Lorinda Bothma 8 March 2011 baking basic sponge cake

What I’ve learned:

·         Escargo                 French term for snails

·         See the whole picture when working with food and food cost

·         Always make sure your equipment is in working order!  It will have an effect on the outcomes of your food

·         Use the right equipment for the job

·         Don’t multiply recipes more than twice

·         Recipes can’t always be followed perfectly.  You have to be able to recognize when something is ready and be able to calculate the outcomes of a recipe.

·         When whisking eggs, don’t hit the Wisk on the side, you will lose the air

·         Eggs must be room temp

Basic sponge cake

Ingredients	Quantity Required	Cost	Calculations
Eggs	2		R14/12*2=  R2.33
Castor sugar	50g		RR7.23/1000*50g=R0.36
Coffee powder	15g		R58.89/1500*15g=0.59
Cake flour	35g		R8.11/1000*35g=R0.28
butter	10g		R11.17/500*10g=0.22

Method

1.       Turn oven on (180)

2.       Break eggs into mixing bowl

3.       Beat egg a bit

4.       Add sugar bit for bit and keep on whisking until at hard ribbon stage

5.       Sieve the flour and fold into the mixture

6.       Slake the coffee and fold into mixture

7.       Butter the moulds and cover with flour

8.       Spoon mixture into moulds and give one tap on the work top to release the last air

9.       Put in oven