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 →

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 →

Durian Pound Cake 榴槤磅蛋糕

I had some leftover durian flesh from my No Bake Durian Cheese Tart that I made last week so I used that for a pound cake. This is pretty much the same as my Vanilla Pound Cake, just with durian added. If you love durian you gotta try this cake. 上星期做免焗榴槤芝士撻時剩下了少許榴槤肉,於是便做了這個磅蛋糕。蛋糕配方基本上跟雲尼拿磅蛋糕差不多,只是增添了榴槤肉而已,榴槤控一定要試試。 If you don't have... Continue Reading →

Vanilla Pound Cake 雲尼拿磅蛋糕

Pound cake is named for the traditional proportions of a pound each of flour, butter, sugar and eggs. The following is a scaled down version that incorporates leavening agent (baking powder) for a less dense pound cake and milk for added moisture. I also tried something new by substituting trehalose for a portion of the... Continue Reading →

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