Vanilla cupcakes

It’s been awhile that I made cupcakes, maybe a couple years.

I have eggs in the refrigerator that I need to use soon. So, decided to make some cupcakes to brush up on my skills.

100g cake flour – sifted

75g fine/caster sugar

4 eggs – room temp.

100g unsalted butter – melted over hot water

1 Tbsp good quality vanilla paste

Preheat oven 170 degree c. Small size cupcake holders.

Beat Eggs, sugar and vanilla essence to fluffy, till pale, double in volume in texture.

Sift in cake flour in 3 batches, hand fold-in method.

When sift in last batch of cake flour, before folding in, pour all the still warm, melted butter at once, and fold in till shiny. Use hand whisk to fold in. Do not over fold. Once you see the batter is all incorporated, stop.

Scoop to into cupcakes holder.

Bake in 170 degree 15-20 mins.

Watch once it sink back and slightly brown on top, then check if it bounce back and no sound when pressed.

* Check your cupcakes from your window panel of the oven after 15 mins of the baking time.

* Do not open oven door before it sinks back and slightly brown else the cupcakes will sink in.


Wk16 A Bake A Week ~ Banana Cake

What shall we bake ? A Bake A Week ~ WK16 ~ Banana Cake | Richard Goh’s Method.

Last week, Wk15, I baked a banana cake BUT because I ran out of bananas, only had 200g and no banana paste, accidentally measured the flour with 1 tsp salt and 1/2 tsp baking soda instead of half of it, I decided to still go ahead with the full recipe. ALAS! There wasn’t much banana smell. I added much vanilla paste and extract, hoping to compensate it. Just wasn’t the same.


WK14 Baked Banana Cake
looks good just not enough banana smell
WK14 Banana Cake

It looks good, taste fluffy. Just not buttery , not banana banana smells and taste. Sigh. Since I am going to do again this week, decided not to post first. 

 Bought 6 bananas on Monday to make the cake.

Today,  my bananas went too ripe. Decided today is the day to make it! 


Banana Cake in the oven
Cooling the cake ~ super bananas smell
This time, I had enough bananas and bought banana paste from Sunlik. The result is super banana fragrant smell! Cooling now. Tomorrow, I will cut and post the photos on my Instagram and Twitter. Follow me in my experiental journey in photos 😝

Original recipe from Richard Goh who teaches in CC. Post here for my reference because it’s not easy to use the hand folding in technique. Not spatual nor hand whisk. For about S$80-90 8 lessons, that’s only 10bucks per lesson to learn 2 recipes and bring 2 huge slices of cakes, I urge you to learn from Richard Goh who teaches in various community centers in Singapore. He also teaches decorating classes which learns the cutting the shapes techniques. 

My version on Richard Goh’s Banana Cake

  1. 400g bananas mashed
  2. 1 tsp banana paste ( from the fridge @ Sun Lik)
  3. 1 tsp Vanilla extract 
  4. 5 eggs ( 60-63g with shell)
  5. 200g caster sugar
  6. 300g cake/top flour (prima)
  7. 1/2 tsp baking soda
  8. 1 tsp baking powder (double action from PH)
  9. 200g butter ( I used salted, if unsalted is used, add a pinch of salt) ~ melted over a bowl of hot water ~ golden churn brand

Preheat oven 160 degree C, top bottom heat.

Grease 9″square aluminum tin, line with baking paper- bottom and sides.

(A)Put items 1-3 in a bowl, mash and mix up. 
Put items 4 &5 with A into the electric mixing bowl, high speed, whisk attachment, whisk 10-11 mins or until it becomes very thick. It should have a thick consistency and drips slowly down from the whisk. Handheld beater will be slightly longer. I took 12-13 mins, maybe due to my bananas were slightly more than 400g.

Sift twice items 6-8 , make sure melted butter is warm to touch ( on the bowl). 

Using hand folding technique, pour 3x sifted flour mixture into the beaten batter. After pouring  the last flour mixture, pour the warm melted butter all in , and hand folding quickly till batter is shiny, no flour traces. Here, the batter will deflated to about 2/3 size. Becareful not to OVERFOLD! 

