Cotton Soft Sponge Cake With Fresh Cream
The recipe of simple and delicious cotton soft sponge cake with vanilla chantilly cream (40 x 25 cm or 10 x 15 in pan)
6 eggs, separate egg yolks and whites
90g oil (1/3 cup + 1tbsp)
110g milk (1/2 cup)
2 tsp vanilla extract
165g cake flour (1.5 cup)
1/2 tsp baking powder
140g sugar (2/3 cup)
400ml cold heavy cream
40g sugar (3 tbsp)
1 tsp vanilla extract
strawberries for topping
My baking and camera equipments:
Hope you love it and thanks for watching !
Valentine's day's Bicycle Touring Outdoor Camp Cooking baking cake for backpacking And Hiking.
Outdoor Cooking during bicycle touring or backpacking camping is a fun outdoor activity. On Valentine's day, I was bicycle touring and during camp cooking, I baked a cake with a camping gas stove from my backpacking cooking gear. The backpacking cooking pot which I use for cooking camping meals was my baking oven for this outdoor cake baking recipe. Camping cooking is easy even if you are carrying an ultralight backpacking cooking kit on a bike tour, backpacking or during bicycle touring. Camping food ideas are with little cooking hacks and tricks and one-pot cooking is the most enjoyable on a solo backpacking or a solo bicycle touring. Backpacking food need not be just dehydrated food and during bicycle touring one need not eat just boiled pasta or rice on the trail or during overnight camping. A campfire cooking can be a romantic outdoor cooking experience for backpackers, cyclists,s or hikers. A ready mix of the cake was used in this outdoor cake baking recipe to save time. But it is more about camping cooking hacks and tips as a backpacking cooking pot were turned into a baking oven over a camping gas stove.
The egg needed for this outdoor cake baking recipe, I carried on which I have made a special video.
How to carry eggs for backpacking or for bicycle touring and camping to cook outdoors.:
Attributions:
Music:
Translations:
वेलेंटाइन के दिन साइकिल यात्रा के दौरान पगडंडी पर केक सेंकना
אפיית עוגה בשביל במהלך טיולי אופניים ביום האהבה
Een taart bakken op de trail tijdens een fietstocht op Valentijnsdag
Chocolate cake ab har koi banayega ghar me????
#cake
#chocolatecake
#cakeathome
#cakerecipe
#halfkgcake
this chocolate cake is:
● Extra moist
● 2 layers, but can be made as 3 layers or as a sheet cake
●soft with a velvety crumb
●deeply flavourful
●covered with creamy buttercream or chocolate buttercream
CHOCOLATE CAKE INGREDIENTS
Each ingredient serves an important role. For best results, do not make substitutions.
1. all-purpose flour: - 1/2 cup
The structure of the cake. Do not use cake flour– when combined with ultra-light cocoa powder, cake flour is too fine.
2.Unsweetened Natural Cocoa Powder: 1/2 cup
Do not use dutch-process cocoa powder.
3.Baking Soda :1/2 tsp
Use baking soda for lift.
4.Salt: Salt balances the flavour
5.Oil: 1/2 cup
Don’t use butter in this
cake batter. Cocoa powder is a particularly drying ingredient, so this cake needs oil for suitable moisture.
6.Eggs: Use 2 room temperature eggs. To speed up the gently warming, place refrigerated eggs in a cup of warm water for 10 minutes. Did you know what the temperature of your ingredients has a direct correlation to the success of your recipes? Unless otherwise noted, use room temperature ingredients.
8.Vanilla essence: Vanilla essence adds flavor.
9.Hot Coffee or Hot Water: Hot liquid enhances the cocoa powder’s flavor. It also encourages it to bloom and dissolve appropriately. You’ll notice I don’t use hot liquid in my chocolate cupcakes recipe. That’s because there isn’t the same volume of dry ingredients. With this amount of cake batter, we need a hot liquid to break up the cocoa powder lumps resting in all that flour. If you don’t drink coffee, you can use hot water. For deeper and darker flavor, though, use coffee.
how to make chocolate yule log - easy Christmas baking recipe!
how to make chocolate yule log; a soft chocolate cake spiralled around whipped vanilla cream and slathered with smooth chocolate ganache.
