The Perfect Sponge Cake Recipe 海绵蛋糕

Photo taken on 28 October 2015
Vanilla Sponge Cake & Charcoal Sponge Cake  

This is the Perfect Sponge Cake recipe that I simply love.  Even my hubby who didn't like cakes, says this cake taste really good! It can be used to make different flavours sponge cake. I have tried vanilla, charcoal and bandung. All turned out superb! 

I made it into a checkerboard cake for my hubby's birthday.
Click here for step by step picture tutorial of how to make simple checkerboard cake.

Created on 28 October 2015

Created on 10 March 2016
Simple Swampy Cake with fresh cream frosting.
Swampy is one of the gators from 'Where's my water?' game.
Click here to visit Swampy cake picture gallery.

The Bandung Sponge Cake that I have made to surprise my son ;)

Created on 10 March 2016

Created on March 22, 2016

Using this Prefect Sponge Cake recipe made 2 pandan flavour sponge cake.
This is the plain one without decoration. 

This sponge cake need not store in the fridge, it can be kept at room temperature.
That's how I packed it in my boy's snack box for him to eat during his 12pm snack.
For more bento/ school snack ideas, click here, follow my page to receive daily school snacks ideas. 

Created on March 22, 2016
Trying out new combination - Pandan Sponge Cake with blueberry toppings. 
Click here to view the full recipe. 

Created on March 22, 2016

Pandan Blueberry Cake. My son and I love this combi! Simply delicious! 
Click here to view the full recipe. 

Greg Heffley, Diary Of A Wimpy Kid Birthday Cake
Created in July 2019.

Dark chocolate and blackcurrant duo-flavour sponge cake made for my boy's 10yo birthday.
Diary of a Wimpy Kid theme birthday cake.
Photo updated: July 2019

ClassDojo Monster Theme Birthday Cake
Created in July 2020

Soft and fluffy Coffee Sponge Cake made for my boy's 11th  birthday.
Created in July 2020.

Ingredients: (Yield 2 x 6" round cake) - Basic Vanilla Sponge Cake

~ Egg Yolk Batter ~

6 Egg Yolk

30g Sugar

100g Water

1 tsp Vanilla Extract

80g Cooking Oil

160g Hong Kong Flour


~ Egg White ~

6 Egg White

110g Sugar

1/2 tsp Lemon Juice/ Cream Of Tartar

If you are sharing this recipe, kindly attach the link to this blog instead of screen capture/ copy & paste/ use in your blog and claimed as your recipe! Thank you.

如果您要分享此食谱，请联系这个部落格的相关链接。敬请不要复制或改篇为自己的食谱。谢谢！

Method:

1. In a mixing bowl, use a hand whisk, lightly whisk egg yolk and sugar.

2. Stir in oil, follow by water and vanilla. Stir to combine. Sift in flour, stir until well combine. Set aside.

3. In a stand mixer, whisk egg white and lemon juice/ cream of tartar until frothy, gradually add in sugar and continue to whisk until 'almost' stiff. Lift up the whisk, you'll see a nice curve at the tip.

4. Fold the egg white into egg yolk batter in 3 batches.

5. Pour the batter in 2 x 6" round cake tin. No need to line or grease the cake tin. Gently tap the cake tin on the table top to release any trapped air bubbles.

6. Bake in a preheated oven 140'C for 25 minutes (traditional mode, 2nd bottom rack), then increase the temperature to 160'C (baking mode/ with fan, 35 minutes or until cooked)

7. When it's ready, remove from oven and invert immediately, let it cool and un-mould with spatula or hands. If you like my recipe, click here, LIKE & FOLLOW my facebook page to receive more recipe updates. Don't forget to change the setting to 'SEE FIRST' if you wish to see my post on your Facebook news feed. Enjoy!

















































































































Recipe adapted from Nasi Lemak lover. Thank you Sonia for sharing this awesome recipe. Love it! ;) 

'Where's my water?' Swampy Happy Holiday Cake

'When you're in good mood, you bake a cake and the cake will turn out nice. When you're not in the mood of baking, don't bake. It will never turn out nice.' That's what I believed.


