Apple Cake

Ingredients:

3 red apples, peeled and cut into small cubes

1-1/2 cup AP flour

3 eggs

1 cup sugar

1/2 cup melted butter

1/2 cup milk

1 tsp vanilla extract

1 tbsp baking powder

Instructions:

1. Beat the eggs, sugar, and vanilla extract until light and fluffy.
2. Add melted butter and milk. Stir well to combine.
3. Sift in the flour and baking powder. Mix the batter until it reaches a smooth, even consistency. Fold in the apple cubes and mix to incorporate all the ingredients.
4. Transfer the mixture to a 6" pan greased with butter and flour or sprayed with non-stick spray.
5. Bake in a preheated oven at 175 °C for 50 minutes.
6. Remove the cake from the oven and let it cool on a wire rack. Dust with icing sugar and serve. Enjoy!

Kueh Bakar Pandan

Ingredients:

2 large eggs

1/2 cup granulated sugar

1 cup coconut milk

125ml pandan juice (water+pandan leaves)

1 cup AP flour

1 tsp pandan extract

1/4 tsp salt

1 tbsp cooking oil

Topping

White sesame seeds

Instructions:

1. Preheat the oven to 180 °C. Spray a loaf pan with nonstick spray and line the bottom with parchment paper. 
2. Combine all the ingredients in the blender and blend until smooth. Strain or pour the mixture into the prepared pan.
3. Sprinkle sesame seeds on top. Bake for 40 minutes, checking for doneness with a cake tester.
4. Increase the oven temperature to 200 °C and bake for 10 minutes until the top layer is golden brown and crisp.
5. Remove the cake from the oven and let it cool completely in the pan before unmolding. As it cools, the cake will sink in the middle, which is normal.

Note:

Serve this cake the next day, as it tastes much better.

Banana Chocolate Cake

Ingredients:

6 bananas ~ mashed

375g AP flour

2 tsp baking soda

2 tsp baking powder

1 tsp salt

4 large eggs

155ml Condensed milk

84g butter ~ melted

1 tsp essence vanilla

1 cup chocolate chips

Instructions:

1. In a large bowl, combine the mashed bananas with all the ingredients. Mix thoroughly to batter.
2. Pour the batter into a lined 7x7-inch pan. Slice one banana into three pieces and arrange them on top. Sprinkle with additional chocolate chips.
3. Preheat the oven to 350 degrees F and bake for 50 minutes or until golden brown.

Lemon Chiffon Cream Cake

6" cake

Ingredients:

50g cake flour

3 eggs ~ separate

4 tsp water (room temp)

2 tbsp vegetable oil

4 tsp lemon juice

3 tbsp granulate sugar

1 tbsp vanilla extract/essence

1 tbsp lemon juice (into egg white)

Lemon Curd

2 eggs

60g (1/4 cup) lemon juice

80g granulated sugar

1 tbsp lemon zest

30g unsalted butter

Whipped Cream

350g heavy cream

30g granulated sugar

Instructions:

1. Keep the egg whites in the fridge to cool. Mix the vegetable oil, water, and lemon juice in a bowl. Then, sieve in the cake flour and mix well. Add the egg yolks and continue to mix well to combine. Set aside.
2. Remove the egg whites from the fridge. Add 1 tbsp lemon juice, sugar, and vanilla extract. Using a hand mixer, whisk at medium-high speed until stiff peaks form.
3. Scoop a couple of meringue into the egg yolk batter and gently fold until combined.  Pour the batter into the whipped meringue and gently fold it until combined.
4. Transfer the batter to the 6-inch Chiffon cake pan.  Use a toothpick to go through the batter to remove any air pockets.  Give the pan a tap or two.
5. Bake in the pre-heated oven at 145 deg C for 45 minutes or until golden brown.
6. Remove the cake from the oven immediately, give it some taps, turn it upside down, put it on the cooling rack, and let it cool completely.
7. Remove the side and pop the cake out from the bottom using a thin plastic spatula. Slice the chiffon into three layers.
8. Bring all the ingredients except the butter in a pot to make the lemon curd.  Let cook over medium-low heat. Keep mixing and stirring until thickened.  Add in butter and mix until well combined.
9. Transfer into a clean bowl and cover with plastic wrap.  Keep it cool in the fridge.
10. In another bowl, combine the heavy cream and sugar. Beat with a hand mixer until stiff peaks form. Transfer the mixture to a piping bag and set it aside for later.
11. Assemble: Take the first layer of cake for the base and pipe the whipped cream around the edge of the cake.  Then, spread the lemon curd on the inner of the cake.  
12. The second layer of cake is topped with the same process as the first layer. The same goes for the last layer. Then, use the remaining whipped cream to prick the outer cake and spread it evenly. Dust with lemon zest.
13. Let the cake set in the fridge to cool for 30 minutes.  Slice and serve.  Enjoy!

