My eldest daughter J9 had her birthday a few weeks ago. This time I asked her pointedly on what birthday cake she likes that she will eat. I did not want to repeat previous yeas when I buy or bake something and was eaten by all lonesome me. Sigh, they're too finicky these kids. Who are their parents?
Anyways, she said she wanted a Victoria Sponge Sandwich cake which we have been baking regularly this year and always gets eaten within a day. It's a favourite not only because of its nice buttery flavour but it's so easy to make. Before I used to have this notion that sponge cakes are technically challenging for your average baker. Well, not this sponge. Although I haven't tried it yet, I bet you can do a one-bowl mixing of all the ingredients. It's that simple.
This particular cake is also known as Victoria Sponge or Victoria Sandwich. Both of which pertains to a sponge cake with fillings in between layers.
I had some help in the guise of one of my favourite brands in the sugar department. One of Tate & Lyle's marketing people sent me some samples for my own baking use. To be honest I really don't need any introduction to it since I use Tate & Lyle regularly but any free samples is most welcome! As with the march of social networking websites that seems to be making blogs less popular, they have their own Facebook site that you have a peek at - We Love Baking.
It was the apple monster's 19th birthday and this is what he requested - the same chocolate cake I made about two years ago for his father. Although I have to reduce *a lot* of the sugars since my lasting memory of it was tooth-achingly sweet. He loved the icing which was buttercream-based so that stayed in. The caramel filling has to go because it packs in too much of the sweetness and we really don't want it too sweet. I adapted this from the Great American Food cookbook by . Well, actually in the book it was titled - Chocolate Fudge Turtle Cake. I couldn't for the life of me make turtle-looking mounds with the icing and you have to put in pecans as their 'feet'. My kids don't like nuts in cakes so I didn't have to do it - yay! The cake itself was very moist and the icing really lovely especially if you chill the cake first in the fridge. Very nice. I hope you like it, too.
Chocolate Date Fudge Cake
80 gm [1/2 cup] chopped pitted dates 1/2 cup boiling water 3/4 tsp bicarbonate of soda (baking soda) 170 gm dark chocolate (at least 70% cocoa content) - broken into pieces 65 gm [1/3 cup] caster sugar 4 large eggs - separated 125 gm [1/2 cup] unsalted butter - room temperature 220 gm [1 cup firmly packed] brown sugar 240 gm plain self-raising flour 1 tsp baking powder 1/2 tsp fine salt 1/4 cup cold water 1/2 cup sour cream 1 tsp vanilla extract
Put the chopped dates in a heat-proof bowl and pour the boiling water over them. Add 1/4 tsp of the bicarbonate of soda and stir to combine. Let stand for at least 30 minutes.
Puree the mixture in a food processor or with a stick blender. If you don't have a blender, mash it with a fork. Set aside.
Combine the dark chocolate, date puree, caster sugar, and 1 egg yolk in a saucepan. Cook over low-medium heat while stirring constantly until all of the chocolate is melted and the mixture well combined. Do not allow to boil. Remove from heat and cool.
In a bowl, sift and combine together the flour, baking powder, remaining bicarbonate of soda, and the salt. Set aside.
Mix the sour cream, cold water, and vanilla in another container. Set aside.
Butter and flour two 9-inch round cake pans. Preheat the oven to 180C/fan 160C/350F.
In a big bowl, beat the butter with the brown sugar with an electric mixer until light and fluffy.
Add the remaining 3 egg yolks, one at a time, beating well after each addition.
Mix in the flour and sour cream mixtures alternately in 3 parts ending with the dry ingredients. Make sure to beat well after each addition.
Add in the cooled chocolate mixture until evenly combined.
In a separate clean bowl, whisk the 4 egg whites until stiff but not dry.
Using a metal spoon, fold the egg whites into the cake batter gently but thoroughly.
Pour the batter equally between the two prepared cake pans and bake in the oven for 25-30 minutes or until a skewer poked in the middle comes out clean.
Cool in the pan for 5 minutes then turn out on a rack and cool completely.
* To assemble:
Level the top of one of the cake layers by slicing off the excess. Spread about 1/2 cup of the chocolate frosting on it.
Put the other cake layer on top and spread the rest of the frosting generously over the top and sides of the cake. Refrigerate for about 30 minutes before serving.
130 gm [2/3 cup] granulated sugar 375 ml [1 1/2 cup] double or whipping cream 170 gm dark chocolate (at least 70% cocoa content) - broken into pieces pinch of salt 125 gm [1/2 cup] unsalted butter 1/4 - 1/2 tsp instant espresso or ordinary coffee granules 1 tsp vanilla extract
Mix the sugar, cream in a heavy saucepan and bring to a gentle boil over low-medium heat.
Reduce to heat to low and simmer while stirring occasionally until the sugar is completely dissolved.
