Our Homes | Oakville

Spring 2018

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BLACKBERRY SHORTCAKE with BOURBON CARAMEL R E C I P E A N D P H O T O G R A P H Y J E N E L L E M C C U L L O C H Go above and beyond with this modern upgrade to an old classic: the shortcake. Light sponge cake is layered with mascarpone whipped cream and topped with decadent blackberries with a hint of bourbon. Sponge Cake For this super simple sponge cake you will need two 6-inch round baking pans. INGREDIENTS 5 large eggs at room temperature 1 cup + 1 Tbsp cake flour, sifted ½ cup + 1 Tbsp granulated sugar pinch of salt DIRECTIONS Preheat oven to 340ºF. Butter and flour sides and bottoms of baking pans. Cut out two 6-inch rounds of parchment paper and line the bottom of each pan. Set aside. In the bowl of a stand mixer, combine eggs, sugar and salt. With the whisk attachment, beat on medium/ medium-high speed for 15-20 minutes until pale and fluffy. The mixture will be firm and will form soft peaks when ready. In batches, slowly sift in flour and carefully fold the mixture by hand to combine. Be careful not to overwork and deflate the batter. When combined, divide the mixture evenly in the two prepared pans and bake for 25-30 minutes. Be careful not to open the oven as the cakes may deflate. The cakes are done when an inserted toothpick comes out clean. Turn off oven. Leave cakes to cool inside the oven for 5-10 minutes with the door propped open. Remove from oven and let cool for another 10 minutes before removing from pans and inverting them onto a rack to fully cool. INGREDIENTS 2 cups fresh blackberries 1 Tbsp bourbon 2 Tbsp maple syrup DIRECTIONS Combine ingredients in a saucepan. Heat over medium until blackberries begin to render their juices. Chill until ready to use. Blackberries in Bourbon NEW TAKE ON AN OLD CLASSIC 94 | ourhomes S P R I N G 2 0 1 8 cooking at home

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