http://matthewtivy.com One Part Knowledge and Two Parts Fun Mon, 28 Nov 2011 21:54:52 +0000 hourly 1 http://wordpress.com/ http://matthewtivy.com/2007/12/22/basic-sponge-cake-recipe/#comment-3914 Mon, 28 Nov 2011 21:54:52 +0000 http://matthewtivy.com/2007/12/22/basic-sponge-cake-recipe/#comment-3914 The addition of pumpkin puree would definitely change the ratio. It would be too heavy for the cake to remain light. You would need to add some baking powder to counteract the weight of the pumpkin. When working with baking powder I add about 1 tsp per cup of flour. Thanks for the question – Let me know how this turns out.

]]> http://matthewtivy.com/2007/12/22/basic-sponge-cake-recipe/#comment-3903 Wed, 23 Nov 2011 14:47:22 +0000 http://matthewtivy.com/2007/12/22/basic-sponge-cake-recipe/#comment-3903 How would this ratio work with the addition of a liquid ingredient, for example pumpkin puree? All the pumpkin roll recipes seem to be cakes and not sponges.

]]> http://matthewtivy.com/about-this-blog/#comment-3829 Mon, 10 Oct 2011 00:05:03 +0000 http://matthewtivy.com/about-this-blog/#comment-3829 You can see chef Matthew Tivy’s videos recipes at;
http://www.idealchef.com/my_recipes/matthew-tivy-562.html

]]> http://matthewtivy.com/2010/08/28/banana-walnut-french-toast/#comment-3822 Fri, 07 Oct 2011 07:29:48 +0000 http://matthewtivy.com/?p=325#comment-3822 This one looks good and definitely I will give it a try. I will make my own version of it. Anyway I enjoyed staying here in your site, I learned many interesting ideas here. Thank you very much for sharing it to us.

]]> http://matthewtivy.com/2007/12/22/basic-sponge-cake-recipe/#comment-3718 Tue, 13 Sep 2011 19:45:08 +0000 http://matthewtivy.com/2007/12/22/basic-sponge-cake-recipe/#comment-3718 Unfortunately we never did enough business at Tokyo Pop to keep it going – win some lose some!!

]]> http://matthewtivy.com/2007/12/22/basic-sponge-cake-recipe/#comment-3717 Tue, 13 Sep 2011 19:10:26 +0000 http://matthewtivy.com/2007/12/22/basic-sponge-cake-recipe/#comment-3717 Awesome! What ever happened to Tokyo Pop?

]]> http://matthewtivy.com/2007/12/22/basic-sponge-cake-recipe/#comment-3701 Fri, 09 Sep 2011 22:01:53 +0000 http://matthewtivy.com/2007/12/22/basic-sponge-cake-recipe/#comment-3701 The Pastry Chef who taught me this recipe was Swiss so I would say it’s an international recipe – why do you ask this question?

]]> http://matthewtivy.com/2007/12/22/basic-sponge-cake-recipe/#comment-3697 Tue, 06 Sep 2011 16:53:32 +0000 http://matthewtivy.com/2007/12/22/basic-sponge-cake-recipe/#comment-3697 Is this the american way sir x

]]> http://matthewtivy.com/2009/05/31/5-steps-to-a-perfect-roast-chicken/#comment-3429 Tue, 23 Aug 2011 19:17:43 +0000 http://matthewtivy.com/?p=258#comment-3429 Hope the chicken came out well!!!

]]> http://matthewtivy.com/2007/12/22/basic-sponge-cake-recipe/#comment-3428 Tue, 23 Aug 2011 19:15:25 +0000 http://matthewtivy.com/2007/12/22/basic-sponge-cake-recipe/#comment-3428 Thanks for the comment Catherine – how does the recipe from your mixer brochure compare to the one on my blog?

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