Earl Grey Chiffon Cake

Earl Grey Chiffon Cake

Assalamualaikum and good day guys. Recently I have been experimenting with new recipes, attempting new flavours that are uncommon in chiffon cake. Last few days I tried Tiramisu Chiffon cake and it was a hit. The cake finished before I got a change to take pictures. I promise I will share the recipe next time I bake it.

Today’s lucky recipe is Earl Grey Chiffon cake. Recipe was taken from this blog. To tell you truth I was a bit skeptical about this recipe simply because the recipe asked for a powdered earl grey tea to be added into the batter.. worried that it will taste weird but I was wrong.. it taste wonderful. We loves earl grey tea and it is a must have tea in our home. If you have not tried earl grey tea before, do give it a try. The flavour is unique. We also loves Russian Earl Grey tea but cant seem to find it here.

Anyways… let me tell you about this cake. It is so light, spongy and airy with nice fragrance from earl grey tea, this delightful Earl Grey Chiffon Cake is a perfect dessert for your afternoon tea! I did tweak a little bit on the sugar part simply because the recipe ask for very little sugar and from experience, I know that with that amount of sugar the cake wont be sweet and for me.. cake is a dessert, therefore it need to be sweet LOL. Do try this recipe and I promise you that it will be worth you while. Happy baking.

  • 2 tsp Earl Grey loose tea leaves  (For step 2)
  • 1 Tbsp Earl Grey loose tea leaves (For step 3)
  • 6 Tbsp hot water
  • 3 egg yolks
  • 60 g sugar (original recipe ask for 30 g)
  • 3 Tbsp vegetable oil
  • 75 g cake flour
  • 1 tsp baking powder
  • 3 egg whites
  • 1/4 tsp cream of tartar (not in the recipe)
  • 70 g sugar (original recipe ask for 55 g)
  1. Preheat the oven to 170 ºC. You will also need a 17 cm(7”) chiffon cake pan.
  2. Put 2 tsp Earl Grey loose tea leaves in a food processor and grind them to fine powder. Set aside.
  3. Put 1 Tbsp. Earl Grey loose tea leaves in a fine sieve over a bowl and pour 6 Tbsp of hot water to seep a strong tea. After cooling down, remove the tea leaves and use ONLY 4 Tbsp Earl Grey tea and set aside.
  4. In a large bowl, whisk egg yolks and sugar. Add vegetable oil, 4 Tbsp earl grey tea and whisk all together until combined.
  5. Add the powdered Earl Grey tea in the egg mixture and mix well.
  6. Sift cake flour and baking powder into the egg mixture and whisk until totally incorporated and make sure there are no lumps.
  7. In another bowl, whip the egg whites on medium-low speed until you see large bubbles begin to appears. Add cream of tartar and whip till they become foamy and frothy. Add the sugar slowly and continue whipping until stiff peaks form.
  8. Using a spatula, fold in ⅓ of the egg whites to the batter until the mixture is homogeneous. Fold in the rest of egg whites in 2-3 increments and fold gently until the mixture is homogeneous.
  9. Pour the batter into the ungreased 17 cm(7”) chiffon cake pan ( Since I don’t have 17cm pan, I use my 22 cm pan, therefore my cakes a not as tall). To remove or prevent air pockets before baking, run a skewer (chopstick, knife or spatula) through the batter and then drop gently a few times.
  10. Bake in the preheated oven for 30-35 minutes, or until a toothpick inserted comes out clean.
  11. The cake must be cooled upside down in its pan so that it stretch down instead of collapsing. Let it cool completely.

