Mmmmm My fav!!
Not too much running to enjoy this baby….
Well until you add in the cream that is:)
I just love, love , love this cake.
It means ” Bread of Spain” but it is a sponge cake.
I have quite a few recipes for this and there are many interpretations of it.
Traditionally it is served plain or as a base for many other delicious desserts.
I usually use a lovely sponge recipe of my grans that has rum laced in it but thought I would try a new one today.
This recipe with a few tweaks, is from a book I got for my son called ” A little bit of this, A little bit of that”.
It is by the young girl, Isabella Bliss, that won the Aussie Junior master chef.
Its a really nice book, celebrating their family recipes.
None are complex but its presented nicely with recipes that all levels of expertise and greedyness can enjoy.
No, its not haute cuisine but its a beautiful book with nice tasty recipes.
The Greedyboys love it, so HIGH praise in deed!!
What will you need?
Pinch of salt
225 g castor sugar
dash of vanilla essence
100 g melted butter.
Place all drys in a bowl and mix through.
Melt butter on low heat and allow to cool.
Grease and line a baking tin, round, square, whatever you like.
Pre heat oven to 180 Celsius.
Place eggs and sugar into a mixing bowl and beat well.
You need to beat them until the mixture is beigey, light and will be about 2-3 times the volume of when you started.
This will take about 5-8 minutes.
Add in vanilla and then gently fold in the dry ingredients.
Do this in 2-3 goes and then lightly fold in the butter.
Pour into greased tin and place in the oven.
Bake for about 25 minutes .
Remove from the oven and allow to cool in the pan for about 20-30 minutes.
This is a delicate cake!!
Then gently remove and cool on a wire rack.
I used my own pastry creme recipe as I did make the girls one in the recipe but it wasn’t to my liking.
However, the greedyboys loved it!!
They made a sauce of it.
You can fill this with whipped cream like a Victoria sponge, full with a lemon creme or plain pastry creme or just dust with icing sugar.
You can slice this into 2-3 pieces and then fill if you wish..
If you want to make Greedybread’s Chocca custard filling, you will need:
1 cup of milk
1/4 cup of sugar
3 egg yolks
pinch of salt
1/5 of flour
1 tsp vanilla
1 tbsp butter.
40g chocolate chopped
Warm the milk over a low heat.
Whisk egg yolks and sugar together until creamy.
Add in salt and flour to egg mix.
Add slowly into the warmed milk and whisk egg/flour mix through.
Add in chocolate chopped well and stir until melted.
It will start to thicken soon, DO NOT LET IT BURN!!
Whisk till smooth and allow to cook until required thickness and let it cook for a few more minutes.
Remove from heat and add in vanilla and butter.
Allow to cool.
It is a good idea to put some greaseproof paper or wrap on the top so a skin doesn’t form.
Cool completely before using.
If you omit the chocolate, it is then a traditional pastry creme recipe, just add in a little lemon zest:)
Don’t forget to ENJOY, ENJOY, ENJOY!!!