I baked this cake with extremely good mood. :D and I was surprised with the result! I have no idea what to decorate on this cake until the very last minute, I decided to try free-hand carve a 2D fondant Swampy. Swampy is one of the character in  'Where's my water' game, Swampy is my son's favourite gator in this game. I have been preparing dorayaki with Swampy drawing for couple of times. So carving this fondant gator isn't a tough job for me compared to drawing with dorayaki batter on a hot pan! lol... **sweating**

This is Swampy. Do they look alike? 

The 'inside' of this Swampy cake is PINK Bandung flavour (aka Rose flavour) Sponge Cake using the Perfect Sponge Cake recipe. Love the colour and smell!

Here's some 'in-the-making' photos...

Frosting with fresh cream. 

My first free-hand 2D fondant Swampy.

Checkerboard Birthday Cake For My Hubby, 2015

My hubby does not like sweet dessert or cakes. Therefore, I didn't plan to make birthday cake for him this year. 

On that day, my son asked me to make birthday cake for his dad. So these are the last minute birthday cakes that I baked in the morning, decorated in the afternoon and cut in the evening with simple decoration because this was unplanned, I don't have enough fondant, not even a nice candle for a 'man' birthday cake. The crown candle was from my boy's birthday candle set. lol... 

This, the last minute birthday cake for my hubby. A simple one ;)

My very first checkerboard cake.

Here's the step by step picture tutorial.

One from me and the other one made by my boy. He added a little surprise in his cake to surprise his dad. My sweet little boy....

The surprise cake  - A pinata cake filled with Skittles. 

My boy mixing the cream...

My boy trying his very best piping 'Happy Birthday Daddy' 

And DA DAAA..... the Pinata Cake made by my 6yo specially for his dad ;)

Click here for Perfect Sponge Cake recipe. 

Wholewheat Cranberry Oatmeal Cookies 全麦蔓越莓燕麦曲奇／饼干

Wholewheat Cranberry Oatmeal Cookies 全麦燕麦曲奇／饼干 - This recipe was adapted from my favourite Hazelnut Chocolate Chips Oatmeal Cookies . I previously shared it in the same blog post but I think it was quite confusing to readers. So I have moved part of the content here to archive this recipe, for easy reference.




Ingredients: 

(A)

115g Unsalted Butter (Softened)

120g Brown Sugar


(B)

9g Egg Yolk

1 Small Egg (lightly beaten, about 42g)

1 tsp Vanilla Extract

(C) Mix together.

120g Wholewheat/ Wholemeal Flour 

50g Rolled Oats


1/2 tsp Baking Powder

1/4 tsp Baking Soda

1/4 tsp Salt


(D) This is optional, just add whatever nuts or dried fruits that you like! Or if you like plain one, just omit this.

60g Dried Cranberries


If you are sharing this recipe/ blog content, kindly attach the link to this blog instead of screen capture/ copy & paste/ use in your blog. No parts of the content of this blog may be reproduced without prior written permission. All rights reserved. Thank you. 

如果您要分享此食谱/内容，请联系这个部落格的相关链接。敬请不要复制或改篇为自己的食谱。谢谢！


Method:

1. Preheat oven 170'C.

2. In a mixer, beat together (A) until smooth.

3. Gradually add in (B). 

4. Scrape and gradually mix in (C) mixture in low speed. 

5. Mix until everything is thoroughly incorporated. Scrape the bottom and the sides of the bowl, and mix briefly.

6. Stir in (D). 

7. Scoop the dough with a table spoon, place onto the lined baking tray. Leave some space in between the cookies.

8. Bake for 15 minutes. 

(Baking mode: Traditional, middle rack, rotate the tray after first 7 minutes)

9. Remove cookies from the oven. Let it sit on the baking tray for few minutes. Transfer to a cooling rack to cool.

10. When it's completely cooled, store in airtight container and enjoy! If you like my recipe, click here, LIKE & FOLLOW Miki's Food Archives Facebook page to receive more recipe updates. Don't forget to change the setting to 'SEE FIRST' if you wish to see my post on your Facebook news feed. Enjoy!

