Sponge cake

It's 106°F outside. As I'm sitting here, in the comfort of my home, I contemplate on the handful ways I should not, but most probably will, be altering the temperature inside to match the stinging inferno outdoors. Can I mention again it's 106?

It's a battle. A dilemma where you absolutely know flourish and countenance exponentially rise near heat emitting appliances. That breakthrough experiments in the kitchen, fueled solely by fiery passion, can in no way be stalled by three digit forecasts. It's the lifeline-tasks involving the stove, oven, air fryer on occasion, and the act of following recipes, deliberating on cake orders and manufacturing details going on those orders, which bask in a strange sweat inducing, labor intensive sanity. 

So what if, most of the time, the kitchen is as hot as my Southwest backyard?  

Though today's update needs no present action, except the fact it might be tonight's dessert after I get done typing this spiel. Gleaning through my desktop, perusing old recipes and cataloguing pictures brought a few jewels to my attention, not to mention the fact I really should publish my own book. Don't you think?

It would be exactly a year ago this cake was created for a 11 year old affectionate for tyedye.  On viewing every how-to video Youtube suggested, and breathing through the panic, I took a brush and painted a flawless cake completely psychedelic.

What's inside the 10 inch wonder might amaze you more, though. A soft, unassuming stack of tender sponge, bedded amongst caramelized goodies and satiny buttercream. Constructions that might take pages to gloat over, but, I'll digress, and offer only the next few sentences.

A dire mention should be the silk feel, almost wholly dependent on whipping eggs-sugar to dreamy ribbons, something you keep in mind at the start as you come to a finish such as this.

Don't let the fluffy crumb fool you. Sponge build here is super solid and optimally lends itself to a much greater good. You'll see ample opportunity to extend this baked glory in any project your heart is set on. 

You can use it in structured, layered pieces as in the pictures shown. 

You can strew multiple fruits and cream in a bevy of chaotic ensembles. 

You can cut it up and trifle pudding it. 

You can whip up coffee gateau and tiramisu.  

You can pair naked slices with hot coffee. 

Indeed, it's the perfect shapeshifting blueprint, customizable for countless possibilities, even flavors.

Say hello to your new superhero of pastries, wherein all surety, you wear the cape.

Ingredients:

(Adapted from Let the Baking Begin!- simple sponge cake)

• 8 large eggs
• 2 cups sugar
• 2 cups all purpose flour
• 2 tsp baking powder
• pinch salt
• ¼ cup melted butter
• 2 tbsp hot water
• 2 tsp vanilla extract

Directions:

• Preheat oven to 325° F.
• Whip eggs in a stand mixer on high speed until light and airy.
• Gradually add sugar and continue to beat until thick and fluffy, about 8 minutes. The mixture should ribbon off the whisk and fade into batter in 1-2 seconds.
• In a separate mixing bowl, sift flour, baking powder and salt.
• Combine melted butter and water in a large cup.
• With mixer on low speed, fold in the dry ingredients and liquids alternatively to the egg mixture, in three increments, beginning and ending with flour. Do not overbeat. Mix in vanilla extract.
• Bake in prepared(greased and floured) pans. This yields 2 round 8" cakes.
• Bake for 25-30 minutes or until center is done.
• Allow to cool in pans for 5 minutes, then invert onto wire racks and cool completely.

Notes:

Bake immediately- don't allow the cake layers to sit too long after the flour is folded in.

Once cooled, wrap layers in plastic cling film and freeze for 24 hours before assembling into layers. It will hold much better and not crumble. Unfrosted cake will freeze well for up to two weeks.

This particular project had four layers of sponge, which means I doubled the recipe. Frosting was the easy SM buttercream recipe and the decorations, marshmallow fondant . Lollipops, spheres and rounds were chocolate melted and placed in molds.

2020: Paneer fried rice

2019: Instant Pot butter chicken

2018: Easy butter chicken

2017: Coconut ice cream

2016: Cheesecake

2015: Sponge cake with Nutella, strawberries and cream

2014: Homemade pastry tarts

2013: Baked chaat masala fries with chili mayo

2012: Kozhukatta

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"The way of the righteous is like the first gleam of dawn,
    which shines ever brighter until the full light of day." Proverbs 4:18

Lemon lavender cupcakes

Using floral ingredients in cooking was never really appealing to me. In all truth, when biting into a piece of pastry, the last thing I'd want is it to have mouthfeels tantamount to a spring bouquet. And yet, inevitably, here we are.

On reaching the discovery that small intentions can lead to greater experiences- the bigger life lesson spurring its way into this bold project- I digressed. What if I toned down the floral component and leveled in a bit of citrus? Nonetheless, those minor adjustments and a judicious hand, remembering a little goes a long way, gave way to a recipe many and their mothers would approve of.

The first batch of lemon lavender cupcakes were part of a custom order I did a year ago. Dialing down what was prescribed, in this case, lavender buds, brought about the mild level exotic to an indulgently fresh cupcake, one which can be terribly addicting.

The combination is a charming one. Bright notes of lemon leveled amidst lavender sprinkles create a cupcake so beautiful, with an admirable amount of intensity, having you crave for more than just one.

The pictures shown are with Swiss meringue buttercream, but a good cream cheese frosting would work just as brilliantly.

Ingredients:

(recipe adapted from The Cake Blog)

• 1 ¼ cups all-purpose flour
• 2 tsp baking powder
• ¼ teaspoon salt
• 1 tsp dried lavender buds, lightly crushed
• 6 tbsp unsalted butter, room temperature
• ¾ cup sugar
• 6 tbsp sour cream
• ½ tsp vanilla extract
• 1 tbsp grated lemon zest
• 3 large egg whites, room temperature
• ¼ cup milk
• 2 tbsp water
• 1½ tbsp fresh lemon juice 

Directions:

• Preheat the oven to 350°F and line your cupcake pan with cupcake liners.
• Mix the flour, baking powder, salt, and crushed lavender buds in a mixing bowl together and set aside.
• In the bowl of a stand mixer, beat the butter and sugar together until light and fluffy, about 3-5 minutes. 
• Add the sour cream, vanilla extract and lemon zest to this mixture.
• Beat in the egg whites and thoroughly combine.
• In a measuring cup, whisk together the milk, water, and lemon juice
• In three increments, alternate adding the dry ingredients with the milk mixture to the butter/egg batter, starting and ending with the dry ingredients. Be careful not to overmix. Scrape down sides of bowl with a spatula between additions.
• Fill cupcake liners about ¾ full. Bake for 17-20 minutes, or until a toothpick inserted comes out clean, slight crumbs are ok.
• Remove cupcakes from oven and allow to cool for 2-3 minutes, then place them on wire racks to finish cooling.
• Frost as desired.

Notes: Cream cheese frosting here. Swiss meringue frosting here. Toppers are made with my marshmallow fondant.

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"When anxiety was great within me, your consolation brought me joy." -Psalms 94:19