Last evening I made something that made me super happy ..so had to share it with all. Now first let me confess, baking cakes is not my comfort zone. It takes a lot of patience and dedication to make those perfect cakes. But I have been trying for long now to make a pretty looking cake at least once.So yesterday I decided to give it a shot.I started with making a plain sponge cake but ended up making something that made me very proud.I put up a pic on one of the well known foodie page on FB and appreciations have been flowing in since morning.Here"s my recipe of " Sponge Cake with butter cream frosting and caramelised Almonds"
Ingredients:
For the Sponge cake :
Flour - 1 1/2 cup (sifted)
Sugar - 1 cup
Eggs - 3 large
Salt - a pinch
Baking powder - 1 tsp
Almond essence - 1 tsp ( u could use 2 tbsp lemon juice also )
Warm milk - 6 tbsps
Method:
In a mixing bowl, beat eggs for 5 mins until very thick and light yellow in colour.Add sugar gradually beating constantly.Add the almond essence or the lemon juice and mix well. Next tip in the dry ingredients ( flour, baking powder) gradually and fold into the mixture. Lastly add the warm milk, mixing quickly and blending thoroughly.Pour into a greased pan and bake at 250 deg for 30 mins.
Pls note that don't let the cake overcook.
De mould and let the cake cool completely before getting on to the next step.
Ingredients for Butter cream :
Butter - 100 gms at room temperature
Icing sugar - 100 gms
Method:
Beat the butter until light and fluffy. Better if you use an electric hand blender.Once that is done , add the icing sugar gradually, beating gently into a thick paste.
Ingredients for Caramelised Almonds :
Almonds - half cup
Sugar - half cup
Water - 6 tbsps
Method:
In a pan add the sugar and water and put it on high heat. Once the mixture starts simmering add in the almonds and let it cook till the sugar mixture turns brown and caramelises.
Remove from heat and let it cool.
Keep aside a few whole almonds for garnish and grind the rest into crumbs for decorating the sides of the cake.
For putting the cake together..First , frost the cake with the butter cream on all sides and as smoothly as u can. Never mind if its not so neat first time around! Mine wasn't too: ))
While the butter cream is still soft apply the crumbed almonds onto the side of the cake.(This is a messy process but fun too ). Decorate the top of the cake with the whole caramelised almond and refrigerate the cake for 3- 4 hours so that that icing sets well.
Serve proudly!!!
Ingredients:
For the Sponge cake :
Flour - 1 1/2 cup (sifted)
Sugar - 1 cup
Eggs - 3 large
Salt - a pinch
Baking powder - 1 tsp
Almond essence - 1 tsp ( u could use 2 tbsp lemon juice also )
Warm milk - 6 tbsps
Method:
In a mixing bowl, beat eggs for 5 mins until very thick and light yellow in colour.Add sugar gradually beating constantly.Add the almond essence or the lemon juice and mix well. Next tip in the dry ingredients ( flour, baking powder) gradually and fold into the mixture. Lastly add the warm milk, mixing quickly and blending thoroughly.Pour into a greased pan and bake at 250 deg for 30 mins.
Pls note that don't let the cake overcook.
De mould and let the cake cool completely before getting on to the next step.
Ingredients for Butter cream :
Butter - 100 gms at room temperature
Icing sugar - 100 gms
Method:
Beat the butter until light and fluffy. Better if you use an electric hand blender.Once that is done , add the icing sugar gradually, beating gently into a thick paste.
Ingredients for Caramelised Almonds :
Almonds - half cup
Sugar - half cup
Water - 6 tbsps
Method:
In a pan add the sugar and water and put it on high heat. Once the mixture starts simmering add in the almonds and let it cook till the sugar mixture turns brown and caramelises.
Remove from heat and let it cool.
Keep aside a few whole almonds for garnish and grind the rest into crumbs for decorating the sides of the cake.
For putting the cake together..First , frost the cake with the butter cream on all sides and as smoothly as u can. Never mind if its not so neat first time around! Mine wasn't too: ))
While the butter cream is still soft apply the crumbed almonds onto the side of the cake.(This is a messy process but fun too ). Decorate the top of the cake with the whole caramelised almond and refrigerate the cake for 3- 4 hours so that that icing sets well.
Serve proudly!!!
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