Chocolate Fudge Sponge Cake Chocolate Sauce
Culinary Conundrums with Amy Beh
I LOVE chocolate fudge and I want to make it as a surprise for my husband to try. – Carmelia Tan
Here’s the recipe as requested.
Chocolate Fudge
240g butter
600g castor sugar
1 can evaporated milk
380ml UHT milk
½ tsp vanilla essence
2 tbsp cocoa powder, sifted
1 tbsp brandy
Melt butter, sugar, evaporated milk and UHT milk in a heavy saucepan. Stir over medium low heat until butter has melted and sugar dissolved completely.
Remove pan from the heat and stir in cocoa, essence and brandy. Stir well until mixture is free from lumps.
Return pan to the heat and bring slowly to the boil stirring constantly. Reduce the heat and cook until the fudge reaches a stage whereby the mixture forms a soft “ball” when dropped into a bowl of cold water.
Pour the mixture into a lightly greased baking tray. Leave aside to set and cool. Mark into squares with a sharp knife.
Chill until required, then cut into squares and store in an airtight container in the refrigerator.
MAY I know how long homemade cookies can be kept?
My mum always throws them away after about two or three weeks because she says they are no longer fresh and crispy. – Michelle Yeoh
Homemade cookies do not require additives to make them last. As long as you have baked them properly and stored them in airtight tins or containers they should keep for at least one to two months.
To make sure that they keep well without losing their crispiness, seal the airtight containers with tape. You can be sure of 100% crisp cookies.
THANK you for the wonderful recipes you have kindly shared with us.
I really appreciate your column. I have tried your butter cake and yam cake with success.
I would be grateful if you could share with me the recipe for a basic sponge cake. I prefer one that does not use commercialised sponge mix. – Rebecca Seow, Klang
Thank you for appreciating my column and I am glad that you’ve been successful in trying out my cake recipes. Here’s the recipe as requested.
Sponge Cake
3 eggs, separated
75g castor sugar
30g butter, melted
¼ tsp vanilla essence
½ tbsp UHT low fat milk
80g self-raising flour, sifted twice
Pinch of salt
Line the base of a 20–21cm round cake pan with greaseproof paper without greasing the sides of the pan.
Combine UHT low-fat milk, essence and melted butter in a small bowl and set aside (to make a buttermilk mixture).
Whisk the egg whites until it turns foamy, then gradually add in the sugar. Continue to beat the mixture until the egg whites turn thick and glossy. Add in the egg yolks and continue to beat until well blended.
Gently fold in the sifted flour and salt in batches using a metal spoon, stopping once the flour is well incorporated.
Drizzle in the buttermilk mixture and fold in with a metal spoon.
Pour the cake mixture into the prepared pan and level the surface with a spatula. Bake in preheated oven at 180°C for 25–30 minutes or until cooked through.
The cake is cooked when it has shrunk slightly away from the sides of the pan and the surface is golden brown.
Leave the cake to cool in the pan for a few minutes before turning out onto a wire rack.
COULD I have a recipe for chocolate sauce that has a coffee and rum liqueur flavour? – Chia Pek Sim, Kuala Lumpur
Here’s a chocolate sauce with a liqueur flavour for you.
Chocolate Sauce
200g plain chocolate
100ml water
2 tbsp golden syrup
1 tbsp Tia Maria (rum and coffee flavoured liqueur)
Break up the chocolate and combine all the ingredients in a saucepan. Heat up over a low heat until the chocolate is dissolved. Cool and stir occasionally.
n Please send your cooking queries, with full name and address, to:
Amy Beh, Culinary Conundrums,
StarTwo, Star Publications (M) Bhd,
Menara Star, 15 Jalan 16/11, 46350 Petaling Jaya (% 03-7967 1388 / fax: 03-7955 4366 / e-mail: startwo@the star.com.my).
Past recipes featured in this column are available online at cyberkuali. You can access the site at thestar.com.my/kuali.
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