Cocoa sponge cake

A sponge cake is usually a very easy desert to do. My mother used to do it very often in my childhood. Last week I was asking myself what snack to give to my daughter. Sponge cake was the right answer. My daughter didn't know exactly what this was so she was a bit reluctant to the idea. But when I made it, the cake disappeared in one day and my daughter requested me to make more. My son also got really fond of the cake as well. A real battle between them about who has the biggest slice. I had then no chance than to bake the cake a second time this week.
When I am baking for kids, sugar is at low quantities between ingredients. This recipe is for a large cake and the sugar is not predominant for the taste. I like it like this and my children did not complain at all about not being enough sweet. Otherwise, if you like very sweet cakes you can even increase the quantity up to 400g of sugar instead of 150g.
This cake is easy to make but can be even more simplified. I made 4 layers with different shades by adding gradually one teaspoon of cocoa powder in the remaining batter. It can be done with just 2 layers (one with and one without cocoa). At the limit, cocoa powder can be considered optional but in this case you obtain a simple yellow sponge cake. I like however that my cakes looks nice also not just taste well.

So here it is ...

Rye spelt sourdough bread

Some people like to find a good recipe and stick to it. I also try to find good recipes but I am always tempted to change little things to test other versions as well. The possibility to change your recipes of breads are practically unlimited. Even if you use the exact same quantities there will be always something different in the home baking unless you use a perfectly controlled environment. Days differs as temperature, flours differs from year to year even for the same source. But this is what makes for me bread cooking fun: you know what you are up to but you never know what you'll get exactly.

Country sandwich bread

Being summer, you should expect higher temperatures. During a heat wave, even in Belgium the temperature can reach 20ºC during the night. When this happens, you know that your retarded bread overnight will be ready sooner than expected. It happened to me to let the dough outside overnight and find it back in the morning raised up to the lid. To avoid this, you can put the dough in the fridge. Usually, the fridge keeps a constant temperature of 4º to 8ºC. If not, be prepared to bake your bread earlier the next day.
This was exactly the case with this bread. In the morning I had to quickly cut the dough and shape it. By 11 AM, it was ready for baking.

Spelt sourdough bread with sunflower seeds

Simple breads are not low quality breads. When it comes to bread, simple means easy, not cheap or less tasty. On the contrary, using just one or maximum 2 flour types specialize the taste of the bread. The mixture of spelt with white wheat flour is for sure an old good match that makes your mind travel back through time to the country side.

Cooked in a pan simplifies the bakers process, although without, would look much more interesting.
No matter the shape, the taste is the same, so let's try it.

Lemon tartelettes with meringue

My weakness for lemon tarts is well known. This combination of sour and sweet of the lemon custard simply drives me crazy. If I add another great weakness that I have for meringues it is very hard for me to resist in front of such a tart.

Although this tartelettes requires 3 steps to do them, eating them is like in an instant. It takes a bit of time and work to prepare them but every bite is well deserved.