How To make Cocoa Cream Filled Sponge Cake
CAKE: 7 large eggs
separate out yolks
1/4 teaspoon salt
1 1/4 cups sugar
2 tablespoons water
1 tablespoon orange juice
1/3 cup cocoa
1/4 cup cake meal
1/4 cup potato starch
1/2 cup ground almonds
1/2 cup strawberry preserves :
see note
COCOA CREAM: 1/2 cup sugar
1/4 cup cocoa sift
1 cup whipping cream :
cold
1 teaspoon vanilla extract
OVEN: 325 Ungreased 10-inch tube pan
CAKE: In large mixer bowl, beat egg whites with salt on MEDIUM speed of an electric mixer til soft peaks form. Gradually add 1 cup sugar, beating on HIGH speed til stiff peaks form. Set aside.
In small mixer bowl, beat egg yolks til blended. Gradually add remaining 1/4 cup sugar. Continue beating til thick and lemon colored, about 3 minutes.
Add water and orange juice; blend well. Gradually add egg yolk mixture to egg whites, folding with rubber spatula til blended.
In sieve, place cocoa, cake meal and potato starch. Gradually sift over egg mixture, folding gently til blended. Fold in almonds.
Spoon batter into pan. Bake 50 to 55 minutes or til cake springs back when touched lightly near center. Immediately invert pan on heatproof funnel or bottle. Cool completely.
Carefully run knife along sides of pan to loosen cake; remove from pan. With long serrated knife, split cake horizontally into thirds. Spread preserves between layers. Garnish with heaping spoonful of COCOA CREAM.
COCOA CREAM: In a small mixer bowl, stir together sugar and cocoa. Sift together. Add whipping cream and vanilla. Beat til slightly stiffened. Makes about 2 cups.
How To make Cocoa Cream Filled Sponge Cake's Videos
The BEST Chocolate Raspberry Swiss Roll Recipe!! With Chocolate Sponge Cake & Chambord!
FULL RECIPE HERE:
A berry twist on the classic chocolate Swiss roll! This chocolate raspberry Swiss roll is made with fluffy chocolate sponge cake, filled with raspberries, raspberry liqueur, and a fluffy whipped cream filling! The flavors are simply divine and will have you coming back for seconds. And my favorite part - the cake has the perfect amount of sweetness and fruitiness!
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Cotton Soft Vanilla Sponge Peach Cake
Cotton Soft Vanilla Sponge Peach Cake – I made this cake just last week for Easter last Sunday, and I thought I must share how to make this cake because it’s so soft and moist. The design of the cake is almost you can say like the one at the bakery store, the texture and the flavor. I know it’s an “EGG” cake. Since I’ve not shared cakes with eggs recipe for a while, I must do that just to be fair for those who love cakes with eggs or the non-vegetarian. Hope you’re inspired. Enjoy!
FOR FULL RECIPE, please visit my blog at
FAQ:
1. How do I make the whip cream firm and not runny?
Whipping cream is the most tricky frosting. Start mixing on low speed, gradually change to medium. Don't use high speed to avoid over mixing. The cream will thickened up and reaches soft peaks. Once you achieve that, you need to be careful because stiff peaks will take just seconds to form. Always stop mixing to check the consistency. If the cream stuck in your mixer like a lump and not dropping, stop mixing, you're done. Don't go any further, it will curdle and the cream will be ruin.
2. What is cake flour?
It's a low protein refined flour for cotton soft texture cake outcome.
3. How and where do I get cake flour?
You can get it from any supermarkets at the baking section or baking shops. If you don't have this flour where you live, you can homemade by refering to this link
❤️Cake Slicing Tool (knife not inclusive):
❤️Bread/Cake Knife (18-inch):
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Ingredients:
I am using 7x7x3-inch pan
Note: for cup measurement user, please make sure you scoop the flour lightly, do not press in the flour to fill the cup. Too much flour will affect the cake to be dry and dense. For meringue sponge cake, weighing scale is recommended ????
