Archive for the ‘43110 Sponge Cake’ Category

02/13/2011 Instant Cup Short Cake

Sunday, February 13th, 2011

Ingredients: 2 servings

  • some sponge cakes, cut into dices
  • little strawberry jam
  • ———————–
  • 100 cc heavy cream
  • 2 tsp sugar
  • 1 tsp Kirshwasser  Liqueur


  1. Place sponge cake dices at the bottom of each cup.
  2. Toss very little strawberry jam.
  3. Whip heavy cream, sugar, and Kirshwasser until the peak forms.  Toss over the strawberry jam layer.

01/10/2011 Honey and Walnut Chiffon Cake

Monday, January 10th, 2011

Ingredients: 7″ Angel Food Cake Mold or any smaller mold

  • 23.7 g walnut
  • 6 quartered walnuts (for topping)
  • ————————–
  • 47.4 g egg yolk
  • 23.7 g honey
  • 23.7 g peanut oil
  • 39.5 g cake flour, sifted
  • —————
  • 71.1 g egg white
  • 39.5 g sugar
  • —————–
  • some powder sugar


  1. Prepare Mold on the Silpat lined half-sheet pan.
  2. 23.7 g walnuts and 6 walnut quarters on another Silpat in a half-sheet pan.  bake at 170 C (340F) for 8 min.  cool at room temperature.  Chop 23.7 g of walnuts.
  3. Whisk egg yolk and honey. (Hand mixer can be used.)
  4. Add oil, whisk, add flour, whisk very well (to develop gluten structure.  Hand mixer can be used.)
  5. Add chopped walnuts and mix roughly with a spatula.
  6. Preheat the oven at 170C (340F).
  7. In Pyrex 2 Cup Measuring Cup, whip egg white with a high speed handmixer until peak forms, add 1/3 sugar, repeat whipping and adding sugar two more times to make Meringue.
  8. Add 1/2 of Meringue to the dough, fold.  Add the remaining Meringue to the dough and fold.
  9. Pour it in the mold.  Tap onto the cloth spread over the table or Silpat and flatten the surface and let the dough cover all bottom surface.  Use bamboo skew  to stir the dough in spiral movemnet to remove the big bubbles.
  10. Bake at 170 C for 25 min. (Honey makes it easy to burn.  Make sure that the inside is baked as well as surface.)
  11. Invert and cool at room temperature, completely.
  12. Remove the mold with a (pallet) knife and bamboo skew.
  13. Dip nuts for topping in powder sugar, and top it on the cake.


Based on: はちみつとくるみのシフォンケーキ、Book5,Bibliography

Used peanut oil instead of salad oil, that original called for.  Peanut oil tastes better.

The original x 0.79,    total 988.3 k cal

F:C:S:P = 19.5, 36, 23.9, 9.5

01/03/2011 Cherry Short Cup Cake

Monday, January 3rd, 2011


  • sponge cake, diced
  • Cool Whip
  • Canned Cherry Pie Filling


Assemble together.

11/23/2010 Maccha Flavored Chiffon Cake

Sunday, December 19th, 2010

Ingredients: 18 cm (7″) diameter Angel Food Cake Mold

  • 50 g cake flour
  • 4 g MACCHA Powder
  • ——————
  • 3 egg yolks (60 g)
  • 20 g sugar
  • ————–
  • 2 TBSP water
  • 30 g vegetable oil
  • ————
  • 50 g Nure Ama Natto (Sweetened/Candied Azuki Red Beans) (I substituted with sweetened red bean paste made from American red beans.)
  • ———————-
  • 3 egg whites (90 g ) (actual 98.8 g)
  • 50 g sugar
  • ———
  • some mixture of equal portion of Maccha powder and Sugar (topping) ( I substituted Maccha powder with Dried Barley Young Leaf Powder, and I did not measure the weight of each.  I added sugar while examining the taste.)


