180 g sugar
180 g cooking margarine
30 g cocoa
150 g flour
3 eggs
2 tbsp marmalade
270 ml double cream
method
Pre-heat oven to 160°C fan
In a stand mixer cream together sugar and margarine.
Continue to mix adding three large eggs, one at a time.
Mix cocoa into flour then slowly add flour to contents of mixer.
Pour the batter into a couple of greased Victoria sponge sandwich pans.
Bake for 30 mins, checking they are done with a toothpick.
Leave to cool on a wire rack.
Warm the marmalade in the oven and spread over one of the sponges.
While it all cools whip the cream then spread over the marmalade carefully positioning the top sponge.
disclaimer.
my recipes are not endorsed by the Stroke Association, or any health body or authority.
I am lucky enough to be approximately adult, with a mind of my own.
Oh now that does look good We tend to use orange flavouring in our chocolate cakes.
My daughter rustled up one on Friday but she used an American recipe because she couldn’t find her usual one. It was “nice” but it used an awful lot of butter and sugar, way too much and not nearly enough flour and just 2 eggs. So she added more flour and added extra flavouring to mask the taste of the butter.
It did seem nice and light but it was greasy and too sweet. Anyway she won’t be going back to that one again. I don’t know why she didn’t just use the fair cake recipe I always use. It’s from the her childhood fairy story book and kept on the shelf with all the other recipe book You can never go wrong with that one.
Talking of fairy tails, it has been suggested on occasion that I am or have been away with those very same fairies. I must declare that there is a place in my heart for the odd hobgoblin and Will ‘o’ the Wisp.
Hilary tells me that equal weights of sugar, margarine (or butter) and flour are what makes a sponge.
Having a scientific background I prefer measurement in grams but she sticks to ounces.
She quotes 6 ounces each of sugar, butter and flour, removing one ounce of flour and replacing with 1 ounce of cocoa for chocolate cake.
I approximate with 180g of each, replacing 30g of flour with 30g of cocoa.
A smaller cake would only need two eggs and larger an extra egg.
Oh yes I read a recommendation to keep oven temperature down, which will keep the top more level and less dome shaped. Always check the cooking has completed.
I’m learning all the time and enjoy my experiments in our kitchen/laboratory.
Most of my efforts move in the direction of indulgence, so looking at them as occasional treats rather than every day fare is perhaps wise.
Regardless, despite having been disabled, I like to ensure that stroke isn’t the only subject on my mind and occupying my attention. You’ll likely have seen me trying to kick all sorts of things into life amongst these threads and posts.
this isn’t a recipe as such. It is just a temptation, a method to make traditional chips the proper way. It is savoury though.
We invested in a deep fat frier, a producer of culinary treats such as deep fried bread- crumbed chicken thighs, pork steaks in bread crumbs deep fried again, doughnuts with apple.sauce and of course chips.
The luxury of a deep fat frier is having exact control over temperature.
Heat sunflower oil to 130°C
Cut large potatoes into chips.
Immediately add to the oil in a wire basket
Cut more chips.
When the chips are softened right through tip them into a bowl.
This is called blanching.
Blanch off another batch until you have a full bowl.
When the blanched chips are cooled you can put them in the fridge where they will keep okay.
Just take a few out to brown and crisp up when you are tempted.
Turn the oil temperature up to 180°C.
Fry a handful or a couple of handfuls until they are browned and nicely crisp on the outside.
Serve on a couple of well buttered slices of bread or a large burger bun with a sprinkle of salt.
You can dip into the bowl of blanched chips anytime to make a quick snack.
I sense a sudden intake of breath. I’m going to have to depart rapidly now, before the Nutrition and Dietary Police arrive.
They do sound a delicious treat, and there’s nothing wrong with them occasionally. Though I do have to watch myself like a hawk as I’ve type 2 diabetes and there’s no help with trying to reverse that as, unfortunately mine was not due to over indulgence, hey-ho
We tend to use orange flavouring in our chocolate cakes.
You can never go wrong with that one.
