2Des, 2023
Traditional Steamed Egg Cake 传统蒸鸡蛋糕 – Eat What Tonight


Recently I attended a course and one of the lessons was actually steaming a huat kueh using Phoon Huat’s premix. As we all know premix is relatively brainless, just follow the instructions on the packaging and that’s it. And because premix already contain all the necessary to ensure the cake or whatever will be a success, so it’s an essentially a fool proof recipe. But quite surprisingly, several of the huat kuehs that were attempted did not even “open up” at all after steaming. It’s like getting a round and bald dome which we do not know whether to laugh or cry after looking at it !


So whilst I was steaming this Traditional Egg Cake, I was telling the mom at the same time that I wondered if mine egg cake will end up having a bald dome again ! LOL. She chided me and said it’s very jinx to talk about such cakes being not “opening up” during the steaming process. Hahaha.


But fortunately with a tweak of luck, my Traditional Steamed Egg Cake manage to live up to my expectations and opened up quite beautifully too !! So I have had to share some of these very precious traditional pointers that’s brought down from the old folks !


Grab some fresh large eggs from PurelyFresh online to prepare this traditional family favourite today ! And with the extra tips, you are bound to have a successful egg cake too !! But remember to keep away from all the jinx words during steaming !! Haha !!


Enjoy !!


Traditional Steamed Egg Cake 传统蒸鸡蛋糕


Recipe type: Chinese

Cuisine: Snacks

  • 4 large eggs, room temperature
  • 150g castor sugar, with some extra for lining the surface
  • 180g self raising flour, sifted
  • 50ml ice-cream soda / Sprite / F&N Orange
  • ½ tsp vanilla extract (optional)
  • 2 4-inch bamboo baskets

Tip 1 : Cling film are generally heat resistant and they do not stick to the cake, so they can be used to hang over the bamboo baskets.
Tip 2 : The purpose of sprinkling extra sugar in a “+” pattern on the surface of the egg batter ensures that the cake will “open up” beautifully just like a “+” pattern during steaming.
Tip 3 : Covering the cover of the steaming wok ensures no steam is escaped during steaming and allows for the cake to “open up” nicely too.
Extra : Remember no jinx words whilst steaming !! ^-^



2Des, 2023
Orange Angel Cake 香橙天使蛋糕 – Eat What Tonight

orange-angel-cake_2As the name implies, this cake looks and tastes as light as an angel !! Looking very “angelic” and pure, this cake is bound to win the hearts of fans who are in search of soft tenderly cakes like myself !! As compared to chiffon cakes, angel cake uses only egg whites and hence, they are even lighter in texture. 


And because fresh fruits ingredients are used in the making of this cake, the citrus taste is pretty prominent and refreshing. In fact, I quite adores the way the cake is being presented after baking. The pretty flat tops and purely white texture is certainly some eyes pleaser !


And without the use of egg yolks, this cake certainly has some calories savings attempts too ! LOL. So when life gives you devils, have a perfect angel cake ! Well, I definitely am going through some dry patches in life now, hence this angel cake is here to give me a boast just in time !! ^-^


Get your fresh fruits and other ingredients from PurelyFresh online to enjoy this angelic looking cake !! 


Enjoy !!

Orange Angel Cake 香橙天使蛋糕



  • 60ml fresh milk
  • 60ml fresh orange juice
  • grated rind of 1 orange
  • 70ml canola oil
  • 100g cake flour
  • ½ tsp salt
  • 75g sugar
  • 6 egg whites
  • ¼ tsp cream of tartar
  • ¼ tsp orange essence (optional)





30Nov, 2023
Chia Seeds Pound Cake 奇亚籽磅蛋糕 – Eat What Tonight

Chia Seeds Pound Cake_4

And so…I am back !!! Enjoyed my “me trip” thoroughly though it was a bit tiring with the exhaustive walking to get to certain sights. It was really a relaxing trip which I got some time off to de-stress and get away. Coming back refreshed and energised, I am all good to start on a “new” journey of my life ! Hopefully things will just get better from here from now on !!

