Mini Egg Cake (鸡蛋糕)

{Tried & Tested}

Foodelicious Heaven: Recently my little girl had been requesting for me to bake, found this recipe of Mini Egg Cake which call for very simple ingredients and steps and is most suited for my very tight schedule.  The cake turn out to be something which I had always like 🙂  It is very traditional.

As I never like my cakes too sweet, thus I had reduced the sugar amount to 180g and baked under 160C for 30 minutes.


Traditional Mini Egg Cake
Adapted from Alex Goh Baking Craft Series
Makes 12 | Prep Time: 30 mins | Bake Time: 20 mins


4 large eggs
7 oz (200g) castor sugar or fine sugar (do not use icing or powderd sugar)
A pinch of salt
6 oz (180g) all-purpose flour
1 tsp baking powder
1 oz (35g) Oil


Preheat the oven to 350F or 180C.

Whip eggs, castor sugar and salt with wire whisk at medium speed until light and fluffy.

Fold in sifted flour mixture (all purpose flour and baking powder) with rubber spatula until well combined.

Add oil lastly and mix until well combined.

Pour into greased and floured 3.75 X 2-inch flora cupcake moulds, or paper lined muffin tin.

Bake at the middle rack of the oven for 20 minutes.

Remove cakes from the moulds immediately after baking. Set aside to cool.

Cook’s Notes:

  1. Oil can be omitted but the cake will taste a bit dry.
  2. Please follow the metric measurement for best results.

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Posted by on November 18, 2013 in Cakes, Egg Cakes, Tried & Tested


Butter Cake


Foodelicious heaven : ” Hubby always like butter cake.  My 1st try in baking is a butter cake recipe that I had posted earlier, so wanted to try another recipe and chance upon this.  Nice cake but I used 180g sugar instead of 200g – if you don’t like your cake too sweet.  Baked at 170 degree for 40 minutes. “


Recipe: Butter Cake
Adapted from Food-4Tots


2 and 1/3 stick (250g) unsalted butter, at room temperature
7 oz (200g) plain flour/all purpose flour
1 tsp baking powder
7 oz (200g) castor sugar
4 eggs
½ tsp salt
4 tablespoons fresh milk or yogurt
1 teaspoon vanilla essence


1. Preheat the oven to 375°F.
2. Lightly grease the pan with some butter.
3. Mix the flour and the baking powder together and sieve. Add in salt and mix well. Set aside.
4. Use an electronic beater to mix butter and sugar until well combined or pale yellow in color. (Note: Sugar has not dissolved yet).
5. Add in the first egg. Beat well after each addition of egg until creamy.
6. Scrape down the sides for even mixing.
7. Add in vanilla essence and mix well.
8. Fold in the flour into the mixture and mix well.
9. Finally, add in the milk/yogurt.
10. Pour the mixture into the greased baking pan. Shake it lightly to distribute cake mixture evenly.
11. Bake until golden brown and cooked, about 40 minutes. Use a cake tester to test if it’s cooked.
12. Remove it from the oven and let cool on the wire rack for another 5 minutes. Serve warm.

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Posted by on April 1, 2013 in Butter Cakes, Cakes


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Luo Han Guo Herbal Tea (罗汉果凉茶)


Foodelicious heaven ” Tried this recipe and have been cooking it for the family since.  Easy and tasty even my 3 yrs old likes it.  The luo han guo sweetness is more than sufficient so no sugar was added.”

Luo han guo herbal tea (with ginseng and chrysanthemum)


Ingredient: Luo Han Guo

Luo han guo has long been a highly regarded ingredient in Traditional Chinese Medicine, being touted as a longevity fruit. Its well known health benefits include expelling “heatiness” from one’s body and combating chronic throat and respiratory ailments such as throat inflammation. Do you know that it is also a natural sweetener, with its fruit extract nearly 300 times sweeter than sugar, while being much lower in calories (sweet toothers on diet, rejoice!)


