saw this recipe when i was web surfing.. i thought it was really interesting.. and as i was through making it… it just dawned on me.. did i just not...

Soft and fluffy, it's the main character of the chiffon cake that make everyone fall into with it. This soft cake is very easy to make, but the trickiest thing that you have to be careful with is when baking it. Because this kind of cake contains a lot of liquid (this time I use water and Non-dairy half creamer, but you can use whipping cream instead of the Non-dairy half creamer ), the result is the soft and moist texture. But you have to bake it right, don't be tempted by the look and smell, the cake will be fully cook when it spring back (press the cake and there will be no mark on the cake). Under-baked cake will be fallen and flat -*-, so be careful! You can use other kind of buttercream to filling this cake, but the one that I show you here is very easy. It may look separate at first but keep beating and the buttercream will become smooth, believe me. Chocolate Chiffon Cake with Vanilla buttercream Makes 14x10 inches Cake Chocolate chiffon cake 130g ............................... Cake flour 15g ................................. Cocoa powder 1 1/4 tsp .......................... Baking powder 75g .................................. Granulated sugar 5 ...................................... Egg yolks 85g ................................... Rice Bran oil 100g ................................. Non-dairy half creamer (or Whipping cream) 25g ................................... Water 5 ....................................... Egg whites 1/4 tsp ............................... Cream of tartar 1/4tsp ................................ Salt 100g .................................. Granulated sugar Vanilla buttercream 190g .................................. Unsalted butter, soft ........................................... Pinch of salt 120g .................................. Non-dairy half creamer (or Whipping cream) 140g .................................. Sweetened condensed milk 1tsp ................................... Vanilla extract Preheat an oven to 180C. Sift cake flour, cocoa powder and baking powder together, set aside. Line 15x11 inches pan with baking paper. Beat the egg yolks, and sugar together until light in color. Add the rice bran oil and beat until combine. Pour the Non-dairy half creamer (or Whipping cream) into the bowl and beat until combine. Pour the water into the bowl and beat until combine. Pour the sifted flour mixture into the bowl. Mix until smooth. Put egg white into a bowl, put the salt and cream of tartar into the bowl and beat until foamy. Add the sugar gradually. Beat until firm peaks formed. Put 1/5 of the meringue into the egg yolk and flour bowl, whisk until combine. Fold the rest of the meringue in 3 additions. Until fully combine. Pour into the prepared pan, tap lightly to remove large air bubbles. Bake for 20-25 minutes or until the top is spring back when touch lightly. Let it cool completely on a wire rack. Beat the butter with vanilla extract and salt until smooth. Pour the sweetened condensed milk into the bowl. Pour the Non-dairy half creamer (or Whipping cream) into the bowl. Beat until smooth. Cut the cake in half. Spread the buttercream over one half of cake. Place another piece of cake over the buttercream, press lightly. Refrigerate until set. Cut into pieces before serving. Chocolate Chiffon Cake with Vanilla buttercream

Woman's Day-Feb 1952

Featured Video: How To Make Vanilla Buttercream Frosting PLUS How To Decorate Cupcakes Here is a short video on how to […]

Butter Sponge or Chiffon Cake? I think is called Chiffon Cake. This Butter Sponge Cake recipe produces a cake with a texture that is soft like cotton. This is a highly recommended recipe!

The texture of this chiffon is fantastic, comparable to Prima Deli's pandan chiffon!! aybe because I have replaced the plain flour with top...

Coconut Milk Pandan Butter Cake is a Southeast Asian flavor butter cake. Pandan and coconut milk are a perfect match, they yield a pandan butter cake with a very strong nice fragrance.

Choco vanilla chiffon cake is a delicious combo of chocolate and vanilla chiffon slices, held together by a thin layer of vanilla buttercream.

If you asked me which is my favourite cake, I really can't tell you .... I love butter cake, marble cake, sponge cake, pound cake, pandan la...

Genoise sponge (also called Genoese or Genovese cake) is a classic European sponge cake that's incredibly fluffy and light-as-air! Slice into layers and add any filling of your choice to create a delicious layer cake!

