Praline Vanilla Sponge Gateau

It's tough really,to decide if you are addicted to something or not!!.While at it,I thought it would be impossible for me to live without blogging,blog-hopping and the latest craze-Farmville on Fb.When I took a short break[I was at my mom’s place in Kerala]the internet connection was quite slow and it took ages for me to even log in,ok not exactly.I thought I’d die of a no-internet life,but strange,after the first day,I kept myself distanced from it and in a few days,totally forgot about it!!I am surprised myself..:)

I am back in Chennai now,though totally not loving it-after 2 weeks of pampered life.Hmm..:).As usual,got a few stuff from there which I am totally excited about.Got Betty Crocker’s book-Baking for Today at a throwaway price..I am still not done looking at the pics..:),got a few baking tins,a Xmas tree shaped one,another one which almost looks like a Bundt tin and a Brownie pan.

Got to start baking in a few days..:).

Made this cake a while back,about 2 months back for a friend’s wedding anniversary.Ria has got some amazing baking recipes up her sleeve and this has become our favourite.This should be one of the instant-est cakes I’ve ever made.Got a party invite at 4 in the evening and by 6,I was ready with the cake..:).Good I say..:).Though the pictures don’t do justice,it was a delicious cake with a classic touch to it.

Praline Vanilla Sponge Gateau
Recipe adapted verbatim from Ria

For the sponge

Flour-100g
Sugar-100g
Eggs-3
Vanilla- 1 tsp

Method

Beat eggs and sugar till thick and creamy and falls in thick ribbons when poured from a height (approx. 8-10 mins).
Then add in flour ,vanilla and beat till it forms a real thick batter which is almost mousse like(approx.4-5 mins) [I know that for a sponge we should be very careful not to let the air escape and we need to fold in the flour little by little. BUT for this cake this method works like a charm! :) ]
Pour into a prepared round tin and bake in an empty pressure cooker sans the weight for 5 mins on high flame and then reduce the flame to medium high and bake for 20 mins. [You must put in a steel ring/holder and then place the cake tin on it.]
Open the lid and do a skewer test to see if the cake is done.
Take the tin out of the cooker and let it cool in tin for 10 mins.
Remove the cake from the tin and let it cool completely on a wire rack.

You can bake the same in an oven at 180 degrees for 25-30 mins or till done.I baked it in the oven.

Basic Butter Icing

Unsalted butter, softened-75 g
Icing sugar-140 g
Milk-1-2 tbsp ( optional)

Mix butter and powdered sugar to a smooth paste like consistency.
Add milk if you need to make it a bit more loose.
If you like your icing to be thick , double the recipe.

Praline

Butter-1 tbsp
Cashewnuts-2 tbsp
Sugar-3 tbsp

Caramelise sugar on a medium flame till golden brown.
Add nuts & butter to it and mix well.
Pour onto a butter/tissue/parchment paper and let it cool completely.
Crush/powder them into tiny bits.

Assembling the cake

Cut the cake horizontally into 2 or 3 [I cut it into 2].Me too.
Sandwich each layer with 3-4 tbsp of butter icing.
Sprinkle some praline in between the layers (optional)
Spread the remaining icing on top and sides.
Sprinkle the crushed praline on top and on sides.
Cut into wedges and serve.