Decorated Sponge
 
 
This recipe is for one baking sheet-sized decorated biquit. This can be used to decorate the outside of cakes and other small cakes or petit fours.
Katie:
Serves: 1 baking sheet
Ingredients
  • For the Decoration:
  • 40 g butter, softened
  • 40 g powdered sugar
  • 30 g egg whites (1 egg white)
  • 23 g flour
  • 10 g cocoa powder
  • For the sponge:
  • 120 g egg yolk (about 6)
  • 30 g sugar
  • 90 g egg whites (about 3)
  • 60 g sugar
  • 50 g flour
Instructions
  1. For the Decoration: Mix all ingredients together to form a consistent mass.
  2. Either with a comb, like I used, or with your hands, create your decoration on a sheet of baking paper.
  3. Be creative! You can always scrape it off and start over again if you mess up. No pressure!
  4. Place in the freezer to harden, slightly.
  5. For the Sponge: Preheat the oven to 180 Celsius or 350 Fahrenheit.
  6. In the mixing machine bowl, measure out the egg yolks and first sugar. Beat on high until light and fluffy in color.
  7. Meanwhile, beat the egg whites and the second sugar in a separate bowl until stiff peaks form. TIP: If you do not have both a mixing machine and hand mixer, beat the egg yolks first and then the egg whites second).
  8. Fold the egg whites into the egg yolks and finally fold in the flour.
  9. Spread out evenly onto the prepared decoration that you have in the freezer. Try to make the batter as even as possible because with such a thin layer of batter, it could easily bake unevenly. Also, try not to disturb the decoration as much as possible.
  10. Bake for about 7-8 minutes. Let cool.
  11. Once cooled, this will be cut into stripes about 4 cm wide and place around the outside of the cake.
  12. **Make sure to line the cake ring with either baking paper or a plastic foil made especially for cake rings.
Recipe by Baking My Way Through Germany at http://www.bakingmywaythroughgermany.com/2015/07/birthday-chocolate-mousse-cake-with-raspberry-center/