I’m a novice when it comes to making pastries, actually less a novice. Let’s just say that the little cutie poodle in “Cooking with Dog” most likely knows more than I do.
I’m going to try and bake my first cake: a “spongeee” cake with icing. I’m thinking of doing a five or six layer cake so that it’s nice and tall. There’s something very appealing about a tall piece of cake, the taller the better. Mmmm.. layers upon layers of moist cake precariously stacked on top of one another, held on by thin slivers of rich cream mortar.
I’ve compiled a list of instructions and ingredients based on the youtube video “Cooking with Dog: X-mas cake”. I’m not going to use the recipe for the icing, just the cake.
- 3 eggs
- 100g sugar
- 90g pastry/cake flour
- 15g butter
- Preheat oven to 220F
- Line bottom and sides of cake pan with wax paper
- Crack the eggs into a mixing bowl and beat at low speed with a handheld mixer.
- Add sugar and continue beating for about 30 seconds.
- Place bowl in a hot water bath and continue mixing at high speed for a couple minutes. Remove bowl from hot water when mixture is warm.
- Place butter in a small cup and let sit in the hot water bath just until it’s mostly melted.
- While waiting for the butter to melt, add flour to the batter and gently mix with a spatula. The technique is to gently fold the mixture until the flour is nicely incorporated. Add the melted butter and gently mix. The dog says to repeat the folding for about fifty times.
- Pour mixture into cake pan at once. Knock the bottom of the pan against the table a couple of times to remove any air pockets in the batter.
- Pop the pan in the oven and bake for about 23 minutes.
- When that’s done, take the pan out and pierce the center of the cake with a bamboo stick. Make sure the center isn’t still wet.
- Flip cake pan onto cooling rack and leave it alone until the pan is cool to the touch. Only then should the cake be separated from its mold by the gently lifting the pan, leaving a nice golden cake on the rack. Flip the cake to get the top side up.
- I think the trickiest part is create the uniform layers. With a long knife, cut the cake horizontally. Make sure to plan the incisions carefully so you can get the desired number of layers. Each layer should consist of equal height, otherwise the resulting cake will just look odd.
I haven’t decided what kind of icing I should use. I found this recipe online:
- 1 cup shortening
- 1/2 teaspoon salt
- 1 1/2 teaspoons clear imitation vanilla extract
- 1/4 teaspoon almond extract
- 1/2 cup water
- 8 cups sifted confectioners’ sugar
- Mix shortening, water, vanilla, almond extract, and half of the powdered sugar with a mixer for 5-10 minutes. (it’s very important to mix this long)
- Add the rest of the powdered sugar and beat just enough to mix in.
- Add additional water for desired consistency.