Do you like the Apollo Layer Cake as much as me? The one coated with chocolate is so yummy. I tried to make them and it tasted great. Apollo layer cakes consist of two rectangular sponge cakes sandwiched together with butter cream. However, in this recipe, I used jam for sandwiching instead of butter cream.
50 g corn flour
50 g superfine cake flour
100 g sugar
4 large eggs
1 tablespoon vanilla essence
1 level teaspoon cream of tartar
75 g extra jam mixed with 2 tablespoon water
250 g chocolate (melted)
Method (Plain Sponge Method)
1. Mix the two flours together and sift twice.
If you don't have a thermometer, just place your finger in the egg mixture; it should be quite hot and the sugar is completely dissolved (not gritty when rubbed between two fingers).
3. Take it off the water bath; add vanilla essence and cream of tartar. Beat the eggs at high speed until they are very light and thick or until the ribbon stage is reached. (At this point, when a figure "8" or an "S" shape is drawn with the egg foam, it should clearly retain its mark and not disappear into the batter).
4. When the ribbon stage is reached, beat the mixture on low for 1 minute to stabilise the air bubbles in the mixture
5. Sift in half of the flour and fold the mixture gently. Sift in the remaining flour and fold again.
|Use a fine sieve!|
6. Pour in a greased and lined Swiss roll tray (mine was 32 cm x 24 cm). Tap the tray twice or thrice to get rid of those big bubbles of air rising on top. Bake for 15 minutes at 190°C. I baked the cake in an oven containing two bowls of hot boiling water to generate steam.
7. Allow to cool on grease proof paper. Cut 4 cm x 8 cm rectangles out of the cake sheet. Spread the jam over the cake. Pair the rectangles.
|Mark the rectangular shapes on the cake sheet first; then spread the jam. Finally cut and pair them.|
8. Coat the Apollo cakes with chocolate. Allow to cool on wax paper.