down sides. Beat at medium speed 2 minutes.
2. Pour and Bake. Pour into a greased and floured 10-inch (16-cup) tube pan, and smooth. Bake at 325° for 1 hour and 30 minutes or until a long wooden pick inserted in center comes out clean. Cool in pan on a wire rack 10 minutes. Remove from pan to wire rack, and cool completely (about 1 hour).

Sunday, August 13, 2017

Super soft Banana Cake

I love banana cakes and coincidentally spotted this recipe in my Facebook Group "We❤ Recipes" and immediately started to try it out.

This is definitely a must keep recipe from Olady Bakes (which she adapted from Richard Goh) with the use of whole eggs and yet yield super soft and moist texture. Anyone could mistaken it as using meringue folding method (which I am quite poor at). Glad that this recipe rescued me from all the struggle and motivated me to bake more of such cakes. I am exploring to use pumpkin, cream cheese, sweet potatoes etc with this method and hopefully it will turn out as nice. Stay tuned for the results of my experiments :)

Recipe with modification
Baked this for Germaine's Birthday


3 large eggs
120g caster sugar
200g ripe banana (mash with fork)
1/4 tsp salt
150g cake flour
1/2 tsp baking powder
1/4 tsp baking soda
80g oil
3/4 tsp cinnamon powder (optional)
50g crushed walnut (optional)


1. Sift flour with baking powder, baking soda and cinnamon powder.
2. Chop walnuts and mix with a tsp of flour (optional). Mash bananas with a fork.
3. Add eggs, sugar, banana and salt into a stand mixer (balloon whisk) and beat on high for 5-7 minutes till light and stiff peak.
4. Add flour in 3 batches. Beat on low for 10-15 seconds after each addition. Finally use a spatula to go around the sides and bottom gently to ensure a good mix with no clumps. Try not to deflate batter.
5. Take out about 1/4 of batter and add into the bowl of oil. Use a spatula to mix till even. This will take a few minutes.
6. Pour the oil mixture back into the main batter and mix with spatula till combined.
7.  Pour batter into lined cake tin and tap to release large bubbles. Bake for 40-45 min at 160 deg C, with top and bottom mode and switch to fan mode for last 5 mins.
8. Cool before slicing .

Saturday, July 29, 2017

Orders (2017)

Glad to have another opportunity to bake these Cupcakes for an order.  Thanks to my best friend Molly for the recommendation.

Monday, June 26, 2017

Curry Puffs-Baked/Fried

Have been wanting to make curry puff for sometime and finally attempted the baked and fried version. I guess fried curry puff still taste the best as the dough will be more crusty and crunchy. Glad that I did this experiment from Bake with Paws.

Recipe with modification


Potato Filling:
5 medium potatoes, around 430g (cut into small cubes)
1 large onion (roughly chopped)
2 cloves garlic (chopped finely)
3 to 4 tablespoons vegetable oil
3 tablespoons meat/chicken curry paste (mixed with some water to become a paste)
Salt to taste
¼ cube chicken stock (optional)
3 sprigs curry leaves

Water dough (A):
200g all purpose flour
60g vegetable oil
1 tablespoon sugar
100ml water

Oil dough (B):
160g all purpose flour
100g butter (room temperature)

1 egg + 1 teaspoon water (for egg wash)


Potato Filling:
1. Heat oil in a wok and saute garlic, onion and curry leaves.
2. Add in curry paste and stir for a while then add in potatoes.
3. Add some water and season with salt and chicken stock. Turn down the fire and let it simmer till potatoes are soft and curry is dried. Keep aside to let it cool before using.

Pastry and shape the curry puff:
1. Knead ingredients (A) and ingredients (B) separately into a dough by hand. Let them rest for 10 to 30 minutes.
2. Divide and shape the dough into 20 balls for each dough, around 19g for water dough and 13g for oil dough.
3. Wrap dough (B) into dough (A). Flatten into a thin sheet using a rolling pin and roll up like a swiss roll (do it twice). Flatten the dough and cut with “dough cutting ring”. As I do not have this size of cutting ring at home, I used plastic container cover (10cm or 4 inch diameter).
4. Place the potatoes filling, pinch the edges and crimp.
5. Preheat oven to 190C.
6. Brush the pastries with eggwash and bake for about 20 to 25 minutes or until golden brown. Remove from oven. You may serve it hot or enjoy it cooled.