Flour substitute

We human often ask WHY ME whenever we are faced with a test. The actual question is, WHY NOT YOU? And we, most of the time think that the test is so huge that we can’t handle it. Actually, you think you can’t but Allah says you can as He says in Surah Al Baqarah verse 286.. “Allah does not burden a soul beyond that it can bear…” literally means that He does not ask a soul what is beyond its ability. So, when my biopsy result came back positive for breast cancer, as sad as I was to hear that news, I have to accept it with open heart. The good news is, it is at a very very early stage. The biopsy result concluded that the samples taken were consistent with papillary ductal carcinoma in situ (DCIS); multicentric. Dr Normayah said this is Stage 0 but I still need to go through full mastectomy because it is multicentric. She wanted to do the operation as soon as possible but since I was scheduled to travel to UK for my daughter’s graduation in 3 weeks, she agreed to do it in August after my trip. In the mean time I was given a medicine to “control the cancer”. So… I had about 7 weeks to prepare myself for the operation. My feeling? Actually, i can’t describe it… you have to be in my shoes to understand. Whatever it is Alhamdulillah that I found out about this at a very early stage and the doctor said that I do not need to go through chemotherapy.

Okay.. enough with my life story for now.. today we will be talking about homemade flour substitutions. All-purpose flour is the most common flour called for in recipes, for both cooking and baking. So, it is common that this AP flour is a staple ingredient in any household. Cake flour, self raising flour and pastry flour on another hand is not always available in any home. So.. what can we do if the recipe call for cake flour but we only have normal AP flour? 


Take 1 cup of all-purpose flour – Remove 2 tbsp.
Add 2 tbsp of cornstarch/cornflour.
Sift the all-purpose flour + cornstarch.

It is very important that the flour is well mixed, so if necessary sift twice.
Sifting aerates the flour and adds lightness to the cake batter.

Now, measure out 1 cup – you may have a little extra because sifting adds volume to the flour.
Now, you have a substitute for cake flour.


Take 1 cup of all-purpose flour
Add 1 ½ teaspoons of baking powder
Add ¼ teaspoon of salt
Sift the all-purpose flour + baking powder + salt.

Now you can use as directed in the recipe in place of the self-rising flour.


For 1 cup of Pastry Flour You’ll Need:
3/8 cup of All Purpose Flour
5/8 cup of Cake Flour

Sift the all-purpose flour + cake flour
Now you can use your homemade pastry flour as directed in the recipe

Am I using a correct flour

Assalamualaikum guys… gosh, cant even remember when was the last time I wrote in this blog of mine. Today, I would like to share some tips on baking and I hope that this tips will be of some help to someone out there, but before that I would like to share with you guys about what happened to me last year.
Well, last year was a very challenging year for me. On 11 June 2019, about 1 week after Eid, I was diagnosed with breast cancer during a normal yearly mammogram check up. I was quite calm when the breast surgeon in SJMC said that I have breast cancer and most probably I have to do mastectomy. Dr Yip asked me to do a biopsy just to reconfirm. She sent me to Sunway Medical to do a biopsy as SJMC does not have a precise equipment to do my biopsy due to the nature of my cancer. She convinced me that my cancer is still at a very early stage. So, we went to see Dr Normayah the very next day and she scheduled for my biopsy to be done the following day. She said the result will be out the next week as the biopsy was done on Thursday. It was the longest weekend in my life.
Never thought that I would be tested with this sickness but I believe that Allah test His slave that He loves the most with the biggest test. Whatever it is.. Alhamdulillah for the wake up call. Insyaallah I will write more about my journey to fight this cancer but as for now.. lets talk about flour.
So.. the question here is .. Am I using a correct flour?
Different baked goods required different structural supports, hence different type of flour. The primary differentiator in the flour is the protein content. The more protein equals more gluten equals more strength. And more strength translates into more volume and a chewier texture. So, dough made from high-protein flours are more elastic (stretch further) and have a better structural support. 4 most common wheat flours:
1. All-purpose flour (A-P flour) has a protein content of 10 to 12 % . If a recipe calls for “flour,” it’s calling for all-purpose flour. While not necessarily good for all purposes, this flour is the most versatile of flours, capable of producing flaky pie crusts, fluffy biscuits and chewy breads. This type of flour normally found in all household.
2. Cake flour, has the lowest protein content, about 5 to 8% . Cake flour is ideal for tender baked goods, such as cakes, biscuits, muffins and scones. It has capacity to absorb more liquid and sugar, and thus ensure a moist cake.
3. Bread flour has a protein content of 11 to 13%. Bread flour is the strongest of all flours, providing the most structural support. We use it in bread like pizza, where we want that extra elasticity.
4. Pastry flour has a protein content of about 8 to 9%. With protein levels somewhere between cake flour and all-purpose flour, pastry flour strikes the ideal balance between flakiness and tenderness, making it perfect for pies, tarts and many cookies.
Orait.. that’s all that I have for this time. Hope to write again soon.

