"Berryful" Layered Cake

I had some leftover Pour & Whip after making the durian layered cake..

don't wanna waste it, so decided to make another layered cake with US Strawberries given by my sister 

and my own blueberries.

I think it looks pretty plain...

So, added some chocolate rice to make it look more exciting~

Nicer? Hehe..

I actually thought for a long time for the decoration...

I've never tried decorating a whole 8 inch cake with fruits before.

I had only a few pieces of strawberries, 

so decorations and fillings are quite limited...

I think my creaming skill is better for this cake~

I made this on Saturday from 10.30 to 1am!!

Luckily the cake turned out well!

First slice is for my man...without fail =)

this was taken on a sunday morning..

so it was his breakfast!

a pretty good breakfast right...?

A closer look..see the top layer which is slanted? hehe..

My cake was like a mountain before slicing..

and i didn't wanna level it, as i know the sliced away part will go to waste.

& looking at this picture, I have this "christmas" feeling! HAHA!

This is my first time cutting a cake into 3 layers and second time using this chocolate sponge cake recipe..

Still as good!! It's bouncy!! So springy that when you press on it, it will surely bounce right onto the floor..!

Oops..sorry..I mean it will bounce back to the original shape..

It's a hot favourite recipe for bloggers, do try it!

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"Berryful" Layered Cake

203g Whole Eggs (4 eggs for mine)

32g Egg Yolks (1 egg yolk for mine)

135g Sugar

21g Glucose (I omitted it)

1g Salt

32g Oil

21g Cocoa Powder

106g Cake/Top Flour

1g Baking Soda

21g Milk

Preheat oven @ 180 degrees upper heat, 160 degrees lower heat.

1. Heat up the oil and add in cocoa powder. Whisk till well mixed. Set aside and let cool.

2. Beat eggs, sugar and salt on high speed. (Beat immediately after adding sugar and salt)

3. Add glucose when sugar and salt are well mixed with eggs. Beat further with medium speed.

4. Sift flour and baking soda into the batter and mix in low speed for 20 seconds or fold in with spatula.

5. Scoop a small portion of batter into the cocoa+oil mixture and combine well. Mix this back to the egg batter.

6. Lastly, add milk into the final batter and pour into the pan till 60-70% full.

7. Bake for 35 minutes. When it's cooked, overturn it on cooling rack.

8. Let it cool completely before unmoulding.

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