ALLANBAKES REALLY GOOD

ALLAN ALBERT TEOH

The publisher wishes to thank Pek Kio Community Centre for the use of their culinary studio

for the photography session.

Contents
Editor: Lo Yi Min

Designer: Bernard Go Kwang Meng

Photographer: Liu Hongde, Hongde Photography

© 2018 Marshall Cavendish International (Asia) Private Limited Introduction 5 Berries and Cream Shortcake 38

Acknowledgements 7 Black Pepper Cake 40

Published By Marshall Cavendish Cuisine

An imprint of Marshall Cavendish International

Lychee Cake 8 Chocolate Cream Cheese Pound Cake 42

Pandan Gula Melaka Chiffon Cake 10 Coconut Lemon Cake 44

Chocolate Coffee Chiffon Cake 14 Avocado Brownies 46

All rights reserved

Sugee Cake 16 Extra Chocolatey Brownies 48

No part of this publication may be reproduced, stored in a retrieval system or transmitted,

Coffee Walnut Cake 20 Stout Brownies 50
in any form or by any means, electronic, mechanical, photocopying, recording or otherwise,

without the prior permission of the copyright owner. Requests for permission should be Pistachio Cake 22 Dense Orange Mocha Brownies 52
addressed to the Publisher, Marshall Cavendish International (Asia) Private Limited,

1 New Industrial Road, Singapore 536196. Tel: (65) 6213 9300 Apple Bundt Cake with Rum Glaze 24 Flourless Chocolate Orange Almond Cake 54

E-mail: [email protected]
Banana Bundt Cake 26 Eggless Sponge Cake 56
Website: www.marshallcavendish.com/genref

Chocolate Mango Bundt Cake 28 Pumpkin Cinnamon Cake 58

Limits of Liability/Disclaimer of Warranty: The Author and Publisher of this book have used

their best efforts in preparing this book. The Publisher makes no representation or warranties
Arabian Chocolate Cake 30 Chocolate Cake 60
with respect to the contents of this book and is not responsible for the outcome of any recipe

in this book. While the Publisher has reviewed each recipe carefully, the reader may not Chocolate Cherry Surprise Cake 32 Basic Techniques 62
always achieve the results desired due to variations in ingredients, cooking temperatures and

individual cooking abilities. The Publisher shall in no event be liable for any loss of profit or Molten Lava Cake 34 Weights and Measures 63

any other commercial damage, including but not limited to special, incidental, consequential,
Beetroot and Orange Cake 36 About the Author 64
or other damages.

Other Marshall Cavendish Offices:

Marshall Cavendish Corporation. 99 White Plains Road, Tarrytown NY 10591-9001,

USA • Marshall Cavendish International (Thailand) Co Ltd. 253 Asoke, 12th Flr,

Sukhumvit 21 Road, Klongtoey Nua, Wattana, Bangkok 10110, Thailand • Marshall

Cavendish (Malaysia) Sdn Bhd, Times Subang, Lot 46, Subang Hi-Tech Industrial Park,

Batu Tiga, 40000 Shah Alam, Selangor Darul Ehsan, Malaysia.

Marshall Cavendish is a registered trademark of Times Publishing Limited

National Library Board, Singapore Cataloguing-in-Publication Data

Name(s): Teoh, Allan Albert.

Title: No-nonsense cakes / Allan Albert Teoh.

Description: Singapore : Marshall Cavendish Cuisine, [2018] |

Series: AllanBakes really good no-nonsense.

Identifier(s): OCN 1043348014 | e-ISBN 978 981 4828 93 2

Subject(s): LCSH: Cake. | LCGFT: Cookbooks.

Classification: DDC 641.8653--dc23

Printed in Singapore
 Introduction

After the launch of my first cookbook, AllanBakes Really Good Cakes,

which won Best Desserts Cookbook in Singapore at the Gourmand

World Cookbook Awards in 2011, many have asked when I would

be writing a second cake book. It has taken me some time, but I’ve

decided to put together a new collection of my favourite cake recipes

after noticing that many of my baking workshop students are keen to

master baking skills in order to bake their favourite cakes at home.

With this collection, you will be spoilt for choice in flavours and

types of cakes. Whether you prefer an indulgent pound cake (try the

chocolate cream cheese pound cake on page 42) or a light chiffon cake

(I recommend the pandan gula melaka chiffon cake on page 10) for a

family get-together on the weekend, there is something for everyone.

If you are new to baking, fret not — you won’t need to spend hours

in the kitchen baking. The recipes are easy to follow, and I’ve provided

some pointers on how to use baking pans. You’ll also find that the

ingredients and equipment needed are simple.

Apart from knowing what goes into the wonderful sweet treat you

are having, you also get to indulge in your creativity when you bake

a cake. I find this the most therapeutic form of stress relief. It’s even

more rewarding when you share your creations with your loved ones

and friends. I hope that you’ll impress everyone and have fun while

doing so.

Happy baking!

Allan Albert Teoh

 Acknowledgements

First and foremost, I’d like to thank those who have supported me, bought my

previous books and are still coming back for more. Baking cakes is my passion

and it is certainly a great pleasure to share my tried and tested recipes with

those who are looking to bake wholesome, hearty cakes in their kitchens.

Creating this book would not have been possible without my business

partner, Amy Ou. She gave her full support and believed in me even when

things did not go as planned. Thank you, Amy.

I am indebted to the team from Marshall Cavendish International (Asia).

Without the efforts of Lydia Leong, Lo Yi Min and Bernard Go, this book

might not have seen the light of day.

This is the third time I’ve worked with Liu Hongde, and he has brought

the cakes in this book to life with his amazing photography. Working with

him on the shoot was a breeze.

Thanks must be given to Richard Lew and Shaun Ho of PKCC for

allowing me to use their culinary studio and the rest of the PKCC staff for

tasting the cakes and giving wonderful suggestions for improvement.

I must thank Sok Khoon for doing her utmost to help me in any way she

could. I couldn’t ask for a better friend.

Last but not least, special thanks go to all the readers of this book. I love that

I am connected to them, no matter where they are, by a passion for baking. They

inspire me every day, and they deserve to savour the most delicious cakes.
8

Lychee Cake
When I was growing up, the fresh lychees that my mother bought from pasar malam fruit stalls were a rare treat.

As lychees are much easier to come by these days in cans, this cake can be baked even when lychees aren’t in season.

Makes one 20-cm round cake

INGREDIENTS METHOD
200 g self-raising flour 1. Preheat oven to 180°C. Line and grease a 20-cm round cake pan.

1
/2 tsp baking powder 2. Sift flour, baking powder, bicarbonate of soda and salt together

1 3 times. Set aside.

/2 tsp bicarbonate of soda

3. Using an electric mixer with a paddle attachment, beat butter and

A pinch of salt
sugar at medium speed for about 6 minutes until creamy.
125 g unsalted butter,
4. Scrape down the sides of the bowl. Add egg yolks one at a time
at room temperature
and beat for 20 seconds after each addition.
125 g golden castor sugar
5. Add rose water and lychee purée. Beat for 2–3 minutes until
6 large egg yolks
well combined.