Sunday, June 25, 2017

Fudgy Oreo Brownies

When I saw this recipe, I knew this is going to be my kids' favourite. These brownies are fudgy and chocolaty, and goes so well with Ice cream. Loaded with a lot of Oreo Cookies made it even more yumilicious! Thumbs up to Marsha for this recipe.

Recipe with modification


140g unsalted butter
300g sugar 300g
375g cocoa powder
1/4 tsp salt
2 tsp vanilla extract
2 large eggs cold
60g plain flour
90g chocolate chips
16 Oreos whole
Oreos chopped


1. Preheat the oven to 180Deg C. Line an 8x8-inch square baking pan with parchment paper, and set aside.
2. Place the butter, sugar, cocoa powder, and salt into a microwave-safe bowl, and microwave in 30 second intervals, stirring after each one, until the butter is melted and the mixture feels very warm to the touch.
3. Mix in the eggs, one at a time. Fold in the flour until fully combined. Fold in the chocolate chips (they will melt into the batter, but it's fine! It helps produce a shiny top). Stir in the vanilla extract.
4. Pour half of the batter into the prepared pan, and spread out evenly. Place the whole Oreos evenly over the batter, and top with the remaining batter. Top with the broken Oreos.
5. Bake for 30 - 35 minutes, or until a toothpick inserted into the centre comes out almost clean with a few moist crumbs. Allow to cool completely in the pan on a wire rack before cutting into squares.

Note: Brownies stay fresh, stored in an airtight container, at room temperature or in the fridge for up to 1 week. They also freeze well for up to 3 months. Thaw overnight in the fridge before serving.

Saturday, June 24, 2017


More bread making using the recipe "Softest Bread Ever".

Sunday, June 11, 2017

Chocolate Chips & Raisins Muffins

I am glad that I found this recipe as it does not require the use of an electric mixer, just hand whisk will do. The amazing thing was the soft texture which I guess came from the addition of yogurt and the sweetness from the raisins and chocolate chips made it a perfect combination. 

Definitely a must keep recipe!

Recipe with modifcation


250g plain flour
150g caster sugar
2 tsp baking powder
1/2 tsp baking soda
1/4 tsp salt
1 large egg (room temperature)
2 tsp vanilla extract
80g vegetable oil
240g yogurt (I used apple yogurt)
Chocolate chips


1. Preheat the oven to 200 Deg C.
2. Hand whisk together the flour, sugar, baking powder, baking soda, and salt. Set aside.
3. Hand whisk together the egg, vanilla, vegetable oil, and yogurt. Pour the wet ingredients into the dry ingredients, and mix until just combined. Gently fold in the raisins and chocolate chips.
4. Fill 3/4 batter into muffin cups and bake for 20-25 minutes, or until a toothpick inserted into the centre comes out clean.

Note: Muffins stay fresh in an air-tight container at room temperature for up to 5 days. They also freeze well for up to 2 months. Thaw overnight in the fridge.

Sunday, June 4, 2017

Water Chestnut Sweet Soup

I came across this dessert from Anncoo which is so easy to make and a cooling dessert as well. It's nice to consume either hot or cold. The crunchiness from the water chestnut and natural sweetness makes this a perfect dessert to cook anytime.

Recipe with modification


12 fresh water chestnut (peeled & crushed to small pcs)
1200ml water
100g rock sugar or to taste
3 pandan leaves, knotted
1 tbsp goji berries
2 tbsp fresh water chestnut flour + 2 tbsp water to mix as thickening
1 egg white, lightly beaten (or use whole egg)


1. In a pot, boil water, rock sugar and pandan leaves till sugar dissolved.
2. Add in the chopped water chestnuts and goji berries, simmer at medium heat for 5 minutes.
3. Mix in the water chestnut flour liquid and keep stirring to boil.
4. Lastly drizzle in the beaten egg white and keep stirring with a fork and off heat.Can be served hot or chilled.

Wednesday, May 24, 2017

Cranberry Cookies (Orders)

I am indeed fortunate to be given this opportunity to bake these Cranberry Cookies for a huge event. It was a great challenge and achievement for me.

