“Ambassador” sponge cake (with fruit jelly candy)

Ingredients

Batter:

•       6 eggs

•       200 g sugar

•       4 tablespoons unsweetened cocoa powder

•       1 teaspoon baking powder

•       150 ml flavourless vegetable oil

                 (vegetable or groundnut oil)

•       200 g all-purpose flour, plus more for pan

Filling:

•       500 ml milk

•       250 g sugar

•       5 tablespoons all-purpose flour

•       250 g margarine (room temperature)

•       250 g sugar coated fruit jelly candy

Decoration:

•       50 g dark chocolate

Preparation

Preheat the oven to 180 degrees Celsius (350℉/gas 4).

Grease the pan with oil - approximately 40 x 22 cm; dust with flour, tapping out the excess – OR line the baking pan with non-stick parchment paper.

Batter:

Place 6 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 150 ml of oil, 1 teaspoon of baking powder, 4 tablespoons of unsweetened cocoa powder and 200 g of all-purpose flour.

Pour the 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 and 250 g of sugar on a stove top and heat to boil.

Meanwhile, mix the rest 2/3 of cold milk with 5 tablespoons of 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 250 g of room temperature margarine until it turns softened.

Meanwhile, cut 250 g of sugar coated fruit jelly candy into the quarters and then chop them into small pieces.

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 and then add (and mix by hand whisk) 250 g of diced sugar coated fruit jelly candy.

Slice the cake in half horizontally.

Place one cake layer on your chosen plate or cake stand and spread over ½ of cream filling.

Top with the remaining cake layer 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 “Ambassador” Sponge Cake in the refrigerator.

Family sponge cake (plentiful mild cake)

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.

Apple and coconut cake (milk, egg and oil free)

Ingredients 

The crust:

•125 g of coconut flour

•120 g all-purpose flour

•120 g of a brown or white sugar (or fructose)

•1 tablespoon of vanilla sugar

Filling:

•4 big apples

•cinnamon

•dried fruit

(raisins, dates, pineapple ...)

•brown or white sugar (or fructose) to taste

Preparation

The crust:

In a pot mix the coconut flour, white flour, sugar (or fructose) and vanilla sugar - which makes the dry crust mixture.

Filling:

Grate apples, mix with the sugar (or fructose), cinnamon and dried fruit (optionally).

In a baking dish (or pan) put 1/3 of the dry crust mix and gently press down on top of it with your fingers to compact that dry mixture;

then on the top of that dry crust put 1/2 of the grated apple mixture, and repeat the process as long as there is a material (it should be 3 layers of crust and 2 layers of filling).

Note: The top layer should be a dry crust mix; also, there is no need to grease a baking dish (or pan), but you may do so if you like.

Preheat the oven to 350℉ (180°C) and bake the cake for 40 minutes.

Let the cake cool off and then cut it into the cubes.

Note: This cake can be very nicely baked because the coconut melts and connects the sugar and flour which together form a usual crust that can be nicely sliced - and a cake looks beautiful.