Vanilla cake will be this one:
http://www.divinetaste.com/archives/eggless-vanilla-cake-with-chocolate-buttercream-frosting/
http://www.divinetaste.com/archives/eggless-vanilla-cake-with-chocolate-buttercream-frosting/
Ingredients:
225 gm (8 oz/ about 1 ½ cup + 2 tbsp) plain flour
2 tsp baking powder
1 tsp baking soda/ sodium bicarbonate
1 tin/400gm sweetened condensed milk
110 gm/1 stick butter
200 ml (7 fl oz/ 3/4 cup) milk
4 tbsp yogurt
2 tsp good quality vanilla extract
2 tsp baking powder
1 tsp baking soda/ sodium bicarbonate
1 tin/400gm sweetened condensed milk
110 gm/1 stick butter
200 ml (7 fl oz/ 3/4 cup) milk
4 tbsp yogurt
2 tsp good quality vanilla extract
Method:
To make the Cake:
Grease and line the bottom of two 8” round cake tin with greaseproof paper/baking parchment/butter paper. Preheat the oven at 150 degrees centigrade.
In a mixing bowl, assemble the flour, baking powder and baking soda, mix with a spoon and sieve once to make the mixture uniform. In a bowl assemble the butter and the condensed milk and beat (with a hand mixer or a wire whisk) until the mixture is combined, about a couple of minutes. Mix in the yogurt and beat again. Pour in the milk and vanilla and beat until the mixture is well mixed.
Stir in the flour mixture and mix with a spoon, whisk or the legs of the hand mixer before starting to beat again. This will prevent the flour from getting dispersed outside the mixing bowl. Beat until the mixture is uniform and smooth and there are no lumps. This shouldn’t take more than a couple of minutes with an electric hand mixer/beater. Be careful not to over beat as this tends to make the batter stiff which might result into a harder textured cake. Pour the batter into the cake tin and bake for an hour at 150 degree centigrade.
Grease and line the bottom of two 8” round cake tin with greaseproof paper/baking parchment/butter paper. Preheat the oven at 150 degrees centigrade.
In a mixing bowl, assemble the flour, baking powder and baking soda, mix with a spoon and sieve once to make the mixture uniform. In a bowl assemble the butter and the condensed milk and beat (with a hand mixer or a wire whisk) until the mixture is combined, about a couple of minutes. Mix in the yogurt and beat again. Pour in the milk and vanilla and beat until the mixture is well mixed.
Stir in the flour mixture and mix with a spoon, whisk or the legs of the hand mixer before starting to beat again. This will prevent the flour from getting dispersed outside the mixing bowl. Beat until the mixture is uniform and smooth and there are no lumps. This shouldn’t take more than a couple of minutes with an electric hand mixer/beater. Be careful not to over beat as this tends to make the batter stiff which might result into a harder textured cake. Pour the batter into the cake tin and bake for an hour at 150 degree centigrade.
My own vanilla buttercream recipe for frosting:
1 cup butter (225 g)
275 g icing sugar, sifted
1 teaspoon vanilla essence
Sift the icing sugar thrice and then weight it out
Beat butter until creamy and pale in color
Add the essence
Add the sugar and beat on low until mixed and then beat on high until smooth
Fresh cream frosting:
Ingredients:
600ml fresh cream (milky mist)
3 teaspoons corn flour
6 tablespoons granular sugar
2 teaspoons vanilla essence
Method:
To about 150 ml of the fresh cream, add the corn flour and the sugar and mix well.
Refrigerate the remaining 450 ml of cream. Also keep a bowl and beaters in fridge/freezer to be chilled
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 cream just until traces of beater marks begin to show distinctly.
Beat the remaining cream just until traces of beater marks begin to show distinctly.
Add the corn flour mixture in a stream and continue to beat until soft peaks are formed.
Best when used immediately. But you can also store refrigerated for a few hours.
Make the cake, refrigerate it
Do the buttercream frosting - remove cake from fridge and fill the cake and do a good crumb coating. When filling the cake remember to put sugar syrup on the cake, put a dam of piping, but some buttercream on the cake and then pipe in the jam on top before placing another cake layer.
Refrigerate the cake until crumb coat sets and does not stick to the finger when touched.
Remove the crumb coated cake and do the whipped cream rosettes and basket weave on the cake in a chilled room.
Cake should look like this:
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