Decorated Cake
(Using one 9" round cake pan)
Ingredients for the cake:
4 large eggs
140 g (or 5 oz) sugar
140 g (or 5 oz) flour
4 TBSP milk
4 teaspoons of melted butter
1 teaspoon vanilla
Ingredients for the buttercream:
3 large egg whites
210 g (7.5 oz) sugar
240 g (8.5 oz) butter
1 teaspoon vanilla
Instructions:
1) Preheat oven to 350 degrees. Grease one 9 inch round cake pan with butter (or shortening) and dust with flour (or cover with parchment paper).
2) In a large bowl, beat eggs on high speed for about 60 seconds and add sugar in steps (about three times). Beat until light and fluffy. Add milk and continue to mix for about 5 minutes.
3) Mix flour and vanilla with the rubber spatula or mix lightly by hand.
4) Add melted butter (or vegetable oil) and mix quickly.
5) Bake about 20-25 minutes or until done using the toothpick test.
6) Cool one hour before decorating.
Method #1 for Buttercream:
1) Put sugar in a small pot. Cover sugar with 1/2 cm of water in the pan. Use medium low heat. Bring to a boil, simmer, and then turn off the heat. Add vanilla.
2) Using a mixer, beat egg whites until fluffy. Add sugar in steps (about 3 times). Continue to beat until mixed thoroughly. Cool for one hour.
3) Cut butter into slices. Combine slices of butter with egg whites. Continue to beat at high speed until well-combined.
Method #2 for Buttercream:
1) Do not boil sugar.
2) Boil a pot of water. Using a mixer, beat egg whites for five minutes. Add sugar and then put the egg container in the boiling water and continue to beat until mixed together.
3) Cut butter into slices. Combine slices of butter with egg whitres. Continue to beat at high speed until well-combined.
4) Cool for one hour before frosting.
Note: To decorate the cake: It's up to you to make the decorating for wedding or birthday cake.
-Phuong thi Ho
(Using one 9" round cake pan)
Ingredients for the cake:
4 large eggs
140 g (or 5 oz) sugar
140 g (or 5 oz) flour
4 TBSP milk
4 teaspoons of melted butter
1 teaspoon vanilla
Ingredients for the buttercream:
3 large egg whites
210 g (7.5 oz) sugar
240 g (8.5 oz) butter
1 teaspoon vanilla
Instructions:
1) Preheat oven to 350 degrees. Grease one 9 inch round cake pan with butter (or shortening) and dust with flour (or cover with parchment paper).
2) In a large bowl, beat eggs on high speed for about 60 seconds and add sugar in steps (about three times). Beat until light and fluffy. Add milk and continue to mix for about 5 minutes.
3) Mix flour and vanilla with the rubber spatula or mix lightly by hand.
4) Add melted butter (or vegetable oil) and mix quickly.
5) Bake about 20-25 minutes or until done using the toothpick test.
6) Cool one hour before decorating.
Method #1 for Buttercream:
1) Put sugar in a small pot. Cover sugar with 1/2 cm of water in the pan. Use medium low heat. Bring to a boil, simmer, and then turn off the heat. Add vanilla.
2) Using a mixer, beat egg whites until fluffy. Add sugar in steps (about 3 times). Continue to beat until mixed thoroughly. Cool for one hour.
3) Cut butter into slices. Combine slices of butter with egg whites. Continue to beat at high speed until well-combined.
Method #2 for Buttercream:
1) Do not boil sugar.
2) Boil a pot of water. Using a mixer, beat egg whites for five minutes. Add sugar and then put the egg container in the boiling water and continue to beat until mixed together.
3) Cut butter into slices. Combine slices of butter with egg whitres. Continue to beat at high speed until well-combined.
4) Cool for one hour before frosting.
Note: To decorate the cake: It's up to you to make the decorating for wedding or birthday cake.
-Phuong thi Ho
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