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Sunday, January 1, 2012

Chocolate Sponge Cake

What a nice way to kick off the new year with a delicious chocolate cake topped with two layers of icing.

For the cake -
Refined flour (maida) - 2 cups
Baking powder - 2 tsp
Cocoa powder - ¼ cup
Milk - ½ cup
Butter (Unsalted) - 100 gms softened @ room temperature
Powdered Sugar - 1 ¼ cup
Vanilla essence - 1 tsp
Eggs - 3, seperate the egg white and yolk

Butter icing -
Butter - 45 gms softened @ room temperature
Icing sugar - 1 cup
Vanilla essence - ½ tsp

Royal icing -
Egg white - 1
Icing sugar - ¾ cup
Lemon juice - few drops

Take butter in a mixing bowl. With the help of a hand mixer (use egg beater attachment) start blending the powdered sugar into the butter on medium speed (put the powdered sugar slowly into the butter). Blend the sugar nicely into the butter to form a creamy texture. Now add the egg yolks one by one (keep mixing) into the mixture. Add vanilla essence and blend for another ½ a minute.

At this point you can pre-heat the oven to 180º C. Grease and line a 10-11 inch round cake tin with butter paper.
In another bowl sift the flour, baking powder and cocoa powder (I prefer to use Cadbury cocoa powder, the aroma is irresistable) and nicely mix them together.

Now add the dry flour mixture into the butter mixture slowly (keep blending on a low speed). Add milk. Once the flour is nicely blended into the butter mixture, keep it aside.

In a dry bowl, take the egg whites and beat it with the help of a beater (if you are using the same hand mixer, make sure you clean and dry the before using). You could use a whisk instead. Incorporate as much air as possible into the egg whites so that they form a foamy firm texture.

Add the foam into the wet cake mixture. The trick here is not to mix the egg white with the cake mixture quickly, but to fold the egg whites into the mixture in slow circular movements. Once all the egg blends into the cake mixture, pour it into the cake tin and bake for 40 mins @ 180º C.

When done take it out of the oven and let it cool. Once cooled, take it out of the tin and turn it upside down and apply a layer of butter icing. Once the icing is set, pour the royal icing mixture and spread it evenly with the help of a palette knife or a spatula.
For the butter icing - Take butter in a bowl, with the help of the hand mixer blend the icing sugar into the butter to form a creamy texture. Add vanilla essence and mix it nicely. Butter icing is ready.

For the royal icing - In a bowl, take the egg white and beat it so that it turns into firm foamy texture. Now gradually add icing sugar and continue beating on high speed to form a white and creamy texture. Add few drops of lemon juice to retain the whiteness.


Anonymous said...

we slightly overdid the egg or probably did not evenly distribute it as the egg smell became overwhelming :-(

Though the color, shape and topping looked good.

- youknowwho

Anonymous said...

can you publish the recipe of the eggless cake.

- youknowwho

Anup Raghavan said...

Thanks Rajas. Will post an eggless version soon. Keep visiting.

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