Check cake
Ingredients
- Butter 12 ounces
- Caster sugar 12 ounces
- Flour 12 ounces
- Eggs 6 separated
- Milk 4 tbsp
- Coco powder 3 tbsp
- Baking powder 3 tsp
- Vanilla essence 2 tsp
Ingredients for icing
Method
- Beat 12 ounces butter and 12 ounces sugar till light and creamy. Add in 1 egg yolk at a time and continue to beat well add in 2 tsp essence beat 6 eggs white stiff, fold in the mixture, sieve together 12 ounces flour and 3 tsp baking powder and fold in the butter and egg mixture also fold in the 4 tbsp milk. Make paste with 3 tbsp coco powder and 2 tbsp extra milk and 2 tsp caster sugar, divide cake batter into two add dissolved coco mixture in one and add yellow color few drops in second mixture. Greased your 3 sandwich tins well. In your two tins first arrange yellow batter all around on circle then coco batter lastly yellow batter and arrange the third pan with coco batter first then yellow batter then again chocolate, bake in a pre heated oven on 180 degree C for 35 minutes. Remove cake on wire rack. Cool completely.
To assemble
- On a cake plate we put the yellow batter cake first, apply with strawberry jam, sandwich the coco cake on it, apply jam on it and sandwich the yellow cake on top. Apply the prepared icing on top and sides of the cake. Decorate the sides with crushed biscuits. And decorate the top in check design.
Method for butter icing
- Beat 6 ounce butter by gradually adding 12 ounces icing sugar, beat till creamy when thick use as required.
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