Eggcellent, Eggelicious, Eggtravagant.

On a Fryday, I indulged into a cheeky baking session in my afternoon off work. Anyone who’s ever cooked, grilled, baked, barbecued or erratically fused multiple liquids together in a bowl, knows that eggs are an unbeatable substance in the science of cookery and bakery. After a few moments of researching, I found a recipe I desperately wanted to crack into (see recipe below). It was going to be an intensely fluffy sponge cake that I could poke frequently so it could exhibit its pudding-like quantities. It required, however, a rather large amount of egg whites, which I thought was interesting. The cake basically consisted of 9 egg whites and a touch of flour and sugar. Intrigued, I purchased the largest eggbox the Woolies had to offer and went whipping.

The cake turned out as feathery as a newly hatched chick and it appeared to me that the secret ingredient must have been the eggs. It was an eggilarating find. Later I learned that by beating the egg white, little bubbles form within the whites, which will help maintain the structure of a cake while it’s in the oven. Using creme de tartar or lemon juice can help increase the stabilty of the foam, which is something I’ll definately eggamine in my next baking endeavours!

I still had 9 egg yolks left after that and decided to eggperiment by making a chocolate custard. I’ve become to love custard, since it has so many different sides to it. It’s a filling for cakes and tarts, a decadent sauce for any dessert and beautiful to use as a dip for strawberries. The yolk’s purpose to the custard is to give it a fatty substance, therefore enriching the liquid with a stronger pallet. Fairly easy to make, though it can be egghausting sometimes on the arms since you have to stir it on low heat for around 15-20 minutes. Nonetheless, it added flavour to my angel cake and I’ll be making it again soon!

 

For everyone interested in the cake:

https://www.tastemade.com/videos/berries-and-cream-angel-food-scoop-cake?utm_source=facebook&utm_account=tastemade&utm_content=post_03-07-2018

 

For more information on what eggs do in baking:

https://www.thekitchn.com/baking-school-day-1-all-about-eggs-and-baking-222479

 

On Carrots, Walnuts and Cinnamon

As usual, my timing is bizarelly good – Jamie Oliver

That was not the case this sun-drowned afternoon when I hurriedly tried to assemble a carrot cake auspiciously called ‘incredibly moist and easy’. While three obnoxious fat flies neurotically circled around in the kitchen and bumped against the window and while flushed breezes entered through the opened doors, I ran around panicking, trying to find the spatula. I had to ride off on my trusty bike to work at 3:30 and the cake needed to be in the oven at least at 2:30. I crushed walnuts, peeled carrots and suffocated batter in cinnamon, rasped too much nutmeg and cursed loudly in Dutch when I dropped the wet whisk on the floor. Still, despite the chaos, I absolutely adore cooking.

Baking always seems the easiest way for me to find quick relaxation in the kitchen, though I do enjoy hosting dinners at home where I’ll go utterly crazy on at least 3 courses. Searching through Jamie Oliver’s or Donna Hay’s cookbooks, I’ll try to find the best matching dishes where I’d be able to learn something new. My last exploration involved cooking two different kinds of stew for a homemade chicken and beef pie (they were two separate dishes, I did not defy the universal rules of pie making). It took me at least half a day, but the results were received with applause and compliments.

However, baking offers the best possibility to create something beautiful from scratch in less time. I recently discovered a quick recipe for insanely fluffy chocolate muffins, that simply do not need any frosting, for their fluffiness is orgasmic (recipe is included). Carrot cake, however, has always had a special place in my heart. I’ve always felt there’s never enough cinnamon, silky walnuts add extra crunchiness to a sponge cake and carrots are just awesome veggies.

After a fight with the oven, the loaf emerged from the grey steam and although I would’ve liked it to be slightly less burned, the taste was absolutely breathtaking.

I present to you, the Carrot Cake Loaf.

Carrot Cake.jpeg

moist.

 

Recipes:

Super moist Chocolate Cupcakes: https://sallysbakingaddiction.com/2017/06/22/super-moist-chocolate-cupcakes/ (applause to Sally!)

Carrot Cake: https://prettysimplesweet.com/carrot-cake/ (amazing cake, Shiran!)

 

 

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