Rice Cooker Khichdi

I have become an incompetent speller: I can’t spell “khichdi” without first googling it, and then copying and pasting the spelling. Brain, wherefore art thou? Grad school, what have you done to me?

In times of desperation, I make this.

So far, I’ve made khichdi about 4 times this week. I make this only because a) it’s delicious and b) it’s laughably simple. Mrs Y. should credit me for my stroke of ingenuity.

Rice cooker Khichdi (one serving)

1/4 cup yellow dal/mansoor dal
1/4 cup rice
2 cups water (add more if needed)
Salt to taste
1 tsp Ground cumin
1 tsp Ground coriander powder
1/2 tsp Paprika
Handful of frozen vegetables

  1. Soak dal for 30 minutes before cooking
  2. Put rice, dal and 1.5 cups water in rice cooker
  3. Check the consistency after 10 minutes
  4. Towards the end of cooking, add in 0.5 cup more water. Add more for a dilute consistency.
  5. Add in the spices and frozen vegetables
  6. Let it sit for 5 minutes in “keep warm” mode.

The vegetables should cook quite quickly in the heat of the rice cooker. I typically use frozen broccoli or cauliflower, but feel free to add whatever you please.

Cheap, ridiculously easy – and healthy! –  food. Trust me, if a hapless grad student is capable of this, you can too!

Chocolate fondant cupcakes

I don’t know whether it’s anxiety, or some other first world disease that’s been plaguing me, but I’ve REALLY been on a roll this week with baking. I made a batch of red velvet earlier during the week, which was invariably well received. The thing about cupcakes is that it is a surefire way to please everyone and anyone at work. When one has chocolate cupcakes, the world is an exponentially happier place. It’s so cute. Anyway, the result of this free-floating mysterious need to wake up at six o’clock in the bloody morning was this: chocolate fondant cupcakes from none other than The Hummingbird Bakery cookbook. ‘

This is a decadent, super rich chocolate combination. If you’ve been having a terrible day, I guarantee this is the panacea to your problems. Or, at least, it will kickstart a whole new set of problems such as guilt trips and overexercise. Fret not, fret not: it is well worth the guilt.

Some notes: I had to attempt this recipe twice. The first time was kind of a bust: the middle was a bit undercooked, the base was concave…?! Mrs Yeti remarked they tasted a bit like chocolate mooncakes. I don’t like mooncakes. So I added some sodium bicarbonate the second time around. It got better. I also didn’t add all the liquid mixture into the dry, as you will see later, as this made my batter far too runny the first time around. Maybe Singaporean eggs are too watery? I’m not entirely sure. That has been known to happen before, according to my grandma.

Also, I didn’t bother hollowing out the cupcakes and piping  the fondant into them. I tried it with one cupcake, but I found it very overwhelming (and I was also pretty tired by the time I got around to the second cupcake), so I spread the fondant over the tops and left it at that. Still delish.

Chocolate Fondant Cupcakes
from Cake Days: Recipes to Make Everyday Special by The Hummingbird Bakery

Sponge

80g unsalted butter, softened
280g caster sugar
200g plain flour
40g cocoa powder
1/4 tsp salt
1 tbsp baking powder
1/2 tsp bicarbonate of soda (this I added in, for added texture. Maybe my baking powder wasn’t great?)
2 large eggs
240ml whole milk

Fondant/Frosting

150g dark chocolate
150ml double cream

Method

  1. Preheat the oven to 190 degrees Celsius. Line a muffin tin with muffin cases.
  2. Using a hand-held electric whisk or a freestanding electric mixer with the paddle attachment, set on a low speed, mix together the butter, sugar, flour, cocoa powder, salt and baking powder. Mix until the ingredients are sandy in consistency and no large lumps of butter remain.
  3. Place the eggs in a jug, then pour in the milk and mix together by hand. With the mixer on low speed, pour 3/4 of the milk and eggs into the dry ingredients. At this point, I had appx. 50ml leftover. I didn’t bother putting that in as I found the batter was of drop consistency at this point when everything was well mixed and even.
  4. Spoon the batter into the muffin tin, and bake for 18-20 minutes or until well risen and springy to touch. Leave to cool slightly before removing from the tin and placing on a wire rack to cool completely before making the frosting.
  5. Place the finely chopped chocolate in a bowl. Pour the cream into a saucepan and heat just to boiling point. Pour the hot cream over the chocolate and stir until all the chocolate has melted. Stir until it is smooth. If you are using dark bittersweet chocolate as I did, you might want to add 30g of icing sugar to balance the bitterness.
  6. Leave the fondant in the fridge (the book does not say this, but I did). When you are ready to frost your cupcakes a few hours later or in the morning, leave it to warm up to room temperature before spreading the generously over the tops of your beautiful cupcake sponges.
  7. Or, if you want, hollow out the center of each cake using a sharp knife, cutting out a piece about 2cm in diameter and 3cm long. Set the cut-out pieces to one side, then, using a teaspoon, fill the hollow of each cake half full with the chocolate cream filling. Place the cut-out pieces of sponge on top of the filling, like a lid, trimming the pieces to fit, if then top each cupcake with more chocolate cream and swirl it.

