Description
Master the art of European-style pastry with this sophisticated Stitch Cake, featuring a perfectly balanced chocolate sponge and a silky Swiss meringue buttercream. This recipe emphasizes the precision of weight-based baking to ensure a consistent, professional-quality crumb every time.
Ingredients
- 400g Large Eggs (weighed in shells)
- 400g Caster Sugar
- 400g Unsalted Butter, softened
- 350g Self-Raising Flour
- 50g High-Quality Cocoa Powder
- 5 Large Egg Whites (for buttercream)
- 250g Granulated Sugar (for buttercream)
- 340g Unsalted Butter, cubed and cool (for buttercream)
- 1 tsp Vanilla or Coconut Extract
- Pinch of Salt
- Fresh Cherries, for decoration
Instructions
- Preheat oven to 180°C (160°C fan) and line two 8-inch cake tins with parchment paper.
- Weigh the eggs in their shells to determine the exact weight needed for the sugar, butter, and flour/cocoa mixture.
- In a large bowl, cream the softened butter and caster sugar together until the mixture is pale and voluminous.
- Add the eggs one at a time, beating thoroughly after each addition to maintain the emulsion and avoid curdling.
- Sift the flour and cocoa powder together over the batter, then gently fold them in using a large metal spoon.
- Divide the batter between the tins and bake for 40 to 45 minutes until a skewer inserted into the center comes out clean.
- For the buttercream, whisk egg whites and granulated sugar over a pan of simmering water until the sugar is fully dissolved.
- Whisk the egg white mixture on medium-high until stiff, glossy peaks form and the bowl feels cool to the touch.
- Switch to a paddle attachment and add the cubed butter one piece at a time on low speed until the frosting is thick and silky.
- Assemble the cooled cakes with a generous layer of buttercream, frost the exterior, and decorate with piped swirls and fresh cherries.
Notes
For the most successful sponge, ensure all your ingredients, especially the eggs and butter, are at room temperature before you begin. This allows the fats to emulsify properly, resulting in a lighter, more tender cake that avoids a greasy or dense finish.
- Prep Time: 45 mins
- Cook Time: 45 mins
- Category: Dessert
- Method: Baking
- Cuisine: European