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Genoise Sponge Cake, Revisited

Posted by on Oct 26, 2014 in Cakes | 0 comments

So the last time I made a genoise sponge cake, I forgot to take a picture of how the sponges looked like. Well, these are genoise sponges:

Genoise Sponges

Genoise sponges are light, airy cakes which get their rise solely from beating eggs and sugar until lots of air has been incorporated. In my recipe, I heat the eggs and sugar in a double boiler. The gentle heat helps the sugar dissolve into the beaten eggs much more quickly so that you can get to beating air into the mixture sooner.

But it’s not absolutely necessary to heat the mixture. It’s perfectly fine to set your mixer to beat the eggs and sugar on high until the mixture is thick, just like in making my Christmas yule log cakes.

Genoise sponges are ideal cakes if you want something much less stodgy than cakes made from a more conventional creaming method (i.e., beating butter and sugar).

I personally am not too fond of genoise sponges, only because if left out for too long, they dry out really easily. That’s because there’s much less fat in the recipe. To prevent drying out, simply brush the baked cakes with simple syrup, or, like what I did to the above pair of sponges, fill the middle of the cake with jam. And/Or just ice the cakes as soon as they’re cool enough to seal in the moisture.

Genoise Sponge Cake

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Chocolate Pecan Pie with Chocolate-Chip Cookie Crust

Posted by on Oct 19, 2014 in Chocolate, Pies, Tarts, & Other Pastries | 0 comments

A friend had already celebrated her birthday several times before meeting up with our group of friends and she was completely sick of cake. But she never said anything about — pie.

Chocolate Pecan Pie

This is a super easy, throw-everything-in-a-processor chocolate pecan pie. And because I had some chocolate-chip cookies lying around, I made those into a quick crust instead of making one from scratch.

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Raspberry & Nutella Linzer Cookies

Posted by on Oct 7, 2014 in Chocolate, Cookies & Biscuits | 0 comments

Linzer cookies are almond-flavoured cookies sandwiches with a jam filling that is visible because of a cut-out in the uppermost cookie. These were my cookies of choice for a wedding present to a friend and his bride recently.

Linzer Cookies (1)

I was drawn to the idea of heart-shaped linzer cookies as an edible wedding gift simply because they look so pretty and elegant. I also liked the idea of two hearts coming together in jammy matrimony. And I threw in some nutella just to drive home the idea of two components coming together to create a flavour combination that’s greater than the sum of its parts — much like marriage (I would imagine).

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Whiskey Loaf Cake

Posted by on Sep 28, 2014 in Cakes | 0 comments

When a colleague presented me with a mini bottle of whiskey from a trip to Scotland, I wasn’t sure what to do with it.

Whiskey Loaf Cake

I’d pretty much gone off whiskey since a bad drinking experience in my early 20s (lots of puke, suffice to say), so I certainly wasn’t going to drink it. So I did what I always do — stick it in cake. (The whiskey, not the puke, of course.)

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Basics #18: Rolling Out Dough

Posted by on Sep 21, 2014 in Basics | 0 comments

This one’s an easy tip: Use baking paper to help you roll out dough.

Baking Paper

Simply place your dough between two pieces of baking paper and roll out your dough.

I love this tip because it prevents you from adding unnecessary amounts of flour to the dough.

And if you’re trying to transfer rolled-out dough into a pie tin, the baking paper helps loads. You just have to peel off one paper, flip the dough into the tin, and peel off the other side of paper.

(Plastic clingfilm works just as well too, by the way.)

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