Thursday, May 14, 2009

Chocolate Cream Cake





Recipe

Ingredients
Sponge cake
(A)
4 egg yolk
1/4tsp salt
50g corn oil
55g milk
1tsp chocolate paste

(B)
75g cake flour
15g chocolate powder
1/4tsp baking powder

(C)
4 egg white
85g caster sugar
1/4tsp cream of tartar

Decoration
200g whipping cream (whipped) }mix
1tbsp hazelnut spread }all
1tsp chocolate paste }together

adequate piping jelly
food colourings of your choice

Steps:
1. Preheat oven at 175C.
2. Use a hand whisk and mix (A) together.
3. Sift (B) and mix into (A).
4. Stir till well combined and set aside.
5. Use a cake mixer and whisk the egg whites and cream of tartar till frothy.
6. Gradually add in the sugar and whisk till stiff peaks form.
7. Fold in the meringue lightly in 3 portions into the egg yolk mixture until well combined.
8. Pour batter into a line and greased 10"x13" tray.
9. Put in the preheated oven and bake for 15-20mins.
10.Remove it from tray and set aside to cool.
11.Cut the thin sheet of cake into two pieces.
12.Spread with whipped cream and sandwich them together.
13.Spread whipped cream on top of the cake.
14.Cut it into serving size.
15.Divide piping jelly into 2 portions.
16.Mix colouring into individual portions and have fun decorating your cake.

21 comments:

My Asian Kitchen said...

it's really pretty!! love it!

Somewhere in Singapore said...

Hungry liao... Can courier over a pc? whahaha...

Kitchen Corner said...

wow Happy Flour, you really make very nice cake. I'm so admire you! How did you cu it so professionally? May I also know how to make the chocolate cream?

Happy Flour said...

Hi My Asian Kitchen,

Thanks for you nice words.

Happy Flour said...

Hi Somewhere in Singapore,

You are so funny. Come lah, I give you a teat. :P

Happy Flour said...

Hi Kitchen Corner,

Thanks for your compliment. For the chocolate cream, simply just mix in chocolate paste and hazelnut spread or melted chocolate.

cherry potato said...

Wou, the cake very pretty and attractive!

Happy Flour said...

Hi cherry potato,

Thanks for your compliment.

Anncoo said...

This is a very pretty cake. Are you using the same hazelnut spread from the hazelnut gelato?

Happy Flour said...

Hi Anncoo,

I am using Nutella hazelnut bread spread.

Honey Bee Sweets said...

Wow, these looks so pro! Even nicer then those bakeries! The cake look so soft...wish I can bite into one now, haha!

Happy Flour said...

Hi Honey Bee Sweets,

Thanks for your compliments. Go ahead and help yourself. :)

Art of Eating said...

Lovely cake, it brought back memories of those good old days.

How to go about doing up the piping jelly ?

Happy Flour said...

Hi Art of Eating,

Thanks for your nice words. It the same as piping icing on cake.

Anonymous said...

Hello Happy Flour,
I just came across your blog, and I really enjoy it! This cake looks very yummy! However I live in the US and I don't know what chocolate paste is. Do you know of a substitute or if I could make it myself possibly?
Lilly

Happy Flour said...

Hi Lilly,

Thanks for your compliment. Chocolate paste is a kind of chocolate essence. If you don't have that, you can omit it.

Aimei said...

Hi! Can I know where you got your piping jelly? Do you make it or bought it?

Happy Flour said...

Hi Aimei,

You can buy the piping jelly from Sun Lik and Phoon Huat.

Anonymous said...

you really make a nice cake. I admire you so much. I loved to bake a cake but i encountered so many problem. Everytime a make a layered cake the cake breaks when i transfer the cake on top of it. Can you advice me.

Anonymous said...

you really make a nice cake. I admire you so much. I loved to bake a cake but i encountered so many problem. Everytime a make a layered cake the cake breaks when i transfer the cake on top of it. Can you advice me.

Happy Flour said...

Hi Anonymous,

Use a cake base board to transfer the cake onto another cake.