I baked this cake especially for my dear mum... shes just like my hb who simply adores mousse, fresh cream kinda of cake... so enjoy mum!
Ingredients
250g chocolate sponge cake mix
4 large eggs
70ml water
1tsp ovalette
70ml corn oil
Filling
400g blueberry pie filling
300ml whipping cream
1tsp gelatine (mixed with 30ml water)
Method
Line and grease a 9" cake tin. Preheat oven at 180degC
In a mixer whisk at high speed sponge mix, eggs, water n ovalette till mixture turns thick and fluffy
Turn to low speed and add corn oil and mix until just combined.
Pour batter into a cake tin and bake for 40 - 45mins
Invert cake for 5 mins bef turning over to cool completely. Slice cake into 2 or 3 layers.
Filling
Sprinkle gelatine into water and micro for a few sec. Mixture shud be clear.
Whip up cream till fluffy and spread over one layer of cake. Top with 180g of pie filling. To the rest of it u add gelatine mix
Repeat the same method for the top layer
Refrigerate until set bef serving.
Method
Line and grease a 9" cake tin. Preheat oven at 180degC
In a mixer whisk at high speed sponge mix, eggs, water n ovalette till mixture turns thick and fluffy
Turn to low speed and add corn oil and mix until just combined.
Pour batter into a cake tin and bake for 40 - 45mins
Invert cake for 5 mins bef turning over to cool completely. Slice cake into 2 or 3 layers.
Filling
Sprinkle gelatine into water and micro for a few sec. Mixture shud be clear.
Whip up cream till fluffy and spread over one layer of cake. Top with 180g of pie filling. To the rest of it u add gelatine mix
Repeat the same method for the top layer
Refrigerate until set bef serving.
2 comments:
Salam K.Rima!
Was this really your first ever blog post? Just wondering. The cake looks so so good!
W'salam.. Oh my!!! Not been here for yrs.. Yes.. My first ever blog post.. Hehe
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