Vanilla Cheesecake

2012 will the past in a few more days. So for those of you having a New Years Eve party, this rich and creamy cheesecake will make a delight addition. It is very simple to make and ingredients are easily available. Although it takes an hour to bake in the oven, it takes only a few minutes to whip up all the ingredients so there is minimum stress. The star to this cheesecake is really the vanilla. So use the best vanilla pod you have. I used the vanilla pod my friend brought back from his Madagascar trip so I was lucky. Remember to store your quality vanilla pod in an air tight container cause the last thing you need is a dried out vanilla pod.

Little work for maximum pleasure. It melts in the mouth and tastes like vanilla heaven.

Vanilla Cheesecake

adapted from Foodbeam
serves 8 

Base Ingredients:

• 150g digestive biscuits
• 90g butter, melted
• 20g dark muscovado sugar

Cheesecake Ingredients:

• 300g cream cheese
• 250g mascarpone
• 150g sugar
• 2 eggs
• seeds of 1 vanilla pod

Decorate:

• Raspberries
• Mint leaves

Method:

1. Preheat the oven to 140°C . (Depending on the heat of your oven, never have it higher than 170°C)
2. Crush the digestive biscuits and mix in the melted butter and dark muscovado sugar until well combine.
3. Gently press the biscuits with the back of a spoon onto the lined 18cm cake tin.
4. Refrigerate the base.
5. Whisk the cream cheese, mascarpone, sugar, eggs and vanilla pod until consistent.
6. Pour the mixture onto the biscuit base and bake in a bain-marie for an hour or until just set.
7. Allow to cool and chill in the fridge for at least four hours.
8. Run a hot spatula or knife round the edges of the cheesecake to remove from its tin.
9. To serve, cut and decorate the cheesecake with raspberries and mint leaves.

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Pumpkin Kuih, in memory of mum

It has been a year since mum passed and I think of her every day. Even though I get emotional each time, I believe she is in a better place now. At least she is not in pain anymore. It broke my heart seeing her suffer so the last months with her was hard but I treasured every single moment. I could tell she missed having me around and I am glad I was there for her when she needed me most. Fifteen years of the big C and she lived her life full of happiness and without complain. She was and will be the strongest and most genuine person I know. Every single one of her friends only had praises for her, a great friend with heart of gold. She also had great talents with crafts. I have memories of her helping me with a school craft project and we made a robot out of foil mini cupcake sleeves. She was creative and anything she touches becomes beautiful and special so I am proud her talents had influenced me a great deal.

To remember her, I would like to share one of the last things she taught me, her signature 'kuih'. Kuih is bite-size snack or dessert in Malaysia and the neighbouring countries of Singapore and Indonesia. They can be savoury or sweet. This was her modern take on the Nyonya ang ku kueh, a Hokkien word translated into red tortoise cake. It is a soft, chewy and sticky pastry made with glutinous rice flour wrapped around sweet filling. Mum's version used sweet potatoes to make the pastry orange in colour rather than the traditional way of using red colouring. This also calls for skilful hands and patience.

The sweet filling

Sweet filling wrapped with the dough made of glutinous rice flour. The outer layer has to be thin yet sturdy enough to hold the filling inside. The crease was marked with toothpick to mimic the pattern on a pumpkin.

The kuih was topped with green peas

Steaming of the kuih

We made this for our neighbours who have been very kind to visit mum, to cook for her and spend time with her to distract her from the pain. They have been the greatest neighbours anyone could ask for. The least we could do as mum's children was to show our appreciation to them with mum's delicate signature kuih.

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Lemon glazed madeleine & Story of Madeleine de Commercy

My new toy just came through the post and I am happy already. How easily satisfied! It is the De Buyer Moul'Flex Mini-Madeleine Baking Mould. I have been meaning to buy a mini madeleine mould for as long I could remember and this one seem perfect. It was packaged in a cutout box so the madeleine mould makes the feature. The pretty brown box packaging has pink text and the tray was accompanied with a recipe booklet of French cakes.

The last I made madeleine was many years ago when my ex-flatmate had madeleine trays. How convenient! Finally, I have my own and without wasting any time, I made madeleines of course. Everything seems perfect until my madeleines came out of the oven. The shell biscuits popped out of the mould really well, with distinctive form but it lacked the golden colour I was hoping for. It is a good mould for any modern baker as it is dish washer friendly, which is always helpful. But now that I have seen the result, I have to say I prefer the metal tray more as it has better distribution of heat. Golden biscuits are always better than pale yellow.

