On the same flow as I have made the lasagne, I set to make the cake. It didn’t turn out spot on, but it was good enough to make it to the blog, though we did have a laugh with Florek, when I tried to release the tin.<\/p>\n
First I made the jelly, as it takes hours to be ready. Then I baked the cocoa sponge. My sponge recipe comes from my Mom, it never fails. I made half a portion, as I only needed a base. I whipped 2 egg whites with about 4 spoons of caster sugar, then added the yolks. A poonsful of plain flour sifted into the misture, a spoonful of potato starch and a spoonful of cocoa powder. The last one, half a tea spoon of baking powder. All nicely folded in, went into the hot oven for half an hour. I’m really pleased with it, it’s not too sweet, it’s perfect.<\/p>\n
My cream was the weakest point of this cake-turned-triffle. I cooked budyn with an extra spoonful of plain flour, as Mum’s recipe says, then I whizzed it with some margarine and threw a banana in as well, for extra, erm, character. It needed some fruit, so I emptied a can of apricots and finished with the jelly.<\/p>\n
It tastes great, but the cream didn’t hold. Still, will not be wasted.<\/p>\n
On the same flow as I have made the lasagne, I set to make the cake. It didn’t turn out spot on, but it was good enough to make it to the blog, though we did have a laugh with Florek, when I tried to release the tin. First I made the jelly, as it … Continue reading Inspirational cake turned triffle.<\/span> ![\"\"](\"https:\/\/blogs.xs4all.co.uk\/tablefortwo\/files\/2012\/05\/DSC_3009.jpg\")
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