I’ve always wanted to make sprinkle fault line cakes and another excuse to do so at NUH Masterchef event! Too many videos that I wanted to try haha. Some of the favorites I’ve oogled at are here – by Cupcake Jemma, Rosette Design, Sugar and Sparrow, and Man About Cake. OOO. While we’re on this topic, one of my favorite videos so far – British Girl Bakes’s 10 Cake Decorating Trends To Try In 2020!!! Too many ideas I want to try. Anyways… enough for now. Back to this cake.
Once again, the go-to lazy vanilla cake recipe I go for whenever there is a time crunch. I made this in bulk in order to make 3 cakes. The filling is a raspberry jam, with balsamic vinegar added for an additional dimension, which also cuts the sweetness, especially when paired with ‘simple sugar’ type flavors like raspberry and vanilla in the cake. Next time I make this I’ll probably attempt a neater job with the icing! Such as the gold border, and perhaps try the tip in 6:28 here in this video. Let me know if you do try them sometime! 🙂
makes one 7-inch 3 layer cake
|Vanilla Cake Recipe adapted from Kawaii Sweet World
3 cups cake flour
Vanilla Swiss Meringue Buttercream
7 large (210 grams) egg whites
Additional Decorating Ingredients
Christmas sprinkles (bought from a small shop at Bukit Merah)
|To make Vanilla Cake (Reverse Cream method):
Preheat the oven to 350°F. In the bowl of an electric mixer, mix together the cake flour, sugar, baking powder, baking soda, and salt on low speed with the paddle attachment for 1 minute. Keeping the mixer on low speed, add the cubed butter and combine until the mixture resembles coarse sand (about 4 minutes).
In a separate bowl, whisk together the oil, eggs, buttermilk, and vanilla. With the mixer on low speed, gradually add the wet ingredients and mix just until combined. Weigh out equal amounts into 3 7-inch cake pans. Flavor the layers: Raspberry powder, Matcha powder, and Vanilla. Do not overmix!
Bake for about 40 minutes or until a toothpick inserted into the center comes out clean. Let the cakes cool completely before decorating.
To make Swiss Meringue buttercream:
In a large saucepan, place mixing bowl over a pot of barely simmering water. Add egg whites and cups sugar and whisk together until frothy. Whisk constantly until mixture reaches 160˚F (takes about 3 min). Sugar should be fully dissolved (no granules when rubbing mixture between finger tips). Mixture will feel hot to the touch (or like the temperature of warm milk).
Once bowl is at room temperature, switch to paddle attachment, and whip together until soft peaks form. Add butter 1 Tbsp at a time. Once all butter is in, scrape down the bowl and continue beating until it reaches a thick whipped consistency. It may look lumpy – it’s a good sign, keep beating until it changes consistency to become smooth, thick and whipped. Add vanilla extract and salt and mix on med-high until incorporated and silky.
To Assemble and Decorate:
Trim off dome of the cake. Place first first layer on cake board, making sure to frost between each layer and crumb coat. Use a cake turntable to smooth white frosting over entire cake. Use the technique outlined here (Hello Cupcake Jemma again!) and here to do the sprinkle design!