Pour into the prepared tin. The last remaining batter at the bottom, if oily, DO NOT POUR in the tin. Waste it. Else the center will sink slightly and oily.  Bake @ 160 degree C for 40-50mins. 

Note: My cake took about 60mins. After 30mins in the baking, I reduce to 150 degree C. At 50mins, I use the black tray to shield on top of cake as the cake gets darker and darker on top. Press lightly on cake and if bounce back and the sides leave the tin, it’s ready! 

Invert to cooling rack, peel off the paper and cover back the cake with that paper and continue to cool. This allows the cake to cool and still stays moist. Remember, don’t use fan to cool your cake, else your cake will be drier.

Enjoy with a nice cuppa tea or coffee! 

Week 14 Bake ~ Mini Lemon Cheesecake

A Bake A Week starts this weekend since 1st April is on Friday.

This week’s bake is mini lemon cheesecake. Original recipe from Eugenie Kitchen’s mini cheesecake ~

I wanted to make other cheesecake but alas, don’t have Korean strawberries at Giant Sat morning and I need to go out so by the time I go back home at 10pm, I checked my fridge and found I have all the ingredients stated on Eugenie Kitchen blog, so I decided to make this instead.

The changes I made are as follows:

Sugar reduced to 110g

Added Zest of 1 lemon and lime, 1tsp lemon essence 1 Tbsp vanilla essence. Cowhead brand cheese block of 227g, all in.

Mini Lemon Cheesecake


Not too shabbgy, eh?
After a night chilling in the fridge, even though it doesn’t look very nice, sigh, the taste is ok. Just a little sweet. Either I increase the tartness or reduce sugar. Will do again.

Well, these will be going to my colleagues on Monday 😜 

Honey Milk Bread
Ending WK14

 with Honey Milk Bread using my Pano Bread maker. Modified recipe @

Will be my sandwich breakfast for tomorrow 😋, can’t wait! 

Once a year affair ~ Pandan Kaya Cake

Yup, last post was the pandan essence. Today made pandan sponge cake then the kaya ~ the real 16 egg yolks kaya. 😅

When I first looked at the recipe during the class, I was shocked. It’s the amount of egg yolks that made me go “ooooo so this is why it taste so good! Eh high cholesterol siah! ” 😱

Anyway, after a battle in the kitchen and relook the recipe several times, I finally put these pandan sponge cakes into the oven to bake. Seriously, it’s been a long time I baked a cake. Really and almost forget how to do it. 

baking the sponge cakes…

Cake is double recipe, kaya is double recipe

Cake recipe didn’t reduce sugar at all. 

Kaya sugar level reduced to 106 g but I added at least 5+ 3 tsp of brown sugar when I taste the Kaya whilst it is thickening at the pot. Agar agar was added with additional 1/2 tsp more so it is much firmer and look and taste more like the real thing. 

 Recipe cannot be shared because this is Valerie Kong’s recipe. She still teach at CC and other schools for her livelihood. Please support to attend her classes. Not very expensive at the CC. But this year, increased price to S$42 because the CC increased their fees with her. She didn’t increase her price. Sigh.

cross sectional
bleeding wordings. this is from the instant cream
Honestly, besides the bleeding wordings, it looks and taste very nice. Not too sweet. 

The icing that pipe the wordings is store bought from cold storage. Never buy that!!!! It’s bleeds! 😱


Haha I still have another cake at home and it looked better. 


Another cake @ home
This looks much better. In general, the taste is there, the look is there. I still find it a little sweet but my parents think it is just right.

Thank God for this success…. Didn’t think I will make it sigh …

Pandan Juice… Very green

See the dark green bottle? 

This is the essence of the essence of panda juice.

Potent. 😱

the very essence of panda juice
see the difference
Left them in the fridge and wait for the essence to settle down…. 


big container contains top part of pandan juice for agar agar later

This is the only thing that I don’t like to do every year. Need to do this in advance because you need to wait for it to settle down. Also takes a lot of time to blend these pandan leaves…. Don’t know why I take so long, sigh.