Thursday, September 9, 2010
Maida 1/2 cup
cocoa powder 1/2 cup
Sugar (powdered) 1 cup
Butter 50 gms
Eggs 5 nos
Vanilla essence 2 tsp
Baking powder 1 tsp
Cream of tartar 1 tsp
Filling and Icing:
Whipped cream 2 cups
Tinned cherries 1 cup
Sugar (powdered) 2 tbsp
Sugar syrup 1/2 cup
Preheat the oven @200*C for 10 mins. Grease the baking tray with butter and dust with flour.
Seive maida, cocoa powder and baking powder.
Separate the eggs. Melt the butter in a pan. It should not turn ino ghee.
Beat the egg whites with cream of tartar till stiff. Beat egg yolks, sugar and essence to light pale yellow colour.Gently add the melted butter and dry items.Add fold egg whites very slowly.When all the ingredients are well incorporated add to the tin and bake for 25 mins @ 180*C.
When the cake is completely cooled cut into 3 layers.
Beat whipping cream and sugar till soft peaks are formed. Sprinkle sugar syrup and cherry syrup on the base. Apply cream and arrange the cheeries.Repeat the process for the other layers also.
I melted the Dairy Milk choclate and used for writing on the cake.
Cakes with whipping cream must be chilled and consumed within 2 days.
I am submitting this post to the event conducted by http://www.srishkitchen.com/2010/08/halo-friends-i-am-really-thankful-to.html for EFM-Cakes and Bakes Series.