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a suspicion: i have a serious case of peter pan syndrome.

a lie: my seriousness in suspecting my supposed syndrome.

a fact: my tendency to self-diagnose, probably with the desire to feel more interesting with some type of ‘condition’ (i do, however have an iron deficiency and slightly high cholesterol ! *triumphant*)

childhood holds promise of laziness and hyper play. for me, it means finishing off a bottle of milk in three minutes flat and staying up late (which, then, was about ten pm) to shape elephants out of mantou dough. it means measuring flour for cake with rice bowls.

i have not even lived two decades yet and i feel terrified with the realization that my magical, childish years are behind me! although, i feel my family and friends would laugh off this claim of mine, reassuring with no intentions of comforting me that i still act like a seven year old.

one day, one or two years ago, my mother became concerned with my sitting around all mopey in our home when she suggested we make a sponge cake. we measured out the flour, sugar, and even the eggs with a single rice bowl, adding vanilla and a bit of butter for what my mother said was for extra special-ness. my favouritest, fabulousest, deliciousest cake ever!

my sister and i went out with my cousin yesterday to celebrate her birthday after i finished three hours of exam essay writing. my sister and mom made, with me in spirit, this sponge cake. remembering that i made this cake at least three days in a row last year, my sister gave me a few of her photos from making this cake (the second, third, and fourth images) and suggested i blog about it.

and with baking, memories of childishness drift in lovingly in more than just fleeting moments.

recipe: rice bowl sponge cake

(made four shallow pie tins of cake)

1 rice bowl of eggs
1 rice bowl of sugar
1 rice bowl of flour, sifted
1 tsp of vanilla
2 tbsp of melted and cooled butter
optional: a couple teaspoons of lemon juice

preheat oven to 325 degrees fahrenheit, prepare four pie tins, cake pans, bundt pan, etc.

cream eggs and butter with sugar in a large bowl. mix in the flour, vanilla, and lemon, if using. pour into prepared tins/pans/blahblahblah and bake in preheated oven for 25-35 minutes, until springs back when lightly touched in the centre. (when my mom and sister made this, they filled four pie tins and baked them all together)

cool and enjoy :-)

photo in the first image, farming, and second photo in the last image, butterfly, are gorgeous cameos created by my photographer buddy, vivek :D


a couple of days ago when i made this banana blueberry pound cake, my sister joked about how the two of us react to discovering fruits in our home:

fattydumpling: oh, look! blueberries to eat whole for a healthy breakfast!
me: oh, look! blueberry to add to a cake to eat for breakfast!

okay, to be honest, i’m pretty sure those weren’t her exact words. but she’s getting kookier and kookier these days it’s hard to understand her! still, it’s true: i do really like cake for breakfast… it’s not like i’m going to go on a sugar high! i’m good with moderation. that’s real important. cake for breakfast sets a great mood for my day. and it also carries me on throughout my day–given i drink a glassful of milk, and maybe have some fruit. and maybe some yogurt for extra good measure.

anyhow, i made this banana blueberry pound cake a couple of days ago, and it was really good! i got the recipe from sing for your supper, replaced the vegetable shortening with margarine and an egg with banana. i like the sweet flavour added with the banana, paired with the tartness of the berry. and this cake has a killer crust–cake crust is so yummy! i do hope you can pardon me if i sound a little too squeal-ly and excited; i’ve been deprived of cake for a little while now and the reunion feels like hearts meeting stars. i shall be making this over and over.

blueberry explosion!

recipe: banana blueberry pound cake
adapted from sing for your supper’s blueberry pound cake

3/4 cups margarine or butter
1 cup sugar
2 eggs
1 1/2 cups all-purpose flour, plus more for pan
1/2 teaspoon salt
1/4 teaspoon baking powder
1/2 cup milk
1 teaspoon vanilla extract
1 heaping cup fresh or frozen (un-thawed) blueberries
2 bananas, mashed

preheat your oven to 350 degrees fahrenheit. grease and flour a 9 x 5 loaf pan.

in a large bowl, cream the margarine/butter and sugar. add eggs, one at a time, beating after each addition. in another bowl, stir together the dry ingredients. add the dry ingredients to the margarine mixture alternately with the milk, starting with flour and ending with flour. mix in the vanilla and bananas. fold in the blueberries.

pour batter into the loaf pan, and bake for 60-70 minutes, until a toothpick inserted in the center of the cake comes out clean.

eat for breakfast!

the friday that just passed just so happened to be my sister’s birthday.

which always feels a tiny tiny bit meaningless since she never seems to get any more mature. or at least never seems to act more her age, which at the moment is the age of a university student. go ask her if she’d rather go to a party with her friends, or spent the night reading her favourite childhood picture books and see how she answers. nooo competition. robert munsch, anyone?

either way, at whatever age she decides is a suitable age to finally catch up with maturity, i do hope she never stops liking cake.

my parents aren’t so fond of me when i attempt to make a cake where frosting accompanies it. frankly, i’ve always had terrible experiences with creating a good-tasting mixture of anything involving butter, cream, and [icing] sugar. but now that i think about it… i should probably start neglecting margarine and use butter more often. ahh, now everything makes more sense.

anyway, i mean that because my parents don’t approve of my cakes with frosting, they opted to buy a cake for my sister’s birthday instead of letting me make one for her. but that never stops me  ! after we came home from the store i started making extra stuffs for my sister’s special day, including sushi, mint-chocolate brownies, and this lemon cake topped with raspberries.

(is it just me, or does the cake in the first picture look like a robot’s head?)

for some reason, it’s always hard for me to describe food, in terms of its texture, taste, and whatever else people like to notice. it was good, not too sweet. it tasted yummy. the raspberry gave the cake a nice flavour. yeah. how do i rise above this awkward moment…

i used the recipe for raspberry-topped lemon muffins from smitten kitchen. if you put a muffin batter into a cake pan, the result is cake, right?

my parents aren’t so fond of me when i attempt to make a cake where frosting accompanies it. frankly,