Monday, July 21, 2008
Pandan Chiffon Cake
23cm chiffon pan
(A) 6 Egg Yolks
100g Sugar
40g Corn Oil
120g Coconut Milk
1/2 tsp Pandan Essence
(B) 120g Hong Kong Flour
1/2 tbsp Baking powder
(C) 6 egg whites
100g sugar
1/2 tsp Cream of Tartar
1) Whisk egg yolks and sugar till creamy
2) Whisk in oil
3) Whisk in coconut milk and pandan essence
4) Fold in flour
5) In another bowl, beat egg whites till big bubbles formed.
6) Add in Cream of Tartar and beat till mixture turns white
7) Add in sugar and beat till stiff peak
8) Fold the egg white mixture into the yolk mixture till well incorporated
9) Pour the mixture into chiffon pan
10) Bake at 170 deg.C for 40mins
Tuesday, June 17, 2008
Happy Fathers' Day
Nope, this cake is not bake by moi..heehee. It is bought by moi sis to celebrate Fathers' Day. We had a steamboat dinner with Dad and Mum followed by this beautiful looking cake. Honestly, I was quite sceptical at first because it is an eggless cake. How can a cake made without any egg be good?!?! To my surprise, the cake tastes better than I expected. Maybe it is time to watch our cholestrol level and switch to eggless cakes from now onwards.
Sweet Sweet Circles
Thursday, June 5, 2008
Spiritual Bank Account
Received this from a friend this morning. It couldn't come at a more perfect time. Recently, life seems to have felt that I am too boring and wants to inject some "exciting" elements into my life. Quarrels with families, problems at work, distancing friends...all seemed to come at once. Just when I thought I couldn't take it any longer, this email was received in my inbox. Renewing my hopes and fire and making me feel ready to face the world, even if just for one more day. Thank you TT. Hope you are able to read this.

I passed this Bank Account of Bountiful Love and Blessings to All That Matters (thanks for all the encouragement) and Wombat (you are a very courageous young lady and all the best to you).
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