Cinnamon Sponge

Sponges hold a dear place in my heart , not only for there flavour & delicateness but because as a younging growing up in hamilton there was a bakery called 5 X roads kitchen . They used to make the most amazing sponges with passion fruit pulp & fresh whipped cream , which we would often get on our birthdays . I have NEVER attempted  a sponge before this one which was made for me by a friend whom saw the recipe in the good old womans weekly. She seemed to have no trouble & it turned out super . So my 'fear ' was subsided somewhat - The flavour blew me away , like a gingerbread flavour & a sponge texture , heaven .... So I jumped in - armed with my trusty hand held beater ( yes the mixer went BANG a few months ago ) I know if you make this you will love it & impress friends or family , give it a go its not hard, oh and its gluten free !

Cinnamon sponge

4 Eggs
3/4 Cup sugar
2 tsp Golden Syrup ( americans this is what that is )
3/4 Cup Cornflour
1 tsp Baking soda
1 tsp cream of tartar
1 tsp Cinnamon
1 tsp Cocoa
Jam
Icing sugar
Whipped Cream to fill

1. Preheat oven tp 180 c , line 2 cake tins with baking paper ( I made sure mine came up past the edge of tin )
2. Beat eggs , sugar  & Golden syrup for 10 mins , the mixture will go an amazing thick consistency
3. Sift over combined dry ingredients
4. Fold into egg mix , I used a metal spoon to keep air in the mins
5. Bake for 16 mins ( on the dot )
6. Cool in tin for 10 mins - then turn out carefully and keep air tight till required
7. Slather one side of sponge with any flavour jam you like & sandwich with fresh cream ( approx 150 ml )whipped with a dash of vanilla essence & sprinkle the top with icing sugar .
Eat immediately ! If there is any left over store in the fridge in an airtight container

Feijoa cupcakes

Well its been quite a week , my oven BROKE yes , stopped working - well the grill still works & the hobs but not the bit that is most important , the oven that bakes the goods!
So I thought that is a great opportunity for me to catch up on a backlog of baking blogging.

I made these tiny little cupcakes after finding there recipe in the New Zealand Gardner home growen recipes magazine , find their blog here. Its a magazine but every now & then they bring out a recipe magazine , this one is chock full of yummy treats and baking ... all from New Zealand kitchens . I loove cupcakes but have found by trail & error that some recipes are terrible - more about my favourite cupcake recipes later.Yes the Feijoas are still plentiful as we head towards the end of april , so I am desprately trying to find uses for them, this is a great one and produced light and delicate flavoured cupcake iced with a simple lemon icing , made in haste by me as I was already late on a school pickup.

Feijoa Cupcakes

100 g butter softened
3/4 White Sugar
1 tsp vanilla essence
2 eggs
3/4 C mashed feijoa flesh
1 tsp baking soda
2 TB hot milk
1 1/2 C Flour
2 tsp baking powder

Preheat oven to 180 c.
Cream butter and sugar . Add vanilla , eggs and feijoa flesh. Stir Baking soda into hot milk ; add to cake batter . Fold in dry ingredients - don't over-mix . Spoon into patty cases in your muffin trays to hold shape . Bake for 15 - 20 mins . When cool ice with lemon icing ( squeeze a lemon into sifted icing sugar until you have a spreadable consistency )

Jam Drops !

I bet most of us that spent our youth in NZ remember these sweet & yummy biscuits . My kids love them and they are super easy to make . Great if you have some jam hanging round thats begging to be used - I made two batches the first were ahem quite large with home made plum jam which has that natural tartness, the second batch were more humble & about the right size , with delicious strawberry homemade jam ( yum ) that has its own sweetness. It really depends on your own preference ! This is probably the easiest Jam drop recipe I have come across which I found here . I like to try out different variations on the same recipe & always read the comments on recipes from websites which gives you the best idea of the finished article !

Jam Drops

125 g butter
2 Eggs
3/4 Cup sugar
2 Cups self Raising flour
Jam of your choice ( about 1/4 cup )

Soften butter & cream with sugar until light and fluffy.
Add eggs one at a time beating well after each addition then mix in flour to form a stiff dough.
Roll with your hands into walnut sized balls or golf sized they rise quite a lot so be warned.
Use your index finger or end of a handle that is rounded to make dents in each one , deep enough so jam will sit in it.
 Add jam into holes and bake at 180 c for 10 -15 mins - Enjoy !