Previously, I have used the fruit to cook with watercress soup whenever I have a sore throat. This herbal tea is easier to make and I can make it more regularly than the soup as a healthy herbal drink and thirst quencher. I also added a little of two of my favourite ingredients for herbal drink – namely American ginseng and chrysanthemum flowers. They complement the luo han guo well and make the drink extra cooling and delicious.


Disposable soup stock bags


Putting the smashed fruit in a disposable soup stock bag

(makes about 4 mugs)

– 2 litres of water
– 2 luo han guo fruit (arhat fruit/ monk’s fruit/罗汉果)
– 30g american ginseng fiber/”beards” (洋参须)
– 30g dried chrysanthemum flowers (朵朵香)

Tools (optional)
disposable soup bags

If you are using disposable soup bags:
1. Using the back of your knife, gently crack open the luo han guo fruit. If you have a soup stock bag, you can place the smashed fruit inside the bag (see photo above). I also place the ginseng and chrysanthemum flowers in the soup bags (total using 4 soup bags to contain the ingredients.
2. Boil water in a pot. Place soup bags in the boiling water and simmer for about half hour (if you like, you can discard the chrysanthemum pouch earlier). Discard soup bags (I try to press out excess liquids using a slotted ladle to minimize wastage), wait for the tea to cool and pour into serving cups. Serve warm or chilled.

If you are not using disposable soup bags:
After step 1, bring a pot of water to boil. First add the chrysanthemum flowers. Simmer for a short few minutes (do not boil for too long) and using a slotted ladle, take out the chrysanthemum flowers. Next, add the ginseng and luo han guo fruit and simmer for about 20-30 minutes. Remove the ginseng and fruit pieces and then sieve the tea through a strainer. Wait for the tea to cool and pour into serving cups. Serve warm or chilled.

Cooking Note:
To add sugar, or not to add?
I do not add any sugar since luo han guo is a natural sweetener so this drink is mildly sweet.  I do not have a sweet tooth so it’s sweet enough for me. If you like to add sugar, you can  add either winter melon sugar strips (10 minutes before you off the stove flame) or rock sugar (just before you off the flame, stir to melt the sugar thoroughly) to taste. Note that if you are using winter melon sugar stripes, they will not dissolve – you can eat the winter melon for the crunchy sweet taste or you may discard it.

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Posted by on March 24, 2013 in Drinks, Herbal Tea, Tried & Tested


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Fried Spring Rolls

Ingredients:6 shrimp (shelled, deveined, and chopped into small pieces)
1 piece bean curd (diced into small pieces)
2 cloves garlic (chopped)
2 shallots (chopped)
1 jicama, shredded
1 carrot, shredded
6 long beans (chopped)
Salt to taste
Sugar to taste
White pepper powder to taste
1 pack of frozen Popiah wrappers / 25-30 fresh Popiah skin
Oil for deep frying

Sealing Paste:

2 tablespoon corn starch
5 tablespoon of water


Pan-fry the diced bean curd with a little oil until they turn light brown. Set aside.

Heat oil in a wok and fry the garlic and shallots until aromatic. Add shrimps, julienned jicama, shredded carrot and long beans. Season with salt, pepper, sugar and cook for 5 minutes.

To assemble the spring rolls, lay a spring roll wrapper (Popiah skin) on a clean cutting board. Put some filling in the middle and add some diced bean curd on top of the filling. Fold in the two sides and roll up the wrapper tightly to form the spring rolls. Seal the spring roll with the sealing paste and deep dry them over medium heat until golden brown. Drain the spring rolls on paper towels and serve them with chili sauce.

Cook’s Note:

For chili sauce, Rasa Malaysia recommends Lingham’s hot sauce, Maggie brand garlic chili sauce (if you are in Malaysia) or Sriracha hot chili sauce (if you are in the US) for the spring rolls.