Poached Eggs

Honey bunny, sweetie pie, my boo, my beau, pumpkin, baby, darling, sayang, abe… these are common nicknames for the significant half in our life.  Sometimes it’s a shortening of a first name, a childhood name, or something that only you two knows why… this can gives you a unique feeling of love and being loved. Here in Malaysia… more often than not, I noticed that the wife will call the husband the same name that the kids call their dad and vice versa. You can hear almost everyone called their significant half like daddy, pa, ummi, ma. In my opinion, this is just not romantic. I did few times asked them why do they called their husband or wife like that and most people say …’senang or dah terbiasa.. or dah tua ni tak payah nak romantik sgt..’ well.. I beg to differ. I totally think that you need to try to maintain the special feeling between both of you walaupun dah tua. The older you guys get, the more reason to be romantic… what do you think? 2 weeks ago.. I met this couple.. a reasonably young couple and they called each other ‘suami’ and ‘isteri’.. my significant half and I were quite amazed by it. It is quite unique.. some of their conversation went like this ‘ herbs apa yang isteri letak baru ni yang suami suka sangat tu?’ ‘isteri letak tuala muka dalam beg suami pagi tadi’ hehehe… terhibur I dengar conversation dia org ni. Funny and somewhat romantic, don’t you think? Well.. whatever lah, as long as you guys happy. Assalamualaikum and salam jummat everyone.

Okay.. today I wanted to share a method of making poached egg. I love poached egg in egg benedict.. one of my favourite breakfast dish that I usually ordered masa kat middle east, kat sini susah la nak cari and most of the time the price is ridiculously expensive. So.. no other way to enjoy this type of egg except do it your self.

For me, poached eggs are a delicious, easy, healthy breakfast recipe. They are just beautiful…the whites are just firm enough on the outside to contain an oozy, golden yolk in a round little egg package. The trick to make this egg is to use the freshest egg in your kitchen. This blog, gives you all the good tips when making the poached egg from the height of the water in the pot to the how to crack the egg. Do read the blog if you have time. Next entry maybe I will do egg Benedict recipe. Say tuned.


  • 1 large egg
  • 1-2 tbsp vinegar (optional)


  1. Bring a large pot of water to a boil.
  2. While waiting for the water to boil, crack an egg into a small fine mesh sieve over a bowl. Swirl the egg in the sieve until all the liquidy egg whites have been removed. Then, place the egg in a ramekin.
  3. Stir the vinegar into the water and create a vortex. Add the egg to the middle of the vortex and cook the egg for 3 minutes.
  4. Remove the egg with a slotted spoon and dab it on a paper towel to remove any excess water. Serve immediately.
  5. Alternatively, if making the poached eggs for meal prep or ahead of time, transfer the cooked poached eggs to an ice water bath and refrigerate for a couple of days. When ready to serve, add boiling water to a bowl, then add the cold poached egg and submerge for 20-30 seconds or until warmed through. Remove the poached egg with a slotted spoon, dab dry and serve immediately.

