Category Archives: Cakes

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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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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Pandan Chiffon Cake

Foodelicious Heaven: This is so far a very simple pandan chiffon cake recipe i had come across.  I had previously tried on another recipe and it is very successful too but forgotten which recicpe i had used.  So next time round should try this!!

1 3/4 cup all-purpose flour, sifted
1 Tbp. baking powder
1 tsp. salt
1/2 cup sugar
1/2 cup vegetable or canola oil
6 egg yolks
3/4 cup coconut milk
1 tsp. pandan paste
6 egg whites
1/2 tsp. cream of tartar
3/4 cup sugar

1. Preheat oven to 350’F (175’C).
2. Combine (A) in a bowl. Stir well to blend. Add (B). Beat with an electric mixer until smooth.
3. Beat (C) until moist peaks formed. Gradually add 3/4 cup sugar, beating until stiff and shiny peaks are formed. Fold 1/3 of the egg whites into the egg yolks mixture, fold to mix and then add the rest of the egg whites. Fold gently but thoroughly. Turn batter into ungreased 10″ tube pan.
4. Bake for 60 mins or til a toothpick inserted in the center comes out clean. Invert cake and cool completely in pan. When cool, loosen the edges with a flat plastic knife or icing knife and gently remove the cake.

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Posted by on February 23, 2012 in Cakes, Chiffon Cakes


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Chinese “Birthday” Sponge (Cup)Cake

(Recipe adapted from Chocolate & Zucchini. Makes 36 cupcakes. Or 1-9×13 cake. Or like I did: 18 cupcakes and 1-9in cake. )

  • 1 cup plus 1 tbsp cake flour (if you do not have cake flour around, take a 1-cup measuring cup and put 2 tbsp of corn starch in the bottom, then fill the rest of the way with all purpose flour. It makes a good substitute)
  • 1 tsp baking powder
  • 6 eggs, separated (room temperature)
  • 1/2 tsp cream of tartar (I added it to further stabilize the egg whites)
  • 1/4 tsp salt (She asks for a pinch, what is a pinch really?)
  • 1 tsp pure vanilla extract
  • 3/4 cup granulated sugar
  • 1/2 cup water
  • 1/3 cup oil

Preheat oven to 340F degrees.

  1. Prepare souffle cups, if making cupcakes, or ungreased aluminum cake pans. DO NOT use nonstick cake pans. However, if you only have nonstick cake pans, line the edges, just the edges, with aluminum foil. It will give the cake something to grip to which will help with the rising of the cakes. The rise of this cake is quite crucial.
  2. Sift the flour and baking powder together 3 times, or combine the flour and baking powder in a freezer bag, zip it shut with lots of air inside so it will form a balloon of sorts, and shake the bag vigorously to make the flour fluffy. Set aside.
  3. In a large bowl, combine the egg yolks, salt, vanilla extract, and 6 tablespoons of the sugar (reserve the rest for later). Whisk for several minutes, until the mixture turns pale yellow and thick ribbons fall from the whisk.
  4. Stir in the water and the oil, and whisk well between each addition. Fold in the flour mixture and whisk until well blended, but don’t overmix.
  5. In another large, clean bowl, combine the egg whites, cream of tartar and reserved sugar, and beat with a clean whisk until stiff. You may use an electric whisk or a stand mixer with the whisk attachment; make sure neither the bowl nor the whisk have any trace of fat, or the eggs will not rise and cake will be of flat variety and not of sponge decent.
  6. Fold a third of the beaten egg whites into the batter and mix gently until blended. Fold in the rest of the egg whites, gently lifting the batter up and over the egg whites with a rubber spatula until just blended.
  7. Pour the batter into the prepared cups, or pans, to about 3/5 of their capacity. Bake until set and golden brown (about 20 minutes for cupcakes and 35-40 minutes for cakes).
  8. Invert the cups onto a cooling rack so the cakes will not collapse, and let cool completely.
  9. To unmold, run the blade of a knife around the inside of the cup to loosen, and shake gently until the cake falls out.

Once your cake is cooled, feel free to eat as is, which is absolutely yummy. Or do as I did and decorate with fruit and freshly whipped, slightly sweetened whipped cream. Just use whatever type fruit, or filling, you like. Be creative. Have fun with it.

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Posted by on February 23, 2012 in Cakes, Sponge Cakes


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Chocolate Sponge Cake

Foodelicious Heaven: Interesting cake recipe if you were to notice – a sponge cake without flour.

Chocolate Sponge Cake:

6 large eggs, separated
4 ounces (120 grams) semisweet chocolate, chopped
1/4 cup (50 grams) plus 2 tablespoons (30 grams) granulated white sugar
1 teaspoon pure vanilla extract
3/4 teaspoon cream of tartar

Raspberry Whipped Cream:

1 cup (240ml) cold heavy whipping cream (double cream) (40% butterfat content)
1/2 teaspoon pure vanilla extract
1 tablespoon (15 grams) granulated white sugar
1/3 cup (80 ml) raspberry preserves (or jam)

Chocolate Sponge Cake: Preheat oven to 350 degrees F (180 degrees C) and place the oven rack in the center of the oven. Butter, or spray with a non stick vegetable spray, a 17 by 12 inch (43 x 30 cm) sheet pan. Line the pan with parchment paper and then butter and flour the paper (or spray with vegetable/flour spray.

While the eggs are still cold, separate the eggs, placing the whites in one bowl and the yolks in another. Cover with plastic wrap and bring to room temperature before using (takes about 30 minutes). 

Meanwhile melt the chocolate in a stainless steel bowl placed over a saucepan of simmering water. Let cool to room temperature.

In the bowl of your electric mixer (or with a hand mixer) place the egg yolks and 1/4 cup (50 grams) of sugar and beat, on high speed, until this mixture is thick, light and fluffy (about five minutes). (When you slowly raise the beaters, the batter will fall back into the bowl in a slow ribbon.) Beat in the vanilla extract. Add the melted chocolate and beat only to combine. Set aside while you beat the egg whites.

In a clean mixing bowl, with the whisk attachment, beat the egg whites until foamy. Add the cream of tartar and beat at medium-high speed until soft peaks form. Gradually beat in the remaining 2 tablespoons (30 grams) of sugar until stiff peaks form.

Gently fold a small amount of the egg whites into the egg yolk mixture using a rubber spatula or whisk to lighten the batter. Fold in the remaining whites just until incorporated.  (Don’t over mix or the batter will deflate.) Spread the batter evenly into the prepared pan with the back of a spoon, or an offset spatula. Bake until the cake is puffed, has lost its shine, and springs back when gently pressed, about 15 – 17 minutes. Remove from oven and place on wire rack to cool. Cover the cake with a clean, slightly damp towel.

Raspberry Whipped Cream: Place your mixing bowl and whisk attachment in the freezer for 15 minutes. Then place the whipping cream, vanilla extract, and sugar into the bowl and beat until soft peaks form. Add the jam and beat just until stiff peaks form.

Once the cake has cooled, spread with the whipped cream and gently roll the cake, peeling off the parchment paper as you roll. Can be covered and stored in the refrigerator for up to five days.

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Posted by on February 20, 2012 in Cakes, Chocolate Cakes, Sponge Cakes


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