Granny's Kitchen

Learn how to cook- try new recipes, learn from your mistakes, and above all have fun

Orange Sponge Cake February 10, 2012

This is a wonderful light textured cake with a lovely orange flavor.

 

Ingredients

 

1 cup self raising flour, sifted

1 1/4 cups icing sugar, sifted

5 egg yolks

1 Tbsp orange zest

5 egg whites

1 tsp vanilla extract

1/2 tsp cream of tartar

 

Method

 

Combine flour and 1/2 cup of the sifted icing sugar, set aside.

In a bowl beat the egg yolks with an electric mixer on high for about 6 minutes or until thick and lemon coloured.

Gradually add the remaining icing sugar, beating constantly for about 4 minutes.

Stir in the orange zest

Wash the beaters thoroughly.

In a large bowl beat the egg whites, vanilla and cream of tartar until soft peaks form.

Gently fold yolk mixture into whites.

Sift flour mixture over the egg mixture, 1/3 at a time and fold in gently.

Turn into greased tin.

Bake at 325F/160C/gas mark 3 for 55 minutes or unyil the cake springs back when lightly touched.

Leave in the tin to cool for 5 minutes before turning onto a wire rack to cool completely.

 

Next up the choice is yours, as you can see I made Glace Icing and decorated mine.

You could also poke holes in the top of the cake with a fork and pour an orange syrup over it. Here’s how you can do that..

 

1 cup orange juice

1Tbsp honey

1/2 tsp almond extract

Put the orange juice and honey in a saucepan and simmer for 5 minutes.

Remove from the heat and stir in the almond extract.

Spoon the syrup evenly over the cake, a small amount at a time, allowing the cake to absorb the syrup.

Chill if liked.

 You need a 9ins cake tin. It can be a Bundt Tin a regular Cake Tin or a Patterned one similar to the one I used.

 

 

 

Chocolate Chip Cloud Cookies December 22, 2011

Filed under: Chocolate Chips,Cream of Tartar,Eggs,Sugar — dogsmum @ 10:50 pm

 

Ingredients

 

2 egg whites

1 pinch cream of tartar

3/4 cup sugar

8 oz chocolate chips

1/4 tsp salt

 

Method

 

Preheat oven to 300F/150C/gas mark 2.

Beat the egg whites, cream of tartar and salt until soft peaks form.

Add the sugar and beat until stiff peaks form.

Gently fold in chocolate chips.

Drop tablespoonfuls onto greased baking tins.

Bake for 20-25 minutes or until meringues are crisp and dry.

Cool on baking tins foe 10 minutes, then move to a wire rack to cool completely.

Store in an airtight container.

 

Be sure you grease your baking tins!

 

 

 

Macaroons December 19, 2011

Filed under: Cream of Tartar,Eggs,Ground Almonds,Icing Sugar — dogsmum @ 11:36 pm

 

 

Macaroons are crisp on the outside, yet soft on the inside.

Macaroons are thought to have originated in an Italian monastery, the name comes from the Italian word macarone or maccherone meaning ‘fine paste.’

Macaroons are best if left for 2 day’s before eating.

 

Ingredients

 

125g/4 oz ground almonds

200g/7 oz icing sugar

3 egg whites, at room temperature

2 Tbsp caster sugar

1/2 tsp cream of tartar

food colouring, optional

 

Method

 
Blend the ground almonds and icing sugar until well combined.
Using an electric whisk, slowly whisk the egg whites in a large bowl at low speed until stiff peaks form when the whisk is removed.

Slowly whisk in the cream of tartar and caster sugar until the mixture is smooth and glossy, increasing the speed of the whisk as the mixture stiffens.

Gently fold in the food colouring, if using, and blended icing sugar and ground almonds until the mixture resembles shaving foam.
Spoon the macaroon mixture mixture into a piping bag fitted with a 1/2 inch nozzle.
Pipe 5cm/2ins circles onto baking tray lined with baking parchment.
Sharply tap the bottom of the baking tray to release any air bubbles from the macaroons, then set aside for 60 minutes (the macaroons are ready to go in the oven when they are no longer sticky to the touch).
Meanwhile, preheat the oven to 160C/315F/gas mark 2 1/2.
Bake the macaroons in the oven for 10-15 minutes, or until cooked through.
Remove from the oven and set aside to cool for 5 minutes.
Carefully peel away the baking parchment and leave to cool completely.

Once cooled, sandwich together with a buttercream filling.

 

 
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