Mango Crepes

Ingredients:

310g AP flour

100g sugar

625ml whole milk

4 eggs

30g butter ~ melted & cooled

Coulis

2 mangoes

1/4 cup water

100g sugar

Filling/Topping

355ml heavy/whipped cream

125g powdered sugar

100g mango coulis ~ room temp/chilled

Directions:

1. Slice the mango flesh off the seed and add it to a food processor or blender. Puree until smooth, then return the pureed mango to the empty pot. Place the pot over medium-low heat, add the sugar, and cook for 10-15 mins or until thickened. Stir constantly to keep the mango from bubbling. Off the heat, transfer the mango coulis to a clean bowl and allow it to cool to room temperature.
2. Prepare the crepes; add the flour, milk, eggs, sugar, and melted butter to a bowl or a blender and mix or blend until smooth.  Place a small non-stick pan over medium heat, grease with butter or non-stick spray, and add about 1/3 cup of batter to the pan.  Quickly swirl the pan to get an even layer of batter and cook for about 50-60 seconds or until the crepe begins to set, then flip with a spatula and cook for another 10-15 seconds.  Transfer the cooked crepe to a clean dish and repeat the process till the batter finish.
3. Use a hand mixer for the filling/top and beat until combined and fluffy.  Then add the cooled-down mango coulis and beat until combined.
4. Before assembling the cake, I cut all the crepes to the same size using a 7" or 8" ring cake. Then, I placed the first crepe inside the adjustable ring cake on a serving dish and added a dollop of mango whipped cream. I spread it into an even layer, top it with another crepe, and repeat until all the crepes have been used.
5. Lastly, top the prepared crepe cake with whipped cream, the remaining mango coulis, and chopped mango.  Place the cake in the refrigerator to chill for at least 3-4 hours or overnight before serving.

Banana Bread

Ingredients

3 medium ripe bananas

75 butter ~ melted

1/2 tsp baking soda

1/4 tsp salt

150g sugar/brown sugar

1 large egg ~ beaten

1 tsp vanilla extract

205g AP flour

Directions:

1. Preheat oven to 160 deg C.  
2. In a mixing bowl, mash the ripe bananas until completely smooth.  Stir the melted butter into the mashed bananas.
3. Mix in the baking soda and salt.  Stir in the sugar, beaten egg, and vanilla extract.  Mix in the flour.
4. Pour the batter into a loaf pan. Bake for 55-65 mins at 175 deg C or until a toothpick or wooden skewer inserted into the center comes out clean.

