So tell me Dear Reader, what is your cooking nemesis?
Fiercely battled among cooks, temperamental and laden with many superstitions, the sponge is one of those cakes that had completely eluded me. Step 2 - Meanwhile, sift the flour, custard powder and baking powder three times. Read about our approach to external linking. Follow Not Quite Nigella on Email, Instagram, Twitter, Pinterest, YouTube and Facebook. I had my friend Queen Viv around for a baking session. People didn't care of course, they probably wondered why this person was clutching a carton of half a dozen eggs with such utter joy but the timing couldn't have been more wonderful. This can also be done in a food processor, but take care not to over whisk. Ensure that the egg and sugar mixture is at least 3 times the original volume. It is a tall sponge thick with whipped cream and passionfruit curd and top them with the very best passionfruit icing! Don't do as I did and buy the duck eggs in Asian grocery shops, they are salted duck eggs and are in no shape to be used in a sponge.
Eggs must be at room temperature (for maximum volume when beating), Sift the dry ingredients together at a height using a fine sieve tapping the side of the sieve with ythe heel of your hand (instead of pressing the flour down through the sieve wiht a spoon). Sift the flour into the mixture while someone else folds the mixture underneath. Quickly spoon it into the tins and bake in the centre row of the oven and bake for 15-20 minutes. Apparently raw duck eggs aren't good to eat as they This has all the tips and tricks you'll need to make a successful sponge cake and uses duck eggs which are larger than chicken eggs and have more protein in them which makes for a taller sponge cake! A few minutes later I turned on the oven light and I gasped. Some had swirls on them and some had a pinkish hue to them. We popped it in the oven with military precision and even allowed ourselves a tentative high five. Feel like baking something delicious? It was light and airy and absolutely perfect. We tried a cake and it was a fail. They were flat and tough (and the macaron has got to be the modern day sponge cake with its many superstitions).The most spectacular fail was one where my friend gave me a recipe copied from a friend who doesn't cook. I even took a photo of it (which I have since sadly lost) as evidence of a spectacular fail - the sponge was tough and with an enormous crater on the centre.
The resultant sponge barely rose and it was half the height that we wanted. Bake for about 25-30 minutes, or until well risen and shrinking away from the sides of the tin. They weren't too badly priced either at 6 eggs for $7.95 so I grabbed them and looked around looking for someone to share my lovely discovery with.
However this legend didn't take into account how hard they are to get a hold of. Preheat the oven to 180C/350F/Gas 4 and grease and line two 20cm/8in sandwich tins with baking parchment. We were so proud! Whisk eggs and sugar on a medium high setting (I used setting #6 on the Kitchenaid) for 8-10 minutes until it has turned very pale and very thick and has increased in volume to at least 3 times its original volume. This resulted in another round of high fives and victory dances and then it came out perfectly.
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