Chocolate Sponge Cake

Hari Jumaat lepas 22hb Jun, Maisya punya 6th Wedding Anniversary( sekejap jer dah 6 tahun kawin!) so buatlah kek ni...deco sempoi jer dengan chocolate topping. Dalam tu kek sponge coklat. Disebabkan kek tu tak berapa naik/gebu so buat 3 layer supaya nampak tinggi sikit. Masa gaul tepung ke dalam adunan telur tu dah tau mesti kek ni tak naik sebab semasa dok gaul-gaul tu volume dia dah berkurang...ni kes terlebih gaul/salah teknik le ni...tak biasa buat kek sponge. Decoration tu memula ingat nak buat macam lain, tapi try punya try tak menjadik so jadik le yang sempoi cam ni.

Utk sponge cake tu maisya guna resepi ni

Sponge Cake(loyang 18cm)

recipe taken from http://www.katch.ne.jp/~takeda/cake/tomodate.htm

3 biji telur

90g gula kastor

90g tepung gandum(diayak)

30g butter(dicairkan)

1. Letakkan bowl yang berisi telur di atas bekas yang berisi air suam(suhu lebih kurang 30 C). Putar dengan kelajuan tinggi sehingga betul-betul kembang.

2. Tambahkan gula sedikit demi sedikit dan terus putar sehingga adunan pekat dan kental.3. Putar dengan kelajuan rendah selama 1 minit utk menghilangkan 'air bubble'.

4. Tambahkan tepung dan gaul dengan teknik kaup balik. Buat perlahan-lahan.

5. Tambahkan butter cair dan gaul dengan teknik kaup balik juga. Jangan terlebih gaul kerana akan menyebabkan kek tidak gebu.

6. Tuangkan ke dalam loyang yg sudah digris dan dialas kertas minyak.

7. Bakar dengan segera pada suhu 170 C selama 25 - 30 minit

8. Bila dah masak, biarkan kek beberapa minit dan terus keluarkan segera dari loyang.

#Kena buat cepat dan berterusan dari mula hingga akhir, kerana jika dibiarkan lama kek akan hilang kegebuannya...

Utk layer tu maisya guna resepi ni, cuma tambah sedikit serbuk koko. Rasa dia sebab ala-ala whipped cream dan tak berapa manis..just nice.

Flour Frosting recipe
posted by lynnhassan at FNR but originally Posted by CookinMom at recipegoldmine.com http://www.recipegoldmine.com/cakefrost/cakefrost117.html

1 cup milk
4 tablespoons flour
1/2 cup margarine
1/2 cup shortening
1 cup confectioners sugar
2 teaspoons vanilla extract

Combine milk and flour in a small saucepan (use a whisk). Heat and stir until thick and SMOOTH. Cool.
In a large bowl, using an electric mixer, beat shortening and margarine well then add sugar and vanilla extract, beating until fluffy, 4 minutes. Continue beating while adding flour mixture (any lumps, removed). Beat until fluffy, 4 minutes or more.
Double recipe for a large layer cake.
NOTE: This looks just like a bakery frosting, but isn't as sweet!

Hari Jumaat tu jugak buat sebijik lagik kek sponge coklat...yang ni alhamdulillah elok je naik kek tu. Kek ni maisya hadiahkan kat jiran sempena majlis akad nikah anak dia. Ingat nak buat warna soft blue tapi disebabkan maisya guna butter + shortening utk buttercream tu so warna asal buttercream tu dah agak kekuningan ...bila campur warna biru jadiklah warna hijau... tapi tak pe ok jugak warna ni. Bunga tu bubuh seketui je sebab dah try banyak kali tapi satu tu jer yang ada rupa sikit...yang lain semua out! Daun plak buruk benor rupanya...tak reti...tak pelah asal ada rupa sikit.

Utk kek maisya guna resepi ni plak, maisya buat choc sponge cake. Guna 6 bijik telur size medium dan guna melted butter instead of minyak jagung. Cara-cara buat tu maisya guna teknik cam resepi kat atas.

Sponge Cake
Recipe from http://roylazim.fotopages.com/?entry=1151393

Ingredients :-
5 biji telor (big ones anggaran 85gm each)
190g tepong gandum (ayak)
190g gula kastor
40g minyak jagung

Cara :-
Pukul gula dan telor sampai kembang.
Fold in tepong dan minyak perlahan lahan (sedikit demi sedikit.
Part ni mesti hati2. Jangan over gaul. Nanti kek tak gebu.)
Tuang adunan into a 9" acuan yang telah di alas kertas minyak dan bakar immediately pada oven bersuhu 165deg selama 40 ~ 45 mins.
Bila dah masak, keluarkan dari oven and biar hingga betul2 sejuk sebelum decorate atau potong.
* Adunan kek tak mengunakan sebarang raising agent seperti baking powder ataupun ovelette. Kek tetap gebu ...because of the big eggs

* For chocolate sponge cake, larutkan 30g cocoa powder in minyak jagung. Tepong guna 165g, Gula kastor guna 200g. Cara sama seperti diatas.

Untuk salut kek tu (frosting) maisya guna lebihan dari Flour Frosting kek anniversary kat atas tu. Cuma maisya tambah sedikit piping gel(nie buat sendirik guna resepi yg dah pernah maisya post dulu) sebab baca komen dari lynn ni;

"add 1 tbsp piping gel sbb baca satu resepi, add piping gel, nak stabilkan whip cream...kesannya...cantik ajer bila frost ...senang, kualiti dia shine macam glaze"

Untuk decoration tu plak maisya guna resepi dari Wilton ni. Maisya tambah jugak piping gel sedikit.

Buttercream Icing YIELD: 3 cups
Ingredients:
1/2 cup solid vegetable shortening
1/2 cup butter or margarine*
1 teaspoon Clear Vanilla
4 cups sifted confectioners' sugar (approx. 1 lb.)
2 tablespoons milk**

Cream butter and shortening with electric mixer. Add vanilla. Gradually add sugar, one cup at a time, beating well on medium speed. Scrape sides and bottom of bowl often. When all sugar has been mixed in, icing will appear dry. Add milk and beat at medium speed until light and fluffy. Keep icing covered with a damp cloth until ready to use. For best results, keep icing bowl in refrigerator when not in use. Refrigerated in an airtight container, this icing can be stored 2 weeks. Rewhip before using.

*Substitute all-vegetable shortening and 1/2 teaspoon Wilton No-Color Butter Flavor for pure white icing and stiffer consistency.

**Add 2 tablespoons light corn syrup per recipe to thin for icing cake.

Sedikit tips

How to Choose the Right Icing
Proper consistency is the key to making decorating icing that will shape the petals of a flower, show the details of a border or cover the surface of a cake. It's important that you use the recommended icing and consistency for any technique. As a general rule, flowers require a stiff icing consistency, borders a medium-stiff consistency and writing or leaves a slightly thinned consistency.

Icing that can peak to an inch or more is stiff, less than that is medium consistency. Icing that flows easily from a tip is a thin consistency.