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Today, I made a sponge based on the Edmonds Cookbook Classic Sponge. Sorry but I forgot to take a photo. I was going to write a blurb on the Edmonds Cookbook but Wikipedia has already done it better than I could: 

The Edmonds Cookery Book is the quintessential guide to traditional New Zealand cuisine. It was first published as The Sure to Rise Cookery Book in 1908 as a marketing tool by a manufacturer of baking powder, but it is now known as a Kiwi icon. (Edmonds has since become a brand within Goodman Fielder.) The front cover shows the old factory on Ferry Road in Linwood, Christchurch (since demolished) and their slogan "Sure to Rise". Only two copies of the first edition are known to survive. The cookbook has gone through many editions in its 100-year history. In 1955, a "De Luxe" edition was introduced, and had gone through 57 reprints by 2006. The book has been described as "as much a part of New Zealand kitchens as a stove and knife," and at one time it was "sent unsolicited to every newly engaged couple in New Zealand." 

 Yep that sums it up.  Anyway, the beauty of this sponge recipe is that it is virtually impossible to mess it up and you can make it entirely gluten freed. It is literally Light As Air. 
This is my adaptation: 

Ingredients
5 eggs, separated
3/4 cup caster sugar
3/4 cup cornflour
1 1/2 teaspoons gluten free baking powder
1/2 teaspoon lemon oil extract (optional) 


Method
  • Heat the oven to 190°C. Grease the base and sides of 2 20cm sandwich cake tins and line with baking paper. 
  • Beat egg whites until stiff, gradually add the sugar. Beat in the egg yolks. Add the lemon oil. Sift the cornflour and baking powder into the egg mixture. 
  • Gently fold through making sure you don't beat out the air. 
  • Bake at 190°C for 20 minutes or until cake springs back when lightly touched.
  • Leave in tin for 5 minutes before turning out onto a cooling rack.

I usually fill with a mixture of mascarpone and double cream, whipped together until firm. Or I use homemade lemon curd instead of mascarpone and stir it into whipped double cream. I usually top with lemon flavoured glace icing which has the advantage of setting quite firmly making it easier to slice the sponge. 

Glace icing is made using icing sugar and a little boiling water to melt the sugar thoroughly then by adding more water gradually, by the teaspoon, stirring after each addition until you’ve reached the desired consistency. Bear in mind that it’s easier and more economical to thin glacé icing by adding more water than to thicken it by beating in more icing sugar.

Enjoy. 


 
 
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I grew up on a farm in a fairly isolated part of Northland, New Zealand in a place called Mararetu. To get to our school 10 miles away in Maungatoroto, my sisters and I would catch a school bus. The route went along treacherous unsealed roads - and oh how we sneered at the "townies" who would drive the long way around, an extra 30 miles because they could do most of it on sealed roads. We only knew the luxury of sealed roads when we took the occasional trip to visit family in Auckland or go on the rare shopping trip to the nearest largest town, Whangarei.

Maungatoroto District School was a country school typical of its time and every year it held a school Fair. As country and farm children, we would bring our pet dogs, cats, lambs, piglets or calves to be paraded around and judged. But another competition was a baking one. I remember the first I entered. I was 6 years old and I made pikelets. I came First! This was the beginning of my serious interest in baking. I immediately dropped chocolate fudge as my pièce de résistance because, well I had moved on. I could now make first prize winning pikelets.

For those of you who don't know, a pikelet is a kind of pancake common in New Zealand and Australia but they are somehow lighter and more delicate than pancakes. They are cooked, put on a tea towel and then eaten warm with butter and jam. Well, they were when I was a child. In recent years, however, they've had a bit of an international revival and even Jamie Oliver and Nigella Lawson include pikelet recipes in their repertoire. Now we sometimes eat them for breakfast and serve them hot like pancakes (hotcakes in the US) with syrup and fruit. I eat them either way but there is something about the taste of them eaten the traditional way, slightly warm with butter and jam that immediately invokes that sense of childhood and growing up on a farm in 1960s New Zealand along memories of my mother making butter in a churn and the hot smell of wild blackberry jam simmering away in the preserving pan before being poured into jars to set.

Here is the recipe, my mother's recipe - originally my grandmother's. I have tried others but somehow I always come back to this one. 

Pikelets

Ingredients: 

1 tablespoon golden syrup
1 tablespoon butter
1 cup plain flour
1 teaspoon cream of tartar
1/2 teaspoon baking soda (bicarbonate of soda)
pinch of salt
1 tablespoon sugar
1 egg
1/2 - 3/4 cup milk

Melt the butter and golden syrup together and set aside for a few minutes to cool. 

Sift flour, cream of tartar and baking soda into a bowl. Add the sugar and salt. 

Beat the egg with the milk. Make a well in the middle of the dry ingredients, pour in the egg and milk mixture along with the butter and golden syrup. Stir gently to combine. Don't beat as this will knock out the air. It's ok if it looks a little lumpy. The mixture should be a little thicker than double cream but not doughy. 

Heat a lightly buttered non-stick pan on a medium heat. Drop a tablespoonful of the mixture into the pan (but don't overcrowd the pan as it will making turning them over difficult). When they've bubbled on the top, turn and cook the other side. 

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Remove from pan and keep warm in a clean tea towel.

Serve warm with butter (or cream) and jam for afternoon tea. Or for breakfast/brunch with fruit, maple syrup and yoghurt.
Watched Come Dine With Me last night; yes I do enjoy it usually because it's always the person who thinks...no, believes truly and utterly that they're the best chef and yet more often than not they almost always come last, or rarely first anyway. That aside, I did notice that one of the desserts was Pikelets! I also heard them being described as a kind of crumpet. Hmmm ...