  1. Whisk cake flour and Maccha in a small bowl.
  2. In a medium bowl, place egg yolks and sugar and whisk. (No need to whip, just make the sugar melted/mixed with the egg yolks)
  3. Add water and oil and mix until it gets thick and incorporated.
  4. Add the MACCHA-Flour Mix (#1) and whisk until smooth and it develops some structural strength. (I might have stirred too much and developed too much gluten structure today.)
  5. (Add Nure Ama Natto and mix roughly with a spatula: I skipped this step due to substitution with Red Bean Paste.)
  6. Preheat the oven to 170C (340F).
  7. In another bowl, make meringue with the egg whites and sugar by whipping with a hand mixer.  (I used frozen egg whites, that made the meringue very quickly with very fine foam.)
  8. Add 1/3 of the meringue to the dough and fold with a spatula.
  9. Repeat adding meringue and folding twice until the meringue is incorporated. (Until Ribbon Stage: it actually got a little harder than ribbon stage.)
  10. Pour the dough into an Angel Cake Mold.  (I dropped Red Bean Paste alternately with the dough today.) Use a bamboo skewer to deflate large foam bubbles hidden in the dough by stirring in a swirling motion.
  11. Bake at 170C for 32 min. Turn off the heat and cook for 3 more min with residual heat.
  12. Invert and cool at room temperature.
  13. Remove the cake from the mold using a knife and bamboo skewer.
  14. Mix the MACCHA and sugar with 1:1 ration and sprinkle through a tea strainer over the cake.

Comments: あずき入り抹茶のシフォンケーキ、Book 5 in Bibliography

The original recipe used a 17 cm diameter Chiffon Cake Mold

18 cm diameter, 5 cm height: perhaps, the height should be improved to 8.16 cm in the future.  Eggs were frozen to start with: perhaps, the meringue’s foam was too fine.  The texture was very silky and soft; however, it was almost a Genoise like texture.  It is moist and nice, but heavier than a Chiffon texture.

Instead of vegetable oil (made mainly of soybean oil), peanut oil or other kinds of oil might taste lighter/better.

Since I substituted Nure-Ama-Natto (Candied Azuki red beans) with American red bean paste, the paste sunk at the bottom of the mold, while baking.  I cooked American Small Red beans and candied with a lot of sugar.  I then dried them and  ground them with Vitamix.  I mixed 40g of Red Bean Powder and 10g of water to make the paste.  But a better ratio could have been 42.5 g red bean powder + 7.5 g water.

11/22/2010 Pain Complet 

Sunday, December 19th, 2010

Ingredients: 16 cm diameter round shape (It should have been 12 -13 cm diameter with higher heap)

(Biscuit Sponge)

  • 15 g cake flour (for dough)
  • 7.5 g corn starch (for dough)
  • —————————–
  • 2.5 g cake flour (for topping)
  • 2.5 g powder sugar (for topping)
  • —————————-
  • 1 egg yolk (about 20 g)
  • 15 g sugar
  • ———————
  • 1/8 tsp vanilla extract
  • ———————–
  • 1 egg white (about 30 g: actual 31.8 g)
  • 15 g sugar

(Caramel Cream)

  • 25 g sugar
  • 50 cc heavy cream
  • ———–
  • 50 cc heavy cream
  • 2.5 g sugar

(Addition to Cream)

