It’s a light, fluffy sponge cake made of dextrose to cater to those eating a diet that is sugar-free. With just a tiny amount of fructose that comes from fresh strawberries It’s a fantastic alternative to the traditional sponge.Miss Parasol
Ingredients
- 3 Tbs plain flour
- 2/3 cup cornflour 2/3 cup
- 2/3 cup dextrose
- 2 tbs of water
- 4 eggs large
- 1 tsp vanilla essence
- 1 teaspoon cream of tartar
- 1/2 tsp bicarbonate from soda
- 1 sprinkle cornflour for dusting
VANILLA BUTTERCREAM
- 1/2 cup dextrose
- 1 1/2 tbs of water
- 90 g of butter softened
- 1/2 tsp vanilla extract
- 1 1/2 1 tbs half fat powder of milk
DECORATION
- 250 g of fresh strawberries
- 1/3 cup cream that is thickened
- 1 tbs dextrose
- 1/2 tsp vanilla essence
- 1 tablespoon coconut flakes
Method
- Bake at 170°C until non-fan forcibly. Line two 20cm square cake tins with baking parchment. Dust the sides and base with additional cornflour.
- Within a bowl mix plain flour and cornflour. Stir it all together. In a small saucepan, mix the dextrose with water. Stir in a medium or high heat and bring it to a boiling point. It should boil for about one minute, then take off from the heat and place aside.
- Separate yolks and whites of eggs and place egg whites into a bowl and putting yolks in a small bowls. Add vanilla cream of tartar, vanilla bicarb soda in the big bowl, along with egg whites.
- Utilizing electric beaters at high beat until it becomes fluffy. about 2 to 3 minutes.
- Gradually add dextrose syrup (while it’s still warm) in the steady stream, beating it continuously.
- Beat on high for 3 – 4 minutes, or until the the mixture is thick and firm. At medium/low speeds adding egg yolks one at one time, beating between each addition.
- Mix together the flours and egg mixture in two parts Stir lightly but thoroughly following each addition. Be sure that all the flour is fully incorporated and there aren’t any pockets of flour left.
- Divide batter among the cake tins and bake Spread evenly over the sides using a spatula. Bake for 16-18 minutes at 170°C (non-fan forcibly.) The cakes are supposed to be golden and soft to the sensation.
- Utilizing a dull palette knife, slash along the edges, before removing the cakes from the tins. Allow to cool on an uncooked wire rack.
- For vanilla buttercream: 1. Combine dextrose with the water into a tiny pot. Stir on a medium flame to melt. 2. Bring it to a boil, and stir while boiling for one minute. 3. Remove from the heat and place on a table with cool water. 4. In small bowl, mix vanilla and butter until smooth. When the syrup is completely cool, slowly pour it into the mix while beating. 5. Mix the milk powder in and beat until the mixture is smooth.
- To decorate: Whip the thickened cream using dextrose and vanilla until soft peak forms. Decorate cakes using cream and cut strawberries, then decorate with vanilla buttercream, and a scattering of coconut flake. Place the cake inside an airtight box within the fridge for up to four days.
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NOTES
I’ve discovered that boiling the dextrose, prior to adding it to the mix, is extremely beneficial.