How To make Mrs. F Marbles

The better than bakery SPONGE CAKE recipe you've been looking for! Light, airy, soft sponge cake

RECIPE:
SHOP:

This better than bakery sponge cake recipe is light, airy, and just straight up DELICIOUS! It’s so versatile that you can pair it with literally anything. I love filling mine like a classic Victorian sponge cake with my homemade raspberry filling recipe and whipped cream – YUM!

HOW TO WHIP EGGS:

INGREDIENTS:

Sponge Cake
- ⅓ cup (40 g) flour - regular, all purpose (see note 1 on blog post)
- ½ cup (60 g) cornstarch
- ¼ tsp baking powder
- ¼ tsp salt
- 4 large eggs - whites and yolks separated
- ⅛ tsp white vinegar
- ⅔ cup (132 g) white granulated sugar - separated in half (1/3 for the egg whites & 1/3 for the egg yolk mixture)
- 1½ tbsp warm water - not boiling
- 2 tsp vanilla essence/extract
- 2 tbsp (30 g) unflavoured vegetable oil - I use canola

IMPORTANT: Cake tins must be ungreased (with only the bottom lined), and ensure the cakes are cooled upside down once baked. Bake at 160 °C (320°F) with the fan on for 25 minutes. If your oven doesn't have a fan option, then you will need to increase the baking temperature to 175°C (347°F).

Simple Syrup (I use about 3/4s of the quantity below to brush the cake)
- ½ cup (100 g) white granulated sugar
- ½ cup (110 g) boiling water

Whipping Cream
- 2 cups (375 g) cold whipping cream
- 2 tsp icing sugar - also known as confectioners sugar/powdered sugar
- ½ tsp vanilla essence/extract
- 1 punnet fresh strawberries for decorating - sliced in half

Raspberry Jam
- 1 batch of my raspberry jam filling recipe:

-------------------------------------------------------------

BAKING ESSENTIALS:
Cake Tins (8x3-inch) -
Hand Mixer -
Whisks -
Electronic Kitchen Scale -
Glass Mixing Bowls -
Spatulas -
Measuring Spoons & Cups -
Cake Release -
Pastry Brush -

NICE-TO-HAVE:
KitchenAid Stand Mixer -
Cake Stand -
Food Processer -
Immersion Blender -

CAKE DECORATING ESSENTIALS:
Offset Spatula -
Piping Bags -
Piping Tips -
Cake Scraper -
Steel Turntable -
Cake Boards -

-------------------------------------------------------------

SHOP MY COURSES HERE:
= Layer Cake From Scratch: Ultimate Beginners Guide to Cake Decorating -
= How to Make a Professional Wedding Cake From Home -
= Mousse Cake From Scratch: Patisserie Style -

OR

Get access to my COURSES on Skillshare and receive an extended FREE TRIAL by signing up with this link:

-------------------------------------------------------------

Blog:
Instagram:
Facebook:
Music: YouTube Audio Library (Papov - Yung Logos)

If you enjoy my content, then please subscribe and don't forget to turn on the notification bell so that you're updated whenever I upload a new video :)

Disclosure: Some of the links above are affiliate links, meaning, at no additional cost to you, I will earn a small commission if you click through and make a purchase :)

Thanks for watching!

Diner Serves Coke The Old Fashioned Way

Marble Butter Cake｜Apron

Marble Butter Cake｜Apron

Unsalted butter 150g / 2/3cup
Caster sugar 80g / 1/3cup
Whole egg 3(55g+- per egg)
Cake flour 140g / 1cup
Baking powder 1.5g / 1/2tsp
Fresh milk 30ml / 2Tbsp
Vanilla essence 2.5g / 1/2tsp
Cocoa powder 5g / 2tsp
Lukewarm water 10ml / 2tsp

Square mold 14x6cm

Bake at 170°C / 340°F for 30-35 minutes

Please leave a LIKE and SHARE this video
【SUBSCRIBE】my YouTube Channel
for more videos and clicked the bell
so you don't miss any of my videos

My Channel

Blog


All my videos will only be uploaded to my YouTube channel
Prohibit unauthorized theft, secondary editing and re-uploading of videos on YouTube and other platforms

#Cake

The Fanciest Easy Ham & Cheese Sandwich You Can Make (Croque Madame)

Ham and melty cheese sandwiched between two slices of thick toasty bread, topped with cheese sauce and a runny egg. Croque Madame might sound fancy, but it's super easy (and SO damn tasty). Click for 50% off your first month subscription of Beam and 20% off all following months.



