A sponge by any other name would still taste as sweet

The Victoria sponge cake was named after Queen Victoria, who favoured a slice of the sponge cake with her afternoon tea. It is often referred to simply as sponge cake, though it contains additional fat. A traditional Victoria sponge consists of raspberry jam and whipped double cream or vanilla cream, just jam is referred to as a 'jam sponge' and most certainly not a Victoria sponge. The jam and cream are sandwiched between two sponge cakes; the top of the cake is not iced or decorated.


A typical sponge cake is made by beating the eggs with sugar until they are light and creamy, then carefully sieving and folding in the flour (depending on the recipe, the flour may be mixed with a small amount of baking powder, though some recipes use only the air incorporated into the egg mixture, relying on the denaturing of the egg proteins and the thermal expansion of the air to provide leavening). Sometimes, the yolks are beaten with the sugar first while the whites are beaten separately to a meringue-like foam, to be gently folded in later. The mixture is then poured into the chosen cake tin and baked. Both methods take great care to incorporate air in the beating, whisking and sieving stages. This makes a very light product, but it is easy to lose the air by removing the cake before it has finished in the oven.

There are some tricks to making a sponge however and they are below for you.

) Mix the butter with the eggs thoroughly – they should be pale and fluffy, this could take 5 mins or more, even when using a mixer.
2) Make sure your oven is at the correct temperature, it is important to check your oven with a thermometer to be sure it is at the correct temperature as this can effect the rising of the cake.
3) Use eggs & butter at room temperature
4) Use a metal spoon to fold the sifted flour into the eggs, as this cuts through the mixture better.
5) Don't for whatever reason open the oven door till at least ¾ through the cooking time, as the cold air entering the oven will change the temperature and effect the cake from rising.
7) If the mixture is curdling when you are adding the eggs, add a tablespoon of flour. The cake will still taste just the same, but it may have a slightly denser texture.
8) Be gentle with the cake, using a light but quick hand when beating as this will help keep the bubbles in the cake which means it will rise better in the oven.
9) Leave the cake in its baking pan/tin for about 5 mins when you first take it out of the oven before turning it out onto a wire rack.


Sponge

Ingredients (serves 6)

• 1/3 cup (50g) cornflour
• 1/3 cup (50g) plain flour
• 1/3 cup (50g) self-raising flour
• 4 x  eggs, at room temperature
• 2/3 cup (150g) caster sugar

Method

1. Grease 2 x deep, 20cm round cake tins (or different tins, as directed in individual recipes) and line bases with baking paper. Sift flours and 1/4 tsp salt together three times to aerate.

2. Preheat oven to 180C. Using an electric mixer, beat eggs and sugar in a large bowl on medium-high speed for 6 minutes, or until mixture is thick, pale and tripled in volume.

3. Gradually sift flour mixture over egg mixture while simultaneously folding in with a large metal spoon until just combined. Divide mixture between prepared tins. To level batter, gently spin tins on kitchen counter. Bake for 20 minutes (or as directed in individual recipes), or until cakes have shrunk away from the sides slightly and spring back when gently touched.

4. Turn out on to baking paper-lined wire racks. Carefully peel away baking paper, then leave to cool.


Stablized Cream (Thick sweet cream)

Ever added thickened cream to a cake and then found once you retrieved it from the fridge the cream had gone runny well fear no more. Stablized cream is delicious and so easy to make it is basically an easy thickened custard mixture with cornflour and then pouring that mixtrure slowly into whipped cream…one word….DIVINE.
Many people have reported that this recipes has saved their lives!

I made a Vanilla Sponge with lashings of thick whipped cream and strawberries for my cousin's fiance, Maria. Maria had trouble trying to locate a bakery in Melbourne  that made a Vanilla Sponge  cake with Whipped cream and sliced strawberries so I was so wrapt to learn that it reminded her of her childhood and was even more wrapt when I made it for her and she then sent me this picture of her looking "cake happy" on her special day. Happy Birthday Maria !!!

How to make Stablizied Whipped Cream

For 1 cup of heavy whipping cream, use 2 tablespoons of powdered sugar and 1 teaspoon of corn flour and 1/2 teaspoon pure vanilla extract.

Refrigerate the mixing bowl and (preferably whisk) beater for at least 15 minutes.

In a small saucepan place the powdered sugar and cornflour and gradually stir in 1/4 cup of the cream.

