[postlink]http://itadakimasutube.blogspot.com/2012/12/how-to-make-christmas-cake.html[/postlink]http://www.youtube.com/watch?v=LmLkPBut8nIendofvid
[starttext]
** Advice for Making Christmas Cake **
This is one of the most difficult recipes we introduced, so please follow the instructions thoroughly.
The measurements and whipping time for the batter is critical to make a sponge cake. If the whipping time is not accurate, the sponge cake will become flat. Using a scale to measure the ingredients is absolutely necessary.
Please turn on the English caption for the video (click CC button) and follow every single steps. It even explains how many times you need to scoop the batter with a spatula and this process is essential. The ingredient list is described below and we recommend using cake flour instead of pastry flour. Kirsch (cherry brandy) is optional.
Baking time depends on various factors like the size of round pan, type of oven you use and so on. I recommend keeping your eyes on the cake while baking. If the height of sponge cake is not enough, you might want to bake another sponge so that your Christmas cake will have 3 or 4 layers. Good luck in the kitchen! - Francis
Ingredients for Christmas Cake
(18cm/7.09 inch diameter)
- Sponge Cake -
150g Eggs (5.29 oz)
100g Sugar (3.53 oz)
90g Cake/Pastry Flour (3.17 oz)
(Please use Cake Flour if you can. Pastry flour is fine
but Cake Flour is better for its lower protein content.)
15g Unsalted Butter (0.529 oz)
1 tbsp Milk
- Soaking Syrup -
2 tbsp Sugar
3 tbsp Hot Water
1 tbsp Kirsch - a type of brandy made from fermented cherries
- Toppings -
400ml Whipping Cream with 35% fat (1.69 u.s. cup)
3 tbsp Sugar
450g Strawberries (0.992 oz)
Powdered Sugar
Parchment Paper (bottom): 18.4cm/7.24 inch diameter
Parchment Paper (side): 6x58cm/2.36x22.8 inch
Cake Pan (18cm/7.09 inch diameter)
Christmas Ornaments
* Let the cake cool down in the cake pan as it will keep the sponge cake moist.
＜材料＞直径18cmのスポンジ型1台分
【スポンジ生地】
・卵：150g
・グラニュー糖：100g
・薄力粉90g
・バター（食塩不使用）15g
・牛乳：大1
【シロップ】
・グラニュー糖：大2
・湯：大3
・キルシュ：大1
※キルシュワッサー（Kirschwasser）とも言う。サクランボで作ったブランデーの一種。
【仕上げ用】
・生クリーム：400ml（乳脂肪分35%使用）
・グラニュー糖：大3
・いちご：450g（大20粒）
・粉糖：適量
オーブンペーパー：6×58cm、直径18.4cmの円
直径18cmのスポンジ型
クリスマス用オーナメント
Ingredientes para o Bolo de Natal
(18cm de diâmetro)
- Bolo Esponja -
150g de ovos
100g de açúcar
90g de farinha
15g de manteiga sem sal
15ml de leite
- Calda para umedecer -
4 colheres de sopa de açúcar
6 colheres de sopa de água quente
2 colheres de sopa de Kirsch - um tipo de brandy feito com cerejas fermentadas
- Enfeites -
400 ml de creme de leite para chantilly sem açúcar (ou creme de leite com nata - você também pode fazer com a seguinte proporção: 25g de manteiga sem sal para cada 300g de creme de leite sem soro)
6 colheres de sopade açúcar
450g de morangos
Açúcar de confeiteiro
Papel vegetal (para o fundo): 18,4 cm
Papel vegetal (para a lateral): 6 X 58cm
Forma para o bolo: 18 cm de diâmetro
Ornamentos com motivos natalinos
* Deixe o bolo esfriar na forma pois isso mantém a massa esponjosa húmida.
[endtext]
[starttext]
** Advice for Making Christmas Cake **
This is one of the most difficult recipes we introduced, so please follow the instructions thoroughly.
The measurements and whipping time for the batter is critical to make a sponge cake. If the whipping time is not accurate, the sponge cake will become flat. Using a scale to measure the ingredients is absolutely necessary.
Please turn on the English caption for the video (click CC button) and follow every single steps. It even explains how many times you need to scoop the batter with a spatula and this process is essential. The ingredient list is described below and we recommend using cake flour instead of pastry flour. Kirsch (cherry brandy) is optional.
Baking time depends on various factors like the size of round pan, type of oven you use and so on. I recommend keeping your eyes on the cake while baking. If the height of sponge cake is not enough, you might want to bake another sponge so that your Christmas cake will have 3 or 4 layers. Good luck in the kitchen! - Francis
Ingredients for Christmas Cake
(18cm/7.09 inch diameter)
- Sponge Cake -
150g Eggs (5.29 oz)
100g Sugar (3.53 oz)
90g Cake/Pastry Flour (3.17 oz)
(Please use Cake Flour if you can. Pastry flour is fine
but Cake Flour is better for its lower protein content.)
15g Unsalted Butter (0.529 oz)
1 tbsp Milk
- Soaking Syrup -
2 tbsp Sugar
3 tbsp Hot Water
1 tbsp Kirsch - a type of brandy made from fermented cherries
- Toppings -
400ml Whipping Cream with 35% fat (1.69 u.s. cup)
3 tbsp Sugar
450g Strawberries (0.992 oz)
Powdered Sugar
Parchment Paper (bottom): 18.4cm/7.24 inch diameter
Parchment Paper (side): 6x58cm/2.36x22.8 inch
Cake Pan (18cm/7.09 inch diameter)
Christmas Ornaments
* Let the cake cool down in the cake pan as it will keep the sponge cake moist.
＜材料＞直径18cmのスポンジ型1台分
【スポンジ生地】
・卵：150g
・グラニュー糖：100g
・薄力粉90g
・バター（食塩不使用）15g
・牛乳：大1
【シロップ】
・グラニュー糖：大2
・湯：大3
・キルシュ：大1
※キルシュワッサー（Kirschwasser）とも言う。サクランボで作ったブランデーの一種。
【仕上げ用】
・生クリーム：400ml（乳脂肪分35%使用）
・グラニュー糖：大3
・いちご：450g（大20粒）
・粉糖：適量
オーブンペーパー：6×58cm、直径18.4cmの円
直径18cmのスポンジ型
クリスマス用オーナメント
Ingredientes para o Bolo de Natal
(18cm de diâmetro)
- Bolo Esponja -
150g de ovos
100g de açúcar
90g de farinha
15g de manteiga sem sal
15ml de leite
- Calda para umedecer -
4 colheres de sopa de açúcar
6 colheres de sopa de água quente
2 colheres de sopa de Kirsch - um tipo de brandy feito com cerejas fermentadas
- Enfeites -
400 ml de creme de leite para chantilly sem açúcar (ou creme de leite com nata - você também pode fazer com a seguinte proporção: 25g de manteiga sem sal para cada 300g de creme de leite sem soro)
6 colheres de sopade açúcar
450g de morangos
Açúcar de confeiteiro
Papel vegetal (para o fundo): 18,4 cm
Papel vegetal (para a lateral): 6 X 58cm
Forma para o bolo: 18 cm de diâmetro
Ornamentos com motivos natalinos
* Deixe o bolo esfriar na forma pois isso mantém a massa esponjosa húmida.
[endtext]
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