I've been catching up with friends over the weekends.
I've entered a 3 minute thesis competition at my campus and OMG I got into the finals!
I've been doing more than 9 hours of work every week day recently.
I've been catching up on my dosage of Asian dramas over the weekend which has made my butt glued to the sofa. Well, I guess that's my main reason out of everything to explain my absence, hehe please excuse my selfishness.
Has anyone ever been through a period where you head to work so early in the morning before the sun rises and then by the time you get out of work it's already pitch black? I am going through that period right now. Sigh, it's so depressing.
Leading up to my blog's 1st birthday, I completely had no inspiration of what I want to bake for this special occasion for myself. Neither did I want to force myself to make something that I don't feel like eating just for the sake of it. I channelled through all my favourite flavours: chocolate, green tea, cream cheese, peanut butter, strawberry, raspberry and I still couldn't figure out what I wanted to make. I know I wanted something bright, something fluffy and airy in texture and something not-too-sickening-sweet. Mum's birthday was coming up as well so I thought, why not celebrate for both of these special occasions and make something catered to her preferences.
One of my colleagues brought in some angel food cake the other day and it was so soft, moist and fluffy! I finally knew what I wanted to make for my mum. The exact same thing! The name of the cake also conveys how I feel about my mum. An angel that has brought us into this world and unconditionally loves, cares and protects us.
Angel food cake only uses egg white, sugar and flour. Low calories plus low cholesterol. It's soft like a pillow, beautifully white and fluffy on the inside and hits the right notes for its sweetness. Because it's plain, it can be versatile in combination with many different toppings but I decided to go with the typical cream, strawberries and chocolate shreds. You can never go wrong with that and I like my cakes just like that!
Angel Food Cake(adapted from Taste)
6 egg whites
3/4 teaspoon cream of tartar
1/4 teaspoon salt
3/4 teaspoon vanilla essence (I use imitation vanilla)
220g (1 cup) caster sugar
100g (2/3 cup) plain flour, sifted
1. Bake oven to 180°C/160°C fan-forced. Line base of 20cm cake pan with baking paper. (Note: the cake pan should be no non-stick material)
2. In a large bowl, beat egg whites until foamy and then add in salt, cream of tartar and vanilla and beat on medium speed until soft peaks form, about 3 minutes. Gradually add in the sugar at about 2 tablespoons at a time. Raise speed to high and beat until peaks are stiff and glossy (but not dry), for approx. 2 minutes.
3. Sift the flour over the egg white mixture in 3-4 parts and gently fold in each addition with a spatula.
4. Gently pour batter into the cake pan. Run a knife through the batter to release any air bubbles, and smooth the top with spoon or offset spatula. Bake the cake for approx 30 minutes, until the cake is golden brown and springs back gently when touched.
5. Invert the pan on a wire rack and let the cake cool for about 1 hr. Carefully run a knife around the side of the cake to loosen, then unmould onto the wire rack. Serve with whipped cream and strawberries if desired.