repost: brick-like sponge

Apologies if this comes through twice. My original post doesn't seem to be showing up -- at least I'm not able to view it.

--Vic

I'm trying to make a sponge-based flan. The recipe I have is as follows:

1 egg 3 tablespoons warm water 2 1/2 ounces (75g) sugar 3 1/2 ounces (100g) flour 1 packet of vanilla suga 1 teaspoon baking powder.

The instructions are pretty basic: Whisk egg and water until frothy Gradually add sugar and vanilla sugar Whish until thick and creamy Mix together flour and baking powder and seive onto whisked mixture Fold gently together

This all goes into a moderately hot (340 degrees Fahrenheit to 390 degrees Fahrenheit) for 20 to 25 minutes.

Before the cake even came out of the pan, I could tell it wasn't right. It was much too heavy.

The texture looks good for a sponge -- lots of small air pockets. It came out of the pan perfectly fluted edges and all.

The taste is a bit flat: a bit too dry and a bit too hard. Almost like day old baking.

The recipe comes from a book I usually have good luck using.

Are the proportions wrong? Is there too much flour? Is the entire recipe off? Was my technique faulty? Or was it just a fluke and I should try again.

--Vic

Reply to
vicsage
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wrote on 08 Aug 2006 in rec.food.baking

seems to me it needs oil or butter.

Reply to
Mr Libido Incognito

A good sponge flan base is to use the light genoise recipe. It has the light sponge texture but not dry a typical example is this :

Use

2 parts of eggs( content only) + 1 part caster sugar + 1 part self rising flour + 1/3 part of melted butter ( all measured by weight).

Calculate the total batter weight required as based on your total recipe and from there you can use the given ratios to arrive . This recipe is lighter (if made properly)than the one you made so you can try this ratio

100 grams eggs( about 4 oz) 50 grams sugar( about two oz) 50 grams Self rising flour ( about two oz) 15-20 grams melted butter( 1/2-2/3 oz))

Prepare this by beating the eggs with the sugar until thick and light or until the whip marks are retained when pulled out from the egg foam. Or if you dip a spatula you can form a figure 8 with the dripping egg foam. Sift the flour on top and fold carefully, follow with melted butter until evenly blended. Do not overmix. Pour into the prepared into prepared flan tin and bake at 380 degree until the cake is golden brown and spongy to touch.

Note: you can add vanilla sugar > Apologies if this comes through twice. My original post doesn't seem

Reply to
chembake

Thanks chembake,

Let me guess, you're based in the States, right? I had never heard of self-rising flour until I started travelling stateside and wandering into grocery stores. While that type of flour may be available here, it is likely a special order product. I know that I have never seen it on any local grocery store shelf.

I assume it is some blend of flour and baking powder, but I'm not sure if I want to try mixing it myself.

I've got a similar recipe as the one you provided, but I wanted to try a basic sponge, just to see if I could add one to my repetoire. I might try the recipe again and lower the flour content or up the amount of egg and liquids.

--Vic

Reply to
vicsage

Reply to
chembake

So you're from Canada...never had any idea that they don't have SRF.... BTW your recipe is a hot water sponge but the amount of eggs and water are quite off balance....That type of recipe you have is not likely to produce the light textured sponge..you desire..

Reply to
chembake

Do you have any recommendations for the typical ratio of hot water and egg? Or another basic, hot-water sponge recipe.

And yes, SRF is not to be had in these parts (southern Ontario). Typical flours in the area (not that anybody really cares) are:

Five Roses

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All Purpose Flours All Purpose White Flour All Purpose Never Bleached All Purpose With Wheat Bran Our Specialty Flours Specialty Whole Wheat Specialty Cake and Pastry Specialty Dark Rye Unbleached Bread Flour Whole Wheat Bread Flour and

Robin Hood

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Hood All Purpose Flour Robin Hood All Purpose Unbleached Flour Robin Hood All Purpose Whole Wheat Flour Robin Hood Nutri Flour Blend Robin Hood Best For Blending Flour Robin Hood Best For Bread Homestyle White Flour Robin Hood Best For Bread Multigrain Blend Robin Hood Best For Bread Whole Wheat Flour Robin Hood Best For Cake & Pastry Flour Actually the site below gives a pretty thorough list of availableflours, and the only one that looks like it might be self rising is ayellow corn flour.
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Reply to
vicsage

I have given you a recipe that should have sorted your sponge problem easily, ......but you choose a different approach...

I realize that you are up to the challenge as you don't want an easy way out. so I will not spoil your fun for both an intellectual and culinary adventure..

I would suggest that you have to "rediscover the wheel" as you are keen in tweaking out your recipe that already caused you problems.

Don't worry There is a way out of your predicament . I assure you, as I am familiar with these sponges as well but I will not spoon fed you anymore. Yes indeed there are many versions of hot water sponges , and as clue, google " hot water sponge" and that will provide some ideas how to modify your recipes at your own time and initiative. As for the flours to make your experiments easier..I suggest to use white all purpose or much better cake / pastry flour and add baking powder in the amount I enunciated in my previous post..... Good luck!

Reply to
chembake

Actually that's exactly what I want.

No I'm not really that keen to rediscover the wheel. I was just looking for some advice from people who know more than I do.

Yes I would love to add another style of cake to my baking bag of tricks (as I posted), but there is more behind my reason for wanting to learn this technique than simple pig-headedness. I hadn't planned on dumping my life story (or a portion thereof) to usenet, but I get the feeling I might as well...

A friend of mine wants me to give her a few baking tips. Actually she wants me to come over and teach her a some recipes and techniques. Now I'm so far from an expert that it's funny, but I am one of the few people she knows who will try to make a cake without using mix.

To make the challenge that much more *fun* her husband is lactose intolerant.

Now I know nothing about that condition, and I assume that the tiny amount of butter in the cake wouldn't bother him, but (and here's the kicker) she says she wants to bake without having to go out and buy things that don't normally stock, including butter, milk, sour cream, etc. (In case you care, they use margarine, and soy milk and other things I don't keep in my kitchen and have no idea how to use.)

After thinking about her request, I figured I might be able to teach her how to do a basic pie shell. That's one lesson. I gave it some more thought, and decided that a sponge-based flan might make for another lesson two. Of course, I know that can't teach something unless I know how to do it myself, hence my adventure.

And no, I don't think there is a possibility I can get beyond two lessons as every one of my standby recipes relies on butter and/or milk.

I realize there is likely to be a large assortment of recipes on the Internet, but I was hoping to get some sort of personal recommendation from somebody here. I really hate to waste my time and ingredients on batch after batch of failed mixes. I also wasn't sure if I should be expecting something different (in terms of ingredients and ratios and texture) of a sponge for a flan than I would of a sponge for another type of cake, and I was hoping for a bit of guidance on that front. If, however, that is too much trouble, I'll say good-bye and thank-you for the information you have already provided, and let the group get back to discussing bread machine techniques.

--Vic

Reply to
vicsage

But lactose tolerant is no big deal......

BTW the light genoise recipe that I have given you earlier can be modified for lactose intolerant by replacing the butter with salad oil..

You can also use the chiffon cake base as well...it does not require any dairy ingredient

snipped-for-privacy@yahoo.canada wrote:

Reply to
chembake

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