Birthday cake
makes 10 - 12 servings
- 2 cups (9 oz /250g) unbleached all-purpose (plain) flour
- 2 teaspoons baking powder
- 1/4 teaspoon salt
- 1/2 cup (4 fl oz/110 ml) whole milk, at room temperature
- 2 teaspoons vanilla extract (essence)
- 1 cup (8oz/225g) unsalted butter, at room temperature
- 1 1/2 cups (10-1/2oz/300g) sugar
- 4 large eggs at room temperature, lightly beaten
- Chocolate buttercream
- Preheat the oven to 180°C. Line the bottoms of two 9-by-2-inch (23-by-5cm) round cake pans with parchment (baking) paper.
- Sift the flour, baking powder, and salt together onto a sheet of waxed paper; set aside in a small bowl, combine the milk and vanilla; set aside.
- Using a stand mixer, beat the butter with the paddle on medium speed until creamy . Add the sugar and beat until the mixture is pale and fluffy. Drizzle in the eggs, beating each addition until uncorporated before continuing. Reduce the speed to medium-low and add the dry ingredients in 3 additions alternately with the milk mixture in 2 addtions, starting and ending with the dry ingredients. Beat just until combined.
- Pour the batter into the prepared pans and spread it evenly.Bake until the cakes are puffed and skewer inserted into the centers comes out clean, 20-25 mins, let cool completely on a wire rack. Run a table knife around the edges of the pans and invert the cakes onto plates.
- To frost the cake, put one layer, top side down, on a serving plate. Peel off the parchment paper. Using a straight frosting spatula, spread evenly with about a third of the buttercream. Invert the other layer, top side down, on the first layer and peel off the paper. Refrigerate the cake for 30 mins to firm the frosting; keep the remaining buttercream at room temperature. Spread the buttercream on the top and sides of the cake. Refrigerate the cake until 30 mins before serving to set the frosting.
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