Remove from the heat, add in the chocolate and coffee granules. Stir until chocolate has melted.
Add the rest of the ingredients and stir until butter has melted.
Cool the mixture and put in the fridge for about 30 minutes-1 hour.
By this time the mixture should be thicker. Beat the frosting with an electric mixer until the colour changes slightly and it has a spreading consistency.
It was the apple monster's 19th birthday and this is what he requested - the same chocolate cake I made about two years ago for his father. Although I have to reduce *a lot* of the sugars since my lasting memory of it was tooth-achingly sweet. He loved the icing which was buttercream-based so that stayed in. The caramel filling has to go because it packs in too much of the sweetness and we really don't want it too sweet. I adapted this from the Great American Food cookbook by . Well, actually in the book it was titled - Chocolate Fudge Turtle Cake. I couldn't for the life of me make turtle-looking mounds with the icing and you have to put in pecans as their 'feet'. My kids don't like nuts in cakes so I didn't have to do it - yay! The cake itself was very moist and the icing really lovely especially if you chill the cake first in the fridge. Very nice. I hope you like it, too.
Chocolate Date Fudge Cake
80 gm [1/2 cup] chopped pitted dates 1/2 cup boiling water 3/4 tsp bicarbonate of soda (baking soda) 170 gm dark chocolate (at least 70% cocoa content) - broken into pieces 65 gm [1/3 cup] caster sugar 4 large eggs - separated 125 gm [1/2 cup] unsalted butter - room temperature 220 gm [1 cup firmly packed] brown sugar 240 gm plain self-raising flour 1 tsp baking powder 1/2 tsp fine salt 1/4 cup cold water 1/2 cup sour cream 1 tsp vanilla extract
* For the Chocolate Frosting: 130 gm [2/3 cup] granulated sugar 375 ml [1 1/2 cup] double or whipping cream 170 gm dark chocolate (at least 70% cocoa content) - broken into pieces pinch of salt 125 gm [1/2 cup] unsalted butter 1/4 - 1/2 tsp instant espresso or ordinary coffee granules 1 tsp vanilla extract
Put the chopped dates in a heat-proof bowl and pour the boiling water over them. Add 1/4 tsp of the bicarbonate of soda and stir to combine. Let stand for at least 30 minutes.
Puree the mixture in a food processor or with a stick blender. If you don't have a blender, mash it with a fork. Set aside.
Combine the dark chocolate, date puree, caster sugar, and 1 egg yolk in a saucepan. Cook over low-medium heat while stirring constantly until all of the chocolate is melted and the mixture well combined. Do not allow to boil. Remove from heat and cool.
In a bowl, sift and combine together the flour, baking powder, remaining bicarbonate of soda, and the salt. Set aside.
Mix the sour cream, cold water, and vanilla in another container. Set aside.
Butter and flour two 9-inch round cake pans. Preheat the oven to 180C/fan 160C/350F.
In a big bowl, beat the butter with the brown sugar with an electric mixer until light and fluffy.
Add the remaining 3 egg yolks, one at a time, beating well after each addition.
Mix in the flour and sour cream mixtures alternately in 3 parts ending with the dry ingredients. Make sure to beat well after each addition.
Add in the cooled chocolate mixture until evenly combined.
In a separate clean bowl, whisk the 4 egg whites until stiff but not dry.
Using a metal spoon, fold the egg whites into the cake batter gently but thoroughly.
Pour the batter equally between the two prepared cake pans and bake in the oven for 25-30 minutes or until a skewer poked in the middle comes out clean.
Cool in the pan for 5 minutes then turn out on a rack and cool completely.
* For the frosting:
Mix the sugar, cream in a heavy saucepan and bring to a gentle boil over low-medium heat.
Reduce to heat to low and simmer while stirring occasionally until the sugar is completely dissolved.
Remove from the heat, add in the chocolate and coffee granules. Stir until chocolate has melted.
Add the rest of the ingredients and stir until butter has melted.
Cool the mixture and put in the fridge for about 30 minutes-1 hour.
By this time the mixture should be thicker. Beat the frosting with an electric mixer until the colour changes slightly and it has a spreading consistency.
* To assemble:
Level the top of one of the cake layers by slicing off the excess. Spread about 1/2 cup of the frosting on it.
Put the other cake layer on top and spread the rest of the frosting generously over the top and sides of the cake. Refrigerate for about 30 minutes before serving.
My bundt cake pan saw first action today after languishing in my cupboard for the last 4 years. I've never done a recipe that requires one maybe because as they say out of sight out of mind? The apple monster requested another apple cake - as expected. Since I have a tub of sour cream about to expire I quickly trawled through the net to find recipes that would marry these two ingredients. The apple-sour cream concoctions I found were running on similar threads. Ingredients list are similar which only vary slightly in quantities. I printed off the two most promising and averaged the quantities. Lo and behold ! It was the best apple cake I've done ever and my family eagerly concurred.
