Macadamia and whole wheat layered vanilla sponge cake with chocolate and coconut

by Sunita on October 9, 2009

Firstly, let me thank each one of you for the warm wishes that you left in my last post. Each wish added to our happiness.

Like most of our anniversaries, we just had a quiet dinner among ourselves. We did think of sharing the joy with a couple of our friends, but Dinesh was neck deep in work on that day, so the idea was promptly cancelled. It was quite late ( by the kids’ standards) when he got home. Rengoni and Agastya refused to have their dinner before Dinesh arrived, though it was a school day the following day. I, for once, did not insist; well, what can you say to ”but mum, it’s a special day; aren’t we meant to have our meal together ?” That was Rengoni; and Agastya, as always joined  in the rebellion with his older sibling, and I did’nt have the heart to say ‘no’. Well, they would still be able to go to bed at a reasonable hour, so that would not be too bad. They rubbed their red, sleepy eyes, forcing them to keep open; and even managed to smile at me every time I looked at them, as if I didn’t understand what was going on.  But yes, we did have a lovely meal and of course, there was cake for dessert- that was one thing that had to be there.

Regarding the matter of cake, I adore chocolate with all all the trimmings, but Dinesh loves a plain vanilla cake. So, the flavours were combined to make a simple , not overtly sweet cake which was dressed up a little with whipped cream, toasted coconut and nuts and dark chocolate shavings. Dinesh was silent, and even reached out for a second slice. Now,this can mean only good things :-)

The sponge was made with whole wheat and ground macadamia nuts. I was actually very pleased with the sponges- they came out perfectly springy.

What’s needed-

For the sponges-

4 eggs
3/4C icing sugar
1/2 tsp vanilla essence
3/4 C whole wheat flour (atta)
1/4 C ground macadamia nuts

Soaking syrup-

3 tblsp of water mixed with 1tsp of vanilla essence

For filling and covering-

250 mls of double cream
3 tblsp of icing sugar( more if you like it sweeter)

for decoration-
a handful of macadamia halves, lightly toasted and cooled completely
dessicated coconut, lightly toasted and cooled completely
100 gms of dark chocolate shavings

How to-

  1. Pre heat the oven at 180 deg C. Line 2 round 8inch pans with foil and grease lightly. ( I have one pan, so made two cakes in the same pan, one after the other. If you are doing this, just make sure that the pan has cooled completely before preparing it for the second cake)
  2. Sieve together the flour and ground nuts a couple of times and keep aside.
  3. Beat together the eggs,vanilla and icing sugar  till thick and pale ( preferably for about 5 minutes with an electric beater).
  4. Fold in the flour and nut mixture, a little at a time, into the egg mixture. Do this very gently.
  5. Divide the mixture between the two tins. Tap the pan/pans  against the counter to smooth the top and to expel the air bubbles.
  6. Place the pan in the centre of the pre heated oven and bake for about 15 minutes or till the top is lightly browned and the centre of the cake is springy to the touch.
  7. Cool the cakes in the pan for a couple of minutes and then transfer to a rack to cool completely, removing the foil before doing so.
  8. Place one of the cakes on a dish/cake stand or wherever you’re going to present it.
  9. Brush the top gently with some of the syrup. This will keep the cakes moist. But do not overdo it, or they will be soggy. You may or may not need the whole of the syrup.
  10. Whip the cream with the 3 tblsp of icing sugar till it forms stiff peaks. Spread 1/3 of this over the first cake and place the second cake on top. Brush the top of the second cake too, with the syrup . Cover the top of the second cake and the sides with the rest of the cream. Doesn’t matter if the sides are not so smooth, it will be covered up anyway.
  11. Press the dessicated coconut on to the sides of the cake. Sprinkle 2/3 of the chocolate shavings around the top to make the border . Sprinkle the rest of the coconut in the middle and top with the toasted nuts and the rest of the chocolate .
  12. Cut into wedges and serve ( chilling the cake before slicing gives really neat slices).

I had made the cake the day before our anniversary and got neat slices.

We loved the cake. It was soft, moist and spongy and was not overtly sweet.

It was just one of those cakes that did not leave a heavy feeling and one wouldn’t mind in indulging in a second slice; at least we didn’t ;-)


Have a great weekend everyone!

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{ 11 comments… read them below or add one }

1 prathibha October 9, 2009 at 11:09 am

yummy cake…loved the color of it..

Reply

2 Happy Cook October 9, 2009 at 11:33 am

My hubby loves cake like this. Just i have never made one. Looks so so yumm.

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3 Rosa October 9, 2009 at 12:54 pm

Such a refined looking cake! Wonderful!

Cheers,

Rosa

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4 Meeta October 9, 2009 at 1:02 pm

Did I miss a major event? Oh please forgive me. Wishing you all my very best Sunita. Happy Anniversary! And this cake is such a gorgeous way to celebrate. LOVELY!

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5 krithika October 14, 2009 at 11:13 pm

Sunita, when you say ‘atta’ are you using regular wheat flour that is used for making rotis/chapatis ? Or you buy whole wheat flour for baking purposes ?

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6 Sunita October 15, 2009 at 6:48 am

I use regular chakki atta.

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7 Nicisme October 15, 2009 at 10:56 am

Turned out beautifully!

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8 priyanak January 20, 2010 at 9:01 am

Dear sunita ,happy anniversary,the cake looks yummy ,what can be other option other than egss,can we make this cake eggless???

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9 Sirisha March 2, 2010 at 3:49 pm

Hii sunitha…..Though belated wish u happy anniversary!!!!!!!!!!!!

I must admit the cake looks so awsome..and the pictures u take make it even more tempting.
I have planed to make this cake , but is it possible to make this cake eggless?

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10 swarna March 2, 2010 at 10:07 pm

I am going to try this with your eggless sponge cake recipe

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11 Nisha May 1, 2010 at 4:23 am

Hi… Ive been going through your recipes and was wondering how come you use wheat flour instead of all purpose flour?
is there a difference? and is it ok to substitute the wheat flour with all purpose flour in the recipes you have given?

Reply

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