Layered Chocolate Sponge Recipe

Layered Chocolate Sponge Recipe

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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