Sunday, 8 April 2012

angel cake

the white cake i've always wanted to make 

so basically, there are two desserts that i've always dreamed of making; a simple, lovely white cake with strawberries (if you watch anime, you'll see this kind of cakes served in English tea parties or just during tea), and a strawberry tart (tarte aux framboises. also inspired by watching an anime - yumeiro patissiere). hehe. 

so, since there was some thickened cream in the fridge i need to finish off before it went bad, naturally, i thought of making the lovely white cake with strawberries.

i love how fresh cream frosted cakes look so lovely and clean. they always look so fresh, and pretty. heee. i had that look on my mind for this cake, but it's really hard to get a smooth, clean finish on the surface. haha. i tried my bestest tho, and i definitely will try better next time. i'll just google up some tips for this. 

i used strawberry jam for the filling, and dolloped some on top of the cakes. the strawberry jam looked kinda like strawberries perched on top of the dolloped cream no? haha. just perfect :)

anyways, the cake was actually a buttercake. a simple buttercake i've made countless times. i've got the recipe from here. i LOVE this recipe. it's actually a recipe for lemon cake, but i just omitted the lemon rinds, and it yields  a buttercake just as lovely as the lemon cake it's meant to be.

angel cake

cake (recipe from Nasik Lemak Lover)
  • 125g butter
  • 100g sugar
  • 2 large eggs
  • 175g self-raising flour
  • 4tbsp milk
  • 300 ml thickened cream
  • 3/4 cup icing sugar (sieved)
  • strawberry jam

how to
cake (recipe from Nasik Lemak Lover)
  • Beat the butter with the sugar until fluffy.
  • Add in the eggs one by one. then fold in the flour and milk, combine well. 
  • Pour the mixture into two baking tins lined with parchment paper, or well-greased. i lined my baking tins with aluminium foil (so that it's easier to remove the cakes) and grease the surface of the foil.
  • Bake in pre-heated oven at 180C for 40mins.
  • When cake done, remove cake from the oven.
  • beat thickened cream with icing sugar until you get hard peaks (or until you get a clump of icing in the beaters/the icing doesn't fall off the bowl when you turn it upside down).

  • when cakes are completely cooled, spread jam on the top of one cake. then sandwich with another cake. spread frosting all over the cake, starting from the top by smearing a generous amount of the icing and thinning it off with a spatula, and let the icing drop to the edge of the cake. smear a thick dollop of icing on the sides of the cake and thin it off with a spatula. the spatula should be at an angle to the cake (approx 45 degrees) and it's best if you use a turntable for the frosting process. i've got these tips from the internet! :)

et voila! it's done. really, this cake was really easy to make. i actually made it on a whim, and had it for supper a few days ago. haha. do try this at home peeps :)

baker at heart,


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