Hari Raya or Eid Mubarak was just yesterday and I hope I am not too late to post the recipe of this forgotten festive cake. To be honest, I dislike sponge cake. But I hate it even more to see the art of making such cakes from scratching fading away. And I genuinely miss having this cake during this festive time of the year. I used to be surrounded by the Muslim community during my childhood days and making this cake definitely brings back some nostalgic memories.
All the recipes which I had found online are using emulsifiers; using emulsifiers is a huge no-no in my kitchen. I strictly do not use any chemical, except for baking powder and soda, for my baking endeavors. I mean why harm our bodies, especially our kids' bodies, with chemicals? So having said that, this is actually my 2nd attempt in making this cake. My sponge cake didn't rise at all during my 1st attempt. I re-adjusted the ingredients ratio and use a combination of baking soda and powder instead of just baking powder.
I also found out that most of the recipes call for choco-paste or choco-emu for the chocolate sponge layer. Again, since we have real chocolate on hand, why not use the real deal instead of artificial flavorings? Anyway, I apologize for my rant. To make it more "horseshoelike", I spread a thick layer of nutella onto the sponge cake. I am using chocolate liqueur to enhance the flavors. You can omit the alcohol and use pure vanilla extract instead. This cake is best eaten on the baking day itself, but I am sure it will be gone in an instant. I really hope you will give this recipe a try. Here I wish all you lovely Muslim people a Selamat Hari Raya | Eid Mubarak.
(Make 10 X 10 cake)
Unsalted Butter, 102g Divided Into 2 Equal Parts + More For Greasing
Demerara Sugar, 90g
Egg Whites, 102g Approximately 3
Egg Yolks, 135g Approximately 7
Cake Flour, 83g
Milk Powder, 8g
Baking Powder, 1 TSP
Baking Soda, 1/2 TSP
Sea Salt, 1/2 TSP
Chocolate Liqueur Preferably Mozart, 2 TBSP
High Quality Dark Chocolate Preferably Valrhona, 50g
Nutella, For Spreading
10 X 10 Baking Sheet Pan
Hand / Stand Mixer
Cast Iron Skillet / Pan
Preheat oven to 170 degree celsius or 340 fahrenheit.
Lightly grease baking tray with butter
Line with parchment paper with excess overhanging.
*So that it will be easy to unmold.*
Grease the parchment paper with butter as well.
In a skillet over medium heat, melt 51g of butter.
Continue cooking until the melted butter starts to "sing".
You can see the milk solids start to separate from the fat.
Once the "singing" becomes more subtle, the milk solids will start to brown.
Keep an eye on it cos it can turn from brown to burnt very fast.
Pass the browned butter thru a coffee filter over a fine strainer and bowl.
Set aside to cool down slightly.
*Beyond this point, make sure all the ingredients are at room temperature.*
In a large bowl, add in the remaining 51g of butter.
Add in sugar.
Using a hand or stand mixer, cream the mixture until light and fluffy.
Add in egg whites and whisk until light and fluffy.
While still whisking, add in the egg yolks, incorporating 1 at a time.
In a separate bowl, sift together flour, milk powder, baking powder, baking soda and salt.
While still whisking, add in the flour mixture, incorporating 1 spoonful at a time.
Lastly, whisk in the chocolate liqueur.
*You can omit alcohol and use 1 TSP of pure vanilla extract.*
Scoop a few TBSP of the batter into the browned butter.
Mix until well combined.
Add a few more TBSP of batter if needed until the batter is fully incorporated into the browned butter.
Add this mixture back into the main batter.
Gently fold until well combined.
The batter should be thick and glossy but not runny.
Prepare a double boiler.
Melt chocolate on a double boiler.
Once chocolate has melted, add in 120g of batter.
Gently fold until well combined.
Transfer the chocolate batter onto the prepared baking tray.
Using an offset spatula, lay the batter as evenly as possible.
Transfer the remaining batter into a piping bag with a round tip
Pipe onto the chocolate layer in a line motion.
Pipe each line as closely as possible.
This is to prevent the 2 batters from mixing.
But if you are confident enuff, you can skip the piping steps.
After piping, using an offset spatula, gently smoothen the surface as evenly as possible.
Wack into the oven and bake for about 20 to 25 mins or until it pass the skewer test.
Remove from oven.
Lay cling film on a working surface.
Umold the cake from the baking tray.
Confidently flip onto the cling film.
Carefully remove the parchment paper.
*If you grease the parchment paper well, there should not be any cake sticking to the paper.*
Spread nutella onto the chocolate sponge layer.
*If the nutella is too thick and hard, you can soften and loosen it by steaming in a skillet of simmering water. Be sure the bottle is made of glass and not the plastic version. If the nutella is still too hard to spread, you can transfer into a piping bag and just pipe into the sponge cake.*
Slice the sponge cake into halves.
Using the cling film and carefully fold the sponge cake halves into halves.
When you look at the edge, it resemble a horseshoe.
*The sponge cakes need to be fold while it is still hot to prevent the folding edge from cracking as you fold.*
Wrap the sponge cakes and chill in the fridge for at least 1 hr before serving.
Slice and serve.
Finish within a day.