Cotton Soft Chocolate Sponge Cake

Inspired by this recipe, I followed and made this cotton soft chocolate sponge cake today.  I topped with chocolate chips. The cake turned out nice and soft, fluffy, and taste so good too., you can see how much my ambassador enjoyed it!!! =D

2 thumbs up!

Recipe:
Ingredients:

~80 g cake flour
~20 g unsweetened cocoa powder
~50 sugar
~40 g sun flower seed oil
~50 g milk
1/2  tsp vanilla essence
pinch of salt
66 g egg yolk (about 4 large eggs)

130 g egg white (about 4 large eggs)
50 g sugar
1 tsp lemon juice (I used 1/4 tsp of cream of tartar)

Instructions:
1) Preheat oven to 150 deg C. Line a 18 cm square x 7 cm height  baking pan with parchment paper.

2) Sift flour and cocoa powder together. Add egg yolks, sugar, oil, milk, salt and vanilla essence  into the flour and mix well till smooth with a hand whisk.

3) In a separate big mixing bowl, whisk egg white with 1/4 tsp cream of tartar and sugar with an electric mixer until firm peak form (not dry).

4) Gently fold 1/3 of the meringue into the yolk batter, mix well.  Then pour mixture back into  (3) mix well with a rubber spatula.

5) Pour batter into cake pan,  Tap the pan on a surface for a few times to get rid of big bubbles. Sprinkle chocolate chips on top.

6) Steam bake the cake on the lower rack in a preheated oven for 65 - 75 minutes or until a cake tester inserted in cake comes out clean.

7) Tap the pan on the surface for 2 to 3 times while hot, remove cake from the pan, leave it cool on the rack completely.

Blueberry Cheese Muffin

What do you like to snack on in the middle of the day? Almost definitely, you would make yourself coffee or tea. It is true for me too. I even made blueberry cheese muffin to go with my coffee today. I like plain muffin but it is usually too dry on its own. So, I added moist cheese and tangy blueberry today and it resulted in a more varied flavour and crumbly texture in every bite. Wash down with a cuppa hot coffee/tea, and the taste is even enhanced.

Bon appetit!

Recipe: adapted from here
Ingredients: makes approx. 6 muffins

Filling (cheese mixture): 115 g cream cheese (room temperature)
                                           1 tablespoon sugar

Method: Beat till fluffy, set aside.

Muffin:
135 g all purpose flour              )
1 teaspoon baking powder         ) sieve together ==> Flour mixture
1/3 teaspoon salt                        )
56 g unsalted butter, room temperature
105 g castor sugar
60 ml fresh milk
1 egg
1/2 teaspoon vanilla

140 g fresh blueberry, reserve some to put on top of muffins (about 18 pieces 3 for each muffin)

Method:
1) Using a hand whisk or electric mixer, mix sugar and butter until you get an even mixture. Add in egg and vanilla essence into the sugar-butter mixture and mix well till well combined.
2)  Gradually add in the flour mixture, alternatively with milk in 3 batches (remember do not beat  just fold in).  Add blueberry into the mixture.
3)  Spoon some cake batter into a cupcake cup, followed by cheese mixture and top with cake mixture. Repeat for the remaining five cups.
4)  Bake in a preheated oven at 180 deg C for 30 minutes.

Monkey Swiss Roll 2016

Hi dear bloggers. I wish you and your family a blessed New Year with bundles of  joy and happiness

BBQ Pork (Bak gua) Butter Cake - 肉干牛油蛋糕

Hi! dear friends and bloggers. I wish everyone of you a very happy and prosperous  Chinese Lunar New Year .

This  would be my first and last post of the month (only one post for this month/February 2015).

I still had some BBQ pork (bakgua or rou gan) left on the shelf and it will be the perfect home for various microorganisms if i left it in room temperature for too long. Moreover, my fridge is already at full capacity so I have to find a way to get rid of it.  Subsequently, I decided to bake a cake with it.  The origin recipe is from Kevin Chai.

Verdicts for the cake:  The texture of the cake is soft and moist. It is full of the fragrance of butter. The butter taste overpowers the bakgua, hardly have the bakgua taste. If you want a stronger taste of bakgua, may have to replace butter with corn oil, olive oil or sun flower seed oil.  Let me try out my next attempt and I will let you know the outcome. Hmmm, I may not do it again because I hardly eat bakgua. lol.