Yeti Nutella Pie Cheesecake

At the time of baking, it was the Yeti’s birthday. I made him a cake though he’s precisely 9395 miles away and locked in a time zone 13 hours behind.

I thought it was only appropriate to celebrate his birthday by making Mrs Yeti and I a no bake cheesecake. In any case, Mrs Yeti typically makes a dessert on her son’s birthday regardless of his location. This seems fair to commiserate the oceans that have sundered us all apart.

What essentially started off as a thoughtful exercise in no bake cheesecake morphed more into a no bake cream pie. Not that I’m complaining. It still tastes pretty delicious to me, and is almost childishly simple to execute. There is no reason why anyone cannot have this as a simple after work treat, or for friends coming over to a dinner party.

20130130-004111.jpg

20130130-004119.jpg

Nutella Pie Cheesecake, inspired by Nigella Lawson

Note: I used half the portions stated here, because I only wanted a small pie. This recipe would serve 8.

  • 250 gram(s) digestive biscuits
  • 75 gram(s) unsalted butter (soft)
  • 400 gram(s) nutella (at room temperature)
  • 100 gram(s) almonds (toasted and chopped)
  • 500 gram(s) Philly cream cheese (at room temperature)
  • 60 gram(s) icing sugar

Method:

  1. Crumble the biscuits into a food processor, add the butter and a tablespoon of Nutella, and blitz until it starts to clump. Add 25g of the almonds and continue to blitz until you have a damp, sandy mixture.
  2. Pour the sandy mixture into a pie tin and press it out with your fingers, slowly pressing at the sides to form a pie crust. Leave in the fridge for at least half an hour.
  3. Beat the cream cheese and icing sugar until smooth and then add the remaining Nutella to the cream cheese mixture, and continue beating until combined.
  4. Take the pie tin out of the fridge and carefully smooth the Nutella mixture over the base. Scatter the remaining 75g of chopped almonds on top to cover and place the tin in the fridge for at least four hours or overnight. Serve straight from the fridge.

20130130-004123.jpg

Yeti Roast Vegetable Pasta

I was commissioned to make vegetarian dinner for the Yetis this past Sunday. And yes, hello, this is I, Annabel, back from the dead. I trust you’ve all been having a great year so far? Fab. I’m blogging from my iPhone 5. How #2013.

Lea got married, by the way, in December. Now she’s going to be all homely and stuff. Big change there!

I was inspired by Joanne and her delicious veggie meals. I thought this was a great way to wind down the week: with a heapful of roast vegetables.

20130129-230948.jpg

  • 175g large spiral pasta
  • 1 zucchini
  • a slice of Japanese pumpkin/squash(see picture)
  • 1 very large Portobello mushroom
  • 2 medium sized button mushrooms
  • 1 bell pepper
  • 1 carrot
  • 1 head of broccoli
  • 3 cloves garlic
  • 5 cherry tomatoes
  • 1 small onion for taste
  • Oregano, rosemary, salt and pepper

The recipe is as follows:

  1. Arrange the vegetables chopped and sliced on a roasting tray. Smash the garlic cloves and wedge in between. Sprinkle the onions on top
  2. Toss the vegetables in a drizzle of olive oil. Make sure that there is enough oil to cover the vegetables evenly
  3. Sprinkle the herbs and salt and pepper casually over the veggies. Toss again.
  4. Throw in a pre-heated oven for 30 minutes at 180 degrees Celsius.
  5. While the vegetables are roasting, boil the pasta. Large spirals cook quite quickly I’ve noticed so be careful.
  6. When all’s been cooked, toss the drained pasta into the vegetables and toss again. You can add a little of the pasta water if the vegetables are too dry for you, which they were for me. The pasta water adds a little “sauce” to the mix. This was something I picked up on Iron Chef America, which I have been obsessed with lately.

