Plain Sponge Cake The Traditional Way is from other source and this blog just to republish with same information about Plain Sponge Cake The Traditional Way , if you are the owner from this article feel free to cantact me


When it comes to sponge cake making, there are a lot of methods which we can use; some are good, some not so good.
But nowadays many bakeries and cake shops are using the familiar premix,
which is very handy indeed and just a little faster, but not so much.

In my opinion I still think that when quality is our main concern, the traditional method is still the best. So please find below one very good traditional way to make plain sponge cake.

Here are the ingredients needed for around 2 to 3 pieces (6" to 8" diameter):

Egg whole: 510g (around 10 pieces)
Castor sugar: 305g
Plain cake flour: 215g
Corn flour: 65g
Unsalted butter: 15g

As usual we turn the oven on first, with the temperature dial set to 180C (356F).

After that, we can sieve the flour and corn flour together.

Then we melt the butter and keep it aside near the oven, so it does not set.

Now is the time to place the eggs and castor sugar together in a bowl which can be attached later on to the electric mixer.

Then we start whisking them with a hand whisk on a hot water bath.
We keep whisking all the way through to stop burning occurring on the bottom of the bowl.

When the egg mix starts to become a little hot, say around 45C to 50C (113F to 122F) we take the bowl off the heat, and we attach it to the mixer and turn the mixer on at top speed.

When the egg mix starts to become very light and fluffy, it could take 7 to 10 minutes, we turn down the mixer to the 2nd gear, and keep it mixing to let the sponge cake mix cool down nicely.

This is when we have plenty of time to prepare the sponge cake rings or tins. If we are using bottom less rings, we wrap a piece of grease proof paper on the bottom without greasing the rings.
If we are using full bottomed cake tins, we just place a round piece of grease proof paper on the bottom of each of them, without greasing them as well.

The reason we do not use grease is because this way the sponge cake mix will stick to the side of the container, keeping a very nice shape, otherwise it will shrink toward the middle. This is just a little trick.

By now the egg mixture should have cooled down enough, so we take the bowl off the mixer and fold in the dry flour mixture slowly, mixing with a long spatula. We keep mixing slowly until smooth,and last we add the melted butter and combine well.

Then, we fill all sponge cake tins or rings up to 2/3 of their height, and insert them into the hot oven straight away.

If the oven has a ventilation duct, we keep it shut during the 1st half of the baking, and then we keep it open for the 2nd half.

The normal baking time should be 30 minutes; this is the standard baking time for plain sponge cakes.

If the sponge cake is not properly baked after 30 minutes, it is because the oven is not hot enough, exception made for super sized rings, of course.

If you are not sure about the baking state, please insert a small knife blade into the sponge cake, and if the blade comes out clean, then it is baked.

So now, we take the sponge cake rings out of the oven and let them cool down at room temperature.

When cold, we unmold each cake with the help of a small kitchen knife blade that we pass around slowly between the cake and the ring.

I will now let your imagination run for garnish and decoration.

I really hope you enjoyed this Plain Sponge Cake recipe.
For more interesting recipes please visite my Blog Here.


This article was originally published in "The Traditional Sponge Cake Recipe".

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Cake Recipes - Traditional Cake Recipes in Poland Part 1 is from other source and this blog just to republish with same information about Cake Recipes - Traditional Cake Recipes in Poland Part 1 , if you are the owner from this article feel free to cantact me

Welcome again. As you know I'm writing culinary articles and the task of these texts is to give you some interesting and helpful information about cooking and about different kinds of meal. I'm really doing my best to provide you the best information about work in the kitchen. In this article I'm going to provide you some information about traditional Polish cake recipes (and cakes of course). Traditional Polish cakes are very big, colorful and very tasty.

Let's start with the poppy-seed cake. This kind of cake is god for every occasion in Poland. It's very cheap, tasty and easy to prepare. Traditional poppy-seed cake is made of poppy-seed, flour, butter, yeast, sugar, eggs, salt, powdered sugar. There are many poppy-seed cake recipes. You can add apple to them or other additions such as meringue, nuts etc. I really recommend this very tasty cake for every occasion.

It's perfect for Easter, Christmas, birthday or you can prepare it without any occasion. I'm sure that your family will be very happy about that.

The next kind of traditional Polish cake is dame which is made of sand cake (it was described in my previous article, I was also describing dame in my previous articles). It's very cheap and tasty kind of cake. You can eat it and you don't have to worry about being overweight because of eating it. Typical ingredients for it are: sand cake, sugar and eventually some additions, for example chocolate custard. Of course there are many recipes for this cake, so everybody can find something that fits his/her requirements.

The last kind of a cake that I'm going to describe is ginger cake. There are many ginger cake recipes in Poland. It can be prepared in a form of cake and in form of biscuits.

