It’s my birthday! Another year has passed and I am officially a 19 year old. I look back on being 18 as a year of total change. From moving houses, leaving high school and adapting to the idea of growing up and becoming independent – it all got a little overwhelming sometimes. Growing up can be tough but change is good. My feelings towards turning 19 years old is that it’s the good kind of change. Some think that turning 18 years old or 21 is a bigger deal, but I’m sticking with 19 being important maybe not as special, but important none the less and I’ll tell you why.
– It’s the last year of being a teenager. This is BIG. Sure, legally I’ve been an adult for over a year but technically I’m still an age that ends in teen. This means that I really have to go big this year, do every teenagery thing that’s still left in my system while I have the time. Being 20 years old is a whole different game and I’m not quite done being a teen yet.
– You start to get the hang of things. As stated before, when I was 18 I had to deal with a lot of change all at once. Something I’m sure all 18 year olds go through. Now that I’m 19, I’ve had a whole year to get used to driving, used to college, used to living in a different area and not being in high school. I’ve gotten my whereabouts and I know what’s going on. 19 means having more control over my day to day life.
– Lastly and most importantly, 19 means being wiser. I’m know not old and wise yet, but being a teenybopper is all about the journey of self discovery. I feel now that I’m 19 I know me a whole lot better. I kind of have an idea of what I want to do for the rest of my life, I know what I like + dislike, I know the people who are good for me and the people who aren’t – I know what matters to me and I know what type of person I’d like to be. I don’t have everything figured out – I’m still finding my way. Slowly and surely, I’m getting there.
19 is important. All birthdays are! That is why I decided to bake own birthday cake, because it’s my favourite – Orange Chiffon with buttercream citrus icing. It’s light, fluffy and perfect for tea time celebrations. Chocolate cake can get a little too heavy, nobody really likes cake with tons of icing creatures on top and I’m not even going to start on store bought cakes – Orange chiffon is the ultimate cake.
Here’s the recipe to mine, which I seriously recommend. It’s pretty simples if you don’t mind whipping to stiff peak (I do mind, as my electric mixer is broken.)
The Ingredients //
Orange Chiffon Cake:
- 6 large eggs and one extra egg whites
- 225g cake flour
- 300g sugar
- 1T baking powder
- 1tsp salt
- 2T orange zest
- 90ml freshly squeezed orange juice
- 120 ml sunflower oil
- 1tsp vanilla essence
- 1tsp cream of tartar (optional)
Citrus Buttercream Icing:
- 90ml butter
- 500g icing sugar
- Zest of 1/2 lemon
- Zest of ½ an orange
- 1T orange juice
Preheat the oven to 160’C.
The Method //
Separate the eggs. Place the egg yolks in one bowl and the whites in another.
Place the flour, sugar, baking powder, salt, and orange zest. Stir until just mixed. Make a well in the centre of the flour mixture and add the egg yolks, oil, orange juice, and vanilla extract. Beat until smooth.
In a separate bowl, beat the egg whites until foamy. Add the cream of tartar and continue to beat. (I use a tablespoon of fresh lemon juice instead of cream of tartar! Any citrus acid helps.) Now BEAT until stiff peaks form and your arm hurts. (If you have an electric mixer, USE IT)
Fold in the egg whites into the batter just until blended, being careful here.
Pour the batter into an ungreased chiffon cake tin and bake for 60 minutes. Remove from the oven and place the tin upside down until completely cool. Done!
For the Icing //
Cream the sugar and butter, add in one egg yolk and beat until combined. Pour in the zest of the lemon & orange and the orange juice. Beat until creamy and smooth.