Mrs Yeti interfered at this point and added a drop of cream. Initially, I protested but she insisted most vehemently and we all know that there’s no stopping her.

In the end, I didn’t think it wasn’t very creamy at all – not enough to compel me to head to the gym at least – but it definitely looked like it had partially stepped forth from a Nigella Lawson cookbook. Omit the cream if you so wish!

20130129-230544.jpg

Hummingbird Red Velvet

I thought everyone in the world had had their fill of red velvet by now, but it turns out my delightful coworkers were very taken by the colour of the cake and the cream cheese frosting.

Among the reactions were:

“When I move out into my own apartment, you’re going to be my roommate”

“I think I love you!”

“Omg”

“This is ridiculous.”

“Is that really the last piece?”

At the other end of the spectrum, my Organic Aunt, whom I gave five mini cakes to last evening, said no to the cream cheese frosting and took a microscopic bite (a crumb, perhaps) out of her husband’s cake, hemmed and hawwed while clutching her belly and said,

“hmmm…not bad, but Cedele’s one was so much better.”

Family. Always wanting the best for you.

Most of my cakes are hits or misses – definitely mostly misses. However, when I was baking this, I instinctively felt that it would come together really well.  I wasn’t entirely sure if it was because I was following the recipe to a tee, or because the recipe is that amazing.

Hummingbird Bakery has become something of an institution in central London, having opened its first store in 2004. It is literally 20 feet from South Kensington station, and perpetually crowded, mostly filled with rich English housewives having a cupcake with a cup of tea, with their little sugar-saturated children in tow. I often preferred the vanilla cupcake (always with green frosting) for its simplicity and lack of overwhelming flavour.

Three years ago, on my roommate and her twin sister’s birthday, they both requested a red velvet cake from Hummingbird. Because it was her birthday, my other roommate and I obligingly said ‘yes’ despite our (now non-existent) aversions to sweets and got Rajeev to hand-carry the monstrous, seemingly overweight cake (in the grey rain, no less) from the bakery to the restaurant the party was at. Because the party was so small and each person could have easily had five pieces of cake, we had an endless supply of leftover red velvet.

As a result, I have never touched a bite of red velvet since. It has unabashedly taken me three years to overcome the red velvet overdose.

Three years. Until yesterday.

“That’s not a hamburger, Hamburglar”

Hummingbird Red Velvet

Taken straight from The Hummingbird Bakery – Cake Days: Recipes to make everyday special

Makes 12-16 cupcakes

Cupcakes:

  • 120g unsalted butter, at room temperature
  • 300g caster sugar
  • 2 large eggs
  • 20g cocoa powder
  • 40ml red food colouring (colour may vary)
  • 1tsp vanilla extract
  • 240ml buttermilk
  • 300g plain flour
  • 1sp salt
  • 1tsp bicarbonate of soda
  • 1 tbsp white wine vinegar

Cream cheese frosting

  • 300g icing sugar, sifted
  • 50g unsalted butter, at room temperature
  • 125g cream cheese

Method

  1. Preheat the oven to 180°C (375°F)
  2. Using a hand held electric whisk or a freestanding electric mixer with the paddle attachment, cream the butter and sugar together until pale and flurry. Break in teh eggs one at a time, beating thoroughly after each addition and mixing in the scrapings from the side of the bowl.
  3. In a separate, small bowl, stir together the coca powder, food colouring and vanilla essence to form a paste. Add the paste to the batter, mixing thoroughly until the paste is completely incorporated.
  4. Sift together the flour and salt in another bowl, then add the flour to the batter in two batches, alternating with the buttermilk and mixing thoroughly after each addition. Lastly, in another bowl, mix the vinegar and soda bicarb together by hand and add it to the cake batter, mixing it in until it is fully incorporated.
  5. Spoon the batter into the paper cases so that they are two-thirds full, using any remaining batter to fill up to four more cases in another tin. Place in the oven and bake for 18-20 minutes or until sponge bounces back when lightly pressed. Allow the cupcakes to cool for a short while in the tin, then place on a wire rack to cool completely before frostig.
  6. Using an electric whisk or mixer, mixing on low speed, beat the butter and icing sugar together until no large lumps of butter remain and the mixture is sandy in texture. Add the cream cheese and mix together slowly until everything is incorporated, then increase the speed to medium and beat the frosting until soft and fluffy.
  7. Cover all but one of the cupcakes with 2 tbsp of cream cheese frosting, smoothing it down with a palette knife and making a swirl in the middle for a decorative touch.
  8. Place the remaining cupcake in a food processor and blitz into fine crumbs, then sprinkle over cupcakes with the red crumbs. Or you can also use coloured sprinkles.

