I started making Japanese style cooked mixed rice as a fairly easy, makes me happy light meal. Takeno Gohan, or Bamboo Rice, is actually by itself pretty filling (to me) but sometimes, I want a bit more and I can add seasoned seaweed, or aburaage, or crispy candied dilis fish. (I didn’t have access to dried dilis at the time but I found them packaged as a coated crispy snack with spicy cornstarch, so I cooked sugar and soy sauce together until it got very thick and sticky and coated the snacks with them to make my own candied dilis. In Japan they’re called Tazukuri.) This is really less of a recipe and more of a method of cooking. (Edited to add: I’ve made my own version of Tazukuri. Enjoy!)Read moRE
So since it’s heading to New Year, we were preparing the food that should be started ahead of time – squeezed in between taking care of Jaenelle, of course. I had planned a cake for Christmas, but discovered we were out of sour cream, and the shops were all out of it as well. So we let the dry mixture sit in a bowl, and the melted butter was put in the fridge to be reheated later.
Turns out you shouldn’t use the microwave to re-melt the butter that’s already been melted. The fats stay separated. We figured this out only later though, because we poured the remelted butter into the cake mix and ended up with this:
It had boiled over and out of the pan, resulting in a very buttery pudding…thing. It’s still very delicious though and rich, and with a bit of whipped cream on top, it’d be perfect. So we’re enjoying our delicious failure, as it’s already nicknamed. ^_^ By flavour, it is redeemed!
So I recently started having a rather peculiar potato craving (and no, I’m not pregnant!) that I acquired from surfing Pinterest recipes while taking care of the baby (usually while holding up her syringe of milk; she’s currently on a nasal-gastric tube only feed.)
Anyway, I ran across a recipe for latkes that struck me as super easy, even though I don’t have a cheesecloth to squeeze the shredded potatoes with. I figured I could use the food processor to make my life easier too, so I’ve been wanting to try make this since I saw the recipe for the things about a month ago.
So the other day, I found myself with time to try it; Jaenelle was having a very comfortable sleep in her cot in my work area, and I didn’t think this would take much time to prep and would make a nice side dish with the honey mustard chicken bake I was doing. I had plenty I thought… and ended up with a couple of unexpected but welcome dinner guests, who gave me a big thumbs up and rave reviews about the meal.
I made these with a bit more flour than I should’ve, but they turned out wonderfully – more like a latke-fritter than a proper latke, and still yummy and filling. Next time I’ll use less flour and egg. The onions, which were pre-diced and frozen, ended up meltingly soft and sweet with the potato shreds. Yuuuuum~
I wonder if one could make these as just onion pancakes. =9
Shredded potato and onions result in a more flavorful version of the more well-known hash browns! Eat alone or as a side, it’s a flavorful snack!
- 3-4 large potatoes peeled and cut into long quarters
- 1/2 cup all-purpose flour
- 1-2 tbsp seasoned salt (or plain salt and pepper)
- 2 eggs scrambled
- 1 large onion peeled and cut to strips
- oil or butter for frying
- Using food processor, shred potatoes. Pour shredded potatoes and onions into a collander lined with a cheesecloth.
- Gather up cheesecloth around the potatoes and onions and squeeze out as much liquid as you can. Put into a mixing bowl.
- Add the seasoned salt to the eggs and beat, then pour over the potatoes and onions. Stir in.
- Gently fold in the flour until well mixed.
- Pour some oil into a large frying pan. Heat oil on medium heat, and drop in carefully a spoon of potato mixture, flattening slightly. Fry until golden brown, then flip over with a spatula. Remove from pan onto a baking tray lined with paper towels when the other side is golden brown too.
- Serve with sour cream and chives, or use as a side dish / hash brown replacement.
Jaenelle is home! We’ve been home since Monday, and we’re all settling in and adjusting to her various medical needs (Mostly her feeding and medicines schedule.)
She had a tube change this morning, and since the NG tube was out for a little while, I took the opportunity to take a photo of her in a pretty dress she was meant to have on for her uncle’s wedding (we couldn’t go, sadly, because Jaenelle was still in hospital) and combine it with an idea I had while admiring the Christmas tree at the cardiac ward that we were staying in: bundle up all the cute babies, put ribbons around them and put them down with the gifts, because they were the most precious gifts of all.
