Ondeh Ondeh Cake

INGREDIENTS:-

Pandan Sponge
(8" round pan)

5 egg yolks
58g corn oil
83g cake flour
83g coconut cream + water + pandan paste
A pinch of salt

5 egg whites
83g caster sugar


INSTRUCTIONS:-

1) Preheat oven to 190C.
2) Combine the egg yolks, oil and salt in a bowl and whisk it till mixed.
3) Add in coconut cream mixture, whisk to combine then add in cake flour. Whisk to combine.
4) In a separate clean bowl, beat the egg whites. When it is at foamy stage, gradually add in the sugar, whip till stiff peaks to form.
5) Take 1/3 of egg white, add to egg yolk mixture. Fold in till combine evenly.
6) Pour mixture into the remaining egg white and fold the mixture gently till well combined.
7) Pour into 8" round pan and bake at 190C for 15 minutes, then at 145C for about 1 hour or till cooked.
8) Cool cake and cut into desired height.


Gula Melaka Filling

225g gula melaka, chopped
100ml water
50ml coconut cream
Pandan leaves (if any, else can omit)

50g shredded coconut (see notes)


INSTRUCTIONS:-

1) Place pandan leaves into water and bring to boil.
2) Remove leaves and add in gula melaka. Stir till all sugar had melted and thicken, about 10 mins.
3) Cool the mixture then add in coconut.


Gula Melaka Cream

640g whipping cream (at least 35% fat) (see notes)
120g gula melaka syrup


INSTRUCTIONS:-

1) Whisk cream till thickens then slowly add in gula melaka syrup.
2) whisk till stiff and firm.


TO ASSEMBLE CAKE:-

1) Place 1 layer of cake onto cake board.
2) Spread a thin layer of cream then top with coconut filling.
3) Repeat step 1 & 2 till all cake layers used up.
4) Use remaining cream to dress up cake as desired.


NOTES:-

1) Adjust the ratio accordingly to your preference. Alternative can use coconut milk + paste, then omit water if using coconut milk.
2) Used dried coconut shred from Phoon Huat. Can try using fresh coconut but must 'cook' before use.
3) I use Milac Gold from Phoon Huat.


[adapted recipe from Jeannietay's Blog, Marina Lee from BC, Jo the tart queen]

Chicken Stew

INGREDIENTS:-

6 boneless & skinless chicken thigh, cut into chunks
3 carrots, cut into chunks
3 potatoes, cut into chunks
2 tomatoes
1 can button mushroom

4-5 slices of ginger
4-5 tbsp tomato sauce
extra oyster sauce

Marinate:
4 tbsp oyster sauce
Sesame oil
2 tbsp corn flour
White pepper


INSTRUCTIONS:-

1) Marinate chicken with marinate ingredients. Set aside till ready to be used.
2) Add about 1 tbsp oil in a heated pot, saute ginger till fragrant. Add in chicken and fry till partially cooked.
3) All in carrots, potatoes and tomatoes. Give it a good stir. Add tomato sauce and oyster sauce followed by water, enough to cover the ingredients.
4) Cook till chicken is done and vegetables soften.


NOTES:-

1) I added tomato paste to give it a stronger tomato taste.


[adapted recipe by Serene Ng from the Singapore Home Cooks on Facebook.]

Beef Stew

INGREDIENTS:-

2kg beef, cut into chunks
3 carrots, cut into chunks
6 potatoes, cut into chunks
1 - 2 cups beef stock
3 tbsp tomato paste
Salt and pepper to taste

2 tbsp flour

Canned button mushrooms (optional)


INSTRUCTIONS:-

1) Heat oil in a pan. Add beef in to brown it. Sprinkle with some salt and pepper. Give it a quick stir to brown all sides. Set aside together with the juice.
2) Heat oil in a pan before adding carrots and potatoes. Stir fry for a few minutes. Add in flour to coat and continue to stir fry til flour is cooked.
3) Add in browned beef and juices. Mix well.
4) Transfer everything into a pot, add tomato paste and beef stock. Add enough stock to cover the ingredients. Bring to boil then lower heat and simmer till meat is soft. Stir once in awhile.
5) Season with salt and pepper if necessary. Lastly add in button mushrooms, stir well and serve.


