Vanilla Sponge Cake
1.All purpose flour-1/2 cup
Cornflour-2 tbsp
Baking powder-1/2 tsp
Sieve this together 3 times.
2.Eggs-2
Vanilla essence-1/2 tsp
Sugar granules-5 tbsps
Oil-2 tbsps
Beat the eggs and vanilla with a beater,adding sugar in intervals till it’s almost tripled and pale.Add
the oil and beat in.Now fold in the sieved dry ingredients in 3 batches and fold in gently with a spatula.Pour this into a 7” round pan and bake for 20-23 minutes or until a skewer inserted at the center comes out clean.
Chocolate Sponge Cake
3.All purpose flour-5 tbsps
Cornflour-2 tbsps
Cocoa powder-2 tbsps
Baking powder-1/2 tsp
Sieve together thrice and set aside.
4.Eggs-2
Vanilla essence-1/2 tsp
Sugar (granulated)-6 tbsps
Oil-2 tbsps
Beat the eggs and vanilla with a beater,adding sugar in intervals till it’s almost tripled.Add the oil and beat in.Fold in the set aside flour mixture in 3 batches and fold in gently with a spatula.Pour this into a greased 7” round pan and bake at 180 C for 20-23 minutes or until a skewer inserted at the center comes out clean.
For the Chocolate Ganache
5.Dark Chocolate-1/2 cup
Whipping cream-1/2 cup
Sugar powder-1-2 tbsps
Microwave the chopped chocolate (I used chocolate chips) and the cream for around 1 minute,stirring after every 20 seconds until the chocolate is melted through.Add the sugar powder and mix in.Set this aside to cool often stirring.
For the White Chocolate Ganache
6.White Chocolate-1 cup
Whipping cream-1/2 cup
Butter-2 tbsps (omit butter if you are using milk chocolate chips or bars)
Microwave the chopped chocolate along with the cream and butter for 1-2 minutes or until the chocolate is melted,stirring after every 20 seconds.
For the Sugar syrup
7.Sugar-1/2 cup
Water-1/2 cup
Bring this together to boil and set aside to cool.
8.Whipping cream-2 cups (at least 35 % fat content)
Sugar powder-4-6 tbsps (omit this if your cream is already sweetened)
Vanilla Essence-1 tsp
Pour the cream and sugar powder into a steel bowl and keep this in the freezer,along with the the beater blades for 15-20 minutes .Once cooled,Beat this till done.Refrigerate.
For Decorating
9.White Chocolate grated-1/2 cup
Milk Chocolate grated-1/2 cup
(I used Kit Kat crumbs instead )
Wafer Sticks/Galaxy Flutes-2
Glazed Cherries-2
Assembling the Cake
Slice the Vanilla cake into 2-3 layers and Chocolate cake into 2 layers.
Apply some whipped cream to the cake board and place the vanilla cake layer on it.
I sliced the vanilla cake into 3 layers,so used it as the base.If you are slicing it into 2 layers,then use the chocolate cake layer as the base.
Wet the cake layer with the cooled sugar syrup.Apply some whipped cream and spread evenly.Sprinkle some white and milk chocolate grated over it.
Place the chocolate cake layer and wet it with sugar syrup.Place some whipped cream and add some (2 tbsp)dark chocolate ganache and mix and spread evenly over it.Sprinkle some white and milk chocolate grated over it.
Repeat with the remaining 2 layers .
Place the last vanilla cake layer on top and wet it with the sugar syrup.Apply a thin coat of cream all over the sides and top and keep it in the refrigerator for 20 minutes.
Spread some more whipped cream over the cake and spread evenly with a palate knife or scraper and smoothen to get a good finish.Refrigerate for 30-45 minutes .
If your ganache has thickened,microwave for few seconds and let it cool a bit,before pouring it over the cake .
Transfer the remaining dark chocolate ganache into a piping bag/ziplock bag and secure it with rubber bands.
Pour the white chocolate ganache over the cold cake and spread with a palate knife and allow it to drip over the sides.U may have some white chocolate ganache leftover.
Now cut the end of the piping bag and make lines horizontally and vertically over the cake and allow it to drip over the sides too.
Now use a toothpick/skewer and just move it in a zigzag motion to make a marble effect.If you are going to write on the cake just make lines with dark chocolate ganache only on half of the cake,leaving the other side with only white chocolate ganache.
Refrigerate the cake and once cooled,decorate with wafer rolls /flutes chocolate and glazed cherries.Vancho Cake is ready.
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