Oats and jaggery's shortcake

A quick and easy dessert recipe, featuring creamy, tart and sweet flavors

Auntie Jane made this recipe and it was an instant success with the family, but we never got a chance to taste it so she has gave us the recepie to try for ourselves.

Again, wanted something my sister can eat (she's allergic to all dairies). It's very easy to make, delicious and not that unhealthy at all!

Here's another recipe inspired by an episode of Diners, Drive-Ins and Dives. Simple, fast, and delicious.

I wanted to make a cake with a soft spongy texture!The finish turns out beautiful because you're using both stiff and softly whipped cream.The egg whites and yolks are separated like making a sponge cake, so a lot of eggs are used in this recipe, resulting in a pillowy soft texture. Recipe by strayumi

I adjusted this recipe to an easy process with ingredients I had at home.Thoroughly draining the tofu will produce a firm cream.Since decorating the cake is troublesome, I spread a soft cream over it instead as shown in the photo. Recipe by uronkouron

It's

This is a variation on "Oatmeal Cinnamon Steamed Bread".I thought "If I make my usual steamed bread sweeter and spread it with whipped cream, it should become a delicious egg-free sponge" and tried it out - and it was a success. I omitted the oatmeal to make it easier.This is a moist, silky dense sponge cake.It doesn't keep well, so I recommend finishing it all the day you make it. If you want it to keep longer, cover with plastic wrap and refrigerator.If you wrap the lid of the steamer with a cloth and secure it with a rubber band, condensation won't drip on the cake. Recipe by Miyakojika

For the Performance Triad, please use the nutrient & serving size information provided below.Recipe Analysis: (1 serving = 1 shortcake)Per Serving: 421 calories; 7g protein; 17g fat, 61g carbs (9 carbs: 1 protein)Recipe = 0 servings of vegetables, 4 servings of fruit (0 vegetable per serving, 1 fruit per serving)*This recipe is from Operation Live Well: Eat Well to Live Well cookbook.

This recipe was made with Chef Tyler , my youngest son who is 10 . The only help he had was me making the homemade whipped topping. This is so cheap and easy and is very good, it became a family favorite with just the first bite, from all of my kids.If anyone would like to see pictures of my son making this and learning to use knives skills , they are on my IG ninjamommakitchen page somewhere, no video for this one, maybe next time I make it.

To be honest, I am not a fan of pineapple tarts. Maybe I dislike pie-tart-pastries (unless it uses puff pastry as base) or maybe I dislike how mediocre it is. People will boast so much about them. But as soon as I took the bite, I immediately got turned off; the overly sweetness or the intense tang on my palate.Not until I was given a few pineapple shortcake squares from Taiwan. I was completely blown away by the crust, the "real" pineapple taste and crush; everything is so well balanced. I know I have to make those. I made everything from scratch without buying pre-made or store-bought pineapple jam because I get to control every single detail. I guess the problem with the pineapples tarts out there is they are being made without tasting. I mean, as a cook or baker, we need to taste every ingredient that we are putting into our final product. From there, we are able to taste and adjust for saltiness, sweetness or tang. I hope you do not mind my ranting.I am not saying my pineapple shortcakes are anywhere near the ones from Taiwan, but at least the pineapple fillings are well balanced. It is sweet, tang, crunchy and a hint of saltiness. You must be wondering where does the crunch comes from. I get the crunchiness from the pineapple core. Most would discard it, but it is the only part of the pineapple which contains the most fiber and by adding the core into the jam, adds more crunch and nutrients. Anyway, this is my version of the pineapple shortcake.