Posts tagged Cake

Green tea chiffon cake

So my hands and mind were daunted by the task of making more snowskin moon cakes and have decided to take a break from it. Will attempt that tomorrow I guess. Was tempted by the recipe from jaime teo’s blog of Ceylon lychee cake, which then somehow ended as a green tea variation because I realise the x factor of lychee is actually a flavour from the tea bag, which is lacking in my ceylon tea bag.

Verdict: nothing awesome. I think green tea kasutera wins hands down. Maybe I should try it with other variants of tea next time. Some pictures, including the stiff peaks (for anyone who was like me- didn’t know how it looks like), of the baking.

I must add, I made chocolate cupcakes because of one egg that i didn’t manage to separate in the process of baking this! Totally forgot about the frozen tartshells I made before.. Could have cleared the freezer by making egg tarts!


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Coffee swiss roll

More packets of Nescafe instant coffee to use up and also with some left over whipping cream.. the coffee swiss roll was born.

Leeched the recipe off an instant coffee website which works just fine.

It was also the first time I used my non-stick parchment paper (reusable) that I bought from England (only to learn from Mel after that they have it in SG too!). O well, I have 3 permanently lined tins now and I’m not complaining! =D Though it took away my swiss roll’s skin. =/

Taste was so so, nothing heavenly. Will make again to finish up the packets of coffee and for my bestest who’s an coffee addict hehe.

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Durian sponge cake

Have been away for most of June and have not been able to bake. I missed baking! Especially so when I’m surrounded by so much confectionery around me. Nick, my travelmate, kept ordering coffee walnut cake which makes me want to make an attempt. Anyhows, back in hot hot Singapore, it is the durian season. CHEAP DURIANS EVERYWHERE. What better time to experiment durian recipes.

Daddy loves durian and his birthday was right when I came back and so, I made one for him!

I made a 3 layered sponge cake unlike the original recipe with 5.

And this was how the insides looked like.

It was really good. Although I had some mishaps, whipping whipping cream for the first time then letting it sit which ended with crumbly stuff and over-whipping it such that butter was formed. Gosh! I wished I had those bottled whipped cream! But anyhow, I only had to buy more whipping cream to correct those stuff. Whew!

Was advised to get those yellowish sweet durians with more pulp than the whitish bitter ones. Together with whipped cream, the texture was omph! The sponge cake from the recipe was also heavenly. So so light, and together with the chilled durian cream, it was a blast in the mouth.

My brother who rarely appreciate my baking actually admitted to liking it! Only thing was it could have been more chilled. Which it definitely was the next morning. Ade thought it was the best cake I’ve ever made – I guess not much to compare but I’m happy!

Maybe I’ll make one for binbin (hope he doesn’t sees this) for his birthday too. He likes durian! But his picky mouth does not take in anything but the best. Some difficult!

Good recipe there. Love it.

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Gingerbread cake

This is a flop. My cake turned out like a “fa gao”. Something the Chinese buy for offerings to the Gods. Even that is edible. The top of my cake cracked and inside – was inedible. It was of a dense, sticky and hard texture. I really wonder if it was the sugar or the sulphured molass. Or???? I have no idea! That makes it worse. Any idea anyone?

Not shaming the recipe but myself.. I wonder if I’ll try this again.

I was just looking for something new. Not that I love this. Maybe is the lack of love.

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Green tea Kasutera / Castella cake

Was looking to baking a green tea cheesecake actually but I didn’t have a spring form pan, plus it was too early for Mother’s day cake so I looked around for a green tea recipe to bake. I specially bought green tea (bags) during lunch at Serangoon Gardens then realised most recipe called for matcha powder. Well, I saw some suggestion on processing the green tea leaves in the bag into powder. I opened up 5 bags of Lipton green tea and processed it, only to find that it didn’t really get any finer, if it ever did got finer. I included the whole 5 bags of leaves into Justhungry’s recipe found below.

The recipe was very detailed and gave a lot of tips on making the cake. Me being me, got a little lazy. Did not use the heat to warm the eggs (maybe Singapore is really that hot). And only sieved the flour once (I know I shouldn’t!). Think my laziness got me a less than velvety cake, but I really would like to believe that the less than fine green tea leaves took away the smooth consistency of the cake. I will try it again, without the green tea, just to see for myself if it’s really the cause of it. Nevertheless, it was all yummy!

Anyhows, I took the cake out right of the oven – without cooling it inside the oven. Which resulted in the shrinking of the top. I will probably try cooling it in the oven till is warm before I glaze it and stash it into the fridge to retain the moisture. This is after glazing it with honey on top. I used manuka honey for the cake. Strong and flavorful.

