Sunday, July 15, 2012

Chocolate Sponge Cream Cake

After my last post, I hope I have helped some people out there to start a new and happy live. It was not my first post about leading a positive and happy live, but it'll be the last ( I hope). And now, we shall come back to our real happiness - Baking!! Shall the happy baking energy spread to the world and wish everyone the great live of all!
Well, pardon me if the cake slices are not STRAIGHT. Yes, it was a small accident while I was trying to transfer the assembled cake from the turn table to the serving plate, where the cake fell off apart!! I was like ''oh no...!!'' Anyhow, I still insist that I wanna post this 'leaning tower of Pisa'! Reason being, I put in quite a bit of effort to put the chocolate sponges together, when it is soft and got to arrange them in this manner, I am not going to try making another one! At least not for the next few days or weeks.




Whatever it may look, the cake was awesome. A reliable recipe that I will always follow.




                         Sandwich the layers with double cream brought from London, is another bonus!
As one of the standard items to bring back from London got to be their double cream. The real stuff will always taste the best. Missing the place dearly.
         



Recipe:

3 whole eggs
1 yolk
80g  caster sugar
15ml milk
65g  Top flour
8g  cocoa powder
20g  Unsalted butter (melted)
Few drops of vanilla extract

300g Double cream for deco. ( can be more if preferred )
30g caster sugar

Method:

1. In a mixing bowl, whisk all eggs and sugar over a warm water, till sugar dissolved.

2. move away from the warm water, and whisk batter till ribbon stage. Sift in flour and cocoa powder, fold into the egg batter carefully.

3. Mix milk , vanilla and melted butter together in a small bowl, and transfer a small amount of batter to the butter and mix well, then pour back to the main cake batter, then carefully blend them together.

4. Pour the cake batter into a 30 x 30cm Swiss roll tray lined with parchment paper, and bake in the pre heated oven at 200'c for 11 minutes.

5. Turn the baked sponge out on a wire rack, and let it cool completely. Tear the parchment while it's hot.

6. Decorate the cake as desired.

7 comments:

Joyce @ Chunky Cooky said...

That must be a very tall cake with so many layers !! But the layers sure look good !!

Food Safety Certification said...

That looks awesome! I definitely would like to try that one out!

Honey boy said...

Thanks ! I am sure I will make another one that shall look better than this!

lena said...

you mena the double cream that you bought from london taste more creamier?

Honey boy said...

Lena,

Yes, the double is richer and creamier indeed! The fat content is about 46%, so you can imagine that. Although we can get the double cream from our local supermarkets which is 48% ( bulla brand), the taste is just different.

Anonymous said...

Seeing your yummy delicious cake with so many layers of cream makes me feel so hungry now. By the way, thank you for your wise advice. Time to forgive and move on. Life is too precious to carry so much sadness. Thank you. Theresa

Honey boy said...

Theresa,

You are welcome, and happy to know you are always 'with me'. I am no guru to anyone's life, but would love to share what I learnt and understand what is best for us! Cheers!

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