Japanese Sponge Cake with Cream Cheese Frosting. Happy Birthday Someone!

Freshly and Lovingly Baked on : 20th Apr 2014

image

image

When someone has been nice to you, do you reciprocate or ignore? I reciprocated and this time with something I made myself.

A dear friend send me a cool gift for birthday this year. I truly love it because he made an effort to do so for me. I saw a sincere kind heart and I felt really blessed that day. I thought hard as to how I can bless him and wife in return and decided on baking him a cake.

A simple yet delicious cake topped with tonnes of berries. Just simply perfect!

Ingredients :

The Cake
3 Medium Eggs
50g Granulated sugar
10g Cornstarch
55g Cake Flour
10g Unsalted Butter
10g Milk

Cream cheese frosting

115g Unsalted Butter
225g Icing Sugar
5.5oz Cream cheese ( cut into cubes)
1 Tsp Pure Vanilla Extract
A little saltCream cheese frosting

115g Unsalted Butter
225g Icing Sugar
8oz Cream cheese ( cut into cubes)
1 Tsp Pure Lemon Extract
A little salt

Directions

Mix butter and sugar at low speed until well mixed before switching on to high speed to whip it fluffy and light. Then add in the cream cheese a cube at a time before finally adding in the lemon extract and salt.

Directions

Mix butter and sugar at low speed until well mixed before switching on to high speed to whip it fluffy and light. Then add in the cream cheese a cube at a time before finally adding in the vanilla and salt.

Store it well in the fridge.

The following day, I started on the cake. I begin off by preparing the 18 cm cake pan by coating butter over it and dust it will APF). Sift the flour and cornstarch together.

First, melt the butter and the milk over a double boiler and set it aside. Next, whisk the eggs with the sugar over a double boiler until the batter warmed up before using the mixer to whip until it thickened. Remove the mixing bowl from the mixer and incorporate the sifted flours in by folding. Use the bottom up cut and fold method.

Next, scoop 2 ladles of this batter into the melted butter and milk mix. Combine these well and then return that to the mixing bowl of egg batter. Then pour this batter into the cake pan and tap to ensure no big air pockets are trap.

Baked it in a preheated oven of 170 degree for 15 to 18 minutes. Once done, take it out and drop it from a height. Apparently this prevent the cake from shrinking. Let cool in the pan before taking it out.

Assembly :

While waiting for the cake to cool, I washed the fruits, dried it and tossed it in honey.

Once the cake has completely cool, I did a crumb coat over it and set it in the fridge for 30 minutes. While waiting, I prepare the piping bag and fill it with more of the frosting. I use a round piping tip to create the top design. Once I finished piping the strings of frostings, I positioned the fruits in the middle.

image

image

image

Leave a Reply

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out / Change )

Twitter picture

You are commenting using your Twitter account. Log Out / Change )

Facebook photo

You are commenting using your Facebook account. Log Out / Change )

Google+ photo

You are commenting using your Google+ account. Log Out / Change )

Connecting to %s