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

CHOCOLATE SPONGE CAKE :

from my favourite swiss roll recipe

Ingredients:

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

Method:

- 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


 

VANILLA SPONGE CAKE :

adapted from Keiko - OKASHI – Souffle Roll Sponge

Ingredients:
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

Method:

- 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.