117061sm
Create successful ePaper yourself
Turn your PDF publications into a flip-book with our unique Google optimized e-Paper software.
STYLE | food news 65<br />
FooD news<br />
Adele’s No-FAil spoNge CAke<br />
Annabelle White shares a delicious recipe.<br />
Television and radio cooking personality, Annabelle White believes in keeping<br />
food simple and easy. The author of 11 books knows how to add a sense of<br />
fun to her presentation style, too.<br />
iNgRedieNTs<br />
4 large eggs, at room temperature<br />
6 Tbsp sugar<br />
2 Tbsp water<br />
4 heaped Tbsp cornflour<br />
1 Tbsp plain flour<br />
1 heaped tsp baking powder<br />
Cream, peaches and passionfruit, for topping or filling<br />
Icing sugar<br />
A caller from Gisborne said she had been making this<br />
great sponge for years and years and it worked – thank<br />
you, Adele. If you have ever had problems with sponge<br />
making in the past, this is for you! – Annabelle White<br />
MeTHod<br />
Preheat oven to 180°C. Line the base of a 23cm springform cake tin with<br />
baking paper. Grease sides of tin well or spray with baking spray.<br />
In an electric mixer, beat egg whites. In a pot, place sugar and water and<br />
simmer for 2-3 minutes. Remove syrup from heat and add to egg whites. It will<br />
puff up beautifully. Add egg yolks. Blend through gently – do not over-mix.<br />
Sift cornflour, flour and baking powder then fold gently through egg-white<br />
mixture. Bake sponge for 15-20 minutes. Remove from oven then pick up the<br />
sponge in the tin and drop it from a height of 30cm. Not upside down!<br />
Once cool, remove from the tin and cut sponge in half, and smear base with<br />
whipped cream then top with drained peaches and passionfruit syrup. Place<br />
other sponge half on top and dust with icing sugar.<br />
Note: Adele likes to mix the peaches and passionfruit into the whipped cream<br />
and uses that mix to sandwich the sponges together.<br />
– Annabelle White will be a guest chef at The Food Show, April 7-9.<br />
Exciting NEW café just opened!<br />
growing with you<br />
SprIng Is here –<br />
It’S Sow Time<br />
how to get the best results from<br />
seeds and seedlings $<br />
100% NatIve In<br />
The capItal<br />
Unravelling the secrets of<br />
Otari-wilton Bush<br />
The New Zealand<br />
landscape awards<br />
The people behind<br />
the projects<br />
September 2016 | 100%<br />
It’s time<br />
to grow!<br />
New look and more<br />
content than ever!<br />
MeeT LeSTer Brice<br />
A Garden coach<br />
SUBSCRIBE FROm<br />
43. 50*<br />
*6 issues/6 months<br />
café promising to deliver<br />
beautiful food.<br />
$7.90 incl. GST<br />
ISSN 2423-0219<br />
Save our roSeS<br />
How a rose register is protecting our heritage<br />
auckland Botanic GardenS<br />
Why we love our public grounds<br />
SUBSCRIPTIONS FREEPHONE<br />
0800 77 77 10<br />
www.gaRdENER.kIwI<br />
Having lived and worked as a Chef in Melbourne<br />
for the last 5 years, and also working with<br />
Shannon Bennet, a regular guest judge on<br />
MasterChef Australia, we have moved home to<br />
fulfil our dream of opening our own cafe.<br />
Hours Mon - Fri 7am – 4pm Sat & Sun 8am – 4pm<br />
UnCommon adjective<br />
not common; rare; exceptional;<br />
above the ordinary; remarkable.<br />
262 Tuam Street | 379 39 77 | uncommonchch@gmail.com