For The Love Of Baking

Bake. For the love of baking.

Pictures from the last baking class of NCC-Bintaro.. enjoy.

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The French has Baba Au Rum. The Austrians have Kugelhopf. We, Indonesians, have Brudel.

A classic blend between bread and cake. Is it cake? Is it bread? No need to decide. Just smell the milky yeasty fragrance that fills up your nerves with memories of ancient kitchen, when our anchestors baked it in copper bundt pan on firewoods.

This is Jane Sipasulta’s old family recipe, posted on DapurBunda back in 2004.

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I haven’t been posting for quite some time. I’ve done many things in my kitchen since my last post, but everything seemed so ordinary. Ordinary muffin, ordinary birthday cake, ordinary cookies. They’re good. But I wanted spectacular. It kind of sucks when the situation didn’t meet your expectation, right?

Until one day, I just had enough. I just wanted something simple, basic, comforting. I checked my pantry only to find that I didn’t have anything beside the staples: flour, eggs, sugar, milk, some cheddar cheese and cooking oil. No butter, no almond, no canned fruits, no cream cheese, no fancy things. Bummer.

Then this book came to my rescue. I borrowed it from my baking guru during my recent baking blue period. This cheese chiffon cake uses only simple ingredients in your cupboard. If you don’t have the cheese, come knock on my door. I’ll give you for free.

A few hours later, I was sipping my tea, enjoying this amazing human’s invention. A cake that everything about it is delicate. Delicate texture, delicate flavor.

One thing’s for sure: when you feel mellow, have some chiffon cake.

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Ever since I watched When A Man Loves A Woman years ago, I’ve been craving for a really good Carrot Cake with cream cheese frosting. I’ve tried some of them, but all tasted either blah or yuck, other times it was what the hell I’m putting in my mouth.

But this Carrot Cake, I LIKE! It’s not good, it is gooooooood. Moist, sweet and cinnamony. The frosting is even better. Easy to mix up and oh-my-God good! Totally my choice for comfort food.

My fairy tale has finally come true

When you have tons of egg whites, you have plenty options to use them up. Meringues, Pavlova, Egg Whites Chocolate Cake, etc. Including this Zebra cake. It’s pretty, and low fat!
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You just can’t compete with chocolate, the food of Gods. Imagine when it combines with custard. That’s how Gateau Africain was created by the Europeans.
But there is one thing that ultimately brings it to perfection: Oranges!

Yep. Mandarin Oranges come as a delightful touch to the custard that binds the chocolate cake layers together. It’s the “it” factor that distinguishes between the ordinary and extraordinary Gateau Africain. Between the plain look and the fun bright pretty presentation boasted by the renowned orange color. It’s Oranges inside!

Super moist!

Its fragrance and flavor will remind you of Laura’s little house on the prairie, whose kitchen was always warm and smelled so good.

Perfect cake for a beautiful afternoon with a cup of hot tea. Aaaah…

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