How To make Cocoa Cream Filled Sponge Cake
CAKE: 7 large eggs
separate out yolks
1/4 teaspoon salt
1 1/4 cups sugar
2 tablespoons water
1 tablespoon orange juice
1/3 cup cocoa
1/4 cup cake meal
1/4 cup potato starch
1/2 cup ground almonds
1/2 cup strawberry preserves :
see note
COCOA CREAM: 1/2 cup sugar
1/4 cup cocoa sift
1 cup whipping cream :
cold
1 teaspoon vanilla extract
OVEN: 325 Ungreased 10-inch tube pan
CAKE: In large mixer bowl, beat egg whites with salt on MEDIUM speed of an electric mixer til soft peaks form. Gradually add 1 cup sugar, beating on HIGH speed til stiff peaks form. Set aside.
In small mixer bowl, beat egg yolks til blended. Gradually add remaining 1/4 cup sugar. Continue beating til thick and lemon colored, about 3 minutes.
Add water and orange juice; blend well. Gradually add egg yolk mixture to egg whites, folding with rubber spatula til blended.
In sieve, place cocoa, cake meal and potato starch. Gradually sift over egg mixture, folding gently til blended. Fold in almonds.
Spoon batter into pan. Bake 50 to 55 minutes or til cake springs back when touched lightly near center. Immediately invert pan on heatproof funnel or bottle. Cool completely.
Carefully run knife along sides of pan to loosen cake; remove from pan. With long serrated knife, split cake horizontally into thirds. Spread preserves between layers. Garnish with heaping spoonful of COCOA CREAM.
COCOA CREAM: In a small mixer bowl, stir together sugar and cocoa. Sift together. Add whipping cream and vanilla. Beat til slightly stiffened. Makes about 2 cups.
How To make Cocoa Cream Filled Sponge Cake's Videos
Easy Chocolate Sponge Cake Recipe for Beginners
This is an easy chocolate sponge cake recipe any one can make ..
Printable Written Recipe :
SOME TIPS TO BE FOLLOWED for a perfect chocolate sponge cake.
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DO NOT substitute oil with butter.
Using whole milk improves the texture of the cake. It also gives you that nice crumb structure to the cake.
Whip the egg whites to stiff peaks .Add lemon juice ,vinegar or cream of tartar to the egg whites. This will give stability to the whipped whites which is responsible for that spongey and airy (or fluffy) texture of chiffon cake.
Watch how to whip egg whites perfectly here.
This recipe calls for a 6 inch cake pan. The removable base will make your life easier.
Do not open the oven door for the first 30 minutes or you are risking deflating the cake
Keeping a pan with hot water in the oven makes the cake more moist .
CAKE FLOUR
Using cake flour will make the cake more softer .
To make cake flour from all purpose flour please see this video.
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The better than bakery SPONGE CAKE recipe you've been looking for! Light, airy, soft sponge cake
RECIPE:
SHOP:
This better than bakery sponge cake recipe is light, airy, and just straight up DELICIOUS! It’s so versatile that you can pair it with literally anything. I love filling mine like a classic Victorian sponge cake with my homemade raspberry filling recipe and whipped cream – YUM!
HOW TO WHIP EGGS:
INGREDIENTS:
Sponge Cake
- ⅓ cup (40 g) flour - regular, all purpose (see note 1 on blog post)
- ½ cup (60 g) cornstarch
- ¼ tsp baking powder
- ¼ tsp salt
- 4 large eggs - whites and yolks separated
- ⅛ tsp white vinegar
- ⅔ cup (132 g) white granulated sugar - separated in half (1/3 for the egg whites & 1/3 for the egg yolk mixture)
- 1½ tbsp warm water - not boiling
- 2 tsp vanilla essence/extract
- 2 tbsp (30 g) unflavoured vegetable oil - I use canola
IMPORTANT: Cake tins must be ungreased (with only the bottom lined), and ensure the cakes are cooled upside down once baked. Bake at 160 °C (320°F) with the fan on for 25 minutes. If your oven doesn't have a fan option, then you will need to increase the baking temperature to 175°C (347°F).
