My first trial ♥️

Vanilla and Coconut Spongecake

The first cake I baked was a Genoise coco❤️
This cake is done by whisking method.

My own recipe:

Sponge cake:

8 eggs
250g plain flour( or 125 g cocoa powder with 125 g plain flour)
250g sugar
3 tbsp vanilla essence

Syrup:

250 ml water

150g sugar( depends)

Vanilla essence

Orange juice or rind(optional)

Decoration:

Fresh fruits or canned fruit( peach ,cherry, coconut, kiwi, grapes)

whipped cream and chocolate flakes or almonds

Cake can be sandwiched with : 

Whipped cream, chocolate and fresh fruits or different layers with different stuffing inside 

Procedure:

• Preheat oven at 190 degrees Celsius
• Prepare genoise sponge cake by whisking method( beat egg and sugar) giving light and fluffy mixture
• Sieve flour ( or cocoa+ flour) and fold in flour alternatively
• Pour mixture into a greased and lined baked tin
• Bake at 190 degrees Celsius for 25-30 minutes
• Cool cake and decorate.

Here is a guide for the procedures: https://natashaskitchen.com/easy-sponge-cake-genoise/

Chocolate and Cherries Spongecake

Vanilla, Peach and Coconut Spongecake

Almonds Flakes, Cherries and Chocolate Spongecake 

Kiwi, Peach,Chocolate and Sprinkles

Important tips:

1. Avoid excessive folding in as the cake will have a poor volume and heavy texture
2. Do not add the syrup onto the cake if it is still hot

A quality sponge cake has the following characteristics:

1. A flat or slightly rounded top
2. An even, delicate brown crust
3. A small uniform, resilient, golden yellow crumb
4. It is tender, light, moist and neither sticky nor dry
5. Delicate flavor

Grated Coconut and Sugar Paste Flower

Grated Chocolate, Grated Coconut and Melted Chocolate

Whipped cream,fresh grapes, kiwi peach ,Grated chocolate

Exo Sponge cake : with Sprinkles and Whipped cream

Whipped cream,melted chocolate and strawberries

Grated chocolate, Sugar paste flower,Melted chocolate,Wafer

Fresh cherries,grated chocolate and whipped cream

Food is love made visible!!!