NOTES:-

1) I used 1/2 portion of beef and adjusted the carrots and potatoes accordingly. Gravy remained the same as I prefer to have more sauce.


[adapted recipe from the Internet which I'd forgotten the link]

Tomato Fish

INGREDIENTS:-

150g white fish (boneless)

1 tbsp rice wine
1/2 tsp sesame oil
1 tsp cornflour
Dash of salt and pepper

1 tomato, cut into wedges

Water
Oil for frying


INSTRUCTIONS:-

1) Cut the fish into thick slices. Marinate with seasoning for 20 mins.
2) Heat some oil in a pan and pan fry fish till slightly browned.
3) Leave about 1 tbsp of oil in pan and remove excess. Add tomato and cook over high heat for 3 mins or till tomato softens. Add fish to tomato. Stir to coat fish and add a little water, enough to moisten the fish.


NOTES:-

1) Alternative way to make tomato gravy. My boys prefer tomato sauce made this way. Heat oil in pan, then add tomato and cook over high heat till tomato softens. Add tomato sauce and dilute slighty with water. Add fried fish into sauce. Stir around to coat fish.

[adapted recipe from 爱心便当 (Assorted Lunch Boxes)]

Banana Chiffon Cake (2)

INGREDIENTS:-
20cm chiffon pan

7 egg yolk
90ml corn oil
40ml milk
140g banana, mashed
140g cake flour, sifted

7 egg white
120g Castor sugar


INSTRUCTIONS:-

1) Preheat oven to 180C.
2) Combine the egg yolks and oil in a bowl and whisk it till mixed.
3) Add in milk, whisk to combine then followed by mashed banana. Add in cake flour, whisk lightly to combine.
4) In a separate clean bowl, beat the egg whites. When it is at foamy stage, gradually add in the sugar, whip till stiff peaks to form.
5) Take 1/3 of egg white, add to egg yolk mixture. Fold in till combine evenly.
6) Pour mixture into the remaining egg white and fold the mixture gently till well combined.
7) Pour into 20" chiffon pan and bake for 40 - 45 minutes.
8) Remove from oven. Invert immediately and leave to cool completely before removing from mold.


[recipe from 初學者也OK！自己作職人配方的戚風蛋糕]

Pasta n Cheese Gratin

INGREDIENTS:-
1 portion

60g pasta
50g ham
1-2tbsp parmesan cheese

Sauce
15g butter
100ml cooking cream
120ml water
1 tbsp flour
40g cheddar cheese
20g regular cheese


INSTRUCTIONS:-

1) Cook pasta in salted water according to the package or till just done. Pour them in a oven proof dish and set aside.
2) Melt butter in a pan on low heat. Gradually add in the flour and whisk till smooth.
3) Turn up the heat to medium low and gradually add in the cooking cream and water while whisking.
4) Next, add in the ham and cheese. Stir till cheese all blended in.
5) Pour the sauce over the cooked macaroni. Mix them if you like.
6) Top it with Parmesan Cheese. Baked in a preheated oven at 220c for 10 mins.


[recipe from Let's Get Wokking!]

Choya Chiffon Cake

INGREDIENTS:-
20cm chiffon pan

7 egg yolk
90ml corn oil
120ml honey choya
120g cake flour, sifted

7 egg white
120g Castor sugar

90g soaked ume


INSTRUCTIONS:-

1) Preheat oven to 180C.
2) Combine the egg yolks and oil in a bowl and whisk it till mixed.
3) Add in choya, whisk to combine then add in cake flour. Whisk to combine.
4) In a separate clean bowl, beat the egg whites. When it is at foamy stage, gradually add in the sugar, whip till stiff peaks to form.
5) Take 1/3 of egg white, add to egg yolk mixture. Fold in till combine evenly.
6) Pour mixture into the remaining egg white and fold the mixture gently till well combined.
7) Pour into 20" chiffon pan and bake for 40 - 45 minutes.
8) Remove from oven. Invert immediately and leave to cool completely before removing from mold.


