cake

Tish Boyle’s Basic White Butter Cake

March 2, 2013

As the last pineapple tart gets depleted from the ubiquitous red lidded plastic tub, it becomes official, Chinese New Year is over. There will be some who are still working off the CNY left overs but for me, I am eager to stash away my pineapple tart molds and return to something more fundamental. When [...]

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Martha Stewart’s Red Velvet Cupcake

June 21, 2012

The Red Velvet cake, to me, is quintessentially American. I became especially fascinated by it after I learnt about how the red colour of the cake was traditionally developed. Simple molecular food science harnessed brilliantly! Most avid bakers would have already celebrated this classic recipe in various ways and I have eyed this recipe in [...]

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Pulut Hitam Pound Cake / Black Glutinous Rice Pound Cake

June 9, 2012

This is an experimental recipe which I have meant to try for the longest time. My family is a big fan of Pulut Hitam, the black glutinous rice with a unique fragrance and texture that pairs so wonderfully well with coconut milk. Quite some time back, I had actually made this to go with durian pulp. [...]

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Pandan Angel Food Cake

April 30, 2012

Recently, I have been asked to name my favourite Asian spices. Without pausing to gather my thoughts, I was quick to declare Pandan and Lemongrass as my most favoured Asian spices. Both spices have a calming effect on me, a whiff of the scent from these 2 plants has the ability to lull me into [...]

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Padan Kuih Lapis (Spekkoek)

April 24, 2012

Most people baulked at the thought of making lapis. (thousand layer cake) A reader sent me a message, concerned about the time required to make a lapis cake – a friend of hers had told her that she would have to spend the whole day to make the cake. Hence, I would like to take [...]

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Tish Boyle’s Hot Milk Sponge Cake

April 21, 2012

To have a good sponge in your baking repertoire is like having a Swiss Army knife in your tool kit. This is the ultimate basic! After all the mouses, the cheeses and the entremets, it is getting increasingly easy to forget the Sponge. I spoke about my concerns over the Genoise sponge here and sometimes, [...]

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Pistachio Marble Pound Cake

March 24, 2012

This is for all the pound cake lovers out there. I fail to track the number of pound cake recipes I had worked through Tish Boyle’s The Cake Book. I think very soon, I would find myself baking through the whole Cake Book – it is just so reliably good. This recipe is modified from [...]

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Mocha Kuih Lapis

March 18, 2012

Pin It I say, I am becoming quite good at this! This is my third Lapis and all three times, they have turned out deliciously successful. The first two cakes were baked during Chinese New Year. The strangest compliment I’ve received was when a friend told me that my Lapis was really good because her [...]

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Jam Topping Sponge Cake

March 9, 2012

Pin It When I was growing up, cakes did not look anything like what we see today – we almost never saw anything with fresh cream and one can totally forget about intricate entremets. What we had then were rustic, simple and predictable. I recall that we would always look forward to marriage celebrations among [...]

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Coffee Swiss Roll

February 25, 2012

The swiss roll, I believe, is one cake that will never cease to intimidate me. At one point, I used to bake this everyday, just so that I could get enough practice to get it right. There are 3 components to the process of baking a Swiss Roll- getting the sponge base to behave; preparing [...]