The whole time I was wondering if my cake was brown or green and tempted I was to cut up the cake at midnight (I baked around 5pm) but decided to keep it sealed through the night. All good things must wait.  I had my answer the next day. It was brown =/. But the colour isn’t going to affect the taste because it was great!

The taste was mainly honey and light. There was a hint of green tea when the cake is at room temperature than when I had my first bite right out of the fridge. Fat free. What better way to sell a cake. I had it for tea with a cuppa green tea. Lovelyyy. I think I have a newfound tea time combo – Kasutera and green tea. Cake and coffee had dominated since forever. The new challenger has proven its worth. Many many thumbs up!


I’ve made it two more times – the second time being the lazy version, no heating of bowl in heat. I also tried warming the milk with green tea leaves. I halfed the sugar and the cake was rather too crumbly. No green tea taste after warming the 3 tea bags in the milk too.  BUT it was totally awesome with Mel’s 2008 Moscato from Wolf Blass!

The recent for Teri’s birthday 20 May 2010 – I actually made 1/4 of the recipe portion, sugar @ 2/3 the required amount. The texture was fabulous. The velvety texture. I beat my eggs and sugar in a metal bowl which was sitting in warm water throughout. I also added 2 tea bags of green tea into batter that filled half of my 6.5inch round cake tin and finally – the green tea taste is distinct enough! Mummy said that a birthday cake should be round as the chinese says, yuan yuan man man. So I did not shave off the sides (since I cannot imagine myself cutting a nice circle out of a circle cake, if you know what I mean.

As I write, I crave for green tea kasutera. Oyatsu time but no kasutera! Time to leave this post.

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Moelleux au Chocolat aka Chocolate lava / molten cake

This is one of my favourite ways to eat the chocolate cake. With a hot oozing chocolate in the centre and a moist, dense cake surrounding it.

I followed the recipe from

and used 100g of big grain sugar reduced to powder with a processor. A tad too sweet for me. Think if my chocolate was bitter enough, it would be perfect. I did use 70% chocolate by the way.

I also substituted the ramekins with my Ikea coffee cup (thank goodness it didn’t crack) and a metal jelly mould I sometimes use for tarts too. The Ikea mug version did give me a softer cake texture that is more moist and dense than the metal jelly mould, which actually works like a cake tin. But both did come out with a good centre. Perhaps its my oven, but after 10mins, the top still weren’t cooked so i baked for about 15mins actually.

With the Ikea mug that is half-filled:

That couldn’t slide out properly…

And the cake from the metal mould:

With it’s oozing lava..

A friend asked me about the chocolate I used and realise it’s important to remember which chocolate does what miracle in baking.  Mine is 70% chocolate from cadbury which isn’t bitter enough for my tastebud when I eat it on it’s own but turned out fine when I made the brownie previously. My friend heard that semi-sweet chocolate from hershey’s is good for baking. I think I haven’t tasted any bars from hersheys that is bitter enough for my tastebud so still unsure about using hershey’s as an ingredient. She’ll be trying the lava cake with it and I’ll see how it turns out! One experiment less hehe.

Anyhows, this one is a little tad sweet. Think the intricate bitter-sweet balance has not been attained. The chocolate is not bitter enough for the sugar used in the recipe (noted that 70% cadbury didn’t taste as bitter as Ghiradelli’s) so I guess if I have to use this bar again because of the convenience of getting it just right below my place, I will use less sugar. 80g perhaps? Thought for food…

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Maiden attempt at tiramisu. I’ve seen Mel prepared it once and it looks doable so I’ve attempted to make it for a dinner at Karen’s and for Casper’s birthday (one day apart!).

I’ve picked the simplest recipe of them all (if I didn’t remember wrong – result of blogging long after the attempt). I replaced the alcohol with Godiva Mocha Liquer… exquisite! My tiny bottle bought when I was in the States came into good use!

Followed everything except for taking out the cream from the recipe.

So I made a medium sized one for the dinner @ Karen’s. If you notice there are signs of liquid at the base of the cake. Poor dipping technique led to the ladyfingers being too soggy. I blame it on Binnie hehe.

And since it was Agnes’ birthday the day before dinner, I cut some paper and sieved some icing sugar over the template.

Alas, when the cake was served, the words disappeared and had already melt into the cocoa surface! =/ Luckily I took a shot first before I brought it out for dinner. Ha.

And the next attempt for Casper’s.

Lesson learnt from the first – never soak the ladyfingers for more than 3 seconds (for the kind I bought, Cold Storage btw). I did find it a tad dry – too little dip and perhaps the Tiramisu didn’t get to sit long enough. Well, the first Tiramisu for dinner did taste better the next day when all the flavours were all soaked up. But the second Tiramisu did serve as a better cake instead of a mushy version like the first. They are all yummy nonetheless. Just not a 10/10. Or so I think. =))

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