Hazelnut Macaron@Honey Cream (Super Easy French macaron recipe)

 hazelnut macaron 4

Happy Mother’s Day


The hazelnut powder really gives the aromatic of hazelnut throughout the entire eating process. I personally love Nutella,and I prefer these macarons. These macarons perfumed of hazelnut or should I say”NUTELLA”.

These macarons are made from pure hazelnut powder instead of commonly used almond powder. The taste of these macarons are like eating crunch-at first,then gooey-middle Nutella spread , yes taste of Nutella spread we normally eaten, compared to the normal macaron which made from almond meals.

These honey creme mousseline is lightly sweetened, and I added the fresh strawberries for lighten the entire sweetness taste.

Pastry cream + butter = Creme mousseline 

Few simple ingredients can turn into delicious and aromatic of hazelnut macaron with few simple steps. Do you want to try?

 hazelnut macaron 6

Components you need:

  • hazelnut macaron shells
  • honey creme mousseline
  • fresh strawberries

hazelnut macaron 2

Hazelnut macaron:

  • 60g hazelnut powder
  • 60g egg whites ( leave in room temperature for few hours or a day )
  • 1 tsp egg white powder
  • 120g/1 cup icing sugar
  • 60g castor sugar
  • some yellow food colouring

1)Take a piece of parchment paper and draw 1.5 inch (3.5 cm) circles, spacing the circles about 1 inch apart. Invert the baking sheet and place on a baking tray.

2)Process hazelnut powder and icing sugar together.Sift twice of the  hazelnut powder and icing sugar together in a mixing bowl.

3)In a clean bowl: Beat egg whites  and egg whites powder  until foamy, slowly add in castor sugar in 2 additions  and continued beating to soft peak. Add in yellow food colouring and continued beating to a Stiff peaks formed.

4)Fold in the meringue into the hazelnut mixture in 2 additions until a thick lava-like batter is achieved.

5)Fill a pastry bag, fitted with 1/2 inch (1 cm) tip.  Pipe about 3.5cm circle  1 inch apart onto the parchment paper, using the template as a guide(usually pipe slightly smaller than the actual template size as batter will increase size after you tap the baking tray on the counter).Then gently tap the baking sheet on the counter to break any air bubbles.

6)Rest macarons at room temperature for about 30-60 minutes or until the top of the macarons are no longer sticky to your finger when you touch.

7)Bake the macarons in a preheated oven of 160C for 16 minutes, depending on your individual oven,in the middle rack of your oven . About half way  through baking, rotate your baking tray, front to back.


If your oven is a way too hot like a  furnace:Try bake your macaron on double trays(e) and bake your macaron at 160C until you begin to see your “feets” are formed on your macarons, remove the empty bottom tray immediately and reduce heat to 140C to finish off your baking.

8)Once baked, remove from oven, and allow to cool completely.


1)Sift hazelnut powder and icing sugar together few times


2)Beat egg whites and sugar in a grease-free and dry bowl


3)Get ready with yellow food colouring


4)Beat meringue till soft peak and add in the food colouring


5)Beat meringue till stiff peak


6)Fold in meringue into hazelnut mixture in 2 additions


7)Fold and press down the mixture to reduce the air pockets


8)The batter is lava-like and thick.


9)Pour in the batter into piping bag with round nozzle


10)Pipe in batter onto the prepared pan.Rest.Bake.


a)Process the hazelnut powder until become powder form because you might find store bought hazelnut powder, the granules are not powdery enough, some might be hard to sift through.  Use processor to blitz almond and icing mixture for few seconds and then sift few times.

b) The correct consistency of the batter is: the batter falls back in the bowl in a visible ribbon and the ribbon disappears within 10 seconds.Remember under-mix or over-mix batter will not able to create nice macaron at the end.

c) Release the air bubbles on the unbaked macarons with the end of a toothpick.

d) Sometimes you might have to rest the macarons longer than the time required due to the humidity and temperature of your kitchen.

e)What is Double trays?Place the tray with macaron batter onto another empty tray.Reason to prevent excessive high heat from the bottom of the batter(egg whites coagulates and expands too quickly) can crack your surface of your macarons.

e)To see if macaron is baked properly:Once baked, try lifting the macaron slowly, if easily lift off clean without sticking to pan, showing it is baked properly.If not, continue baking for few more minutes.

