Category Archives: Tried & Tested

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


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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Chocolate Cupcakes

{Tried & Tested}

Foodelicious Heaven: Only two words to describe, SIMPLY DELICIOUS, simple ingredients, delicious and moist cake.  I made 14 cups but for the cup size I used, should reduce to 12 cups so that all could raise up to a nice height. Baked with 180 degree for 20 mins.

Love 4 Cupcakes

Chocolate Cupcakes:

1/2 cup (50 grams) Dutch-processed cocoa powder
1 cup (240 ml) boiling hot water
1 1/3 cups (175 grams) all purpose flour
2 teaspoons baking powder
1/4 teaspoon salt
1/2 cup (113 grams) unsalted butter, room temperature
1 cup (200 grams) granulated white sugar
2 large eggs
2 teaspoons pure vanilla extract

Chocolate Fudge Frosting:
4 ounces (120 grams) unsweetened chocolate, coarsely chopped
2/3 cup (150 grams) unsalted butter, room temperautre
1 1/3 cups (160 grams) confectioners (powdered or icing) sugar, sifted
1 1/2 teaspoons pure vanilla extract

Chocolate Cupcakes: Preheat oven to 375 degrees F (190 degrees C). Lightly butter, or line 16 muffin cups with paper liners.

In a small bowl stir until smooth the boiling hot water and the cocoa powder. Let cool to room temperature.

In another bowl, whisk together the flour, baking powder, and salt.

Then in the bowl of your electric mixer, or with a hand mixer, beat the butter and sugar until light and fluffy. Add the eggs, one at a time, beating until smooth. Scrape down the sides of the bowl as needed. Beat in the vanilla extract. Add the flour mixture and beat only until incorporated. Then add the cooled cocoa mixture and stir until smooth.

Fill each muffin cup about two-thirds full with batter and bake for about 16 – 20 minutes or until risen, springy to the touch, and a toothpick inserted into a cupcake comes out clean. (Do not over bake or the cupcakes will be dry.) Remove from oven and place on a wire rack to cool. Once the cupcakes have completely cooled, frost with icing. You can either spread the frosting on the cupcakes with a small spatula or if piping, use a large Wilton 1M open star tip to make lovely swirls. These cupcakes are best the day they are made, but can be covered and stored for a few days.

Chocolate Frosting: Melt the chocolate in a heatproof bowl placed over a saucepan of simmering water. Remove from heat and let cool to room temperature.

In the bowl of your electric mixer, or with a hand mixer, beat the butter until smooth and creamy (about 1 minute). Add the sugar and beat until it is light and fluffy (about 2 minutes). Beat in the vanilla extract. Add the chocolate and beat on low speed until incorporated. Increase the speed to medium-high and beat until frosting is smooth and glossy (about 2 -3 minutes).

Makes about 16 cupcakes.


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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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Golden Light Cheddar Cheesecake 烫面轻车打芝士蛋糕


Foodelicious Heaven: Saw this recipe on Cook.Bake.Love blog. Its process looks complicated but surprisingly easy when you follow the writer’s direction as you go along. The ingredients are so simple and the cheesecake turn out real good except that the top skin peels off when I inverted it, think its due to the top not brown enough. Due to my oven not able to adjust the top and bottom temperature separately, I used convection all the way for the whole 50 mins of baking. Think I should start off with 100C then 130C or slightly higher temperature for the next half of baking time to have a harder crust.

Dear hubby and my little darling love it and baby keep wanting to singing birthday song whenever she sees it!!

To achieve a more spongy cake, the writer chose to use 烫面method (flour and egg yolk were added to warm liquid) and added a whole egg to the egg yolk mixture. This method is from the Clear Water Cake. By adding whole egg to the egg yolk mixture the cake will have more volume and more springy.

70g milk
2 slices cheddar cheese
25g butter
55g superfine flour
4 egg yolk
1 whole egg
½ tsp vanilla extract (optional)
4 egg white
55g castor sugar
¼ tsp cream of tartar
1) Preheat the oven to 150C (upper and lower fire), line the bottom of an 8″ round pan with parchment paper and grease the side with butter.
2) Combine (A) in a pot,keep stirring with a hand whisk while cooking over low heat till butter is melted. Remove from heat.
3) Sift in (B) while the milk mixture is still warm, mix well.
4) Set the pot over hot water to keep warm, then add (C), and mix well.
5) Whisk egg white and cream of tartar in (D) till frothy, add sugar in 2 batches, beat till soft peak.
6) Fold in 1/3 of the egg white mixture to egg yolk mixture, mix till just incorporated, then pour the batter to the remaining egg white mixture, mix till just incorporated.
7) Pour the batter into the prepared pan and bake at 150C for about 20 mins with lower fire only and switch to 130C upper and lower fire to bake for another 25 -30 mins till cooked (depends on individual oven, need to adjust the timing and temperature accordingly).
8) Invert the cake immediately after removing from the oven, unmould and cool on wire rack upside down.
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Posted by on September 7, 2011 in Cakes, Cheese Cakes, Tried & Tested


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Basic Butter Cake (Never Failed Me Butter Cake!!)


