- Sandalwood - sore throat, diarrhea, skin conditions acne, sleep, bronchitis
- Cypress - water retention,.cellulite
- Rosewater- like toner and hydrate skin
- Rosehip- scar, moisteriser, wrinkles
- YL sacred frankincence -asthma, depression, cold, respiratory, inflammation, stress, antiseptic via difuse, suppress allergy
- YL lady scarlet blend- woman menstrual, hormonal, sex stimulant (apply wrist, edge of ears, neck n feet)
- YL Mrytle - asthma, bronkitis, diarrhea, lung sinus infection, expectorant, decongestant, anti inflammatory , headache, acne
- Myrrh - bronchitis, diarrhea,ulcers, ezema,sore throat, colds
- Marjoram - bronchitis, insomnia, whooping cough, migraines, colic, ache n pains, antisepti, for wounds, expectorant
- Thyme (Adults only) - remove stubborn phelgm in.lungs, apply chest
- Clove - ulcers
- R.camomile -
- Hyp #Helichrysum - wounds, headache, bruise, scar healing (not suitable for tigerbaby)
Tuesday, December 31, 2013
My Essential Oil Collection
Orange Lemon Chiffon Cake
22 cm tube pan (ungreased)
Ingridients:
Group A:
7 Large egg yolks
50g SuperFine Sugar/ Caster Sugar
1/4 tsp Salt
4 tbsp Cooking Oil
2 tbsp Grated Orange and Lemon Rind
40ml Orange Juice and 20 ml Lemon Juice
110g All Purpose Flour / Plain Flour / Self Raising flour
Group B:
7 large egg whites
1/2 tsp Cream of tartar (or 1 tsp lemon juice)
130g Superfine sugar/ Caster Sugar
Method:
Preheat over to 170 c
Mix Group A together -
1) Egg Yolks + Sugar
2) Add in rind and juice , mix well
3) Shift Flour in and fold till forms a batter
Mix Group B -
1) beat egg whites and lemon juice or add cream of tartar until mixture forms of soft peaks
2) add in sugar in 3 batches and beat till stiff peak forms
Gently fold in egg white group into egg yolk group in 3 batches until fully comfined
Pour batter into tube pan, tap pan a few times on table top to get rid of any trapped air bubbles.
Bake for 50-55 mins
Remove the cake immediately from overn, turn upsert down and let it cool
Recipe adopted from Diana Lim @ Facebook
Ingridients:
Group A:
7 Large egg yolks
50g SuperFine Sugar/ Caster Sugar
1/4 tsp Salt
4 tbsp Cooking Oil
2 tbsp Grated Orange and Lemon Rind
40ml Orange Juice and 20 ml Lemon Juice
110g All Purpose Flour / Plain Flour / Self Raising flour
Group B:
7 large egg whites
1/2 tsp Cream of tartar (or 1 tsp lemon juice)
130g Superfine sugar/ Caster Sugar
Method:
Preheat over to 170 c
Mix Group A together -
1) Egg Yolks + Sugar
2) Add in rind and juice , mix well
3) Shift Flour in and fold till forms a batter
Mix Group B -
1) beat egg whites and lemon juice or add cream of tartar until mixture forms of soft peaks
2) add in sugar in 3 batches and beat till stiff peak forms
Gently fold in egg white group into egg yolk group in 3 batches until fully comfined
Pour batter into tube pan, tap pan a few times on table top to get rid of any trapped air bubbles.
Bake for 50-55 mins
Remove the cake immediately from overn, turn upsert down and let it cool
Recipe adopted from Diana Lim @ Facebook
Subscribe to:
Posts (Atom)