I have a real soft spot for caramel. And, for butter. And for salty, sweet, vanilla, and cake. And for tacos but that's for another day. While roaming the aisles of my favorite store, hint- it's pretty much any grocery store on Earth, I came across a bag of Crackerjack and thought to myself, there's no way I'm leaving this store without this. And, so it began. Then, I decided to make a beautiful buttered popcorn chiffon cake that is bursting with butter and so light that it melts in your mouth.

T.H.E R.A.M.B.L.I.N.G.S My dear hubby can be funny at times. Yesterday, when he came back from the office, he said to me, "YOUR COUNTRY ...

Get ready to indulge in this light and airy Chiffon Cake that'll leave you floating on cloud nine. Perfect for any occasion, this heavenly dessert is sure to impress with its delicate texture and subtle sweetness.

Last Friday, I posted my first attempt of the Yoga Cotton Cake, the response was so good and many people are interested to bake this soft, moist and flexible cake. In fact, I have received more than one thousand Facebook private messages and questions regarding this cake. It was certainly not easy going through every single messages and I must admit that I 'see till I blur blur'...haha! My apologies if I have missed out any of your questions and seek your understanding. 上星期五，在部落格分享了第一次做的瑜珈棉花蛋糕，反应出奇的好。很多人都想挑战做这柔软，滋润又有弹性的蛋糕。在短短的几天，我就收到了超过一千的脸书私人讯息和蛋糕问题。要一个一个地回答还真不容易，光看每一个讯息都看到我头昏脑涨了！在下如有错过您的问题，还请多多包涵呢！　 Here is my first attempt. 这是第一次做的瑜珈棉花蛋糕。 Two days ago, my son came home from school and asked me to bake this cake again as he really likes it and missed eating it. As I have ran out of condensed milk, I decided to omit it and replaced it with milk or whipping cream. In the end, I used milk instead of whipping cream as I wanted to test the texture and do a comparison. 前两天，儿子放学回家，要求我再烤这款蛋糕。但家里没炼奶了，所以考虑直接用牛奶或鲜奶油取代并增加糖份。最后，为了测试不用鲜奶油，做出来的质感如何，就选择用鲜奶然后做个比较。 My verdict of the cake is the texture is not as moist and smooth as compared to using whipping cream. It does not have the melt-in-the-mouth feel though it's still a soft and nice cake. I am definitely going to use whipping cream the next time when I bake this cake again to get a smoother and moister texture! 做出来的蛋糕，虽然柔软好吃，不过跟用鲜奶油做出来的比，没有入口即化的口感，质地也有些差别。下次再做，肯定会坚持使用鲜奶油的！ Surprisingly, it is still as flexible..... 意外的是，依然很有弹性。。。 just look out how this zebra does yoga...haha! 看啊，我的斑马会做瑜珈的哦。。呵呵！ Zebra Yoga Cotton Cake 斑马瑜伽棉花蛋糕 Ingredients: (makes an 7-inch square or 8-inch round pan with removable base) (A) 5 egg whites (I used 4 large eggs, 85g each)* 80g caster sugar (B) 5 egg yolks (I used 4 large eggs, 85g each) 1 whole egg (I used 85g) 1/4 tsp salt 75g fresh milk (will choose to use dairy whipping cream containing 38% fat the next time I bake this again for a moister and smoother texture. ) 75g low-protein/cake flour (I used premium Blue Jacket cake flour) 63g corn oil 2 tbsp unsweetened cocoa powder 2 tbsp hot water 材料：（7寸四方或8寸圆活底模） （A） 5粒 蛋白（我用4颗超大粒的鸡蛋，一粒85克）* 80克 细砂糖 （B） 5粒 蛋黄（我用4颗超大粒的鸡蛋，一粒85克） 1粒 全蛋（我用一粒85克的） 1/4小勺 盐 75克 全脂鲜牛奶（下次再做，我会用含有38% 脂肪的动物性鲜奶油，蛋糕质感才会更柔软湿润。） 75克 低筋面粉（我用优质水手牌蛋糕粉） 63克 粟米油 2汤匙 无糖可可粉 2汤匙 热水 Tovolo Measuring Spoons 1汤匙 = 1 TBSP = 15ml 1/4小勺 = 1/4 tsp *I got the huge 85g eggs from the wet market, if you can't find it in the supermarket, you can use 5 x 60g eggs + 1 x 40g first born egg. As for the 1 whole egg, you can replaced with 2 x 40g first born eggs. OR you can use the same type of eggs, slightly smaller like 60 or 65g ones if you do not mind a shorter cake. Or look at the photo below to calculate the amount of egg whites and egg yolks I have used from the 85g eggs. *我用的85克鸡蛋是在湿巴杀（菜市场）买的。