Recipe:

Ingredients:

300 g butter

200 g fine sugar

4 whole eggs 

250 g plain flour

20 g milk powder

5 g baking powder

100 ml milk

100 g BBQ pork, blended

Method:

1)  Preheat oven at 160 deg C. Grease and line an 8" x 8" square baking pan.

2)  Beat butter and sugar till creamy and light.  Add eggs, one at a time, beating well after each addition.

3)  Sift flour, baking powder and milk powder together.  Fold in flour and milk aleternately in 3 batches.  Fold in BBQ pork, mix well.

4)  Pour the batter into  the prepared pan. Bake for 50 - 60 minutes or until cooked.

5)  Remove from oven, leave it cool on the rack. Cut into pieces, serve.

Blueberry Pound cake - 蓝莓磅蛋糕

The blueberry pound cake belongs to one of the classic pound cakes. When compared to the everyday pound cake, it contains a smaller ratio of sugar and butter and eggs. This is why the blueberry pound cake lacks some of the iconic strong flavour commonly associated with the common pound cake. However, the soft and moist texture due to the sour cream mixed with the light fragrance of the blueberry have resulted in a uniquely flavourful creation.

Recipe:

Ingredients:

170 g All purpose flour (Plain flour)
30 g Almond flour
5 g Baking powder
2 whole eggs (lightly beaten)
130 g unsalted butter (at room temperature)
120 g fine sugar
120 sour cream
a pinch of slat
1/2 teaspoon vanilla essence

* 70 g fresh blueberry  (lightly dust with 1 tablespoon  of plain flour)

Method:

1) Beat butter and sugar till light and fluffy.
2)  Add egg in 4 batches, until well blended.
3)  Add in sour cream and vanilla.
4)  Fold in flour with the help of rubber spatula, mixed well.
5)  Add in blueberry.
6) Pour mixture onto a lightly greased tin. Bake in preheated oven at 170 deg C for 40 -45 minutes and until cooked.

Chocolate Cake 朱古力蛋糕

Hi! Finally I am back here today.  I wasn't so busy to the extent that I had no time at all to update my blog. The main reasons are I am very LAZY and TIRED.

Do you like chocolate cake?  Maybe this is the cake you are drooling for.

Recipe: (source from SCS-BUTTERCUP recipe book with minor modification)

Ingredients:

250 g salted butter 

300 g fine sugar

275 g self-raising -flour

60 g unsweetened Van Houten  cocoa powder 

1 teaspoon baking powder

8 whole eggs

Pinch of salt

6 tablespoons evaporated milk

Method:

1) Cream butter and sugar until fluffy.  Add in eggs one at the time.  Beat well after each addition.

2)  Sieve flour, cocoa powder, salt and baking powder twice.

3)  Fold in flour mixture a little at the time alternately with milk. (Always begin and end with flour). Fold  mixture lightly until ingredients are well blended.

4) Grease baking tin and sprinkle lightly with flour (if you are not using non-stick pan).  put cake mixture into baking tin and bake in the preheated oven for 30 - 40 minutes at 180 deg C.

Easy Shepherd's Pie (2)

This is my improvised version of Shepherd's Pie . I added more grated cheese and crunchy bacon bits on top, I think it is more interesting.

I also used chicken instead of beef. You can see from the pics that the inside is creamy and appetizing. An one-dish meal that is easily prepared by simply heating it up, it is also filling and yummy, I'm sure your kids will like it very much.

Recipe: 

Ingredients:  Makes 4  18cm x 9cm baking dish (bought from Daiso @SGD2 for 6 pcs)
1 kg potato, peeled
30 g soft butter
1/2 teaspoon salt
pepper to taste
450 g chicken fillet, diced
200 g  fresh button mushroom, sliced
1 can (300 g)  Campbell's Wild Mushroom cream soup (Premium Selection)
150 g to 200 g mixed shredded Cheddar cheese and Mozzarella Cheese
100 g bacon, diced and fry till crispy.

Method:
1)  Place the potatoes into a small pot, and add enough water to  cover.  Bring to a boil.  Cook until soft, drain and mash.
2)  While the potatoes are cooking,  heat up a frying-pan with some oil, fry the diced chicken over medium heat until fragrant. Stir in the button mushroom and cook for a while, add salt and 1/2 chicken cubes to taste. ( Add some cheese into the mixture to thicken the sauce if the sauce is too wet)
3)  Mash potato with a folk and add in salt, butter and pepper , mix well.
4)  Transfer chicken mixture onto  a light oiled baking dish.  Sprinkle  shredded cheese over the meat.  Spread mashed potato evenly over the top.  Make some patterns as you like.
5) .Bake in a preheated oven at 200 deg C for 20 - 25 minutes.  Sprinkle shredded cheese and bacon bits.
     Serve and enjoy.