Kek Lapis Pandan/Evergreen

Ingredients:

500g margarine

1 tbsp ovalette

400g condensed milk

1 tbsp essence of vanilla

10 eggs (Grade AA) / 12 eggs (Grade A)

100g Horlick

100g Coffeemate creamer

170g Serikaya

100g coconut creamer powder (Kara)

400g Pau flour / Hong Kong flour

200g coconut cream (Kara)

150ml Pandan Paste

Directions/Instructions:

1. Beat the butter, ovalette, and 200g of sweetened condensed milk.  Use high speed (10) for about 7-8 mins.  Beat until the mixture turns white.
2. Add vanilla essence and blend well. Then, slowly add the eggs, one at a time, and beat well.
3. Reduce the speed on low, add Horlick, and continue briefly beat.  Add coffee-mate creamer, serikaya, and coconut milk powder.  Beat to combine.
4. Then, add pau flour/Hong Kong flour, coconut cream, and pandan paste alternately. Beat briefly to ensure the mixture does not lump. Add the green color and blend well.
5. Prepare an 8x8x3 inch square pan, grease only the bottom with butter, then layered with parchment paper.
6. For the first layer, weigh 170g and pour the batter into the pan. Flatten the batter with a spoon until it is evenly distributed.
7. Preheat the oven to 170 degrees C using a top-bottom temperature and bake for about 8 minutes. After it's hot, switch to the top position only.
8. Bake the 1st layer in the oven for 8 mins, and remove from the range.  Press the top layer with the cake pressor, 
9. The second and subsequent layers use the same weight. For the last layer, use a top-bottom oven to bake at 170 degrees C for 15-20 minutes.
10. Remove from the oven and let the cake rest in the tin until it cools down completely.  Before removing the cake from the pan, give a little shake until the edges of the cake do not stick to the pan.

Lapis Sisik Ikan aka Fish Scale Layered Cake

Ingredients (A)

150g fine sugar

450g margarine/butter

1 tbsp Emulsifier/ovalette

(B)

10 egg yolks

6 egg whites

100g condensed milk

180g seri kaya

1 tsp vanilla

(C)

100g Horlicks

260g Pau flour/Hongkong Flour

1/2 cup ice-cold water

Other

Haw flakes

Directions/Instructions:

1. In a stand mixer, beat all the ingredients (A) at maximum speed for 10 minutes until fluffy.
2. Add the ingredients (B) one by one while beating at the same speed.
3. Reduce the speed, and add the ingredients (C) so that it is just mixed.
4. Apply a little margarine to the surface of the square pan (8x8x3) and cover it with parchment paper.
5. Weigh the 140 g mixture batter into the pan and spread it with a spoon so it is evenly thick. Bake in the preheated oven at 170 degrees C, middle of the rack, top/bottom, for 10 mins or until the top layer turns golden brown.
6. Remove from the oven, move the rack to one level up, change to top fire, and prepare for the next layer of the same-weight batter.  Repeat for 3 first layers.
7. For the 4th layer, after spooning the mixture and smoothing it, insert the Haw Flakes in an inclined position into the layer (until it slightly sinks into the 3rd layer) to ensure it can stay in the position and bake.
8. Repeat steps 3 layers again, and before adding the 4th layer of batter,  use the cake pressor to press down the Haw Flakes in one direction. Make sure to mark where the Haw Flakes were and press one direction.  Bake every layer at the same temperature for 8-10 mins.
9. Continue to repeat each 4 layered with Haw Flakes till finish the batter.  At the end of the layer, move the rack to the middle, change the fire to top/bottom, and bake for 15-20 mins overall.

Bangka Legit Lapis aka Lapis Susu Bangka

Ingredients:

20 egg yolk

14 egg white

400g Margarine

100g Butter

400g powdered sugar/icing powder

100g milk powder

100g condensed milk

200g AP flour

1 tsp vanilla powder

Directions/Instructions:

