Frosting:
227g
cream cheese (room temperature)
½
tsp pure vanilla essence
½
cup (60g) icing sugar, sifted
2/3
cup (160ml) cold heavy whipping cream (double cream) (35-40% butterfat)
To
make:
1. beat the whipping cream
until stiff peaks form and set aside.
2. In a separate bowl,
beat the cream cheese until smooth. Add the vanilla and icing sugar and beat
until smooth.
3. Gradually add the
whipping cream, chill in the fridge till ready to use.
Cake:
2
½ cups plain flour (312.5g)
1
½ tsp baking powder
½
tsp salt
1
cup unsalted butter (226.8g)
1
½ cup caster sugar (337.51g)
4
large eggs
2
tsp vanilla extract
1
cup milk (230g)
7
gel food colours
To
bake:
1. pre-heat oven to
180degC. In a bowl, whisk together the flour, baking powder and salt. Set
aside.
2. Cream the butter. Add
sugar, continue to cream for about four minutes till light and fluffly. Add the
egs one at a time, beating well.
3. Add the flour mixture
in 3 batches, alternating with milk mixed with vanilla, beating on low speed
until combined.
4. Divide the batter
equally into 7 bowls. Add one colour drop by drop into each bowl, mixing as you
go.
5. Transfer the batter
into greased pans
6. Gently tap the pans
over the counter a few times to remove air bubbles.
7. Bake for 15 to 17
minutes or until a cake tester comes out clean.
8. Transfer to cooling
rack.
9. Cling film in the
fridge until ready to frost.
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