Saturday, May 20, 2017

Cranberry Sponge Cake

Cranberries are always my favourite in baking as they blend so well with cake and cookies. I love this Sponge Cake Recipe as not only the texture is soft it can even yield a tall nice top cake. The cranberries added a special flavour and some moist to the cake. I am sure to bake this cake more often.

With modifications :


320g self raising flour
280g caster sugar
280g butter
5 eggs
3 tbsp milk
Dried cranberries


1. Sieve flour into a large mixing bowl, add all other ingredients and mix on slow speed till well mix.
2. Increase speed to fast speed for another 2 mins, when you have a smooth batter (it will be quite thick/stiff).
3. Pour into 8" baking tin and baked in 150 Deg C for 1.5 hrs till brown or test with skewer if it comes out clean.

Sunday, May 14, 2017

Sago Gula Melaka

Nothing will go wrong with Gula Melaka. Cooking Gula Melaka with pandan leaves really adds a beautiful fragrance to Sago. I always cooked Sago wrongly and this time I made it. Eating this dessert chilled is definitely cooling and the sweetness indeed makes one happy!

Recipe with modification


200g large pearl sago
2 litres water
200ml coconut milk
½ tsp salt
200g gula Melaka (palm sugar)
2 pandan leaves knotted
100 ml water


1. Bring 2 litres of water to boil in a pot. Add 200g large pearl sago and stir to prevent it from sticking together. Let it cook until sago becomes transparent.
2. Strain cooked sago and transfer to cold water. Strain after sago cools down. Refrigerate for 1 hour to let it set.
3. Cut and crush 200g gula Melaka. Heat 100ml water to pot. Add gula Melaka and 2 knotted pandan leaves. Bring to boil and let it thicken slightly. Remove from heat and set aside.
4. Add 200ml coconut milk and ½ tsp salt. Stir and bring to boil, remove from heat and set aside.
5. Flip sago onto a bigger serving bowl once it sets.Add gula Melaka syrup and coconut milk.

Thursday, May 11, 2017

Banana Chocolate Muffins

Cannot wait to use my Hello Kitty baking stuff, so I baked these Banana Chocolate Muffins for my colleagues. I am so delighted that they love the Muffins as well as the Hello Kitty stuff.

Hershey Chocolate Cake

I baked this Hershey Chocolate cake for my colleague's birthday. Considering that our office fridge is too small to keep the cake, I decided to bake a cake without cream. I was glad that the decor and icing sugar turned out so beautiful and my colleague loved the cake as much as I do.

Sunday, May 7, 2017

Cranberry Butter Cake

I always love butter cake and with added cranberries, it makes it so perfect! Folding meringue is also a challenge to me and I think I did well for this cake, nicely risen and a smooth brown top. Feeling motivated to bake more of this cake.

Recipe with modification


250g Salted Butter (room temperature)
4 egg yolks
120g caster sugar
180g self-raising flour (sifted)
Dried cranberries
60g fresh milk
1 teaspoon vanilla extract

4 egg whites
50g caster sugar


1. In the bowl of a mixer, beat together butter and sugar until the mixture turns pale and fluffy. Add the egg yolks, one at a time, and continue beating until incorporated. Add the vanilla extract and mix.
2. Fold in the dry ingredients and milk in the sequence flour-milk-flour. Add dried cranberries and mix until just incorporated. Set this aside.
3. In a clean mixing bowl, whisk the egg whites until foamy. Gradually add the sugar, whisking all the while until stiff peaks form.
4. Transfer 1/3 of the meringue into the yolk mixture and mix.Gently fold in the remaining meringue in 2 batches, until no white streaks remain.
5. Pour the batter into a lined and lightly greased 8-inch round pan. Smooth the top with a spatula. Sprinkle some dried cranberries on top.
6. Bake at 170°C for 45 minutes.When the cake is done (insert a skewer it the cake and if it emerges cleanly it is done), let the cake rest for 5 minutes in the pan before carefully transferring onto a wire rack to cool completely.

Friday, April 14, 2017

Mother's Day Cake

I baked this Sponge Cake and decorated it with Strawberries for my Mother-In-Law. A simple yet pretty cake for Mother's Day.

Sunday, April 2, 2017

Cranberry Cookies

I was tasked to experiment on recipes with milk powder and I am lucky to chance upon this recipe from Kenneth Goh. Somehow my dough was not as pliable enough so I had a hard time getting the dough into the rectangular shape. The cookies were amazingly crunchy and tasted buttery. I guess this is the perfect recipe for the task given.


