The Food That Made Me

Kids, in the spring of 2026, I achieved another cooking goal. Cake. A Chinese Fruit Sponge Cake. Simple. Delicate. Delicious.

Growing up it was a must have for birthday celebrations. My favorite was a mango cake. The sweetness is so mild that you don’t feel excessive eating more.

So, I thought what better way to celebrate my six year anniversary with your mother than with a fruit cake.

Your mother is a very capable woman. From horses to babies, she has conquered it all. I’m not sure if she had recognized daddy’s much more less capableness before marriage. But, she is stuck.

Your mother has a wonderful heart. She attracts the broken like magnets. I am one of those broken who have been healed through therapy, which your mother had strongly encouraged. Not sure why I would have ever fought her on it.

Here is the happenings from Kristina Cho’s Mooncakes and Milkbread (it should be a family heirloom by now):

1. Make the 2 8-inch Chinese Sponge Cakes.
   1. Most of it was pretty straightforward. But, folding the egg white could have been improved. How do you fold the egg white mixture in, not make it flat, but make it mixed?
   2. Side note: I want to make Paper Cupcakes with the recipe another time. It was one of Daddy’s favorites growing up. They are 3-4 dollars each now. Crazy!
   3. Make the frosting and decorate the cake. Follow the Shiny Fruit Cream Cake recipe instructions.
      1. I didn’t add the sugar glaze because I thought it would make it too sweet. I used a large plate and then I placed one of the cakes on. Then, Uncle Butters frosted it. Oh yeah. For my first cake, I technicially had some help. It feels like the hardest thing to make frosting smooth. I added the second cake on hope and my frosting job was a little worse. I guess I can look online for some tips on frosting cakes.

I am so blessed to have married your mommy. I am so excited to go through many more years of life with her. I wish that I could celebrate her more. So, here is too another lovely six years. And, maybe I’ll start making your birthday cakes from now on. 😉