Info
Prep Time: 20 min
Cooking Time: 25 min
Makes: 2 round cakes or 1 jelly roll
Source: Ricardo Cuisine
What You Need
1 cup (250 ml) unbleached all-purpose flour
1 cup (250 ml) sugar
6 eggs, at room temperature
1 tsp (5 ml) vanilla extract
1/4 cup (60 ml) unsalted butter, melted
Make It
1. With the rack in the middle position, preheat the oven to 180 °C (350 °F). Line two 23-cm (9-inch) round or springform pans with parchment paper. Do not butter the sides.
2. In a bowl, combine the flour with 30 ml (2 tablespoons) of sugar. Set aside.
3. In another bowl, beat the eggs, the remaining sugar, and vanilla with an electric mixer until light and fluffy, triples in volume and forms a ribbon when falling of the beaters, about 10 minutes. Gently fold in the melted butter.
4. Sift the flour mixture over the egg mixture and fold it delicately using a spatula.
5. Pour the batter into the pans. Bake for about 25 minutes or until a toothpick inserted in the centre of the cake comes out clean.
6. Let cool for about 10 minutes. Run a thin knife blade around the cake to detach it from the pan. Unmould and cool on wire rack.
Note
1. Flour:
For a chocolate sponge cake, substitute 60 ml (1/4 cup) of flour with 60 ml (1/4 cup) of sifted cocoa powder.
2. Eggs:
You can temper the eggs (in their shells) by placing them in a bowl of hot water for 5 minutes.
3. Step 2:
The surface of the cake will be more even and the sides are less likely to collapse if the pan is not buttered.
4. Step 5:
When ready, the cake gives off a scrambled eggs aroma.
5. For a jelly roll:
Line a 43 x 30-cm (17 x 12-inch) baking sheet (jelly roll pan with high edges) with parchment paper, letting it hang over two sides. Spread the sponge cake batter into the prepared pan and bake for about 12 minutes or until the cake is lightly browned. Sprinkle sugar on a sheet of parchment paper. Unmould the cake on the parchment paper and remove the backing that has baked with the cake. Roll the cake in the new parchment paper. Leave to cool. Unroll the cake and cover it with jam, buttercream, ganache, whipped cream, or other fillings. Roll the cake onto itself and sprinkle with icing sugar.
My Comments
I baked the round cake version. Yummy! Very simple, easy and quick recipe.
Sunday, February 7, 2016
Monday, February 1, 2016
Vanilla Cake (The Ultimate)
Info
Prep Time: 35 min
Cooking Time: 55 min
Cooling: 2 hrs
Makes: 12 servings
Freezes
Source: Ricardo Cuisine
What You Need
3 cups (750 ml) unbleached all-purpose flour
1 tbps (15 ml) baking powder
1/2 tsp (2.5 ml) salt
Make It
1. With the rack in the middle position, preheat the oven to 180 °C (350 °F). Butter two 20-cm (8-inch) springform pans and line the bottom with parchment paper. Set aside.
2. In a bowl, combine the flour, baking powder, and salt. Set aside.
3. In another bowl, beat the eggs, sugar, and vanilla with an electric mixer for about 10 minutes or until thick, pale and triple in volume. Drizzle in the oil while beating.
4. At low speed, add the dry ingredients alternately with the milk until the batter is smooth. Divide the batter into the pans and bake for 50 to 55 minutes or until a toothpick inserted in the centre of the cake comes out clean. Let cool for 15 minutes. Remove from the pans and let completely cool on a wire rack. If necessary, cut and remove the cake tops to level each cake before frosting.
My Comments
I did not have canola oil and replaced it by vegetable oil. I baked for 50 min.
Prep Time: 35 min
Cooking Time: 55 min
Cooling: 2 hrs
Makes: 12 servings
Freezes
Source: Ricardo Cuisine
What You Need
3 cups (750 ml) unbleached all-purpose flour
1 tbps (15 ml) baking powder
1/2 tsp (2.5 ml) salt
4 eggs
2 cups (500 ml) sugar
1 tbsp (15 ml) vanilla extract
3/4 cup (180 ml) canola oil
3/4 cup (180 ml) canola oil
1 1/4 cup (310 ml) milk
Make It
1. With the rack in the middle position, preheat the oven to 180 °C (350 °F). Butter two 20-cm (8-inch) springform pans and line the bottom with parchment paper. Set aside.
