Rose, Black Sesame Chiffon Cake

I've fallen deep into the nasty trap set by chiffon cakes. The problem with these guys is that they're so light and spongy, I daresay I can finish that whole cake in one sitting, no problemo. It's like chomping on poofs of clouds and by the time I realised, I've already had 3 massive slices today. This was my first time making chiffon cakes at home and I know it's going to become a regular in the house now. I've always loved getting them from bakeries, especially pandan ones- so aromatic with the prettiest tinge of green. But unfortunately  pandan leaves aren't exactly easy to find in Australia so I opted for black sesame ones that I've been eyeing on for a long, long time. Black sesame is a common ingredient used in Japanese and Chinese desserts, alongside taro, green tea and red bean and I love them all to bits hehe. I've done my research and found that chiffon cakes can be pretty fussy and disastrous, with rising, collapsing, or shrinking problems. I was a little scared but decided to just go along with it, I mean the steps required didn't look all that daunting. So glad I did because these tasted terrific, like bakery standards, the texture was even better than some of the ones I've had in the past! Tear-away soft, moist and light, it's SO perfect with a cup of tea. 

I LOVED folding in the egg whites into the egg yolk.flour mixture. It's so pretty seeing the swirls of colour blend together! 

I've adapted this recipe from two sources because I just couldn't decide on which to use. Although I was intrigued by the recipe that didn't require any oil, I just put some anyway, as a safeguard to ensure maximum moisture for the result. And I put a little baking powder, just a tad of the stuff to make it poof a bit better. I don't know what would've became of my chiffon cake if I hadn't put the oil or baking powder, but hey, it worked beautifully so I'm sticking to them now. I actually made the chiffon cake using 7 eggs to fit my 22cm mould but found it was way to full, mine bulged out and created an extra tall cake that was around 15cm tall! So I hope 6 eggs will do the trick next time, which is what I'm going to write down there. 

It's certainly not the most pretty looking cake straight out of the oven but a little dusting of icing sugar would do the trick. I remembered I still had a container of dried rose petals and just sprinkled them on top of the cake without thinking much of it except for its visual appeal really, but surprisingly, the rose flavour came through and made a lovely complement to the cake with its sweet, floral scent. I'd add some rosewater next time to the batter, but that's all completely optional and you can keep it purely black sesame if you prefer it that way. And if you're new to making chiffon cakes and have no idea what I mean by inverting the cake on a bottle, just watch this video here.

Still looking a little homey? Spice it up with dried flower petals

I love how easy the recipe is. Okay, so you may have to do quite a bit of washing up in the end since the egg yolks and egg whites need to be mixed in different bowls but the actual steps to get to the final product are straightforward. Another big plus is that the cake can keep for days and not get dry, even if you store it in the fridge. I'm super keen on experimenting with more flavours now, Perhaps rose/lychee or vanilla/citrus next time. And look- some new props to join the family- rustic metal round platter $7 and some rustic forks for $1 each! Since I've started working at Newtown, it's hard to resist going into the Vinnies store to see what kind of homeware goodies I can pick up for cheap for my shooting. I think they'd look better in darker settings though and it's annoying because we have modern light coloured furniture everywhere in the house; no dark, rustic wooden benchtops, but I'll definitely see what I can do :)

Dining Out: Umi Sushi & Udon and N2 Extreme Gelato

I haven't baked anything for 3 weeks now and it doesn't feel right at all... I miss making entremets or multiple component tarts and I want to just zoom past exams, have my one month holiday and pack it with a good amount of chaos in the kitchen. I've got this crazy long mental to-do lists and picturing myself making Bourke Street Bakery's ginger brulee tart, hokkaido milk bread and black sesame chiffon cakes is basically what I do when I have spare thinking time. Don't drool with me, you'll be sure to see those posts coming in the near future! In the meantime, I've got a restaurant review for you in store today. Yesterday, my sister and I decided to go out for dinner for some bonding time and being in a good mood after payday, I decided to treat her for some sushi at Umi Sushi in Darling Quarter. I love Darling Quarter, there's the lights, the massive playground that had these play equipments which I know would make my younger self go out of control and just the whole lively, hip vibe of the area. 