 Important tips:

  • Ensure hazelnut powder and icing sugar have to be sifted for few times to get smooth macaron shells.
  • Ensure eggs are in room temperature, uncovered for few 2 hours or more.
  • If you are in hurry, take your cold eggs from refrigerator,crack into a bowl and cover with lid, and warm it up by placing into a bowl of warm water(not too hot otherwise cook your egg whites). Allow to sit for 30 minutes.
  • Cold eggs tend to create more air pockets in the meringue while beating, we do not want this for macaron as we try to deflate the air pockets while folding with almond mixture. Too much air pockets in the meringue can somehow crack your macaron shells when heat is applied due to coagulation of protein from the egg whites.Sometimes too much air pockets create excessive “feets” that are not appealing.
  • Do not open your oven door too early otherwise the  macaron shells might collapse when drastic change of heat . You are allowed to open the oven door once while you rotate your baking tray half way baking macarons.
  • The reason to rotate your pan half way baking to ensure the macaron creates even “feets”.

hazelnut macaron 1

Cream Patissiere: Also known as Pastry cream

( Kindly refer on HOW TO MAKE CREME PATISSIERE  at : http://wp.me/p3PiK3-8d .    Remove the butter for this recipe )


  • 125ml  Liddells Lactose free milk ( or any milk)
  • 25g  sugar
  • 1/4 tsp vanilla paste
  • 30g egg yolks
  • 13g  cornstarch
  1. STEP 1

    In a medium saucepan, combine milk and vanilla paste. Cook over medium heat until mixture comes to a simmer.

  2. STEP 2

    In a medium bowl, whisk together egg yolks, sugar and cornstarch. Whisking constantly, slowly pour about 1/2 cup of the hot-milk mixture into the egg-yolk mixture, 1/2 cup at a time, until it has been incorporated. Pour mixture back into saucepan, and cook over medium-high heat, whisking constantly, until it thickens ,about 2 minutes.

  3. STEP 3

    Transfer into a clean bowl.


Honey Creme Moussseline:

  • 1 quantity of creme patissierre
  • 1 tbsp of honey
  • 100g Western Star unsalted butter, cubed and in room temperature

1)Prepare creme patissiere , remove from heat, transfer into a bowl of an electric mixer.

2)Beat on low speed until reaches room temperature.Add in honey. Mix well.

3)Increase speed to high, slowly add in butter cubes, one by one, until fully incorporated.

4)Pour cream into a piping bag fitted with round nozzle.

creme mousseline


a)What is creme mousseline?

It is also known as German buttercream which is the combination of creme patissiere/pastry cream with  softened butter. It can be used as filling for macarons and also good for frosting in any desserts or cakes.

b)If you prefer your own made filling, welcome to use it too.


  • some fresh strawberries, cut into small cubes
  • prepared honey creme mousseline

1)Pipe out honey creme mousseline onto one of the macaron shells.

2)Place the cubed strawberries in the middle on the macaron.

3)Sandwich with another macaron shell. Optional:Coat the edges of filling with some pink sugar sprinkle.

4)Refrigerate. Best serve after chill for a day.




  • If you’re not going to consume your macarons immediately, you can store them:(a) Unfilled macarons: can be stored in an airtight container for 3-5 days.Empty macaron shells can be stored in the air tight container in the freezer up to 3 months.(b) Filled macarons: keep them in an airtight container inside the fridge and they taste the best up to 3 days and after that taste little crumbly. Bring to room temperature before eating them.  They are even tastier 1-2 days after having been made!It is also possible to freeze them once they are filled.Filled macaron can be kept in the air tight container in the freezer also up to a month.Remember to defrose about 20-30 minutes before serving.

Different sizes of your macaron with different temperature and baking time:



Oven Temperature

Baking Time

Mediumsize4 -6cm( 1.5” – 2.5”)


14 mins

Dessertsize6 –8cm(2.5” – 3.25”)


15 mins

Cake base16cm or more(6.25”) or more


17 mins or more

Problem in forming skin for macaron?