The story of Madeleine de Commercy

Madeleine is a traditional small scallop-shaped cake from Commercy, a town north of the Lorraine region in France. There are a few stories or legends about the origins of madeleines. The most commonly known story is of Stanisław Leszczyński, a Polish King who was seeking refuge in Commercy, Lorraine during the mid-18^th Century. A young female servant had to prepare some desserts for him but only knew how to make the shell-shaped cookies she made at home during holidays. Stanisław was delighted when presented with these sweet, golden shell-shaped cakes and named it Madeleine de Commercy, after the young maid. He liked them so much that he frequently sends them to his daughter Marie in Versailles, who was married to Louis XV (1710-1774). It became popular amongst the nobility.

It is now a classic of French tea time snack, often dipped into a cup of coffee or tea.

Madeleine of Proust

It was Marcel Proust (1871 – 1922), the French author who immortalised the madeleine in his novel Swann's Way, in a beautiful poetic manner.

LEMON GLAZED MADELEINE RECIPE

adapted from David Lebovitz
makes about 64 mini madeleines

Ingredients:

• 3 large eggs, at room temperature
• 130g golden caster sugar
• 170g all purpose flour
• 1/8 teaspoon kosher salt
• 1/2 teaspoon baking powder
• 1 tsp vanilla extract
• 130g unsalted butter, melted, then cooled to room temperature

Lemon glaze:

• 150g powdered sugar
• 2 tbs of lemon juice
• 1 tbs water

Method:

1. Brush the mould with melted butter and dust with flour then put it in the fridge.
2. Whip the eggs and sugar until it becomes thicker and frothy.
3. Sift the flour and baking powder into the egg mixture and fold.
4. Add the vanilla extract into the cooled melted butter.
5. Slowly dribble the butter into the batter, a spoonful at a time. Fold simultaneously until butter is just incorporated.
6. Cover the bowl with a cling film and refrigerate for at least 1 hour (maximum of 12 hours).
7. Preheat the oven to 220C.
8. Bake for about 8 minutes.
9. Remove madeleines from mould onto cooling rack.
10. Once cool enough to handle, dip each madeleine into glaze and make sure both sides are coated.
11. Scrape off excess and place on cooling rack until set.

Tips:

• Mini madeleines make very good edible gifts.

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Crepe au citron (Lemon crepe) & wonders of milk

There has been an ink disaster recently. My duvet cover has been stained with a big blue patch from ink leakage. *sigh* Don’t ask me how ink got anywhere near my bed. It is a long story. What I learnt from this incident is to soak the fabric in milk for about three hours and hand scrub the stain. It works! Some of the lighter stains disappeared and some got lighter so I am about to repeat the process until my duvet cover looks like new. It seems milk not only makes wonders to a cup of hot chocolate or coffee, it removes ink stain as well!! Handy.

After a long session of hand scrubbing those evil blue stains, I had about half a litre of milk left so instead of making more frothed milk for my favourite hot chocolate, some crepe will make me happy.

BASIC CREPE RECIPE

adapted from Nigel Slater's perfect crepe

Ingredients:

• 100g plain flour
• 50g unslated butter & more for cooking
• pinch of salt
• 2 free range egg
• 220ml whole milk
• 100ml water

CREPE AU CITRON RECIPE

• basic crepe
• lemon
• powdered sugar / castor sugar (for some sugary crunch)

Method:

1.  Melt the butter and let cool slightly.
2.  Break the eggs into the bowl of flour and mix.
3.  Whisk in the salt, milk and water until lump free.
4.  Stir in melted butter at the end.
5.  Heat a crepe pan with some butter and wipe it off with a kitchen towel.
6.  Ladle about 3 tablespoon of batter onto pan and quickly swirl around the pan to form a thin layer.
7.  Cook for about 1 minute one side until golden, flip and cook for 30 seconds.
8.  Repeat for the rest of the batter.
9.  Squeeze some lemon and dust a generous amount of powdered sugar / sprinkle with sugar on top.
10.  Garnish with a slice of candied lemon.

Tips:

• For a sweet crepe, add a tablespoon of sugar to the batter.
• The basic crepe can be served sweet or savoury, to your liking.

