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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)

ingredients
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

procedures
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