Pokazywanie postów oznaczonych etykietą Sponge Cake. Pokaż wszystkie posty
Pokazywanie postów oznaczonych etykietą Sponge Cake. Pokaż wszystkie posty
niedziela, 3 października 2010
Retro cake with pears
It's October so I try to back to posting. It will be quite hard since i got like no time but will see, anyway...
Lately I have one obsession - me having no new book to read. You may laugh, but with each visit in bookstore I am more and more angry. I did not find anything new I want to buy and read whole day.
I read all my books from family bookshelves like twice and if I grab Murakami one more time I will literally change into some depressed Japanese girl with excellent music taste.
So it's really time for something new, for fresh writing meat.
You may wonder what the hell it has anything with cooking. Well my obsession with new book increase after making this cake. So blame the cake for me blah blah.
The simple, spongy pear cake. I make this mostly coz I have like 4 pounds of pears fresh from the market. Some are green and more "wild", some has this amazing yellow-red color and strong, almost perfumed aroma.
Those are like picturing fall in a fruit. Like trees which are now changeling the color from juicy green into wonderful, warm reddish orange.
So i baked this I in a minute when I taken it from oven I thought about me having new book, sitting with coffee and cake, reading all day. In my brain this cake = book. So you see - this is a must.
And this time I mean this cake.
Retro cake with pears:
125 gram butter (quite soft, not straight from fridge)
100 gram caster sugar
2 eggs (Try to find the real one)
125 gram flour
2 teaspoon baking powder
1 teaspoon vanilla essence
4-5 big pears
1-2 tablespoon butter
1 teaspoon cinnamon
2 tablespoon sugar
Preheat oven 180C
Wash and cut pears into small cubes. Take frying pan and on small heat melt butter. Place pears, sprinkle with cinnamon and sugar and fry until they will soften just a little and make some juice. Cool,
In a bowl place butter and caster sugar and mix until light in color and quite puffy. Add egg, one by one (mix after each before adding new things) and vanilla essence. Now in other bowl mix flour with baking powder. Add flour mixture too eggs and mix not to hard.
Place dough into buttered tin and cover with pears cubes, pressing them a little into cake.
Bake 20-25 minuter - cake must rise and be brown.
poniedziałek, 30 sierpnia 2010
Daring Bakers August 2010 - Ice Creams Petit Fours
The August 2010 Daring Bakers’ challenge was hosted by Elissa of 17 and Baking. For the first time, The Daring Bakers partnered with Sugar High Fridays for a co-event and Elissa was the gracious hostess of both. Using the theme of beurre noisette, or browned butter, Elissa chose to challenge Daring Bakers to make a pound cake to be used in either a Baked Alaska or in Ice Cream Petit Fours. The sources for Elissa’s challenge were Gourmet magazine and David Lebovitz’s “The Perfect Scoop”.
Yeah yeah I know - baad blogger, really baaad blogger. Not only my last post was like two weeks ago but also for this month DB I use fruits I used the whole month - plums. Gosh I really must work on my blogger/cooking skills.
But to be honest I think that I will back on track fully in October - to busy time now.
Just one word about the recipe - this is seriously THE BEST SPONGE RECIPE i ever had - richness of the gold burned butter is amazing. Usually i ad no butter at all. You can really feel the difference - cake is spongy, light, sweet with this nutty flavor on your tongue. AMAZING.
wtorek, 27 lipca 2010
July Daring Bakers Challenge - Swiss swirl ice cream cake
The July 2010 Daring Bakers Challenge was hosted by Sunita from Sunita's world - life and food. Sunita challenged everyone to make an ice-cream filled Swiss roll that’s then used to make a bombe with hot fudge. Her recipe is based on an ice cream cake recipe from Taste of Home
At first I was so excited by this challenge - interesting looking with many levels dessert is always fun to make. But - having hard time at work is very good if we talking about twisting your baking mood 180. So lately, after hitting home, I just dreaming about hot bath, my bad and big tasty sandwich - not about spending whole day in a kitchen. You can easily see the results here on a blog - almost nothing is happening in July.
So i was even thinking about skipping the challenge but yesterday I grab and push myself to the kitchen and I started working on that recipe.
The base for both in my version in Chocolate sponge Cake - oh how i love this one. Airy yet very rich in taste, lovely base for any kind of cake or dessert.
Than I made to versions of fillings for a rolls. Also I played a little with recipe and found a way to include my homemade Red Currant jam here. Hope you like mine cakes.
First one - Chocolate Swiss roll with chocolate ice creams and red currants jam
Layers - chocolate swiss roll filled with chocolate whipping cream, two chocolate ice creams layers and sour-ish red currant jam in a centre. Real chocolate extravaganza
Second was also chocolate swiss roll but this time filled with basic vanilla whipping cream, with two layers of vanilla ice creams but with hot chocolate fudge inside - well it was not classic fudge coz I mix it with ricotta cheese.
For recipe please hit this site which was a base for Sunita's Challenge.
niedziela, 30 maja 2010
Sponge Strawberry Cake and Strawberry Curd
First strawberries on a local market always make me feel happy. So when few days ago I saw those little, sparkling, red gems I knew I must make something. With summer almost around corner I think about those slow days on a countryside.
My family would gather around this old, wood table. Table which, even quite small, was big enough for us. Some of us were sitting, some were walking with a cup of coffee around a house, some were running and playing here and there. Bees flying, trying to get to a sweet piece. Dog barking, wanting to grab our attention. Light pink Peonies in full grace in a garden.
My dear grandma always bake with seasonal fruits. Sometimes it is a sponge cake, sometimes it is simple tart, sometimes more layered cake or torte. The key ingredient is always a freshness...and good, loving heart.
Sponge Cake (based on a recipe from lovely White Plate):
5 farm eggs
130 gram of flour
130-150 gram of sugar (I use less than Liska suggested since I add sweet fruits and syrup)
4-5 tablespoon of tropical syrup (I had those canned fruits in syrup and use that)
Strawberries - how many you like
Strawberry Curd:
200 gram of strawberries
2 egg yolks
2 tablespoon of brown sugar
1-2 tablespoon of butter
For cake:
Preheat oven 160-180C.
Mix eggs with sugar until they light in color and will extend like twice. You could also use method with separate whisking egg white and egg yolks. In that case you whisk egg yolks with sugar until they pale and thick, and whites with a pinch of salt in stiff peaks. Anyway - now the flour and syrup. Add it - if you use second method add it just to egg yolks and later whisk slowly white in a mixture. Put a cake mixture into bake pan and put cutted strawberries on it(you can also sprinkle cake with lefted canned fruits). Bake for 40 minutes, until it will be brown and almost dry. Try not to open an oven until it will be at room temperature.
For curd:
Take a pan with heavy bottom. Cut strawberries into small pieces and add sugar. Heat until they will be soft and juicy. If you like more smooth curd - blend them (i did not, i like chunky pieces in curd). Cool down.
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