1. Beat the margarine, butter, and sugar until soft and fluffy for about 10 mins on speed 3-4
2. Slowly add the egg yolk one at a time till finish.
3. While the mixer is in slow mode, add the condensed milk, milk powder, vanilla powder, and flour.  Mix well and set aside.
4. In another bowl, beat the egg whites until soft peaks form. Add the egg white batter to the butter mixture and mix well with a spatula.
5. Prepare a 9x9-inch baking pan by grubbing only the bottom with butter and then layering it with parchment paper.
6. For the first layer, weigh 180g and pour the batter into the pan. Flatten the batter with a spoon until it is evenly distributed.
7. Preheat the oven to 180 degrees C using a top-bottom temperature and bake for about 8 minutes. After it's hot, change the temperature setting to the top position only at 160 degrees C.
8. Bake the 1st layer in the oven for 8 mins or until golden yellow is removed.  Press the top layer with the cake pressor, 
9. The second and subsequent layers use the same weight. For the last layer, use a top-bottom oven to bake at 180 degrees C for 15-20 minutes.
10. Remove the cake from the oven and let it rest in the tin until completely cool. Before removing the cake from the pan, shake it until the edges do not stick to the pan.

Banana Cake

Ingredients:

2-3 Banana (ripe) ~ mashed

1/2 tsp vanilla essence

90ml oil

75g sugar

2 eggs

80g AP flour

1/2 tsp baking powder

1/2 tsp baking soda

Directions/Instructions:

1. Combine the mashed banana, vanilla, oil, sugar, and eggs in a large bowl. Mix until the mixture resembles a smooth batter or until the sugar dissolves.
2. Then, sieve in the dry ingredients and mix well to incorporate them together.
3. Spray the loaf pan with nonstick spray and pour in the mixture. Bake it in the oven at 160 degrees for 30-40 minutes.
4. Remove and let it cool completely before removing it from the loaf pan.

Apple Pie Pancake (Quick & Easy)

Serving 4-6

Ingredients:

1 apple ~ sliced 1/4" thickness

1 tsp butter

2 tsp sugar

Batter

195g AP flour

2 tbsp sugar

1 tbsp baking powder

1/2 tsp fine salt

295ml milk

1 egg

4 tbsp butter ~ melted

1 tsp vanilla extract

Direction/Instructions:

1. Whisk dry ingredients in a medium bowl.
2. Warm milk in the microwave until lukewarm, whisk in egg, melted butter, and vanilla extract until combined.
3. In a mini saucepan (egg saucepan), melt 1 tsp butter on low heat.  Sprinkle 1 tbsp sugar over the melted butter.
4. Spread/arrange sliced apple over the butter/sugar, and scoop 1 ladle of the pancake batter over the apple slices.
5. Cover the saucepan, and let it cook for 10-12 mins.  Then flip the pancake and cook another 2-3 mins.
6. Place on a serving plate, sprinkle with icing sugar or syrup.  Enjoy!

Oreo Cake with Oreo Frosting

Ingredients:

397g AP flour

2-1/2 tsp baking powder

3/4 tsp salt

227g unsalted butter ~ room temperature

397g granulate sugar

6 large egg whites ~ room temperature

283ml milk ~ room temperature

57ml vegetable oil

2 tsp clear vanilla extract

113g Oreo cookies ~ chopped roughly

Oreo Frosting (recipe)

Directions/Instructions:

1. Preheat the oven to 168 degrees C. Prepare three (6"x 2") cake pans or two (8"x 2") cake pans and spray the nonstick cooking pan.
2. In a large bowl, combine flour, baking powder, and salt.  Set aside
3. Combine the milk, oil, and vanilla extract in a separate cup.  Set aside
4. Place the butter in a stand mixer with a paddle attachment and cream until smooth.  Sprinkle sugar and then let whip on medium-high until light and fluffy for about 5 mins.
5. While mixing on low, slowly add the egg whites one at a time.  Let each thoroughly combine before adding the next.
6. Add 1/3 of the dry ingredients to the mixture and mix on low until combined. Then add 1/2 of the liquids, 1/3 dry and 1/2 liquid, and the rest dry ingredients. Let it mix until just combined. Do not overmix.
7. Divide the batter evenly among the prepared cake pans. Sprinkle the chopped Oreos on each pan. Gently fold the Oreos into the batter with a knife until just combined.
8. Bake the cakes for 35-45 minutes or until a toothpick comes out clean when poked in the center. For an 8"x 2" pan, bake for 45-50 minutes.
9. Remove the cake from the oven and let it cool in the pan for 10 minutes or until it feels barely warm. Then, turn the cakes out onto a cooling rack.
10. Once cool, trim off the brown edges and domes of the cakes and frost as desired. (Crumb coat first, freezes the cake for 15 minutes, and then do a final coat.) Top the cake with dollops and whole Oreos.