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Posted by on March 23, 2012 in Snacks


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Mee Jian Kueh aka Apam Balik 曼煎糕 (发粉版)

Mee Jian Kueh aka Apam Balik (Baking Powder Version)

Ingredients: (serve 4 or serve 8 if halve the thickness)
1 egg
2 tbsp sugar
½ tsp salt
¾ cup (180ml) milk
1 tsp vanilla extract
1 cup (130g) plain flour
1 tsp baking powder
½ scant tsp baking soda
1 tbsp cooking oil

Fillings: Butter / ground peanut + castor sugar / red bean paste etc

1) Whisk (A) until sugar is dissolved.
2) Add (B), mix well.
3) Sift in (C) in batches, mix well. Add (D), mix till just combined.
4) Pour the batter in HCP, close the lid with magnet. Cook over low heat for about 8-9 mins. If you want the skin to have even colour, move the pan left and right every now and then. When the skin is brown and the surface is set with tiny holes, it is done. Add fillings and fold into half. Slice and serve.

1) Suggest cooking in two batches as I find the MJK is too thick. If cook in two batches, the cooking time should be shorter, please adjust accordingly.
2) You may use a regular non-stick pan for this but need to adjust the cooking time depending on your pan.

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Posted by on March 22, 2012 in Snacks



Old-Fashioned Sponge Cake in Paper Cup 古早味纸杯海绵蛋糕

Ingredients: (yield 9 cups)
3 egg white
1/8 tsp salt
75g castor sugar (too sweet, need to reduce further)
3 egg yolk
70g cake flour
½ tsp vanilla extract
2 tbsp vegetable oil

1) In a clean and dry bowl, beat egg white using medium speed till frothy, add salt and sugar gradually, continue to beat till soft peak.
2) Add egg yolk one at a time, mix well before each addition.
3) Sieve in half of the flour, fold in with a rubber spatula until just incorporated. Repeat for the remaining flour.
4) Remove a few tbsp of the egg batter and blend with vanilla extract and oil. Fold the mixture into the remaining egg batter, mix well.
5) Scoop into paper cup till about 60% full (for the size of paper cup I used, each cup is about 2 heaped tbsp), bake in preheated oven at 180C, middle rack, for about 18-20 mins.

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Posted by on March 17, 2012 in Cakes, Sponge Cakes


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Chocolate Chiffon Cake 巧克力戚风蛋糕

(Recipe adapted from Okashi: sweet treats made with love)

Ingredients: (makes one 20cm chiffon tin)
5 egg yolks
20g sugar (I used 10g)
60g vegetable oil
70g water
50g cake flour
30g cocoa powder

5 egg whites
90g sugar
10g corn flour

1) Whisk egg yolks and sugar until the sugar dissolves.
2) Gradually add in vegetable oil, followed by water.
3) Sift cake flour and cocoa powder twice and add into egg yolk mixture. Mix until just combined. Set aside.
4) In another bowl, whisk egg whites until foamy. Add in combined sugar and corn flour mixture gradually and continue whisking until stiff peak form.
5) Gently fold in the egg white into the egg yolk batter (in step 3) in 3 batches.
6) Pour the batter into an ungreased chiffon tin. Give the tin a few slight knocks on the tabletop to remove air bubbles. Bake in preheated oven at 170 deg C for 40 minutes (update on second attemp: lower to 160C for the last 10 mins).
7) Remove from oven and invert the tin immediately onto a cooling rack. Unmould the cake only when it is completely cool.

I have made a simple chocolate ganache to go with the chocolate chiffon and I would say that the combination is very good.

Chocolate Ganache
65g dairy whipping cream
65g dark couverture chocolate

1) Cook whipping cream over low heat till it starts to boil. Remove from heat.
2) Pour cream over to chocolate and gentle stir till all chocolate is melted.
3) Pour ganache over cooled cake and let it set. Decorate as desired. Chill the cake in the fridge before serving. Take out cake from the fridge 5-10 mins before serving.

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Posted by on March 17, 2012 in Cakes, Chiffon Cakes


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