Rich Marble Cake

Assalamualaikum and good morning people. I really hope that you guys have a peace and quiet morning everyday.. sadly, that will never happen to me… why? I tell you why.. I live next door to a crazy school. When I say crazy.. I really mean craaazyyyy. Every morning the school has an assembly.. yes… you heard it right.. every single day without fail. The crazy thing is, they had a loud speaker on and the teacher is still shouting. They starts “blabbering” as early as 7.20am and it will go on and on until 8 am and on some days, until 8.40am. Doesn’t the class should starts at 7.40am? Everyday they will ask the student that already at the assembly place to sit down and open a book and read before they start talking at 7.30am. Among other things that they always blabbering are scolding students that come late i.e 7.33am, complain about the parents and sometimes they even test the students’ English or Arabic vocabulary there. They seems to have a lot of activities.. price giving for god knows what competition, read poem, sing and lots of other stuff and all is done in the morning. I have talked to some of the neighbors and all of them are really annoyed by the school but we don’t know who do we complain to. My husband did called the school once and told them that they should not talk that loud as they already have the loud speaker… they apologized and reduce the volume for few day and after that back to their normal self. Hmm… pening makcik!

Okay… enough about complaining, back to the recipe. It has been awhile since I last bake. Being thinking about baking a cake for couple of weeks already but couldn’t find the “mood rajin” anywhere hehehe. I have a couple of recipes that I wanted to try and the lucky pick for this week is Rich Marble Cake and definitely it is a good choice. The cake is soft, fluffy and chocolaty. The finish product definitely depends on the ingredient that you used.. to get a good cake, do use a good butter and also a good chocolate. Mind you, the price of these 2 ingredients in Malaysia are really crazy.. I always stock them up whenever there is a promotions as normal cost for a good butter is never lower than  RM10 per 250g and don’t get me talking about a good imported chocolate.. hmm… insanely expensive oh.. how I miss shopping in Middle East.

The recipe was taken from here. Give it a try if you feel like baking. Have a good day people!


  • 125 g salted butter
  • 125 g sugar
  • 125 g melted dark chocolate ( I used milk chocolate)
  • 155 g self raising flour
  • 2 eggs
  • 1 tsp vanilla extract
  • 80 ml evaporated milk or fresh milk ( I used fresh milk)


  • Melt dark chocolate and let it cool (micro or use double boiler method)
  • Cream butter and sugar till creamy
  • Add egg one at a time and continue to beat till well blended
  • Add vanilla extract
  • Add in flour alternating with fresh milk.. (flour-milk-flour-milk-flour)
  • Divide batter into two parts and add melted chocolate into one..
  • Pour batter alternately and make a swirl using chopstick or butter knife
  • Bake in a preheated oven of 170 C for 35 – 45 mins

Panna Cotta with Berry Sauce

Panna Cotta is an Italian dessert that looks and tastes fancy but is truly not that difficult to make! First time I tasted it was at a buffet dinner in Shangri-La Barr Al Jissah Oman. Wow! It was silky smooth and just firm.. with gentle wobble. The sauce that came with it was raspberry sauce. Raspberry sauce gave the panna cotta a slight tangy taste and I was instantly felt in love with this dessert. At that moment I never though that I could recreate this dessert.. looks to me like a difficult dessert to make. So.. I only enjoy them whenever we visited Shangri-La.

Then… I saw how people make panna cotta in a TV show called My Kitchen Rules (MKR)… MKR is one of the Australian cooking TV shows that my family and I enjoy watching every summer. Why summer? Well.. the show runs like any other TV series but we always make it a point to watch this together and since the last 3 years Aina and Nurin were in UK.. so we have to wait for them to be home and then only we watch the whole season of My Kitchen Rules. Since we are a family who loves cooking, this series give us inspiration to better ourselves. We enjoy looking at all the dishes that they created and also the drama that came with it hehehe.

Okay… back to panna cotta.. so in this TV show they always make panna cotta for dessert even though sometimes they failed. They always say that if you put a lot of gelatin, it will be hard and if not enough gelatin, it will not set. Hmm.. I always ask the question… why don’t you follow the recipe to the letter? Easier said than done, right? So.. Aina and I decided to challenge ourselves and attempt to make them AND…. it was a success. Well.. credit goes to Aina, she is the one who made them, I just assist. I am so happy with the recipe. Give it a try if you have a sweet tooth like me. Totally worth it.


