CNY bake 1: Marble Cake

January 17, 2012


200g margarine

180g sugar

4 eggs

225g self-raising flour (sieved)

1 tsp vanilla essence

1 1/2 tsp cocoa powder (dissolved in a bit of soy milk)


1. Cream margarine and sugar in a mixing bowl at medium speed till smooth and fluffy.

2. At low speed, slowly pour the eggs (one at a time) and followed by the flour into butter mixture in 4 separate additions till well-combined.

3. Add vanilla essence.

4. Divide vanilla batter into 2 parts; 2/3 vanilla and 1/3 for mixing with cocoa powder.

5. Pour batter alternately (vanilla and chocolate) into a round baking tin.

6. Bake at 180 degrees for 35 minutes.

8. Remove cake from oven and insert a skewer in the middle of the cake and if it comes out clean, it means it is done.

Happy baking! 🙂

It’s my first visit to Delicious. I have heard many good comments about their dessert and on top of that they offer a wide variety of cakes to satisfy a sweet tooth person like me. Anyway, HJ and myself had their Traditional English Afternoon Tea. The portion is actually meant for 3 people or 4.

It comes in a triple tier – Warm Scones with Preserves & Fresh Cream, Assortment of Finger Sandwiches & Duck Confit in Filo Pastry, Strawberry Chocolate Dip & Hand-rolled Chocolate Truffles, Rosemary & Cheese Cookies, Choice of any one cake on display and choice of any two cups of tea (all for only RM59.90).

They all look huge and tempting.

The cosy environment with blue and white colour theme which reminds me of White Christmas. Tee hee hee.

My Camomile Tea (comes with 2 cute biscotti)

His Earl Grey Tea

The beautifully displayed triple tier dessert, ready to be eaten!

Top Tier: Our Macadamia Cheese Cake

Middle tier: Rosemary and Cheese cookies, Chocolate truffles, Scones with Jam and Fresh Cream, Strawberries with Chocolate Dip

Bottom Tier: Salmon, Tuna and Egg Mayo Sandwiches, Duck Confit on Filo Pastry

We were soooooooo super sugar loaded that day!

Thanks HJ for the sweetest craving satisfaction 🙂

Starbucks Green Tea Creme Frappuccino, Java Chip Frappuccino & Chocolate Tuxedo (Chocolate ganache with smooth white chocolate mousse & crushed Oreos biscuit paired with chocolate mousse)

Fruuze Mango Frozen Yogurt + 2 toppings (Krispies bits and almond flakes)



Ingredients (makes approximately 18 huat kuehs):
300g plain flour
200g brown sugar
150ml water (preferably hot water so that the sugar can fully dissolved)
150ml coconut milk
100g sweet potato (steamed and peeled)
1 tsp baking soda

1. Mix brown sugar and hot water and stir until sugar is completely dissolved. (You can heat it in a microwave for faster result).
2. Add coconut milk and sweet potatoes. Transfer mixture into a blender and blend well.
3. Pour mixture into a mixing bowl. Add in flour and mix evenly. It will form a thick batter.
4. In a separate bowl, mix baking soda with a teaspoon of water. Pour into the thick batter and stir well. (Do it quickly once you have mixed in the baking soda).
5. Spoon batter into paper cups about three quarter full and steam over high heat for 30 minutes.

Note: Never remove the lid while the huat kuehs are being steamed. It might cause them to “not-smile.”

Orange Chiffon Cake

November 3, 2010

Ingredients (makes one 9 inch diameter cake):

5 egg yolks
1/3 cup sugar

1/4 cup vegetable oil
1/2 cup orange juice
zest of 1 orange
1 tsp vanilla extract

1 1/2 tsp baking powder
1 1/4 cup flour
1/4 tsp salt

5 egg whites
1/4 cup sugar
1/2 tsp cream of tartar


1. Sieve (B) and set aside.
2. Separate egg yolks/whites.
3. Make a well in the flour mixture and pour (A) into it. Mix until fully incorporated.
4. In a clean, dry mixing bowl, beat (C) with an electric mixer until stiff peaks form.
5. Add the beaten egg white into the egg yolk batter in 3 separate additions, each time folding gently with a spatula until just blended.
6. Pour batter into a 9 inch tube pan (do not grease the pan). Tap the pan lightly on a table top to get rid of any trapped air bubbles in the batter.
7. Bake in preheated oven at 170 C for 50 minutes or until the cake surface turns golden brown, and a skewer inserted into the center comes out clean.
8. Remove from the oven and invert the pan immediately. Let cool completely before unmold. To remove the cake from the pan, run a thin-bladed knife around the inside of the pan and the center core. Release the cake and run the knife along the base of the pan to remove the cake.

Happy baking!

Steamed Chocolate Moist Cake (adapted from Cooking Crave with slight modification)


  • 180g butter
  • 150g caster sugar
  • 200ml evaporated milk
  • 2 eggs
  • 100g plain flour
  • 50g cocoa powder
  • 1/2 tsp baking powder
  • 1/2 tsp baking soda
  • 1/2 tsp vanilla essense


  1. Combine caster sugar, evaporated milk, vanilla essense and butter in a saucepan.
  2. Stir over low heat until sugar is dissolved and butter is melted, turn off the fire and keep warm.
  3. Add the beaten eggs into the slightly cold evaporated milk mixture and stir till well mix.
  4. Sift the flour, cocoa powder, baking powder and baking soda into a large mixing bowl, then pour the eggs mixture over the flour and stir till well mix (cake batter should be runny)
  5. Heat up the steamer.
  6. Lined or greased a rectangular pan or a 8 inch round baking pan.
  7. Pour the batter into the lined pan and place the pan into the steamer and cover the top of the pan loosely with a piece of aluminium foil.
  8. Cover the steamer and steam over medium heat for 45 mins.
  9. Cool the cake in pan before turning out for further decoration.