Ingredients

250g of butter
220g of sugar
100ml of orange juice
100ml of milk
1/2  teaspoon of orange essence
300g of self-raising flour
2 teaspoons of rosemary
zest of 2 oranges

Method 

1. Cream the butter with a blender till it is fluffy.

2. Add the sugar and blend well.

3. Add the milk, juice and essence into the batter and mix well.

4. Fold in the flour followed by the rosemary and zest.

5. Bake at 160 degrees celsius for 40 minutes.

What’s On My Mind…

This cake was requested by a friend and I just wanted to try it out to see how it would taste. Turns out, it is a really unique cake which blends the aroma of the rosemary and the tanginess of the orange juice to give a very special taste to this cake. This recipe was shared by my friend too but I am not too sure where it was from.

Ingredients

200g of self-raising flour
75g of butter
75g of sugar
1/4 teaspoon of salt
1 egg
1/2 teaspoon vanilla essence
50g of chocolate chips

Method

1. With your fingertips, mix the butter and flour till they form a breadcrumb-like mixture.

2. Add in all the remaining ingredients and mix with a spatula till you get a ball of dough.

3. Evenly space out scoops of dough on a baking tray and bake at 200 degrees Celsius for 15 minutes.

What’s On My Mind…

This recipe was shared by my colleague and I was really surprised because I didn’t know such a simple recipe could yield such an amazing “cookie”. It takes a really short time to prepare and bake and I think the shape you get is amazing. I did not bother to roll the scoops of dough because I wanted to end up with a product with a really rough look; like a rock, duh.

Ingredients

4 egg yolks
10g of sugar
30ml of oil
1/2 teaspoon of pandan paste
60ml of coconut milk
60g of cake flour
4 egg whites
50g of sugar
1/4 teaspoon of cream of tar tar

Method

1 . Using a mixer, blend the egg yolks and 10g of sugar till it is well blended.

2. Add in the 30ml of oil, coconut milk and pandan paste and blend well.

3. Blend in the cake flour and set it aside.

4. Using a clean, dry mixing bowl and blender, whisk the egg whites with the cream of tar tar till it is foamy and holds its shape slightly. This should take only about 1 minute at the highest speed.

5. Slowly add in the 50g of sugar and continue whisking till it forms soft peaks.

6. Fold in the whisked egg whites into the pandan mixture. Be very slow and careful so as to keep the mixture as fluffy as possible.

7. Pour this batter into a 21cm chiffon cake tin and bake at 160 degrees celsius for 40 minutes.

What’s On My Mind… 

As how my mum would put it when I started to bake when I was younger, “Why spend so much time and effort into baking something when you can literally buy it for $2???” I guess it was the satisfaction of making something on my own and somehow trying to make it better than the store bought ones.

Pandan Chiffon Cake has been an all-time favourite of mine since I was in school. The softness of the sponge cake and the amazing fragrance of the pandan with that striking green colour simply lures me in. Take your time when folding the egg whites into the cake mixture so that the cake remains fluffy and spongy.

This recipe was adapted from thedomesticgoddesswannabe.com. I simply googled for a Pandan Chiffon Cake recipe and this popped up and after trying it, I was totally satisfied.