  • 3/4 piece Halved Pear in Syrup


  1. Draw a 16 cm diameter circle  (next time 12-13 cm) on parchment paper and place it on a half sheet pan.
  2. Whisk 15 g of cake flour with 7.5 g of corn starch.
  3. In another bowl, mix 2.5 g each of cake flour and powdered sugar and whisk.
  4. Drain Pear, cut into 1 cm cubes and place on a paper towel. (I simply squeezed off the juice with my hands).
  5. (Make Dough Base) Whip egg yolk and 15 g of sugar with a handmixer until pale and thick.  Add vanilla and fold with a spatula.
  6. (Make Meringue)
    1. Whisk egg white until the lumps are gone.
    2. Whip on high with a hand mixer until pale, frothy and the volume increases (just before peak starts to form).  Add 1/3 of sugar, and whip.
    3. When the peak begins to form, add 1/2 of the remaining sugar, and whip.
    4. When the peak begins to form again, add the remaining sugar, and whip.
    5. When the peak gets stiff, stir using a slow speed to make the size of the foam smaller and consistent.  The foam should be silky and shiny.
  7. Add 1/3 of the meringue to the dough base and fold with a spatula.
  8. Add the remaining meringue to the dough base and fold with a spatula, until it has a yellow and white marbled appearance.  (Not completely mixed at this moment.)
  9. Sprinkle the cake flour and corn starch mixture (#2) over the dough base and fold with a spatula gently until no visible powder is seen. (Do not overmix.  The dough should not by runny.  It is harder/coarser/lumpier than ribbon stage.  )
  10. Preheat the oven to 170C (340F).
  11. Drop the dough onto the circle drawn on the parchment paper and shape it into hemisphere with a spatula. (A Pallet knife may be better to use.)
  12. Sprinkle the cake flour and sugar mixture (#3) over the hemisphere dough through a tea strainer.  Make grid slits with a pallet knife.  (Since it rises while baking, make the cuts slightly deep.  Keep moving/pulling the knife while cutting: if you push down vertically, the dough will stick and no slit will be made.)
  13. Bake at 170C (340F) for 20 min.  Turn off the heat and bake for 5 more min with residual heat.
  14. Cool at room temperature with the paper still attached at the bottom.
  15. (Make Caramel Cream)
    1. MW(1.6 kw)  heavy cream until hot but before boiling. (30 sec was too long.  Maybe 20 sec, next time.)
    2. In a small butter warmer (made of stainless steel or copper), heat the sugar until caramelized and brown.  (See Comment)
    3. Remove from the heat and add hot cream slowly and gradually.  (The cream may splash due to hot syrup: CAUTION!)
    4. Stir until well incorporated.  Cool at room temperature.
    5. (After completely cooling the caramel) add additional heavy cream and sugar and whip with a hand mixer in an ice-water bath until soft peaks forms.
  16. Add pear to the caramel cream and mix.
  17. (Assembly)  Slice the sponge cake (after completely cooled) into halves horizontally.
  18. Place the bottom slice over a cake lifter and spread the caramel cream.
  19. Place the top slice and press a little.
  20. Refrigerate for a while until cream gets stabilized.


Based on: パン・コンプレ、BOOK5、Bibliography

The original recipe was divided by 2.

I used the pear in syrup that I made myself and kept frozen several months ago.

The diameter of the original recipe was 18 cm; but after halving the formula, I should have made the diameter to be 5 ” or 12.7 cm.  Thus the shape of the biscuit became rather flat and made the density of the pear to be rather low in the cream per horizontal cross section area.

Strictly speaking, the correct diameter should have been: 18/(2^(1/3)) = 14.3 cm.  What I made today was about 15 cm in diameter, although the initial target was 16 cm.  Making it 14 cm might have been optimum, theoretically speaking.

I used the newly purchased butter wamer made of stainless steel which had a warped/uneven bottom.  Due to the bottom being uneven, the sugar started to burn at one spot and it needed to be stirred with a spoon for heat distribution to melt the sugar.  That action caused some sugar to stick to the spoon as a hard caramelized candy.  I am returning this warmer.  I had a similar experience with microwaving the sugar, which was the main reason that I purchased this particular butter warmer pan, ironically.  Now I realize the reason why professionals prefer a copper made sauce pan over a stainless steel pan.

