Ingredients
Yellow
batter:
• 3 eggs
• 200 g
sugar
• 100 ml
milk
• 100 ml
flavourless vegetable oil
(vegetable or groundnut oil)
• 200 g
all-purpose flour, plus
more for pan
• 1
tablespoon baking powder
Brown
batter:
• 3 eggs
• 200 g
sugar
• 100 ml
milk
• 100 ml flavourless
vegetable oil
(vegetable or
groundnut oil)
• 200 g
all-purpose flour, plus
more for pan
• 1
tablespoon baking powder
• 1
tablespoon unsweetened cocoa powder
Filling:
• 500 ml
milk
• 200 g
sugar
• 1
tablespoon vanilla sugar
• 5
tablespoons all-purpose flour
• 220 g
margarine (room temperature)
Decoration:
• 50 g dark
chocolate
Preparation
Preheat
oven to 180 degrees Celsius (350℉/gas 4). Grease two pans with oil -
approximately 40 x 22 cm each; dust with flour, tapping out the excess – OR
line those 2 baking pans with non-stick parchment paper.
Yellow
batter:
Place 3 whole eggs in a mixing bowl and use a mixer to whisk them
gradually adding 200 g of sugar (while whipping);
when the whipped foam of eggs and
sugar is made then (still using the mixer) gradually add 100 ml of milk, 100 ml of oil,
1 tablespoon of baking powder and 200 g of all-purpose flour.
Pour the yellow batter into a prepared pan.
Bake, about 40 minutes.
To test, when it looks like it is
done insert a toothpick into the middle of a cake; it’s ready when
the toothpick comes out clean.
Transfer
to wire rack and let it cool completely.
Brown batter:
Place the 3 whole eggs in a mixing bowl and use a mixer to whisk them
gradually adding 200 g of sugar (while whipping);
when the whipped foam of
eggs and sugar is made then (still using the mixer) gradually add 100 ml of milk, 100 ml of oil,
1 tablespoon of baking powder, 1 tablespoon of unsweetened cocoa powder and 200 g of all-purpose
flour.
Pour the brown batter into a prepared pan.
Bake, about 40 minutes.
To test, when it looks like it is
done insert a toothpick into the middle of a cake; it’s ready when
the toothpick comes out clean.
Transfer
to wire rack and let it cool completely.
Filling:
Divide 500 ml of milk - 1/3 in a sauce pan and 2/3 in a bowl.
Place a sauce pan with 1/3 of milk, 200 g of sugar and 1 tablespoon of
vanilla sugar on a stove top and heat to boil.
Meanwhile, mix the rest 2/3 of cold milk with 5 tablespoons all-purpose
flour (using a hand whisk to mix without
any lumps).
Once the milk on a stove top reaches the boiling point add the mixture of
milk and flour and keep stirring energetically and constantly (with a hand whisk).
Cook for 3 to 5 minutes, or until it
thickens.
Remove the sauce pan from a stove top and let it cool completely.
Then, separately use a fork or a mixer to mash the 220 g of room
temperature margarine until it turns softened.
Finally, using a mixer combine the cooked and completely cooled filling
mixture (which you have removed from a sauce pan into a
bowl) with a fluffy margarine until it turns
creamy.
Place one of the cakes (yellow or brown) on your chosen plate or cake stand and spread over ½ of cream filling.
Top with remaining cake (yellow or brown), bottom side down and top/spread over the other ½ of cream filling.
Make a final decoration by grating 50 g of dark chocolate on the top of
cake.
Store your Family Sponge Cake in the refrigerator.
