I will keep cooking and baking but I feel I cannot put my heart in it as I used to, and it would be unfair to those who place their trust in my teaching. Marketing, advertising, chasing new students, updating and testing recipes, writing meaningful newsletters are a full time job and at the moment I need to put my energy and my heart into my healing practice. If you are interested to know more about what else I have been busy doing, have a look at my website www.heaven-earth-connection.co.uk
As a farewell, I want to share with you my birthday cake recipe. It is the recipe for a fat-less Italian sponge which accidentally is called Pan di Spagna or Spanish bread. I guess I could do some research and find out where the name originates from, but I think it is much better to get on and make the cake. The good thing is that it is exceedingly easy, light as a feather and lends itself perfectly to filling....and is the cake my mum used to make for me and my sister on our birthdays. I hope you enjoy it.
3 free range eggs, room temperature
90g caster sugar (30g each egg)
50g plain flour
25g maize flour (or potato starch)
Heat the oven to 160C. Butter and flour a 20cm round cake tin with a removable bottom.
Whisk the eggs and sugar together at high speed with a pinch of salt until you have a very thick light coloured mousse consistency. If you think it is done, give it another 5 minutes. I even suggest you make yourself a cup of tea and let the mixer do the job...that is if you have a stand alone mixer, otherwise just brace yourself for a 10 minutes whisking job. Your aim is to incorporate as much air as possible.
When ready, sift the two flours together and add a little at a time to the mix. Incorporate very gently with a spatula or a wooden spoon after each addition, trying not to knock out any air. When done, transfer the mix to the tin and put in the oven. Bake for 25-30 minutes until soft but firm to the touch. Turn the oven off. Leave the cake in it for an extra 5 minutes then take out. Leave to cool in the tin. Take out of the tin when cool.
You should have a cake about 6-7 cm thick, perfect for cutting in half and fill. We like to use a fruit coulis (basically, any of those annoying jars of jam which did not set and you pretend that they were meant for flavouring yoghurt...I have stashes of them!) some lightly sweetened whipped cream (the sponge is not very sweet, so I think you need to put 1/2 tbsp of sugar in with the cream when you whip it) and some fresh soft fruit on top of the cream. Compose the cake with the top layer and if you have enough cream cover it with it. I like to give it a soft wavy effect. Add more fresh fruit on top as well.
In today's cake I used my dad's nectarine jam and raspberries from the garden...a peach Melba cake.