Flash Fried Curried Pork Chops with Various Vegetables

The yeti abode will be empty for an indefinite amount of time, hence my comeback on this blog. Oh, hey. This means that I get to come home from work to escape into the kitchen, not be shooed out of the kitchen. Frankly, I don’t see why anyone would ever want to escape from the kitchen. The kitchen is my sanctum sanctorum, as Garfield’s kitty bed and blanket is to him (I modelled myself after Garfield as a child…which actually explains an awful lot now, but I digress).

During my university days, I had a copy of Nigella’s Express. It was my first cookbook and has been rendered extra special and memorable because Ms. Lawson signed it herself, addressed to me. I love Nigella for many reasons: her deep, rich Oxonian accent as she narrates her way through graceful swirls of woody sauces, coupled with her immense love for bacon and cream – oftentimes together. I don’t know why any man or woman would turn her down, in the kitchen or otherwise. I have since given the book to my mother for her safekeeping, but I’ve memorized quite a lot of her recipes.

This recipe has been a tried and true favourite of mine for a while now – except this time I took the liberty of modifying it ever so slightly by dusting curry powder, garam masala and chili powder into the marinade. Also, I used pork chops instead of steak. And I threw in other types of vegetables in place of mash in a bid to detoxify. I ought to have been more liberal with my dusting, because albeit I could smell the curry, I couldn’t quite taste it. Ah, well. I tossed in a few cloves of garlic for good measure. I love garlic. Completely unapologetic about it.

Pork in a bag

I marinated the pork in the morning before I left for work. My marinade consisted of curry powder, garam masala, chili powder, 2 cloves of smashed garlic, salt and a liberal dose of olive oil. A tip that I picked up from Nigella: whack your meat as though it were your supercilious ex-boyfriend so that it becomes a bit thinner and cooks more evenly and quickly. I parboiled my vegetables and served them without any dressing. Also, I ate my dinner with a generous serving of mustard and wasabi and hot sauce combined in one.

Mustard pork chops

Here’s Nigella’s original recipe for your modifying/reading pleasure. Apart from the ingredient change, my methods are no different to hers:

Flash Fried Steak with White Bean Mash

Ingredients

60 Millilitres Olive Oil plus 2 teaspoons
1 Cloves Garlic crushed
1 Sprigs Fresh Rosemary (optional)
1 Lemon zest & juice
1230 Grams White beans (3 cans)
4 Entrecote steak (150g each) thin cut
1 A pinch of Salt to taste

Method

1. First, get on with the beans: put the 60ml of olive oil in a saucepan, and mix in the garlic. Add the whole rosemary sprig, if using, and the lemon zest and warm through. Remove the rosemary, but do not throw away.
2. Drain the beans and rinse under a tap to get rid of the gloop and then add to the pan and warm through, stirring and squishing with a wide, flat spoon so that the beans go into a nobbly mush. Season to taste; some beans come saltier than others.
3. Meanwhile, heat a teaspoon of oil in a large frying pan and cook the steaks on high for a minute and a half a side. Remove to warmed plates, sprinkling some salt, to taste, over them as you do so.
4. Squeeze the lemon juice into the hot pan and let it bubble up with the meaty oil, then pour over the steaks. Serve immediately with the bean mash adorned with the reserved rosemary sprig.

I might make some sweets over the weekend. Aren’t you excited?!

Belacan Fried Rice

I made this dish for the sole purpose of feeding 25 people at a BBQ. I was kind of anxious because I hadn’t cooked for so many people in the longest time. What if it tasted like arse? What will I do with the leftovers? Oh, wait, that’s easy: there’re always poor scientists at the lab to give scraps to.

Also, I figured it was relatively easy to cook up. My grandma taught me how to fry rice before I left for university. I didn’t eat a lot of fried rice at university, but I guess it’s useful now! Thanks, Phor!

