Cocoa-Vanilla Sponge cake
Double Layer sponge cake with Red coloured custard-butter cream and melted chocolate.
#bakingcontest
Cocoa-Vanilla Sponge cake
Double Layer sponge cake with Red coloured custard-butter cream and melted chocolate.
#bakingcontest
Cooking Instructions
- 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
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