Previous attempt here: https://bakexcitations.wordpress.com/2018/11/29/pandan-chiffon-cake-1st-attempt-success/ This time, I had a proper chiffon cake tin, and I followed the recipe closely. The only major change was the baking temperature. Knowing that it will puff up so much (and collapse on itself later), I reduced the temperature by 10ºC to 160ºC. It was a success! Below is the…
Category: cake
Basic Swiss Roll Attempt #2
Recipe from YouTube – Tinrry+ Michael Lim’s recipe (blog post here) did not do me much favour, so I tried another YouTuber’s recipe. This one turned out much better! I scaled the recipe down to 2 eggs to fit a 8″ x 10″ x 1″ tray. I also reconstituted ‘milk’ with pandan fragrant coconut milk…
Basic Swiss Roll Attempt #1
Recipe from YouTube – Michael Lim. Didn’t have a rectangular pan, so used a 8inch x 8inch square pan. Recipe halved (3 eggs). The Swiss roll was quite thick, so 2 eggs will actually be enough for this pan size. I followed most of the recipe, except: Used 5/6 of the amount of sugar Baked…
IKEA Swedish Almond Cake
It was love at first bite when I had the Swedish Almond Cake at my local IKEA. Such a simple looking cake, but tasted surprisingly amazing!! Full of almond goodness. When I got back I went looking for the recipe straightaway. Unfortunately it’s not very popular in Asia or English speaking countries, so most of…
Salted Egg Yolk Chiffon Cake
Always wondered how salted egg yolk chiffon cake would taste like, so I made one to find out! Recipe adapted from Domestic Goddess Wannabe. * Salted Egg Yolk Chiffon Cake -Makes a 6-inch tube pan cake Yolk mixture: 6 salted egg yolks 23ml oil 53ml milk…
Purple Sweet Potato Coconut Chiffon Cake
Had some leftover purple sweet potato, coconut milk and some desiccated coconut, so decided to make a chiffon cake with them! Recipe adapted from Domestic Goddess – makes a 6-inch chiffon cake For the yolk mixture: 3 egg yolks 70g cake flour 2Tbsp corn flour 1/4tsp …
Pandan Kaya Layer Cake
Pandan Kaya (or custard) Layer Cake is a South-East Asian specialty. It’s a layer cake consisting of two different elements, i.e. the sponge and the custard jelly, stacked up in layers. At first, I was put off trying to make this as I thought each layers had to be set separately. When I found out…
Pure Butter Cake
I don’t normally bake pure butter cake, because it’s just really cloying and unhealthy. However, I do appreciate well-baked, high quality butter cakes! There was a block of salted SCS butter in the fridge, which was expiring in two months, and because it was salted, I could not use it for my usual baking needs….
Orange Cranberry Chiffon Cake
After a not very successful attempt at orange chiffon cake here, I decided to use another recipe to have another go. This time I went for Domestic Goddess Wannabe’s recipe. Her recipes had given me consistent results so far, and this one didn’t disappoint! I also added some cranberries to the cake. The pan I…
Earl Grey Chiffon Cake
Tall and proud – success! Recipe from Domestic Goddess Wannabe as usual. I used 3 eggs, and the batter filled 3/4 of the pan. I also strained out the tea leaves as I don’t want any tea leaves in the cake. Reduced the sugar by 10g. The rest was the same. Baked at 170ºC for…
Wholemeal Banana Cake
Recipe from King Arthur Flour. Have never made banana cake with wholemeal bread flour before, so decided to try this out! I halved the recipe, producing two mini loaves. Also halved the sugar amount and substituted the brown sugar with part white sugar and part dark Muscovado sugar. Baked at 170ºC for 1 hour. The…
Teddie’s Apple Cake: Improved Recipe
Original version here. This improved recipe packs a punch! More flavour, better fruits, more spice, better colour, but one thing will never change – the cracks on top of the cake. This cake always cracks badly, but tastes yummy so crack don’t matter! * Teddie’s Apple Cake Improved – makes a single layer of 6″…
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