There are time when your macaron just cannot form the skin even  how long you have waited. Due to the humidity and temperature of your kitchen play an important rule on this issue. Winter or rainy day is definitely the weather you are trying to avoid. Of course there are cases that macarons are still manage to form the desire skin in these undesirable weather, depending on your luck perhaps?

If your macarons are having trouble in forming skin, you can try this method:

  1. Preheat your oven to 200C for 10 minutes.
  2. Put the unbaked macarons into oven, switch off the heat immediately.
  3. Leave the door ajar(put  glove in between your oven door to create a gap for hot air to release) , for 6 minutes.
  4. Touch the macaron if the skin is formed.
  5. Once skin is formed, turn on the heat to the right temperature,let say 160C, and start baking your macaron.

hazelnut macaron 5

Thanks for visiting and welcome for your comment. ^_^





Moist Chocolate Cake with Coffee Mousse

Coffee mousse chocolate cake

by Sivia

I love chocolate and coffee.

What     about      you?

Nothing much to describe for these two simple combination.It just as though a magical chemistry reaction occurred once slip into your mouth, you will fall in love when you love both so deeply.

The moist,rich and chocolatey cake, combined with the addictive coffee aroma,ice cream-like coffee cream, as though you are having ice cream soft cookies in your mouth, the closest words I could describe.

Oh yeah, although it sounds rich, apparently not too overly sweet.

Girls love flower, and so do I.

This is my another experimental chocolate work.

Shall we get started?

Coffee mousse chocolate cake10

Coffee mousse chocolate cake3

Few components you need:

  • Moist Chocolate cake
  • Coffee mousse
  • Dark chocolate glaze
Coffee mousse chocolate cake5

by Sivia

Coffee mousse chocolate cake7

by Sivia

Moist Chocolate cake:

@makes one 5″ round cake

  • 45g  Cadbury baking dark chocolate ( or any baking dark chocolate)
  • 35g  Western  Star unsalted butter ( any unsalted butter)
  • 18g  Bulla whipping cream ( or any dairy whipping cream)
  • 35g  egg yolks
  • 90g  egg whites
  • pinch of cream of tartar
  • 28g  castor sugar
  • 14g  cake flour
  • 20g  Hershey unsweetened cocoa powder ( or any unsweetened cocoa powder)

1)Melt chocolate, cream and butter  over bain marie(a) (double boiler) until all dissolved. Mix well.

2)Lightly beat egg yolks and slowly add into chocolate mixture from step (1). Sift in cake flour and cocoa powder.

3)Beat egg whites and pinch of cream of tartar until foamy, slowly add in castor sugar and continued beating to soft peaked formed.(this is called “Meringue”)(b)

4)Fold in 1/3 of meringue from step (3) into chocolate mixture (You might find the mixture is slightly hard to mix but keep whisking until well combined.) Fold in remaining meringue till all incorporated.

5)Oil the 5″ round cake pan and line with grease-proof paper on the bottom and sides.

6)Pour in the cake batter into cake pan and bake in water bath(d) at 140C for 40-60 minutes or until inserted skewer in the middle comes out clean,depending on individual oven.

7) Once baked, remove from oven and inverted to cooling rack.Allow to cool completely.


(a)Bain marie or double boiler means a pan of hot water in which a cooking container is placed  above it for slow cooking. Please remember do not allow the hot water touches the bowl of chocolate mixture while using slow heat cooking it.

(b)what is meringue? Meringue means  egg whites and castor sugar are beaten to airy texture with alot of air pockets trapped inside.Usually to double or tripled of volume.

c)Always remember when folding meringue into chocolate mixture,it has to be done slowly and gently without deflating the air pockets, usually by using spatula to fold from bottom to upwards in slow motion until both mixture are well combined without any trace of meringue has been seen. Deflating the air pockets will not produce a well risen cake as result.

(d)To prepare a water bath for baking, put your filled cake pan in a larger pan and add enough boiling-hot water to reach halfway up the side of the smaller cake pan. I am using normal round cake pan.If you are are using removable cake pan, remember to wrap the bottom with 2 layers of aluminium foil to prevent water seepage.

