Whatever baking is good for...
Jun. 26th, 2011 09:49 pm![[personal profile]](https://www.dreamwidth.org/img/silk/identity/user.png){kind=small}
wiseheartRemember Mum and I had that nasty stomach flu right before Easter? Well she still hasn't been able to gain back the eight pounds she'd lost back then... which is way too much loss of weight, since she's fragile enough already.
So, in the service of a noble agenda, I baked Granny's Famous Feather Light Biscuit(TM) today. That will get enough carbs and sugar into her system, and since it is feather light, it won't burden her stomach unnecessarily. Which is another thing to avoid since her operation 2 years ago.
Since the biscuit turned out excellent, despite the fact that I haven't made it for years, I'm willing to share with you folks my inheritance.
Ingredients:
6 eggs
120 gr white flour
200 gr sugar
That's it. No, really! The trick is to beat the egg white really hard first, then gradually add the egg yolks with the sugar (one egg yolk - one tablespoon of sugar, more or less), and the flour last, always one tablespoon at a time. You need an electric mixer, of course, or else you'd develop a tennis arm.
I baked it in a form for round cakes, 26 cm in diameter. You must smear the inside of the tin with margarine and sprinkle it with flour or dry bread crumbs before filling in the dough. Depending on your oven, by middle flame (gas) or 180°C (electric oven), it takes 23-30 minutes until it's ready. Pick it w. a roulade neede - if it comes back clean, it's ready.
You must take the cake out of the tin immediately. You can fill it with cream or jam (I used blueberry jam) or cover it with icing, but let it cool down completely first, or it will break.
Have fun!
So, in the service of a noble agenda, I baked Granny's Famous Feather Light Biscuit(TM) today. That will get enough carbs and sugar into her system, and since it is feather light, it won't burden her stomach unnecessarily. Which is another thing to avoid since her operation 2 years ago.
Since the biscuit turned out excellent, despite the fact that I haven't made it for years, I'm willing to share with you folks my inheritance.
Ingredients:
6 eggs
120 gr white flour
200 gr sugar
That's it. No, really! The trick is to beat the egg white really hard first, then gradually add the egg yolks with the sugar (one egg yolk - one tablespoon of sugar, more or less), and the flour last, always one tablespoon at a time. You need an electric mixer, of course, or else you'd develop a tennis arm.
I baked it in a form for round cakes, 26 cm in diameter. You must smear the inside of the tin with margarine and sprinkle it with flour or dry bread crumbs before filling in the dough. Depending on your oven, by middle flame (gas) or 180°C (electric oven), it takes 23-30 minutes until it's ready. Pick it w. a roulade neede - if it comes back clean, it's ready.
You must take the cake out of the tin immediately. You can fill it with cream or jam (I used blueberry jam) or cover it with icing, but let it cool down completely first, or it will break.
Have fun!
![[identity profile]](https://www.dreamwidth.org/img/silk/identity/openid.png){kind=small}
(no subject)
Date: 2011-06-27 10:30 am (UTC)