Tong Shui Cake

The Samosas and the noodles worked so well, IÂ’ve decided to try making it into a cake. IÂ’m basing the recipe on a modified yogurt cake recipe from


  • 1/2 cup butter, softened
  • 1 cup sugar
  • 1 teaspoon vanilla extract
  • 1 egg
  • 2 cups all-purpose flour
  • 1 teaspoon baking soda
  • 1/2 teaspoon baking powder
  • 1 cup almond Tong Shui

1. Preheat the oven to 350 degrees F (175 degrees C). Grease and flour a 9 inch cake pan
IÂ’m using a cheap disposable pan

2. In a large bowl, cream together the butter, brown sugar and vanilla until light and fluffy. Beat in the egg until smooth. Combine the flour, baking soda, and baking powder; stir into the batter alternately with the yogurt. Spread the batter into the prepared pan.
The batter emerges looking yellow (from the butter, a high grade Australian import butter) and very smooth. Sweet to the taste. This cake is going to have a higher sugar content than the original yogurt cake since Tong Shui has a higher sugar content than yogurt.

3. Bake for 50 minutes in the preheated oven, until a knife inserted into the crown comes out clean.

Minute 50: IÂ’m using a crazy combination oven/ microwave/ convection oven. After irradiating half the room and most of myself, IÂ’ve managed to get 175 CÂ’s of convection. I still canÂ’t find the normal oven so the convection oven will need to do. Do people ever cook cakes in convection ovens? I donÂ’t know.

Minute 37: The yellow batter has risen slightly and gone white on top, with a few darker marks indicating that something is actually baking. The oven keeps whirring away. Also, this is the first time I’ve used the oven and a horrible smell—which the oven manual calls the “new oven smell” is wafting through the room. I’ve opened the doors and windows to the apartment but it still smells like roasted badger. New oven smell is much, much less appealing than new car smell. Also, as I write this, the oven has emitted a new hissing sound. That might be the hyperbaric oven chamber equalizing.

Minute 24: the cake has risen and has a nice dark golden dome on top. The wonders of sifting the baking soda, baking powder and flour together so they are evenly distributed through the batter. The warm, golden smell of cake is also overcoming the new oven smell.

Done? Done. It tastes good. Very golden in the middle. I took the cake back to the Tong Shui place and explained what I had done. They said that the cake tasted very good (it was extremely sweet and undercooked a bit so they were being nice). Now they probably think that I am weird.

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