I learned how to make this cake while living in Okinawa. It has become a family favorite although this is not the prettiest cake in the world, it is most likely the crumbless and it really is “sponge” cake. Cube it up for a great snack for kids on the go with no mess (don’t frost or glaze it) or for a chocolate fondue. Add some red dye and this fakes as a “brain” for halloween!
Read the rest of this entry »

This is a beautiful Malaysian-style layer cake. It is a very time-consuming cake to make but well worth the effort. Very rich but very delicious. Screwpine (more commonly known as ‘pandan’) is a kind of fragrant leaf plant native to Malaysia but it can be found in paste form in most Asian grocery stores.
Read the rest of this entry »

Green tea-flavored petits fours with a green tea whipped cream and decorated with green tea marzipan. This recipe could also be adapted to make a layer cake or tube cake. The powdered green tea used here is called matcha, the powdered kind used in Japanese tea ceremonies.
Read the rest of this entry »

An easy cake to make from scratch. Pineapple cinnamon and nuts team up for a winning combination.
Read the rest of this entry »

Although real Chinese dinners usually end with a piece of fruit, Western influence has caused a few changes. This cake uses Chinese techiniques to make a French inspired, and extremely moist, sponge cake.
Read the rest of this entry »