Sponge cake:
(You cake use any chocolate sponge cake. I have the very easy non-failure chocolate optima sponge cake recipe in my blog but nevertheless, here's another sponge cake recipe:
Sift the flour together:
(A)
125 gm. cake flour
1/2 tsp. baking powder
1/4 tsp. bicarbonate of soda
75 gm. sugar
1/4 tsp. salt
(B)
80 gm. egg yolks (About 4 eggs)
50 gm. cornoil
50 gm. fresh milk
35 gm. cocoa powder + 70 gm. hot water
(C)
160 gm. egg white
80 gm. sugar
1/4 tsp. cream of tartar
(D)
300 gm. whipped cream - whipped
1 tin or dark pitted cherries - drained
200 gm. Blueberry pie filling
200 gm. grated / scraped chocolate - for sides
Method:
(1) Combine (B) ingredients together till smooth, add in sifted flour mixture and blend till smooth.
(2) Whisk egg white with sugar and cream of tartar till stiff.
(3) Fold in (1) and (2) then pour into a 9" round tin and bake at 180C for about 35 to 45 mins. or till cooked.
(4) Leave to cool completely then slice into 3 layers of cake.
(5) Spread soem whipped fresh cream on the 1st layer of sponge cake, then spread some blueberry pie filling on top and place some pitted cherries on top. Place the second layer of cake on top and repeat the same process till the 3rd layer cake is on top.
(6) Cream the whole cake with fresh cream.
(7) Spread scraped chocolate for the side and top. Decorate to your desire.
(8) Chill the cake before serving.
Note: this sponge cake is a little harder to make. I will advise new bakers to use the chocolate optima sponge cake recipe.
hi
ReplyDeletemay i know what kind of cream u use to 'cover' your cake?
Hi,
ReplyDeleteI used non-dairy cream. Value Pride.
rgds
YUM! My fav!
ReplyDeletergds-YooLee
Hi...
ReplyDeleteCan I have the receipe of this cake?
Aunty yochana,
ReplyDeleteI just curious u bake so much.. Do u have a confectionary shop?
By the way i have a question. How u mix chocolate and whipped cream to make chocolate cream.
I made manytimes all got lumps of chocolate.
Regards,
Geraldine
Hi Geraldine,
ReplyDeleteI don't have a confectionery. I give away all my bakes.
To mix cocoa powder into the whipped cream, mix some hot water into the cocoa powder, then scoop some of the whipping cream and mix thoroughly then pour all into the balance whip and fold lightly.
Rgds,.
This look delicious despite I just finish my lunch :)
ReplyDeleteCyndi
Hellow.
ReplyDeleteThose cakes look fantastic.
you are really good in baking.
I was wondering, are you interest in Taipei International Bakery Show. It's a big show in Taiwan.
you can see some details in the website:http://www.chanchao.com.tw/webdm/2008/tibs/tibs_edm1227.html
p.s.mine e-mail is chanchaoimc@chanchao.com.tw
Aunty yochana,
ReplyDeleteI melted my chocolate then fold in but it's lumpy..
wow u are so generous to give away so much of yr food :)
it's very expensive when u keep doing n giving.. so nice of u hee :)
Cheers to u! haha!
regards,
Geraldine
Hi Geraldine,
ReplyDeleteyes I spend a lot on baking and giving away but it's my passion, just can't help it.
If you want to fold in the melted chocolate, make sure your whipped cream is not too cold otherwise the chocolate will set before you could mix properly. Stir in some whipped cream when the melted chocolate is still hot then fold into the rest of the whipped cream.
Rgds
Aunty yochana,
ReplyDeletehee thanks for teaching me, :) i also bake n give away too.
I learn baking in sch but because i cant stand or walk much so i have to stop going to sch. But i still love to bake.
regards,
Geraldine
Hi Geraldine,
ReplyDeleteHow come you can't stand or walk much? don't worry, baking will cheer you up.
rgds
Aunty yochana,
ReplyDeleteBecause.. i got this rare illness. It cause damage to my bones. Now it ok already but may come back anytime. And also because of that my knees are tilted other joints also pain. Soon i going for surgery which means no more baking for 3 to 6mths unless i can start to walk without crutches.
Yes baking is fun i am now making pineapple fillings. tommorrow making the crust then bake. hehe
Regards,
Geraldine
HI Geraldine.
ReplyDeleteYou're such a brave and strong girl. I can feel it while reading your mail...you sound so bubbly and I'm glad you feel that way. Wish all the best in your coming surgery and we will all be praying for your and may god bless you in everyway.
Do have fun in your baking...you won't regret it.
rgds
Aunty Yochana,
ReplyDeletehehe thanks for yr encouragment. :) thanks for keeping me in prayer.
just curious are u christian too?
hehe nice talking to u... :)
God bless u too!
Regards,
Geraldine
Hi Geraldine.
ReplyDeleteI'm a Roman Catholic.
rgds
Aunty Yochana,
ReplyDeleteOh i see :D
Tomorrow i making sugee cookie and pineapple tart haha (part 2)If got the time i wanna make the foochow tradition dessert it's gultinous rice porridge. I dont know how though still looking for recipe. I want to cook for my grandpas during chinese new year.
haha i dont remember the recipe coz they cook for me when i am a kid very young.
