Monday, May 14, 2012
Recipe tried in March 2011
When Roz of Home Kreation said this cake looked like a map, it reminded me of the topographic maps that we used to learn in Geo class. I remember reading the contour lines, and how to calculate the temperature difference between the lines. And how I enjoyed the first 10 questions in PMR’s Geo paper, there were all related to the topo map. Hence, I added the topo word into the name. The actual translation of the name should be "Waves of Love Cake"
What was your favourite subject back in school?
To your dismay (*ahem), mine was not home science (never studied this in school, but only “Living Skills” with home science elective, haha, not a true HS paper).
Mine has always been Geography.
To me, Geography is alive. The countries, the earth’s surfaces, the rivers, the mountains, the distribution of flora and fauna, the volcanoes, the weather, the climates….. are all relatable to me. I can never read history the way I could read geography. History is distant, cold and maybe I don’t like reading history in BM (I’ve nothing against the language), but Geography spells differently to me. It is taught in the same language, but it just feels alive.
I never ever did ok for history and was on the brink of failing it for SPM. P8, Muahahahahaha!
Geography, how I love thee. May this cake be an ode of my love to thee.
Topo Map Love Cake (Kek alunan kasih)
As Seen on Home Keation
Original source: Pn. Mastura Yasak
5 medium eggs
300gm cake flour +1 tsp baking powder
125ml evaporated milk
1 tsp vanilla extract
1 tsp pandan paste
Cocoa powder for creating the topo lines (I used approximately 3 Tbsp)
1. Cream butter and sugar until pale and fluffy.
2. Beat in eggs, one by one, beating well after each addition.
3. Sift half the flour into the butter mixture and beat on low speed until well combined.
4. Mix in the evaporated milk until well combined.
5. Sift the balance of flour into the mixture and beat on low speed until combined.
6. Divide the batter to two. Mix vanilla extract to one part and pandan paste to the other.
7. Preheat oven to 160(fan)/180C. Prepare a 8 inch pan, lined at the base.
8. Spread 1/2 the pandan batter (or vanilla whichever you prefer) into pan. Level it.
9. Evenly sift a thin layer of cocoa powder over.
10. Very very gently dollop half of the other colour over and gently level it. Repeat the sifting of cocoa powder.
11. Repeat layering with both colours, with the final layer clean (no cocoa powder on top).
12. Bake for 45 minutes or until toothpick comes out clean.
This is my 2nd attempt. The pandan paste is from a different manufacturer.