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Baked a cake for AA for his birthday.



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Yogurt Cheese Cake

Time flies, today is the end of year 2012. Have been very busy since my last post in November. Today I finally “squeeze” out some time to bake my favourite recipe from Richard Goh’s stage 5 class:
Yogurt Cheese Cake




250g cream cheese
125g plain yogurt
100g soft butter
50g sugar
50g milk
(Opt) 1 tsp lemon or orange essence or 1 tbsp of lemon juice

30g plain flour
80g corn flour
4 egg yolks

4 egg whites
100g sugar
1/8 tsp cream of tartar

1. Preheat oven 150 degree
2. Line the side and bottom of a deep 9 inches round or square baking tin with parchment paper
3. Using a saucepan and a balloon whisk to stir, boil ingredients A until melt. (Cheese mixture)
4. Add ingredient B – egg yolks to cheese mixture and mix well. Then add ingredient B – sifted plain flour and corn flour to cheese mixture and mix well.
5. In a separate bowl, whisk the ingredients C until stiff peak.
6. Combine cheese mixture with step 5
7. Pour batter into baking tin and place over a tray of hot water to steam bake for 1 hour on the lowest rack.
8. Once ready let it rest in the baking tin for 5 mins before removing it. Let it cool completely.
9. Refrigerate several hours preferably overnight.

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Workshop – Cake Baking Class Stage 5 by Richard Goh Lesson 7

1. Chocolate Chip Cookies


2. Peach Truffle




Hokkaido Chiffon Cupcake

I had wanted to bake this hokkaido chiffon cupcake after seeing it at numerous blog. I am glad I did! I love the texture, it melt-in-the-mouth and the cake is light and cottony soft as described by the blog
I am definitely going to bake it again:)

Recipe adapted from:
Hokkaido Chiffon Cupcakes II
(Original by Reirei at Dreamersloft)


3 egg yolks
1/8 tsp salt
24g corn oil
24g milk
1/2 tsp vanilla extract ( I used essence)
32g cake flour
1/8 tsp baking powder (sift together with cake flour)

3 egg white
1/4 tsp cream of tartar
50g caster sugar

90g chilled fresh milk
30g custard powder
1/2 tsp vanilla extract (I used essence)
3/4 tbsp icing sugar (optional) ( I used 1/2 tbsp)
145g dairy whipping cream

Some Snow Powder (optional)

1) Preheat oven to 175℃。(I preheat oven to 160℃)
2) In a bowl, whisk egg yolks with salt. Then add oil, milk and vanilla extract, whisk till well-blended.
3) Fold in flour mixture and set aside.
4) In another bowl, beat egg whites , sugar and cream of tartar to stiff peak.
5) Scoop 1/3 of the egg white mixture to the yolk batter, fold well, then pour batter back to the remaining egg whites. Fold lightly till well-mixed.
6) Fill baking cases with about 30-32g of batter. Bake for 20 mins, then leave to cool. (I baked only 6 cupcake)
7) In a separate bowl, mix milk, instant custard powder, vanilla paste and icing sugar till mixture is smooth.
8) Pour in whipping cream and beat till the thickness desired.
9) Using a piping tip, insert tip into the cake and pipe for 5 seconds. 3 to 4 seconds if you prefer less cream.
10) Sieve snow powder on top (optional) and chill cake before serving.


Workshop – Cake Baking Class Stage 5 by Richard Goh Lesson 6

1. Chocolate Mud Cake


2. Opera Cake


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Birthday Cake

Baked a sponge cake with fresh cream for mum’s birthday:)


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Workshop – Cake Baking Class Stage 5 by Richard Goh Lesson 5

Apple Strudel


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