Bring to a boil, stirring constantly, and simmer for just a few seconds (until the liquid is thickened).

Scrape into a small bowl and cool completely to room temperature. Stir in the vanilla extract (Now this right here is the quickest custard you have ever tasted).

Beat the remaining 3/4 cup cream just until traces of beater marks begin to show distinctly.

Add the cooled cornflour mixture in a steady stream, beating constantly. Beat just until stiff peaks form when the beater is raised.

Then spread on layers of your cooled sponge cake.

PLACES TO CHECK OUT

Andrew McConnell’s first solo venture, Golden Fields, opened in St Kilda in May 2011.

Modern Asian’ may be the take, but it could also simply be termed ‘Andrew McConnell’s food’, as the chef - who is executive chef (and co-owner of Cumulus Inc. and Cutler & Co.) has drawn broadly from Asian cuisines mixed with his own heritage and training to produce a new version of his own fingerprint.

Sea urchin and crisp lardo on flatbread (above); pork dumplings, fat with steamed dough reminiscent of steamed pork buns; a hot buttered roll filled with crayfish and Kewpi mayonnaise lead the way to poached chicken with sesame paste, housemade rice noodles and chilli and beef brisket with wasabi butter and garlic shoots.

Golden Fields
157 Fitzroy Street, St Kilda
(03) 9525 4488

http://goldenfields.com.au/


Café vue at Heide

Café Vue at Heide offers a diverse range of delicious and affordable meals. Boasting a menu that comprises dishes suited to a casual lunch with friends from the amazing and talented Shannon Bennet (Below on left )who currently owns Vue De Monde.

The menu is diverse and offers a range for adults and children with a “Vue de Monde” twist.




CHEFS TO KEEP AN EYE ON

Andrew mcconnell

Andrew McConnell is an artistic chef, the kind who prides the creativity of his craft and the diversity of influences in his culinary environment. Perhaps there’s no better location for him, professionally speaking, than his native Melbourne. McConnell was born and raised in the city and he’s worked his way through some of its many kitchens.

Three, One, Two., his previous restaurant, was named 2007 Best New Restaurant according to both Australian Gourmet Traveller magazine and The Age Good Food Guide. Andrew was honoured as ‘Chef of the Year’ by The Age Good Food Guide 2007. Andrew was awarded ‘Chef of the Year’ for the second time in the 2010 guide.

Andrew was Executive Chef at Circa, the Prince from 2004 to 2008. At the same time, he was Executive Chef and co-owner of Mrs Jones, a bistro on the site of what became Three, One, Two. Andrew’s first independent venture was diningroom 211. He was awarded two hats in The Age Good Food Guide in every year of its operation. Andrew shared the ‘Young Chef of the Year’ prize with his brother Matthew, in 2002.

Andrew McConnell has worked abroad, in Europe and China, feasting his professional curiosity on the grand and varied traditions that inform global cuisine. But throughout his culinary journey, McConnell’s own developing style has exhibited a purity of focus as well as a deft hand at juxtaposing simple elements – the great local products grown and bred on his native land – in powerful ways.

Andrew is currently running Golden fields and owns Cumulus Inc and Cutler and Co.




Shane Delia

Opening his first restaurant MAHA , in February 2008, is a testament to his heritage and passion. Shane has excited diners with his fresh Mediterranean approach to Middle Eastern cuisine.

Shane prides himself on his original culinary style that stems from the eclectic influences that have surrounded him both personally and professionally.
Shane grew up in a large Maltese family where food was more than just a meal, it was a chance for them to gather around a shared meal table and eat with the comfort and history shared by his family.

Shane Delia currently runs and operates Maha Bar and Grill and St Katherines with George Colombaris.



A good friend of mine left Melbourne for Adelaide -- farewell Matt Kelly and his partner Fraser McEachern.
Matt Kelly has set his horizons on opening his new business called Amity Apparel. It is a Online destination for resort and beach wear.  When you get a minute check out http://www.amityapparel.com/
I wish you all the best Matt I miss you !!!
 

Until next time go treat yourself by whipping up a sponge. Next blog will be about making fresh dips such as Avocado and chilli, Smoked Eggplant and lime & Garlic Bean Dip. Oh and there will be a very easy recipe on the popular Pretzel yes  "these pretzels are making me thirsty"!!!!