The best ingredients for typical Polish ginger cake are honey, sugar, butter, flour, eggs, soda, milk, ginger cake relish, salt and some fat to form. These ingredients are very cheap, so the cake is very cheap too. I want to add that it's very tasty. It's perfect for Christmas. In many households it's one of traditional 12 meals on Christmas Eve table. I recommend this cake. There are lots of ginger cake recipes so this kind of cake is very varied.

View thousands of recipes. Sign up and gain access to your special cookbook collection, cooking tips and recipes. Free Recipes Toolbar for chicken recipes, cake recipes, easy recipes, food recipes, healthy recipes and other recipes.

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Filipino Traditional Laing Recipe is from other source and this blog just to republish with same information about Filipino Traditional Laing Recipe , if you are the owner from this article feel free to cantact me


Laing, it is a popular Filipino vegetable recipe that originated in Province of Bicol. Bicol is situated in a southern part of luzon on which majority of people rely on agriculture and fisheries as their means of livelihood. Bicolanos cuisine was influenced by their natural resources as they always use coconut cream and chilli on their daily dishes, they also cook exotic seafood recipes by incorporating shark and stingray meat on their recipe. Filipino from other region love to prepare Bicolanos recipe as filipino are so fond of eating spicy food recipe. Some of the popular Bicolanos recipes are, laing, kinunot, Bicol express, and ginulayang santol on which every food recipes was cook with coconout cream and chili. Anyway here is my method of preparing this spicy Bicolano food, Laing recipe.

Ingredient:

3 bundle ot dry taro leaves, shreded
taro leaves stalk, peel and cut into 1" strips
1 cup of coconut milk( gata ng niyog)
1 cup of coconut cream ( kakang gata)
2-3 tbsp garlic, minced
1 pc onion, sliced
3 thumb size ginger, peel and julienne
100 gram pork belly (cube)
100 gram labahita dried fish
2-4 pcs hot chilli
vetsin
salt to taste

Procedure of Cooking Laing:

In a pot, pour in coconut milk, daing na labahita, liempo, coconut milk, garlic, onion, ginger, sili,1 tbsp salt. Bring to boil and simmer until the sauce decreases in half. Add kakang gata and bring to boil again until the sauces almost dry. Salt to taste and served laing recipe while it is hot along with hot steamy white ricel, and julienne
100 gram pork belly (cube)
100 gram labahita dried fish
2-4 pcs hot chilli
vetsin
salt to taste

Procedure of Cooking Laing:

In a pot, pour in coconut milk, daing na labahita, liempo, coconut milk, garlic, onion, ginger, sili,1 tbsp salt. Bring to boil and simmer until the sauce decreases in half. Add kakang gata and bring to boil again until the sauces almost dry. Salt to taste and served laing recipe wahile it is hot along with hot ateamy white rice.Laing, it is a popular Filipino vegetable recipe that originated in Province of Bicol. Bicol is situated in a southern part of luzon on which majority of people rely on agriculture and fisheries as their means of livelihood. Bicolanos cuisine was influenced by their natural resources as they always use coconut cream and chilli on their daily dishes, they also cook exotic seafood recipes by incorporating shark and stingray meat on their recipe. Filipino from other region love to prepare Bicolanos recipe as filipino are so fond of eating spicy food recipe. Some of the popular Bicolanos recipes are, laing, kinunot, Bicol express, and ginulayang santol on which every food recipes was cook with coconout cream and chili. Anyway here is my method of preparing this spicy Bicolano food, Laing recipe.

Ingredient:

3 bundle ot dry taro leaves, shreded
taro leaves stalk, peel and cut into 1" strips
1 cup of coconut milk( gata ng niyog)
1 cup of coconut cream ( kakang gata)
2-3 tbsp garlic, minced
1 pc onion, sliced
3 thumb size ginger, peel and julienne
100 gram pork belly (cube)
100 gram labahita dried fish
2-4 pcs hot chilli
vetsin
salt to taste

Procedure of Cooking Laing:

In a pot, pour in coconut milk, daing na labahita, liempo, coconut milk, garlic, onion, ginger, sili,1 tbsp salt. Bring to boil and simmer until the sauce decreases in half. Add kakang gata and bring to boil again until the sauces almost dry. Salt to taste and served laing recipe while it is hot along with hot steamy white rice.Enjoy your meal.

