20 May 2017

Genoise and Raspberries and Cream... Oh my!!

There was no way I was going to pass up a Genoise Sponge when I saw it on The Cake Slice Bakers list this month. 

It is one of my favourite sponges, light and airy and perfect with fresh fruit and cream. I was excited to see how Roger Pizey of World Class Cakes made his and followed the instructions in earnest. 

But alas, it was pretty much the same as every other Genoise recipe I have tried. Not that that was a bad thing, but there was nothing a teeny bit special about it. I did not however, use a the sugar syrup mentioned in the recipe. I really dislike, with all my baking heart sugar syrups used on cake layers to keep them moist. My understanding is, if you have to pour sugar water onto your dried out old sponge, then your recipe is wrong. Maybe that's the novice in me and someone can enlighten... I would love to stand corrected. 

Syrups as glazes and flavours, you can proceed, but sugar water.. YUCK!!! 

What the recipe did make for though, was an exceptionally light sponge, that melted in your mouth. There was no need for the sugar syrup in my opinion. The Chantilly Cream, a basic in most kitchens was a lovely accompaniment to the raspberries, not as sweet at this time of year and which happened to be on sale in my local store this week. And good thing too as there are a lot needed for this recipe.

The recipe it self called for one 8' round. Now. looking at the pictures in the book, I did not think the cake displayed was as small as an 8 inch. But I trusted the book.. I should have went with my gut. I opted to split the batter into two 6' pans, which actually resulted in me using three 6 inch pans and then ended up with double height cakes. You will see in the pictures below, they are very deep layers. Again, not a complaint.. the cake was ate up in no time, just something that I felt coming and ignored. 

Genoise Sponge with Raspberries and Cream

6 eggs
200g caster sugar
160g plain flour
25g plain flour
30g butter, melted
500ml Chantilly cream (recipe below)
625g fresh raspberries

Preheat the oven to 170°C/325F or gas mark 3. Line two 8 inch round cake pan or three 6 inch with baking parchment.
In a large bowl, whisk the eggs until white and foamy. Slowly add the sugar and beat until the mixture has trebled in size.
Sift the flour and plain flour together and fold it, using a large metal spoon into the egg mixture, carefully.
Once incorporated, fold in the melted butter.
Pour the mixture into the prepared pans and bake in a preheated oven for 25-35 minutes or until a skewer inserted in the middles comes out clean.
Remove from the oven, allow to cool for 10 minutes in the pan and then turn out onto a wire rack to cool fully.

While the cake is cooling make the Chantilly Cream.

Chantilly Cream
500ml double cream
125g icing sugar

Whip the cream to soft peaks, sift in the icing sugar and continue to whip the cream until thick, stable ribbons form. Store in the fridge until needed. 

Putting it all Together

Once the cakes are cooled, spread a layer of the Chantilly cream on the bottom layer before arranging the fresh raspberries in circles on top.
Cover the raspberries with another layer of cream and then place the top layer of cake on the raspberries.

Spread a layer of cream on the very top (and sides if you wish) and place more raspberries. 

So what do you think? It's worth a shot for sure.. I know it will be a hit because who doesn't love cake and cream and fruit when the summer is fast approaching!!

Have a great weekend folks!

14 May 2017

Chocolate Chip Banana Blondies

Oh wow May you are sneaking away! You guys, are you still there?!! I can't believe it's been so long since I actually baked for this blog... but I promise- it was something I could not help.

What a whirlwind time March and April have been. To be honest I have no idea where that time even went. I have been baking and baking and eeerr... baking some more and anyone following my Instagram will know that but no I am back here now ... like it's no big thang and I'm just gonna scooch back on up in here like I have never been away!!

But you know, as well as I know, that, that wouldn't be ok if I didn't come bearing some sort of  "hey-guys-remember-me?" cake! So I baked for you fine folks. My first in fun time baking, in a long, long while and I baked it with all of you in mind!

It's one of those early summer time treats that is so good at any time of the day. It has the muffin feel to the crumb, soft and moist, perfect for breakfast. Because ya'll know how much I like cake for breakfast. Lets just say it's a great tray bake cake, very pleasant on the palate and you can eat it whenever you feel you want to! There'll be no judgement round these parts!

I am so glad to be back baking for my little blog. While this time at school is crazy and my own Dolly is heading down the State Exams road, it's going to get busier before it levels off. And I cannot wait until it levels off.

Here's to the resumption of normal!

Chocolate Chip Banana Blondies 

125g soft butter
125g caster sugar
2 large eggs
275g self raising flour
1 tsp baking powder
1 tsp baking soda
2 ripe bananas mashed
1 bag chocolate chips

Preheat your oven 180C/350F or Gas Mark 4.
Line a 9 inch square pan with some parchment.
Mash the bananas in a bowl.
Add the sugar and butter into bowl and mix with an electric mixer until pale and creamy. Add the eggs and mix. Whisk the flour, ground almonds, baking powder and baking soda together and add to the wet mix. Fold through.

Add the milk and the mashed bananas and mix until fully incorporated. Transfer to your pan.

Bake in your preheated oven for 30-40 minutes, until the top is golden and crusted or a skewer inserted in the middle comes out clear.

Allow to cool in the tin for at least 15 minutes, before removing to a wire rack to cool fully before slicing.

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