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Piña Colada Cake

Who loves coconut?!! Who loves pineapples?!! And what do they remind you of?

SUMMER!!

Yes, it is summer! We have been waiting for this weather for a very long time. It is finally here, and everyone is enjoying the sun in the park. People are throwing frisbee across your head while you sip on that ice cold beer. Everyone is taking every opportunity to barbecue or go for a picnic, and of course the very important sun tanning. Some workaholics actually sit in the park with their laptops too!! Looks like no one wants to miss out on the sun.

If you are dreaming of being in a tropical country but is stuck here with a moody summer, I bring you my version of piña colada cake. Hopefully this will give you some joy of being in a pretend tropical holiday.

The piña colada cake!!

PINA COLADA CAKE RECIPE

adapted from Craving Chronicles

Coconut Cake
Makes 1 x 9" square cake; Half the square cake to assemble a 9" x 4.5"

Ingredients

• 160g plain flour


• 25g corn flour


• ½ teaspoon baking powder


• ¼ teaspoon baking soda


• ¼ teaspoon salt


• 160g cups caster sugar


• 100g unsalted butter, room temperature


• ½ cup canned sweetened cream of coconut


• 2 large eggs yolks (whites reserved)


• ½ tsp vanilla extract


• ½ tsp coconut extract


• ½ cup buttermilk

• 2 (reserved) egg whites


• pinch of salt

Method

1. Preheat oven to 180°C.


2. Line and grease your cake tin.


3. Whisk the flour, baking powder, baking soda and salt in a bowl.


4. Beat the sugar, butter and coconut cream until fluffy for about 3 minutes.


5. Add in the egg yolks, vanilla and coconut extract. Beat until combined.


6. Mix in the dry ingredients then buttermilk until blended. It is okay if it looked curdled.


7. On a separate clean bowl, whip the reserved egg whites with a pinch of salt to stiff peaks. Gently fold into cake batter until just combined.


8. Pour into greased cake tin and bake for about 30 minutes.


9. When ready, let it cool for 10 minutes. Run a knife along the sides and invert the cake on a rack to cool completely.

Tips

• I used  9 inch square cake tin but you can always double it up to make a 2 x 9 inch round/square cake.


• This cake can me made ahead and frozen.

Left to right: Pineapple compote; Spread the pineapple compote on half of the coconut cake.

Pineapple Compote

adapted from CDKitchen

Ingredients

• 260g pineapples


• 3 tbs brown sugar


• 10g butter


• 2 tbs pineapple juice


• Freshly ground black pepper

Methods

1. Melt the butter and sugar in a small pot on low heat.


2. Add the pineapples and let it cook in medium heat for about 10 minutes.


3. Put the pineapple juice and black pepper in to the pot and let it simmer for another 10 minutes or until almost dry.

Mascarpone Cream Frosting

Ingredients

• 240g mascarpone


• 150g double cream


• 1 teaspoon lemon juice


• 1 teaspoon vanilla extract


• 1 teaspoon coconut extract


• 1 tbs rum (optional)

Methods

1. Whisk the mascarpone, rum, vanilla extract and coconut cream until creamy. In another bowl, whip the double cream to soft peak.


2. Fold gently until well combined.

The assembled cake;

Pineapple compote sandwiched between the coconut cake, frosted with mascarpone cream, covered in shredded coconut.

Assembly 

Components

• 1 x 9 inch square coconut cake cut in half


• Cooled pineapple compote


• Mascarpone cream frosting

• 2 tbs coconut rum (optional)


• 2 tbs pineapple juice

• 1 ½ cup shredded coconut

Cake assembly

1. Set one half the coconut cake on a plate. Poke a few holes into the cake with a toothpick or fork.


2. Mix the rum and pineapple juice and brush the cake with half of the mixture and allow it to soak in.


3. Top the cake with pineapple compote.


4. Layer it with mascarpone cream, just covering the pineapple compote.


5. Place the coconut cake on top of the pineapple and cream layer.


6. Brush the cake with the rest of the pineapple rum mixture.


7. Spread remaining mascarpone cream over the top and and sides of the cake.


8. Press the shredded coconut lightly on to the top and side of the cake.


9. Lastly, place the pineapple rings on top of the assembled cake to give it some colour. Make sure the pineapple rings are dry before placing it on the frosted cake.

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Well Travelled Brownie

This was the brownie that has been to three different cities. This was the brownie made for smiles. So this brownie had to be MARVELLOUS!