However, the presentation was all ruined by a dearth of grease. If only I wasn't too lazy to patiently put more butter in it. Besides, I was too stubborn to follow instructions to grease AND flour the darn bundt pan. So there you are - apple cake volcano - after the eruption !
Not wanting to be classified as an 'old dog', I resolved to make it again this time making sure I learn my new 'tricks'. Generous amount of grease went to the smallest crevasses of the bundt pan then floured it generously as well. Some cinnamon was added but even without the cinnamon it was still delicious. The second attempt was a success. Just look at those nice unblemished contours made by the bundt pan. And like the first time it had the loveliest flavours as well.
Apple Sour Cream Cake
1 cup butter - softened 1 3/4 cups granulated sugar 3 large eggs 1 cup sour cream 2 1/2 cups flour 1 tsp baking powder 1 tsp baking soda 1/2 tsp salt 1 tsp cinnamon (optional) 1 tsp vanilla 3 cups coarsely chopped apples
*Filling: (optional) 1/4 cup brown sugar - firmly packed 1/2 tsp cinnamon 1/2 cup chopped nuts
Generously grease and flour a Bundt pan or cake pan. Set aside.
Combine the flour, baking powder, bicarbonate of soda, and salt in a bowl. Set aside.
Mix all the filling mixture in another container. Set aside.
Beat the butter with 1 1/2 cups of the sugar in a big bowl until light and fluffy.
Add the eggs one at a time making sure to beat well after each addition.
Add vanilla, mix well.
Using a wooden spoon, stir in the flour mixture alternating with the sour cream. Blend well.
Mix the remaining 1/4 cup sugar with the chopped apples. Then stir the apples into the batter. Mix well making sure that the apples are well distributed.
Pour half of the batter into the prepared baking pan.
Sprinkle the filling mixture on top (if using).
Then pour the rest of the batter in the pan.
Bake for about 60-70 minutes or until a skewer poked all the way in the middle comes out clean.
Right after coming out of the oven, immediately turn the cake out on a rack or plate. Cool completely.
If using the glaze, mix just enough milk to the icing sugar to make a thin drizzling consistency.
My bundt cake pan saw first action today after languishing in my cupboard for the last 4 years. I've never done a recipe that requires one maybe because as they say out of sight out of mind? The apple monster requested another apple cake - as expected. Since I have a tub of sour cream about to expire I quickly trawled through the net to find recipes that would marry these two ingredients. The apple-sour cream concoctions I found were running on similar threads. Ingredients list are similar which only vary slightly in quantities. I printed off the two most promising and averaged the quantities. Lo and behold ! It was the best apple cake I've done ever and my family eagerly concurred.
However, the presentation was all ruined by a dearth of grease. If only I wasn't too lazy to patiently put more butter in it. Besides, I was too stubborn to follow instructions to grease AND flour the darn bundt pan. So there you are - apple cake volcano - after the eruption !
Not wanting to be classified as an 'old dog', I resolved to make it again this time making sure I learn my new 'tricks'. Generous amount of grease went to the smallest crevasses of the bundt pan then floured it generously as well. Some cinnamon was added but even without the cinnamon it was still delicious. The second attempt was a success. Just look at those nice unblemished contours made by the bundt pan. And like the first time it had the loveliest flavours as well.
Apple Sour Cream Cake
1 cup butter - softened 1 3/4 cups granulated sugar 3 large eggs 1 cup sour cream 2 1/2 cups flour 1 tsp baking powder 1 tsp baking soda 1/2 tsp salt 1 tsp cinnamon (optional) 1 tsp vanilla 3 cups coarsely chopped apples
*Filling: (optional) 1/4 cup brown sugar - firmly packed 1/2 tsp cinnamon 1/2 cup chopped nuts
Generously grease and flour a Bundt pan or cake pan. Set aside.
Combine the flour, baking powder, bicarbonate of soda, and salt in a bowl. Set aside.
Mix all the filling mixture in another container. Set aside.
Beat the butter with 1 1/2 cups of the sugar in a big bowl until light and fluffy.
Add the eggs one at a time making sure to beat well after each addition.
Add vanilla, mix well.
Using a wooden spoon, stir in the flour mixture alternating with the sour cream. Blend well.
Mix the remaining 1/4 cup sugar with the chopped apples. Then stir the apples into the batter. Mix well making sure that the apples are well distributed.
Pour half of the batter into the prepared baking pan.
Sprinkle the filling mixture on top (if using).
Then pour the rest of the batter in the pan.
Bake for about 60-70 minutes or until a skewer poked all the way in the middle comes out clean.
Right after coming out of the oven, immediately turn the cake out on a rack or plate. Cool completely.
If using the glaze, mix just enough milk to the icing sugar to make a thin drizzling consistency.
