welcome baby...

I was a bit intimidated trying to frost this cake perfectly before covering it with fondant. Making a special cake for someone makes me nervous. I want to please them with great result--look great and tasty.

The theme is blue and yellow. But as a request, I made a green tea layer cake with green tea buttercream filling and frosting, then cover the cake with baby blue fondant. I've been testing cake recipes for a week before I decided to go with this one. Thanks to my friend, Thanh, who handed me this recipe. This cake was moist and tender, but firm enough to hold its shape underneath the fondant.

Note: this recipe is similar to Tartine's basic chiffon cake, except it has more oil in it.

- 6 egg yolks
- 7.5 oz. canola oil
- 6 oz. buttermilk
- 1 tbsp. vanilla extract
- 1 1/2 cups sugar
- 2  cups cake flour
- 1/4 cup green tea powder
- 1 1/2 tsp. baking powder
- 1/2 tsp. salt
- 9 oz. egg whites
- 2/3 cup sugar (or 1/4 cup if it's too sweet)

1. Preheat the oven to 325F. Line the bottom of two 8"x3" pans with parchment. Do not grease the sides of the pan.
2. In a large bowl, whisk together yolks, oil, buttermilk, extract and sugar.
3. Sift all dry ingredients.
4. Add the dry ingredients to the yolk mixture and whisk until smooth.
5. Make cold meringue; Whisk egg white until foamy. Gradually add sugar and continue to whisk to soft peaks.
6. Fold one-third of meringue into the batter, then the rest of the meringue.
7. Pour the batter into both pans equally. Bake for 40-45 minutes or until a cake tester inserted into the center comes out clean.
8. Let cool in the pan so the sides of the pan will help hold the structure of the cake as it cools.
9. To unmold, run a small knife around the sides to loosen the cake, then invert the cake and peel off the parchment.

1 comment:

STC Technologies said...

thanx for the share..keep up...
STC Technologies


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