Common occurrence in Singapore: bring so much stuff back from Sydney that I eventually need to do a pantry or fridge clean. In this instance, it was earl grey tea. I basically bring things to take up luggage space and feel good about having items from home. I rarely consume it... fail.

I also made this cake so I didn't have to make pandan which is the local version that everyone harps on about. TBH, I think mine is better than the stores... :D

 

Makes 1 X Angel tin

Ingredients:
2 C flour
3 t baking powder
1 C sugar
6 eggs, separated
1/2 C orange juice
1/4 C water
1/4 t orange essence
1 t orange rind
1/2 C vegetable oil
1/2 t cream of tartar

Method:
1. Preheat oven to 120 degrees and grease baking tin well.
2. Sift flour, baking powder into a mixing bowl. Repeat.
3. Add egg yolks, orange juice, water, orange essence, rind and oil.
4. Gradually mix in the flour and beat until well combined on low speed.
5. In a separate bowl, beat the egg whites and cream of tartar until stiff peaks form.
6. Fold the egg yolk mixture into the egg whites and mix evenly.
7. Pour into the prepared mould.
8. Bake at 120 degrees for 20 minutes.
9. After 20 minutes, increase temperature to 150 degress and bake for a further 20 minutes or until golden.
10. Remove and turn the cake mould upside down to cool.