Chia Seeds Pound Cake_1

Butter or pound cake is something I can never get tired of, despite baking it for the umpteen times. And recently, mom gifted me with some organic chia seeds which I include into the pound cakes and I must say, it tastes fabulous ! It’s a good substitute to poppy seeds which is not allowed in Singapore and with all the health benefits of chia seeds in comparison, this cake is a definite must try. Compiled with premium french butter, the aroma and ultra rich buttery texture and taste is simply irresistible. 

Chia Seeds Pound Cake_5

And for a basic pound cake recipe, the one from Rose Levy Beranbaum is by far the most fool and noob proof. It’s simple and straight forward and yield the best results. The batter can be prepared in less than 15 minutes and all you gotta do is to sit back and relax whilst the oven does all the rest of the work. I have baked and shared this cake with several people and everyone just had thumbs up for this cake ! Hope you will love this cake as much as I do too !! 

Chia Seeds Pound Cake_2

Chia seeds can be found at the organic section in most supermarkets or you can also get them online at Purelyfresh ! 

Enjoy !! 

Chia Seeds Pound Cake 奇亚籽磅蛋糕



Recipe type: Dessert

  • 3 large eggs, room temperature
  • 3 tablespoons milk, room temperature
  • 2 tsp vanilla extract
  • 150g cake flour, sifted
  • 1 tsp baking powder
  • ¼ tsp salt
  • 130g sugar
  • 1 tbsp chia seeds (or more if you desire)
  • 185g unsalted butter, room temperature
  1. In a medium bowl, whisk together the eggs, milk, and vanilla extract.
  2. In the bowl of your electric mixer, with the paddle attachment, place the dry ingredients (flour, baking powder, salt, sugar and chia seeds) and mix on low speed for about 30 seconds or until blended.
  3. Add the butter and half of the egg mixture. Mix on low speed until the dry ingredients are moistened. Increase the mixer speed to medium and beat for about one minute to aerate and develop the cake’s structure. Scrape down the sides of the bowl.
  4. Gradually add the remaining egg mixture, in 2 additions, beating about 30 seconds after each addition to incorporate the egg and strengthen the cake’s structure.
  5. Scrape the batter into the prepared pan with parchment paper lined at the bottom of it and smooth the top with an offset spatula or the back of a spoon.
  6. Bake for about 55 to 65 minutes in a pre-heated oven at 175 degrees C or until the cake is golden brown and a toothpick inserted in the center comes out clean. If you find the cake browning too much as it bakes, cover with a piece of lightly buttered aluminum foil after about 30 minutes.
  7. Remove the cake from the oven and place on a wire rack to cool for about 10 minutes. Remove the cake from the pan and cool completely on a lightly buttered wire rack.

The Pound Cake can be covered and stored for several days at room temperature, for one week when refrigerated, or it can be frozen for two months.



30Nov, 2023
Brownie Butter Cake 布朗尼牛油蛋糕 – Eat What Tonight

Brownie Butter Cake_2I made a “life-changing” decision this week !! I finally made the move to step out of my comfort zone which I have been for the past 5 years and venturing into an unknown and risky environment which I am pretty much looking forward to though. A new job, new environment with new people, something which would have gotten me very paranoid if it was the past me. But having gone through many brinks of tussles and dramas over these few years has somehow made me stronger and firmer in my convictions in various ways. And this was also one of my 2017 resolutions fulfilled, hence it’s probably also the right time for me to move on. 

Brownie Butter Cake_3

I think I will miss some of the very nice people at my current workplace who would always love my bakes and finish them up in no time. LOL. And this is one of the recent bakes which make it to everyone loves. The thick luscious chocolate brownie topped with rich buttery cake served with a slight twinge of warmth is just beyond words.  Especially when a good baking chocolate with premium butter is used, the aroma that fills the dessert platter is irresistible.

