Honey Layer Cake

To test out the 8-inch square pre-cut parchment by The Smart Baker, I chose a recipe from a Chinese cookbook, Cake Classics.  The recipe originally called for a 30x40cm cake pan, but I didn’t have a pan of that size, and I also wanted to test out the pre-cut parchment.

The cake is a layer spongecake that is baked layer, by layer.  The cake I ended up with at the end of baking can’t really be considered a spongecake. :/ The texture of the cake is more of a chewy texture, than a soft/spongey texture.  I’m thinking that it may be because my layers are thicker than the layers in the recipe (since my pan was of a smaller size, but I used the same amount of batter for each layer).

Next time I try and make this again, I will half the recipe for my 8×8 pan, and most likely separate my egg yolks from my egg whites and whip my whites until firm first.

100g Eggs, beaten
50g Honey
375g Canola Oil
340g Evaporated Milk
750g Eggs
375g Sugar
375g Cake Flour (I didn’t have cake flour, so I used 328g All Purpose Flour and 47g Corn Starch as the substitute)

1. Set one of the oven racks to the middle top position, and preheat oven to 395F using the broiler option.
2. In a large bowl, combine the beaten eggs, honey, and oil, set aside.
3. In the bowl of a stand mixer fitted with the whisk attachment, whisk remaining eggs and sugar until thick and foamy. Slowly stir in flour to just-combined.
4. In a lightly-greased or parchment-lined 12×15.75 inch pan (odd size…I think an 11×13 pan would work), pour in an eighth (~300g) of the batter and broil for 3 minutes, until the top turns golden brown. Remove pan from the oven and pour in another 300g of batter and broil for another 3 minutes. Starting with the 3rd layer, place a cookie sheet underneath the pan, so that the bottom of the cake doesn’t burn. Continue broiling layer by layer for the remaining of the batter.
5. Remove from oven and cool in pan on a wire rack.
6. Cut cake into individual rectangular pieces and serve.


Since I was testing out the pre-cut parchment, I used an 8×8 square pan, and because of this, I had plenty of batter left over after the 6th layer. So I made sponge-cupcakes!! 🙂

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.