Strawberry Ogura Cake 草莓相思蛋糕

Continuing the strawberry powder episode, here’s another attempt tweaked from Pandan Ogura Cake to Strawberry flavour.

strawberry ogura cake.pic 1

strawberry ogura cake.pic 2

Source : Own experiment tweaked from Pandan Ogura Cake with slight modification

Makes one 8″ square cake

Strawberry Ogura Cake 草莓相思蛋糕

Ingredients A

45ml corn oil

80ml milk + 2tsp strawberry powder – mixed and set aside

5 egg yolks

1 whole egg

1/4 tsp salt

Ingredients B

65g cake flour

Ingredients C

5 egg whites

1/2 tsp cream of tartar

55g caster sugar


1. Preheat oven to 170 degrees C.

2. Grease the bottom of a 8″ square tin and line with baking sheet.

3. Beat (A) until frothy ( using KA mixer at medium speed, beat for 4-5 mins )

4. Remove mixture into a large mixing bowl.   Sift in (B) and mix well.  Cover wit cling wrap and set aside.

5. In a mixer, whisk whites with tartar till foamy.  Slowly add in sugar a little at a time, and whisk to stiff peak.

6.  Mix 1/3 of the egg whites to egg yolk mixture. Then, fold in the remaining egg white.

7. Pour batter into cake tin and bake for 40-45 mins or until cooked.

8. Invert cake and let it cool.


Strawberry Chocolate Marble Cake (Egg White)

Wishing  all chinese readers 元宵节快乐!

With Zebra Cake recipe that I made long ago, I tweaked a little by changing the vanilla layer to strawberry as I wanted to try out the strawberry powder I won from Cathy Joy’s giveaway.  It was so thoughtful of Cathy to pass the bottle of strawberry powder she bought from Taiwan before CNY.   Thanks Cathy! Cathy has a wonderful blog, I like all of her bakes especially the patterned swiss rolls she featured in her blog.  Pls drop-by her blog to peep all her lovely bakes.


I can’t name this post ‘Zebra’ as both the chocolate and strawberry mixture was jumbled up, and since it has more of a marble effect, I shall rename this as Strawberry Chocolate Marble Cake.   This recipe used mainly egg whites which I cleared quite a lot of my whites stocks in the fridge.

I like the taste of the strawberry powder, and just like Cathy mentioned that it has a little salty taste from the addition of plum powder.   Bebe said the cake smelled and tasted good and it looked more like a carrot cake to her 🙂

This cake texture was soft and crumbly.



Source :  Own experiment tweaked from Zebra Cake posted here

(Makes one 9″ round cake)

Strawberry Chocolate Marble Cake ( Egg White )



250g cold egg whites

50ml cold water

170g caster sugar

1-1/2 tsp ovalette

2 egg yolks

200g cake flour

1/2 tsp baking powder


170g butter, melted

3 tbsp condensed milk


1-1/2 tbsp chocolate paste


3 tsp strawberry paste + 4 tsp strawberry powder, mix well


1. Line and grease 9″ round cake tin.  Preheat oven to 170 degrees C.

2. Whisk (A) on high speed until thick and fluffy.  Fold in (B) and mix well.  Take out 1/3 of the batter and fold in (C).

3. Fold in (D) to the remaining batter.

4.  Scoop 2 tbsp of strawberry batter into the center of the tin.  Top with 1 tbsp chocolate batter.  Do not level the batter.  Repeat until batter is finished.

5.  Bake for 40-45 minutes or until cooked.

Almond Crunch Cookie

Almond Cookie is commonly served during Chinese New Year.   I tried a different recipe that called for baking ammonia .  I’ve never used it before but I understand that baking ammonia is suitable in baked products for crunchy and crispy texture.   Very good, I couldn’t stop at just one.
Almond Crunch Cookie
Almond Crunch Cookies
Source : adapted from Sotong Cooks – Cooking it my way!
Ingredients :

100g butter

130g sugar

1/8tsp salt ( I omitted as I used salted butter )

1/4tsp ammonia

1 egg

1/2tsp vanilla extract

230g plain flour

1/2tsp baking soda

20g ground almond

60g almond nibs, toasted

Some almond flakes for topping ( I omitted )


1. Beat together butter, sugar, salt (if using) and ammonia till light and fluffy.

2. Add in eggs and vanilla extract, mix to combine well.

3. Sift together plain flour, baking soda and ground almonds. Then mix with butter mixture. Fold in toasted almond nibs .