Things are improving, and I think everything will be smoother once things are better set up. I am recovering from the hospital stay, and reckon my back and hip muscles will eventually loosen up again one day.
There aren’t as many presents under the tree because I didn’t get the opportunity to really do shopping; and the older children being older, preferred to have the ability to choose what they got (either money, or books. I’m happy that they went for books; though this means that they weren’t getting them on the day. I’ve been told it’s no problem.) I’m hoping that I can at least bake a cake for Christmas…
As always, we endure, adapt and survive, but when she smiles, it really is worth it! (Apparently she finds Uncle Aff’s voice very ticklish and smiles a LOT when he talks to her.)
Merry Christmas, and a Happy New Year to everyone!
Last Sunday was Father’s Day; and there was a surprise waiting for us at Jaenelle’s crib – a Father’s Day card! ‘From Jaenelle’, as it were. Of course, since she is still little, she got some help in making it. Rhys, of course, loves it to bits.
Vincent usually uses a bit of his saved up money (or an unused gift card) to get his Dad a bottle of his favourite liquor with my help – ergo, the boyo gives me the money to pay for the pressie after he picks out what he thinks is the best option. But since I’m still in hospital fighting off infection (which is why I haven’t been ‘around’ per se), I couldn’t help him this time around. I gave a couple of suggestions (albeit a bit late) of options that Eldest Son can get from the grocery. It’s a wee bit of help, but at least he didn’t forget it at all.
Jaenelle is growing well; she’s in positive birth weight now and has been moved to the special care ward and has been getting a mix of bottle feeds and tube feeds. She’s still a bit too little though to really breastfeed, though she gives it a good try, she gets tired too easily and does what they call tongue thrust – ergo the baby’s tongue gets in the way and pushes out something that is put in the mouth, a normally good survival instinct, but gets in her way in this case. I might be able to help her a bit more but for the cannula in my arm preventing me from bending the limb properly.
On other good news – Congratulations to the winners and nominees of the Dragon Awards!
Our daughter, Jaenelle, was born last week via a medically necessary c-section, early at 34 weeks, 4 days. She is thriving and perpetually hungry, since she has a lot of growing to catch up to. While she is in the NICU as she is prematurely born, I’ve been informed that she does not suffer from things like apnea or breathing issues, and just needs to feed and sleep enough to catch up to growing to her term size. Looks like the corticosteroids worked a treat on her lungs!
The surgery was required as I had placenta previa and a front-lying placenta. I learned something new: you can have a c-section where you cut through the placenta! I was put under general anaesthesia for it, so I didn’t see that, but Rhys was allowed in to take pictures of our baby after she’d been taken out of the womb and cut the cord. Already all that was more than we had hoped for! After finding out that Rhys had worked with sheep slaughtering, the surgeon allowed him to peek at the sewing-me-up procedure (since Rhys was being sensible and staying out of the way) and gave permission to take a couple of pics for me to see. I’m sure that we’ve made an impression as That Weird Couple.
I am still in hospital with post-natal complications (pulmonary embolism, infection), which are being handled. I do not mind the extended stay in the hospital (I’d already been here a good 3 weeks before the surgery due to pregnancy complications regarding blood pressure) as if anything goes wrong, I’m at the best place for that.
One summer, shortly after we arrived in East Berlin, my parents and we children were out and about walking and enjoying the day, when we ran across a stall, which had a long line of East Germans patiently queued for whatever it was being sold.
My father being always curious, decided to look at what the stall had to offer: bananas! Since the queue was rather long, I was sent to mind my younger brother while sitting on a nearby bench, while he and my mother got in line, telling us we’d have bananas for a snack. I remember my Dad being excited because they were very cheap, and smelled good despite starting to have brown spots on a number of them. Later, Mom told me what had happened, while they were there. The line moved along at a fairly steady rate, so it wasn’t long before they were at the front. A plastic bag was handed to my Dad, and he happily started filling his bag with bananas.
