You need:
~Silicone cake molds
~4 Eggs
~1/2 Couverture Bar
~Milk
~Vanilla Exctract
~1 little package of Flour
~Butter
~1/2 tea cup of Sugar
1.Preheat oven to 180C/fan 160C; grease and line two sandwich tins with baking parchment.
2.Cream butter and sugar together in a large bowl until pale and fluffy.
3.Beat in the eggs in a few additions until the mixture is thick and voluminous.
4.Gently fold in the flour using large metal spoon, working in a gentle figure of 8 motion to preserve all the air you've whisked in. Keep going until no dry lumps of flour remain.
5.Divide between the two tins and bake for 25-30 mins until the sponges are risen, golden and feel springy to the touch. Leave to cool in the tins for a few mins, then release by running a knife around the edge.
6.Place on a wire rack to cool completely. Peel off the baking mold.
7.Heat the couverture to 90C and then decorate your cake.
~Silicone cake molds
~4 Eggs
~1/2 Couverture Bar
~Milk
~Vanilla Exctract
~1 little package of Flour
~Butter
~1/2 tea cup of Sugar
1.Preheat oven to 180C/fan 160C; grease and line two sandwich tins with baking parchment.
2.Cream butter and sugar together in a large bowl until pale and fluffy.
3.Beat in the eggs in a few additions until the mixture is thick and voluminous.
4.Gently fold in the flour using large metal spoon, working in a gentle figure of 8 motion to preserve all the air you've whisked in. Keep going until no dry lumps of flour remain.
5.Divide between the two tins and bake for 25-30 mins until the sponges are risen, golden and feel springy to the touch. Leave to cool in the tins for a few mins, then release by running a knife around the edge.
6.Place on a wire rack to cool completely. Peel off the baking mold.
7.Heat the couverture to 90C and then decorate your cake.
