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Mother’s Day: Osmanthus Cake
“T
his recipe was created for my 70-year-old
mum who prefers floral flavours in her
dessert. The taste is light and it is sweetened
with honey. As gold jewellery remains my mum’s
favourite accessory – her generation believed
that gold was the best ‘guarantee’ for the future
during uncertain times, and gold accessories could
be pawned to tide over challenging periods in life,
I have chosen to gild the dessert in edible gold
leaves,” says Chef Koh.Vanilla Sponge
Chef Koh places whole eggs, egg yolk, sugar and
trehalose into a mixing bowl and whips the mixture
to a ribbon stage. Seow sifts in the flour in batches,
folding it together with melted butter and vanilla
essence, as Chef Koh guides him to. “This is a
sponge cake – we need to introduce 'air' into the
batter as much as possible because there are no
emulsifiers. The flour must go in batches, or else
all the other ingredients will sink to the bottom,”
she enlightens her students. The whisk is lifted up
and the batter falls slowly, forming a ribbon, that
will hold its shape for a few minutes – a sure sign
that the cake will be light. Seow scraps the batter
into a parchment-lined baking tray and bakes the
sponge in a pre-heated oven at 190°C for about 15
minutes. He sets the sponge aside to cool and then
cuts the cake with a heart-shaped mould. Chef Koh
slices each heart-shaped sponge into three pieces.Where would I be without you? You taught me
to walk, read and write using my right hand,
although I'm left handed. You taught me to sing,
ride a bike and a million other things.
Thank you for everything. I love you Mum.
Clement Seow Siyi1 2
Beena Prasad and Stephanie Ho Wei Wei look on as Clement Seow Siyi whisks the mixture as guided by Chef Judy Koh.