Brownie Butter Cake_5

The soft buttery cake helps to defuse some of the “sinfulness” of the chocolate brownie as having the brownie all on its own might seem a bit too much for my liking. The combination is just right, if not better. In fact, I love how the very dark or seemingly black color of the brownie being topped with the golden hue of the buttery cake. They made a good contrast in tones and definitely looks very appealing on display. So if you have any party baking to be considered, do give this a shot. I am sure your guests will certainly keep coming back for this awesomely flavorful cake.

Brownie Butter Cake_4

And if you need fresh ingredients or groceries, do hop onto PurelyFresh online for all your needs anytime !

Enjoy !!

Brownie Butter Cake_6

Brownie Butter Cake 布朗尼牛油蛋糕


Total time


  • 155g couverture chocolate / baking chocolate (break into pieces if they are in huge chunks)
  • 60g butter
  • 60g brown sugar
  • 1 egg
  • 45g plain flour
  • 120g butter
  • 100g castor sugar
  • 2 eggs
  • 120g plain flour, sifted together with ½ tsp baking powder
  • 50ml fresh milk
  • Some snow powder (optional)



28Nov, 2023
Easy Zebra Butter Cake 简易斑纹牛油蛋糕

I love traditional cakes that’s filled lusciously with rich buttery aroma. And butter cakes are nevertheless one of my most frequently baked favourites. To give the traditional butter cakes some twist, additional flavourings are incorporated which resulted in this Zebra Butter Cake. The name originates from the darker and lighter stripes patterns within the cake.

Even though I’ve baked butter cakes or pound cakes numerous times, but I realised there are still instances when that’s a denser layer of the cake appearing at the bottom of the cakes. Maybe some of you would have encounter this problem too at one time or another. I reckon this results from the butter not being beaten sufficiently till light and fluffy stage, hence the butter layer wasn’t allowed to expand properly, forming a denser layer at the bottom. 

With this cake, a whole slab of butter was used and beaten for a good while for at least 10 minutes till it appears very light in colour. Baked in a 9-inch round tin, the tall layer was baked adequately for 60 minutes (in my oven) and the cake was completely baked with very tender crumbs and texture. Compiled together is an additional hinge of chocolatety flavour which forms the darker stripes. 

And easy peasey is the making of this cake ! So here you go with the recipe ~~ 

Easy Zebra Butter Cake 简易斑纹牛油蛋糕


Total time


  • 250g butter
  • 200g castor sugar
  • 4 eggs
  • 125g plain flour, sifted
  • 125g cake flour, sifted
  • 2 tsp baking powder
  • 60ml milk
  • 20g cocoa powder, mixed with 2 tbsp of water



24Nov, 2023
Traditional Homemade Egg Sponge Cake 传统鸡蛋糕

So the hype is all about the traditional egg sponge cake now ! In fact, I did a research on what’s the difference between the castella cake and the so called egg sponge cake and I realise the difference being that most of castella cakes involve the use of honey. Not sure if I am wrong but my first impression of castella cakes and the ones that I’ve tried are actually those that originated from Japan. However, I realised some of the “so called” egg sponge cakes nowadays are also being termed as “castella cakes”. So I am kinda getting a bit confused. 

But the most basics for sure is that both kinds of cakes are some forms of sponge cakes that are light and airy with a good eggy taste. And for me, I find that the castella cakes that originate from Japan tends to be a little dry for my liking, hence I much prefers the traditional kinds of homemade egg sponge cakes that are subtle, moist and definitely very tender.

Like how they often project the cakes as being wobbly soft when fresh out from oven. LOL. Well, I decide to try out for myself too and indeed, it wasn’t as difficult as I imagine to achieve that moist and pillowy soft texture and most importantly, all you need are just a simple 6 ingredients. 

You know I really enjoy observing the chefs or bakers preparing the food from scratch every time I am waiting in the queue for my turn. And since that’s nothing much to do whilst queueing too, you probably can get a trick or two if you made a careful observation on how they cook or bake. So likewise for this cake, I made some observations whilst I was in the queue for it. In fact, it isn’t as difficult to come out with as I originally imagined it to be.