200g cake flour
100g butter (at room temperature)
75g icing sugar
75g diced dried cranberry(soaked)
One egg, slightly beaten
2 tablespoons of milk powder 


1. Cream the butter and icing sugar until light and fluffy. Add the beaten egg and beat until well combined.
2. Sift in the cake flour and milk powder, add the diced dried cranberries. Use the machine lowest speed to stir for about 1 minute until a pliable soft dough is formed
3. Transfer the dough out and place on a piece of clingy wrap. Shape it in a rectangular shape with a square face. Put the dough in the freezer and freeze until the dough is firmed enough for slicing. It took me about 30 minutes.
4. Pre-heat the oven to 160 Deg C.
5. Take out the frozen dough, cut the dough into small pieces with a thickness of about 5-7 mm. Bake the cookies in the pre-heated oven of 160 degree Celsius for 20-25 minutes or until the cookies are crispy. 


Thanks to Miki for this recipe. I have wanted to try making Biscotti for a long time and when I saw this recipe, I was so motivated to try it. Indeed it is not too difficult to make but perhaps I have overbaked it and thus resulted with quite a tough crunch.  

Recipe adapted from Miki Mak


3 Egg Whites
120g All Purpose Flour (sifted)
90g Castor Sugar
120g Whole Almonds


1. In a stand mixer, whisk egg whites in medium speed till foamy. Gradually add in sugar then whisk in high speed till stiff.
2. Stir in sifted flour and almonds.
3. Pour mixture in a lightly greased dish.
4. Bake 180'C for 30 minutes till light brown.
5. Remove from oven, let it cool in the dish.
6. When it's completely cooled, remove from dish and sliced thinly.
7. Place on a lined tray, bake 130'C for 35-40 minutes till crispy and crunchy. (Baking time depends on the thickness).
8. Let it cool completely before storing in an air tight container.
9. The left over bread (before slicing), can wrap with aluminum foil and keep in the freezer for 1-2 weeks. 

Sunday, March 26, 2017

Kuih Bahulu

These are my childhood favourite and many thanks to Joanne Chai for the recipe. I love the eggy flavour and with the use of only 3 ingredients. So happy to get hold of this recipe and recorded in my blog. 

Recipe adapted from Joanne Chai


4 eggs
120g self-raising flour
120g sugar


1) Preheat oven 120 degree.
2) Sift flour, spread flour on baking tray and dry in the oven for 3 - 4 minutes. Leave aside to cool. (For a crispy texture, if you don't like it avoid this step)
3) Heat up the oven to 220 degree.
4) In a mixer beat eggs until fluffy and slowly add in sugar. Turn speed to high beat until it become pale colour.
5)Make sure the mixture is thick not runny(drip down)
6)Add in flour 3 tbsp at a time. Mix it until combined. Repeat the same step until finished.
7)Grease the mould/pan fill in the batter. Tap the pan to get rid air bubbles.
8) Bake in the oven for 15 - 20 minutes or until golden brown.
9) Use the butter knife to scrape the side to take out the Kuih Bahulu..
10. Leave on the cooling rack to cool down. Once cool store in a air tight container

Sunday, March 19, 2017

Pastry Fruit Cake

I was so eager to try out my new Hello Kitty baking pan and just right that I planned to bake this Pastry Fruit Cake. This is a heavy batter cake and I am happy to see the Hello Kitty imprint so visible. Glad that I bought this baking pan!

Saturday, March 11, 2017

Cream Cheese Cotton Cake

Finally I made it! After so many attempts, I successfully baked this Cream Cheese Cotton Cake, perfectly rise so high and cottony texture. Now I can better understand the meringue peak form stage and the way to fold the meringue into the batter. I guess practice make perfect, I will keep practicing it and hopefully I can make more other flavour cotton cake.

