Australian Politics Forum - The best cake tin….

Jovial Monk

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Re: The best cake tin….
Reply #30 - Oct 26^th, 2023 at 5:10pm

Making essences.

If you have whole spices—get a bottle or half bottle of Smirnoff vodka—tasteless high alcohol fluid. I know “I always thought Wan King was a Chinese province before I drank Smirnoff.” Put some in a small bottle, add some whole spice, shake and put it away for a week then strain off the spices. You now have some pretty strong essence, use sparingly.

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Jasin Gold Member Offline Posts: 47735 Gender:	Re: The best cake tin…. Reply #31 - Oct 26^th, 2023 at 5:34pm Gordon wrote on Oct 25^th, 2023 at 6:33pm: Jovial Monk wrote on Oct 25^th, 2023 at 6:25pm: Cretins being cretins. We're here for you Monk, but you have to first accept you have a problem.
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Sophia

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Re: The best cake tin….
Reply #32 - Oct 26^th, 2023 at 5:50pm

Black Orchid wrote on Oct 26^th, 2023 at 5:10pm:

Sophia wrote on Oct 26^th, 2023 at 8:04am:

What an interesting cake!
I had to look up how much 2 sticks of butter is.
It’s 1 cup.
8 eggs too Shocked

My mum used to make her beaut sponge cakes with 8 eggs with added dash of aniseed flavour.
I want to recreate it like hers.
Took me ages to find aniseed essence! No shops around me here had it, including Italian delicatessen.
Everyone had vanilla essence but not aniseed.
So I found it on eBay and bought it from there!

9 eggs and 250g butter. Way too rich and heavy for me. Shocked

If I'm going to use 9 eggs I'd rather a pavlova. Even then I only use half that amount of eggs.

This sponge has a rating of 4.74 out of 5 from 11,103 votes so there can't be many disgruntled with it.

https://momsdish.com/recipe/92/perfect-sponge-cake

OMG it’s 9 eggs! Shocked

I’m thinking 8 eggs coz mum used to use 8 eggs for sponge cake.

But yeah, high cost of good free range eggs I’m thinking, I may try this recipe just once.
Otherwise I don’t like using too many eggs all at once. It’s becoming a luxury to do so nowadays.

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Jovial Monk

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Re: The best cake tin….
Reply #33 - Oct 26^th, 2023 at 6:00pm

Original recipe: https://ediblemadison.com/recipes/romanian-intelligent-cake

2 sticks unsalted butter = 226.8g ≈ 225g
9 eggs at room temp—not just hauled out the fridge! Should be nice fresh eggs.
1 tsp. lemon zest ≈ 1 Aust tsp
2 cups flour, sifted = 2 x 140g flour, weigh then sieve—don’t want dead weevils or lumps of flour in our cake
4 cups whole milk, at room temperature
= 946.35ml ≈ 945ml
Pinch of salt—your guess is as good as mine Grin

1 tsp. vanilla extract ≈ 5ml
1/2 tsp. rum extract (optional) YUCK!
1 3/4 cups powdered sugar ≈ 195g icing sugar

350°F ≈ 175°C

≈ means approximately equal. Don’t sweat it, this is cooking not chemistry!

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« Last Edit: Oct 27^th, 2023 at 8:56am by Jovial Monk »

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Sophia

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Re: The best cake tin….
Reply #34 - Oct 26^th, 2023 at 8:13pm

Black Orchid wrote on Oct 26^th, 2023 at 5:10pm:

Sophia wrote on Oct 26^th, 2023 at 8:04am:

What an interesting cake!
I had to look up how much 2 sticks of butter is.
It’s 1 cup.
8 eggs too Shocked

My mum used to make her beaut sponge cakes with 8 eggs with added dash of aniseed flavour.
I want to recreate it like hers.
Took me ages to find aniseed essence! No shops around me here had it, including Italian delicatessen.
Everyone had vanilla essence but not aniseed.
So I found it on eBay and bought it from there!

9 eggs and 250g butter. Way too rich and heavy for me. Shocked

If I'm going to use 9 eggs I'd rather a pavlova. Even then I only use half that amount of eggs.

This sponge has a rating of 4.74 out of 5 from 11,103 votes so there can't be many disgruntled with it.

https://momsdish.com/recipe/92/perfect-sponge-cake

I have made sponge cake with just 3 main ingredients similar to the one in the link you provided … here’s a shabby page of the recipe from my 1976 Holly Hobby recipe book Grin

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41922CD1-2EFD-4C47-B87C-1F216E2C0BC1.jpeg (137 KB | 11 )

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Jovial Monk Gold Member Offline Dogs not cats! Posts: 46204 Gender:	Re: The best cake tin…. Reply #35 - Oct 26^th, 2023 at 8:22pm Bah, who cares about deadshits who think 9 eggs is too much! Stuff them! The whipped egg whites are the raising power of the cake!
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Jovial Monk Gold Member Offline Dogs not cats! Posts: 46204 Gender:	Re: The best cake tin…. Reply #36 - Oct 27^th, 2023 at 8:55am A pinch or two of cream of tartar helps the egg whites form stiff peaks.
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Sophia Gold Member Offline Posts: 8334	Re: The best cake tin…. Reply #37 - Oct 27^th, 2023 at 5:46pm Jovial Monk wrote on Oct 27^th, 2023 at 8:55am: A pinch or two of cream of tartar helps the egg whites form stiff peaks. I will keep that in mind next time.
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Jovial Monk Gold Member Offline Dogs not cats! Posts: 46204 Gender:	Re: The best cake tin…. Reply #38 - Oct 27^th, 2023 at 6:36pm NEVER try to beat egg whites in a plastic bowl—the thin layer of fats that cling to the plastic will prevent egg whites from forming stiff peaks, it has to be done in a scrupulously clean metal or glass bowl.
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