A Ray of Sunshine

How is everyone doing this Monday? Hope everyone is staying safe and healthy during these times. The days may seem gloomy and grey right now, and things seem difficult, but don’t forget that little ray of sunshine in your heart. ☀️☀️

Today was a weird one for me as I got up early to do some work but then ended up falling back asleep in the afternoon… Things at work got strangely stressed at one point, but then I reminded myself that there are many others out there working even harder than me to keep the world going and protect those we loved right now. ❤️ So really, my so-called stress is really no biggie and I should just focus looking after myself and my loved ones. Doing my part to stay at home to keep everyone safe. 😊

So for dessert today, I made a yogurt and lemon curd Swiss roll. The first ever thing I learnt to bake was a Swiss roll, so that really made me feel a sense of nostalgia. Plus, I love yogurt and anything citrus! 🍋🍋 So what a treat for myself! 😋 Bright and colourful! 💛❤️💛❤️

Yogurt and Lemon Curd Swiss Roll

Quantity: 1 cake


For the vanilla sponge:

4 eggs, separated

113g caster sugar

50 ml warm water

1 tsp vanilla extract

1 tsp salt

100g self-raising flour

1 tsp cornflour

1 tsp baking powder

For the lemon curd:

3 egg yolks

120g caster sugar

1 lemon, zest and juice

53g unsalted butter

For the yogurt filling:

200g natural set yogurt


Raspberries (optional)

Icing Sugar (optional)


1. Preheat the oven to 180C/350F/gas 4. For the vanilla sponge, whisk the egg whites in a large bowl with half of the sugar until stiff.

2. In a different bowl, mix the yolk, water, vanilla extract, salt and the remaining sugar together until smooth.

3. Mix the flour, cornflour and baking powder together in a separate bowl until well-combined. Sieve into the yolk mixture, and mix until well-combined.

4. Fold this mixture into the whipped egg whites gently until well-combined.

5. Line a baking tray with baking parchment and pour the cake batter onto it. Bake for 15-20 minutes, or until firm to the touch and a skewer inserted into the centre comes out clean. When ready, turn the sponge over a new sheet of baking paper. Peel off the baking sheet on the bottom of sponge. Leave the sponge to cool on a wire rack.

6. While the sponge is baking, make the lemon curd by mixing the yolks, sugar, lemon juice and zest in large pan. Cook over a low heat, stirring frequently. Continue to cook for about 5-7 minutes, or until the mixture can coat the back of a spoon.

7. Remove the pan from heat, and stir in the butter.

8. Pass the lemon curd through a sieve and let it cool before using.

9. When the sponge and lemon curd are cooled, spread the yogurt evenly over the sponge cake, followed by the lemon curd. Take care not to overfill. (Any leftovers can be used to make little dessert yogurt pots! 😋)

10. Roll the sponge tightly into a roulade shape.

11. To finish, place raspberries on top of the Swiss roll. Dust with icing sugar and drizzle lemon curd over it.

Also, shout out to my mum who is having her birthday tomorrow! 🎉🎊 Sadly, I cant celebrate with her this year due to the ongoing situation. But here is a flashback to the birthday cake I made her 4 years ago! May all your wishes come true, mum!

Dim Sum and Desserts

It had been so nice this week to catch up with many of my closest friends.😊 But, before I leave London for a couple of weeks, I met up with my best friend for one delicious food date. We (or rather I lol) decided to visit Yauatcha in Soho, a Chinese restaurant that specialises in contemporary dim sum as well as high-end patisserie.😋 Got to say I felt right at home here! 😉

Seafood Black Truffle Dumplings
Lobster Dumplings with Tobiko (Flying Fish Roe)
Prawn and Tofu Skin Cheung Fun (Steamed Rice Rolls)
King Crab Xiaolongbao
Spicy Fried Soft Shell Crabs

I really enjoyed the Cheung Fan and the black truffle dumplings (though my friend who didn’t like the flavours of black truffle preferred the lobster dumplings and the Cheung Fan.😂) Not only were the dishes really delicious, but they also filled me with many memories from my childhood growing up in Hong Kong. The Cheung Fan (steamed rice rolls) in particular was a common street food I used to eat regularly back then after school.

Strawberry Zhu: Vanilla and Almond Sponge with Yuzu, Strawberry and Toasted Rice
Mango Lime Mallow: Mango Mousse and Coconut Sponge with Lime Marshmallow and Candied Ginger
Matcha Lychee Pot: Yogurt Panna Cotta with Lychee, Matcha and Watermelon

The desserts though were something that I was the most excited about coming into this place and they certainly did not disappoint. I had the Strawberry Zhu and the Matcha Lychee Pot. I was very impressed by the classic strawberry and cream combination in the former. The flavours worked very well and I particularly enjoyed the surprise of the strawberry-shaped chocolates which were also filled with a strawberry sauce.😋 (I didn’t realise they were not real strawberries until I bit into them.😂) The Matcha Lychee Pot was very light and refreshing, and almost remained me of a granola and yogurt pot but much more refined. The jelly component especially was very delightful to eat.

The only downside here was that this place was a bit expensive. Still, it didn’t stop us going for a frozen yogurt afterwards.😂

Hope you all have a fantastic weekend ahead of you! 😉