Recipe changes needed!?

Question

I have a recipe for a Plain Sponge Sandwich Cake as follows:

100g soft Margarine
100g Caster Sugar
100g Self-Raising Flour
2 Eggs

Filling:
2 Talespoons Jam

I need to get 5 flavoring that could be added to the cake mixture?
(was thinging orange rind, but not sure?

Then i need to have 2 ingrediants that could be added to the cake mixture to change the texture?

Any help on these two questions would be mostly appreciated!

Thanks -Cameron- x

Any good decoration ideas for the cake would also be good, thanks

Answer 1

to change texture - Almonds or walnut?
raisins.

Flavourings
Lemon.
Rum
chocolate powder
Chocolate chips
bananaflakes.

Answer 2

Any Flavored oil with work or even extract, Mint, Vanilla, Raspberry, Orange, Strawberry, Lemon, Almond. To change the texture add one more Egg

Answer 3

Coffee essence,orange rind and some of the juice,same with lemon,add cocoa powder for choc cake,add ground ginger and you have a ginger sponge.
To change texture add 1oz of coconut in place of 1oz of flour, or 1oz ground rice in place of 1oz flour or adding raisins would change texture.
Decorations,candied fruit for the citrus flavourings,crumbled flake bar,Orange flavoured glace icing on the ginger sponge,jam sprinkled with dessicated coconut on the coconut cake,walnuts on the coffee cake. Hope this helps

Answer 4

To change the texture - you could use half margarine and half SHORTENING. Or you could add some ground nuts, coconut or some sort of fruit, such as pineapple.

Flavorings - you could use almost any extract. Lemon, almond, vanilla, orange, rum, raspberry, etc... You could also use cocoa powder.

Answer 5

orange or lemon zest (finely grated, add some juice to the mixture too)
Cocoa powder
Coffee
Coconut
chopped glace cherries and/or/ sultana's/raisins/currants

You could fill it with lemon curd instead of jam, or put the jam on top and sprinkle with desicated coconut.
make a 'drizzle' icing by mixing icing sugar with lemon juice and then pouring it over the top (nice if you sandwich the cake together with lemon curd)
Nutella spread to sandwich cake together, cover with melted choc

carraway seeeds

replace 20g of flour for 20g cocoa powder, and add a few drops of rum or peppermint essence to the cake mixture before cooking

Answer 6

The muffinman is real,i've got tried brining my turkey this Thanksgiving and it exchange into the appropriate and the only way i'm going to cook dinner it for now on,so moist and juicy.there are various recipes for this and a few with training on the thank you to roast the turkey,like breast section down first and turning the turkey on the two aspects ,I had a superbly browned delicious turkey.

Answer 7

orange zest, lemon zest, rosewater, vanilla sugar (instead of plain), chocolate powder.

Dessicated coconut to change the texture or finely chopped nuts.

Answer 8

Lemon rind is all I can think of but that would depend on your jam filling.

Answer 9

try adding ground carrots and walnuts to the mixture. Also spices such as cinnemon, ground nut,ginger...

Answer 10

I found this recipe if you like sponge cake and cheese cake...

How to make citrus sponge cake:
A sponge cake with a cheese cake twist to it. The unusual filling of this lemon sandwich sponge is cream cheese with tangy lemon curd.


Ingredients

1 1/2 cups cake flour
1 level teaspoon baking powder
3/4 cup caster/superfine sugar
3/4 cup butter
3 eggs, large
1 lemon
4 level tablespoons lemon curd
a little superfine sugar to sprinkle on top
4 tablespoons cream cheese
(see measure conversions for more information)





Method

- Grease and line the base of two 18cm (7in) sandwich tins.
- Sieve the flour and baking powder into a large bowl.
- Add the superfine sugar, butter, eggs, grated lemon rind and 1 teaspoon of lemon juice.
- Beat using an electric hand whisk until thoroughly combined.
- Divide the mixture between the two tins and level the surface with a knife.
- Bake in a preheated oven at 170 degrees centigrade (see temperature conversions) for 30 - 35 minutes or until the cakes are well risen, firm to touch and beginning to shrink away from the sides of the tins.
- Cool slightly in the tins before turning out on a wire rack to cool.
- Beat together the lemon curd and cream cheese and use to sandwich the cakes together.
- Sprinkle top of the cake with superfine sugar.




And I found some other kinds too..



