Archive for the ‘cakes’ Category

Fry Pan Steamed Cake


Spring break is nearly over and I just had to post at least one before work starts again. So all those free time in school were spent mostly behind my desk pretending to be busy or holed up in the library browsing on recipe books. I have been baking almost every other day for school or church but mostly for the Rad and the kids. It seems that  we always run out of bread or biscuits to give the kids for snack lately so I have to make more before I leave for work.

Eating baked goods everyday is not good especially for us adults. Although I don’t use butter, minimize the sugar and I limit the number of eggs I use to just 1 per baking, Rad and I can still feel those calories stacking up in our bodies. Today, I found this cake in one of the old recipe books. It is called Mushi Cake (蒸しケーキ) or steamed cake. I’ll call it Fry Pan Cake because, I cooked it in a fry pan.

Ingredients:     Makes 6 servings

  • 100 g       flour
  • 3 tbsp      sugar
  • 1 tsp        baking powder
  • 1 tbsp      cocoa powder
  • 1 tbsp      salad oil
  • 75 ml       mil
  • chocolate chips


  1. Sift the dry ingredients. (Or not if you are in a hurry. It still works.)
  2. Add in the wet ingredients and just mix thoroughly.
  3. Pour the batter into foil cups or silicon cups. (The ones I used were actually for bento but silicon is silicon. )
  4. Put them in a fry pan, add half cup of water (or 1/4 cup). (I put a lot because I thought 1/4 cup wasn’t enough).
  5. Cover the fry pan and steam for 8 minutes or until you can see the crust breaks.

It was easy, fast, no egg, no butter and still very delicious. Ken ate 2 right away. You can also make the cheese version by omitting the cocoa and adding cream cheese or any cheese when you pour the batter.



>Lavender`s Birthday and Sasami Cheese Katsu (Chicken Cutlets)

Our friend from India, Lavender, celebrated her birthday last Tuesday, August 18, but since we meet every Wednesday for Bible study, we decided to have dinner together at our apartment. She promised us the goodness of her Indian curry. I asked Rebecca over at
Chow and Chatter for some tips on what`s best to pair the curry with because her mother-in-law is visiting from India. She had an interesting suggestion but I promised to try it some other time as I didn`t have time to prepare it. So instead, I went the Japanese way (or Indian way) and made some katsu (like tonkatsu) to go with Lav`s egg curry. The recipe for egg curry would have to be posted later as soon as Lav takes a short break from her protein and cloning experiments.

This type of katsu is what I always order for lunch at the university cafeteria. Sasami Cheese Katsu or Chicken Fillet Cutlets. As in my post for Cheese Tonkatsu or Pork Cutlets, the procedure is the same. The only difference is, I used Chicken Fillet. Served with shredded fresh cabbage, and good company, again, more rice!

Oh and Lav`s cake was my very first attempt at making a birthday cake! It was a blueberry jam cake with Fresh Cream with blueberry yoghurt frosting. More birthdays to come Lav! Mangantayon!

>Banana Blueberry Oatmeal Bread


Rad liked the pineapple orange muffin bread so much that he asked for another batch. I think he liked the moistness of the cake. I decided not to go with the pineapple and orange but to do it with banana and blueberry as I had to get rid of the bananas anyway. Plus, I added some oats for a bit of chunky texture.

This is actually a muffin recipe but I used a square baking pan to cook it in.

2 bananas, mashed
1 1/4 c. flour
1 cup quick cooking oats
1/4 c packed brown sugar
2 tbsp baking powder
1/2 t salt
2 eggs, slightly beaten
3/4 c. milk
3 tbsp melted butter or margarine (I used 3 tbsp salad oil)


In a large bowl, combine flour, sugar, baking powder and salt.
In another bowl, beat egg, add milk, melted butter, banana, blueberries and nuts. Boil oats and add to the mixture. Mix the liquid mixture into the dry mixture. Bake at 250C for 20 to 25 mins. Serve warm.

