Friday, 22 July 2011

Lovely MiniBobbins makes amazing cakes ~ You can make them too heres the Recipe x

Hi everyone, I'm MiniBobbins!!
I thought I would share with you, a few things about me, and tell you what it is I love to do in my spare time :0)

I have just finished my first year at College, studying food preparation and cooking as well as food and beverage service. I won Student of the month in October 2010 and was later awarded Student of the year 2010-2011 for all of the hard work I had put into my studies. As well as this, I won a Kitchen Essentials book which tells you everything about everything, It's a really good book, really easy to follow and you can literally find an answer to anything in it.

I love to bake, so I thought I would share with you a recipe that I used not long ago to make some beautiful cakes with.

It's not like any other sponge cake mix, there's a bit more work needed as it doesn't use self raising flour, it uses plain flour, but, this method also cuts down on half the butter you would normally use.
This mix is what you would normally use for desserts such as Baked Alaska, It is VERY aerated and should be very moist and light too.

                      Genoese (pronounced Jen Oh Wheeze) Sponge


6 Eggs
6oz - 150g Caster Sugar
60z - 150g Plain Flour (Sieved- this also adds more air into the flour and removes any small impurities)
30z - 75g Butter (Melted. you may find when melting the butter, that it splits and the impurities sink to the       bottom. If you wanted to use Clarified butter you can do, this has had all the fatty                                   impurities taken out of it so when you melt it, it just stays clear.)
              (To make your own clarified butter, put some butter in a pan, and put it on a VERY LOW heat, let                it just melt VERY SLOWLY and then separate the two parts. Keep the clear butter and throw the                  rest away)

Method
1. Whisk the eggs and sugar with an electric whisk in a bowl over a pan of hot water. (not too hot or the eggs will scramble!) Continue until the mixture is light and creamy & doubled in bulk. 
2. Remove from heat & whisk until cold and thick (Ribbon Stage). (- here you are looking for something that resembles Meringue, VERY LIGHT, and it should almost fill the bowl.) Fold in the flour VERY GENTLY.
3.Fold in the melted butter VERY GENTLY and SLOWLY
4. Spoon the mixture into cake cases (Silicone ones are best if you want the cakes to rise a lot, if you don't have these, use ordinary cake cases but put them in a Muffin tray. this will keep the cases from flattening with the weight of the mixture)
5. Bake in a Moderately hot oven 200*C (Gas mark 6) for around 10-20 mins (Depends entirely on the oven, keep checking but don't open the oven if possible)
6. The cakes are ready when either the end of a spoon or a metal skewer comes out of the cake cleanly with no residue on it

I hope you like this recipe, it's pretty much how i do all my cakes now, makes them taste really good.

*REMEMBER- if you are making your own clarified butter, be sure to use more than the 3oz because you'll be throwing some away.

As well as Cooking/ Baking I love making things. Cards, Pincushions, Christmas Baubles etc..
I have my own shop on Etsy CornDollyCards  
There's a blog link for you as well corndollycards blog
I sell Handmade/ Handsewn/ Hand crafted items at very good prices, I do hope you'll take a look.
I plan on doing a give away on my blog next month, so you'll have to keep an eye out for it :0)

Thanks for taking the time to read this.

Lots of love from

MiniBobbins

xxx

2 comments:

  1. Hi Minibobbins! Those cakes look absolutely yummy :) Thank you for sharing your secrets! Best of luck with your card shop. xxx

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  2. Thanks so much!! If you do have a go using this recipe, send me a picture and I'll put it on my blog
    CornDollyCards AKA MiniBobbins
    xxxx

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