NOTES:-

1) Soaked golden raisin in choya to replace ume.


[adapted recipe from 初學者也OK！自己作職人配方的戚風蛋糕]

Oreo Brownies

INGREDIENTS:-

165g unsalted butter
200g good quality chocolate
4 eggs
145 light brown sugar
45g plain flour
10g cocoa powder

A pinch of salt
16 Oreo cookies, broken into pieces
16 mini Oreo cookies


INSTRUCTIONS:-

1) Preheat your oven to 180C. Line an 8x8-inch pan with baking paper with the paper overlapping the sides.
2) Melt your butter in a pan over medium heat. Remove from heat and add the chopped chocolate, stir until smooth and well combined.
3) Whisk the eggs in a mixing bowl until they triple in volume. Add half the brown sugar around the outer edge of the eggs in the bowl and whisk until incorporated. Add the remaining sugar again around the edge, and whisk again for a few minutes until the mix is smooth. Whisk the melted chocolate into the eggs quickly to incorporate it.
4) Add the dry ingredients (flour, cocoa, salt and Oreos) around the edge of the bowl and fold in until combined, taking care not to knock the air out. Pour the mix into the paper-lined baking pan. Place mini Oreos on the surface, pressing into the batter. Bake for 30-35 minutes or until the middle is only slightly gooey.
5) Set the pan on a wire rack to cool completely. When cooled, lift the baking paper and brownies out of the pan and set on a cutting board. Cut into 2×2-inch squares. Makes 16 Oreo brownies.


NOTE:-

1) I've use 70% dark chocolate which result in a very rich tasting brownie. Perfect for chocolate lover =).


[recipe from Sugar & Snapshots]

Chinese Roast Chicken (烤手扒鸡)

INGREDIENTS:-

1 chicken (about 1.3 - 1.5kg)
1 lemon

Seasoning:
3 tbsp oyster sauce
3 tbsp light soya sauce
3 tbsp rice wine
3 slice ginger, shredded
1/4 tsp 5-spice powder

White pepper
Black pepper


INSTRUCTIONS:-

1) Clean chicken thoroughly. Rub chicken and cavity with salt then wash off salt thoroughly. Dry chicken, including cavity, with kitchen towel, till completely dry. Give chicken a light massage. [Drying chicken ensure better absorption of seasoning. Light massage tenderise the meat.]
2) Combine all seasoning ingredients and mix well.
3) Place chicken and seasoning in a large ziplock bag. Place in fridge and marinate for 1 day. Rotate the bag around to ensure chicken is marinated thoroughly.
4) Just before roasting the chicken, place the lemon into the cavity and use toothpick to seal the opening. Tie the legs up with a cotton string before placing on roasting rack, breast downwards. [Add water into roasting pan to keep meat moist.]
5) Roast chicken in a preheated oven at 180C for 30 mins. Remove from oven, brush on marinating seasoning, flip chicken over and brush on more marinate. Roast chicken for another 30 mins. [If water lessen, dried up, can add HOT water.]
6) Remove and repeat step 5, roast for another 20 - 30 mins.
7) When done, rest chicken for about 15 mins before cutting.


