Someone special’s favorite cake is the strawberry charlotte cake but since that person can’t have any dairy products, I had to substitute the dairy product ingredients with non-dairy options.
I used this recipe for reference and substituted the milk with rice milk and the whipping cream with a vegan whipping cream, both found in Sultan Center and selective Co-Ops. The sponge cake turned out light and airy. The whipping cream does taste a little different from regular dairy whipping cream but it whipped beautifully.
Oh and I didn’t really make a make charlotte cake because I almost never eat the ladyfingers. I opted for a strawberry mousse cake instead, which is exactly the same as the charlotte cake but without the soaked ladyfingers.
I think I want to experiment with other dairy-free cakes so stay tuned!
One of the cakes I used to make for BDesserts. I stopped making this a long time which is a shame. It’s such a great high noon tea cake. I’ll remake and post the recipe soon.
A few weeks ago, a friend of mine tweeted about her mother’s German apple cake and she described so deliciously. I think the coarse sea salt sprinkled over the cake cake is what sold it for me.
I asked her if her mother would agree to be a guest blogger on The Oven Experiments and she did!
I drafted a couple of questions to send to her mother about the cake. Continue reading
This post is long overdue! This was planned for months and months ago! But let me stop with my excuses and share this sinfully rich chocolate, chestnut cake. Click on continue reading for a step by step procedure with pictures! Continue reading
My cousin’s birthday was last weekend and I wanted to be the cake person! I already knew that I was going to have a simple chocolate cake with whipped white chocolate ganache filling and white buttercream as frosting. I have done this combination many times, which is inspired from November’s Jude cake, but little did I know that I would find ready-made marzipan at Sultan. And oh the excitement! I was going to make made-from-scratch marzipan for a certain somebody’s birthday later this month so initially I bought the packets for that project. Continue reading
When my parents arrived in Singapore, it was also their Anniversary date!
So it was a win-win trip. I get to have them as company and they get to celebrate their anniversary!
I was dealing with the Hotel a lot, since we had an official delegation coming. I told them that my parent’s were coming for their anniversary and they generously offered to have a bouquet of fresh flowers and a cake delivered to their room on their arrival.
And this was the cake. It was De-Li-Cious! It reminded me of Opera chocolate cake with the crispy cereal inside. Although it does seem small but it was quite filling. We were eating it for two days!
In case you’re wondering, we stayed at the Fullerton Hotel. I highly recommend it.
This has become quite the hit wherever my mother takes it. It’s a no-fuss cake that you enjoy with your morning or afternoon tea.
Many people have asked for its recipe so here it is! Of course this will make my dear mother quite happy as she is already excited that her famous shakshouka is on my blog!
Mom’s Carrot cake
- 3 cups flour
- 1 ¼ cups sugar
- 1 cup oil
- 6 eggs
- 2 teaspoons baking powder
- 1 teaspoon baking soda
- 1 teaspoon cinnamon
- 1 teaspoon orange zest
- ¼ cup orange juice
- 3 cups shredded carrots
- 1 cup chopped walnuts
- Preheat the oven to 160 °C
- Beat eggs until frothy and then mix in the sugar until thick (ribbon-stage). Add oil and mix.
- Sift together flour, baking powder and baking soda. Add the flour mixture to the egg mixture gradually.
- Mix in the orange zest, cinnamon, walnuts, shredded carrots and orange juice.
- Butter and flour a 10 or 12-inch cake pan and then pour the batter.
- Bake for 45 minutes or until golden.
And I present to you my black forest cake…