Saturday, 7 May 2011

rainbow cake

Vanilla cake
Makes five 15 cm, or four 20 cm layers
• 1/2 cup (113 grams) butter
• 2 cups white sugar
• 3 1/2 cups flour
• 1 teaspoon salt
• 3 teaspoons baking powder
• 1 1/2 cups ice water
• 1 teaspoon vanilla
• 4 egg whites beaten stiff
Add sugar to the butter and beat until light. Sift dry ingredients and add alternately with ice water and flavorings, beating thoroughly after each addition. Fold in the beaten egg whites. Pour into greased layer pans and bake at 350 degrees F (175 degrees C) for about 30 minutes.

Swiss meringue frosting
Makes enough to frost a 15 cm or 20 cm cake. Add 225 grams of butter to make Swiss meringue butter cream
• 5 large egg whites
• 200 grams sugar
• 1 tsp vanilla extract
Put egg whites and sugar in a heat-proof bowl in a double boiler. The water in the saucepan should be simmering. Whisk with a hand whisk continuously until the mixture reaches 65 degrees C. Remove from heat. Start whipping the egg whites with a stand or hand mixer until they become fluffy and white and the bowl is cool, this can take about 10 minutes.

Absolutely LOVE the look of this cake! Definitely going to give it a try sometime soon *watch this space* Recipe found here

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