Sunday, December 26, 2010

Chocolate Strawberry Log Cake

Please pardon me for being a mountain tortoise. I had never tried any gingerbread man cookies or any log cake cake before and this is my first attempt doing a swiss roll. I baked some gingerbread man cookies for my dear boy, but flung badly. He took a bite and rejected it. It does not taste bad, but it just too hard. Maybe i over do my dough or i change the recipes to
cold butter. This swiss roll is also a flung piece. But however, i decided to post it.

Ingredients: (Chocolate sponge)
4 Egg yolks
20g Sugar
1/2 tsp vanilla essence ( optional replace with chocolate emulco)

4 Egg Whites
1/4 tsp Cream of tartar

100g Sugar

70g Plain flour, sifted
30g Cocoa powder
1/2 tsp Baking powder

  1. Whip (A) until light and fluffly. (Pale or double in volume)
  2. Whip (B) until soft peaks form. Add (C) and continue whipping until stiff.
  3. Mix meringue with (A) until well blended.
  4. Sieve in (D) and fold until well incorporated.
  5. Pour it into a greased and lined swiss roll tins.
  6.  Bake in preheated oven at 180C for 8-10 mins till cooked and springy.
  7. Remove, turn onto a big piece of greased proof paper sprinkled with 1 tbsp castor sugar and leave to cool.
Strawberry Cream

200g whipped cream
200g strawberries, chopped  and pad dry)
Chocolate spread can be added to whipped cream or melted chocolate.

  1. Spread cream on the swiss roll and sprinkle with chopped strawberries.
  2. Cover strawberries with some whipped cream.
  3. Carefull roll up the cake.
  • Do not attempt to put too much whipped cream or strawberries. I put 250g strawberry and i could not roll up properly.
  • Bake this in a smaller cake tin lined the parchment paper higher, if you do not have a bigger tin like me.
  • Can use cold or room temperture egg, i use slightly colder eggs.
  • Must be gently, when rolling the cake.
  • Method are all correct, but i overstuff the cake and roll it too hard causing the failure.

Saturday, December 25, 2010


 May all of you have a blessed Merry Christmas and A Happy New Year!!!

Yesterday, i prepared some simple dishes and had a small celebration with my family. My younger sis and bro also came to our house. Couldn't buy any turkey at last mins, so i choose to bake ham.

Honey bake ham with honey mustard sauce,

Some baked potatoes cheeses and butter corn,

Chicken rice baked rice.

Well. That me simple life and simple meal.

Monday, December 20, 2010

Chocolate Banana Mousse Cake

Today was my DH birthday!  He requested for a same chocolate cake, i baked previously for my birthday. But due to health concern, i decided not to bake him anything that is too heaty. But of course still have the same ingredients of his favourite chocolate.... So after some searching from my recipes book, i finally settle on this. He like chocolate, banana and no cream.

Take a peek inside of the slice cake.....

This time round, i did not use a sponge cake. I use my moist chocolate cake with macadamia nuts. My DH was thrilled and especially my son. He nip all the chocolate deco first and ate the whole slice of cake. I gave some to my MIL and the feedback was excellent. My DH was grumpy when, i gave some cake to my MIL LOL>>>

Ingredients: (20cm cake mould)
Chocolate cake (A)
125g butter (room temperature)
175g sugar (Caster sugar or brown, own preference)
1 tsp vanilla essence
1 tsp instant coffee powder (dissolved in 1 tsp hot water)
2 eggs
160ml  water
110g plain flour
30g cornflour
35g cocoa powder
1 tsp baking powder
1/2 tsp baking soda
1/4 tsp salt
75g macadamia nuts (toasted and chopped)

Chocolate mousse (B)
120g chocolate
70g milk + 50g whipping cream
30g sugar
250g topping cream
10g gelatine
40ml water
Some banana halved
some lemon juice to sprinkle on

