Perfect Pan di Spagna - Sponge Cake

The 'secret' to a perfect result is in the beating of the eggs and the sugar. It is during this stage that air is incorporated to the mixture and that is essential for the cake to turn out really soft and sponge like without using any yeast.Eggs and sugar have to be beaten for quite a while, never less than 15 mins, with a good beater until the mixture is frothy and a pale yellow in colour. To test that it has been beaten enough, if you let some of the mixture fall from the beater back into the mixture, it remains 'sitting' on top for a while. If this doesn’t happen it means that the eggs have not been beaten enough and you need to beat them much more.


Don't forget the salt - often omitted - as this helps the eggs to become light and fluffy

Another  phase where you have to be careful is the addition of the flour. This has to be sifted extremely well and added to the egg mixture using a wooden spoon with a gentle but fast movement, stirring from bottom to top, folding in as much air as possible

While cooking, the oven must NEVER be opened as this will cause the cake to deflate. Before removing it from the oven, check that the sides have pulled inwards from the pan, check that the cake is ready using a skewer poked into the middle of the cake. If it comes out absolutely clean then the cake is ready

It is also a good idea that when the cake is ready, turn off the oven but leave the cake there for about 10 mins so that it can cool down slowly. After that, turn the cake out of the pan and put it on a cooling rack

Ingredients:
6 eggs
180gms sugar
75 gms flour
75 gms corn flour (corn starch for Americans)
Pinch of salt
(optional - grated rind of 1/2 lemon)

Method

Put eggs and sugar into a bowl and beat for about 15 mins until you have a frothy foamy mixture Add the flours by sifting them into the mixture and folding gently with a wooden spoon.
Put the mixture into a well greased cake tin, level out the mixture and cook in a pre heated over at 150C for about 40 mins

This can be used as a base for tiramisu or trifle and is also delicious on its own with just a dusting of powdered sugar

Frittata di Spaghetti

A great way to use up left over spaghetti!

You can add peas, bacon or anything else that you like to the mixture. Surprisingly, this is also good cold and sliced.

Ingredients

8 oz spaghetti (or 4 cups cooked spaghetti)

4 tsp extra-virgin olive oil

3 onions, chopped

2 (large) eggs

2 (large) egg whites

1/2 cup milk

1/3 cup freshly grated Parmesan cheese

2 tbs chopped fresh parsley

2 tbs chopped fresh basil

salt and pepper to taste

1 tomato, diced (optional)

Method

Cook spaghetti in a large pot of boiling salted water until tender but firm. Drain and refresh with cold water. (or use left over spaghetti)

Heat oil in a large nonstick skillet over medium heat.

Add onions and cook, stirring occasionally, until golden, 10 to 12 minutes. Transfer the onions to a small bowl and let cool slightly.

Wipe out the pan.

Whisk together eggs, egg whites and milk in a large bowl.

Stir in the onions, Parmesan, parsley, basil, salt and pepper.

Add the spaghetti.

Spray the pan well with nonstick cooking spray and place over medium heat.

Pour in the egg mixture and distribute evenly in the pan.

Cook until the underside is golden, moving the pan around on the burner to ensure even cooking, about 6 minutes.

Invert a large platter over the skillet, grasp the platter and skillet with oven mitts and carefully turn over.

Lift off the skillet and spray it again with nonstick cooking spray. Slide the frittata back into the skillet and cook until the bottom is golden.

Slide the frittata onto a platter. Garnish with tomatoes if desired.

No Cook Cake

This no cook dessert is a favourite of mine. The biscuits used are 'Morning coffee' or 'Marie biscuits'. You can also use the LU Cookies or Rich Tea Biscuits that can be bought from Amazon.

I have not seen the Marie or Morning Coffee type in the US except at the PBX on an armed forces base! They have all sorts of European food!

This was really popular when we were young as it was one thing we were allowed to make as it did not involve anything electric or hot! I believe the British were the first to make it - came to that assumption because of the British Biscuits used but if anyone knows the origin...please let me know!

Ingredients:

200g of butter,

200g of caster sugar,

five small eggs, (beaten well)

250g of plain chocolate,

About 2 cups of strong coffee,

Two packets of plain biscuits (see above).

Method

Melt the chocolate ( I use the microwave, checking it and stirring it until it melts. You can also use a double boiler )

Beat the butter with the caster sugar until light and creamy.

Beat in the melted chocolate and then the eggs, one at a time.

Dip the biscuits into the coffee

Use a largish dish that isn't too shallow make layers of coffee-moistened biscuits alternating with layers of the chocolate cream.

Refrigerate for at least 24 hours.

If you really want to be decadent, top with some fresh whipped cream!

Grate some chocolate curls on top.

Apricot Cake

Most recipes are for the upsidedown type...this isn't! Thanks to my Austrian friend, Nikki, this is ever so easy. I always used fresh apricots but i guess canned could also do...never tried that though. Great with a cuppa tea !

Ingredients:

100gms butter

200 gms sugar

3 egg yolks

300 gms self rising flour

3 egg whites (beaten to a froth)

1/8 to 1/4 milk

Pack of vanilla sugar

1 1/2 lb apricots - stoned and halved

Method:
Beat the butter, sugar and egg yolks till smooth.

Add the flour, egg whites and milk.

Pour into pan

Top with Apricots.

Cook at 200C for 30-40 mins.

Let Cool

Dust with powdered sugar (optional)

enjoy!