Monthly Archives: September 2011

Paper-lined Sponge


Ingredients: (10 pieces in standard paper cups)
5 egg yolks
30g sugar
1/4 tsp salt
1/2 – 1 tsp vanilla esssence

55g warm corn oil / melted butter
60ml warm milk

80g cake flour
20g corn starch
1/2 tsp baking powder

5 egg whites
50g castor sugar

1. Sieve flour, corn starch and baking powder together.
2. Beat egg yolks, sugar, salt and vanilla essence together till thick and creamy. (I beat my egg yolk by sitting the mixing bowl in a basin of hot water).
3. Stir the warm corn oil/melted butter and milk into the yolk mixture. Mix well.
4. Fold in the sieved flour mixture and mix well.
5. Beat egg whites till white in colour and add in sugar by thirds and beat till egg white is stiff.
6. Fold half portion of the egg white into egg yolk and blend well.
7. Pour the yolk mixture into the remaining egg white and blend well.
8. Spoon batter into paper cups lined with baking paper up to 80% full and bake at 180C for 20 minutes or till golden brown.

Cut baking paper into 19cm x 19cm put it on top of a paper cup then use another paper cup to push the baking paper into the cup (idea from Jo’s Deli).

Be careful not to dirty the baking paper while spooning in the batter otherwise you will get dark brown patches on the baking paper and the paper-lined sponge will not be presentable.

The paper cups are tall so if you are baking in a small table top oven, for the first 10 – 12 minutes bake it in the middle rack then move it to the lower rack and bake till cooked.

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Posted by on September 22, 2011 in Cakes, Sponge Cakes


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Marble Butter Cake

Foodelicious Heaven: This Marble Butter Cake from Do What I Like sure looks fine!!

100g butter (room temperature)
80g castor sugar
1/4 tsp salt
1/2 – 1 tsp vanilla essence or 1 tsp rum
2 eggs (room temperature)
2 tbsp milk
100g cake flour
30g corn starch
1 tsp baking powder

10g cocoa powder
5g icing sugar
2 tbsp warm milk

1. Line a loaf pan (17cm x 6.5cm) with baking paper. Preheat oven to 170C.
2. Sieve cocoa powder and icing sugar, then stir in the milk to get a smooth chocolate paste.
3. Cream butter, sugar, vanilla essence/rum and salt with electric egg beater till light and fluffy.
4. Beat in the eggs one at a time till well combined.
5. Stir in the milk.
6. Cream in the sieved flour mixture (cake flour, corn starch and baking powder) till smooth and well combined. I use my electric egg beater at lowest speed to do this part.
7. Divide batter into 2 portions and stir the chocolate paste into one of the portion.
8. Spoon the butter batter and chocolate batter alternatively into the loaf pan and bake at 170C for 40 – 50 minutes or till cooked.

You may want to add in 2 tsp of grated orange zest for that added tangy flavour.

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Posted by on September 22, 2011 in Butter Cakes, Cakes, Marble Cakes


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Marble Chiffon

Foodelicious Heaven: Another nice recipe from Do What I Like.

3 egg yolks
pinch of salt
30g sugar
40g warm corn oil
50ml warm milk
1/2 tsp vanilla paste / essence
1 tsp orange zest (optional)
1 tsp rum (optional)
75g sieved cake flour

4 egg whites
1/4 tsp cream of tartar
40g sugar

Chocolate paste

30ml milk
20g sugar
5g flour
10g cocoa powder
5g butter

17cm tube pan


1. Mix all ingredients in the chocolate paste together and double boil till sugar dissolved and you get a homogeneous chocolate mixture. Sieve chocolate mixture if lumpy. Leave aside for use later.
2. Cream egg yolks, vanilla, salt and sugar till creamy.
3. Add in the warm oil, warm milk, orange zest and rum, mix till well-combined.
4. Sieve in the flour and mix till batter is lump-free.
5. Beat egg white with electric beater until big bubbles formed. Sprinkle in cream of tartar and beat until it is white in colour. Add in 40g sugar 3 times (a little at a time) and beat till stiff perks formed.
6. Pour 1/2 egg white into flour mixture in (4) and blend well.
7. Pour flour mixture into the rest of the egg white and fold till just blended. Remove 1/4 of the batter and mix it with the chocolate paste, blend well.
8. Pour the 2 batters into ungreased tube pan using your imagination and create your own marble effect. Bake at 170 – 180C for 35 – 45 minutes or till cooked.
9. Invert the cooked cake during cooling process.

