The sponge cake recipe to alternate the traditional Christmas biscuits! How to prepare without spoiling the taste?

We have just emptied the box of traditional Christmas biscuits. There are plenty of opportunities to bite into sweets and snacks. Social networks and food blogs share original recipes from all over the world. Some come to us from far away to find their place on our table, such as the sponge cake recipe, which is interesting not only for its name, but also for its taste. Green light for this delicacy that is easy to prepare and appetizing to bite!

Where does the sponge cake recipe come from?

It turns out that in France this delicacy is still making its way. However, make it popular by testing it first. Although its history dates back to before World War II, the sponge melter recipe claims to have its origins in New Zealand, which rivals Scotland. That the two countries snatch the glory from each other, we don’t care! It is the airy, caramelized texture that amazes guests and guests. Maybe you’ll change up your cookie tradition for next Christmas?

Depending on the country of origin, we say “hokey pokey” or “puff candy”. It is the ease of preparation with only 3 ingredients and the crumbly aspect that gives the reason for these appellations.

What’s in hockey pokey?

Hokey pokey is a Cornish term for honeycomb. It’s wonderful eaten in golden flakes or crumbled into the best vanilla ice cream. It’s also the perfect gift to take to a dinner party. Better than flowers, because you have to put them in a vase, better than chocolates, to which people tend to smile politely, but to be kept in a drawer: nobody can resist a little homemade hokey pokey.

The amount of ingredients depends on the size of the box you want to fill. For example, for a container 12 cm in diameter by 6 cm deep, you can invest 100 g of granulated sugar, 4 tablespoons of golden syrup, 1 and a half teaspoons of baking soda.

Place the sugar and syrup in a large saucepan (20cm diameter and at least 9cm deep) and stir. However, you shouldn’t stir once the pan is on the heat.

Put the pan on the fire and first melt the mixture, then turn it into a sticky paste, then into a bubbly mass the color of maple syrup. It won’t take more than 3 minutes.

Off the heat, whisk in the baking soda and watch the syrup transform into a puffing cloud of airy pale gold. Immediately flip it onto a piece of reusable parchment paper or greased aluminum foil.

Let it sit until it solidifies, then bang on it, so that it shatters into several shiny pieces.

Why is my sponge extractor soft?

If the result of your sponge tossing recipe is a goo, the most likely reason is that the sugar-syrup mixture is not boiled away enough. Unfortunately, the size (diameter) of the pan can affect the exact boiling time of the candy.

If you’re using Chelsea White Sugar or Chelsea Caster Sugar, you need 5 tbsp. Chelsea Golden Syrup is enough in 2 tbsp. As for baking soda, 1 tsp is enough.

To make, butter the bottom and sides of a 20 x 20cm cake tin.

Place Chelsea White Sugar or Chelsea Powdered Sugar and Chelsea Golden Syrup in a heavy-bottomed saucepan. Heat gently, stirring constantly, until the sugar dissolves.

Increase the heat and bring to a boil. Boil for two minutes. Stir occasionally as needed to prevent burning. Remove from heat.

Add the Edmonds baking soda and stir very quickly, as the mixture will foam up quickly. A leak must be avoided. If not, you have to whip out the towel and skip the pan.

Immediately pour into prepared pan. Leave to cool and then break apart.

Do you love caramelized sweets like Monkey Bread? Then hockey pokey is for you!

If you like, coat the hokey pokey pieces in melted chocolate for a truly special treat!

What is Golden Syrup?

It is a thick, smooth golden brown sugar-based syrup that has a unique buttery scent and a slight caramel flavor, also called light molasses in some parts of the world. You can find it in many international stores or do a quick Google search.

Prevention tips to avoid burns

If on the one hand the sponge cake recipe is tasty and quick, on the other hand the preparation involves the risk of burns. Mostly it’s hot melted sugar, very, very hot. Watch your hands! Be reasonable and don’t involve the children!

Once the sugar mixture has boiled and you’ve added the baking soda, you only have a few seconds to mix it up and pour it into the baking pan. The compound will quadruple in volume very quickly, make sure you use a pan that can hold this amount of product.

The pan you pour the mixture into shouldn’t be very large, because it just forms a lump, the less you touch it the better! If you try to spread this mixture apart, it will separate. It won’t harm the taste, but the shape. Don’t try to touch the nice cloudy texture you just created, you’ll get seriously burned. As soon as it cools, break it into smaller portions with your hands. If stored properly, hockey pokey can last a long time.

If you find your hokey pokey sticky but still tasty, it could be due to humid weather.