2. In a bowl, combine the flour, baking powder, and salt. Set aside.
3. In another bowl, beat the eggs, sugar, and vanilla with an electric mixer for about 10 minutes or until thick, pale and triple in volume. Drizzle in the oil while beating.
4. At low speed, add the dry ingredients alternately with the milk until the batter is smooth. Divide the batter into the pans and bake for 50 to 55 minutes or until a toothpick inserted in the centre of the cake comes out clean. Let cool for 15 minutes. Remove from the pans and let completely cool on a wire rack. If necessary, cut and remove the cake tops to level each cake before frosting.
My Comments
I did not have canola oil and replaced it by vegetable oil. I baked for 50 min.
Vanilla Pudding
Info
Prep Time: 5 min
Cooking Time: 20 min
In the fridge: 2 hrs
Makes: 6 servings
Source: Canadian Living
What You Need
1/2 cup (125 ml) granulated sugar
3 tbsp (45 ml) cornstarch
2 eggs
2 1/4 cups (550 ml) milk
2 tsp (10 ml) vanilla
Make It
1. In saucepan, whisk granulated sugar with cornstarch; whisk in milk. Stir over medium heat just until steaming.
2. Whisk 2 eggs; whisk in half of the hot mixture in slow steady stream. Gradually whisk back into pan; cook over medium-low heat, whisking, for 15 minutes or until thickened. Stir in vanilla.
3. Transfer to bowl; place plastic wrap on surface. Refrigerate for 2 hours or until chilled or up to 2 days.
My Comments
Very easy and simple recipe.
Prep Time: 5 min
Cooking Time: 20 min
In the fridge: 2 hrs
Makes: 6 servings
Source: Canadian Living
What You Need
1/2 cup (125 ml) granulated sugar
3 tbsp (45 ml) cornstarch
2 eggs
2 1/4 cups (550 ml) milk
2 tsp (10 ml) vanilla
Make It
1. In saucepan, whisk granulated sugar with cornstarch; whisk in milk. Stir over medium heat just until steaming.
2. Whisk 2 eggs; whisk in half of the hot mixture in slow steady stream. Gradually whisk back into pan; cook over medium-low heat, whisking, for 15 minutes or until thickened. Stir in vanilla.
3. Transfer to bowl; place plastic wrap on surface. Refrigerate for 2 hours or until chilled or up to 2 days.
My Comments
Very easy and simple recipe.
Sunday, January 31, 2016
Chocolate Pudding
Info
Prep Time: 10 min
Cooking Time: 10 min
In the fridge: 6 hrs
Makes: 6 servings
Source: Ricardo Cuisine
What You Need
1/2 cup (125 ml) sugar
3 tablespoons (45 ml) cocoa powder, sifted
2 tablespoons (30 ml) unbleached all-purpose flour
2 tablespoons (30 ml) cornstarch
3 eggs
3 cups (750 ml) milk, warm
1 teaspoon (5 ml) vanilla extract
Make It
1. In a saucepan, off the heat, combine the sugar, cocoa, flour, and cornstarch. Add the eggs and combine thoroughly with a whisk. Stir in the milk and vanilla.
2. Bring to a boil over medium heat, stirring and scraping the bottom of the pan. Simmer gently for about 1 minute.
3. Pour into a bowl and cover with plastic wrap directly on the pudding. Let cool and refrigerate for at least 6 hours or until the pudding is completely chilled.
4. When ready to serve, lightly whisk the pudding to lighten it and divide into six dessert cups.
Note
You can replace 15 ml (1 tablespoon) of cocoa powder with 28 g (1 oz) of chocolate.
My Comments
Healthy pick as Ricardo says. Very easy and simple recipe.
Prep Time: 10 min
Cooking Time: 10 min
In the fridge: 6 hrs
Makes: 6 servings
Source: Ricardo Cuisine
What You Need
1/2 cup (125 ml) sugar
3 tablespoons (45 ml) cocoa powder, sifted
2 tablespoons (30 ml) unbleached all-purpose flour
2 tablespoons (30 ml) cornstarch
3 eggs
3 cups (750 ml) milk, warm
1 teaspoon (5 ml) vanilla extract
Make It
1. In a saucepan, off the heat, combine the sugar, cocoa, flour, and cornstarch. Add the eggs and combine thoroughly with a whisk. Stir in the milk and vanilla.