Orange zest is really optional. I added it as it would enhanced the flavour of the chocolate mixture.

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Posted by on September 22, 2011 in Cakes, Chiffon Cakes, Marble Cakes


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Fine Butter Cake


Foodelicious Heaven: Saw this recipe from Do What I Like. This butter cake looks so fine. Must try it one day.

An unbeatable fine butter cake. Very very fattening but very tasty. The crumbs are fine with nice buttery taste.

You gotta try it!

This is the Golden Churn Butter which I used.


150g golden churn butter
1 tbsp corn oil / olive oil
110g sugar
1/3 tsp salt
1/2 tsp vanilla paste or 1 tsp vanilla essence
3 eggs

140g cake flour
40g corn starch
1/3 tsp baking powder

3 – 5 tbsp whipping cream / milk


1. Mix cake flour, corn starch and baking powder together. Sieve twice into a large mixing bowl.
2. Cream butter, oil, sugar, vanilla and salt till pale and fluffy.
3. Beat in eggs one at time, beat well after each addition.
4. Add in the flour mixture and mix at low speed till well blended.
5. Stir in the whipping cream.
6. Pour batter into a lined loaf pan and bake at 180C for 35 – 45 minutes or till cooked.

After 10 – 12 minutes in the oven, remove it and make a length-wise cut on the surface of the batter with a knife so that the cake will “explode” nicely with a neat line in the middle.

For best result use golden churn butter and whipping cream.

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Posted by on September 22, 2011 in Butter Cakes, Cakes


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Fried Tang Hoon

Love 4 Fried Tang Hoon


Tang Hoon
1/2 cup minced chicken
5-10 chilli padi, pounded
3tbsp lime juice
4 shallots, sliced finely
1/2 cup chye sim, cut into 3cm quickly dipped into boiling water for 1min & rinsed


1. Add oil into frying pan, add shallots. Fried till fragrant. Add minced chicken, prawns, squids and chilli padi. Add tang hoo.
2. Top with chye sim and lime juice.

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Posted by on September 12, 2011 in Asian Main Dishes


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Roast Chicken


Foodelicious Heaven: I had found this recipe in a magazine should be a complimentary recipe from corning ware and had tried it. It’s lovely. Had marinated the chicken with garlic, ginger, pepper, light soy sauce and some alcohol to make it more flavorful.

Love 4 Roast Chicken


1 spring chicken
2 tbsp crushed black pepper
1/4 cup honey
1/2 tsp salt
1 tbsp crushed garlic
1/2 cup store bought barbecue sauce


1. Pre-heat oven. Stuff chicken with garlic.
Mix bbq sauce, honey, black pepper & salt & rub on chicken.
2. lightly grease corning ware casserole with olive oil & bake, covered with aluminium foil for 35mins or until the juice starts to run.
Remove foil & roast for another 30mins until crisp & brown.
3. Serve directly in corning ware casserole.

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Posted by on September 12, 2011 in Tried & Tested, Western Main Dishes


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Vanilla Cotton Chiffon Cake

Love 4 Chiffon Cakes

Makes one 21cm (base measurement, 24cm top measurement) angel-food tube pan.

75g butter
100g plain flour
100ml evaporated milk
1 teaspoon vanilla paste or extract
1 whole egg
6 egg yolks

6 egg whites
1/8 teaspoon salt
150g caster sugar
1. Preheat oven to 160°C. Do not grease or line the tube pan.
2. Melt butter in a saucepan over low heat. As soon as the butter is melted, remove from heat. Add all the flour at once and stir briskly to incorporate.
3. Add in evaporated milk and stir to combine. Beat in the vanilla, one whole egg and the 6 egg yolks to combine.
4. Beat the 6 egg whites with the salt until foamy. Gradually add in the sugar, one spoonful at a time. Beat until the meringue is glossy and thick but just under the stiff peaks stage.
5. Fold 1/3 of the meringue into the yolk mixture. When combined, fold in the next 1/3 of the meringue. Repeat with the remaining meringue until thoroughly combined.
6. Pour into the clean tube pan. Give the pan a light tap on the kitchen bench to get rid of any large bubbles in the batter.
7. Bake for about 50 minutes, or until cooked. Remove from oven and tap the pan again. Immediately turn the pan upside-down (use cups or drinking glasses to elevate the pan if necessary) and let cool completely this
8. When the cake is cold, remove from the pan, slice and serve with tea or coffee.

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Posted by on September 8, 2011 in Cakes, Chiffon Cakes


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