Saturday, 27 April 2013


For the sponge cake:
  • All purpose flour/maida-1/2 cup
  • baking powder- 1 tsp
  • baking soda-1/2 tsp
  • salt-1/4 tsp
  • cocoa powder- 1/3 cup
  • sugar- 2/3 cup
  • butter- 40 gms
  • vanilla essence- 1 tsp
For the butter cream frosting:
  • Butter unsalted soft at room temp.- 200 gm
  • icing sugar or powdered sugar(sifted)- 4 cups (or even less if u want it less sweet.. I found it more sweet)
  • vanilla essence- 1 tsp
  • milk- 3 tbsp
For the sponge cake:
Preheat the oven to 180 C/350 F.
Sift maida, baking powder, baking soda, salt and cocoa powder. Keep aside.
In a bowl beat sugar and egg manually with a whisk. place this bowl over hot boiling water in a skillet. beat vigourously until just warm( The mixture when placed inside of your palm should feel slightly warm).Doing this really helps the cake rise very well. Beat the  mixture using an electric beater until mixture becomes thick and pale. Add 1/3 of the cake flour mixture and mix with spatula taking care that air does not escape. Add some of the cake batter to melted butter and add the butter mixture to the rest of the cake batter.
Transfer it onto a baking tin greased with butter and lined with parchment paper and bake for 20-25 mins.
after the cake is fully baked, when pressed gently down the cake it will bounce back(i.e. the cake is soft) and skewer inserted in the centre comes out clean.
cool the cake completely on a wire rack. peel of the parchment paper. And slice the cake into 2 or 3 layers horizontally.
For the butter cream:
It is very important for the cream to be at room temprature. And the icing sugar used here is quite a lot.. Its really sweet. But  I guess lesser sweet would be perfect.. But this propotion of sugar and butter is important if  you want a perfectly pipeable icing...
Beat the butter very well at high speed for 3-5 mins.
Add icing sugar little by little until half the quantity of sugar is consumed. Add milk and vanilla essence. beat well once again. scrape of the cream from the  sides of the bowl during the process. Keep adding sugar until the whole quantity is consumed.
In a piping bag reserve some cream for decoration later.
Fill the layers of cake with cream. Spread the cake evenly with cream. NOW over the top layer and sides apply the cream lightly and cool it in the fridge for 15-20 mins.
Again apply a thick coat of the remaining cream to the cake. Smooth it using spatula just dipped in hot water. I used piping bag with a star nozzle to decorate the cake. Also used chocolate shavings and sprinklers for garnishing.


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