❤️Vanilla Sponge Cake:
5 egg yolks
60g (1/3 cup) fine sugar
80g (1/3 cup + 1 tbsp) vegetable oil
100ml (1/3 cup + 1 tbsp) milk
150g (1 1/4 cup) cake flour (if you want to achieve cotton soft, cake flour is recommended)
1 tsp vanilla extract (I forgotten to show in the video)
5 egg whites
75g (1/3 cup + 1/2 tbsp) fine sugar
½ tsp cream of tartar
❤️Frosting:
500g (2 cups) whipped cream
30g (1/4 cup) powdered sugar
❤️Fillings:
1 can of peach (get the peach syrup from the can for brushing the cake)
5 strawberries
❤️Deco:
6 strawberries
6 piece of sliced peach
Any green leaves (3)
Honey (to glaze the strawberries)
Instructions:
Vanilla Sponge Cake:
1. Preheat oven at 150°C/300°F. Grease and line parchment paper on a 7x7-inch pan.
2. Separate the eggs (yolk and white).
3. In a large bowl, add the egg yolks, sugar. Mix well until sugar almost dissolved. Add oil, milk and vanilla extract. Mix until well combined.
4. Sift the flour into the mixture. Whisk in a circular motion until the flour disappear.
5. In another bowl of egg white, add cream of tartar. Mix until bubbly. Gradually add in the sugar. Continue mixing until stiff peaks formed.
6. Add the egg white mixture into the batter in few batches. Use a whisk and mix gently in a circular motion. Do not over mix. Mix just until it is well combined.
7. Pour the batter into the prepared pan. Use a stick or skewer to give a horizontal and vertical movement as shown in the video. This is to prevent holes in the cake and also to release air pockets if there is.
8. Prepare another shallow pan. Place a tea towel on it. Pour some hot water over the towel just enough to wet it. The reason I do this is so that the cake will be cotton soft and moist. Then place the baking pan on the wet towel.
9. Bake in preheated oven at 150°C/300°F for 30 min and 140°C/285°F for 35 min.
10. Let the cake cool completely and then slice it into 3 sheets.
Prepare the fillings:
11. Chop the fruits in small little chunks.
Prepare the frosting:
12. In a large chilled bowl, add the whipping cream.
13. Add the powdered sugar. Mix on low speed for 1 min and continue mixing on medium speed until reaching stiff. Be careful stop mixing once your whisk can hold the lump (stiff peak). Do go beyond this as it will reach butter stage (the frosting will be rough and lumpy).
14. Assemble the cake.
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Chocolate Orange Marble Sponge Cake! Simple and Delicious recipe
Hello everyone ,today I'm sharing with you Chocolate Orange marble Cake! Simple and Delicious recipe. How to Make Chocolate Orange Cake step by step. Do you like ORANGE CAKE? Leave me a comment if you make Chocolate Orange marble Cake recipe, and tell me what other cookies or desserts recipes you would like to see.
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❤️Watch this video from start to finish to learn this delicious cake recipe!❤️
Let's Make Chocolate Orange marble Cake
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???? Ingredients
110 g cake flour
1 tsp baking powder
1/4 tsp salt
50 g granulated sugar
60 g vegetable oil
80 g orange juice
4 egg yolks (L)
1 tsp vanilla extract
1 tsp Orange zest
4 egg whites (L)
50 g caster sugar
1/2 tsp vinegar
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10 g cocoa powder
20 g hot water
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pan size 7x7 inch
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How to bake
-Bake preheated oven at the 160 C for 35-40 minutes
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Make sure you pre-heat your oven
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❤️Thank you for watching ❤️
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สูตรเค้กที่ทำวันนี้ เป็นเค้กชิฟฟ่อนช็อกโกแลตส้ม เนื้อเค้กนุ่มๆ หวานน้อย สูตรเค้กง่ายๆ ลองมาทำเค้กง่ายๆ สูตรนี้กันดูนะคะ
????ให้คะแนนวิดีโอ????เขียนความคิดเห็นหรืออย่างน้อยก็ยิ้ม❤️❤️
❤️ กดติดตามและอย่าลืมเลือกไอคอน????กระดิ่ง ❤️
❤️หนึ่งการติดตามของคุณช่วยให้ช่องเติบโต????