☕Like this content and want to show support? Consider buying me a coffee here:

????INSTAGRAM:

????MY GEAR:
BOOS BLOCK CUTTING BOARD:
12 STAINLESS FRYING PAN:
2QT SAUCE PAN:
ESCALI DIGITAL SCALE:
HALF SHEET PAN + RACK:
6.75qt LE CREUSET DUTCH OVEN:
12 CAST IRON SKILLET:
QUARTER SHEET PAN + RACK:
MY FAV STAINLESS BOWL:

Want to make your own bread? Check out THIS VIDEO for my recipe:


-- RECIPE --

MORNAY
▪30g or 2Tbsp butter
▪10g or 1.25Tbsp ap flour
▪240g or 1c milk
▪60g ½-2/3c cave aged gruyere, shredded
▪30g or 1/3c aged parm, ground
▪5g or 1tsp salt
▪Pinch white pepper
▪1/4tsp grated nutmeg (just a few grates)

Heat small sauce pan over med. Melt butter then add flour. Stir to combine and cook for about 1min. Add milk. Bring to simmer and reduce heat to low. Add cheeses and stir to melt. Remove from heat & stir in salt, white pepper, & nutmeg.

Warm and stir over low heat to loosen before use.


CROQUE MADAME
▪Mornay sauce (see recipe above)
▪40-50g or 3-4tbsp Butter
▪Very thinly sliced black forest ham (4 pieces per sandwich)
▪2 slices unaged gruyere (per sandwich)
▪Salt
▪Chives, minced
▪Black pepper

Cut bread into ¾”/2cm slices (or buy texas toast style pre-sliced).

Preheat large saute pan over medium heat and another nonstick pan over med-low. Preheat oven to 375F/190C.

Add 3-4Tbsp butter to the nonstick pan to melt. Brush to coat both sides of bread slices. Then transfer bread into preheat saute pan to toast for 1min - press down with a spatula for max contact. Flip to second side and add 2 slices of ham on each piece of toast, top the ham with a piece of gruyere on each piece of toast.

While second side toasts, add egg into nonstick that your melted butter was in (over med heat) and season with pinch of salt. Cook for 20-30sec then load nonstick egg pan and the saute pan with toast into preheated oven for about 1 min. Egg is done when white is set and yolk is still gooey. Toast is finished when cheese is fully melted.

Combine melty sides of toast (cheese in the middle). Top with warm mornay sauce, the cooked egg, and garnish with minced chives and black pepper.


????MUSIC:
EPIDEMIC SOUND. Free trial available at:

#croquemadame #brunch #mornay

CHAPTERS
0:00 Intro
0:18 Making the mornay sauce
2:40 Bread
3:49 Cooking the madame
4:38 Beam dream (ad)
5:41 Finishing the sandwich
8:40 Let’s eat this thing


**DISCLAIMER: Some links in this description may be affiliate links. If you buy any of these products using these links I'll receive a small commission at no added cost to you. All links are to products that I actually use or recommend. Thank you in advance for your support!

MRS. CROCOMBE PARODY

2 parts flour, 8 parts shade. Today we're lampooning #EnglishHeritage and the Mrs. Crocombe Victorian Way series because it's a GODSEND.

English Heritage:

★PATREON★
★TWITCH★
★WEBSITE★
★MERCH★
★FACEBOOK★
★NOVA'S TWITTER★
★NOVA'S INSTAGRAM★
★OLYMPIA'S TWITTER★
★OLYMPIA'S INSTAGRAM★

LETTER P.O. Box:
Novympia
Unit 22371
PO Box 7169
Poole
BH15 9EL
UK

PARCEL P.O. Box:
Novympia
Unit 22371
Courier Point
13 Freeland Park
Wareham Road
Poole
BH16 6FH
UK

#NOVYMPIA are a #DragQueen duo and real-life couple! For business inquiries please contact business@novympia.com.

