Sunday, July 10, 2011

Sponge Cake

INGREDIENTS:
For The Sponge Cake:
9 eggs, separated - room temperature
90g plain flour
5 tablespoons cocoa power
180g sugar + 4 tablespoons sugar extra - superfinex
3 teaspoons vanilla extract

Chocolate Butter-cream Icing:
250g butter – room temperature
250g icing sugar
6 tablespoons cocoa power
2 teaspoons vanilla extract
1 tablespoon milk - optional

DIRECTIONS:
Making The Sponge Cake:

Preheat the oven to 180°C and same time ready your baking tray with a greased parchment paper. (I used the baking tray which is inside the oven)
Sift the flour and cocoa power together for 3 times, keep it aside.
Beat the egg yolks for nearly 5 minutes and then add flour-cocoa mix, vanilla & sugar in three additions. Beat the mixture until it’s pale and thickened. Keep the mixture aside.
Then in another clean, dry bowl beat the egg whites until it firm peaks form. Should be like snow...
Now it’s time to mix the both mixtures together.
Fold the egg whites into egg yolks mixture and with a spoon or rubber spatula mix it into a one side, until the whole mixture is light chocolate colour.
Pour the mixture into the prepared baking tray, and bake it for 15 - 20 minutes or until a toothpick comes out clean.
When the cake is baking in the oven, lay another parchments paper on the table and sprinkle the 4 tablespoons castor sugar on the paper.
After the baking time is over, take the cake from the oven and put it on the sugared paper. Carefully peel off the parchment paper which was in the baking tray.
Using the sugared baking paper, now lift the end of the cake & roll it while the cake is hot. (Paper should be inside the cake, just like an icing)
Cover it with the paper, and let it cool completely. (Nearly 1 1/2 - 2 hours.)

Making The Chocolate Butter-cream Icing:
Sift the icing sugar & cocoa power together for 3 times, keep it aside.
In a bowl beat the butter until it’s creamy, add the milk and beat it again.
Then little by little add icing sugar – cocoa mix and beat it until you get a creamy mixture.
Cover it and keep it aside.

Making the Swiss Roll:
Now take the cake, which is cooled completely. Carefully unroll the cake and spread the chocolate butter-cream icing on the cake evenly.
Now again carefully roll the cake neatly but tightly.
After you roll the cake, just cover it from sides, just like a toffee.
Refrigerate the cake for nearly 2 hours.
Then you can remove the parchment paper, and roll the Swiss Roll on a cling film. 

SERVING:
For a tea party or for a get-together you can serve Swiss roll. Even for normal day, evening tea time. 

NOTE:
1. If you get granulated sugar, just grind it in a grinder for few minutes, and you will get superfine/castor sugar. (I’m doing like that.)
2. When the egg whites are in peaks form, if you upside down the mixture it won’t fall.
3. Remember to scrape down the sides of the bowl often when you are beating.
4. Get the help of the parchment paper for the first turn, in second rolling.
5. Keep the Swiss roll in the refrigerator.

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