Monday, May 24, 2010

Marj's Sponge Cake

There is a very special lady named Marj who cooks one of the most amazing cakes I have had the pleasure of devouring.  She made it recently for her daughter's wedding and I chased the flower girls who were handing out the pieces all night!  So delicious!  Marj recently was gracious enough to share her fabulous recipe with me - a classic sponge from a classic dame.

Thanks Marj ...

(pictured is the fancy sponge cake from the wedding as well as the classic sponge!)

  • 3 eggs separated
  • pinch of salt
  • 1/4 teaspoon vanilla essence
  • 1/2 cup castor sugar
  • 2/3 cup of cornflour
  • 1 tablespoon of plain flour
  • 1 teaspoon of baking powder
Pre-heat oven to 190 degrees celsius (375F) gas or electric.  Beat egg whites with salt until soft peaks form.  Gradually beat in the sugar, a little at a time, then continue beating until stiff.

Add egg yolks and vanilla essence, beat until combined.

Sift together 3 times - cornflour, plain flour and baking powder, then add the egg mixture.  Carefully and lightly fold the mixture together using a wooden spoon or spatula.  Do not stir.

Divide batter evenly between two 20cm round sandwich pans (grease pans well - don't use baking paper) and bake for 18-20 mins. Until cooked through.

Take from the oven and allow to cool on a cake rack.  When ready spread some fresh cream in between the round and place together.  Sprinkle some icing sugar on the top.


Cocinar, comer y ser feliz!

Thursday, May 20, 2010

Postre de Vainilla - Caramel Lady finger Dessert!

It's my dad's birthday today!  I remember on his birthday every year mum would make him one of the most delicious, rich, sinful desserts that was ever made - and we couldn't get enough!!  Postre de Vainilla is certainly one for those with a sweet tooth - dripping with dulce de leche we'd fight over the last spoonful.  We couldn't wait for his birthday to come around every year!!  Happy Birthday Dad!


  • Packet Lady Fingers (also known as savoiardi)
  • Butter - 200 grams
  • 1 teacup of icing sugar
  • 2 cans of dulce de leche
Mix butter and icing sugar in a bowl until creamy.  Add the cooked dulce de leche (see recipe here) and mix well.  This mixture should remain creamy and thick.  If your dulce de leche is a little runny stiffen with a little more icing sugar.

In another bowl pour some port and a dash of water.  Dip the lady fingers quickly into the port (so they are not soggy) and place in a flat bowl.  Spoon the cream mixture over the layer of lady fingers.  Then place another layer on top repeating until mixture is gone!  I like to put a good thick lashing between layers.  It's almost like a tiramisu but blows that way out of the water!!

Place the mixture in the fridge for 20mins so it will settle nicely. 

You can sprinkle crushed nuts on top or leave plain - to taste.

Simple - but DIVINE!  Do try it one day!

You can watch the live recipe on Cocina de Mama's YouTube channel.

Cocinar, comer y ser feliz!

Thursday, May 6, 2010

Mothers Day Special - Lemon Delicious

Continuing with our Mothers Day celebration!

Annie from Sydney shares her mums 'Lemon Delicious' recipe.  Annie is originally from New Zealand and her mum Bernadette still lives in Auckland.  One of the nicest things to do when your family is far away is to share a food memory and bring back the wonderful days when you were all together!

Annie writes:
I bet my Mum would say she wasn't a great cook, or that at best she doesn't really like cooking, but for all that she protests, my memory of growing up is full of delicious puddings on cold winter nights ... and this is one of my ABSOLUTE favourites.  Generally served as the six of us sat around in the living room with a roaring fire, watching The Princess Bride for the 75th time.  Love you Mum!

Lemon Delicious
[Serves 6]


  • 125 grams melted butter, cooled
  • 2 teaspoons finely grated lemon zest
  • 330 grams caster sugar
  • 3 egg yolks
  • 75 grams self-raising flour, sifted
  • 80mls lemon juice
  • 330mls milk
  • 3 egg whites

Pour the butter into a bowl and stir in the lemon zest followed by the sugar. Once incorporated, stir in the egg yolks.

Sprinkle over the sifted flour and lemon juice and stir until combined. Slowly add the milk a little at a time to ensure you get a smooth batter - the mixture will be quite runny so don't be alarmed.

In a clean bowl, whisk the egg whites until soft peaks form. Slacken the batter with a spoonful of egg white and then fold in the rest.

Pour the mixture evenly into a  large baking dish.

Place the dishes on a baking tray and pour in enough water so that it comes halfway up the sides.

Bake in a preheated 180°C/350°F for about 35 - 45 minutes, depending on the size of the dishes used. The surface should be golden brown and puffed and beginning to pull away from the sides of the dish.

Thanks so much Annie for sharing your mums Lemon Delicious!  Hooray for Mums! :)

Cocinar, comer y ser feliz,

Wednesday, May 5, 2010

Mothers Day Special - Derby Pie

In Australia this Sunday is one of the  most important days of all!  Mothers Day!

For the next few days leading up to Mothers Day I will be showcasing some of the best recipes sent in by sons and daughters ...

Jason, originally from Kentucky has sent in his Mum's (Rita) famous 'Derby Pie' recipe.  You can find a great history on the Derby pie here.  But more importantly Jason now makes his mum's famous pie on Derby weekend... a little taste of home when he is so far from it!


  • Unbaked Pie Shell
  • 3/4 cup of chocolate chips
  • 2 eggs
  • 1 cup of sugar
  • 1/2 cup flour
  • 1/2 cup of Pecans
  • 1/2 cup of melted butter
  • 1 jigger of bourbon (Jigger is a shot glass)

One unbaked pie shell. I use the deep dish.
Sprinkle 3/4 cup of chocolate chips in the bottom of the pie shell.
Beat 2 eggs, add 1 cup of sugar,  (can use one splenda), 1/2 cup of flour, 1/2 cup of pecans,
1/2 cup of melted butter and 1 jigger of bourbon. Mix all and pour into pie shell.
Preheat the oven and bake at 180 celsius for 35-40 minutes. Until brown on the top and pie is set.

Serve with a generous scoop of vanilla ice cream!  YUM!

Thanks Rita for sharing the secret recipe and Jason for sending it in...

Hip Hip Hooray for all Mum's everywhere whose baking and cooking has brought years of joy and memories to sons and daughters everywhere!

Do you have a recipe to share?  Write in to

Cocinar, comer y ser feliz!
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