妈妈的生日蛋糕

今天准备做个生日蛋糕给妈妈。  可是就是有点担心蛋糕会失败。 因为我还没成功过。 真的很感谢上天的帮忙。 今天的海绵蛋糕真的是出乎意料的美。 只是我的装饰技术还未到家。 不过不用紧，妈妈看了丑蛋糕，也会开心的。

蛋糕烘得很美，倒扣了也没缩水

我的蛋糕终于跟烘模一样高

大功告成！

备注：我用140度预热10分钟，再用120度烘25分钟，最后用110度烘剩余的5分钟（因看到蛋糕已烘至金黄色，帕会烧焦，所以调低度数）

食谱如下： 我是参考 朱古力海绵蛋糕的做法，再做少许的更改

Whole eggs 203g ( I use 4 medium large eggs, remember to use cold eggs)
Egg yolk 32g (I use 2 medium eggs)
Sugar 100g
Glucose 21g (I use golden syrup)
Salt 1g
Salad oil 40g (I changed to corn oil)
Cake flour 130g
Baking soda 1g (I changed to 1tsp)
Milk 21ml

1. Beat whole egg + egg yolk, sugar and salt on HIGH speed till foamy.
2. Add in glucose and continue beat on MEDIUM speed till double in volume and ribbon-like.
3. Sift cake flour and baking soda, beat on LOW speed till mix well.
4. With a spatula, take 1/3 of the batter and mix it with no (1), fill in this mixture with the remaining batter, combine well. Last add in milk and mix well.
5. Pour batter in a 9” round pan and bake for 35mins at 180c.
6. Remove from the oven and invert the pan immediately. Let cool completely before unmould.

黑森林蛋糕

第一次做海棉蛋糕失败了，我是根据fannie的基本海面蛋糕的食谱做的。 当我倒入面粉时，所打发的面糊全都消泡了。 所以蛋糕烘出来没有发高。 可是却烘得很美。 其实我不怎么喜欢这种蛋糕的质地和口感， 因为它太干燥了。

120度烘出来的蛋糕，美美的！

可惜蛋糕没发!

今天再度尝试海棉蛋糕。 我一直很想做黑森林蛋糕， 找了这网页nasilemaklover
感觉这蛋糕也不难做。可是我最大的致命伤就是做蛋糕体。什么的失败都经历过。 这次也不例外。我用130度来烘。 十分钟后，蛋糕上层就开始有裂痕了。 我赶紧调低度数到120度，再铺上锡纸，以防蛋糕继续开花。谁知蛋糕表层被锡纸破坏了。 中间发起，可惜旁边却凹了一环。 真是美中不足！

蛋糕啊！蛋糕啊！你就不能美美出场吗！

不管那么多了。 我继续我的装饰工作。 那天买了一包一公升的奶油霜(non-diary topping cream from Red Man)。 一包是新币5.65元。 这是我第一次使用这种奶油霜。 挺容易打发的，大概五分钟就好了。 我是用高速来打的， 没有加糖，因我怕太甜。

没樱桃，只好放葡萄

上面还挤了“love"

旁边再加上巧克力粒和上面加上巧克力片，我的黑森林蛋糕终于出炉了。 满足感100分！

 

食谱如下：

Basic Chocolate sponge cake from nasilemaklover
and Foodhouse8   (For Chinese explanation)

Whole eggs 203g ( I use 6 medium eggs, remember to use cold eggs)
Egg yolk 32g (I use 2 medium eggs)
Sugar 135g
Glucose 21g (I use golden syrup)
Salt 1g
Salad oil 32g (I changed to corn oil)
Cocoa powder 21g
Cake flour 106g
Baking soda 1g (I changed to 1tsp)
Milk 21ml

1. Heat up corn oil (low flame), turn off flame, add in cocoa powder and mix well, set aside.
2. Beat whole egg + egg yolk, sugar and salt on HIGH speed till foamy.
3. Add in glucose and continue beat on MEDIUM speed till double in volume and ribbon-like.
4. Sift cake flour and baking soda, beat on LOW speed till mix well.
5. With a spatula, take 1/3 of the batter and mix it with no (1), fill in this mixture with the remaining batter, combine well. Last add in milk and mix well.
6. Pour batter in a 9” round pan and bake for 35mins at 180c.
7. Remove from the oven and invert the pan immediately. Let cool completely before unmould.

** This sponge cake still very moist even keep till the next day, and no need egg separation, so much easy to bake, do try out, good one !!


