Ingredients
6 Extra large eggs
sugar (3/4 cup)
cake flour(1 cup) i used all purpose flour
1 tbsp Baking powder
vanilla essence 1 tsp (optional.. it was not in the recipe but i like the flavor)
pan9 inches round
Method
First beat eggs and sugar together until mixture comes fluffy and creamy in texture and double in amount..it will take 10 to 12 minutes with electric mixer..while in other bowl mix all dry ingredients and sift them..when eggs mixer is done triple in volume. add vanilla and mix it for few seconds..then slowly put in 1 tbsp at a time and fold the batter with hand don't use beater machine. continue adding the dry ingredients one tbsp at a time and mix it well..pour along the outside edges of the pan so the cake mix settle evenly in the pan. Preheat the oven for 20 minutes on or 200C.. bring oven temperature down to 180 C and bake it for 25 to 30 minutes or the tooth pick comes out clean... let it cool completely and then frost the cake..
Frost the cake with whipping Cream
For the whip Cream
3 cups heavy cream(double cream or whipping cream)
4 tbsp sugar granulated or powder (both works)
Vanilla essence 1 tsp
For chocolate whip cream add cocoa powder 1 tbsp full in one cup cream.
Method
TIP
First put ur bowl and whisk in the freezer for 20 to 30 minutes before u start whipping the cream.. And cream should be chilled in the fridge not in the freezer.. it will help to whip the cream so quick
Now start beating the cream when it starts thicken then add sugar and beat it until soft peaks and then add vanilla after that be careful don't whisk it for long time just beat it until it start becoming stiff peaks and stop the beater and mix it for 2 to 3 time with hand whisk it will prevent to curdle ur cream..and if unfortunately it happens than add little bit more cream and beat it for few seconds and decorate ur cake and enjoy super duper delicious soft and spongy cake.
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