Birthday Cake - 2012

I never realised the time fly so fast that I already missed out last two month events :(  So... when I made this birthday cake for my younger boy for his celebration at kindergarten , so coincidence that I won't missing in action again for this month event :)    Here I would like to submit this post to AspiringBakers #18: Layers of Love (April 2012) hosted by Sam of Sweet Samsations.

The cake consist of :
A. Chocolate Sponge Cake
B. Vanilla Sponge Cake
C. Swiss Meringue Buttercream  great recipe with full pictures adapted from Wendyywy
D. Chocolate Picture Transfer Sheet –  useful tutorial with pictures adapted from Happy Flour

from my favourite swiss roll recipe

70 gr Boiling water
25 gr Cocoa Powder (here I used mixed of both)
20 gr Sugar

4 Egg yolks
15 gr Sugar
50 gr Oil
50 gr Cake four

3 Egg whites
50 gr Sugar

- Shift cocoa powder and sugar in bowl, then pour in the boiling water and stir well incorporated.
- Preheat oven 200 deg C.
- Hand whisk egg yolks and sugar until pale. Add in oil & the cocoa mixture, mix well.
- Fold in cake flour until combined.
- In separated bowl, whisk egg white until foamy, add in 50gr sugar, whisk until stiff (soft peak).
- Pour 1/3 egg white mixture into egg yolk-flour mixture and mixed well, then pour this into the rest of the egg white and mixed well.
- Pour into tray (12"x12"x1") and bake for 10-15 mins.
- Leave to cool on a wire rack

adapted from Keiko - OKASHI – Souffle Roll Sponge

1 Egg
3 Egg Yolks
1 tsp Vanilla Extract

35 gr Unsalted Butter
60 gr Cake Flour
60 gr Fresh Milk

3 Egg Whites
85 gr Fine sugar

- Preheat oven 180 deg C (my oven I baked in 200C)
- Combine egg, egg yolks and vanilla in a small bowl and beat lightly. Set aside.
- Place butter in a small saucepan and heat gently until melted. Add flour to melted butter and cook through. Transfer the mixture to a mixing bowl, then add egg mixture a little at a time with a spatula till a smooth batter. Add milk and mix to incorporate. Strain the batter and set aside.
- Whisk egg white in a clean bowl and beat till foamy. Add half the sugar and continue beating for a few minutes, then add remaining sugar and beat till stiff peak.
- Add 1/3 meringue into egg yolk mixture and fold in lightly, then add remaining meringue and fold till just incorporated. Pour batter into the prepared pan (12"x12"x1") and spread evenly with a scraper.
- Bake for 15-20 mins and leave to cool on wire rack.



  1. Happy Birthday to Ervin. Nice cake.

  2. i wish to have a bite of your cake...:)

  3. Eileen@Hundred Eighty DegreesApril 24, 2012 at 9:13 PM

    Happy belated birthday to your boy! Nice cake. Btw, how's your Beijing trip?

    1. Thanks Eileen. Re. the Beijing trip, it was good. We went there & Xi'an during March holiday, wheather is pretty nice cooling, except last day when we about to board the plane, there was snowing :)

  4. I'm sure Ervin jumped with joy when he saw what a marvellous cake mummy baked for him. Happy belated b'day to him!

  5. Happy Birthday to your little prince

  6. Great job, very nice cake you had made for your boy. Sent him my belated wishes. :)

  7. Happy belated birthday to Ervin! A nice birthday cake you have here! I hope to have the courage to try out the chocolate transfer sheet method one day.

  8. Little Ervin is a lucky boy to have a Mummy who is a talented baker. No store bought cake can compare to those made with love,

  9. Happy belated birthday :D
    This cake is too cute!

    Choc Chip Uru

  10. you've done very well for the picture transfer! i dont think i can do it yet!

    1. I'm sure you will do much much better than me, Lena :)