Some days you see a picture and it stays in your mind. This picture then wants you to move ahead and give your best shot at achieving it. For me it was the picture I saw on SBS.com. This cake is a work of art and has so many delicate steps that the time at hand seems less. 2.5 hours to achieve the symmetrical layers is no joke. It is sheer love.
You shall need [Recipe adapted from SBS.com]
10 egg yolks
1.5 cups caster sugar
250 g butter, plus extra, melted (optional)
2 tsp natural vanilla extract
8 egg whites
1½ cups plain flour, sifted
3 tbsp cocoa powder mixed with 3 tbsp warm water
- In a bowl, add the egg yolks and 1/2 cup of sugar. Beat it till it is nice fluffy and frothy.
- In another bowl, beat the butter and 3/4 cup of sugar until it is pale and fluffy. Add in the vanilla and mix well.
- Now in a large dry bowl, whisk the egg whites till they form stiff peaks.
- Add the remaining sugar to the whites and mix gently.
- Mix the egg yolk and butter mix. Fold in the sifter flour.
- Now take a little of the whites and mix in the yolk, butter and flour mixture.
- Now pour all the yolk mix in the whites bowl and fold it through without knocking out much air.
- Divide the batter in two equal halves. I used 1/2 a cup measure to equally distribute.
- Mix the cocoa and water mix in one of the batter.
- Pre heat an oven to 160C.
- Grease a springform pan and add a layer of butter paper/parchment paper on the bottom. [I used a 7″ pan]
- Now pour 1/3 cup of the vanilla batter and swirl the tin to spread evenly.
- Bake for 12 min or until the sponge springs back at you.
- Take it out and put 1/3 cup of the batter and repeat the process.
- Keep a brush and melted butter at hand to grease the edges each time before adding another layer. This will make sure the cake comes out clean.
- Once the last layer is baked, insert a skewer in the center and confirm the done-ness.
- Let it cool to touch and remove from the pan.
- Cut and serve with love.