Pandan Chiffon Cake (makes 8" cake)

Batter Ingredients
5 egg yolks
20 g caster sugar
100 g cake flour/top flour
100 ml coconut milk
20 ml fresh pandan juice
5 g baking powder
30 ml coconut oil
A few drops pandan essence (optional)

Meringue Ingredients
5 egg whites
70 g caster sugar
1/2 tsp cream of tartar

Method
1. Preheat oven to 160°C.
2. Sift cake flour and baking powder, set aside. 3. Using a balloon whisk, beat egg yolks with 20g of sugar. Add coconut milk, pandan juice, and a few drops of pandan essence and mix well.
4. Mix in cake flour into the egg yolk mixture in 3 batches. Lastly, add olive oil and combine well. Set aside.
5. In a clean mixing bowl, beat egg whites with an electric mixer until bubbles form. Add the cream of tartar, mix well. Add 60 grams of sugar in three batches and beat well until stiff peaks form.
6. Fold 1/3 of the beaten egg whites into the egg mixture with a spatula. Gently fold in the rest of the beaten egg whites until just combined.
7. Pour cake batter into an 8" cake pan and bake in preheated oven for about 45 minutes or when you insert a needle or chopstick in the center, it comes out clean.

Taro Chiffon Cake with Taro Bits

Ingredients of batter (makes one 8" cake)
5 egg yolks 
30g caster sugar
100g top flour (to be sifted with baking powder)
1 tsp baking powder
80ml coconut oil 
110g taro paste with coconut mixture
2 tbsp tiny diced taro
A few drops of purple gel colouring (optional)

Taro paste ingredients
60g fresh taro paste
100ml coconut milk

Ingredients of meringue
5 egg whites
65g caster sugar
1/2 tsp cream of tartar

Method
1. Preheat oven at 150ºC.
2. In a small sauce pan, bring taro paste ingredients to simmer, leave it to cool. Measure 110g of taro paste mixture and set aside (we only need 110g of taro mixture).
3. Beat the egg yolks with a balloon whisk and mix in 30g of sugar. Add 110g taro paste mixture and a few drops of purple gel colouring, combine well.
4. Add sifted top flour and baking powder in three batches into the egg yolk mixture. Mix well. Lastly, fold in the coconut oil. Set aside.
5. Use a large clean bowl, make sure there’s no water or oil in it. Beat egg whites with an electric mixer until bubbles formed, add the cream of tartar, beat well. Add 65g of sugar in three batches and beat well in between additions. Continue to beat until stiff peaks form. 
6. Scoop out 1/3 of the beaten egg whites and fold into the egg mixture. Lightly fold in the rest of the beaten egg whites with a spatula until just combined.
7. Pour the 1/2 of the cake batter into the chiffon cake pan, randomly throw in some tiny diced taro and pour the rest of the cake batter. 
8. Bake in pre-heated oven for about 1 hour and 15 minutes. If after baking for 20 minutes, the top of the cake gets a little brown, you may use aluminum foil to cover the top of the cake and continue to bake until it's fully cooked. Use a needle or toothpick to insert the centre of the cake, it should come out clean and dry.

Salted Egg Yolk Cupcakes with Salted Egg Yolk Butter Cream

The Cupcakes
4 eggs
1 1/4 cup cake flour
1 1/4 cup all purpose flour
1/2 cup Knorr salted egg yolk powder
1 cup buttermilk
1 1/2 cups granulated sugar
2 teaspoons baking powder
225g unsalted butter, softened, cut into small cubes

Method
1. Preheat the oven to 160ºC.
2. Mix the flours, knorr salted egg yolk powder, sugar and baking powder in a mixing bowl and combine well.
3. Add the butter and mix on low speed. 
4. Add the eggs, one by one and scrape the bottom of the bowl to make sure all the ingredients are well-combined.
5. Add 1/2 of buttermilk into the mixture and beat for 1-2 minutes. scrape the bottom and sides of the bowl. Add the rest of the buttermilk and beat for another 1-2 minutes (do not over mix).
7. Scoop the batter into the cupcake liners till 2/3 full and bake for 20-30 minutes.
8. Cool completely on wire rack before frosting.

