Recipe taken from Hubpages.

replaced milk with choc milk

reduced oil slightly from 75g to 70g, sugar from 130g to 100g

Recipe

Banana + Vanilla + egg etc

wet and dry ingredients

top with chocolate rice sprinkles

Done, beautifully puffed up  and moist inside, i have reduced the sugar so this tasted “very healthy”, can add slightly more sugar to make it taste better i think

Followed amount specified in The Kitchen 70’s recipe exactly, with exception of substituting lemon juice with cream of tartar, recipe i used as below

4 egg yolk, 15g sugar, pinch of salt

65g vegetable oil, 70g sifted fresh orange juice

85g flour sifted with 15g of corn flour

4 egg white(160g i didn’t measured the weight for my 4 eggs), pinch of cream of tartar, 75g caster sugar

i baked the initial 10mins on 175C, lowering it after the top is quite brown, the last 10 mins on 150C, total baking time only 25 minutes.

lovely puffed up when done baking, and inverted to a white vinegar bottle

looks okay here as well

slightly egg white not mixed into the chiffon resulting in white pockets, wish it is higher cake though, as seens it slight sink

taste is alright, just wish it is higher instead of sinking down eventually

Recipe taken from Simply Recipes

ingredients: the the right is instant coffee, white vinegar, vanilla and olive oil

spooned

Done

i find this just so so, not memorable

Recipe taken from Bake or Break Recipes.

I forgot to add salt, also should have buttered and floured the cake tin, only to realise this when pouring the batter into cake tin. But the cake end out able to be unmold so easily even though i only put parchment on the bottom and half out the circumference

Thinking of getting an oven thermometer, i find my oven is too hot and top of cake brown easily and crack easily though i am using lower heat than stated.

I find this cake is with slight cocoa bitterness and tasted just so so, it will be better if eaten with ice cream, crumble on top of froyo, sandwich with chocolate cream etc, i just find it plain and dry on its own

sugar + butter

Done

Not my cup of tea

Just started cooking and still watery, this recipe is ok, just gonna use less nutmeg as it make the spaghetti slightly too sourish. On a side note, The Humble Chef mobile van(operating from 9:30 onwards, best to arrive 9:30 sharp and before 10pm to as the crowd pile on quick and before long they won’t be any seating place) RM5 bolognese spaghetti in Damansara is creamy and tomatoey nice, just had it yesterday

Done.

Ingredients:

1 medium carrot, diced

250g tomato, chopped

1 pack cherry tomato, chopped

2 red onion, diced

3 cloves garlic

500g meat

2 cans whole peeled tomato with its juice

bayleaf

oregano flakes

1/2 nutmeg grinded

0.5 cup white wine ( i bought the cheapest type available in Jusco for RM29)

Olive oil

Spaghetti

This recipe is combined from 2 sources(Imbi & Itchy & The Kitchn), excluding ingredients which i find won’t be using much in cooking 😛

1. Heat olive oil, cook onion and carrot till onion becomes translucent. Stir in garlic till fragrant, roughly stir taking care not to brown to garlic

2. Add in meat, nutmeg, oregano, salt & pepper. Brown the meat till no pinkish meat is seen.

3. Add wine, canned tomato, chopped tomato, chopped cherry tomatoes

4. Simmer for 30 minutes or so till the sauce thickens

5. Serve with spaghetti