如果在超市买不到，可用5 x 60克 + 1 x 40克初生鸡蛋。另外一粒全蛋可以用2 x 40克初生鸡蛋代替。或者您可以用小一点，同样重量的鸡蛋如60或65克的，蛋糕的高度会稍微低一些。或看下面的照片来计算85克蛋分割出来的蛋白和蛋黄重量。 **Please read the important notes below before you attempt this cake. **在尝试这蛋糕之前，请阅读下面的重要注意事项。 Directions 做法： 1. Lay baking paper all around the interior of an 7" square or 8" round baking mould then cover around the exterior with *4 layers of aluminum foil. This is to prevent water getting into the mould as cake is baked using the water bath method. Preheat oven to 160 degrees Celsius. *I have tested many times, protecting with 4 layers is the safest as all first 3 layers will have water seeping through, the 4th layer remained dry. If water has seeped into the cake mould, there will be a layer of hard custard which is kueh-like. 1。在7寸四方或8寸圆烤摸周围铺上油纸后，在模外包*四层锡纸，以防水进入模内。蛋糕是用水浴法（隔水加热烘烤）烤的。烤箱预热160摄氏度。 *我试过好多次，包四层锡纸最保险，其他三层都会有水渗入，第四层保持干。如果水渗入烤模，蛋糕会有一层像粿的稠密质感。 2. Heat the oil in a small saucepan using low fire till lines appear before turning off heat. Pour in the sifted flour, stir quickly and mix well. Set aside the cooked dough. 2。将油倒入小锅里用小火加热至出现纹路后熄火，倒入过筛的面粉以快速搅拌均匀成为烫面糊，备用。 This is cooked dough 这就是烫面糊 3. Mix the whole egg, egg yolks and salt well, whisk in the fresh milk before adding the cooked dough. Mix well before diving into two equal portions. 3。全蛋，蛋黄和盐搅拌均匀，拌入鲜牛奶搅拌均匀；然后将烫面糊倒入蛋黄糊里。搅拌均匀后分两份。 Here's using the Tovolo Better Batter tool to do the mixing job. 4. Sift the cocoa powder, add hot water and mixed well. 4。可可粉过筛，加入热水，搅拌均匀。 5. Mix the cocoa mixture well into one portion of egg yolk batter. 5。取一份蛋黄糊，加入拌好的可可糊，搅拌均匀。 6. Beat the egg whites till stiff peak, adding the sugar in 1/3 at a time. 6。打发蛋白，细砂糖分三次加入。 7. Add half portion of meringue into the egg yolk batter and the other half into the cocoa batter, 1/3 at a time, each time gently mixed well before adding the next. 7。蛋白霜分成两份，一份加入蛋黄糊，另一份加入可可糊，分三次，每次轻轻搅拌均匀后再加入。 Love my Tovolo fun animal prints spatula! 8. When done, prepare 2 spoons, one for each batter. Scoop 2 spoonful of each batter into the baking mould, alternating until all the batter have filled up the baking mould to form a zebra pattern. 8。两份面糊分别用两个勺子，一勺舀两次蛋黄糊加入烤模，一勺舀两次可可糊加入，轮流加入形成自然斑马纹。 I have used 2 Tovolo cupcake scoops to do the job easily here, the silicone plunger keeps my fingers clean and dispense the same amount every time. 9. Drop the baking mould gently on the table to remove any big air bubbles. Fill hot water up to 70% of the outer baking pan or up to 1/3 of baking mould. 9。烤模轻震一下，震掉大泡。热水注入到烤盘的7分满或是到烤模的3分之一处。 10. Put into preheated oven mid bottom rack , using water bath*, reduce temperature to 150 degrees Celcius top/bottom heat and bake for about 70 minutes or until surface is golden brown, insert a skewer which comes out clean, the cake is done. (For my Brandt oven, I baked at 150 degrees Celsius for 20 minutes, then reduced to 140 degrees Celcius and continue baking for 50 minutes.) * A water bath ensures even baking and helps prevent overcooking. 10。放入预热烤箱中下层，用水浴法*，温度降到150摄氏度上下火烤约70分钟或至表面金黄色。用牙签扎入蛋糕，取出牙签后牙签上没有残留物，表示蛋糕已经熟透。（我家的烤箱以150摄氏度烤20分钟后，调低到140摄氏度再继续烤50分钟。） *水浴法可以保证糕体不会被烤得很干很焦，烤出来的蛋糕口感柔软好吃。 11. Remove the baking pan from oven, take out the baking mould and drop it 7 inch above the table top, 3 times to prevent excessive shrinking of the cake when cooled down. Invert the cake on a wiring rack to cool down. Consume cake after it has cooled down or chilled it for an even better taste. 11。烤好后，取出烤盘，再取出烤模。烤模离台7吋蹬下3次，以防蛋糕冷却下来过度收缩。蛋糕倒扣在凉网散热。冷却后即可吃或是放入冰箱冷藏口感更佳。 Important notes and tips 注意和提示： 1. The difficulty of this cake is relatively high, to achieve success, you will need extra concentration and attentiveness. The slightest mistake can easily cause the cake to collaspe, shrink, dense and not fluffy etc. 1。