In This Video You are going to discover how I make My own Victoria chocolate sponge cake with chocolate Chantilly filling
at the minute
6:44 I starts to make the Sponge
8:00 tips how to whip the eggs
10:00 making the flour mixture for the sponge
13:50 prepping the baking tray
16:50 putting together the ingredients for the sponge
19:00 the mix-sponge goes into the baking tray
19:45 I add the butter in cubes to the sponge
20:25 I show you the water in the oven ( for the steam )
21:50 I start the cream Patisserie
26:20 I add the flour to the eggs and sugar for the Cream pa
32:50 The cream pa is ready
34:21 I cover with cling film the cream pa to prevent steam bubbles
35:00 the Bowl of cream pa goes in cold water
38:00 I make the Italian Merengue
43:39 Italian Merengue next step
45:10 the sponge is coming out of the oven
Recipes Description :
CHOCOLATE SPONGE
5 eggs
75gr. Corn Flour
150Gr.Sugar
75 Gr. Flour
salt ( a tea spoon )
Cinnamon ( a tea spoon )
40 gr. Cocoa Powder
Tips
-Add 50Gr of butter in cubes just on top of the mixture just before go in the oven
-Add a pot of water in the oven , to make steam in it
ITALIAN MERENGUE
a)
200 gr.Sugar
200Gr Egg White
( this is the mix that goes in the bowl mixer )
b)
water 100Gr.
Sugar 80Gr
( this is the mix that go on the cooker at 120 C* )
Warm up the egg b) at about 30 C* before adding the boiled syrup a)
CHOCOLATE CREME PA’
500Gr. Milk
125 Gr. yolk
130 Gr. Sugar
40 Gr. Corn Flour or Flour
50 Gr of Cocoa Powder
Tips
If you are looking at richer product add 50 gr. of butter
and
50 Gr of dark chocolate
Dunk The Sponge with
-Orange Simple Syrup
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www.giuseppemanzoli-chef.com
www.aladdincatering.com
Hi , My name is Giuseppe Manzoli and I serve Clients all around UK and Scotland with Delicious Recipes who I learned back to Italy in the Prestigious School of L’Etoile and Of Course from my Gran Ma Maria.