Mango Yoghurt Chiffon Cake

I wanted to make beloved a Singapore chiffon cake for New Year’s day lunch when my friends come over, and because I have some ripe mango and yoghurt, I thought I’ll try making Mango Yoghurt Chiffon Cake after seeing it on Anncoo Journal. I’m also determined to perfect my chiffon cake making skill – I”m still only in the learning stage, as you will see from my results :/


The batter:
1 cup cake flour (** but because I can’t seem to get cake flour I made it: 1 cup plain flour – remove 2 Tbsp; add in 2 Tbsp cornflour)P1030884.JPG
6 egg yolks (small – medium) at room temp
2 Tbsp caster sugar
1/2 tsp baking powder
1/4 tsp salt
40ml vegetable oil
3 Tbsp fresh mango puree with 135 ml plain yoghurt

6 egg whites
1/2 tsp white wine vinegar (or cream of tartar)
3 Tbsp caster sugar


Preheat oven without fan to 170deg C.

1. Beat the egg yolk with sugar till light and pale yellow
2. Add in vegetable oil, mango puree/yoghurt and mix well
3. Sift in the flour, baking powder and salt. Alternate between sifting and stirring the mixture.

4. Beat the egg whites at low speed till foamy.
5. Add white wine vinegar
6. Add in sugar gradually while still beating the egg whites.
7. Increase to higher speed and beat till stiff peaks are formed.

8. Scoop 1/3 of meringue and stir into the egg yolk batter. Mix till no more egg whites can be seen.
9. Add another 1/3 meringue and fold.
10. Add the rest of the meringue and fold, ensuring no more egg white streaks are seen.

Gently pour into a 23 cm chiffon cake tin. Drop tin on to the kitchen top from about 10cm high; do this 2-3 times to remove big air bubbles that might be trapped in the mixture.

Bake at 170deg C for 10min then reduced to 160 deg C for 40 min. Check that the top doesn’t get too brown or getting burnt.
Once it is finished, remove from the oven and immediately invert the tin, ensure to elevate it.


Taste was very good, just the right sweetness and the cake actually melts in the mouth. However, there was a big hole in a part of the cake; I probably did not bang enough on the kitchen top before baking.

I had to adapt the recipe a little as I have a very inaccurate weighing scale!

The cake also did not deflate too much, which I always feared it will, so I am happy with this. However, upper half was a bit moist, whereas bottom half was perfect chiffon cake look and texture. Perhaps I need to increase the oven temperature, increase total time to 1 hr and tent to prevent the top from burning. The top was at risk of being burnt.

With such imperfect looking cake, I do not wish to serve it at the New Year’s lunch so I shall attempt again tonight!


Satay sauce (Spicy peanut sauce)

Expensive air tickets and not enough annual leave means I have to stay all alone in Cambridge for Christmas this year! It was nice though to have the house to myself, peace, quiet and also the chance to do lots of experimenting in the kitchen!

Between getting ready and going for midnight mass, that was about 40min, I couldn’t sit idle so I made spicy peanut, aka, satay sauce.

This is a very well-known sauce in Singapore and Malaysia, usually as a dip for Satay. I have never thought I”ll make it, but that’s because they always come with the Satay! The ‘satay’ in chinese restaurants outside of Malaysia/Singapore almost never real Satay sauce….

The sauce can be frozen so there is no worry if they can’t be finished in one go.

Ingredients used:

1 cup salted peanuts

for the Paste:
6 red chillies, roughly slice
6 dried bird’s eyes chillies
2 lemongrass (just the bottom white part), smashed and roughly slice
thumbsize galangal, roughly slice
thumbsize ginger, roughly slice
3 shallots, roughly chop
1 garlic clove, smash
2 Tbsp vegetable oil
~3/4 cup water

1 Tbsp oil
1 Tbsp brown sugar
5 Tbsp tamarind juice (made from soaking tamarind dry pulp)
1 tsp salt

120ml coconut milk

1. Blitz peanuts till fine, set aside.
2. Place all Paste ingredients into the blender and blend till a paste is formed.
3. Heat the 1 Tbsp oil in a wok. When heated add the paste and fry till it starts to be fragrant.
4. Add the tamarind juice, tips of lemongrass, brown sugar and salt.
5. Add the peanuts and coconut milk, stir and leave on medium heat for 20-30 min.
6. Stir occasionally to prevent the sauce sticking to the base.

Adjust the seasoning to suit your taste, add more sugar if the tamarind makes it too sour. A good satay sauce should be sweet, sour, spicy and creamy all in one.




Crostata di marmellata again (Italian cake with cherry jam)

Christmas has come and past, time flew past so quickly! My friend Alison kindly invited me for Christmas lunch this year so that I wouldn’t be alone at home. I made crostata di marmellata again to bring for the lunch. This time with a bit more butter and also did it alone, without the help of my puffo! For the ingredients and method please refer to my 1st crostata di marmellata post.



I used 175g butter this time. The dough was still a little difficult to put together but that is normal, I just needed more patience. I added in total about 2 tablespoons of milk to aid putting together, but remember to do this slowly so you don’t add too much. Il puffo’s mum said I could add some of the separated egg whites instead.crostata-di-marmellata_2016_dec_25

I think it looked good and it tasted good too, pastry was buttery and with the thin layer of jam, the whole dessert was the right amount of sweetness, so I’m happy about it. Also glad I managed to bring it safely to my friend’s place in my bicycle basket, the tin clanging all the way to her house!




