The Great Chef

"Kai Dan Koh or Ji Dan Gao" is a cake that I grew up eating during my childhood times.  I love the spongy soft texture of the cake.  "Ji Dan Gao" is just more or less like a sponge cake. I have tried searching for the recipe previously in the internet but most of the Kai Dan Koh was those steamed cake or of that "Ma Lai Koh".  Until one day as I was going through some of my cookbooks, I found this Baked Chinese Cake which is very similar to the "Ji Dan Gao" which Ive been looking for. BAKED CHINESE CAKE / "Ji Dan Gao 鸡蛋糕" Ingredients 3 large eggs (cold) 140g caster sugar / granulated sugar 1 tbsp honey 3 tbsp water 1 tsp vanilla extract 70ml vegetable cooking oil  160g plain flour 1 tbsp corn flour 1 tsp baking powder Method Preheat oven to 180 celcius.   Grease and lightly flour 10 baking moulds (the mould about 4" diameter x 1.5" height). Sift the plain flour, corn flour and baking powder together.  Set aside. In an electric...

I had wanted to bake a simple cake for the past few days and when I saw Sonia posted her Walnut Butter Cake   and immediately I felt in love with that cake.   Whenever I want to bake a simple cake, Walnut Butter Cake always come to my mind  but the recipe which I have been using previously yields lots of eggs in the ingredients.  And when I saw Sonia's ingredients have only 2 eggs, I just got to try it out.  Nowadays I try to cut down eggs consumption in my bakes if I could. WALNUT BUTTER CAKE Recipe sourced from  Sonia of NasiLemakLover *makes a 6” round cake  Ingredients 125g butter (salted), room temp. 80g caster sugar 2 eggs (A size) 1tsp vanilla extract 2tbsp milk 110g cake flour 1tsp baking powder 60g walnut, process in a food processor till fine  Method Line paper on the bottom of the cake pan. Sift cake flour and baking powder, set aside Cream butter, vanilla extract and sugar till fluffy and pale (take about 4mins using hand electri...

So, have you heard of Magic Custard Cake?  A cake with one batter but after baked it will have 3 layers!  Yes, that is the magic of this cake. I have bookmarked this cake months ago and when my sister asked me what cake to bake for her husband coming birthday, I suggest to her to try this Magic Custard Cake.  When she show me her finished cut slice cake, oh...I was so envy that she achieved the 3 layers! And I really got to try it too when she told me that the cake taste so delicious! If you google search for this Magic Custard Cake, the ingredients measurement are all the same but I do some adjustment and go for  Anncoo Journal   on adding 1 tbsp sugar to the egg whites as well as adding the orange zest as I'm afraid the taste might be too eggy. MAGIC CUSTARD CAKE   Ingredients : ½ cup (113g) unsalted Butter 2 cups (480ml) Milk 4 Eggs, separated 1 tbsp caster sugar 1 ¼ cups (140g) Confectioner's Sugar 1 Tablespoon (15ml) Water 1 cup (115g) Plain Flour zest...

I am not a particularly great fan of beer. I usually use it to cook not to drink. However, when I read a recipe for a chocolate and beer cake I immediately put my skeptic hat on (its always at reach. Sometimes I even forget I am wearing it...). Chocolate and beer? Hum... The amateur cook in me had never thought of using beer in sweet dishes. What to do, then? Give it try, of course! Well... it was worth every minute and every bite. One of the best cakes I tasted, really. Although a bit dense in texture, the richness of the chocolate is enhanced by the stout to form an indulgent experience for the senses. This one is a winner. Give it a try! For this cake you need: - 1 and 1/4 cups of stout beer (do not include the foam when measuring) - 1/3 cup of dark molasses (not blackstrap) - 1 and 2/3 cups of unbleached all-purpose flour - 3/4 cup of unsweetened natural cocoa powder (plus more for the pan) - 1 and 1/2 teaspoons of baking powder - 1/2 teaspoon of baking soda - 1/2 teaspoon of salt ...

Because good things are never too much, we keep on chocolate realm today, this time to share the wonders of the most amazing chocolate cake I have ever tasted. Well... now that I just wrote that last sentence, I instantly remembered Chef Jean George's chocolate molten cake... I think it is a draw in deliciousness and decadence. Can you name anything more decadent than a chocolate cake filled and covered with  chocolate mousse ?! Grrrrrr..... This recipe is part of a book called "Absolutely Chocolate". The book joined our library this year when a dear friend of ours mailed it as a birthday gift for my husband. She knows us or what? It is a great book to learn most of the potentialities of chocolate and to indulge yourself into sweet happiness.  This particular cake is something that will require time but it is not technically complicated. I can assure you that it pays off all the hard work. The key to success is "divide and conquer", since you have to make a cake...