The Brownie with its papery crust and moist body

Like all things marvellous, there is a secret. Use the best ingredients, carefully folded into thick chocolatey mixture, baked at the right temperature and for the right amount of time. This tender loving care gives birth to the best brownie; papery crust on the outside, soft and moist on the inside, with added texture from the white chocolate and walnut chunks. The very unique ingredient here is the salt. Salt has a very special capability of enhancing the taste and sweetness of chocolate. So try not to omit the salt even though it is not a vital ingredient.

The amazing thing about baking brownie is that it fills the entire flat with its chocolatey, heart warming, and very fulfilling scent. It makes everyone in the flat smile. It is also the perfect dessert to travel with as it does not need to be kept in the refrigerator and does not break into crumbly bits too easily. I packed as many as I was able to carry, in the largest container I have, letting it cool over night so it will be ready on time to travel with me to the airport early in the morning. I wanted M, his family and friends try this brownie at its freshest and to see a big fat brownie smile on their faces. Those are the simple things that give me pure satisfaction; food that makes people happy.

Brownie in the plane with a lovely view from the sky.

So I left in the morning with the brownie in hand, along with my luggage. The brownie made it through journey on the coach to the airport, tight security, flight delays, sat through bumpy ride and finally to its destination! It even lasted till the next day when we took the train to Poznan. It was proven popular.

The cities this brownie has been to; London to Szczecin and Poznan.

Below is the recipe for the very delicious brownie that will definitely wow your friends. Beware! Very irresistible! Make sure to give them away. If not, you will end up finishing it all by yourself in two days and end up being Miss Chubby Brownie. Enjoy and stay tuned for a full post about this Poland trip!



BROWNIE WITH WHITE CHOCOLATE CHUNKS AND WALNUT RECIPE
adapted from BBC’s Good Food's Best Ever Brownie

Ingredients:

• 175g unsalted butter


• 200g dark chocolate


• 85g plain flour


• 40g cocoa powder


• 50g white chocolate (chopped into rough square chunks)


• 50g walnut (roughly chopped)


• 3 medium eggs


• 250g light brown sugar


• 1/4 tsp of sea salt

Method:

1. But butter and dark chocolate into cubes and place them in a heatproof bowl. Melt the butter, dark chocolate and salt in a Bain-Marie or in a microwave (covered for 2 minutes).


2. Leave the melted chocolate to cool.


3. Preheat the oven at 160^oC.


4. Line a 20cm square cake tin with parchment paper.


5. Sieve the plain flour and cocoa powder to get rid of any lumps.


6. Whisk the 3 eggs and sugar until thick and creamy. Mixture is ready when it becomes pale and doubles its original volume and leaves a trail in the beater.


7. Fold the cooled chocolate mixture into the egg mixture gently.


8. Sieve the flour and cocoa powder over the chocolate egg mixture and gently fold until it looks fudgy. Make sure to not over mix it.


9. Stir in the white chocolate chunks and chopped walnuts.


10. Pour the mixture into the lined cake tin and bake for about 25 minutes. If the brownie wobbles, it is not ready and let it bake for another 5 minutes until the top layer has a shiny papery crust. Another way to check is to use a toothpick or something sharp. Prick through the brownie and if the mixture sticks on the toothpick, the brownie still needs more time in the oven.


11. When ready, take the brownie out of the oven and let cool.


12. Cut them into generous size and serve. I suggest having it with vanilla ice cream or a dollop of whipped double cream. A few raspberries on the side will lift up the presentation and give it a fresher taste.


13. Of course, it tastes absolutely delicious on its own. It can be kept in the refrigerator in an air tight container for up to 2 weeks or in the freezer for up to a month. I doubt you will have any left after a day or two.

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Cantonese Egg Tart

My sister and her husband are arriving later in the evening and I am very sure they will be tired after a 13 hours flight. I am so excited, I feel as if I am going on a long holiday. So being the loving sister anticipating their arrival, I have cleaned and cleared space in my room to make them feel as comfortable as possible. I will also provide them with all the attention and assistance needed, and be their personal tour guide. So I foresee not having time to bake or cook anything interesting for this week's post.

