I’ve had my eye on this cake for a while now but since i got back slightly more than a week ago, i’ve been so busy unpacking and sorting my things out, going for job interviews, trying to improve Coco’s diet nutritionally and getting back in shape that i’ve barely had any time to do more than glance through its recipe just before i turn in for the day.
So the minute i had a moment to breathe, what did i do? I baked the damned cake of course. As it turns out, i had another reason, other than just my wanting to, to bake the cake; i’ve officially joined the ranks of the gainfully employed. After spending the last year travelling and with the current financial crisis, things are really falling into place for me. And if that isn’t reason to celebrate, i don’t know what is.
Making the cake and putting it all together was a time consuming affair but one i was more than happy to take on after a hectic week. The cake itself came together rather easily and baked up to quite an impressive height. Light and fluffy with a surprisingly fine crumb, it was sliced into half horizontally easily without none of the mess i usually get from slicing that looks like a hurricane took place around the cake. I can certainly see why sponge cakes are so popular with bakers everywhere- they’re such a dream to work with!
I decided to go with French-style hazelnut buttercream, breaking out the tiny bottle of Frangelico i bought on my recent trip to Australia. Making the praline was so much fun and all that caramelizing over the stove made the kitchen smell so good. The French-style buttercream, made with whole eggs as opposed to the Italian-style which uses only egg whites, was pretty time consuming but totally worth it, resulting in a really light, smooth and silky frosting.
I took the liberty of reducing the sugar in the sugar syrup for the buttercream by quite a bit, seeing as how half a cup of praline paste was going to be mixed in and the result was a light, moist sponge cake encased in the most velvety buttercream with whispers of caramel and hazelnuts.
All put together, this was some really good cake and i doubt it’s just because i had a reason to celebrate.
liz
/ November 21, 2008this cake is reason enough for celebration.
Jane
/ November 21, 2008Welcome back Laureen! Don’t miss Melb… :p
What’s the recipe for this cake? It looks so yummy I was hoping I can extend out my hand to grab that piece…just that one piece will do!!
snooky doodle
/ November 21, 2008this cake looks fantastic. I love praline . this is a dream . pity i can t taste it
ovenhaven
/ November 21, 2008Congrats on the new job, dearie! *HUGS* I’m still looking around for one, wish me luck
The cake looks absolutely perfect
thecoffeesnob
/ November 22, 2008Hey Zebutt, it sure is
Thanks, Jane
Haha i would be more than happy to send you a slice if we have any left. By the way, i just finished my next post on Melbourne- your pictures are in there 
Thanks, snooky doodle. I never knew how easy praline was to make- and now that i do, there’s no reason not to make them all the time
Thanks, Zhul! All the best with the job hunt, i’m sure you’ll score something great