Tag Archives: sponge

Recipe of the Week: Speedy Chocolate Sponge Puddings

Speedy Chocolate Sponge Puddings

Celebrate World Chocolate Day tomorrow with this gorgeous chocolate sponge pudding

 

Speedy Chocolate Sponge Puddings

And the best bit (apart from the taste)? It can be cooked in the microwave in just 4 minutes!

RECIPE

 

 

 

 


 

Fermented beverages made from chocolate date back to 450 BC

The Aztecs believed that cacao seeds were the gift of Quetzalcoatl, the god of wisdom, and the seeds once had so much value that they were used as a form of currency. Originally prepared only as a drink, chocolate was served as a bitter liquid, mixed with spices or corn puree.

It was believed to be an aphrodisiac and to give the drinker strength.

Today, such drinks are also known as “Chilate” and are made by locals in the South of Mexico. After its arrival to Europe in the sixteenth century, sugar was added to it and it became popular throughout society, first among the ruling classes and then among the common people.

The word “chocolate” comes from the Classical Nahuatl word chocolātl, and entered the English language from the Spanish language.

Source: Wikipedia

 

Can’t imagine life without chocolate? You’re lucky you weren’t born before the 16th century.

Before then, chocolate existed as a bitter, foamy drink in Mesoamerica.

So how did we get from a bitter beverage to the chocolate bars of today?

Deanna Pucciarelli traces the fascinating and often cruel history of chocolate in this informative and entertaining video, The History of Chocolate.

 

The history of chocolate

 

 

 

#worldchocolateday

#historyofchocolate

 

How to make the perfect Swiss Roll

How to make the perfect Swiss Roll

Most people shy away from trying to bake a Swiss roll thinking that it won’t work.

But don’t fear, follow this recipe from the Dairy Book of Home Cookery and you can guarantee success.

The recipe features variations for a chocolate Swiss Roll and a decadent cream-filled version.

Fill with your favourite jam, or cream, or both and enjoy.

RECIPE

 

 

 

 

In spite of the name Swiss roll, the cake is believed to have originated elsewhere in Central Europe, likely Austria.

It appears to have been invented in the nineteenth century, along with Battenberg, doughnuts and Victoria sponge.

 

#HowToMakeThePerfect

#SwissRollRecipe

Recipe of the Week | Coffee Sponge with Gingerbread Cream

Coffee Sponge with Gingerbread Cream

This beautiful cake is so easy you can make it every weekend – or decorate with edible flowers and bake for a birthday.

Coffee Sponge with Gingerbread Cream

  • Servings: 8-10 slices
  • Difficulty: medium
  • Print

Suitable for vegetarians
Suitable for freezing

Ingredients

  • Instant coffee 2 tsp 
  • Unsalted butter 175g (6oz), softened
  • Caster sugar 175g (6oz)
  • Eggs 3 medium, beaten
  • Self-raising flour 175g (6oz), sifted
  • Double cream 600ml tub
  • Gingerbread syrup 1 tbsp
  • Icing sugar 1 tbsp
  • Blueberries, crystallised ginger and/or edible flowers to decorate (optional)

Instructions

  1. Preheat oven to 180°C/160°fan/Gas 4 and grease and base-line two 18cm (7in) sandwich tins. Mix coffee with 1 tbsp boiling water.
  2. Place butter and sugar in a large bowl and cream together until pale and fluffy.
  3. Beat in coffee and eggs, a little at a time. Fold in flour and then pour into tins.
  4. Bake for 25 minutes or until sponge springs back when lightly touched. Cool in tins for 5 minutes before turning out onto a wire rack to cool completely.
  5. Whip cream with syrup and icing sugar and use to sandwich cakes together. Spread remaining cream on top and decorate with blueberries, crystallised ginger and/or edible flowers, if wished. Chill until ready to serve.

 

#birthdaycake

#edibleflowers

An Easy but Beautiful Birthday Cake for Grown Ups

Coffee Sponge with Gingerbread Cream

Although I love to bake I am a terrible at cake decorating and my creations never look very pretty!

However, recent ideas from Bake Box have inspired me to create something beautiful using edible flowers.

Fruit and flowers clustered on top
of a cake look simple but stunning.

Take a look at their ideas here http://the-bake-box.com

Over the winter I enjoyed a couple of cheeky gingerbread lattes, which gave me the idea for this cake. It has a light coffee sponge with sweet gingerbread-infused cream. Mmmmm.

 

Coffee Sponge with Gingerbread Cream

  • Servings: 8-10 slices
  • Difficulty: medium
  • Print

Suitable for vegetarians
Suitable for freezing

Ingredients

  • Instant coffee 2 tsp

     

  • Unsalted butter 175g (6oz), softened
  • Caster sugar 175g (6oz)
  • Eggs 3 medium, beaten
  • Self-raising flour 175g (6oz), sifted
  • Double cream 600ml tub
  • Gingerbread syrup 1 tbsp
  • Icing sugar 1 tbsp
  • Blueberries, crystallised ginger and/or edible flowers to decorate (optional)

Instructions

  1. Preheat oven to 180°C/160°fan/Gas 4 and grease and base-line two 18cm (7in) sandwich tins. Mix coffee with 1 tbsp boiling water.
  2. Place butter and sugar in a large bowl and cream together until pale and fluffy.
  3. Beat in coffee and eggs, a little at a time. Fold in flour and then pour into tins.
  4. Bake for 25 minutes or until sponge springs back when lightly touched. Cool in tins for 5 minutes before turning out onto a wire rack to cool completely.
  5. Whip cream with syrup and icing sugar and use to sandwich cakes together. Spread remaining cream on top and decorate with blueberries, crystallised ginger and/or edible flowers, if wished. Chill until ready to serve.

 

#birthdaycake

#edibleflowers

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