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Baking Recipe

Classic vanilla buttercream cake

Release time:

2015-09-13

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Abstract

1. Preheat oven to 180℃. Grease three 20cm diameter round cake tins and line with baking paper. 2. Separate egg yolks and egg whites into two separate mixing bowls. Cover the bowls with plastic wrap and let stand at room temperature for 30 minutes. 3. Sift low-gluten flour, baking powder and salt into another mixing bowl and mix well.

Ingredients

Cake

　　4 whole eggs (egg whites and yolks separated), 420g low-gluten flour

　　20g baking powder, 3g salt Yihao vanilla flavored liquid shortening 227g

400g granulated sugar, 1 cup milk, 1/4 teaspoon cream of tartar

　　 Sugar Frosting

　　 Yihao vanilla flavored liquid shortening 227g, 750g powdered sugar

　　1/2 cup fresh cream, 1 tablespoon water, appropriate amount of salt

　 
Instructions

　　 Cake

　　1. Preheat oven to 180℃. Grease three 20cm diameter round cake pans and line with parchment paper.

　　2. Separate egg yolks and whites into two separate mixing bowls. Cover both bowls with plastic wrap and let stand at room temperature for 30 minutes.

　　3. Sift low-gluten flour, baking powder, and salt into another mixing bowl and mix well.

　　4. Add Yihao vanilla flavored liquid shortening to the electric mixer bowl and beat until soft. Then add 1/2 cup granulated sugar and beat well until fluffy.

　　5. Add egg yolks to 4, mixing well after each addition until fully combined.

　　6. Add some of the flour mixture and milk to 5 and mix well. Then add the remaining flour mixture and mix well until even.

　　7. In another clean mixing bowl, add egg whites and beat with an electric mixer until foamy. Add cream of tartar and mix well. Finally, add the remaining granulated sugar and beat until soft peaks form.

　　8. Gently fold the egg white mixture into 6 and mix slowly until combined.

　　9. Divide the batter evenly into 3 portions and pour into cake pans. Spread the surface evenly with a spatula.

　　10. Bake for 25 minutes. Then transfer to a work surface to cool, cover with plastic wrap, and refrigerate for 1 hour.

　　 Sugar Frosting

　　1. Add Yihao vanilla flavored liquid shortening and powdered sugar to a mixing bowl and beat with an electric mixer at low speed until even. Then beat the mixture at medium speed for 3 minutes.

　　2. Add fresh cream, water, and salt to 1 and beat with an electric mixer at medium-high speed until fluffy and smooth.

　　 Assembly

　　1. Take out the 3 cakes. Take one as the bottom layer and spread a layer of frosting with a spatula. Then cover with the second layer of cake, spread some frosting, and finally cover with the top layer.

　　2. Spread the remaining frosting evenly on the top and sides of the cake. Slice and enjoy!

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