Before all these fancy french petite fours and luxurious chocolate, it was the humble tin cookies and biscuits that were used as gifts at events such as visits to relatives or new year gatherings. A lot of people have forgotten how these simple treat has once dominated the heart (and tummy) of masses, myself included!
Having said that, I have always wanted to try out these cookie recipes that have been sitting on my shelf for as long as I can remember. With a little reminder from a friend, I have finally took the effort to bring them out to give them a go!
Ever since the weather have spiked up to around 30+ degrees in HK, making a cake with the tropics was the first thing that came to mind. This was inspired from a south-east Asian dessert I had back when I was studying in Malaysia - lemongrass jelly. Infused with lemongrass, kaffir lime leaves, pandan leaves, and finished off with lime juice and zest, this jelly is packed with flavour. I still remember mom bought them in plastic tubs and comes with this lemon/lime syrup.. so simple, yet it is just sublime!
Inspired by the local desserts in Hong Kong, I have came up with this petit gâteau that combines the three flavours I love since childhood.
Each of these taste great on their own, and together they taste just as awesome! I have always wanted to make a tofu cake, and this was it! The difficult part was to balance the proportion so that you get to taste all of flavours in one bite, without one overpowering the other.
Mimichi already anticipated a cake, but the question was just what cake I was going to make. A day before she actually asked me if I was actually going to make a cake because she didn't see any hint of a cake being built at all.. Well, of course I did! Here is a Mother's Day version of a cake that have been much neglected ever since I have left London - Green Tea Strawberry Shortcake.
Chiffon cake brings back a lot of childhood memories, with visits to the UCC cafe with my parents. Their chiffon cake hasn't change at all since then! Still a lot of cream and still fluffy... I wouldn't have ever imagine then that I would be working as a chef and making one of these!
Many people have feared making them, mostly because of the meringue and/or the possibility of the cake being deflated after it is out of the oven. However, once you understand the basics and the problems behind it, you will be able to tackle this cake without any worries (well, maybe less worries!!!)