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Tuesday 26 November 2013

Sponge Cake With Kumquat Jam Topping

Kumquat is back on the supermart shelf lately and being me the Kumquat lover, of course would not hesitate to grab at least 2 punnets at a go!

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.

Sponge Cake With Kumquat Jam Topping 
Recipe sourced from Shirley @Kokken

120g Sugar
15g Cake Emulsifier (Optional)

5 Eggs
130g Plain Flour
1tsp Baking powder

40ml Water

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

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 managed to make 4 round ones and one small rectangular ones. 

                               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 is "Deeeeeeeelicious"