Panna Cotta:

  • 1 cup whole milk
  • 1 packet (2 1/2 tsp) unflavored gelatin
  • 2 cups heavy whipping cream
  • 1/2 cup + 1 Tbsp sugar
  • pinch of salt
  • 1 tsp vanilla extract
  • 1 cup sour cream

Berry Sauce:

  • 2 cups berries divided (I used blueberries as I cant find any strawberries at my local groceries store at that time )
  • 3 Tbsp granulated sugar
  • 1/2 Tbsp lemon juice


Panna Cotta:

  • Place 1 cup milk in a medium sauce pan and sprinkle the top with 1 packet gelatin. Let stand 3-5 min or until gelatin is softened. Place pan over medium/low heat and stir until gelatin dissolves and mixture is steaming, about 4-5 min (do not boil).
  • Add 2 cups heavy whipping cream, 1/2 cup + 1 Tbsp sugar, 1 tsp vanilla and a pinch of salt. Continue stirring about 5 min until sugar is fully dissolved and mixture is steaming (do not boil). Remove from heat and let cool 5 minutes.
  • Place sour cream in a medium bowl with a pouring lip. Whisking constantly, gradually add warm cream. Once the mixture is completely smooth, divide it into 6 wine glasses or 8 ramekins. Refrigerate until fully set; 4 to 6 hours.

Berry Sauce:

  • In a small sauce pan, combine 1 cup berries, 1/2 Tbsp lemon juice and 3 Tbsp sugar. Bring to a low boil and cook 4-5 min or until syrupy.
  • Stir in remaining 1 cup of fresh berries and remove from heat. When syrup is at room temp or just barely warm, spoon it over the top of chilled panna cottas.



Last week Aina’s shipment from UK just arrived and it means we need to clear some of our unwanted stuff in the closet. Well… to be honest.. we kept a lot of our old stuff … we have a hard time to let go most of our things… I still have the duvet and duvet cover from my study years in Sheffield 27 years ago hehehe. Hoarders? Nay… we are not hoarders hahaha… we are just people who are attached to their belongings 🙂

I am not looking forward to the whole exercise of clearing the closet space to make space for Aina’s stuff but I am so excited to receive these…

As I told you in my last posting, my other half always buy me the Lilliput cottages whenever we go to UK. This year is no exception. He ordered them through eBay couple of months prior to our trip and get them shipped to Aina and Nurin’s house. This year we were a bit unlucky because one of the cottages got damage during the shipment but the seller was very good… we got back our money almost immediately after we send him the photos of the chipped cottage. I am looking forward to re arrange my collection.. hopefully soon. Need to find some time and do it. Will share with you guys the photos soon.

Okay… as for the recipe today… I am glad that I found it. One of my dear friend posted it in her blog and I am pleased to let you know that I have been using this recipe for few times already. It is so easy to make and trust me.. you would not regret making it. They are sooo soft. I use these homemade tortillas for many things from fajitas, shawarma, pizza base or simply eat them with curry. What I love about this homemade tortillas is you can freeze them for later use… simply defrost them in microwave and then heat them up on the pan. They still taste like a fresh made one.

  • 3 cups all purpose flour
  • 1 tsp salt
  • 1 tsp baking soda
  • 1/3 cup vegetable oil
  • 1 cup warm water
  • Combine flour, salt and baking powder in a bowl of a mixer. Using a dough hook, mix the dry ingredients until well combined.
  • Add oil and water with the mixer running on medium speed. When mixture comes together and begins to form a ball decrease the speed to low. Continue to mix for another 2 minutes or until the dough is smooth.
  • Transfer the dough onto a floured work surface. Divide into 16 equal portions. Form each piece into a ball and cover them with a clean kitchen towel and allow to rest for at least 15 minutes before proceeding.
  • After the rest period, heat a large pan over medium heat. Roll each ball into a rough circle, about 6-7 inches in diameter, keep the work surface and rolling pin lightly floured.