To get the most of the spongy egg taste, a good amount of eggs is needed indeed. Combining the final batter to a glossy and smooth flowing texture and a good grasp of the baking time is all you need. The eventual cake will just turn out to be as pillowy soft and as moist as could be.

And you might be surprised this is certainly not as intricating as you would imagine it to be. No steam-bake required or milk that needs to be warmed up. In fact, I used the fresh cold milk from the fridge directly and had some eggs that are cold from the fridge and some are not. If you had probably observed the commercial ones when they are baking, you would have noticed they use room temperature milk as well and they certainly did not have any water in their oven whilst baking.

So here’s a simple 6-ingredients and 6-steps Traditional Egg Sponge Cake that you certainly won’t be able to resist. 

Traditional Homemade Egg Sponge Cake 传统鸡蛋糕


Recipe type: Dessert

Cuisine: Chinese

  • 9 eggs (egg yolks and whites separated)
  • 100g top flour, sifted
  • 100g castor sugar
  • 90ml milk
  • 80ml oil
  • pinch of salt
  • ¼ tsp cream of tartar (optional)
  1. Combine the egg yolks, milk and oil in a mixing bowl and beat with a manual balloon whisk till they turn light yellow in colour.
  2. Add the sifted top flour and salt and mix well with the balloon whisk till the flour is no longer visible. Set aside.
  3. Add the egg whites and cream of tartar (if using) to a mixer with the sugar added progressively and beat till glossy and stiff peaks forms.
  4. Add the egg whites batter to the egg yolks batter in 3 or 4 additions and mix well each time using the balloon whisk till the egg whites are no longer visible. The final batter should be smooth flowing and glossy.
  5. Pour the batter to a lined 9-inch square baking pan. Knock the pan lightly over the table top to smoothen out the surface.
  6. Bake in a pre-heated oven at 160 degrees C for 45 minutes in the middle rack. Once baked, remove from oven and place it on a cooling rack. You can almost immediately invert the cake, remove the parchment paper lining and serve.

The egg whites should be clear and free from any egg yolks in order for it to beat well. If there happens to be some egg yolks traces in the whites whilst separating them, try removing the egg yolks with a small clean spoon and add the cream of tartar to allow it to beat well.



24Nov, 2023
Traditional Mini Pandan Egg Sponge Cake 传统迷你斑兰鸡蛋糕

Round 1 of CNY baking started !! LOL. And that’s liked after much procrastination, because I just had so much I wanna do, but so limited time and I couldn’t really decide which one I should start from.

And the best of it all, these mini Pandan Egg Sponge Cakes are finished up within the day of baking itself !! And there was liked 40 pcs of it all. Haha,.. Ok la, I account for 25% of them into my own stomach, but still, the rest was finished up pretty quickly. So now I guess I gotta make more of them again just before CNY, since they are freshly made and doesn’t keep long.

In fact, this was quite a trial run because I was terribly afraid that the cakes will stick onto the pan and be difficult to remove and all my “doggies” will probably be “disfigured”. And because the moulds are pretty small and there was no way I could lay parchment paper on them, considering the uneven shape of these cakes unlike the larger version of the egg sponge cake.

And if you think these are like Kueh Bahulu, then I gotta say they are not !! I find that Kueh Bahulu are drier in texture, hence they can be kept for a longer period of time.  These mini Pandan Egg Sponge cakes are in fact a 90% shrink down size of the Traditional Egg Sponge Cake that you can find from the recipe here, and because they are so convenient, they make excellent one-mouth dainties. Hence, that probably explains why my entire batch was gone within the day.

If the surface area for the cake is larger, it’s easy when you just wanna knock the pan to flatten out the batter and reduce the air bubbles. But when the area is so small like those mini cakes, they can be tough to handle. So my initial batch was quite a mess, considering the batter in each mould came with a peak as it was difficult to knock out the air bubbles with the small surface area of the mould. That’s where I realise pre-heating of the mould is useful to eliminate this problem and would also generate better texture and more evenly-tone batch of these mini cakes.

