Saturday, April 4, 2009

mille feuille & madiera cake & sponge rolls



another week at school! thats the apricot sponge rolls! they are yummy! but my sponge came out too thin =( bite-size & guilt-free i guess! =P

fine sponge sheet LVL☆

ingredients:
  • 120g egg yolk (of 6eggs)
  • 70g blanched almond meal
  • 100g castor sugar
  • 180g egg whites (of 6eggs)
  • 60g castor sugar
  • 80g plain flour
method:
  • whisk yolks and 100g sugar till pale yellow. mix in the almond meal. set aside.
  • whisk egg whites to full volume and gradually add sugar.
  • fold a 1/3 of whites into yolk at a time.
  • then fold the sieved flour in.
  • line a baking tray with baking paper
  • spread the mixture onto the paper making sure its not too thin or too thick!
  • bake till set. we dont want cripsy!

this is the mille feuille ('thousand leaves') filled with creme patisserie.
how cute are the hearts!!! :]


and the madiera cake LVL ☆

ingredients:
  • 250g unsalted butter
  • 200g castor sugar
  • 4 eggs
  • 300g plain flour
  • 12g baking powder
  • 2 lemons - juice & zest
method:
  • cream butter&sugar
  • add lemon zest till light & pale
  • add eggs one at a time. making sure each addition is absorbed.
  • fold in sieved flour and baking powder and lemon juice. (if your using a machine, make sure you remove and fold the flour manually with your hands)
  • put into cake tin and bake!
  • you can garnish it with icing sugar or fondant :]

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