Thursday, 1 August 2013
Black Forage Gâteau
- 3oz caster sugar and 3 eggs: whisk with electric hand whisk until really thick (the mixture falls from the beaters in ribbons and leaves a trail on the surface for a few seconds)
- 3oz flour - sift it and fold it in gently but quickly with a metal spoon until there are no pockets of flour left. Try not to let the mixture's fluffiness be beaten out too much! Add a little vanilla essence or lemon zest.
Finally - pour into a lined cake tin (about 20x30cm) and bake for 8-9mins at (preheated) 220 degrees C. So simple!
This is the tricky part. Just before you take the cake out... lay out some more non-stick baking paper, and sprinkle with caster sugar, then rinse a tea towel in hot water and place underneath. When you take the cake out, turn your sponge onto the baking paper and roll up into a swiss roll shape, with the paper rolled in. This way it can cool off so that you can put cream in later without it melting, but you can also keep the shape (if you roll it first once cold, it will break!). When cool, you can carefully unroll, spread with cream, jam, cherries and creme de cassis and... try and keep it away from the relatives!
Oh, and that's some home-made elderflower champagne to accompany our cake below. There really is no such thing as dieting in our house. If it's home-made, it's good for you. And that's all I have to say about that.