Warm temps, sun, clouds and an Easter Egg Nest cake!

Good morning Augusta

This morning we have some clouds and sunshine with a high of  52°F. Winds will be light and variable.

Tonight we’ll have a quarter of an inch of rain likely and a low of 38°F. Winds will be SE at 5 to 10 mph.

The readings from my weather instruments are:

Humidity is 80%, the Dew Point is 29.1°F and the outdoor temp is 34.9°F.

The wind direction is   Southwest between 0.0 MPH and 0.2 MPH, generating a wind chill of 34.5°F.

The Relative pressure is 29.91, the Absolute pressure is 29.70 and rising with a weather graphic indicating sun.

The UV rating is 1 out of 16, Sunrise is 6:25 a.m. Sunset is 7:02 p.m., Moonrise is 5:02 a.m., Moonset is 5:43 p.m. and the moon phase is waxing gibbous being 95% illuminated.

The RAW METAR readings from Augusta’s airport are:

METAR KAUG 291053Z AUTO 33003KT 10SM CLR M02/M03 A3007 RMK AO2 SLP186 T10171028

Visibility is 10.0 miles / 16.1 Kilometers with

 We haven’t received any rain or snow here over the past 24 hours.

Space weather for today is:

Today’s Solar flux is 68, the solar wind speed is348   Kilometers per second and the chance of a solar storm is 1%.

Easter is in a few days, so get what you need to make this Easter Egg Nest Cake.

EASTER EGG NEST CAKE

Nigella Lawson

INGREDIENTS

FOR THE CAKE:

·         8 tablespoons/114 grams (1 stick) unsalted butter, cut into pieces, softened

·         8 ounces/226 grams chocolate, melted

·         6 large eggs: 2 whole; 4 separated

·         ½ cup/113 grams plus 1/3 cup/75 grams superfine sugar

·         1 teaspoon vanilla extract

FOR THE TOPPING:

·         1 cup/240 milliliters heavy cream

·         1 teaspoon vanilla extract

·         4 ounces/113 grams chocolate, melted and cooled

·          Approximately 1 cup small candy eggs like robin's eggs

PREPARATION

1.      Heat oven to 350 degrees. Line the bottom of a 9-inch springform cake pan with parchment paper.

2.      For the cake: Stir butter into chocolate, reheating mixture to incorporate butter if needed, and let cool. In a medium bowl, whisk 4 egg whites until foamy. Gradually add 1/2 cup sugar and whisk until whites hold their shape but are not too stiff. Reserve.

3.      In a large bowl, whisk 2 whole eggs and 4 egg yolks with 1/3 cup of sugar and vanilla until combined. Stir in chocolate to mix.

4.      In three additions, fold whites into chocolate mixture. Pour into prepared pan and bake for 35 to 40 minutes, or until cake rises, cracks and center is no longer wobbly.

5.      Cool cake on a wire rack; middle will sink and the sides will crack. Carefully remove cake from pan and place it on serving plate.

6.      For icing, whip cream with vanilla until it is firm but not stiff. Fold in melted chocolate. Fill top of cake with icing, easing it out gently toward edges. Arrange Easter eggs on top.