Thursday, December 29, 2011

"Classic" sponge cake

This is a recipe I gently adapted from Classic Kosher Cooking, by Sara Finkel (p.216)
6 large eggs, room temperature, separated
1 tablespoon lemon juice
1 cup sugar

1 cup cake flour, sifted
1 teaspon baking powder
1/4 teaspoon salt
1 teaspoon vanilla extract - I used 2
the 1/4 cup orange juice from the original version was skipped, maybe the next time; the same with the grated rind of 1 orange.
I was adding little by little sugar, while beating egg whites and lemon juice for maybe 3 minutes. Separately, I beat the yolk. I added the baking powder, the salt and the vanilla extract and then mixed with the yolk mixture. Beat together for another 6 minutes.
The whole combination was poured into a pan greased and then baked in a preheated oven - 150C - for around 50 minutes, until turned brown.
I am planning to serve it with some slices of mango and papaya. And definitely will try it once again. It looks puffy and soft.

PS: What about the post-Hanukka diet? Maybe the next week...Promise
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My new brand salad with almost everything

What upon an afternoon, I was so full of imagination, that I added in this salad almost everything available in my basket of vegetables: 
Greek cheese, creatively chopped
Avocado oil
Mixed together little by little - with the hands - all the components are easily learning to live together. For the moment, the salad is impatiently waiting in the refrigerator the swalling moment. 
Bon Appetit!
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