IMG_8395Ingredients (makes an 8 x 8inch square cake)

66g butter
66g cake flour, sifted
66g sugar (you can increase this to 100g for a very sweet cake)
83g milk
53g egg (c. 1 egg)
100g egg yolk (c. 6 eggs)
200g egg white (c. 4 eggs)


黄油 66克
蛋糕粉 66克,过筛
糖 66克(如喜爱偏甜蛋糕者,可将糖份增加至 100克)
牛奶 83克
蛋液 53克 (约 1颗蛋)
蛋黄 100克(约 6颗蛋)
蛋白 200克(约 4颗蛋)


IMG_8397– bring butter to a boil in a saucepan

– add in flour, and stir well. bring it to a soft boil then blend in milk over low heat

– turn off fire, then add in egg. mix well, and add in egg yolk

– add sugar into egg white in 2 additions, and beat till SOFT shiny peaks

– fold half of egg white meringue into egg yolk batter and fold evenly

– pour the above back into the remaining egg white meringue and fold well

– pour batter into lined pan, and bake using water bath method on centre rack of oven, 160 degrees C for 45 mins
面糊倒入铺上烘焙纸的烤盘,送入烤箱中层 160摄氏度、水浴发烤 45分钟即可

IMG_8396– tip on using embosser: there are two kinds of embosser ~ the traditional where you have to heat up over fire (i use a blow torch) or the electric embosser which is much easier to use. to use the latter, turn on to 350 degrees C for about few mins, then emboss onto cake. for traditional embosser, heat up over fire for about 45seconds – 1 min, blow on the embosser slightly, then emboss. when embossing, please ensure that the stamp is balanced and ensure that you do not apply pressure on the embosser ~ just stamp naturally and pull up immediately. always prepare a small piece of bake to emboss so you do not waste your entire masterpiece 😉
烙印怎么用:市上有两种烙印~一种使用电:只要插上电,将温度转至 350摄氏度、等几分钟即可烙。另一款需用火(我用喷火枪)将烙印烫热约 45秒-1分钟。烫热后,将烙印吹几下即可在蛋糕/面包上烙印。烙印时,烙印一定要平稳,并不施加压力。轻轻压一压,再把烙印立马拔起即可。为了不浪费作品,强推您准备一小份蛋糕/作品当“试验品”哈

IMG_8398i am also linking this to My Treasured Recipes #5 – Chinese New Year Goodies ~ Jan/Feb 2015 organised by Ah Bee of Everybody Eats Well in Flanders


Pollution index: 215 (heavily polluted)


Leave a Reply