Sep 172013


I don’t blame you if you’ve forgotten about me. I haven’t been actively updating this space for some time already. These days, i’ve been spending very little time on the computer. Baking has taken a step back too. I’m now on this #eatclean phase, or at least.. i’d try to eat clean and do more yoga (*ahem* that said, i just had a kitkat and 1/2 a packet of barbeque-flavoured biscuits for supper yesterday! eat what clean ah? LOL!). But yeah, i try not to bake too often because most of the time, i’d be one eating cos i cannot resist. Haha!  — i’ve the least discipline amongst us. yes, you read right.. even the boys are better than me! *facepalm*

If you’ve been following my Facebook (which i update on (almost) daily basis), you’d know that at one point sometime 2 months ago, i was crazy over chiffon cakes. Like, totally, seriously, crazy. I bake them on daily basis! I can’t think of a flavour which i’ve not done if you were to ask me. Uh huh… that cwazzeeee lor.. :P



I had this cake in mind for the longest time and finally, i made it!

Please don’t let its unappetizing appearance deterred you because, dear lawwwdd… it’s really very light, pleasing and irresistible, especially if you manage to get hold on those super sweet sweet potatoes. ;)

Initially, the plan was to surprise the father (in law) with this cake on his birthday. Alas… i was too busy that week. In the end, i only churned it out 2 weeks after father’s birthday! Hoho! *slaps forehead*

Black Sesame Chiffon Cake with Sweet Potato Filling

70g Cake flour
5 Egg yolks
20g Brown Sugar
20g Black sesame paste
20g Ground black sesame seeds
60g Water
40g Canola oil
90g Castor Sugar
10g Rice Flour
180g  Egg whites (from about 5 eggs)

(recipe from Okashi, Black Sesame Chiffon Cake)

1. Preheat oven to 180°C.
2. Combine egg yolks, brown sugar and black sesame paste in a bowl and mix well. Add water and canola oil and blend together. Add sited flour and mix until batter becomes sticky. Set aside.
3. Combine sugar and rice flour. Beat egg whites until foamy. Add half of sugar and  rice flour mixture and continue beating for a few minutes, then add remainder and beat until egg whites are glossy with stiff peaks.
4. Add one third of  beaten egg white mixture into egg yolk mixture and fold in lightly. Then add in the remaining egg white mixture. Fold gently until incorporated completely.
5. Pour batter into a loose bottom tin. Bake for 25-30 minutes or until cake is done (test with a skewer). Turn the cake upside down and let it cool completely before slicing it.

Sweet Potato Filling

4-5 sweet potatoes, depending on the size, steamed
few splashes of milk

1. Peel the sweet potatoes’ skin. Roughly cut them up into large chunks.
2. Using a food processor, blitz them in a couple of pulses. I like mine a little chunky, not sure about you. :)
3. If it’s too dry, add a few splashes of milk to make it smooth. Taste.

Fresh cream

300g cream
50g-100g icing sugar

1. Cream the ingredients together till stiff peaks. Taste.2. Refrigerate till later when it’s needed.

To assemble.

1. Slice the cake into 3.
2. Brush the cake generously with rum (optional) before smoothing the cream over. Slap on the sweet potato filling and repeat the process.
3. Cover the cake in fresh cream. Refrigerate for at least 1 hour before serving. Enjoy!


Speaking of cakes and baking, i’m supposed to bake right now but i’m not…. aiyo!

*off to make something yummy for tonight’s dessert, something magical, something that has been quite popular of late. :)


Mar 122013

It’s my boy’s birthday today and yet, we’re not around to celebrate it with him due to some undesirable last minute changes made to the trip. Poor him! :(


Happy 11th Birthday, darlinggggg… *hugs & kisses*

Boy1 is sensitive and sweet, too sweet sometimes. Grin. I remember when i was feeling down a couple of weeks ago.. he said, “I rather you’re angry with me than being sad like this. At least, when you’re angry, you’re not so sad. You’re just angry. Seeing how sad you are now made me sad too, mom”. Then, he continued, “Why not i make you angry now? That way, you won’t be sad anymore?”. LOL!

When he got to know that we will not be around during his birthday, he was a little upset. Still, he quietly told me that his ultimate birthday wish is for the husband and i to have a fantastic time in Japan, Like a Honeymoon, he said. He requested, Mom.. do check out the hot spring for me please and my eyes twinkled a little. Little did he know that we will indeed be at the onsen on his birthday! I’m so gonna surprise him with short videos which i will send over on today. :)

So yeah, this Blueberry Cheesecake post is specially dedicated to my firstborn, who loves me so much so that it pains me when i fail to reciprocate (physically) sometimes. Bad mom, i am. I am.

Why blueberry cheesecake?

Because my mom loves cheesecake.

She was staying at my place for about a week when i decided i wanted to bake her something she loves. Usually, the only bakes that i can tabao back to her is butter cakes, which can withstand rough journey. She ever requested for cheesecake but i told her that it wasn’t possible. When she got to know that i was gonna bake her a blueberry cheesecake, she was as pleased as punch. :)))))

Blueberry Cheesecake

for 8″ cake


Digestive biscuits 140g
Butter, melted 70g

Finely ground the biscuit. Pour warm butter over biscuit. Toss well to coat mixture with butter. Press firmly into an even layer on the bottom of pan. Refrigerate for an hour.


