NZSL Recipes/Sponge and Chantilly cream (courtesy of Susan Thomas)
Sponge and Chantilly cream (courtesy of Susan Thomas)
Ingredients
SPONGE INGREDIENTS
4 large eggs
½ cup sugar
7 tablespoons cornflour
pinch salt
1 tablespoon flour
1 teaspoon baking powder
CHANTILLY CREAM INGREDIENTS
300ml cream
2 teaspoons of vanilla essence
3 tablespoons sugar
150g chocolate
Additional 300ml cream
Method
SPONGE METHOD
Beat egg whites with salt, until stiff. Add yolks and sugar and stir gently.
Fold in sifted dry ingredients and pour into two 8" or 20cm sponge tins. Bake on a centre oven shelf at 180 degrees Celsius for 24 minutes. Do not use fan bake. Drop the tins onto the bench top and remove the cake from the tins immediately.
CHANTILLY CREAM METHOD
Heat the cream with the vanilla and sugar until it just boils and the sugar is dissolved. Pour over the chocolate. Wait for a couple of minutes for the chocolate to melt then stir until it is smooth. Mix in the additional cream. Place in the fridge over night or the freezer for a couple of hours to chill. Whip the chilled mixture until it is thick.
