Cakes · Sponge Cake

Lady Fingers


  • 4 eggs
  • 125 g sugar
  • 1 tsp vanilla extract
  • pinch of salt
  • 115 g All-Purpose flour


Separate eggs into whites and yolks.
Add vanilla and half the sugar into the yolks and beat until lightly-colored.
Add the salt and remaining sugar into the egg whites and beat until stiff.
Gently fold meringue into egg yolk mixture until no white streaks.
Sieve flour into meringue and yolk mixture, and gently fold until incorporated.
Line a baking tray with parchment paper.
Pipe 9 cm fingers into the tray.
Bake at 350 °F for 10 minutes or until lightly browned and comes off cleanly.
Cool on a wire rack.
Eat as a snack, dip in chocolate, or use in tiramisu!




  • 6 large egg whites
  • 3 tsp white vinegar
  • 3 tsp vanilla extract
  • a pinch of salt
  • 1 1/2 cups sugar
  • 3 tsp cornflour
  • 4 tbs boiling water


Place all ingredients into a large mixing bowl, adding boiling water last.
Beat on full speed until very stiff.
Spread on pavlova plate or baking sheet cook for 15 minutes on 320 °F, then approximately 1 hour on 300 °F.
Cool in the over with the door ajar.
Top with whipped cream and fruits of choice.


Spam Musubi


  • 2 cups cooked short-grain white rice
  • 1/4 cup soy sauce
  • 1/4 cup oyster sauce
  • 1/2 cup sugar
  • 1 tbs mirin
  • 1 can spam (cooked, sliced to 10 pieces)
  • 5 nori sheets
  • 2 tbs vegetable oil


Combine soy sauce, oyster sauce, mirin, and sugar — mix until sugar is dissolved.
Set aside 1/4 cup of this mixture.
Marinate spam slices in this mixture for 10 minutes.
In a pan with the vegetable oil, heat on medium heat and cook marinated spam. You may spoon over the marinade while cooking to give the spam a nice coating of it.
Set aside cooked spam.

(Using a half-musubi maker)

Lay out plastic wrap, then on top of it, lay out half a sheet of nori.
On top of nori, lay down the musubi maker.
Add a layer of rice on the bottom then brush this layer with marinade
Sprinkle sesame seeds (optional).
Add a slice of spam, then cover it with another layer of rice.
Wrap the entire thing with nori then wrap it with the plastic wrap.
Serve or bring to lunch!

Fruit Desserts

Blueberry Cheesecake

Crust Ingredients:

  • 1 cup graham cracker crumbs
  • 2 tbs sugar
  • 3 tbs butter, melted

Cheesecake Ingredients:

  • 3 pkg cream cheese
  • 3/4 cup sugar
  • 3 eggs
  • 1 tsp vanilla
  • Juice of half a lemon, zest as well

Blueberry sauce Ingredients:

  • 1 1/2 cup fresh blueberries
  • 1/3 cup sugar
  • Juice of half a lemon, zest as well
  • 1/2 cup water
  • 1 tbs cornstarch


Heat oven to 325 °F.
Combine all crust ingredients and press to the bottom of desired pan.
Beat cream cheese, vanilla, and 3/4 cup sugar until smooth and well blended.
Add eggs one at a time to cream cheese mixture.
Spoon cream cheese mixture over crust.
Fill a pan with water and set on the bottom of oven.
Set the cream cheese and crust above the water and bake for 1 hour.
Cool for 30 mins – 1 hour

To make the sauce, take 2 tbs of the water and combine with cornstarch. Set aside.
In a saucepan one medium heat, add water, blueberries, sugar, and lemon juice/zest.
Heat on medium until boiling and the water changes color to a dark purple.
Add in water and cornstach mixture and stir until thick.
Remove from heat and cool for 30 mins.

Spoon sauce over cooled cheesecake, and cool for an additional 2 hours or overnight in the fridge.
Serve cold!


French Macaron


  • 3 egg whites
  • 1/4 cup sugar
  • 2 cups confectioner’s sugar
  • 1 cup almond flour
  • 1/4 tsp cream of tartar
  • pinch of salt
  • food coloring (optional)


Line baking sheet with parchment paper.
In a bowl, sift almond flour and confectioner’s sugar twice. Discard (or eat!) lumps.
In a separate bowl, combine egg whites, salt, and cream of tartar and beat until foamy.
Slowly add sugar and whip for 8-10 minutes until soft peaks.
Add food coloring (optional).
Whip more until stiff peaks.
Fold almond flour/confectioner’s sugar mixture into the meringue. (About 65-75 folds until lava-like)
Transfer batter to pastry bag and pipe 1-inch rounds
Rap/Tap pan on counter top 2 times on each side to get rid of air bubbles.
Sit out for 30 mins – 1 hour to develop skin.
Preheat oven to 290 °F.
Bake for 15 – 18 mins or until it comes off clean from parchment paper.
Take out and let cool for 20 minutes on cooling rack.
Fill with flavored buttercream or ganache.


Creme Patissiere


  • 2 3/4 cups milk
  • 2/3 cup sugar
  • 1/4 cup cornstarch
  • 1/8 tsp salt
  • 4 egg yolks
  • 2 tbs butter
  • 1 tsp vanilla extract


Pour milk, sugar, cornstarch, salt, and egg yolks into a pan on medium heat.
Keep stirring until mixture thickens. Careful not to scramble.
If mixture scrambles, remove from heat and whisk vigorously until smooth.
Once thick, remove from heat and add butter and vanilla
Transfer to a bowl and cover with plastic wrap touching the surface of the cream (so it doesn’t develop a skin)
Refrigerate until cooled


Hard Meringue


  • 4 large egg whites
  • 4 tsp cream of tartar
  • 1 cup superfine sugar
  • 1 1/2 tsp cornstarch
  • Food Coloring (optional)


Add egg whites, cream of tartar, sugar, and cornstarch into a bowl.
Beat until you can’t feel any sugar granules between your fingers.
Line backing sheets with parchment paper, and pipe meringue onto them.
Bake at 185 °F for an hour or more (until meringue comes off clean)