The night was still early. Dinner was over before half past seven and just didn’t seem right to be retiring for the evening.
Should we bake a bread or a cake?
Little Margaux Chan beamed.
Let’s bake a Little Chan’s Cake.
Margaux was so eager to bake with us and it would be sad to turn her down. She kept chanting, let’s bake a Little Chan’s Cake. A Little Chan’s Cake it shall be.
My memory told me, no more butter. I didn’t give up on butter. There ought to be some lying around. Sadly, after rummaging the fridge, I found less than 20grams of butter. Not enough to even think of making pancakes.
Brilliant moms, Agnes and I, we quickly search for a cake recipe without butter. Random can be dangerous, as we did not sit and ponder things through. Moreover we were trying to finish the baking fast so that Margaux can be put to bed in time.
- 1/2 cup milk
- 1 cup plain flour
- 1 1/2 tsp baking powder
- 2 tsp grated lemon zest
- 3 eggs
- 3/4 cup sugar
- eat through the milk in a small plan until bubbling at edge. Preheat the oven to 180C.
- Sift flour with baking powder and salt. Set aside.
- In a small bowl, mix at high speed, eggs, until thick and lemon colored. Gradually add sugar, beating until mixture is smooth and well blended…about 5 min.
- At low speed, blend in flour mixture until smooth. Add warm milk and lemon peel, beating until combined. Immediately pour batter into ungreased, 9-inch cake pan.
- Bake 30 min, or until a toothpick comes out clean. Let cool completely. Then serve.
Little Chan is impressed with her cake. We didn’t have the heart to explain the difference between a cake baked well or other wise.
I bet, for Margaux this is the best Little Chan’s Cake in the world.