Beach in Penang

I have chosen a recipe that reminds me of our childhood weekend brunch routine. My parents would take us all out for dim sum almost every sunday for brunch when we were young. Then we would take a walk along the beach, play with the water and collect beautiful seashells. When we got home from the beach, we would wash the seashells, dry them and compare to see who's got the best shells. It has always been a fun weekend.

So I am sharing with you recipe for the Cantonese Egg Tart. It is one of my favourite, besides har kau (shrimp dumpling with shiny translucent skin) and sesame balls. It is a must order every time I go for dim sum.

I made the tarts in a muffin tray instead of little separate tart cases. 

My first batch of egg tarts!! =)

CANTONESE EGG TART RECIPE

adapted from Christine's Recipes

Ingredients:

For the Crust:

• 225g plain flour


• 125g unsalted butter 


• 50g icing sugar


• 1 egg (whisked)


• 1 drop of vanilla extract

For the Egg Custard:

• 3 eggs


• 60g golden caster sugar


• 225g hot water


• 85g evaporated milk


• 1/2 tsp vanilla extract

Method:

Please follow the methods on Christine's blog as they are very precise. Successful egg tarts are guaranteed if the step by step methods are followed well. The tips are very useful as well.

I was surprised at how easy it was to make. A good recipe makes all the difference. So a great thank you to Christine for her amazing recipes and her note to pull open the oven door at the last stage. It was very helpful. It kept the egg custard from puffing up, keeping the flat and smooth surface.

** I reduced the sugar for the custard to 60g instead of the 110g since I did not want them to be too sweet. Change the amount to your liking.

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Flourless Chocolate Cake

Happy Easter everyone!! Finally, I am officially allowed Hot Chocolate cause Lent is over. I was supposed to give up hot chocolate but of course, that was too tough to get by. Though, I have been doing without my usual dose of morning chocolate for the past month so I think I deserve a pat on the back.

To celebrate the end of my agonising pain from lack of hot chocolate, I made chocolate cake since I already had that very naughty hot chocolate with extra cream and marshmallows for breakfast yesterday.

   'Out of Sync' installation of 10,000 ceramic daffodils to celebrate the beginning of spring and the end of winter

Here is some photographs from The Big Egg Hunt presented by Fabergé for Easter, to raise funds for charities Elephant Family and Action for Children. They have gathered some of the eggs in Covent Garden which I have stumbled upon wandering around the area after a quick stop at Sommerset House to see the Out of Sync installation by Fernando Casasempere. He created a large scale courtyard installation to celebrate the beginning of Spring.

Which is your favourite? Mine's the red postbox!    

Okay that is enough eggs for now. Lets get baking!!

You will still ask for more even with such generous slice

FLOURLESS CHOCOLATE CAKE RECIPE

Ingredients:

• 240g dark chocolate


• 125g unsalted butter


• a pinch of salt


• 4 eggs (yolk and white separated)


• 100g golden castor sugar

Methods:

1. Preheat oven to 180 Celsius.


2. Melt the chocolate and butter in a Bain-Marie or in the microwave.


3. Remove from heat and add salt. Stir until smooth and let cool.


4. In the meantime, beat the egg yolk and sugar until pale.


5. In a separate bowl, beat the egg white until stiff peak.


6. Fold in 1/3 of chocolate mixture into the yolk mixture.


7. Then gently fold in 1/3 egg white. Fold in the chocolate mixture and egg white.


8. Pour into a well greased 8 inch cake tin lined with baking paper.


9. Bake for 20 minutes and let cool.


10. Serve a generous slice. If you feel like a naughtier dessert, serve with a scoop of vanilla ice cream or a dollop of whipped double cream.

Tips:

• If you make this ahead and left it to chill in the fridge, warm it up for about 20 seconds in the microwave to achieve the warm and soft centre.

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Mango chocolate cream layer

Crushed digestive biscuits in individual pots

On my way home one friday evening, I decided to treat M and myself to some homemade dessert but was only willing to spend a minimal amount of time making it. So I came up with something really quick and easy during my zoned out journey in the tube. What can be easier than a non-baking dessert? The best thing about this dessert, it is very flexible! Swap the ingredients with anything you fancy. Instead of using fresh mango, swap it with orange or strawberry. If you do not like fresh fruits, use any jam you have. If that is not easy enough for you, you can even top it off with Rice Krispies or Coco Pops instead! Like I said, anything you fancy.

