Dunno where to start really. I want to write something for my blog but can’t think of a topic.
Hmmmmmmmmmmmmmm. Topic.
Haven’t had one of those in years. I remember the last time I did eat one it was too sweet even for my sweet tooth – was like trying to eat the filling from a banoffi pie that had been rolled in sugar then covered in CHOKLIT. Actually, it must have been even sweeter than that, because as I typed the banoffi pie stuff it actually sounded quite tempting. I’m very good, though. I don’t succumb to my sweet tooth very often (which is probably why I’ve still got my sweet tooth – that and an aversion to Koki Kola. I do enjoy the Okey Kokey occasionally, but as far as I know that doesn’t affect your teeth – unless you trip over a chair or something and land face down on an ashtray. Knees bend, arms stretch, ow ow ouch! Sorry. I digress), but I still like to think about it occasionally. Last time was when I went in to a local baker’s for a samwidge and saw they sold Jap Cakes (can you still say Jap Cakes or is that un PC? Does the ‘jap’ in Jap cake refer, offensively, to Japanese people or was it a Japanese recipe originally, or is it something else entirely? I didn’t see a little plastic thingummy with the words ‘Jap Cake’ on it and all the other cakes were labelled, so perhaps someone complained? But that’s silly – wouldn’t Eccles Cakes be offensive to Goons? Lardy cakes offensive to fat people? Sticky Willies offensive to people with.... erm... shall we not go there?). Anyhoo, back to Jap Cakes and my succumbing. The reason I succumbed is because my son has a gluten allergy so can’t eat many shop bought cakes. A Jap cake, however is a meringue based confection, so when I saw them I thought it my duty to get him one, and it would have been bad manners not to join him. He ate his with relish (yuk – tomato and meringue – horrid combination. Not THAT sort of relish you arse!), and then ate half of mine too. See. That’s how good I am.
Anyway. Can’t think of a thing to write, so I might as well go and have my lunch. While typing I clicked on the internet thingummy and did a quick google for Jap Cakes, finding the recipe below. Haven’t tried it, so if you give it a go don’t hold me to account, but perhaps this can be the boys ‘life-skills’ lesson on Sunday morning, and then he and his BFF can eat them for tea. Oh – I won’t do the coffee/buttercream recipe suggested; I’ll do something nutty instead. Who knows, maybe I’ll even boil up a tin of Fussell’s and do ‘Banoffi Japs’...
Hmmmmmmmmmmmmm. Banoffi Japs....
Jap Cakes:
3 egg whites 170 gms caster sugar 85 gms ground almonds 2 tbs cornflour Whisk egg whites until stiff, then add half the sugar. Fold the remaining sugar with ground almonds and cornflour into mixture. Line a baking tray with baking parchment and spoon or pipe mixture into 5 cm circles. (This mixture will make about 12 circles) Bake at 150 C/ Regulo 2 for 40 minutes. Filling: My recipe has a coffee butter cream filling using 85 gm butter/ 115 gm icing sugar plus coffee essence and a little hot water. You could make a chocolate butter cream instead. Keep two of the cakes and sandwich the rest with the icing and spread a little icing round the side. Crush the other two cakes and roll the assembled cakes in the crumbs. I think that bakers then dribble a little melted chocolate over the cake to complete the decoration
waffles
Dunno where to start really. I want to write something for my blog but can’t think of a topic.
Hmmmmmmmmmmmmmm. Topic.
Haven’t had one of those in years. I remember the last time I did eat one it was too sweet even for my sweet tooth – was like trying to eat the filling from a banoffi pie that had been rolled in sugar then covered in CHOKLIT. Actually, it must have been even sweeter than that, because as I typed the banoffi pie stuff it actually sounded quite tempting. I’m very good, though. I don’t succumb to my sweet tooth very often (which is probably why I’ve still got my sweet tooth – that and an aversion to Koki Kola. I do enjoy the Okey Kokey occasionally, but as far as I know that doesn’t affect your teeth – unless you trip over a chair or something and land face down on an ashtray. Knees bend, arms stretch, ow ow ouch! Sorry. I digress), but I still like to think about it occasionally. Last time was when I went in to a local baker’s for a samwidge and saw they sold Jap Cakes (can you still say Jap Cakes or is that un PC? Does the ‘jap’ in Jap cake refer, offensively, to Japanese people or was it a Japanese recipe originally, or is it something else entirely? I didn’t see a little plastic thingummy with the words ‘Jap Cake’ on it and all the other cakes were labelled, so perhaps someone complained? But that’s silly – wouldn’t Eccles Cakes be offensive to Goons? Lardy cakes offensive to fat people? Sticky Willies offensive to people with.... erm... shall we not go there?). Anyhoo, back to Jap Cakes and my succumbing. The reason I succumbed is because my son has a gluten allergy so can’t eat many shop bought cakes. A Jap cake, however is a meringue based confection, so when I saw them I thought it my duty to get him one, and it would have been bad manners not to join him. He ate his with relish (yuk – tomato and meringue – horrid combination. Not THAT sort of relish you arse!), and then ate half of mine too. See. That’s how good I am.
Anyway. Can’t think of a thing to write, so I might as well go and have my lunch. While typing I clicked on the internet thingummy and did a quick google for Jap Cakes, finding the recipe below. Haven’t tried it, so if you give it a go don’t hold me to account, but perhaps this can be the boys ‘life-skills’ lesson on Sunday morning, and then he and his BFF can eat them for tea. Oh – I won’t do the coffee/buttercream recipe suggested; I’ll do something nutty instead. Who knows, maybe I’ll even boil up a tin of Fussell’s and do ‘Banoffi Japs’...
Hmmmmmmmmmmmmm. Banoffi Japs....
Jap Cakes:
3 egg whites
170 gms caster sugar
85 gms ground almonds
2 tbs cornflour
Whisk egg whites until stiff, then add half the sugar. Fold the remaining sugar with ground almonds and cornflour into mixture. Line a baking tray with baking parchment and spoon or pipe mixture into 5 cm circles. (This mixture will make about 12 circles)
Bake at 150 C/ Regulo 2 for 40 minutes.
Filling:
My recipe has a coffee butter cream filling using 85 gm butter/ 115 gm icing sugar plus coffee essence and a little hot water. You could make a chocolate butter cream instead.
Keep two of the cakes and sandwich the rest with the icing and spread a little icing round the side. Crush the other two cakes and roll the assembled cakes in the crumbs.
I think that bakers then dribble a little melted chocolate over the cake to complete the decoration