Chocolate and Raspberry Sponge

Sweet Things

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The very first cake we made at Patisserie School was a Genoise Sponge; easy right? Technically yes, but at the beginning of the course we had to mix everything by hand. I’m not ashamed to admit that I just didn’t have the arm strength to whisk the eggs enough, so I was left with a very sad, flat sponge cake. Now, however, I mix my sponge with an electric mixer, and the results are much improved. I use this sponge recipe as a base for a lot of the cakes I make – it is a very versatile cake and I can easily substitute ingredients to create different flavours.

For the chocolate and raspberry sponge I made a plain vanilla sponge and filled it with raspberry jam and a Chocolate Italian Buttercream. For the decoration I made some pink meringues (check out my tutorial for rainbow, glitter meringues and just use pink food colouring =) ) and some white chocolate roses (tutorial coming). You will need a thermometer for the Italian Buttercream, I have a post about sugar thermometers here.

So without further ado, here’s the recipe:

Ingredients

For the Sponge:

220g Eggs (approx 4)

145g Caster Sugar

3 drops Vanilla

145g Sifted, Strong Flour (High Grade)

30g Melted Butter

For the Chocolate Italian Buttercream:

165g Caster Sugar

45ml Water

100g Egg Whites

200g Soft, Unsalted Butter

250g Melted Dark Chocolate

Method

For the Sponge:

  •  Pre-heat your oven to 190 degrees and grease a 20 cm cake tin.
  • Whisk your eggs, vanilla and sugar over a bain marie until they reach approx 45 degrees ( if you don’t have a thermometer; until it feels warm to the touch).
  • Take mix off the heat and mix with an electric mixer for approx 5 mins (until the mix cools down and increases in volume).
  • Alternately fold in flour and melted butter bit by bit.
  • Pour the mix into your cake tin and bake for approx 20 mins (until the sides come away from the tin).
  • Leave to cool.

    For the Italian Buttercream:                                                           

  • Have your egg whites ready in a mixer.
  • Put your sugar and water in a pot on the stove and heat on low.
  • When your sugar syrup reaches 114 degrees, start whisking your egg whites on a high speed- ensuring you don’t over beat them.
  • When your sugar syrup reaches 121 degrees pour it slowly into beating egg whites.
  • Continue beating until mix it cools to room temperature.
  • Gradually add butter, mixing well in between each addition.
  • Once butter is well mixed, gradually pour in melted chocolate and mix well.              

Assembly:

  • Cut the sponge in half.
  • Place icing into piping bag.
  • Spread the first layer with raspberry jam.
  • Pipe rosettes with your icing on top.
  • Place second layer on top ensuring that it’s even.
  • Spread the icing over the top.
  • Pipe rosettes around the cake and a larger one in the middle.
  • Place meringues on top.
  • Place white chocolate roses in the middle.         

 

I hope you enjoy this recipe. Let me know in the comments what variations you try.

See ya later,

Rebekah =)                                                                                                                                                                                                                                                                                                                                                 

Malteaser Cupcakes

Cupcakes

Hello all,

One of my favourite things in the whole world are Malteasers. So when I realised that I could make Malteaser cupcakes – I was super excited! These cupcakes are sweet and chocolaty and full of Malteasers!!!! Yum! So if you love Maltesasers then you HAVE to try these cupcakes!

Ingredients:

50g Milo (or another hot chocolate/malt drink)

2 teaspoons of cocoa powder

190g self raising flour

1/2 tsp baking soda

250g caster sugar

280g softened butter

4 free range eggs

3 Tblsp whole milk

Malteasers (duh)

Method:

  1. Mix all the ingredients together until they form a smooth batter. Scrape down the sides of the bowl and mix again for about 20 seconds.
  2. Scoop mix into cupcake cases and place a Malteaser in each cupcake.
  3. Bake at 170 degrees for approx 20 mins.
  4. Voi La! They’re done and ready to ice!

Icing:

300g butter

1Tblsp Milo

4Tblsp Milk

670g icing sugar

100g crushed Malteasers.

  1. Beat the butter until its pale and fluffy.
  2. Add the icing sugar and Milo gradually and beat until light and fluffy.
  3. Add the milk and beat again for a further 2 mins.
  4. Fold in the crushed Malteasers.
  5. Pipe onto your cooled cupcakes and place Malteasers on top!

Yay yummy Malteaser cupcakes! Let me know how you get on in the comments below.

Catch ya later,

Rebekah =)

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