Happy Birthday Baby Caitlyn!
On this date last year, I was making breakfast for your dad when i experienced a bout of intense stomach contractions that made me grip the kitchen counter.
“Is this it?”, I thought to myself panicking. I glanced at my unpacked “maternity” luggage a few feet away from the kitchen door. I’m not due until two weeks later.
“Let’s not panic”, I thought to myself. First time mothers usually take up to 15 hours to birth their child, i soothed myself , remembering my doctor’s words.
I finished scrambling my eggs of a breakfast, and fetched my list of “to brings” that the hospital gave me.
I scanned the list. Another wave of panic attack came over me. “Breast pump”, i whispered aloud. I cursed myself repeatedly for stalling in buying one. A vision of my sister who successfully breastfed her kids till they were two years old each came into my mind. ” You need breast pump. It is very, very,VERY important”.
I pushed that out of my mind, I wondered if I could actually purchase breastpump while IN labor. I went into the shower, and spent a good 15 minutes not doing anything. Just standing under the warm running water (Green activists can hate me for wasting water, but please bear with the panic stricken mother-to-be).
The warm water felt comforting. The contractions didn’t reappear. I composed myself. Maybe it’s just a false alarm. I got dressed and got ready for work, vowing to buy breastpumps later that evening.
On the way to work, another wave of strong contractions made me close my eyes and wince in surrender. I dialled the hospital’s number and made an appointment to see the doctor. It was the smartest thing I’ve ever done, because 14 hours later, a slimy screaming baby was pulled out of me.
“Happy Birthday Baby Caitlyn”. May you be blessed with a wealth of health and love.Mommy can’t even begin to describe how much she loves you.
PS: this is a two tiered cake. The first tier is a sugar free cake for Caitlyn, the second layer is just an average sponge cake for adults.
Sugar Free Sponge Cake with Pear Jam:
For a 10 cm cake
1 egg yolk
2 egg whites
35 ml pear concentrate (made by simmering 105 ml of pear juice till it reduced to third)
15 grams olive oil
25 grams AP flour
5 grams cornflour
Boil olive oil with pear concentrate till the mixture steams. Set aside to warm
Add in egg yolk to the olive oil mixture. Slowly stir in the AP and cornflour.
Beat egg whites till soft peaks. Fold into the flour mixture.
Bake at 170 degree till cooked (+-15 minutes )
Slice the cake halfway, spread the sugar free pear jam and sandwich it with the top layer.
Sugar Free Pear Jam
50ml of homemade pear concentrate (made by simmering 150 ml of pear juice till it reduced to a third)
1/2 tsp arrowroot starch, dissolved in a bit of water.
Stir the arrowroot starch into the pear concentrate.
Simmer till thick and bubbly
Set aside to cool
I am entering this post into the Slightly Indulgent Tuesdays, organized by Amy simplysugarandglutenfree. Slightly Indulgent Tuesdays is a very delightful weekly linky which aims at sharing gluten and sugar free recipes. While this recipe is not gluten free, it is still a very healthful sugar free recipe 😉