Adapted from Lucinda Lau
Sponge cake
(A) 4 egg yolks
75ml corn oil
75ml water
150 gms self raising flour
(B) 4 egg whites
100 gms sugar
Method: Mix ingredients (A) till smooth.
Whisk ingredients (B) till stiff. Mix (A) to (B) and mix lightly. Pour into a 11×14 inch lined tray and dropped the tray on the table a few times. Bake at 180° for 20-25 mins. Let it cool.
For coffee Cakes, add 1 tsp coffee paste to the cake mixture and mix well. Bake as normal.
Swiss Meringue Buttercream
150 gms butter(cubed) must be cold whereby our finger can give a press. Not the frozen cold.
2 egg white
60gms sugar
Method: Cook the egg whites and sugar over a double boiler. Stir with a whisk till the sugar melts. Take away from the heat and beat until the whites are stiff and cool. Add in the butter cube by cube and beat till creamy.(add in a pinch or two of salt)
Assembling of the cake
Cut the cake into half and sandwich with buttercream. Let the cake sit in the fridge for half an hour before slicing. Slice them and decorate as desired. Mix some piping jelly with colors or emulcos for decoration.
Happy Baking
Kelly's Kitchen
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