Check out how to make a delicious and simple birthday cake at home:
1. Material
Cake part:
– 5 chicken eggs
– 140 grams of wheat flour
– 70 grams of sugar
– 5 ml of vanilla essential oil
cream part:
– 2 egg whites
– 60 grams of white sugar
– 100 grams of unsalted butter
Cake tools:
– Cake mold
– Egg beater, cage mixer (manual egg beater)
– Oven gloves
2. How to do it:
Step 1: Mix cake batter
– First, put the eggs and sugar in a large bowl, use a whisk (hand whisk) to beat the eggs. Beat gently until the eggs are pale and fluffy like cream.
– Add flour and beat together with egg and sugar mixture. Pour little by little then use a mixer or whisk to beat until the dough is smooth, then add the vanilla essential oil and mix well.
Note: All the steps above must be beaten evenly and not too hard, otherwise the air bubbles from the eggs will burst and make the cake hard. Do not pour all the flour into the whisk, so pour slowly or there will be lumps.
– Apply a thin layer of cooking oil or butter as a coating so the cake doesn’t stick to the pan, then slowly pour the cake batter into the mold.
You can use the mold to shape it however you like, the more fun the mold is, the more beautiful it is.
Step 2: Bake the cake
– Using the oven: Put the cake in the oven for 10 minutes with an oven temperature of 170 degrees Celsius. Then lower the heat to 160 degrees Celsius and bake for about 35 minutes, then remove the cake to cool and wait for the cream to spread.
Note: To find out if the cake is cooked or not, just insert a toothpick into the cake, if the toothpick is not wet, it means the cake is cooked.
– Using a non-stick rice cooker: Place a layer of parchment paper on the bottom of the pan (This will make the cake easier to remove), if you don’t have a non-stick pan, apply a layer of butter and preheat the pan before baking.
Put the dough in the pan and turn on Cook mode to cook until the pan turns to Warm mode, then leave the cake in the pan for another 20-25 minutes, then the cake is done.
Step 3: Make the icing on the outside of the cake
– Put the granulated sugar in a small saucepan, add as much water as the amount of granulated sugar and bring to a boil while stirring until it becomes a sticky glue.
– Crack 2 eggs, separate the whites, put the freshly cooked sugar in a large bowl containing the egg whites and beat the mixture until the whites are smooth, then stop.
– Next, add the butter to the dough and beat well, beating quickly and vigorously until the mixture is well blended.
Spread the cream evenly on the cake and place the cake in the refrigerator for about 25-30 minutes to prevent the cream from melting.
Butter can be substituted for fruit, mashed and then mixed with cream to give the cake a different color and taste.
Finished product:
– The core of the cake should be soft, chewy and fragrant.
– Cake doesn’t smell fishy like eggs, doesn’t break or dent
– Once done, store in the refrigerator below 10 degrees C
Cases encountered while baking:
Cake doesn’t rise, lots of air bubbles
– The reason is that the eggs are not beaten enough, the flour is not mixed well, so the air bubbles in the eggs burst.
To overcome this you must learn the correct mixing technique as follows:
– Use a spatula to cut the middle of the dough until it reaches the bottom
– Fold the spatula until it’s even once so that the dough on the bottom rises
– Hold tight and twist around the bowl. This step is continued until the mixture is evenly mixed.
The cake rises and falls as soon as it is removed from the oven
– The reason is that the temperature in the oven is too high, so the cake doesn’t rise and harden quickly.
– Fix by setting the oven temperature to low and placing the roasting tray lower to get away from the hot bar.
Good luck with the basic cake recipe above!
at Blogtuan.info – Source: Eva.vn – Read the original article here
