pquinene

I attempted to make genoise, the Italian sponge cake, back in the late 1990s. After several turns, I gave up. A few days ago, I decided to try again. The end result was better, but I still had tiny balls of flour in the mix. Any suggestions? Here's what I did - I used half cake flour and half all-purpose flour, mixing the flours with salt and 2 tablespoons of the sugar; heated all of the eggs and the sugar to 90 degrees Fahrenheit over hot water then beat on high for 2 minutes followed by 12 minutes at medium speed of a stand mixer; sifted the flour and sugar mixture over the batter then gently folded the flour in; it took five intervals of folding; folded the vanilla extract and a bit of heavy cream with 1 cup of the batter then added the new mixture to the batter. I used a sheet pan. Well, the batter did deflate some and I still ended up with balls of flour. It tasted great though was less than an inch (less than 2.54 cm) thick. What is the secret to folding in flour without getting bits of it in the baked product? I have made a similar recipe using room temperature eggs and adding the flour while the mixer was turned on. No flour balls, but the baked cake does shrink quite a bit; I used a sheet pan and cupcake pans. Thanks for your help!

Fried rice with Spam is very popular on Guam for breakfast. Um, yes, islanders love the canned "meat" since the military introduced it to the island. Spam Fried Rice

I'm from Guam....so we get to enjoy lots of Filipino food. Half of my bestest girlfriends are Filipina. Here are my 3 favorite Filipino desserts: SUMAN - glutinous rice with brown sugar and coconut milk FLAN - egg yolks, evaporated milk, condensed milk and lime TURON - plantains with sugar, wrapped in Filipino lumpia wrapper then deep fried

@Panaderia Canadiense - I am basically using a sponge cake. Your Ecuadorian version sounds luscious though. I actually have what we call a "Chamorro Cake" that is much like a pound cake. I'm going to follow your lead on that one. I'm considering a coconut milk, heavy cream and whole milk topping with a dusting of cinnamon for the soaking liquid. Thanks!

I've been working on a TRES LECHES cake this past week. I love the milk-soaked dessert, but I am trying improve a recipe I found on-line; the cake loses too much height once it absorbs the milk. I will try the TRES LECHES again this week again. I've also run out of homemade strawberry-jalapeno jam so that is on my list. Finally, I'd like to make a video for homemade caramel popcorn...so we'll enjoy some of that as well.

I bought the edition of the book that was available in the late 1990s. I found it to be full of info and plenty of beautiful pictures. Unfortunately, I don't think I attempted any recipe. It was too complex for a college student who didn't have many of the pastry chef tools. By the way, I was an exercise science student who loved to collect pastry chef and dessert books.....wishing I had the money to buy all the cool tools. I was a poor college student back then with just enough money to buy the book....about $65.00ish. I donated the book about 6 years ago since I never really cooked out of it.......and the book was quite heavy and huge.

I have two methods: (1) I use pinterest.com for recipes that I want to try (must have a picture), and (2) I use a binder with page protectors for recipes that I print out. That binder is getting pretty thick, thus I have had to weed some recipes out (recipes that I lost interest in). I LOVE IT! Of course, I also have two cookbooks I published that contain my childhood favorite foods from Guam.