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Saturday, 14 October 2017

Soy Mocha Cocoa Cake 摩卡豆浆可可蛋糕

I like trying out new ingredients in my cakes. Recently, I found a mocha flavour soy milk from a famous chocolate brand. Although only 30 g of the mocha flavoured soy milk was added to the  6"cake, the cake tasted very nice with the rich cocoa base layer. The cake has a velvety and moist texture, but ... It still needs improvement. I'll work on it ... 🤔

Baked: one 6" round cake


All ingredients in room temperature
Using 55g Omega 3+6 eggs

35g unsalted butter
53g top/cake flour
30g mocha flavoured soya milk
3 egg yolks
5g organic rice malt/golden syrup/condensed milk

3 egg whites
pinch of salt
40g fine sugar

10g cocoa powder
12g hot water


1. Line an 6x3" round cake pan with parchment paper at the base, without coating the wall.
Line a square wire grid in a 20cm square pan for steam-baking later. Set aside. 

2. Mix cocoa powder with hot water into a smooth paste. Cover and set aside.

3. Heat butter to about 65 to 70°C, or till tiny bubbles can be seen at the bottom of the stainless steel bowl.

Add top/cake flour to the warm melted butter, and mix using a spatula into a smooth paste.

Pour in the mocha soy milk and mix well.

Add in the egg yolks, one at a time, and blend well.

Add in the organic rice malt/golden syrup/condensed milk and mix well.  Cover and set aside.
In my next attempt, I"ll try to double the rice malt quantity and add it after the flour instead of after the egg yolks.

4. Hold egg whites in a dry and grease-free stainless steel mixing bowl. Add a pinch of salt to the egg whites.

Beat egg white at high speed till frothy.  Add in the fine sugar in a few batches, continue to beat till almost reaching stiff peak stage.  Gradually reduce the speed of the electric mixer while approaching the stiff peak.

5. Transfer about 1/4 of the meringue to mix with the mocha batter from Step 3.

Pour the mocha batter back to mix with the meringue.

6. Transfer about 3/4 bowl of mocha batter to mix with the cocoa paste from Step 2.

7. Pour the cocoa batter to the prepared cake pan.

Followed by the mocha batter.

Bang the cake pan a few times to get rid of trapped air bubbles.

Pour hot water to the 20cm square pan to about 1 cm in depth. Place the round cake pan into the square pan.

8. Bake in a pre-heated oven, at the lower rack, set at 170°C with only the upper heating element. Bake for about 30 minutes.

After 30 minutes, reduce the oven temperature to 150°C with both the upper and lower heating elements. Bake for about 25 minutes.

End of baking

9. Transfer the cake out of the oven.

Drop the cake with the pan, at a height of about 10cm, onto a kitchen towel.  This helps to minimize the cake from over-shrinking during cooling down period.

Let the cake cool down for about 30 minutes at room temperature.

Jiggle the pan to dislodge the cake.

Loosen the parchment paper from the base of the cake.

Invert back the cake.

Let the cake dry in the warm oven for about 15 to 20 minutes. This step is optional.

Let the cake cool down to room temperature.

Cut and enjoy it cold or warm 😋

Thursday, 12 October 2017

Mango Jam 芒果酱

Recently, I have a growing interest in churning fresh fruits into yummy jams 😁 Not only my family can enjoy the freshest jams, but I can also control the taste, and the ingredients used in the jams 🍓🍊🍋
For example, the mango I bought was quite sweet. In order to add a little tangy taste to plain sweetness,  a little lemon was added during cooking. I also added a little butter to enhance the flavour of the mango jam. That's the fun of playing with the ingredients in jam making 😀

Produced:  250g mango jam


300g peeled mango*
15g lemon with skin, optional
70g raw sugar
10g unsalted butter
10g organic rice malt syrup/golden syrup, optional

* The mango I used was of Australian origin.


1. Peel mango and cut into small cubes.

2. Cut a small section of lemon. Keep the yellow lemon skin, and lemon flesh. Discard the whitish pith and seeds. I collected a total of 15g of lemon skin and flesh.
You may omit the lemon if your mango is a little sour. My mango was all sweetness, so I added a little lemon for a better taste 😉

3. Add mango cubes, lemon skin & flesh, and raw sugar to a non-stick pot.

Cook at medium-low heat, stir frequently, and bring the mixture into a boil.

4. When the mixture has thickened, stir in the unsalted butter,

and organic rice malt syrup. You can skip rice malt.

When the mixture has thickened further, reduce the heat and stir regularly.

The jam is ready when the spatula can draw a clear path through the centre.

5. Remove the lemon skin from the jam.

And transfer to a sterilized glass container.

Cover and invert the container. Let it cool down to room temperature in this position.

Store the jam in fridge 😀 Enjoy your fresh mango spread with bread 😋

I used the mango jam as bread spread and bread filling :)