Classic chocolate cake3

Classic chocolate cake4

Coffee Mousse:

  • 230g Bulla whipping cream ( or any whipping cream)
  • 4g gelatin powder
  • 26g Liddells Lactose free full cream milk ( or any milk)
  • 2 tbsp castor sugar
  • 1 tbsp coffee powder ( or  decaffeinated coffee powder)

1)Dissolved coffee powder into milk. Add in gelatin powder. Microwave for 10 seconds on high heat until gelatin and coffee powder dissolved.Set aside.

2)Beat cream to ribbon stage, then add in coffee mixture. Beat till soft peak formed.

Assemble I:

1)Once cake cooled, place a 6″ cake ring onto a baking tray lined with baking paper. Pour in the coffee mousse into the ring, then place the moist chocolate cake onto the mousse.Fill up the gap with remaining coffee mousse. Smooth out the mousse with palate knife.

2)Allow to set in freezer for at least 4 hours or overnight.

assemble-coffee mousse chocolate cake1

Dark Chocolate Glaze:

  • 6g gelatin leaves
  • 78ml water
  • 60g castor sugar
  • 33g Hershey unsweetened cocoa powder ( or any unsweetened cocoa powder)
  • 57ml Bulla whipping cream ( or any cream)

1)Bloom gelatin till soft in cold water.

2)Put sugar and water in a saucepan, bring to boil, then continue to simmer over low heat for 2-3 minutes.

3)Add the sifted cocoa powder and the cream. Mix well.

4)Bring back to the boil, simmer for 4-5 minutes.

5)Take pan off the heat, add the soften gelatin and stir till dissolved.

6)Strain, leave to cool.

assemble-coffee mousse chocolate cake2


a) Remember to stir the glaze on and off to prevent thick skin formed.

b)Best glaze to used at temperature of 28-33C. I used my glaze at 28C.

Assemble II:

1)Take mousse out from freezer, heat the outer ring with hair dryer or warm towel for seconds. Remove the cake out from the ring( put the mousse onto a bottle, gently push the ring downwards). Put the mousse back to freezer for 20-30minutes.

2)Take out the mousse, and pour the  dark chocolate glaze all over the mousse.Allow glaze excess to drip off.

3)Decorate with chocolate flower and spray with edible gold spray.


a)How to prepare glazing work area:

1) Put a jam jar into a big mixing bowl. Place mousse onto the jar, and glaze.

2) Place cooling rack onto a baking tray.Place mousse onto the rack and glaze.

b)Decoration is up to your own imagination.

Coffee mousse chocolate cake2

Coffee mousse chocolate cake1

by Sivia

Hope you like this sharing.

Your comments and visit are so much appreciated. Thank you for dropping by ^_^


Wholemeal Bun@Potato Croquette ポテトコロッケパン

potato croquette wholemeal bun

wholemeal bun 3

Japanese croquette is a small breadcrumbed fried food roll consisting : mashed potatoes and/ or ground meat(beef,chicken or pork), fish  and vegetables, sometimes with a filling such as  sauteed onions. The croquette is usually shaped into a cylinder, or oval shape,then bring to deep fried and named as one of the Japanese fast food.Japanese also enjoy this snack by putting into a bun.

So I make wholemeal bun with this vegetarian fried croquette. It tastes good when serve hot or cold too.

Hope you enjoy this simple sharing ^_^


  • 250g bread flour / strong flour/ bakers flour
  • 50g wholemeal flour
  • 1 tbsp instant oats (optional:I love to have some oats into my homemade bun)
  • 30g  Western Star butter ( or any butter)
  • 1 tsp instant yeast
  • 1 egg
  • 210 ml Liddells lactose free milk ( full cream milk )
  • some sesame seeds or some shredded cheese(optional)


1)      Mix all ingredients together except butter. ( reserve 20 ml of milk)

2)      Knead all ingredients into a dough,then mix in the butter in 2 additions until it comes together.

3)      Slowly pour in the remaining  milk and continued kneading until a smooth dough formed.

4)      To check if the dough is done, take out some dough, and lightly stretch your dough into a thin skin(membrane) without having any holes form. The thinner of the membrane can be stretched and light can see through, the better the dough.

5)      Once done, take out the dough and give it a good knead into big ball. Spray some water onto dough to prevent drying. Allow to proof to double in size by covering with damp towel.

