Thanks for registering for 

The 2023 Fluff Off 

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Here's all you need to prepare for the Fluff Off..... 


Online Zoom meeting Details:
If you haven't used zoom before please test your zoom connection prior to the session to check your audio if you require the zoom software to be downloaded: zoom.us/test

Topic: 2023 Fluff Off
Time: Sunday 5th March 7pm AEDT
NT 5.30pm
SA 6.30pm
WA 4pm
QLD 6pm
NSW 7pm
VIC 7pm
TAS 7pm

Click this link below to join the Zoom Meeting
https://us06web.zoom.us/j/85111517382?pwd=VStlVFdlbDNXRWF2L3g1QjU5eFJCdz09

Meeting ID: 851 1151 7382
Passcode: 4Qv3jf



Here's what you need to get ready.... 

All you need to do before the Fluff Off is just to make sure you have the ingredients and the utensils.  We will go through the cooking method during the class.


Recipe:


Ingredients (original recipe):

Dry Mix:

½ Cup Corn Flour

1 Teaspoon Ginger

1 Teaspoon Cinnamon

1 Teaspoon Cocoa

2 Dessertspoons (1 Tablespoons) Self Raising Flour*

½ Teaspoon Cream of Tartar

¼  teaspoon Carb Soda

4 Eggs

¾ Cup Sugar

1 Dessertspoon (½ Tablespoon) Golden Syrup

Cook 20 to 25 Minutes at 373 Degrees in electric oven

Cream topping….

30ml Thickened cream

1 Teaspoon instant coffee (or golden syrup) to flavour

½ block of cooking chocolate

½ punnet strawberries.


* If you don't have self raising flour, to make a batch of self raising flour combine 1/2 cup of plain flour and 1 teaspoon of baking powder in a glass bowl and mix together. Then select the amount you need for the above recipe.


Utensils:

1 Cake Mixing bowl

1 Dry ingredients mixing bowl

1 Saucepan and

3 small bowls (for separating eggs)

Baking paper & butter (for greasing)

Misc. kitchen items such as spatular, wooden spoon, etc

2 x Round baking cakes tins 20-24cm or equivalent. (If only one tin, can cook in two batches)

Electric whisker or equivalent (to beat egg whites), or as I prefer, a cordless electric drill with a whisker attachment (ordinary whisker with handle removed!)

Egg separator, or as I prefer, a small supermarket plastic bottle of water with screw top cap.


Method:

  • Mix all the dry ingredients together (except the sugar) and put aside.
  • Separate the eggs. Place the egg whites in a clean, warm, dry bowl and beat until soft peaks form.
  • Gradually add the sugar, beating well after each addition.
  • Beat in the egg yolks and Golden Syrup.
  • Sift the dry ingredients together twice and then using a metal spoon, gently fold into the egg mixture.
  • Pour mixture into two well-greased 24cm sponge pans. Bake at 180°C (160°C fan forced) for 20 minutes. Check with cake prong before removing. Turn out gently and allow to cool on a wire rack.
  • Mix a teaspoon of instant coffee with a just a few drops of water (or use golden syrup for children). Add cream. Beat until stiff and spread evenly over one sponge. Top with the remaining sponge.
  • Melt the cooking chocolate by placing the chocolate on a piece of baking paper on a plate, placed over a saucepan of boiling water. Spread the molten chocolate as it melts to about 5mm thick. Place in freezer. When hard, break into slivers and place on cake. Add strawberries around chocolate.

Preparation time: 20 minutes

Cooking time: 20 minutes

NOTES:

  • Total quantity is about 3 cups so if only have one cake tin, cook half at a time.
  • The sponge is best made and served on the same day, however it does freeze well. When cool, wrap well in cling wrap and place on a flat area of the freezer.
  • If you love the cake ….as we do, I will make a dry batch of ten times the quantity, then using scales, measure out one tenth at a time into small zip lock bags. Seal with minimum air then place the ten bags in a larger zip lock bag. This way, half the work is done when you have the need for a Fluff!


Don’t forget to post a photo and video of your Fluff to the Facebook page below….


Photo & Video
After you have finished your Fluff Off, post a photo plus short video of your Fluff onto the Facebook page: Facebook.com/internationalfluffoffday