Sweet Potato and Cheese Muffins - 番薯乳酪马芬

It is moist and soft. The combination of cheese and sweet potato is very good. And as you can see, I like to have my muffins together with flower tea. :)

Recipe:

Ingredients: makes 10
110 g unsalted butter
100 Castor sugar
1.5 egg (1 + 1/2)
40 ml milk

*150g plain flour
*5 g baking powder
*20 g Parmesan cheese powder
*sieved together

120 g (with skin) sweet potato
2 tbsp fine sugar

Some cheddar cheese, shredded

Method:
1)  Cut sweet potato into 1.5 cm cube, steam till cooked.  Add sugar and mix till sugar has dissolved.
 2)  In a mixing bowl, beat butter and sugar till creamy.  Add in egg in 3 - 4 batches. Pour in milk and mix well.
3) Fold in sifted flour till well combined.  Add in (1) and mix well.
4)  Spoon batter into muffins cups till 3/4 full. Sprinkle shredded cheese on top (optional).  Bake at 175 deg C for 20 minutes.

Traditional Steamed Cake - 鸡蛋糕

This recipe has been with me for many years.  I do not know for what reason i have kept it for so  long until today .

This steamed sponge cake reminds me of my younger days when I was in my home town.  There was a Hainanese coffee shop that sold very fragrant and very  fluffy  traditional jidangao (鸡蛋糕 i.e. steamed  sponge cake).  Almost every day in the afternoon, I could hear the sound tok tok... from outside when I passed by the coffee shop.  The coffee shop owner' eldest son  was beating the sponge cake batter with a heavy spiral whisk in a big metal bucket , This was really a tortuously and tiring work.  In those good old days,  a slice (in triangle shape ) went  for 15 cents only.

After trying out this sponge cake, I am happy and satisfied with the end product. The cake tastes good,  and the texture is fluffy.  However, I find  the cake is a  bit too dry, I suggest add 1 to 2 tablespoon of corn oil into the batter would make it more moist.  If I have added in a drop of banana essence, it would be  very similar to  the jidangao of yesterday.

Recipe: Adapted from Sunday Times -"Ask the Foodie" by Chris Tan.

Ingredients:
130 g Hong Kong flour
10 g potato starch      
1 teaspoon baking powder
220 g eggs  (weighed without shells)
140 g sugar
3/4 teaspoon vinegar
45 g condensed milk

Method:
1)  Line and grease a deep 18 cm or 19 cm round cake tin. 

2)  Mix Hong Kong Flour, potato starch and baking powder together and  then sift the mixture twice.

3)   Beat eggs, sugar and condensed milk on medium speed  until you see the volume at least quadruples.  When lifted out the bowl, the whisk should trail a thick ribbon of foam that stays on the surface for at least 10 seconds. It may take 5 - 6 minutes of beating to reach this stage.

4)  Beat in 3/4 tsp pf vinegar.  Sprinkle 1/2 the flour over the egg mixture.  Gently but thoroughly, fold it in with a large whisk - make the same over--and-under  folding motion as yo wold with a spatula.  When it is nearly mixed , sprinkle over the remaining flour and fold just until the batter is smooth.  Scrape it into the tin, and steam over high heat for 22 - 25 minutes.

Note:  Do not overcook or the cake will  be tough.

Lemon and Pistachio Cupcakes

Recipe:

Ingredients: (makes 16)

3 large eggs (about 64 -65 g each with shell)
225 g butter , room temperature
220 g  caster sugar
1/2 cup milk
230 g self-raising flour, sifted
1 teaspoon vanilla extract
1/2 cup pistachio nuts, coarsely chopped
juice of 1/4 a lemon
zest of  half lemon

Topping:
155 g icing sugar, sifted
225 g  butter, room temperature
1/2 cup pistachio

Method:
1. Preheat the oven to 170 deg C. Line cupcake pan with cupcake papers.
2.  In a mixing bowl, beat sugar and butter till light and fluffy.  Add in eggs one at a time. Beat well  before each addition.
3. Add milk, flour and vanilla, and stir  to combine.  Add pistachio nuts, lemon juice and zest, and combine.
4.  Divide the mixture evenly between the cake papers  Bake for 18 - 20 minutes until risen and firm to touch.  Allow to cool for few minutes and then transfer to a wire rack.  Allow to cool fully before icing.