We've been to Umi Sushi 3 times already and we've always been satisfied. This time was no different... It's a sushi train restaurant but they also have extensive a la carte menus and hot pot/nabe/sukiyaki/shabu shabu and noodle menus which is why I love the place so much. (Ah and also how they have pretty coloured plates too haha). Sorry, I really should get over my laziness in bringing a proper camera instead of using iphones for restaurant reviews and embrace my food blogger ways... I'll keep trying :) 

Eel //
I'm not usually an eel person but my hand somehow managed to catch these. They were okay. 

Tamagoyaki //
It's just a must for me in any sushi train. It's nothing special but it just makes me happy.

Seared crab //
My faveee. It's SO good. 

Salmon sashimi with diced mango //
Fresh and clean to the palate. 

Seared scallop //
Another fave. I love anything seared. Don't believe those people who say that it 'ruins' the taste of the fish or whatever because it's the exact opposite, the charred exterior only enhances the flavours, I tell you. Melt in your mouth plump scallops. 

Dining Out: The Rice Den & Mothers' Day

This is quite the example of a delayed post- it was our mothers' day lunch! So, this year unfortunately, my sisters and I were having a real busy period with work and uni so we didn't although we surprise mum with any fancy breakfast in bed or homemade cakes. Boo. And I could see mum looking a tad disappointed. Well I know it's not the same thing but we didn't want our mum to feel unloved on mothers' day so we treated her out to a simple lunch. Aaaand got her some flowers to keep it all more special y'know! We first wanted to go to the newly opened and hyped PappaRich at Chatswood but we got there a tad later than we planned so on mothers' day weekend, the queue was snake long and it didn't seem to be moving. So we went next door to The Rice Den. 

It's a small and cosy place, a little cramped but that just complements its friendly vibe. The kitchen was pretty much an open one so it did get a little noisy when they were shaking the wok around, but that was all forgotten when we started eating. Mum let us choose whatever- what a mum thing to do right? Just keepin the kids happy all the time... And so choose we did: 

Deep Fried Salt and Pepper Squid, $11 //

One of the best I've had. Batter was perfectly crisp and light. super tender squid that's well seasoned. All you expect of a model salt and peppah squid. 

Mi Goreng, $14 //

So, so addicting despite it being oh so unhealthily greasy. Sweet and salty, slurpy, saucy noodles with heaps of veggies and beef tossed in there. Yum. Might remember request less oil next time though.

Angus Steak Cubes with Black Bean Chilli, $22 //

The beef was tender but they really, really should have told us in the menu that the dish involved bamboo shoots because the odour of it overpowered the dish and if you're not a fan of them, you won't enjoy this. Liked the beef, not the sauce unfortunately, should've gone ahead with the honey black pepper glaze one. 

Whole Deep Fried Barramundi with Apple Salad, $29 //

Loved it. You gotta mix it a little so you get the perfectly balanced sweet and sour dressing to coat on the otherwise under-seasoned fish but it goes down so well with the grated apples and bed of greens hidden underneath. The barramundi is already cut into little pieces which are individually deep fried which means no fuss trying to tear the flesh off the bone. A refreshing dish.

Funfetti, Cake Batter, Tres Leches Pancakes

Long time no update folks and I apologise for that. I've just been really busy, I can't believe this is only my first post since I've had my new domain name change more than 2 weeks ago. If you haven't realised, there's no more .blogspot in the URL! Hooray, now you'll be able to get to the blog faster and easier :) I'm still learning as to how this'll affect subscribers of all kind so any tips on transitioning would be very much appreciated. 

