For Sponge Cake:

Ingredients :
4 Eggs + 1 Egg Yolk
80gm Caster Sugar
100gm Plain Flour
100gm Butter, melted

1. Preheat oven to 160°C
2. Grease n line a 8" round pan. I line the bottom only.
3. Whisk eggs n sugar until stiff.
4. Fold in sifted flour. Then add in warm butter n mix well.
5. Pour into pan n bake for 35mins.
6. Remove n cool cake completely before slicing into 3 equal portions.

For Pandan Kaya
Ingredients :
600ml coconut milk
500ml pandan water (I use 1 pkt pandan leaves)
100gm Caster Sugar
1/2 tsp Salt
85gm Hoen Kwe Flour (Green Pea Flour )
1 Pkt Agar Agar Powder(White )

1. Mix Hoen Kwe flour n agar agar powder together.
2. Slowly add in Pandan Water n mix well.
3. Add in coconut milk, sugar, salt till well mixed.
4. Cook the mixture @ low heat until mixture turned slightly thick (like kaya)
** I use a hand whisk to do the above**

To Assemble the cake:
1. Wet a cake ring n a 9 " cake base. Alternatively you can use a 8" removable baking pan.
2. Pour in abt 2 ladle spoons of pandan mixture, spread the mixture.
3. Place a pc of sponge cake on top.
4. Pour another 2 to 3 ladle spoons of mixture on top. Spread well n make sure the mixture flows down, covering the sides.
5. Repeat the same process.
6. Leave to set outside for 2hrs thereafter put into fridge for another 2 hrs before decorating as desired.

**Sponge Cake recipe adapted from Richard Goh n Pandan Kaya recipe adapted from Nasi Lemak Lover's blog.

Fiona Lau

Baking's Corner (BC) was founded in 2013 by our passionate homebaker, Fiona Lau. She started sharing her recipes and little did she expect to inspire other passionate homebakers to do the same.

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