Thursday 5 May 2016

[Recipes + Videos] Mother's Day Cake Ideas

Mother's Day is just a few days away and to avoid the festive crowds I am sure many of you have already celebrated it ahead. But if you are still planning to bake something for mum this coming Sunday, perhaps you might like to take a look at 3 of our feature recipes below.

To cater for different preference we have light and spongy Sakura Matcha Chiffon that filled with light floral scent. Or for a good after meal dessert go for 1-Pot Chocolate Cake which is rich and moist to serve with a scoop of vanilla ice-cream.


This year Mother's Day I baked a Sakura Matcha Chiffon Cake using sakura tea and pickled cherry blossom which I spotted from a local Japanese food outlet. Although I have made this similar cake before but this round with the sakura tea it actually enhance the flavour of the cake leaving it a sweet and fragrance aroma on each bite. Furthermore the hint of savory taste from the pickled cherry blossom and its lovely pinkish petals also add extra points to the cake.

For those who wish to try this recipe you can get pickled sakura and tea from Kuriya Japanese Market or check out other Japanese supermarkets like Istean or Meidi-ya since these items are only available while stock last during sakura season. Alternatively you can get them online thru Nihon Ichiban website at

(Yield: 8" Cake | Preparation: 15 minutes | Cooking: 43 minutes)

  • 5 egg yolks
  • 20g caster sugar
  • 80g cake flour
  • 40ml corn oil
  • 80ml Sakura tea (2 Sakura tea bags)
  • 1/2 tbsp matcha powder (抹茶粉)
  • some pickled cherry blossom (盐渍樱花)

  • Meringue Batter:
  • 5 egg whites
  • 80g caster sugar
  • 5g cornflour

*note: egg used is 60g each with shell

1. First rinse pickled cherry blossom then soaked it in water for 10 minutes. Remove and pat them dry using kitchen paper towel before arranging it on the base of the chiffon tin. Set aside while preparing the batter.

2. Beat egg yolks with sugar using a hand whisk till creamy before stirring in oil and 70ml of sakura tea in order.

3. Next add in sieved flour (with 1/4 teaspoon baking powder if using) and whisk till no trace of flour found.

4. Set aside 1/4 of the batter (about 4 tablespoons) and whisk in matcha powder till combined. Slowly stir in remaining sakura tea to achieve desire consistency. Set aside.

5. Using an electric beater whisk egg whites till foamy then slowly add in sugar mixture (sugar + cornflour) and beat until stiff peaks (meringue stays still even when bowl is overturn).

6. Divide meringue into 2/3 portions and using a balloon whisk gently fold into plain batter in 3 batches till no trace of whites and the mixture are well combined.

7. With the remaining 1/3 portion meringue, fold into matcha batter in 3 batches too.

8. Next pour half of the Sakura batter into the chiffon tin with pickled cherry blossom at the base.

9. Spoon matcha batter evenly over the Sakura batter then top with remaining half of the Sakura batter.

10. Smooth the top and bake in a preheated 160°C (356°F) oven (2nd lower rack) for about 40 minutes or when the surfaces turns golden brown (insert a skewer into the centre and test if it comes out clean).

11. Remove pan from oven and immediately invert it on top of a mug to cool completely.

12. To remove the cake, run a thin-bladed knife (i use a small plastic spatula) around the inside of the pan and the center core. Release the cake and run the knife/spatula along the base of the pan to remove the cake completely.

A short clip on how to prepare the Sakura Matcha Chiffon Cake.


(分量: 20cm 戚风烘盘   |   准备: 15分钟   |   烘烤时间: 43分钟)


* 注意: 食谱使用60克鸡蛋。

1. 用水把盐渍樱花冲一冲然后浸泡在水中大约10分钟。捞起后用厨房纸吸干水份才排列在威风蛋糕模里,备用。

2. 蛋黃和砂糖用手拌器打到浓稠(大约2-3分钟)之后顺序拌入玉米油,70毫升樱花茶和篩好的低筋面粉成面糊状,备用。。

3. 取出1/4的樱花茶面糊(约4汤匙)然后拌入抹茶粉和剩余的樱花茶。

4. 用电动搅拌机把蛋白打至泡沫状,再慢慢加入糖(糖和玉米粉混合在一起)打至起角及企身,即蛋白的尖峰挺立不下垂。

5. 接着把蛋白霜分成两份(2/3 用在樱花茶面糊,1/3用在抹茶面糊),每份分三次把蛋白霜拌入面糊,切记不可太用力搅拌, 轻轻拌匀即可否哲烘好的蛋糕会下沉。

6. 最后先把一半的樱花茶面糊倒入扑好盐渍樱花的威风蛋糕模,跟着倒抹茶面糊和其余的樱花茶面糊。

7. 放进以預熱160摄氏度的烤箱烤大约43-45分钟。(我家烤箱

8. 出炉立即倒扣在一个高杯上,待凉才脱模。


This 1-Pot Chocolate Cake can be easily get ready into the oven in less than 15 minutes. All you need to do is stir and combine all the ingredients together in a pot, pour batter into prepared tin and bake for 30 minutes. After which you can enjoy a slice of rice and moist chocolate cake for afternoon tea.

