One of outstanding recipes, the sponge really turns out to be spongy. There is no butter and only cooking oil and thats the magic. The flavour is awesome and the springy back texture goes by its name. This is one of the basic cakes on which you are ready to make your stunning art of decoration. Go ahead and make a treat!
- 4 large eggs
- 1 1/2 cups all-purpose flour
- 1 teaspoon baking powder
- 1/4 teaspoon salt
- 1 cup granulated white sugar
- 3/4 cup cooking oil
- 1 teaspoon pure vanilla extract
- 1 cup milk, at room temperature
- 1 cup granulated white sugar
- 3 tablespoons all-purpose flour
- 3 tablespoons double cream
- 3/4 cup unsalted butter, at room temperature
- 200 gms dark chocolate, chopped
- Preheat your oven to 180 Degree C (356 Degree F).
- Place the oven rack in the center of the oven.
- Line up 9 inch round/8 inch square cake tin with parchment paper and grease the lining.
- Sift or whisk the flour, baking powder and salt to get them combined.
- Separate the egg whites.
- Place the egg whites in the bowl of your electric stand mixer (You could as well use a seperate bowl and your hand mixer).
- Place the egg whites and beat on high speed for nearly 5 minutes to make it frothy.
- Add the sugar and beat until creamy and thick.
- Add the yolks and pure vanilla extract and beat again until thick.
- Add the oil and beat until creamy again.
- Remove bowl from beater and fold in the flour mixture and mix gently using a rubber spatula or a wooden spoon. Do not over mix or the egg whites might inflate and the cake will not be a perfect sponge once baked.
- Pour the batter in the prepared cake tins and bake in the oven for nearly 45 minutes or until a skewer/toothpick inserted into the center of the cake comes out clean.
- Transfer the cake to a wire rack to cool completely.
- Mix the flour with one tablespoon of milk to a thick paste.
- Add the milk and sugar to the paste and mix well making sure there are not any lumps.
- Tranfer the mixture into a heavy bottomed pan and add the cream.
- Bring the mixture to a boil and simmer and keep stirring for 20 minutes.
- Once the paste has thickened, transfer it to the bowl of your beater and keep in refrigerater to cool.
- Once cooled, beat the paste until light.
- Add the butter and beat again until creamy and forms stiff peaks.
- Place the chopped chocolates on a heatproof bowl.
- Set the heatproof bowl over a saucepan of simmering water and stir until the chocolate is melted.
- You could as well melt the chocolate in microwave, placing it on high power for 30 minutes, take it out and stir completely and microwave again for 30 more minutes, if the chocolate is not fully melted.
- On a butter paper, spread a thick layer of 1/4th of the melted chocolate for making chocolate caraque.
- Once the chocolate has hardened, use the sharp end of your knife and scrape long stands of the chocolate making the caraque and transfer them on a butter paper again and refrigerate until use.
- For making the chocolate collar, measure the circumferance of the cake and cut a butter paper 1/2 inch longer in length and depth could be a little more than the height of the cake.
- Spread the remaining melted chocolate over this strip of butter paper covering it fully.
- Leave it to set until the chocolate is not runny but is still not hardened.
- Place the sponge cake on the serving plate.
- Spread the prepared frosting over the top of the cake and slowly spread them over the sides of the cake as well and cover it completely.
- Lift the prepared chocolate collar and place it around the cake, placing one long edge of the collar touch the serving plate.
- The chocolate side should touch the cake and the butter paper should be facing outside.
- Make sure the ends of the strip meet Tie up along the circumference of the cake, using a string to put them in place until set.
- Refrigerate for 10 minutes until the chocolate hardens, and slowly peel the butter paper, leaving the chocolate collar in place.
- Decorate the top with chocolate caraque that has been prepared and hardened.
- You can refrigerate the cake until needed to be served.
Cake recipe adapted from: Cakes & Cake Decoration by Nita Mehta
Frosting recipe adapted from: Biteme