Sunday, March 20, 2016

Easter Vanilla Cake by Angela Seah Thulin

Basically any sponge cake recipe will work with an empty oval casing plus buttercream and done :)


Part (A) - buttercream
85g butter
100g icing powder
1-2 tbsp milk
*Beat the butter until light and creamy. Add icing powder in and mix well. Then gradually add milk in to achieve the consistency you want. Set aside.

Part (B) - filling/cream
80ml of heavy cream
1 tbsp of granulated sugar 
*Whisk till creamy (3-4mins) and chill in fridge.

Part (C)
3 egg yolks
2 tbsp sugar (30g)
60ml water
45ml vegetable oil
1 tsp vanilla essence
60g plain flour, sifted twice

Part (D)
3 egg white
2 tbsp sugar (30g)
Pinch of cornflour 
*In a clean metal bowl, whisk the egg white till soft peak then add sugar n continue whisking. Add pinch of corn flour and whisk till stiff peak formed. Set aside.

Steps -
1. Do Part A and B first and separately.
2. Part (C) - Whisk the egg yolks n sugar till fluffy. Then add water, vegetable oil, vanilla essence n whisk till mixed. Add the sifted plain flour to it and whisk till well-mix (will look runny). Then set aside. 
3. Then do Part (D)
*Preheat your oven now at 170 degree celsius.
4. In 3 additions - take the part (D) and FOLD in to Part (C) till well-combined. 
5. Pour onto a 10x10 baking tray lined with baking paper. Into the oven and bake for 14 minutes.
6. Let it cool completely. Cut the shape out. Spread cream (part B) and layer it.

7. Use the buttercream (part A) to frost the cake. If desired, color the buttercream with food color.