Sunday, 25 January 2009
Chocolate and custard sponge sandwich
This recipe caught my eye because it looked like my favourite type of doughnut – custard filled with chocolate icing – but in a sponge sandwich format. Try as I might, and I’ve given it a lot of thought, that remains the best way to describe this cake!
Ah, the sponge sandwich; just typing those two words makes me feel happy...and hungry. It’s so perfect – two layers of lovely sponge with something delicious in between (and on top too if you’re lucky).
The sponge is very yellow because of the addition of custard powder to the batter.
My favourite part of this recipe was actually the glaze which was quite the tastiest I’ve had. It’s sweet and smooth but retains an intensely chocolate flavour. I will certainly be using it to top cupcakes in the future.
The glaze drips down the side of the cake and puddles invitingly at the base:
The glaze does set but remains soft and luscious – you can see what I mean from this slice:
UPDATE: OK, there have been a few comments enquiring whether I have breached my own commandments regarding the daisies. I can assure you all that the daisies are 100% edible and are made from a rice papery/wafery substance.
For the cakes:
200 plain flour
200g caster sugar
½ teaspoons bicarbonate of soda
2 teaspoon baking powder
225g unsalted butter, at room temperature
3 tablespoons custard powder (I used Bird’s)
2-3 tablespoons milk
For the buttercream:
125g icing sugar
4 teaspoons custard powder
75g unsalted butter, at room temperature
1 ½ teaspoons boiling water
For the chocolate glaze:
2 tablespoons golden syrup
125g caster sugar (50g only if using milk chocolate)
175g dark or milk chocolate
Sprinkles of your choice – I used chocolate vermicelli
How to make:
- Preheat the oven to 180°C/fan oven 160°C/350°F/Gas mark 4.
- Line two 20cm loose bottomed sandwich tins with baking paper making sure that the paper comes up 2-3cm above the top of the tin.
- Start by making the cake: Place all the ingredients, except the milk, in a mixing bowl and beat until smooth and well combined. You can also do this in a food processor.
- Add the milk a tablespoon at a time until you have a batter that drops from the spoon easily. You may not need all the milk.
- Divide the batter between the two prepared tins and level the surface.
- Bake for approximately 20 minutes or until a skewer comes out cleanly. Mine took 30 minutes. The sponge will be quite puffy because of the cornflour in the custard powder.
- Let the cakes cool for 15 minutes in the tin before turning out and leaving to cool completely on a wire rack. The cakes can be made a day in advance and kept in an airtight container.
- Now make the buttercream: this can be done with either a stand mixer or in a food processor. Sieve the icing sugar and custard powder together into a bowl.
- Beat in the butter.
- Beat in the boiling water.
- Use the buttercream to sandwich together the two sponges.
- Now make the chocolate glaze: Put the water, golden syrup and sugar together in a saucepan and stir, over a low heat until the sugar has dissolved.
- Let the mix come to the boil and then remove the pan from the heat.
- Cut the chocolate into small pieces and add to the pan. Stir a little to ensure that all the chocolate is covered by the hot liquid.
- Leave to melt for a few minutes before whisking into a smooth and shiny glaze. Whisk for a good few minutes, because if you pour over the cake when it’s too runny you will lose it all down the sides!
- Pour over the buttercream filled cake and let it run down the sides.
- Sprinkle with the decoration of your choice before the icing sets.
- Bask in glory at the wonderful thing you have made.