(updated by 18/07/2011)
Source : Kevin Chai – A Touch of Classic Baking

Sponge Fingers:
2 Egg whites
40 gr Caster sugar
1 Egg Yolk
45 gr Plain Flour

- Whisk egg whites and sugar until stiff, stir in egg yolk and fold in shifted flour until blended.
- Spoon batter into piping bag with round nozzle and pipe fingers on the greaseproof paper.
- Bake in preheated oven 160C for 15 mins, turn oven to 100C and continue bake for another 30 mins.

Yield : approx 18 pcs

Basic Ingredients:
2 slices 9 inch square chocolate sponge cake (can refer here)
8 sponge fingers or more

Coffee Syrup (mix well):
300 ml Hot water
4 Tbsp Caster sugar
1 Tbsp Coffee paste

Cheese Cream:
3 Tbsp Gelatine powder
3 Tbsp Hot water
250 gr Mascarpone cheese
250 gr Fresh cream (whipped)
250 gr Whipping cream (whipped)
30 ml Kahlua (liqueurs)
Grated chocolate (optional)

- Melt gelatine powder with hot water. Set aside.
- Beat Mascarpone cheese until smooth, then stir gelatine mixture into it, mix well.
- Fold in mixed creams and liqueurs.

- Place a slice of cake in the 9 inch tin, brush with coffee syrup. Pour in 1/3 of cheese cream.
- Dip sponge fingers into coffee syrup, arrange over cream. Sprinkle grated chocolate over fingers.
- Pour in the 1/3 cheese cream. Top with a slice of cake. Brush the remaining syrup over the cake, spread the remaining cheese cream on top. Cover with cling wrap and refrigerate at least 4 hours.
- Remove the chilled cake. Dust  with cocoa powder or decorate as desired.
- Slice into squares.

Other pictures:

Hokkaido Chiffon Cupcakes

This recipe shared by Jane's Corner, which originally from Mr & Mrs. Zhou.

Chiffon Cupcake
2 Egg yolks
Pinch of salt
20g Oil
20g Milk
½ tsp Vanilla essence
25g Cake flour

2 Egg Whites
50g Sugar (I reduced to 40g)
¼ tsp Cream of Tartar

- Preheat the oven to 170C
- Use hand whisk to whisk egg yolk, salt until creamy. Then add oil, milk and vanilla essence.
- Add in flour mixture into yolk mixture. Put aside.
- Beat egg white and cream of tartar until big bubbles formed, then add the sugar a little at a time and beat until medium stiff perks formed.
- Pour ½ egg white mixture into flour mixture and mixed well, then pour this into the rest of the egg white and mixed well.
- Bake it for 20 minutes or until cooked.
- Leave it cool.

Custard Cream Filling:
70g Fresh cream (beat until stiff)
15g Instant custard powder
40g Fresh milk

Method for cream:
- Beat Instant custard powder and fresh milk until thick.
- Pour the mixture into fresh cream, stir till well mixed.

How to assemble:
- Use a straw to make hole into the chiffon cupcake.
- Pipe custard cream filling into hole and stop piping as soon as you see cream excess out from the hole.
- Refrigerate it once done.
- Best serve when it is cold.

Strawberry Yoghurt Cranberries Chiffon Cake

Tested recipe shared by Blessed Homemaker

Strawberry Fruits Swiss Roll

4 Eggs
80g Sugar
80g Plain four
10g Milk powder
80g Butter, melted
1 tsp Strawberry essence (optional)

Fresh cream
Slices of Strawberry

- Preheat oven 200 degree.
- Whisk eggs and sugar until stiff.
- Add flour & milk powder, stir well, then melted butter mixed well until batter is shiny.
- Pour into tray (12”x12”x1”) and bake for 15-20 mins
- Leave to cool on a wire rack
- Spread cake with fresh cream and strawberry once it cool, then roll it with the help of the greaseproof paper.
- Refrigerate it before slicing the cake.

Cheese Cookies

Mango Sago with Pamelo

2 ripe mangoes
2 tbsp sugar
Ice cubes
4 tbsp sago (wash and boiled until translucent)
Cube mangoes (optional)
Pamelo (optional)

- Blend the ripe mangoes with sugar and few ice cubes (depend on how dilute you want).
- Pour in the bowl, add sago pearls, cube mangoes and pamelo.
- Best served when chilled.

While, I still have extra mango puree left then I made mango pudding.

Banana Cake

Recipe can be found here.

Lycee agar-agar Mooncakes

This time, I just used ready Lycee pudding packet to make the above ... :)