Zebra Cake

I wanted to bake my dear friend Ana banana bread for her birthday (back in September…yes…this post is late), but the banana that I saved for her gift seemed to have rot (it was pitch-black), so I had to find something else to make. Through our friend Alley, I found out that she also like marble cake, so I decided to make this variation of the marble cake for her…The Zebra Cake.

Although the stripes aren’t very distinct, but I promise that it’s delicious!
Next time, I will use dark cocoa powder, and possibly a bigger scoop, so that the color difference is a little more prominent. 😀

Zebra Cake (Adapted from AZ Cookbook)
4 Eggs
1 Cup Sugar
1 Cup Whole Milk
1 Cup Canola Oil
2 Cups All-Purpose Flour
1 tsp Vanilla Extract
1 Tbsp Baking Powder
2 Tbsp Dutch-Processed Cocoa Powder
2 Tbsp Sugar

1. Preheat oven to 350F.
2. In a large bowl, combined flour and baking powder, set aside.
3. In the bowl of a stand mixer, combined eggs and sugar until creamy.
4. Gradually add in the milk & oil, and beat until well-combined.
5. Add flour mixture into the egg mixture cup by cup, mixing until dry ingredients disappear in between cups.  Do not overmix, you don’t want the batter to become too fluffy.
6. Pour about half of the batter into a separate bowl.  In one of the bowls, sift in the cocoa powder and mix well. Leave the other batter plain.
7. Line the bottom of a 9-inch springform pan with parchment paper, then oil the paper and the sides of the pan.  Dust pan with two tablespoons of sugar (the sugar gives the cake a sweet thin crust…yumm!).
8. Using a spoon/scoop of desired size (the smaller the spoon, the thinner the zebra stripes — I used a 1/8 Cup measuring spoon), scoop plain batter into center of pan, then scoop cocoa batter into the center of the plain batter, and continue alternating between batters until all batter has been transferred into the springform pan.
9. Bake in preheated oven for 40 minutes. To check if the cake is done, insert a toothpick into the center, if it comes out clean, then it’s ready.  Remove from oven, and let cool for 10-15 minutes.  Remove pan sides, and let cool completely.


Prosperity Cakes (大發糕)

May the year of the rabbit being you prosperity and happiness!

Why are these called prosperity cakes?
Prosperity cakes are rising cakes that burst, symboling that one’s wealth will rise and burst and overflow (it’s a good thing).


Prosperity Cakes
150g Dark Brown Sugar
240g Warm Water
120g Rice Flour
120g Cake Flour (I didn’t have cake flour, so I used 105g All Purpose Flour & 15g Potato Starch)
8g Baking Powder
1. In a large bowl, stir dark brown sugar in water until sugar is dissolved.
2. In a separate bowl, combine powder ingredients.
3. Using a wooden spoon or a spatula, gradually stir the powder ingredients into the sugar/water mixture until smooth.
*You may need to strain the batter through a sieve to achieve smoothness*
4. Pour batter in cups/mini bowls/mini tart pans (something that won’t collapse) almost to the rim.  If using bowls/pans that may stick, brush on some vegetable oil before pouring in batter.
5. Steam in a pan/pot over boiling water for 15 minutes (they should have bursted).

These cakes have a chewy consistency due to the rice flour.  I personally don’t really enjoy eating these, but I like to make them during CNY just to be festive!  😉

Malaysia Style Steamed Cake with Salty Duck Egg Yolks

Couple months back, I discovered a Malaysian Steamed Cake recipe that called for Salty Duck Egg Yolks.  Being the biggest fan of this special egg yolk, I had to try this recipe out, and of course, I had to put MORE than the suggested amount of yolk (I quadrupled it to be exact…:P).

I didn’t make this recipe again until last week, and that’s when I realized that I’ve never shared this recipe with you guys, so here I am, introducing you to this yummy dim sum cake.  🙂

As you see in the pictures, I used a 7-Inch bamboo steamer to steam this cake. The bamboo gives the cake a unique taste and fragrance. If you don’t have a bamboo steamer, a 7-inch cake/springform pan would work too, just make sure you seal the bottom seams with foil so that steam/water doesn’t seep into the cake. 🙂


120g All Purpose Flour
3 Tbsp Custard Powder
1 tsp Baking Powder
1/4 tsp Baking Soda
3 Eggs
180g Sugar
4 Tbsp Butter
1 tsp Instant Dry Milk
2 Tbsp Whole Milk
4 Salty Duck Egg Yolks, cooked (I steam the yolks by themselves to cook them.)
40g Sugar
40g Butter


1. In a medium bowl, mix flour, custard powder, baking powder and baking soda together.
2. In the bowl of a hand/stand mixer, whisk eggs for 8 minutes, eggs should appear thick and almost foamy.
3. Add in powder mixture, mix until incorporated.  Let stand for 15 minutes.
4. Meanwhile, line steamer with parchment paper by folding it into a bowl-like shape.  DO NOT cut a circular sheet for the bottom and a strip to line the sides.  There should be no holes/seams for the water to seep into the cake.
5. Melt 4 Tbsp butter and dissolve dry milk in it.  Add butter with dry milk and milk into batter, and mix well.
6. In a 12-13 inch pot, high enough for the steamer plus 1 to 2 inches boiling water, place a steaming rack in the pot and add enough water to reach the top of the rack.  Turn heat to high and bring water to boil.
7. Create the yolk mixture: melt 40g butter, add 40g sugar and mash with egg yolks.
8. Pour 1/3 of the batter into the parchment lined steamer, pour 1/3 of the egg yolk mixture, and alternate until all batter/egg mixture are in the steamer, cover steamer with the lid.
9. Pot of water should be boiling by now.  Place steamer on top of the rack, cover, and steam for 25 minutes.
10. Serve hot.  This cake can be reheated when cool.