Chocolate frosting (C)
140ml UHT whipping cream
350g chocolate
1 tbsp butter


  1. Preheat oven at 180C.
  2. Beat butter, sugar, vanilla essence and coffee until light and creamy, Slowly add in the eggs.
  3. Add in all the sifted flour alternating with water. Lastly, add in the nuts.
  4. Pour into a greased and lined cake mould.
  5. Bake at 180C for 45 mins or until done.
  1. Whip the topping cream till stiff.
  2. Halved the banana and sprinkle lemon juice on it.
  3. Bloom the gelatine for 10 mins.
  4. Heat up the milk and whipping cream till hot.
  5. Stir in the sugar till smooth.
  6. Add in the chocolate until dissolved completely.
  7. Add  in the gelatine stir till gelatine melted.
  8. Cool the mousse a little, then add into the whipped cream.
  1. Heat cream in double boiler and add in the chocolate and butter.
  2. Stir until chocolate has melted.
  3. Leave to cool slightly before pouring on top of the cake.

To assembly:
  1. Cut the cool chocolate cake into 3 layers horizontally and divide the mousse into 2 portion.
  2. Place one chocolate cake on the base of the proper secure cake ring.
  3. Spread half of the mousse and arrange banana slices on top. Cover the banana with the remaining mousse (portion 1).
  4. Top with 2nd layer of chocolate cake and repeat step 3. (portion 2)
  5. Lastly cover with the 3rd layer of chocolate cake and leave in the fridge to set.
  6. When set remove the cake from the cake ring and pour the chocolate frosting.
  7. Smooth the chocolate frosting quickly, as it set very fast. Decorate as desire. Refrigerate until set.
This cake was suppose to be glossy, i don't understand why i always can't get it. Plss anyone can enlighten me on how to get a glossy top.

Friday, December 17, 2010

Melting Peanut Cookies

So tired stay tune. I'll add the recipes tomorrow. This is definitely a keeper.

63g shortening / Lard (Crisco)
100g Plain flour
75g Roasted peanuts (grinded)
63g Icing sugar
1 Tsp Vanilla essence
1 Egg Yolk (for glazing)
Some halved peanuts for decoration (optional)

  • Roasted the peanuts and remove the shell. Grind them into powder.
  • Sift all flour, add in grinded peanut powder and vanilla essence.
  • Mix in the shortening until dough form. If the dough is too dry add more shortening 10g at a time.
  • Divide the dough into 6g or 8g and roll them into ball gently.
  • Press a tiny hole and glaze them with egg yolk.
  • Bake at a preheated oven 180C for 15-20 mins till crispy and golden brown.
  • Handle carefully the cookies is very fragile.
Notes: Slightly dry looking, taste wise, definitely bake again. It melts in your mouth. Will add more shortening to
             bind them without wrinkles. The picture display is 8g, i weigh them individually.

Almond Cookies

Another CNY cookies coming up...

Crispy Cashew Nuts Cookies 1

Recently, My DH kept prompting me to try baking some CNY cookies for him to test. He wanted to choose some tasty one among a few types, i bake and gave to his customer as a gift. (Coz i never bake any CNY cookies before, he don't trust me) I should be trying some Log Cake instead CNY cookies. OMG! My Son is asking for his dear gingerbread man. So i decided to try my DH favorite Cashew Nuts Cookies. But he like those traditional type, so I'm trying my luck. :>

Cream butter and sugar

Add in egg and vanilla essence

Mix all flour and cashew nuts powder

Lastly,  gently fold them together

Tata! Out of the oven now

  • 120g Butter/Margarine
  • 70g Castor Sugar
  • 30g Brown Sugar
  • 1/2 tsp Vanilla Essence
  • 180g Plain Flour
  • 20g Custard Powder
  • 1 Small Egg
  • 60g Roasted Finely Grinded Cashew Nuts Powder
  • 1/2 tsp Baking Powder
  • Some Roasted Cashew Nuts, halved (decoration)
  • 1 Egg Yolk (for glazing)
  • a few drop of yellow colour (optional)

  1. Cream butter and sugar till creamy. Add egg and vanilla essence mix till well combined.
  2. Mix in all the sifted flour and grinded cashew nuts to form into a pliable dough.
  3. Place the dough in between 2 sheets of parchment paper, roll into 1/2 cm thick.
  4. Cut into shape using any cookie cutter of your choice.
  5. Place onto a baking tray lined with parchment paper or aluminium foil.
  6. Press the half cashew nut on top of the cookies and glaze with the egg yolk.
  7. Bake in a pre-heated oven at 180C for 15-20 mins till golden brown.
  8. Cool completely before storing.
Sadly to say he reject this. I'll continue to try until i reach the taste.

