Apr 18, 2014

All Roll Into One

Salam and good morning..

It seems that I keep forgetting that this place here existed. Shame on me. For a long while updates were slow and almost non-existent, but that doesn't mean the place is dead. I will put a refresher once in a while, when I have the whim that is..

Speaking of which, we had a wonderful time devouring this piece of cake. I made it for an anniversary/birthdays celebration. A wedding anniversary plus three birthdays all combined into one. It was well worth the effort. It was difficult to stop demolishing the whole cake in one sitting. The cake was THAT good. 

I think it fits to call the cake; THE celebration cake.


The Celebration Cake a.k.a Black and White Cake

Makes three or four layers of 7 inch round cake

Vanilla cake:
1 cup cake flour
1 1/2 tsp baking soda

1/4 cup butter/margarine/vegetable shortening
1 cup caster sugar
1/4 cup corn oil
2 large eggs (separated)
1 1/2 Tbsp vanilla extract

1/2 cup buttermilk
  1. Preheat oven to 160 deg Celsius
  2. Grease and line with parchment paper, two (7 inch) round cake pans
  3. Mix cake flour and baking soda, set aside
  4. Take a large bowl: Cream together butter/margarine/vegetable shortening and sugar. Add in corn oil and mix until combine. Then add in yolks, one by one beating well after each addition
  5. Add flour and buttermilk alternately into the cream mixture. Starting and ending with flour in three additions. Stir in vanilla
  6. In a clean and grease-free bowl, beat egg whites to stiff peak
  7. Fold the whites into the batter in three stages taking care not to deflate the volume until the batter is completely lightened
  8. Divide the batter equally between pans to ensure even baking. Bake at the center of preheated oven for 25 minutes or until tester inserted comes out clean
  9. Cool in pan for 10 minutes before turning on cooling rack to cool completely
Chocolate cake:
1 1/8 cups all purpose flour
1 cup caster sugar
1/2 cup cocoa powder
1 tsp baking soda
1/4 tsp salt

1/2 Tbsp vanilla extract
1/3 cup corn oil
1 tsp white vinegar
1 cup cold water
  1. Preheat oven to 175 deg Celsius
  2. Grease and line with parchment paper, two (7 inch) round cake pans
  3. Combine all of dry ingredients in a large bowl, mix until combine
  4. Add in the wet ingredients into the dry mix and stir well just until combined. Do not over mix
  5. Pour equally between the two prepared pans. Bake at the center of preheated oven for 25 minutes or until tester inserted comes out clean
  6. Cool in pans
Filling/frosting:
2 cups cold whipping cream
16 oz cream cheese (softened to room temperature)
1 Tbsp lime juice
3/4 cup confectioners sugar
  1. Whip the cold whipping cream to stiff peaks, set aside in the fridge
  2. Beat softened cream cheese with confectioners sugar until blended
  3. Add lime juice, mix to combine
  4. Fold in the whipped cream into the cream cheese mixture until completely lightened and combined
Constructing the cake:
Cool cakes : 1 or 2 vanilla (I used only 1), 2 chocolate
Prepared filling
Cake plate
  1. Place one chocolate layer on the plate, slather the cream generously on top of it. Place the vanilla layer, repeat the process
  2. If the cream becomes too soft and makes the cake slide, just place both in refrigerator for 15- 20 minutes then continue
  3. Once all the layers been stacked, cover the whole cake with a thin coat before chilling the cake in the fridge for 30 minutes to set the cream. After that, coat the cake with another layer of cream and decorate as desired
  4. Let the cake set totally for at least 4 hours in the fridge before cutting and serving





1 comment:

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    ReplyDelete

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