Happy Father's Day - Red Chocolate Cake

Happy Father's Day to all fathers in the world

My father is a very strict Chinese man. When we were little, he controlled and punished us a lot that sometimes we were quite afraid of him. But as we grew up and started to think back, he had done everything for us that no one can be compared to him.

Not only a father, but also like a mother. Not only that he had worked for the family, but also took care of the family. He prepared all meals, check on our homeworks and what we needed for school, made sure we sleep well, did the dish washing, laundry and etc which most fathers don't do. He never complains, but his only reason why is 'because of love'.

As a busy man at work and at home, he still manage to spend time with us, like bringing us to the seaside, shopping, travelling, walking and etc to make sure we had happy childhood moments.

Never once he said "I love you" to us, and he don't even pamper us like most father does. But what he had did all this while, deep down in our heart, we truly know that this is the true love he gave us. The type of love that we don't see nor hear, but feel.

So, today is Father's Day, I decided to show him my sincerity by baking him a red cake (Chinese love red).

Red Chocolate Sponge Cake Recipe:
4 eggs separated
100g Castor sugar
50g flour
25g cornflour
15g cocoa powder
1 tablespoon red food colouring

Sponge cake ingredients + Red food colouring

1. Preheat oven to 180°C, grease an 8 inches cake tin and sprinkle some flour.


2. Beat egg yolks until creamy.


3. Sift in flour, cornflour and cocoa powder and mix well.


4. Add food colouring. Mix well until batter becomes red.


5. Use another mixing bowl, beat egg whites on high speed until it foams. Add in sugar and continue beating on high speed until stiff peak.


6. Fold in batter into beaten egg whites. Do not over mix.


7. Bake for 40 minutes. After baking, leave it in the oven for 10 minutes to prevent cake from sinking.

Like a Red Velvet, but this is a sponge cake.

I baked 2 of it and cut each into half.

French Butter Cream Icing Recipe:
4 eggs
160g sugar
250g butter
1 teaspoon vanilla flavour
food colouring - optional

1. Whisk eggs and sugar in a saucepan, then place pan on hot water or double boils on medium heat until sugar dissolves. Leave it aside and let it cool completely. Add in vanilla and mix well.
* Don't boil too long or you will get scramble eggs.

2. Beat butter until soft and creamy. Beat in eggs until it reaches the correct consistency. Ready for decorating.

Others:
Seedless grapes

After decorating, leave it in fridge for around 20 minutes before cutting and serving.

Mum and Dad couldn't wait to eat and asked me to serve them before I can cool it in the fridge, and this is what happen to the icing. But thank goodness, it tasted yummy and both my parents enjoyed it.