Illuminate your life in the year ahead
With happiness and prosperity
HAPPY DIWALI to our friends, members and readers,
From the Team of “Bring On The Chef In You”
(Vijay, Joyce, Sylvia and Judy)
We would also like to wish someone special, who is celebrating her birthday today.
May every moment of your special day….
Be just the way you want it to be ….
Filled with love, lights, sparklers, happiness and celebrations,
And of course GIFTzzzzzzzzzz !!!!!!!
Saw this recipe on one of the Food Channels and had to try it out. The cake in question is a Coffee Sponge Cake, a unique sponge. which is feathery-light and wonderfully soft and fluffy. Our office-boy kindly gave me some Italian espresso coffee powder and the cake turned out really nice, if I may say so.
For the Coffee Sponge :
4 large eggs
1 cup sugar
1 tbsp espresso powder
1 cup flour
Pinch of salt
1/4 cup unsalted butter, melted and cooled
Preheat the oven to 180C. Line the bottom and sides of a 6- 7″ round cake tin with wax paper. First apply some butter to the tin and then line the tin (bottom first and the sides next) with wax paper – this way you get a good round shaped cake which is easy to remove from the tin.
In a large bowl, beat the eggs with the sugar over a bowl of simmering hot water for about 5 minutes till thick and mousse like. Then remove the water from the heat and beat till the mixture cools down (say about 5-8 minutes). Add the espresso and beat it again for a minute.
Fold the flour through gently, in 3 or 4 batches, taking care not to deflate the batter.
Take a cup of this batter in another bowl, and mix the melted cooled butter through it. Now gently fold this back into the rest of the batter.
Turn the batter into the prepared baking tin, and bake for 30-35 minutes, till a tester comes out clean.
Filling & Frosting (Need 2 batches of this quantity) :
400ml whipping cream
2 tbsp icing sugar
1 tsp coffee essence + pinch of coffee.
(Make 2 batches of above quantity) one for filling and one for frosting the sides and top.
Coffee Syrup : 1 tablespoon coffee, 3-4 tablespoons of water, add any coffee flavoured liqueur (2 tablespoons)
Whip together cream and icing sugar, coffee and coffee essence till peaks form.
When the cake is cold, split the cake into two or three halves and brush each side of the cake with the coffee syrup, and sandwich with the filling.
After stacking and sandwiching the cakes together with the filling, frost the sides of the cake first, and then the top. Garnish with chocolate flakes and make a scroll for the sides with chocolate.