Vanilla Sponge Cake with DDL Filling

by Shaheen Ali

Hey everyone, wishing you all a very happy and a prosperous new year! I wish all my readers lots of success and good health. May this new year bring lots of happiness in your life. So starting up with my first new year post, what else could one think of…yes, it’s a cake! Ya ya i know i am a week late almost for this post, but i had to share this with you all. So here it is, a classic vanilla sponge cake with DDL filling and frosted with fresh cream and strawberries. Oooh so apt for the season…isn’t it?

This was the cake i made for my mother specially, as she wanted to celebrate at home and wanted me to bake a cake for her exclusively. She is a simple lady with lots of beautiful high headed values…so the cake speaks it all. Well i know i might be sounding too self praising types but can’t help as the cake really looked like some fantasy. I did whatever i wanted to decorate it, you can decorate it as per your choice and imagination. So let us just quickly check out the ingredients required for the vanilla sponge cake.


Print Recipe
VANILLA SPONGE CAKE WITH DDL FILLING AND FRESH CREAM FROSTING
Course dessert
Cuisine british
Prep Time 20 minutes
Cook Time 40 minutes
Servings
serving
Ingredients
For frosting :
Course dessert
Cuisine british
Prep Time 20 minutes
Cook Time 40 minutes
Servings
serving
Ingredients
For frosting :
Instructions
  1. Sift flour, baking powder, baking soda and salt together and keep aside.
  2. Take sugar and butter and whisk it till creamy and pale.
  3. Add eggs one at a time and whisk again nicely till it becomes light and fluffy.
  4. Pour vanilla extract and thick curd and give a quick stir.
  5. Add flour mix to the egg mix and fold in together with a spatula to make a smooth batter. Do not over beat the batter, just fold in one direction till everything incorporates well.
  6. Line or grease a 8" inches baking mold of your desired shape and pour in the batter into it.
  7. Tap the mold to settle the air bubbles formed.
  8. Pre heat the oven at 180 degree C for 10 mins and place the mold in the lower rack and bake for 35-40 mins or till the tooth pick inserted in the center comes out clean.
  9. Take out the cake mold and allow it to rest and cool on a wire rack.
  10. Once the cake is completely cool, take a sharp knife and slice it into two halfs from the center. This way you will get two round cakes of same size.
  11. In a seperate bowl, take 3 tbsp of icing sugar and 1/2 cup of water and mix it well. Now take a silicone brush and apply that sweet solution to both the halves of the cake and keep aside. Apply it generously.
  12. If you have ready made DDL then it wonderful else prepare the DDL at home by pressure cooker method.
  13. Now for doing that, take a can of milk maid and immerse it completely inside water in a cooker. Make sure the can should be fully immersed. Now put the cooker on high and allow it to give one whistle only. Immediately simmer the gas for 25-30 mins. After 30 mins turn off the gas and allow the cooker to cool down completely. Now open the lid and take out the can and let the can come to room temp before opening. Once the can is fully cool, open the lid and your DDL is ready to use.
  14. Scoop out a can of DDL in a bowl and whisk it with an electric blender to make it look like a smooth and silky caramel. Now you can add few spoons of heavy cream into it and whisk again.
  15. Apply the DDL on one part of the cake generously and place the other part over it. I am not good at slicing cakes so i did two parts, if you are skilled then you may try making three parts and layer it with DDL as said above.
Frosting & Piping :
  1. Place the cake on a cake stand or a cake board.
  2. In a large bowl, take whipping cream and add in the icing sugar and whisk it well with an electric blender till soft peaks appear.
  3. With an icing knife or spatula, start applying the whipped cream all over the cakes covering it from all sides.
  4. Pipe in the rest of the cream with start nozzle and make rosettes in the center and the sides.
  5. Take thick slices of strawberries and fix them all around the cake.
  6. Take few whole strawberries and place them on the center of the cake and dust some icing sugar over them to give a snowy look.
  7. Sprinkle silver balls all over as much as you want.
  8. Refrigerate the cake for minimum 1 1/2 hours before you cut and eat.
Recipe Notes

Thanks for stopping by! For feedback and review kindly drop in a comment below or you may also comment on my fb page at www.facebook.com/spoonforkandfood

Love : Shaheen

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