Mocha Coffee Filling
1 cup fresh whipping cream, not whipped
7 ounces bittersweet chocolate, grated
3 teaspoons instant coffee granules
2 tablespoons coffee liqueur, mixed with 1 tablespoon water

Prepare this filling BEFORE you start making the sponge cake: it has to chill. In a bowl, combine the cream with the chocolate and coffee granules; heat over a pan of hot water and then mix with a whisk. Refrigerate until the mixture is cold and has just started to thicken; whip with an electric beater until thick.
When ready to roll, brush the layer with the liqueur mixture, then spead the filling and roll.


Top


Fruit and Cream Filling

1 pound/ 450g fresh raspberries or strawberries, divided
1 1/2 cups (360ml/12 fluid ounces) heavy whipping cream (Double Cream), whipped
sweeten whipped cream to taste
Mix half the cream with the berries, reserving a few for decoration. Add sugar to taste then spread over the cold sponge cake layer. Roll it up according to the discussion on the Swiss Roll tips page. Chill 6 hours or overnight to set filling before slicing.
To serve - transfer to a serving platter, cover with the remaining cream and decorate with the reserved raspberries.



there are more on the site.




I have tried these and love them


Irish Chocolate Filling
110g/ 4oz dark chocolate
125ml/ 4fl oz double cream
50g/ 2oz icing sugar
3tbsp Irish cream liqueur



(this one below I saw on TV - Emeril made this one and I like it a lot)


Directions for the Cake

1. Preheat oven to 350 degrees

2. To make the cake start by warming your milk and 2 teaspoons of your butter in a saucepan. Heat needs to be medium-low.

3. You'll need an electric mixer for this step, one that's fitted with a wire whip. Beat your eggs and 1 cup of sugar on medium-high speed in a large mixing bowl until the mixture is pale yellow, thick, and tripled in volume. Takes about 8 minutes. Now with the mixer on low-speed, beat in that warm milk mixture you made.

4. Sift all of your flour, baking soda and salt into a small mixing bowl. Now add half of that flour mixture to the egg mixture and blend thoroughly until smooth. Now add the remaining part of your flour to the that mixture. Add the vanilla extract and continue to mix gently.

5. Now it's time to grease your 17 x 2-inch baking pan or jelly-roll pan with the remaining 2 tablespoons of butter. Sprinkle the pan with your remaining 2 tablespoons of sugar. Pour the cake batter into the pan, spreading it evenly. Bake until the cake springs back when touched; about 15 minutes. Let cool for about 2 minutes, then gently flip it out onto a large wire rack or a large sheet of parchment paper. Now you should let it cool completely.

Directions for the Filling and Sabayon

1. The next step for this masterpiece: The filling! First you combine just your sliced strawberries in a medium-sized mixing bowl with all of the Grand Marnier, and 1 cup of sugar. Stir it together, gently. Cover this lovely mixture and let it stand for 1 full hour.

2. While your mixture is standing - let's move on to the next step. To begin making the sabayon you combine the mascarpone cheese with 1/2 cup of the sugar in a medium-size mixing bowl and mix well. Now set that aside.

3. OK, now you are going to make the other part of the sabayon mixture. Combine your egg yolks, the remaining 1/2 cup of sugar, and the wine in a medium- size stainless steel mixing bowl and whisk until frothy. Set the bowl over pot of simmering water and whisk until the mixture thickens, about 5 minutes. Add the melted butter in a steady stream, whisking constantly until it is well blended. Remove from the heat and continue whisking to cool slightly. Set aside and cool for 10 minutes.

4. After 10 minutes it's time to combine both parts of the sabayon mixture. Whisk the mascarpone mixture, a little at a time, into the other part of the sabayon mixture. Whisk in half the whipped cream.

5. Go ahead and get your cake. Cut it, vertically, in half. Spread the strawberry filling mixture evenly over both halves. Now assemble the cake. Spread 1 cup of the sabayon evenly over the bottom of a deep glass dish (about 10 x 13 inches). Carefully place one piece of the cake on the top of the sabayon and gently press down to remove any air pockets. Then spoon half of the remaining sabayon over the cake and spread evenly. Top with the remaining piece of cake and spread the remaining sabayon over the top. Cover and refrigerate for at least 12 hours.

6. Now get ready for the fun part - the serving. Spread the top with the remaining whip cream, then arrange the whole strawberries on the whipped cream. Spoon into dessert dishes and wow your friends and family.

Recipe from Emeril Lagasse, Copyright 2000



What is Sabayon?

Sabayon is a foamy mixture. It's made by beating egg yolks with a liquid over simmering water until thickened and increased in volume. The sabayon must not get too hot during cooking or it will become grainy and it will be ruined.

Sabayons may be sweet or savoury. They may be served simply as a sauce, often flavoured with an alcohol, or they may form the base of some mousse mixtures.

Enjoy!