I didn’t follow any specific recipe just because my granny also doesn’t, but bear in mind these portions are for 25 people at a party who also had other things to eat, so you might want to divide the recipe by 3 if you want to make enough for 2-3 people for a simple lunch or dinner. I was also rather generous with the components of the fried rice. Some people only bother putting in peas and carrots and one prawn. I find that very irritating. I mean, really – eat properly!

Grandma’s Belacan Fried Rice
Serves 20-25 not-so-hungry people, will serve 10 hungry people

3 cups rice from the night before (this is very important as you don’t want mushy fried rice)
700g chicken breast meat, shredded
400g peeled prawns, whole
6 pieces of fish cake, chopped (optional. I added this out of generosity)
3 onions, diced
6 cloves of garlic, chopped finely
6 eggs
Half a packet of sambal belacan paste (I use some local brand I found at NTUC)
2 packets of anchovy fried rice powder
Half a cup corn oil to begin with
As much chilli as you want
Half a pack of frozen vegetables (corn, peas and carrots). Thaw in water before cooking.
5 tbsp soy sauce

Note: if cooking for this many people, you might want to cook in separate batches just so you don’t overwhelm your wok (and yourself).

  1. Grease the wok generously with some corn oil. You won’t want the rice sticking unceremoniously. The wok needs to be hot for a good fry also.
  2. Fry the garlic and onions until golden brown
  3. Fry the chicken, eggs and prawns with the garlic and onion until golden brown
  4. Put in the sambal belacan and stir until it coats the rest of the ingredients evenly
  5. Put the rice in. Grease the rice with some more corn oil as the oil will have been absorbed by the meats at this point.
  6. Mix well!
  7. Once you see the rice beginning to cook with the heat, add the fish cake and some soy sauce according to your tastes. Turn the heat down at this point! I don’t like much soy sauce so I found 5 tbsps for such a large portion was enough.
  8. Add the fried rice powder.
  9. Mix well!
  10. Add the frozen veggies to the mix, allowing it to blend in with the rest. Don’t worry if it’s still cold; it will heat up in the rice.

 

It really is quite easy, but I find that fried rice is largely dependent on the person cooking it, and that it is an accurate reflection of the cook because it’s such a versatile dish and you can add absolutely anything you want. Guests remarked that my fried rice was “quite nice” and “quite spicy” ha ha.

Happy eating!

The Egg Series: Poached eggs-periment attempt #1

I’m so funny with my punny portmanteaus.

If you live with me, it’s no state secret that I love eggs, so much so that I decided to start an Egg Series.

I could even go meatless my entire life, but I need eggs. I get terribly eggscited whenever I talk about eggs. Since I’ve been quarantined to the house for a few days due to my highly contagious ‘flu (seriously I tried to go to work but I got sent home. You can’t have everything, I guess), I decided to treat myself to some poached eggs. “That’ll be easy,” I thought, after reading some instructions. Easy, they said!

ingredients for poached eggs

I dutifully prepared all my ingredients for my third-day-in-a-row ‘flu lunch. But I don’t know whether it’s because of my head cold that I didn’t even bother wikihow-ing before I did it. You see, I’d read those instructions ages ago. One’s memory becomes terribly impaired during the ‘flu, I guess.

So anyway I brought the water to a boil, and dumped a couple of tablespoons of salt and one tablespoon of vinegar in.

Big mistake: the water was boiling angrily when I put the egg in. Oy vey (I’ve been watching way too many The Nanny re-runs during my sick time).

swimming eggs

Naturally the egg white cooked way too quickly and went all over the place because of the bubbles. A lot of the white also stuck to the spatula when I tried to take it out. I also carelessly broke the yolk in the process of taking it out. Seriously, growing neurons is way easier than poaching a damn egg.

I decided to have my eggsceptionally poorly poached eggs with some smoked salmon on top of pumpernickel bread with a side of my usual celery-cherry tomato-lettuce combo. Although I can’t really smell anything because of my blocked nose, I could still taste the sourness of the vinegar coming through in the egg white. Is this supposed to happen? If so, I am not putting vinegar in next time!

lunch

You may go to Perfect Poached Egg for real directions on how to poach your egg properly

I sure as hell wouldn’t qualify for Masterchef because one needs to know how to poach an egg in order to be on the show. I have very far flung dreams (joining the UN, curing brain diseases, poaching perfect eggs), I know, but as any ol’ grad medical school applicant would say: persistence pays.

