Savour Christmas bakes with a twist, infused with local flavours such as kaya, pandan and calamansi

Christmas is the most wonderful time of the year, as we get to spend time with our loved ones and indulge in delicious food which, of course, includes the quintessential log cakes. Every year, the island's best chefs up their game with inspired flavours that satisfy our sweet tooth. Here are some Asian-inspired creations that have caught our fancy.

(Related: Christmas 2020: Here's What You'll Find at This Year's Tatler Curates Christmas)

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Resorts World Sentosa

A festive feast is not complete without the quintessential Christmas chiffon cake. With this in mind, Resorts World Sentosa’s executive pastry chef Kenny Kong has brought back his signature Snowing in Singapore chiffon cake. “My inspiration comes from the pandan chiffon cake, which is a local favourite,” explains Kong, who has created a double-layer chiffon cake with an aromatic, moist and fluffy base. The bottom half is imbued with fresh pandan juice, while the second layer is infused with sweet and earthy gula melaka. The resulting harmonious blend of sweetness is further enriched with whipped cream and generous toppings of Asian dried fruits as well as edible festive sugar art. Order here.

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Raffles Patisserie

One of the most popular products at Raffles Boutique is kaya, so executive pastry chef Tai Chien Lin decided to incorporate this well-loved jam spread in his festive confectionery. The Raffles Kaya & Pineapple log cake combines French pastry techniques and Asian flavours. The delightful offering comprises soft and fluffy roulade sponge enhanced with the rich and fragrant notes of kaya, and encased within a medley of tangy pineapple compote, luscious kaya Chantilly cream and white chocolate crunchy pearls. The result? A delightful contrast of flavours and textures that is made extra indulgent with coconut buttercream. Tai has also fashioned the cake after actual logs presented vertically—instead of the usual horizontal orientation—making it a feast for both the eyes and palate. Order here.

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The Fullerton Hotel Singapore

Siddharth Prabhu, the pastry chef at The Fullerton Hotel Singapore, likes to experiment with various flavours—and his Christmas offerings are no different. “I wanted to highlight well-loved local flavours and give them a twist,” he enthuses, pointing out that the coconut calamansi Yule log cake is a good example. Featuring a light and airy angel food cake as the base, it is layered with a tangy calamansi curd, which the chef has paired with the creamy sweetness of the coconut lime mousse and coconut puree. Lime zest gives it a hint of fragrant citrus notes while the coconut shavings provide for a crunchy finish. Order here.

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The Marmalade Pantry

“As a homegrown bistro, we are constantly innovating and curating new offerings, and whenever possible, infusing them with a local twist,” shares Betty Tan, marketing director of F&B group Refinery Concepts, which is behind The Marmalade Pantry. And with the arrival of the holiday season, the group’s culinary team has crafted a pandan gula melaka log cake, taking inspiration from the flavours of Nyonya kueh and featuring other Southeast Asian ingredients. It is made with a light and airy pandan sponge cake and slathered with a sweet-savoury mix of fresh pandan leaves, gula melaka and shredded coconut, which have been cooked together to achieve a jam-like consistency. The cake is rolled to resemble the traditional log and given a “snowy coating” of fresh whipped cream. Order here.

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Atrium Restaurant

Executive Chef Chua Yew continues to indulge the sweet-toothed gourmands with the Dulcey Yuzu log cake, a new addition to this year's Christmas repertoire. The offering comprises a combination of Dulcey cremeux and tangy yuzu mousse for a beautiful balance of sweet and citrus flavours. It's for Christmas after all, so the chef further elevates this with the addition of orange marmalade and pillowy almond sponge. Order here.