Topping:
1.  Meanwhile, combine icing sugar and butter,  beat till light and fluffy.  Add lemon zest and pistachio nuts and mix through.  Spoon onto cupcakes in large, loose dollops.

Pandan Angku Kuih

This is my second attempt at making angku kuih.  In my previous post (purple sweet potato angku kuih), I remarked that the dough was too soft for my liking. Today, I replaced the rice flour with extra glutinous rice flour.  The dough turned out to be what I want, it is a little more chewy than the purple sweet potato angku kuih. I am pleased with this recipe.

Recipe: (yields 24 - 25 medium size kuihs)

Ingredients:

Dough
300g glutinous rice flour
100g sweet potato (steamed and mashed)
250g warm water
1 tablespoon fine sugar
1.5 tablespoon corn oil
1/2 teaspoon green colouring  and pandan  flavouring

Filling:
300g peeled split mung bean
200g sugar (suit individual taste, may add more or less)
3 tablespoon cooking oil

Banana leaves - cut into 24 -25 small round pieces, bigger than the cavity of the mould

Steps:

Filling:
1) Soak mung bean for 2 hours. Drained and  steamed for 45 minutes until softened.
2)  Blend until fine paste is achieved.
3) Heat the oil, fry paste, sugar and oil until sugar dissolved and slightly dry.
4) Scale 28g each portion and roll into balls.

Dough:
1) Combine dough ingredients and knead till it forms a pliable dough. Divide dough into 27g each portion, roll into balls. Flatten the ball using a rolling pin or with your palm.
2) Spoon the filling and bring all edge together to form a ball again.
3)  Place the kuih into a lightly dusted with glutinous flour mould, press it to set the shape.
4)  Knock out the kuih and place it on a greased banana leaf.
5)  Steam on medium heat for 10 -12 minutes.
6)  Remove the kuihs from  heat, brush lightly some cooking oil on the surface.

Butter Pastry Mini Mooncake -班兰奶油迷你月饼

It has been a decade since I last made mooncakes. My family has been almost crying that they have forgotten the taste of home-made mooncakes. All my mooncake moulds had been packed and cold-storaged in the store for donkey years. Thankfully, the moulds have not turned mouldy , haha. Until a few days ago, my friend Catherine let us sampled the mooncake she made. After I tasted the mooncake, I couldn't resist at attempting it myself. I wanted to gain back my skill and practice otherwise I will find myself losing touch.

The pastry is very crispy even after a few days later. It is like pineapple tarts. If you like pineapple tarts, I am sure you will like this non-traditional mooncake.

Recipe: (Makes about  45 )

Ingredients:

Pastry:
250g  butter (room temperature)
50g  icing sugar
1 whole egg
1 egg white
420g plain flour
pinch of salt

Method:
1) Cream butter, icing sugar and salt till creamy.
2) Gradually add in egg,  one at a time, mix well after each addition.
3) Fold in flour till a dough is formed. Cover with clingwrap and rest for 1 to 2 hours..
4)  Divide dough  into 17g each. Shape the dough into  balls.
5)  Flatten the dough, put a ball of filling in the centre and seal.  Roll into round, lightly dust with flour , press into mould, dislodge imprinted mooncakes.
6) Bake in the preheated oven at 180 degree C for 10 minutes. Remove from oven and allow  to cool for 10 minutes,  then glaze the surface with egg yolk. Return to oven, continue baking till golden  brown.

Filling:
500g pandan flavoured lotus paste
50g melon seeds
cooked salted egg yolks (optional)

Method: Combine all the ingredients and  shape into  balls of roughly 20g each.

Coffee Walnut Butter Cake

I taste coffee, cocoa and walnut, and bite crunchy roasted walnut pieces in fluffy, moist cake. Very nice... there are dimensions when you bite and the fragrance of coffee and walnut goes well together. The moisture of the cake makes it easier to chew and ingest. No time to describe and share more now, gotta have another bite of the cake once more.