这款蛋糕在制作难度上比较高，所以要成功做出漂亮的成品，需要比做一般蛋糕更多的专心，细心和用心。稍有不慎很容易造成蛋糕塌陷，回缩，口感扎实，不松软等问题。 2. Stop beating egg whites once it reached stiff peak, do not overbeat. 2。蛋白打发到硬性发泡，能拉出小弯钩就好了，不要搅打过度。 3. Mix meringue gently well with the egg yolk mixture to achieve a soft and fluffy texture. Take note to use a spatula to fold up from the bottom. Do not stir in circles as you would deflate the air bubbles in the meringue. 3。蛋白和蛋黄面糊一定要轻轻翻拌均匀，不然会影响蛋糕松软的口感。注意要用刮刀从底部往上翻拌，不可以画圈搅拌，因为会导致打发好的蛋白消泡。 4. It is very important to adjust the temperature and timing of your oven when baking this cake as too high a temperature may cause the cake surface to cook too fast and the interior of cake uncooked. 4。自家的烤箱一定要拿捏好温度和时间，温度过高会导致表面烤好里面还没烤熟的现象。 Delicious! Frequently asked questions 常问问题: Q1. Why doesn't my cake rise as tall as yours and is much shorter? A1. You may have used smaller eggs as compared to the 85g extra big eggs I have used or you have used a bigger cake mould to bake. Q1。为什么我的蛋糕没升得像你的那么高，比较矮？ A1。你可能使用了小粒的鸡蛋。我用的是85克额外的大鸡蛋。或是用的烤模太大了。 Q2. Why does my cake has lots of holes? A2. You may have over beaten the egg whites or forgot to sift the flour or forgot to bang the cake pan to release big air bubbles before baking. Q2。蛋糕为什么有那么多洞？ A2。蛋白可能打过头了，或忘了筛面粉，又或者忘了在烤之前，蹬烤模震掉大泡。 Q3. Why is my cake batter watery? A3. You have not beaten the egg white to stiff peak stage or your meringue has failed due to egg white not separated properly and has streaks of egg yolk in it. Remember the bowl that you beat the egg white in must be free of oil, dirt or water or it will cause failure too. Q3。为什么我的面糊是水水的？ A3。你没把蛋白打发或蛋白没分离好，还有一丝蛋黄导致打发蛋白失败。打发蛋白的碗必须无油污，灰尘和水，不然蛋白也打发不起来的。 Q4. Why does my cake has a dense kueh like bottom? A4. Your folding technique is wrong, meringue not fold in properly or water may have sipped into the cake mould. Q4。为什么蛋糕底层会硬些像布丁层？ A4。搅拌的技术错了或蛋白和蛋黄糊没搅拌均匀又或者水有可能进入模内。 Q5. Why is the bottom of the cake wet? A5. Water has seeped through the cake during baking, you may have filled up the baking pan with too much water or the aluminium foil was not wrapped securely around the cake mould. Q5。为什么蛋糕底层是湿湿的？ A5。烘烤时，水进入了蛋糕。可能在烤盘注入太多水或锡纸包烤模时，包得不牢固。 Updated on 26 June'15 Click here to see my third attempt of this cake in Gula Melaka flavour and experimenting without condensed milk and whipping cream but with coconut milk instead. 按这看第三次挑战做的椰糖瑜伽棉花蛋糕，用了椰奶来取代炼奶和鲜奶油，一样也可以做瑜珈！ Do give this recipe a try. If you like it, share the recipe using the social media buttons below. You may also like to subscribe to Baking Taitai's free newsletter so that you will never miss a new recipe post. You’ll get an e-mail in your inbox each time a new post is published. You can also find Baking Taitai on Pinterest , Facebook, Instagram and Youtube for the latest updates. Thanks for dropping by. See you again! 谢谢您的拜访，下次再见！ The cooking temperature as suggested in all my recipes serve as a guideline. Every oven has different thermostat, you may have to adjust the temperature and timing to suit your oven. Different brand of ingredients have different composites, thus there may be a slight difference in the end result. 食谱里的烘烤温度和时间只是供参考，每一架烤炉的恒温器都不同，请自己调适。不同品牌的材料有不同的复合材料，所以最终成品有可能稍有不同。 “It takes time and effort to compose or translate recipes, I would appreciate it if you do not copy and pass it off as your own recipe. If you wish to share or adapt any of the recipes that I have posted in this blog, please provide a link back to the relevant post here. Thank you.” 编写或翻译食谱需要时间和精力的，请不要复制或将它作为自己的食谱。如果你想分享部落格的任何食谱，请提供在这的相关链接，谢谢。" © Copyright 2015 bakingtaitai.blogspot.sg