2. Bring to a boil over medium heat, stirring and scraping the bottom of the pan. Simmer gently for about 1 minute.
3. Pour into a bowl and cover with plastic wrap directly on the pudding. Let cool and refrigerate for at least 6 hours or until the pudding is completely chilled.
4. When ready to serve, lightly whisk the pudding to lighten it and divide into six dessert cups.
Note
You can replace 15 ml (1 tablespoon) of cocoa powder with 28 g (1 oz) of chocolate.
Healthy pick as Ricardo says. Very easy and simple recipe.
Sunday, January 10, 2016
The Best-Best Chocolate Cake
Info
Prep Time: 45 min
Cooking Time: 50 min
In the fridge: 1 hr
Makes: 8-10 servings
Freezes
Source: Ricardo Cuisine
What You Need
- Cake:
2 cups (500 ml) unbleached all-purpose flour
1 teaspoon (5 ml) baking soda
1 teaspoon (5 ml) baking powder
1/2 teaspoon (2.5 ml) salt
2 eggs
2 cups (500 ml) sugar
1 cup (250 ml) buttermilk
1/2 cup (125 ml) canola oil
2 teaspoons (10 ml) vanilla extract
3/4 cup (180 ml) cocoa powder
3/4 cup (180 ml) strong coffee, warm
- Ganache:
1 3/4 cups (430 ml) 35% cream
2 tablespoons (30 ml) corn syrup
16 oz (450 g) dark chocolate, chopped
Make It
- Cake:
With the rack in the middle position, PREHEAT the oven to 180°C (350°F). BUTTER and LINE two 20-cm (8-inch) springform pans with parchment paper.
In a bowl, COMBINE flour, baking soda, baking powder and salt. Set aside.
In another bowl, COMBINE eggs, sugar, buttermilk, oil and vanilla with a whisk. Set aside.
In a small bowl, COMBINE cocoa powder and coffee with a whisk. ADD to egg mixture. ADD dry ingredients and STIR until smooth. SPOON batter into pans. BAKE for 45-50 minutes or until a toothpick inserted in the centre of the cake comes out clean. Let COOL completely before unmoulding.
- Ganache:
In a saucepan, BRING cream and corn syrup to a boil. In a bowl, POUR hot cream mixture over chocolate. Let MELT for 2 minutes. WHISK until ganache is smooth. REFRIGERATE for about 1 hour or until it has thickened and is spreadable, STIRRING 4 or 5 times.
- Assembly:
On a work surface, CUT and REMOVE the rounded top of each cake. CUT cake in half horizontally to make 4 slices. SPREAD ganache evenly over the entire surface of the cake slices with a spatula. LAYER 4 slices and PLACE on a cake stand.
Note
1. This cake keeps well for up to 3 days at room temperature under a cake dome.
2. If you buy a quart of buttermilk, remember that the leftover can be frozen for another recipe.
3. If you don’t have buttermilk, replace it with milk with 1 teaspoon (5 ml) white vinegar added per cup (250 ml).
My Comments
I'm not too crazy about sweets. However, this is the best chocolate cake I ever have eaten. The dark chocolate maybe helps. My presentation is not similar to Ricardo's image, but it is still 4 layers. The cake definitively serves more than 10 portions. =)
Prep Time: 45 min
Cooking Time: 50 min
In the fridge: 1 hr
Makes: 8-10 servings
Freezes
Source: Ricardo Cuisine
What You Need
- Cake:
2 cups (500 ml) unbleached all-purpose flour
1 teaspoon (5 ml) baking soda
1 teaspoon (5 ml) baking powder
1/2 teaspoon (2.5 ml) salt
2 eggs
2 cups (500 ml) sugar
1 cup (250 ml) buttermilk
1/2 cup (125 ml) canola oil
2 teaspoons (10 ml) vanilla extract
3/4 cup (180 ml) cocoa powder
3/4 cup (180 ml) strong coffee, warm
- Ganache:
1 3/4 cups (430 ml) 35% cream
2 tablespoons (30 ml) corn syrup
16 oz (450 g) dark chocolate, chopped
Make It
- Cake:
With the rack in the middle position, PREHEAT the oven to 180°C (350°F). BUTTER and LINE two 20-cm (8-inch) springform pans with parchment paper.
