Swiss Roll (瑞士蛋糕卷)

Monday, 1 September 2014

There're a few common problems with making Swiss rolls: (1) The cake is hard and dry. (2) The crust sticks to the paper the cake is wrapped in. (3) The crust cracks when you roll the cake.

Good Swiss roll starts with, of course, a sheet cake that's fluffy. You know what's wrong with a lot of Swiss roll recipes? They have way too much flour.

A cake that's about 1 cm tall should have very little flour, because it doesn't need much structural support. If it has as much flour as a cake that's 5-7 cm tall, it would be dense and hard.

Magic Custard Cake

Thursday, 31 July 2014

What's magical about magic custard cake?

The cake's three layers, which are "self-made".

Pandan Kaya/Layer Cake

Wednesday, 25 June 2014

In the land of the half-lion, half-fish mutant, there's the half-cake, half-kueh: pandan kaya quake. 

kueh + cake = kuake = quake

Dig?

Using kueh as an icing makes perfect sense when you live in the tropics. There's no need to worry about the icing melting, even when there's a heat wave. El Niño? Bring it on! No aircon? No problem!

Banana Chiffon Cake

Friday, 9 May 2014


If you like your banana cake very fluffy and very "banana-y", you must try my version. Other recipes may be as fluffy but not as banana-y, or as banana-y but not as fluffy.

Charcoal Cake (竹碳蛋糕)

Tuesday, 22 April 2014


Black is mysterious. Black is sophisticated. Black is . . . sexy.

What makes my cake black? It's bamboo charcoal that's been pulverized into a very, very fine powder.

You can see what my charcoal cake looks like but you can't taste it. Let me taste it for you.