Mediera cake is a good all-around cake to know, because it's versatile and because it's basic. It's like what the americans call Pound Cake; a pound each of flour, fat, sugar, and eggs. This doesn't make the nicest cake though, so we used high-ratio shortening, which allows you to add more liquid, in this case, milk, to make a moister cake.
We made scones with oil... No butter... not a piece of it in sight... This made me a little bit sad, because I know scones as a very flakey bakery item that uses butter to create it's fluffiness and flakiness. These didn't disappoint though, they were nice, they just needed to be served with a nice pat of butter!
These sultana cakes were quite dense, definately not my favourite, as I prefer lighter cakes. However, I can see it would do well as part of an afternoon tea selection because it went further than a plain cake, without being too daunting for customers.
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