Well, Rad said it tasted like my banana cake only it is more moist and a fuller taste, perhaps because of the milk. Mangantayon!

>Orange-Mango Fresh Chiffon Cake


When we were in high school, my friends (Sybil, Rhea, Marjo, Maan and Yvette) thought how fun it would be to bake a cake together in celebration of my birthday. And so we did, or at least we tried. Somehow, something went wrong and we came up with a very hard, inedible chunk shaped like a doll (we had a molder) which we ate anyway. I guess it was pretty traumatic for me that since then, I shun the thought of even trying to bake a cake, especially if it`s chiffon cake. Somehow I thought that the process is just so complicated that I`d always end up with the same result as last time.

Which is why, when I was looking around the ABC Cooking Studio (at the Shizuoka Station) and someone came and asked if I wanted to take the 1 day (1 recipe) free lesson, I grabbed the chance and chose the Chiffon cake recipe. Perhaps, as a way to exorcise the trauma that I had over making chiffon cakes.

Rad dropped by the studio from his work to give his moral support and to document the whole thing.

This is good for 2 big cup chiffon cakes.

Ingredients for Chiffon Cake:
  • 3 egg yolks
  • 15 g. sugar (1 tbsp)
  • 40 g. orange marmalade
  • 30ml salad oil
  • 30 ml 100% Orange Juice
  • 60g flour
  • 1/4 tsp baking powder
  • 3 egg whites
  • 25 g sugar


Separate the egg yolk and the egg whites into two bowls. Beat the egg yolks and 15 g sugar to a certain consistency (my teacher said until it looks kinda like mayo).Add marmalade and beat. Then add salad oil, beat, then add orange juice, mix well. Sift the flour and baking powder into the mixture and beat well.

Beat the egg whites and sugar but put half the sugar first then add the remaining sugar after the first half has been integrated well with the egg whites. Be careful not to beat this mixture too much.

Mix the egg white and sugar mixture into the first mixture and this time, mix only using a spatula. Mix gently in a J-like motion. Once the two mixtures are folded well, pour into baking pan or paper cups and bake at a preheated oven at 170C for 23 mins.

Ingredients for the Cream:
  • 85 g Fresh cream
  • 15 g (1 tbsp) plain yoghurt
  • 70 g mango
  • 30 g marmalade


Beat cream and yoghurt together. Beat in marmalade and half of the mango until desired consistency is achieved. Then mix the remaining mango using a spatula. This will give some color streaks to the cream.

Putting it all together, scoop a spoonful of the chiffon and squeeze the cream into the cake. You can put back the cake that you scooped out as a “hat” to the cream. Garnish with a slice or two of orange, a mint leaf and caster sugar.

For those who can make chiffon cake so easily, please feel free to correct me if I may have inadvertently written the wrong directions. I just copied the ingredients and wrote the directions from memory with my brain`s automatic editing.

Efficiency, politeness and full customer satisfaction guaranteed are the very characteristics of almost all Japanese services I have ever experienced. It was no different when it came to cooking school. And so after the lesson, if only I had the money then, I really would have enrolled myself in all the courses. Perhaps when time and our budget (it is really expensive) would really permit to take advantage of all of these, I will.

My cake actually looked like the one in the homepage but it turned out like that (the first picture) because we were only able to take a shot when we got home. And so we took the cake home, and just when we were about to dig in, I found out that Rad is not really a big fan of chiffon cakes. Oh well, Ken is, so it is justified. Plus, of course, my chiffon cake trauma has been exorcised. And, yep, the cake was very delicious! Not so sweet but just right to make you want for more! Mangantayon!

>Carrot Cake


Tonight, while waiting for Rad to come home from his photowalk in Tokyo (the Scott Kelby Worldwide Photowalk), I decided to declutter my kitchen by getting rid of all the bread and cake flours teehehehe. So, I baked, again…

First, I baked the carrot cake. Another recipe from Ate Lou. It is basically the same as the banana cake except that you use carrots instead and add cinnamon.


