Unfortunately, I still couldn't find one. :( So I decided to bake a chocolate sponge cake from "Delicious Cakes". I made chocolate & rum mousse to be frosted with the chocolate cake and added my 4-days-soaked-in-rum raisins. Overall, the cake did turn out quite well, except that my family weren't a fan of alcohols, and they found the rum too strong. So do I! Well, as long as my hubby is happy, and gets what he wants, that's all it matters! ;)
I also baked the Rosemary & Garlic Focaccia breads again for my family. I believe they will love it too!
I fried my carrot cake again in the morning for breakfast.
On Sunday morning, I baked the milk tarts for my kids, in particular my eldest boy as he loves tarts, and milk tarts. He has requested me to bake milk tarts for him. :)
Here is the recipe as requested.
Recipe extracted from "Delicious Cakes" by Amy Heng, Y3K.
Chocolate Chiffon:
A: 95g Corn Oil
B: 30g Cocoa powder, 150g Dark Chocolate (chopped)
C: 90ml Water
D: 60g Cake flour, 1/2 tsp baking soda, 1/2 tsp baking powder
E: 6 Egg yolks
F: 225g Egg whites, 95g Caster sugar, 1/2 tsp Cream of tartar
Method:
1. Line a 9" round cake tin. Preheat oven at 180C.
2. Heat oil of ingredient (A) over low fire until hot.
3. Remove from heat and add in ingredient (B), stir until chocolate has melted.
4. Add in ingredient (C), (D) and (E). Leave aside.
5. In a mixing bowl, whisk at high speed ingredient (F) until stiff and glossy.
6. Fold no. 4 into egg white mixture with a hand held whisk.
7. Pour into prepared tin and bake for 45-50minutes.
8. Invert immediately until cooled.
9. Cut into 3 layers horizontally.
2 comments:
Hi J, great looking cake. I've been looking for a good choc sponge cake base too, was the recipe from a chinese book?
Hi Yuri,
Thanks for your compliment. The cake base was from Y3K's Delicious Cakes by Amy Heng. I will post up the recipe here if you would like. A fair bit of work though (I meant to bake the cake). :p
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