BLACK & WHITE Cake to Celebrate the Birthday of Spring
Saturday, March 12, 2011 4:57:34 AM
This is an early birthday cake, ordered by Xuan. She's already ordered me once last week (the Green Tea and Durian Cream cake), but didn't really like the taste. I feel very thankful for her honest comments and really want to compensate for that. Lucky for me, she's still interested in my cake and order the second one. This is for the early celebration of her coming birthday at the end of March. Xuan said that she missed the taste of Kinh Do or Duc Phat cakes in Vietnam, which consist of sponge cake (with jam between layers) and heavy whipped cream outside. She also gave me the design that she wants for this birthday cake, which has chocolate fans and rose on it. This is really a new challenge for me! I want the cake to be both delicious and more beautiful than the original design. Actually, I haven't made any chocolate fans or rose before; therefore, this is also a good chance for me to practice new skills.
Glorious Sponge Cake Ingredients
1 cup white sugar
1/4 cup water
1 teaspoon lemon extract (optional)
2 tablespoons fresh lemon juice (from half of 1 medium lemon)
1 teaspoon lemon zest
1 cup cake flour
1/2 teaspoon cream of tartar
1/4 teaspoon salt
1. Preheat oven 325F. Line 2 9-inch round baking pans with parchment paper. Do NOT grease the pan!
2. Separate the eggs. In a large mixing bowl, beat egg yolks until very thick and lemon colored. Beat in sugar gradually. Add water, lemon extract, juice, and lemon zest. Beat in flour.
2. In another bowl, beat egg whites until frothy. Then add cream of tartar and salt. Beat mixture until whites are stiff, but not until they are dry. Fold this whipped mixture into yolk mixture.
3. Pour batter into the ungreased baking pans. Smooth out the top. Bake at 325 degrees F (165 degrees C) for about 15 to 20 minutes, until inserting toothpick comes out clean. Then remove cake from oven and let cake cool in pan for 10 minutes. After 10 minutes, use a plastic knife to loosen the cake from the pan and invert onto rack. Let cool completely
Optional lemon syrup to keep cake moist for longer time:
Mix 1/4 cup of light corn syrup with juice of 1 fresh lemon. Stir to combine, then brush all over the cake.
I also made home-made pineapple jam, using 1/3 of a fresh pineapple, diced, and 5 tablespoon sugar. I cook them on low heat until the pineapple turns really soft and release all the juice. Then, I blend it a little bit, but not as much as you blend smoothy. After the jam totally cools down, spread it between cake layers. In fact, I cut each of the cake layer in half and spread the jam between them.
For the cream:
Whip up 2 cups of chilled heavy cream with 1/2 cup granulated sugar until soft peak forms. Then add 1/2 table spoon of vanilla extract and beat until stiff peak forms.
Spread the cream on 1 cool cake layer (cake must be completely cool!), then top with another cake layer. Then spread the whipped cream all over the cake and try to smooth out the surface.
I make these chocolate fans by shaping parchment paper into a fan and brush melted semi-sweet chocolate onto the parchment. Wait until the chocolate is no longer glossy, brush another layer of melted chocolate. (You can put it into the freezer to reduce the waiting time). After the second layer of melted chocolate completely cool and set, gently peel off the parchment paper. Repeat four times to make 4 chocolate fans. After finish, continue to refrigerate the chocolate fans until use.
The rose on top is made of butter cream rolled fondant. The drawing and writing is also done with melted chocolate. This is also the first time I make and use a parchment cone for drawing and writing. The parchment cone is more handy and easier to work with than the zip log that I usually use. You can view how to make one here:
Here is the original design of My Suong Bakery is Vietnam that Xuan sent me. She likes the tree design and the fact that the cake has a lot of cream on it.
This cake is also selected on foodgawker.com with code #95176. Check it out here:
....and here: http://foodgawker.com/post/archive/tranglam/
This is my 15th photos selected on foodgawker so far. I'm so proud of them!