Memories Of Cakes With Mum1

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As I lately have some time, I had been looking on the internet the other day. Attempting to find fresh, intriguing tips, inspiring meals that I've never tested before, to delight my loved ones with. Searching for a long time unfortunately couldn't discover too many interesting things. Right before I thought to give up on it, I ran across this delicious and easy treat by chance. The dessert seemed so mouth-watering on its image, that called for prompt action.
It was easy to imagine just how it is made, how it tastes and just how much my hubby will probably like it. Mind you, it is very easy to please the guy when it comes to cakes. Yes, I am a lucky one. Or maybe he is.Anyway, I visited the website: Ambitiouskitchen and simply followed the simple instuctions that have been coupled with wonderful shots of the process. It really makes life faster and easier. I can suppose it is a slight hassle to shoot photos in the midst of baking in the kitchen as you most often have gross hands so I really appreciate the effort and time she put in for making this blogpost and recipe easily followed.
Having said that I am inspired presenting my personal recipe in a similar way. Thanks for the concept.
I was fine tuning the original recipe create it for the taste of my family. I have to mention it absolutely was an awesome outcome. They enjoyed the flavor, the structure and loved getting a treat like this in the midst of a hectic week. They basically demanded more, a lot more. So next time I'm not going to make the same mistake. I am going to twin the quantity .

A number of my oldest memories of food are cooking with Mum in the kitchen when I was around five or six years old. Mum was but still is an amazing cook. Our home always had lingering scents of tomato sauce bubbling away at the stove ready to dress that night's pasta. But what I recall most were the days when Mum would cook her cakes. Those were the occasions I was allowed in the kitchen to ‘help' and how proud and adult it felt to be helping Mum. I'm uncertain how much actual help I was, but I do remember licking the beaters! The facts about raw cake mix that transports us back to our childhood? To this day I still can't help but lick the batter from my fingers that somehow ‘accidentally' make it when I bake. It's the part of cake making my kids (and I'm sure most kids) love the best.
When I was young it seemed that all the ladies in my family were great at making a certain cake, that has been their specialty. Each one had a tried and true recipe that they had perfected and were known for. My Mum's specialty was but still is her sponge cake. So light and fluffy, it forms the basis for her famous liqueur torte. From the watching her carefully add the sugar to the eggs and whip them with her old Kenwood mixer for what appeared like forever in my experience. ‘Is it ready yet? ' I would ask. ‘No, a bit longer' she'd reply. Those eggs and sugar were always whisked to perfection, tripling in volume. Then your sifted flours would be very lightly folded in Mum always used custard powder as well as cornflour. The smell is amazing and the sponge includes a slight yellow hue.
Mum would always make a supplementary sponge so I could eat it just how I liked it, plain and still warm straight from the oven. It's smell tantalising me while I waited for this to cool-down enough for me to eat it. The rest will be filled with jam and cream, or her custard cream and Italian liqueur. I cannot even imagine how many sponges she has produced in her lifetime, but there have been so many it is no wonder they truly are perfect each time.
I love making Mum's sponge cake as it's now become a legacy recipe for me personally. Handed down if you ask me from her, it will be one I hand down to my own children. My kids, like me as a child, prefer it plain, and so I, like my Mum did for me, make an extra one so they can enjoy it how they like it too. I know one day they will learn to appreciate it filled with raspberry compote and vanilla cream, which is how I love to serve it now. Light as air sponge with a hint of custard flavour, sweet vanilla whipped cream, and a little tartness from the raspberry compote. I love how a raspberries stain the sponge with it's ruby red hue. All it needs is a dusting of icing sugar which is ready to share
A few really simple recommendations with making sponges. Always add the sugar to eggs slowly, and beat for about 8 minutes as a whole. This ensures maximum volume and plenty of air in the sponge cake, which can be what keeps it light. All dry ingredients have to be sifted, some say three times. I only ever sift once. Sift in batches over the egg mixture. Gently fold the mix until incorporated. But don't be too scared and panicky about this, just use common sense. You're trying to keep as much air in the mix that you can, so relax and simply take it easy. Light hands equals a light sponge
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