Simple Syrup (I use about 3/4s of the quantity below to brush the cake)
- ½ cup (100 g) white granulated sugar
- ½ cup (110 g) boiling water
Whipping Cream
- 2 cups (375 g) cold whipping cream
- 2 tsp icing sugar - also known as confectioners sugar/powdered sugar
- ½ tsp vanilla essence/extract
- 1 punnet fresh strawberries for decorating - sliced in half
Raspberry Jam
- 1 batch of my raspberry jam filling recipe:
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BAKING ESSENTIALS:
Cake Tins (8x3-inch) -
Hand Mixer -
Whisks -
Electronic Kitchen Scale -
Glass Mixing Bowls -
Spatulas -
Measuring Spoons & Cups -
Cake Release -
Pastry Brush -
NICE-TO-HAVE:
KitchenAid Stand Mixer -
Cake Stand -
Food Processer -
Immersion Blender -
CAKE DECORATING ESSENTIALS:
Offset Spatula -
Piping Bags -
Piping Tips -
Cake Scraper -
Steel Turntable -
Cake Boards -
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Vanilla Sponge Cake | How to Make Sponge cake | Easy Basic Cake Recipe
Vanilla Sponge Cake | How to Make Sponge cake | Easy Basic Cake Recipe. To make the homemade sponge cake perfect, follow each and every step shown in the video. This is called basic cake because if you know how to make sponge cake, you can make other cake like chocolate cake, strawberry cake and birthday cake. All instructions for making sponge cake have shown in this video. Hope the video will helpful to you.
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Amazing Chocolate Cake - Dished #Shorts
On today's Dished #shorts we're making an Amazing Chocolate Cake
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If you love this how-to-make the most amazing chocolate cake recipe, let us know what you think in the comments below! #dished #cake #chocolate
Ingredients for making a chocolate cake:
Cake:
butter and cocoa powder for coating and dusting the cake pan
3 cups all-purpose flour
3 cups granulated sugar
1½ cups cocoa powder
1½ teaspoons salt
1 teaspoon ground cardamom
4 large eggs
1½ cups buttermilk
1½ cups warm water
1/2 cup vegetable oil
2 teaspoons vanilla extract
Frosting:
1½ cups butter softened
8 oz cream cheese softened
1½ cups cocoa powder
7-8 cups icing sugar
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How to Bake a Perfect Chocolate Sponge Cake - with Husband's Reviews
Chocolate Sponge Cake:
Ingredients
• Eggs 5 large, at room temperature
• Granulated sugar 190 grams (1 cup)
• Plain flour 170 grams (1 ½ cup minus 1 tbsp)
• Cocoa Powder 20 grams (2 ¾ tbsp)
Preparation
1. Preheat the oven to 150°C using only lower rod.
2. Prepare a 9-inch baking pan, using oil and parchment paper.
3. Separate the egg white and egg yolks.
4. In a big bowl, add the egg whites and start beating at high-speed using an electric mixer.
5. After 2 minutes of beating the eggs, add the sugar little by little and keep beating until all the sugar is added and dissolved in the egg whites. Egg whites and sugar mixture is ready when it is 3 times in volume, glossy and pure white in color and is very thick. It would take around 6-8 minutes to reach this consistency and texture.
6. Add one yolk at a time and keep beating at high speed until all the yolks are well mixed.
7. Beat for another 4-5 minutes.
8. In another bowl, mix plain flour and cocoa powder.
9. SIFT half of this mixture into the egg whites mixture.
10. Now mix it using a hand whisk gently so that mixture remains frothy and airy. (please watch the video for the mixing technique).
11. Add the remaining flour and cocoa mix and repeat until the batter is well combined.
12. Bake in the oven at 150°C using only the lower rod for 30-35 minutes until the toothpick inserted comes out clean.
13. Take out and leave the cake on the countertop.
14. Let it come to room temperature before removing from the pan.
15. Apply your favorite frosting and enjoy!
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Easy Chocolate Cake Roll Recipe with cream filling
Published on 23 Jan 2018: Detailed Recipe Link: - This easy chocolate cake roll recipe is a show stopper for any kind of get together you may have at your place. The recipe will make you shine like a star. The chocolate roll cake might look a difficult task, but I will show you how easy it could be.
In this chocolate Swiss roll cake recipe we have used whipped cream for the filling. Now forget about eating preservatives filled cakes. Bake your cake your own way.
The chocolate sponge cake is soft and moist when filled with whipped cream and topped with chocolate ganache makes it’s a perfect chocolate Swiss roll cake.
Try it. Feedback in comments. I respond each comment personally.
Ingredients
For Cake
All Purpose Flour - 100 gm
Cocoa Powder - 20 gm
Powdered Sugar - 60 gm
Eggs - 2
Oil - 80 ml
Vanilla Essence - 1 tsp
Baking Powder - ½ tsp
Milk - 2 tbs
Whipped Cream - 150 ml
For Ganache
Chocolate - 100 gm
Fresh Cream - 50 gm
Butter -1 tsp
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Category How-to & Style
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