6)      Once the dough is done, release the air by kneading it. Divide into 8 portion, roll into balls. Rest for 15 minutes by covering  with damp towel.

7)      Using rolling pin, flatten the dough into a long tear drop shape, slowly roll into swiss roll shape. Seal properly become a long sausage bun.

8)      Place onto prepared tray with baking paper. Allow to proof to double size again.

9)      Once done, brush with egg wash and drizzle with sesame seeds and some with shredded cheese.

10)  Bake for 12-15 minutes at 190C until golden brown.

wholemeal bun

wholemeal bun2

wholemeal bun 4



Potato Croquette:

potato croquette wholemeal bun 1


  • 2-3 potatoes
  • Half red onion
  • Salt and pepper to taste
  • plain flour
  • Egg, beaten
  • Japanese breadcrumb or panko


1)      Peel skin off from potatoes, cut into cubes . Chop the onions.

2)      Place the potatoes into a pot of cold water with some salt into together. Bring to boil until potatoes are cooked through.

3)      Drain the water and place cooked potatoes into a bowl, mash it with fork or masher. Ensure no more chunks.

4)      Sauté the chopped onion with some oil until golden brown.

5)      Add in the onions into mash potatoes, season with salt and pepper. Mix well.

6)      Roll into small little 7-8 round disc.

7)      Roll the potato disc onto plain flour, then coat with some beaten eggs, finally coat with breadcrumb evenly. Repeat to the remaining of potatoes disc.

8)      Deep fry until golden brown.





1)      Lightly make a small cut in the middle of each bun.

2)      Brush inside bun with some Japanese mayonnaise.

3)      Arrange some lettuce and sliced cucumber inside(any vegetables you like), and finally half the potato croquette into two parts. Place onto the bun. Drizzle with your favourite sauce: mayonnaise, ketchup or chillie sauce. Serve.




potato croquette wholemeal bun 2


1)This is one of the japanese snack with the bun.Normally, Japanese loves to make into meat croquette with minced beef or pork, but I try to keep this vegetarian.

2)If the weather in the kitchen is cold, remember to put a cup of warm water into the area where you proof your dough. It helps to speed up the proofing time.

3)The taste of the potato croquette is amazing with the homemade wholemeal bun.

4)Just drizzle with some Japanese mayonnaise with some fresh salad, and there is your first croquette bun,vegetarian style,tastes as good too.

5)Of course, you can sandwich the wholemeal bun with any filling you like such as: ham, chicken,tuna, salmon basically anything you adore.


Hope you enjoy this homemade bun.

Thank you fro dropping by and love to hear from your feedback. ^_^

Ferrero Rocher Mousse

ferrero rocher mousse1

How many of you love these small little monster “Ferrero Rocher” chocolate balls?

I love it! Everytime seeing these exquisite advertisement on Ferrero Rocher, it has just drawn me closer to my own little fantasy lane “making it”.

My aim is to make into a bigger version of Ferrero Rocher Mousse balls. Bigger the better, what do you think?

If you are interested, let’s have a look of my version?


ferrero rocher mousse 2

Components you need:

  • Chocolate wafer
  • Milk chocolate cremeux
  • Chocolate cream chantilly
  • Chocolate ganache
  • Edible gold spray


ferrero rocher mousse 4




Chocolate wafer:

  • 23g rice pop
  • 90g  Cadbury baking milk chocolate( or any baking  chocolate)

1)Melt the chocolate in microwave on high heat, bring out and stir well every 10 seconds until completely melted.

2)Pour in the rice pop into melted chocolate and mix well.

3)Pour into 4 x 7cm diameter of hemisphere silicon moulds. Spread the mixture around the mould to form a thin layer around the hemisphere.(Remember to leave small gap for other fillings)

4)Chill in freezer until completely harden.

ferrero rocher mousse step 1


Milk Chocolate Cremeux:

  • 50g Cadbury   baking milk chocolate button ( or any baking milk  chocolate )
  • 22ml Liddells Lactose free full cream milk ( or any milk)
  • 95g Bulla whipping cream ( or any dairy whipping cream )
  • 18g egg yolks
  • 9g castor sugar
  • 9g Western Star unsalted butter ( or any unsalted butter )

1)Put chocolate in a bowl.

