Matcha roll cake (抹茶ロールケーキ)

Recipe adapted from cookingwithdog 


For the cake

40g castor/fine sugar

4 egg whites

4 egg yolks

35g cake flour

5g (1 tbsp) matcha

30g fine sugar

For the whipped cream and strawberry filling

150 ml whipping cream

1.5 tbsp castor sugar

1/2 tsp vanilla essence

Approx 4-5 strawberries

1. Sift the cake flour and matcha together. Repeat for 2 more times. Set aside.

2. Beat the 40g of castor sugar with the egg whites until stiff peaks are formed.

3. Beat the egg yolks together with the 30g of fine sugar until pale yellow and fluffy. Add the matcha and cake flour mixture and stir until combined.

4. Using a spatula, fold 1/3 of the egg whites into the egg yolk and flour mixture. Gently fold in the rest of the egg whites, a third at a time, until just combined.

5. Pour the batter into a 11 x 7 inch baking pan lined with baking paper. Spread the batter evenly.

6. Bake in 160 C preheated oven for 20 mins. After the first 10 mins has passed, rotate the tray 180 degrees to ensure even baking.

7. Remove from pan and allow the cake to cool completely on a rack. Do NOT attempt to peel off the baking paper before the cake has cooled completely.

8. Chill a mixing bowl in the freezer for about half an hour. Pour whipping cream into the chilled bowl. Add the vanilla essence and sugar. Whip till stiff peaks are formed. Take care to avoid overwhipping.

9. Slice the strawberries lengthwise into 0.5 cm thick wedges. Gently peel the baking paper off the cake. Spread the whipped cream on the top of the cake (the side that faces up during baking). Arrange the sliced strawberries. Roll the cake!

10. Chill for at least 3 hours in the fridge before slicing and serving.



Yuzu Japanese Cheesecake

Recipe adapted from


  • 125 ml milk
  • 125 g cream cheese, cubed and softened at room temperature
  • 30 gm butter, softened at room temperature
  • 3 egg yolks
  • 35 gm cake flour
  • 10 gm corn flour
  • Zest of 1 yuzu
  • 3 egg whites
  • 1/8 tsp cream of tartar
  • 60 gm caster sugar

  1. Preheat oven to 150C (302F).
  2. Use a large bowl, pour in milk. Place the bowl over simmering water. Don’t let the bottom of the bowl touch the water. Add cream cheese, stir occasionally, until completely dissolved and the mixture turns smooth. Stir in butter, till dissolved. Remove from heat. Let cool down a bit, then add the egg yolks and combine well.
  3. Combine cake flour and corn flour. Sift in the flours into the cream cheese mixture, a small amount at a time. Mix well between every addition, and make sure there aren’t any flour lumps. Stir in freshly grated zest. Set aside.
  4. Place egg whites and sugar in a large clean bowl. Add cream of tartar once egg whites get foamy and beat until stiff peaks
  5. Fold-in the egg whites into the cream cheese mixture.
  6. Pour the mixture into the two baking pans. Place the pans into a water bath. Bake for about 40-45 minutes.
  7. Turn off the oven. Leave the oven door ajar for 10 minutes. Remove from the oven and remove from the pans. Let cool completely on a wire rack. Chill in a fridge for about 3 hours.

Chocolate cream cheese frosting

Adapted from Glorious Treats

Frosts 10 cupcakes (swirl)

1/6 cup butter (40g)
80g cream cheese (directly from fridge)
1 teaspoon vanilla extract (always use pure vanilla extract if possible)
1 1/3  cups powdered confectioners sugar
1 to 4 Tablespoons milk

1/4 cup unsweetened cocoa powder

Possible variations: substitute milk with kahlua or other liquers :)

Recipe adapted from


  1. Sugar reduced from 3/4 cup to 1/2 or less
  2. Baking time OK
  3. Fill cups 2/3 full

Chocolate cupcakes filled with ganache (70% Valhrona Guanaja) waiting to be piped!

Double chocolate cupcakes :)) (Taken with instagram)

I don’t think i’ll ever get tired of fireworks

Matcha latte~~

Fried rice

Fried rice with luncheon meat is one of my comfort foods. I miss Ma Ling luncheon meat. It was pulled from the shelves following some food health scandal and I haven’t found a good substitute ever since. It’s a perfect one dish meal with lots of vegetables and is extremely versatile. 

Possible additions: Spring onion (chopped) 

Fried rice with luncheon meat and mixed vegetables 

Serves 3-4 

2 cups cooked rice (I used a mix of brown rice and Japanese germinated brown rice) 

2 cups frozen vegetables 

2 eggs 

1 small can of luncheon meat 

2 red onions 

2 cloves of garlic 

2 tablespoons of soy sauce 

vegetable oil for frying 

sesame oil to taste 

salt and pepper to taste 

  1. Dice the luncheon meat, onions and mince the garlic. Lightly beat the eggs in a bowl and add a pinch of salt. Set aside. 
  2. Heat the pan or wok. Lightly fry the luncheon meat until brown and crispy. DO NOT add any oil to the pan because the luncheon meat has plenty of fat which will ooze out. Remove luncheon meat from heat. 
  3. Heat 1 tablespoon of oil in wok and pour the egg in. Let the egg partially set before breaking it up into bits. Remove egg. You don’t want the egg to be too hard. 
  4. Add 2 tablespoons of oil to wok. Saute onions and garlic till fragrant. Add frozen vegetables and stir-fry for 2-3 minutes. Add rice and continue frying for 2-3 minutes. 
  5. Make a well int the middle of the wok and pour the soy sauce. Once the soy sauce sizzles, mix it with the rest of the rice. 
  6. Return the cooked egg to the wok and stir to combine. Add a few drops of sesame oil. Serve immediately. 

Bitter Chocolate Macarons



72% cocoa Valhrona Guanaja chocolate. $25 for 500g.


The recipe called for 100% cocoa pate but I wasn’t able to find it. Using bittersweet chocolate as a substitute worked well. I think I forgot to bang the trays against the table top or there was some other issue with my oven heat. Hollow shells again! And HUGE protruding feet. They LOOK passable but there’s this hideous air pocket in most of them. Sigh. At least they taste good.

Chocolate ganache was excellent but it tends to melt fast. Yummy yummy certainly a keeper. ^^


Photos taken by my lovely friend Karmen Siew with her brother’s DSLR. ^^ Thanks Karmen!