Sunday, 15 April 2007
As I had some left over whipping cream, I decided to have another go on a layer cake. I made this Mixed Fruits Sponge Cake with the same recipe as that of the strawberry sponge cake which I did last week.
I am proud to say, this sponge cake was baked to almost close to perfection (in my own opinion, of course!) The top was not burnt as I baked it on a lower rack position this time. I also used less sugar, only 165g as compared to the 206g stated in the recipe. However, it still took another 10mins more for the cake to be done. The recipe stated that the baking time should be around 35mins. My oven always seems to take at least another 5 to 10 mins longer for most of my bakes :(
After the cake was ready, I let it cool in the pan for around 5mins. Then, I unmould it and let it cool Inverted. That is, the cake was placed on the cooling rack with the bottom side up. I couldn't recall where I have read it...but it was mentioned in some cookbooks that the cake should be let cool inverted so that a slightly domed top could be flattened, and the final cake will be very even and nice. True enough, the cake looked great when I flipped it over :))
I sliced the cakes into 3 layers and filled with whipped cream and canned mixed fruits. Everything went well until I was ready to cover the exterior with cream...I realised that I didn't have enough whipping cream to frost the entire cake! I was thinking whether I should go get some more whipping cream from the supermart...but my elder boy told me not to bother. He told me as long as the cake tastes good, why bother about the appearance. Well, after giving it some thots, I kind of agree with what he said, and left the cake as it is...with only a thin layer of frosting on the exterior. Luckily, the taste and texture of the cake didn't disappoint us...it was light, soft and not too sweet :p