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.


About Food,Photography & France

Photographer and film maker living in France. After a long career in London, my wife and I have settled in the Vendee, where we run residential digital photography courses with a strong gastronomic flavour.
This entry was posted in 2013, Baking, cake, Cookery Writers, Cream, desserts, Digital photography, Eggs, food, Food and Photography, Food photographer, Nigella Lawson, Photography, Recipes, Writing, yolks and tagged , , , , , , , , , , , , , , , , , , , . Bookmark the permalink.

33 Responses to F.U.N.E.X

  1. Nics Cahill says:

    I love this line Roger and agree
    – Our “rights” have rendered invisible our responsibilities

    Like you I love meringues, I recently tried making them with honey. They were delicious but had a softer shell.

    Your very good making another cake. I try to do that sometimes but inevitably run out of time and my dogs are very grateful for the egg yolks. I’m making a summer fruit pudding this morning with brioche.

    • I think that the only way you can successfully make meringues with honey is with a kitchen aid. Isn’t it an Ottolenghi recipe where the hot honey is poured into the turning meringue mix. It’s still early in mind, so that may be total rubbish:)

  2. Mad Dog says:

    Well done Dick Whittington 😉

  3. So, you basically made your cake pan into a peel.


  4. Michelle says:

    Well done, Wart.

  5. Round of applause! 🙂 Looks beautiful.

  6. Polenta. Must make a note. And what a sumptuous result, Roger…

  7. You do not understand how difficult it is right now to avoid paraphrasing Monty Python with the mere mention of King Arthur. However, I think the success of recipe was fantastically coupled with the old tale. Also, Nigella Lawson is irresistible.

  8. Going to have to try this recipe!

  9. and what’s the secret of in between??

  10. fransiweinstein says:

    Looks scrumptious! I think I’d have my slice with some raspberries. They are absolutely divine right now. They’ve replaced peaches as my favourite at the moment.

  11. Oh boy, cake again. Love the egg picture.

  12. I’m glad the polenta trick worked! One less thing to stress about 😉

  13. ChgoJohn says:

    I bow to you, Sir. This cake is so far out of my realm. I would have tried to make it once, maybe twice, before giving up. I’ll stick with pasta and leave the sponge cakes, celebrated or not, to you.

  14. I must reschedule things so that I don’t see yummy food on your blog just before dinner time. it’s most frustrating. That sponge cake looks delicious!

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