Saturday, December 24, 2011

Christmas Chocolate Chiffon Cake

Wow, here comes Christmas again! I actually intended to organize an online gift-exchange party but it was too late. Maybe another time ok.

So here's a Christmas Chocolate Chiffon Cake in support of this month's Aspiring Bakers. Not sure if this can be considered creative, but hey, it's homemade and taste super soft and fluffy.

The excess batter is made into cupcakes.

The chocolate chiffon cake recipe is from Noms I Must and Sweets and Loves, both taken from Keiko Ishida's Okashi: sweet treats made with love.

Christmas Chocolate Chiffon Cake

Ingredients (makes one 20cm chiffon tin)

5 egg yolks
20g sugar
60g vegetable oil
70g water
50g cake flour
30g cocoa powder

5 egg whites
90g sugar
10g corn flour


1. Whisk egg yolks and sugar until the sugar dissolves.
2. Gradually add in vegetable oil, followed by water.
3. Sift cake flour and cocoa powder twice and add into egg yolk mixture. Mix until just combined. Set aside.
4. In another bowl, whisk egg whites until foamy. Add in combined sugar and corn flour mixture gradually and continue whisking until stiff peak form.
5. Gently fold in the egg white into the egg yolk batter (in step 3) in 3 batches.
6. Pour the batter into an ungreased chiffon tin. Give the tin a few slight knocks on the tabletop to remove air bubbles. Bake in preheated oven at 170 deg C for 40 minutes.
7. Remove from oven and invert the tin immediately onto a cooling rack.
8. Unmould the cake only when it is completely cool.

To decorate
Make Butter Ganache and spread onto the chiffon cake. Add on Christmas decorations.

Recipe from: Okashi: sweet treats made with love

I am submitting this Christmas Chocolate Chiffon Cake to Aspiring Bakers #14: Creative Christmas Bakes (December 2011), hosted by Hankerie.

~~ Thanks to Miss Tam Chiak ~~

I participated in Miss Tam Chiak's recipe-calender giveaway and received this very special calender that features 12 innovative and interesting recipes developed by Chef Eric Teo, using Yit Hong products. Going to place this on my desk. Thanks to Maureen for the lovely Christmas card!

Wishing everyone a Merry Christmas
Ho Ho Ho!

Short note:
Sorry, haven't been leaving comments on everyone's blog lately, hope everyone still remember me. Will be visiting your homes these two days. :)


Sunday, December 18, 2011

Cranberry Yoghurt Chiffon Cake

I have a few more posts to clear, hopefully I can finish posting them before the year ends and for a brand new start next year.

I'm a chiffon cake lover, so here's another chiffon cake. This is adapted from HHB, I have to reduce the portion to fit my small chiffon tin.

I really like chiffon recipes that uses extra egg whites. It gives the cake more volume and more fluffy. I have not used self-raising flour or add any baking powder or cream of tartar for my chiffon cakes and the result is still very good. Strongly recommend this recipe to everyone.

Cranberry Yoghurt Chiffon Cake

Ingredients (makes one 16cm chiffon tin)

2 egg yolks (use large eggs)
15g caster sugar
30ml vegetable oil
60g plain yoghurt (I use meiji low-fat with mixed berry)
1 teaspoon lemon juice
60g cake flour

3 egg whites (use large eggs)
40g caster sugar

30g dried cranberries, chopped to small pieces and coat lightly with cake flour


1. Whisk egg yolks and sugar until well-mixed.
2. Gradually add in vegetable oil, followed by yoghurt and lemon juice. Whisk till combined.
3. Add in sifted cake flour and whisk until combined, do not overmix.
4. In another bowl, whisk egg whites until foamy. Add in sugar gradually and continue whisking until stiff peak form.
5. Gently fold in the egg white into the egg yolk batter (in step 3) in 3 batches.
6. Add in the dried cranberries. Fold in gently.
7. Pour the batter into an ungreased chiffon tin. Give the tin a few slight knocks on the tabletop to remove air bubbles. Bake in preheated oven at 170 deg C for 35 minutes.
8. Remove from oven and invert the tin immediately onto a cooling rack.
9. Unmould the cake only when it is completely cool.