Recipe adpated from Jeannie Tay


6 egg yolks
50g butter
50g sugar
100g milk
50g cream cheese
75g Cake flour
20g Corn flour

6 egg whites
100g sugar
1/2 tsp cream of tartar


1. Over low fire, heat up butter, cheese and 50g sugar until cheese has melted. Add milk and whisk until mixture is smooth. Remove from heat and sift in the flours. Whisk until combined before adding the egg yolks. Whisk until well blended. Set aside.
2. Whisk egg white until frothy before adding cream of tartar then gradually add the 100g sugar and continue to beat until firm peaks.
3. Add the meringue to the yolk batter in 3 portions, making sure both batters are well blended but do not over mix.
4. Pour into prepared pan and bake with water bath at 155C for 70-75 minutes. Remove and unmould by inverting on to a plastic board or non stick pan, peel off lining and re-invert back on to a rack for cooling. If the side is still wet-ish, put into the oven to dry with the residual heat for 10-15 minutes.

Saturday, March 4, 2017

Green Bean Soup

Green Bean Soup has always been my favourite dessert but I have never cooked the sago right and it turned out starchy. When I came across a tip on Facebook on how to cook sago, I was determined to give it a try and it was a success! 

Below, record for my future reference.

1. Do not wash the sago.
2. Cook sago in boiling water for 10 mins (you can still see small white dots in the sago ).
3. Off the flame and cover for 10 mins. (have enough hot water to cover the sago).
4. Pour sago into a pot of tap water.
5. Drain and add sago into green bean soup when about to serve.

Chocolate Cake

It was a very last minute request to make a birthday cake and immediately I thought of using the No Fail Sponge Cake recipe. I have added Hershey Chocolate powder to the cake, covered with chocolate buttercream and topped with chocolate gananche. Indeed a Chocolate Overdose Cake!

Milk Cupcakes

I was tasked to bake something using 
milk powder and when I came across this recipe, I decided to give it a try. However, I felt the texture was too heavy and it had a strong milky taste. So I topped it with chocolate ganache to blend the taste and it turned out great.

With modifications :


60g butter
60g sugar
100g fresh milk
2 eggs
100g milk powder
120g cake flour
1 tsp baking powder

Couverture chocolate


1. Add butter, sugar and fresh milk in a bowl. Microwave and mix.
2. Add in egg and mix well.
3. Sift in milk powder, cake flour and baking powder and mix well.
4. Scoop batter into cup fillers and bake at 170 Deg C for 20 mins.
5. Topped with melted chocolate and decorative.

Nestum Cookies

Another recipe which has milk powder for my experiment. Few mistakes made, I used Corn Flour instead of Corn Starch and the cookies were under baked (even though I baked for 20mins as stated) which resulted in a chewy texture. The dough was kind of sticky which I am not sure why and so I added more flour. Also, I find the cookies  a little too sweet. I will give it a try again.

With modifications :


100g butter
120g sugar (reduced from 135g)
100g plain flour
50g potato starch or corn starch
50g milk powder
1 egg
1 tbsp Nestum Cereal
Some Nestum cereal (for coating)


1. Cream butter and sugar until light and fluffy. Add eggs gradually and beat until well combined.
2. Add in sifted milk powder, plain flour, potatoes starch and a tablespoon of Nestum cereal. With low speed to stir for a min until well mix to form a pliable dough. Scoop a teaspoon of dough, roughly shape round and put in a bowl of Nestum Cereal to coat the dough.
3. Put in paper cups and bake in preheated oven of 170 Deg C for 25 mins until golden brown.

Sunday, February 26, 2017

Cake Orders (2017)

It was a fulfilling exposure to have this opportunity to bake for a 21st Birthday party. All my bakes were well presented on the Desserts Table. Feeling great accomplishment and motivation!

Sunday, February 19, 2017

Milo Sponge Cake

I super love this recipe (No Fail Sponge Cake) with only 5 ingredients and mix (use K beater) everything together and yield such a tall and firm cake. I have added Milo to get the additional Milo flavour and it was indeed yummy! A good recipe to keep and I will experiment with other flavours as well.

With modifications :


320g self raising flour
280g caster sugar
280g butter
5 eggs
3 tbsp milk
2 pkts 3-in-one Milo


1. Sieve flour into a large mixing bowl, all other ingredients and mix with K beater on slow speed till well mix.
2. Increase speed to fast speed for another 2 mins, when you have a smooth batter (it will be quite thick/stiff).
3. Pour into 8" baking tin and baked in 150 Deg C for 1.5 hrs till brown or test with skewer if it comes out clean.

