So, here we have, a nice little recipe for the holiday season coming up. It's quick and easy and was a lot of fun to film. Have a watch and try the recipe out, which is listed below.
This was filmed on the Canon 5D Mark ii at 24 fps using the Cinestyle picture profile as well as the 7D at 24fps and 50 fps, using the Cinestyle picture profile. It was edited and graded on FCPX. The track is called Dizu by Senbei and it was purchased on Premiumbeat.com. Titles and text by Other Finger films. Filmed and edited by Jonathan Nicol.
An all in one Gluten and Wheat Free VICTORIA Sponge Cake
Less than 30 minutes preparation time
30-35 minutes cooking time
Makes 12 delicious slices
You will need a large bowl and a hand mixer all set up and ready to use. If you don’t have these available you can use a food processor.
You will need:
Large Bowl, Hand mixer or food processor, sieve, knife, spatula, scales, greaseproof / baking paper, some small bowls, a tablespoon, a teaspoon, 2 loose bottom 20cm/8in cake sandwich tins.
Note: Remember that when using Gluten and Wheat Free flour you will need more milk than you would normally add
1. Preheat the oven to 170C/325F/Gas 3
2. Grease and line 2 x 20cm/8in cake tins with baking paper – or if you don’t have baking paper just grease and sprinkle with some flour
Get your ingredients ready
• 170g/6oz butter softened at room temperature and cut into rough squares with a knife
• 225g/8oz gluten and wheat free self raising flour (sifted)
• 2 tsp of Baking powder (sifted)
• 170g/6oz caster sugar
• 4 large eggs
• 2 tsp vanilla essence (optional)
• Milk to loosen the mixture – the final result should be of dropping consistency add a few tablespoons at a time
In the following order put the ingredients into the bowl ……(see quantities above)
Butter, flour, baking powder, caster sugar, eggs, vanilla essence, adding the milk gradually…
• Mix together with your hand mixer or food processor on a SLOW setting until a pale creamy colour and a dropping consistency (if not dropping add some more milk)
• Divide the mixture between the cake tins and gently spread out with a spatula
• Bake for 20-25 minutes, or until golden-brown on top and a skewer inserted into the middle comes out clean.
• Sandwich the cakes together with jam, lemon curd or whipped cream or Crème Fraiche maybe with some fruit. When cool top with a little sifted icing sugar.
Winner of SAVEUR Magazine Video Festival - Ultra short form category
Editing/Directing: Roberto Seba
Recipe/Production: Hanny Guimaraes (http://www.rotadocha.com.br)
Soundtrack: Andre Graciotti (http://www.soundcloud.com/cellardoorbr/)
Cook potatoes In a covered pot of boiling salted water until fork tender. Drain and cool to room temp; then cover and refrigerate for 4 hours, or up to 2 days.
Cut potatoes into 1/2" (1 cm) cubes. In large heavy pan, melt butter over medium heat; fry diced onion, stirring occasionally until softened.
Stir in potatoes, rosemary, paprika, salt, and pepper. Fry, without stirring, until lightly browned on bottom.
Turn home fries over and stir, then drizzle with cream. Again; cook without stirring, until lightly browned on bottom. Stir again; then cook until most of the cream is absorbed and potatoes are crispy and browned.