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.
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.
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.
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.
