Here’s the most current chiffon cake recipe that I use. It’s just a typical chiffon cake recipe but I altered the order of the ingredients being added. This method is good for novice baker as it results in a smoother batter. The cake texture is more cottoney and the flavour is good no matter it's... Continue Reading →
Banana Nut Sour Cream Bundt Cake 香蕉酸忌廉合桃環形蛋糕
Here’s another recipe for banana nut cake. The previous recipe I wrote in 2017 involves a mixing method called the “two-stage mixing method” (refer to Banana Walnut Bundt Cake for details). This time I’m using the traditional creaming method. At the same time, I was trying something new that a sister at church taught me,... Continue Reading →
Vanilla Chiffon Cupcakes with Ganache Filling and Meringue Buttercream (2) 雲尼拿軟心戚風杯子蛋糕配蛋白奶油霜(2)
Here’s the newer and upgraded version of Vanilla Chiffon Cupcakes (Tang Mian Method) with Meringue Buttercream. The previous recipe involved warming the oil before mixing with the flour. And this time I’ve totally ditched this process. Compared to the traditional mixing method, this method in which the egg yolks are incorporated during the last stage... Continue Reading →
Chestnut Cake with Fresh Fruits 鮮果栗子忌廉蛋糕
Here’s a cake I made for a friend last month. Like I’ve mentioned in my previous blog post, Chocolate Chiffon Cupcakes (2), I switched to another method when I prepare my cake base. I’ve been using this for a couple of months and so far I’m pretty satisfied with it. 這是上個月為朋友做的蛋糕,EC在上一篇網誌朱古力戚風杯子蛋糕(2)中提及過自己最近改變了做蛋糕的方法。這個新方法已嘗試了幾個月,暫時都非常滿意。 Chestnut Cake with Fresh... Continue Reading →
Espresso Shortbread Cookies 特濃咖啡牛油酥餅
I made these cookies for the annual Community Day held at our church in June. They are simple to make and most of all, egg-free! I created 4 different flavours (original, espresso, chocolate and matcha) and today I’m sharing with you the espresso ones. I packed these little cookies in sealed food bags and, together... Continue Reading →
Pandan Chiffon Cake (Tang Mian Method) 燙麵法班蘭戚風蛋糕
Here’s another method for making Pandan Chiffon Cake. I used the tang mian method as found in my Pandan Cotton Cake, but without the water bath. I used to use a combination of pandan leaves and pandan extract but this time I am only using pandan leaves. If you want a more vibrant colour, go... Continue Reading →
Lychee and Raspberry Mousse Cake 荔枝紅桑子慕絲蛋糕
Here’s a cake I made for our family gathering over the weekend. I paired up lychee and raspberry for a sweet and tart combination as well as a beautiful contrast of colour. I was trying to add a hint of rose flavour too, but my kids didn’t like the flavour after a taste test so... Continue Reading →
Matcha and Red Bean Whipped Cream Cake with Chocolate Shell 抹茶紅豆忌廉蛋糕配朱古力外殼
Here’s the cake I made for my uncle and cousin for their birthdays at the end of December. We didn’t get to celebrate together amid the pandemic and only went for a drop off. The Ontario government announced stricter COVID-19 measures two days ago and beginning today, kids are back to remote learning again for... Continue Reading →
Poké Ball Chocolate Smash Cake 精靈球扑扑蛋糕
My son was watching another Pokémon series on Netflix so I decided to make him a Poké Ball cake for his birthday back in July (yeah I know it’s super late to blog about it). I remember hearing about this Japanese anime after going to Canada. It’s amazing that it’s still on and popular among... Continue Reading →
Banana Chiffon Cake 香蕉戚風蛋糕
A friend of mine told me that her banana chiffon cake didn’t rise much and asked if I knew the reason why. I’ve written a recipe on Chocolate Banana Chiffon Cake quite some time ago and I didn’t take many pictures that time. I couldn’t remember how much my cake rose. As I happened to... Continue Reading →