 Black Forest Cake
(recipe source: by Sonia aka Nasi Lemak Lover)

1 basic cocoa sponge cake (7"), slice into 3 equal pieces, refer recipe here
1 can of pitted cherries or fresh cherries, to lay in between layers

For decorating the cake
Some fresh cherries      （haha!  I use grapes, I think I am the only one to use so far)
Chocolate rice
Chocolate shavings

200g non-dairy whipping cream, follow to this recipe to make whipped cream

Method
1. Place one piece of sponge cake on a cake disc (at a revolving decorating cake stand for easy frosting)
2. Spread evenly a layer of whipped cream, top with pitted cherries.
3. Continue to place second piece of sponge, spread evenly a layer of whipped cream, top with pitted cherries.
4. Top with last piece of sponge cake, frost the whole cake with whipped cream.
5. Decorate with fresh cherries, chocolate rice and chocolate shavings

Chocolate Layered Cake

 

一向不服输的我，今天又来做蛋糕了，看到以下的食谱，不用鲜奶和奶油的朱古力多层蛋糕。  心想如果这蛋糕口味不错的话，应该是又实惠，又经济吧！ 虽然经过无数次的失败，我还是想试一试这次的蛋糕是否会发？ 可是又出差错了！烘了十分钟后，才发现没有开上火，中间已出现了一环的面糊，而旁边又有另一环。  心想又要接受失败了！ 没办法只好开上火继续烘。结果是上面的卖相很差，是一层很硬的皮，应该是烘太久了。我是用150度烘40分钟。 上层也算烘了30分钟。 一般上我只需烘15-20分钟来烘上层就可以了。 这次的蛋糕，在倒立后，高度还可以。有3厘米高。 算不错了，也很容易倒出，虽然我不是用自脱模。 只是蛋糕的口味很差，本以为25克加55克的糖太多，可是一点也不甜。我想连白老鼠也不来光顾了！ 呜呜！因看到蛋糕的模样，我也没心情做任何装饰了！

面糊有2厘米高

忘记开上火，十分钟后的蛋糕

完成品！上层蛮硬的！

蛋糕内蛮松软，可是味道不够！

 这食谱是来自happyhomebaking

Ingredients:
(make one 7" round cake)    （I use 8“）

for sponge layer:
3 egg yolks (use large eggs)     (I use 4 egg yolks to match with 4 egg white)
25g caster sugar        (I use 20g)
50ml vegetable oil
70ml water
1 teaspoon vanilla extract
85g cake flour
25g cocoa powder
1 1/2 teaspoons baking powder
1/3 teaspoon baking soda

4 egg whites (use large eggs)
55g caster sugar   (I use 40g)

for chocolate ganache:
170g pouring cream (I used one can Nestle pouring cream)
170g dark chocolate, coarsely chopped

Method:

   to make sponge cake:

• Line base of a 7" round pan with parchment paper. Do not line or grease the sides.
• Sieve together cake flour, cocoa powder, baking powder and baking soda. Set aside.
• Place egg yolks in a mixing bowl. With a ballon whisk, whisk the yolks a little. Add in sugar and whisk till the mixture turns pale and thickens.
• Add in vegetable oil gradually, whisking at the same time till the mixture combines.
• Add in water gradually, whisking at the same time till the mixture combines. Add in vanilla extract, whisk to combine. Sieve over the flour mixture and whisk till the flour is fully incorporated. Do not over mix. Set aside.
• In a clean, dry mixing bowl, beat egg whites with a handheld electric mixer on low speed until mixture becomes frothy and foamy. Add half of the sugar amount and turn to high speed and beat the mixture. Continue to add in the remaining sugar and beat until the egg whites reaches the soft peak stage.The soft peak stage is reached when the peaks of the whites curl over and droop slightly. The egg whites should appear smooth and glossy. (Do not over beat the whites still stiff, it is better to beat the whites still soft peaks for easy folding with the yolk batter.)
• Add the beaten egg whites into the egg yolk batter in 3 separate additions, each time folding gently with a spatula until just blended.
• Pour batter into the prepared pan. Tap the pan lightly on a table top to get rid of any trapped air bubbles in the batter. 
• Bake in pre-heated oven at 170 degC for 40~45 mins, or until a toothpick inserted into the centre comes out clean, when lightly pressed the cake will spring back. Invert the pan immediately and let cool completely before unmould. To release the cake from the pan, run a thin-bladed knife or a off-set spatula around the inside of the pan.

   to make chocolate ganache:

• Place cream and chopped chocolates in a bowl. Set it over a saucepan of simmering water (make sure the bowl is big enough to sit over the saucepan).
• Stir the mixture gently with a spoon till the chocolate melts and mixture becomes smooth.
• Remove from the bowl from the saucepan. Use immediately.

   to assemble:

• Slice the cake horizontally into three layers. Place a layer of sponge cake on a cake board. Spoon about 4 heaped spoons of the chocolate ganache onto the surface. Spread evenly with a spatula. Repeat with the second layer of sponge cake. Place the third layer and spoon the remaining ganache over the top and spread it over to the sides. Smooth the surface evenly with the spatula. Decorate as desired. Keep chilled in fridge.