10/26/2010 Tiramisu (Improvement Needed)

Saturday, November 6th, 2010

Ingredients: for 13 cm x 13 cm casserole dish (Next time use narrow and tall dish with cross section 66 sq. cm and depth 5.5 cm)

  • (Biscuit: to make 45 pieces of 8 cm long biscuit: next time use only 15 pieces for this recipe)
    • 31.6 g egg yolk (about 2 egg yolks)
    • 30 g sugar
    • ———
    • 68.4 g egg white (about 2 egg whites)
    • 30 g sugar
    • ——-
    • 60 g cake flour
    • some powdered sugar ( I forgot this part)
  • (Coffee Syrup)
    • 6.7 g instant coffee
    • 66.7 g hot water, use MW
    • 23.3 g sugar
    • 13.3 cc Marsala Wine
  • (Cheese Cream)
    • 16.7 g sugar
    • 13.3 g water
    • ———–
    • 16.7 g egg yolk
    • —————
    • 50 cc heavy cream
    • 1/2 tsp lemon juice
    • ————–
    • 50 g cream cheese, softened at room temperature
    • 3.3 cc rum
    • 3.3 cc Marsala Wine
  • (Topping)
    • some cocoa powder
    • some Japanese Kinako soybean flour (optional)
    • Leftover Biscuit (optional)
    • Hershey Chocolate Syrup


(To make Biscuit)

  1. Whip egg yolk and sugar in a tall glass with a hand mixer (only 1 whisk attachment) until pale and fluffy.
  2. In another tall glass with a handmixer (only 1 whisk attachment), whip egg white and sugar until the peak forms.  (Add sugar gradually.)
  3. Fold Meringue into the egg yolk cream with a spatula until 80% mixed (marble status.)  (Add 1/3 of meringue at a time, and repeat twice more.)
  4. Add flour and fold with a spatula.
  5. Preheat the oven to 190C (375F).
  6. Use a 1.3 cm round tip and decoration bag to pipe the dough onto a Silpat lined half-sheet pan.  (7 cm long each)  Or you may use a spoon if in hurry.
  7. Sprinkle powdered sugar through a tea strainer to cover the top of each biscuit until no dough surface is visible.  Tilt the pan to remove the powdered sheet ( and transfer leftover sugar to another container for different recipes.)  (I skipped step 7 entirely.)
  8. Bake at 190C (375F) for 12 min.
  9. Cool at room temperature.

(To make Coffee Syrup)

  1. Add instant coffee to hot water and let coffee dissolve.
  2. Add sugar and mix.
  3. Add Marsala and mix.

(To make Cheese Cream)

  1. Mix sugar and water in a small Pyrex container and MW until boiling.
  2. In another Pyrex tall glass, whip egg yolk with a hand mixer with 1 whisk attachment, while pouring hot syrup gradually.  Then MW the egg yolk and sugar gradually with defrost mode until it starts to get thick.  (Don’t overcook, stir frequently.)
  3. Pour it through a tea strainer to remove the lumps.
  4. Whip with a hand mixer again until pale and thick.  Then reduce the speed and whip until it cools.
  5. In another bowl, whip heavy cream, with an ice-water bath, until stiff peak forms.
  6. In another bowl, whisk cream cheese until creamy and smooth.  Add Marsala and Rum, then whisk until incorporated.
  7. Add yolk cream (#4) to the cream cheese (#6) and whisk.
  8. Add whipped cream (#5) and fold.
  9. Add lemon juice and fold.


  1. Dip each biscuit in the coffee syrup and let it absorb the syrup.  Then place it at the bottom of the dish to cover the bottom of the dish.
  2. Pour half of the Cheese Cream and flatten with a spoon.
  3. Place biscuits to cover the Cheese Cream layer.
  4. Pour the remaining Cheese Cream and flatten with a spoon.  (You may use spatula or knife to make the top surface flat.)


  1. Sprinkle cocoa powder through a tea strainer to cover the top.
  2. If the guest does not like excess bitterness of cocoa, sprinkle Kinako soybean flour, replacing some part of top surface.
  3. You may decorate the top with the leftover buiscuits as you like.
  4. It is a good match to pour some chocolate syrup on top.


Keep it refrigerated for over 8 hours before serving.


Based on: ティラミス、Book5 in Bibliography.