❤️ดูวิดีโอนี้ตั้งแต่ต้นจนจบเพื่อเรียนรู้สูตรเค้กแสนอร่อยนี้! ❤️
▶️ติดตามดูคลิปอื่นได้ที่ :
????ส่วนผสม
แป้งเค้ก 110 กรัม
ผงฟู 1 ช้อนชา
เกลือ 1/4 ช้อนชา
น้ำตาล 50 กรัม
น้ำมัน 60 กรัม
น้ำส้มคั้น 80 กรัม
ไข่แดง 4 ฟอง (เบอร์2)
กลิ่นวานิลลา 1 ช้อนชา
ผิวส้ม 1 ช้อนชา
ไข่ขาว 4 ฟอง (เบอร์2)
น้ำตาล 50 กรัม
น้ำส้มสายชู 1/2 ช้อนชา
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ผงโกโก้ 10 กรัม
น้ำร้อน 20 กรัม
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ในคลิปใช้พิมพ์ขนาด 7 x 7 นิ้ว
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วิธีการอบ
- อบไฟบน-ล่าง 160 C ไม่เปิดพัดลม 35-40 นาที หรือกระทั่งสุก
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**เช็คสุก จากการเอาไม้แหลมจิ้มไปตรงกลาง หากไม่มีเศษขนมเปียกๆติดมา คือสุกค่ะ **
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▶️ อย่าลืมอุ่นเตาอบก่อนทุกครั้ง ก่อนนำเค้กหรือคุกกี้เข้าอบ ❤️
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❤️ ถ้าชอบคลิปนี้ อย่าลืม ????กดไลค์ ????กดแชร์ ????กดติดตาม เพื่อรับชมคลิปใหม่ๆนะคะ
หรือถ้าอยากให้ทำเมนูอะไร คอมเม้นท์ไว้ใต้คลิปเลยค่ะ ❤️
THE ULTIMATE CREAMY & SMOOTH CHOCOLATE FROSTING / FILLING - 3 Ingredient Easy Recipe - Baking Cherry
???? Get the written recipe here:
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???? You may also like:
→ Fluffy and Moist Chocolate Mousse Sheet Cake (No Oil, No Butter):
→ Lemon & White Chocolate Blondies:
→ Egg-Free Microwave Chocolate Mug Cake:
→ Blueberry Lemon Bundt Cake:
→ Apple Crumble Cheesecake Bars:
→ Black Forest Cake with White Chocolate Mousse Filling:
→ Fluffy and Moist Cinnamon Roll Poke Cake:
→ Chocolate-Covered Condensed Milk Pecan Balls:
→ 4 Milk Caramel Pudding (Flan):
→ Red Velvet Cheesecake Cake:
#recipe #cake #dessert
3 Ingredient Super Creamy & Smooth Chocolate Frosting Recipe (No Butter). Hands down, this is one of my favorites frosting recipes. It has a rich chocolate flavor and a silky smooth texture. Simply delicious!
EASY Chocolate Sponge Cake Recipe PLUS Chocolate Buttercream Frosting
This week I'm sharing my super simple chocolate cake recipe which is so easy to make. I'll be showing you how to make the chocolate sponge cake and also how to make yummy chocolate buttercream frosting.
I really hope you enjoy the recipe. Thank you so much for watching and don't forget to subscribe for more cake decorating tutorials!
The ingredients you will need to make this 6 inch cake are:
340g / 13oz - Self Raising Flour
400g / 14oz - Butter
400g / 14oz - Caster Sugar
60g / 2oz - Cocoa Powder
4 medium eggs
3 - 4 tbsp - Milk
Bake on the middle shelf for 45 minutes at 180 degrees Celsius (which is 356 degrees Fahrenheit or gas mark 4). If you are using a fan oven you will need to reduce the temperature and cook for a little longer.
For the Chocolate Buttercream:
450g / 16oz - Icing Sugar
250g / 9oz - Salted Butter
45g / 1.5oz - Cocoa Powder
2.5 tbsp- Milk
★ USEFUL VIDEOS TO WATCH:
How to covert any cake recipe for any size tin:
How to cover a cake in fondant :
How to cover your cake in buttercream:
Buttercream Tips Video:
★ OTHER RECIPES VIDEOS:
Vanilla Cupcake Recipe Video:
Chocolate Ganache Recipe:
Rich Chocolate Cake Recipe:
Lemon Cake Recipe:
♥ Read more about this cake recipe over on my blog
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➡Tools I have used in todays video:
AEG Food Mixer:
6 Inch Cake tins (similar):
Turn Table:
Metal Scrapper Tool (small):
Offset spatula (small):
Plus find a full list of all my favourite tools and baking equipment here:
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★ Video Chapters:
00:00 Intro
00:22 Ingredients for Chocolate Cake
01:53 Preparing the Cake Tins
05:56 Making a simple chocolate cake
06:16 Chocolate Buttercream Recipe
08:35 Putting the cake together
10:54 Cutting the cake
11:15 Outro
#baking #recipes #chocolatecake
Chocolate Sponge Cake ✨ (“duang duang” soft like cloud ☁️)
Detailed recipe here: