I seldom bake a whole cake cos I knew I always dun hv much luck, it’s either the top crack, the inside not cook or it does not rise properly. I baked a sponge cake once for my nephew’s birthday using another recipe, I’ve also tried Phoon Huat’s spongecake mix but they din turn out well. I was re-organising my bookshelf, yay … my recipes book are nicely laid out on the shelf now, more accessible. And I’m going to have new books this week when the package arrive. Agnes Chang – Baking Made Easy is one of the very first few books I bought, a pretty comprehensive that covers cake, bread and cookies. So I pick up the victoria spongecake recipe to try. Somehow I took a while to whip up the eggs + sugar combination, about 15 mins – not sure if it shld take that long? The rest of the process went on smoothly and this round I laid the tin with greaseproof paper, both the base and the side. The greaseproof paper on the side was laid much higher than the tin and when I place the tin inside the oven, I realise it’s so tall that I can’t see the cake when the oven door is closed 😛 Well, lesson learnt!
The cake rose beautifully high and the top brown really evenly, it’s one of those occassional time that there isn’t brown spots! The sponge cake look soft and fluffy too.
I whipped up some non-diary whipping cream, added some sugar and begin to sandwich the cake with cream + peaches + cream. And finally it’s to frost the cake – I din have a lazy susan so I use the tray that comes with the oven – for rotating during baking to help me with the frosting. I’ve no clue what to do wif the cake – again! So I added some red color to the whipping cream to get a pretty pink, pipe some rosettes on the side and handwritten the word Happy Birthday. I was contemplating whether to buy the little Happy Birthday plastic tag earlier but decide against it and write my own! Hm … I think I did a better job in writing (using tip 1) than decorating 😛
Will update again when we cut the cake later 🙂
This will mark another chapter of my baking journey.