The part Kenny show on news talk with Marter private network during current restrictions. Don't ignore your health concerns. Our expert team is ready to help. Jonathan Helion, for part on this Friday morning, Gareth Mullins, the pancakes were a runaway success from your recipe on Tuesday. So we're going to try and make it two for two, which are classic sponge cake. How's it going out at the extra eggs into the pancakes? I did, you know, I'm not turning back.
It's going to cost me more money to make the pancakes. But I'm sticking with us for the sake of two eggs and I'm going to go out.
I seen the photographs. They looked at me. So we're going to take it up a notch now. Now that we know that you're a pancake pro. Yes. Going to try and get you to make a sponge. And over the last weeks or you've been covering very basic and baking techniques to try you with the kids. So this one has a little bit more technique. But once you follow the recipe in the couple of little rules, you'd be good to go.
So what you're going to need for the sponge, so there's going to three elements to this cake. You have to make the sponge. You have to make a bit of an election, which is a fancy way to say whipped cream and you're going to make a raspberry are strawberry, whichever party you're going to go for composts, which is just a really quick jam.
So lots of fancy. It's not a fancy jam or is that a regular job? It doesn't have as much sugar as a jam. Right. That's why I'm calling a compote because. OK, and yeah. So with a jam you have to start bringing in the sugar tempura up to a certain degree so that we don't have to go down that road. All I want you to do is take 200 grams or a little polymerase. Aldermen's will pass with a splash of maple syrup and then you're just going to boil it on a medium heat for about ten minutes.
And all that's going to happen is that they're going to break down if you find another break and they'll get in there with a fork and squash them all up until it looks like jam. Now, if it's really watery, look and take that Coke and past 10 minutes up until about 12 or 14 minutes. What it looked like is kind of a jam consistency, but it won't be as sweet as jam. So that's one part of the recipe.
So there's no sugar in that. That's just raspberries and maple syrup. Yeah, well, I just think it's like a cake like this. You need to be careful that it doesn't get too sweet because obviously the sugar in the sugar and the vanilla cream, the sugar in the sponge. And then obviously I think if you leave those raspberries over strawberries just because I think they're a little bit more tart and and I just think it's a nicer flavour to make this with strawberries as well as also OK, because it's easy enough.
Yeah. The actual cake part is probably where most people fall down because uniformity is a challenge when you're making a sponge.
Yeah, exactly. And what we need to think about to make the sponge you need for large eggs, you need a hundred grams of cost of sugar and you need a hundred grams of self raising flour. So it is very handy here if you have an electric whisk and mix our hand mixer because you need to whip the eggs and the sugar till it gets to a soft peak stage. So what we did was we put the eggs and sugar into my mixing bowl and then I put it on a medium to high heat and a sorry medium to high speed.
And I let it run for about four minutes. So it'll change from looking like the start of the pancake mix and it'll start looking loiterer in colour and it'll look like cream won't go pale white, but it will go a pale yellow colour. So after it's been mixing for about four minutes, this is where we get the lightness into the sponge and it's kind of like making a souffle like so you're beating those eggs and sugar until they get nice and light and fluffy.
And then at that point, after about four minutes, you take it off, you say, to save on top of the bowl and you save in your hundred grams of self raising flour.
OK, so in other words, you convert sugar and eggs, come together and then the flour goes in on top of it.
Exactly. But it's important that you use a save for two reasons. One, you want to get anything else, the flour in case there's only little clumps or anything that's in the flour. But also this is also helping to split the flour, incorporates what we're trying to do and that's get air into the flour. So into the mix. So that's what you do. Would you take a spatula and you do a folding technique? What does that mean?
You hear a lot of chefs and bakers going on about you round the spatula around the edge of the bowl, and then you come back up through the middle of the egg mix and the flour falls in on top of itself. And you repeat this process been like you don't get in as if you're whip and cream and you start whipping because what'll happen is then you'll knock all the air. I try to incorporate.
So you're doing a figure of around. Yeah. So you're falling. I'm now identifying areas where I've gone wrong when I've tried to do this before, I put that back into the mixer.
So in other words, I mix sugar and the eggs and then I mix the flour. I'm sure it all went to hell. Exactly.
I opened the oven and you've just made two pancakes. Now what we're going to do is we're trying to incorporate other. So if you and you can nearly that, it's quite exaggerated. You're wrong. But spatula around the edge of the bowl and you lift back up through the middle. And now people think that there were three or four times and then they're left with all clumps of flour. It'll take a little bit of time to do it. Now, what they've done is they've saved a story on my Instagram and it saved them Wilhoit, which is step by step that you can watch me actually doing this.
And because the little trick that you need to do is. You need to learn the edge of two bacon trays to be contained, sorry, eight inch bacon with some parchment paper and that little round parchment paper is called a Cartouche. And I've put a little video up on show you how to make that. It's hard for me to describe how to make that over to over the radio.
OK, all like that. And then you divide it separately and throw it in. How hot should the oven be?
So 160 degrees if you have a fan and if you've now found a hundred and eighty degrees and then you're going to gently put them in all these. And remember, we're trying to keep the air in that so gently put them into the centre to open the two tents and bake them for about 20 minutes, 20 to 25 minutes, 20 minutes, let's say, for this recipe. I mean, you take them out to press them lightly on the top and you'll feel they'll feel like a sponge from, you know, so they'd be a little bit of give in it so and then onto a rack to let them kill when they've killed.
All you did was pop them out of the tents, turn them upside down, take the parchment paper that you've made that stick to the bottom and take them off onto a plate or onto a cake. Sent a letter to the jar, a few more raspberries, plenty of cream and then sandwich. The response that you've made up onto the top and heavily to the top where the recent sugar and you're going to have the best vanilla sponge you've ever had.
It does sound good. Not the cream. To be fair, we go over that recipe as well. It's only 300 pounds of cream, a bit of an extract and a pinch of sugar. How how much do you whip it?
You whip it what we call soft peak. So when you lift up the whisk the cream, you just fall back in again so you don't want to go it. It's really stiff because you want a soft peaks is what it's called. So it's basically just how it falls out with a whisk. So that's going to take a maybe four or five minutes, a whisk in with your hand or you have an electric, which only takes two minutes.
Well, you've given me something anyway. Yeah, I'm definitely gonna try this one now. And I definitely think it's a really cool one to three with the kids, but the thing that I need you to just remember is when you're whipping up that eggs and sugar, think about air, light, fluffy that's going to where you need to be going. But I'm glad you said to figure out there a second ago. So when you lift awake the scope of the sugar and eggs, if you deal with what's fallen out of which, could you do a figure of eight?
If the figure of eight doesn't hold on the top of the sponge mix, put the list back on and whisk it a little bit forward so it'll get that much kind of texture in and thought that should hold a figure of eight on the top of the eggs and sugar.
Well, look, it sounds easy. I'll give it a go over the weekend. I can't guarantee it'll turn out to be two pancakes, sort of a cream in the middle, but we'll give it a shot anyway. And the recipe, by the way, you've posted it on Twitter and Instagram. I've retweeted it there from my own account, Jonathan Healey, so people will see it there. Gareth Mullins, executive chef at the Marco Hotel, a pleasure as always.