This is my first attempt at a chocolate, vanilla almond sponge with marshmallow icing. I tried this recipe out yesterday and it came out really nicely. I have made seven minute frosting before, it isn’t too difficult to pull off in case you were wondering. This cake however does take quite a while to bake because it’s 2 different recipes, but you end up with a nice stripy sponge that will have your sweet tooth doing the Macarana.
Oh you’ll see in the recipe that the lady says her frosting wasn’t enough for the entire cake, I don’t how that was the case. I had left overs after I lambasted mine inside and out with frosting, which I proceeded to spoon, with a big spoon into my mouth. So I don’t know, it worked for me.
I also didn’t have coconut extract, so I used vanilla essence instead, worked out just fine….x
If you happen to mosey on past Wolves today, try a piece and let me know what you think. Yes.
Almond sponge cake
- 2 large eggs separated
- 1 3/4 cups sifted cake flour
- 2 tsps baking powder
- 1/4 tsp salt
- 1/2 cup room temperature butter
- 1 cup sugar
- 1 tsp vanilla extract
- 1/2 tsp almond extract
- 1/2 cup milk
- 1/8 tsp cream of tartar
- Separate the eggs, placing the whites into one container and the yolks into another. Let come to room temperature.
- Preheat oven to 350 degrees. Butter and flour two 8in (I used 9in) pans. Normally I use PAM, but this recipe really calls for the butter and flour method. Just trust me on this one.
- Put sifted flour, baking powder, and salt into a bowl and set aside.
- Using an electric mixer ( I love that this recipe calls for an electric mixer as I do not even own a KitchenAid Mixer), beat the butter until soft and creamy, about 1 minute. Add 3/4 cup of sugar (reserving the rest) and beat for an additional 2 minutes. Now add egg yolks, one at a time, until completely incorporated. Add vanilla and almond extract until combined, about 30 seconds.
- Now you are going to add your flour mixture and milk. Starting with the flour, add 1/3 of the mixture and mix until incorporated. Now add 1/2 milk mixture, mix until combined. Add half the remaining flour, combine. Now add the rest of your milk and combine. Add remaining 1/3 of your flour mixture, and go ahead and mix until combined. This whole process should take less then 2 minutes, as you do not want to over beat the batter.
- In a separate clean bowl with clean whisk attachment, whip eggs whites until foamy then add the cream of tartar. (I did this on medium speed) Beat until soft peaks occur, and then gradually add in your remaining sugar. You will want stiff peaks, which took me about 3 minutes. Now, take your rubber spatula and fold your eggs whites into your cake batter. Make sure they are fully incorporated, but do not over stir the batter, as you do not want to eggs to deflate.
- Put batter into prepared pans and bake for 20-25 minutes.
- Cakes are done when an inserted tooth pick comes out clean or with very few crumbs. At this point I place the cakes directly into the freezer and leave them there for at least an hour.
Chocolate sponge cake
- 2 cups flour
- 1/2 cup cocoa
- 2 cups sugar
- pinch of salt
- 2 eggs
- 1/2 cup buttermilk
- 1 tsp bicarb of soda
- 1 cup water
- 1/2 cup oil
- 125 grams butter, softened
1. Preheat the oven to 180°
2. Mix all these ingredients together super well in a mixer. Separate the mixture into 2 prepared cake tins (I just use grease proof paper at the bottom and Spray and Cook around the sides). Bake for ± 35-40 mins, until toothpick inserted into the middle comes out clean.
3. Let the cake cool in the tins a bit before tipping out. Allow to cool completely before assembling.
- 1 1/2 cups white sugar
- 1/2 cup water
- 3 large egg whites
- 1/4 tsp cream of tartar
- 1 tsp vanilla extract
- In a double broiler (or a stove top safe glass bowl over the top of a pot of boiling water) combine sugar, water, egg whites, and cream of tartar with electric mixer and whisk attachment until combined, about 30 seconds. Place bowl on top of pan of boiling water (water should only be about 1-2 inches deep) and beat with electric whisk attachment for seven minutes until soft peaks occur. Remove from heat and add vanilla extract. Beat for 2 to 3 minutes or more until frosting is spreading consistency.