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:
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
100g Egg Whites
200g Soft, Unsalted Butter
250g Melted Dark Chocolate
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.
- 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,