The Buttercream
3 egg whites
1/2 cup Knorr salted egg yolk powder
1 cup granulated sugar
225g unsalted butter, softened but cool

Method
1. Place the egg whites and sugar in a mixing bowl. Set it over a pot of simmering water (the water should not touch the base of the bowl) and whisk continuously, until the sugar is completely dissolved and remove.
2. Whip the mixture on high speed till stiff peaks form.
3. Add the Knorr salted egg yolk powder and mix till just combined. 
3. Beat 225g butter into the beaten egg whites in 3 batches. The mixture will look watery, just continue beating until the mixture become creamy.
4. Lastly, add in 1/2 cup of Knorr salted egg powder and continue beating till the buttercream is smooth.

Salted egg butter cake (Recipe adapted from the net with some modifications)

Ingredients
4 egg yolks
250g unsalted butter (I used Lurpak)
200g self raising flour
60g salted egg powder (I used Knorr)
50g milk 
2 tsp vanilla extract

4 egg whites
180g sugar

Method
1. Preheat oven at 160ºC
2. Beat egg whites and sugar till stiff peaks form.
3. In another mixing bowl, beat butter until creamy, add egg yolks one by one and mix well. Add vanilla extract and milk, combine well.
4. Fold half of the egg whites and mix well, then fold the remaining egg whites. 
5. Add and fold the sieved flour and salted egg yolk powder, mix well.
6. Pour batter into lined pan and tap a few times on the table. 
7. Bake for 25 minutes, turn the temperature down to 150ºC, lightly cover the cake with aluminum foil and bake for another 45 minutes or until skewer comes out clean.

The Paste
50g unsalted butter
1 cup salted egg yolk powder
1/4 cup sugar (to taste)
1/2-1 cup evaporated milk

Method
1. Using low fire, melt the butter in a saucepan. 
2. Add salted egg yolk powder, sugar and evaporated milk and bring it to boil (Add more evaporated milk if the sauce is too thick or add more salted egg yolk powder if it's too watery).
3. Let it cool completely.

Konyakku Fruits Cake

Ingredients
2 packets konyakku powder
4 canned lychee water (only take the syrup, makes about 900ml) or any other flavoured syrup/juice
250g sugar
1L water
17-18 cm wide plastic container

The fruits
Sliced orange
Sliced strawberries
Sliced kiwi
Sliced pineapples
Some blueberry
Some pomegranate 
Any other fruits of your preference

Method
1. Mix 900ml of lychee water and 1L water (1.9L) in a big pot and bring to boil. 
2. Dissolve the konyakku powder into the boiling lychee water. Add in sugar & continue to stir till sugar is well dissolve.
3. Lower the fire to keep the mixture warm (stir it occassionally to prevent the mixture to be set).
4. Dip some of the fruits (choose different colours of fruit) into the konyakku mixture and then paste it at the side of the container, then put the rest of the fruits in the centre. Slowly pour all the konyakku mixture into the plastic container. If the fruits swim away, gently use a chopstick to push and stick it back to the side of the container. You may position the rest of the fruit by using the same method too.
5. Put the konyakku in the fridge for at least 3 hours or till it set. Slice it and serve chill.

Green Tea Butter Cake

Ingredients
150g butter
130g caster sugar
200g self raising flour
3 eggs
100g milk
1 tbsp green tea powder

Method
1. Preheat oven at 160ºC.
2. Sift the flour and green tea powder, set aside.
3. Beat butter and sugar till creamy.
4. Add eggs one by one, beat well after each addition.
5. Alternately, fold in the sifted flour mixture and milk, mix well.
6. Pour the batter into 8" lined rectangular baking mould. 
7. Tap the baking pan on countertop a few times to remove any trapped air bubbles.
8. Bake the cake for 40 minutes or till cooked. Unmould the cake onto wire rack and leave it till cool. Slice and serve with a cup of coffee.