For more picture tutorial, click here.

Pan Fried XO Sauce Radish Cake XO酱炒萝卜糕

I love radish cake but my son is not a fan of it. And that's the reason why I don't make it at home. Thanks to my 2nd aunt from my husband family who is so nice and generous for sharing her food with us :) Whenever I got the radish cake from her, I'll transform it to this ~Pan Fried XO Sauce Radish Cake~ 




Ingredients:

Radish Cake (cut into cubes)

Dried Shrimp (washed, dried, minced)

Minced Garlic

Egg 

Marinated Minced Meat (optional)

Spring Onion (chopped)



Seasoning: (add to taste)

XO Sauce 

Sweet Soy Sauce (Kicap Manis)

Soy Sauce

White Pepper




If you are sharing this recipe, kindly attach the link to this blog instead of screen capture/ copy & paste/ use in your blog and claimed as your recipe! Thank you.

如果您要分享此食谱，请联系这个部落格的相关链接。敬请不要复制或改篇为自己的食谱。谢谢！

Method:

1. Heat oil in a skillet,add in radish cake. Pan fry until the sides are slightly brown.

2. Add garlic and dried shrimps. Cook until fragrant.

3. Add minced meat. 

4. When the minced meat is cooked, add in XO Sauce and egg follow by the rest of the seasoning.

5. Garnish with some chopped spring onion. Serve warm.

Graham Crackers 全麦健康饼干

Chip & Dale Graham Crackers

These are crunchy and healthy homemade Graham Crackers and I must tell you that they taste awesome! And it's so easy to make. No mixer required, all you need is just a hand whisk, a bowl and a kitchen spatula! Of course, not to forget the ingredients and oven :D 

The graham crackers dough is quite easy to handle. I guess I will try many more different shapes in my next attempt ;) 

Easy Homemade Graham Crackers

What is the best thing of baking my own graham crackers?
I can customised/ personalised the graham crackers!
This one with a printed note to remind my little boy to drink water at school :D 

Ingredients: (Yield 60 graham crackers)


(A)

1 cup Whole Wheat Flour 全麦粉 1杯

1 cup All Purpose Flour 普通面粉 1杯

1/4 cup Sugar 糖 1/4 杯

1/2 tsp Salt 盐 1/2 小匙

1 tsp Ground Cinnamon 肉桂粉 1 小匙

1 tsp Baking Powder 发粉 1 小匙




(B)

1 Egg 鸡蛋 1 粒

1/4 cup Oil 菜油 1/4 杯

1/4 cup Honey 蜜糖 1/4 杯

2 tbsp Milk 鲜奶 2 汤匙





Some milk for milk wash. 鲜奶少许

If you are sharing this recipe, kindly attach the link to this blog instead of screen capture/ copy & paste/ use in your blog and claimed as your recipe! Thank you.

如果您要分享此食谱，请联系这个部落格的相关链接。敬请不要复制或改篇为自己的食谱。谢谢！


Method:

1. In a mixing bowl, mix (A) together.
将（ A ）混合。

2. In another bowl, use a hand whisk, lightly beat the egg. 
在另一个碗，把蛋打散。

3. Beat in the rest of the (B) ingredients until well combined.
把其余的 ( B ) 加入蛋液，搅拌均匀。

4. Add the flour mixture into egg mixture. Use a kitchen spatula, fold to form a dough.
将 ( A ) 倒入 ( B )，用刮刀搅拌成面团。

5. Cover with cling wrap, keep in the freezer for 40 minutes or until the dough is firm.
用保鲜纸把面团盖好，放进冰箱冷藏40分钟。

6. Remove from freezer, flour the worktop. Roll out the dough and shape as desired (don't forget to poke some holes). Transfer to a lined baking tray.
桌面撒些面粉，把面团揉平，造型。