In a bowl, COMBINE flour, baking soda, baking powder and salt. Set aside.
In another bowl, COMBINE eggs, sugar, buttermilk, oil and vanilla with a whisk. Set aside.
In a small bowl, COMBINE cocoa powder and coffee with a whisk. ADD to egg mixture. ADD dry ingredients and STIR until smooth. SPOON batter into pans. BAKE for 45-50 minutes or until a toothpick inserted in the centre of the cake comes out clean. Let COOL completely before unmoulding.
- Ganache:
In a saucepan, BRING cream and corn syrup to a boil. In a bowl, POUR hot cream mixture over chocolate. Let MELT for 2 minutes. WHISK until ganache is smooth. REFRIGERATE for about 1 hour or until it has thickened and is spreadable, STIRRING 4 or 5 times.
- Assembly:
On a work surface, CUT and REMOVE the rounded top of each cake. CUT cake in half horizontally to make 4 slices. SPREAD ganache evenly over the entire surface of the cake slices with a spatula. LAYER 4 slices and PLACE on a cake stand.
Note
1. This cake keeps well for up to 3 days at room temperature under a cake dome.
2. If you buy a quart of buttermilk, remember that the leftover can be frozen for another recipe.
3. If you don’t have buttermilk, replace it with milk with 1 teaspoon (5 ml) white vinegar added per cup (250 ml).
My Comments
I'm not too crazy about sweets. However, this is the best chocolate cake I ever have eaten. The dark chocolate maybe helps. My presentation is not similar to Ricardo's image, but it is still 4 layers. The cake definitively serves more than 10 portions. =)
Sunday, January 3, 2016
2015 - Parc National du Mont-Mégantic, QC (II)
September 2015
Second attempt to watch the stars failed due to the rain & clouds.
Camping@Secteur Franceville
Mini Hiking
Second attempt to watch the stars failed due to the rain & clouds.
Camping@Secteur Franceville
Men working hard.
Well thought: grill & cutting board.
Stars Time!
Mini Hiking
2015 - Parc National du Mont-Mégantic, QC (I)
March 2015
First attempt to watch the stars failed.
Auberge Le Saint-Léon
999 chemin de Piopolis
Val-Racine G0Y 1E0
Built in 1895, Auberge Le Saint-Léon was initially a general store. Since 2001, this building lodges travelers. Once I entered the main door, a piano was waiting for us. The dining room was very cozy. It also has a fireplace. The building was initially a general store. Thank you Jean & Alain for accommodating us and giving us road guidance.
ASTROLab @Parc National du Mont-Mégantic
Located at the base of the mountain, this winter ASTROLab offers astronomy evenings including a dinner, a snowshooing hike on a 3.5 km trail lighted by torches and an astronomy night at the ASTROLab. Unfortunately, the weather conditions were not the best. It was warm but the sky was not clear.
Lac-Mégantic
Following breakfast, I drove by the red zone in downtown. It is about 30 minutes away from Auberge Le Saint-Léon. Rue Laval is the main road in downtown with lots of shops. The red zone is the location where the rail disaster happened in 2013.
First attempt to watch the stars failed.
Auberge Le Saint-Léon
999 chemin de Piopolis
Val-Racine G0Y 1E0
Built in 1895, Auberge Le Saint-Léon was initially a general store. Since 2001, this building lodges travelers. Once I entered the main door, a piano was waiting for us. The dining room was very cozy. It also has a fireplace. The building was initially a general store. Thank you Jean & Alain for accommodating us and giving us road guidance.
ASTROLab @Parc National du Mont-Mégantic
Located at the base of the mountain, this winter ASTROLab offers astronomy evenings including a dinner, a snowshooing hike on a 3.5 km trail lighted by torches and an astronomy night at the ASTROLab. Unfortunately, the weather conditions were not the best. It was warm but the sky was not clear.
Following breakfast, I drove by the red zone in downtown. It is about 30 minutes away from Auberge Le Saint-Léon. Rue Laval is the main road in downtown with lots of shops. The red zone is the location where the rail disaster happened in 2013.
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