Foodelicious Heaven: This is a very first recipe that I had tried my hands on. Had never been to any of the baking classes and got this recipe through the web after some researches. Comment from the family that it is too sweet thus had reduced the amount of sugar used, otherwise all was fine. That’s the reason why I called it the “Never Failed Me Butter Cake”.


185g butter, softened
1cup or 225g caster sugar (I use 175g)
1 teaspoon vanilla essence
3 large eggs or 4 medium eggs
2 cups or 250g self-raising flour
1/4 cup or 60ml milk


1. Preheat oven to 180 degree celsius and grease a 20cm cake tin well.
2. In a large bowl, beat the butter, sugar and vanilla together with an electric mixer until light and creamy.
3. Add the eggs one at a time and beat well after each addition.
4. Sift the flour over the mixture alternately with the milk, adding a third at a time. Stir in lightly.
5. Spoon batter into prepared tin and bake for 50 – 60 minutes or until skewer pulls clean from the middle of the cake.
6. Cool cake in tin for a few minutes before turning out onto a wire rack.
7. Cake can be iced or dusted with icing sugar if desired.

Recipe notes
Tastes delicious with a simple butter icing.

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Posted by on September 6, 2011 in Butter Cakes, Cakes, Tried & Tested


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Hershey’s “Perfectly Chocolate” Chocolate Cake


Foodelicious Heaven: This is a very easy to bake chocolate cake. The review was so great that I had to give it a try. Well, it turns out to be true that everyone in the family loves it.

Skill Level:
Prep Time:
15 Minutes


  • 2 cups sugar
  • 1-3/4 cups all-purpose flour
  • 3/4 cup HERSHEY’S Cocoa
  • 1-1/2 teaspoons baking powder
  • 1-1/2 teaspoons baking soda
  • 1 teaspoon salt
  • 2 eggs
  • 1 cup milk
  • 1/2 cup vegetable oil
  • 2 teaspoons vanilla extract
  • 1 cup boiling water


  1. 1 Heat oven to 350°F. Grease and flour two 9-inch round baking pans.
  • 2 Stir together sugar, flour, cocoa, baking powder, baking soda and salt in large bowl. Add eggs, milk, oil and vanilla; beat on medium speed of mixer 2 minutes. Stir in boiling water (batter will be thin). Pour batter into prepared pans.
  • 3 Bake 30 to 35 minutes or until wooden pick inserted in center comes out clean. Cool 10 minutes; remove from pans to wire racks. Cool completely. Frost with “PERFECTLY CHOCOLATE” CHOCOLATE FROSTING. 10 to 12 servings.VARIATIONS:
    ONE-PAN CAKE: Grease and flour 13x9x2-inch baking pan. Heat oven to 350° F. Pour batter into prepared pan. Bake 35 to 40 minutes. Cool completely. Frost.THREE LAYER CAKE: Grease and flour three 8-inch round baking pans. Heat oven to 350°F. Pour batter into prepared pans. Bake 30 to 35 minutes. Cool 10 minutes; remove from pans to wire racks. Cool completely. Frost.BUNDT CAKE: Grease and flour 12-cup Bundt pan. Heat oven to 350°F. Pour batter into prepared pan. Bake 50 to 55 minutes. Cool 15 minutes; remove from pan to wire rack. Cool completely. Frost.

    CUPCAKES: Line muffin cups (2-1/2 inches in diameter) with paper bake cups. Heat oven to 350°F. Fill cups 2/3 full with batter. Bake 22 to 25 minutes. Cool completely. Frost. About 30 cupcakes.


    1/2 cup (1 stick) butter or margarine
    2/3 cup HERSHEY’S Cocoa
    3 cups powdered sugar
    1/3 cup milk
    1 teaspoon vanilla extract

    Melt butter. Stir in cocoa. Alternately add powdered sugar and milk, beating to spreading consistency.
    Add small amount additional milk, if needed. Stir in vanilla. About 2 cups frosting.

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Posted by on September 6, 2011 in Cakes, Chocolate Cakes, Tried & Tested


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