This week has been a draining one for me. Not very much in the physical sense, although my feet are aching from walking around too much and my shoulders too from attempting to do an extremely intense PopSugar workout yesterday 😦 Not the very best idea given that I haven’t been really been moving my ass. Instead, it has been quite emotionally draining simply because it’s just so difficult to make wise decisions when it mattered the most.
When you were young, you never really had to worry about so much things. You believed that as long as you wished upon a star, your dreams will come true. But as you grow older, you start to realise that when you actually wanted some strawberries to make a pretty cupcake, life gives you lemons that throws you off your game and you start to question why. You start to question the things you’re doing and if you’re on the right track; you start to think if you should have not even began in the first place and if you should just give up now. You start to doubt your abilities and basically just everything that you have been doing right from the start.
I’m sure everyone has had their own difficulties and have resolved them in their own ways. For me, I chose to turn to the Holy one above who watches me everyday. Disappointments in life are inevitable and no doubt it is difficult to keep your trust in someone that you admire, worship and praise, but have not seen before. But having faith is to believe in something you have not seen. He creates miracles we do not understand, and I believe that he has His own ways in making things happen. Sooner or later, you will come to know that things happen not by your own doing, but because of God’s grace and mercy that you are able to see the light at the end of the tunnel and maybe the pot of gold at the end of the rainbow.
I really love just seeing the vibrant colours of a rainbow cake. It’s not very much of the taste, but rather because it is just so appealing to the eyes! And neither is it very difficult to make either, just a standard cake batter, divide it and add whatever colours that you like. Why not do just a few more steps to bring some joy to others’ lives? 🙂
Rainbow Tiger Skin Swiss Roll
Rainbow sponge cake:
6 Egg yolks
120g Caster sugar
12g Sponge gel/Ovalette (commonly used in sponge cakes to help keep the cake light and airy)
150g Cake flour
1 tbsp Water
100g Unsalted butter, melted
½ tsp Green food colour
½ tsp Red food colour
½ tsp Egg yellow food colour
Preheat oven to 170C.
In a large mixing bowl, add the egg yolks, sugar, sponge gel, cake flour and water. Whip up at a high speed until it has doubled in volume and is pale and creamy. About 10 minutes.
Add in the melted butter and mix only until thoroughly incorporated, about less than a minute. Do not over-mix.
Divide the mixture into 3 equal portions and add the colours into the individual portions. Mix well, and adjust the colours accordingly.
Drop dollops of each mixture randomly on a 14×14 inch baking tray and mix with your finger to create a swirl effect. Bake for 15-20 minutes, then take out and let cool completely.
Tiger skin sponge cake:
10 Egg yolks
1 tsp Vanilla extract
90g Icing sugar
45g Corn flour
Preheat the oven to 200C.
Beat the egg yolk, vanilla and icing sugar until creamy. Fold in the corn flour and mix until incorporated.
Spread the mixture on a baking tray and bake for 5 minutes. Take out and let cool completely.
Turn the rainbow sponge cake on a parchment paper and spread a layer of cream on it. Roll it into a Swiss roll and use a baking pan to help tighten the layers.
Flip the tiger skin sponge onto another baking paper and spread a thin layer of jam/cream (or whichever spread you like!) on it.
Place the rainbow swills roll onto the tiger skin, and roll it all up together. Tighten the layers again with a baking pan. Chill in fridge for at least 30 min before slicing.