Otaki Grans Sunday Sponge

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For as long as I can remember a trip to Otaki on the Kapiti Caost of the North Island always included one of grans famous sponge cakes with home made jam of her choice to finish of a Sunday roast was tradition! Some of the earliest food memories and my passion for sharing comes from my Gran Anne Joynt. When she passed away I was lucky enough to be given her Kenwood stand mixer and famous sponge tins, something that I will cherish and look after for the rest of my life! I remember the first time I attempted a sponge cake with grans mixer and tins and it turned out a success and the true judge was my dad he was happy, but again he would have to say its good right?

Well anyway there’s a wee bit of background surrounding the Otaki Sunday Sponge. In turn fashion it is layered with homemade jam I chose a apricot one I made a few months back but you can use any jam you like.

Otaki Grans Sunday Sponge

Ingredients:
4 eggs, separated
1/2 cup. caster sugar
1/2 cup. flour
1/4 cup cornflour
1 tsp. baking powder
pinch salt
25 gm. butter, melted and cooled
Whipped cream, homemade jam and a dust of icing sugar to serve

Method:

  1. Pre-heat oven to 190 degress bake.
  2. Line two sponge tins with baking paper base and sides.
  3. Separate egg whites into a stand mixing bowl, whisk until foamy.
  4. Whisk in caster sugar and egg yolks, whisk for 5 minutes until pale and fluffy.
  5. Sift all dry ingredients into separate bowl and fold into the egg mixture. I use a rubber scraper, start by going around the edges then a figure 8 pattern through the mix. Do not stir as you will loose all the air that makes it fluffy and light.
  6. Once flour is basically folded in fold in butter.
  7. Pour sponge batter evenly over the two sponge tins and bake for 24 minutes until sponge comes away from the edges of the tin.
  8. Cool and spread jam and whipped cream on the bottom layer followed with the lid, dust with icing sugar and enjoy!!

Serves 6-8

Family Recipe

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What to do when life gives you lots of lemons? Well dust of Granny Newell’s Lemon Honey recipe of course. Tangy sweet lemon honey is perfect spread on toast or crumpets, a tsp. in hot water on a cold winter day?

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I layered hot pancakes with lemon honey and served them with unsweetened greek yogurt and almonds, it was utter bliss!

Lemon Honey 

Ingredients:

4 lemons, zest and juice
100g unsalted butter, cubed
3/4 cup caster sugar
4 egg yolks

2x Small Sterilized Jars

Method:

  1.  In small pot combine finely grated lemon zest, juice, sugar and butter. Heat over a low heat until butter is melted and sugar dissolved.
  2. In a metal bowl whisk egg yolks, remove lemon mixture from heat and pour gently into the egg yolks whisking constantly.
  3. Once well incorporated pour back into pot and heat on low.
  4. Stirring constantly until mixture thickens, check picture below for consistency. (DO NOT BOIL)
  5. Pour hot lemon honey into hot sterilized jars and seal with lid or preserve covers see steps below.
  6. Once cool label and store in fridge.

Keeps for 1 month refrigerated

Juice 4 lemons, strain and remove any seeds.

Juice 4 lemons, strain and remove any seeds.

Combine zest, juice, sugar and butter in small pot heat until sugar is dissolved.

Combine zest, juice, sugar and butter in small pot heat until sugar is dissolved.

Whisk egg yolks in metal bowl.

Whisk egg yolks in metal bowl.

Gradually whisk in hot lemon mixture to egg yolks.

Gradually whisk in hot lemon mixture to egg yolks.

Return mixture to pot and heat on low, stirring occasionally.

Return mixture to pot and heat on low, stirring occasionally.

Once lemon honey coats back of a spoon and you can make a smear it is ready.

Once lemon honey coats back of a spoon and you can make a smear it is ready.

Correct consistency.

Correct consistancey.

pour hot lemon honey into hot sterilized jars.

pour hot lemon honey into hot sterilized jars.

Fill jars.

Fill jars.

Wet preserving cover.

Wet preserving cover.

Place over hot jar

Place over hot jar

Pull air tight with your hand.

Pull air tight with your hand.

Place over rubber band. Once cool Refrigerate for up to 1 month.

Place over rubber band. Once cool Refrigerate for up to 1 month.

 

 

Happiness, Cupcakes and Family

Happy memories

Everlasting Memories

There are many different kinds of food in the world they all have one thing in common and they all bring happiness. It comes in many different forms to many people each in  different ways,  bringing back childhood memories, fun times with friends or even of times of travel . They all have a connection may it be too people or place or even both and bring back good times you will remember for a life time.

In late January of this year I was visiting my oldest sister her partner and my niece Madison (7) and Nephew Leon(5) in Sydney Australia. They are both at the age of wanting to help Aunty in the kitchen because I’m a chef and they think it’s a awesome job. So every night when I was there I had to little helps that were very interested in helping and watch Aunty Rob cook.

The end of the first week I decided to do something fun for the kids while mum and dad where at work so we decided to make cupcakes. I made a plain batch of chocolate chip velvet cupcakes, they got about 10-15 each and had to decorate them. Leon wanted blue icing and Madison wanted purple. I have them some bowls of sprinkles and things and it was their job to decorate them for mum and dad when they got home.

We had a fun afternoon and this is a memories I will cherish for a life time so many happy memories shared with my family surrounded by love, good company and food. Food creates special relationships and bonds with people and you can hold onto so many memories that are linked to food and food experiences.

Leons Cupcakes

 Happy memories

Madi hard at work decorating