Simple Deco Birthday Cake (Sponge cake based)

I am making my elder son and my bro-in-law's birthday cake, since their lunar calendar birthday is quite near to each.  I know my sense of art is not really creative, thus cake garnishing part I'll try to make something simple (but not guarantee nice one lah!! you can see from the pic above....). Therefore, i have to make sure the cake tastes nice, in order to 'help' them to forgive me on such "Art Attack" deco.....

Ingredients

Sponge Cake

• 50g of self-rising flour    50 克自发粉
• 10g of corn flour    10 克玉米纷
• 60g of custard sugar     60 克砂糖 
• 20g of butter    20 克牛油
• 3 eggs(Grade A)/4 eggs(Grade B)    3 颗蛋(A等级)/4 颗蛋(B等级)
• 1/4 tea spoons of vanilla essence    1/4 茶匙香草精

Frosting & Garnish

Ingredients

• 170g of creamwell     170 克克玛芝淋忌
• 85g of icing sugar    85 克糖粉
• 1 tea spoon of vanilla extract    1 茶匙香草精
• 1.5 tea spoon of milk    1.5  茶匙牛奶
• chocolate bar    巧克力块
• cocoa powder    可可粉

 

 

 

Steps 

Sponge Cake

1. Keep the eggs in room temperature for at least 24 hours. Or another method is to place the eggs in a pot of warm water (approximate 50°C) for 5 minutes.     蛋置在室温至少24个小时，或泡在约50°C的温水里5分钟。
2. Sift the self-rising flour and corn flour.    自发粉和玉米粉过筛待用。
3. Melt the butter and mix with the vanilla essence.     融化牛油，加香草精混合好。
4. Heat up a pot of water to 50°C, then off the heat.    把一锅水煮烧至50°C后熄火。
5. Place the eggs and the sugar in a mixing bowl, mix with the mixer to blend them evenly. Then place on top of the warm pot in step (4), continue mixing with high speed until it turns to fluffy and there are clear lines on the surface (photo 7). Always test the mixture temperature with your finger during the mixing process. If it is quite warm then take off from the warm pot, and continue the mixing until it is fluffy and clear lines can be seen.    蛋和糖用搅拌机打匀。然后放在刚烧热的锅上(步骤4)高速打发至可清楚看见折叠的痕迹即可(图7)。途中经常用手指测试混合物的温度，如果有些温热，就离开锅子继续高速打发至能看见折叠的痕迹。
6. Sift in 1/3 of the self-rising flour and corn flour into the mixture, and fold in by hand (do it lightly yet fast to retain the air bubble in the batter). Repeat twice for the balance.    把1/3自发粉和玉米粉手拌入蛋糊(轻手但也得快速以免消泡)。重复此步骤两次拌入其余的粉。          
7. Pour a small portion of batter into the butter and vanilla mixture, stir well by hand. Pour back into the batter and stir evenly (again lightly but fast).    把一小部分的面糊倒进牛油香草精糊手拌匀，再倒回面糊搅匀(轻手但快速)。
8. Pour the batter into the baking container which lined with baking paper. Knock the container to remove the bubbles.    面糊倒入已铺上烘焙纸的烤盒里，敲几下去气泡。
9. Bake at 170°C for 30 minutes. Move the cake from container, turn over and place on a cooling tray. Cover the cake  with wet clothe to cold down. Keep the cake inside a plastic bag or air tight container, leave it over night in the fridge.    以170°C烘30分钟。出炉后取出蛋糕倒扣放在凉架上，包上湿布放凉。最后把蛋糕放进袋里或密封盒子冷藏一夜再用。

 Frosting & Garnish

1. Place the creamwell, milk, icing sugar and vanilla essence into mixing bowl and beat until fluffy and smooth.    把克玛芝淋忌﹑奶、糖粉﹑香草精倒入盘里打松膨脹及呈光滑。 
2. Shred the chocolate bar.    巧克力块刨碎。
3. Cut the cake into 2 halves (you may use the skewer to assist you to cut the cake precisely).    蛋糕切成2份(可用竹签帮帮忙，切蛋糕时不会歪歪斜斜)。   
4. Spread the cream on 1 of the cakes. Sprinkle some shredded chocolate on top. Cover with a layer of cream. Place another half of cake on top.    其中一份蛋糕抹上忌廉，洒些巧克力碎；再涂上一层忌廉。把另一份蛋糕放上。
5. Cover the cake with the cream. Garnish the side with the shredded chocolate, and some cocoa powder on the top according to your own art design.    整个蛋糕涂上忌廉，旁边铺上巧克力碎，蛋糕表面用可可粉装饰一些喜欢的图案即可。