Basic sponge cake (8 March 2011)

Key:

g-grams

Ingredients required:

2 Eggs
50g Castor sugar
15g Coffee powder
35g Flower

Equipment required:

1 Mixing bowl
2 Ramicans
1 Balloon whisk
1 Enamel tray
1 Wooden spoon
4 Bamireen inserts
1 Oven
1 Single tot glass
1 Teaspoon

Cooking terms used:

Mise on place: get all ingredients to table (working station)
Eggs half and full ribbon
Baking in ramicans
Fold in - To stir a whisked or beaten mixture with a gentle lifting motion, to retain as much of the air in the        mixture as possible. This method is applied when adding whisked egg whites to a cake or mousse mixture.

Methods needed to prepare recipe:

1) Switch on oven and preheat it to 180 degrees Celsius
2) Whisk eggs and half the required sugar until soft ribbon (half ribbon) then add the rest of the required sugar and whisk until full ribbon.
3) Fold in the required amount of flour little by little into the mixture.
4) Dissolve the coffee in 5ml warm water then fold into the mixture.
5) Smear the ramicans with butter and flour. Spoon 3/4 ramican full with the mixture. Drop the ramican lightly on your working station remove a few bubbles.
6) Cook to feel in oven ensuring the cooing rack is in the middle of the oven shelves.

Chef's tips:

• You can also use 30g normal sugar instead of 50g castor sugar (normal sugar is heavier than castor sugar).

• Instead of adding 5ml warm water to your coffee granules you can just fold your coffee into the mixture.