The original recipe was for 22 cm x 15 cm x 5.5 cm dish: I used 13 x 13 x 4 cm dish and divided the formula (except the biscuit formula) by 3 to make the total calories to be about 927 kcal.  The biscuit formula is the same as the original formula.

Marsala Wine can be a cheap one made in California.

The original formula required Mascarpone Cheese; but it is very expensive.  So I substituted with American Cream Cheese.  Since the latter is harder than the former, next time, it might be a good idea to somehow dilute the cheese with milk or heavy milk.  Or I might want to use pureed cottage cheese partially, next time.

I changed the topping formula as I liked.

It was my mistake to use such a flat dish for 1/3 of the original formula.  It is better to use the narrow and tall dish so that the area of cross section is small so that less biscuit is required.  This time I used all biscuits in the above formula.  Since the formula for biscuits were not divided by 3, it turned out that I used 300 % biscuits.  Thus the final cake became too dry with proportionately little cheese cream.  Thus next time, I would use cup or glass with cross section area of 66 sq. cm and depth 5.5 cm, and use only 15 pieces of biscuits.

The original recipe for biscuits was wrong, which caused a major failure in biscuits: the original instructed to add the whole flour to the whipped sugar-yolk and then fold in meringue.  That caused the flour to make a lot of lumps due to lack of liquid and develop excess gluten to reduce the lumps, and then to kill a lot of foam from the meringue in the process of folding.  The resulting biscuit was rather flat and sticky.  I also did not feel like piping after realizing the instruction fallacy, and even worse forgot to cover with powdered sugar before baking – the domino-effects of an erroneous recipe.  The procedures above are OK since I corrected the errors.

09/22/2010 Pear Mousse Cake

Sunday, September 26th, 2010

Ingredients: for 2 x (4″ dia, 2″ height)

  • (Sponge Cake)
    • 2 of 4″ diameter, 2″ high sponge cake
  • (Mousse)
    • 2.8 g gelation powder
    • 40 cc (2 TBSP + 2 tsp) Cooked Pear Syrup
    • ——————–
    • 80 g + 16 g Cooked Pear
    • ——————-
    • 2 TBSP heavy cream
    • 3.75 g egg whites, pasteurized and chilled
    • ————————
  • (toppings)


(Make Sponge Ring Molds)

  1. Using 3 ” diameter cake ring or round cookie cutter, cut out the center of a 4″ diameter cake.  You’ll have a 4″ diameter 2″ thick ring with a hole in the middle.  Do the same for another 4″ sponge cake.  Set aside.
  2. Slice a 5 mm thick disk out of the 3″ diameter sponge cake that you removed in the previous step.  You’ll have 3″ diameter, 5 mm thick disk.  Do the same for the other one.
  3. Place a sheet of plastic wrap under the sponge ring (#1), drop the sponge disk in the ring to make the bottom of the ring.  Do the same for the other ring and disk.  Now you have two cylindrical sponge molds.
  4. Transfer the sponge molds to a cake lift or flat surface.  Set aside.

(Make Mousse)

  1. Mix gelatin and 1 TBSP syrup, in a small pyrex bowl, set aside.
  2. For 80 g pear: puree with a blender/mixer.  (The mini-chopper did not puree very well.)  For 16 g pear: cut into 5 mm – 1 cm cubes.
  3. MW(1.6 kw: 9 seconds)  gelatin(#1) until it melts.
  4. Mix all pear (#2) and the gelatin solution in a stainless bowl. Set aside.
  5. Whisk heavy cream with an ice-water bath, until thick. (70-80% ribbon stage), set aside. (Here, you can use a 1 Cup Pyrex Measuring cup, and one whisk attachment for a handmixer to whip such a small amount of cream.)
  6. Whisk egg whites (80%, soft peak). (Here, for this little amount of whites, use a small glass/cup and one whisk attachment with a handmixer.)
  7. Place the gelatin solution (#4) in an ice-water bath and whisk until it starts to get thick.
  8. Pour the cream (#5)  and meringue (#6)  over the gelatin solution, fold with a spatula.
  9. Pour the cream into each sponge mold.
  10. Chill 15 min in the freezer.
  11. Top with cut pear and Nappage.
  12. Refrigerate.


