Ingredients:
280g butter
1 tsp vanilla essence
(Beat butter & vanilla essence till light. Weight 230g into a separate bowl & remaining in another bowl)
Plain Cake
160g cake flour
1/2 tsp baking powder
14 egg yolks ~ cold
3 egg whites ~ cold
20g sponge cake stabilizer/ovalette
200g caster sugar
Chocolate Cake
25g cake flour
15g cocoa powder
1/2 tsp baking powder
2 egg yolks ~ cold
1 egg whites ~ cold
50g caster sugar
8g sponge cake stabilizer/ovalette
Directions:
- Preheat oven at 200 deg C (top bottom heat mode). Prepare 2 cake tin of 9x2" square line the base with parchment paper.
- Plain cake: Whisk eggs, sugar & ovalette till light & pale double in volume for about 10 mins.
- Add 160g flour till thick & fluffy. Fold in 230g butter in 3 portions till well combined.
- Chocolate cake: Same process as the plain cake & fold in the remaining butter.
- Scoop 150-200g of plain batter into each baking tings. Spoon dollops of the chocolate batter & swirl slightly into the plain butter. Repeat another round of this step, finishing both batters.
- Bake for 10-13 mins. When baked the top will look golden brown, dry to the touch & springs back when touch. Cool cake onto cooling rack. When cooled, sandwich cake with Nutella.
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