Vanilla Cake With Easy Butter Cream香草蛋糕配简易奶油

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Baking cake again! 

Making a really good cake that starts with “cream butter and sugar until fluffy. These are key to make the cake extraordinarily light and fluffy. If the butter is too soft, the cake will be greasy and dense. If it’s too hard, you’ll never manage to cream it and you’ll end up with grease pockets. If you beat butter too long, you break the air pockets. Does it sound harder than you think? Hahaha...

I made a simple Christmas design on the cake. 😘A pretty Christmas Wreath, simple and nice. 💗








Vanilla Cake With Easy Butter Cream香草蛋糕配简易奶油


Ingredients:

200 g cake flour

2 teaspoons baking powder

120 g unsalted butter

1/2 teaspoon salt

220 g  sugar ( I used 160g)

2 eggs (size L)

170 g milk

1+1/2 tbsp vinegar

1 tsp vanilla extract

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Buttercream Recipe:

190 g unsalted butter

150 g icing sugar(I used 110g)

1/4 teaspoon salt

70 g  whipping cream


Method:

  1. Mix the vinegar in milk, leave for 10 minutes.
  2. Beat the butter with sugar until thick and glossy.
  3. Add in eggs one at a time and continue to beat till all combined.
  4. Add in vanilla essence and  beat till all combined.
  5. Add in 1/3 portion of sifted dried ingredients and mix well, follow by 1/3 portion of venigar milk mixture, mix well. Continue with the rest.
  6. Divide the batter and pour into two 8" greased pans.
  7. Bake at preheated oven at 160C for 35-40 minutes.
  8. Remove from pan and let cool.

Recipe source from: Cooking station

Happy Baking!


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