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Discussion Topic: Sponge Mix Cake
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 diana |
05-17-2004 @ 7:42 AM
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Hi Michelle,
Thank you for the information on Victoria Sponge Cake. I made one recently (recipe is on my website) and I used strawberry jam and whipped cream to sandwich the two cakes and topped it with confectioners' sugar (icing sugar). I like the idea of lemon curd. I will try that the next time, sounds delicious!
I also recently bought some Green's Sponge Cake mix from a website that sells British products, so I may try that also.
Take care, and thanks again.
Sincerely, Diana
Diana's Desserts
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| michelle |
05-17-2004 @ 6:37 AM
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Hi greens sponge cake is perfect for victoria sandwich cake. A traditional victoria sandwich is sandwiched together with raspberry jam and a fine sprinkling of castor sugar is used for the top. If baking for shows any other filling or topping is penalised. But saying that there are many delicious variations. Personally I like the cake filled with jam and cream and sprinkled with icing suagr on top. Lemon curd also makes a delicious filling
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| diana |
05-01-2004 @ 6:58 AM
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Hi Michelle,
Can you use the Greens Sponge Cake mix to make a Victoria Sponge Cake, or is there another mix for that type of cake?
I am planning to make a Victoria Sponge soon and just thought I'd ask. Also, I have another question. Is the Victoria Sponge Cake traditionally topped with whipped cream or dusted with icing sugar?
Thank you and take care.
Sincerely, Diana
Diana's Desserts
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| michelle |
04-26-2004 @ 5:57 AM
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The Greens sponge cake mix from England you refer to is actually a complete mix for sponge cake. You only add water and an egg to make the cake. So I think it may be a different mix that Irene is referring to.
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| Irene |
04-02-2004 @ 3:49 PM
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Hi Jane,
I am glad your Pandan Cake turn out much better this time. You said you find tiny white spot in your cake. Like Diana said it doesn't mean that the cake is uncooked.If you find white spots appear in your cake it means that when you combine the egg white mixture into the egg yolk mixture you didn't combine it well enough.A few tiny white spot is ok as long as the cake turn out spongy and everyone enjoy it. And have you try the Coffee or the Mocha Chiffon cakes? These are my family and friends favourite and hope it will be yours too.
Happy Baking,
Irene
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| diana |
04-02-2004 @ 9:37 AM
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Hi Jane,
I am happy that your Pandan Cake turned out so much better this time. No, the few tiny white spots in the cake don't mean that the cake in not cooked.
Also, pandan paste and pandan extract are different in the sense that the pandan extract is thin enough to pour (like vanilla extract or essence), and pandan paste is concentrated and of a thicker consistency. The pandan paste should be mixed with water or other liquid to thin it out and use in a recipe, where the pandan extract, you just use a small amount of it by itself (not mixed with any thing else to thin it out). Hope this helps you out. Both the pandan extract and pandan paste are bascially used for the same purpose, to flavor and to sometimes color (green) the cake. You can also get pandan flavoring or extract in a clear color instead of the green you usually see in the store.
Take care.
Sincerely, Diana
Diana's Desserts
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| diana |
04-02-2004 @ 9:28 AM
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Hi Zeny,
So glad to hear that the Danish cookies tuned out so well, and that the kids loved them.
Take care and happy baking!!
Sincerely, Diana
Diana's Desserts
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| janelai |
04-02-2004 @ 7:51 AM
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Hi, Diane & Irene,
thank you so much for all the informaiton. I finally make another pandan chiffon cake again two days ago and it turned out so much perfect than the previous one but i still find a few tiny white spot among the cake, would like to know does that mean the cake is uncooked? And i also like to know is pandan paste and pandan extract the same thing or??
regards,
jane
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| zenyrizzataraka |
04-01-2004 @ 7:58 PM
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Joined: Jun. 03
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Dear Diana,
Hi, it's me Zeny again. I'm very sorry it took me a very long time to thank you for the danish cookies recipe you have posted especially for me. I have just tried it few days ago because I have to wait for a relative to send me some almonds from out of the country (we don't have them around here). Mind you ! the kids just loved the cookies and that was what exactly they have been craving for. Now I don't have to buy the Monde tin, which is quite rare not to mention expensive here, besides I can now adjust the sugar to the preference of my kids.
Thank you so much.
More power to your forum.
Regards,
Zeny
Zeny Sta Teresa
Sales & Export Section
Intraca Tarakan
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| Irene |
03-22-2004 @ 4:29 PM
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Hi Jane
You said that your Pandan Chiffon Cake turn out not as spongy as it should be. Well maybe the egg whites you whip is not stiff enough.
Maybe you would like to try out this version of Pandan Chiffon Cake. And if you like to try out the Chocolate Chiffon Cake or the Coffee Chiffon Cake you can find it at Diana's Homepage in the Guest Recipes Book and find Chiffon Cake under Cakes and Tortes. Happy Baking and do let me know if it turns out ok.Thanks
Happy Baking,
Irene
Pandan Chiffon Cake
(A)
4 egg yolks
70 ml coconut milk
45 ml water + 1 tsp pandan paste
70 ml corn oil
1/8 tsp salt
100 gm castor (granulated or superfine) sugar
150 gm all-purpose flour
1 tsp baking powder
(B)
4 egg whites
90 gm castor( granulated or superfine)sugar
1/8 tsp Cream of Tartar
Mix with a spatula (A) till well blended. Set aside. With an electric mixer whisk the egg whites in (B) till soft peak appears, then add sugar and cream of tartar and continue to whisk until stiff.
Fold the beaten egg whites mixture into the egg yolk mixture gently with a spatula till well combined. Pour the batter into an ungreased 8-inch(20 cm) tube pan.
Bake at 175 C for 40 minutes. Immediately invert pan upside down after removing from the oven. Let it stand in this postion until it cool. When cake is completely cool remove it from the pan.
Tip: The cake should be baked on the lower shelf. The egg whites should be whipped until firm stiff peaks is form.
This message was edited by Irene on 3-22-04 @ 4:36 PM
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