Butter Chiffon Cake

Ingredients:

3 egg yolks

1/2 tsp vanilla extract

1/4 tsp salt

60g sugar

80ml fresh milk

100g cake flour

1/2 tsp baking powder

40ml oil

Meringue

3 egg whites

60g sugar

1/4 tsp cream tartar

Topping

100g cream cheese

80g butter

80g icing powder

1 tsp vanilla extract

200ml whipping

or

150g salted butter

40g sugar

Directions/Instructions:

1. Whisk egg yolk, vanilla, salt, and sugar in a bowl.  Whisk till pale.
2. Then, add the milk and whisk to incorporate. Sift the cake flour and baking powder into the egg yolk mixture, folding gently. Then, add the oil and whisk again.
3. In another bowl, beat the egg whites with the cream of tartar. Add the sugar in three parts and beat until stiff.
4. Fold the egg whites into the egg yolk mixture. Pour into a 7" x 7" x 3" square pan. Bake at 160 degrees C for 30-35 minutes. Remove from the oven, drop 2-3 times on the countertop, and let it sit for about 10 minutes.
5. Remove from the pan and let it cool completely before cutting the top to level.
6. For the topping, beat the cream cheese, butter, and icing powder until the mixture is soft. Then, pour in the whipped cream and vanilla. Continue to whip until soft/stiff.
7. Spread the cream cheese whipped on the top of the cake.  Cut all 4 side edges to have a smooth cut.

Oreo Roll Cake

Ingredients:

3 packages Oreo

1/2 cup chocolate frosting

2 tbsp milk

113g butter ~ room temp

2 cups powdered sugar

3 tbsp milk

Directions/Instructions:

1. Remove the Oreos' fillings. In a food processor, blitz the cookies to a fine crumb. Add the chocolate frosting and milk. Blitz again, then set aside for later.
2. Take 1 tablespoon, shape the cream fillings into a golf ball-sized, and wrap into plastic wrap.  Put it into the freezer.
3. Place the remaining filling in a large mixing bowl with the butter. Use a wooden spoon to cream the butter and sugar until smooth, then add the powdered sugar.
4. Mix in the milk to loosen the mixture. Beat with an electric mixer until it is light and fluffy.
5. Place a large plastic or parchment paper sheet on the countertop and pour the Oreo mixture dough. Shape the dough into a Swiss roll-size rectangle, then cover it with another plastic or parchment paper sheet.
6. Use a rolling pin to roll it out to 8x12 inches. Remove the plastic or parchment paper and neaten the edges with a palette knife. Press and shape it so it is firm along the edges.
7. Spoon the cream filling on top and use a palette knife to smooth it over, leaving a gap of 1/2-inch at the thin end.
8. Use the plastic or parchment to help roll the cake, finishing with the seam underneath. Tightly wrap it in the excess and place it in the fridge for at least 2 hours to firm up.
9. When ready to serve, remove the roll cake from the fridge and place it on a serving tray. Remove the frozen cream filling from the freezer and use a fine grater to grate the shavings onto the cake. Slice and serve immediately.