500g cream cheese
110g castor sugar
2 tbsp plain flour
1 tsp vanilla essence
2 tsp lemon zest
3 large eggs
30g homemade yogurt/ whipping cream


500g blueberries
150-200g sugar
zest and juice of 1 lemon
2 tsp cornstarch


1. Beat cream cheese and sugar until creamy. Beat in flour until smooth. Add eggs one at a time, mixing until just incorporated. Gradually add yogurt or whipping cream and lastly, add all other ingredients until well mixed.

2. Bake at 150 (depending on your oven) in water bath for 1 hour 30 minutes or till the edge of filling is set and centre is slightly wobbly. Cool on rack for 5 minutes.

3. In a small bowl, combine the lemon juice and cornstarch and set aside. In a medium saucepan, combine the blueberries, sugar. Bring to a boil over high heat. Reduce to a simmer and stir in lemon juice and cornstarch mixture. Stir until the sauce thickens slightly.  Cover to keep warm and set aside.

Note :

Please, please let your blueberry sauce to sit around, cooled and thickened before pouring it over. I didn’t have the luxury to wait at that time i shot these photos as we were rushing out so, i didn’t wait and poured it straight. Result? Watery sauce which isn’t so pleasant to the eyes. :(


The blueberry sauce is more than enough to cover the whole cake.

So, what do you do with leftover?

Lemon Ricotta Pancakes with Blueberry Sauce of course!!! *wink*

You know i love cheesecakes. Of course i’ll say, SO GOOD!!!! Hahaa!

Mummy loved it so much that she had 3 slices on that very day, followed by 1 more slice the next day. Dang, it’s truly a joy to bake for good people who enjoy your goodies hor? :)

Hopefully boy1 is having a great time with his grandparents and aunt… & brothers… Gawwdd, i feel so awful as i draft this pre-Japan. SO AWFUL!!!! :`(

Mar 162012

It was beep’s birthday.

Because i was so very occupied then, i gave the boy just 2 very easy options for his birthday cake. Between chocolate cake and strawberry shortcake, he totally surprised me by picking the latter. Guess he really loves strawberries!

Apart from the usual attendees, the in laws came as well. I think it’s just me. Having the in laws over to dine never fails to unsettle me quite a bit. They are truly quite fussy when it comes to food. If it’s good, everyone will be in a good mood. If it’s bad, it will just be a few mouthfuls and that’s it. Sigh. That’s not fun at all, isn’t it? So. Mammoth effort for planning will be invested.

One food that never sits well with the in laws is my cakes. To be fair (to me of course), they generally dislike cake. Like, totally hate it, especially chocolate cake! (yeah, a huge PHEW that beep picked this cake eh?) They dislike heavy cakes, they dislike cakes that are too sweet, they dislike fanciful cakes. In short, life is tough!

Everyone had an enjoyable dinner that night. We had a few curry dishes and they loved it with naan. So, dinner –> passed with flying colours. YAY!

Then, onto the cake.

*quivering with anticipation as i looked on for their expression*

Again, they loved it!

The mother couldn’t stop singing praises for it. Methinks it was the light chiffon texture that they dig. Together with the strawberries, rum and fresh cream, this cake was a winner. Truly. Needless to say, the entire cake was zapped off on that night itself hence no decent photos of the cake’s innards which i’d usually snap the day after.

Strawberry Shortcake

for 9″ cake

For the Cake

8 eggs, separated
1/4 cup oil
1/3 cup water
1 cup of sugar
1 and 3/4 cups of cake flour
1/2 teaspoon of baking powder
1/2 teaspoon of salt


1. Preheat the oven to 350F degrees.

2. In a med-large bowl whisk together the egg yolks, half portion of the sugar, oil and water.

3. Sift the flour and  baking powder and salt into a large bowl. Whisk gently to combine.

4. Make a well in the center of the dry ingredients. Pour in the egg yolk mixture and mix to create a smooth paste. In the bowl of an electric mixer, whip the egg whites on medium speed until light and frothy. Slowly add the remaining sugar and continue to beat until stiff peaks form.

5. Add one-third of the egg whites and fold in to lighten the batter. Fold in the remaining egg whites. Transfer to the cake tin.

6. Bake for about 30-40 minutes or until a cake tester comes out clean. Invert the cake immediately and let it cool completely in the tin. Once cool run a knife around the cake to in order to un-mold the cakes. Lift the cake and run knife along the base before un-molding it completely. Slice evenly into 3 layers


250g strawberry, sliced

Fresh cream

300g cream
50-80g icing sugar, to taste


1. Beat cream till frothy, and gradually add in the icing sugar. Beat till stiff peaks.


Rum, optional
More strawberries, for deco

To assemble

1. Place one layer on a cake stand. Brush the surface with rum generously.

2. Top with enough fresh cream and spread it evenly. Arrange sliced strawberries on top. Repeat with the remaining layers.

3. And lastly, frost the top of the cake and the sides with fresh cream frosting before arranging another few more strawberries on the cake for decoration.

Note : i kinda forgot if the frosting was just fresh cream or if i had added some cream cheese in it. Dang. I’m getting old!

Tips : DO NOT line or grease the removable base cake tin please.


I know how frustrated it is when you see a picture of a cake whole but don’t get to see the inside when sliced. It’s like, putting that piece of ultra decadent dark chocolate cake right in front of me and telling me i can’t eat it. It’s quite annoying.


Even though this crappy photo does no justice to the cake, i’m still gonna show it to you anyway.

Taken before i devoured it, well, erm.. that one bite at the corner not counted. ;P