This is the perfect Lotus Biscoff Cake made with layers of soft vanilla and cinnamon cake and a cream cheese Biscoff buttercream. So good!

This simple and easy to make Berry Cake is buttery, oh-so-delicate and loaded with all the bright flavors of the berries. Plus it is easy to make!

EVERY time I unearth a truly fantastic recipe out of the landslides of materials and inspirations that bury most of my time nowadays, regardless whether it is original or reinvented, I experience a flush of anxiety which I'd like to call the competitive blogging disorder. Symptoms include...

Japanese style chocolate cake roll made from a super soft and fluffy chiffon cake that melts in the mouth. Inside, it's filled with a light chocolate whipped cream. Airy and not overly sweet with all the chocolate goodness, it's so easy to indulge in the whole cake all by yourself!

How to Make Dinner Rolls Watch the video to see how I made the basic bread dough for this dinner rolls. This homemade Dinner Roll is the best thing that could happen in your dinner table. So…

Kue marmer, ada juga yang menyebutkan kue marble adalah kue dengan penampilan belang-belang dari campuran adonan vanilla (putih) dan cokelat. Cocok untuk

I like to experiment with different ingredients for my butter cake. This round I tried on evaporated milk and baking chocolate to create the marble patterns. The cake was still velvety soft, and tasted even better after a few days in fridge 😋 Yield: one cake Pan size: 21.5x11.5x5.5 cm Baking temperature: Preheated oven to 160℃. Bake at second upper rack at 160℃ for 30 minutes, shift to middle rack and bake for 15 minutes. Ingredients All ingredients in room temperature. Using 55~57g eggs 120g unsalted butter, softened 90g raw fine sugar 3 eggs, about 176g in total 120g top/cake flour 4g baking powder 1g fine salt 15g condensed milk 26g evaporated milk/milk 3/4 tsp vanilla extract 10g unsweetened dark baking chocolate 10g whipping cream (may have to increase to 12g) 2g cocoa powder Directions 1. Melt unsweetened dark baking chocolate and whipping cream over a hot water bath till the former melted and combined with the latter. Set aside. 2. Combine condensed milk, evaporated milk and vanilla extract in a small glass. Set aside. 3. Combine top flour, baking powder, and salt in a bowl. Set aside. 4. Beat 3 eggs till frothy. Set aside. 5. Cream softened butter with raw fine sugar till the butter cream turns light and fluffy. 6. Gradually combine the beaten egg from Step 4 to the butter cream at Step 5. If the butter cream separated from the beaten eggs, add about 1 tbsp of flour mixture to the batter and mix. 7. Sieve and fold in half of the flour mixture from Step 3. 8. Add in the milk mixture from Step 2. Sieve and fold in the remaining flour mixture from Step 3, mix well into a smooth batter. Take about 1/4 of batter to combine with cocoa paste from Step 1, then followed by the cocoa powder, into a cocoa batter. 9. Pour the cocoa batter into the original butter batter, make 2 to 3 swirls using a silicone spatula, and pour the batter into the greased cake pan. 10. Bake at second upper rack of a preheated oven at 160℃ for 30 minutes. Shift down to middle rack, and bake for about 15 minutes, or till an inserted skewer draws out clean. 11. Un-mould and transfer the cake to a cooling rack to cool down for about 10 minutes. Cover the warm cake with a cling wrap, and let it cool to room temperature. This step is optional. 12. Cut and enjoy 😋 The cake tasted nicer the next day 😄

