Contrary to circumstantial evidence, I really AM working on Part 2 of Looking at Leftovers: Bread. The thing is that I got distracted – by food and cooking, as it happens so I am giving myself a pass. For now.
This is not to say that bread and what to do with leftovers has gone completely by the wayside. As I suggested in Part 1, a really excellent option for leftover bread is French toast (or eggy bread, if that’s what you prefer to call it). Something not unlike breakfast at TransAtlantic Towers this AM.
But long before that came the distraction First – I was distracted by a follow up trip to Bakergirl (which I went on about at some length). Second, I was overcome by a coffee cake idea I had try out despite being home ill from work Tuesday. Coffee cake, as regular readers will know, is kind of a thing with me and I’ve been trying to figure out a simpler, straightforward way to rustle some up without all the faff.
Faff, in my world, is special ingredients and things that get in the way of the coffee flavour. Nuts may be common in coffee cake but not in mine. It’s not that I want something intensely coffee-ish. I don’t. I want a distinct coffee undertone. But I don’t want it competing with anything else.
And I don’t want to think about it too much. Like I said – no faff.
Here’s what happened. I was home ill, as said but in the afternoon I was feeling a bit more myself (extra sleep and a few ibuprofen do wonders) and I wanted a bit of cake. I was not feeling well enough to go to the store however and I only had two eggs. So I decided I would weigh the eggs and make a simple Victoria sponge based on the weight of the eggs. After all, a Victoria sponge (that’s pound cake, my fellow Americans – a butter cake is a butter cake is a butter cake) is all pantry staples in this house so no shopping needed.
So there I was, weighing and measuring with the oven already pre-heating when suddenly I thought, “Wait a minute – if I swap the caster sugar out for dark brown and add some espresso powder – that ought to do SOMETHING coffee cakish!”
And so I did. What could it hurt, I thought. This was a sort of “use up what I had cake anyway and I wasn’t planning on serving it to guests. And so that’s just what I did.
- Pre-heated the oven to 180 °C / 350 °F
- Weighed the two large eggs. Measured the same weight of self-raising flour, dark brown sugar and room temp, softened unsalted butter.
- Mixed the flour, sugar and butter together until thoroughly combined and fluffier than before.
- Added the eggs, mixed some more – keeping at it until smooth.
- Added a dash of vanilla (don’t ask – I didn’t measure. But a good sized dash
- Added a tablespoon on espresso powder (powder, not granules)
- Mixed until thoroughly incorporated.
- Bake for 40-45 minutes depending on your oven.
I rotated it half way though but that’s because I know my oven’s hot spot. You may want to. You may not want to. Know your oven, this is what I have learned. For a full recipe (using 3 or 4 eggs) I would have used a 2lb loaf tin but this was a partial recipe thanks to a lack of shopping so I used a 1lb tin and it came about halfway up. Your results will vary depending on how much batter you end up with.
And do you know what I ended up with? An awesome, light, coffee infused sponge.
I was thrilled. So much so that instead of finishing up the bread post, I am going to tackle the coffee cake again – but this time, turning it into mini-loaves and muffins.
Fingers crossed, people.