Recommended roasting time:-

0.9 ~ 1kg : 50 mins
1.2 ~ 1.5kg : 85 mins
1.5 ~ 2kg : 105 mins
2 ~ 2.5kg : 125 mins
2.5kg ~ 3kg : 145 mins


[adapted recipe from 238个料理的为什麽？]

Drunken Chicken 2 (绍兴醉鸡)

INGREDIENTS:-

3 - 4 chicken thigh, debone


Marinate
2 - 3 slice ginger
1 tbsp shao xing wine (绍兴酒)
1/2 tsp salt

Sauce A
1 pc angelica root (当归)
3 red dates (红枣)
1 tbsp wolf berries (枸杞子)
150ml water
150ml chicken stock

Sauce B
150ml shao xing wine (绍兴酒)
1 tsp salt
1/4 tsp sugar


INSTRUCTIONS:-

1) Bring all ingredients in Sauce A to a boil and simmer for 15 mins. Cool the mixture before adding Sauce B in. Keep chill in fridge for use later.
2) Clean chicken thigh and pat dry using kitchen towel. Season with marinate ingredients for 30 mins.
3) Place individual thigh on a piece of alumimum foil, roll up the mean and wrap the foil around it. Tighten the sides like sweet wrapper ends. Make sure the meat is wrapped tightly.
4) Steam over medium fire for 20 mins. Once done, unwrap the foil, place chicken in a deep dish. Pour sauce prepared in Step 1 over chicken. Pour enough to let chicken soak in sauce.
5) Leave it outside for 2 - 3 hours before place it in the fridge for a day for chicken to absorb the flavours.
6) Cut and serve chilled.


[adapted recipe from 238个料理的为什麽？]

Oreo Cupcake

INGREDIENTS:-

115g butter, room temperature
280g sugar

2 tsp vanilla extract
3 egg white

240ml milk

270g plain flour
1 tbsp baking powder
1/2 tsp salt

Oreo cookies, broken in to pieces


INSTRUCTIONS:-

1) Cream butter and sugar till fluffy.
2) Add vanilla extract to egg white and slowly add into butter mixture. Mix well after each addition.
3) Sift flour, baking powder and salt. Add 1/3 flour mix into butter mixture. Mix using lowest speed on mixer. Add 1/2 of the milk and continue to mix a low speed. Alternate flour and milk and mix till even.
4) Add in Oreo bits.
5) Place a piece of Oreo at the bottom of the cupcake case and top with batter. Bake at 180C for 20 mins.

S'mores

INGREDIENTS:

250g plain flour
280g digestive biscuits crumbs
1 tsp baking powder
1/4 tsp salt
230g unsalted butter, at room temperature
250g light brown sugar
2 eggs, beaten

Mini marshmallow
Chocolate chips
Hershey's chocolate bar


INSTRUCTIONS:

1) Preheat oven to 170C. Line a 9-by-13-inch baking pan with parchment paper, leaving a 2-inch overhang on 2 sides.
2) In a bowl, combine flour, crumbs, baking powder and salt. Mix well.
3) In a large bowl, beat butter and sugar until light and fluffy. Beat in eggs until well combined. Reduce mixer speed to low and slowly beat flour mixture into butter mixture.
4) Divide dough in half. Press half of dough into pan until dough is uniform and flat. Spread with generous amount of marshmallow and sprinkle chocolate chips generously on top. Scatter remaining dough over in clumps. Don't worry about covering the top; marshmallow and chocolate chips should peek through.
5) Bake for about 10 minutes, remove tray from oven and place Hershey's chocolate pieces on the surface. Put back into the oven and continue to bake until golden brown, another 20 to 25 minutes. Place pan on a wire rack to cool completely. Remove from pan and cut into bars.


[adapted recipe from My Recipes]

Yuzu Chiffon Cake

INGREDIENTS:-

5 egg yolks
50g Korean yuzu tea mixture (aka honey citron tea)
80ml corn oil
80ml yuzu juice
130g cake flour, sifted

7 egg whites
95g castor sugar


INSTRUCTIONS:-

1) Preheat oven to 180C.
2) Combine the egg yolks and yuzu tea mixture in a bowl and whisk it till mixture thickens.
3) Add in oil and juice. Whisk to combine.
4) Add the flour, whisk to combine.
5) In a separate clean bowl, beat the egg whites. When it is at foamy stage, gradually add in the sugar, whip till stiff peaks to form.
6) Take 1/3 of egg white, add to egg yolk mixture. Fold in till combine evenly.
7) Pour mixture into the remaining egg white and fold the mixture gently till well combined.
8) Pour into 10" chiffon pan and bake for 30 - 40 minutes.
9) Remove from oven. Invert immediately and leave to cool completely before removing from mold.