My mother started nudging him – first discreetly, then a little harder, then hissed at him in his native Romblomanon to have a quick look at the other people. Puzzled, he did, only to realise that the other people in the queue behind him were glaring daggers at his back, and the others who were selecting their bananas were only taking a few pieces – perhaps only enough for one each of their family members, or enough to cut in half and share if they were a larger family. Nobody was filling an entire bag full, like Dad was!
Shamefacedly, Dad carefully put the bananas back, and refused the stall-minder’s saying they surely could get one each! He and my mother walked back to us, saying we’ll get bananas next time. When we were far enough away, Dad explained that we could get bananas any time we liked from the groceries in West Berlin, as much as we wanted, while the East Berliners could only get these whenever a different socialist country – probably somewhere in South America – sent them something like that, which would then be distributed to sell to the locals in stalls across the city, and once they were gone, they were not likely to get any until the next shipment, which might not happen until the next year. So, it was nicer to let them have their special treat, since we could get nicer, larger bananas when we went across the border.
But for the East Germans, that’s all they’d get.
My parents had a way of explaining things so we would understand and not complain if we didn’t get a thing. (If anyone encounters me in real life, this is why I have issues understanding why children aren’t better disciplined in this day and age.)
I don’t really know where the bananas came from. Dad thought maybe Cuba, or Venezuela.
The other memory I have of such stalls and lines involves ice cream. It was pretty hot that day (a different day from the bananas one), so Dad lined up for ice cream one day. But by the time he got there, they no longer had any ice cream (there had been only two flavors – vanilla, and chocolate; chocolate had run out first, then the vanilla) and all that was left were the little shaped wafer dishes that had been used to serve out a single scoop of ice cream per person, which the stall-minder gave to him as an apology. I remember not minding not getting ice cream, because I liked the wafer; and Dad making an especial point of getting a supply of neopolitain ice cream from West Berlin that weekend.
Some time afterward, I remember Dad telling us not to line up for the things that were sold by street seller unless they were a regularly available thing, like bratwurst, and only to do so to treat our friends, because we could always eat the delicious treats the East Germans were lining up for anytime we wanted, while they might not get those things at all. If we were out by ourselves, we would not line up for those things. The government was in charge of all the things that they would get; and things that they weren’t able to grow or manufacture themselves, well, those were special treats, that the government was able to arrange for. The ordinary Germans could enjoy them – in limited quantity – and if they missed out, oh well.
Speaking of bratwurst, I really miss, to this day, the bratwursts we ate there. I remember them well – fat slightly greyish-mostly-brown sausages, boiling in the cart, put between a sliced piece of brotchen, their juices softening the hard bread, which may or may not have had a thin swipe of butter on them. The sausages, when bitten into crunched as you got through the sausage skin, and I remember hurriedly wiping my chin with the edges of my bread to catch the delicious meat juices. The sausages were slightly salty, and a single one was filling.
We always patronised the bratwurst sellers; they were common enough that Dad didn’t feel bad about buying from them nor did he feel that he was depriving someone else of a treat by getting some for us. I’m rather glad about this, because eating bratwurst, especially on a cold autumn, winter or spring day, was a wonderful feeling, and I remember the men selling them being so pleased that we children were really enjoying the food.
To this day, I can still remember how tasty those bratwursts were.
So, I made a Filipino-style mocha cake for Rhys’ birthday, that he took to work. It was delicious; but because I kept getting interrupted (by external reasons, lots of phone calls, etc) it ended up a bit denser than normal. Apparently everyone got excited seeing the cake and thought it looked at tasted ‘absolutely amazing.’
However, both Rhys and I knew I could do better. So I made a devil’s food cake, (2 layers, 8 inches each) and decided that it should have a marshmallow meringue frosting, and dark chocolate drip ganache topping it, that he will take with him to work.
