This is nothing new. I just mingled some recipes and created another one. This is a mango mousse cake with a marie biscuit base. I added diced mango inside for more mango madness. Everything is easy peasy as there is no baking involved. It is particularly convenient for those who don't own an oven or … Continue reading Mango Mousse Cake with Biscuit Crust (Eggless and No-bake) 芒果慕絲凍餅(無蛋，免焗)
I received feedback from several readers not long ago. They said they all love how decadent my Chocolate Mousse Cake was. However, they had difficulties smoothing the cake surface as the mousse firmed up rather fast. My recipe contains no gelatin as the high ratio of chocolate is good enough to set the mousse. It … Continue reading Chocolate Mousse Cake with Chocolate Crust 朱古力慕絲凍餅
Here comes my first cake of the year 2018! I have upgraded to an induction stove recently so I got a bigger and fancier 164L (5.8 cu. ft.) convection oven to play with (yay!!!). The top oven element from my older stove broke down long time ago and it was too expensive to get it … Continue reading Black Sesame Chiffon Cake 黑芝麻戚風蛋糕
This is another chocolate bundt cake recipe that I came up with (read about my blog post, Chocolate Bundt Cake with Chocolate Ganache). It is an American-style butter cake in which leavening agents (baking powder and baking soda) and dairy product (sour cream) are included. In order to compensate for the moisture loss due to … Continue reading Chocolate Sour Cream Bundt Cake 朱古力酸忌廉環形蛋糕
I am not a drinker and usually use alcohol only for cooking and baking. A splash of Kahlua liqueur definitely adds an unique flavor profile to any cake, and this chiffon cake is one of the liqueur-infused cakes that I (as well as other coffee lovers) would enjoy. This recipe is written specifically for the … Continue reading Kahlua Chiffon Cake 咖啡酒戚風蛋糕
Madeleines are famous French little cakes (some refer them as cookies) with a shell-like shape and characteristic dome on the back. These buttery cakes are crispy around the edges yet soft and spongy inside. I bought a new over-sized madeleine pan during my Hong Kong trip. Each cavity had a capacity of 60 ml so … Continue reading Maple Orange Madeleines 楓糖香橙瑪德蓮
Bananas are one of the favorite fruits in my family. However, once ripen up they start to develop brown spots very quickly. Not everyone enjoys the mushy and squishy texture of overripe bananas but they are perfect for baked goods such as chiffon cake, banana bread, banana mousse and muffins. Together with some leftover sour … Continue reading Banana Bundt Cake with Chia Seeds 香蕉奇異籽環形蛋糕
