Skip to main content

Rainbow Cake

Back to work after the long weekend! Three day weekends are perfect, aren't they. Love spending time with our family :)
 
Last Friday the SIL came over to make rainbow cake for FIL's birthday. All set for white cake recipe which I have never tried out before, and frostings which we have never tried before too - Nutella frosting and swiss meringue buttercream. I was and still am afraid of frostings. Can never get them right. I hate the thought of having too much butter, of eating just butter and sugar, so I always resort to cream cheese frostings with highly reduced sugar.
 
But SIL doesn't want cream cheese frosting, so we tried out something else. I didn't want plain buttercream cos butter + sugar is just yuck. So I chose swiss meringue buttercream, which apparently is lighter cos it has egg whites.
 

It was my first time making a white cake, the batter looked really pale because of the absence of yolks. The cake turned out great, but if I were to repeat this, I'd definitely reduce the sugar.

Recipe first seen on masam manis, but originally from Martha Stewart.

2 sticks (226 g) butter, room temp
2 1/3 c (426 g) sugar
5 egg whites, room temp
2 teaspoons vanilla essence
3 c (426 g) flour
4 tsp baking powder
1 1/2 c (355 ml) milk

Cream the sugar and butter, then add the egg whites a little at a time. Add the vanilla and mix until fully incorporated. Then, alternating between wet and dry, add the milk and flour mixture in two parts.

Divide the batter amongst 6 bowls and add desired colouring. Pour into the cake pans (I used 7 inch pans) and bake for 15 minutes each.

Remove from the oven for them to cool, but don't stack them up like I did cos they will stick haha. Lessons, lessons.

Nutella frosting was made for the filling, and we did that by agaration. About 1/2 cup butter, 1 cup confectioner's sugar and 1/2 cup Nutella all whisked together. Totally YUMS!!!

Swiss meringue buttercream ha. ha. I was really scared I'd get scrambled whites when I heated the sugar with the egg whites, but I probably didn't heat it enough. While whisking with sugar, we didn't really get stiff peaks like what we should, but it was satisfactory enough to be used for frosting haha. Recipe is from the masam manis blog as well!

Here's the final product! :) Got the thumbs up from everyone yay!


I ended up throwing away lots of swiss meringue frosting, keeping the nutella one and having 10 egg yolks in the fridge. Have been thinking of making lemon curd, I'll try to make time today to make some. And here's a link for Recipes to Use Up Extra Egg Yolks courtesy of FFL! Thank you!
Labels:

Comments

Post a Comment

Popular posts from this blog

Daiso Ramekins

Finally finally went to Daiso!! Wanted to go there for ages already! The first thing I came in, went to the cooking section. Found my ramekins! But they're not white. Oh wells. Can't be choosy for $2 ramekins! There were white ones, but super small white ramekins. And pie tarts too! Oooh so tempting! But I don't know when I'll make tarts hurhur. Actually I'm still thinking what I should bake using these ramekins. I remember having one of those "I wish I had ramekins right now" moments but I can't remember when. Maybe when I was making lava cake . Daiso is evil. It's so cheap you just feel like coming back again! Oh and did I mention there's a $2 weighing scale?! Measures up to a kilo but that's quite alright for baking isn't it! I mean, $2!! Dirt cheap lah. Not sure about the accuracy though. Didn't do much cleaning last weekend, very much spent lazing around at home just like what weekends should be like. I love being at ho...
1 comment
Read more

Apam Balik

I love apam balik. The soft one, with lots of corn. So when @khairulaming posted this on his instagram, I bookmarked it. The recipe is not too much until you get sick of eating apam balik, but I do feel it needs some tweaks to get the pancake king version. But not bad for a first try. 2 cups flour 1/2 cup sugar 1 tsp baking powder 1/2 tsp baking soda 2 tbsp melted butter 1 1/4 cups water 1 egg Additional butter for the pan I do feel it needs some salt, more sugar and I shouldn't have liberally made it so thick HAHA. The pan is important too, I kinda burnt some parts of the pancake. Got them bubbles!! This recipe made 2 large pancakes. Also, the filling needs to be sprinkled with sugar liberally (read: 3 tbsp or so), my first try wasn't enough. Pancake was soft even for the next few days after that (kept in the fridge then reheated in the microwave). Husband found it to be acceptable, but I was kinda not okay with it but ohwells. I can tweak it ...
Post a Comment
Read more

Junior's Development

Nothing on food today. I wanna talk about Junior. He's growing so fast. In a few weeks' time, he'll turn 18 months. He's grown so much, so tall. Junior pretty much understands most of the things we say to him cos he knows when to shake his head if he doesn't want something. But he hasn't learnt to talk yet. I am kinda worried about that, but then Husband didn't talk till after two and that didn't stop him from being a debater. I'm trying to console myself by saying maybe he's a little late, that's all. Not like he has some deficiency or something. Junior keeps changing his preferences. Like now he likes panda bears (he loved Kungfu Panda on okto yesterday!), he doesn't want to solat but he aminkan doa . Things that aren't seasonal are his love for fruits, climbing, biting me (yes, it's been going on for the longest time), and the most sweetest thing, helping out with housework. He will pull the laundry basket out of our room a...
Post a Comment
Read more