My name is Joyce, author of Eat What Tonight. Spending time in the kitchen has been one of my greatest therapeutic passion thus far even though I couldn't do it on a more often basis than I wish I could. I do not prized myself as a great cook or baker, after all I am a one-woman show in the kitchen and blogging scene. Nevertheless, I hope this little space of mine can aspire anyone like myself to appreciate and enjoy the best of oneself's efforts in every single home made dish.
Finally a long weekend. But my time was split between crossing the causeway to replenish my HK drama serials, continuing my “chase” in these serials, a new project and of course some light baking. I actually finished “chasing” a 20-episodes serial in 3 nights and another of the same in 2 days. Gosh ! Can you imagine the TV has been working so hard and I was so worried that it will overheat. Haha !
Initially wanted to make more bread again, but I had forgotten to make the overnight dough on the previous night, so had to forsake bread making.
There was some leftover yougurt from last week’s bakes. After flipping through some recipes, I proceeded with this orange yogurt cake. I like this cake, because it’s orangey, buttery and absolutely soft in texture.
However, I guess I will bake this cake in individual baking cups the next time. Because the texture is too soft and as I cut it while it was still slightly warm, there were crumbs everywhere and the bits of mixed peel came off from the cake.
Can you see the bits of mixed peel coming off ? Hehe. Managed to salvage two of these “more neatly-cut” cake to take these pictures.
Recipe adapted from PA Richard Goh Baking Class Stage 4
Ingredients (A) :
250g hard butter
1 tbsp orange rind
2 tbsp orange juice
5 egg yolks
150g mixed peel
250g plain flour
2 tsp baking powder
1 tsp orange essence
Ingredients (B) :
5 egg whites
1/8 tsp cream of tartar
1. Preheat oven to 160 degrees C. Grease and line a deep 9 inches square baking tin with paper.
2. Cream butter and sugar at medium speed for 15 minutes until fluffy.
3. Add in egg yolks one at a time and beat for another 5-6 minutes. Add in orange rind, orange juice, yogurt and orange essence.
4. Switch the mixer to slow speed and add in the sifted flour, baking powder and mixed peel. Mix well and leave aside.
5. Whisk egg whites, sugar and cream of tartar at maximum speed until stiff. Then fold half of the meringue into the butter mixture and mix well. Continue to fold in the rest of the egg whites.
5. Pour the batter into the baking tin and bake for about 1 hour.
Talking about the new project that I was embarking on ~ I finally completed it today ! Extremely happy with the “sense of achievement’ ! Heehee.
Here it is ~
Yes, it’s a stitching project ! As we all knows, stitching requires alot of patience because each stitch has to be made one at a time and had to be made in concentration to ensure accuracy of the entire picture. Each wrong stitch may cause you to unstitch everything and re-do it all over again. To complete a “masterpiece” also requires alot of “eye-power” because every thread and needle is so fine. So this picture took me about 2 weeks to complete !