Mini oreo cheesecake


Need to bring a sweet for Christmas lunch at Alison’s place and decided to make some mini oreo cheesecakes since her daughter loves oreos.

The recipe is taken from Wendyinkk’s blog; halved as there is only going to for 3!

Original recipe for 12 is here:

250g cream cheese
150g condensed milk
2 eggs separated
A small pinch of cream of tartar
1 Tbsp sugar (caster)
1 tube oreos (12 pieces)

1. Separate the oreos, try to keep 1 half of each oreo intact (for topping if you wish to use an intact piece). Throw each half with the cream into a mixer and pulse till fine. Scoop 1 tsp of the oreo crumbs into a muffin cup.

2. Preheat oven now to 150degC and boil some water (for the water bath to be used later)
3. Line muffin tray with muffin paper cups and scoop 1 tsp of oreo crumbs into each cup. lightly press the crumbs to flatten.
4. Separate the egg yolk and whites.
5. Beat the egg whites with an electric beater till foamy.

6. Add pinch of cream of tartar (** I used white wine vinegar)
7. Continue to beat the egg whites and add in the caster sugar. Beat till medium to stiff peaks are formed.

8. Using the same whisk, beat the cream cheese till smooth (takes only 1 min), add in condensed milk, beat a little and then add in egg yolk. Beat till well combined.
9. Fold in the egg whites using a spatula until well combined.
10. Gently pour (or scoop) the mixture into each muffin cup.
11. Top each with the remaining oreo biscuit.
12. Pour some of the boiled hot water into a tray large enough for the muffin tray to fit in. Place the muffin tray in the hot water and place in oven.
13. Bake for 20 min.
14. Cool in the oven with door ajar.

15. When completely cooled, chill in fridge till cold, around 3 hr at least.


They didn’t look as pretty as Wendyinkk’s, wonder if the oven is too hot.


But when it was all chilled I tried one and it tasted very nice! Not too sweet too. Hope my friends like them later.


Crostata di Marmellata

crostata-di-marmellata_2016_dec_09I am always so happy when my other half (aka il Puffo) visits me so I try to make some nice food for him. The way to a man’s heart is through his stomach isn’t it?

This time we made something together — Crostata di Marmellata, one of his favourites. His mum makes a lovely cake whenever he goes home to L’italia, so it is only fitting we try out his mum’s pastry recipe.

Pastry Ingredients:
450g plain flour
3 egg yolks
1 egg (full)
150g caster sugar (**we reduced this to ~100g)
200g unsalted butter, melted and cooled to room temperature
16g (or 3 tsp) baking powder
Few drops of vanilla essence

1. Melt the butter in a glass bowl over a pot of heated water. Let this cool back down to room temperature
2. Sift the flour and add all the other ingredients (except butter) in a large mixing bowl. Mix together.
3. Add in the melted butter and stir as much as possible.
4. When it is difficult to mix, use your hands to mix and bring together the dough.
5. When the pastry dough is well mixed, wrap in cling film and chill in fridge for about 30 min.
6. When the dough is chilled, take it out and flatten to about 5-7mm thick.
7. Place the flattened dough in a tart tin or rectangle baking tray.
8. Spread a thin layer of jam (or marmellata in italian)
9. Cut strips of dough and place over the top of the jam.
10. Brush the strips surface with egg wash.
11. Bake in preheated oven 180 deg C for 20-25 min.

The result: Very delicious, I loved it! And because the pastry and jam were both thin layers, its ok to have a 2nd, or 3rd piece….it was so good even the day after. This quantity of dough is actually enough to make 2 very big tarts, so we used half and chilled the other half and baked again the next day.

We did however reduce the butter and in the words of his mamma, ‘no you do not reduce the butter’. Will have to try again then!

Unfortunately I didn’t take pictures of the process but I’m sure I and we will make this again.


Killer toast – only 1 proofing

This recipe is taken from Victoria Bakes; its so easy to make and quick too! Now I can even make bread on weekdays after work!

Ingredients (450g loaf pan)

260g bread flour
3g instant dry yeast
160-180g egg (use ONE XL egg) + full cream milk
30g sugar (10g if making a salty toast)
2g salt (6g for salty toast)
30g butter


  1. Mix all ingredients (except butter) together in a big mixing bowl
  2. Stir and mix all until it is too difficult to mix.
  3. Incorporate butter and knead till window pane stage (crucial). **I used to knead in the bowl but today I did it on my big chopping board and it is so much easy to knead. With vigorous kneading this should taken about 10 min. Who needs to lift weights at the gym…
  4. Divide dough into 3 portions. Flatten each out and then roll up like swiss roll.
  5. Place into loaf pan. * I didn’t grease mine but lined with baking paper.
  6. Place the loaf pan in a warm place covered with clean tea towel to let the dough rise till almost double the size.
  7. Bake in preheated the oven to 170deg C for 45 – 50mins. I place a small tray of water in the oven as well during baking.


    I didn’t follow the recipe exactly so the bread didn’t taste sweet enough (or salty enough) but it looked and smelled great and the texture was soft! And when just slightly toasted and spread with butter/jam/kaya/nutella, it was delicious! I also had some pandan juice I wanted to use up so to make up the egg and milk mixture I used 50ml pandan juice + 50ml full cream milk, warmed them up to lukewarm. The pandan taste wasn’t strong enough though but that is to be expected as i didnt use thick pandan extract!