Salt to the wound

“Emotional truffle salt”, I guess, is what drove me to write this post. My blog persona is about as non-existent as Kristen Stewart’s smile, and like her, I don’t really want to apologise for it.

We all know Lea is moving to several places in the coming year: KL, Australia, the North Pole. She’s like a serial mover. Like a serial killer, except she’s going to ravage each place instead with her appetite and ‘nom nom’ prowess.

And as for me? Well, I’ll still be here in good ol’ Singapore, attempting to find the best least-rated places. It is one of my goals in life to stop going to places that people say are “SO GOOD” and instead venture out to oddball hole-in-the-wall joints and find good palatable food there instead. I think I’ve just described myself as a hipster foodie, but whatever; at least I have the glasses and plaid shirts to match.

Anyway!

After months of pestering – “did you get it yet did you get it yet” – Lea finally got me the truffle salt I’d been begging for. I was all ready to give her money for it until she told me that Bigfoot told her that it should be some sort of consolation for leaving me here half a year earlier than intended.

Salt to the wound indeed!

Plus she hadn’t actually thought of the idea herself! Bigger ouch.

The grand flipside is that I get at least a year’s worth of truffle-flavoured French fries and pasta and corn and fried egg sandwiches. I’m going to run my full second marathon with a belly (bellea?) full of truffle avocado pesto pasta. That’s a pretty sweet deal to me, if I do say so myself.

So, whether we may be separated by a vast expanse of ocean – or the Straits of Johor – as long as we’re hungry, as God is my witness, continue to expect random sporadic posts about brutal dessert-making and street food reviews from around the world.

Good night.

Eggless Mini Chocolate Cakes

“EGGLESS?”

“Like, no eggs?”

“But, why?!”

Same reaction every time I tell someone “oh, yeah it’s meatless spaghetti”, or it’s “tofu steak”. Or on certain days when I decide to bring in salad, which elicits the usual “she’s eating grass again!” from my precious coworkers.

“I have problems with my body image and I feel compelled to not eat meat – or anything at all – for, like, ever,” I would then reply in my best April Ludgate voice.

Clearly, I don’t have a problem with meat, given the fact that I ate an entire year’s worth in under three days in Vietnam. I also don’t have body dysmorphia. Not an extreme case, anyway. I do, however, have a very unique living situation which compels me to go lacto-vegetarian on certain days.

“Don’t you feel weak after?”

Only if you eat wheatgrass for five days straight.

Contrary to popular belief, I have come to learn through the wise teachings of a sagacious so-and-so that I live with (whom we shall name Mrs Y from here onward) that you can have a balanced vegetarian diet, but you can also put on weight when you’re vegetarian. Mrs Y is mostly vegetarian, but she can cook and bake delicious things that can cause a 10kg spike in weight. Case in point, I sort of forced this fantastic eggless chocolate cake recipe out of her secret cupboard.

“But eggless cakes will never be the same as egg-filled ones”

Sometimes they might taste even better. Boo yah.

Mrs Y’s Eggless Mini Chocolate Cakes

1 cup self-raising flour
½ cup cocoa powder
Pinch of salt
½ tbsp sodium bicarbonate

1 cup milk
1 cup sugar (or less)
½ cup corn oil
2 tbsp white vinegar

1/4 bag of Hershey’s semisweet chocolate chips
Handful of crushed almonds

Before you begin, always grease your cupcake tin or holders with some butter or oil. Preheat the oven to 180 degrees Celsius.

  1. Combine milk, sugar and corn oil in a mixing bowl. Microwave for 30 seconds til the milk gets warm.
  2. Stir in the sugar until it dissolves.
  3. Sift flour, salt, sodium bicarbonate and cocoa powder in a separate mixing bowl.
  4. Slowly fold in the dry ingredients into the wet. A delicious brown goopy mixture will form. Make sure all the lumps are gone. I recommend using an electric beater.
  5. Fold in the vinegar. A lighter brown mixture will begin to appear, but don’t freak out: it’s just chemistry. Acid + sodium bicarbonate = carbon dioxide, thus releasing air bubbles into your mixture, thus substituting nicely for egg whites.
  6. Spoon the mixture into the tin. Bake at 180 for 20-25 minutes until the insides are done.

Best served with cold milk at midnight.