I don’t know about you, but me and cake? We have a special relationship. I eat cake when I turn a year older, when I get a new job, when I feel stressed, when I am happy, when I feel fat (true story), before, during and after a break-up.. she’s never been out of my life all these years, really.
She’s quite up there enjoying the same status as fried chicken, almost. There’s reallyyy a very thin line there. Sometimes she wins, and that’s a big deal.
My favourite cake is black forest cake. Chocolatey sponge with a cherry filling and fresh cream, topped with bright red cough-syrup maraschino cherries. I love those cherries so much, sometimes I picture myself going to Mustafa and buying a huge bottle home, but it never happens. What? You don’t like the cherry on your Swensen’s Sticky Chewy Chocolate sundae? GIVE ME.
Enough about ice-cream. They don’t really have a place in this post. Don’t get me started on people who mix GUMMY BEARS into their ice-cream. Why would anyone do that? I’ll never understand.
So today I made a light butter cake with blueberries and lemon zest. Blueberries and lemons. You know how these two go together like best friends who could just talk and talk for five hours straight. The last time I almost did this was when I was 11, with Hui, when we were on the quest to break the JSPS world record for being on the phone for over four hours straight. I
don’t think I will ever will never break this record.
p/s- JSPS stands for Jin Shan Primary School which was in Clementi. I say “was” because my school has since been torn down. That says alot about how 歷經風雨 I am.
Back to the cake. I whipped the egg whites separately to get the light, airy, spongey texture, but at the same time, it is moist and substantial. I don’t know how else to describe it because my vocabulary sucks, and I don’t know how it happened the way it happened because I am an accidental but sometimes successful baker. So there.
If you want to go really budget, leave out the blueberries or substitute with a cheaper ingredient. I have a good mind to bake them again tomorrow! Oh, and thank you Egg Story for the pasteurised eggs.. I think it is time to make some earl grey chocolate mousse with them!