Chopping up the fleshy mango

MANGO CHOCOLATE CREAM LAYER RECIPE

Serves 2

• 150g digestive biscuit (crushed)


• 150g dark chocolate


• 50ml milk


• 300ml double cream


• 2 tsp vanilla extract


• 1 mango (diced)

Methods:

1. Give the digestive biscuits a quick blitz in the food processor or crush them with your hands.


2. Melt the dark chocolate in a bain marie. Take it off heat when chocolate is almost entirely melted. Stir gently until smooth. Add in the milk and combine well. Set aside to cool.


3. Whip up the double cream with vanilla extract until soft peak and fold in the melted chocolate.


4. Place the crushed digestive biscuits into little individual pots, tumbler glasses or ramekins, depending on how you would like to serve them.


5. Scoop the chocolate cream mixture into the pots that are filled with crushed digestive.


6. Finish off with diced mangos.

Tips:

• To save time, you can melt the chocolate in the microwave. It is a lot quicker.


• Also instead of using fresh fruits, there is always the option of using jam or marmalade.

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The floating heaven

Ever since I had my first 'floating island' in a little restaurant tugged in a quiet alley 200 metres away from our hotel in Nice two years ago, it became one of my favourite dessert. Everything about this dessert hits the spot. The white fluffy and light meringue island was literally floating on a sea of beautifully sweet and nutty crème anglaise. A sprinkle of nuts gave her texture.

It made my usual indecisive dessert choice very easy during our girly Sunday lunch at Bluebird Restaurant when my floating heaven was on the menu. I scanned through the list of eight choices and took a second to decide. Nothing could change my mind at that moment. Well unless baked Alaska was on the menu.

Mark Block’s version of floating island with pink praline and pistachio. My floating heaven is still the one I had in France but this was good enough to bring me back to France.

What is more exciting is when I saw the Ile Flottante ‘Tropical’ post on my recent favourite blog, Zen Can Cook. It is like god is telling me something! I would make this recipe this weekend if I have my baking equipment but they are currently still in storage. Will definitely make it a point to make this recipe once I move in to the new flat and settle in.

Photo via ZenCanCook

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Date Night In : Chocolate Thyme Cake with Orange Cream

..... a continuity of the Date Night In post with the Beef Stew recipe

Have you had thyme hot chocolate? It is one of my recent favourites. It gives the hot chocolate a very lovely scent and a smoother texture in mouth that I like. It has a calming effect too. There is just an extra step and ingredient added in your usual making of hot chocolate. All you need to do is add a sprig of thyme while heating the milk, remove it and froth the milk. Put a few teaspoon of your favourite hot chocolate powder and add the heated milk into the mug and stir well. The froth is poured in after for a finer finish of smoothly frothed milk. Try this and let me know how you like it. If you do not have a milk frother, omit that step or buy one. I currently use the Bodum Latteo Milk Frother but my I am itching for the Aeroccino that heats and froth at the same time.

From the above experience of the perfect combination of chocolate and thyme, it gave me the idea of adding thyme to the chocolate cake.



CHOCOLATE CAKE WITH ORANGE CREAM RECIPE

adapted from Sweet Paul's Fallen Chocolate Cake

serves 8

Ingredients:

• 250g dark chocolate


• 225g butter


• 6 eggs, seperated


• 4 sprigs of lemon thyme


• 6 tbs sugar


• 250ml double cream


• 1 tsp vanilla extract


• 1 tbs caster sugar


• 1 orange

Methods:

1. Preheat the oven to 180C.


2. Melt the chopped chocolate with the butter and lemon thyme in a bain marie or in the microwave.


3. Beat the yolks and sugar until pale. Mix in the chocolate.


4. Whisk the egg whites into stiff peaks and gently fold into the chocolate mixture.


5. Pour the mixture into ramekins or into a 12 inch cake tin.


6. Bake for 12 minutes if using ramekin or 16-20 minutes if using cake tin.


7. The cake will rise and fall so don't panic.


8. While the cake is in the oven, zest half an orange and squeeze out juice from half an orange.


9. Use the remaining half of the orange for decoration of the cake. Cut them into small wedges.


10. Whip the double cream with a teaspoon of vanilla extract and sugar until soft peak.


11. Combine orange juice and zest and mix well.


12. Scoop the whipped cream on top of the cake and decorate with the orange wedges.

Tips:

• The cake tastes much better when warm. So heat it up before serving and scoop a generous amount of orange cream onto it afterwards.

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