Rhys got keen on frosting the cake to be brought along, so he did the frosting on this one that I’ve taken a photo of up top. The chocolate ganache is pooled at the bottom ‘because yum.’ I love that man. ^_^
I had Vincent make a cake for practice a few days ago, to teach him the correct order in which one adds melted butter into a cake, versus accidentally cooking the egg added into a cake and it tastes awesome, but was very crumby (it’s also devil’s food cake). The leftover marshmallow meringue frosting is slathered on top like a fluffy sugar cloud. Kiddo’s learning a lot this school holidays; baking cakes, cooking dinner, assembling a whole workstation class computer from scratch with very minimal help (only putting on the liquid cooler and the thermal paste) – and it worked perfectly!
But, as you can see, it makes a lot of frosting (that’s a 10 inch single layer cake) so it probably has enough for a 2 layer 9 inch cake.
I like using a little bit of cream of tartar to get the egg whites started on frothing before I put them in the double boiler, but other recipes don’t include it, so you may omit if you like.
Marshmallow Meringue Frosting
Use as a frosting, or as a layer on top of a cake and then cover with ganache, use on top of a mousse or top and sear with a kitchen blowtorch, or pipe, or blop on for a casual, fluffy but engaging frosting style! Makes enough to frost 2 layers of a 9 inch cake, with enough to spare.
-3/4c egg whites (or 6 egg whites)
2c Caster Sugar
1 1/2 tbsp vanilla flavour
1 tsp cream of tartar
Start by boiling water in a large saucepan, large enough to heat the bottom of your bowl. Bring to a boil then lower to a simmer.
Mix together the egg whites, cream of tartar and vanilla, until lightly frothy, in a bowl using a handheld electric mixer with whisk attachments. For ease and sanity I tend to use the same mixing bowl that my stand mixer uses. When slightly frothy, place bowl in the water.
Moving the speed of your mixer to high, mixing all the while, add the sugar, either by shaking it in gradually from your bowl or 1/8 cup at a time. Make sure it’s dissolved.
Imix for 7 minutes, on highest speed, moving your mixer’s whisks around to make the marshmallow white and silky.
Immediately move the bowl to your stand mixer, tapping out the leftover meringue from your whisks into the bowl. Beat on highest speed that your stand mixer can do for 10-12 minutes.
Use as desired, on your cake. Sear with a kitchen blowtorch on top of your pie, mousse, etc.
There’s a restaurant who has a small ‘fast food’ version of their pub food at our local mall. I love the place. They make delicious steak, and it’s got a mushroom sauce that they have with the thick sliced chips… oh, heaven. I love the stuff.
They’re local to the state I’m in though, so I figured I’d try to reverse…uhm… engineer? their sauce. I probably should have chopped up the mushrooms into much smaller pieces, to better get a mushroom flavor throughout. I am not too far off, mostly because I’m erring on the side of caution on the saltiness (I’m kind of aware at the moment that my sense of taste is a bit off thanks to a recent cold) but that’s not too bad, all considered.
The amount of butter is essential though, as is the cream, because you want a creamy, smooth sauce.
Portabello Mushroom Cream Sauce
A lovely sauce with chopped up portabello mushrooms, that’s really good to have with steak and for dipping with thick-cut chips (French fries). You can refrigerate the rest!
500g portabello mushrooms, finely chopped
300-500 ml thick cream (can substitute with sour cream)
1-2 cup shredded light cheddar cheese
1c finely chopped onion
1tbsp flour, dissolved in water, as a slurry
3-4 tsp seasoned salt
3 tsp garlic, mashed
In a saucepan, melt half the butter and brown the onion and the garlic.
Add the mushroom and cook through until you smell that lovely ‘cooked mushroom’ meaty smell.
Pour the cream, stirring vigorously and then add the water.
Stirring all the while, add the cheese. 1/4c at a time. Season with salt as you stir.
Allow to come to a boil as you stir. When it’s boiling, add the flour slurry while stirring quickly. Keep stirring as the flour thickens.
Add the other half of the butter, stirring until it melts through. Taste and season the sauce to your liking.
Serve with steak and chips/fries, or have as a dipping sauce with chips. Refrigerate leftovers in portions or freeze for later eating. Also good on rice.
I’m very excited to have stumbled across this article, which talks about tests being done with extremely premature lambs transferred to artificial wombs. While the tests were done with lambs, it is quite easy to see how this could benefit human neonates – premature babies.