  • When the pan is hot, place a dough circle into the pan and allow to cook about 1 minute or until the bottom surface has a few pale brown spots and the uncooked surface is bubbly.

  • Flip to the other side and cook for another 15-20 seconds.

  • Remove from the pan and stack them in a covered container or zippered bag to keep them soft.

Okay guys… happy cooking and enjoy your weekends with family. Assalamualaikum.


Lilliput Lane Cottage Part5

Every year I will tell my other half that I don’t want any Lilliput lane cottages anymore.  I have enough Lilliput Lane cottages in my collection and have no place to display them but… he still purchase them for me. Thank you for being able to read my actual thoughts hehehe.  He normally purchased them via eBay and get them to be sent to our daughter’s house in the UK as the postage within UK is free. If you intend to purchase them from the shop… be prepared to pay a very premium price as I think the price has gone up since the demise of the founder Dave Tate in January 2017 after a nine-year battle with cancer. So my advice is.. get them from eBay.

Let’s look at two of my collections..

Make A Wish.

It is from The British Collection and was introduced by Lilliput lane in 1988 and is now retired. This lovely little wishing well is truly amazing. It measures approximately 2.3″ H, 2″ L, 2″ W. You can find this type of fancy well head in a formal gardens or parks.


Gulliver’s Wishing Well

It is from Visitors Centre Special collections. It was introduced in 2003 was retired in 2009. Measures approximately 7.4cm x 5.6cm x 5.4cm. Gulliver’s Wishing Well was located on the original company site at Skirsgill, Penrith, Cumbria.  A lot of Visitor Centre tourist has had their photo taken at the well and Lilliput Lane finally decided to issue a memento for those dedicated collectors.

Okay.. that’s all that I have time for today. See you again next time.


Orange Chiffon Cake

Assalamualaikum and good day guys. Has it been 6 months since my last posting? Really? Gosh… I really need to start writing again… there are a lot of things that I want to share but it seems like time is not on my side. Having said that.. ada jugak time that I want to write but I cant find my laptop or my laptop is out of battery… so straight away mood malas datang… excuse and more excuse hehehe

Okay.. just a quick update since my last posting…

… Celebrated Ramadhan and Eid without Aina and Nurin. Eid was short as Sofea’s final exam was on the 10th day of Eid. We came back to KL early so that she has time to study for the finals. Jasmine and Haqeem’s final exam were on the following week… stress? Nah… being doing this for so long… dah immune hahaha.

…. Attended Aina’s graduation in Portsmouth, UK in July. We stayed in UK for almost 1 month. Jalan jalan? Not really.. was there to attend the graduation, help Aina packed her staff to send home and and helped Nurin to pack her staff to move to another apartment. UK weather was sooo hot during our visit ( weird coming from a person who spent the last 10 years in Middle East). Well.. apa tak panas nya.. rumah dia org ni don’t even have a fan.. AC tak payah cakap la. But… having said that, the temperature in the evening was nice… we managed to do bbq few times at the park near the beach. We did a lot of walking in the evening… that was something that I enjoyed during the stay.


… Aina and Nurin came back with us mid of August. It was lovely to have everyone under the same roof. House was noisy and happening hehehe just they way I remembered.

… Celebrate a quiet Eid Adha in KL. Did not take a trip back to Kelantan for few reasons… Sofea started her 1st year of University on the 6th day of Eid, Nurin started her internship on the same day and the main reason was we do not have the transport to balik Kelantan hehehe. Flight was fully booked and we only have a 5 seater car.

… Aina celebrated her 23rd birthday on the 18th Sept and at 2 am the following day Nurin flew back to UK to start her final year… it was hard to let her go knowing that this year she will be alone but insyaallah she will be okay as I put all my trust in Allah to protect her while she is away from home. Counting days till we will be together again insyallah in July.

Bye Bye Ein

Okay.. enough with the update, lets look at the recipe. I am sharing another chiffon cake recipe today.. something light, fluffy and tangy. I promise that you and your family will love this cake. This time instead of using the normal full size chiffon pan, I use the small chiffon pans that I bought quite sometime ago (more than 2 years hehehe) but have not been given the opportunity to use it (excuse la tu). Happy baking guys!


