Saturday, January 19, 2013

Berry sponge cake helps to celebrate 30 years of friendship

 
A deliciously light, jam and cream filled sponge cake is an afternoon tea favourite at our place and my Mum is the master at making this crowd pleaser.

 
These holidays I made sponge cake filled with my own strawberry jam, decorated with mixed berries for my girlfiend Douha and my 31st anniversary of being friends.  How blessed I feel to have her still in my life.
 

Whilst my sponge cake  was well recieved and was shared around, it just doesn't seem the same as Mums.  So, I am on a mission to bake the perfect sponge cake and there are some "tricks to the trade".  What are they you ask?

*Get a great recipe off your Mum! It is tried and true so if it doesn't work, the reason is YOU!
 
*Use room temperature eggs.  A warm egg holds more air.  Air is the answer to a fluffy sponge.
  My friend Julia advised me that eggs should be left out for at least four hours for best results.

*Make sure the bowl/spoons used have no oils on them, this may stop the eggs whipping properly.

*Use a metal whisk and spoon, glass or ceramic bowls work best.

*Freezes great with jam and cream at the ready for surprise visitors.


*Be gentle when moving cooked sponge, this can make it flop... and DO NOT open the oven even a tiny weenie bit as I learnt (yet already knew!)
                           THE
                                  CAKE
                                            WILL
                                                     SINK!

MUM'S SPONGE

This makes 2 round sponges that at be sliced through the centre and filled with jam and cream
                    
                                OR

A stack of sponge kisses.  Two are joined together with jam and cream and taste the most awesomest when they are left for a little while so the sponge goes a  soft (not soggy).This method is a party favourite.
                      
                               OR
 
Cooked in patty pans for butterfly cakes. Great for a kids party.

You will need

4 large eggs - room temperature
3/4 cups of caster sugar
3/4 cups cornflour
1/4 cup custard powder
1 heaped teaspoon cream of tartar
1/2 heaped teaspoon bicarb soda

Pre heat oven to180C - gas fan forced
Prepare tins, trays, patty pans accordingly.
Sift the cornflour, custard powder, cream of tartar and bicarb soda 3 times.
Beat eggs and sugar in a glass bowl until light and fluffy looking. Takes around 7 minutes.
Using a metal spoon, fold the dry ingredients through the egg mixture.
Pour evenly into cake tins and bake.
 
Butterfly cakes - 3/4 full patty pans, cook for 10 minutes

Sponge kisses - place a tablespoon full on paper lined try, cook for 5-7 minutes
2 round cake tins - oiled and lines, cook for 20 minutes.

Remember that all ovens are a little different, so you may have to adjust your cooking time accordingly and cook ASAP to keep it light and fluffy.
 
Once the cakes are cool it is time to decorate!
 
Round cakes get sliced through the centre, spread a thin layer of jam/fruit and cream through the middle and put the top back on.  Don't take jam/cream out to the edges as it will spew over the edge and look messy.  Add cream and berries or grated chocolate to the top.
 
For fairy cakes, cut a small hole out of the top and cut the little round in half.  Place cream into the hole, arrange the "wings" on top. Decorate with fruit, or icing sugar.
  

Use 2 rounds of the sponge kisses to make a whole one.  Jam and cream the flat side and stick them together.  Sprinkle with icing sugar and enjoy! 


Im off to make another one, I want to get it just right!  Hope you will join me.

Happy cooking!

 
 


Chocolate mousse - Original 70's recpie

My biggest inspiration is my Mum. She is my hero, my treasure and my best friend. She has been the biggest influence in my life and I know I get my love of cooking..... and eating....... from her. 
 

3 generations, Mum with me and Nanna in 1973
I remember so many delicious things Mum cooked as I was growing up. Memorable dishes were, strawberry crepes, brandy snaps, cream horns, cream puffs, vanilla slice and pikelets.  At christmas time there was a table full of slices such as peppermint, caramel and rocky road.  Birthdays were honey crackles, lamingtons and of course...cheezle (not that we made those).
My birthday in 1977
 

Obviously we were a fan of sweets but there were some delicious savoury foods like sausage rolls, french onion soup as well as the traditional lamb and silverside roasts. 
 
Some times fruits were preserved, like tomatoes, plums and apricots. 
 
Although our tastes have evolved tremendously over the last few years and savoury/veggie foods have become a focus,  some things deserve to be remembered such as Mum's traditional chocolate mousse from the 70's. 
 
Mum made this recently for a friend, and I was lucky enough to get a sample.  It took me right back to being a kid. A little bowl is enough to satisfy the sweet monster in us...yum yum yum!
Mum with her 1970's mousse in 2012...does that mean it is now vintage?
 
 
Here it is... super creamy 1970's chocolate mousse

300g chopped fine cooking chocolate
3eggs
1/4 cup caster sugar
1 tablespoon sifted cocoa powder
300mls thickened cream plus extra for decorating
grated chocolate
 

Place chopped chocolate in a glass jug or bowl and hold over a saucepan of gently simmering water (double boil).  Do not let the bowl touch the water.  It is the steam that melts the chocolate.


Stir with a metal spoon until melted.  Set aside and cool.
 
Beat eggs and sugar in a large glass bowl.  Beat with an electric beater for five minutes or until the mixture is pale and thick. It should have doubled in volume. 
 
Gently fold the cooled chocolate and cocoa powder together. Do not over stir.
 
In a separate bowl, whip cream until soft peaks form.  Be careful to not over beat.
 
Use a large metal spoon to fold the cream into the chocolate mixture.  Keep the mixture as air rated as possible. 
 

Spoon into 6 serving glasses and chill for an hour.
 
Decorate with whipped cream, a sliced strawberry and grated chocolate. 
 
Just thinking back  to the 70's.  Do you remember Professor Julius Sumner doing those chocolate ad's on T.V?  Love it!  They are iconic to us, but were actually made in the 80's.  I found a cool one.. here 'tis.  P.S. Id like to know how on earth I remembered his name??? Anyway, have a look.......
 
 
 
I found one ad from 1970, the year I was born and had to put it up.  WHAT A CRACK UP.....!
 
http://aso.gov.au/titles/ads/cadbury-got-yourself-a-man/clip1/

Just before I go, a few more  memories of my treasured memories from the 70's.



Later alligators!