5 June 2012

Jubilee mini Victoria sponge cakes






Many of you know that 60 years since the coronation of Queen Elizabeth of England, for those who do not know I have much to do with England, my grandfather on my mother's side came from Southampton for many years met my grandmother (Spanish) and they were married, lived in Punta Arenas, until he died and came to Santiago. If you want to know more of this story you can see here where I made a tribute.
The Victoria sponge cake is usually a large cake  but

 I wanna make  littles to serve tea.

The Victoria sponge cake was named after Queen Victoria, who favoured a slice of the sponge cake with her afternoon tea. It is often referred to simply as sponge cake, though it contains additional fat. A typical Victoria sponge consists of raspberry jam and whipped double cream or vanilla cream. The jam and cream are sandwiched between two sponge cakes; the top of the cake is not iced or decorated apart from a dusting of icing sugar.

This post is especially to England, my grandfater who came  from so far  here away and my Mom:) !
Adapted from BBC Food



Ingredients

Sponge
225 g self raising flour
4  eggs
225 g caster sugar
200 g. margarine
vanilla extract

6 tbsp raspberry jam
whipped cream
icing sugar to dust

method

 Preheat the oven to 180°c.
Line an oven tray with greaseproof paper.
For the sponge, beat all he ingredients in a bowl until light and fluffy. Spread the mixture out into the oven tray flaen with a
palette knife and bake in the oven for 18 o 20 minutes or until golden brown and cooked through.
Carefully turn the sponge cake out onto a wire rack,peel off the paper and set  aside to cool.

Cut circles about 6 cm (I used a round cut cookie) from the sponge , spread someones with raspberry jam an others wih whipped cream, make little sandwich, dust icing sugar over the
top of each sandwich.


Print recipe here




Im sharing with
JWsMadeWLuvMondays


Mixitup








EN ESPAÑOL

Mini cakes Victoria para el Jubileo






Seguro que muchos de ustedes saben o han escuchado acerca de que se cumplen 60 años de la Coronación de la Reina Isabel, por esto en Inglaterra se han hecho muchos homenajes y celebraciones e incluso en la cocina por supuesto, muchas recetas especiales para el Jubileo que se celebra esta semana.
Yo hago mi pequeño aporte con esta receta de mini cakes que es la versión pequeña del típico Sponge Victoria Cake, son ideales para el té o alguna celebración especial.
Para los que no lo saben mi historia de vida está entrelazada con Inglaterra y con España. Mi abuelo por el lado de mi mamá vino de Southampton, Inglaterra, hace muchos años y conoció a mi abuela española en Argentina, despues se vinieron a vivir en Punta Arenas.  Mi mamá nació en Punta Arenas pero cuando mi abuelo Maurice murió se vinieron a Santiago si quieren saber más conté la historia aquí en un post de scones.


Ingredientes


2 June 2012

Mango soufflé





This recipe starts something like this, had for some time  2 large ripe mangoes in the refrigerator, but had not found a recipe that I would do (I almost make juice) but when I saw this ice mango soufflé loved it.
 As I said before I love mangoes and smelling so nice.
  Anyway here is the recipe!

You can see other mangos recipes here





Ingredients

2 or 3 ripe mangoes
2 tablespoon of water
1 1/2 tablespoon of  powder gelatin
2 eggs yolks
1/2 cup of sugar
1/2 cup of milk
1 1/2 cups of whipped cream
toasted coconut to garnish

Method
Prepare 4 ramekins  adding a strip of foil to extend the bowls for the soufflé. Secure it with tape.
Besides putting water in a small bowl and sprinkle gelatin powder placed in the microwave 1 minute to dissolve stir and set aside.

Grind the mango in a blender or processor. Set aside.
In a bowl beat the yolks with sugar and milk in double boiler place beating until mixture is thick and frothy. Remove from

heat and let cool .Add the  liquid gelatin and beat well.

Whip the cream until soft peaks form. Save 4 tablespoonfuls and  add the other  to the mixture of  mango.

Fill the ramekins, leaving the mixture 2 cm above the edge of ramekin.
Leave in the fridge  for about two hours until firm.
Carefully remove the foil  put some cream on each souflés. Sprinkle toasted shredded coconut over them.
 I toasted coconut in the oven a  few minutes is very fast.


PRINT RECIPE HERE

Im sharing with





EN ESPAÑOL
Souflé de mango







Hay historias así, (me imagino que muchas recetas) tenía un par de mangos maduros en el refrigerador (el mango se conserva muy bien en el refrigerador) y quería hacer algo rico, rico, estuve a punto de hacerlos jugo que tambien me encanta pero finalmente encontré este souflé de mango, y ha quedado un postre absolutamente delicioso.
(A veces en el Líder encuentro más baratos los mangos)
Tambien se pueden usar mangos en tarro son muy buenos pero más pequeños.
Si quieren ver otras recetas de mangos ver aquí.

Ingredientes

2 o 3 mangos maduros
o 1 tarro de mangos
2 cucharadas de agua
1 1/2 cucharadas de gelatina en polvo sin sabor
2 yemas de huevo
1/2 taza de azúcar
1/2 taza de leche
1 1/2 taza de crema batida
coco tostado para adornar

Preparación