Ingredient A 

  • 4 egg yolks
  • 70 ml corn oil
  • 115 ml orange juice ( freshly squeeze from 2 oranges)
  • 100 g fine sugar
  • 150 g flour
  • 1 tsp baking powder
  • 1/4 tsp salt

Ingredient  B

  • 4 egg whites
  • 90 g fine sugar
  • 1/4 tsp cream of tartar


  • Preheat oven at 175 C. Sieve together flour, baking powder and salt. Set aside.
  • In a mixing bowl, mix egg yolks and sugar until well combine. Add in the corn oil and orange juice and mix well.
  • Add the flour mixture and mix until the mixture is smooth.
  • In a mixer, whisk egg whites until foamy and then slowly add sugar and cream of tartar. Beat until stiff peaks form.
  • Fold in the egg white into the egg yolk mixture in 3 batches. Fold until well combined and pour into an ungreased chiffon cake pan.
  • Bake for about 45 – 50 min or until skewer comes out clean.
  • Invert chiffon cake immediately onto a wire rack and let it cool before removing from pan.



Red Velvet Chiffon Cake

Red Velvet Chiffon Cake

Assalamualaikum  and good day guys. Weekend is finally here.. yeay! I know that I am a full time mum.. but weekend is still something that I look forward to. Some people say  “You are so lucky.. tak payah kerja”..  Well.. it is not always lucky you know.. there are some good and some bad sides of not working.. take it from person who had worked for 15 years and a stay home mum for over 10 years. To tell you the truth… stay home mum is really tiring and challenging. House work is never finished but the best part of it is knowing that you are there full time for your kids.. they can drive you crazy but still totally worth it. I am lucky to be able to do this at the right time.. the time when my girls are growing up and needed my full and undivided attention. I am glad to say that my kids tell me almost anything and I am always there to hear their problems and “life crisis” anytime day or night. If you asked me whether I miss my working days.. the answer is YES! Sometimes I miss having nice lunch with friends or go window shopping on Friday lunch break. Do I want to go back to work?… definitely NO.  What can I say.. I love what I do now.. managing the house hehehe.

Enough with the blabbering… lets talk about our recipe today. This chiffon cake is my other half’s favourite kind of cake. This cake is super soft, fluffy and light. I took my normal pandan chiffon cake recipe and tweak it a little bit and voilà! its RV chiffon cake. Since it is the weekend.. Sofea is coming home from her Uni… why not bake a light cake for the family… something to enjoy on a rainy afternoon with tea at the pergola.

Have a nice and relaxing weekend folks!

Ingredient A 

  • 4 egg yolks
  • 70 ml corn oil
  • 70 ml buttermilk
  • 45 ml water
  • 1 tsp vinegar
  • 100 g fine sugar
  • 2 tsp red colouring
  • 1 tsp vanilla essence
  • 145 g flour
  • 2 tsp cocoa powder
  • 1 tsp baking powder
  • 1/4 tsp salt

Ingredient  B

  • 4 egg whites
  • 90 g fine sugar
  • 1/4 tsp cream of tartar


  • Preheat oven at 175 C. Sieve together flour, cocoa powder, baking powder and salt. Set aside.
  • In a mixing bowl, mix egg yolks, buttermilk, water, red colouring, vanilla essence and sugar until well combine. Add in the corn oil and mix well. Then add the vinegar. Lastly add the flour mixture and mix until the mixture is smooth.
  • In a mixer, whisk egg whites until foamy and then slowly add sugar and cream of tartar. Beat until stiff peaks form.
  • Fold in the egg white into the egg yolk mixture in 3 batches. Fold until well combined and pour into an ungreased chiffon cake pan. Bake for about 45 – 50 min or until skewer comes out clean.
  • Invert chiffon cake immediately onto a wire rack and let it cool before removing from pan.