When Shirley @Kokken posted her Jam Topping Sponge Cake early last year, it just brought back some memories in those days when cakes were sold and decorated in that way. I remember when I am still a little girl staying in Kampar, we don't usually able to buy cakes with cream and jam topping. And there was year a small moderate new shopping outlet called "Emporium" (does Emporium sounds new to you?) open at this very small town, it is like a total heaven to the Kamparians! Still remember those days my dad will cycling down to Emporium and my younger sister would hop in at the back seat of the bicycle; almost everyday they will patron to Emporium!
So, this little Sponge Cake With Jam Topping has indeed brought back some memories to me and back in those days, it was coated with peanuts bits.
Ingredients
(A)
120g Sugar
15g Cake Emulsifier (Optional)
(B)
5 Eggs
130g Plain Flour
1tsp Baking powder
(C)
40ml Water
(D)
85g Melted butter
Desiccated
coconut
Kumquat Jam or Strawberry
jam or your favourite jam
Swiss Meringue Buttercream
75g Egg
white (about 3 egg whites)
70g
Castor sugar
Pinch
Salt
225g
Unsalted butter
1tsp
Vanilla Extract
2tsp
Instant Espresso powder
Instructions
Preheat
oven to 190C. Mix (A) until well blended in a mixing bowl. Add (B) into the
same bowl and start to whisk with balloon whisk until thickened.
Add (C)
and continue to whip until light and fluffy. (ribbon stage – with the help of
the cake emulsifier, this can be achieved very quickly and it stays very
stable)
Fold in
(D) and mix till well blended.
Pour the
batter into a 12 inch square tin lined with parchment paper.
Bake at
190C for 20mins.
Remove
from oven. Lift cake out of baking pan (so you should cut the parchment paper
such that it overflows and allow you to grip the edges to lift the cake out of
the tin) and leave to cool on a wire rack.
Peel off
parchment paper when cake is completely cooled. Cut into 2 equal slices.
Sandwich
the 2 slices together with butter cream.
Using a 3
inch round cutter and cut the cakes into rounds. (alternatively, you can just
slice into rectangular slices which will reduce wastage)
Coat the
outside of the rounds with butter cream and cover with desiccated coconut.
Pipe a
ring of butter cream at the top of the cakelet. Fill center with your favourite
jam.
To make butter cream
Place egg
whites, sugar and salt in a mixing bowl. Whisk egg whites over a water bath
until sugar and salt completely dissolves.
Remove
from heat and continue whisking the egg whites using a stand mixer.
Whisk at
low speed and gradually increase speed. Whisk the egg whites until glossy and
firm peaks are formed. (The meringue should cool down by then)
Lower
mixing speed and add butter in spoonfuls until smooth and fluffy.
Mix
coffee powder with vanilla extract.
Change
balloon whisk to paddle and continue mixing for another 10mins at low speed
to deaerate the cream.
I put a slice of kumquat on top and it look like an egg yolk.....
How was this cakelet taste? Must I say it?
With Kumquat in my cake, of course.....it is "Deeeeeeeelicious"