1 tsp rose water

6. Add flour mixture gradually and mix well. Do not overbeat.

100 g canned lychees,

7. Transfer batter to a shallow mixing bowl.
drained and puréed
8. In another clean bowl and with a whisk attachment, whisk
6 large egg whites egg whites until foamy. Add cream of tartar and continue to

1
/2 tsp cream of tartar whisk until stiff peaks form.

9. Add one-third of the egg white meringue to the batter and stir

well. Using a metal spatula, fold in half the remaining meringue.

When incorporated, fold in the remaining meringue.

10. Pour batter into prepared cake pan. Bake for 50–60 minutes or

until a skewer inserted into the centre of the cake comes out clean.

11. Remove from the oven. Unmould cake and leave on a wire rack to

cool completely before serving.

10 11

Pandan Gula Melaka Chiffon Cake

I’ve received multiple requests for a pandan gula melaka chiffon cake whenever I’ve shared my pandan chiffon cake recipe

in workshops. Here is that frequently requested cake with its irresistable combination of flavours.

Makes one 21-cm tube cake

5. In another clean bowl and with a whisk attachment, whisk

egg whites until foamy. Add cream of tartar and 2 Tbsp

castor sugar and whisk until stiff peaks form.

6. Using a metal spatula, fold half the egg white meringue into

INGREDIENTS the batter. When incorporated, fold in the remaining meringue

until no white streaks are seen. Set aside.

Pandan chiffon cake Gula melaka cake 7. Prepare gula melaka cake. Sift flour, baking powder and salt

60 g cake flour 60 g cake flour

together 3 times. Set aside.

1 1
/2 tsp double-acting baking powder /2 tsp double-acting baking powder
8. In a heavy-bottomed saucepan, heat butter, pandan leaves and

A pinch of salt palm sugar until the sugar is melted. Add coconut milk and
A pinch of salt
whisk until smooth. Remove from heat, leave to cool and
100 g pandan leaves, cleaned and 40 g unsalted butter
discard pandan leaves.
cut into small pieces
3 pandan leaves, cleaned and knotted
9. Using the electric mixer with a paddle attachment, beat
40 ml coconut milk
60 g palm sugar (gula melaka) egg yolks and 1 Tbsp light brown sugar at medium-high speed

2 large egg yolks for about 3 minutes until creamy. Add palm sugar mixture,
40 ml coconut milk
1 food colouring and flour mixture. Beat for 1–2 minutes until
1 /2 Tbsp + 2 Tbsp castor sugar
3 large egg yolks
smooth. Set batter aside.
A drop of pandan paste
1 Tbsp + 2 Tbsp light brown sugar
10. In another clean bowl and with a whisk attachment, whisk egg
2 Tbsp corn oil
1 drop chocolate brown food colouring whites until foamy. Mix in cream of tartar. Add 2 Tbsp light

3 large egg whites brown sugar and whisk until stiff peaks form.
3 large egg whites
1
/4 tsp cream of tartar 11. Using a metal spatula, fold half the egg white meringue into
1
/4 tsp cream of tartar
the batter. When incorporated, fold in the remaining meringue

until no white streaks are seen.

METHOD
1. Preheat oven to 180°C. Prepare a 21-cm tube pan. Do not 12. To assemble, pour half the pandan chiffon cake batter into the

grease pan. prepared tube pan, followed by all the gula melaka cake batter

and the remaining pandan chiffon batter. With a chopstick,

2. Prepare pandan chiffon cake. Sift flour, baking powder and salt
swirl batter around to create a marbling effect. Gently tap the
together 3 times. Set aside.
pan on a hard surface to release any air bubbles. Smoothen the

3. Using a blender, blend pandan leaves and coconut milk together. surface of the batter with the back of a metal spoon.

Strain to obtain about 50 g pandan coconut milk. Set aside.

13. Bake for 15 minutes. Reduce oven temperature to 170°C and

4. Using an electric mixer with a paddle attachment, beat egg yolks bake for another 30–40 minutes or until a skewer inserted into
1
and 1 /2 Tbsp sugar at medium-high speed for about 3 minutes the centre of the cake comes out clean.

until creamy. Add pandan coconut milk, pandan paste, oil and
14. Remove from the oven. Leave cake in pan and place inverted on
finally the flour mixture. Mix to combine and set batter aside.
a wire rack to cool completely before unmoulding.
14

Chocolate Coffee Chiffon Cake

I am a chocolate and coffee lover, so creating a cake with both flavours was inevitable. I use sea salt here as it

complements both flavours very well. The sprinkle of chocolate rice delivers an extra dose of chocolatey goodness.

Makes one 22-cm tube cake

INGREDIENTS METHOD
150 g cake flour 1. Preheat oven to 170°C. Prepare a 22-cm tube pan. Do not

grease pan.
1 tsp double-acting baking powder

2. Sift flour and baking powder together 3 times.

2 Tbsp unsweetened cocoa powder

3. Stir cocoa powder, 1 Tbsp coffee granules and hot water

1 Tbsp + 1 Tbsp instant coffee
together to form a paste. Set aside.
granules

4. In this particular order, add egg yolks, light brown sugar,

150 ml hot water
sea salt, sunflower oil, milk, vanilla extract, the cocoa-coffee
6 large egg yolks
paste and the flour mixture to a mixing bowl. Using an electric

50 g light brown sugar mixer with a paddle attachment, beat until a batter forms. Do

not overbeat.
1
/2 tsp sea salt
5. In another clean bowl and with a whisk attachment, whisk egg
80 ml sunflower oil
whites and cream of tartar at medium-high speed until frothy.

80 ml milk Add castor sugar gradually and whisk until firm peaks form.

1
1 /2 tsp vanilla extract 6. Add one-third of the egg white meringue to the batter and

mix well. Using a metal spatula, fold in half the remaining

6 large egg whites
meringue. When incorporated, fold in the remaining meringue.
1
/4 tsp cream of tartar
Do not over mix.

125 g castor sugar

7. Pour half the batter into the prepared tube pan. Sprinkle

2 Tbsp chocolate rice chocolate rice and 1 Tbsp coffee granules over the batter,

then cover with the remaining batter. Bake for 50–60 minutes

or until a skewer inserted into the centre of the cake comes

out clean.

8. Remove from the oven. Leave cake in pan and place inverted on

a wire rack to cool completely before unmoulding.

16 17

Sugee Cake
For those who enjoy old-fashioned sugee cakes, this cake will make them smile.

This rich and fragrant cake is flavoured with almonds, brandy and spices.

Makes one 20-cm round cake

4. Using an electric mixer with a whisk attachment, whisk

250 g butter and 80 g sugar at medium-high speed until creamy.

Add vanilla extract, lemon zest, rose water and brandy. Mix

until well combined. Add baked semolina. Mix thoroughly.

INGREDIENTS Set aside at room temperature for about 1 hour, until semolina

250 g semolina 7 medium egg yolks is soft.

