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Layered Chocolate Sponge
Recipe
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Ingredients : Makes one 20cm round layer cake |
3/4 cup
2 tablespoons
4
3/4 cup
Vienna Cream
125 g
1 1/4 cups
2 tablespoons
2 tablespoons
Glace Icing
1 1/4 cups
1 teaspoon
1 teaspoon
1-2 tablespoons
10 |
Self-raising flour
Cocoa powder
Eggs, lightly beaten
Caster sugar
Unsalted butter
Icing sugar
Cocoa powder
Milk
Icing sugar
Instant coffee powder
Unsalted butter, melted
Water
Walnut halves |
Method :
- Preheat oven to moderate 180oC.
Brush two shallow, 20cm round sandwich tins with melted butter or oil.
Line bases with paper, grease the paper.
- Dust the tins lightly with flour,
shake off excess.
- Sift flour and cocoa three times onto
greaseproof paper. Using electric beaters, beat eggs in small mixing
bowl for 5 minutes or until thick and pale.
- Add sugar gradually, 1 tablespoon at
at time, beating constantly until it has dissolved and the mixture is
pale yellow and glossy. Transfer mixture to a large mixing bowl.
- Using a metal spoon, fold in butter,
milk and flour quickly and lightly.
- Spoon mixture evenly into prepared
tins. Bake for 20 minutes or until the sponges are golden and shrink
from the sides of the tins. Leave sponges in tins for 5 minutes before
turning onto wire rack to cool.
- To make Vienna Cream - Using
electric beaters, beat the butter in the small bowl until light and
fluffy. Add sifted icing and cocoa, beating for 8 to 10 minutes or until
mixture is smooth and fluffy. Add milk and continue beating for 3
minutes.
- Spread one sponge with half the Vienna
Cream. Place remaining cream in a piping bag and pipe rosettes of cream
around the edge of the sponge. Place other sponge on top.
- To make Glace Icing - Combine
sifted icing sugar and coffee powder with melted butter and sufficient
water to form a firm paste. Stand bowl in pan of simmering water,
stirring until icing is smooth and glossy; remove from heat.
- Spread the icing over cake using a
flat-bladed knife. Decorate with the walnut halves. Allow the icing to
set before serving.
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