Continental Cake ini terbuat dari sponge cake. Sponge cake di belah 2/3 dan di beri filling dengan Chocolate dan Vanilla Custard. Bagian luar di lapis whipped cream dan di taburi dengan toasted almond, nuts atau coconut, tergantung selera. Hias dengan cherry dan potongan coklat...hmm.hmm, resepnya menyusul yaa...
This is the recipe to make Sponge cake:
1/3 cup (40 gr/11/4 oz) plain flour
1/3 cup (40 gr/ 1 1/4 oz) self raising flour
2 tablespoons cocoa powder (omit this you make vanilla version)
4 eggs, separated
1/2 cup (125 gr/4 oz) caster sugar
Method:
1. Preheat the oven to moderate 180 celcius degrees(350 fahrenheit/gas 4). Grease two shallow 20 cm ( 8 inch) round sandwich tin and line with baking paper. Sift the flour and cocoa onto greaseproof paper 3 times.
2. Place the egg whites in a small clean, dry mixing bowl. Using an electric mixer beat until firm peaks form. Add the sugar gradually , beating constantly until the sugar has dissolved and the mixture thick and glossy. Addthe yolks and beat for 20 seconds. Transfer the mixture to a larger bowl.
3. Fold in the floura and cocoa mixture quickly and lightly in 2-3 batches. Spread the mixture evenly into the tins and bake for 15 minutes, or until the cake are springy to touch. Leave them in the tins for 5 minutes before turning out onto wire rack to cool. Cut each cake horizontally.
4. Brush each cake with simple syrup and custard. Sandwich together. And ready to decorate.
This is the recipe to make Sponge cake:
1/3 cup (40 gr/11/4 oz) plain flour
1/3 cup (40 gr/ 1 1/4 oz) self raising flour
2 tablespoons cocoa powder (omit this you make vanilla version)
4 eggs, separated
1/2 cup (125 gr/4 oz) caster sugar
Method:
1. Preheat the oven to moderate 180 celcius degrees(350 fahrenheit/gas 4). Grease two shallow 20 cm ( 8 inch) round sandwich tin and line with baking paper. Sift the flour and cocoa onto greaseproof paper 3 times.
2. Place the egg whites in a small clean, dry mixing bowl. Using an electric mixer beat until firm peaks form. Add the sugar gradually , beating constantly until the sugar has dissolved and the mixture thick and glossy. Addthe yolks and beat for 20 seconds. Transfer the mixture to a larger bowl.
3. Fold in the floura and cocoa mixture quickly and lightly in 2-3 batches. Spread the mixture evenly into the tins and bake for 15 minutes, or until the cake are springy to touch. Leave them in the tins for 5 minutes before turning out onto wire rack to cool. Cut each cake horizontally.
4. Brush each cake with simple syrup and custard. Sandwich together. And ready to decorate.
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