Pound cake is named for the traditional proportions of a pound each of flour, butter, sugar and eggs. Mine is a reduced sugar and scaled down version that incorporates leavening agent (baking powder) for a less dense pound cake and mashed bananas for extra moisture. 磅蛋糕的名稱來自其傳統材料比例-- 麵粉，牛油，砂糖和雞蛋各一磅。EC依比例縮小了份量製作自己的版本，糖的比例固然减少了，也加入泡打粉增加蛋糕鬆軟度，另外亦加了香蕉泥使蛋糕更濕潤。 To make it easier for the egg mixture … Continue reading Banana Pound Cake 香蕉牛油磅蛋糕
I don't have much to write about this cake as it is quite simple. But I do want to share with you a general technique for mousse cake construction that is tidy and neat. I use chiffon cake for my mousse cake. My cake layers are super light, soft and fluffy. To prevent them from … Continue reading Raspberry and Dark Chocolate Mousse Cake 紅桑子黑朱古力慕絲蛋糕
I’ve been baking with erythritol recently (read about my blog posts, Sugar-Free Chocolate Chip Muffins, Sugar-Free Brown Rice Chiffon Cake and Sugar-Free Matcha Nougat with Almonds) and this time I used it for bread making. Apart from using natural sweetener, I’ve replaced the whipping cream in my Pai Bao recipe with unsweetened almond milk, which … Continue reading Sugar-Free Pai Bao (Hong Kong Style Sweet Milk Buns) 無糖湯種排包
This gluten-free chiffon cake is an adaption from my Orange Chiffon Cake and I have to say that it tastes as light and fluffy as any chiffon cake made with wheat flour! Chiffon cake does not rely on gluten but beaten egg whites to help it rise. So if you could whip a gorgeous meringue … Continue reading Gluten-Free Tangerine Chiffon Cake 無麩質柑橘戚風蛋糕
Here’s another sugar-free baked goods I made the past weekend. I tweaked my Double Chocolate Muffins recipe by replacing the sugar with natural sweetener. In order to further cut down the carbohydrate amount, one third of the flour is substituted with almond flour. I’ve also included some Kamut flour in my recipe for added nutrients. … Continue reading Sugar-Free Chocolate Chip Muffins 無糖朱古力粒鬆餅
The cake recipe I’m sharing today is free of sugar, gluten as well as diary. It’s basically just Sugar-Free Chiffon Cake with a slight twist in which I replaced the flour with brown rice flour and milk with soy milk. That’s it. Straightforward right? If you don’t have brown rice flour handy then rice flour … Continue reading Sugar-Free Brown Rice Chiffon Cake (Gluten-Free, Dairy-Free) 無糖糙米戚風蛋糕(無麩質，無奶)
I’m sharing with you my sugar-free version of Chinese custard filling that I used for my sugar-free custard mooncakes I made this year (recipe to be followed). Here in the recipe, granulated sugar is replaced with a natural sweetener that is a blend of monk fruit and erythritol. The result was pretty good. There was … Continue reading Sugar-Free Chinese Custard Filling 無糖奶黃餡