While (the first link) is titled about how the new technology ‘undermines abortion’ – which is something that the referred to bioethicist discusses – I’m very excited about the potentials that this technology brings, as it has great positive potentials for both medical reasons and societal reasons. (For my previous articles on my science-based observations against the ‘blob of cells’ lie, see Moral and Informed Choices and Let There Be Light, the latter of which is a scientific observation of what occurs at the moment of conception.)
First, this is fantastic potential for expectant parents who have had their children born too soon, ‘before viability’ – they now have a chance at life and being saved, and could be put on life support. Doctors wouldn’t have the excuse any more to claim that this child is not viable; and as technology progresses, this line could be moved further and further back (as I have predicted previously.) There may be a point in time where true artificial wombs will come to be, which could then benefit infertile couples and/or homosexual couples without the need for a surrogate mother (which could then eliminate the battles and troubles regarding surrogacy.) What effect this might have on the development of the baby itself (the baby does hear and develop quite a bit as an individual from things like what the mother’s voice is like, the mother’s heartbeat, what she eats, etc) could and likely will be of some concern,* but that is neither here nor now. For the moment, this new technology is a much-needed one to save the lives of wanted children, a lifeboat, so to speak, that will help the the extremely premature move to the greater viability stages of development. Protection of the extreme neonate from the external environment’s demands, which the neonate is unable to withstand by itself, has had surprising discoveries – like the ‘sandwich bag solution‘. Kangaroo care has been seen as very beneficial to the prematurely born baby, and is most famously known for reviving the stillborn son of Kate and David Ogg. (Yes, I am aware that the little boy was very likely to have only stopped breathing a very, very short time before; the procedure would not be beneficial to those babies who had passed well after the brain-death stage of time limits.)
Further, this gives a great potential option for babies who need to be born prematurely; such as c-sections required because the mother has severe pre-eclampsia or other medical issues that could threaten the health of both mother and the child, avoiding the tragedy of having to choose between one’s life and one’s child. While I do not think it would be possible, at present for this to apply to ectopic pregnancies, it certainly could apply to women whose babies can be moved to the new form of life support.
Secondly, this gives a third option for those children who are unwanted, or are wanted by the non-gestating parent – ergo, fathers. Women now have the potential to have their cake (to choose to no longer be pregnant, abort their pregnancy) without the death of the child being necessary (and metaphorically have that cake without guilt). This has a number of secondary benefits that the abortion industry is unwilling to acknowledge – that a number of women who have had abortions have mental health problems post-abortion. This has great appeal to me, not ‘just because it doesn’t kill the baby’, but Continue reading
So, my housemate links me this video, and goes ‘You have gotta see this.’
He’s a mutt, so before anyone screams racist, his Dad was from India; so when I brought home some indian sweets the other week, he just couldn’t get excited; though he did tell me the store I got it from had some delicious spicy stuff – and I guess that explains his cast iron stomach.
Anyway, a lot of this was relatable – some wasn’t, because I had an allowance, for example, and while my dad, oddly enough, never really pushed me to have super good grades, my mom kind of did; even though my grades were pretty good (80+ to 90s… well, except PE and Filipino, because I hated those classes) and I spent my youth pretty much with my head buried in a book. I’m not really sure what gave me my study ethic, other than “if I get this all done and out of the way already I can go do stuff I like to do” so I tended to do my homework during recess (which some teachers had issues with, and some didn’t; but this saved my ass in college because holy crap the reams of homework I had to come home with.) These days kids barely have a fraction of the seatwork or homework we had! Such low standards these days… /asianmomgrumbling
So, my son Vincent decided that he was tired of playing the XBox One, XBox 360, the PS2 and the Nintendo 64 and the DreamCast, … and he had a Christmas gift card he hadn’t used yet. He decided on a new game console, suitable for 2018 gaming.
That’s what he came home with.
Every one of us has the dream of becoming popular enough with our readers that we will be able to set aside our day job and simply work at writing – be the next Larry Correia or Andrew Weir. That we will be able to pay attention to only the work of crafting our story, and someone else would handle the nitty gritty details of financial remuneration and accounting, the contracts and such – the ‘icky’ business side of writing.
