Fruit Cream Cake with Chocolate Drip

For the Chinese Sponge Cake Batter

1. Preheat the oven to 170℃ Fan / 325℉.  Line 2 7-inch baking pans with removable bottoms with parchment paper.
2. Separate the eggs, place the egg whites in a large mixing bowl while the egg yolks in a medium mixing bowl. 
3. Start whisking the egg whites with a balloon whisk attachment using a handheld mixer at medium speed until a layer of foam forms.  
4. Add cream of tartar to stabilise them to help better structure and continue to whisk until foamy.
5. Add 50 g of caster sugar in three stages, a minute in between to allow the sugar to dissolve. 
6. Once all the sugar is added, turn the mixer to medium-high speed until stiff peaks. The beaten egg whites (the meringue) can hold a firm shape and curls at the tip.
7. In a separate small mixing bowl, sift the dry ingredients, cake flour, baking powder, salt and cornstarch to make sure they are free of lumps.  Mix well and set aside.
8. Add 30 g of caster sugar into the egg yolks.  Whisk them vigorously until the mixture turns pale and nearly doubles in volume.
9. Mix in vanilla extract and vegetable oil, gently whisk until fully emulsified.
10. Scoop a small amount of meringue into the cake mixture to loosen the texture.
11. Then alternately add the meringue and mixed dry ingredients in a few additions, gently folding after each until fully incorporated. Switching between a whisk and a silicone spatula to ensure everything is evenly mixed.
12. Pour the cake batter into the prepared pans evenly, approximately 300 g per pan. 
13. Bake in the preheated oven at 170℃ Fan / 325℉ for around 25 to 28 minutes or an inserted skewer comes out clean.  
14. Remove the cakes from the oven and let them sit in the pan for 5 to 10 minutes.  Run a palette knife along the edges to remove the cake from the pan and cool completely on a wire rack.

Make the stabilised whipped cream

1. Combine the gelatine powder and water in a small bowl.  Set it aside to allow the gelatine powder to bloom for 5 minutes.  
2. Place the chilled double cream, icing sugar and vanilla extract in a chilled mixing bowl. 
3. Use a handheld mixer with a balloon whisk attachment to whisk at medium speed until soft peaks form.
4. At this moment, stop the mixer and microwave the bloomed gelatine mixture for a few seconds until it is fully dissolved.  Let it cool slightly before pouring into the chilled whipped cream.
5. Continue to whisk until stiff peaks form.  Cover it with a lid and refrigerate it until needed.

 Fill and crumb coat the cake  

1. Place a non-slip mat on a turntable with a cake board on top.  Spread a little amount of whipped cream in the centre of the cake board to keep the cake in place.  Place a serrated knife on the side of the cake and cut while turning the turntable to trim off any dome on top to level it.   Once done, repeat the same process for the second layer.  
2. Spread a small amount of whipped cream in the centre of the cake board to stick the cake if needed.  Add the whipped cream to the first layer, I use an ice cream scoop to control the portion size.  Use an offset spatula to spread the whipped cream across the cake as evenly as possible.  
3. Add about 1 tablespoon of raspberry jam – any flavour you like, on top of the whipped cream and spread it across.  Then add more whipped cream on top of the jam and roughly spread it across surface.
4. Place the second layered cake upside down on top of the whipped cream.  Scoop the same amount of whipped cream on top.  Use the offset spatula  to spread it across the cake as evenly as possible.  Gradually push / spread the excess whipped cream to the sides to fill any gaps or holes. 
5. Once done, place the cake in the refrigerator to chill for about an hour to set.  

Final coat

1. Load the remaining whipped cream into a piping bag.  Twist the end and secure with an icing bag tie.  
2. Once the cream is set, place the chilled cake on the turntable with a non-slip mat underneath. 
3. Cut a medium hole on the piping bag.  Pipe a layer of cream on top of the chilled cake.  Gradually spread it into an even layer using an offset spatula.  Push any excess toward the sides and smooth out the frosting.  
4. Take a dough scraper and hold it at a 45-degree angle to the side of the cake, with a very light contact. Allow it to lightly brush the side of the cake as you spin the turntable.   If there are any holes or imperfections, spread a little more and smooth it again with the dough scraper. 
5. For the final smoothing, hold the dough scraper in one hand and spin the turntable with the other, gliding the scraper along the sides of the cake in one smooth motion.
6. To smooth out the top, take the offset spatula and glide over the top of the cake, starting from the edge and moving toward the centre.  
7. Once done, chill the cake for around 60 minutes to set. 

Make the chocolate drip

1. Chop the dark chocolate into small pieces.  
2. Combine the chocolate and double cream in a microwave-proof bowl.  
3. Microwave for an initial 20 seconds, then continue in 5-second intervals until the chocolate is fully melted.
4. Stir gently to form a ganache.
5. Load the ganache into a piping bag and secure it with an icing tie.  Cut a tiny hole at the top.  Test it on a bowl first for the right consistency.  It should run down and stop, not gloppy or running all the way to the bottom of the bowl.  If the ganache is too thick, add a bit more cream. If it’s too thin, add a bit more chocolate until you reach the right consistency.
6. Start squeezing the ganache on the edge of the cake and move around the edge slowly.  Let the ganache drop onto the sides of the cake.  If you squeeze harder, more ganache will come out and the drip will be longer.

7. When you finish the sides, squeeze ganache on the top of the cake, using an offset spatula to gently spread it evenly across the top; add more if needed, until the top of the cake is fully covered with the ganache.  Chill the cake to set.

 Decorate the cake

1. If you prefer to serve the cake on a cake stand rather than the cake board, use a spatula to carefully lift and transfer the cake onto your desired stand or serving plate.  
2. For this decoration, I used the 2D piping nozzle to pipe the whipped cream on top of the cake.   Add some fruit on top to elevate the presentation. (optional) – be as creative as you like!