7. Milk wash, bake in a preheated oven 190'C for 12 minutes (Middle Rack, Traditional Mode).
表面涂上薄薄的鲜奶，放进预热烤箱，烤190度12分钟。

8. Let it sit on the baking tray for few minutes. Transfer to a cooling rack. Keep in an airtight container when completely cooled.
烤好后让饼干留在烤盘上，大概5分钟后才放在架上待凉。待凉后放进密封罐／盒里。

Note:

1. The baking time may be vary depends on the size and thickness of the graham crackers.
烤的时间需自己拿捏。

2. Only thin graham crackers are crunchy. The graham crackers that I showed in the pictures are all crunchy. You may use it as a reference. Enjoy!
爱吃脆脆的饼干就要像我的那样，做薄薄的才会脆哦。

若喜欢我的食谱，可以LIKE和追随我的面书专页，不要错过最新食谱发布。

If you like my recipe, click here, LIKE & follow my facebook page to receive more recipe updates. Don't forget to change the setting to 'SEE FIRST' if you wish to see my post on your Facebook news feed. Enjoy！



Photo updated 8 March 2016

Photo updated 11 March 2016

Here's to show the thickness of my graham crackers...

Recipe adapted from Kawaii Sweet World. Thank you for sharing this awesome recipe. My family and I love it so much! :)








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Teriyaki Pork Belly & Enoki Rolls 照烧酱金针菇肉卷

The last time I made this was using bacon (click here for Easy Pan-Fry Enoki Bacon Rolls recipe). 

This time I used frozen thin sliced pork belly instead of bacon, drizzle some homemade teriyaki sauce and it taste better than the bacon version. Of course, using fresh meat is always healthier than processed food. ;)

Ingredients:

Thin Sliced Pork Belly 五花腩

Enoki Mushrooms 金针菇









Teriyaki Sauce: Mix together in a bowl. 自制照烧酱－把所有调味料混合

1 tbsp Soy Sauce 酱油 1 汤匙

1/2 tbsp Sugar 糖 半汤匙

1/2 tbsp Mirin 味霖 半汤匙

1/2 tbsp Sake 日式清酒 半汤匙


Some oil for cooking 食油，适量

If you are sharing this recipe, kindly attach the link to this blog instead of screen capture/ copy & paste/ use in your blog and claimed as your recipe! Thank you.

如果您要分享此食谱，请联系这个部落格的相关链接。敬请不要复制或改篇为自己的食谱。谢谢！

Method:

1. Place some enoki mushrooms on the thin sliced pork belly. Roll up. 用五花腩把金针菇卷好。（看下图）

~ Alternatively, you can soak the pork belly in the teriyaki sauce and let it marinate overnight before wrapping the enoki mushrooms. It taste better with this method ~
也可以先把五花腩和照烧酱混合，腌隔夜。更入味。

2. Heat some oil in a skillet. Pan fry the pork belly roll until slightly brown. 把油烧热，把卷好的肉卷煎熟。

3. Drizzle some teriyaki sauce and let it sizzle and simmer for few seconds. Remove from heat and serve warm with steamed rice. 加入少许照烧酱，煮滚即可。

Updated March 28, 2016:

This time, I soaked the pork belly in Teriyaki Sauce overnight in the fridge before wrapping the enoki mushrooms. It turned out more flavourful. Do not add extra sauce if it is pre-marinated, else it will turn out too salty.

Cooking this early in the morning, all in one, to be packed in my son's school recess bento.

Created on 28 March 2016
My son's recess bento: Teriyaki Pork Belly & Enoki Roll + Egg Bean Curd + Steamed Broccoli and Pumpkin Rice. Click here, follow my page to receive daily school snack/ bento ideas.

Note:
1. Add 1 tbsp of water to the teriyaki sauce before adding to the cooked enoki roll.