Recipe from: 好吃戚风蛋糕轻松上手 and HHB

Saturday, December 10, 2011

2 December 2011 - Universal Studios Singapore

On the 2nd day of stay at Festive Hotel, we went to Universal Studios Singapore. It was my first time here and also my first time going into a theme park with my parents. I can tell how happy they were.

Universal Studios Singapore is quite a small theme park and very easy to navigate. There are 7 themed zones which loops around a lagoon. After you walk past Hollywood, you can choose to go left or right. I suggest families with children to go left to Madagascar first cos this side starts from rides suitable for young kids. For those who prefer the more exciting rides, you can go right and head for Sci-Fi City.

Remember to get the latest map and list of show times for the day when you enter the theme park, as the show times might differ from day-to-day.

** Hollywood **
Plenty of shops and dining places. There is one attraction called the Monster Rock. I missed it.

** Madagascar **
Here are 2 rides very suitable for young children, King Julien's Beach Party-Go-Round and Madagascar: A Crate Adventure. There is also a street show Madagascar Boogie!. It's kind of disappointing as I expected some entertaining show, but it was only a photo-taking session. Guess it was only for fans of Madagascar movie.

Madagascar: A Crate Adventure is a fun river boat ride. We went in 3 times because my nieces enjoyed it very much. Here's part of the ride which I had recorded down.

** Far Far Away **
Here you must not miss the Shrek 4-D Adventure show. Mother doesn't understand what is 4-D show, but now she does! Besides 3-D visual effect, the seat is movable and you get sprayed by water and feel itchiness too. Stationary seats are also provided for those who can't take the physical movements. We catched another Donkey LIVE show. Entertainment for the kids, but not for me, haha! There's another junior rollercoaster and ferris wheel here. Ah, I did not see where the ferris wheel is.

** The Lost World **
Everything from Jurassic Park. Even the Discovery Food Court has the same setting as Jurassic Park 1 movie with a large dinosaur. Me had chicken rice set $10.50 which is not so nice. It was a bad day raining heavily outside, so we just settled at where-ever place to eat and take shelter.

Another attraction here is WaterWorld. It is a live water show with stunts, water, fire, explosions. Front seats will get wet. Must x3 watch!

** Ancient Egypt **
2 rides here. Treasure Hunters is a casual jeep ride with nice views of the park. I heard the Revenge of the Mummy is highly recommended. It is scary and definitely not for kids and the faint-hearted, that includes me!

** Sci-Fi City **
The ultimate ride in the park - Battlestar Galactica. The latest attraction TRANSFORMERS The Ride: The Ultimate 3D Battle. It is opened on 3 December, we missed it by 1 day.

** New York **
Rain finally stopped when we reached here. 1 attaction - Lights, Camera. Action!™ Hosted by Steven Spielberg where you experience hurricane in New York City. Row 1 can have the most intense experience. We were in row 3, can't choose. Do try the large pizza at Loui’s NY Pizza Parlor.

We had fun!

Despite the weather was bad, it was raining from morning till around 4pm, overall it was still a very fun day. I didn't manage to take more photos because of the rain. If you intend to go, be there on a weekday (less queueing time) and definitely not on a rainy day. :)

Thursday, December 08, 2011

1-3 December 2011 - Festive Hotel at Resorts World Sentosa

I had a very fun and nice staycation at Festive Hotel at Resorts World Sentosa last week. All thanks to my brother, who booked a 3D2N Tropical Special package which includes 2 nights stay at Festive Hotel Family Room, 2 one-day pass to Universal Studios Singapore and 2 tickets to Voyage de la Vie. We were a big group of 6 adults and 3 young children with my parents, brother and family.

Here are some photos taken in Festive Hotel, RWS and around Sentosa. Sorry for the bad photo quality. I was shocked to find out that my camera was spolit on the 1st day I reached RWS. :(

** Festive Hotel **

Festive Hotel lobby and the Deluxe Family King room, which comes with a king-sized bed, a sofa bed which folds out to become a double bed, and a loft bed for kids (but big enough for 1 adult and 1 kid to sleep in).

