Mini Chai Sponge Cakes Food

COCONUT CHAI TRAYBAKE

Steps:

• Grease a 20 x 30cm baking tin with a little oil, and line the base and sides with baking parchment. Heat oven to 180C/160C fan/gas 4. Measure the coconut milk and oil into a jug. Crack in the eggs, add the vanilla and whisk with a fork to combine.
• In a large bowl, mix the sugar, flour, coconut, spices and a pinch of salt. Squeeze any lumps of sugar through your fingers, shaking the bowl a few times so they come to the surface. Pour in the wet ingredients and use a large whisk to mix to a smooth batter. Pour into the tin, scraping every drop of the mixture out of the bowl with a spatula.
• Bake on the middle shelf of the oven for 25 mins or until a skewer inserted into the middle comes out clean. If there is any wet mixture clinging to it, bake for a further 5 mins, then check again. Leave to cool for 15 mins in the tin, then transfer to a wire rack and drizzle over the ginger syrup.
• To make the icing, mix the coconut milk with the icing sugar until smooth. Drizzle the icing over the cake in squiggles, then scatter with the chopped ginger, pistachios and coconut flakes, if using. Eat warm or cold. Will keep for 3 days in an airtight container.

MINI LEMON SPONGE CAKES

Steps:

• Make the cakes: Preheat the oven to 350 degrees F. Butter and flour a 6-cup jumbo muffin pan. Beat the egg yolks, 1/3 cup sugar, the vanilla and lemon zest in a large bowl with a mixer on medium-high speed until pale, fluffy and doubled in volume, 3 to 6 minutes. Meanwhile, bring a medium saucepan with a few inches of water to a simmer, then turn off the heat. Combine the egg whites and salt in a large heatproof bowl and place on top of the saucepan (do not let the bowl touch the water). With clean dry beaters, beat the egg whites on medium speed until soft peaks form, about 1 minute, then increase the speed to medium high and gradually add the remaining 1/3 cup sugar; continue beating until stiff peaks form, 2 to 3 more minutes. If the mixture gets too hot, remove the bowl from the pan.
• Gently fold the egg whites into the yolk mixture with a rubber spatula in four batches, sifting in the flour in alternating batches. It's OK if some streaks remain -- do not overmix. Remove 1/2 cup of the batter to a small bowl and whisk in the melted butter, then gently fold back into the batter. Divide the batter among the muffin cups. Bake until the centers spring back when pressed, 18 to 20 minutes. Let cool 5 minutes in the pan on a rack, then loosen with a paring knife and remove to the rack to cool completely.
• Meanwhile, make the filling: Place a fine-mesh sieve in a medium bowl and set in a larger bowl of ice water. Whisk 1/4 cup milk, 2 tablespoons sugar, the egg yolks and cornstarch in a separate medium bowl until smooth. Heat 1 cup milk, 2 tablespoons sugar and the salt in a small saucepan over medium heat until steaming, whisking to dissolve the sugar. Whisking constantly, gradually pour the hot milk into the egg yolk mixture. Return the mixture to the saucepan and cook, whisking frequently, until thickened, 2 to 3 minutes, then continue whisking for 30 more seconds. Remove from the heat and stir in the butter and vanilla. Immediately strain into the bowl set in the ice water and let cool, stirring occasionally, until lukewarm. Remove from the ice water, press a piece of plastic wrap directly on the surface of the filling and refrigerate until completely cooled. When ready to assemble the cakes, whisk in the lemon curd, limoncello and lemon juice. Whip the heavy cream in a medium bowl until stiff peaks form and fold into the filling.
• Make the lemon syrup: Combine the water, sugar and lemon zest in a small saucepan. Bring to a boil, stirring to dissolve the sugar, then remove from the heat. Stir in the limoncello. Let the syrup cool.
• Fill the cakes: Trim the domed tops of the cakes to make them level (this will be the bottom). With a paring knife, cut a 1 1/2-inch-wide hole in the cakes; scoop out some of the inside to make a cavity, reserving the scraps. Brush the insides with some of the lemon syrup, then fill with the lemon filling, reserving the rest of the filling for the glaze. Close the hole with the cake scraps. Brush the cakes all over with the syrup until all the syrup is used.
• Glaze the cakes: Place the cakes trimmed-side down on a rack set on a baking sheet. Whisk 5 to 6 tablespoons milk into the reserved lemon filling until pourable. Spoon over each cake to completely cover. Transfer to a platter and refrigerate, uncovered, at least 4 hours or overnight.
• Garnish the cakes: Beat the heavy cream and sugar in a medium bowl until stiff peaks form. Transfer the whipped cream to a piping bag fitted with a star tip and pipe around and on top of each cake. Top with candied lemon peel.