Inspired by: peach mousse, 樋口浩子、グレースのお菓子の時間、紅茶の時間をどうぞ、講談社。

The original was for canned white peach, instead of cooked pear.  I divided the original formula  by  5 to accommodate two 4″ cake rings.  I added the sponge cake so that the mousse can be upgraded into mousse cake, inspired by the picture (not the formula) given in the same book.

To puree the cooked pear, the mini-chopper did not do well, and resulted in rather chunky crushed pear. A blender or mixer should do a better job in pureeing.

Gelatin tends to set very quickly when placing in an ice-water bath; thus it is better to prepare the whipped cream and meringue immediately before the gelatin solution is chilled.  I was following the original recipe: I placed the gelatin solution in the ice water bath  before whipping the cream and egg whites.  The gelatin instantly set when I dipped the bowl into the ice-water bath, which made it difficult to incorporate the cream and meringue afterward and the mousse’ texture became not so smooth.

09/06/2010 Melon Sorbet Cake with Glazed Oranges

Monday, September 13th, 2010

Ingredients: (4″ diameter)

(Melon Sorbet Cake)

  • 4″ diameter sponge cake (already baked and chilled or frozen)
  • 170g frozen melon (cantaloupe)
  • 1 TBSP +2tsp lemon juice
  • 3 TBSP + 1/2 tsp sugar

(Whipped Cream)

  • 100 cc heavy cream
  • 2 tsp sugar

(Glazed Orange)

  • 2 Cups (480 cc) water
  • 1 navel orange
  • oil (for greasing the baking sheet)
  • 100 cc sugar
  • 1 TBSP + 2 tsp water
  • 1 tsp light corn syrup
  • 1/16 tsp lemon juice
  • 2 drops red food coloring


(Melon Sorbet Cake)

  1. Cover the bottom of the 4″ cake ring with aluminum foil.
  2. Wrap the sponge cake’s side with acetate film (I use Transparency Film: use scissors and tape to cover the side all the way and the height is about 7 cm), tape it and remove the acetate cake ring off the cake, place the acetate ring inside of the 4″ cake ring.
  3. Cut the sponge cake into halves horizontally.  And place one slice in the acetate film ring (in the cake ring) , with the browned surface facing the bottom.
  4. Make melon sorbet by blending frozen melon, sugar, and lemon juice with Vitamix (or powerful blender.)
  5. Pour the sorbet over the sponge cake in the acetate film ring (in the cake ring.)  Flatten the surface by pushing down with a spoon.
  6. Place another sponge cake slice on top in the acetate film ring, and press down with your hand.
  7. Wrap the whole cake with plastic wrap and place it in the freezer for at least 2 hours.

(whipped cream)

  1. Whip cream and sugar with a handmixer in a  tall glass or cup, with ice-water bath.
  2. Refrigerate.

(Glazed Orange)

  1. Fill a 4 Cup Pyrex Measuring Cup with 2 Cups (480 cc) water.  MW (1.6 kw) 4 min or more until boiling.
  2. Add Orange, MW 3- 4 min.
  3. Take the orange out and cool at room temperature until cool enough to handle.
  4. Remove the outside skin of the orange by hand.  Divide into segments, pulling them apart with your hands and a knife, without breaking the membranes.  (Note: leave the membranes of each segment.)
  5. Place each segment on a kitchen towel and let it dry at room temperature for several hours. (preferably overnight)
  6. Line a baking sheet (Wax Paper is not good, better to be silicon paper or silpat) and grease with oil.
  7. Prepare ice water in a large bowl.
  8. In a sauce pan, place sugar and water, mix with your fingers.  Wipe down the sides of the pan with wet hand until no sugar crystals cling to the side.
  9. Heat until just boiling.
  10. Drop corn syrup in the center with a long spoon so that  no syrup splashes on the side of the pan.  (Do not stir.)
  11. Keep heating until the syrup gets a little yellow.
  12. Add lemon juice, and gently shake back and forth to incorporate lemon.
  13. Heat until pale yellow.
  14. Quickly place the pan in the ice water filled bowl. (Here, I kept it in the ice water too long: it caused the syrup to become hardened quickly. )
  15. Dip one side of the orange segment with clear syrup, lay it on the oiled baking sheet.  After dipping all segments on one side, add 2 drops of  red food color into the syrup, dip the other side of the segment with red syrup.  (When the syrup gets hardened, place the pan in the heat again to liquefy.)
  16. Place the glazed orange segments on the oiled baking sheet to cool.


