Don't be thrown by the word "cake" — while this banana sponge cake would make a great dessert, it's also the perfect item to start your day off right. Just ask someone from Brazil, where the treat is a common sight at the breakfast table.This recipe comes courtesy of SimpleRecipes.me.
At Heartland, we use maple syrup in much the same way as we do sorghum syrup. This lovely dessert pairs chocolate with maple syrup to create a mousse that we roll inside chocolate sponge cake to form a roulade. As is standard in pastry kitchens, we weigh the dry ingredients rather than measure them.This recipe is courtesy of Heartland: Farm-Forward Dishes from the Great Midwest cookbook by Lenny Russo and Burgess Lea Press.
Homemade Sponge Cake
Homemade Sponge Cake
I AM STELLA FROM SRILANKA
Sponge Cake is easy and fun to make.This cake is one of my favorite types of cakes. Try this recipe.
Step by Step Recipe
* 200 grams Cake Flour, Sifted
* 2 teaspoons Baking Powder
* 100 grams Butter
* 8 whole Eggs (separated)
* 300 grams Sugar
* 2 teaspoons Vanilla
Sift the flour and baking powder three times.
Melt the butter in a small pan over low heat. Let cool.
Separate the egg whites and yolks. Beat egg whites until they become white and frothy. Add sugar little by little and continue beating until sugar dissolves.
Next add the egg yolks and beat about 5 minutes. After that, add in the dry ingredients, melted butter, and vanilla. Mix well using a rubber spatula.
Pour the sponge cake batter into an 11-inch round pan that has been greased with butter and floured.
Preheat oven to 180 C degrees and bake the cake for 30 minutes.
The cake is ready when you can lightly press on it with your finger and it bounces back. (and also when a toothpick inserted in the center of the cake comes out clean.)
Remove the cake from the oven and let cool.
Serve and enjoy.
When the Parker House opened, chocolate was mainly consumed at home as a beverage or in puddings. Since its invention, the Boston cream pie has become one of the most popular desserts in America and is served in thousands of establishments. Our recipe for Boston cream pie became so popular that in 1958, it even became a Betty Crocker boxed mix.It was originally referred to as Washington Pie at the hotel and was made in pie tins. We built a replica of the hotel out of Boston Crème Pie for the 150th anniversary year, which made the Worlds' Largest list, and served it all day to over 10,000 Bostonians and tourists at Quincy Market Place. The pie is still produced on the same marble pastry table that would have been used by Ho Chi Minh in 1911 when he was a pastry chef here at the Omni Parker House.We serve over 20,000 per year from the Omni Parker House Bakery, made fresh everyday. The recipe is in our history book, which guests can receive at the hotel upon request.See all pie recipes.Click here to see The Great American Pie Extravaganza.
Chef Noelia Scquizziatto of Argentina’s Terrazas de los Andes wine estate shares one of her gourmet dessert recipes; the winery’s fruity and fresh Terrazas Reserva Torrontes is a highly recommended wine pair for the semifreddo treat.