This recipe brings together 2 wonderful components – Victoria Sandwich Sponge and Roasted Strawberries. If you want to experiment with something a little different, plain Victoria sponge without any cream or fillings can be cut up into slices or squares, wrapped individually and make a very good snack for outdoor events such as concerts or picnics. The Roasted strawberries alone are also very delicious.
However, nothing beats having Victoria sandwich sponge together with roasted strawberries. If you have guests coming over, this easy yet tempting dessert would be a pleasant surprise for them.
Victoria sponge originates in England and this recipe gives this classic teatime cake a contemporary spin. Roasting strawberries helps to intensify its flavor, which pairs extremely well with the light sponge and whipped cream in this marvelous dessert.
In case you are wondering, it is not necessary reduce the amount of sugar being used in this recipe. My taste testers commented the level of sweetness was just right and paired perfectly with the tartness from roasted strawberries.
Combining two of my favorite desserts – Tiramisu and cheesecake, this decadent yet extremely light in texture Tiramisu Cheesecake is one of my absolute 2017 favorite desserts. It’s extremely easy to pull off too.
Thanks to my favorite shopkeeper from Sun Lik Trading, who insisted I give this Elle & Vire mascarpone cheese a try, I wouldn’t have thought of experimenting with another flavor of cheesecake. After all, our family members are were loyal fans of my No Bake Oreo Cheesecake.
Elle & Vire Mascarpone from Sun Lik Trading.
I definitely think the texture of this mascarpone is much smoother than other brands but I had a little trouble squeezing out the mascarpone from the carton. Other than that, I’m really happy working with it.
Reminds me of gelato. 😛
I’m not sure about you but I must admit this is the first time I’ve ever had a Tiramisu Cheesecake. But certainly not the last. I thought I used quite a fair amount of Kahlua liqueur but I was surprised not only was the cheesecake not overwhelmed by alcohol, the coffee- flavored liqueur came through so subtly. For non-alcoholic version, simply switch out the Kahlua with water.
Who likes Latte? Me! Who likes Chiffon cake? Me! This subtle coffee flavored chiffon cake is made for all coffee lovers out there. This fluffy and moist sponge cake goes so well with what else, but a warm cuppa latte. If you are caffeine intolerant, using decaffeinated coffee would be most ideal.
In this day and age, health-conscious people and would avoid overly sweetened desserts and cakes. Like me. The level of sweetness errs towards the milder side so if you have a sweet tooth, you might need to adjust with more sugar.
This recipe is adapted from one my favorite Japanese pâtissier, Chef Yamashita’s third cookbook – “Tanoshii ke-ki”. You can find his very own Japanese artisan pâtisserie here in Singapore.
Banana cake is one of my favorite cakes I would make over and over again, it’s almost an obsession. Over the last couple of years, I’ve experimented with a few different hybrid from the original recipe and this Double Chocolate Banana Cake is the latest addition.
Fudgy, moist and loaded with chocolatey flavor, they are incredibly easy to make and guarantee to satisfy any serious chocolate cravings you might have.
Bananas are responsible for keeping the cake moist and tender, imparting that deep, rich banana-ish fragrance in the cake. I can’t stress enough how important it is to ripen your bananas to the almost “blackened” stage before using them. In a hot and humid country like Singapore, it took about 4 days for them to reach the desired ripened condition.
Since Valentine’s Day is coming, I’m freezing a portion for my chocolate-obsessed hubby and that should send him to a dark chocolate banana bliss on that day.
Tapioca pearls also known as Sago is a popular ingredient in many Asian dessert recipes. Made from the pith of palm stems, these opaque little balls turn translucent when cooked. This soupy dessert is so easy to make and very perfect as a light and refreshing ending to any meal.
The beauty of this Sago Pearls with Melon dessert is the ingredients are so interchangeable and versatile, there is absolutely no rules when it comes to the types of fruit used. If melon is not your thing, feel free to use mango, pomelo, watermelon, peach, etc.