I’m pretty excited to share this cake with you today. Not only is it eggless and easy to make, but it tastes good too. It’s one of those soft, melt-in-your-mouth type of cakes. No frills, but so delicious. Sometimes simple is best.
A few months ago, I was gifted with some custard powder along with a lot of delicious other goodies from CC (Thanks again C!). The custard powder is also available on Amazon. I was supposed to use the custard powder to make Nanaimo bars, but so far I’ve only used them to make my egg puffs. When I came across this custard powder cake, I knew I had to try it.
Because it is eggless, the cake doesn’t bind together as well as a typical egg-filled cake. However, it still bakes up like a cake and because it uses so much custard powder, the cake pretty much dissolves on your tongue. Yum.
It’s been a really long time since we paid a visit to Mignon Pho + Grill. I had heard of some new menu items, so we decided to go check it out again with some friends.
On the table, they advertised that they now offer Happy Buddha beer. I liked the bottle.
I was most curious about the new appetizer menu. They offered many appetizers I used to enjoy at Nam An before it went downhill.
Unripe papaya is mixed with chili oil, lime, fish sauce, and some other things. This salad had a good balance of sweet, acidity and heat. My one complaint was that the strands of papaya were very long, almost like noodles, making it a little difficult to eat.
Vietnamese Beef Carpaccio (Slices of rare beef, with fresh lime juice and herbs and spices)
This is a raw beef salad, with the fresh lime juice slightly cooking the thin slices of rare beef. While I was happy to see that the beef was still quite rare (sometimes it ends up getting completely cooked), this dish had too many onions and not enough spices. The beef tasted mainly of the raw onions.
The skin of the wings were quite crispy and had a sweet glaze. I wished the wings weren’t just sweet. I recall when I previously ate these, they have some other herbs and spices like lemongrass in the seasoning.
One of my goals during this pumpkin baking season is to try to improve upon some of my favorite recipes from last year. One of my favorite recipes last year were these soft and fluffy pumpkin spice bread rolls.
I decided to make a sweeter version by adding a hidden filling of Nutella. The bread itself isn’t very sweet, so the Nutella goes quite nicely with it. From the outside, these breads look like ordinary rolls so I love the Nutella surprise in the middle.