I followed the recipe faithfully EXCEPT for the lemon extract. While the author recommended NOT to use lemon juice, I went ahead and used lemon juice and I think it makes little difference. Perhaps extract will have a more robust lemony flavour but lemon juice works just as well. My substitute was 3 tbsp of lemon juice.
Now, I wished I had lined the loaf tin instead of following the author in just greasing and flouring the tin well. I did, but half the bottom of the cake still stuck to the pan! My heart bled lemon juice seeing that. Sigh. Next time, line the tin with parchment paper, girl, I say to myself sourly.
Try following this recipe for a wonderful weekend treat! 🍋🍋🍋
To celebrate the nation’s 55th birthday, I decided to make this red and white cake. It’s meaningful actually. It’s symbolic of the historical ties we had with the UK and it was also the first cake I learnt to bake! I was only a Sec 1 13 year old girl then, and they made us do this for our Home Econs practical test. I still remember this so vividly. I was so scared of the gas oven back then, and made my partner turn it on most times. For the exam, I remember asking my mom for a dollar so I could get a purple orchid to decorate my piece. I put my purple orchid in a small vase on the tray. I never knew how much I got but I will never forget baking this cake for the exam. 😂
And now decades later, I’m baking this again. I don’t have my Sec 1 Home Econs book anymore so I scoured the net and settled on Mary Berry’s recipe. How very British. 😄
However, after this was done, I must say this recipe is really good! The cake was very moist and very soft! I couldn’t bake it as long as suggested because mine was done ten minutes earlier. But the result was perfection! Another trick I got was to buy one of those cake liners with handles! I reckon I’ll be baking now more because of these liners I got from Amazon. They were amazing and come in various sizes. You can get them here: Cake Liners
I really recommend Mary Berry’s Recipe. And to my country, Majulah Singapura! 🇸🇬
I’ve been wanting to make this for the longest time after watching it on YouTube by JOC – Just One Cookbook. I just love the easy way she presents recipes.
And so I did. A few problems though for the novice-ish cook.
1. I couldn’t flip the crepes. They would tend to tear so in the end I decided to cook just one side of it
2. I did the paper cross thing she did to life the entire cake. Excel that…once you lift and place it into the cling film bowl, I couldn’t seem to take out the paper underneath! It was a two person job lifting and manipulating the cake so the papers would come off
3. Our heat and humidity. By the time I finished assembling the cake, the cream has melted and they all kind of slipped off. And the more I tried to remove the paper underneath, the messier it got!
But all went well after I managed to put it in the fridge for two hours. After that, the shape held well and the cut was beautiful. And I could cover slight tears with the powdered matcha!
So I was channel surfing and caught a small segment of a food show featuring Donna Hay and some very adorable kids. They were making a carrot cake. Totally inspired, I made some for this morning’s breakfast and to bring some over for teatime later at the parents.
Try as I might, I couldn’t find the exact recipe of hers which she featured on the show. Maybe because I’ve no idea what the title of the show was! But I did find her recipes for carrot cake and carrot cake muffin. And so I used it but added some things which she did on the show – like mixed spice and ground cinnamon!
The outcome was quite delicious. It’s moist, definitely moist, but also moorish? It’s thick. Ok by Asian standards perhaps this is huge! One piece of this muffin and I’m full! But it is delicious.
I also copied her maple syrup cream cheese frosting. In the show, she added ricotta but as you know ricotta is not easily available here and Super expensive so I added one tablespoon of clotted cream instead.