Matcha Chiffon Cake 抹茶戚風蛋糕

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 →

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 →

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