Also another important lesson - the caramel filling did not really taste too caramelly.
Better would have been to use dulce de leche and whip it with some cream.
Would have been easier as well.
Also caramel as a flavour goes better with chocolate rather than vanilla. Next time should make this with chocolate flavoured cake.
Especially salted caramel if the person is feeling a little adventurous.
Updated to add picture of the cake:
Eggless vanilla cake with caramel whipped cream filling and whipped cream frosting.
Idea is to make the cake look like this:
caramel whipped cream
1/4 cup sugar - granular
1 tablespoon water
1 cup heavy cream - 250 ml
Prepare an ice bath; set aside. Cook sugar, water, and salt in saucepan over medium heat, stirring once, until sugar is dissolved. Continue cooking, without stirring, until sugar turns golden amber. Remove pan from heat; slowly pour cream down sides of pan in a slow, steady stream (it will spatter). Return pan to medium heat, and stir with a wooden spoon until combined.
STEP 2
Transfer caramel cream to a mixing bowl set in ice bath; let sit until very cold, stirring occasionally, about 30 minutes. Mixture can be refrigerated overnight. Before serving, whip the caramel cream until stiff peaks form. Use immediately.
whipped cream frosting
Whipped cream tends to water out slightly after beating so to keep this from happening I use a small amount cornstarch which does not affect the texture.
It will not hold up well at room temperature but in the refrigerator will stay well on the cake for 24 hours! Many people have reported that this recipes has saved their lives!
For 1 cup of heavy whipping cream, use 2 tablespoons of powdered sugar and 1 teaspoon of cornstarch (if your cream is very low in butterfat use 1 1/2 teaspoons), and 1/2 teaspoon pure vanilla extract.
Refrigerate the mixing bowl and (preferably whisk) beater for at least 15 minutes.
In a small saucepan place the powdered sugar and cornstarch and gradually stir in 1/4 cup of the cream.
Bring to a boil, stirring constantly, and simmer for just a few seconds (until the liquid is thickened). Scrape into a small bowl and cool completely to room temperature. Stir in the vanilla.
Beat the remaining 3/4 cup cream just until traces of beater marks begin to show distinctly.
Add the cornstarch mixture in a steady stream, beating constantly. Beat just until stiff peaks form when the beater is raised.
yellow cake
Eggless Basic Cake Recipe
Preparation: 10 mts, Baking: 35 mts
.
Ingredients:
1 1/2 cups all-purpose flour, sifted from a height at least 3 times
1 cup thick curd/yogurt
3/4 cup sugar (you can use upto 1 cup)
1/2 tsp baking soda
1 1/4 tsps baking pwd
1/2 cup refined oil
1 tsp vanilla essence
1 Preheat oven to 200 C for 10 mts. Grease and flour an 8″ inch baking pan.
2 Cream the sugar and yogurt until the sugar is completely dissolved. Add baking pwd and baking soda and combine. Leave aside for 3 mts. You will find that bubbles appear.
3 Add vegetable oil and vanilla essence and mix well. Now, slowly add little sifted flour/maida (about a tbsp) at a time and fold into the wet ingredients.
4 Bake in preheated oven at 200 degree C for 10 mts, reduce temperature to 175 and bake for 20-25 mts or till a toothpick inserted into the cake comes out clean.
5 Cool the cake for 20-30 mts and then overturn onto a plate.
Note: To give a chocolate flavor to the cake, combine 1/2 tbsp of cocoa pwd to 1/4 cup of the basic cake batter and combined well. While pouring batter into pan, pour a tbsp of cocoa batter towards the edge of the pan and next to it pour a tbsp of white batter, followed by the cocoa batter. Follow this pattern till the first layer is done. Over this layer, pour the remaining white cake batter.
If you want to frost the cake follow this vanilla butter icing recipe – Sieve 1 1/2 cups icing sugar and add to 1 1/4 cups white butter and beat until smooth using an electric beater. Add pinch of salt and 1 tsp vanilla essence and combine. Chill and and spread the icing all over the cake.
