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Showing posts with label Butter Cakes. Show all posts

Classic Butter Cake with Caramel Sauce

Ingredients:
3 cups all-purpose flour
1 table spoon baking powder
1/4 teaspoon salt
8 oz/226 gm unsalted butter, at room temperature
2 cups granulated sugar
4 large eggs, lightly beaten, at room temperature
1 cup whole milk, at room temperature
1 teaspoon vanilla extract

Caramel sauce or cream

Instructions:
1. Position the rack in the lower third of the oven and preheat to 350°F (180°C). Line the bottoms of two 9 x 2-inch round cake pans with parchment or wax paper.

2. Sift the flour, baking powder, and salt onto a piece of wax paper; set aside.

3. In the bowl of a heavy-duty mixer fitted with the paddle blade, beat the butter on medium speed until it is lighter in color; about 45 seconds. Add the sugar in a steady stream, then stop the machine and scrape down the bowl. Resume beating, stopping occasionally to scrape down the sides of the bowl, until the mixture is very light in color and texture, 4 to 5 minutes.

4. Gradually pour in the eggs, about a table spoon at a time. (If the mixture looks curdled, stop adding the eggs, increase the speed to high, and beat until it looks smooth and shiny. Return the speed to medium, and add the remaining eggs.) Continue beating until the mixture is ivory-colored. The entire process of adding and beating the eggs should take 3 to 4 minutes.

5. Reduce the mixture speed to low. Add the flour mixture in four additions, alternating with three additions of the milk. After each addition, beat until smooth and scrape down the sides of the bowl. Beat in the vanilla with the final addition of milk. Spread the batter evenly in the prepared pans.

6. Bake until the tops spring back when the cakes are lightly pressed in the centres and a toothpick inserted in the centres comes out clean, about 25 minutes.

7. Transfer the layers to wire cooling racks and cool for about 10 minutes. Invert onto the racks or plates and remove the pans. Peel off the paper liners and place them back on the layers, sticky sides up. Invert onto wire racks, right side up, and cool completely on the wax paper. (The cake can be baked 1 day ahead, cooled, and stored, wrapped tightly in plastic wrap. Or freeze, over wrapped with foil, for up to 2 weeks.)

8. Fill and sandwich the layers ,top and sides with readymade caramel cream or sauce.

Rainbow Cake- By Sylvia Lin

Frosting Ingredients
3 x 250gm Cream cheese – softened
125gm unsalted Butter – softened
600gm powdered sugar
Juice from 2 lemons
Milk to thin out Frosting

Every oven has different thermostat, you may have to adjust the temperature and timing to suit your own oven.

Recipe as follows: Makes 1 x 8-inch cake

Temp: 170 Celcius / 360 Farenheit
Prep time: Baking 15mins x 3, frosting ½ hour x 3, Chilling Overnight x 2
Cake Ingredients
350 gm Self raising Flour
350gm unsalted butter – softened
300gm Castor sugar
6 Eggs – room temp
40ml Milk
1 tablespoon Vanilla Essence
7 types of Food Coloring (I used Bake King liquid colors)
7 disposable round tins (8 inches)
baking parchment
Halved Strawberries
Canned peaches – Sliced and drained

Day 1 Cake Preparation:
Butter and lay baking parchment for the baking tins, set aside.
Preheat oven to 170 Celcius / 360 Farenheit.

Cream butter and sugar together until creamy.
Add in 1 egg at a time, beat well after each addition.
Add in Vanilla essence, beat well.
Add in self raising flour to mixture in 3 batches. Fold in well after each addition.
Add in milk and fold well.
Divide batter into 7 bowls. Color individual bowls of batter with Liquid food coloring.
Pour Colored batter into the prepared baking tins. (1 tin for 1 colored batter)

Put 3 tins to bake at the same time. Rotate tins during half time. Bake for a total of 15 minutes.
remove cakes from Oven once toothpick test is clean.
Cool in tin for 3 minutes and remove to cooling rack to cool further.
Once cakes are fully cooled, scrap of the top cake skin, stack 4 layers to a tin with baking parchment in between, wrap entire layers in cling film and chilled in fridge for overnight.

Day 2 Frosting Preparation:
Cream Cheese and butter together till well mixed, Add in powdered sugar in batches.
Add in lemon juice, combined well, add in milk to thin out to frosting consistency.

Day 2 Assembly:
Take out cake layers from fridge. Lay them out on the table in the following order:
Purple, Blue, Green, Yellow, Orange, Pink, Red.

Crumb frosting
Put 1 tablespoon of frosting on the serving plate as “glue” to secure the bottom level.
Lay the 1st layer purple on the glue, add on 1/3 cup of frosting onto layer and spread out to cover till edge of cake, try to make the spread level so to avoid “dome” effect for other layers.
Follow the same for the balance 6 layers.
Fill in the gaps on the side with frosting, no need to be pretty as this is the “crumb” frosting.
Chill in the fridge for ½ hour.

Actual frosting – part 1
Frost entire cake with frosting and even out surfaces nicely.
Chill entire cake for ½ hour.

Actual frosting – part 2
Frost entire cake with frosting and even out surfaces nicely.
Arrange cut fruits on the top.
Cover with cling film and chill cake overnight.

Day 3 Serving
Thaw slightly before serving.
Cut into wedges and serve with fruits

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