Daisy is married and a proud mother of four kids. As a mother she really loves to prepare for her family not just a flavourful food but nutritious food aswell. Here is some Filipino Recipes she prepare not only for her family but also you at http://originalfilipinorecipes.blogspot.com/

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Cake Pans in 3 Styles - Traditional, Springform and Shaped Cake Pans is from other source and this blog just to republish with same information about Cake Pans in 3 Styles - Traditional, Springform and Shaped Cake Pans , if you are the owner from this article feel free to cantact me

Different cakes call for different types of cake pans.  Here is an overview of the three main types of cake pans that home bakers will want to have on hand: traditional round pans, springform pans and shaped pans or cake molds.  If you buy high-quality cake pans, they can last a lifetime. Using our suggestions below, you'll find just the right bakeware. With it, you'll turn out one beautiful cake after another for years to come.

Traditional round cake pans

One of the most versatile cake pans is the traditional round pan, sometimes available in sets of two.  They come in sizes from 6 to 18 inches in diameter and 2-3 inches tall, and are ideal for single or stacked round cakes.  Aluminum is the preferred metal for a traditional cake pan, as it evenly distributes heat. They're very versatile and can also be used for casseroles or baked fruit desserts.

Some come with handles for easier gripping though the majority are just a circular shape.  Non-stick coating is a must so that you can easily release your crumb-free, perfectly-baked cake. Traditional round pans range in price from $ 5 to $ 30 for professional versions.

Springform pans

One of the most important things to look for when buying a springform pan is that the metal, usually coated steel, resists sticking and thus is easy to clean. It's also key that the entire pan will hold its shape without warping.  This will ensure you have perfectly round cakes. A springform pan comes in two pieces, the sides and bottom, which should snap together seamlessly and provide even-heating. Prices range from $ 10 to $ 30.

Shaped cake pans

Shaped cake pans are like molds that produce a three-dimensional cake.

Brands such as Wilton carry dozens of shapes including animals, cartoon characters, dinosaurs and other kid favorites. The convenient thing about many of these pans is that they come with detailed instructions for how to decorate the cake including tips and equipment needed. The downside is they may be specific to an occasion so you may not get use out of a Dora the Explorer cake pan as often as you'd like.  Nevertheless, they are fun and attention-getting, and will help create a memorable celebration.

In the mood for something sweet? Sarita Haines offers expert tips on cake baking, frosting and decorating at Frosting Recipes.

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Green's Traditional English Tea Cake: A Tasty Treat is from other source and this blog just to republish with same information about Green's Traditional English Tea Cake: A Tasty Treat , if you are the owner from this article feel free to cantact me

Who doesn't love to eat cakes?  Me, I do love eating cakes.  Well, for that matter I would like to discuss some facts about the English tea cakes and Green's Traditional English Tea Cake for those who love to discover the secret of Green's Traditional English Tea Cake.  

Before anything else, as we all know cakes are usually made from different combinations of refined flour, shortening, sweetening, eggs, milk, leavening agent, and flavoring.  And for that, the cake making is no longer a difficult procedure for the fact that there are various utensils and directions that help the procedure of cake making much easier.

Okay, enough for that simple introduction.  I will proceed now to some facts about the English tea cake and Green's traditional English tea cake.  

The English tea cake, just like any other forms of an ordinary cake, is noted as a flat semisweet cookie or biscuit which is usually served with tea.  The English tea cake is usually served as a form of dessert for English tea parties and other ceremonial occasions.  It is also recognized that the English tea cake is often associated with the American "English muffins".  So for that, it is not surprising that the English tea cake is about 3 inches round and 1 inch high.  In English tea cake, the yeast is usually raised, basically bread dough, and the English tea cake is baked on a griddle.  It is important to remember that to acquire the proper texture of the English tea cake when the English tea cake split in two should not be cut with a knife, instead split the English tea cake with a fork.

 

As we all noticed, most ordinary cookies or biscuits for that matter has a rough texture.  It is the same with the English tea cakes.  The roughness of the texture of the English tea cake is said to give a particular crunchiness when the English tea cake is toasted.  Aside from that the roughness of the English tea cake is also noted for holding the wads of butter and preserves.  

In relation to the English tea cake, the Green's traditional English tea cake is the best example of an English tea cake.  It is interesting to know that the Green's traditional English tea cake is a "classic" English tea cake that is of course served with tea or coffee.  The Green's traditional English tea cake is said to be light and clammy.  The Green's traditional English tea cake is as well a profound yet delicate English tea cake that comes with a free sachet of cinnamon for added value.  Great!

Just like many other types of English tea cakes, the making of the Green's traditional English tea cake is so simple.  The ingredients of this type of English tea cake contain wheat flour, sugar, vegetable fats and oils, baking powder, thickener, salt, emulsifiers, cinnamon, flavor, and natural color.  

So for those who share similar interest in knowing about the English tea cake and the procedures of making the Green's traditional English tea cake, you just try to visit www.greens dot com and other websites that offer information about the English tea cake and other English tea cake recipes.
Information on geranium biokovo can be found at the Geranium Care site.

 

 

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