2)Bring milk and cream to just boil.Off heat.

3)Beat yolks and sugar til light in colour with hand mixer.

4) Add in half of the hot cream into egg mixture, whisking till smooth. Pour in remaining hot cream mixture and keep whisking until all combined.Return over low heat, stir the mixture and cook till it coats the back of a spoon (or till 82C-84C) [Picture in step 4 ]

5)Switch off the heat. Strain over chocolate. Mix until smooth.

6)Add in butter, mix till smooth.

7)Spread into a shallow tray, cover with cling wrap, leave in fridge to semi-set for piping later. Pour into a piping bag with round nozzle.

Dark chocolate cremeux 1


Dark Chocolate cremeux 2

Assemble I:

1)Once the mixture become semi-set, pipe onto the rice pop mixture to fill up the gap. Arrange and lightly press in 2 whole  hazelnuts into the middle of  cremeux on 4 separated hemisphere. Leave to set in the freezer for 4 hours.

ferrero rocher mousse step 2


Chocolate Cream Chantilly:

  • 200g Bulla whipping cream (or any whipping cream)
  • 4 tsp Hershey unsweetened cocoa powder ( or any cocoa powder)
  • 4 tsp castor sugar

1)Beat everything together to firm peaked. Pour into piping bag.



Assemble II:

1)Pipe around 4  x 8cm diameter hemisphere silicon moulds. By using a spoon, lightly spread the cream evenly with a spoon to ensure no gap was found otherwise you might see air trap inside the final mousse when peel off.

2)Take out the 7cm  hemiphere silicon moulds out from freezer. Remove each hardened mousse from moulds. Gentle press the hardened mousse into the chocolate cream chantilly. Remove excess cream chantilly and smoothed out. Keep in the freezer for at least 4 hours or overnight until hardened.

ferrero rocher mousse step 3


Chocolate Ganache:

  • 150ml Bulla whipping cream ( or any whipping or thickened cream)
  • 125g Cadbury baking milk chocolate ( or baking milk chocolate)
  • 13g Western Star unsalted butter ( or any unsalted butter)

1)Bring cream to boil. remove from heat.

2)Pour into chocolate. Mix well until chocolate is melted.

3)Stir in butter.Mix well.

4)Allow to cool until 30C.

ferrero rocher mousse step 4


Assemble III:

  • 80g hazelnut, chopped finely

1)Take out the hemisphere mousse from freezer, remove from the moulds.

2)Press the chopped hazelnuts all around the mousse.(You can let the mousse bring back to room temperature for few minutes, then press the hazelnuts around to it stick to the mousse)

3)Stack 2 hemisphere altogether into a sphere. Repeat this for making another sphere.

4)Pour the chocolate ganache all over the hemisphere mousse.Allow to drip off excess.

5)Spray edible gold spray all over the 2 spheres Ferrero Rocher mousse. Chill in fridge for an hour before serving.

6)Remember to share with few person.

ferrero rocher mousse step 5

ferrero rocher mousse 5


(a)If you do not have edible gold spray, you can remove from the recipe.

(b)If you preferred more hazelnuts, you can sprinkle more nuts onto the chocolate ganache as well.

(c)This is a crazy idea that I fantasized for awhile, so go crazy with any other ingredients you prefer.


ferrero rocher mousse 6

Thanks for visiting and welcome to drop by your comment. ^_^






Easy Japanese Strawberry Shortcake (Light & Moist)

japanese strawberries shortcake3

I love cottony, moist and light strawberry shortcake and I really want to make this cake in no time.

This cake is done in a day and serve after few hours. Yummilicious!

Let’s get started on a simple shortcake.

Dear Honey bun Hubby~ 

HAPPY 12th Anniversary

Thank you for holding my hands  

                                          Love, Wife

japanese strawberries shortcake8

What is Japanese Strawberry Shortcake?

