evenly sliced, topped with blueberry jam and chocolate rice.
Love the contrast! Simple yet a crowd-pleaser!
Till then, guess all of us will be busy with all the cooking, baking and feasting for the upcoming Christmas and New Year. Wishing all my friends and readers,
Merry Christmas and a very Happy New Year!
♥ ♥ ♥
Basic traditional sponge cake
100g caster sugar
120g plain flour (sifted)
3tbsp melted butter
some blueberry jam
some chocolate rice
Note from Hearty Bakes:
i make one recipe of vanilla sponge and one recipe of chocolate sponge by substituting 1 tbsp plain flour with 1tbsp cocoa powder to make the chocolate sponge.
Coffee Butter Cream Frosting:
Icing Sugar 45g
3tsp Instant coffee granules (dissolved with 1tbsp hot water)
put eggs into a mixing bowl. Use high speed to whisk until frothy. add in sugar slowly. whisk mixture until very light and fluffy. You may test by dripping batter into a "O" shape and it can keep the shape for 10 seconds.
continue to beat for 3-5minutes until batter is very fine and smooth.
divide flour into 3 portions and sift flour onto the egg mixture.
fold flour lightly into egg mixture in one direction follow by 3 tbsp of melted butter. Do not over-fold.
pour into a lined and greased baking tin and bake in a pre-heated oven at 180deg C for 30-35 minutes until cooked and golden brown.
Remove and leave to cool.
Next, prepare the coffee butter cream frosting. beat butter and sugar till fluffy and pale in colour. Gradually add in the milk continue beat and add in the coffee mixture
sandwich the slices of sponge with spread of coffee butter cream and decorate cake as you wish.
Recipe reference for sponge: Agnes Chang I can Bake