I watched this today with a good friend of mine:
No, you’re not in for yet another lecture from me (honestly, do I lecture you?? I don’t, do I? I’m not going to lecture you. Stop worrying.)
I actually only watched it because 小鬼（黄鸿升）was in it. My brother has a lot to say about this. To understand the following transcript of our conversation , you will need to know who is 小鬼.
He’s the guy on the right, (un)successfully pretending to be cute.
Me: I want to watch 一泡儿红 (Already Famous).
Bro: Why? It sounds lame.
Me: Yeah, I guess.
Bro: Why watch it then?
Me: 小鬼’s in it.
Bro: That’s it?
Bro: You should not watch a movie because of the actor. You should watch it because of the plot.
Me: Isn’t that what I’m doing? Its just that 小鬼 happens to be part of the plot.
Bro: Which planet in the galaxy did that warped piece of logic come from??
Me: Mars. Maybe Jupiter.
Bro: That was supposed to be a rhetorical question. Which means you don’t answer it.
Me: Its a question. Questions come with answers. You know, like how DNA is made up of nucleotides…
And blah blah blah. Stupid brother. He and his crazy logic. Do you know that logic frequently translates into lack of creativity? Well now you know.
See? I told you there wouldn’t be a lecture!
Let’s pretend I haven’t said anything yet.
Let’s pretend this post starts from here.
Yesterday, I made Low Fat Yellow Cake with Sesame Soy Cream.
It was delicious.
The Soy cream that I used as a frosting is made of tofu but no one can tell.
Right… the recipe.
Low fat Yellow Cake + Sesame Soy Cream
No. of servings: 6
Cake Recipe adapted from Smitten Kitchen
- 1 cup plus 1/2 tablespoons (124 grams) cake flour
- 1 cup plus 1/2 tablespoons (130 grams) Whole Wheat flour
- 1 tsp (5 grams) baking powder
- 3/4 tsp baking soda
- 1/2 tsp (2.5 grams) table salt
- 5 tbsp reduced fat spread, softened
- 3/4 cup (150 grams) sugar
- 1 tsp (5 ml) pure vanilla extract
- 2 large eggs, at room temperature, separated
- 1 cup buttermilk, well-shaken
Sesame Soy Cream frosting
- 10 oz silken tofu
- 1/4 cup peanut flour
- 3 tbsp sesame flour
- 2 tbsp maple syrup
- 1/4 cup icing sugar
- 1/2 tsp xanthan gum
Note that a hand mixer can be used in place of the stand mixer for this recipe.
Preheat oven to 180°C/350°F. Butter two 9-inch round cake pans and line with circles of parchment paper, then butter parchment. (Alternately, you can use a cooking spray, either with just butter or butter and flour to speed this process up.)
Sift together flour, baking powder, baking soda, and salt in a medium bowl. In a large mixing bowl, beat reduced fat spread and half the sugar in a large bowl with an electric mixer at medium speed until pale and fluffy, then beat in vanilla. Add egg yolks 1 at a time, beating well and scraping down the bowl after each addition. At low speed, beat in buttermilk until just combined (mixture will look curdled).
Add flour mixture in three batches, mixing until each addition is just Incorporated.
Using electric mixer, beat the egg whites until foamy and add remaining sugar. Continue whipping the whites till hard peaks form.
Fold egg whites into batter using a large wooden spoon or rubber/plastic spatula.
Spread batter evenly in cake pan, then rap pan on counter several times to eliminate air bubbles. (I like to drop mine a few times from two inches up, making a great big noisy fuss.) Bake until golden and a wooden pick inserted in center of cake comes out clean, 35 to 40 minutes. Cool in pan on a rack 10 minutes, then run a knife around edge of pan. Invert onto rack and discard parchment, then cool completely, about 1 hour.
Sesame Soy Cream Frosting:
Blend everything in a blender. Yes, that’s it.
You may need to double the frosting if you want generous layers of frosting. With a single batch, I barely managed to cover the sides of the cake.
Frost your cake.
That’s it. Enjoy a few slices of cake with some hot chocolate. Yes, I did say a few. What’s the point of making low fat cake if you can’t have a few pieces at a time???????
And yes, for the inquisitive at heart, I’m trying out cake-baking now.