Christmas and New Year is here and so is the season of cakes… and today I’m here with a cake ofcourse. Well…this is not a typical Christmas cake. I made this cake for my daughter’s birthday which was a few months back. It’s a simple sponge cake that I topped with buttercream frosting (my favourite) and chocolate collar for a glam look. 🙂
Ingredients for sponge cake.
Egg – 375 gm
Sugar – 215 gm
Flour – 135 gm
Corn starch – 40 gm
Butter – 60 gm
Milk – 40 ml
*I’m sure u mite be surprised to see the amount of my ingredients. I need to take these much amount because I’m using a 10” cake tin.
First, prepare the cake tin. Cut out stripes of baking paper for the sides and a round sheet of baking paper for the bottom. Coat the tin with butter and stick the baking paper.
Beat the eggs and sugar in a large bowl over a double boiler (over a saucepan with boiling water) with an electric beater.
Keep beating until the mixture reaches slightly above the body temperature. ( just check with ur finger)
Take the bowl away from heat.
Keep beating the eggs until the mixture is very light and foamy. This takes time, so be patient.
*I normally beat this mixture for at least 10 minutes.
Fold in the sifted flour and corn starch. Mix with a spatula.
Add the warm milk and melted butter and mix again. Don‘t overmix or the batter will lose its foamy consistency.
*take milk and butter in a small bowl and place it on the hot water that we used for double boiling so that the butter melts, or you can melt the butter in a microwave.
Pour the sponge cake batter into the cake tin and tap the tin on the table to release large air bubbles in the batter.
Bake for 25-30 minutes in your pre-heated oven at 190°C.
After baking, invert the sponge cake on a wire rack. Let them cool down completely.
Slice the cake using a large serrated knife.
Butter – 400 gm (cut into cubes)
Egg white – 230 gm
Sugar – 230 gm
Vanilla essence – 1 tsp
With a wire whisk whip the egg whites and sugar in a clean bowl over double boiler for at least 3 minutes.
Make sure the sugar is completely dissolved. Rub with your finger to test it.
Remove the bowl from the heat and keep beating the egg whites to stiff and glossy peaks (for abt 10 mnts).
Add butter cubes one at a time and beat until incorporated.
The mixture might look curdled, but it’ll be fine after continuous beating.
If you have any leftover buttercream, refrigerate it in an airtight container.
You can store it upto 3-5 days.
The buttercream should be brought to room temperature before using and beat on a low speed until smooth.
White chocolate – 25 gm
Dark chocolate – 75 gm
First measure the height and circumference of the cake.
Measure the height with a scale and circumference can be measured using a long thread. Cut a baking paper in that measurement.
Melt white chocolate in a double boiler and apply small dots on the baking paper. Let it set.
Now melt dark chocolate and spread it over the baking paper completely. Let it cool down.
Carefully take the chocolate coated baking paper and attach it to the side of the cake.
Make sure the chocolate is completely set and peel of the paper slowly and carefully.
*This video might be helpful.