Recipe:

Ingredients:

250 g self-raising flour
250 g butter (room temperature)
190 g brown sugar
5 whole eggs (with shell @60 g each)
1  teaspoon coffee emulco
3 teaspoon Nescafe (mix with 3 teaspoon warm water)
120 g roasted walnut (diced)

1 tablespoon  unsweetened cocoa powder

Method:

1)  Preheat oven to 175 degree C.  Grease an 8" x 8" baking tray and line with parchment paper .
2)  Cream butter and brown sugar till soft and fluffy. Add eggs one at a time, beat till well mixed.
3)  Add coffee emulco and and Nescafe mixture into (2). Mix well.
4)  Fold in flour and walnut.
5)  Divide batter into 2 portions,  one portion add in coco powder and mix well.
6)  Alternatively pour plain batter and cocoa batter into the baking pan until batter is all used up.
7)  Bake for 45 - 50 minutes.

Chocolate Orange Cake

 After enchanted Phong Hong's post of Orange Chocolate Cake that inspired me very much because I like orange cake and anything made from orange.  When I feel thirsty, I only turn to aerated orange juice.

The texture of this cake is soft and light. It goes well along with a cup of hot coffee or tea. Anyone wants to join me?

Recipe: Source from "Lovely Butter Cakes" via Phong Hong Bakes

Ingredients:
(A)
200 g butter
200 g castor sugar
3 eggs
1 tablespoon chopped orange rind
1 teaspoon vanilla essence

(B): Combined and sieved
  250 g plain flour
  1 teaspoon baking powder
  1 teaspoon bicarbonate of soda
  1/8 teaspoon salt

(C)
  250 ml sour cream
  30 g cooking chocolate (melted using double boiler) (I used 50g as I prefer stronger taste)

Method:
1)  Preheat oven to 180 degree C.
2)  Line and  lightly grease a 9" round baking mould.
3)  Beat butter and sugar until soft and fluffy.
4)  Add eggs one at a time, and beat well after each additions.
5)  Add orange rind and vanilla essence and beat till well combined.
6)  Add ingredient B in four (4) additions and sour cream in 3 additions.
7)  Take half (1/2) of the batter and gently mix with the melted chocolate, do not over mix.
8)  Alternatively pour the plain and chocolate batter onto the baking pan until all used up.
9)  Bake in the preheated oven for 55- 60 minutes. (mine was baked for 45 minutes as it was already done)
10)  Remove from oven and unmould after 10 minutes. Let the cake continue to cool.


Note: I baked an 8" round cake and 4 cupcakes with this recipe.

Baileys Coffee Butter Cake

Just look at the name of this cake, if you are hoping for a distinctive coffee flavour, I am sorry there is none. . . So, I will add coffee emulco or coffee granule in my next attempt if I am going to bake this again.

Recipe: source from " famous CUISINE issue 80, 2013"

Ingredients:

250 g butter

200 g brown sugar (I used 100 g brown sugar and 100 g castor sugar)

5 eggs

250 g self-raising flour

2 tablespoon fresh milk

2 tablespoon Baileys liquor

Method:

1)  Preheat oven to 160 degree C. Line an 8" square or 9" square baking tray.

2)  Beat butter and sugar until fluffy.  Add in eggs one at a time, beating well after each addition.

3)  Fold in sifted flour and fresh milk, combine well.

4)  (a) Mixed 2 tbsp  of batter with 1/2 tbsp of baileys.   (b)The other mix into the remaining batter, mix well.

     (I skip this step).

5)  Pour half of the batter (b) into tin . Follow with (a) coffee batter. Then pour the remaining batter, level the surface.

6)  Bake in the preheated  oven for 40- 45 minutes or  until  a skewer  inserts in the center  comes out clean.

Fun with small sponge cakes

Hi dear friends how are you doing?  Are you enjoying your CNY?  I have been missing for quite sometime.   I have just waken up from hibernation. haha......hehe....

I had just made some beautiful steamed sponge cakes.  Please be patient, recipe will be posted later.

A few days before CNY, I went to the market to do my last errand. While passing by a Malay stall, I saw very colourful and cute steamed cakes on sale. Their designs were eye-catching, such as Angry Birds, lady bird, polka dots and many other patterns and cartoons characters...... I was really inspired by them.

I managed to get the similar recipe from here. Due to my handicap at drawing, I only could do simple patterns. With more inspiration and encouragement, I will try to do a master piece in my next attempt...

Thank you MamaFami and Hana for the recipe.