Magic Custard Cake (3-Layers)

Ingredients:

4 eggs

75g icing sugar

85g unsalted butter ~ melted

12g warm water

1 tsp vanilla extract

85g AP flour

360ml milk ~ lukewarm (110-115 deg F)

Powdered sugar ~ for dusting

Deco/Topping

Strawberry

Directions/Instructions:

1. Preheat oven to 160 deg C (325 deg F).  Grease an 8"x8" baking dish or line it with parchment paper so that it is easier to get the cake out.
2. Sift icing sugar into the mixing bowl.  Add egg yolks, whisk till mixture is ivory pale.  Then add melted butter, water, and vanilla extract.  Whisk till combined.
3. Sift plain flour into the mixture.  Add salt and whisk till just evenly mixed.  Add milk and whisk again till evenly mixed.
4. Separately whisk egg whites on high speed till thick foam forms.  Add castor sugar.  Continue whisking at high speed till egg whites are at stiff peak stage.  Add to the yolk mixture.  Mix with whisk till fully combined.   Scrape down with the spatula and mix till even.
5. Pour batter into the cake pan.  Level top with the spatula.  Bake till golden brown and edges of cake don't squish when pressed gently for about 50 mins.
6. Remove cake from the oven.  Unmould by lifting the cake out of the pan.  (Cake may be cut hot from the oven if using a serrated knife).
7. Sprinkle some powdered sugar after the cake has completely cooled.  Top with cut strawberry and serve

Mini Pandan Butter Cake

Ingredients:

180g butter ~ room temp

80g caster sugar

2 eggs ~ lightly beaten

45g Pandan extract juice

35g coconut milk

220g Self-raising flour

1 tsp baking powder

Directions/Instructions:

1. Combine pandan extract & coconut milk together & mix well. (Do not worry if not enough 45g of pandan extract, just increase the coconut milk)
2. Cream butter & sugar until light.  Gradually add beaten egg into the mixture & beat until fluffy at medium speed.
3. Sieve in all the self-raising flour, baking powder & coconut milk mixture.  Gently fold well the mixture with a rubber spatula.
4. Spoon mixture into small cupcake liner (40-41g ea) or lightly greased/cooking spray on a small muffin pan.
5. Bake in preheated oven 165 deg C for abt 12 mins or until cooked when tested with a skewer.
6. Best to serve warm; store the small cakes in an airtight container & re-heat for 8-10 mins before consuming.

Uncle Rikuro's Cheesecake (Japanese Soft Cheesecake)

Ingredients:
250g Cream cheese
100ml fresh milk
50g butter
1 tbsp lemon juice
6 egg whites
6 egg yolks
60g Plain flour
20g cornflour
1/4 tsp salt

Directions:

1. Preheat oven at 120 deg C (top & bottom without fan mode).  Lightly grease & line the bottom & sides of the 18cm round pan.
2. Sift flour & cornflour together & add salt to it.
3. Melt cream cheese, butter & milk over a double boiler.  Cool the mixture.
4. Add egg yolks into the cream cheese mixture & continue to whisk till incorporated.
5. Then add lemon juice & fold in the sifted flours.
6. In another bowl, whisk egg whites until foamy.  Add in the sugar gradually & whisk until soft peaks form. (Do not overbeat the egg whites.  They should look glossy)
7. Add 1/3 egg white mixture into the cheese mixture & fold to mix well.  And repeat the process until the egg white mixture finish.
8. Pour into the springform cake tin & tap few times so that wouldn't end up with huge bubbles in the cake.
9. Put the cake onto a tray filled with some hot water & bake in a water bath (See Note below for baking time & step)

Alternative Temperature/Baking Time:

Baking Step 1:

• Baking temperature: 120 deg C / bake for 20 mins.  After 20 mins, keep the oven door closed & increase the temperature to 150 deg C; continue baking for 15 mins.

Baking Step 2:

• After 15 mins, open the oven door for 10 sec & close back up. Now lower the temperature to 100 deg C; continue baking for 40 mins.

Baking Step 3:

• After 40 mins; turn off the oven.  Open the oven door & close back up.  Let the cake cool down in the oven for 10 mins.

Baking time may vary depending on the type & accuracy of your oven.  If you want to succeed baking this recipe.  buy a thermometer to place in the oven.