Better would have been to use dulce de leche and whip it with some cream.
Would have been easier as well.
Also caramel as a flavour goes better with chocolate rather than vanilla. Next time should make this with chocolate flavoured cake.
Especially salted caramel if the person is feeling a little adventurous.
Updated to add picture of the cake:
Eggless vanilla cake with caramel whipped cream filling and whipped cream frosting.
Idea is to make the cake look like this:
caramel whipped cream
1/4 cup sugar - granular
1 tablespoon water
1 cup heavy cream - 250 ml
Prepare an ice bath; set aside. Cook sugar, water, and salt in saucepan over medium heat, stirring once, until sugar is dissolved. Continue cooking, without stirring, until sugar turns golden amber. Remove pan from heat; slowly pour cream down sides of pan in a slow, steady stream (it will spatter). Return pan to medium heat, and stir with a wooden spoon until combined.
STEP 2
Transfer caramel cream to a mixing bowl set in ice bath; let sit until very cold, stirring occasionally, about 30 minutes. Mixture can be refrigerated overnight. Before serving, whip the caramel cream until stiff peaks form. Use immediately.
whipped cream frosting
Whipped cream tends to water out slightly after beating so to keep this from happening I use a small amount cornstarch which does not affect the texture.
It will not hold up well at room temperature but in the refrigerator will stay well on the cake for 24 hours! Many people have reported that this recipes has saved their lives!
For 1 cup of heavy whipping cream, use 2 tablespoons of powdered sugar and 1 teaspoon of cornstarch (if your cream is very low in butterfat use 1 1/2 teaspoons), and 1/2 teaspoon pure vanilla extract.
Refrigerate the mixing bowl and (preferably whisk) beater for at least 15 minutes.
In a small saucepan place the powdered sugar and cornstarch and gradually stir in 1/4 cup of the cream.
Bring to a boil, stirring constantly, and simmer for just a few seconds (until the liquid is thickened). Scrape into a small bowl and cool completely to room temperature. Stir in the vanilla.
Beat the remaining 3/4 cup cream just until traces of beater marks begin to show distinctly.
Add the cornstarch mixture in a steady stream, beating constantly. Beat just until stiff peaks form when the beater is raised.
yellow cake
Eggless Basic Cake Recipe
Preparation: 10 mts, Baking: 35 mts
.
Ingredients:
1 1/2 cups all-purpose flour, sifted from a height at least 3 times
1 cup thick curd/yogurt
3/4 cup sugar (you can use upto 1 cup)
1/2 tsp baking soda
1 1/4 tsps baking pwd
1/2 cup refined oil
1 tsp vanilla essence
1 Preheat oven to 200 C for 10 mts. Grease and flour an 8″ inch baking pan.
2 Cream the sugar and yogurt until the sugar is completely dissolved. Add baking pwd and baking soda and combine. Leave aside for 3 mts. You will find that bubbles appear.
3 Add vegetable oil and vanilla essence and mix well. Now, slowly add little sifted flour/maida (about a tbsp) at a time and fold into the wet ingredients.
4 Bake in preheated oven at 200 degree C for 10 mts, reduce temperature to 175 and bake for 20-25 mts or till a toothpick inserted into the cake comes out clean.
5 Cool the cake for 20-30 mts and then overturn onto a plate.
Note: To give a chocolate flavor to the cake, combine 1/2 tbsp of cocoa pwd to 1/4 cup of the basic cake batter and combined well. While pouring batter into pan, pour a tbsp of cocoa batter towards the edge of the pan and next to it pour a tbsp of white batter, followed by the cocoa batter. Follow this pattern till the first layer is done. Over this layer, pour the remaining white cake batter.
If you want to frost the cake follow this vanilla butter icing recipe – Sieve 1 1/2 cups icing sugar and add to 1 1/4 cups white butter and beat until smooth using an electric beater. Add pinch of salt and 1 tsp vanilla essence and combine. Chill and and spread the icing all over the cake.
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