wrote on 08 Aug 2006 in rec.food.baking

> Apologies if this comes through twice. My original post doesn't seem
> to be showing up -- at least I'm not able to view it.
> --Vic
>
> I'm trying to make a sponge-based flan. The recipe I have is as
> follows:
>
> 1 egg
> 3 tablespoons warm water
> 2 1/2 ounces (75g) sugar
> 3 1/2 ounces (100g) flour
> 1 packet of vanilla suga
> 1 teaspoon baking powder.
>
> The instructions are pretty basic:
> Whisk egg and water until frothy
> Gradually add sugar and vanilla sugar
> Whish until thick and creamy
> Mix together flour and baking powder and seive onto whisked mixture
> Fold gently together
>
> This all goes into a moderately hot (340 degrees Fahrenheit to 390
> degrees Fahrenheit) for 20 to 25 minutes.
>
> Before the cake even came out of the pan, I could tell it wasn't
> right. It was much too heavy.
>
> The texture looks good for a sponge -- lots of small air pockets. It
> came out of the pan perfectly fluted edges and all.
>
> The taste is a bit flat: a bit too dry and a bit too hard. Almost like
> day old baking.
>
> The recipe comes from a book I usually have good luck using.
>
> Are the proportions wrong? Is there too much flour? Is the entire
> recipe off? Was my technique faulty? Or was it just a fluke and I
> should try again.
> --Vic
>
>
>
>
>
>

seems to me it needs oil or butter.

--


Curiosity killed the cat, but for a while I was a suspect

-Alan