Tips:

• Always pre-heat the oven and fill the water in tray/pan bigger enough for the 18cm tin for the water bath.
• Do not remove the hot cake out of a baking pan immediately or the cake may collapse.  Let cool for 15 mins before removing from the tin.
• Substitute lemon juice with orange juice
• Replace 20-30g cake flour with the respective amount of Matcha (green tea powder) or Cocoa powder.

Maple Coffee Cake - Pancake Mix

Ingredients:

2 cups Pancake Mix

1 cup milk

2 tbsp Pure Maple syrup

1 egg

Topping Streusel

2/3 Pancake Mix

2/3 Brown sugar

1 tsp Cinnamon powder

1 tsp salt

40g butter

2 tbsp Pure Maple syrup

Direction/Instruction:

1. Heat oven to 190 deg C.  Line the bottom of a 9-inch springform pan with parchment paper, coating the parchment paper & insides of the pan with cooking spray.  Set aside.
2. In a small bowl, cut together pancake mix, brown sugar, ground cinnamon, salt, maple syrup & cold butter.  The mixture will be crumbly & resemble brown sugar when complete.  Set aside.
3. In a large mixing bowl, combine pancak mix, whole milk, maple syrup & lightly beaten egg.
4. Transfer coffee cake batter to prepared springform pan.  Top with streusel & using a knife or toothpick, swirl streusel mixture into the cake batter.
5. Bake for 30-35 mins or until it passes a toothpick test.
6. Remove & allow to cool for 15-20 mins before removing from pan & serving warm.

Egg White Swiss Roll Cake

Ingredients:

3 tbsp vegetable oil

60g fresh milk

20g caster sugar

1/2 tsp vanilla extract or 1/4 tsp vanilla powder

40g plain flour

10g rice flour or cornflour

Meringue

4 egg whites or 140g egg whites

35g caster sugar

Filling

150g whipping cream

2 tbsp icing powder

8 fresh whole strawberries

Direction/Instruction:

1. Preheat oven to 160 deg C.  Line & brushes an 11"x11" cake tray with a little oil.
2. Combine oil, milk, sugar & vanilla extract together in a bowl, blend well.  Sieve in plain flour & cornflour; mix well with a hand whisk.
3. Whisk egg whites to foamy & add sugar in batches & beat until peak form.
4. Add one-third of meringue to the batter & fold in lightly with a rubber spatula, then add remaining meringue & fold through until just incorporated.  Pour the batter into prepare cake pan & spread evenly with a palette knife.
5. Bake for about 12-15 mins until cake springy to touch.  When the cake is done, unmould from the pan, remove parchment paper & leave to cool.
6. Whip fresh cream to peak form & spread evenly onto white sponge cake & place whole strawberries on top.
7. Gently roll up sponge cake from the edge & refrigerate for few hours until firm.  Trim the sides of the cake roll & dust with some icing sugar on top.  Decorate it as desired before serving.

Butter Cake (Version 2)

Ingredients:

250g unsalted butter

200g sugar

200g Plain/cake flour

1 tsp baking powder

1/2 tsp salt

4 eggs

1 tbsp vanilla extract

4 tbsp milk

Direction/Instruction:

1. Preheat the oven to 160 deg C.  Prepare 7" square tin by lining with parchment paper.
2. Sieve the flour, baking powder & salt at least 2-3 times; this will helps make the cake all the more fluffy.
3. In a large mixing bowl beat the butter & sugar until pale (about 3 mins).  Add one egg at a time and beat for a min between each egg & beat well.
4. Add in the vanilla extract & mix till incorporated.
5. Add the flour in 2-3 parts alternating between flour & milk (add one part flour to the butter egg mixture & mix well with a spatula).
6. Pour the batter into the prepared tin & bake for 40-45 mins or till the skewer inserted comes clean.
7. Remove the tin from the oven & place it to cool on a wire rack for 10 mins.  Carefully invert the cake onto the wire rack & tap the tin so that the cake slides out easily.  Allow cooling completely before cutting it.