The first step of cake making is the sponge cake that I always make from scratch. I have a recipe for sponge cake that always works, so I will share that now. If you want to prepare a big cake, you can plan on a sponge cake with 8 eggs but you can always reduce the number of eggs by 2 depending on the size of the cake you are making.
- 8 cold eggs separated
- 4 tablespoons of caster sugar
- 8 tablespoons of plain flour sifted
- 1 teaspoon of vanilla extract / flavour
It's important for the eggs to be cold. First you have to separate the whites from the yolks. With an electric beater start whisking the egg whites, gradually adding the sugar. Beat the whites until stiff peaks. Then stir the vanilla extract/flavour into the yolks and add the whole mixture to the whites. From now on you can only use a spoon for stirring. Carefully whisk the yolks and the whites together, gradually sifting the flour into the mixture. When it's done, you know you did it right if it doesn't collapse, but looks more like a really light dough. Line parchment paper on the bottom of a cake ring and butter the ring from the inside. Spread the sponge cake mixture in the cake ring and bake it at 160 degrees Celsius for about 20 minutes. You can check if it's ready with a needle or a knife. If you are using a fan-assist oven, at half time I advise you to turn the fan off and let the heat come from below so that the sponge cake can rise. After 10 minutes you can turn the fan back on. When done, let it cool down on a cake rack.
- 800 grs of Greek yoghurt
- 2 packs of express gelatine
- zest of one leomon and juice of one and a half
- zest of one orange and juice of one and a half
- 4 tablespoons of icing sugar
For the lemon mousse, all you have to do is mixing the yoghurt with the lemon and orange juice, the zest and the sugar. If it's sour and sweet enough, you can add the gelatine and let it rest until you make the chocolate mousse.
Chocolate mousse:
- 20 dkgs of good quality dark chocolate
- 400 mls of cream
- juice of half a lemon
Whisk the cream until it becomes stiff and then add the orange juice and the melted chocolate. Give it a thorough stir.
Cover the cake ring from the inside with non sticking foil. Cut the sponge cake in three layers and lay the bottom part back in the cake ring. Pour the yoghurt cream on top of the first layer of sponge cake and cover it with the middle layer. Now you can spread the chocolate mousse on top and cover the cake with the top layer. It needs one night in the fridge so that the gelatine sets. You can decorate it the next day however you want, I used lemon cream and chocolate ganache.
