My mother has been baking a lot recently and she’s only been baking this chiffon cake. She likes to perfect a cake before moving on to the next cake. So if she’s on to chiffon cake, it’s going to be chiffon cake for the next few months.
Anyway, I’m not really complaining because this pandan chiffon cake is leagues ahead of the store-bought ones. And it’s a local flavoured kind of cake so it’s popular amongst everyone, especially the elderly.
I’ve been feeling a bit down lately and in the midst of my unhappiness, I felt that I wanted to make other people happy so I decided to bake two cakes for the cleaners in school to eat for their tea break. I’ve always wanted to do something to show my appreciation for their hard work and also because most of them are old and cleaning toilets isn’t the easiest thing to do. The least that I could do was bake them something to show that someone actually appreciates what they do 🙂
Some aunties were quite lukewarm towards my gesture but some aunties were overjoyed and I guess even if I could only make one aunty smile, baking the cake would have been worth it 🙂 No words can describe the joy that filled my heart when I saw how genuinely happy the aunty was. I’m thankful that I can be a blessing to others through the talents God has blessed me with. I hope that in the midst of all our busyness, we remember to be a blessing to others!
Anyway, here’s the recipe for the Pandan Chiffon Cake! It’s a really easy cake to bake, takes less than 30 minutes, so there’s no excuse to not bake this for the people you love! 🙂
1. Whisk egg yolks and 20g of sugar until thick.
2. Whisk in coconut milk and pandan juice.
3. Whisk in sieved flour and baking powder.
4. Whisk in cooking oil. Set aside.
5. In another bowl, whisk egg whites with cream of tartar and 60g of sugar until stiff peaks.
6. Fold in 1/3 of the egg whites into the flour mixture.
7. Repeat until all the egg whites have been folded in.
8. Pour into mould (you can buy from Phoon Huat!) and place in preheated oven of 145 degrees Celsius.
9. Bake for 25 minutes or until the cake has separated from the middle ring.
I took one mouthful of this brownie and I knew that the search for the best recipe for fudgy brownies was over. This is a clear winner. If chocolate could cure illnesses, this fudgy brownie would be a miracle drug.
Everyone who ate this was unbelievably happy. My father texted me “I’m eating your cake now & wow 🙂 🙂 🙂 🙂 ” and D said “I’m super impressed.” The best part is that this brownie recipe is quite idiot proof. I mean how hard is it to whisk stuff together? The batter can be mixed up in 10 minutes and hey, you’ve got an impressive brownie.
170g unsweetened chocolate
230g salted butter
200g granulated sugar
4 large eggs
10ml dark rum
170g all-purpose flour
1. Melt chocolate and butter over bain marie (fancy term for hot water bath)
2. Whisk in sugar and egg yolks, one at the time.
3. Whisk in rum
4. Sift flour into mixture and fold.
5. Pour batter into 8×8 inch square tin.
6. Place in preheated oven of 180 degrees Celsius for about 20 minutes (the doneness of your brownie depends on how fudgy you want your brownie to be. The more undercooked your brownie is, the more fudgy it will be.)
7. Let the brownie cool before slicing. For really clean cuts, put the brownie in the fridge before cutting.
I was so blown away by the banana bread at The Lokal that I promised myself to recreate it. Soft, moist banana bread, swimming in a swirl of homemade yogurt, topped with caramelised bananas and toasted hazelnuts; it sounded easier to try to bake it than to take a MRT down to Outram and walk to The Lokal under the hot sun. So, here’s my attempt at banana bread and I think I can skip the trip down from now onwards.
I only decided to bake this bread at the last minute so I ended up with not very ripe bananas. Here’s a tip if you find yourself in my situation, bake the bananas at 120 degrees Celsius for 15 minutes. The skin will turn black but the insides will be ripe and sweet! Other than the trouble of finding ripe bananas, the rest of the steps are super easy. Just mix everything together and tadah, you get a beautiful loaf of moist banana bread 🙂
5 medium bananas, very ripe
150g vegetable oil
100g dark brown sugar
1 tsp vanilla
1 tsp dark rum
210g plain flour
1 tsp bicarbonate of soda
1 tsp baking powder
2 tbsp molasses
1. Preheat the oven to 180°C.
2. Butter and line your loaf tin with baking paper.
3. Mash the bananas.
4. In a mixing bowl, whisk together the oil, brown sugar, vanilla, rum, eggs and buttermilk.
5. Add the mashed banana and set aside.
6. In another bowl, whisk together the flour, baking soda and baking powder.
7. Fold the dry ingredients into the banana mixture until just combined and pour into your prepared tin.
8. Bake for 40-50 minutes until a skewer inserted comes out clean.