Thursday, February 16, 2017

Softest Bread Ever

Baked on 21 March 2017

Baled on 27 Feb 2017

Another round of Bread making using The Stay At Home Chef recipe with Pork Floss and sugar buns. Will try to make more types of bread using this recipe!

I chanced upon this recipe in Facebook from The Stay At Home Chef and gave it a try. Wow, it is such a simple and easy recipe I ever came across so far, just adding all ingredients together and mix with dough hook (no hand kneading required at all). The only downside is the waiting time for it to rise ie 90 mins + 60 mins in total but worth the wait. I am falling in love with bread making, enjoy looking at them rise and bake to perfection. Great satisfaction and motivation!

I have halved the quantity for the ingredients as stated below since it is able to yield a lot already. The bread can be kept for more than 3 days and it is still soft.

With modifications :


250ml warm milk
1 tbsp instant dry yeast
30g sugar
1 tsp salt
45g butter (softened)
1 large egg
400g plain flour or bread flour
1 small cube butter (for brushing)

2 tsp pandan paste
2 tbsp cocoa powder  


1. In the bowl of a stand mixer, combine warm milk, yeast, sugar, salt, butter, and eggs.
2. Add 3/4 of flour and using a dough hook, turn the mixer on to a low speed. Once the flour starts to incorporate into the dough, increase the speed to a medium range and add the remaining 1/4 of flour. The dough mixture should be slightly sticky and soft. Add more flour until the dough pulls away from the sides of the bowl. (The amount of flour you add in bread making is always an approximation and you should go by feel).
3. Transfer the dough to a lightly greased mixing bowl. Cover with a towel and let rise 90 minutes.
4. Lightly grease a baking tray. Punch down the dough and form into rolls. Cover and let rise 1 hour.
5. Preheat oven to 180 - 190 Deg C (depending on your oven) and bake the rolls for 12 to 14 minutes, until lightly browned.
6. Remove rolls from oven and brush with melted butter.

Tuesday, February 14, 2017

Non Bake Jelly Cheesecake


I am honored to have my 2nd recipe done up professionally by Share Food Singapore. 
Great achievement to me!

Sunday, February 12, 2017

Orange Craberry Cake

This was my recent attempt to work on my Egg White folding method by making this Orange Cranberry Cake. However, I over whisked the egg white and the cake did not rise as expected but the relieving thing was that it did not have a thick "kaya" layer at the bottom as compared to my previous bakes. The cake was quite compact like pound cake and  it was surprisingly well accepted by my kids. I guess practice makes perfect and I must continue to improve on this.


180g butter
60g sugar (reduced from 70g)
1 tsp vanilla essence
Pinch of salt
175g plain flour
75g cornflour
180g Orange juice

210g egg whites
70g sugar

Orange Zest
Dried cranberries


1. With a mixer, beat butter, sugar, vanilla essence and salt till mixture is fluffy and combined.
2. Sift flour and corn flour together.
3. Add flour mixture and orange juice) alternatively in 3 portions into the butter mixture until all are incorporated.
4. In a clean mixer, whisk egg white and add sugar gradually till stiff peaks, smooth and glossy form.
5. Add 1/3 egg white into the butter mixture using hand whisk to incorporate both mixtures (you can mix vigorously for the 1st batch of egg white but subsequent must be folded in with spatula very gently). Ensure that most of the white is not visible after folding.
6. Pour half the batter, sprinkle dried cranberries and orange zest, follow by pouring the rest of batter over it.
8. Bake at 180 Deg C for 40 mins until golden brown. Allow the cake to sit in the oven for another 5 mins and ajar the oven door for another 5 mins before taking out. Remove the cake and let it cool completely before cutting.

Thursday, February 9, 2017

Pineapple Crumbles

I still had a small amount of pineapple fillings which were left after making CNY pineapple tarts, so I decided to experiment making something like apple crumbles but replaced apple with pineapple fillings. Surprisingly, it turned out to be a nice combination, crusty for the base and crunchy with the crumbles on top. Good to play around with ingredients and you never know the final product might be fantastic.


Biscuit Base (A)
180g plain flour (sifted)
125g butter (softened)
60g castor sugar

Pineapple fillings (B)
Ready made Pineapple Fillings (from Phoon Huat)

Crumble topping (C)
100g plain flour (sifted)
100g walnut (chopped)
65g butter (softened)
50g caster sugar


1.Biscuit Base : Preheat oven to 180 deg C. Mix (A) into dough and pour into a 9" square baking pan, press dough evenly. Poke with fork and bake for 20 mins.
2.Spread pineapple fillings onto baked biscuit base.
3.Crumble topping : Use finger to mix (C) till crumble and sprinkle on the top of pineapple fillings, then bake at 150 deg C for 60 mins.