MOUNTAIN CHAI SPONGE CAKE

Steps:

• Steep 6 bags in 3/4 cup hot water overnight.
• Next day: Squeeze liquid out of bags and toss bags away.
• Place milk, tea, butter and cocoa powder in a saucepan and bring to a quick boil.
• Set aside.
• Beat eggs, egg yolks and sugar over a warm water bath until the mixture is warm.
• Then place mixture in a mixer and whip until tripled in volume.
• Cool for about 5 minutes.
• Fold the flour and tea mixture into the whipped eggs.
• Grease and flour dust (or dust with a mixture of cocoa powder and sugar) a 12x18 baking pan.
• Spread batter into pan.
• Bake at 375 degrees for 10-12 minutes.
• Place on a cooling rack for 5-10 minutes, then remove from pan.
• Icing is optional or dust with powdered sugar before serving.

MINI CHAI SPONGE CAKES

Steps:

• Preheat the oven to 350 degrees F. Butter and flour a mini bundt pan.
• Separate the eggs, placing the yolks in a pan and the whites in the bowl of an electric stand mixer.
• Over very low heat, combine the yolks and the sugar and whisk until the sugar is completely incorporated and has dissolved. Continue whisking for a minute or two until the egg yolks have become very pale in colour and increased in volume. Be very careful not to get the yolks too hot or they will cook.
• Remove the yolk mixture from the heat and add the tea leaves, cinnamon and vanilla extract. Mix and let sit while you whip the egg whites.
• Using the whisk attachment, whip the egg whites until stiff peaks form (4 to 5 minutes).
• Sift the flour into the egg yolk mixture and combine. The mixture may be stiff but don't worry about it.
• Add one-third of the egg whites to the yolk and flour mixture and stir until combined.
• Add the remaining egg whites and fold them into the lightened batter.
• Spoon the batter into the prepared Bundt pan. If using a mini-Bundt pan, bake your cakes for 30 minutes and then check for doneness by inserting a cake tester into the centre of the cake. If it comes out clean, the cakes are done. If not, bake for an additional 5 minutes and test again.
• Once the cakes are baked, remove from the oven and let cool on a wire rack for 15 minutes. Unmold the bundt cakes and let cool completely.
• Serve with tea and enjoy!

MINI VICTORIA SPONGE CAKES

Steps:

• Heat the oven to 180C/160C fan/gas 4 and line a 12-hole muffin tin with paper cases. Beat the butter and caster sugar together using an electric whisk until pale and fluffy, then whisk in the eggs, one at a time, scraping down the sides of the bowl after each addition.
• Add the milk, vanilla, flour and a pinch of salt, then beat again until smooth. Divide the batter evenly between the paper cases - this can be easily done using an ice cream scoop. Bake for 17-20 mins, or until the sponges are golden, risen and a skewer inserted into the middles comes out clean. Leave to cool in the tin for 10 mins, then transfer to a wire rack to cool completely. Once completely cool, the sponges can be frozen for up to three months.
• Remove the paper cases from the sponges, then split the sponges in half through the equator using a small serrated knife. Set aside.
• Whip the cream and icing sugar together to soft peaks using an electric whisk. Spread a little jam over the base of each sponge, then spoon or pipe over a dollop of whipped cream and sandwich with the tops of the sponges. Dust with a little icing sugar before serving. Best eaten on the same day.