If you prefer a gluey brownie like texture shown above, you can cut down baking time by 3-5 minutes depending on the size of tin used. Furthermore this cake can also be done in gluten free version by replacing plain flour with 80g of ground almond or hazelnuts.

(Yield: 15cm cake | Preparation: 10 minutes | Baking Time: 30 minutes)

  • 70g all-purpose plain flour
  • 3 tbsp Dutch processed cocoa powder
  • 100g unsalted butter
  • 180g caster sugar
  • 3 eggs (55g each)
  • 1 tsp vanilla extract

15cm spring-form tin

1. Preheat oven to 180°C (356°F). Grease a 15cm spring-form tin and line the bottom with parchment paper.

2. Melt butter in a saucepan over low heat. Remove pot from stove and stir in sugar till combined.

3. Next whisk in one egg at a time till well mixed.

4. Stir in sieved flour and cocoa powder until it forms a smooth batter.

5. Pour batter into the prepared spring-form tin and bake in preheat oven (2nd lower rack) for 30 minutes or until a skewer inserted in centre comes out with a bit crumbs.

6. Stand cake in pan for 5 minutes before removing to cooling rack. Dust top with icing sugar and serve warm with some berries and/or cream with it.

A short clip on preparing 1-Pot Chocolate Cake.


(分量: 15cm 圆形烘盘   |   准备: 10分钟   |   烘烤时间: 30分钟)

1. 先将烤箱预热到180摄氏度并在圆形烘盘四周刷上油后扑好烘焙纸,备用。

2. 把牛油放进一个小锅里用慢火融化然后把锅拿开,倒入砂糖搅拌至混合。

3. 接着加入鸡蛋然后搅拌均匀。

4. 之后拌入过筛的面粉和可可粉直到形成顺滑的面糊。

5. 最后将面糊倒入烘盘放进预热的烤箱烤大约30分钟。出炉时用牙签插入蛋糕中间试一下,出现沾黏状很细小的颗粒即可。

6. 取出后的蛋糕先等5分钟才从烤盘转到冷却架降温。 品尝时可在蛋糕表面筛上糖粉和放些草莓做装饰。


With limited baking equipment or skill you can choose to make this quick Chocolate Muffins using either Airfryer, Happy Call Pan or oven toaster. All you need to do is just stir and mix the batter, pour into muffin tin and you are ready to bake some delicious muffin for afternoon tea. I am sure mum will be delighted with these soft and moist chocolate treat on Mother's Day plus it is also a kid's friendly recipe to work on bonding time too.

(Yield: 6 | Preparation: 10 minutes | Cooking: 25 minutes)

  • 140g all-purpose plain flour
  • 20g Dutch processed cocoa powder
  • 1/2 teaspoon baking powder
  • 60g caster sugar
  • 60g brown sugar
  • 2 eggs (55g each)
  • 120ml fresh milk
  • 100g unsalted butter, melted
  • 1 teaspoon vanilla extract
  • 60g mini chocolate chips

1. Preheat oven to 200°C (392°F). Line muffin tin with paper liner or use disposal muffin cups.

2. In a large mixing bowl, whisk egg and sugar till pale and creamy. Stir in vanilla extract.

3. Whisk in half of the milk follow by sieved flours mixture (all purpose flour, cocoa powder and baking powder) and milk alternatively until just incorporated (do not over mix the mixture).

4. Next stir in melted butter and chocolate chips then spoon batter into paper cases till 3/4 filled.

5. Bake in preheated oven for 10 minutes then lower the heat to 180°C (356°F) and continue to bake for another 15 minutes or until a skewer inserted in the centre and comes out clean or with bits of crumbs.

6. Stand muffins for 5 minutes and serve warm with a scoop of vanilla ice cream or whipped cream if you prefer.

A short clip on preparing Double Chocolate Muffins.

不会做蛋糕没关系,只要家里有空气炸锅,韩国双面锅或小烤箱也能为妈妈做些简单的巧克力马芬让她吃了满心欢喜。巧克力浓郁的味道和马芬松软细致的口感真是棒及了。 而且这个食谱只需要用手搅拌, 不用多余的工具因小朋友也可动手为妈妈做。

(分量: 6-7个中形玛芬   |   准备: 10分钟   |   烘烤时间: 25分钟)

1. 先将烤箱预热到200摄氏度并在马芬烘盘扑好烘焙纸杯,备用。

2. 用手拌器把鸡蛋和砂糖打到浓稠然后加入香草精。

3. 接着拌入一半的牛奶和过筛的面粉类(面粉,可可粉和发粉)搅均匀。过程中慢慢加入剩余的牛奶搅成面糊。(切记不要过度混合以免马芬变硬

4. 之后加入融化牛油和巧克力豆再拌2-3次就可将面糊倒入预备好的纸杯 (你可以在上面撒多一些巧克力豆或核桃) 再放进预热的烤箱烤10分钟让马芬因热度膨胀。

5. 最后把温度调低到180摄氏度再烤15分钟直到马芬表面呈现金黄色即可。

6. 从烤箱取出后等稍微冷却就可和香草冰淇淋或奶油一起享用。

Lastly we would like to wish all mothers and mothers-to-be a Happy and Wonder Mother's Day 母亲节快乐. You deserve a good rest on this special occasion!

1 comment:

  1. wow...I am drooling...wish I could try everything you made!
    That chiffon looks particularly great.


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