Meringues beget egg yolks which guarantee the survival of Nigella’s Egg Yolk Sponge Cake. The mountain of summer fruit which we have been tasked to eat grows riper and more seductive with each sun filled hour, exacerbating the need for meringues. Delicious as the simple fruit may be, the amalgamation of this fruit with the sweet crispness of baked beaten egg whites and sugar is hard to resist: ” I can resist anything but temptation” as Oscar succinctly paraphrased the problem, although I feel that his irresistible appetites lay some distance beyond meringues. In my previous post I mentioned that ” procreation is good if you are not hungry” which flippant remark returned to me as I took the picture above. There does seem to be a need for individuals to consider whether they could feed the results of their irresistible appetites. Our “rights” have rendered invisible our responsibilities. For too many of mankind, their current situation has been created by lightly beating together equal quantities of ignorance, poverty and hunger, of which ingredients we seem to possess an indefatigable store.
Quickly turning my back on the Pale Rider, and being in possession of a clutch of egg yolks, I once again attempted Nigella’s celebrated sponge cake. “Celebrated” may be a euphemism as I have roundly cursed this cake each time I have tried to extricate it from the cake tin. The cake had become my Arthurian sword, firmly lodged in rock. Well, yesterday I became the now and future king as the cake slipped from its confines cleanly and effortlessly. The secret lay in sprinkling the baking parchment with a light coating of polenta. This doesn’t change anything that I said before, but I thought that you should know.