FONDANT COVERED CAKE
INTERIOR OF THE CAKE
NON FROSTED CAKE - 1st Test Product
4 egg yolks
80g fine sugar
6 tbsp vegetable oil
6 tbsp fresh milk
100g cake flour + 40g corn flour OR 140g superlite flour
1 tsp baking soda
1 pinch of salt
4 egg whites
80g fine sugar
1 tsp white vinegar
Preheat oven to 170 deg C. Prepare wire rack set at lowest.
Sift C, set aside.
Using whisk, mix A till frothy and double in amount.
Add B into mixture A and whisk till well mixed.
Remove whisk attachment.
Use a big rubber spatula to gently fold in mixture C.
Prepare 6 baking tins well oiled.
Prepare 6 colorings set aside.
Using a clean and dry bowl & whisk, whisk D till stiff.
Add E and whisk till no more stiff.
Overturn your bowl and mixture must not fall off.
Fold in yolk batter with white batter in 3 separate steps.
Use an ice cream scoop to put 1 scoop onto each baking tray.
Add coloring and mix well.
Pour the rest of the batter onto the baking trays equally and mix well.
Bang the trays onto the table a few times to remove huge air bubbles (prevent uneven raising - cone top cakes)
Bake for 20mins in 170deg no fan force.
Remove from oven and bang the trays a few times on the table to prevent shrinking. Leave to cool totally before frosting.
I poured a thin coating of white chocolate and left chocolate to harden as a cover for the sponge cake. After which I used cling wrap to wrap the cake and placed it in the fridge while I roll my fondant. *coating the cake with chocolate allows better shaping of the fondant without squashing the light sponge cake*