Happy Halloween

Happy Halloween
Chocolate Sponge Cake
(Faery's Style)

6 eggs
7 tablespoons cocoa powder
1 cup sugar
1 1/2 plus 2 tablespoons cake flour
1 teaspoons vanilla extract
1 pinch salt


1- Sieve together flour , salt and cocoa powder, set aside.
2- Whith an electric mixer beat whole ggs for four minutes, then gradually add sugar until the batter is light and fluffy.
3- Add vanilla and stop beating with the mixer.
4- With a rubber spatula gently fold in the flour mixture.
5- Put the batter into a greased and floured cake pan.
6- Bake at 350 °F or 180 °C until toothpick inserted comes out clean.
7- take out the oven unmold on a dish and let cool before icing.

Rum Syrup

1/4 cup rum (rhum)
1 cup water
1 cup sugar
1 tablespoon vanilla extract.


1- Boil water and sugar at low heat for about 10 minutes (or until it has the consistency of a cought syrup).
2- Let cool, and then add the rum and the vanilla extract.

For the Icing I used the cupcakes icing I decribe below

cake assembly

1- Halve the cake horizontally and drizzle the rum syrup over the bottom half cake .
2- Spread bottom half cake with buttercream.
3-Top with remaining cake layer to form a sandwiched cake and drizzle with the remaining syrup
4- Decorate with buttercream icing.

I always let cake in a cold place at least 1 hour before serving

Vanilla Cupcakes

3 cups sifted cake flour
2 1/2 teaspoons baking powder
1 3/4 cups sugar
2/3 cup salted butter or margarine
2 eggs
1 1/2 vanilla extract
1 1/3 cups milk

1- Preheat oven to 350°F. or 180 °C. put the cupcakes liners into the cupcake pan.
2- Sift together flour and baking powder ; set aside.
3- Cream sugar and butter together until light.
4- Add eggs one at a time then add vanilla to creamed mixture and beat 1 minute.
5- Add flour mixture to creamed mixture alternately with milk, beating well after each addition
Continue beating one minute.
6- Pour into prepared cupcake pan.

7- Bake 20-25 minutes or until toothpick inserted comes out clean.
8- Cool 10 minutes on rack; remove and cool completely before decorating.

Buttercream Icing

1/2 cup solid vegetable shortening.
1/2 cup butter or margarine.
1 teaspoon vanilla extract.
3 cups sifted confectioners' sugar.
2 tablespoons evaporated milk

1- Cream butter and shortening with electric mixer. then add vanilla and evaporated milk
2- Gradually add sugar, one cup at a time, beating well on low speed. Scrape sides and bottom of bowl often.Turn to medium speed and beat until the cream is light and fluffy.

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