Tuesday, October 27, 2015

Peach Chiffon Cake by Angela Seah Thulin

I bought a can of peach for no reason (haha). No idea what to use it for but i do have cravings for chiffon cake. So... this is my peach chiffon cake!! 

Can you see from the pic that it is very very soft? Yes, it is! And for every bite, there is a hint of peach taste in it. I was initially very concerned about the sweetness as i was using canned peaches but i can tell you this tastes just nice. In fact, i would probably add alittle bit more sugar the next round.

I used four large eggs for this recipe so if you have smaller eggs on hands, please use five instead.

Part (A)
4 large egg yolks or 5 small
3 tbsp sugar 
150g canned peach and purée 
1 tbsp syrup from the canned peach
3 tbsp corn oil
1 tbsp water 
1 tsp vanilla essence
100g cake flour, sieve 
1 tsp baking powder (mix together with flour)

Batter Part (B)
4 large egg whites (175g) or 5 small
4 tbsp sugar 
1/4 tsp cream of tartar 

*I have super hot oven - i baked my chiffon at 140degree for 30mins with foil covered. Then 13mins at 125degree without foil.

Steps -
Preheat your oven to 160degree celsius

1. Beat the egg yolks and sugar till light & frothy.  Then add in peach purée, peach syrup, corn oil, water in beat for few secs. Add the flour & baking powder in, stir to well combine.
2. Beat egg whites till foamy then add cream of tartar. Beat till soft peak and start adding sugar. Whisk till stiff peak achieve. 
3. In 3 additions, take some of the meringue and fold in to the egg yolk batter. Using a balloon whisker, fold them together till well combined.
4. Pour the batter into 20" chiffon pan, 3/4 full.
5. Bake at pre-heated oven at 160c for 35mins-40mins at middle rack or until cooked. 
6. Once baked, turn your chiffon tin upside down and cool completely before removing from the tin.

Mango-lime swiss roll by Angela Seah Thulin

This is a very easy recipe. You could even use this recipe on any other flavors you like. Actually my swiss roll is supposed to be in black. I wasn't prepared to bake but since I bought a new flavor oil essence from a baking store here in Sweden and also a small bottle of black food coloring, i went ahead with it. But somehow the coloring turned out to be grey. I'm getting anxious as i need black color to bake a cake for my son. I thought grey looks ugly but my son finished the whole roll leaving us the front and last piece!

Mango-Lime Swiss roll 
(trying on colors & new flavor from a Sweden brand)


Part (A) - filling
180ml of heavy cream
2 - 2.5 tbsp of granulated sugar
Few drops of mango-lime essence or 1 tsp other flavoring
*Whisk till creamy (3-4mins) and chill in fridge.

Part (B)
3 med egg yolks
2 tbsp sugar
60ml water
45ml vegetable oil
1 tsp vanilla essence or similar flavor as above
60g cake flour, sieve

Part (C)
3 med egg white
2 tbsp sugar
Pinch of cornflour
*In a clean metal bowl, whisk the egg white till soft peak then add sugar n continue whisking. Add pinch of corn flour and whisk till stiff peak formed. Set aside.

Steps -
1. Do Part A first, then chill.
2. Part (B) - Whisk the egg yolks n sugar till frothy. Then add water, vegetable oil, vanilla essence n whisk till mixed. Add the sifted cake flour and whisk till well-mix (will look runny).
3. Then do Part (C)
*Preheat your oven now at 170degree celsius.
4. In 3 additions - take the part (C) and FOLD in to Part (B) till well-combined. Add coloring and gently fold in again.
5. Pour onto a 10x10 baking tray lined with baking paper. Into the oven and bake for 14mins.
6. Dust some icing powder on the top. Roll it tightly and let the paper wrapped with it. Chill/let it be till cooled.
7. Release the roll, spread filling on it and roll the same way again. Back to the fridge to chill before you cut.

Spaghetti black noodles

Living abroad, i could only have spaghetti or ramen as my noodles when i have cravings. So, using the recipe my friends (Sharon & Lily) shared to me, i replaced the noodles with spaghetti. But i'm sure it will taste alot yummier if it's using the kind of yellow noodles (kee mee) from Singapore.

Simple Spaghetti black noodles (Singapore taste) 🍝


2.5 cups water
1 tbsp oil - 2 cloves garlic & 2 shallots

1 tbsp dark soya sauce
1 tbsp light soya sauce
1 tbsp oyster sauce
1/2 chicken knorr cube
Dashes of pepper

Chicken, diced
Marinate with light soya sauce, pepper & corn starch.

Steps -
Boil your spaghetti till al dente.
1. In a wok with oil, cook the garlic and shallots till fragrance.
2. Then add water in, dark soya sauce, light soya sauce, oyster sauce and chicken knorr cube. Let it come to a boil.
3. Then add chicken in and cook till cooked. Adjust taste accordingly.
4. Follow by your al dente spaghetti in and stir to mix well. Done.

Char Siew Ribs by Angela Seah Thulin

Facebook link - 

Recipe link -

Char Siew Ribs
Ingredients -
1kg pork ribs
3 tbsp hoisin sauce
3 tbsp LKK light soya sauce
3 tbsp oyster sauce
1.5 tbsp + 3 tsp LKK dark soya sauce
9 tbsp sugar
3 tbsp honey
Opt - drops of red coloring or char siew powder
LKK - Lee Kum Kee

Steps -
1. Cut the ribs, mix them with the above ingredients and marinate them overnight.
2. Remove pork and rest for twenty mins.
3. In a pot, cook the ribs together with the sauce in high heat for 20 mins covered with lid. Stir/flip frequently.
4. Sauce will slowly thicken. Continue cooking for another 10-20mins in medium to high heat. Or till ribs are cooked. Remember to stir/flip frequently.

Note -
1. The type of pork I used in Swedish is Revben.