Monday, January 27, 2014

5 Ingredient Cake

No, this isn’t a 3-tier chocolate mousse cake with a bazillion piped roses. It’s not Martha Stewart layers on layers on layers, or a red velvet showstopper.

It’s just cake. A simple, fluffy, humble ode to pantry staples and that random 4 o’clock sugar craving. (Ok well, I crave sugar at least 20 hours of the day. And that’s okay, too.) It's sweet, satisfying, life-affirming and  takes the cake for easiest dessert ever. What a beautiful pun that was. 

The best part, apart from everything else I just said, is that it requires no more than 5 ingredients. The minimal list allows the cake to mirror the simple loveliness of its star ingredient: condensed milk. Yes, the sticky sweet can of magic. It makes the cake compact and dense, but soOooO fluffy and pillow-like. I almost want to sleep on it. 

Recipes like these are my favorite. Although I love getting crazy in the kitchen, there’s something so comforting about a cake that dares not be anything more. You know?! It's just cake. And it slays. 

You can serve it almost plain, with just a kiss of lemon zest and powdered sugar with a side of lemon whip cream (like I did!) or you could add a chocolate glaze or even fold in some raspberries to the batter.
Tea time was a little fancier tonight. Fancy without the fuss. Oh hey, I like that!

Also, I’m sure I’ll keep experimenting with this recipe and maybe even add in some vanilla or coconut extract next time. Let’s experiment together, yeah?!


1 14 oz can condensed milk
4 eggs
1 cup flour
½ teaspoon baking powder
4 tablespoons melted butter

1.      Prepare spring-form pan: line with parchment OR grease with butter and flour. Tap out excess flour by twirling it around over the sink
2.       In a large bowl, with a handheld electric mixer, beat eggs. Pour in the condensed milk and beat until pale yellow and smooth, then pour in the melted butter and beat for a couple seconds.
3.       In another bowl, whisk around the flour and baking powder. Add dry ingredients a little bit at a time to eggs/milk mixture. Beat until JUST incorporated!

4.       Pour into pan and bake for 40 minutes at 350 degrees, or until golden brown, but very moist when you press down on top of cake. X 

Serve at room temperature :) 

Sunday, January 26, 2014

Take Two.

Hi. I’m rebooting my blog. Is that the right term?

When I first started with a ("cute" as I've been told) first post, I actually thought I could do this. Yeah sure. I could scribble down a recipe, convince cyberspace that chocolate chip cookies heal hearts, go off about stars and murals and stuff. And then we can all be friends and I'll be on my way to Vogue! 

Crazy talk. 

Really I cranked out only a handful of completely random, no focus whatsoever posts that kind of made me cringe when I went back to see what on earth I spilled. 

A blog should be a compilation of life and things related. (Not a slap in the face, “I woke up at 6am and my life sucks so much stress I have it the worst” blah blah blah.) But a collection of things that represent YOU. For me it’s always been baking and baking. But also thoughts on bettering myself and my outlook on life with a healthy dose of panda enthusiasm. It’s all over the map, really.

All I needed to do was to write. I do it anyways, my journal can attest to that. Although if my journal could really talk and feel, I think I may have spent it. It probably groans when my pen draws near, for all I know.

Point is I write all the time!! But why do I hide it from this Baker in a Beret url thing?? I think I’m a bit unsure, to be honest with myself and others (or the 4 of you who read. You are awesome btw). For some reason I find my writing so introverted that I feel funny sharing it. Besides, doesn't everything sound so much better in your head?

But I’m changing, guys. My professor once told me to keep talking. And he didn't mean by mouth, he meant by words on paper. (insert practice makes perf cliche) From now on forth….I will blog [more]. I want to be a blogger.

Well…not professionally. Yikes (although there are bloggers out there who need not much more because they own it. But that is not the case here.) I do hope to expand one day, make something out of my ongoing magazine journalism education.

But for now, hi. I hope you’ll have me!