Michelle Darmody: Eggs: The base for almost all tasty bakes
I find it hard to separate the exact ingredients of foods from the experience of enjoying them around a table. One special ingredient that does come to mind is an egg. I have had a long-standing affair with the deceptively humble egg.
It not only galvanises the best lazy breakfasts, and can be used as a quick-fix dinner, eggs are the base for almost all tasty baking. The varying components of the egg have different jobs to do, the yolk provides fat and richness and it binds ingredients in an emulsion whereas the white helps to trap air and add structure.
Eggs play an important role in cookies and meringues as well as cakes, they create stability within a batter, they help thicken sauces and custards, they add moisture to cakes and can also act as glaze.
When making the roulade you are using both of the strengths of the egg by separating the whites and whisking to add lots of tiny bubbles of air which allows the roulade to rise and expand with the heat of the oven.
The yolk then serves as a glue that brings the other ingredients together. All the sticky, annoying residue on your plate after a fried egg is actually why the yolk works so well at this.
4 large egg whites, at room temperature
115g caster sugar
115g icing sugar
1 tsp of baking powder
1 tsp of rose water
a pinch of beetroot powder or red food colouring
Line two baking trays and preheat the oven to 100 degrees
Whisk eggs white to stiff peaks. Make sure your mixer bowl and whisk are perfectly clean, wiping them with some white vinegar will help remove any grease. Both the bowl and whisk need to be very clean for this because if any fat or grease gets into the mixture the eggs will not fluff up too well. I wipe down the inside of the bowl with a bit of light vinegar to get rid of any residue of butter that may be there.
Turn the mixer down low and add the caster sugar a spoon at a time. Gently fold in the rosewater.
Mix the icing sugar and baking powder. Sieve them into the mixing bowl and fold it gently into the egg mixture. If you wish ripple some beetroot powder through the mixture.
Spoon 16 dessertspoons of the mixture onto the trays leaving space between each one.
Bake for 1hr and 15 minutes. These can be joined together with some whipped cream or served with fresh fruit.
170g of dark chocolate, broken into small pieces
4 eggs, separated
140g of caster sugar
250 mls of cream
2 bananas, sliced
some coco powder for sprinkling
Preheat your oven to 180 degrees and line a baking tray
Melt the chocolate and add half the sugar and the egg yolks.
Meanwhile beat the other half of the sugar with the egg whites. Whip until they form stiff white peaks.
Gently fold the egg mixture into the chocolate mixture making sure to preserve the bubbles.
Put in the oven for 20 minutes, you will know it is done when it starts cracking on the top.
Turn the roulade onto a clean damp tea towel and leave it to cool.
Spread it with cream and chopped banana and roll gently when it is still in the tea towel, removing the towel as it turns over. Sprinkle with coco powder.
For the caramel
50g of caster sugar
60g of light brown sugar
45 mls of water
For the custard
600mls of milk
20 of coffee beans, very finely ground
75g of caster sugar
3 eggs
3 egg yolks
Preheat the oven to 150 degrees.
Warm six ramekins gently in the oven.
Heat the brown sugar and caster sugar and water for the caramel in a heavy saucepan until the sugar has melted and turned a rich golden colour. Swirl it at the base of the four ramekins and set aside to cool.
Do not put in the fridge or it will not harden well.
Place the milk and ground coffee into another saucepan and gently heat. Allow it to come to a shiver but not a boil.
Strain it through a very fine sieve or some muslin.
Whisk the eggs, egg yolks and sugar then slowly whisk in the cooled milk.
Pour this on top of the set caramel and now place the ramekins into a deep baking tray.
Pour water into the tray so it comes halfway up the ramekins. Bake for 45 minutes until the custard is set but has a very slight wobble.
Allow to cool completely and then run a very sharp blade around the inside right down to the base.
Place a plate on top and then invert them both at the same time, so that the set custard and caramel is left on the plate and you can easily remove the ramekin.
