SAEDNEWS: Homemade T-Top Recipe Using Simple, Cheap, and Easily Available Ingredients
According to Saednews,
Eggs: 3
Lukewarm milk: 40 g (about 1/6 of a French-style glass)
Vegetable oil: 40 g (about 5 tbsp)
Vanilla: 1/2 tsp
Cake flour: 60 g (about 3 heaping tbsp)
Cocoa powder: 10 g (less than 1 tbsp)
Lemon juice: 1 tsp
Sugar: 60 g (about 1/3 of a French-style glass)
First, separate the egg whites and yolks into two different bowls. Place the yolks in one bowl and the whites in another.
Add the milk, oil, and vanilla to the egg yolks and whisk until the yolks become smooth and no longer lumpy. Then add the flour and mix again until everything is well combined and smooth.
Take about 1.5 tablespoons of the mixture and set it aside in a small bowl. Add cocoa powder to the remaining batter and mix well until fully combined, then set it aside.
Now add lemon juice to the egg whites and beat until foamy. Gradually add the sugar in 3 stages, mixing 30 seconds to 1 minute each time until the sugar is fully dissolved.
Continue beating until the egg whites reach stiff peaks (like whipped cream) and do not fall out when the bowl is turned upside down.
Take 1 heaping tablespoon of the whipped egg whites and mix it into the small reserved portion of yolk batter. Stir well to combine.
Then add the remaining egg whites to the cocoa batter in 2–3 stages, gently folding until the mixture is smooth and uniform.
Lightly grease a baking tray and line it with parchment paper. Pour the batter onto the tray and smooth the surface evenly. Tap the tray gently on the counter a few times to remove air bubbles.
Pour the reserved light-colored mixture into a piping bag (or a freezer bag with the tip cut off). Pipe decorative patterns over the surface and use a toothpick to create designs.
Bake in a preheated oven at 180°C (356°F) for 20–30 minutes. When the top turns golden, check doneness by inserting a toothpick into several spots. If it comes out clean, the cake is ready. If batter sticks, bake a little longer.
Once baked, remove from the oven and let it cool for 10 minutes. Then invert the cake, remove the parchment paper, and let it cool completely at room temperature for about 20 minutes.
Whipped cream: 100 g
Sugar: 1/2 tbsp
Cream cheese: 50 g (about 2 tbsp)
Place all ingredients in a bowl and whisk until the mixture becomes thick, fluffy, and smooth like whipped egg whites.
Spread the cream filling inside the cooled sponge cake, then cut and serve.
Enjoy your soft, nostalgic homemade Titaap sponge cake!