Plus i am cantonese so my dad side dont cook that.
God bless,
Geraldine
Hi Geraldine,
ReplyDeleteFoochow glutinous rice porridge?? Mmm. sounds interesting. I have a Philippino maid who made this dessert last time, then she add in cocoa powder and sugar.
Anyway, all the best for your Part 2.
rgds
Hi Aunty Yochana,
ReplyDeleteWould appreciate if you could share the recipe for GERMAN BLACK FOREST CAKE? Can I also add some Kirsch into the cream or sponge?
Thanks - Samantha
Hello Aunty,
ReplyDeleteHappy New Year to you and your family!
I have been brownsing your blog for a while. I admire your talent and always thought you have a bakery. I met Lyn last month when I was in SIN, I asked her about your bakery, she laughed at me and said that you are just a homebaker. I still did not believe her until she told me that she has been to your house. OMG I now admire you even more!!!! A homebaker, your goodies look even better than some bakeries....keep up the good work aunty so we can enjoy your baking virtually!!!
Rgds
Hi anonymous,
ReplyDeleteLyn is in my house practically every year since she was a child and her favourite cookie is: checkboard cookies.
Happy New Year to you and your family.
rgds.
Aunty, happy lunar new year to you & family!
ReplyDeleteMay I know where I can find the chocolate optima sponge cake recipe? I tried searching your recipes, is it the Simple Sponge Cake?
Thanks for your help!
hi KWF,
ReplyDeletehere it is:
250 gm. chocolate sponge mix (optima flour)
4 eggs
70 ml. water
1 tsp. ovalette
70 ml. cornoil
Whisk opetima flour, eggs, water and ovalette until thick and fluffy. about 8 to 10 mins.
Fold in cornoil and then pour into a 9" round tin and bake at 180C for about 40 to 45 mins. or till cooked.
rgds
Thank you so much, aunty! You're so fast!
ReplyDeleteHi Aunty Yochana,
ReplyDeleteMay I know what knife did u use to slice the cake into 3 layers?
Thank you ~!
Hi anonymous,
ReplyDeleteI used Victorinox Serrated Knife.
Rgds.
Hi,
ReplyDeleteThanks for the recipe. I live in US, do you know where I can find the chocolate optima flour in US?
Hi anonymous.
ReplyDeleteOptima flour in US? Mmm...I hope Valerie and Little corner of mine can help with this question..
rgds
Thanks Yochana for replying. I hope your friend can help me to find optima flour. I also learned that there are sponge cake stabilizer. Where can I find it?
ReplyDeleteI tried your recipe for steam pau. Thanks, I like the texture of the pau, the only thing is my pau is not white as yours in the picture. I don't have hongkong flour, what is that? I use regular all purpose flour, the color is yellowish. Is it why my pau is yellow? Is there any way to fix it?
Hi anonymous,
ReplyDeleteI guess you must be using all-purpose flour hence the yellowish colour.
rgds
Thanks Yochana.
ReplyDeleteDo you know where can I find the Ovalett Sponge Cake Stabilizer?
Hi 'C",
ReplyDeleteI don't know where you are residing but ovalette is easily available in Singapore and Malaysia. Supermarkets like NTUC do have too.
rgds
I live in US Yochana. Do you know where can I get it? Thanks.
ReplyDeleteHi C,
ReplyDeleteIf you cannot get optima flour, just make the ordinary sponge cake will do.
rgds
Hi Aunty,
ReplyDeleteMay I know where to find your non-failure chocolate optima sponge cake recipe?
Thanks,
Lulu
Hi LuLu,
ReplyDeleteTo make it easier:
4 eggs
250 gm. optima sponge mix
70 ml water
70 ml. cornoil
Whisk eggs , optima flour and water till thick then pour in cornoil and mix till well combined. Pour into a 9" round tin and bake for 40 mins or till cooked.
rgds
Hi Yochana,
ReplyDeleteIs the cake suppose to rise during baking? My cake remains flat during baking.
Hi Yochana,
ReplyDeleteIs the cake suppose to rise during baking? mine remains flat. Pls advise.
hey aunty!
ReplyDeletei just want to know why aunty said it's difficult to make the sponge? isn't the method the same as basic sponge cake or like the sponge cake in your mango yogurt cake recipe?
aunty..do you have your own homemade whipped cream?
ReplyDeleteHi
ReplyDeleteMay I ask how do you use chocolate emulsifier? My friend brought a bottle for me from SG and I have no idea how to use it? Will I be able to use it for this recipe? Do I omit the cocoa? It will be nice if you could advise, thanks!
Hi Aunty Yochana,
ReplyDeleteI adapted your recipe and made this black forest cake a while ago. It was very very nice, thanks very much for the recipe!
I had a little problem with the frosting but that was bcos I used dairy whipping cream, nevertheless the cake was fantastic! http://everybodyeatswell.blogspot.be/2013/01/german-black-forest-cake-with-belgian.html