Another practice session for my baby’s birthday next month! To make layered caked, why would anyone choose anything other than Ogura/Cotton cakes? It is cottony soft, moist, very fine and tastes great in all sorts of flavours. It is so versatile too! I cannot imagine a better chocolate cake! My only complain is that i couldn’t find a round pan that is of the right size. Maybe it’s just me, but i think round cakes looks best when frosted! Talking about frosting, this is prolly the best frosting i’ve had. It is my trusted recipe. I have tried other recipes but this one still takes the cake!
Cake recipe adapted from jeannietay.wordpress.com, Frosting recipe from kwanster.wordpress.com
Ingredients: For 7″ square pan or 8″ round
- 1 whole large egg (60g without shell)
- 5 egg yolks
- 90g milk
- 60g corn oil
- 100g cake flour
- 15g cocoa powder
- 1/2 tsp salt
- 5 egg whites
- 100g caster sugar
- 1/2 tsp cream of tartar
- Whisk whole egg, egg yolks. Add in milk and oil, mix well.
- Sift cake flour, salt and cocoa powder into the mixture in 3 batches. Whisk until smooth.
- Whisk egg whites until foamy. Add in cream of tartar.
- Add in sugar, spoonful by spoonful into egg whites. Whisk until glossy firm peaks form.
- Fold meringue into yolk batter in 3 batches.Fully incorporate the mixture before adding more.
- Line the bottom of the cake pan, do not grease the sides.
- Bake in a preheated oven at 155deg, in a water bath, for about 65-70mins.
- Remove from the oven. Cool slightly and run knife around the sides. Invert onto a wire rack and remove paper. Cool completely and place in the fridge before frosting.
- Whisk 5tbsp of plain flour with 1 cup milk. Heat on medium heat and whisk. Remove from fire when mixture becomes thick. Let it cool, mixture will be very very thick.
- Beat 1 cup (227g) of softened butter until pale. Add in 1/4-1/2 cup of caster sugar. Beat well and add in vanilla and cooked milk+flour gradually. Beat until it resembles whipped cream.