Can you believe it? I actually baked. Baking and yours truly? I think you know it. Not my forte. Neither do I have a burning desire, nor, like I have told you before, there are no takers for cakes or even desserts (
Saffron Poached Pears,
Honeydew Sago,
Rava Kesari &
Bubur Cha Cha) in my home. Not even me. Maybe every now and then, I craze, but that too is countable. Of course, the mood for baking (
Marble Cake &
Lemon Buttermilk Cake) does linger on my mind whenever I feel I want to break free from cooking the usual daily meals. On this day, I was so into baking (
Baked Rice Pudding &
Chocolate Tart) and specifically a Sujee Cake. Where did the recipe come from? Actually, to tell you the truth, I did refer to some recipes from my old recipe books (
Cream Puffs) and of course, what is the virtual world for? Millions of recipes popping up the moment you search and seek online (
Eggless Orange Cheesecake)? Still, somehow I am quite apprehensive when it comes to especially cake recipes from books and tell me about what can go wrong for online recipes. Thus, I actually was more convinced by this recipe handed over by my friend who does baking as her part time income. What I learned from her is that you need to soak sujee in milk for softening. Otherwise, sujee will remain grainy once cake is already baked. Made sense and I must admit its a crucial technic because, wouldn't you agree this Sujee Cake is really-really a baking show stealer? Cake sampled by colleagues and they couldn't agree more. So, guys, I will strongly suggest you grab this recipe of mine and I am really certain you will love this soft and melting in the mouth sweet non-sinful pleasure.