Southern Pound Cake 101: How to make the BEST Classic Pound Cake

Make the perfect classic pound cake EVERY SINGLE TIME! It's pound cake 101 and I'm going to walk you through every step! Pound cake is such a versatile dessert! It makes a great layer in dessert trifles, grilled for summertime strawberry shortcakes, or simply eaten plain or with fresh berries! I prefer it plain Jane or topped with hot, buttery peaches or syrupy strawberries and mounds of homemade whipped cream.
➡️HERE’S THE PRINTABLE RECIPE:
???? MY COOKBOOK IS ON SALE:

????????????WATCH MORE????????????
More Cake Recipes!:
Recipes for Cookies!:

➡️COOL PRODUCTS IN VIDEO:
(affiliate)

HOW TO MAKE THE BEST POUND CAKE RECIPE
Preheat oven to 325 F. Grease a 10-cup bundt cake pan with a thin layer of shortening (I use butter-flavored shortening for this. It gives the crust a nice golden crunch and buttery flavor) and then very lightly coat it with flour. Set aside. (If using loaf pans use two 9.5 loaf pans)
In a large bowl add sifted flour, baking powder, and salt. Whisk together well to make sure all of the dry ingredients are combined. Set aside.
In another large bowl, cream together butter until fluffy.
Add sugar gradually while mixing at low speed until combined and fluffy. Mix for three minutes (set timer)
Mix in eggs one or two at a time just until combined. Keep your mixture on low speed.
Mix dry ingredients into wet ingredients while alternating with the whole milk. Start and end with the dry ingredients. Mix until batter is combined and fluffy. Keep the mixer on low speed. Be sure to scrape down the sides of the bowl.
Mix in the vanilla extract and lemon extract.
Spoon batter evenly into prepared bundt pan. Shake and tap the pan on the counter to even out the batter and release any air pockets.
Place on the middle rack and bake for 1 hour and 10-20 minutes until a cake tester or toothpick inserted into the pound cake comes out clean.
Place pan on a cooling rack until it is cool enough to touch but still warm.
Carefully remove the cake from the pan and place it on a wire rack to finish cooling.
Slice the cooled cake and serve. *Remember pound cake is one of those desserts that gets better the next day.

CHAPTERS
00:00:00 - Poundcake 101: Introduction and Room Temperature Ingredients
00:00:36 - Adding Dry Ingredients
00:01:08 - Making a Classic Pound Cake
00:01:40 - Adding Eggs and Mixing
00:02:11 - Mixing the Ingredients for Pound Cake
00:02:42 - Making a Delicious Pound Cake
00:03:13 - Adding Flavors to the Batter
00:03:44 - Baking and Flipping the Cake
00:04:16 - Tips for serving pound cake
00:04:49 - Perfect Pound Cake Texture

????????????FAN FAVORITED RECIPES:????????????
How To Make Cake Pops:
How To Make Baked Mac n Cheese:
How To Make Crispy Fried Chicken:

#poundcake #poundcakerecipe #southerncooking #southernfood #cakerecipe #cakes

Cooking up Southern charm, one recipe at a time.

My name is Monique, and I started Divas Can Cook back in 2009 when I noticed a shortage of authentic Southern recipes like the kind I made with my grandma in her kitchen. I’m talking about that Elberton, Georgia cooking infused with North Carolina Appalachia flare. (Hey, I’m a Southern mountain girl; what can I say!) Authentic golden fried green tomatoes, hamburger steak, cornbread, biscuits and gravy, forgotten tea cakes, and fresh blueberry cobblers are the recipes that feel like home.

This channel is full of authentic Southern family recipes, recipes that I’ve developed and tweaked to perfection, and a few non-traditional ones sprinkled throughout for good luck. I hope that I will not only build your kitchen confidence, but become a trusted source for go-to Southern recipes for you and your family!

Subscribe now for a fun, Southern-style cooking channel with the BEST tried and true, from-scratch recipes!