  1. Remove the wrap, cake ring, aluminum foil, and place the cake on the cake stand.
  2. Remove the acetate film.
  3. Coat the top and side surface of the cake with whipped cream using a palet knife.
  4. Use a large star decoration tip and decoration bag to pipe the cream on the top surface of the cake.
  5. Transfer the cake carefully onto the serving plate.
  6. Decorate the lower side  area with a star decoration tip.
  7. Place the glazed orange on top.
  8. Freeze until serving time.


Inspired by: Orange Sherbet Cake with Glazed Oranges, Rolant Mesnier, Basic to Beautiful Cakes, Simon & Schuster, 2007.

The original recipe used orange sorbet instead of melon sorbet.  I used the cantaloupe melon sorbet due to shortage of orange and too much melon in the freezer.

Making Glazed Orange was not great: I cooled the heated syrup too long in the iced water and it got hard too quickly before dipping the orange segments.  After that, placing the glazed segments on the oiled wax paper made the paper stick to the candy.  Waxed paper is not good for this purpose, I realized finally.  Parchment paper might be better.  But I found the use of a silicon mat or silpat is a far better choice: probably there is no need to grease or oil the silpat.  Since the syrup was hardened,  even after reheating the syrup it was too thick to adhere well to the segments.  So it became quite disastrous.

I over-beat the cream, when decorating the lower bottom of the cake, resulting in rough piping.

The original recipe was for a 9″ round cake, which was reduced to 1/5 ingredients for a 4″ diameter cake.

The original recipe was entirely given by the volume, which made the measurement quite vague.

The hard candies do not go well with heavy cream and sponge: the texture crushes.

Also, sorbet and sponge cake does not match well:  ice cream might go better with sponge cake texture.

Melon and orange do not match very well either; but it was not the main problem.

08/17/2010 Chocolate Cake

Tuesday, August 24th, 2010

Ingredients: for 18-19 cm diameter Savarin Mold or Ring Mold, Capacity 905 cc, 8 servings

  • some bread flour (to prepare the pan)
  • some shortening/butter (to grease the pan)
  • —————————-
  • 45 g cake flour
  • 20 g cocoa
  • 1/3 tsp (1.53 g) baking soda (Do not confuse with baking powder)
  • 160 g egg
  • 80 g sugar
  • dash salt
  • 3/8 tsp cream of tartar
  • 1 tsp water
  • 2 tsp (10.17 g ) milk
  • 1 tbsp (14.2 g ) unsalted butter
  • ——————–
  • (Chocolate Butter Cream)
    • 80 g sugar
    • 40 g water
    • ——————–
    • 30 g chocolate chips
    • ————————-
    • 200 g unsalted butter, softened at room temperature
    • 5 g (1 tsp) brandy
  • Some sweetened/cooked chestnuts, sliced (Buy a bag of Chinese steamed chestnuts ($0.99 at Asian Grocery Store, and cook with sugar water)
  • some cocoa