I've been terrible for not being able to keep my promise to post this before mothers' day, but c'mon now, funfetti pancakes don't really suit mothers' day brekkie anyway. What with all the colourful sprinkles with artificial colouring that all mothers frown upon? You know they always say it's bad for you but secretly, we all know all those colours just makes everyone, (even mothers!) want to smile or do a little happy dance. These would be perfect for birthdays definitely or just a cheer up brekkie. You'll be able to turn any enemy into your bff in no time with these babies. 

This is one special pancake alright. Sprinkles + cake batter + tres leches (literally 3 milk) glaze in fluffy disk forms- aaaand stacks of it too. Highhh stacks. Ahem, okay so I lied a little , I only made a dos leches glaze- low fat milk and condensed milk because I didn't want to open a new can of evaporated milk just to scoop 3 tablespoons of the stuff and be burdened by the responsibility of having to think of something to make that'll use up the rest of the can. But I'm sure if you've got some evaporated milk around, it'll certainly make a wonderful addition too. I also recommend brushing the glaze to each pancake before stacking just before serving so you'll have the perfect sweetness for each bite. I didn't do this and just ended up dunking each bit into a pool of glaze. That works too. 

In case you were wondering what I have been up to in these 2 weeks of inactive blogging days... I've been on instagram a lot, like more than Pinterest and am currently OBSESSED with newly discovered photo editing apps. My new faves are Phoster and Over- both of which are paid apps but they are worth it in my humble opinion. Phoster does cool poster-like layouts and effects like this crumpled paper effect and Over is just the best add-text-to-image app with a variety of cute fonts. It's the only app you need for in-image texts. So check em out if you're also into that stuff and recommend me any of your fave apps too!

A Swoonful of Sugar's 1st Blogaversary & Low Fat Carrot Cupcakes

We've finally reached our one year birthday just a few days ago! I had been planning to make something real special for the 'event', like some over the top, sugar loaded cake but alas, I completely forgot about it until it's passed! Shame on me I know! And due to some essay writing commitments, I didn't even get to make that dream cake I wanted and ended up making these super easy, ready in less than an hour carrot cupcakes.

I've been meaning to make carrot cakes for the longest time but was searching for the right recipe that didn't require whole cupfuls of oils. I had all these ideas how I could make them low fat using yoghurt, applesauce, banana, crushed pineapple but I just didn't know what to expect from the final product- would it be mushy? chewy? I'm so glad I finally decided to take the plunge, despite not omitting the oil entirely but placing 3 tablespoons in the batter for safe measure haha. But I'll definitely experiment more and see if I could go with 2 tablespoons or 1 or omit it all entirely next time around :) These were amazingly moist (from the mashed banana and crushed pineapples!) and I honestly didn't miss all the oil from usual carrot cakes. A winner recipe and I'm glad they were because only winner recipes deserve being showcased in the big first blogaverary right?

Have sneaky shortcuts? Take them I tell you. These were real good, smooth and creamy and easy to spread and made making these cupcakes a cinch. Bought them just to try because they were on special last week and am loving them, will try their cadbury chocolate frosting next time!

I know you've probably read this a million times from other blogs out there you read, but I'm sure we all really, really mean it when we say thanks a ton for sticking around this long with us. It's been such a lovely, inspiration-packed, fun, blogging year for me and all of you just make it a whole lot better when you leave such kind, encouraging comments that can make me smile all day. I'm so grateful to see that people other than me myself and I actually enjoy reading what I write and try out the recipes I tried and become inspired through my photos. Thank you to all my real-life friends who would always compliment on my baked creations and those who just started off liking my food album that I've compiled for the last 3 years on facebook. And a big thank you to other food blogs out there who had first inspired me to start this blog. The blogosphere is such a fantastic bunch of talented, kind, generous people rubbing off inspiration and passion against each other and I'm so glad to be a part of it. If you're an avid baker and still contemplating about whether or not you start up a food blog, I say, go for it girl! (or guy!) Guy bakers are hot commodities in my humble opinion. Heh.