Part 1
275g eggs (5 nos.)
10g vanilla extract
130g castor sugar
Part 2
130g cake flour (sifted 3x)
Part 3
30g vegetable oil
Directions
- in a mixer with balloon attachment, whisk eggs, vanilla extract and castor sugar on low for a while just to combine all ingredients together
- turn to high speed (KA 8-10) for 8min
- turn to lower speed (KA 3-4) for another 2min
- total should be 10min to reach a ribbon stage
- remove batter from mixer and fold in cake flour in 2 batches
- in a separate small bowl add in the oil and scoop in some batter into the oil and mix well (oil tempering)
- pour back the oil mixture into the batter and mix well
- prepare 2 nos. of 6" cake rings by lining it with baking paper (inner) and aluminium foil (outer)
- scoop batter into each mould: 140g portion
- bake at 190°C for 18min
- turn cake over to cool it
- once cool, slice each cake into 2 and decorate it with cream, coulis jam or fruits
- chill before serving
Ingredients for Chantilly Cream
500g non-dairy whipping cream
50g icing sugar
1/2 tsp vanilla essence
Directons
- whisk all ingredients with balloon attachment till firm peak and keep in the fridge till ready to use. If over beat, just add a bit more cream to soften the cream
Foodnote: TBC
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