I have a lot to make up for – time wise. I’ve been caught up with things – post-Christmas break, weddings, some more holidays and some much needed away time from the computer. It doesn’t mean that I haven’t been gathering a plethora of amazing recipes for you. Here goes:
You know how you’re always looking for that perfect dessert combination that’s easy to whip up and is super impressive? This is it, people. It has everything – some dinner theater (the flambeing is just superb to watch if you can arrange that), perfectly complementing texture and stellar flavor. It’s easy to make if you can get the components right. The sponge cake is one of the more sincere ones I’ve made – it lives up to their name – spongy and a perfect companion for creme anglaise and bananas foster. Make this adorable dessert to wow your someone adorable this Valentine’s Day. Thank me later.
Olive Oil Sponge Cake with Creme Anglaise & Bananas Foster
Olive Oil Sponge Cake
Source: Pastry Studio
150g caster sugar
3 tbs + 1 tsp olive oil
1 tsp vanilla extract
1. Pre-heat the oven to 175 deg c. Line a 7″ cake tin with parchment paper, unless you thought ahead and bought yourself a silicone mould.
2. In the bowl of your stand mixer, add the eggs and whisk on high speed till its pale – the color of custard. Then, slowly add the sugar and keep whisking till the mixture triples in size. Look out for a ribbon trail when you lift the whisk attachment.
3. Continue to whisk on low speed and add the olive oil and vanilla.
4. Finally, detach the bowl from the mixer and fold in the flour. See this handy dandy video for details.
5. Pour into cake tin and bake for 25 – 30 minutes or until the cake tests done.
1 cup milk (Full fat is best)
2 egg yolks
2 tbs + 2 tsp caster sugar
1 tsp vanilla
1. In a saucepan, bring the milk to a boil.
2. Meanwhile, add yolks and sugar to a small bowl and whisk till combined. Add some milk and whisk again to temper them. Add them back to the heat and on low flame, let it thicken – it should coat the back of a wooden spoon.
3. Take it off the heat, add in vanilla extract and set aside to cool.
Slightly adapted from Le Cordon Bleu trained brother
3 tbs brown sugar
3 – 4 tbs rum
2 tbs butter
2 bananas, ripe, sliced lengthwise
1. In a non-stick skillet, add the sugar and let it melt. Quickly, add the butter and stir it in.
2. To flambe, take the skillet off the heat and add the rum. Put it back on the flame and tilt slightly till the rum ignites. Stand back and keep the skillet off the heat till the flames subside. Add the bananas and coat gently. Serve a top the cake in a pool of creme anglaise.
Note that the bananas foster sauce must be made at the last possible minute. You can set out the ingredients ahead of time, including making the cake and creme anglais up to a day before.