Assalamualaikum,
My sister and I made this cake about more than a month ago but I forgot to share the recipe. I did promise someone (soo sorry K.Dila) to post up an entry on the cake recipe.
The original recipe is perfect for 5 inch cake pans - you could afford for 6 colours with this size of pan. We used 6.5 inch cake pan. Thus it explained the 4-colour layers. Well.. Here it goes.
Ingredients;
2 1/4 cups of cake flour
1 tablespoon of baking powder
1/2 teaspoon of salt (ignore if you use salted butter)
1 1/4 cups buttermilk (we used yogurt)
4 large egg whites
1 1/2 cups of sugar
2 teaspoon grated lemon zest
125 gm unsalted butter
1/2 teaspoon of pure lemon extract
Food colouring (colours of your choice)
2 teaspoon vanilla essence
Vanilla cream cheese frosting
How it's done
1. Preheat oven to 180°C. Line your cake pans - use more than 1 cake pan to save time.
2. Sift the flour, baking powder and salt together in a bowl. Set aside.
3. In another bowl, whisk egg whites with buttermilk.
4. By using electric mixer with medium speed, beat the butter and sugar in a separate bowl until light and fluffy. Add the lemon extract and lemon zest.
5. Beat in half of the egg-buttermilk mixture and half of the flour mixture into electric mixer bowl. Then, beat in another half of the egg-buttermilk and flour mixture. Beat the entire batter on medium high speed for 2 minutes until it completely smooth.
6. Divide the batter evenly into 4 bowl ( or 6 if you're using 5 inch cake pans). Dye each batter with different colours.
7. Bake for 20 minutes or until the cake layer do not stick when it tested with toothpick.
8. Cool the cake layers on the wirerack. Top them with cream cheese frosting once they're completely cool.
Tips n tricks;
1. If you skip the lemon extract and lemon zest, your cake would still be perfect.
2. You may want to cut down the sugar. I only put 1 cup of sugar.
3. Wrap the cake immediately once it cools down and keep them chill to ensure moistness.
4. Decorate your cake creatively :)
FJ : you can find the vanilla cream cheese frosting at the red velvet cupcakes entry. Happy baking! Click here for the cream cheese recipe.
My sister and I made this cake about more than a month ago but I forgot to share the recipe. I did promise someone (soo sorry K.Dila) to post up an entry on the cake recipe.
The original recipe is perfect for 5 inch cake pans - you could afford for 6 colours with this size of pan. We used 6.5 inch cake pan. Thus it explained the 4-colour layers. Well.. Here it goes.
Ingredients;
2 1/4 cups of cake flour
1 tablespoon of baking powder
1/2 teaspoon of salt (ignore if you use salted butter)
1 1/4 cups buttermilk (we used yogurt)
4 large egg whites
1 1/2 cups of sugar
2 teaspoon grated lemon zest
125 gm unsalted butter
1/2 teaspoon of pure lemon extract
Food colouring (colours of your choice)
2 teaspoon vanilla essence
Vanilla cream cheese frosting
How it's done
1. Preheat oven to 180°C. Line your cake pans - use more than 1 cake pan to save time.
2. Sift the flour, baking powder and salt together in a bowl. Set aside.
3. In another bowl, whisk egg whites with buttermilk.
4. By using electric mixer with medium speed, beat the butter and sugar in a separate bowl until light and fluffy. Add the lemon extract and lemon zest.
5. Beat in half of the egg-buttermilk mixture and half of the flour mixture into electric mixer bowl. Then, beat in another half of the egg-buttermilk and flour mixture. Beat the entire batter on medium high speed for 2 minutes until it completely smooth.
6. Divide the batter evenly into 4 bowl ( or 6 if you're using 5 inch cake pans). Dye each batter with different colours.
7. Bake for 20 minutes or until the cake layer do not stick when it tested with toothpick.
8. Cool the cake layers on the wirerack. Top them with cream cheese frosting once they're completely cool.
Tips n tricks;
1. If you skip the lemon extract and lemon zest, your cake would still be perfect.
2. You may want to cut down the sugar. I only put 1 cup of sugar.
3. Wrap the cake immediately once it cools down and keep them chill to ensure moistness.
4. Decorate your cake creatively :)
FJ : you can find the vanilla cream cheese frosting at the red velvet cupcakes entry. Happy baking! Click here for the cream cheese recipe.
posted from Bloggeroid
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