I am up at Auburn this week, celebrating dad’s 92nd birthday and having a bit of a holiday.It has been lovely to spend some time with Ric (dad), and I feel refreshed by it all. We have been going for a walk before breakfast each day, doing a few jobs around the house and of course there are also the chooks to take care of. Dad has kept chooks all his life. He took up the hobby when he was a child, and has continued more or less continuously, apart from his time away during WW2. They are sweet little creatures, and I have been getting into ‘poultry farming’ a bit while I am here! We moved some from one pen to another last night – they are very docile in the dark – and I took a few snaps of them today in the garden as they scratch about. The eggs are also delicious – I made dad’s birthday cake from some of his eggs. It was our family’s traditional birthday sponge cake. The recipe is as follows:
Blow away Sponge
4 eggs separated
3/4 cup sugar
1/2 cup cornflour
1 tbsp plain flour
1 tsp baking powder
Prepare the flours and baking powder by sifting them three times. Also get all other ingredients ready so that you can make the cake quickly. Preheat the oven to 180 C (medium). Beat the egg whites with an electric beater till stiff, then add the sugar and continue to beat till sugar is mostly dissolved and mixture thick and shiny. Add the egg yolks one at a time and beat till mixed in thoroughly. Then sift in the flours and fold in gently but thoroughly. Pour into prepared tin (it makes a lot of mixture, so either one large tin or two smaller round tins) and put into oven immediately. Bake for 25 – 30 minutes till cooked.
Turn out of tin when cooler. Decorate with a thin layer of jam, slices of banana and whipped cream, with or without passionfruit. If without the fruit, you can sprinkle a Flake on top and my mum would run a fork through the cream for effect!