Cocoa-Vanilla Sponge cake

Name: Cocoa-Vanilla Sponge cake
Cuisine: British
Ingredients: For the dough:; 4 eggs; 260 g icing sugar; 260 g all purpose flour; 7 tbsp warm water; 7 tbsp Sunflower oil; 2 tbsp Cocoa powder; 3/4 pack baking powder; For the cream:; 70 g vanilla custard powder; 350 ml milk; 150 g butter; 200 g icing sugar; 1 tbsp Food Coloring (Red); Chocolate coating:; 200 g dark chocolate; 5 tbsp Sunflower oil

Ferenc Szklenar @cook_16816359

Bristol, United Kingdom

Double Layer sponge cake with Red coloured custard-butter cream and melted chocolate.
#bakingcontest

Ferenc Szklenar @cook_16816359

Bristol, United Kingdom

Double Layer sponge cake with Red coloured custard-butter cream and melted chocolate.
#bakingcontest

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Ingredients

For the dough:
4eggs
260 gicing sugar
260 gall purpose flour
7 tbspwarm water
7 tbspSunflower oil
2 tbspCocoa powder
3/4 packbaking powder
For the cream:
70 gvanilla custard powder
350 mlmilk
150 gbutter
200 gicing sugar
1 tbspFood Coloring (Red)
Chocolate coating:
200 gdark chocolate
5 tbspSunflower oil

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Steps

1

We make the sponges dough first. Separating the eggs to yolks & whites, then whisk the whites till it’s thick foam.
2

Blending the egg yolks with icing sugar, slowly adding the warm water and oil. Blending these ingredients well, then adding the all purpose flour & baking powder. Finish this step by stirring the egg white whisked foam into the sponge cream dough
3

The half of the sponge cream dough got poured into a baking form that prior was buttered & floured to prevent the stick to the form. This the baking form used to this cake
4

We stir the 2 tbsp cocoa powder to other half of the sponge dough cream. Extra 1-2 tbsp water & another tbsp of Sunflower oil. Pouring this cocoa sponge dough cream into another baking form, just like before.
5

In a preheated oven on 180C° we bake them for roughly 25-30 minutes.
6

Meanwhile we make the cream between the sponge slices. To this we cook the custard powder & the milk, stirring it continuously. Until the custard cream is cooling down, we blend the butter & icing sugar. After the Custard totally cooled, spoon it into the butter/icing sugar cream....added some red food colouring as well to the cream to have a distinct colour.
7

Slice the sponges into 1-1.5 cm slices.
8

Let’s stick those slices together with butter-custard cream. White/Black slice follow each other like this...
9

Melting the chocolate in bowl over boiling water, with the oil and pour on the top of sponge cakes
10

Just place them into the fridge till the chocolate is solid. Serving it by cut them in 45° angle slices