Yes, another pandan coconut sponge cake recipe again 😉 The main difference was the use of bulk fresh pandan leaves paste prepared beforehand. When I bought a new batch of fresh pandan leaves, I would use some of the young leaves combined with some of the imperfect mature leaves, and grind them into paste with water. Cover tightly and keep in the chiller compartment of the fridge, so I can use it conveniently without having to grind a new lot of fresh pandan leaves when I need it 😊 Yield: one round cake Pan size: 6x3" round cake pan Fresh Pandan Leaf Paste 1. Cut 20g of pandan leaves into thin strips before blending with 50g of water into a smooth paste. Cake Ingredients All ingredients in room temperature Using 55g Omega 3&6 eggs 40g organic coconut oil 60g top/cake flour 20g fresh pandan paste* 15g milk 10g condensed milk 3 egg yolks 3 egg whites pinch of salt 45g fine sugar *Blend 20g fresh pandan leaves with 50g water, and collect 20g of pandan paste for use in this recipe. Directions 1. Line an 6" round cake pan with parchment paper at the base. Need not grease the wall of the pan. Place a grid iron at the base of a 20cm square pan. Set aside. I bought the grid iron from Daiso. 2. Combine fresh pandan paste, milk and condensed milk a small glass. Set aside. 3. Warm coconut oil till you can see convection waves at the bottom of the oil. Pour in the top flour, remove from the heat source, and mix with a spatula into a smooth paste. 4. Pour in the pandan-milk mixture from Step 2, and mix well. 5. Combine the yolks, one at a time, to the dough. Set aside. 6. Beat egg whites in a clean, dry and grease-free bowl, till frothy. Add in a pinch of salt, and first batch of the fine sugar. Continue to beat the egg whites. Slowly add in the remaining fine sugar in two batches. Stop beating after the meringue has achieved firm peak stage. 7. Transfer about 1/4 of the meringue to mix with the pandan dough from Step 5. Pour the pandan mixture back to mix with the remaining meringue. 8. Pour the batter into the prepared cake pan from Step 1. Stand the cake pan over an grid iron in a 20cm square pan, filled with 1cm deep hot water, . 9. Bake at lower rack of a preheated oven turning on only the upper heating coil at 170℃ for 40 minutes. Lower the temperature to 150℃ turning on both the upper and lower heating coils for about 20 minutes. Or, you can bake at 160℃ for about 60 minutes, with both upper and lower heatings. 10. Remove the cake from the oven. If you want to dry the cake after un-moulding, you may want to keep the oven door close to conserve the heat. Drop the cake with the pan from a height of about 10 cm to a kitchen towel thrice. Let the cake cool down for about 20 minutes in the pan. When the cake starts to pull away from the wall of the pan, jiggle to loosen the cake, and turn it out to a cooling rack. You may want to dry the cake in a warm oven using the remnant heat for about 15 minutes. Cut and enjoy 😋😋

Per preparare una torta che si mantenga soffice per giorni e che possa piacere a tutti basta fare così, aggiungiamo un semplice ingrediente e vedrai che bontà. Ecco la ricetta sprint!

