I get asked quite often why I like to cook. The first reason I give is normally because I like to eat. I am Thai and food is a big factor in our culture. We greet each other with hello followed by 'have you eaten? When guests turn up at your house it's safe to assume that they will expect to be fed.

The second reason is that as I grew up in the Northeastern part of Thailand, the poorest region, food was always hard to come by. We weren't hungry as there was always rice, but it was difficult finding something to go with rice. Now I do have ingredients to go with rice, I want to cook!

Tuesday, 17 May 2016

Pineapple Sponge Sandwich.



Pineapple Sponge Sandwich.

We have friends coming over tomorrow, we are out of chocolate, so we hope they will like this masterpiece by Miss Johnson.

Equipment:
2x20cm springform cake tins lined with baking paper.

Oven 180c fan forced

   For the sponge.
 Use an electric mixer, beat
-150g butter,
-225g self raising flour,
-225g caster sugar,
-4 eggs,
-80ml milk
-1 tsp vanilla bean paste,
-pinch salt,
-1 tsp baking powder.
Mix together until thoroughly combined.
Stir through 225g pineapple chunks.

Divide equal between the prepared tins. 

Bake around 25 minutes (check after 20 minutes) skewer should come out clean.
Cool completely in tins, on a cooling rack.


   To assemble.
Spread 100g raspberry jam on the first layer of cake.
Top with the second layer of cake.
Sprinkle on some icing sugar.


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