Erma Bombeck
Levobitz said use a Pyrex bowl; I used a microwave bowl, but it wasn’t a Pyrex one. Disaster struck, like I knew the voice in my head was telling me it would…why did I ignore it? I did… & paid the price with shards of glass & brown butter puddles, 5 minutes into the morning. Bravely got a Pyrex bowl & started again. Need my head examined I suspect. 5oz of flour was not making anything called dough. Added more…almost another 5oz. Still a pretty gloppy dough … but not to be disheartened, I slathered it into my tart tin, & baked it.
Got a tart crust alright, but it’s very very fragile, & is still cooling it’s heels in the fridge. I think the fridge is my rightful place though, after my pretty pathetic baker’s morning at 40C! The picture has a lovey shell, but it is = crumbs!! Maybe chilling will fix it, & only time will tell! Almost 200gms of butter later, finally made a ‘fat less’ chocolate sponge out of the Le Cordon Bleu Cook’s Bible. Sliced it into 2, sandwiched it with a whipped cream & chopped strawberries, topped it with a quick dark chocolate ganache, & sliced strawberries. Finished the top off with sliced almonds & roughly chopped pistachio nuts … with help from the kids. Daughter did all the dirty work for the sponge (I did the washing though). Then we had an argument (she teen, me not), & she disappeared with a bruised ego. The son helped me with the ganache … I mean, he clicked a couple of pics, & then religiously licked every spatula, offset & otherwise, said thank you, & scooted! Here’s what we made…
Sponge cake
4 eggs; separated
4 1/2 oz Castor sugar
2 oz cocoa
3 oz flour
Filling
200gms strawberries (sliced)
3-4 tbsps Castor sugar
200ml low fat cream
Slivered almonds, chopped pistachios for garnishing
Topping
150gms dark chocolate
100ml cream
Method:
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Preheat oven to 220C. Grease & line a Swiss roll tin. (I used a 6′ square tin, & cut 2 layers out of the cake. I think the jelly roll might work easier)
- Sift the flour & cocoa thrice. Reserve.
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Whisk the egg whites till soft peaks, then gradually add sugar & whisk till smooth. Add yolks & vanilla extract. Whisk.
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Gently fold in the dry ingredients, with light spoon movements, so the air doesn’t get released.
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Bake in a greased lined jelly roll tin for 8-10minutes.(I baked it for 20-25minutes because the tin was deep & not a jelly roll one)
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Cool completely, & cut into half.
Whip cream & Castor sugar till holds peaks.
Topping:
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Gently heat the cream & dark chocolate on simmer till smooth. Take off heat, & whisk with a smooth till smooth & shiny. Cool to room temperature & pour over cake.
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Top the cake with rows of sliced strawberries etc. Chill until served.