Japanese strawberry shortcake is a layered sponge cake with a strawberry and whipped cream filling, and whipped cream frosting.  Unlike the American concept of strawberry shortcake , there are normally sweet biscuits/scones topped with strawberries and whipped cream.

japanese strawberries shortcake4

japanese strawberries shortcake6

Components you need:

  • sponge cake
  • cream Chantilly
  • fresh strawberries

Sponge (Egg separation method):

  • 4 egg yolks
  • 20g castor sugar
  • 60g Liddells lactose free milk( or any milk)
  • 40g vegetable oil
  • 80g cake flour
  • 20g corn flour
  • 4 egg whites
  • 1/4 tsp cream of tartar
  • 70g castor sugar

1)Whisk egg yolks and 20g of castor sugar.

2)Mix in oil and milk to well combine.

3)Sift in all flours and mix well.

4)In a  clean bowl:Beat egg whites and cream of tartar until foamy,add in castor sugar in 2 additions and keep beating it on high speed until soft peak achieved.

5)Fold in 1/3 of meringue(a) into yolk mixture from step (3) to well combined, then fold in the remaining meringue to well combine without deflating the volume.

6)Pour into a prepared 10″ X 14″ baking tray lined with baking paper.Bake at preheat oven of 170C for 20 minutes or until it springs back when press in, depending on individual oven.

7)Once baked, remove pan from oven and invert onto a new sheet of baking paper. Allow to cool.

8)Once cooled, peel off the baking paper and cut out 4 pieces of 6″ circle discs.

9)Wash strawberries, dry it and slice thinly.

10)Prepare the cream chantilly.




(a)what is meringue? Meringue means  egg whites and castor sugar are beaten to airy texture with alot of air pockets trapped inside.Usually to double or tripled of volume.

(b)Always remember when folding meringue into yolk mixture,it has to be done slowly and gently without deflating the air pockets, usually by using spatula to fold from bottom to upwards in slow motion until both mixture are well combined without any trace of meringue has been seen. Deflating the air pockets will not produce a well risen cake as result.

(c)You can bake this sponge at 180C for 15 minutes.For my sponge to achieve cottony , airy and moist texture,  adjust to 170C for 20 minutes until golden brown and spring back when lightly press in.The temperature sometimes greatly  depend on individual oven.(watch your oven temperature)

Cream Chantilly:

  • 250g Bulla whipping cream ( or any dairy whipping cream)
  • 2 tbsp of castor sugar
  • 1/2 tsp vanilla paste ( or vanilla essence )

1)Beat cream, sugar and vanilla paste together until thickened or firm peak formed.

2)Spoon 1 cup of cream into piping bag with round nozzle attached.Chill in fridge.


  • some strawberries, sliced thinly
  • cream chantilly
  • sponge

1)Place 1st piece of sponge onto your rotating cake stand or just table.

2)Spread some cream on the sponge, and arrange strawberries onto the cream.

3)Top up with 2nd piece sponge, spread some cream and arrange strawberries onto the cream.

4)Repeat step (3).Finally cover with last piece of sponge.

5)Frost your entire cake with cream chantilly.

6)Pipe some cream with tear drop shapes around the edges of the cake, top up with some sliced strawberries.


assemblejapanese strawberries shortcake

japanese strawberries shortcake1

japanese strawberries shortcake7


(a)For beginners to frost your cake:You can frost your cake with thin layer of cream first, allow to chill in the freezer for 30 minutes. Take out and frost with another layer of cream.( both layers of the cream should not be too thick)

(b)Decoration is up to your own imagination.So go wild with your imagination.

(c)You can just bake a classic sponge cake and slice into 4 pieces but my aim is to save electricity(heheheh, baking can be expensive for the electricity).Classic 6″ sponge cake needs to be bake for 25-30 minutes and slice into 4 equal pieces with good cutting skills. To me, I want to use minimal time, effort to bake and slice my sponge.With this sponge cake method,you will achieve even size of sponge pieces.

(d)This cake is not too sweet which I like.The berries are on season, definitely the first batch of sweetness as I don’t like sour strawberries.

If happen you enjoy more cream chantilly , feel free to increase the amount of whipping cream, and add sugar to your own taste. Since I love the flavour of vanilla, I added this vanilla paste which you can see these vanilla seeds are visible in my cream chantilly.

(e)Normal sponge cake usually using  whole egg and beat into ribbon stage, then fold with flours. I find it, that sponge cake is little dry and requires some sugar syrup to moisten it before layer with cream and berries. Egg separation method which means separate egg yolks and whites, and beat the egg whites with sugar (to soft peak)to create alot of air pockets inside , then fold with yolk mixture will create softer texture. Besides, I bake this under 170C to get more cottony and moist sponge cake.