Our chiffon cake is a classic. It's light and moist, and can be enjoyed simply sliced or cut into layers and filled with whipped cream and strawberries.

This is an ordinary cake baked without fancy ingredients nor decoration. Just love the original taste and soft texture. People like to call it "古早味蛋糕" but I preferred to name it original flavour cake to reflect its taste better. My definition of "古早味蛋糕" should have a simpler and leaner ingredients without much oil. To me, this cake recipe has a relatively high oil content to give it a moist texture. I tweaked the most popular recipe I found on the web, and was happy to bake the cake without much shrinkage after cooling down 😁 Update 7 Oct 2017 I added 15g of grated parmesan cheese to the cake as topping. The aroma was excellent during baking :) Details at the end of the recipe Update 26 June 2019 I used organic coconut oil in place of rice bran oil to bake the cake. Baked one cake in a 6x3" round pan Ingredients 40g rice bran/vegetable oil 米糠油/植物油 50g top/cake flour 低筋面粉 30g fresh milk 鲜奶 3 egg yolls 蛋黄 5g golden syrup/honey 黄金糖浆/蜂蜜 3 egg whites 蛋白 Pinch of salt 盐 40g fine sugar 细砂糖 Directions 1. Line a 6" round pan with parchment paper at the base. Need not grease the side of the pan. Set aside. Place a gridiron square in a 20cm square pan for steam-baking later. Set aside. You can find the gridiron square at Daiso. 2. Heat up rice bran/vegetable oil in a rice cooker using "Keep Warm" function for about 10 to 12 minutes. You can also heat up the oil over the stove till you beginning to see some convection currents starting to form at the bottom. 3. Pour the top/cake flour into the warm oil, and mix immediately using a spatula. 🌟 To avoid the oil temperature from dropping too fast, add the flour to warm oil before transferring it out of the rice cooker 🌟 Mix till the mixture becomes a smooth paste. 4. Pour the milk in and mix well. 5. Add in the egg yolks, one at a time, and blend well. 6. Mix in the golden syrup or honey. Cover with a lid and set aside. 7. Add pinch of salt to egg whites in a dry and grease-free mixing bowl. Beat egg whites at high speed, using an electric hand mixer, till frothy. Gradually add in the sugar, and beat till almost stiff peak stage. 8. Mix about 1/4 of the meringue to the yolk batter from step (6). Return the yolk batter to mix with the meringue, till a smooth batter is achieved. 9. Pour batter to the prepared cake tin. Bang the tin to get rid of trapped air bubbles. 10. Sit the cake tin in another bigger pan, lined with a gridiron square, and pour about 1.5-cm deep of hot water to the outer pan. 11. Bake at the lower rack of a preheated oven set at 170°C with only the upper heating element turns on. Bake for about 30 minutes. When the 30th minute is up, lower the oven temperature to 150°C and turn on both the upper and lower heating elements. Bake at this temperature for about 25 minutes. End of baking. 12. Immediately after leaving the oven, drop the cake tin from a height of about 10 cm to a folded kitchen towel thrice. This helps to prevent the cake from excessive shrinking. Let the cake cool down over a wire rack for about 15 to 20 minutes, or till the cake pulls away from the wall of the cake tin. Jiggle the cake tin to loosen the cake. Invert out the cake and peel off the bottom parchment paper. Place the cake back to the wire rack, and return to the warm oven to "dry" the cake. I used the remnant oven heat to dry the cake for about 15 minutes. This step is optional. 13. After the cake has cooled down, cut and enjoy 🍰 I prefer to serve the cake warm 😋 Update 7 Oct 2017 Sprinkle 15g of grated parmesan cheese over the top of the batter just before baking. Bake the batter as usual and wait for the excellent aroma :) I also replace the golden syrup for a healthier sugar-free organic Rice Malt syrup. I bought the rice malt syrup from Fairprice Finest Organic Food section. Recipe adapted from 古早味蛋糕（枕头蛋糕） with great appreciation :)

Over the 3 years of intensive baking and self learning, I have accumulated a vast collection of books and written literature on cookin...

The French 75, the Gin Gin Mule, and a good old Rum and Coke get cake-y

There's a reason these heirloom recipes have been in the family for so many years.