4. Pinch a small piece of dough about 10 g and shape into a ball. Place it onto a greased baking pan and flatten lightly.  Lightly brush the cookies with egg wash.  Place almond flake on top ( I omitted ).

5. Bake at  170°C for 20 minutes or until lightly golden.

I am submitting this post to Chinese New Year Delights 2013 hosted by Sonia aka Nasi Lemak Lover.

Salted Egg Yolks Cookie

Bored with the usual CNY cookies?  How about trying out savory cookie?  This salted egg yolks cookie caught my attention when I was searching for something unique to bake for Chinese New Year.   This cookie has the salted egg yolks pungent, tasty and addictive.

Salted Egg Yolks Cookie

use fresh salted eggs….

Salted egg yolks

Salted Egg Yolks Cookies

Source : adapted from Messy Witchen with slight modifications

Ingredients :

250g plain flour

20g cornflour

1/4 tsp baking powder

1/8 tsp bicarbonate of soda

1 tbsp milk powder

3 salted egg yolks ( I used 4 )

150g butter, at room temperature

20g shortening (I replaced with butter )

1/2 teaspoon salt ( I omitted as I used salted butter )

80g caster sugar

1 egg mixed with 1 egg yolk, beaten lightly, for egg wash

Some black sesame seeds for topping


1. Sift together flour, cornflour, baking powder, bicarbonate of soda and milk powder, set aside.

2. Steam salted egg yolks for about 5 minutes. Cool, mash with a fork and set aside.

3. Place butter, shortening ( if using ), salt ( if using ) and sugar in the bowl of an electric mixer.  Mix on medium speed until sugar is dissolved.

4. Add mashed salted egg yolks and sifted flours. Mix to get a soft and pliable dough.  If dough is too soft, wrap with cling film and rest in refrigerator for 30 minutes ( my dough works out fine for me so I did not chill ). 

5. Line baking paper on the baking pans. Preheat oven to 175oC.

6. Roll out dough to 5mm thickness and cut into desired shapes using dough cutters. Place on baking pans and brush with egg wash. Sprinkle with sesame seeds to decorate.

7. Bake for 18-20 minutes or until golden brown. Remove and cool completely before storing in airtight containers.

I am submitting this post to Chinese New Year Delights 2013 hosted by Sonia aka Nasi Lemak Lover

My Birthday Cake – Japanese Cotton Cheesecake

I was one year younger yesterday and another year wiser today. A simple no frill cake I baked for myself.  121 – Happy Birthday to ME!


Recipe adapted from The Little Teochew. 

(Makes one 8 inch round)

Japanese Cotton Cheesecake


140g caster sugar
6 egg whites
6 egg yolks
1/4 tsp cream of tartar
50g butter
250g cream cheese
100ml fresh milk
60g cake flour
20g corn flour
1/4 tsp salt


1. Preheat oven at 160 degrees C.  Fill a tray with water and place it in the oven for water bath.

2. Grease the pan and line the base and sides.  Make sure the baking paper on the sides extend higher than cake tin.  Wrap the cake pan with two layers of aluminium foil to prevent water seepage.

3. Melt cream cheese, butter and milk over double boiler. Cool the mixture.  Fold in the flour, cornflour, salt, egg yolks and mix well.  Sieve the mixture into a large mixing bowl.

4. Whisk egg whites with cream of tartar until foamy. Add in the sugar and whisk until soft peak forms.

5. Fold in egg whites to the cheese mixture. Pour into an 8 inch round springform cake pan.

6. Bake the cake in water bath for 1 hour 15 mins or until set and golden brown. Cover the top with aluminium foil from the start and remove the foil 20 mins before the end of the baking time.

7. Leave to cool in the oven with door ajar for 30 mins – 1 hour.

I’m Back! Birthday Cake for hubby

Hi, I’m back after a month of vacation and staycation.  It’s time to get back to my baking routine especially when there are three birthdays this month ( one being mine ), so I am expecting myself to bake once a week for a start and massive baking next month for Chinese New Year.