75 g self-raising flour 150 g ground almonds 5. In another clean bowl and with a whisk attachment, whisk egg

yolks and 80 g sugar until thick and pale. Add ground almonds,
1
/2 tsp baking powder 4 Tbsp milk
flour mixture and milk. Mix evenly. Fold into semolina mixture
1
/2 tsp ground nutmeg 7 medium egg whites until just combined.

1 1
/2 tsp ground cinnamon /4 tsp cream of tartar 6. In another clean bowl and with a whisk attachment, whisk egg

whites with cream of tartar and 60 g sugar until firm peaks

250 g unsalted butter, at room
Icing (optional) form. Fold half the egg white meringue carefully into the batter
temperature + more for greasing
2 Tbsp lemon juice until evenly mixed, scraping down the sides of the bowl as you
80 g + 80 g + 60 g castor sugar
fold. When incorporated, fold in the remaining meringue.
1 medium egg white
1 tsp vanilla extract
7. Pour batter into prepared cake pan and bake for 15 minutes.
500 g icing sugar, sifted
1
/2 tsp finely grated lemon zest Reduce oven temperature to 150°C and bake for another
1 tsp glycerine
45–60 minutes or until the cake shrinks slightly from the sides
1 Tbsp rose water
of the pan, is golden brown and feels firm to the touch. Do
1 Tbsp brandy
METHOD not pierce the cake to test if it is cooked as it may collapse. If

1. Preheat oven to 160ºC. Spread semolina on a baking tray it starts to brown too quickly, cover the top of the pan loosely

and bake for 10 minutes. Stir semolina once midway through with aluminium foil.

baking. Remove from the oven and leave to cool. Leave

8. Remove from the oven. Leave cake in pan for about 10 minutes
oven heated.
before removing onto a wire rack to cool completely.

2. Line a 20-cm round cake pan with 2 layers of parchment paper.

9. Prepare icing. Whisk lemon juice with egg white. Add icing
Grease the top layer with melted butter.
sugar gradually until well mixed. Add glycerine and mix

3. Sift flour, baking powder, nutmeg and cinnamon together thoroughly. Add more icing sugar if mixture is too runny.

3 times. Set aside.

NOTE 10. Drizzle icing over cooled cake. Let icing set before serving.

As this cake uses a large

amount of almonds, the cake

is quite oily. Thus, I would

recommend lining

the cake pan with 2 layers

of parchment paper.
20

Coffee Walnut Cake

This cake has a special place in my heart because it exudes homeliness. The buttery Victoria sponge,

crunchiness of the walnuts and aromatic flavour of coffee all come together perfectly.

Makes one 23-cm round cake

INGREDIENTS METHOD
200 g self-raising flour 1. Preheat oven to 170°C. Line and grease a 23-cm round

cake pan.
1 tsp double-acting baking powder

1 2. Sift flour, baking powder and salt together 3 times. Coat

/4 tsp salt
crushed walnuts with 2 Tbsp of the flour mixture. Set flour
150 g walnuts, toasted and crushed
mixture and walnuts aside.

2 Tbsp instant coffee granules

3. Mix coffee granules with hot water and set aside.

2 Tbsp hot water

4. Using an electric mixer with a paddle attachment, cream butter

225 g unsalted butter, at room and sugar at medium-high speed for 10–12 minutes until fluffy.

temperature
5. Add eggs one at a time and beat for 20 seconds after

150 g demerara sugar each addition.

4 medium eggs 6. Add evaporated milk, vanilla extract and coffee mixture.

Mix well to incorporate.

5 Tbsp evaporated milk
7. Beat in flour mixture. Do not overbeat. Fold crushed walnuts
1 tsp vanilla extract
into batter with a rubber spatula.

Frosting 8. Pour batter into prepared cake pan and bake for 45–50 minutes

or until a skewer inserted into the centre of the cake comes

80 g unsalted butter, at room
out clean.
temperature

9. Remove from the oven. Leave cake in pan for 5 minutes before
180 g icing sugar, sifted
removing onto a wire rack to cool completely.
2 tsp milk
10. Prepare frosting. Using the electric mixer with a whisk
2 tsp coffee essence
attachment, whisk butter and icing sugar at medium-high speed

for 1–2 minutes until creamy. Add milk and coffee essence and
Decoration mix well. Refrigerate before using.
A handful of walnuts, crushed
11. Spread frosting on the top of the cooled cake. Use a fork to

create a decorative pattern on the cake, then top with walnuts

as desired.
22

Pistachio Cake
Pistachios are one of my favourite nuts. This cake does not require artificial flavouring or food colouring

as I use freshly ground roasted pistachios and freshly grated grapefruit zest.

Makes one 22-cm round cake

INGREDIENTS METHOD
150 g cake flour 1. Preheat oven to 170°C. Line and grease a 22-cm round

1 cake pan.
1 /2 tsp double-acting baking powder

1 2. Sift flour and baking powder together 3 times. Set aside.

1 /2 Tbsp grated grapefruit zest

3. Using a food processor, blitz grapefruit zest with 1 Tbsp of the

80 g pistachios, shelled, toasted and
flour mixture. Combine with the remaining flour mixture and
finely ground
pistachios and mix well. Set aside.
4 medium eggs
4. Using an electric mixer with a whisk attachment, whisk eggs
130 g castor sugar
and sugar at medium-high speed for about 15 minutes until

70 ml corn oil thick and creamy.

90 ml milk 5. Add corn oil, milk and rose water and mix to combine.

1 Tbsp rose water 6. Gradually fold in flour mixture until incorporated. Do not

over mix.

7. Pour batter into prepared cake pan. Gently tap the pan on a

hard surface to release any air bubbles.

8. Bake for about 50 minutes or until a skewer inserted into the

centre of the cake comes out clean.

9. Remove from the oven. Invert and unmould cake onto a wire

rack to cool completely before serving.

24

Apple Bundt Cake with Rum Glaze

This is perfect for having for afternoon tea or as a dessert after a meal. It is layered with

a spiced apple filling and topped with a decadent rum glaze.

Makes 1 medium Bundt cake

INGREDIENTS METHOD
1. Preheat oven to 170°C. Grease a medium Bundt pan generously
Cake and dust with flour. Set aside.
580 g plain (all-purpose) flour
2. Prepare cake. Sift flour, salt, baking powder and cinnamon
A pinch of salt
together 3 times. Set aside.
1
1 /4 Tbsp double-acting
3. Using an electric mixer with a whisk attachment, whisk eggs
baking powder
and sugar at medium speed until incorporated.

2 tsp ground cinnamon

4. Add warm water and continue whisking. Whisk in corn oil,

3 medium eggs followed by vanilla extract.

250 g castor sugar 5. Add flour mixture and mix well. Set batter aside.

180 ml warm water 6. Prepare apple filling. In a heavy-bottomed saucepan over

medium heat, cook apples with sugar, cinnamon, cloves and

225 ml corn oil
raisins until apples soften. (Alternatively, place apple filling
2 tsp vanilla extract ingredients in a heatproof bowl and microwave at 1-minute

intervals until apples are tender.) Leave to cool.

Apple filling
7. Pour one-third of the batter into the prepared Bundt pan.
2 Granny Smith apples, pared,
Spoon in half the apple filling, followed by half the remaining
cored and sliced into thin strips
batter, and repeat with the remaining apple filling and batter.

