Thursday, April 16, 2009

Toffee Gateaux


Sponge Cake:
3 egg (separated)
45g sugar
55g self raising flour (sifted)
35g corn oil
1/2tsp vanilla essence

Toffee Cream:
45g brown sugar
15g butter
40g whipping cream

200g whipping cream (whipped)
1tbsp bandy (optional)

Sponge Cake:
1. Preheat oven to 200C.
2. Lined and greased a 10" by 13" tray, set aside.
3. Use a cake mixer and whisk the egg whites until frothy.
4. Gradually add in the sugar and whisk till stiff peaks form.
5. Change the speed to medium and gradually add in the egg yolks and whisk for another 1min until well combined.
6. Fold the flour into the meringue lightly in 3 portions until well combined.
7. Lastly fold in the vanilla essence and oil into the batter until well combined.
8. Pour the batter in tray.
9. Bake in a preheated oven for 10mins.
10.Remove it from the pan and set aside to cool.

Toffee Cream:
1. Cook brown sugar, butter and whipping cream together until boil and thicken. (If syrup is over boil and too thick, just add 1tsp of whipping cream and stir till smooth.)
2. Set aside to cool.
3. Mix the syrup, bandy and whipped cream together until smooth. (Add half of the syrup first and taste, if you prefer sweeter then add more.)

Assemble cake:
1. Cut the thin sheet of cake into two or three pieces.
2. Sandwich them with the toffee cream.
3. Cut it into serving size and decorate as desire.


Kitchen Corner said...

wow.. this is gorgeous! Are you going to sell these cakes? I must learn it from you. Thanks for sharing this recipe. I must try it once I recover from my fever. I miss baking a lot. Cheers!

Happy Flour said...

Hi Kitchen Corner,

Thanks for your compliment. Is nice to have you as my regular visitor. :)

If one day I own a bakery shop, this will be on the counter.

Take care of yourself. Get well soon.

DG said...

Agree with Kitchen Corner, you can open the shop liao ... I would like to try this in the future, thanks for sharing the recipe. :)

Happy Flour said...

Hi DG,

Thanks for your compliment. I prefer to bake for pleasure and fun, :) not for money (lot of pressure and stressful). :(

Somewhere in Singapore said...

Hello Happy Flour

I am sharon, the one who just now attended the class at Aunty Yochana house with Sally and Kate just now, nice meeting u... :)

Happy Flour said...

Hi Sharon,

Nice to meet you too. :)

Sally said...

Hi Happy Flour

Anonymous said...

Hi, the name Gateaux is for beautifully decorated and grandly looking one whole cake. You're not meant to slice it into slices.

Happy Flour said...

Hi anonymous,

Sorry, I don't know about that. I know that Gateaux is cake, esp. a very light sponge cake with a rich icing or filling. E.g Black Forest Cake, Cheesecake, etc.

Happy Flour said...

Hi Sally,

Nice to meet you too. 清 你 也 多 多 指
教。 :)

kim said...

if i use allpurpose flour will it make any difference or do i need go for sifting flour only..
or do i need to add baking soda to allpurpose flour then in that case can u give measurement

love kim

Happy Flour said...

Hi Kim,

You can use all purpose flour, add in 1/4tsp of baking powder and sift together.