As requested here is my Vanilla Sponge Cake recipe Some weekend baking inspo Salwaa's Cape Malay Cooking From My Kitchen To Yours - keeping our heritage alive since 2011! Ingredients: 1 cup sugar 4 large eggs 1 cup cooking oil 1 tablespoon vanilla essence 2 & 1/2 cups cake / plain / all purpose flour 3 teaspoons baking powder 1 cup cold milk Method: Pre-heat oven to 180°C. Prepare two 20x30cm baking trays by adding a layer of greaseproof paper. Or grease your trays with butter and a sprinkle of

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This steamed cake is a favourite at yum cha, and is best served hot. https://bit.ly/3FvoezR #yumcha #cake #steamed | SBS Food

Three Layer Vanilla Sponge Cake @salwaascapemalaycookingFrom My Kitchen To Yours - keeping our heritage alive since 2011!Ingredients:1½ cup castor sugar6 large eggs1½ cup cooking oil1 tbsp vanilla essence3 cups sifted cake / plain / all purpose flour2 tsps baking powder¾ cup milkMethod:Pre-heat your oven to 160°C.Grease three 18cm round cake pans. Dust with flour or line bottoms with greaseproof paper.Add the eggs and sugar into a large mixing bowl. Using a hand whisk or electric mixer, whisk th

Sunday dessert Vanilla Sponge Cake with whipped fresh cream and summer fruits Salwaa's Cape Malay Cooking From My Kitchen To Yours - keeping our heritage alive | Salwaa's Cape Malay Cooking

Salwaa's Sticky Date Pudding Salwaa Smith - Cape Malay Cooking & Other Delights From My Kitchen To Yours - keeping our heritage alive for the past 10 years! Sticky date pudding, is a delicious dessert consisting of a moist sponge cake, made with soft dates, covered in a toffee sauce and often served with custard, whipped cream or vanilla ice-cream. This pudding keeps for days and days in the fridge and once reheated, it’s just like it’s fresh out of the oven. Although I’ve made mine as individua

Salwaa’s Flaky Roti Salwaa's Cape Malay Cooking From My Kitchen To Yours - keeping our heritage alive since 2011! Here I show you how I make my flaky rotis. It's a very easy recipe, double the ingredients to keep a stash in the freezer for when needed. I only use cake, plain or all purpose flour, salt to taste and cold tap water for the dough. Use your favourite butter for spreading. The key is to rest your dough between the stages of making the roti. Hope you'll try my recipe soon and do let me