I’ll be honest and say that the mindset – especially when it comes to financial matters – gives me the heebie-jeebies. Granted, I’m not the best person when it comes to finances; but I do know the basics and how to prioritise them; so I can understand why the mindset has appeal.
But that mindset is where predators can swoop in. And have. Dear God, they have.
I’ll spare the gruesome details here because you can read about them written by people far more able than I to write about these abuses. Mario Puzo can’t write about it any more, but the guy who wrote Fight Club was a victim, and he did.
Mad Genius Club has a post about it. Kristine Kathryn Rusch has been writing about this kind of thing for years, and finally she has the smoking gun. And the effects. Which is being hushed up – the reaction to this is frankly, stunning… but unsurprising. It’s a bit akin to people who were at a terrorist attack, except that they’ve been victimised for years. You don’t want to admit when you’ve been a victim in circumstances like these, and the predators and abusers don’t want their cover blown. And in fairness, there are likely to be honest literary agents out there who see this as a big threat to their jobs when they’ve done nothing wrong. There are new writers who w
Everyone has a very good reason to be scared, and not want to see the reality.
Me, I just feel sad for the people who are victims of this. I mean, nobody can tell me that Mario Puzo’s estate for his books, the licensing of the movies, etc, isn’t in the multimillions. It also makes me angry that it seems that the other clients of Donadio & Olson seem to be unaware of this happening.
Some writers represented by the agency told The Post they had not been contacted about the theft, and did not know if it affected their royalties.
“This is the first I heard of it,” said McKay Jenkins, a nonfiction author.
Bert Fields, a lawyer representing the Puzo estate, said he learned of the arrest from The Post.
The alleged theft was first discovered last fall when an unidentified author who was expecting to receive a $200,000 advance from his publisher asked Webb why he had not received the payment.
According to the complaint, Webb put the author off for months.
“The author did not receive the payment because Webb had converted the funds to Webb’s own use,” says the complaint.
“The agency’s singular focus at this time is ensuring that all of its impacted clients are made whole to the greatest extent possible, and the agency is cooperating in every possible way with the government’s efforts,” said Matthew Adams, a lawyer for Donadio & Olson.
Calls and an e-mail to Webb’s attorneys were not returned.
That’s insane. It’s unthinkable. It’s the kind of ‘don’t tell the passengers we’re sinking’ cover-your-ass. Why weren’t the clients told – they have every right to be. But as Kristine has pointed out, there are no oversights for literary agents, and no enforcement. So it’s no surprise.
Good luck to the authors and creators who have been hurt by this crime. I wish you the best, and hope you get the earnings you were due.
My son made a batch of these for his girlfriend’s birthday; they were a great hit! (They’re still young, so he got a kiss on the cheek.) ^_^
The most tedious part of the recipe is rolling the cookie dough in one’s palm to make a ball. If you have a small ice cream scoop though, some of that mess is mitigated.
I prefer using butter to vegetable oil because it gives that richer, more decadent flavour; you can substitute with melted margarine or coconut oil if you prefer, but bear in mind that the latter will affect the taste.
- 2 1/2 c flour
- 1 cup cocoa
- 2 tsp baking powder
- 1/2 tsp salt
- 1/2 c butter
- 2 c sugar
- 2 tsp vanilla
- 2 large eggs
- 1/3 c milk
- 2 tsp instant coffee powder or granules
- 2 tbsp brandy or rum (optional) (Add with the coffee)
Sift together all dry ingredients except the coffee powder and salt.
In a separate bowl, beat together all wet ingredients, plus the coffee and salt. Make sure they are thoroughly combined.
Make a well in the dry ingredients and pour the wet ingredients into the dry. With either a paddle attachment or a silicone spoon, stir together until a dough is formed, and all the dry ingredients are thoroughly mixed in.
Cover with cling wrap and put in the fridge for four hours to overnight.
Prepare a bowl filled with the icing sugar. Using a small spoon, or rolling out the dough into logs, make 1 inch balls of dough (or 2 inch balls.)