Sunday, February 5, 2017

Banana Walnut Cake

My neighbour given me a bag of roasted walnut and so I decided to make this Banana Walnut Cake for kids's breakfast tomorrow.

Friday, January 27, 2017

Egg White Cakes

I was cracking my head what to do with my leftover egg whites from making all the pineapple tarts for CNY. (I still have alot even after making Almond crisps). When I came across Bake for Happy Kids's post on Very Moist Egg White Mocha Marbled Butter Cake, I was so elated that this was going to help me clear my balance egg whites. I decided to modify the recipe and came up with 4 different flavoured cakes. However, Pandan and Coffee cakes did not turn out nicely, probably because I over mixed the batter and there was a thick layer at the bottom but luckily the top can still be eaten. It was indeed a marathon with one cake after another in 1 day and I also had the opportunity to practice on my egg white folding method which I always had a problem with. I gave the Hershey Chocolate Cake to my neighbour and their feedback was good and I like the Orange Cake with it's soft and airy texture. Great to have this chance for experiments with all egg whites used up :)

With modifications :


180g butter
60g sugar (reduced from 70g)
1 tsp vanilla essence
Pinch of salt
175g plain flour
75g cornflour
180g evaporated milk

210g egg whites
70g sugar

Coffee Cake:
10g instant coffee dissolve with 4 tbps hot water

Pandan Cake:
2 tsp Pandan paste

Hershey Chocolate Cake:
10g Hershey Cocoa Powder dissolve with 4 tbsp hot water

Orange Cake:
180g Orange juice (replaced evaporated milk)
Orange Zest


1. With a mixer, beat butter, sugar, vanilla essence and salt till mixture is fluffy and combined.
2. Sift flour and corn flour together.
3. Add flour mixture and evaporated milk (for orange cake, replaced with orange juice) alternatively in 3 portions into the butter mixture until all are incorporated.
4. In a clean mixer, whisk egg white and add sugar gradually till stiff peaks, smooth and glossy form.
5. Add 1/3 egg white into the butter mixture using hand whisk to incorporate both mixtures (you can mix vigorously for the 1st batch of egg white but subsequent must be folded in with spatula very gently). Ensure that most of the white is not visible after folding.
6. For coffee cake : scoop a small portion of mixture in a bowl and add the coffee mixture.
For Hershey Chocolate cake : scoop a small portion of mixture in a bowl and add the chocolate mixture.
For Pandan Cake : Add pandan paste into the butter mixture
7. Pour plain batter and coffee or chocolate batter alternatively into baking pan. Use a knife to cut through the batter a few times to create swirling patterns.
8. Bake at 180 Deg C for 40 mins until golden brown. Allow the cake to sit in the oven for another 5 mins and ajar the oven door for another 5 mins before taking out. Remove the cake and let it cool completely before cutting.

Wednesday, January 25, 2017

Almond Crisps (2017)

Time of the year when I had so much egg whites left after making all the pineapple tarts and I will bake my favourite Almond Crisps. This time, I made some a little too thick and thus not as crunchy as compared to those thinly spread and baked to darker brown. Will take note for next year bakes.

German Cookies (Orders 2017)

Another great accomplishment for an order of German Cookies. Very satisfied with the overall packaging and a personalized tags. 

Monday, January 23, 2017


This is my first time tried making these Florentines and it was indeed so easy to make. I just had to follow the instructions on the packaging, adding all ingredients together and mix. The challenge was to spread the mixture evenly on the tray so it can bake to the same tone of brown. Also need to take note to cut them with a pizza cutter when it is still warm as once it has cooled down, you will not be able to cut into rectangular shapes easily.


500g Florentine powder
250g almond flakes
200g melon seeds
200g dried cranberry


1. Add all ingredients together and mix well.
2. Mix well and spread evenly on baking tray.
3. Bake at 160 Deg C for 15 mins or till brown.
4. Use a pizza cutter and cut out in rectangular while still warm.
5. Cool and put into airtight containers.