SPONGE CAKE RECIPE

👉4 egg yolks B

👉1 / 4 cup refined sugar

👉1 / 3 cup cooking oil

👉1 / 3 cup full cream milk

👉1 / 2sk fine salt

👉1 / 2sk vanilla essence

* whisk well and sift the flour into,

👉3 / 4 cups flour cake / wheat flour (if you use wheat flour sift 3 - 4 times first)

👉2sb cocoa powder / chocolate powder

* whisk just mix well and set aside. Prepare egg whites,

👉4 egg whites

👉1 / 4sk cream of tartar

👉1 / 4 cup + 2sb refined sugar

* Mix egg whites and cream of tartar until fine foam then add a little sugar until it runs out and continue mixing at high speed until horn or when lifting the mixer mixer eyes do not fall

* Next step, take 2 tablespoons of egg whites put in the egg yolk batter whisk slowly just a little well

* Repeat the steps until the last use of the spatula, slowly slowly reposition it until well blended

* insert in a round 7x7 tin can 2 (rub margarine all over the surface and layer baking paper)

* Bake at 180 for 25 minutes (make sure the oven is preheated)

* check with satey skewer when lifting the skewer clean means the cake is cooked

* lift and continue upside down on the cake board, open the baking paper upside down again.

* wait for the new cold to split 1 set to 2 so you can get 4 layers later.

* while waiting to complete the cake topping, do not let it be exposed.

* When blushing start with white topping alternately with brown topping.

* want to look like SR middle topping chocolate thickening a little

* ready lepah whole cake store in cold pan 30 minutes just pour ganache.

* put back in the refrigerator after cleaning to stabilize the new ganache decorate the surface with sugar dasting.

Topping Chocolate & white chocolate recipe

👉11 / 2 cup NON-DAIRY Whipping Cream

👉3sb dark chocolate (you use liquid ganache that you pour over the last cake)

* Mix thick whipped cream and divide it into 2, one drop of melted ganache and mix using sepatula only

* Another dough leave blank, place in the freezer 30 minutes before use.

Dark Chocolate Ganache - Pour over cake,

👉1 / 2 cup dark cocoa powder (cocoa powder is usually ok)

👉1 / 2 cup condensed milk (can taste sweet)

👉3 / 4 cups full cream milk (follow your own concentration)

👉1sb cooking oil (to look a little shiny)

* whisk everything and double boil until well blended and look shiny lift.

* wait until completely cold before pouring on the cake.

Hope all my friends are not tired of reading

Okay next...

💌 Topping Recipe for Indulganache Sponge Chocolate - Taste ala2 SR🤭

Dark Chocolate; (topping middle slice)

👉 3/4 cup / 120g dark chocolate compound

👉 1/2 cup whipping cream

* double boil and whisk until well combined, cool to room temperature and place in a 30mini refrigerator.

* after 30 minutes remove the mix 2 - 3 minutes until thick and can leak on the cake

White Chocolate; (topping first slice and 3rt slice)

👉1 / 2 cup / 64g white chocolate

👉2sb whipping cream

* Double boil and whisk until well combined, whisk again until thickened at room temperature then can continue to release on the cake

* If still liquid can be placed in the refrigerator for 30 minutes just to thicken and can leak on the cake.

* How to bake the same as the budget cake above, starting with brown toppings alternating with white toppings until the last layer of cake

* Store in the refrigerator while preparing the topping on the outside

👉1 1/4 cup NON-DAIRY whipped cream

* Okay the top and outside can mix thick NON-DAIRY whipped cream

* Mix thick then spoon on top and sides of cake, flatten and store in refrigerator for 30 minutes to cool completely before pouring ganache

Dark Chocolate Ganache - pour over cake,

👉 120g / 3/4 cup dark chocolate compound

👉 1/2 cup whipping cream

* double boil the whisk well, lift, cool to room temperature and pour over the cake

Ready!

Hope everyone understand this delicious cake recipe 

Hope it is useful.