My first attempt to frost a cake with whipped cream.
I think it’s just not the day to bake, wasn’t concentrating and I left out the flour in the first try. I merely am baking eggs and sugar. Bought another tray of eggs to try again and everything went well. Whipped some dairy cream to frost the cake but I din like the taste of it. Went to buy another packet of non-dairy cream and it not only taste better but also easier to whip. Then I realise it isn’t easy to put the cream onto the cake, could see from the picture that it’s isn’t smooth! Somehow, I still complete it and added M&M chocolates, gummy bears and using some poky stick to fix up my nephew’s name. It’s suppose to be his birthday cake 🙂 Bro and Mum was “complaining” that I’m being biased cos the first complete cake I bake it’s for the little boy! Sis offer to send me for cake decor course cos it’s simply too ugly 😦
Sponge Cake Layers
What you need :
1 cup cake flour
Pinch of salt
6 large eggs, separated at room temperature
1 cup granulated sugar
1 tsp vanilla extract (essence)
What to do :
1. Preheat oven to 180 degrees. Prepare the pan by lining the base with parchment paper and grease evenly the bottom and sides of the pan. Sprinkle with flour and tap out the excess.
2. Sift flour and salt.
3. Beat the egg yolks with half the sugar on medium high until thickened, pale yellow and the batter falls back on itself like a ribbon when the beater is lifted for about 3 mins.
4. Add vanilla extract and beat until combined.
5. Beat the egg whites on medium speed until foamy for about 1 min. Increase the speed to medium-high and continue beating, until the whites look shiny and smooth and is slightly soft peak. Turn the mixer on medium speed and beat in the remaining sugar at a rate of about 2 tbsp every 15 seconds. After all the sugar is incorporated, beat the whites for another minute. When you lift the beater up, the peaks should be firm and straight by now.
6. Fold in the flour mixture in 4 additions until no streaks of flour are visible. The batter will be light and foamy.
7. Bake the cake undisturbed for 18 mins. If the cake look set and the surface is lightly browned, touch the tops gently. If they feel firm, insert a thin skewer or toothpick in the centers. If it comes out dry, the cake are done. If it comes out wet or with crumbs clinging to it, set the timer for another 2 mins, continue to bake, and check again.
8. Cool the cake, inverted in the pan for approximately 15 mins. Run a thin knife along the inside edge to loosen and umould.
9. Allow the cake to cool completely before filling and frosting, which is approximately 45 mins.
Two 9-inch cake layers
– I find 1 cup of sugar is too sweet for the cake so may want to reduce to just 3/4 cup instead.
– I use Redman Whipping & Topping Cream (the one that has a cake picture in front). The other blue packet which is diary is denser and has a more milky taste.
Williams Sonoma – Cakes