Hence, the subsequent baking became quite a breeze and these little cakes are just brimming better through each bake. There was enough batter for approximately 4 to 5 rounds of baking as I managed with 9 in a pan each time. And using pure pandan juice and organic coconut oil just add to the betterment of them all. I am sure to bake these dainties again soon !! Would you like to have some too ? Hehehe.

Documenting it down before I forgot the proportion again… memory nowdays is really failing me. LOL. Even I myself gotta refer back to my own website for recipes of old bakes lor.

Enjoy !!

Traditional Mini Pandan Egg Sponge Cake 传统迷你斑兰鸡蛋糕


Total time


Recipe type: Dessert

Cuisine: Chinese

  • 5 large eggs, egg whites and yolks separated
  • 50g top flour
  • 50g castor sugar
  • 45ml pure pandan juice (extract from blending some water with 4-5 pcs of pandan leaves)
  • 40ml coconut oil
  • ⅛ tsp cream of tartar
  • pinch of salt
  1. Combine the egg yolks, pandan juice and coconut oil and whisk together using a manual whisk until the yolks become lighter in colour and all are well mixed.
  2. Sift the top flour into the batter and mix well using the hand whisk until no flour can be seen. Do not over-mix.
  3. In the bowl of the mixer, add the egg whites and cream of tartar. With the balloon whisk of the mixer, start beating while adding the sugar progressively, until the egg whites form stiff peaks.
  4. Add the egg whites into the egg yolks batter in 3 portions and mix well using the manual whisk till no visible egg whites can be seen and the batter becomes glossy and smooth.
  5. Lightly spray the moulds with some oil and pre-heat the baking tray (if making mini cakes, otherwise please follow baking time here and adjust accordingly to size of cake baking) in the oven at 160 degrees.
  6. When the tray is hot, add the batter into the moulds and bake at 160 degrees for approx. 16 minutes.
  7. Using a sharp skewer, run over the outline of each mould and remove the cake gently. Place them on some paper towels or parchment paper to absorb excess moisture and prevent them from sticking.
  8. Best eaten while still a bit warm and if not eating immediately, please keep them in the fridge.


13Nov, 2023
Easy Banana Cake 简易烘焙香蕉蛋糕 – Eat What Tonight

I was never a huge fan of banana cakes or the liked, especially when everyone was going all gaga over the famous charcoal baked Banana cake across the Causeway which honestly speaking was really good even to someone who doesn’t fancy such cakes. But since the pandemic had kept everyone within their own borders, so I guess the next best alternative is to roll up your sleeves and baked one for yourself, especially when strong random cravings liked such just come and you have had to get it fixed.

Using overripe bananas is always the way to go for such cakes and though we couldn’t achieve that charcoal baked fragrance from our home oven, but it was still quite one of the best that I had, simply because I knew there was no essence being used and the aroma and sweetness of the bananas were just so well infused into the cake.

The Banana Cake was kept overnight in the fridge and reheat slightly in the microwave before consuming the next day and it was marvellous. So I guess the best way to enjoy such cakes is to allow all the flavours to be infused completely into the cake by cooling it overnight and enjoy them the following day. So hopefully this little bake of mine can inspire you to try baking your own Banana Cake at home too !

8Nov, 2023
Mah La Gao (Steamed Cake) 马拉糕

An easy and straightforward recipe that yields a very good result that I had it made twice in a row over 2 weekends for breakfast ! Just combine everything and steam !

The honeycomb texture is soft and fluffy and the brown sugar gives it all the extra fragrance in every bit of this steamed cake. I haven’t been a huge fan of steamed cake all the while as it tends to be too dense for my liking but this one is surprisingly tender and moist whilst keeping its fluffiness.

What’s more, it can be kept in an airtight container which can be easily steamed up again the following days or even the next couple of days and equally enjoy the same level of a soft steamed cake. And yes, just as I am compiling this recipe here, I am craving for it once again.