Presenting my daughters birthday cake. It’s a triple layered vanilla sponge with one layer of white chocolate ganache, one layer of Nutella and one layer of dark chocolate ganache. It’s frosted all over with milk chocolate ganache and Kitkat.
This recipe was given to me by Nidhi(www.soulandspicebox.com). Its a no oil, no butter recipe that works mainly because of the way the eggs are handled. Its the softest sponge I have ever made and reminds me of The Kayanis bakery, Pune sponge cake. Its that good!
Vanilla sponge cake :
4 eggs,
3/4 cup powdered sugar,
3/4 cup maida,
1 tsp baking powder,
2 tsp vanilla extract,
1 tbsp hot water
4/5 tbsp simple syrup
Optional – Gel Colour of your choice
1) pre heat oven to 180 C for 10-15 mins
2) separate egg white and yolks
3) beat egg whites till they are stiff, add sugar gradually and keep beating it
4) add yolks and extract, mix it well.
5) Add the hot water and beat the mixture till it doubles in size
6) Sift maida and baking powder in a separate bowl
7) fold in the dry ingredients..dont beat it, fold it gradually
8) add few drops of gel colour and fold it in lightly. (only if using colour)
9) grease the cake tin and pour the batter.
10) bake for 30-35 minutes on 180C.
11) when cool, slice the cake horizontally. Sprinkle the simple syrup on both the layers. Leave for 10 mins and sprinkle again
12) Layer and frost as per your choice of ganache or Nutella
Chocolate ganache (Milk, Dark)
melt 1 bar (500 gms) of Morde chocolate, 1 cup cream and 2 tbsp butter in a double boiler method. Cool the ganache in the refrigerator for 20-30 minutes before use. Layer/frost the cake with this ganache and decorate as per choice.
White Chocolate Ganache
3:1 ratio of chocolate to cream. No butter needed. Use double boiler method to blend.
Double boiler Method – Heat water in a vessel, when it boils, put a slightly bigger vessel on top of the one containing the water. In the top vessel add your chocolate, cream etc. The heat from the steam generated is used to melt the ganache. Do not let water come in touch with the ganache.
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