30 g castor sugar
8. Bake for about 1 hour. Reduce oven temperature to 160°C and

1 tsp ground cinnamon bake for another 15 minutes or until a skewer inserted into the

centre of the cake comes out clean.

A pinch of ground cloves

9. Remove from the oven. Let cake sit for 15 minutes before
3 Tbsp raisins
inverting pan onto a wire rack. Set aside to cool completely

before unmoulding.
Glaze and decoration
70 g unsalted butter 10. Prepare glaze. In a medium saucepan, melt butter with rum

and orange juice. When butter is melted, remove from heat and
2 Tbsp rum
whisk in icing sugar until smooth.

4 Tbsp orange juice

11. Pour glaze over cooled cake and garnish with orange zest. Slice

180 g icing sugar, sifted and serve.

1 orange, grated for zest

26

Banana Bundt Cake

When I was in my teens, my younger sister Guat Bee and I would make a banana snack. Although many years have passed,

I remember vividly the wonderful flavours of that snack often. Here is a recipe that celebrates those flavours.

Makes 6 small Bundt cakes

INGREDIENTS METHOD
100 g plain (all-purpose) flour 1. Preheat oven to 160°C. Grease a 6-cavity Bundt cake tray

generously and dust with flour. Set aside.

50 g self-raising flour

1 2. Sift plain flour, self-raising flour, salt, bicarbonate of soda,

/2 tsp salt
baking powder and cinnamon together 3 times.
1
/2 tsp bicarbonate of soda
3. In another bowl, mash bananas, lemon juice, milk and
1
/2 tsp baking powder
sour cream together until smooth. Set aside.

1 tsp ground cinnamon

4. Using an electric mixer with a paddle attachment, beat butter,

140 g bananas castor sugar and dark brown sugar at medium speed for about

6 minutes until light and fluffy.

1 tsp lemon juice
5. Add eggs one at a time and beat for 20 seconds after each
1
1 /2 Tbsp milk
addition. Mix in vanilla extract.

100 ml sour cream

6. Add flour mixture and banana mixture to butter mixture in

140 g unsalted butter, at room 5 additions. Begin with flour mixture, alternate with banana

temperature mixture and end with flour mixture. Mix well after

each addition.
130 g castor sugar

1 7. Pour batter into prepared Bundt tray and bake for

1 /2 Tbsp dark brown sugar
45–50 minutes or until a skewer inserted into the centre of
2 medium eggs
cakes comes out clean.
1
1 /2 tsp vanilla extract
8. Remove from the oven. Let cakes sit for 15 minutes before

inverting tray onto a wire rack. Set aside to cool completely

before unmoulding.

9. Store in an airtight container and let sit overnight for the

flavours to develop before serving.

28

Chocolate Mango Bundt Cake

One benefit of living in a tropical region — mangoes are available almost all-year round. Whenever I bake this cake,

I love scraping out any remaining bits of juicy mango flesh from the skin and enjoying them.

Makes 1 medium Bundt cake

INGREDIENTS METHOD
150 g plain (all-purpose) flour + more 1. Preheat oven to 170°C. Grease a medium Bundt pan generously

as needed and dust with flour. Set aside.

140 g self-raising flour 2. Sift plain flour, self-raising flour, baking powder, cocoa powder

1 and salt together 3 times. Set aside.

/2 tsp baking powder

3. Using a food processor, blend milk with the flesh of 1 mango

1 Tbsp unsweetened cocoa powder
until smooth. Set aside.
1
/4 tsp salt
4. Cut the remaining mango into cubes and coat lightly with some
80 ml milk plain flour. Set aside.

2 mangoes 5. Using an electric mixer with a paddle attachment, cream butter

and sugar at medium-high speed for about 6 minutes until light

125 g unsalted butter, at room
and creamy.
temperature

6. Add eggs one at a time and beat for 20 seconds after

125 g castor sugar
each addition.
2 medium eggs
7. Add flour mixture and mango purée to egg mixture in

5 additions. Begin with flour mixture, alternate with mango

purée and end with flour mixture. Mix well after each addition.

8. Add mango cubes to the batter and mix well.

9. Pour batter into prepared Bundt pan and bake for 45–55 minutes.

Reduce oven temperature to 160°C and bake for another

5–10 minutes or until a skewer inserted into the centre of the cake

comes out clean.

10. Remove from the oven. Let cake sit for 10 minutes before

inverting pan onto a wire rack. Set aside to cool completely

before unmoulding.
30

Arabian Chocolate Cake

This chocolate cake comes with a hint of cinnamon. Use the best quality cocoa powder you can find

to make this cake truly a treat for chocolate lovers

Makes one 22-cm square cake

INGREDIENTS METHOD
250 g self-raising flour 1. Preheat oven to 180°C. Line and grease a 22-cm square

1 cake pan.
/2 tsp baking powder

1 2. Sift flour, baking powder, bicarbonate of soda, salt, cinnamon

/2 tsp bicarbonate of soda
and cocoa powder together 3 times. Set aside.
1
/2 tsp salt
3. Mix coffee granules with water, coffee emulco and milk.
1 tsp ground cinnamon
Set aside.

3 Tbsp unsweetened cocoa powder

4. Using an electric mixer with a paddle attachment, beat

1 Tbsp instant coffee granules butter and sugar at medium speed for about 6 minutes until

light and fluffy.

1 Tbsp water
5. Add eggs one at a time and beat for 20 seconds after
1
/2 Tbsp coffee emulco
each addition.

180 ml milk
6. Add flour mixture and coffee mixture to egg mixture in

125 g unsalted butter, at room 5 additions. Begin with flour mixture, alternate with coffee

temperature mixture and end with flour mixture. Mix well after each

addition. Do not overbeat.

180 castor sugar

7. Pour batter into prepared cake pan and bake for 40–50 minutes
2 large eggs
or until a skewer inserted into the centre of the cake comes

out clean.

8. Remove from the oven. Leave cake in pan for 5 minutes before

removing onto a wire rack to cool completely.

32

Chocolate Cherry Surprise Cake

This gorgeous and rich cake loaded with cherries and chocolate chips is wonderful for celebrations.

With very few ingredients, it is easy to bake.

Makes one 20-cm round cake

INGREDIENTS METHOD
150 g + 1 Tbsp self-raising flour 1. Preheat oven to 190°C. Line and grease a 20-cm round

cake pan.
50 g unsweetened cocoa powder

2. Sift 150 g flour and cocoa powder together 3 times. Set aside.
15 g + 30 g chocolate chips

3. Coat 15 g chocolate chips with 1 Tbsp flour. Place

12 canned dark sweet cherries, halved
2–3 chocolate chips inside each cherry half. Set aside.
150 g unsalted butter, at room
4. Using an electric mixer with a paddle attachment, cream
temperature
butter and sugar at medium speed for about 5 minutes until
150 g castor sugar light and fluffy.

3 medium eggs 5. Add eggs one at a time and beat to for 20 seconds after each

addition.

6. Fold in flour mixture and mix well. Fold in 30 g chocolate

chips and mix well.

7. Pour batter into prepared cake pan. Smoothen the surface of

the batter. Arrange filled cherry halves on top.

8. Bake for 35–40 minutes or until the cake is firm to the touch.

9. Remove from the oven. Leave cake in pan for 5–10 minutes

before removing onto a wire rack to cool completely.

34

Molten Lava Cake

Always popular, these mini cakes are soft and fluffy on the outside with a gooey lava centre.

Serve them fresh from the oven.

Makes sixteen 6-cm cakes

INGREDIENTS METHOD
120 g plain (all-purpose) flour 1. Preheat oven to 230°C. Prepare sixteen 6-cm disposable

aluminium cups. Lightly grease cups and dust with

1 Tbsp instant coffee granules
cocoa powder.
1 Tbsp hot water
2. Sift flour 3 times. Set aside.
125 g unsalted butter
3. Dissolve coffee granules in hot water. Set aside.
150 g chocolate couverture strong
4. Melt butter and chocolate in a bowl over a pot of simmering
bitter droplets
water. When chocolate is melted, add coffee mixture and stir
4 medium eggs to combine.

150 g castor sugar 5. Using an electric mixer with a whisk attachment, whisk eggs

at medium speed until pale yellow. Add sugar and whisk for
1 Tbsp vanilla extract
3–4 minutes. Add vanilla extract and beat for 1 minute.

6. Stir in melted chocolate mixture.

7. Reduce mixer speed to low. Add flour and whisk until no

streaks remain. Do not overbeat.

8. Pour batter into prepared cups until about three-quarters full.

9. Bake for about 4 minutes 30 seconds or until the sides of the

cakes look firm but their centres are still slightly wobbly.

10. Remove from the oven. Set aside to cool for a few minutes

before unmoulding to serve.

11. To unmould, run a sharp knife around the side of each cup,

then invert onto individual serving plates.

12. Serve warm with a dollop of ice cream or whipped cream and

berries of your choice, if desired.

36

Beetroot and Orange Cake

I baked this for a good friend, Chwee Pin, for her birthday. On her first bite, she exclaimed that

it tasted “out of this world”. Freshly squeezed orange juice makes the difference here.

Makes one 20-cm round cake

INGREDIENTS METHOD
120 g plain (all-purpose) flour 1. Preheat oven to 180°C. Line and grease a 20-cm round

1
cake pan.
/2 tsp double-acting baking

powder 2. Sift flour, baking powder, bicarbonate of soda, cinnamon,

1 ginger and salt together 3 times. Coat sultanas with 1 Tbsp of

/2 tsp bicarbonate of soda
the flour mixture. Set flour mixture and sultanas aside.
1 tsp ground cinnamon
3. Grate orange for its zest and set aside for frosting. Juice orange
1 tsp ground ginger to obtain about 60 ml orange juice.

A pinch of salt 4. Using a hand whisk, whisk corn oil, orange juice, sugar, eggs

and vanilla extract together until well combined.

115 g sultanas

5. Add flour mixture and incorporate well. Fold in grated beetroot

1 orange
and sultanas.
120 ml corn oil
6. Pour batter into prepared cake pan. Bake for about 1 hour
225 g demerara sugar
10 minutes or until a skewer inserted into the centre of the

2 large eggs cake comes out clean.

1 tsp vanilla extract 7. Remove from the oven. Leave cake in pan for 5 minutes before

removing onto a wire rack to cool completely.

1 medium beetroot, about 100 g,

peeled and grated 8. Using an electric mixer with a whisk attachment, whisk

whipping cream until soft peaks form. Stir in orange zest and
Chilled whipping cream, as desired
mix well.
for frosting

9. Slice cake in half horizontally. Spread frosting between the cake

layers. Decorate cake with remaining whipped cream if desired.

38

Berries and Cream Shortcake

While I love to eat berries on their own when they are in season, their abundance is put to good use in

making this berries and cream shortcake. You can also halve the recipe and make cupcakes instead.

Makes one 23-cm round cake

INGREDIENTS METHOD
170 g cake flour 1. Preheat oven to 170°C. Line and grease two 23-cm round

1
cake pans.
/2 tsp double-acting baking powder

1
2. Sift flour, baking powder and salt together 3 times.
/4 tsp salt

3. Using an electric mixer with a paddle attachment, beat

4 medium egg yolks
egg yolks, corn oil, milk, vanilla extract, 80 g sugar and flour
115 ml corn oil mixture at medium speed until incorporated. Do not overbeat.

2 Tbsp milk 4. In another clean bowl and with a whisk attachment, whisk egg

whites until frothy. Add 80 g sugar gradually and whisk until

1 tsp vanilla extract
firm peaks form.
80 g + 80 g castor sugar
5. Using a rubber spatula, fold half the egg white meringue into
4 medium egg whites
the egg yolk mixture. When incorporated, fold in the remaining

200 g blueberries meringue until well mixed.

100 g strawberries, hulled and halved 6. Pour batter equally into prepared cake pans. Bake for

30–35 minutes or until a skewer inserted into the centre of

100 g raspberries
cakes comes out clean.
100 g blackberries
7. Remove from the oven. Leave cake in pans for 2 minutes before
60 ml seedless strawberry jam, warmed
removing onto a wire rack to cool completely.

300 ml whipping cream

8. Meanwhile, toss blueberries, strawberries, raspberries and

blackberries in a bowl with strawberry jam.

9. In another clean bowl and with a whisk attachment, whisk

whipping cream at medium-high speed until firm peaks form.

10. Once cakes are cooled, spread half the whipped cream and

berries on one of the cakes. Place the other cake on top and

spread the remaining cream and berries on top. Decorate with

berries as desired.

11. Refrigerate for 30 minutes before serving.

40

Black Pepper Cake

My friend, Alicia Tedds from Norwich, England, taught me how to bake this cake. Rather than being spicy, the black pepper

has a sharpness and fragrance that pairs well with treacle. It has a strong flavour and moistness that matures over time.

Makes one 20-cm round cake

INGREDIENTS METHOD
350 g self-raising flour 1. Preheat oven to 170°C. Line and grease a 20-cm round

1
cake pan.
/2 tsp ground cloves

2. Sift flour, cloves, ginger and black pepper together 3 times.

1 tsp ground ginger
Add sugar and mix well.
2 tsp ground black pepper
3. Work with your fingertips to rub butter into flour mixture until
175 g castor sugar the mixture resembles fine breadcrumbs. Add sultanas, raisins,

glacé cherries and nuts. Stir to combine.

85 g unsalted butter, cubed and chilled

4. Add treacle, honey, milk and egg. Mix well to incorporate.

85 g sultanas

5. Pour batter into prepared cake pan. Bake for about

85 g raisins
1 hour 10 minutes or until a skewer inserted into the centre of
50 g glacé cherries, quartered
the cake comes out clean.

50 g nuts of your choice, chopped

6. Remove from the oven. Leave cake in pan for 5 minutes before

175 g black treacle removing onto a wire rack to cool completely.

60 ml honey 7. Store in an airtight container and let sit for at least 2 days for

the flavours to develop before serving.

150 ml milk

1 medium egg, lightly beaten

42

Chocolate Cream Cheese Pound Cake

Chocolate and cream cheese are a combination that can never go wrong. However, it is important not to let

the chocolate overpower the cream cheese. For those who are into English pound cakes, this recipe is for you.

Makes one 22 x 11-cm loaf cake

INGREDIENTS METHOD
180 g plain (all-purpose) flour 1. Preheat oven to 180°C. Line and grease a 22 x 11-cm loaf pan.

30 g unsweetened cocoa powder 2. Sift flour, cocoa powder, baking powder and salt together

3 times. Set aside.

1 tsp baking powder

1
3. Mix coffee, milk and vanilla extract together. Set aside.
/4 tsp salt

4. Using an electric mixer with a paddle attachment, beat butter,

60 ml hot coffee
cream cheese, vegetable shortening and sugar at medium-high

60 ml milk speed for about 10 minutes until light and fluffy.

1
1 /2 tsp vanilla extract 5. Reduce mixer speed to low. Add eggs one at a time and beat

for 20 seconds after each addition.

125 g unsalted butter, at room

temperature 6. Add flour mixture and coffee mixture to egg mixture in

5 additions. Begin with flour mixture, alternate with

125 g cream cheese, at room
coffee mixture and end with flour mixture. Mix well after
temperature
each addition.
50 g vegetable shortening
7. Pour batter into prepared pan. Bake for 45–50 minutes or until
180 g castor sugar
a skewer inserted into the centre of the cake comes out clean.

3 medium eggs
8. Remove from the oven. Leave cake in pan for 15 minutes before

removing onto a wire rack to cool completely.

9. Store in an airtight container and let sit for at least a day for the

flavours to develop before serving.

44

Coconut Lemon Cake

My nephew, Beng Hwee, would describe this cake as “deliciously sinful.” It is decadently moist,

full of toasted coconut flakes and has just the right amount of lemon. Bake this cake ahead of time.

Makes one 20-cm square cake

INGREDIENTS METHOD
190 g cake flour 1. Preheat oven to 170°C. Line and grease a 20-cm square

1
cake pan.
1 /2 tsp double-acting baking powder

1
2. Sift flour, baking powder and salt together 3 times. Set aside.
/2 tsp salt

3. Using an electric mixer with a paddle attachment, beat butter

150 g unsalted butter, at room
and sugar at medium-high speed for 3 minutes until creamy.
temperature

4. Add eggs one at a time and beat for 20 seconds after

150 g castor sugar
each addition.
2 large eggs
5. Add flour mixture and milk to egg mixture in 5 additions.
250 ml milk Begin with flour mixture, alternate with milk and end with

flour mixture. Mix well after each addition.

90 g desiccated coconut, toasted

until golden + more for garnishing 6. Add desiccated coconut, lemon zest and mix to incorporate.

2 Tbsp grated lemon zest 7. Pour batter into prepared cake pan and bake for about

40 minutes or until a skewer inserted into the centre of the

cake comes out clean.

8. Remove from the oven. Leave cake in pan for 5 minutes before

removing onto a wire rack to cool completely.

9. Garnish cake with more desiccated coconut as desired.

10. Store in an airtight container for up to 2 days.

46

Avocado Brownies
Avocado, also known as butter fruit, has a creamy texture and is used commonly in dips. However, it is also

wonderful in baking. I created this brownie for my friend Shuhada’s workshop and it was an instant hit.

Makes one 23-cm square cake

INGREDIENTS METHOD
100 g chocolate couverture strong 1. Preheat oven to 190°C. Line and grease a 23-cm square cake

bitter droplets pan, leaving an overhang on 2 opposite sides.

2 ripe avocados, peeled and pitted 2. Melt chocolate in a bowl over a pot of simmering water.

Set aside.
160 g plain (all-purpose) flour

3. Cut 1 avocado into cubes.

1 tsp baking powder

4. Sift flour, baking powder, cocoa powder and salt together

2 Tbsp unsweetened cocoa powder
3 times. Coat avocado cubes with 2 Tbsp of the flour mixture.
1
/2 tsp salt Set flour mixture and avocado cubes aside.

5 Tbsp milk 5. Using a food processor, blend milk with the remaining avocado

until smooth. Set aside.

250 g unsalted butter, at room

temperature 6. Using an electric mixer with a paddle attachment, cream butter

and sugar at medium-high speed for 4–5 minutes until light

200 g light muscovado sugar
and fluffy.
5 medium eggs
7. Reduce mixer speed to medium-low. Add eggs one at a time
1 tsp vanilla extract
and beat to incorporate after each addition. Do not overbeat.

Add avocado purée and mix well. Stir in melted chocolate and

vanilla extract.

8. Add flour mixture and beat for 1 minute. Do not overbeat.

9. Using a wooden spoon, stir in avocado cubes. Mix well.

10. Pour batter into prepared cake pan. Smoothen the surface of

the batter. Bake for 30–35 minutes.

11. Remove from the oven and leave to cool completely in pan.
NOTE
Remove brownie from pan using the overhang. Slice to serve.
Sprinkling the avocado cubes

with flour will ensure that

they are spread evenly

in the batter.
48

Extra Chocolatey Brownies

Once, when I was down with the Monday blues, I decided to make a fudgy brownie and a hot drink to feel better.

I looked through my old recipes and developed this brownie. I have since fine-tuned it to perfection.

Makes one 18-cm square cake

INGREDIENTS METHOD
150 g plain (all-purpose) flour 1. Preheat oven to 160°C. Line and grease an 18-cm square cake,

leaving an overhang on 2 opposite sides.

2 Tbsp unsweetened cocoa powder

1
2. Sift flour, cocoa powder and baking powder together 3 times.
1 /2 tsp double-acting baking powder
Add ground almonds and mix well. Set aside.
60 g ground almonds
3. Using an electric mixer with a paddle attachment at
250 g unsalted butter, at room medium-high speed, cream butter and sugar for 4–5 minutes
temperature until light and fluffy.

350 g brown sugar 4. Add eggs one at a time and beat to mix after each addition. Add

flour mixture and mix to incorporate. Do not over mix.

6 medium eggs

5. Pour batter into prepared cake pan and sprinkle with

120 g chocolate chips
chocolate chips.

6. Bake for about 30 minutes. The centre of the brownie will

still be wobbly.

7. Remove from the oven and leave in pan for 1 hour before

refrigerating overnight.

8. Slice to serve.
50

Stout Brownies
I don’t really enjoy alcohol, but I developed this recipe because my friend, Chef Bob, does. When I experimented with

this recipe, he and his friends were my taste-testers. You’ll find, as they did, that stout enhances the chocolate flavour very well.

Makes one 18-cm square cake or ten 6.5-cm square cakes

INGREDIENTS METHOD
135 g plain (all-purpose) flour
1. Preheat oven to 160°C. Line and grease an 18-cm square cake

3 Tbsp unsweetened cocoa powder pan, leaving an overhang on 2 opposite sides. Alternatively,

grease ten 6.5-cm square aluminium cups.