Roll the dough balls in icing sugar and place on a lined baking tray, about 2 inches apart.
Bake in a preheated oven at 180 degrees centigrade / 350 degrees F, for 10 to 12 minutes. Do not overbake, or you lose the chewy texture of the cookies! (For 2 inch balls, about 15 minutes.)
Cool for about 10 minutes on tray before removing. Cookies should be a somewhat cakey texture, chewy, but not falling apart. Excellent slightly warm, or with tea or coffee.
Mocha Chiffon Cake – Filipino Style aka “Goldilocks Style”
This is my own version of the Filipino style Mocha Chiffon Cake that I did a roll cake of the last time. I use more coffee in the mix, as I found that the flavour was a little too mild otherwise.
The little coffee bean chocolates came from the Phiippines, and are basically ground coffee granules, in very dark, very coffee-infused chocolate. They are yum.
I like my cakes moist and buttery, so you may want to experiment and reduce the butter on the recipe of the cake. Have fun and enjoy!
Filipino-Style Mocha Chiffon Cake
FOR THE CHIFFON CAKE:
- 6 large egg yolks
- 1 cup sugar (I use raw sugar or brown, but you can use white if you like.)
- 2-3 tbsp Nestle Instant Coffee (or instant coffee of your choice)
- 1 tsp unsweetened Dutch cocoa powder
- 1 tbsp vanilla
- 1 cup melted butter (can substitute with canola oil)
- 1 cup cake flour or all purpose flour
- 1 tsp baking powder
- 6 large egg whites (from the separated egg yolks mentioned before)
- 1 tsp cream of tartar powder
For the meringue buttercream
- 1/4-1/2 cup egg whites (or 4 large egg whites), room temperature
- 1-2 cups fine white sugar or icing sugar
- 1 1/2 cup butter room temperature, cubed
- 2 – 3 tbsp instant coffee granules / powder
- 1 tsp unsweetened Dutch cocoa powder
- 5 tbsp milk
- 1 tbsp vanilla extract
Make the cake:
- Prepare the baking pans. Spray with cooking spray or brush with melted butter. Dust with flour and ensure the pan is coated. Shake out the excess. Wrap the outside of the pan tightly with baking foil if using a springform pan, or if the bottom helpfully comes off.
Whisk egg yolks and sugar together until pale yellow and creamy
Dissolve coffee & cocoa powder in a tablespoon of hot water, stirring. Pour into egg mixture with melted butter, and beat until well combined.
Sift flour and baking powder into a bowl and fold in with wooden spoon or with the stand mixer’s paddle attachment.
In a separate bowl, whisk the 6 egg whites & cream of tartar on high until they form stiff peaks. Fold into mocha batter, until just incorporated.
Divide into 2 prepared 8-inch cake pans. Place each pan onto a baking sheet. Pour water into the baking sheet until it comes up 2-3 cm on the side of the cake pans. Place into oven.
Bake at 180 degrees centigrade, for 20-25 minutes or until a bamboo skewer inserted into the middle comes out with just a few crumbs attached.
Cool on a wire rack, for 10 minutes, before removing completely from the baking pans to cool on wire rack.
Cool completely (even overnight) before frosting.
Make the frosting:
Set your mixing bowl in a pan of simmering water (for ease of use, use your stand mixer’s bowl) and whisk egg whites and sugar for 3 to 5 minutes, until fluffy, marshmallow-like and hot. You may need a separate hand-held electric hand mixer for this.
Remove bowl from heat, scrape the handheld’s whisks free of marshmallow meringue, and then using your stand mixer, beat the meringue for another 5 minutes with the whisk attachment.
Add half the butter and beat until smooth. (You may opt to use the paddle attachment for this, or stay with the whisk attachment) Add the rest of the butter, beat until smooth again. Scrape sides, stir buttercream mixture quickly, then go back to beating for 6 to 10 minutes.
Dissolve cocoa, coffee and vanilla extract in a very small amount of hot water, stirring vigorously.
Add to buttercream and beat on high for a further 2-3 minutes, scraping as needed.
Use to put a layer of buttercream between the cakes, and to frost and decorate the cake.