Colourful Marble Butter Cake

Recipe: Adapted from " I Love Butter Cake Too 2" by Kevin Chai

Ingredients: 

300g butter (room temperature)

250g caster sugar

250g plain flour      

5g baking powder

20g milk powder

4 eggs

100 ml fresh milk

12 teaspoon  pandan essence

1/4 teaspoon strawberry emulco

15g cocoa powder

Method:

1)  Preheat oven to 160 degree C, grease and line a 18 cm (7 inches) square baking pan.

2)  Beat butter and sugar till soft and creamy.

3)  Add in eggs, one at a time, beating well after each addition.

4) Sift together the flour, baking powder and milk powder. Fold into (3),  alternately  fold in fresh milk. Mix until well combined.

5)  Divide batter into 3 portions.  Stir in pandan essence and strawberry emulco respectively.  The other retains the original flavour.

6)  Spoon and spread batter alternately into prepared pan, sprinkle cocoa powder through a sieve on each layer, repeat the steps until done.

7)  Bake in oven for 50-60 minutes or until cooked.

Food review: Looks colourful and tastes more confusing than it looks! In my opinion, the flavours clash with one another and the cake ends up too sweet. Next time, I will try to only add colouring without the flavours, and reduce sugar content at the same time.

Fig Butter Cake- 无花果奶油蛋糕

Recipe:

Ingredients:

A) 220g salted butter

     20g sugar

     6 egg yolks

B)   * 50g dried fig )  *use electric blender to blend till fine

       * 50 ml water  )

C)  6 egg whites

      120g sugar

D) 260g flour

     1 teaspoon baking powder

     50g fig, chopped.

Method:

1)  Cream butter and sugar till light. Beat eggs one at a time.Beating well after each addition.

2)  Add B ingredients into  the above mixture and mix till well blended.

3)  In another big and clean mixing bowl, beat C ingredients till stiff.  Add to the above batter and mix well combined.

4)  Fold in sifted flour and baking powder and mix well incorporated.

5)  Add D, mix well.

6)  Pour batter into an 8" x 8" lined and greased baking pan.  Bake at 180 degree C for 50-60 minutes or skewer inserts into the cake comes our clean.

7) Cut and serve.

I bought this packet of dried figs in Turkey on my recent trip to Greece and Turkey.

Light Carrot Cake Wtih Cheese Frosting

Recipe:

Ingredients:
180g       caster sugar
185g       extra light olive oil
3 large    eggs
225g      plain flour
1 teaspoon  baking powder
1 teaspoon  bicarbonate of soda
250g      carrots, grated
50g        chopped almonds
50g        sultanas/raisins, chopped
50g        cranberries, chopped

Cream Cheese frosting:
280g cream cheese (room temperature)
3 tablespoon icing sugar

Method:
1)  Preheate oven to 180 degree C.  Meanwhile place sugar and olive oil in a mixing bowl.  Beat with electric beater until well mixed, about 3 minutes.

2)  Add eggs one at a time, beating well each addition.

3)  Sift flour, baking powder and  bicarbonate of soda together. Gradually fold the dry mixture into the sugar and egg mixture.

4)  Fold carrots, almonds, sultanas and cranberries into the mixture.. Do this in batches so that everything is well folded.. Pour batter into an 8" x 8" greased and lined baking pan.

5)  Bake in the oven for 40 - 50 minutes and until cooked.

6) Meanwhile, prepare frosting.
    Beat cream cheese with an electric mixer until smooth, about 4 - 5 minutes. Add icing sugar and beat well.

7) Once the cake is cooled, about 20 minutes.  Spread the cream cheese frosting over and leave in the fridge to set.

ENJOY!
 

Poppy Seeds And Pandan Butter cake - 罂栗班兰牛油蛋糕

Recipe: Adapted from I love Butter Cake too (2) by Kelvin Chai

Ingredients:
250g          butter
200g          caster sugar
4                eggs
250g          plain flour
5g              baking powder
100ml        fresh milk
50g            poppy seeds
1/4 tsp       pandan essence

Method:
1) Preheat oven to 160 degree C, grease and line a 18cm or 7 inches baking pan (I used 8 inches ).
2) Beat butter and sugar until creamy.  Add in eggs, one at a time, beating well after each addition.
3) Fold in sifted flour and baking powder, then stir in fresh milk,  mix well.
4) Divide batter into 2 equal portions, add in poppy seeds and pandan essence respectively, mix well.
5).Spread poppy seeds batter into the prepared pan, follow with pandan batter.  Bake in oven for 50 -60 minutes or until cooked.