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!
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