Today was an almost successful day with my cake, I keep reminding myself to be more patient when in comes to baking. I must say that I have improved but I still have a long way to go.
So here I am contemplating about which recipe to try out. By the way I am in the process of building my profile in the new world " Baking" . My page in facebook is called https://www.facebook.com/pages/Its-All-About-Good-Food/ came up with this name because I did not want to separate my identity from cooking although lately I have been concentrating on baking only.
Now each recipe I wanted to try there was something or the other missing and I did not feel like getting out of the house for whatever reason. Two days ago I was making some cupcakes and I did a measurement for a wrong recipe...so I kept the flour and sugar in a freezer bag and labelled so I wont forget, now today when I was browsing for recipes I found a recipe
( I have been wanting to do this) that had the same measurement of flour and sugar ( 3 cups flour , 2 cups sugar) but when I looked at it, it did not seem that it was more than 3 cups of flour. I measured it, yes I was right it was exactly 3 cups, I could feel the sugar but...where did it go. So here am wondering should I add more sugar or not but I am sure that the flour was mixed with 2 cups sugar....never mind
This is my first attempt to try Sweetapolita's cakes and yes it was beautiful and fluffy . I must say that I have become a good student when It comes to baking coz the cake turned out just as I expected . I wanted to do the ombre but my colours weren't that much different from each other and boy I do need to work on my decorating skills. The ombre frosting was a total nightmare , hopefully I should be able to do it with few more practices but how many cakes can I bake to be able to frost my cakes like a pro. Well I think I will stick to cupcakes no pain in decorating them.....So heres my cake and the recipe flows as well:
(by the way for the frosting part I did not use her recipe)
For the
Fluffy Vanilla Cake:
·
5 large egg whites (150 g), at room temperature
·
1 whole egg
·
1 cup whole milk (237 ml), at room temperature
·
2-1/4 teaspoons (12 ml) pure vanilla extract
·
3 cups (345 g) cake flour, sifted 2
·
2 cups (400 g) sugar
·
1 tablespoon + 1 teaspoon (17 g) baking powder
·
3/4 teaspoon (5 g) salt
·
12 tablespoons (170 g) unsalted butter, cold and cut into 24
even pieces
Instructions
1. Preheat
oven to 350°F (180°C). Grease, line with parchment, and flour two round 8-inch
pans.
2. In a
medium bowl or measuring cup, combine and stir the egg whites, whole egg, 1/4
cup of milk, and the vanilla. Set aside.
3. In the
bowl of an electric mixer fitted with the paddle attachment, combine the dry
ingredients together on low speed (I use the "stir" setting on my
mixer) for 30 seconds.
4. Add the
butter one piece at a time, about every 10 seconds, ensuring it's cold (you can
keep some in refrigerator while you're adding pieces). Continue to mix on low
until the mixture is a fine crumbly texture. Add milk, and mix on low speed
until just moistened. Increase to medium speed and mix for 3 minutes. Scrape
the sides of the bowl and begin to add the egg mixture in 3 separate batches;
beat on medium speed for 20 seconds after each addition. Fold once or twice to
ensure the batter at bottom of bowl is incorporated.
5. Divide
the batter in two, spreading it evenly with a small offset palette knife. If
you have a kitchen scale, weigh to ensure 2 even layers.
6. Bake until a cake tester comes out with a few crumbs when inserted into
the center, about 30 minutes. Be so careful to not over-bake. Check cake at 20
minutes, but not before, and then set the timer for 5 minute intervals. Let cool on
racks for 10 minutes
Needless to say, this cake was awesome!!!!!