This is the outdoor area of Festive Hotel at Level 3. There is a Fiesta (restaurant) with an outdoor section facing the Festive Pool. The little photo at the bottom left-hand corner is another swimming Pool at Hard Rock Hotel. It is a prettier pool with a sandy beach. Too bad I did not have more time to explore and take more photos of the pool.

** Resorts World Sentosa (RWS) **

I first went to RWS during CNY this February. Took quite a lot of photos back then. So I combine some of the photos taken during CNY and during these 3 days.

For the sweet-tooth, don't forget to visit the Candylicious store, Hershey's and Garrett Popcorn.

It was a giant topiary rabbit during cny. Now it is a Giant Christmas tree.

I watched this Crane Dance for 2 consecutive nights. It is a must-watch multimedia show of light and water effects of the world's largest pair of mechanical cranes, standing at 10-storey high. On the first night, there was fireworks together with the cranes. On the second night, there was only fireworks at the end. I wonder if the fireworks is different everyday. It is a free performance at 9pm daily, excluding Tuesdays, except on school and public holidays. Be there early cos it is very crowded and hard to get seats if you are late.

After the Crane Dance, you can hurry to catch the Lake of Dreams, another free performance of fire, water and light at 9.30pm daily. Best viewed from the flight of stairs in front of Lake of Dreams.

** Around Sentosa **

We were at Universal Studios the whole day on 2 December. So actually not much time to explore around Sentosa. Especially, we were together with the kids who need to have naps. So it was a very slow and relaxing trip. Plus, you know the weather in Singapore, always have rain and thunder in the afternoons, haha!

After check-out of hotel on the 3rd day, we got up Sentosa express to Imbiah station and made a slow walk from the Merlion to the beach. The Skyline Luge looks quite fun. We ended our walk at iFly Singapore where we watched people "FLY" in the world's largest themed wind tunnel for indoor skydiving.

Here's a video of a demonstration by the instructor. Everyone went "Woo" and "Wah"!

This ends my first staycation in Singapore. Although we are still physically in Singapore, it feels like a real vacation. I'm away from the internet and the daily schedule. I didn't want to come back. Haha! :)

Tuesday, December 06, 2011

Bake King Silver Spoon Create Hamper Giveaway

Since many of you will be baking for Christmas, I thought it will be nice to let you know there is a chance to win a hamper of Silver Spoon Create decorating products worth $40 from Bake King.

All you have to do is create something using Bake King brand product like vanilla essence, flour, flavours etc and email your photo to The photo will be posted to their Facebook page, and the one with the most "LIKEs" wins the hamper. :)

Please send your entries in before 17 December 2011!

For more information and enquiries, check their website and FB page.

Thursday, December 01, 2011

Aspiring Bakers Exclusive Class (January 2012)

I'm pleased to announce our FIRST Aspiring Bakers Exclusive Class, organized by Bake King.

Aspiring Bakers Exclusive Class (January 2012)

Cooking Demo Class:
1) HK Koi Fish Nian Gao
2) Fatt Choy Treasure Chest
3) Tangy Melon with Gingko Nut

Class Size: 15-20 people

Date: 4 January 2012

Time: 6.30-8.30pm

Fee: $40

Students get to bring home any recipes that they have learnt in class. Class fees includes use of aprons, equipment & tools during class, recipes & desserts that have been made in class, and packaging to bring your baked goods home! Demos include recipes & tastings in class only.

You will also be given a 10% discount coupon after the class for Bake King brand products, Tala, Chef Aid, Silluett, Dean Jacob's, Xcell, Billington's, Silver Spoon, GSD.

Instructor: Gina Tan is a well known cooking and baking instructor who has worked with and taught many famous chefs from Pan Pacific Hotel, Shangri La Hotel in Hong Kong, Malaysia and Singapore, as well as celebrity chefs like Agnes Chang, Azrah Khan and Florence Tan. She is known for her use of the Magimix food processor in making easy recipes for the Asian kitchen.

To register, please click here.

Important Note:
Bloggers who are attending the classes are not allowed to share the recipes learnt in class in their blogs.
Bloggers also cannot submit the recipes to Aspiring Bakers event. However, you are allowed to take photos and write about your learning experience in class and submit to Aspiring Bakers. They will be added to another section in our roundup.