Chocolate Sponge Cake

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CHOCOLATE SPONGE CAKE

INGREDIENTS:

6 large eggs 
2 cups sifted cake flour 
1/4 cup cocoa powder
1 1/2 cups granulated white sugar
2 teaspoons baking powder
1/2 teaspoon salt
1/2 cup vegetable oil
3/4 cup freshly brewed coffee
1 1/2 teaspoons vanilla extract
1/2 teaspoon cream of tartar

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Direction;

1. Separate the eggs. Place the egg yolks in one bowl and the whites in another.
2. Preheat the oven to 165 degrees Celcius. You will need two pieces 10 inch pan.
3. In a large bowl sift the flour with the cocoa powder, 3/4 cup granulated white sugar, baking powder, and salt.
4. In a separate bowl whisk together the egg yolk, oil, coffee, and vanilla extract. Make a well in the centre of the flour mixture and add the wet ingredients and whisk until smooth. 
5. In a separate bowl, with the whisk attachment, beat the egg whites and cream of tartar until soft peaks form. Gradually beat in the remaining 3/4 cup of sugar and beat until almost stiff peaks form.
6. With a large rubber spatula, gently fold the egg whites (in three additions) into the batter just until blended (Be careful not to deflate the batter).
7. Pour the batter into the ungreased pan. Smooth the top and bake in the preheated oven for about 55 to 60 minutes, or until a wooden skewer inserted into the centre of the cake comes out clean.
8. Immediately upon removing the cake from the oven invert (turn upside down) the pan. Let the cake cool completely. 

Whipped egg whites + sugar and chocolate batter

 

One third of the egg whites
to be folded



Last one third of egg whites
(folding method)



Next into the oven 



Done folded

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SNICKERS CUPCAKES

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Ingredients:

1 batch Classic Chocolate Cupcakes ™
1 batch PEANUT BUTTER FROSTING™
1/2 cup SALTED CARAMEL™
5-6 Fun Size Snickers Bars

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How to Assemble?

Classic Chocolate Cupcakes ™

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PEANUT BUTTER FROSTING™

SALTED CARAMEL™

DONE! 

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PEANUT BUTTER FROSTING™

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PEANUT BUTTER FROSTING™

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Ingredients:

5 tablespoons unsalted butter

1 cup creamy peanut butter

1 cup icing sugar (sifted)

1/3 cup heavy cream/heavy whipping cream (cold)

1 teaspoon vanilla extract

¼ teaspoon fine salt

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Directions:

1. Whip the cold heavy cream until stiff peak. Set aside
2. In a clean bowl, cream butter until pale yellow. Then add creamy peanut butter and mix well until all the mixture combined well.
3. While creaming the mixture, add icing sugar 1 tablespoon at a time until all the icing sugar added into the peanut butter mixture.
4. Add the vanilla extract and the salt into the mixture.
5. Lastly, fold in the whipped heavy cream.
6. Ready to pipe.

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SALTED CARAMEL™

SALTED CARAMEL

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Ingredients:

1 cup granulated sugar

6 table spoons salted butter

½ cup heavy cream/heavy whipping cream

1 teaspoon coarse salt

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Directions:

1. Heat the granulated sugar in a medium saucepan over a low to medium heat. Let the sugar melted completely. Don’t stir otherwise the sugar will be crystallized on your wooden spoon or rubber spatula.
2. After the sugar completely melt, you can stir the sugar using rubber spatula or wooden spoon.
3. When the colour or the liquid turns to amber-coloured liquid, now you can add the butter. Be careful don’t burn the sugar or else you want bitter caramel. At this stage, your caramel will bubble rapidly. Stir for 1-2 minutes or until all the butter have melted.
4. Very slowly, drizzle in the heavy cream while stirring. Don’t panic if the mixture rapidly bubble or even splatter all around the saucepan because it’s what it should be.
5. Allow the mixture to boil for about 1 minute.
6. Remove from heat and stir in the salt. Allow to cool to room temperature before using.

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