Notes:-

1) Come across this video that demo how to remove the cake from the tin with no fuss at all. Tried and tested ... love it to the max.


[adapted recipe from Foodagraphy. By Chelle]

Chocolate Chip Bun - 65C Bread (汤种面包)

INGREDIENTS: (yield 15 buns)

350g bread flour
10g milk powder
1.5tbs cocoa powder
70g sugar
1/4tsp salt
7g instant dry yeast
1 egg(60g), lightly beaten
120g tang zhong 汤种 (see below)
125ml fresh milk
30g unsalted butter, soften

Chocolate chips


INSTRUCTIONS:

1) Pour all wet ingredients except butter into mixing bowl. Followed by dry ingredients.
2) Mix all ingredients well using low speed. Increase speed when ingredients are well mixed and dough is formed.
3) Continue to knead the dough until dough start to look glossy. Add in butter and knead in butter using low speed. Gradually increase speed to knead in the butter.
4) When dough is ready, should form a thin membrane when stretch out, transfer dough into an oiled bowl. Set it aside for proofing for about 45 minutes to an hour or until the dough has doubled in size.
5) Test your proofed dough by pushing your floured finger deep into the risen dough whereby it will leave an indentation that does not spring back.
6) Transfer dough out and punch the risen dough with your fist to deflate it. Weigh out 50g dough and roll it into a ball. Place it aside to rest for about 10 mins.
7) Pick up one portion of the shaped dough, roll it out into a rectangle, scatter some chocolate chips on the dough and fold 1/3 of the top part down and follow by 1/3 of the bottom up.
8) Roll up the dough from the open end and be sure to pinch the ends well to seal up the bun. Place on baking tray.
9) Repeat with the remaining buns and set aside for 2nd round of proofing of another 45 minutes to an hour or until the dough double its size.
10) Bake bread in preheated 180C oven 15 - 20 minutes.
11) Remove buns IMMEDIATELY from the pan and leave to cool.


Making of Tang Zhong 汤种

25g bread flour
125g water (could be replaced by milk, juice or 50/50 water and milk)

Add water slowly to flour and mix well in a pot/pan. Use low heat and cook the mixture till it cuddles/thicken up. Transfer the cooked dough into a clean bowl and cover with a cling wrap sticking onto the surface to prevent it from drying up. Cool it completely before use.


NOTES:-

1) I am using a Kenwood Stand Mixer to help me knead the dough. If you do not have a mixer, freak not. Can refer to the original link for step by step instructions on how to prepare the dough by hand.

[adapted recipe from Cuisine Paradise]

Yuzu Cupcakes

INGREDIENTS:-

(A)
130g butter
80g castor sugar
2 eggs

(B), Sieved
160g plain flour
2 tsp baking powder
1/2 tsp salt

(C)
2 tbsp yuzu honey paste/jam


INSTRUCTIONS:-

1) Beat butter and sugar till smooth then slowly add in eggs.
2) Add in ingredients from (B) and mix till smooth.
3) Fold in Yuzu jam lightly.
4) Spoon batter into cupcake cases till about 2/3 full and top it with a little jam on top.
5) Bake at 160C for about 25 mins or till skewer comes out clean.