Today on 118, my hubby’s birthday – Happy Birthday!!



Chilled Bailey Cheesecake, will update recipe soon

Update 20th Jan : 

Reprint of recipe from my earlier post  with slight changes, recipe originally adapted from Yochana Cake Delight

Makes one 8-inch round cake

Chilled Bailey Cheesecake


Base : About 12 digestive biscuits,crushed to crumbs with food processor, and 50g melted butter

Filling :

1 block Philadelphia cream cheese, softened

1 tsp vanilla extract

30ml Baileys

200ml whipping cream

1/2 cup caster sugar

1/4 cup cold water

1-1/2 tbsp gelatine powder

1 tbsp butter

50g dark chocolate


1. For base : mix crushed biscuits and butter together. Press and smooth evenly in an 8-inch springform pan. Place in a freezer while you get on with the filling.

2. In cold water, sprinkle gelatine evenly, leave to “bloom” for 2 minutes. Sit the bowl of gelatine mixture in a pot of water on the stove ( double boiling method ).   Stir to dissolve.

3. Using double boiling method, melt  butter and chocolate.

4. In your mixer or using a whisk, whip cream till stiff peaks form, chill.  In the same mixer (no need to wash after whipping cream), cream the cheese and sugar on high speed till smooth, beat in vanilla.

5. Stir gelatine mixture ( while resting,some gelatine will settle to the bottom) and beat in to combine.

6. Fold in whipped cream.  Remove tin from freezer.

7. Pour about 1/4 of batter into chocolate mixture, stir to mix.

8. Mix in Baileys with the rest of batter.

9. Pour about half of bailey batter into tin, top with chocolate batter.  Add the remaining bailey batter over the chocolate batter.  Decorate as desired.

10. Chill overnight.

11. To serve,run a knife along the sides of the cake,unmould, and slice.

Indonesian Thousand Layer Cake – Kek Lapis

Kek Lapis or Kueh Lapis?   Bebe said it’s Kek Lapis as how it’s being called when she visited Kek Lapis factory in  Sarawak Kuching during her school trip.  Okay, I agree with her that kueh lapis is steamed kueh and it can be quite misleading if I were to call this baked cake as kueh 🙂

Kek Lapis is known for its high proportion of egg yolks and butter,  you can find recipes using 20-15-10 egg yolks and so I shortlisted to this slightly ‘healthier’ version that uses 15 egg yolks, 1-1/2 tbsp condensed milk and 450g butter.

Source : With slight modifications from Chunky Cooky using recipe adapted from [Baking Made Easy] by Agnes Chang

Makes one 9 x 9″ square
Indonesian Thousand Layer Cake – Kek Lapis
450g tinned butter
1 1/2 tbsp condensed milk
270g icing sugar, sifted
15 egg yolks
3/4 tsp vanilla
1 tbsp brandy
135g plain flour, mixed with 2 1/4 tsp mixed spices
5 egg whites
40-50g melted butter, for brushing onto cake layers
1. Preheat oven to 200 degrees C ( top & bottom heat )
2. Beat (B) till thick and creamy ( hand-whisked )
3.  Beat (A) till fluffy, add in beaten (B) from step 2 and mix well.   Slowly mix in (C).
4.  Whisk (D) till stiff.
5.  Fold in (D) into step 3.
6.  Greased and lined a 9″ square tin.
7. Heat up the empty tin in the preheated oven for 3 mins.
8.  Weigh 130g batter and spread evenly onto the baking tin. Bake till golden brown.
9. Remove tin from oven, switch oven to grill mode with 220 degrees C (upper heat only).
10. Prick, press and brush with a little melted butter on the cake layer.
11. Weigh 100g batter and spread evenly onto the cake layer and bake till golden brown.  Repeat step 10 and 11 till the last layer.  ( * 5 mins ++ for each layer )
12. Switch to 180 degrees C ( upper and bottom heat) and bake the last layer till golden brown ( * 10-15 mins )
* may vary according to individual oven performance
13. Remove and leave to cool.
Notes from Chunky Cooky :
  • While baking layer by layer, prick only when there are air bubbles rising up and press down with any flat-bottom glass. This is to ensure all layers are flat and nice.
  • The purpose of brushing a little melted butter over baked layer is to keep the cake moist.