Feather-light chocolate gateau or sponge cake is an all time chocolate delight that can elevate your moods even on the worst of days. The pastry chef Joas Kam who shared the secret with us made it all seem so simple. Don't believe me? Try the recipe yourself!

It will be more convenient if you have a cake mixer but if you don't, it's just as easy to whip the ingredients up manually. Nothing like a good workout for your arms.

Ingredients

. 6 eggs
. 250g sugar
. 250g flour
. 30g cocoa powder
. 8g baking powder
. 3g baking soda
. 50g ground almond
. 150ml corn oil
. 50ml water
. 500g dark chocolate pieces
. 100g butter
. 200mls whipping cream
. half a tub of mascarpone cheese

Method

1. Whip the sugar and eggs until it is foamy.

2. While the eggs and sugar are mixing, mix the dry ingredients - flour, cocoa powder, baking powder, baking soda and ground almonds.

3. Then add the dry ingredients into the mixer along with the foamy mix. Then, pour in the corn oil and water.

4. Pour out the mix into a baking tin and bake at 180o for 18 to 20 minutes.

5. While that is baking, boil some water in a pot. Place a bowl atop the pot and warm the butter and dark chocolate pieces together.

6. Once the butter and chocolate are melted, add in the whipping cream.

7. After the sponge cake is baked, let it cool for a bit before splitting it into half, horizontally.

8. Spread the virtually tasteless but creamy mascarpone on one half and sandwich them back together.

9. Then spread on evenly the chocolate sauce made out of butter and melted chocolate.

10. When the cake has completely cooled down, chill the cake for half an hour until the chocolate sauce hardens. However, it is just as delicious to eat with the chocolate sauce warm and dripping around the sponge cake.

You can use this cake mix to make 1 and a half dozen (18) cupcakes as well.

TIPS

To be updated soon.....

My chai cake with icing sugar frosting

Chai is a spiced Indian tea made with frothy warm milk - almost like an Indian cappucino (no qualms about voting Chai as my favourite tea anyday, anytime. And yes, I make my own chai tea when the longing arises )! This cupcake capture its light, spicy flavour. Thinking of trying a cuppa before attempting the cake? Savour the Chai Latte from our all time favourite Starbucks, Coffee Bean and even Dome. Make a choice ? Definately Dome - rich, creamy milk which reminds me of the chai at a stall on the Nepalese mountain way from Kathmandu to Pokhara. That cuppa's milk was expressed from the cow next to the stall's owner and boiled to perfection.

For the cupcakes
. 2 cups self-rising flour
. 1/4 tsp. baking powder
. Pinch of salt
. 1 tbsp. chai tea powder
. 1/4 cup (1/2 stick) sweet butter, softened
. 3/4 cup packed light brown sugar
. 2 egg whites
. 2/3 cup buttermilk

For the frosting

. 1 cup cream cheese
. 1 1/2 cups confectioner's (icing) sugar, sifted
. 1 tbsp. lemon juice
. 1 tsp. vanilla extract

Method
Cupcakes

1. Preheat the oven to 175oC. Place 12 baking cups in a muffin pan.

2. In a medium bowl, mix the flour, baking powder, salt and chai powder.
In a separate bowl beat the butter and sugar until smooth. Add the egg whites slowly, beating well. Slowly add the flour mixture, and finally the buttermilk.

3. Mix until combined. Spoon the batter into cups.

4. Bake for 20 mins. Remove pan from oven and cool for 5 minutes. Then remove the cupcakes and cool on a rack.

Frosting

1. Mix the cream cheese and confectioner's sugar together in a medium bowl and beat until soft and light.

2. Add the lemon and vanilla, and beat until smooth.

3. Spoon the frosting over the cupcakes.

TIPS

. Store cake unfrosted in an airtight container for up to 3 days, or freeze for up to 3 months.

. Chai tea powder or tea bags can be bought at tea specialty shops or tea plantations. I bought both the Chai flavoured tea bags and Chai Masala powder (homemade) at the Cameron Valley Tea Plantation in Cameron Highlands. Feel like grinding your own? - the ingredients are cloves, cardamon and cinnamon.

. Where in the world to find sweet butter? I've yet to discover . When I find a pack, I'll blog about the venue. So far, I've been using whatever butter that is available at the nearest supermarket.

. Caution- chai tea is an acquired taste so unless you and those whom you'll like to eat the cake enjoy the flavour, it would be wise to forgo the chai powder ...

My children didn't take long to finish even the crumbs. I'm blessed.

Recipe from 500 Cupcakes by Fergal Connolly (MPH).