[recipe from Sandy Hum]

Potato Croquettes

INGREDIENTS:-

500g U.S Potatoes, peeled
50g Frozen mixed vegetables, defrosted

200g Minced pork
1tbs Soy sauce
2tbs Sugar
1tbs Sake / Mirin

Butter

Plain flour
2 Eggs, beaten with 1tbs of vegetable oil, mixed very well
Japanese bread crumbs / Panko
Oil for deep frying


INSTRUCTIONS:-

1) To make croquettes. Cooked peeled potatoes in a pot of water till soft. Drained and mashed finely. Set aside.
2) Season mince pork with all the seasoning and set aside.
3) Melt a little butter in a pan and add vegetables. Give the vegetables a quick stir and simmer till it absorbs all the butter.
4) Add seasoned minced pork. Break up the pieces as much as possible while cooking. Cook until all liquids are dried up.
5) Add cooked meat to mashed potatoes and mix well.
6) Prepare a square / rectangle tray, lined with cling wrap. Placed mashed potato mix in and mould according to thickness you prefer or tray per size.
7) Using a butter knife to cut in the equal rectangle shapes. Cover up with remaining portion of the cling wrap or just use another piece so it does not get dry. Put it in the fridge for 15-20 mins or until it is completely cooled down.
8) Once it is cooled down, cover each piece in flour, then dip it into the egg mixture and lastly, coat it with bread crumbs.
9) Heat up a pot of oil at medium heat and when oil is hot enough, add in croquettes one at a time. Serve it with mayonnaise or tomato ketchup or just eat it on its own.


NOTE:-

1) If too much to finish, can freeze unused portion at point no. 8. I used cling wrap to wrap the croquettes up in pairs before putting them in a freezer bag to be placed in the freezer. You can pack the croquettes according to your meal size.

2) To make DOMO monster using the croquette.
- Stain a piece of cheese with red food coloring, put it back in the fridge to dry.
- Take another piece of cheese, using a decoration knife or straw to cut out teeth.
- Cut the red cheese into squares to form the mouth and place teeth on it to form DOMO's mouth.
- Using a hold puncher, punch eyes out using seaweeds.
- Assemble parts on croquettes after croquettes are cooled down.


[adapted recipe from Anna The Red's Bento Factory]

Mushroom Bruschetta

INGREDIENTS:-

Mushrooms of your choice (my preference would be Swiss brown or portabella mushrooms)
Mix shredded cheese (cheddar and mozzarella)
Baguette

Butter
A dash of salt
A dash of pepper
A dash of Italian seasoning
Truffle Oil (optional)


INSTURCTIONS:-

1) Slice mushroom into bite size and set aside.
2) Melt butter in a pan. Add in mushroom when butter is melted and heated up. Give mushroom a quick stir and let it simmer for 1 - 2 mins.
3) Add in salt, pepper and Italian seasoning. Simmer mushroom again till all the juice dries up. Lastly add in a dash of truffle oil.
4) Slice baguette and top it with mushrooms. Sprinkle cheese on top and bake in oven at 230C till cheese melt and browned. Serve hot.

Rice Cubes

Ingredients:-

3/4 cup short grain rice (Japanese rice)

70 - 80g chicken breast meat
1 - 2 tbsp mirin
A dash of salt
A dash of sugar

Assorted vegetables (amount to your liking)
Cooking oil
Chicken stock / Water


Method:-

1) Wash and soak rice for about 20 minutes. Drained and set aside.
2) Minced chicked and season with seasoning.
3) Minced up your choice of vegetables.
4) Heat up cooking oil in a pan then add in vegetables. Add chicken stock (or water) and simmer vegetables till soft.
5) Add in mince chicken and give it a quick fry till chicken is browned. Set aside.
6) Cook rice with recommended amount of water. Add in chicken vegetable mix in to the rice just before it is cooked. Mix well and continue to let rice cook till it is ready.
7) Use moulds to shape up rice while it is still warm.


Notes:-

1) Moulds to shape up the rice are readily available at Daiso. Other bento decoration items are also available. Let your imagination run wild.

2) Made 2 different batch of rice cubes.

1st batch - Chicken + Carrot + Cabbage + Tamago.
2nd batch - Chicken + Cabbage + Brown Mushrooms + Tamago.

For the 2nd batch, since mushrooms are used, I've used butter to cook the ingredients. End result, the rice have a buttery taste.

