Skip to main content


CAMERON’S CHOCOLATE SPONGE CAKE

Recipe Courtesy - @JackieCameronschooloffood&wine

Ingredients

Cake:
  • 125 g salted butter
  • 315 g castor sugar
  • 3 whole eggs
  • 5 ml vanilla extract
  • 200 g cake flour
  • 30 ml cocoa powder
  • 15 ml baking powder
  • 185 ml full-cream milk, at room temperature

Creamy Cocoa and Milk Icing:
  • 15 g salted butter, softened
  • 400 g icing sugar
  • 60 ml cocoa powder
  • 90 ml full-cream milk, at room temperature

Method:

  1. Cream the butter and sugar together until light in colour.
  2. Add the eggs, one at a time, whisking each one in completely, then add the vanilla extract.
  3. Sift the dry ingredients together and add alternately with the milk to the creamed mixture. Once all the ingredients have been incorporated, use an electric mixer to whisk on high speed for 5 minutes.
  4. Divide the mixture between two lined and greased 22 cm cake pans.
  5. Bake in a preheated oven at 180°C for about 20 minutes, or until cooked. Remove the cakes from the pans and place on a wire rack to cool down.

Icing:

  1. Whisk the butter until smooth. Slowly start adding the icing sugar and cocoa powder, making sure all the butter is worked in. Continue adding the icing sugar and cocoa powder alternately with the milk until everything is integrated and the icing is smooth and glossy.
  2. When the cakes are cool, sandwich together with the icing and top with a thick layer of icing.


Comments

Post a Comment

Popular posts from this blog

EASY CARAMEL CAKE Ingredients Cake 1/2 cup butter, room temperature 1 cup light brown sugar 3 eggs 1 tablespoon vanilla 2 teaspoons baking powder 1 teaspoon kosher salt 2 cups all purpose flour 3/4 cup milk 2 cups caramel sauce, divided Frosting 8 ounces cream cheese, room temperature 1/2 cup butter, room temperature 1 1/2 teaspoons vanilla 4 cups powdered sugar Method Cake Preheat oven to 180 C . Spray a 9×13 baking dish with nonstick spray and set aside. In the bowl of your stand mixer fitted with the paddle attachment mix the butter and brown sugar together on medium speed for 2 minutes. Add eggs in one at a time, scraping the sides of the bowl as necessary. Add in the vanilla, baking powder and salt and mix to combine. Turn the mixer speed to low and add in the flour and the milk in alternating additions, beginning and ending with the flour. Mix until smooth, about 30 seconds, scraping the sides of the bowl...
1 comment
Read more
The Best Homemade Peanut Butter Ingredients BASIC PEANUT BUTTER 2 cups (300 grams) unsalted shelled peanuts 1/4 to 3/4 teaspoon kosher salt 1 to 2 teaspoons honey 1 to 3 teaspoons peanut or vegetable oil, if needed ALMOND PEANUT BUTTER 1 cup (150 grams) unsalted shelled peanuts 1 cup (150 grams) unsalted whole almonds 1/4 to 3/4 teaspoon kosher salt 1 to 2 teaspoons honey 1 to 3 teaspoons peanut or vegetable oil, if needed CHOCOLATE PEANUT BUTTER 2 cups (300 grams) unsalted shelled peanuts 1/2 teaspoon kosher salt 2 tablespoons peanut oil or vegetable oil, plus more as needed 1/2 cup (45 grams) unsweetened cocoa powder 1 1/2 cups (170 grams) powdered sugar Method ROAST NUTS Heat oven to 176 degrees C. Add the nuts to a round or square cake pan (or rimmed baking sheet). Roast nuts for 3 minutes, shake pan then roast another 3 to 5 minutes or until the nuts are lightly browned and smell nutty (careful, ...
Post a Comment
Read more
Honey Almond Granola Ingredients 3 cups of quick cooking oats 3/4 cup of sliced almonds 1/2 cup grated coconut 1/2 cup honey, local if at all possible 1/4 cup of coconut oil, melted 2 tablespoons of warm water 1 teaspoon of vanilla extract Method Preheat your oven to 325 °F (163 °C). Mix the dry ingredients in a large bowl. (Oats, almonds, and coconut) Make sure you have mixed it evenly and set it to the side. Using a smaller bowl, stir together the wet ingredients. (Honey, coconut oil, water, and vanilla extract) You will need to melt the coconut oil in the microwave for about 10 seconds. Make sure the ingredients are well combined. Pour the wet mixture slowly over the dry mixture. Stir thoroughly to ensure that the mixture is well combined. Spray nonstick cooking spray over your baking tray. This will make sure the granola won't stick. Line the baking tray with baking paper. Make sure the baking paper covers all of the inside of the t...
Post a Comment
Read more