Nurse by day against the fight against coronavirus, and recreational cook and baker on her free time, we join Rosalind Kang (of @rosalindkang) in her newly renovated and airy home for an afternoon whipping up her favourite go-to bake - a chiffon cake, with a festive fig and berry twist. Scroll down to experience our time with Rosalind, her thoughts on the festive season, and for the recipe at the end!
Rosalind wear's the Enchante Ring as she bakes.
When did you start cooking/baking and when did you realise you really love it?
I started when I was in university. Because I stayed far away from my family, I had to force myself to cook in order to survive! As for baking, it’s a hobby I picked up two years ago as I found it to be a rather interesting process having to find the right balance of elements which may be difficult to control, in fact more difficult than cooking!
How does cooking/baking destress you from your work?
Whenever I’m stressed out by work, I feel the urge to eat! So the process of getting to a cooked meal heals me throughout the process. From shopping for ingredients to marinating, and then hearing the sizzle, it’s so satisfying! Of course on top of that I spend time watching cook shows and reading cool books. That takes my kind away from some of the work-induced stress!
Reaching for sugar in the Noel Ring.
What do you love about the festive period?
I feel proud when my friends and family can come over to my home and enjoy the food I cook! It gives me a sense of satisfaction when my favourite people are all in one place!
All good things come with patience and care.
What’s your go-to dishes to cook/bake other than the chiffon cake?
Other then chiffon cake, I aspire to bake bread, because my husband loves bread! I also know that baking bread is not an easy process, so I hope to be able to learn more about it!
Enjoying the fruits of her labour. Wearing the Soleil Matte Ring
What do you look forward to every Christmas?
This Christmas I’m looking to host our family. It’s our first Christmas in this new home and I’m so excited to have them over in our humble abode!
Egg yolk - 4
Egg whites 4
Caster sugar - 20g / 3 tablespoons
Melted butter 40g / 3 tablespoons
Plain yogurt 60g / 4 tablespoons
Vanilla extract 1 tablespoon
Cake flour 80g / 7 tablespoon
Cinnamon powder 6g / 1 tablespoon
Cream of tartar 2 tablespoons
Caster sugar 60g / 8 tablespoons
- Separate the egg yolks and egg whites into two bowls
- Beat egg yolk and add in 20g of caster sugar, a pinch of salt, melted butter, then the milk till combined
- Mix the cake flour and baking powder in a separate bowl
- Slowly sieve them into the egg yolk mixture, then mix till smooth
- Measure 60g more sugar
- Use a hand beater on medium to high to mix, add the sugar to the egg whites in batches till stiff peaks form
- Fold both mixtures together slowly by hand
- Pour into a cake tin to bake
- Shake the pan gently and tap it against the table to even it and force out air bubbles
- Bake at 170C for 25 minutes, or till golden brown
- Remove when cool
- Add icing and fruits for toppings