3) What to add into the rice with chicken is entirely up to you.

Japanese Strawberry Vanilla Cake

INGREDIENTS:-

Sponge Layer
1 egg
3 egg yolks
3 egg whites
1 tsp vanilla extract
35g unsalted butter
60g cake flour, sifted twice
60g fresh whole milk
85g castor sugar


Vanilla Cream
300g whipping cream (dairy)
30g castor sugar
1 tsp vanilla extract
8g gelatine sheets, soaked in ice water to soften
20g fresh whole milk


Whipped Cream
200g whipping cream (non dairy)
15g castor sugar
1/2 tsp vanilla extract


300g strawberries, sliced


INSTRUCTIONS:-

To make sponge
1) Preheat oven to 180C. Line base of cake pan (8 x 8 inch square pan) with baking paper.
2) Combine egg, egg yolks and vanilla extract in a small bowl and beat lightly.
3) Melt butter in a saucepan over low heat. Add flour to melted butter and mix well to form a dough. Transfer to a mixing bowl, cool it for awhile.
4) Add egg mixture a little at a time, using a whisk, mix mixture into a smooth batter. Add milk and mix to incorporate.
5) Whisk egg white in a clean bowl and beat until foamy. Add half the sugar and continue beating for a few minutes. Add the remaining sugar and beat until egg whites are glossy and stiff peaks form.
6) Add 1/2 of egg white into egg batter and fold in lightly. Add the remaining and fold until just incorporated. Pour batter into prepared cake pan and spread evenly. Bake at 180C for 20 - 25 mins.
7) When done, remove from pan immediately to cool on a rack.
8) When cooled completely, trim sides off, then slice cake horizontally to make 3 layers.

To make vanilla cream
1) Whip cream until stiff peaks form. Place milk, sugar and vanilla in a small saucepan and bring to a boil. Add softened gelatine and mix well. Let mixture cool to about 30C. Add milk mixture to whipped cream and fold until just incorporated.

To make whipped cream
1) Whip cream, sugar and vanilla until stiff peaks.

To assemble cake
1) Place 1st layer of sponge on cake board. Spread a layer of vanilla cream on sponge and then top with sliced strawberries. Spread another layer of vanilla cream over strawberries, just enough to cover.
2) Place 2nd layer of sponge over cream and repeat step 1.
3) Cover the 2nd layer of cream with the 3rd layer of sponge.
4) Cover the cake with whipped cream, using a tablespoon to make slight indents for a pattern. Garnish with assorted fresh fruits on top.


[adapted recipe from Okashi - Sweet Treats Made With Love by Keiko Ishida.]

Banana Chiffon Cake (1)

INGREDIENTS:-

(A)
4 egg yolk
40g castor Sugar
1/8 tsp salt

(B)
24g corn oil
36g water
152g mashed banana
92g cake flour, sifted
1/2 tsp baking powder (heap), sifted

(C)
168g egg white
40g sugar
1/4 tsp cream of tar tar


INSTRUCTIONS:-

1) Whisk (A) until pale before adding (B). Add items in (B) according to list and mix well after each addition to give a smooth mixture.
2) Whisk egg white and cream of tar tar till snowy before adding in the sugar. Whisk till stiff peak forms.
3) Fold 1/2 of the egg white gently into cake batter mixture gently with a rubber spatula until just blended. Pour in the remaining 1/2 of the , fold it gently until blended.
4) Pour batter into a 20cm chiffon cake pan, bang the pan on a hard surface to release the bubbles and bake at 160C 40 - 45 minutes or till cooked.
5) When the cake is cooked, remove from oven immediately and give it another bang on a hard surface. Then invert the cake to cool. Remove the cake from the cake pan when it is completely cool.


NOTE:-

1) Please note to use very very ripe bananas for this recipe in order to get the strong flavour and fragrance. Alternative, you can use banana essence but this is highly not recommended. This gives the cake an artificial taste. So, unless you like it, if not just stick to ripe bananas.