Sweet Melissa Sunday: Rewind: Perfect Pound Cake

sweetmelissasundaysThis week’s Sweet Melissa Sunday recipe is Ginger Snaps chosen and hosted by Gloria of The Ginger Snap Girl. I’m not a ginger snap (or ginger anything) kinda girl, so I decided to do a rewind! 🙂 I chose the Perfect Pound Cake hosted by Michele of Veggie Num Nums on September 12, 2009.

I pretty much grew up on Sara Lee Butter Pound Cake. I liked eating it cold, straight out of the fridge, plain. I don’t like to add anything because I feel that the cake will be soggy. I’ve tried many times to replicate a Sara Lee Pound Cake, but have never been successful.

Although this isn’t like the Sara Lee one, but this is THE BEST pound cake that I’ve ever made! *Pat my own back* It’s got just the right amount of moistness, and best of all, it doesn’t have that lemon taste to it (which a lot of pound cake recipes have — because they either have lemon zest or lemon juice). This yummy pound cake is sitting safely in our fridge. I can’t wait to try this while it’s cold! 😀

Chocolate Pound Cake? Chocolate Moon Cake…

Bought my very first bundt cake pan couple weeks ago. And I thought…what better cake to make than Chocolate Pound Cake? So…I started my search for the perfect recipe and came across this. I read through the reviews and had a good feel about it and went ahead and made it. Being that this is my first bundt cake pan and that this is my first bundt cake, I had absolutely NO CLUE how to remove the cake from the pan (I’m used to springform pans). I tried to stick bamboo skewers on the side to “lift” it away…I tried using a paring knife to pry it away…I tried the turn-it-upside-down-and-“pound-pound”-from-the-side-method…I tried the turn-it-upside-down-and-“pound-pound”-from-the-top method…and…NOTHING!!…the cake is still securely in the pan…I was depressed…so depressed that I thought that throwing it across the room wouldn’t even release the cake. The cake would be dented but still securely in a dented pan.

But I still wanted to try it, so I used a melamine knife and cut a piece…surprisingly…it lifted (quite easily). Then, I stuck the knife where that piece originally was and lifted the cake out and onto my cake platter…SUCCESS!!

Now…it’s time to eat it. First of all…this thing was DENSE!…so dense that if dropped from 2 inches above the table…you’d hear a “THUNK”… First bite…”hmm…interesting…the exterior is like a brownie/cookie…but the interior is pasty…” Second bite…”wow…this texture is very much like a moon cake…how can this be??” Third bite…”yup…definitely a moon cake…a chocolate moon cake.”

If you decide to make this…I suggest that you chill it before you eat it. I had a slice at room temperature…and it was on the NASTY side. However, I HAD to try it chilled because so many of the reviews said that it was MUCH BETTER chilled. To my surprise…it was GOOD chilled! I probably won’t make this again in the near future (I ate most of the cake…kinda over it) but I will…someday…:)

Chocolate Pound Cake (adapted from Allrecipes.com)

1 1/2 cups butter, softened
3 cups white sugar
5 eggs
2 teaspoons vanilla extract
1 packet Starbucks VIA Columbia Roast Instant Coffee dissolved in 1/4 cup hot water
1 cup sour cream
2 cups all-purpose flour
3/4 cup unsweetened cocoa powder
1/2 teaspoon baking powder
1 teaspoon salt

1. Preheat oven to 325 degrees F (165 degrees C). Grease a 10 inch bundt cake pan and dust with a mixture of 1 tsp Cocoa Powder and 1 Tbsp Sugar. Mix together the flour, cocoa, baking powder, and salt. Set aside.
2. In a large bowl, cream together the butter and sugar until light and fluffy. Beat in the eggs one at a time, then stir in the vanilla. Beat in the flour mixture alternately with the dissolved coffee and sour cream. Pour batter into prepared pan.
3. Bake in the preheated oven for 60 to 70 minutes, or until a toothpick inserted into the center of the cake comes out clean. Let cool in pan for 20 minutes, then turn out onto a wire rack and cool completely.

Steamed “Malaysia” Sponge Cake 馬拉糕

Went to Alley’s today to show them how to make the HK Style Egg Custard Tart. Alley’s mommy has lots and lots of cookbooks!!! I borrowed one with recipes for dim sum. I decided to make Steamed “Malaysia” Sponge Cake (馬拉糕) for uncle cuz he loves that stuff!!!

Steamed “Malaysia” Sponge Cake (馬拉糕)
240g flour
60g custard powder
2 tsp baking powder
1/2 tsp baking soda
6 eggs
360 brown sugar
1/2 tsp vanilla extract
160g butter, melted

1. Sift flour, custard powder, baking powder, and baking soda together twice.
2. Whisk eggs. Sift brown sugar in gradually, whisk until creamy.
3. Fold in flour mixture, 1/3 at a time. Let sit for 30 minutes.
4. Mix in vanilla extract and melted butter. Let sit for 10 minutes.
5. Pour mixture in a greased and sugar coated 9 inch springform pan.
6. Steam on high heat for 50 minutes, until cooked.

Tip: Make sure there is plenty of water when steaming because water shouldn’t be added halfway. If the cover is taken off, the cake will not rise properly.