Try new things, it’s a good idea!
Katie and I did some baking today. She wanted to make fudge (actually, it’s still cooking, it’s officailly chocoalte soup) and I wanted to try some new stuff. I made some Japanese sponge cake and honey cookies. The sponge cake is a little weird looking, but its very good. The honey cookies are still in the oven, but I know they’re going to be good. Right now, Katie and I are trying to figure out what to do with chocolate soup. Anyway, here’s the recipies:
1/2 cup honey
3/4 cup dark brown sugar
1/2 cup canola oil
3 cups all-purpose flour
5 gr baking powder
1/2 tsp baking soda
1/2 tsp cinnamon
1/4 tsp ground cloves
1/4 tsp ground ginger
For the icing:
100 gr powdered sugar
about 3 Tbsp milk (see tips)
- Place the honey in a sauce pan and warm it until the honey becomes liquid..Add in, while stirring, oil, sugar and spices. Add in the baking soda, while stirring. The batter will become a lot lighter in color, and the oil will seem to separate from the rest of the ingredients. Cool the batter for about 20 mins. Beat the eggs in a separate bowl, and add them to the batter Gently fold the flour and baking powder into the batter, using a wooden spoon, until the batter is uniform.
- Chill the batter in the refrigerator for an hour. 20 minutes before baking, preheat the oven to 350F (180C). Shape small balls out of the batter, and place them in the oven pan, lined with a baking sheet. Leave a 4-5 cm space between each 2 cookies.
- Bake for 15 minutes, or until they raise nicely and get a nice shine. Keep a close eye on them cause their perfect texture is lost when over baked.
- Let the cookies cool for a while. Meanwhile prepare the icing by mixing the ingredients in a bowl.
- Dip each cookie in the icing, and place back on the baking sheet, allow the icing to dry.
Kasutera (Japenese Sponge Cake)
5 large eggs
13 tbsp granulated sugar
14 tbsp flour
1 tbsp of orange zest
3 1/2 ml whole milk
3 1/2 ml orange juice
4 tablespoons honey
6 tablespoons oil
- Prepared a square 8 x 8” square baking pan. Line the bottom with parchment paper and grease it well. Preheat oven to 350 degree F and place a rack in the middle of the oven.
- In a mixer whip eggs and sugar on high speed for 5 minutes or until batter forms a ribbon when the wire whip is lifted, the color should be light yellow.
- Turn down the mixer to medium speed; slowly pour the flour mixture into the batter. Next add the milk and then orange juice. Mix it well. Then add the orang zest, honey and mix it again well. Last, add the oil and make sure it is incorporated into the batter thoroughly.
- Pour the batter into the prepared pan. Place it in the oven and bake for 10 minutes in 350 degree F. After that, lower the temperature to 325 degree F and bake for 45 minutes or until a cake tester comes out clean.
- Remove from the pan as soon as it is done. Place it on the cooling rack and let it cool completely. Wrap with plastic wrap overnight before cutting.