Monday, April 30, 2012
A Steamed Chocolate Layered Cake with Orange Cream Cheese Filling
I thought this might be interesting to some of you who may like doing a steamed layered cake instead of a baked one. Of course then, if you just look at the pictures, i dont think you can tell that this is a steamed sponge cake. I was browsing through one of alex goh's books, " Magic Steamed Cake" and saw a few pictures of this kind, layered cake and kind of celebration cakes and thought, ' yeah, why not?' ...it isnt a bad idea to make an iced cake from a steamed cake . I used his vanilla sponge cake recipe to make a chocolate sponge cake instead and just made a simple orange cream cheese filling and iced the cake with whipping cream. The sponge cake is nice, it isnt dry but i personally find that a baked one would be more spongy but after storing it in the fridge, i find that it doesnt really matter so much to me when there's a layer of fillings in it. Dont know why my whipped cream frosting cracked a little on the cake, never had this problem before..
Recipe ( from Magic Steamed Cake by Alex Goh )
Chocolate Sponge cake ( makes one 8 inch cake )
30gm melted butter
2 tbsps cocoa powder
120gm cake flour
1tsp double action baking powder
1.Combine cocoa powder, cake flour and double action baking powder in a bowl and sift.
2. Whip eggs and sugar until fluffy, add in the melted butter, mix until well blended and finally fold in
the flour mixture using a plastic spatula until well combined.
3.Pour it into a greased and lined 20cm round cake tin and steam for 30 minutes. Let the cake cool down completely and cut into 2 layers.
200gm cream cheese, at room temperature
rind from 1 orange
1 tsp of cointreau ( optional )
1.5 tbsp of gelatine powder
70ml orange juice
140ml whipping cream
1. In a small pot, sprinkle gelatine powder over orange juice and let sit for 5 minutes. Stir and melt over simmering water ( double boil ) till gelatine fully dissolves. Remove from heat.
2. Cream the cream cheese with sugar till smooth and mix in the orange rind and cointreau.
3. When the gelatine mixture has slightly cooled down, pour the gelatine mixture into the cream cheese mixture and mix until well blended.
3. Beat the whipping cream till medium stiff peak and fold over the cream cheese gelatine mixture. Spread the filling onto a piece of sponge cake and cover it with another sponge cake. Freeze the cake till the filling set, about 45 minutes to an hour. Ice the cake with whipped cream.
I am submitting this post to the Aspiring Bakers #18 : Layers of Love ( April 2012 ) hosted by Sam of Sweet Samsations.