Here’s what I made for my daughter’s 11th birthday. I was grateful that the government of Ontario allowed people to create social circles of up to 10 people since mid June so we could bring a cake to my aunt’s house the weekend before my daughter’s birthday for dinner. On the day of her birthday I made another cake and celebrated with our own family. There was no big party with other relatives nor her classmates this year due to the pandemic but I was still thankful that we could all stay together.
The cake I’m gonna share below is very simple to put together. The sides of the cake are barely frosted so less frosting would be devoured. If you are like me who usually scrape off most if not all the whipped cream icing before eating the cake, you are quite fit to make these kind of semi naked cakes (semi naked cakes are half dressed cakes with minimal frosting around the sides by the way). This small 6” cake is good for 6 to 8 people. To serve more guests, either double the recipe to make two 8” cake layers or make a taller cake. Tall cake must be stacked carefully though as this cake is very soft. A dowel such as a bubble tea straw must be inserted into the middle of the cake as a support to prevent the cake from slanting or even collapsing (don’t ask me how I knew about this…ugh). For more tips on tall cake construction, feel free to visit my other blog post, Semi-Naked Drip Cake with Fresh Fruits and Whipped Cream.
Semi Naked Chocolate Cake with Fresh Fruits and Whipped Cream
Makes a 6” round cake
For the Tang Mian Chocolate Chiffon Cake
45 g cake and pastry flour
15 g unsweetened cocoa powder
A pinch of salt
30 g grapeseed oil or vegetable oil
50 g milk
4 large egg yolks + 1/2 large egg white
3-1/2 large egg whites
1/2 tsp white vinegar or lemon juice (I use Korean apple vinegar)
50 g granulated sugar (I use organic sugar)
Notes: the eggs I use each has a net weight of 50 – 55 g
For the Whipped Cream Frosting and Garnishes
(recipe adapted from The Baking Bible by Rose Levy Beranbaum)
2 g cornstarch
15 g icing sugar
200 g whipped cream, divided
Fresh fruits such as strawberry or mango as needed
大蛋蛋黃 4個 + 大蛋蛋白 1/2個
(食譜參考自Rose Levy Beranbaum的The Baking Bible)
For the Chocolate Cake 朱古力蛋糕
Whisk together the flour, cocoa powder and salt then set aside. Line the bottom of two 6” round cake pans with parchment paper. Preheat oven to 325ºF/160ºC.
Heat oil and milk in a saucepan over low heat until 70 to 75℃ (158 to 167℉) then remove from heat. Pour in the flour mixture and whisk to form a paste. When mixture is no longer hot to the touch, stir in egg yolks and half of an egg white in two batches until smooth and glossy.
In an impeccably clean mixing bowl, beat egg whites and vinegar with an electric mixer until foamy. Add sugar in batches and continue beating until firm peak forms. When you lift up the whisk, the meringue will stand up with a curvy tip. Add one third of the meringue to the yolk batter and fold to lighten. Add remaining meringue in two batches. Fold gently and thoroughly with a spatula until homogeneous. Divide batter evenly between the pans and smooth top with a spatula. Tap pans against the tabletop several times to get rid of any large air bubbles.
Place the pans along with a cup of hot water in the oven. Reduce temperature to 300ºF/150ºC and bake for 45 to 50 minutes or until a toothpick inserted in the center of cake comes out clean (adjust oven temperature and time according to your own oven). Cool completely on a wire rack before unmolding. Chill thoroughly before use.
把蛋糕模連同一杯熱水放進焗爐內，調低爐溫至300ºF/150ºC，焗45至50分鐘或至竹籤插入不沾麵糊 (請自行跟根據自家焗爐調整溫度和時間) ，取出後放鋼架完全放涼後脫模，放在雪櫃充分冷藏備用。
For the Whipped Cream Frosting 鮮忌廉霜飾
In a small saucepan mix together the cornstarch, icing sugar and 50 g whipping cream until smooth. Cook over low heat with constant stirring until mixture is thickened like evaporated milk. Remove from heat and scrap into a small bowl. Let cool to room temperature.
Chill mixing bowl and the whisk attachment in the freezer for 10 minutes beforehand. With an electric mixer, beat the remaining 150 g of whipping cream in the well-chilled bowl until traces of marks appear. Add cooled cornstarch mixture and continue beating with low speed until it holds firm peaks.
To Assemble the Cake 裝組蛋糕
Slice each chilled cake to 1.5” layer. Place a cake layer, cut side up, on the cake turntable. Spread on a thin layer of frosting then arrange fruit pieces on top. Place a dollop of frosting on top and spread evenly. Top with the second cake layer, cut side down, making sure the cake is leveled.
Frost the cake with a thin layer of frosting. Scrape off excess frosting by running a bench scraper around the sides of the cake while cleaning the scraper in between strokes. Fill in any gaps and continue smoothing until the sides are straight and some areas of the cake are showing through. Smooth top by swiping the overhanging edge into the middle of cake until smooth. Transfer cake to a cake board and chill cake in the fridge for at least 20 minutes before placing other fruit decorations on top. Keep cake chilled until serving.
I used two mangoes for the filling and top decorations for this cake. I used approximately 25% more whipped cream as I needed more frosting for piping.
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