Vanilla Birthday Cake Recipe Biography
Soruce(google.com.pk)Ingredients
225 g (7.9oz) margarine or unsalted butter, softened
225 g (7.9oz) caster sugar
4 large eggs, beaten
1 tsp vanilla extract
225 g (7.9oz) self-raising flour
2 tbsp full-fat milk
Buttercream
500 g (17.6oz) icing sugar
125 g (4.4oz) unsalted butter, softened
3 tbsp full-fat milk
1 tsp vanilla extract
2 tbsp strawberry jam
To decorate
1 cup sprinkles
Step-by-step
Preheat the oven to 180°C/350°F/Gas Mark 4.
In the bowl of a free-standing mixer, cream the margarine or butter and sugar together until pale, light and fluffy. Gradually add the beaten eggs and vanilla extract. Add the flour and milk and mix until light and fluffy.
Divide equally between the prepared sandwich tins, spread level and bake on the middle shelf of the preheated oven for about 22–25 minutes until golden and a skewer comes away clean when inserted into the middle of the cakes.
Turn the cakes out of the tins onto a wire cooling rack and leave until cold.
To make the buttercream, tip all of the ingredients into the bowl of the free-standing mixer and beat until light and fluffy.
Lay one cake layer on a serving plate and spread with half of the buttercream. Top with strawberry jam. Spread the second cake layer with the remaining buttercream and finish with a circle of sprinkles around the outside edge, using your second hand as a guide to control the flow. Sandwich the two sponges together carefully and finish with a ribbon if you like.
Recipe taken from A Passion For Baking by Jo Wheatley, Constable 2013 (Available to buy exclusively from Sainsbury’s stores and http://www.sainsburysentertainment.co.uk/)
Jo Wheatley is fronting The Big Hour Cake Sale, which takes place 21-27 October and is the biggest annual fundraiser for Rainbow Trust Children’s Charity. For further details on how to register and to see some of Jo’s tasty recipes please visit: thebighour.org.uk
Ingredients:
Serves: 16Yield:
1
3 layer ... Units: US | Metric
Cake Batter
1 cup unsalted butter, softened
2 cups sugar
4 large eggs, at room temperature
1 1/2 cups self rising flour
1 1/4 cups all-purpose flour
1 cup milk
1 teaspoon vanilla
Buttercream Frosting
1 cup unsalted butter, very soft
8 cups confectioners' sugar
1/2 cup milk
2 teaspoons vanilla
Magnolia Bakery's Vanilla Birthday Cake and Frosting
Directions:
1Preheat oven to 350°.
2Grease and lightly flour three 9 inch round cake pans, then line the bottoms with waxed paper.
3In a large bowl, on the medium speed of an electric mixer, cream the butter until smooth.
4Add the sugar gradually and beat until fluffy, about 3 minutes.
5Add the eggs one at a time, beating well after each addition.
6Combine the flours and add in four parts, alternating with the milk and the vanilla extract, beating well after each addition.
7Divide batter among the cake pans.
8Bake for 20 to 25 minutes or until a cake tester inserted into center of cake comes out clean.
9Let cakes cool in the pans for 10 minutes.
10Remove from pans and cool completely on wire rack.
11If you're making cupcakes, line two 12-cup muffin tins with cupcake papers.
12Spoon the batter into the cups about three-quarters full.
13Bake until the tops spring back when lightly touched, about 20 to 22 minutes.
14Remove cupcakes from pans and cool completely on a rack before icing.
15When cake has cooled, ice between the layers, then ice top and sides of cake.
16To make the icing - place the butter in a large mixing bowl.
17Add 4 cups of the sugar and then the milk and vanilla.
18Beat until smooth and creamy.
19Gradually add the remaining sugar, 1 cup at a time, until icing is thick enough to be of good spreading consistency (you may very well not need all of the sugar).
20If desired, add a few drops of food coloring and mix thoroughly.
21Use and store icing at room temperature, as icing will set if chilled.
22Can store in an airtight container for up to three days.
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