Snapguide
STEPS
INGREDIENTS
First separate the whites and beat  with half cup of sugar until stiff and firm. Set them aside( 7 egg whites)

First separate the whites and beat with half cup of sugar until stiff and firm. Set them aside( 7 egg whites)

In a separate bowl mix the yolks the remaining sugar until pale

In a separate bowl mix the yolks the remaining sugar until pale

Mix the cream with the soda( while mixing it should  start to bubble and get doubled in size)

Mix the cream with the soda( while mixing it should start to bubble and get doubled in size)

Like this

Like this

Add to the batter and mix

Add to the batter and mix

Now add the whites and the sifted flour alternating with each other

Now add the whites and the sifted flour alternating with each other

Be careful not to over mix it

Be careful not to over mix it

You should end up with fluffy and bubbly batter

You should end up with fluffy and bubbly batter

Take a large baking sheet, line with parchment paper, grease with oil

Take a large baking sheet, line with parchment paper, grease with oil

Pour the batter and take to the preheated oven 360F for about 30minutes.

Pour the batter and take to the preheated oven 360F for about 30minutes.

Check the readiness with a toothpick. If it comes out clean the cake is baked\ud83d\ude0a\ud83d\ude0a

Check the readiness with a toothpick. If it comes out clean the cake is baked😊😊

Release from paper and leave to rest and cool completely.

Release from paper and leave to rest and cool completely.

For the custard mix the egg yolks with the sugar until no lumps.

For the custard mix the egg yolks with the sugar until no lumps.

Add the milk ant starch, put into the medium heat and bring to the boiling. Do not stop whisking

Add the milk ant starch, put into the medium heat and bring to the boiling. Do not stop whisking

As far as it comes to the boil and starts to thicken take off the heat and leave to cool

As far as it comes to the boil and starts to thicken take off the heat and leave to cool

After cooling down mix room temp butter until pale

After cooling down mix room temp butter until pale

Gradually add the cooled cream and mix very well.

Gradually add the cooled cream and mix very well.

This part is optional but I like to add a little bit of a good quality brandy into my custard. Alcohol makes it more aromatic and tasty...

This part is optional but I like to add a little bit of a good quality brandy into my custard. Alcohol makes it more aromatic and tasty...

For the glaze melt the chocolate and milk over a very low heat. Then take of the heat, add the butter, sugar, and cocoa powder.

For the glaze melt the chocolate and milk over a very low heat. Then take of the heat, add the butter, sugar, and cocoa powder.

Mix until the butter melts and the sugar dissolves. It should be shiny like this\u2b50\ufe0f\u2b50\ufe0f\u2b50\ufe0f\u2728\u2728

Mix until the butter melts and the sugar dissolves. It should be shiny like this⭐️⭐️⭐️✨✨

Now as the sponge has cooled completely, spread the cream over the top and take to fridge to set a little bit.

Now as the sponge has cooled completely, spread the cream over the top and take to fridge to set a little bit.

Then spread the glaze over the top of the whole cake and take back to the fridge for 2-3 hours.

Then spread the glaze over the top of the whole cake and take back to the fridge for 2-3 hours.

And it's ready. Superdelicious \ud83d\udc4d\ud83d\udc4d\ud83d\udc4d

And it's ready. Superdelicious 👍👍👍

Enjoy it while cold.

  • Sponge
  • 4.0 Eggs
  • 3.0 Egg whites
  • 1.0c Sugar
  • 2.0c Sour cream
  • 50.0g Butter
  • 1.0tsp Baking soda
  • 3.0Tbsp Cocoa powder
  • 2.0c Flour
  • Frosting
  • 3.0 Egg yolks
  • 1.0c Milk
  • 1.0c Sugar
  • 1.0Tbsp Corn starch
  • 250.0g Butter
  • 1.0tsp Vanilla
  • Chocolate glaze
  • 100.0g Dark chocolate
  • 0.0c Milk
  • 50.0g Sugar
  • 50.0g Butter
  • 1.0Tbsp Cocoa powder