Victoria Sponge Cake Recipe | Emojoie ASMR cooking
Hello, I’m Emojoie.
I made a British cake; Victoria Sponge Cake this time.
This sponge cake is made in the same way as the pound cake.
It’s made with the same amount of eggs as butter, but fewer eggs to soften the cake.
And I used powdered sugar, which contains more air than granulated sugar.
I think everyone has experienced separating the method of emulsifying eggs with butter.
Using an electric whipper increases the risk of dough separation. Especially if you use the same amount of butter and eggs, it will separate 100%.
Please be careful with the temperature of the butter and eggs, and use a rubber spatula to mix them together to create a creamy dough. If you use a stand mixer, always choose the Flat Beater attachment. If the dough separates, add the flour and mix well. The texture is a little different, but it will be a delicious cake too.
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Cake 18cm
◼Cake batter
200g unsalted butter
200g powdered sugar
A pinch of salt
3 eggs (150g)
200g Cake flour (Not self-rising flour)
1.5 tsp baking powder
1 tbsp milk
2 tsp vanilla extract
180℃ (356F) 28-30min.
■Jam
200g frozen raspberries
100 g sugar
◼Cream
300g cream 35-40%
40g powdered sugar
■Decoration
Raspberries
Blueberries
Powdered sugar
➢Method
Soften butter, add powdered sugar and salt and mix.
Warm the egg to body temperature.
Add the eggs little by little to the butter and mix with a spatula.
*Using an electric whipper increases the risk of butter and eggs separating.
Sift flour and baking powder into a bowl and mix well.
Add milk and vanilla extract if you want.
Put the batter in two 18cm cake rings and bake in a preheated oven at 180°C for 28-30 minutes.
Make jam by using raspberries and sugar in a pan and simmer until reduced by half.
Make whipped cream with cream and powdered sugar.
Sandwich the jam and whipped cream between the sponge cakes and decorate the top of the cake.
This cake tastes the best when it's freshly made.
You can keep it in the refrigerator for about 2-3 days but the cake will be hard because there is a lot of butter in it. Cut the cake to eat and bring it back to room temperature before serving.
#emojoie #asmrcooking #spongecake
Black Forest Cake | Super Soft cake | Chocolate Cake | Victory Cooking
Black Forest Cake is not only cake its an emotion for chocolate lovers.
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Red Ribbon Rocky Road Chocolate Mallows Cake - with Crunchy Toasted Cashews | Cooking with Kurt
Learn how to make a Red Ribbon-Style Rocky Road Chocolate Mallows Cake - it's a rich chocolate cake filled with crunchy toasted cashews, soft mini marshmallows, and a light chocolate cream. It's the perfect balance of crunchy cashew nuts and soft vanilla mallows. Enjoy!
RECIPE:
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Ingredients:
Chocolate Layers:
2 cups all-purpose flour [240 g]
2 cups granulated sugar [400 g]
3/4 cup unsweetened natural cocoa powder [75 g]
2 tsp baking soda [10 g]
1 tsp baking powder [4 g]
1 tsp salt [6 g]
2 large eggs [100 g without shell]
1/2 cup vegetable oil [120 mL]
1 cup buttermilk (room temperature) [240 mL]
1 cup hot coffee [240 mL]
1 tsp vanilla extract [5 mL]
Chocolate Filling:
2 cups heavy cream [480 mL]
1/2 cup powdered sugar [60 g]
1/4 cups cocoa powder (either natural or Dutch process) [25 g]
2 tsp vanilla extract [10 mL]
1 1/2 cups mini marshmallows [75 g]
1/2 cup toasted chopped cashews [75 g]
White Outer Cream Frosting:
3 cups heavy cream [720 mL]
3/4 cup powdered sugar [90 g]
1 tbsp cornstarch [7.5 g]
2 tsp vanilla extract [10 mL]
Chocolate Ganache:
1/2 cup dark chocolate chips [88 g]
1/4 cup heavy cream [60 mL]
Topping:
1/2 cup mini marshmallows [25 g]
1/2 cup toasted chopped cashews [75 g]
The Easiest and Best Taste Vanilla Swiss Cake Roll Recipe! Melt in your mouth! Very soft and creamy
The Easiest and Best Taste Vanilla Swiss Cake Roll Recipe! Melt in your mouth! Very soft and creamy
* Ingredients
60g (4.5 tbsp) Cooking oil
80g (1/3 cup) Milk
100g (3/4 cup) Cake flour
6 Eggs
1.25ml (1/4 tsp) Vanilla extract
2g Lemon juice
65g (5 tbsp) Sugar
100g Mascarpone cheese
18g (1.5 tbsp) Sugar
1.25ml (1/4 tsp) Vanilla extract
120g (1/2 cup) Heavy whipping cream
Cake pan size: 25x40cm
170°C (340°F) Bake for 35 minutes
Refrigerate for about 1 hour
* Important tips:
1. If you don't like vanilla extract, you can omit it.
2. The main reason for the skin to fall off is not baked through, the surface is too wet so the skin will fall off when rolled later. To avoid falling off, you can increase the baking time, or bake at high temperature for 10 more minutes. If your oven has a fan function, please use the fan function to bake, so the surface is easy to dry.
3. There are two reasons for the cracking: one is that the egg whites are too dry, and the second reason is that the baking temperature is too high. Therefore, when whipping the egg whites, try to whip them a little soft, wet foam, and the whisk is a big hook. Because this baking pan is relatively large, so the chance of cracking is very small, you can use a relatively high temperature to bake.
4. Do not wait for the roll to cool down before rolling, when the temperature of the cake roll is close to hand temperature you can do, it is easier to crack the roll after it cools down
5. If you don't have mascarpone cheese, you can use cream cheese instead!
6. Refrigerate for about 1 hour then to cut and enjoy!
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