1 tsp double-acting baking powder

2. Sift flour, cocoa powder and baking powder together 3 times.

180 g unsalted butter, at room

temperature 3. Add butter and sugar and mix well with a wooden spoon. Add

eggs and stout and mix to incorporate. Do not over mix.

180 g castor sugar

4. Pour batter into prepared cake pan or cups. Bake whole cake
4 medium eggs, lightly beaten
for about 30 minutes and small cakes for 25–30 minutes. The

60 ml dry stout centre of the brownie will still be wobbly.

5. Leave cake in pan for 1 hour before refrigerating.

Frosting (optional)
6. Prepare frosting. Grate orange for its zest and set aside. Juice
1 orange
orange to obtain 2 Tbsp orange juice.
60 g unsalted butter, at room
7. Using an electric mixer with a paddle attachment, beat butter
temperature
with honey, orange juice and orange zest at medium speed until
2 Tbsp honey
incorporated. Gradually add icing sugar and mix well.

180 g icing sugar, sifted

8. Spread frosting on cooled brownie and sprinkle with almond

flakes. Slice and serve.

Decoration (optional)
Toasted almond flakes, as desired
52

Dense Orange Mocha Brownies

This is a dense and delicious brownie that combines the flavours of orange, coffee and chocolate beautifully.

Makes one 18-cm square cake

INGREDIENTS METHOD
1 orange 1. Preheat oven to 170°C. Line and grease an 18-cm square cake

pan, leaving an overhang on 2 opposite sides.

180 g plain (all-purpose) flour

2. Grate orange for its zest and set aside. Juice orange and
5 Tbsp unsweetened cocoa powder
set juice aside.
190 g chocolate couverture strong
3. Sift flour and cocoa powder together 3 times. Coat chocolate
bitter droplets
droplets with 1 Tbsp of the flour mixture. Set flour mixture
250 g unsalted butter, at room and chocolate droplets aside.

temperature
4. Using an electric mixer with a paddle attachment, beat butter

250 g castor sugar and sugar at medium speed for about 2 minutes. Add eggs one

at a time and beat well after each addition.

4 medium eggs

1 5. Add flour mixture and mix well. Add coffee granules and
1 /2 Tbsp instant coffee granules
orange zest and beat to incorporate. Stir in vanilla extract.
1 Tbsp vanilla extract
6. Add orange juice, followed by chocolate droplets, mixing well
Snow powder, as desired
after each addition.

7. Pour batter into prepared cake pan.

8. Bake for 45–50 minutes or until the top of the brownie springs

back when lightly pressed. Remove from the oven and leave in

pan to cool completely.

9. Sprinkle snow powder over cooled brownie and refrigerate for at

least 1 hour.

10. Slice to serve. This brownie goes well with vanilla ice cream.
54

Flourless Chocolate Orange Almond Cake

This moist cake tastes like a delicious sponge cake drenched in orange syrup. Surprisingly, it is made without flour.

Try baking this cake and impress your friends and family with it.

Makes one 22-cm round cake

INGREDIENTS METHOD
Potato flour, as needed for dusting 1. Preheat oven to 170°C. Line and grease a 22-cm round cake

pan. Dust with potato flour and discard any excess flour in the
2 oranges, medium
pan. Set aside.
120 ml whipping cream
2. In a heavy-bottomed saucepan over medium heat, bring oranges

200 g chocolate couverture strong and enough water to cover them to a boil and simmer for about
bitter droplets 1 hour 30 minutes. Drain and set aside to cool. Using a food

processor, blend cooled whole oranges (skin, pith, fruit and all)
6 medium egg yolks
until fine. Set aside.
150 g + 60 g castor sugar
3. In a small saucepan, bring whipping cream to a boil. Remove
1
/2 tsp double-acting baking powder
from heat and stir in chocolate until it is melted. Set aside.

250 g ground almonds

4. Using an electric mixer with a paddle attachment at

60 g dried cranberries medium-high speed, beat egg yolks and 150 g castor sugar for

3–4 minutes until creamy.

6 medium egg whites

1 5. Add chocolate mixture, baking powder, ground almonds,

/2 tsp cream of tartar
cranberries and blended oranges and mix well.
Icing sugar, as needed for dusting
6. In another clean bowl and with a whisk attachment, whisk egg
(optional)
whites with cream of tartar and 60 g castor sugar until stiff

peaks form.

7. Fold egg white meringue into chocolate mixture. Pour batter

into prepared cake pan.

8. Bake for about 1 hour or until a skewer inserted into the centre

of the cake comes out clean.

9. Remove from the oven. Leave cake in pan for 15 minutes before

removing onto a wire rack to cool completely. Dust with icing

sugar before serving.

56

Eggless Sponge Cake

When I was running my café, I often received requests for eggless cakes. I didn’t have the time then,

but I’ve finally come up with this amazing cake. It is well worth the wait, I promise.

Makes one 15-cm round cake

INGREDIENTS METHOD
190 g plain (all-purpose) flour 1. Preheat oven to 170°C. Line and grease a 15-cm springform

1
cake pan.
/2 tsp bicarbonate of soda

1
2. Sift flour, bicarbonate of soda and baking powder together
1 /2 tsp double-acting baking powder
3 times. Set aside.
140 g yoghurt
3. Using a hand whisk, beat yoghurt and icing sugar in a bowl for
140 g icing sugar, sifted 5 minutes until smooth.

100 ml corn oil 4. Add corn oil, milk, vanilla extract and vinegar and beat for

1–2 minutes. Add flour mixture and mix well. Do not overbeat.
75 ml milk

5. Pour batter into prepared cake pan. Bake for 50–55 minutes
2 tsp vanilla extract
or until a skewer inserted into the centre of the cake comes
1 tsp distilled white vinegar
out clean.

6. Remove from the oven. Leave cake in pan for 5 minutes before

removing onto a wire rack to cool completely. Slice to serve.

58

Pumpkin Cinnamon Cake

This pumpkin cinnamon cake is not just delicious, it also makes the kitchen smell amazing when baking.

This cake is easy to make and is one of my favourites to have.

Makes one 17 x 7-cm loaf cake

INGREDIENTS METHOD
120 g plain (all-purpose) flour 1. Preheat oven to 160°C. Line and grease a 17 x 7-cm loaf pan.

1
/2 tsp baking powder 2. Sift flour, baking powder, bicarbonate of soda, salt, cinnamon,

ginger, cloves, nutmeg and allspice together 3 times. Mix in

1
/4 tsp bicarbonate of soda
ground almonds. Set aside.
1
/2 tsp salt
3. Using an electric mixer with a whisk attachment, whisk eggs

1 tsp ground cinnamon with sugar, oil, lemon zest, applesauce and pumpkin purée at

1 medium-high speed for about 4 minutes until well combined.

/2 tsp ground ginger

1 4. Gradually add flour mixture and mix well. Do not overbeat.

/4 tsp ground cloves

1 5. Pour batter into prepared loaf pan and bake for 35–45 minutes
/4 tsp ground nutmeg
or until a skewer inserted into the centre of the cake comes
1
/2 tsp ground allspice
out clean.

