06 January 2012

Chocolate Star Cakes!

I sort of followed my Victoria sandwich cake recipe but also sort of made up my own ratios of ingredients because I wanted to use up the orange juice (~0.5 L left now--last night my brother and I had orange juice with seltzer water. It was pretty neat).

I could actually make a Swiss roll with this sheet of cake, but I figured stars would be more photogenic. I've just proven to myself that my cookie pan can double as a cake pan...
INGREDIENTS (2 20-cm rounds, or 1 huge cookie pan)
200-250 g caster/granulated sugar (your choice)
250 g unsalted butter - keep the butter wrappers!!
2 eggs
120 ml orange juice

>50 g unsweetened cocoa powder
150 g self-raising white flour
50 g whole-wheat flour
2 tsp baking soda

I initially added the orange juice to make an orange flavoured cake. However, I should either grate in some orange rinds, or just not use any cocoa powder because the chocolate makes the orange flavour barely noticeable. However, the orange juice and the baking soda react (acid/base) extremely neatly, to create this super moist and crumbly cake!

1. Cream sugar and butter.
2. Beat eggs, add eggs to creamed sugar/butter and stir. Add in orange juice. You will have something resembling puke (but yellow). It is COMPLETELY OKAY if there are lumps of butter in the batter.
3. Sift in cocoa powder and half of the flour. FOLD! (figure 8).  This will not look pretty.
4. Sift in the rest of the flour and the baking soda. Fold a little more!
5. Pour onto a pan greased with the butter wrapper.
6. Spread evenly.
7. Bake for 16-18 minutes on the bottom rack of an oven at 350 F or 180 C. Let sit in oven for 10 minutes. Then, open oven, poke a fork into the center, and see if it comes out clean. If it does, it's/you're all set!
8. Cut into shapes with a cookie cutter or just eat it. It turns out that cutting cake with a cookie cutter leaves loads of crumbs.

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