We will use whisked sponge cake
on this one, we don't need mixer to do this, we just need a wire whisk.
To make the perfect whisked sponge, the water in your saucepan should be simmering, not bubbling, because this will be too hot and will cause the mixture to cook. A large balloon whisk is the chef's choice of utensil to make this.
9 tbsp powdered sugar
1 cup and 1 tbsp all purpose flour with a pinch of salt
Use eggs sugar at room temperature. Place in a heatproof bowl and whisk slightly to mix the ingredients.
Put the bowl over the pan of hot water and whisk until the mixture is pale and thick and holds a trail in a clear ribbon.
Remove the bowl from the pan and continue whisking until the mixture has cooled.
Fold in the flour using spatula or big metal spoon to incorporate the flour, adding it in two separate batches.
Pour the mixture into the prepared pan and allow the mixture to settle by itself. If filling a tin with corners, it may be necessary to coax the mixture into the corners using the point of a knife or metal skewers.
Bake for 340 degrees Fahrenheit for 25 minutes.
Transfer the cooked sponge cake to a wire rack to cool.
For the buttercream filling
100g powdered sugar
100g unsalted butter
Mix it in a bowl until smooth.
Cut the sponge in half then spread the buttercream. Then cover the cake with buttercream frosting.
To make the perfect whisked sponge, the water in your saucepan should be simmering, not bubbling, because this will be too hot and will cause the mixture to cook. A large balloon whisk is the chef's choice of utensil to make this.
9 tbsp powdered sugar
1 cup and 1 tbsp all purpose flour with a pinch of salt
Use eggs sugar at room temperature. Place in a heatproof bowl and whisk slightly to mix the ingredients.
Put the bowl over the pan of hot water and whisk until the mixture is pale and thick and holds a trail in a clear ribbon.
Remove the bowl from the pan and continue whisking until the mixture has cooled.
Fold in the flour using spatula or big metal spoon to incorporate the flour, adding it in two separate batches.
Pour the mixture into the prepared pan and allow the mixture to settle by itself. If filling a tin with corners, it may be necessary to coax the mixture into the corners using the point of a knife or metal skewers.
Bake for 340 degrees Fahrenheit for 25 minutes.
Transfer the cooked sponge cake to a wire rack to cool.
For the buttercream filling
100g powdered sugar
100g unsalted butter
Mix it in a bowl until smooth.
Cut the sponge in half then spread the buttercream. Then cover the cake with buttercream frosting.
Decorate your cake with your desired fruit. Here's my Boston cake with kiwi and dragon fruit.
Enjoy! :)
0 comments:
Post a Comment