Saturday, December 11, 2010

Strawberry sponge cake

I used this sponge to do my girl birthday cake using a "8 inch" square cake tin. Flung or pass the test? It is soft and fluffy.

  • 4 Eggs
  • 120g Castor Sugar
  • 1/2 Tsp Salt
  • 130g Cake Flour (Sifted)
  • 30g Melted Butter
  • 30g Strawberry Milk (i used HL Strawberry)
  • 1 Tsp Strawberry Emulco
  • 1/2 Tsp Strawberry Essence

  1. Whisk the eggs and sugar on high speed about 8 mins until double in volume. (soft peak)
  2. Stir in the sifted flour in 3 patches, mix until well blended.
  3. Add in the melted butter and fold well.
  4. Add the milk and strawberry emulco/strawberry essence fold gently.
  5. Pour the batter into a greased and lined 20cm square mould. Bake at a preheated oven for 30-35mins
Take a look at pengskitchen blog, she had video to teach you step by step.
Adapted from:

Hello Kitty strawberry sponge cake

Phew! This was consider a huge project for me. At first, i thought of doing a chocolate outline with piping gel. But happen to saw Anncoo Journal Blog. Her blog was so well organize and especially her cake are so beautifully done. After seeking advise from her i decide to do chocolate transfer on my cake.

 Tata! My first creation...

 Till now still don't understand, why i can't make sponge cake so easily like chiffon. Must practice more to improve on my cake foundation and make up. It's not balance and smooth. It getting late and the whipped cream melt on me (warmed hand).

My ger was very happy and of course the mum too. This was all done in one whole day. Have to thank my V sister for helping me to look after the kids. I make two strawberry sponge, sandwich by whipped cream (chopped chocolate oreo). The picture was done by chocolate transfer.

Click here to find out more about kids cake and wonderful recipes:

Wednesday, December 1, 2010

Chocolate cupcake

This is my first time doing a piping. It looks so terrible, but at least i tried. A small token for my niece wedding teabreak. As usually i did my moist chocolate cupcake, using buttercream frosting.  But the buttercream melts so fast due to the humid weather. Hopefully, they like it.

Naked Chocolate Cupcake before frosting.....

Earl Grey Tea chiffon

I was wondering how Eary Grey Tea will taste like, as I'm not really a tea lover. The only tea i drink frequently are Green tea, Lipton and Red tea. I dislike the flowery taste or fruity taste of certain tea my friend recommend me. Errr... Anyway it seem like alot blogger are using this to bake cakes or even cookies. I decided to try it out.

using a "7 inch" cake tin


1 tbsp Earl Grey tea powder (about 3 satchels)
100g cake flour
11/2 tsps baking powder
1/2 tsps salt
3 egg yolks
40g caster sugar
50ml vegetable oil
75ml water

3 egg whites
40g caster sugar


  • Hand whisk egg yolks with sugar until dissolves. 
  • Add in salt, 40g caster sugar, oil, earl grey tea and sifted flour mixture. Whisk until incorporated.
  • In a clean, dry stainless steel mixing bowl, beat the egg whites until frothy and foamy.
  • Add 40g caster sugar and beat until just before stiff peak.
  • Fold in 1/3 of the meringue and mix with the egg yolk until well combined. Add the remaining meringue and mix well.
  • Pour the batter into "7 inch" cake tin. Bake in pre-heated oven at 180C for 45 mins. Remove the foil and bake for 10 mins.
  • Immediately invert it after taking out from the oven. When it cools, remove it from the mould.
Notes: Preheat oven at 180C for 25 mins using top and bottom heat in the lowest rack.

Recipes source from :