Sunday, May 27, 2007
A Bailey Good Cake
I have a very nice no-fail buttercake recipe given to me by Hugbear. The other night, I decided to give it a twist by adding Baileys Irish Cream to it. The result was a lovely moist buttercake, richly perfumed with the liquer. So what should I call this cake? A Baileys Buttercake? No....! Immediately I wanted to play on the word 'Baileys'.
I recall as kids, how we like to use a certain colloquial line to taunt each other, especially when we are punished by our parents, teachers or any adults for that matter. It goes like this: "Balley Good! Ang Moh Jiak ChooRoot". Roughly translated, it means "Very Good. The Westerners are Eating(Smoking) their Cigars". This 'You Deserved It' taunt is usually accompanied by an exaggerated action of putting the left palm underneath the right armpit, and then pumping the right arm up and down against the left palm. A very silly and comical action I must say. Honestly I do not know what is the connection between being punished and the Westerners having a smoke! Puzzling isn't it! But it was then, as a kid, a fun way to gloat over your friend's misfortune.
So with this funny thought in my mind, I named the buttercake a Bailey Good Cake.
BAILEY GOOD CAKE
300gm sifted self-raising flour
220gm fine sugar
6 eggs (large)
1tsp Tiramisu flavor
1/2tsp Capuccino flavor
1/2cup Bailey's Irish Cream Liquer
1) Grease and line an 8" or 9" square tin. Preheat oven to 180degC.
2) Cream butter and sugar until light and fluffy.
3) Add the eggs, one at a time and beating well between each egg.
4) Add the flavoring essence & Baileys and beat well to combine.
5) Fold in the flour.
6) Bake for approx 40mins or until a skewer inserted in the middle comes out clean.