How to choose good strawberries

  • After reading some articles on how to choose good berries, I found the same description of the berries that has to be even size with pointy tail.
  • If you found odd shapes of the berries or extremely huge(sometimes it can be square or very odd  shape, they are normally genetically modified food, please don’t get them)

japanese strawberries shortcake5

Hope you enjoy it ^_^

Your visit and comments are greatly appreciated.

Chinese New Year Eve Dinner 2015(Vegetarian)全素除夕夜晚饭






Happy Chinese New Year~

Although I may not spend this important dinner back home with family, I still learn to prepare a complete vegetarian meal for today.

For better health, I need to learn to be vegetarian.

Being a vegetarian in fact supposed to be stricter than I am eating now(No flour, gluten, deep fry….. need to be avoided but I believe I need to learn from now)

For the first full vegetarian meal , definitely not as time consuming as cooking a full meat meal. Alot to learn from. Way to go , sivia~


vegetarian crispy duck


  • Vegetarian crispy duck with orange sour plum sauce 素脆鸭

I made 2 dipping sauce for this dish: 1) orange sour plum sauce 2) peking duck sauce.

Love them both equally.



stir fry lettuce

  • 清炒菜 Stir Fry Lettuce

My husband loves the simplicity of this stir fry dish, multipurpose dish I would say.


vegetarian char siu

  • Vegetarian Barbecue Pork with cucumber slice 素叉烧配黄瓜

Love the sticky and nicely caramelised hong kong style char siu goes well with the slice cucumber, try to make into finger food.

Recipe Char Siu Sauce:

  • 1.5 tbsp maltose
  • 1 tbsp vegetarian oyster sauce
  • 1 tbsp soy sauce
  • pinch of 5 spice powder
  • 1 tsp sesame oil
  • salt to taste
  • thickening sauce ( 1 tsp corn flour mix with 2 tbsp water)
  1. Mix all together with another 2 tbsp water.
  2. Cook the sauce until thickened under medium low heat. Set aside.
  3. Pan fry the char siu with some oil first, then pour in all the sauce until the soy meat has caramelised evenly.
  4. Let it cool down a little, then prick every slice cucumber with the caramelised char siu by using toothpick.
  5. Serve. You just cannot stop eating it.


stir fry mushroom

  • Stir Fry Mushroom with zucchini 清炒菇类

Lately just love mushroom mushroom and mushroom.



deep fried crispy mushroom

  • Deep Fried Crispy Mushroom with mayonnaise apple 炸脆菇类配美奶汁苹果

The batter is extremely crispy even it serves cold. The oyster mushroom is the best for deep fry, it does not taste like mushroom at all. Crunchy and crispy, oh my goodness.

Recipe for the batter:

  • 3 tbsp plain flour
  • 1 tbsp rice flour
  • 1 tbsp corn flour
  • 1/4 tsp baking powder
  • salt and pepper
  • 2 tbsp cooking oil
  • enough water to make into batter,enough to coat the mushroom
  • some oyster mushroom(You can use any mushroom you like too but I find oyster mushroom tastes the best)
  1. Mix all together and chill in refrigerator for at least 30 minutes.
  2. Wash mushroom, drain and pat dry.
  3. Heat wok with enough cooking oil.
  4. Coat each mushroom with enough batter and deep fry until light golden brown.
  5. Serve with your favourite sauce.


vegetarian herbal soup in coconut

  • Vegetarian Herbal Soup in coconut 药材椰子素炖汤

It is coconut juice season here during cny.

I added some coconut juice into the coconut husk.I left the layer of coconut flesh in the husk, so it brings out the sweetness of the vegetarian soup without any meat added. Thumbs up.



2015 chinese new year eve dinner

2015 full vegetarian dinner



Thanks for visiting. ^_^ happy new year














Happy Chinese New Year 新年快乐 2015

chinese new year 2015





Wishing all live in bliss, peaceful, safely and healthy goat year.

Nothing much for you, but just bulbs of garlic believed in giving all the money and wealth luck.

Happy Goat goat year~


by hellosweetdessert