  • 1-2 medium sized carrots (grated)
  • 1 1/2 cups flour
  • 1 cup sugar (or more if you want it sweeter)
  • 1 cup margarine/butter
  • 2 eggs
  • 1 tsp baking powder
  • 1 tsp baking soda
  • vanilla essence
  • 1 tsp cinnamon
  • 1 tsp nutmeg*
  • Some raisins or dried fruit bits


Mix the sugar and butter. Add the eggs. Stir or beat well. In another bowl, mix the flour, baking soda, baking powder, cinnamon and nutmeg. Add all the ingredients together with the grated carrots. Mix well. Stir in the vanilla essence. Bake at 170degrees Celsius for 35-40 minutes.

I just added the nutmeg, used brown sugar (well semi-brown) and folded in some dried fruits.

I cooked it into two loaf pans but the mixture can be cooked in only one. So I got 2 thin loaves of carrot cake or bread or whatever you want to call it. It is delicious. Rad said he is going to die.

And then, while chatting with some friends, I managed to go on and knead another batch of dough for the soft honey bread. But, I left it to rise in the ref and will bake it tomorrow for breakfast.

And after a long night, we decided to eat our dinner….Mangantayon!

>Banana Cake


For two months since April, we lived without a microwave and a refrigerator (broken except the freezer). It meant that whatever I cook, we had to eat everything lest it will go to waste. I wasn`t in a hurry to buy since it was spring and the weather is still cool enough to preserve food for at most two days. Besides, it would mean that I have to prepare my Japanese prowess again to arrange for their disposal which, by the way, would take about 10 000 yen (~5 000 PhP) for both machines. Buying wouldn’t be practical too as we only have less than a year left here in Shizuoka. So I waited and it brought good things!

More than two weeks ago, I got a very nice, big, pre-loved Toshiba Microwave Oven, from Kate`s friend, Ina, who is leaving Japan and a student in our lab went back to China and I volunteered to inherit her refrigerator, yatta!

I was very excited during that week and had already researched on the goodies that I will make. Easy to make and “idiot-proof” goodies, that is. Banana cake marks my first venture to the world of baking cakes.

I dunno if there is a universal recipe for banana cake. I checked out other recipes on the net and it seems that the difference is only in terms of proportions of the ingredients and well whatever the cook would fancy to add. For my first cake however, I got the recipe from my friend in Hamamatsu, Ate Lou Kato.


  • 2-3 Bananas (mashed)
  • 1 1/2 cups flour
  • 1 cup sugar
  • 1 cup margarine
  • 2 eggs
  • 1 tsp baking powder
  • 1 tsp baking soda
  • vanilla essence


Mix the sugar and margarine. Add the eggs. Stir or beat well. In another bowl, mix the flour, baking soda and baking powder. Add all the ingredients together with the mashed banana. Mix well. Stir in the vanilla essence. Bake at 170degrees Celsius for 35-40 minutes.

My take on it:

I did everything her recipe indicated, except that at the time, I couldn`t find baking soda at the store. So I omitted it and doubled the baking powder instead.

Because there was no baking soda, the color is lighter. It is also more compact than we were used to eating but I loved it. And so did Rad and some friends at the lab apparently because, it was gone in a flash. I guess, I just discovered that feeling that they say you get when you bake your first cake!

Then high with my success, I went ahead and baked another one the following day. This time, I put some almonds and chocolate chips. I threw caution to the wind and went ahead with another experiment. I divided the batter into two. The other batter, I mixed with 1 tablespoon of unsweetened cocoa. I poured the white batter first then the one with cocoa and topped it with the rest of the white batter. I really wanted to duplicate what Connie at HomeCooking Rocks did but the batter was more viscous.

And so, Mangantayon!