It’s ok, I didn’t know what gateau means either. It’s just cake. Sorry if you were expecting it to mean something fancier. This is one of my go to recipes for dinner parties. Reason being
- I don’t like baking! I’m not good at it. This though, seems to work for me for some weird reason. Oh and it’s not a complicated process which really puts me off of some types of baked goodies. There’s really not too much that can go wrong with it. Hopefully?
- I like making it for large dinner parties because I’m really fussed about portion control (or maybe the lack thereof?). In the sense that I, as a host, would die (as I’m sure most others would too) if the food is …*DAN DAN DAN*… LESS!! But, I think…no one looks at a full 9″ cake and goes “OMG that is so less!!” If the cake does finish…which it most definately will… it’s on my fatass guests! Not on me! I made a whole cake goddammit!
So…as nonsensical as it sounds, that’s my logic behind it. Anyway, enough rambling, let’s get cracking! (eggs that is )
Now there’s four parts to this cake – 1)Vanilla sponge cake 2)Stock syrup 3)Cream chantilly 4)Fruits for Decoration
1- Vanilla Sponge Cake
- Flour 75 gm
- Corn Flour 25 gm
- Sugar 100 gm
- Eggs 4
- Vanilla essence 1 tsp
Sift the flour and the corn flour together, preferably twice. Whisk the eggs together with the vanilla essence and slowly start to pour in the sugar (only a little bit at a time) and continue to whisk until the mixture falls from a spoon in a thick ribbon-like texture. Now, with the help of a spatula, start folding in the flour and corn flour mixture into the eggs (again only a little at a time). Once the flour is completely folded in, pour the batter into a greased 7″ cake tin and make sure its spread evenly. Here is the tricky bit. When I was making this cake at culinary school, I made them in the Industrial Rational ovens we had at the school kitchen. So I can’t really give you a time frame that applies to standard ovens at home. All I can say is bake in a preheated oven @ 180 degrees Celsius using the age old “until a toothpick comes out clean” method . Cool on a wire rack
2- Stock Syrup
- water 100 ml
- Sugar 30 gm
Once the cake had cooled slice down the middle or into three layers (only if youre confident of your cake slicing skills!) Pour the stock syrup generously over all the layers of cake. Obviously don’t drench the cake in syrup otherwise it’ll break when you layer it together.
3- Cream Chantilly
- Whipping cream 400 ml
- Sugar 50 gm
- Vanilla essence 1 tsp
Cream Chantilly is nothing but whipping cream whipped together with sugar and vanilla essence. So that’s all you need to do….whip! HOWEVER… don’t whip too much otherwise your cream will become grainy. Once your cream reaches the “soft peaks” stage you are good to go!
Now at this point you should have all your layers of cake spread out, soaked in stock syrup. You can use whatever fruit you want to decorate with. I used the following :
- kiwi fruit
- physalis (i think that’s what they’re called)
Oh and I also took a bit of marzipan, dropped a couple of drops of red food colouring into it, stenciled out some flowers from it and painted it with powdered food paint.
You can decorate your cake in any way you want. I decide to concentrate all the decorating into a nice little band going across the cake. I suggest you cut out all the fruit that’s going into the decorating first. This way you can use all the halves and the scraps in the layers of the cake. Take the bottom part of your cake and splather on Cream Chantilly onto it. and then sprinkle your chopped up fruits onto the cream.
Once you have all your fruits evenly spread out…carefully spoon over some more cream chantilly on top and smooth out (keeping in mind that MOST of your cream should be used in icing the cake.)
Place the last layer of cake of top and ice GENEROUSLY with the cream chantilly. Allow it to chill for a bit in the fridge and then continue decorating the cake in whatever way you like. It would be ideal to serve the cake as soon as you’ve finished decorating it but if you won’t be serving the cake any time soon then drizzle some of the stock syrup (and by drizzle I mean a DROP on each piece of fruit) onto the fruit so as to avoid dehydrating the fruit when it’s in the fridge. Once you’re ready to serve, drizzle some more syrup on top just to add that extra shine! Oh an don’t use apples or pears or bananas as they will lose their color and end up making your cake look hideous! To store left over cake just pop it in the fridge, the syrup soaked into the cake will keep it moist for days.