Kueh Lapis, in layers of patience and hard work. Took me nearly 3hrs baking these layers from scratch. Can only do this once a year to prepare for Chinese New Year . But then, how not to bake this cake when it’s everyone favourite. I still prefer the original lapis version.
The girl prefers the original though she likes the colour.
The kids’ favourite banana cake for tomorrow breakfast.
The Chinese Seventh Month , not a good month for kids and myself. Because all of us were sick during this period. I wanted to finish the cream cheese in the fridge, so decided to bake one ogura cake for everyone. Fortunately, it turned out good.
Recipe, modified and adapted from here
Hello Marble Butter Cake!
Baked this cake for Zann who loves the butter cake (which I used Mrs Ng SK’s recipe).
It’s month of July. Was kinda of busy these few weeks.
Recently, through a recommendation, I helped test baked a special pumpkin cake for children with PKE disease.
This special cake was baked with no egg, no milk and special low protein flour, which was given to me.
I seldom bake 4 tier cake. This birthday cake, took me 2 days to complete!
I didnt plan what to bake, so I overlooked the amount of the swiss meringue butter cream. Wanted to do rosette piping but not enough. Well…
Nevertheless, everyone likes the cake. 🙂
So super moist and chocolatey! Love it !
This Lana-inspired recipe taken from 8days is definitely a keeper!
I have not tried the original Lana cake even though I grow up in Singapore. When I saw the recipe, I was soooo tempted to bake it.
Recipe (Makes a large 12-inch cake)
For the cake
HongKong Flour 85g
Sponge Cake Mix 170g (I used Optima Brand)
Cocoa Powder 85g (I used Valrhona Cocoa Powder)
Baking Powder 1/2 ts
Baking Soda 1/4 ts ( I omitted)
Sea Salt 1/2 ts
Egg Yolks 8
Caster Sugar 100g
Corn Oil 150ml
Chocolate emulco 2tbsp
Egg Whites 8
Cream of tartar 1/2 ts
Caster Sugar 100g
For the fudge frosting
3 cups water
6tbsp green bean flour
110g caster sugar
130g dark chocolate
1 1/2 tbsp chocolate emulco
4 1/2 tsp gelatin powder
1/2 tsp sea salt
Preheat oven to 160d. Lightly grease and line only the bottom of 12-inch square tin.
Sift ingredients A. Set aside
Make mixture B. Combine yolks and sugar. Beat until pale and thickened.
Add oil, water, chocolate emulco until well mixed.
Combine mixture A and B. Ser aside.
Make mixture C. Beat egg white till frothy, then gradually add sugar. Whisk till stiff peak.
Transfer 1/3 of C into chocolate batter. Fold well.
Add remaining egg white and fold well.
Bake for 30-40mins. Set aside to cool completely. (I bake for 40mins)
Place water in a pot. Take out a ladle of water to combine with the green bean flour. Mix the flour well and set aside.
Add remaining ingredients into the water and stir over medium heat until it starts to boil.
Add in the flour mixture. Stir till it thickens. Remove and set aside to cool to room temp.
Lade the fudge frosting accordingly and place in the fridge for 2hours.
Baked this chocolate butter cake in late night today. My cravings for chocolate was greater than my tired mind although no one eats chocolate, except me. Well…. I only want to eat so which was why I didn’t make an effort to take a good shot of them.
I used Mrs SK Ng’s version. Recipe credit from The Domestic Goddess Wannabe. This recipe is definitely a keeper.