Baking,  Desserts & Drinks,  Food

Sponge Cake with Chocolate Frosting

This layered soft sponge cake presented beautifully.  This cake was on the super sweet side though and I definitely needed milk  to wash it down. Be extra careful not to over-bake the sponge though otherwise it will turn quite tough and chewy.
Bake the cake, I did mine in two separate pans and adjusted the cooking time accordingly.
Once cool, slice the cakes in half, try to get them as even as possible.
Add an even layer of frosting between each level of cake.
Frost the outside and add sprinkles

Sponge Cake with Chocolate Frosting

1 and 3/4 cup cake flour
2 tsp baking powder
1¼ cup milk
1 cup unsalted butter
4 large eggs
2 cups granulated sugar
½ tsp salt
5 tsp vanilla extract
6 oz unsweetened chocolate
6¾ cup confectioners’ sugar
1 tbsp. decorative sprinkles

For the Cake:

  1. Preheat oven to 350 degrees F. Butter the bottom of a 9-inch by 13-inch baking pan. Fit parchment paper into the bottom of the pan, butter the parchment and pan sides and dust with flour. Set aside. Sift the flour and baking powder together and set aside.
  2. Heat 1 cup of milk just to a boil. Stir in 2 tablespoons butter and keep hot. Beat eggs in a large bowl using a mixer set on high speed until they become foamy. Add the granulated sugar, salt, and 2 teaspoons vanilla and beat until batter doubles in volume and becomes very thick and pale — about 5 minutes.
  3. Reduce mixer speed to low and add the hot milk and butter. Add the flour mixture, in 1/4 cupfuls, scraping sides occasionally. Pour the batter into the prepared pan and bake until a wooden skewer inserted into the middle of the cake comes out clean — 25 to 30 minutes. Let cool for 15 minutes on a wire rack. Release the cake and cool completely.

For the Frosting/Assembly:

  1. Melt the remaining 1 cup butter and chocolate over a double boiler. Transfer to a large bowl, add the confectioners’ sugar and beat using a mixer set on medium speed. Add the remaining 3 teaspoons vanilla and 1/4 cup plus 3 tablespoons milk and continue to beat until fluffy.
  2. Cut the cake into two 9-inch by 6 1/2-inch halves. Split each half into 3 layers using a long serrated knife. Place one layer on a cake plate. Spread 1/2 cup frosting over the layer. Repeat with remaining layers. Frost cake top and sides and decorate with sprinkles.

Recipe is from Country Living