1 Tbsp ground almonds

6. Remove from the oven. Leave cake in pan for 5 minutes before

2 medium eggs removing onto a wire rack to cool a little.

45 g brown sugar 7. This cake is best eaten while still slightly warm.

60 ml sunflower oil

1
/2 tsp grated lemon zest

2 Tbsp applesauce

125 g canned pumpkin purée

60

Chocolate Cake
This cake was created with diabetic patients in mind. It is also perfect for those who want to reduce their

sugar intake but still enjoy a chocolatey treat. Stevia can be replaced with castor sugar.

Makes one 18-cm round cake

INGREDIENTS METHOD
125 g plain (all-purpose) flour 1. Preheat oven to 170°C. Line and grease an 18-cm round

cake pan.
60 g unsweetened cocoa powder

1
2. Sift flour, cocoa powder, baking powder, bicarbonate of soda
1 /4 tsp double-acting baking powder
and salt together 3 times. Set aside.
1
/4 tsp bicarbonate of soda
3. Stir coffee granules into hot milk. Set aside.
1
/2 tsp salt
4. Using an electric mixer with a paddle attachment, beat butter
1
1 /2 Tbsp instant coffee granules and stevia at medium-high speed for 3–4 minutes until creamy.

120 ml hot milk 5. Add egg yolks one at a time and beat to incorporate after each

addition. Add vanilla extract and mix well.

250 g unsalted butter, at room

temperature 6. Stir in milk mixture. Add flour mixture and mix to incorporate.

90 g stevia 7. In another clean bowl and with a whisk attachment, whisk

egg whites with cream of tartar until firm peaks form.

4 medium egg yolks

8. Fold egg white meringue into egg yolk mixture.

1 tsp vanilla extract

9. Pour batter into prepared cake pan and bake for 50–60 minutes
4 medium egg whites
or until a skewer inserted into the centre of the cake comes
1
/2 tsp cream of tartar
out clean.

10. Remove from the oven. Leave cake in pan for 10 minutes before
Frosting (optional)
removing onto a wire rack to cool completely.
125 g chocolate couverture strong

bitter droplets 11. Prepare frosting if desired. Melt chocolate in a bowl over a pot

of simmering water. When chocolate is melted, stir in butter. Let

30 g unsalted butter
mixture cool before mixing in sour cream and vanilla extract.
100 ml sour cream
12. Refrigerate for about 1 hour before using.
1 tsp vanilla extract
13. Using the electric mixer with a whisk attachment, whisk cooled

chocolate frosting lightly. Spread frosting on cake as desired.

62

Basic Techniques Weights and Measures

Quantities for this book are given in Metric and American (spoon and cup) measures.

Standard spoon and cup measurements used are: 1 teaspoon = 5 ml, 1 tablespoon = 15 ml,

1 cup = 250 ml. All measures are level unless otherwise stated.
SIZE OF EGGS
I use either medium or large eggs in my recipes. As a guide, a medium egg LIQUID AND VOLUME MEASURES DRY MEASURES
weighs 60–65 g, while a large egg weighs 65–70 g. Metric Imperial American Metric Imperial

1
5 ml /6 fl oz 1 teaspoon 30 grams 1 ounce

1 1
10 ml /3 fl oz 1 dessertspoon 45 grams 1 /2 ounces

GREASING AND DUSTING A BUNDT / ROUND / 1

15 ml /2 fl oz 1 tablespoon 55 grams 2 ounces
SQUARE CAKE PAN
1 1
60 ml 2 fl oz /4 cup (4 tablespoons) 70 grams 2 /2 ounces

Brush the cake pan with butter before generously dusting it with flour. 1 1
85 ml 2 /2 fl oz /3 cup 85 grams 3 ounces
Invert the pan and tap it to remove the excess flour.
3 1
90 ml 3 fl oz /8 cup (6 tablespoons) 100 grams 3 /2 ounces

1
125 ml 4 fl oz /2 cup 110 grams 4 ounces

3 1
180 ml 6 fl oz /4 cup 125 grams 4 /2 ounces

250 ml 8 fl oz 1 cup 140 grams 5 ounces

1 1
300 ml 10 fl oz ( /2 pint) 1 /4 cups 280 grams 10 ounces

1
375 ml 12 fl oz 1 /2 cups 450 grams 16 ounces (1 pound)

3 1
435 ml 14 fl oz 1 /4 cups 500 grams 1 pound, 1 /2 ounces

1
500 ml 16 fl oz 2 cups 700 grams 1 /2 pounds

LINING A SQUARE CAKE PAN 625 ml 20 fl oz (1 pint)

1
2 /2 cups 800 grams
3
1 /4 pounds

Brush the cake pan with butter before lining it with parchment paper 750 ml
1
24 fl oz (1 /5 pints) 3 cups 1 kilogram 2 pounds, 3 ounces

such that there is a fairly equal portion of overhang on two opposite sides 1 litre
3
32 fl oz (1 /5 pints) 4 cups 1.5 kilograms
1
3 pounds, 4 /2 ounces

of the pan. This makes it easy for you to lift the cake out of the pan later. 1.25 litres 40 fl oz (2 pints) 5 cups 2 kilograms 4 pounds, 6 ounces

2
1.5 litres 48 fl oz (2 /5 pints) 6 cups

2.5 litres 80 fl oz (4 pints) 10 cups

OVEN TEMPERATURE LENGTH

°C °F Gas Regulo Metric Imperial

1
Very slow 120 250 1 0.5 cm /4 inch

1
Slow 150 300 2 1 cm /2 inch

3
Moderately slow 160 325 3 1.5 cm /4 inch

Moderate 180 350 4 2.5 cm 1 inch

Moderately hot 190/200 370/400 5/6

Hot 210/220 410/440 6/7

Very hot 230 450 8

Super hot 250/290 475/550 9/10

64

About the Author

Allan Albert Teoh is a self-taught baker whose

hobby of weekend baking flourished into a popular

culinary enterprise, AllanBakes. Well known for his

delicious cheesecakes, Allan was crowned one of the

four Cheesecake Heavenly Kings in a countrywide

contest organised by Lianhe Wanbao. Allan’s

wonderful treats have also been recognised further

afield at the Gourmand World Cookbook Awards

2011 in Paris, where his first book, AllanBakes

Really Good Cakes, clinched the Best Desserts

Cookbook Award for Singapore. At the Gourmand

World Cookbook Awards 2013, his second book,

AllanBakes Really Good Treats,was named the Best

Pastries Book for Singapore. Allan’s third book,

AllanBakes Really Good Cheesecakes, was published

in 2013.

In 2012, Allan mentored the winner and runner-up

of the Junior MasterChef Australia (Season 2) when they visited Singapore to do a cooking

demonstration at the Singapore Expo. Subsequently, Allan became a full-time culinary coach

and consultant. In 2017, Allan joined Chef ’s Secrets Cooking & Baking Resource Centre as a

partner. Allan continues to share his recipes and love for baking through the culinary workshops

that he conducts at private cooking schools and community centres.