I am not American but I have this huge connection with it. From the time I can remember I have wanted to go there. I guess we grew up on some American shows but they weren’t all that American that I somehow subliminally and inexplicably got attracted to the country. Yet, I always wanted to go there. The land of opportunities and boundless freedom. I’m Indian and there were always rules on what I could and couldn’t do. My mom raised us fiercely so I grew up fierce too, but even within her you’re-no-different-than-boys sphere, there were rules. I couldn’t understand it back then because if I was no different than a boy why then were there such inequalities. It was confusing. But still I grew up confident with who I was and had that insatiable need to change the world. I was always the one that made people uncomfortable or annoyed with my endless rants of challenging the norm. Yes, I was a pain to be around. I think I am still am! I always, always have my soap box with me. 🙂 All grown up I realise that I cannot change the world all by myself, but I sure as hell can try. You could compare me to a dog with a bone, I will just not let it go… It’s exhausting and I make myself sick often with the why’s but its that need I have to change perceptions for my little girl just as my mom did it for me.
And maybe its the liberties that America affords its citizens that made my heart so attached to it. Having lived there for several years, I know that it isn’t perfect. It doesn’t need to be either, but, it was, and is perfect for me. And, I have never felt free-er than when I was there.
And of course no one celebrates the way the Americans do. It’s always so over the top and fantastic! The fireworks are unlike I have ever seen or ever will. It’s a magical day, this day, the 4th of July and I wish all my readers a fantastic and loved day! <3
I saw this recipe here and immediately fell in love with it. I have done nothing to change it because it was so perfect as is. And, like a lot of my own recipes it is highly adaptable. The best kind of recipe therefore! You can add any flavor or fruit and instead of whipped cream you could add yoghurt. Just go to town with it. 🙂
recipe from here
for the cake
4 eggs separated
1 cup sugar
1 cup cake flour
1 tsp baking powder
1 tsp vanilla extract (or any other of choice, e.g. almond or lemon)
pinch of salt
Preheat oven to 180°C/350°F.
Grease a large rimmed baking pan, line with baking paper, then grease the paper.
Whisk the egg whites, gradually adding in half the sugar until you get stiff peaks. Around 3-4 minutes.
In a separate bowl, whisk the egg yolks and rest of the sugar until thick and pale.
Add the egg whites with the egg yolks and fold together gently until fully combined. Then sieve the rest of the ingredients and again fold in gently. Do not overwork.
Pour into the lined baking sheet, spread out evenly and bake for 15 minutes.
for the meringue
3 egg whites
3/4 cup sugar
1 tsp vanilla extract
In a clean bowl, whisk the egg whites, gradually adding the sugar until you get stiff peaks. Whisk in the vanilla extract. Keep aside.
to prepare cake with meringue
Spread the meringue onto the cooked cake evenly. To add a swirl of color, dip the end of a spoon into the food coloring and swirl into the meringue. Repeat the dipping and swirling until you’re happy with the pattern.
Turn the oven all the way down to 100°C/215°F and bake for an hour until the meringue is dry and crisp on the outside. Leave the cake in the oven to cool off. 3-4 hours or overnight.
Serve when completely cooled. To cut the cake with the meringue, dip knife in cold water.
After you have cut your cake (whatever shape!), top with some whipped cream (store bought is just fine if you don’t want to whip your own!) and fruit of choice. Sprinkle shaved almonds (or nut of choice) and/or coconut flakes.
Have fun making it your own!
TIP: only do the toppings (if at all) once ready to serve otherwise your cake will turn soggy.