  1. Prepare Savarin Mold by brushing shortening/butter inside, freeze, and coat with bread flour (use tea strainer to make it  easier), and freeze.
  2. Whisk flour, cocoa, and baking soda in a bowl. (I admit that I measured baking powder by mistake at first.)
  3. In a small Pyrex bowl, mix water, milk, 1 tbsp butter and MW until butter melts.
  4. Preheat the oven to 170C (338F). Get the Savarin Mold out of the freezer and place it near the oven.
  5. Whisk egg, sugar, salt, 3/8 tsp cream of tartar with a mixer until it forms soft peak.  Gradually reduce the speed in order to make the forms smaller and consistent.
  6. Add cocoa/flour mixture (#2) in 3 portions and fold quickly each time with 6 bamboo skews.  Then fold with a spatula.
  7. MW the butter mixture (#3) again until hot (50C)  and immediately pour over the dough above, then quickly fold in.
  8. Immediately, transfer the dough into the Savarin Mold.  With a bamboo skewer, break the large bubbles in the dough by stirring a little.
  9. Bake at 170 C (338F) for 25 min.
  10. Remove the mold from the oven, shock the mold by dropping it from 40 cm high to the cloth/towel protected surface.
  11. Immediately separate the cake from the mold with a bamboo skewer, invert, and remove the mold.  Cool at room temperature.
  12. To make butter cream, first, MW(1.6kw)  80 g sugar and 40 g water in a Pyrex bowl for 40 sec until sugar melts.
  13. MW chocolate chips in a Pyrex bowl for 40 sec until it melts.
  14. Whip 200 g unsalted butter with a mixer until creamy.
  15. If the syrup made in #12 is still warm/hot, use ice-water bath to cool the syrup to room temperature.
  16. Add the syrup to the whipped butter in 3-4 portions, while whipping with a mixer, until the color of whipped butter becomes whiter.
  17. Add melted (but not hot) chocolate and brandy, then keep whipping with a mixer, until incorporated.
  18. When the cake is cool enough (room temperature), slice the cake into 3 layers.  Between each layer, spread butter cream and place some sweetened sliced chestnuts.
  19. After assembling all 3 layers, spread the butter cream (thinly) on the outer surface of the cake ring.
  20. Use a (about) 6mm diameter round tip with a decoration bag to pipe out the cream on the cake surface.
  21. Sprinkle cocoa through a tea strainer, to coat.
  22. Refrigerate.
  23. Take the cake out of the refrigerator 30 min before serving.  (The cream should be softened at room temperature before serving.)


Adapted from: チョコレートケーキ、森山、(Book1, Bibliography).

I added salt, cream of tartar to the original recipe.

The volume of the cake was too much for my ring mold, and overflowed a little bit: next time the cake dough recipe must be reduced to 70-80% of the formula.

The volume of  the butter cream was not enough to complete the decoration: next time, the butter cream formula must be increased to 150-200% of the original formula.

I used too much butter cream for the initial coating of the cake: it must be thin coating in order to save the cream for the decoration.

The cake was so soft and the part of the cake got stuck to the ring mold.  So I used the apricot jam to mend the surface of the cake surface.  Next time, I must make sure that the cake surface is completely detached from the mold with use of knife and bamboo skewer, before inverting to remove the cake.

Due to baking soda, there is an unavoidable bitter flavor in the cake.  It might be better to use the baking powder, next time.

The original recipe required the baking soda to be mixed with water, which I did not agree with: thus  I modified the procedures.

08/10/2010 Omlet Cake (Kiwi・Banana)

Friday, August 13th, 2010

Ingredients: for 2 pieces

  • 2 slices (63.3 g) Sponge Cake (10 cm diameter, 1 cm thickness)
  • 50 cc Heavy Cream
  • 3.5 g sugar
  • 1 Kiwi, peeled and sliced
  • 1 Banana (103g), peeled
  • chocolate syrup, Maraschino Cherry, Candy Sprinkles, etc. (optional)


  1. Prepare 2 slices of sponge cake.
  2. Whip cream and sugar.
  3. Drop the whipped cream on the sponge cake with a spoon.
  4. Place fruit and fold in half.