#chocolate #baking #christmas
ALL MY RECIPES AND MORE:
~ * CHOCOLATE YULE LOG RECIPE * ~
INGREDIENTS
FOR THE CHOCOLATE GANACHE:
- 220g (8 oz) dark or milk chocolate (I used a 64% dark chocolate)
- 250ml (1 cup) double or whipping cream
- 30g (2 tbsp) butter
- Pinch of salt
FOR THE CHOCOLATE CAKE:
- 4 large eggs
- 100g (½ cup) caster sugar
- 75g (⅔ cup) self-raising flour
- 30g (2 tbsp) cocoa powder
- Pinch of salt
FOR THE WHIPPED CREAM:
- 125ml (½ cup) double or whipping cream (you may not need it all for the filling!)
- 1 tbsp icing sugar
- 1 tsp vanilla bean paste or vanilla extract
INSTRUCTIONS
FOR THE CHOCOLATE GANACHE:
1) In a small saucepan, or heatproof bowl in the microwave, heat your cream and butter until it gently steaming and hot to the touch.
2) Remove from the heat and add the chocolate and salt. Allow to stand for 1 minute.
3) Stir your ganache mixture until smooth and thick. Set aside and allow to cool in the fridge or by an open window until thickened into a spreadable frosting consistency.
FOR THE CHOCOLATE CAKE:
1) Preheat your oven to 200°C / 180°C fan / gas mark 5 / 375ºF.
2) Grease and line a Swiss Roll tin (most are of similar size so any should work!) or large roasting tin with greaseproof paper, leaving an overhang at the sides. This will help you lift the cake out once baked.
3) In a large bowl, or freestanding mixer, whisk the eggs and sugar until the mixture is pale and frothy.
4) Gently sift the flour, cocoa powder, and salt into the bowl and carefully fold them in using a spatula or metal spoon. You want a nice smooth and incorporated mixture, but not to knock out too much of the air you just whisked in!
5) Pour the mixture into the lined tin and spread gently and evenly out into the corners.
6) Bake in the middle of the preheated oven for around 10 minutes. When ready, it will feel firm to the touch and a skewer inserted into the centre of the cake will be removed cleanly.
7) Remove the cake from the oven and allow it to cool slightly while you prepare your fillings.
FOR THE WHIPPED CREAM AND ASSEMBLY:
1) To begin assembling the yule log, turn the still-warm cake out onto a large piece of greaseproof paper dusted with a handful of icing sugar. This paper is to help you roll up the cake, and the sugar to prevent it from sticking!
2) Score a fine line around 2cm in along one of the longer edges. Starting with this edge, begin to tightly roll up the sponge with the paper inside and prop it up to allow it to cool completely in this shape.
3) Meanwhile, pour all your whipped cream ingredients into a large bowl and whisk them together vigorously until holding soft peaks. Set aside.
4) Once thickened, whisk the ganache until it is paler and fluffier. This should take no more than 1-2 minutes. Set aside.
5) Unroll the cooled sponge until flat on the paper again.
6) Spread a third of the chocolate ganache all over your cooled sponge.
7) Spread a thin layer of the whipped cream on top. You may not need it all, feel free to save some to serve with the finished cake later if you like!
8) Time to roll the log! Start rolling from the long side furthest away from you, taking care to get a tight roll from the beginning, and roll up to the other long side. Use the paper to help lift and press the cake while you roll (don't worry if there are cracks).
9) Once rolled, gently lift your cake log onto your serving plate.
10) Cut about 3cm off the edges of the log at an angle, and press one or both of them together at one side of the cake to act almost like a broken branch on the log.
11) Evenly spread the yule log with the remaining ganache, covering the ends as well as the branch.
12) Gently draw a fork through the ganache to give it a wooden effect. Draw semi-circles with the fork at the ends of the log and branch.
13) Dust generously with icing sugar, and decorate as you like.
14) Slice up and enjoy!
BE A MAVERICK: Why not add some hazelnut spread, salted caramel, or fruit preserves to the filling?
This chocolate yule log will keep well in the fridge or in an airtight container for up to 3 days, but is best enjoyed fresh!
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