This one is special. I had been wanting to make this cake for a year now. But somehow I stuck to my Tea Cakes. I am not a fan of cream cake.
My Favorites:
Walnut Carrot Cake
Cinnamon Crumb Cake
Vegan Chocolate Cake
But birthdays call for special cakes. This time my Husband’s. He had asked for a pineapple cake but sadly i could not find fresh or canned pineapples nearby. Destiny, I know!
So, I though of doing something else, but sticking to basic flavor.
So I made Eggless Vanilla Sponge Cake. This is a different recipe from what I had shared earlier and the best one tried till date. It has been taken from this very awesome YouTube channel. I replaced cocoa powder with flour & adjusted the measurements for 6″ cake.
Do check out Vanilla Truffle Cake, that I did for my Birthday in Lockdown, May 2020!
About the Cake
It took me 2 days to make this cake. Not that it is a long process, but I had full time office. So I did my sponges and cream on Sunday & assembled the cake on Monday. Birthday was on Tuesday!
It can stay in fridge for 7-10 days.
The sponge is very basic vanilla, the whipped cream frosting is vanilla and strawberry. The layers have chocolate chunks. Topped the cake with chocolate ganache and sugar balls!
Had I gotten hold of pineapple chunks, I would have sprinkled them in between the layers and used pineapple essence instead of vanilla.
I used strawberry syrup to add pastel pink color and flavor. Mainly I wanted the color, so feel free to use any color for the frosting or keep it white and chocolate. This is a fun cake, so I’d prefer to make it colorful.
That is all about the cake. Let us get into the recipe
Ingredients
Yields two 6″ inch cake
- 2 cups all purpose flour
- 1 cup powdered sugar
- 1.5 tsp baking powder
- 1/4 tsp baking soda
- 1 cup condensed milk ~200gm
- 1 cup oil
- 1-2 tsp vanilla essence
- 1 cup milk
Frosting 1 for layers - 100 gm whipping cream powder (any brand)
- 100 ml milk
Frosting 2 for assembled cake - 50gm powder
- 20 ml milk/water
- 2 tbsp strawberry syrup (Hershey’s or any)
Decoration - 1 empty ice cream cone
- Cake crumbs
- Chocolate Ganache (see notes)
- Sprinkles/Sugar Balls
Others - Sugar Syrup
- 3-4 tbsp Chocolates chips/chunks
- Chocolate shavings
Method
- Start by making the sponges.
- Sift together all dry ingredients: flour, baking powder, baking soda, sugar
- In a bowl, whisk oil and condensed milk till they form smooth batter
- Now add vanilla essence and mix well
- Gradually add milk and keep whisking
- Now add the dry mixture, little at a time and keep folding into the batter
- If the batter is too dry, add 1-2 tbsp milk to make it smooth. Do not over mix
- Now pour the batter in 2 pans of 6 inch.
- Bake for 30-35 minutes
- Let them cool on wire rack for an hour.
- Refrigerate the cakes overnight. Seal them in cling wrap or airtight container.
- Also prepare the whipping cream 1 and keep the bowl in refrigerator, covered.
Ganache
- This is quite an elaborate post for Ganache:. Follow the steps.
Assembling the Cake
- Start by cutting each cake into 2 equal layers. Be careful to cut even layers
- Remove the dome, if any and save for later. If you do not have the dome, cut a thin layer from each cake and save for later
- Stack the layers one over the other, keeping the bottom most on top, upside down, to make a flat top
- Place the bottom layer on cake table and apply sugar syrup, just enough to soak the layer
- Apply frosting on the layer and sprinkle chocolate chunks.
Tip: Use piping bag, with wide round nozzle. - Take next layer and place it on the first layer, press gently
- Repeat the steps for all layers
- Crumb coat the cake with thin layer of frosting.
- Refrigerate for 1-2 hours
- Meanwhile prepare Frosting 2, with pink color or strawberry syrup.
- Also prepare the ganache.(See Notes)
Ice Cream Cone
- For ice cream, crumble the dome or cake layers that we had set aside.
- Add 1-2 tbsp frosting to bind
- Now using palms, make a ball, big enough to fit on the ice cream cone.
- Let it chill for 1-2 hours
- Now coat the ball with chocolate ganache . Keep the cone and cake ball separately
- Sprinkle sugar balls on top. Refrigerate
Decorating
- Frost the final cake with strawberry frosting (no. 2) and evenly apply on the sides.
- Pour Chocolate ganache on top of the cake. You can chose to fill the entire cake top with ganache, or just a portion to give a melted ice cream look. Drip some ganache on the sides too.
- I covered half with ganache and half with chocolate shavings
- Now sprinkle sugar balls on the ganache
- You may also apply sugar balls on the sides of the cake
- Place the cake ball on the cake, preferably in the middle. Pour more ganache if needed
- Refrigerate till final serving or 1-2 hours atleast
- For final serving, dip the cone in ganache and apply little inside the rim of cone,
- Place on the cake ball at an angle and push gently. It will fix.
- Another way of doing it, is to fill the cone with leftover crumbs, insert a long skewer and fix cake ball on it. Using the same skewer, fix the ice cream cone on the cake.
- See this video to understand.
- Sprinkle some chocolate shaving and serve chilled!
Notes
- I have found BakersWhip powder to be quite tasty. They suggest using equal amount of powder and milk/water to make perfect whipping cream
- I have used lesser milk in Frosting 2, as I added strawberry syrup which is a liquid. If you are using color and follow the packet guidelines.
- Also I did not cover the top with strawberry frosting as I had to pour chocolate ganache. the measurements are only for the side frosting
- Chocolate Ganache recipe in detail. Take equal parts chocolate and cream and melt. You will need 40-50 gm chocolate for this recipe.
If you liked this recipe, please comment and let me know. Follow my blog for more.
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Lots of love and Happy Cooking!
The Hungry Trails 